School Holidays Cooking Program - Workshop 2

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: HN

Workshop 2: Pan Cooking

Wednesday  ·  January Module

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Entrée

Pan Frittata (Zucchini, Spinach, Ham, Cheese) (2 pax)

Ingredients

•   3 large eggs

•   1 tbsp milk

•   ¼ small zucchini, diced

•   ¼ cup spinach, chopped

•   ¼ cup diced ham

•   ¼ cup grated cheese

•   1 medium onion, chopped

•   1 tbsp shallot, diced

•   Salt and pepper

•   1 tsp oil or butter

•   Capsicum, diced

•   Smoked paprika (optional)

Method

Step 1:  Whisk the eggs together with the milk.

Step 2:  Heat a frying pan with a little oil and fry the shallot and spring onion. Add capsicum, zucchini, onion and ham to the pan.

Step 3:  Add the spinach and cook briefly.

Step 4:  Pour the eggs over the vegetables and sprinkle cheese on top.

Step 5:  Cook gently on low heat in the pan, or finish in the oven, until set.

Step 6:  Torch or grill the top briefly for colour on the cheese.

Step 7:  Cut into halves and share.

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Main

Pan-Seared Chicken with Mash & Beans (2 pax)

Ingredients

•   1 medium chicken breast or thigh

•   200g green beans, trimmed

•   1 shallot, diced

•   1 sprig fresh rosemary or thyme

•   2 potatoes, peeled and diced (2cm)

•   2 cloves garlic

•   100ml chicken stock

•   Kosher salt & ground pepper

•   1 tbsp olive oil

•   50g butter (for mash and chicken)

•   Pinch of nutmeg

•   Mushrooms, sliced

•   2 tbsp cooking cream

•   1 tbsp milk

•   Grated cheese

Method

Step 1:  Peel and cube the potatoes, then boil until tender. Drain and return to the pot.

Step 2:  Add milk, cream, nutmeg and butter. Mash until smooth and creamy; season with salt and pepper.

Step 3:  Cut the chicken into thick pieces (or leave whole) for easy cooking. Season with salt and pepper.

Step 4:  Heat a non-stick frying pan over medium-high heat, add the chicken skin-side down, and sear 4–5 minutes per side until cooked through, browned and crispy. Add butter and rosemary or thyme and baste for flavour. Rest. (Option: finish thick chicken breast in the oven.)

Step 5:  Toss the green beans with olive oil, salt and pepper and cook until tender.

Step 6:  Remove the chicken, beans and herbs from the pan. Add mushroom and onion, cook briefly, then add chicken stock and cooking cream to make a sauce.

Step 7:  Plate the pan-seared chicken alongside creamy mashed potato, green beans and mushroom cream sauce. Serve warm.

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