Tuesday, October 21, 2014
Mexican Style Chicken "Cutlets" & Rossini Style "Birds" making great use of leftover Cold Cuts
These are great recipe/ideas for creating main meals from "cold cuts" (sliced ham, chicken, roast pork, turkey or beef all work well)
Mexican Style Chicken "Cutlets"
2-4 slices cold cuts
1 tbsp safflower oil
1/2 cup minced onion
1 clove garlic smashed and minced
1/2 cup white wine
3tbsp tomato puree
1/4 cup stock or water
1/2 cup sliced mushrooms
1 tbsp ground almonds
1 tsp grated dark chocolate
pinch of ground turmeric
pinch of ground cinnamon
Pinch of salt & ground black pepper
Sliced ham (the same amount as the cold cuts)
In a skillet saute the onion & garlic in the oil, 2 mins.
Drain off the oil and add the wine, tomato puree and stock.
Simmer gently for 4 mins.
Add the mushrooms, nuts, chocolate, turmeric, cinnamon and seasonings, simmer 2 mins.
Add the cold cuts and ham, Heat thoroughly then place the, heated cold cut slices on a warmed serving plate.
Top with the ham and sauce and serve with cooked rice or mashed potatoes, green salad
ROSSINI STYLE "BIRDS"
2 - 4 sliced cold cuts
1 cup fresh breadcrumbs soaked in 1/2 cup red wine
2tbsp tuna (packed in water or oil, drained and flaked)
1tbsl finely minced parsley
2 scallions minced
1tsp minced capers
1 large egg beaten
salt & pepper to taste
1/2 tsp dried basil
1 tbsp olive oil or butter
1/2 cup dry red wine
1/2 cup sliced black olives
squeeze the wine soaked breadcrumbs dry and mix into a bowl with the tuna, parsley, egg, capers, scallions, salt & pepper, basil. Mix very well then spread the mix on each slice of cold cuts.
Roll each and tie with string or toothpicks.
Heat the olive oil or butter in a skillet and add the birds seam side down.
Add the dry wine, cook covered over low heat, well covered until the wine evaporates.
Serve on warmed plates garnished with the olives.
These are great with polenta or cooked pasta.