parsley Archives

Seafood recipes

Swakopmund seafood soup

15-20 minutes.

Flattened chicken with caponata

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

12 pitted olives
2-3 torn ripe Roma tomatoes
2 roughly chopped shallots or onions
2 cloves crushed garlic
4 free-range chicken fillets
Olive oil
Sea salt
Caponata
Parsley

Method

To make the caponata, gently fry pitted olives, torn ripe Roma tomatoes, roughly chopped shallots or onions and cloves of crushed garlic over a medium to high heat for 10 minutes.

Meanwhile, place free-range chicken fillets between two layers of cling film and flatten to a 2 cm thickness using a rolling pin.

Remove the cling film, rub with olive oil and sprinkle with sea salt.

Fry over a medium heat for 2 minutes a side, or until golden brown.

Serve with the caponata, garnished with fresh parsley, and your choice of sidedishes.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Beer-braised lamb shank and rosemary veloute

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Wild mushroom ragout on herb mash

Three-cheese and baby spinach pies

Orange and hazelnut salad

Fish n chips with home-made tartar sauce

Swakopmund seafood soup

Fresh herb pasta

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Cauliflower and gruyere tart

Crusty calamari salad

Flattened chicken with caponata

Flattened chicken with caponata

Ingredients

Method