The perfect winter comfort meal according to Poh

We asked Poh to show us how to make her favourite winter comfort meal- Chicken parma with caponata and melted bocconcini, orange and fennel salad with white balsamic and a chocolate pot for dessert.

Find the recipes below.
 

Poh’s Orange Fennel Salad with White Balsamic Dressing | Feeds 4

1 large fennel bulb, discoloured, dry layers removed, sliced thinly

3-4 oranges, peeled, divided into 6 wedges, then sliced 6mm thick

1/4 cup white Italian condiment or white balsamic vinegar

2 Tbs olive oil

Salt & freshly ground black pepper to taste

Combine all the salad ingredients in a bowl and toss well. Taste to see if more seasoning is needed. Cover and allow to chill in fridge until serving.

 

Poh’s Chicken Parma with Caponata & Melted Bocconcini | Feeds 4

 

CAPONATA

1/3 cup olive oil

10 anchovy fillets

2 cloves garlic, peeled, crushed

2 medium onions (doesn’t matter what kind), peeled, diced 5mm

1 red capsicum

1 medium zucchini

1 stick celery

2-3 Tbs capers

1/3 cup pitted Kalamata olives, quartered

800g tinned chopped tomatoes

 

CHICKEN

4 chicken breasts, butterflied, patted dry with paper towel

Salt & freshly ground black pepper

1 cup plain flour, on a baking tray or large dinner plate

2 eggs, lightly whisked in a medium bowl

2-3 cups Panko crumbs on a large dinner plate

1/2 cup olive oil

50g butter

500g bocconcini or 1 1/2 cups shredded mozzarella

Handful of roughly chopped flatlet parsley

 

Step 1: Preheat oven to 180ºC FF. To make the caponata combine the olive oil, anchovies, garlic and onions in a medium saucepan and saute until soft  and fragrant but not coloured. Add the remaining ingredients and stir to combine. Pour this into a baking dish and bake covered for 15 minutes. Take it out of the oven, give it a stir and bake uncovered for another 15-20 minutes or until the mixture has thickened a tad.

Step 2: To prepare the chicken, splay out a butterflied chicken breast between 2 layers of ‘go between’ and beat with a rolling pin until evenly 1cm thick all over.  Repeat on all the chicken pieces. Season well with salt and pepper on both sides, then dredge thoroughly in the flour. Dip into the eggs, making sure both sides are well covered, then press gently into the Panko crumbs to coat completely.

Step 3: Preheat oven grill at 170ºC. To cook the chicken, combine the olive oil and butter in a non-stick frypan over medium heat, until the butter foams. Cook 1 piece of chicken at a time until golden and crisp on both sides and cooked through. Rest on a cooling rack placed on a baking tray, so the excess oil can drain away, and the crumbing stays crunchy. Tear each bocconcini into 3 pieces and divide them evenly on the chicken pieces. Place under the grill to cook until the cheese is melted and golden brown.

Step 4: To serve, place a piece of chicken on each plate, a decent ladle of the caponata on the side and a garnish of the chopped parsley. Place the salad in the middle of the table to share.

 

 

Poh’s 8 Minute Molten Chocky Pots | Feeds 4

125g unsalted butter + extra for greasing the ramekins

2 tsp plain flour + extra for flouring the ramekins

2 eggs + 2 yolks

2 Tbs caster sugar

125g chopped dark chocolate (70% cocoa is best)

 

FOR SERVING

120 pls pouring cream

1 Tbs icing sugar mixture

1 Tbs Frangelico liquor

 

Step 1: Preheat oven at 190ºC FF. Grease and flour 4 ramekins well.

Step 2: To prepare the cream, in a medium bowl, whisk together the cream, icing  sugar and Frangelico until combined. Cover and chill until needed.

Step 3: Place the butter in a small saucepan and melt over low- medium heat. Remove from the heat and add the chocolate. Whisk until smooth. Combine all the eggs and caster sugar in a stand mixer fitted with the whisk attachment and whisk on  the highest speed until triple its original volume. Pour in the chocolate and stir with a whisk until combined. Add the flour and stir in with a whisk until combined. Fill the pots until 3/4 full** and bake on the middle oven rack for 7-8 minutes depending on how runny you want the centres to be. Serve immediately  with the flavoured cream in the middle of the table for diners to help themselves.

 *If you’re using a microwave, you can combine the butter and chocolate and heat together on the highest setting in 1 minute bursts, stirring well in between until the chocolate is melted.

 ** You can fridge the pots for a few hours at this stage and bake the pots at the last minute when diners are ready for dessert.

 

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