Rosemary chicken with mustard dressing

ROSEMARY CHICKEN WITH MUSTARD DRESSING

11/2 tablespoons chopped rosemary leaves
¼ cup olive oil
sea salt flakes
3 cloves garlic
4 Chicken Marylands trimmed

Mustard Dressing
1 tablepoon wholegrain mustard
1 tablespoon white wine vinegar
¼ olive oil

Marinade the chicken for at least one hour. Cook in oven at 200 degrees for 20 minutes skin side down in a baking tray. Turn and add truss tomatoes and cook for another 10 minutes or until cooked.
Meanwhile trim and cook green beans.

Serve on a bed of green beans with the mustard dressing over the top.

COMMENTS
I prepared this in Gracetown. It needs few ingredients and was delicious. Would I cook it again? - definitely.

ACKNOWLEDGMENTS
Donna Hay

Neil Perry's Dinner

On Thursday night the girls, Simon and I all went to a Dymocks dinner hosted by Beaumonde featuring Neil Perry food. The menu was from his latest book - Balance and Harmony which is Asian food but more of a fusion style. Neil Perry gave an engaging speech talking of his childhood and Asian influences which led to his cooking style and the production of this tome.
Fabulous entrees with Prawn cutlets served with a spicy mayonnaise. The mayonnaise had just the right amount of piquancy with a touch of chilli. Poached white cut chicken was served with a very tasty ginger and spring onion sauce, shiitaki and cucumber pickle. Both of these dishes were eminently reproducible in a domestic kitchen. I was not enamored with the Cod fillet with black beans - altogether too bland. The spicy braised duck and yam curry was delicious and the stir fried szeshuan snake beans definitely worth cooking at home. I have a bit of a sweet tooth and did enjoy the roasted coconut ice cream with fresh fruit.
We sat with an interesting mix of people, and left feeling well replete and inspired. Mark and Garry of Beaumonde were as always the perfect hosts.
Beaumonde http://www.beaumondecatering.com.au/
Dymocks http://www.dymocks.com.au/search/results.aspx?N=0&Ntk=All&Ntx=mode+matchallpartial&Nty=1&Ntt=balance%20and%20harmony
Neil Perry http://www.rockpool.com.au/

Recipe of the Week - 6 November

Things were not looking good at 11am this morning. The syrup cake had collapsed into a raw heap, and had to be bundled back into the oven to be cooked. The red capsicum jam was still on the stove and wasn't very jammy But it all came together in the evening with thanks to Sophie Salokar and her Cumin-roasted chicken with red capsicum jam.
The red capsicum jam is a meld of red onion, red capsicum, chilli, sweet paprika, allspice and tomatoes. The brown sugar and sherry vinegar give it a sweet/sour tang. This was served over chicken coated with oregano and cumin. For the full recipe see http://grub-love.blogspot.com.
The meal was a great success - amazing according to Winnie. Bad luck to Dan as he missed out.
There was some left over red capsicum jam that will be fantastic on a steak sandwich tomorrow night.