Friday, November 17, 2006

Fried brie, Chicken Cordon Bleu & Mushroom-Stuffed Tomatoes

Last night Brian knocked up Fried brie, Chicken Cordon Bleu & Mushroom-Stuffed Tomatoes served with garlic bread.

Whilst the meal was delicious the only complaint was that it was very cheese heavy and therefore very moreish and filling to the point where I felt absolutely stuffed half way through the main course. The sauce for the brie was delicious as was the fried brie itself and would be ideal along with a salad as a main course in itself. The cordon bleu was delicious with the sauce and didn't need to be served alongside the mushroom stuffed tomatoes as the garlic bread was sufficient.
Therefore whilst each dish was pretty scrummy it was just too much as a whole. However, pick something that you like and make it yourself as it's totally worth it. Here's the science.

Chicken Cordon Bleu


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Garlic Butter


Loaf of crusty bread
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Fried brie

Here's some admittedly low quality footage of us shuffling some brie around in the pan.


4 slices thick white bread, crusts removed and torn
handful of fresh herbs, including parsley and chives
110g/4oz brie, cut into 3 pieces
1 egg, lightly beaten
2 tbsp vegetable oil
For the sauce
1 tbsp olive oil
½ red onion, peeled and finely diced
1 tomato, diced
squeeze of tomato ketchup
1 tsp caster sugar
splash of red wine vinegar


Place the bread into a food processor with the fresh herbs and blend together to form fine breadcrumbs.
Tip the herb breadcrumbs into a bowl.
Dip the brie chunks into the whisked egg and then coat in the breadcrumbs.
Heat the oil in a non-stick frying pan and fry the brie pieces for 1-2 minutes on each side, or until crisp and golden brown.
To make the sauce, heat the oil in a frying pan and gently saute the onion for 1-2 minutes.
Add the tomato and heat for a further 1-2 minutes. Stir in the ketchup with the caster sugar and vinegar and heat gently for 2-3 minutes.
Remove the fried brie from the heat and transfer to a serving plate. Serve with the tomato sauce alongside.

Mushroom-Stuffed Tomatoes


4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded Cheddar cheese, divided

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes.
In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 200C for 10 minutes or until cheese is melted.



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