BALSAMIC GLAZED MEDITERRANEAN CHICKEN BAKE

Balsamic Glazed Mediterranean Chicken Bake is an easy, delicious, and healthy meal!


INGREDIENTS
700g chicken breast or thighs (boneless & skinless) (we used 4 chicken breasts)
300 ml can or jar of marinated artichoke hearts
4 sprigs of fresh oregano, chopped
1 red onion, thinly sliced
1 pint grape or cherry tomatoes, left whole
300 ml can white beans, drained & rinsed
1 medium ball of fresh mozzarella 
300ml chicken broth
60g whole cashews
Balsamic Vinegar
salt & pepper

INSTRUCTIONS
Marinate the chicken breast in balsamic vinegar for at least 30 minutes
Preheat oven to 200 degrees
add beans, cashews, tomatoes, artichoke hearts, and onion.
In a Castey Roasting or Casserole Pan brown the chicken on both sides for about 2 minutes on each side. Season with salt and pepper. The chicken will be browned, but not cooked through. it will finish cooking in the oven.
In the same pan, add beans, cashews, tomatoes, artichoke hearts, and onions. Brush with another generous layer of balsamic vinegar. 
Add the chicken broth to the pan and sprinkle with the chopped oregano.
Roast in the oven for 10-20 minutes until the chicken is cooked through
Remove from the oven and add the mozzarella.

Serve with crusty bread and enjoy!

Spinach Stuffed Flank Steak- Great Recipe for a Rainy Day

Hey everyone, looks like we will be without the BBQ weather for a little while so we thought we would go with a nice Sunday roast alternative. 

In the office, we've been trying to eat healthier and this beautiful roast recipe is just the right amount of comfort food and  healthy dinner. We love spinach and feta together, it always feels so Mediterranean. 






Ingredients:

1 flank steak, about 1-1/2 pounds
1  10  ounce package frozen chopped spinach, thawed and squeezed dry  
4 ounces sun-dried tomato or herb-garlic flavoured feta cheese, plain Feta crumbled. You could also use Philadelphia too.
2   tablespoons seasoned bread crumbs
1 egg, lightly beaten
3/4  teaspoon salt
1/2  teaspoon black pepper
1 Red Pepper chopped into small cubes


Directions
1. Heat oven to 200 degrees C, Prepare a roasting pan for this meal and set aside. We recommend the Castey Vulcano Roasting pan as it's silicone handles make it perfect for safe oven use. 
2. Lay steak on a clean work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
3. In a bowl, combine spinach, feta, bread crumbs, red pepper and the beaten egg.
4. Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
5. Season with remaining 1/4 teaspoon each salt and pepper.
6. Heat a large Sauté Pan over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to roasting pan.
7. Roast at 180 degrees c for 35 minutes.

Remove meat from oven; let rest, covered, 10 minutes before slicing.

Spring Roasted Lamb with Red Wine Sauce made in the same pan! Great recipe for Easter Dinner.

Enjoy this fabulous Lamb Roast Idea with a same pan red wine sauce that is to die for!

Ingredients
To prepare the Roasted Lamb

6 pound boneless, tied leg of lamb
Kosher salt
Freshly ground black pepper
Zest from 2 lemons
5 garlic cloves minced
½ cup copped mixed fresh herbs (equal amounts of Italian parsley, rosemary and thyme)
2 tablespoons Rapeseed Oil
Juice from one lemon
2 tablespoons grey Poupon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons Rapeseed Oil

To prepare the Red Wine sauce
1 tablespoon Rapeseed Oil
¼ cup minced shallots
1 cup red wine
Chicken stock
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 Tablespoons butter
Kosher salt
Freshly ground black pepper



Method
To prepare the Roasted lamb

• Preheat oven to 220 degrees.
• Remove netting from roast and discard. Open up lamb cut side up on your cutting board and sprinkle generously with salt and pepper.
• In a small bowl, mix together zest, garlic, herbs and olive oil. Using your hands, spread all over inside cavity of lamb.
• Fold open lamb back into a roast and place on board fat side up. Using good butcher’s twine, wrap and tie four or five wraps down the length of the roast. Make two more end to end.
• Place fat side up in a Perfect Pans Roaster
• In a small bowl, mix lemon juice, mustard, rosemary and rapeseed oil. Mix to combine and spread all over the top of the roast.
• Place meat thermometer in thickest part of roast and set temperature to alarm at 60. (Lamb should be served medium rare). Place in centre rack of oven.
• Roast at 220 degrees for 30 minutes then reduce oven to 180 and continue and cook for about another 60-90 minutes.
• Once roast reaches 60 degrees, (about 2 hours) remove from oven, place on platter and loosely cover with foil however leave probe thermometer in so juices don’t leak out. Let rest 20 minutes before slicing.
• Remove twine and slice. Serve with pan sauce, see below.

To prepare the Red Wine Pan Sauce

• In the same  roasting pan used to make your roast over medium heat, sauté shallots in rapeseed oil 2-3 minutes or until tender. Set aside.
• In the pan that was used to roast the lamb, drain off and discard all lamb fat and heat remaining cooked bits and liquid on top of stove over low flame. Add red wine and cooked shallots and scrape any bits from the bottom of the pan. Reduce wine mixture until almost all wine has evaporated.
• Add in chicken stock and fresh herbs. Reduce by half.
• Add in butter and stir into sauce. Remove from heat and taste. Use additional salt and pepper if needed. Strain sauce into gravy boat and discard solids.