Pepperonata with Chicken wrapped in Proscuitto and York

Recently, I spent a few days in York, which is a lovely city in Yorkshire in the UK.
It is the first time in a very very long time where I felt we spent too short of a time there and would like to go back and do some of the other sights we didn’t do.
I went with my girlfriend and drove there on a Wednesday. We arrived around 4 so we just spent the rest of the afternoon / early evening walking around, absorbing the place and the atmosphere and had a few cocktails. We went to an awesome restaurant called Nineteen (restaurant recommendation in a future post) that night and had a few more cocktails before calling it a night.
On the Thursday, the first thing we visited was the minster. We climbed the tower and had a free guided tour. What facts did I learn about the cathedral?

1. One of the windows was a advertisement for a MPs shop
2. Stone carvers could carve random faces and things rather than biblical.
3. Some nutter burnt the choir room, which revealed a secret crypt beneath and now police have to guard the cathedral 24/7 to stop future nutters.

I probably should have more details such as the name of the nutter.

After the cathedral, we had lunch at Cote
My girlfriend had pork belly
I had a seafood pasta dish

Then we walked around the city walls (lovely walk), went back and chilled.

The evening restaurant was called 31 Castlegate (restaurant recommendation coming up in the future)
Friday, we went home!

If you know York, you can tell there is lots more for us to do there.

Great summery dish below! We made the pepperonata last summer but only got around to taking a photo and putting it on FADHoppers this summer.
Good things come to those who wait!

032 (Custom)
Serves: 2
Prep Time: 20 minutes
Cooking time: 40 minutes

3 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
2 sweet pointed red peppers (capsicums) , cut into strips
2 yellow peppers, cut into strips
1 tbsp red wine vinegar
125m passata
10 black olives, pitted, halved
Handful basil leaves
2 chicken breasts
4 prosuitto

Heat 2 tbsp olive oil in a pot.
Fry the onion and garlic for 10 minutes, until golden.
Add the peppers and cook for 5 minutes.
Add vinegar, passata and season.
Simmer for 25 minutes.
Preheat oven to 200 Deg C.
Butterfly the chicken breasts.
Place a basil leaf on each half of the breast.
Wrap in prosciutto.
Add 1 tbsp olive oil of oil to a pan.
Brown the chicken on both sides.
Cook the chicken in the oven for 10 – 15 minutes, or until cooked through
Sprinkle basil over the peperonata




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s