Book 12: Delicious. Simply the Best - Valli Little (ABC)

I am bringing out the nerd in me this week by purchasing a bit of nerdy artwork (I always feel like a total nob when I say that, I feel like I need to roll my R's!).  Much to Matt's horror I'm getting a print that simply says "Beware Zombies" and I'm hanging it the entrance of my house (depending on the size it may go in the kitchen).  I lurve B grade horror, nothing in hell could make me watch a Saw movie, but give me zombies, werewolves or vampires and I'm there.  I have a bit of a soft spot for George A. Romero, if you don't know him he's pretty much the pioneer of zombie films, with his long hair and giant glasses I find what he puts on screen fascinating.  The problem with watching a stack of horror, no matter how cheesy, is that I always have in the back of my mind "what will I do if zombies take over the world?".  Its massively stupid and kind of insane but I will often go into buildings and assess their zombie hideout potential.  I don't want to sound like a mega loon but I think if zombies ever do take over the world, I'm your go to person!  And if I ever pull up out the front of your house in a bus, gun in hand and tell you to get in the bus, get in the bus!!  You might remember that I'm raising two small children, sadly their Mum will for ever be known as a bit of a nutter, but at least they should survive a zombie apocalypse :P 

I also make nice cakes :)

Recipe - Smoky Spanish Chicken

80g unsalted butter
Finely grated zest of 2 oranges
2 garlic cloves, finely chopped
2 tsp smoked paprika
1/2 tsp chili flakes
105g fresh breadcrumbs
60g pitted black olives, chopped
1/4 cup finely chopped flat-leaf parsley
4 x 170g skinless chicken breast fillets
60 mls olive oil
1 chorizo sausage, casing removed, finely chopped
Rocket leaves and orange wedges, to serve

Melt 50g butter and cool slightly.  Combine the orange zest, garlic, paprika, chili, breadcrumbs and olives with the melted butter and 2 tbsp parsley.  Season.  Place the chicken on a clean board and carefully make a deep incision in the side of each fillet horizontally, being careful not to cut all the way through.
  Stuff each fillet with the breadcrumb filling.  Secure the fillets in four places with kitchen string.  Enclose each one individually in plastic wrap, twisting the end so its tightly sealed, then secure the ends with kitchen string.  Refrigerate for 1 hour.
  Remove the chicken from the fridge and place in a steamer.  Steam for 20 minutes or until almost cooked through.
  Melt remaing 30 g butter with the oil in a fry pan oven medium heat.  Remove the chicken from the plastic wrap, season, then cook, turning, for 4-5 minutes until golden on all sides.  Remove from the fry pan, loosely cover with foil, then set aside to rest.
  Return the fry pan to medium heat and cook the chopped chorizo for 1-2 minutes until crispy.  Set aside.
  On a clean board, roll the chicken in the remaining 1 tbsp parsley, then slice.  Divide chicken among plates, sprinkle with the chorizo and drizzle with any pan juices.  Serve with the rocket and orange wedges.  Serves 4

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This is a lovely book, from what I can gather its the best recipes from Delicious magazine, not sure over what period of time.  Its a great selection of savoury and sweet, with an equal mix of simple and complicated dishes.  It also has, my favourite, one picture and one recipe per turn of the page.  The most awesome thing about this is that at the moment you can pick up the books from Aldi for only $12.99 each, I on the other hand paid full price for this (but I did manage to sneak in 2 other additions I didn't have).

What I would recommend with this dish, if you decide to cook it, is to complete the whole recipe and use all the ingredients.... unlike me!  I got a little bit distracted whilst cooking this and forgot to do the bottom half of it.  The chicken was spot on but while I was eating it (I served it with smashed potatoes and over steamed greens) I couldn't work out why there was no sauce.  Eventually I realised it was because I didn't finish the dish.  I think with every element completed this dish would be awesome and next time I wouldn't bother with the potatoes or the bok-choy I forget was in the steamer.  Book wise this is highly recommended, I had a discussion with an old lady in Aldi about a couple of the recipes I really like in it, not sure if she wanted that discussion but she brought the book and didn't give me any weird looks.  She probably hasn't read my bit about zombies?...

Thanks

Kate

xx