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Have a Cherry-on-top kind of weekend

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Cherry season is in full bloom and I simply cannot resist buying a punnet every time I set foot into the shops.

Not only are they very photogenic, but there is something so extravagant in sitting with a bowl of chilled cherries.

Of course we immediately think of dessert with cherries and that is perfectly fine, because it is rather hard to resist Cherry Almond Tart with a scoop of vanilla ice cream. Or go all French with a decadent Cherry Clafoutis.

However nothing stops us from using cherries in savoury dishes and with the festive season at hand, you can glam up chicken, pork or duck by adding a few cherries.

Christmas Chicken with Cherry Sauce

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Looking for something else to do with delicious seasonal cherries? Try this. Click the pic

Ingredients

4 chicken fillets

salt and pepper

150 g spinach raw

3 – 4 good quality pork sausages remove meat from the casing

12 strips pancetta

For the cherry Sauce

500 ml fresh cherries pitted

80 ml sugar

1 – 2 star anise

15 ml balsamic vinegar

pinch of salt

lemon juice to taste

5 – 10 ml cornflour

a little cold water to mix with cornflour

a few sprigs fresh thyme

100 ml water

Method

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Not in the mood for chicken? Try this delicious pork meal. Click the pic

Preheat the oven to 180ºC.

Place each chicken breast between two layers of plastic and use a meat mullet and lightly flatten the chicken to about 3-4 mm thick.

Season lightly with salt and pepper.

Lay a single layer of spinach on the chicken.

Use the meat from one sausage and place in a sausage shape at the top end of the chicken closet to you.

Start rolling the chicken and place on plate with the join at the bottom.

Use 3 strips of pancetta on each chicken roll and cover the chicken with it.

Cover the chicken with foil and make sure there are no gaps in the foil.

Make the other rolls in the same fashion and place on a baking sheet.

Bake for 30 – 40 minutes.

Remove foil and place back in the oven for five minutes to brown.

For the Cherry Sauce

Place the cherries, thyme, sugar, salt , water and star anise in a pot and bring to the boil.

Cook until cherries are soft and almost mushy.

Add the vinegar and lemon juice.

Mix the corn flour with water and add to the sauce.

Keep the sauce in a glass jar until needed. Serve with the Christmas Chicken


Who is Nina Timm?

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Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks

ungerermariette@gmail.com

Mariette Steynberg is a qualified economist with a post-graduate diploma in financial planning. She has enjoyed working on holistic financial plans for clients in various stages of life, as well as a development economist assessing the socioeconomic impacts of new developments. When she is not working, Mariette enjoys parenting her quirky, delightful toddler girl. Cloth diapering, Eskimo kisses and the importance of reading to your child are all causes close to her heart. Mariette is passionate about financial education and hopes to use the experience she has gained to share knowledge with HomeTimes’ readership. Her goal is to provide information that is implementable by everyone.

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