The countdown is ON! Just 7 sleeps until the wedding - that's right folks, this time next week I'm going to be faffing around getting my face slathered, my hair teased, curled and everything else completely unnatural to my stubborn, lifeless hair and will then probably spend the next 3 hours trying to get my pudgy, pregnant arse into control underwear.
You may have noticed things have been a bit busy around here lately - I'm just loading you guys up with plenty of Hungry Babushka goodness before I disappear for a few weeks. If you really miss me when I'm gone feel free to pop back as much as you want and reminisce on the good times we've had together HERE.
Last week I got my Martha Stewart on and made a whole heap of stuff in advance to lighten the load a little bit this week. I made lychee jam for this week's lamb dish (it was a fail, don't ask) and these delicious pickles, which I probably would have made a billion times over had I realised how friggin' easy it would be. When I get back from our honeymoon watch out folks, imma gonna pickle ERRYTHINGS.
buttermilk and fig prosciutto-wrapped chicken with pickled cauli
You will need to begin this recipe about a few days before to make the pickled vege
1 long, red chilli, deseeded, finely chopped
1/4 cup fig jam
Sea salt flakes and freshly cracked black pepper
2 chicken breasts, tenderloin removed, cut in half lengthways to form long strips
8 slices prosciutto
2 tbsp olive oil
Pickled cauli and baby carrots (I used this awesome recipe but left out cucumber, spring onions, and beans and added baby carrot instead)
In a large, non-reactive container combine buttermilk, chilli and jam. Season with salt and pepper and whisk to combine. Nestle in the chicken strips, making sure they are all covered then cover container and pop into fridge to marinate overnight.
When you are ready to cook the chicken, preheat a fan-forced oven to 175ºC. Drain chicken from buttermilk mixture, pat dry with paper towel then wrap 2 slices of prosciutto tightly around the chicken strips. The chicken will still be a tad wet and sticky, helping the prosciutto to stick.
Pop a baking rack on top of a baking tray and then lay prosciutto-wrapped chicken strips on top (this will allow the strips to cook and be crispy all around). Bake for 15 mins to until prosciutto is crispy and chicken is cooked through. Remove from oven and allow to rest for 5 mins before serving with pickled carrots and cauli.