Food and Friends

24 Nov 2016
POSTED BY Y Magazine

Gather around a table and enjoy some lush lunches or scrummy suppers crafted with fresh produce from down on the farm.



Nothing beats a meal filled with flavoursome ingredients fresh off the farm. From sides to main dishes to desserts, these recipes show you how to transform wholesome farm-raised foods into a crowd-pleasing menu you can enjoy from start to finish. To find more main dish ideas for entertaining, visit eatchicken.com.

Meanwhile, potatoes can be a crowd-pleasing appetiser or side dish at any festive party. Simply grill or bake Wisconsin potatoes and top them with your favourite flavours, like bruschetta or a combination of ingredients such as Greek yoghurt, cheese, herbs, olives and tomatoes. Find more potato recipes at eatwisconsinpotatoes.com.

* Family Features

Pan-Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts

Fresh

Servings: 4

Ingredients:

  • 1 tbsp olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly-ground pepper
  • 1 tbsp unsalted butter
  • 16 Brussels sprouts (about 225g), bottom trimmed, outer leaves removed and halved
  • 2 cups diced (1.2cm) butternut squash
  • 1 1/2 cups chicken stock
  • 2 tbsp maple syrup
  • 2 tsp Dijon mustard

Method:

  • In a frying pan large enough to hold the chicken in a single layer, heat the olive oil over a medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan, skin-side down, and saute for about 4-5 minutes per side or until the chicken is browned.
  • Remove the chicken from the pan and put to one side. In the pan you have just used, add some butter. Allow the butter to melt using a medium heat. Add  the sprouts and squash to the pan and saute, tossing occasionally, until the outside is golden brown, for about 3-4 minutes. Remove from the pan and put to one side, separately from the chicken.
  • Turn the heat up to high and add the stock, syrup and mustard to the butter in the pan. Stir, and bring to the boil, scraping up the brown bits on the bottom of the pan. Put the chicken back in to the pan, cover and reduce the heat to medium-low. Cook over a medium-low heat for 20-25 minutes or until the chicken registers 75C by using an instant-read thermometer.
  • Add the vegetables to the pan, cover again and cook  for another 8-10 minutes until the vegetables are tender. Then, put the chicken and vegetables on to a serving platter, placing the vegetables around the chicken. Turn the heat up to high and boil the sauce until it has reduced and has slightly thickened, which should take about 2-3 minutes.
  • Spoon the sauce over the chicken and serve.

Festive Papas Tapas

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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6

Ingredients:

  • 2-4 medium Wisconsin russet or gold potatoes
  • 2 tbsp olive oil
  • 1/4 tsp pepper
  • 1/2 tsp sea salt

Method:

  • Heat the grill or oven to 200C. Thinly slice the potatoes lengthwise to a 10cm thickness, discarding the ends.
  • Toss with olive oil, then season with salt and pepper.
  • Place on a grill or prepared baking sheet. Cook for 10 minutes on each side and add the toppings.

Topping Ideas

  • Bruschetta: In a bowl, mix together two medium tomatoes diced, 1/4 cup chopped fresh basil leaves, two cloves of minced garlic and one tablespoon of olive oil, and spoon on top of the potatoes.
  • Baked Potato: In a bowl, mix together 1/2 cup of plain, non-fat Greek yoghurt, 1/4 cup shredded reduced-fat cheddar cheese, two tablespoons of fresh chives, chopped; and spoon on top of the potatoes. Garnish with one tablespoon of chives.
  • Mediterranean: In a bowl, mix together 170g of Feta cheese; one can (65g) of sliced olives, drained; one medium tomato, diced; salt and pepper, to taste; and spoon on top of the potatoes.
  • Creamy Greek Yoghurt with Lemon and Herbs: In a bowl, mix together 1/2 cup plain non-fat Greek yoghurt; two tablespoons of freshly-chopped dill; juice from half a lemon; salt and pepper, to taste; and spoon on top of the potatoes. Garnish with dill sprigs.


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