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Apricot & Pistachio Stuffed Chicken

Serves 2
Chicken breast is a lean cut that requires careful cooking to prevent it drying out. Here it is cooked inside a foil tent for most of the cooking time, then browned just before being served to keep it juicy.

1 tsp cumin seeds
¼ lb ready-to-eat apricots
1 oz unsalted pistachios, chopped
2 sprigs of rosemary
2 each Chicken breast
Sea salt and freshly ground black pepper
1 tbsp avocado oil, extra virgin
2/3 cup marsala or madeira
2/3 cup chicken stock
2 cups spinach, raw

Heat the oven to 375° F. Toast the cumin seeds in a hot, dry pan until they smell fragrant. Finely chop the apricots or blend briefly in a processor, then mix with the cumin and chopped pistachios. Pick the needles from one of the rosemary sprigs, chop finely, and then add to the apricot mix.
Cut the chicken breast three quarters of the way through the middle. Open it out, season, and then spread the apricot mix along the centre. Fold the chicken over to encase the filling.

Wrap the chicken in a triple layer of clingfilm, twisting the ends tightly to set the shape. Leave in the fridge for as long as you can, ideally overnight if preparing ahead. When you are ready to start cooking, remove the clingfilm. Drizzle a large sheet of foil with a little oil. Put the chicken on top and bring the ends of the foil together. Roll the edges to enclose, twisting the ends to seal, then place on a shallow roasting tray.

Cook the chicken for 15-20 minutes. Remove from the oven and unwrap, reserving any juices. Heat the avocado oil in a large frying pan, and sear the chicken for 2-3 minutes until it is crisp and golden. Transfer to a warmed plate and leave to rest. Add the marsala and stock to the pan with the second rosemary sprig and chicken juices, stirring to deglaze. Boil until reduced to a syrupy sauce, then check for seasoning.

To serve, thickly slice the chicken, then arrange on a bed of spinach and serve immediately.

Organically Sassy Grilled Salmon


This is absolutely the yummiest grilled salmon recipe. It tastes both hot & spicy, but not overpowering. Adjust the red pepper according to your personal palate, the recipes amount is a happy medium.

Be sure not to overcook the salmon. Grilled salmon is ready when it flakes easily with a fork.

The marinade is also delicious on other seafood, chicken and beef. You may wish to make extra.

Serves 8
INGREDIENTS:
8 organic salmon fillets
1/3 cup avocado oil
1 tsp sesame oil, toasted
5 tbsp low sodium soy sauce or Braggs Liquid Amino’s
4 tbsp balsamic vinegar (Tamara loves Calvi brand)
4 tbsp agave nectar
2 tsp brown sugar
1 ½ tsp ground ginger
1 tsp crushed red pepper flakes (vary to your palate)
1 tsp sea salt (Tamara loves Celtic brand)
2 each green onions, diced

Place salmon fillets in a large sealable plastic bag. In a separate medium bowl wisk together the rest of ingredients then pour over the salmon in the bag. Remove the air from the bag and seal tightly. Marinate the salmon in the refrigerator for 8 hours or overnight.

Wipe a large size piece of aluminum foil with avocado oil. Then wrap salmon tightly in the aluminum foil. Lightly oil the grill plates with avocado oil. Grill the salmon for 15 minutes per one inch of thickness on medium hot grill, or until salmon flakes with a fork. Turn salmon over halfway through grilling.

After you try this grilled salmon recipe, I think you will agree that it is the yummiest salmon recipe you have ever tasted.

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Cooking Class details:
Week Two Menu
Appetizer: Simple & Clean Mixed Greens Salad with a Red Wine Dressing
Dinner: Smokey Chutney Stuffed Chicken Breast & Steamed Asparagus with a splash of lemon & crushed pecans
Dessert: Tropical fruit & Maple Cream Layer

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Dates: Thursday, June 10th & June 17th
Time: 12:00 (noon) – 2:00
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