Food & Home Entertaining

FENNEL-AND-
PARMESAN

FLATBREADS

Serves 4 – 6 EASY 20 mins

WHAT YOU NEED
500g store-bought
bread dough, at room
temperature (find at the
bakery counters of most
supermarket retailers)
olive oil, to drizzle + extra,
to serve
salt and freshly ground
black pepper, to taste
dried mixed herbs,
to sprinkle
dried oregano, to sprinkle
4 baby fennel bulbs, thinly
sliced + extra, chopped,
to serve
40g Parmesan, finely
grated + extra shavings,
to serve
2 garlic cloves, peeled
and crushed

HOW TO DO IT
1 Preheat the oven to 240 ̊C.
Grease and line a baking
tray with baking paper. Set
aside until needed.
2 Divide the dough in half.
Using your hands, gently
stretch each piece into an
oval shape of 0,5cm in
thickness. Transfer the
pieces to the prepared
baking tray. Using your
fingertips, press into each
piece of dough to create
small indents. Drizzle the
dough with the olive oil,
season to taste with salt
and freshly ground pepper,
and sprinkle with the dried
mixed herbs and oregano.
Arrange the fennel slices
in an even layer on each
flatbread and top with the
grated Parmesan and
crushed garlic.
3 Bake in the preheated
oven until cooked through,
about 10 – 15 minutes.

Remove from oven and set

aside to cool slightly.

4 Serve the flatbreads warm,

topped with extra fennel and

Parmesan shavings. Enjoy

drizzled with olive oil.

CHEESY CHICKEN

BREASTS WRAPPED

IN PARMA HAM WITH

FRESH SAGE

Serves 4 EASY 45 mins

WHAT YOU NEED

4 skinless and boneless

chicken breasts

salt and freshly ground

black pepper, to taste

50g Emmenthal cheese,

cut into 4 pieces

handful fresh thyme

8 slices Parma ham

40g salted butter

1½ tsp olive oil

125ml (½ cup) white wine

30g Parmesan, grated

handful fresh sage leaves

HOW TO DO IT

1 Preheat the oven to 180°C.

Butterfly the chicken breasts

almost in half (you want to

create a “pocket”, so don’t

slice the chicken all the way

through). Season to taste.

Stuff the cavity of each

breast with a piece of

Emmenthal cheese and

some thyme. Wrap each

breast in 2 pieces of

Parma ham.

2 Arrange the chicken

breasts in an ovenproof dish

along with the butter, olive

oil and white wine. Cover the

dish with foil and bake in the

preheated oven until heated

through, about 10 minutes.

3 Remove from oven and

discard the foil. Sprinkle the

chicken breasts with the

grated Parmesan and fresh

sage leaves. Return to the

oven and bake, uncovered,

under a medium-hot grill

until the cheese has melted,

about 10 minutes. Remove

from oven and serve.

PUMPKIN, PARSNIP

AND LENTIL SOUP

WITH CRISPY SALAMI

FENNEL-AND-PARMESAN

FLATBREADS

CHEESY CHICKEN BREASTS WRAPPED

IN PARMA HAM WITH FRESH SAGE

THE WEEK AHEAD