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2 June 2017
Chicken saltimbocca with sage and prosciutto
4 x 160g chicken breast, trimmed
8 sage leaves
8 slices of prosciutto
2 tbsp butter
Light olive oil
50g crème fraiche
Place the chicken breast on a chopping board, make a slice in the top of the fillet and open out to butterfly. Season both sides of the chicken breast with a little black pepper (there's no need for salt as the prosciutto is quite salty). Lay 2 sage leaves flat on each piece of chicken, then place 2 pieces of prosciutto on top to cover the breast.
Pre-heat the oven to 180°C. Heat a frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of light olive oil add the involtini to the pan and fry for about 2 minutes on each side, until golden brown. Put into the oven t bake for 6 minutes, transfer to the plate, cover with foil and set aside.
Put the pan back on the heat, add the remaining butter and the marsala and simmer for 1 minute until you have a lovely sweet, glossy sauce, melt in the crème friache of the heat and serve.
Salsa verde - the classic Italian sauce
Makes approx. 200 ml of sauce enough for 4/6
An alternative to the three herbs listed below could be rocket leaves just adjusted the amount of Dijon or the sauce could be too hot.
½ cup flat leaf parsley
½ cup basil leaves
¼ cup mint leaves
3 anchovy fillets, finely chopped
1 tablespoon baby capers
1 teaspoon Dijon mustard
Freshly ground black pepper
Extra virgin olive oil or Light olive oil
Wash and dry all the herb leaves, take a very sharp chopping knife and finely chop all the herbs and put into a bowl, add in the capers, anchovy and mustard and mix well. Gradually drizzle in olive oil (if you prefer light olive oil will give a lighter flavour) until the mixture resembles a thick sauce, taste and adjust the seasoning with pepper and salt.
The sauce will keep in the fridge for 2-3 days.
The perfect steak
Cooking and resting
Small bunch parsley
2 tblspn fresh oregano
2 Garlic cloves
¼ tspn dried chilli flakes
150ml Olive oil
30ml Lemon juice
15ml Red wine vinegar
Wash and pick the herbs, peel the garlic and finely chop the shallot.
Place all the ingredients apart from the olive oil in a blender and gradually add the oil with the motor running until you have a thick paste.
Don't over blend or there will be no texture to the sauce