You will love this Rosemary Parmesan Chicken & Eggplant. It makes a great family dinner and bakes in just one pot.
I can’t possibly tell you all of the fantastic things I have in my kitchen. Like you, I’d imagine , I have been showered with love and the generosity of others and I am very grateful. My little family of Skater and I suddenly swells into our big and quirky clan at this time of year, and I am filled with a love of life that only my family can bring. We swelled to a wonderful 25 for Christmas lunch and I took not a single photo of anything I cooked and it was great to take abreak
We shared some of the food making this year with my sisters contributing salads and an incredible leg of Bangalow Sweet Pork Ham that I glazed and carved. That was one incredible ham was made by one of my favourite butchers. ” Eastern Road Quality Meats“, Turramurra. Alan is one of the old time caring butchers who also has a property and breeds much of the meat he sells at his busy shop. I made an enormous platter of Porcini Risotto with Garlic Roasted Field Mushrooms and Spinach Rotolo bubbling in a San Marzano tomato sauce with parmesan cream. Sugar snap pea, mint, spinach and feta salad jostled for room with the duck fat roasted crispy potatoes, and we were happy. Next, I made Raspberry and Vanilla Mini Cheesecakes, gluten free Christmas cake and served it with nougat, pistachio and raspberry parfait made by my talented niece.
So what do I have in my kitchen besides Rosemary Parmesan Chicken and Eggplant?
I have this lovely spice rack it has been filled with spices and labelled as this year, Skater is going to cook 1 night a week. It is time he learnt to be responsible for something in the kitchen. Should be very interesting. His night will be Thursday. He has already told me he will probably have the same dishes on rotation constantly. He told me this after I started flicking through a book getting excited about what he might cook. The book has been put away.
Love this gorgeous dish. I have already used it in a photo and it looks lovely. My younger sister gave me this and the spice rack for my birthday.
This below is a surprise gift from Rebecca, the thoughtful, generous and delightful friend I have been lucky enough to acquire in Canberra. Thank you Rebecca, for always surprising me, always caring and always being available. I always learn something on her blog, which she labours over , due to pain in her hands and arms. She really is an inspiration www.intolerantchef.blogspot.com.au The gift is a wonderfully pungent smoked rice. I used to buy smoked rice years ago and it disappeared. I m very happy to have some again
And last for now, these little salt and pepper shaker elephants, that my sister brought back for me from Thailand ( Chang Mai) . They are so cute. I love them.
We had this Rosemary Parmesan Chicken & Eggplant bake last night for dinner. You can’t do much wrong to it. Add or subtract what you want.
- 4 Chicken breasts Skin on (this adds more flavour and colour)
- 25 gm parmesan cut into 4 slices (to be stuffed inside the breast- optional)
- 2 -3 sprigs of Rosemary
- 2 cloves garlic
- 1 onion finely sliced
- 1 small red capsicum
- 4 Japanese Eggplants (the long skinny ones or 1 small eggplant)
- 40 ml olive oil (2 Tablespoon)
- 500 ml Tomato passata 2 cups puree
- salt and pepper
- 100 gm Parmesan cheese -or more if you like
- Salt and freshly ground black pepper
The baking time for the chicken is not long enough to roast the eggplant till soft.
** If you do not have a pan big enough you should put the chicken on a plate one browned and soften the onion then add the garlic before adding the chicken bake into the skillet.
Happy New Year
Thank you for being here xxx