PARMESAN CRUSTED CHICKEN

 

 

2015-05-22-2015-05-22193724tested
Parmesan crusted chicken
125ml Japanese mayonnaise (or half strong mayo/half sour cream)
75ml grated parmesan cheese
4 boneless skinless chicken breast halves
100ml Italian seasoned dry bread crumbs
(Mix your own: 100ml tablespoons Panko mixed with 5ml Italian herbs & good pinch of fine ground garlic)
Salt n Pepper
1. Preheat oven to 180° C.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Season meat, evenly top with mayonnaise mixture, then sprinkle with bread crumbs. I prefer Panko, it is just crunchier.
3. Bake 30 minutes or until chicken is thoroughly cooked.
– adapted from Hellmans.com
Photo:  Kiti De Jager

 

 




SEAFOOD STIRFRY WITH PEARL COUSCOUS

2015-05-17-2015-05-17181238tested

SEAFOOD STIRFRY WITH PEARL COUSCOUS
250 g pearl couscous – simmered 10 minutes in (sub met rys as jy wil)
500 ml chicken stock, no salt
1 onion, fried in garlic butter/oil mix (to heighten burn point), add to couscous
Half capsicum
250 g sliced mushrooms
Fry and add to couscous.
250 g stir fry mix, or just shredded cabbage, carrots, beans, whatever you have on hand
Spring onion, the green bit, cut in pieces
Chives, or whatever fresh herbs you have on hand.  Flash fry in garlic butter/oil mix.  Must still be crunchy to bite.
Add to couscous and stir through.
200 g calamari
15 ml each flour and cornflour
salt and pepper
garlic salt or fine granules

Toss calamari in mix and flash fry in hot oil for 2 minutes max. Set aside.
250 g scallops, roe on – substitute for prawns/mussels etc that you can find if unobtainable)

Flash fry in pan with oil/garlic butter mix, 30-60 seconds a side.  Add to calamari.

Put couscous or rice mix in pan to catch juices (taking care to remove prawn shells if used prawns).  Mix through.  Add seafood mix on top, sprinkle with lots of fresh herbs, I used parsley only as it was too wet to wander into the herb garden with my house-socks on.  Otherwise I would have used thyme and basil as well.

Serve and enjoy.
Bron:  Kiti De Jager