3inchchicken breastspounded to ½thickness and cut into strips
salt to taste
3tablespoonsmustarddijon or stoneground
1tablespoonfresh lemon juice
Rate this recipe!
In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
Serve these baked coconut chicken tenders with mango mustard dipping sauce.
MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.
Leftover sauce will keep in the refrigerator for up to a week.
Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
Remove the chicken to a clean plate to rest, and start with the pan sauce.
Place the pan the chicken was in onto the stove top and heat over medium high heat.
Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
Transfer to a plate, tent with foil to keep warm, set aside.
To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
Gently transfer the shanks onto a plate; tent to keep warm.
Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
Garnish with parsley and serve with mashed potato.
Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
Remove from oven; tent with foil. Let stand 10 minutes before slicing.
1leavesmedium caulifloweroutertrimmed and discarded
1/2cuptahinistirred before using
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonhoneyplus more as desired
Seasalt flakes and freshly ground black pepper
extra-virgin olive oilfor drizzling
Rate this recipe!
Place a few inches of water in a large pot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 10 - 15cm from the grill and preheat the grill.
Meanwhile, combine the tahini, 1/2 cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavouring as desired.
Place the whole head of cauliflower on an aluminium foil-lined tray. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don't add so much that it pools on the baking pan). Season all over with a large pinch of salt, then place under the grill. Cook, watching the whole time and rotating the baking tray as needed, until the cauliflower is mostly charred.
Serve with tahini sauce, parsley and a pinch of salt.
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.