Recipe Challenge – We Hae Meat Steak Slice Stuffed Chicken
I’m going to be honest from the off, call it what you will – Lorne sausage, square sausage, breakfast slice, steak slice – I am not a fan.
Having said that, I’m always up for a challenge, so when I was asked to make use of We Hae Meat’s steak slice, I thought ok, let’s give it a bash! The challenge was to turn this Scottish breakfast staple into anything but a breakfast dish.
Without further ado, here’s my recipe
Steak Slice Stuffed Chicken Breast with Mediterranean Vegetables and Butterbean Stew
Splash of oil
2 shallots, chopped
1 small aubergine, chopped
2 small courgettes, chopped
1 large red pepper, chopped
1 crushed clove of garlic
Large squeeze of tomato paste
Large tin of tomatoes
Pinch of sugar and squeeze of lemon juice
Herbs of choice (fresh or dried)
Small jar of butterbeans
Salt and pepper to taste
4 chicken breast
2 steak slices cut in half
Fry the shallots in a little oil in an ovenproof dish or casserole. When lightly coloured, pop in the rest of the chopped vegetables. Splash a little more oil if needed. Cook for about five minutes, stirring occasionally.
Plop in the garlic and give it a once round the pan, then introduce the tomato paste to the veg. Stir briefly, pour in the tinned toms, add a pinch of sugar, lemon juice, herbs and butterbeans. Give everything a waltz around the pan. A quick grind of salt and pepper to taste.
Whack on a lid and leave to simmer for about 20 minutes. Add some water if it starts to look dry.
While the stew is bubbling away, make a pocket in the chicken breast.
Mould the steak slice so it fits snugly in the pocket.
Place the stuffed chicken into the stew, stick the lid back on and sneak into a pre-heated oven (180C/Fan 160C/Gas4) for 30-35 minutes.
Serve with spuds of choice and green vegetables if you fancy.
(C) Lea Harris, Off the Eaten Track, 2015.