“As part of my push to lose weight and get fit and healthy I’ve been redesigning some of my favourite recipes with less fattening ingredients. Obviously I want to do this without losing the flavour hit that comes with high fat foods and cooking techniques so I can confuse my taste-buds into thinking they’re still being spoilt. I have a recipe from my classical music range called “Nutcracker Chicken”. It consists of a chicken breast that’s been filled with a combination of goats cheese, blue vein and pistachios, coated in macadamia and panko crumbs, then fried and baked. I serve it with roast capsicum sauce, roast potatoes, asparagus spears and honeyed pine nuts. YUM! I’m getting hungry just thinking about it! …but for now here is a much healthier alternative that packs a huge amount of flavour in the sauce and chicken filling. Enjoy!”
Stuffed chicken breast ingredients
4 garlic cloves
150g sun-dried tomatoes
Splash of white wine
zest and juice from half a lemon
1/3 cup pine nuts
1/2 cup basil leaves
6 chicken breasts
12 slices of prosciutto
Clean the leek then quarter and dice. Add to the pan with a small amount of olive oil. Cook until leeks have softened slightly.
Finely dice the garlic and add to the pan for a few minutes.
Dice the mushrooms and sun-dried tomatoes and add to the pan with the white wine.
When liquid has reduced to almost nothing remove from the heat and stir in the pine nuts and diced basil. Set aside to cool.
Cut a cavity in the chicken breast and put stuffing inside.
Wrap 2 slices of prosciutto around chicken to keep the stuffing in and refrigerate until ready to cook.
Heat a small amount of light olive oil in a pan and on medium heat cook the chicken on each side until prosciutto has cooked (about 1 minute per side)
Transfer to a baking dish and cover with foil. Bake for 20 minutes at 180 degrees c or until chicken is cooked all the way through.
Roast Tomato and Capsicum Sauce
2 red capsicums
Light olive oli
3 tbsp kecap manis
Cut the tomatoes into quarters and remove stem end.
Cut capsicums into quarters and remove stem ends and seeds.
Peel and quarter onion.
Place all in a roasting dish and drizzle with light olive oil and some salt
Roast for 30 minutes in a 220 degree c oven or until capsicum skins start to blacken.
Let cool slightly and transfer to a blender adding the kecap manis. Don’t throw out any of the remaining juices from the pan as you will use them later!
Blend on high until smooth. Season to taste. (If you want a smoother sauce pass the mixture through a drum sieve)
12 asparagus spears
Peel and cut carrots into battens and transfer to the roasting dish you cooked the tomatoes in and coat with the juices. Add a little more olive oil and salt in needed.
Bake in a 200 degree c oven for 30 minutes stirring occasionally.
Cut asparagus into thirds and steam until cooked.
Plating up the dish
Gently reheat the sauce and put a generous smear on the plate.
Cut the chicken breast into 3 rounds and lay onto of the sauce (You can save the off-cuts for lunch tomorrow!)
Put a pile of asparagus and carrots on the plate and garnish with 2 basil leaves.
“I’ve had this recipe on my catering menu for a while now and always get great comments about the brilliant combination of flavours. We all know that beef and horseradish are a match made in heaven but with the addition of the roast capsicum sauce and cucumber it becomes a party in your mouth with every bite! Enjoy!”
50g Horseradish cream
100g Sour cream
4 tbsp Kecap Manis
600g Rump steak
Ground black pepper
French bread stick
Olive oil spray
Sprigs of tarragon
Combine horseradish cream with sour cream. Set aside.
Cut and de-seed capsicums, drizzle with olive oil and salt and roast in a hot oven until flesh is soft and skin is starting to blacken.
Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
Place capsicums and juices in a blender with kecap manis and blend until smooth. Season to taste and set aside.
Peel and de-seed the cucumber and cut into 5cm battens. Set aside.
Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side. Set aside.
Grind pepper and salt onto one side of the beef and cook in a griddle pan until medium rare. Repeat with the other side and leave to rest. When cool cut into 1cm strips.
Assemble by spreading the French stick slices with the horseradish mixture. Wrap some cucumber and semi-dried tomato in a beef strip and place on top. Finish with a dollop of the roast capsicum sauce and a sprig of tarragon.
“As part of my catering menu I have a Mexican BBQ inspired by Aaron Copland’s symphonic work El Salon Mexico featuring chicken in a Mole Sauce. This traditional Mexican sauce contains about 20 ingredients and usually includes such things as smoked chillies, capsicum, tomato, peanuts, chocolate and even grated avocado seed. My recipe takes most of its ingredients from the grocer and pantry so you shouldn’t have too much trouble sourcing them. If you can’t get smoked or dried chillies, fresh ones will suffice. To serve I usually barbeque chicken thighs then combine them with the sauce in a pot and serve hot with tortillas, corn salads, guacamole, sour cream and salad veggies. This recipe makes quite a large volume of sauce but it freezes really well so you can spice up your dinner whenever you want. Enjoy!”
4 red onions
5 dried chillies
5 smoked chillies
10 red chillies
12 cloves garlic
4 tbsp diced coriander root
1 cup sliced almonds
4 tsp chilli powder
8 tsp cumin
2 tsp cinnamon
4 tsp cloves
4 tbsn sesame seeds
1 cup raisins
8 tbsn peanut butter
4 cups dark beer
8 tbsn dark brown sugar
4 tsp salt
100g dark chocolate
Peel and quarter onions, quarter tomatoes and de-seed and quarter capsicums and bake in a 220 degree oven for 45 minutes or until capsicums are soft.
Process onions, capsicums and tomatoes until smooth and put into a large stock pot.
De-seed and chop chillies and fry until fragrant with garlic and coriander root. Pound with a mortar and pestle until broken down. Add to stock pot.
Dry fry or roast the almonds until lightly coloured. Add to stock pot.
Dry-fry chili powder, cumin, cinnamon, and cloves until fragrant. Add to stock pot.
Juice 4 oranges and grate the rind from 2. Add to stock pot.
Add all the remaining ingredients except the dark chocolate to the stock pot and bring to the boil. Turn down and simmer for an hour stirring occasionally.
Let the mixture cool slightly then process in batches in a food processor.
Bring back to a simmer and add the chopped chocolate. (For a smoother sauce pass mixture through a drum sieve.)
Serve with cooked chicken or turkey.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!