Cheesy Chicken & Aubergine Dinner

This recipe is for a very easy, quick and still tasty dinner.  This should feed 6 people, with some left over for lunch!

Ingredients:

Chicken Breasts (skinless, boneless, and cut into nice bite sized chunks)

1 – 2 Aubergines (tops taken off, cut into chunks)

1 Pack Rosa tomatoes, 1 tin chopped tomatoes, tomato paste

Thyme and Oregano (fresh if possible) chopped finely

Garlic, chopped finely 

Salt and Pepper

Dried Chilli Flakes

Worcestershire Sauce

80g – 100g Mozzarella cheese, grated

Fresh Basil (two handfuls)

60g Parmesan, finely grated

Ciabatta bread

Cheesy Chicken and Aubergine Preparations

Method:

- Fry chicken breasts chunks in olive oil, garlic, chilli flakes, salt and pepper and a good dash of Worcestershire sauce

- Add aubergine chunks shortly after (you want them to get really nice and soft)

- Add thyme and oregano

- Once the aubergines are nicely browned add the tomatoes and the tin of tomatoes.  Also add tomato paste

- Add more Worcestershire sauce and spice to taste

- Turn to medium heat and let simmer, stirring occasionally, until the aubergine is soft and chicken is cooked through

- Add the mozzarella in small handfuls until sauce turns creamy and cheese is mixed through evenly

- Add basil just before serving

- Garnish with Parmesan

- Serve with Ciabatta bread

Cheesy Chicken and Aubergine Dinner served with Ciabatta Bread

Kingclip with Peperonata

Fresh fish is my new favourite weekday dinner - it is so quick to prepare and cook, but full of flavour.  This recipe serves 4.

Kingclip with Peperonata and baby potatoes

Ingredients

For the Fish:
3 to 4 Kingclip tails depending on their size (and the appetite of those you are serving)
A handful of fresh Thyme
25g salted butter
1 lemon
2 cloves of garlic finely chopped
Salt
Pepper

For the Peperonata:
2 medium onions sliced finely
1 large red bell pepper sliced finely
1 large yellow bell pepper sliced finely
500g cherry tomatoes
4 cloves of garlic chopped
1 cup fresh basil (to cut, gather leaves into a ball, and slice through without cutting over the same section twice, so as not to loose the fresh flavour from these fragile leaves)
1 lemon

Method:

1.  Start with the Peperonata.  Fry onions, peppers and garlic until onion is lightly browned.  Add cherry tomatoes and season with salt and pepper.  Leave to simmer while you start the Kingclip.

2.  Slice the skin side gently, and rub salt and pepper into the slices before adding to the fry pan with melted butter and chopped garlic (skin side down).  Press the fish lightly to prevent from curling. Squeeze lemon juice over the fish, and sprinkle with Thyme.  Cover the fry pan and leave to cook for 5 minutes.  Should cook through 2/3 of the fish before turning to cook the remainder.

3.  While the fish finishes cooking, add the basil leaves to the Peperonato, and plate the mixture.

4.  Finish off by plating the fish.

I cheated and made the quick microwave potatoes so that the whole meal was ready in only 12 minutes.

Kingclip and Peperonata with baby potatoes