Antonia Landi

Posts Tagged ‘chicken’

Stuffed chicken breast with garlicky beans – Better than Toast

In Food, Student life on March 8, 2012 at 5:57 pm

Picture: Antonia Landi

You are only a few ingredients away from making a lovely Italian inspired dish. What better incentive to get started?

Sometimes, I forget how much I love a certain food until I eventually eat it again. This especially happens with green beans. Whenever my mum made it, I used to wolf down half the bowl myself, but for some reason I never really cooked with them myself. Well, that’s about to change cause it turns out that I really love green beans! But something I love even more than green beans is umami. I’d happily swear to never ever eat sweets again, as long as I have a moderately (un)healthy supply of all things savoury. Hard cheeses and cured meats are only some of the foods naturally rich in umami and they both feature in today’s recipe. Throw in a good dose of garlic and I’m in heaven! Did you know that umami can be found in breast milk? We’re basically raised on it! And next time you find yourself craving some miso soup, remember that umami is a big part of Japanese cuisine.

If you’re not a big fan of pesto, don’t fret – there are many other things you could stuff your chicken with. How about some plain soft cheese with a bit of lemon juice, chives and crushed black peppercorns? Or if you’re looking for something more robust get yourself a pesto made with sun-dried tomatoes. Same great umami flavour, without the mountains of basil. If you’re looking to save some pennies, you can opt for a simple prosciutto instead of the real deal Parma ham, although I often find that it’s better value to get the latter. And if you’re cooking for two, there’s always a couple of slices left over that you can eat out of the packet when no-one’s looking… after having washed your hands thoroughly, of course. Oh and don’t worry If some of the filling spills out – just serve it on the side with the chicken. If you really don’t want to make a mess, you can cook the chicken in little parcels made out of baking paper – simply put the chicken on the paper, fold it over, and then fold the edges together. That way, there will be no spillage on your baking tray!

Feeds 2:

2 reasonably large chicken breasts

2 tbsp pesto

1 heaped tbsp soft cheese

4 slices Parma ham

250g green beans

2-3 garlic cloves

Good olive oil

Salt, pepper


Bake chicken breasts on a medium-high heat for 25-30 minutes, or until juices run clear.

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

And finally, have a look at these great links for inspiration and information.

This week I’ve really been struggling to decide on three links to give you… so I’ll cheekily include two in one: The first one tells you all about how Parma ham is made, and the second one is the official Prosciutto di Parma website, which has tons of information and most importantly: great recipes!

If you’re not a fan of green beans, here are 30 other sides you could dish up!

Finally, if the concept of umami still confuses you, this website has all the info: From what it is, to where you can find it – you’ll never have to go without!

Chicken Curry – Better than Toast

In Food, Student life on July 13, 2011 at 6:41 pm

Picture: Useful Times

Being from Switzerland I sometimes forget how curry-mad Britain is. Hence why it’s taken me three months to make a video about it! This dish is almost ridiculously simple and always a winner – there is really nothing you could do wrong!

There are so many varieties of curries I almost don’t know where to begin… Creamy curries, red curries, Thai curries, curries that will reduce you to tears because they’re so hot… and then the ingredients! Chicken, lamb, vegetables, spices, herbs, cream… the list is virtually endless. On one hand that’s a good thing, because no matter what your taste buds prefer, there is always a curry to match. But if you’re as indecisive as I am it will take you a good half hour until you’ve come up with the final list of ingredients! After a long and painful elimination process I have decided to start small and keep it simple, yet leave enough room for varieties. If you are following this recipe I would suggest sticking to the chicken – if you would like to use lamb instead, add a tin of chopped tomatoes and only a dollop of yoghurt. If you’re not a big fan of natural yoghurt you can substitute it with coconut milk. The choice of vegetable is entirely up to you – I chose broccoli for convenience, but you can try anything from aubergines to sweet potatoes to lentils. Cauliflower lends itself wonderfully to curries – its flavour is delicate enough not to disturb the overall taste and the heads turn bright yellow! Feel free to use a different curry paste – go for a tikka paste if you love your chicken tikka, or try a balti paste for lamb-based curries.

I have opted for a good quality curry paste for my recipe, but making your curry from scratch isn’t very difficult. If you don’t mind buying an elaborate list of spices you’ll likely not use otherwise and mashing them all up in a mortar and pestle, you’ll soon be a curry master. The only problem is that this takes a bit of time and money. With a paste you save both!

A quick note: As you can see in my video I add the yoghurt a few minutes before the chicken is done, to ensure that all the flavours mingle. This may lead to the yoghurt curdling, especially if it’s not a high fat yoghurt. To ensure that you get best results, only add the yoghurt at the very end, after the curry has had some time to cool down.

Feeds 2:

250g chicken

100g vegetables (I have used broccoli)

200g natural yoghurt

1 medium onion, chopped

2 garlic cloves

1/4 jar mild curry paste

fresh ginger, grated (the piece should be about half a thumb long)

A handful of coriander, chopped

(finely chop the stalks and roughly chop the leaves. Keep some to garnish)

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

Antonia Landi for the Useful Times.

Chicken noodle stir fry – Better than Toast

In Food, Student life on May 10, 2011 at 7:46 pm

Hold on to your computer, because today we’re going east!

What I love about stir-fries is that they are so incredibly versatile. You can adapt it to anything – season, region, personal preferences… the list is endless. I have used green peppers and baby sweetcorn in mine as I find they compliment each other; plus, it looks very summery! Of course you could use pork or beef instead of chicken, but as chicken tends to have a more neutral taste it is a good base for any flavours you want to try.

I have mentioned using cashew nuts in my video – if you do, make sure you buy unsalted cashews, as you don’t want to ruin your dish with them. Some people recommend toasting them beforehand – if you have time, by all means feel free to do so. I don’t usually toast them myself and I find they taste just as delicious! If you want to include more authentic flavours, try including some spring onions or finely chopped ginger, and if you’re feeling adventurous, go for some fresh chilli and lemongrass! You can use a stir fry sauce in your recipe, such as sweet & sour, or a black bean sauce, but I would suggest you substitute the noodles with rice, as rice offers more surface for the sauce to stick to. If you have some time on your hands and want to be a bit fancy, try marinating the chicken before frying it!

Feeds 2

For this recipe you will need:

250g chicken, diced

1 pack baby sweetcorn

1 green pepper

125g medium egg noodles (equals to 2 ‘nests’)

Dark soy sauce, dried chilli to taste

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

Antonia Landi for the Useful Times.

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