Chicken and French bean paupiette with

A paupiette (French) is a piece of meat, beaten thin, and rolled with a stuffing of
vegetables , fruits or sweetmeats. It is often fried or braised, or baked in wine or even Grilled. Paupiette can be made using various items such as chicken , beef, lamb, fish, veal or even turkey escalopes
There is a thin line if any, between a paupiette and a roulade. Follow this easy quick to make recipe. However you can adjust the filling as you see fit.

Ingredients :

4 chicken breasts

50 ml soya sauce

30 g tarragon mustard

400 ml chicken or vegetable stock

100ml double cream

200g French beans blanched

4 stalks spinach blanched

1/2 cup barbecue sauce for serving

1clove garlic crushed

2knobs of butter

1pc onion chopped

Salt and pepper to taste

Procedure :

Bring to boil the chicken stock

Meanwhile Top and tip the fresh beans, remove the stalks of spinach from the leaves.

Blanch the French beans and the spinach together in the simmering chicken stock for 1 minute, Remove.

In a separate pot, put in the. butter, let it melt whilst stirring. Add the vegetables.

Add the cream, pepper, add a tablepoonful of the chicken stock and pinch of salt, keep stirring until done but should still be crunchy. Put off the flame and remove the vegetables from the pot. Leave that aside

Next step is flatten the breast and Season each chicken breast with salt and pepper

Brush with soy sauce and mustard.

Top each one with the vegetables.

Roll up, keeping the tips visible. Secure with string or a cocktail stick.

Grill for 15 minutes on one side and turn to the remaining side,(This stage you can as well use the chicken stock to cook with it the chicken and after it’s done reduce the same and finish with cream)

When done serve up in the middle of each plate drizzled with the barbecue sauce .

If using the other Alternative method of cream sauce, do the same by drizzling the reduced sauce over the chicken.

Be adventurous with your food as shown below.

A paupiette served balls of potato Mash and charred carrots.

Cheese Celery Roll Ups

Everyone who loves cheese would be very happy to have these simple finger bites in their brunch table. These grilled cheese roll ups are quick to make, easy to eat and fun to dip in sauce or soup. Regular cheese sandwich are flat but these are rolled up. Just as easy as that. Add some celery, onions and chillies but are optional.

Serves: 3.

Ingredients

-3 slices soft brown /white bread

-1 cup shredded cheddar cheese

-6 tablespoons butter

-Finger long celery stick

-1 small onion, chopped

-1pc red chili (optional)

Instructions

1. Trim the crusts from each slice of bread. Roll one slice out to about ⅛-inch thickness with a rolling pin.

2.Sprinkle the rolled out slice with about 2 tablespoons shredded cheese, Celery and onions.

3.Roll up tightly. Repeat with remaining bread slices and shredded cheese.

4. Place 2 tablespoons butter in a large sauté pan or a griddle and melt over medium heat.

5. Melt remaining butter in a separate container and brush the toasts one by one in a sauté pan/griddle .

6.Allow roll ups to sauté for 1-2 minutes per side until golden brown and buttery crisp on the outside. Remove to a serving platter. 4. Serve with tomato sauce or tomato soup for dipping if desired. ENJOY

Pasta Arrabbiata

Boiling the pasta:

In a big pot, put enough Salted water to cover the entire pasta into boil.

Empty the pasta contents and boil for around 7minutes till all-dented

Run through cold war over a collander to avoid over cooking and sticking together. Put aside.

Prepare the Arrabbiata sauce :

Spicy Tomato sauce(Arrabbiata in Italian)is a spicy sauce for pasta made from garlic , tomatoes, and dried red chili peppers cooked in olive oil. I don’t know Italian but my short work with them I do understand that Arrabbiata literally means “angry” in Italian; the name of the sauce refers to the spiciness of the chili peppers. Arrabbiata sauce is usually served with pasta (especially the short hollow pastas) which is Cooked in a tomato-based sauce, This “angry” pasta is spiced with crushed red peppers. My simple recipe will take you 20 to 30minutes to prepare while delivering an in depth of flavor.I used penne pasta for this recipe

You Need:

Yield: 4 servings

• 500g pasta (i chose penne !).
• 1kg ripe tomatoes peeled and chopped or alternately use 2*450g can of peeled tomatoes with the juices.
• ½ cup tomato paste 2 cloves garlic, minced.
• 1onion minced.
• 4 tablespoons extra virgin olive oil.
• 5-6 basil leaves, shredded.
• 1/2 teaspoon crushed red peppers, or more to taste.
• 1/2cups permessan cheese or can use cheddar freshly grated.
• Salt, to taste
• Procedure :
• First of all, if using fresh tomatoes skin them off by boiling them in water for 2 minutes.

– Run them under cold water and the skin will automatically peel off with ease.

-Heat 4 tablespoons of the extra virgin olive oil in a saucepan, and sauté the garlic and the onions over medium-high heat. When the garlic onion mixture is aromatic,

– Add the tomato,, tomato paste and the crushed red peppers, and reduce the heat to low.

-Stir until fragrant, about 4 minutes, and stir in the tomatoes. Simmer the sauce over moderate heat, stirring occasionally, until it is slightly reduced, about 8 minutes. Add the basil leaves,,Taste and adjust the seasoning of the sauce with salt. In the meantime, bring a large pot of water to a boil, and season until it tastes as salty as the sea.

-Add the pasta, and cook for 7 minutes or just al dente . Drain the pasta, reserving the cooking water. Drop the pasta in the sauce, tossing coat the pasta evenly with the sauce. Allow the pasta to cook in the sauce for 1 to 2 minutes. If needed, add a small amount of the cooking water to the pan to loosen up the pasta. – Plate the pasta, and top with the freshly grated cheese to give it that extra kick and shredded basil leaves

-Serve