GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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1 1/2 tablespoons olive oil
500g (about 2 single) chicken breast fillets Salt & freshly ground pepper 400g cremini mushrooms, sliced 4 garlic cloves, crushed 1 cup (250ml) chicken stock 1 cup (250ml) pouring cream 2 tablespoons wholegrain mustard 350g fettuccine 2 avocados, sliced 2 tablespoons fresh dill sprigs |
  1 - Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
2 - Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
3 - Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
4 - Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper.
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                                                                     FEB 2017
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