Loading ...
Loading ...
Loading ...
20
RECIPES
4. Add cherry tomato to pan and grill
quickly until just softened but not
collapsed; add to bowl with char-grilled
vegetables.
5. Whisk dressing ingredients together
and season to taste with salt and pepper.
Drizzle over roasted vegetables and toss
gently to coat.
6. Place onto a large serving platter and
scatter over basil leaves and tear over
mozzarella. Serve immediately.
HONEY MUSTARD CHICKEN WITH
HOT TOMATO & ROCKET SALAD
Serves 4
INGREDIENTS
4 single chicken breasts
Salt and freshly ground black pepper
2 cloves garlic, crushed
2 tablespoons wholegrain mustard
1 tablespoon honey
3 tablespoon white wine vinegar
2 tablespoons olive oil
4 tomatoes, halved
150g baby rocket leaves
METHOD
1. Slice chicken breasts in half lengthways,
to make two thin slices. Season well with
salt and pepper.
2. Whisk together garlic, mustard, honey,
vinegar and olive oil.
3. Place honey mustard marinade into a
large shallow dish, large enough to fit
the chicken in.
4. Preheat the grill pan on setting 10–12
until indicator light switches off. Cook
chicken in batches for 2 minutes each
side. Place cooked chicken directly into
the reserved honey mustard marinade
and toss to coat; keep warm.
5. Reduce heat to setting 8–10 and cook
tomato cut side down for 4 minutes.
6. To serve, place rocket onto a large
platter and top with chicken and tomato;
drizzle over marinade and serve.
BEEF BURGER
Serves 4–6
INGREDIENTS
800g lean mince beef
1 onion, grated
1 egg, lightly beaten
1 carrot, grated
½ cup dry breadcrumbs
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
½ cup chopped parsley
Freshly ground black pepper
1 tablespoon oil
METHOD
1. Combine beef, onion, egg, sauces and
parsley. Season with freshly ground
black pepper.
2. With clean hands, mix, mince mixture
until well combined.
3. Divide into 6 large flat patties and
refrigerate until required.
4. Preheat the grill pan on setting 6–8 until
indicator light switches off.
5. Brush patties with oil and cook for 2–3
minutes each side or until patties are
cooked through. Remove and drain on
absorbent paper.
Serve on toasted hamburger buns with sliced
tomato, caramelised onion and lettuce.
Loading ...
Loading ...
Loading ...