Meal of the Week
Ingredients
Ingredients
Ingredients
1 tbsp olive oil
10g butter
1 small (900g) cauliflower, trimmed, cut into small florets
2 rashers (120g) bacon, chopped
1 bunch English spinach, trimmed, chopped
125ml (1/2 cup) pouring cream
2 tsp fresh thyme leaves (optional)
2 green shallots, trimmed, sliced
500g Lilydale Free Range Chicken Thigh, fat trimmed
55g (1/2 cup) 3-cheese mix
Process
Ingredients
Ingredients
Step 1
Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.
Step 2
Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the cauliflower and bacon . Cook, stirring occasionally, for 8-10 minutes or until light golden.
Step 3
Add the spinach to the pan.
Step 1
Preheat oven to 200C/180C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.
Step 2
Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the cauliflower and bacon . Cook, stirring occasionally, for 8-10 minutes or until light golden.
Step 3
Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream , thyme and half the shallot . Stir to combine. Transfer to the prepared dish.
Step 4
Wipe the pan clean and spray with oil. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.
Step 5
Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallot.