Stuffed Cypriot Chicken Pan-Fried Asparagus & Vine Tomatoes Cabbage Salad St Clement’s Drink Vanilla Ice Cream Float

Name: Stuffed Cypriot Chicken Pan-Fried Asparagus & Vine Tomatoes Cabbage Salad St Clement’s Drink Vanilla Ice Cream Float
Yield: Serves 4
Ingredients: 100 g feta cheese; a few sprigs of fresh Greek basil or basil; 5–6 cloves of garlic; a few sprigs of fresh flat-leaf parsley; a handful of cantucci biscuits; 250 g asparagus; 2 sugar cubes; 8 jarred sun-dried tomatoes in oil; 1 onion; 2–3 cloves of garlic; ½ a fresh red chilli; 8–10 jarred black olives, stoned; olive oil; sea salt & black pepper; extra virgin olive oil; 1 teaspoon dried oregano; a small bunch of fresh flat-leaf parsley; a small bunch of fresh basil; 5–6 sprigs of fresh mint; 2 oranges; 1 lemon; ice cubes; 6 flatbreads; ½ a small white cabbage; 2 cloves of garlic; a few teaspoons instant coffee (or shots of espresso, if you prefer); 1 x 500 ml tub of good-quality vanilla ice cream; 1 bottle of sparkling water; 4 sprigs of fresh rosemary; a small bunch of fresh herbs, such as thyme, rosemary and bay

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Chicken

a small bunch of fresh flat-leaf parsley
a small bunch of fresh basil
8

Dessert
Main course
Bread
Drinks

Method

To Start

Get all your ingredients and equipment ready. Turn the oven on to 220ºC/425ºF/gas 7 and put 2 large frying pans on a medium heat. Put the thick slicing disc attachment into the food processor.

Chicken

Pile the parsley, basil and sun-dried tomatoes, with a drizzle of their oil and a pinch of pepp

Ingredients

Chicken

Method

To Start

Chicken

Photos