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22
Herb Crusted Chicken
Serves: 4-6
10 slices white bread
1 clove garlic
1 tablespoon fresh chives
1 tablespoon fresh flat leaf parsley
2cm piece lemon rind
8 chicken thigh fillets
2 cups plain flour
4 eggs, lightly beaten
¼ cup vegetable oil
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with
the universal ‘s’ blade process bread,
garlic, chives, parsley and lemon until all
ingredients are finely chopped. Season to
taste with salt and pepper.
2. Dip chicken fillets in flour, egg and
breadcrumb mixture. Repeat. Refrigerate
for 10 minutes.
3. Heat oil in a large frypan over medium
heat. Add chicken in batches and cook for
4-5 minutes on each side or until golden
brown and cooked. Serve immediately.
TIP: This chicken is great in sandwiches.
Roasted Pumpkin and Sweet Potato Soup
Makes: 8 cups
2 onions
500g carrot, peeled
500g sweet potato, peeled
2 tablespoons vegetable oil
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
5 cups chicken stock
400g can chickpeas, drained, rinsed
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the bowl fitted with the variable
slicing blade set to 3mm slice onion, carrot
and potato.
2. Heat oil in a medium pot over medium
heat. Add onion, carrot, potato and
garlic cooking for 10-15 minutes or until
softened.
3. Add spices and cook for 1-2 minutes or
until fragrant. Add stock and chickpeas
and simmer for 30 minutes or until
vegetables are tender. Set aside to cool.
4. Using the bowl fitted with large universal
‘s’ blade process cooled soup in batches
until smooth. Add lemon. Reheat soup
before serving. Season to taste with salt
and pepper.
Mains/Sides/Soups continued
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