Family meal time has always been a core part of the Scale Family as all farming families would agree. The beauty of cooking isn’t simply in the eating – but sharing and enjoying it with great family and friends too!
Chicken with Basil and Roasted Ratatouille
*2 tbsps Fresh white breadcrumbs
2 tbsps Pesto sauce
25g (1oz) Mature Farmhouse Cheese, finely grated
*4 x Capestone chicken breasts
*Fresh basil leaves
Salt & black pepper
*1 red onion, cut into eight
2 cloves garlic
*1 red and 1 yellow pepper, de-seeded and quartered
*1 local courgette, cut into diagonal slices
*1 small aubergine, sliced
*4 large local tomatoes, quartered
*2 sprigs of thyme or oregano
2 tbsp olive oil
25g (1oz) welsh butter
- Preheat oven to 200c/400f/gas 6. In a small bowl, mix together the breadcrumbs, pesto sauce and cheese. Using a sharp knife, cut a pocket in each chicken breast.
- Line each pocket with 4-5 basil leaves, divide the pesto stuffing between them, and secure with cocktail sticks or skewers.
- Put the prepared vegetables into a roasting tin or oven proof dish, arrange chicken breasts on top. Season with salt and black pepper, drizzle over the olive oil and dot with butter.
- Place in the preheated oven and roast for 25 minutes or until chicken is thoroughly cooked and juices run clear when pierced.
- Serve each chicken breast on a bed of roasted vegetables, garnished with fresh basil leaves.
Summer Chicken Pilaff
25g Welsh butter
1 onion finely chopped
2 rashes smoked bacon, de-rinded and diced
4 Capestone chicken breasts
225g basmati rice
175g shelled broad beans
150g shelled fresh peas or sliced green beans
425ml chicken stock
Flat leaf parsley
1 heaped tbsp of pine nuts or pistachio
- In a large frying pan heat the butter and oil and fry the chopped onion and bacon for approx 3 minutes on a medium heat
- Cube the chicken breast and add to the frying pan brown lightly for 1-2 minutes
- Stir in the basmati rice, the broad beans, and peas or green beans, pour in the chicken stock. Cover and cook on a medium heat for 10 minutes, stir occasionally
- Chop a handful of fresh flat leaf parsley, chop pistachios roughly if using. Stir into the pilaff, season and cook for a further 1-2 minutes. Serve in a large bowl accompany with a dressed tomato salad.
Chicken with Crushed Peas and Mint
2 tbsp olive oil
1 small red onion or 2 shallots, finely chopped
1 clove garlic, crushed
450g/1 lb frozen or shelled fresh peas
1 Cos or 3 Little Gem lettuce, shredded
2tbsp fresh mint, chopped
1 x 200g tub Crème Fraiche
12.5g/½ oz Welsh butter
4 x 175g/6oz chicken fillets, skinned
Juice of 1 lemon
Salt and black pepper
- In a deep sauté pan, heat 1 tbsp of the olive oil, add shallots and garlic, cook for 5 minutes on a medium heat.
- Add peas and lettuce, stir fry until the peas are cooked. Stir in crème fraiche and mint, season to taste. Using a fork, crush the peas to a semi mash. Keep warm.
- In a large frying pan, heat the remaining oil with the butter. Pan fry the fish for 3-5 minutes per side, or until just cooked. Season and squeeze over the lemon juice.
- To serve, place a bed of crushed peas and sauce in the centre of 4 plates, place each fillet on top, garnish with mint and accompany with new or crushed potatoes.
Delightful Summer Dips to accompany Capestone Chicken dishes
Minted Yoghurt Dip
100g of Rachel’s dairy Greek yoghurt
1 tbsp chopped fresh mint
1 tbsp chopped parsley or chives
Mix all ingredients together, season with a little pepper, chill until ready to serve.
Fresh Tomato Salsa
2 Palmer’s tomatoes
½ small red onion
1 tbsp chopped coriander, parsley or basil
Finely chop the tomatoes and red onion, add in the chopped herbs, season to taste and chill until ready to serve.