Below you will find Gavin Forman's classics recipes.
2 chicken breast
200g cream cheese
200g baby spinach
2 rashers of bacon
Butterfly your chicken
Using a meat mallet beat out your chicken.
In a food processor blend your soften cream cheese and spinach , with seasoning.
Lay out your chickens on cling wrap. Stuff with your spinach cheese mix and roll tight with your cling wrap. Ensure the ends are tied tight.
Bring a pot of water to the boil. Place your chicken in the pot and simmer for 30 minuets.
Remove from pot and allow to cool. When cool unwrap cling wrap.
Wrap your chicken in your bacon and place in a hot oven 210, cook for 15 minuets or until your bacon is crispy.
I like to serve with chat potatoes and a fresh tomato sauce.
serve and enjoy. .
Triple Chocolate Chilli
1kg of beef mince
1 diced Spanish onion
1 diced green capsicum
5 diced tomatoes
3 to 4 chillies
2 400 tins of crushed tomatoes
100g of dark chocolate
100ml chocolate stout
1 table spoon of drinking chocolate
This is a one pot wonder
sautee your onions, capsicums, tomatoes and chillies.
As soon as your onions soften add your mince.
When your meat has browned add your crushed tomatoes
Bring to the boil . When boiling add your beer and dark chocolate .
Allow to simmer , and add your drinking chocolate .
serve with cheese and sour cream
baby leaf spinach
100g honey 100g seeded mustard 300ml olive oil. (dressing)
Cut pumpkin into small pieces and toss in oil , salt and pepper. Roast and set aside to cool.
Slice up your avocados and pears. nice thin slices.
Crumble up your feta.
In a mixer whisk your honey, mustard and oil.
Toss all your ingredients together in a big bowl with baby spinach.
Garnish with parmesan and praline
serve and enjoy.
Pea and Ham Soup
1 stick celery
1 bunch of thyme
1 ham hock
500g split green peas
soak pea over night
boil ham hock till tender. Remove hock from the liquid and allow to cool.
Dice your veg mix and sautee with chopped thyme.
Drain your peas, and add to the pot after the onions have soften.
Pour your liquid from ham hock into your pot . Simmer for an hour and a half or until peas are cooked.
Shred your ham and set a side.
blend your soup and add your ham.
Correct your seasoning and heat.
serve and enjoy .
Sweet and Sour Pork Belly
skin your pork belly.
Fine dice your stuffing ingredients.
lay your pork belly out and fill the centre with your stuffing mix.
Roll tightly and tie up , leaving a 5cm gap between each tie.
Rough cut your veg for under the pork and place in a deep roasting tray.
Place your pork on top of the veg and pour your cider into the tray. unsure the liquid is at least 3/4 the way to the top of the tray , almost covering the pork. You can use water or stock to top up.
cover with foil and place in the oven (200c) for 3 and a half hours. allow to cool before cutting.
For the sauce dice up your capsicum and pineapple. In a pot sautee your capsicum until soft. Add your sugar and combine . add your vinegar and pineapple .and cook out.
For your mash, dice up your pumpkin and cook until soft.. When mashing add your apples and season.
Southern Fried Burger
chicken breast butterfly
your spice mix
I like to use a mix of Cajun and Moroccan mixed 50/50 with my flour.
then flour egg-wash and breadcrumb your chicken.
Deep fry until golden and cooked through.
Time for your bun.
we use a soft brioche bun.
We finish our burger with sour cream, sweet chiili and a pineapple fritter.
Served with your favourite fries and enjoy.
1 Packet chocolate ripple biscuits crushed
180g Melted butter
2 x 250g Cream cheese
1/2 Cup icing sugar
3 teaspoons gelatine dissolved in 3 Tablespoons boiling water
1/2 Cup toasted chopped hazelnuts
200g Extra nutella
Line a springform cheesecake tin with silicone paper.
Mix biscuits and butter, press into tin and chill.
In a stand mixer, mix cheese, nutella and sugar until smooth. Add gelatine mix and mix again until incorporated.
Pour into tin. Sprinkle with chopped nuts and drizzle or pipe over extra nutella.
Place in fridge for at least 3-4 hours until set.
Remove from tin, peel off the paper.