Chicken Parcels, Sautéed Mushrooms and Grilled Asparagus with Chilli & Truffle Oil
During the winter months, we tend to cook at home a lot more. Think slow cooked meals, dishes that take longer to prepare and that are certainly worth the effort and the wait.
This meal was no exception!
On a lazy Sunday night, we decided to dust off the cookbooks and whip up a lovely winter warmer – Chicken Parcels, Sautéed Mushrooms and Grilled Asparagus with Chilli & Truffle Oil.
First step, was baking the chicken parcels. The oven had been pre-heated to 180 degrees, so we placed them in a lightly greased baking dish using olive oil, and popped them in the oven for around 35mins.
Now, we all know my love for anything Italian! What could be more Italian than olive oil? Well, I was lucky enough to be sent some from Bertolli, as they have recently released 3 varieties of oils, depending on how you wish to use them. Classico: Best Choice for barbequing & roasting, Extra Light: Best for baking and frying and Extra Virgin: Best for salads, pasta sauces & dips.
So for today, we used both the Classico and Extra Light!
For the Sautéed Mushrooms we really love the Neil Perry recipe, but we wanted to experiment with many varieties, instead of the usual brown field mushroom. I really enjoyed the texture they all provided, and each has its own unique subtle flavour as well.
We began by slicing the mushrooms, then added 60mls extra virgin olive oil and 40g butter to a heavy based pan. From here, raise the heat and when the butter started to foam, added the mushrooms and 1 teaspoon of thyme to coat. We then lowered the heat to medium and cook for 10mins.
Add 3 cloves of garlic and season with sea salt before raising the heat again. The mushrooms should then start to caramelize. Cook for a further 10mins. Remove from heat, add lemon juice and give a good grind of pepper and sprinkle over 3 tablespoons of fresh parsley.
For the asparagus, we used a delicious recipe I found over on The Kitchy Kitchen. I was excited to try this out, as we love using the truffle oil we bought back with us from Italy.
To prepare this simple dish. we chopped the woody tough part of the asparagus off (the bottom inch or two), and dressed with 2 tablespoons olive oil, salt, and pepper.
To cook the asparagus, grill over high heat until marked up, but not totally blackened (about 5 minutes total). Immediately drizzle with 1/2 teaspoon truffle oil and sprinkle on 1 teaspoon chilli flakes and freshly grated Parmesan.
Toss together with your hands and serve.
Do you have a favourite winter dish? Or even a treasured cookbook that you would like to share?
I’m always on the hunt for new exciting recipes!