Manu Feildel
Chef cuisinier

Français

Spinach and Feta Stuffed Chicken with Mushroom Sauce

Serves 4, Prep: 20 mins, Cook: 40 mins

Ingredients
¼ kent pumpkin (1kg), cut into 2cm-thick wedges
¼ cup olive oil
Salt and pepper, to taste
4 x 300g skinless chicken breasts, trimmed
2 large zucchini, coarsely chopped
30g salted butter, chopped
250g punnet cherry tomatoes on the vine
2 x 150g pouches Mushroom Sauce by Manu
Extra thinly sliced green spring onions, to garnish

Stuff
100g baby spinach leaves, coarsely chopped
100g soft feta, crumbled
2 green spring onions, thinly sliced

Method
Preheat the oven to 200C (fan-forced).
Place pumpkin in a large, greased roasting pan. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast for 15 minutes.
Meanwhile, to make stuffing, combine all ingredients in a bowl. Using clean hands, mix well.
Cut a deep pocket into the side of each chicken breast, taking care not to cut all the way through. Fill pockets with stuffing. Drizzle chicken with 1 tablespoon of the oil and season with salt and pepper.
Toss zucchini in remaining oil and add to pan. Roast for a further 10 minutes.
Melt butter in a large frying pan over a medium-high heat. Cook the chicken, top-side down, for about 2 minutes or until golden brown. Turn over and remove pan from the heat.
Arrange chicken and tomatoes over veggies in pan and roast for a further 10-15 minutes, or until chicken is cooked through.
Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.
Spoon sauce over chicken and garnish with extra spring onions.

TIP Feta can be replaced with ricotta or grated haloumi.

Serves 2 | Prep Time: 15mins | Cook Time: 55mins

INGREDIENTS

Pork Cutlets

4 pork cutlets (300g each)
Salt and pepper, to taste
¼ cup plain flour
2 eggs, lightly beaten
1 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
2 cups (100g) panko breadcrumbs
1/3 cup finely grated parmesan
2 tablespoons finely chopped parsley
Vegetable oil, to shallow-fry
2 x 150g pouches Diane Sauce by Manu

Apple Slaw

¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
½ wombok cabbage, finely shredded (4 cups shredded)
2 pink lady apples, julienned
2 green spring onions, thinly sliced diagonally
¼ cup thinly sliced fresh mint
1/3 cup toasted slivered almonds

METHOD

Heat up a large shallow pan on medium heat, drizzle in some olive oil, when hot add in the shallots, cook for 3 minutes, then the garlic, cook for 1 minute, then pour in the rice. Toast it, stirring continuously. Add salt and pepper. Pour the glass of wine. Keep stirring until the wine evaporates. Only the rice should remain.

Lower the heat and stir in three ladles of chicken stock over the rice.
In the meantime cut your mushrooms in anyway you want, set aside. heat a frying pan on high until it smokes. Oil the pan. Cook the mushrooms until browned. Add the thyme, salt and pepper and set aside.
Add two more ladles of stock to the rice. Let the rice soak it up.

Add the mushrooms to the risotto pan. Pour in two more ladles of stock. Stir the risotto well to soak it up.

Prepare the flat-leaf parsley by removing the leaves and chopping them with a knife.

Stir the risotto again. Add a final ladle of stock. The rice should be transparent with a white centre. Remove from the heat and set aside for two minutes.

Heat up the mushroom sauce by Manu.

Last, add the Mushroom sauce by Manu, the parsley, then the Parmesan and butter. Stir vigorously.

Arrange the plates with some mushrooms, parsley and Parmesan.

Manu’s Tip:
Add more stock if the risotto becomes too thick, and always serve on a warm plate to prevent the risotto from cooling on contact.

Serves 2 | Prep Time: 15mins | Cook Time: 35mins

INGREDIENTS
2 x 200gr coral trout steaks
30ml olive oil
50gr butter
2 garlic cloves (crushed in the skin)
3 Sprigs of lemon thyme
1 kg mussels (cleaned)
50ml olive oil
3 shallots (peeled & sliced)
2 garlic cloves (peeled & finely chopped)
1 leek (cut into thick slices)
1 glass of red wine (shiraz)
1 pouch of Red Wine Sauce by Manu
6 baby carrots (peeled)
50gr butter
Chervil

Serves 4 | Prep Time: 15mins | Cook Time: 30mins

INGREDIENTS
6 Chicken thighs
400g long grain rice
2 brown onions (peeled & finely chopped)
30ml Grapeseed oil
50g butter
60ml chicken stock
2 pouches of Diane Sauce by Manu
1 bunch of chives (chopped)