Sol Times Recipes: Caramelised onion and Gouda stuffed chicken; ham and potato soup and roasted garlic cauliflower

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Ham and potato soup
Caramelised onion and Gouda stuffed chicken

Caramelised onion and gouda stuffed chicken

Ingredients

2 tablespoons butter, 2 onions, sliced, 4 skinless, boneless chicken breast halves, 4 Gouda Cheese Slices, or more as needed 1 (4.75oz) packet seasoned coating mix for chicken

Preparation

Preparation time – 15 minutes.  Cooking time – 60 minutes.

Method

  1. Melt butter in a frying pan over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelised, remove frying pan from heat.
  2. Preheat oven to 400ºF (200ºC). Line a rimmed baking sheet with aluminum foil.

Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelised onions.

  1. Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
  2. Bake in preheated oven until chicken breasts are no longer pink in the centre and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the centre should read at least 165ºF (74ºC).

 

Ham and potato soup

Ham and potato soup

Ingredients

3 1/2 cups peeled and diced potatoes, 1/3 cup diced celery, 1/3 cup finely chopped onion, 3/4 cup diced cooked ham, 3 1/4 cups water, 2 tablespoons chicken gravy granules, 1/2 teaspoon salt, or to taste, 1 teaspoon ground white or black pepper, or to taste, 5 tablespoons butter, 5 tablespoons plain flour, 2 cups milk

Preparation

Preparation Time – 20 minutes.  Cooking time – 25 minutes

Method

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken gravy granules, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

 

Roasted garlic cauliflower

Roasted garlic cauliflower

Ingredients

2 tablespoons minced garlic, 3 tablespoons olive oil, 1 large head cauliflower, separated into florets, 1/3 cup grated Parmesan cheese, salt and black pepper to taste, 1 tablespoon chopped fresh parsley

Preparation

Preparation Time – 15 minutes. Cooking time – 25 minutes.

Method

  1. Preheat the oven to 450ºF (220ºC). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large re-sealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and then grill for 3 to 5 minutes, until golden brown.

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