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Chicken Nuggets and Sweet Potato Chips

Chicken Nuggets and Sweet Potato Chips
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Chicken Nuggets and Sweet Potato Chips
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Ingredients
Chicken Nuggets
Sweet Potato Chips
Servings:
Instructions
  1. For the Sweet Potato Chips, line 2 baking trays with baking paper.
  2. Using a flat edge peeler, peel sweet potato into wide ribbons and spread out onto prepared trays. Place into the oven to bake until crisp, about 18-20 minutes. Remove from oven and set aside to cool. Repeat with remaining sweet potato.
  3. Increase oven temperature to 200C.
  4. For the Chicken Schnitzel, place butter into a medium sized glass bowl and sit over a saucepan of simmering water to melt.
  5. Meanwhile, combine the dry ingredients in a large sized bowl and set aside.
  6. Place chicken thighs between two sheets of baking paper on a chopping board and tenderise with a meat mallet. Cut chicken into bite-sized pieces.
  7. Add chicken pieces to the bowl of butter over steaming water and stir to coat the chicken. Remove from heat, drain excess butter then add chicken to the bowl of crumb and toss to coat completely. Transfer to a baking tray lined with baking paper and bake until golden, about 18-20 minutes, turning halfway.
  8. To serve, pile Chicken Schnitzels onto one side of a large serving platter. Pile Sweet Potato Chips next to the pile of Chicken Schnitzel.
  9. Serve with fresh cos lettuce leaves, lemon wedges and mayonnaise on the side.
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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
Print Recipe
This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
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Chicken fillets in Parmesan

Chicken fillets in Parmesan
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Chicken fillets in Parmesan
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Ingredients
Servings:
Instructions
  1. Season meat with salt and pepper. Place the flour on a piece of foil.
  2. Beat eggs in a shallow bowl and set aside.
  3. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
  4. Sprinkle flour over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
  5. Place chicken in a baking dish. Bake in the preheated oven for about half an hour. Take the dish out of the oven, pour tomato sauce over chicken and return to the oven for another ten minutes.
  6. Serve with mashed potatoes.
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