Unless I'd called it " The I Love Bill Granger Blog"
But seriously, I think my favourite contemporary Australian cookbook author is Donna Hay. I love her magazine - pretty bits of frippery, recipes to tempt and challenge and twists on old favourites; I own several of her books and have borrowed still more from the library. Again a nice range of recipes from simple to challenging, fun to serious and tasty to downright delicious.
Whenever I'm after something quick, tasty and not too difficult for dinner I turn to one of my favourite Donna Hay books, No Time To Cook. All the recipes I've tried so far have lived up to the title and, with the possible exception of one, they've been fantastic. My latest effort was bursting with flavour and simply delicious. The kids loved it, Hubby enjoyed it and I thought it was pretty darn fabulous.
I did in fact have some time to cook so instead of cooking it under the grill I roasted the lot for about 35 minutes and it turned out great. If I really didn't have time to cook I'd go with the instructions. And as usual I didn't necessarily have all the ingredients so did a bit of switching and swapping. The recipe states that this serves two but with a salad on the side it served the four of us - bear in mind that the kids are quite little so don't necessarily eat huge amounts.
Roast Tomato Chicken
from No Time To Cook by Donna Hay
2 x 220g tomatoes, halved
8 sprigs thyme
16 basil leaves (oops, didn't have any so I used fresh parsley)
8 pitted Kalamata olives (again with the oops, I was using up some green olives)
2 x 200g chicken breast fillets, cut into thirds
1 tablespoon thyme leaves, extra
2/3 cup finely grated parmesan
sea salt and cracked black pepper
olive oil, for drizzling
rocket leaves, for serving (hmmm... no way the kids would eat rocket. A garden salad for us)
Place tomatoes cut side up in a baking tray lined with non-stick baking paper. Make a few slits in the tops of the tomatoes with a knife. Stuff the slits with thyme, basil and olives. Sprinkle both sides of chicken with extra thyme, parmesan, salt and pepper. Add chicken to the baking tray, drizzle with oil and place under a preheated hot grill for 6-8 minutes, or until chicken is cooked through. Divide rocket between serving plates and top with chicken and tomatoes. Spoon over pan juices to serve.