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    Kilmarnock FC Come to The Cook School

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    Some of the Killie players joined us to learn how to cook some quick tasty healthy meals. As some of them have never cooked before it was a great opportunity for them to learn how to make some quick healthy meals. They cooked two dishes from our 30 Minute Meals class, and if yu fancy trying out the dishes they made, the recipes are below...

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    Chicken wrapped in Parma ham stuffed with basil pesto and asparagus

     

    • 1 breast of chicken
    • 2 slices of Parma ham
    • 75g asparagus
    • Large bunch of basil
    • 50g pine nuts
    • 2 garlic cloves
    • 50g parmesan
    • 150g olive oil


     

    1. To make the pesto toast the pine nuts on a tray in the oven at 180C for about 3-4 minutes until golden brown.  In a food processor add the nuts, basil, garlic and parmesan.  Blitz together whilst adding the olive oil.
    2. For the chicken check the breast and remove any excess sinew or bloodline's that may be left on the breast.  Lift the fillet and with your knife and make an incision half way into the breast. Using a tablespoon put some of the pesto in the pouch you have just created then fold the chicken back over to keep the pesto inside.  Lay the Parma ham out with each one slightly overlapping the next.  Place the chicken breast on top with the pesto side facing upwards then wrap the Parma ham around the chicken.  In a frying pan with a little vegetable oil on a medium heat place the chicken into the pan presentation side first.  Allow to sear for a couple of minutes without touching then turn over and place the pan into the oven for 15 minutes at 180C.  Remove the chicken from the pan and allow to rest.  With the pan still hot add in the asparagus and cook for a couple of minutes.

     

     

     

    Thai Salmon en papillote

    Serves 1

    • 120g fillet of salmon skin on
    • 1tbsp Soy sauce
    • 1 tsp Mirin
    • 1 clove Garlic
    • Thumb piece of Ginger
    • 1 Lime
    • 1 red Chilli, deseeded and thinly sliced
    • 50g Mangetout, thinly sliced
    • 2 Spring onions, thinly sliced
    • 1 Carrot, thinly sliced


    1. Crush the garlic and grate the ginger into a puree and mix together with the soy and mirin. Squeeze in the lime juice and mix well this is the dressing/sauce for the Salmon.
    2. Preheat oven to 200 degrees.  Make a parcel using tin foil.  Place the sheet flat then place a little square of parchment paper in the middle for the vegetables and salmon to sit on.  Finely slice the mangetout, carrot, chilli and spring onion.  Place them in the middle of the foil.  Pour the soy dressing over the top then sit the salmon on top skin side up.  Fold in the sides ensuring the parcel is completely sealed and there is no way for the steam to get out.  Place on an oven tray and cook for 12-15 minutes until the bag has puffed up like a big pillow.  Once out the oven place onto a plate and serve.  Part of this lovely dish is experiencing the fun and smell when you open the parcel.