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Red Wine and Butter Cream Chicken by Richard Holt
Place 3-4 medium sized OMEGA chicken breasts side by side in a deep pot.
Add just enough water to cover the chicken.
Add 1 cup red wine and 3-4 tablespoons of butter (or margarine) and stir
Cover and simmer for 30 minutes on medium heat.
Uncover and add 1/2 cup of diced red peppers
Increase heat to high, allowing the liquid to reduce for approximately 10 minutes, stirring regularly.
Add 1/2 cup sliced mushrooms and 3 large tablespoons of sour cream
Remove from heat after 5 minutes and serve, coating the chicken in the sauce.
Goes well with Asparagus Cappelletti Pasta, on top of rice, or with mixed vegetables, and of course a glass of red wine!
Feta Chicken Sweet Potato Bake (or Filo pastry parcels)
Cube 4 large Omega chicken breasts and cook them at high heat in a deep pot with 2 tbsps olive oil to grease
Add 2 cups cubed sweet potatoes after about 5 minutes, as well as 1 large clove garlic, minced, 2 tbsps seasoned salt and 1 tbsp coriander (optional)
Stir well.
When sweet potatoes are soft, add 1/2 pound of crumbled light feta cheese
Cut 2 stalks of bok choy, 1 finely chopped and one in very large pieces.
Reduce heat and serve hot. Can be frozen and re-heated.
Also try wrapping mixture in filo pastry:ay pastry flat on a clean work surface. Brush 1 sheet of pastry lightly with a little remaining oil. Top with 2 more sheets of pastry, brushing each with a little more oil. place 2 tablespoons full of chicken mixture into the pastry, folding the filo pastry around the mixture and pressing edges shut.
Grease a large baking tray lightly with olive oil. Place the filo parcels seam-side down on the greased tray, brush each filo parcel lightly with the extra oil and sprinkle evenly with sesame seeds. Bake in preheated oven at 275 degrees for 25 minutes or until crisp and light golden. Serve or freeze immediately. Salmon with Ratatouille
This easy dish tastes as good cold as hot. Sautéed potatoes are a delicious accompaniment. 1. In a skillet on high heat, add oil. Stir in onions, eggplant, zucchini and red pepper and sauté for 3 minutes or until vegetables have softened. Add tomatoes and white wine and simmer for 2 minutes or until tomatoes have softened. Serves 4
Goes great with mixed vegetables and salad.
Four 6 oz (175 g) wild salmon fillets
Ratatouille:
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
2 Italian or Chinese eggplants, chopped
2 zucchini, chopped
1/2 red pepper, chopped
3 tomatoes, chopped
1/4 cup (50 mL) dry white wine
1 tbsp (15 mL) chopped fresh basil
2 tbsp (25 mL) chopped fresh parsley
Salt and freshly ground pepper to taste
2. Reduce heat and simmer, covered for 3 to 5 minutes or until vegetables are cooked through. Stir in herbs, salt and pepper.
3. Season salmon with salt and pepper. Nestle fillets into ratatouille mixture, cover and cook gently
for 8 minutes or until salmon is cooked but slightly pink in centre.
4. Serve salmon on top of ratatouille.
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