It’s Friday! You know what that means!! (FRIDAY MENU IS HERE.)
I dedicate this menu to the gluten free folks. 🙂
Starter- Grilled Shrimp Skewers Over White Bean Salad
Prep Time- 30 min
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons fresh oregano- minced
2 tablespoons fresh basil- minced
2 tablespoons minced fresh chives
1 teaspoon ground pepper
1/2 teaspoon sea salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, halved
1 cup diced celery
24 raw shrimp- devained
Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl. Mix well.
Preheat a skillet to medium high heat or on the barbecue to medium heat. If using a BQ, thread the shrimp onto skewers.
Next oil a skillet and add the shrimp in the pan. Grill the shrimp for about 4 to 5 minutes or until pink.
Serve the shrimp over the white bean salad.
Main Dish- Crispy Thyme Chicken In A Mushroom Sauce
4 chicken breasts
10 sprigs lemon thyme
2 cloves garlic, chopped, and minced
400g chestnut mushrooms
142ml carton double cream
sea salt and ground pepper for taste
Prepare the oven to warm the chicken. Rub the chicken with oil and season with salt and pepper.
Take the lemon thyme and sprinkle the thyme over the chicken and then dip the chicken lightly in flour.
Heat a tablespoon of of olive oil in a saucepan and place the chicken in a pan and brown each side. Making sure each side is browned and cooked. Remove to a plate and keep warm in the oven.
Drain the oil from the pan and place mushrooms and garlic into the pan. Stir the mushrooms and garlic and then add in the cream and seasonings. Simmer for a few minutes until the mushrooms are softened. Serve the mushrooms over the chicken.
Preheat the oven to 350 degrees or 200 Celsius. Prepare cupcake pans, with cupcake liners.
In a medium bowl, cream together the cream cheese and 1 cup of white granulated sugar. Beat in the eggs, one at a time, and then add in the vanilla. Spoon the batter into the cupcake tins, and fill about 2/3 cup full.
Bake for about 30 minutes, or until golden brown on top. Remove from the oven and cool.
To make the sour cream frosting, whisk together the sour cream, sugar, and vanilla. Mix to combine and then top the cupcakes with this frosting.
Place these cupcakes back into the oven and bake for about 7 minutes or until set. Place cupcake pans on a cooling rack. If you would like to add a special touch to these, pipe chocolate ganache on the top or some fresh whip cream.