3inchchicken breastspounded to ½thickness and cut into strips
salt to taste
3tablespoonsmustarddijon or stoneground
1tablespoonfresh lemon juice
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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.
480gegg whiteswe used Two Chicks egg whites from a carton
400gwhite caster sugar
140gplain white floursifted twice
For the meringue icing
2large egg whites
225gwhite caster sugar
splash of vanila extract
pinchcream of tartar
For the strawberry ganache
100gwhite chocolatefinely chopped
red food colouring
250gstrawberriesquartered or sliced
2-3white or pink macaronsmini meringues, edible flowers and freeze-dried strawberries
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Heat oven to 180C/160C fan. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down – if it doesn’t have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it’s still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it’s a hot day), top with the strawberries and your choice of decorations.
Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.
Preheat oven to 180c. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl.
Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.
Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa.
Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Let cool slightly before serving.
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.