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Baked Prawns & Mushroom Risoto

Posted on 28 November 2011. Tags: Baked Prawns, Chef Honore Gbedze, Mushroom Risoto

Baked Prawns & Mushroom Risoto by Chef Honore Gbedze

Serves 4

Time 25 Minutes

Ingredients

2 cups uncooked Risoto rice

1lb medium fresh prawns peel ed

4 cups fish or vegetable broth

2 tablespoons olive oil

1 tea spoon of butter

1/3 cup finely chopped shallots

1 medium red bell pepper cut into cubes

8oz sliced cremini mushrooms

2 garlic cloves, minced

1/2 cup dry white wine

1oz grated fresh Parmesan cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

Coarse salt

Method

Bring broth to a simmer in a medium saucepan do not boil. Keep warm on low heat.

In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes. Add the sautéed vegetable and prawn mixture to the saucepan and continue to stir constantly until liquid has evaporated, add the basil, oregano and cheese and stir well. Season with salt and pepper.

Divide and transfer the mixture into 4 oven safe ramekin dishes. Bake in oven for about 15-20 minutes in 320°F oven.

Sauté the remaining prawns in some oil and butter and use for garnish along with some carrot and scallion strings.

Bon Appetit

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Chiken Cordon Bleu Roasted Garlic white wine sauce by Chef Honore Gbedze

Chicken Cordon Bleu with Roasted Garlic White Wine Sauce

Posted on 29 October 2011. Tags: Chef Honore Gbedze, Chicken Cordon Bleu

Chiken Cordon Bleu Roasted Garlic white wine sauce by Chef Honore Gbedze

By Chef Honoré Gbedze

Preparation Time : 25 minutes

Cooking Time: 35 minutes

INGREDIENTS

4 medium boneless, skinless chicken breasts

4 slices smoked jambon (smoked ham, thinly sliced)

4 slices gruyere or Swiss cheese

1 egg beaten

1 cup of breadcrumbs

1/2 cup flour

Salt and pepper

1 head of fresh garlic, peeled and roasted

8 baby zucchinis

2 large potatoes, rectangular slices

1 cup white wine

1 cup whipping cream

1 teaspoon finely chopped shallot

1 teaspoon butter

METHOD

With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.

Season the chicken with salt and pepper. Coat the chicken first with flour, then with the egg and lastly the breadcrumbs. Line roasting pan with parchment paper and place chicken into roasting pan. Bake in 350°F oven for 30 minutes.

In a saucepan on low heat, sauté the shallots and roasted garlic with butter, add the wine, let it reduce to half the volume. Add the cream, season with salt and pepper. Keep stirring the sauce until it thickens.

Steam all the vegetables until tender. Place onto serving plates, add chicken breasts and top with garlic white wine sauce.

Bon Appetite!

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