9-April-20, Easter Eve: Beach walk done, head clear, time to get some “yummy in my tummy”… We are very fortunate to have a great local butcher in Barwon Heads, Benno’s Meating Place, who has excellent quality fresh and smoked meat and does some great pre-pared dishes. This was the basis for tonight’s dinner – Happy Soul Food here we come…
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Entrée: Grilled Haloumi and Chorizo with home grown tomatoes -
Main: Butcher prepared stuffed chicken breastwith ricotta & semi dried tomatoes, topped with prosciutto
Entrée: One of those dishes that definitely tasted better than it looked but it helped use up some left over haloumi I had and enjoy some of the last of our ‘maties and the butcher made chorizo – which was delish ! Beware, it is a classic throw together…
Slice up a mix of small tomatoes(3-4), finish off with chopped basil, salt, pepper and a drizzle of good quality olive oil and balsamic (roughly about 1 tbs of oil and half a tbs of balsamic – and adjust to your own taste).
In a hot frypan on medium heat, throw sliced chorizo in (1 chorizo), cook a little to release the fat and then add the haloumi (about half to 3/4 of a block – depending how cheesy you like it !) and cook until the haloumi is soft.
Turn the heat off, mix in the tomatoes and serve up on plates, along with some locally baked sour dough, for mopping up the juices. We served this with a local Pinot Gris from McGlashen’s Winery.
Main: You could make this chicken dish, and I’m sure there are recipes that could guide you but Benno’s does such a great job, no need. I simply roasted some kipfler potatoes in lemon olive oil and steamed some broccoli (my fave green veg !) and finished the chicken and spuds off with good quality balsamic… We had an Adelaide Hills chardonnay with it.