3 hours ago
Friday, October 23, 2009
How come I didn't know about Donna Hay?
It was not until recently when I was browsing at cookbook junkie, Lisa, from Lisa is Cooking that she mentioned how much she loved Donna Hay and her magazine.
From what I know now, Ms. Hay is like the Barefoot Contessa of Australia!
I guess I am not as current as I thought I was.
A subscription to her magazine for 6 months is $92. US, only because it is being mailed from Australia.
I picked up a single issue up at Barnes & Noble, and there were some terrific recipes in the issue, as well as beautiful photos.
The measurements are all in metric conversion, so I had to figure out how many potatoes 400g equaled.
That is why I have google.
I found this recipe on her website.
This was a TERRIFIC weeknight dinner with tons of flavor and pretty to look at.
It took about an hour for the whole dinner to come together and it was under $10. for the 2 of us.
Donna Hay has a new fan.
Rosemary Chicken on Sweet Potatoes w/ Mustard Pan Sauce: (adapted from Donna Hay)
400g sweet potatoes, peeled and thinly sliced (I used 2 large sweet potatoes)
¾ cup (55g) grated parmesan
¼ cup (60ml) olive oil
sea salt and cracked black pepper
1 tablespoon olive oil (for the frying pan)
4 chicken breast fillets (I used breasts w/ skin on for more flavor)
½ cup (125ml) chicken stock
1 teaspoon chopped rosemary leaves
2 tablespoons whole grain mustard
handful of baby spinach leaves for each plate
Preheat oven to 375F.
Place the sweet potato slices, half the parmesan, oil, salt and pepper in a bowl and toss until well combined. Layer the sweet potato on a baking tray lined with non-stick baking paper or a Silpat, sprinkle over the remaining parmesan and bake in the oven for 25 minutes or until golden.
Heat a large skillet over high heat. Add the extra tbsp of oil and add the chicken and cook for 3 minutes each side, starting with skin side down. Place on a baking tray and finish cooking in the oven for 10-15 minutes or until cooked through.
Add the stock, rosemary, mustard, salt and pepper to the skillet and cook for 2 minutes, scraping up the brown bits and reducing the stock.
To serve, lay your sweet potatoes on plates, and top with the spinach and chicken and spoon over the warm rosemary sauce. Serves 4.