Recipe(tried): Pesto Stuffed Chicken Thighs and Updated Malva Pudding

   Hello One and all,

Its been quite exciting here this afternoon........Where we are in The Highfeld we saw 67% coverage and with the spaecial glasses distributed by local papers it was quite some thing to behold Up towards Lusaka they will get 100% so they,ll be in darkness!Its so incredible.
As I seem to be quite busy at the momnet I,m really trying to prepare meals before hand so they can be popped in the oven later on.Here is what we had last night

Pesto Stuffed chicken Thighs
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6 Tbls Pesto (basil sauce,recipe at end)
8 chicken thighs,boned
3 Tbls olive oil
2 onions chopped
2x14oz/397g cans chopped tonmatos
1 Tbls Tonato Puree
Good handful fresh basil leaves
1/4 pt/150ml white wine
1 each of Red,Yellow and Orange peppers,deseeded and sliced
2 Tsp Ground Paprika basil leaves to garnish
Salt and freshly ground black pepper

Spread a little pesto under the skin of each chicken thigh.
Heat 2 Tbls of oil in a heavy based saucepan and saute chicken in batches until lightly browned all over. Remove with slotted spoon and reserve whilst sauteing the remainder.

Heat remaining oil in pan add onions and saute for 3 minutes.Stir in tomatoes and Tomato puree. Add basil leaves and simmer for 5 minutes. Stir in white wine and simmer for 5 minutes more. Season to taste.

Lay peppers ina large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
Bake at 375F/190c for 25 minutes.
Garnish with some more Basil leaves.

Pesto
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Liquidise:
1 cup tightly packed fresh Basil leaves
3 cloves of garlic(crushed)
2 ozs nibbed(chopped)almonds
1/2 cup virgin olive oil
1 0z butter
1 oz Parmesan cheese.

This I served with steamed baby potatos and asparagus.

As it's Winter I think comfort puds become a way of life! I have posted this recipe for Malva Pudding before but I have made a few changes so here is the updated one.....

Malva Pudding
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Serves 6

250ml(1 cup)sugar
1 Jumbo Egg
15ml(1 Tbls)soft Butter
60ml(4 Tbls)smooth Apricot Jam
250ml(1 cup)Cake flour
5ml(1 tsp)Bicarbonate of Soda
1ml(1/4 tsp)salt
250ml(1 cup)milk
10ml(2 tsp) vinegar
10ml(2tsp)vanilla essense

Sauce
250ml(1cup)cream or evaporated milk
100g(4ozs)unsalted butter
125ml(1/2 cup)sugar
60 ml(4tbls)hot water

Preheat oven to 180c(350F).
In a bowl beat suga,egg,butter and jam until pale and fluffy.
Sift flour,bicarb of soda and salt into a bowl.
Mix milk,vinegar and vanilla essence.
Fold flour mixture and milk mixture alternatively into egg mixture.
Pour into a buttered large baking dish,cover with foil,shiny side down.and bake for 45-50 minutes until firm,or until a skewer inserted in centre comes out clean.
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.

Sauce

Combine ingredients in a saucepan. Heat stirring, until butter melts and sugar is dissolved.
Pour over hot pudding.
Serve with whipped cream.

I wish you all a pleasant rest of the day I'm off out tonight (first time in AGES!!) with some girlfriends so I'm not cooking!

Love Julie  