SCALOPE AL VA BENE
Ingredients
6-8 Veal Cutlets (Thinly sliced chicken, turkey or pork may be used)
1 jar Va Bene sauce
White flour
Salt & Pepper
Olive Oil
Flour the cutlets and cook in a frying pan with a little oil. Turn them over and pour on the Va Bene sauce. Continue cooking until the sauce starts to reduce.
Serve with green beans, broccoli or chopped carrot.
This is a speedily prepared dish which resolves the dilemma of unexpected guests.
* Serves 4
* Preparation Time 30 mins.
Va Bene Hot Chicken with Bean Salad
Ingredients
4 chicken breast fillets
400g (13oz) can of cannelli beans, rinsed and drained
100g (3 1/2oz) small rocket leaves
Pour half a jar of Va Bene sauce over the chicken to coat. Cook the chicken on a hot, lightly oiled griddle or flatplate for 4 minutes on each side, or until cooked through.
Meanwhile, combine the beans and rocket with the remaining dressing, toss well and season. Slice the chicken and serve over the rocket and beans.
* Serves 4
* Preparation Time 5 mins
* Cooking Time 5 mins
“Va Bene” Salmon Fillets
Ingredients
2 regular/large salmon fillets
1 jar Va Bene Sauce
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Place each salmon fillet onto enough kitchen foil to make a “parcel”
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Pour some Va Bene sauce over the salmon. “Parcel” each fillet in the foil and place on a baking tray.
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Bake the fillets for 20 minutes at 180degrees C
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Warm a small jug of Va Bene sauce.
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Remove the fillets from the foil, place on serving dish and drizzle with the warmed sauce.
Serve with crispy or rocket salad drizzled with a little of the cold sauce.
* Serves 2
*
Preparation Time - 2 minutes
*
Cooking Time – 20 minutes
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VA BENE SKEWERED SALMON & PRAWNS
Ingredients
4 x 200g (6 ½ oz) salmon fillets
36 raw prawns (shrimps), peeled, deveined, tails intact
2/3 cup (170 ml/5 ½ fl oz) white rice
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Remove the skin and bones from the salmon and cut it into bite –sized cubes (you should have about 36). Thread three cubes of salmon alternatively with three prawns onto each skewer. Lay the skewers in a non metallic dish.
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Pour a jar of Va Bene sauce over the skewers, then cover and marinade for 2 hours. Turn over a few times to ensure even coating.
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Drain, reserving the marinade. Cook the skewers in batches on a hot lightly oiled barbecue flatplate or grill for 4-5 minutes each side, or until they are cooked through.
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Meanwhile place the rice in boiling water and cook for 20 minutes or until soft. Place the reserved marinade in a saucepan and bring to the boil. Reduce the heat, simmer and stir for 2 minutes.
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Drain the rice, place on plate or bowl, lay the skewers on the rice, spoon on the marinade, season and serve.
* Serves 4
* Preparation time 10 minutes (+ marinade 2 hours)
* Cooking time 20 mins.
Garlic Bread
Place plain or cheese garlic bread in a warm oven and heat until warm.
Meanwhile place ½ a jar of Va Bene sauce in a saucepan or microwave and heat (don’t boil). Pour sauce into a serving bowl.
Cut the warm bread into pieces and serve with the warm sauce for dipping.
(Sauce may be served as a cold dip if preferred).
As a Dip with Crudites
Warm or cold Va Bene sauce is delicious served as a dip with potato crisps, tortilla chips, warm pitta bread, chopped celery or carrot, sliced red peppers or prawns hot from the barbeque.
With Sausage
Grill or barbeque pork sausage, cut in to bite size pieces and dip in warmed Va Bene sauce. Wonderful. |
