Kinox Enticing Dishes

Bacon and Prawn Bruschetta

Ingredients:

-large prawns 10pcs (peeled and deveined but leave the tail and head on)
-bacon 10 slices
-baguette slices 10pcs toasted
-5 cloves garlic sliced and sautéed in olive oil
-asparagus spears 10pcs
-tomato slices 10pcs
-salt and pepper
-chopped parsley

Procedure:

Wrap the bacon generously around the prawns and asparagus. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon is firmly fixed. Season sat and pepper and drizzle with the garlic olive oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the bacon crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Place the tomato slices and prawns on the toasted baguette slices then drizzle with more garlic olive oil. Top with parsley and serve with lemon wedges.

Quick Chicken Parmesan

Ingredients:

4 Chicken Breast Fillet
8 slices mozzarella cheese
1 can diced or crushed tomato
Parmesan cheese
1 medium onion, thinly sliced
2 Tablespoons olive oil
2 Garlic cloves, crushedFresh basil

Salt and pepper

Procedure:

1. In a large frying pan, heat oil over medium high heat, season then gently brown the chicken , turning once, (about 3 to 4 minutes each side) remove from pan and add crushed garlic, and onions to hot oil. Cook for about 1 minute, add the canned tomatoes, and mix in some beer or white wine.

2. Return chicken to pan, and spoon the sauce over the chicken. Top each chicken with basil leaves and slices of cheese. Cover and simmer until the cheese melts. Sprinkle top with parmesan cheese and basil leaves. Serve with bread, pasta or rice.

Roman fried Potatoes (Patate Fritte Alla Romanesca)

Ingredients:

500g large potatoes
2 cups oil for frying
Salt
Pepper
Garlic powder
Italian herb mix (basil, oregano, marjoram, etc.)

Procedure:

Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour. Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.

Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper. Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.