Vegetables, Fruit, Eggs and Farinaceous Dishes – Lesson 1. Rice Pilaff Recipe

Chef Troy has taken over from Chef Robyn who sadly will be leaving the college to pursue new adventures outside TAFE. The pace is not as frantic this week, although there are quite a few components to each dish and as always we are building on knowledge and skills from previous lessons.

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Vegetables, Fruit & Farinaceous Dishes – Board of Lesson 1

Farinaceous dishes are those made from starchy flours, pulses cereals and starchy vegetables, including pasta, rice, polenta, cous cous and gnocchi. These sort of dishes have been given a bad wrap in recent years, but they are nutritious and well….pretty tasty! Lesson One included, Ricotta & Spinach Cannelloni with Béchamel, Parsley Pappardelle with Roast Pumpkin and Cherry Tomatoes and Rice Pilaff (two fs or one… the jury’s out!). This was not only such an enjoyable class to cook, each of the three dishes were delicious!

As the pasta had to rest, we started with this. The rule of thumb with pasta making is 100g flour to 1 egg. The best flour to use for pasta is triple 0 (000) due to it’s strong elastic gluten. In class we used bakers flour, which is also a strong flour. I frequently make pasta at home and use 000 flour and found the Bakers Flour made a slightly ‘tighter’ dough, but the end product was still good. Another difference to what I am used to is the addition of olive oil to the dough. I didn’t add as much as the recipe asked for but I think the different flour did require what I added.

Whilst the pasta rested I made the béchamel for the cannelloni. I first made a white roux and added the hot milk which had been steeped with an onion cloute (an onion studded with cloves) and a bay leaf. Once it was beaten to a smooth consistency I topped the pan with a buttered cartouche and popped in the oven at 160 degree C. My béchamel was thick not overly…a lot of the class added cream to theirs to thin it down but the finished product didn’t hold form when it baked and mine did.

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Bechamel under a cartouche

I then turned my attention to the Pilaff Rice…. or is that Pilaf? The recipe and the class task breakdown sheets had it as Pilaff, but Wikipedia and various other recipes on-line spells it Pilaf… what ever the spelling it’s dead easy to make, takes no time and is delicious (recipe below). We made it in the oven and cooked it under a buttered cartouche but the recipe simply stated it needed to be covered, so a lid would work just as well. I have seen this made with the addition of toasted almonds, sultanas & sometimes with spice such as cayenne or saffron. When plating I made a rookie mistake, as I was rushing, and when moulding the rice I didn’t pack the dariole mould tightly enough. As a result my dome of rice pilaff doesn’t look as tidy as it should….see chefs version compared to mine. At home I would just tip it out and redo, but there is simply no time in class. I kick myself several times each lesson as I make silly mistakes when I know better! It just goes to show that the pressure in the kitchen can lead to slip ups…it’s best to learn from them as move on.

Moving onto the pasta, first I made the cannelloni. There was an extra chef in the kitchen today who was roaming around observing and offering some advice as he went. He was very helpful re the guiding of the pasta through the machine. It is something that I have struggled with at home…..who knew you had to ‘drive the pasta’ to ensure straight edges?! Once the pasta sheets, the béchamel & the ricotta and spinach filling were ready, it was a simple task of assembly. I covered the bottom of the baking container with some béchamel, piped the spinach and ricotta filling onto the pasta sheet, rolled and cut it and placed the cannelloni on top of the béchamel layer. When I had completed the layer of cannelloni I covered it with béchamel and topped it with cheese. These were baked until golden.

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Canneloni ready to bake


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Finished Cannelloni

Last dish of the day was the Parsley Pappardelle with Roast Pumpkin and Cherry Tomatoes. This is a quick and pretty dish to make once you have the pasta made and the pumpkin roasted. The sauce is simply finely diced onion (2 tbsp) and crushed garlic (2 cloves) cooked but not coloured. Toss in about 8 – 10 halved cherry tomatoes, the roasted diced pumpkin (150g) and a hand full of parsley leaves. Cook through and add a little of the pasta water from the Pappardelle and a squeeze of lemon juice. Taste and season as required. Add the cooked pasta and toss through the sauce until coated. Serve with a drizzle of olive oil and shaved parmesan. Lunch!


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Preparing the Pumpkin and Cherry Tomatoes

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Parsley Pappardelle with Roasted Pumpkin & Cherry Tomatoes

Next week we work with polenta, a cake with fruit and curd and a savoury dish with mushrooms. So far these have been my favourite recipes to cook. Hope you pop by next week to see how I am going.

Bon Appetit

Kathryn 💙👩‍🍳

Pilaf Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A buttery rice accompaniment - just right for a curry or a braised/stewed meat dish. You could add to the basic recipe; toasted almonds to the completed dish, Cayenne pepper, Saffron or add some sultanas before popping it in the oven to cook.

Course: Side Dish
Cuisine: Indian
Keyword: Rice
Servings: 5 portions
  • 40 grams Butter - unsalted
  • 1/2 Onion - small dice (brunoise)
  • 1 clove Garlic - finely minced or crushed
  • 150 grams Long Grain Rice
  • 225 mls White Stock - hot
  • 1 Bay Leaf (dried)
  • pinch Salt
  • pinch White Pepper
  1. Preheat oven to 160 degree celsius (325F).

  2. Melt the butter over medium heat and gently sauté the onion and garlic without colouring.

  3. Add the rice and ensure all grains are coated with the butter.

  4. Add the hot stock and bay leaf and bring to boil.

  5. Cover and cook in preheated oven for approximately 20 mins or until cooked.

  6. When done, season to taste. 

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Lesson 3 – Stocks, Sauces and Soups. Beef Consommé.

Today is the last class of ‘Stocks, Sauces and Soups and not only did I learn how to make perfectly clear consommé, I also got a great work out for my arms!!!  We made a Caramelised Garlic, Tomato  & Orange Sauce ( not something I would rush to make again but unfortunately is included in my end of semester assessment), Macaroni & Cheese, so as to practice making a white roux, Béchamel & Mornay Sauce, Beef Consommé, Mayonnaise and Hollandaise (the last two is where the arm workout occurred). We also clarified butter which we used in the Hollandaise (which challenged me no end).

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Lesson 3 of Stocks, Sauces & Soups

One of the bloggers I follow, ‘Bespoke Traveller’ (check out Atreyee’s lovely and thoughtful blog), wondered how I managed to take photos in such a hectic class….this week I didn’t manage it very well I’m afraid, there was just so much going on that I was just too busy. First, as always, was mise en place, which is so important to every service and can also make home cooking easier. From there we went into making the sauces and the consommé, whilst along the way continuing to revise what we had learnt in the previous lessons.

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Misen Place

This lesson, and all future lessons, require multi tasking which is essential when cooking in a commercial kitchen. We started the roux for the Béchamel first and cooked it off in the oven under a cartouche as we did in last weeks lesson. Whilst this cooked we made the Garlic, Tomato and Orange Sauce and as stated above, I won’t be rushing to make this sauce at home, I don’t think it really works, even with the addition of a little sugar to balance the acidity it is unusual to say the least! The Béchamel was made into Mornay with the addition of cheese (Tasty & Parmesan cheese, egg yolks & butter). To the Mornay we added cooked Macaroni, topped with more cheese and baked it until browned. My daughter went through a Mac and Cheese phase when growing up…none of it as good as this though as it was all from a packet 😱

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I love homemade mayonnaise. This cold emulsion sauce is so versatile, you can make Sauce Tartare & Aioli to name only 2 derivative sauces and it’s chalk and cheese when compared to shop bought mayonnaise. Today we made mayonnaise by hand, just a bowl and a whisk… it was the first work out for the arms in the lesson. I usually make mayonnaise in the food processor and think I will continue to make it this way as it’s every bit as good as whisking it by hand. Many commercial kitchens don’t make mayonnaise, rather they buy it ready made due to food safety issues, being an egg based sauce. Once made we tossed the sauce for the same reason.

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Hand whisked Mayonnaise

As Hollandaise Sauce is needed to be made in our end of semester assessment for Eggs Benedict, Chef decided to replace the planned Bernaise Sauce with a Hollandaise …. my nemesis as it turns out 😳. Can I say…this is not a fun sauce to make! I don’t have a photo of it as I was quite stressed at the time, but let it be known I need to practice, practice, practice so as I can nail this in my end of year assessment. You need clarified butter for Hollandaise and Bernaise Sauce, easy peasy, it’s what comes after that’s the hard part! I wasn’t whisking quickly enough and found the addition of a little hot water brought it together in the end… I see a lot of Eggs Benedict in Aron’s future.

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Clarified butter ready to strain

Lastly, the beef consommé in which we used a beef stock made in a previous lesson. This lesson was really about the clarification & enrichment process which turns a good beef stock into a tasty beef consommé. I knew the basics of clarification but had never done it before, I will going forward as it was delightful, straight forward and hey…who doesn’t love a classic? We garnished ours with some julliened vegetable quickly poached in some beef stock. When researching garnishes for the consommé I came across the Consommé de Bouef Royale of Michele Roux…. beautiful and something I will be trying soon…perhaps minus the edible gold leaf.

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Beef Consomme

I need to turn my sights to finding a restaurant/cafe to take me on to start the mandatory practical part of my course, I need to complete 48 periods of service between now and the end of the course to qualify. I have a few ideas on who to approach and will share progress as I work through this part. Next week we start on the next block of lessons, Vegetables, Fruit, Eggs and Farinaceous Dishes…. pasta and rice in my future! See you next week!

Bon Appetit

Kathryn 💙👩‍🍳

Beef Consommé
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

Love the technique of making a 'raft ' for clarification.

Course: Soup
Cuisine: French
Servings: 1 Litre
  • 250 gram Lean Beef
  • 4 egg whites
  • 1/2 Onion - rough dice
  • 50 gram Celery - diced
  • 50 gram Carrot - dice
  • 3 Peppercorns
  • 1 Bay leaf - dried
  • 1/4 Sprig fresh Thyme
  • 1/4 Bunch Parsley stems
  • 1500 mls Cold beef stock - white or brown
  1. Roughly cut the vegetables and put into robot coup (for processor) with peppercorns, bay leaf parsley stems and thyme. Blend until fine.

  2. Add the lean mince to the vegetable and herbs and blend.

  3. Remove the meat, vegetable and herbs to a bowl and add the egg whites. mix until unified. This is the 'clarification'.

  4. Put the cold stock on a low heat and add the clarification. Stir until it reaches 60 degrees celsius - this prevents the protein from sticking to the bottom.

  5. Allow the liquid to come to a low simmer and DON'T STIR. The clarification will coagulate and rise to the top and any impurities in the stock will be trapped in what is called 'the raft'

  6. Gently simmer for 1 - 2 hrs 

  7. Using a ladle carefully remove the liquid without breaking the raft and pass through a chinois lined with muslin or a filter paper. 

  8. Remove any fat. This can be by allowing to cool and lifting off any fat or dabbing liquid with absorbent paper. 

  9. Taste and adjust seasoning  - serve in appropriate bowl with garnish of choice. 

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Semester 2 – Stocks, Sauces & Soups. French Onion Soup.

 In week two of this lesson block the tasks included making, Brown Chicken Stock, Cream of Chicken Breast Soup, French Onion Soup, in which we used the frozen Brown Beef Stock made in lesson one, and Demi Glace, which required us to make an Espagnole Sauce. Now that all sounds pretty straight forward, but there is a lot more to it than meets the eye, and doing it when dosed up on cold and flu medication and feeling less than par added an extra dimension. Also included in the second class was some revision of week one, plus some other learning studded throughout the class, as Chef Robyn, like Chef Troy, enjoys teaching & sharing as much knowledge as possible.

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Semester 2 – Lesson 2

As I shared with you last week, we have moved to becoming totally and independently responsible for what we cook and serve, what steps need to be done and in what order. Where as Chef is there to demonstrate, guide and provide new information as required, the expectation is that students come prepared for the lesson, meaning recipes are reviewed prior to the class to ensure basic knowledge of what ingredients and resources are required, what is involved in the preparation and cooking and, if really motivated, what the finished dish should look like (hello Google & Utube!). As we move through this semester greater responsibility will be expected of us as we stand solo at our separate workstations & stoves. I am loving this ….


Kitchen 10 – each of us have our own stove

Given that a Demi Glace can take a minimum of two hours, we started on the Espagnole Sauce which forms the basis of a demi glace. First off was getting the gravy beef, mirepoix (carrot, onion, leek and celery), and bacon in the oven to roast off. Espagnole Sauce is simply a ‘brown sauce’ meaning the protein (in this case beef) and vegetables are browned and a brown roux is used as the thickening agent. The ratio for a roux for sauces is, 25g unsalted butter, 25g plain flour to 250 mls liquid (in the case of Espagnole it’s beef stock). The base sauce is made by making a brown roux to which is added tomato paste and wine and then the beef stock (gradually). To this the browned beef and vegetables are added and all is let to slowly simmer and do ‘it’s thang’ until sufficiently reduced. You may have to add more beef stock as you go, the important thing is to continually taste to ensure the right balance is maintained. When the flavour and consistency is right, the meat and vegetables are strained off and the sauce returned to the pan for further reduction and seasoning. All going well, the result will be a glossy sauce which leaves a coating on the metal spoon and tastes out of this world. Chef supplemented our beef stock with some pre-prepared veal stock which certainly kicked our demi glace up a notch! We combined our sauces, clearly marked and dated it, adding “Please don’t touch” and set it aside in the freezer for a later class. I hope the added ‘please’ ensures it is still there when Chef goes looking in a few weeks.

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Beef, bacon and Mirepoix – the base of the demi glace

Whilst the meat and vegetables for the Espagnole Sauce were browning in the oven we made the French Onion Soup. I had only just made this soup a few weeks ago (recipe below) and where as the dish we made in class was delicious, I preferred the recipe I made at home which includes garlic and white wine. The must have croutons were a feature of both versions of the dish and I did like the addition of finely chopped parsley to the finished dish made in class. As we continue through the course I am looking forward to my presentation improving, given I have always been a bit of a ‘rustic’ cook my dishes could do with some refinement.


The lovely Bellinda making croutons for the soup

To make the Brown Chicken Stock, which like the demi-glace, was frozen for future use, we needed to bone a chicken. I enjoy these technical tasks and am delighted that we’ll have more opportunity to learn more later in the semester when we do poultry and fish.  Once the wishbone was removed, I jointed the chicken, reserving the breasts and the skin (crisped up in the oven for garnish) and cooked the legs and the carcass with the mirepoix until golden.

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Naughty – Crispy chicken skin

The Cream of Chicken Breast soup made for a nice lunch (we’d been going since 7.30am). The chicken breasts were steamed in the oven whilst we made the veloute. As shared last week, veloute is made using a blonde roux, but rather than making it on the stove, this week, after making the roux and adding the stock, we covered the sauce with a cartouche & placed the saucepan in a low oven to allow it to cook out & develop more intense favour. When ready we simply added cream, seasoning & finely chopped tarragon to the soup, ladled it into a heated bowl, placed sliced steamed chicken breast in the centre & garnished with the roasted chicken skin and tarragon. What’s not to like?

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Cream of chicken soup with crispy chicken skin

Much like last week, the pace of lesson two was fast and what needed to be covered allowed no time for a break. I don’t expect this will change going forward (which I don’t mind at all) and next week, in addition to the the sauces planned, Chef is adding Hollandaise Sauce to the lesson. It was serendipitous that recently I received a copy of Michel Roux’s “Sauces –  sweet and savoury” from my father, you might understand that it has become my new bed time reading in preparation for class.

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A great gift from my dad

Bon Appetit

Kathryn 💙👩‍🍳

French Onion Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

This recipe is from a lovely book I picked up on a 'bargain bench' years ago; 'Cooking French'. No author is credited but it's a Canadian publication published in 2006 by Murdoch Books. I think I have cooked everything in this book ...and this one most of all. 

Course: Appetizer
Cuisine: French
Servings: 4 people
  • 50 gm unsalted butter
  • 750 gm Onions finely sliced (approximately 6 large onions)
  • 2 cloves Garlic finely chopped
  • 45 gm Plain (all purpose) flour
  • 2 litres Brown beef stock (approximately 8 cups)
  • 250 ml White wine
  • 1 Bay leaf (dried)
  • 2 sprigs Fresh Thyme
  • 8 slices Toasted baguette
  • 100 gm Gruyere Cheese - grated
  • 1 tbsp Parsley finely chopped (garnish)
  1. In a large thick based saucepan melt the butter

  2. Add the onion and gently cook, low and slow for approximately 25 minutes. Stir occasionally and cook until the onions are soft and have started to caramelise (not burn).

  3. Off the heat, add the garlic and the flour and stir for 2 minutes. 

  4. Replace pan to the heat and gradually add the stock.

  5. Add the wine and bring to the boil.

  6. Reduce the heat so as the broth is simmering and add the bay leaf and thyme. Cover and simmer over a low heat for 25 minutes.

  7. Slice the baguette, butter and toast under the grill (broiler). Once toasted sprinkle with the cheese and return to the grill to melt the cheese.

  8. Taste and adjust the seasoning as required.

  9. Ladle the soup into warm bowls, top with 2 slices of the gruyere croutons and a sprinkle of prepared parsley.

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Semester 2 – Stocks, Sauces and Soups. Black Bean & Roasted Capsicum Soup

I am back from semester break having been assessed as ‘competent’ in the courses covered in semester 1. The class has graduated to one of the big kitchens, Kitchen 10, where we each have our own stove and single bench space. For the next few weeks class P1182 has a new chef, after which time Chef Troy will take over. The pace is definitely kicked up a notch and I must remember to have breakfast, as today the first break I had was 3pm (we are not in Kansas anymore). No complaints though, I couldn’t be happier!

Semester 2 – Lesson 1

Over the next three weeks we will be working on stocks, sauces and soups. Stocks form the foundation of sauces and soups and the ‘saucier’ is considered to be one of the most valuable of the station cooks in the kitchen. It is the quality of the stocks and sauces which  turn a good dish into a great dish & they are simply indispensable.  In this first class we were required to individually make a White Chicken Stock, a White Fish Stock, and a Fish Veloute sauce. We made two dishes, Poached Whiting with Parsley Sauce (using the Fish Veloute sauce) and a Chilled Carrot, Orange & Corriander Soup. As a class we also made Brown Beef stock which is to be used in a future lesson.

Bones a plenty

My new bench – kitchen 10

Even though I have been making stocks forever, there is always so much more to learn. There are some simple basics to follow; the ratio is 10 parts water (100%), 5 parts bones (50%) and 1 part vegetable (10%), the size of the mirepoix (diced onion, leek, carrot & celery) is dependent on how long the stock will be cooked, for a brown stock roast the the mirepoix as these go with the roasted bones & White Fish Stock has no carrot in the mirepoix.

Once the stocks were made attention was turned to the making the soup, filleting and poaching the whiting and making the Fish Veloute sauce. The whiting were tiny…. Chef joked that we really needed the grandparents of these tiddlers! Being so small made it more challenging than usual (and I find filleting fish a challenge already) and as this dish will be included in my end of semester assessment, I will need to practice my filleting over the next few weeks. A good tip regarding cleaning & filleting fish is, scale from tail to head and fillet from head to tail.


The soup we made today, a chilled carrot, orange and corriander soup, was very straight forward and served chilled with a quenelle of cream. It was very tasty but I think I would have preferred  a dollop of cream fraiche or sour cream, however there was none on hand. If you are interested in the recipe just let me know and I will post it!

Chilled Carrot, Corriander & Orange Soup

I love soup & cook it a lot in Autumn & Winter, I also order it frequently when dining out in the cooler months. Something rings true about, ‘Chicken Soup is good for the soul’…. my soul is warmed, comforted and nourished by all varieties of soup; chowders, sea food bisques, refined consume’s, spicy Asian Laksa’s and hearty country vegetable and meat soups. Beethoven is quoted as saying, “Only the pure of heart can make a good soup”…which says something about it’s regard. Below are a few photos of some of the soups I have enjoyed making and ordering when out and about over the last few months. I have also included a recipe for a variation I make of a fabulous Lee Bailey soup, Black Bean and Macaroni…. I look forward to the next few weeks and bringing to you a small view to my happy place.

Bon Appetit

Kathryn 👩‍🍳💙

Black Bean & Roasted Capsicum Soup
Prep Time
40 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs

This is a delicious soup which really is a variation of one of Lee Bailey's from his fabulous book, 'Soup Meals', published in 1989 by Clarkson N. Potter Publishers. I adore his recipes and books and often gain inspiration from them. I did use dried beans, but tinned Black Beans would work although it would not take anywhere near an hour to cook in the stock with the tomatoes. Be adventurous and make your own version. 

Course: Soup
Cuisine: Mediterranean
Servings: 6 people
  • 1 cup Dried Back Beans
  • 2 litres Stock - chicken or vegetable approximately 8 cups
  • 2 Bay Leaves - fresh or dried
  • 2 sprigs Fresh Thyme
  • 65 mls Olive Oil approximately 1/4 cup
  • 1 Onion (large) large dice
  • 2 cloves Garlic finely chopped
  • 1 tin Crushed Tomatoes (@ 400g) drained
  • 40 mls Red Wine 2 tbsp
  • 5 gm Sugar 1 tsp
  • 65 mls Balsamic vinegar 1/4 cup
  • 1 pinch Chilli flakes to taste
  • 1/4 tsp White pepper can use black if preferred
  • 2 Red Capsicums (Bell Peppers) roasted, peeled and cut into medium dice
  • 1 squeeze Lime juice
  • 250 g Cooked Macaroni 1 cup
  • 2 tbsp Parsley chopped medium fine
  1. Place beans in in large heavy based pot and cover with water. Bring to boil and take off the heat, leaving covered for 1 hour

  2. Drain beans and return to pot with 750 mls (3 cups) of the stock. Bring to the boil and then turn down to gentle simmer. Add the bay leaves and thyme and simmer until the beans start to soften, around 1.5 hrs (they will still be firm to bite). 

  3. Whilst beans are cooking sauté the onion until translucent, add the chopped garlic and the chilli flakes and cook for a minute. 

  4. Add the drained tomatoes to the onion mix and stir through. Add the tomato and onions to the cooking beans. Continue to cook until beans are done - if using dried beans about another hour. Ensure to keep an eye on the beans and add stock if required. 

  5. Continue to cook until beans are done - if using dried beans about another hour. Ensure to keep an eye on the beans and add stock if required.

  6. Once beans are cooked, add the wine, sugar, balsamic vinegar, remaining stock, salt and pepper, the balance of the stock and the squeeze of lime juice. Taste and adjust flavours as needs be.

  7. Serve hot, sprinkled with parsley and with a rustic country style bread


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Memories of Florence – Tuscan Chicken

A few years ago my husband and I met up in France where I was travelling with a girlfriend and we had a very romantic trip through Italy. It was a wonderful trip from which I hold many lovely memories but my most enduring memory is the stunning  Italian scenery and my catch cry of “beautiful” whenever I gazed upon the incredible views.

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Beautiful Tuscan Hills

We stayed in the old part of Florence for several days, visiting the galleries and the churches and enjoying many a good meal. Aron enjoyed a traditional Florence Steak and it was here he started his Tiramisu ‘crawl’!

I loved the terracotta rooftops, the vista from the Duomo and the food markets, to name just a few highlights. Of the food we ate there I particularly enjoyed a chicken dish I had one night in a small trattoria close to where we were staying near the Uffizi Gallery.

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Chicken dish in Florence 2012

I recreated this dish on my return home and this is my version of that special meal I enjoyed that hot summer evening in Florence. It is based on Chicken Cacciatore or ‘Hunters Chicken’, with the lovely herbs, juniper berries chilli and olives which form it’s base. It is light but full of flavour & it’s also such an easy dish to make. 

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Tuscan Chicken

What food inspiration have you taken back home from your holidays? 

Bon Appetit

Kathryn 👩‍🍳💙

Tuscan Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A rustic country chicken dish 

Course: Main Course
Cuisine: Italian
Keyword: Chicken, Farmstyle
Servings: 4 people
  • 3 tbsp olive oil
  • 3 cloves garlic pealed and cut in half
  • 8 chicken drumsticks
  • 1 tbsp Fresh Sage leaves
  • 1 tbsp Fresh Rosemary striped from stem
  • pinch Chilli flakes
  • Tuscan Seasoning 1 tsp sea salt, 1 tsp fresh thyme, 1 tsp fresh rosemary, 1 garlic clove, pinch chilli flakes, 1 tsp juniper berries - all ground in mortar and pestle
  • 1 cup Dry White Wine
  • 3/4 cup Black Olives Pitted
  • 1 tbsp Tomato Paste
  • 420g Tin crushed tomatoes
  • 180g Artichoke hearts Cooked - jar or tin
  • 1/2 tbsp Balsamic Vinegar
  • 1/2 cup Water
  1. Heat half (1.5 tbsp) of olive oil in heavy based pan

  2. Add the onions, whole cut garlic, sage leaves and rosemary. Cook until fragrant but not coloured. 

  3. Add chilli flakes stir through and remove the mixture from the pan

  4. Season the chicken with the Tuscan seasoning

  5. Add the remaining oil in the pan (1.5 tbsp) 

  6. Over a low to medium heat brown the drumsticks

  7. Return the onion mix to the pan with the chicken 

  8. Increase the heat, add the wine to the pan and cook until reduced.

  9. Reduce the heat and add the tomato paste, olives, crushed tomatoes, balsamic vinegar & artichoke hearts.

  10. Add the water and cook for 30 mins over a low heat until chicken is cooked through

  11. Check seasoning and adjust to taste

Posted in Cooking at Home, Out & About, Recipes | Tagged , | 7 Comments