Ingredients

Serves 4

Layered Potato & Zucchini Pizziola

2 large potatoes, boiled peeled and thinly sliced
2 medium zucchini, sliced thinly
1 medium onion, peeled and thinly sliced
¼ cup of boiling vegetable stock
1 tbsp olive oil
1 dessertspoon fresh oregano
1 dessertspoon fresh rosemary, leaves picked and chopped
1½ cups peeled, diced tomatoes
3 anchovies, finely chopped
¼ cup Italian parsley, minced
12 Sicilian black olives pitted and quartered (optional)
Freshly ground pepper
¼ cup olive oil
½ cup freshly grated pecorino or Parmesan cheese
¼ cup fresh dried bread crumbs

 

Farmer's Baked Chicken

4 chicken thigh or legs
1 onion, peeled and sliced
2 cloves garlic, minced
2 tbsp rosemary, chopped
4 tbsp Dijon mustard
⅓ cup olive oil
½ cup almonds
Zest of 1 lemon
2 tbsp lemon juice
1 cup flat leaf parsley
½ cup chicken stock
¼ cup verjuice

Method

Layered Potato & Zucchini Pizziola

I love this dish, it is inexpensive to throw together, adaptable to any families’ fussy eaters and a great way to incorporate vegetables into your children’s diet. Traditionally pizziola is generally done with meat in a similar style but this vegetarian dish works well when feeding the masses and is great to do if you have left over vegetables to use up. It's the Italian version of the French Gratin.

Heat the oven to 200°C.

Sauté the onion in a pan until slightly softened. Arrange the potatoes, zucchini and onion in a shallow baking dish. Drizzle with olive oil and bake for 10 minutes. Combine the tomatoes with the stock, onions, olive oil, oregano and the rosemary and spoon this evenly over the surface. Top with the anchovies, parsley, olives. Combine the cheese and breadcrumbs and sprinkle evenly over the top. Bake 10 more minutes. Serve hot.

 

 

Farmer's Baked Chicken

Preheat oven to 180°C.

Place all ingredients except stock and verjuice in a large bowl together and mix well so that the chicken is covered with the herbs and mustard. Heat a large fry pan and fry off the chicken until browned on all sides.

Pour all the ingredients into a large baking dish ensuring that the chicken is in one layer and pour over the stock and verjuice.

Bake in a hot oven for 15 minutes, turn the chicken over and bake for another 15 minutes or until the chicken is cooked through.