RECIPES
Crumbed veal cutlets
Makes
Ingredients
1kg or 12 veal cutlets, trimmed Salt & freshly ground black pepper L cup plain flour
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
Method
1.Season cutlets with salt and pepper. Dip cutlets into flour, then into the eggs and then into the crumbs. Press the crumbs on firmly to form a thick coating. Place cutlets in a single layer onto a tray, cover and refrigerate for 20 minutes.
2.Place 1 tablespoon of olive oil in the baking pan. Insert the wire rack into the highest rack support guide and place the baking pan on top.
3.Using the ‘Grill’ function, preheat the oven for 5 minutes at 210ºC.
4.Place 6 cutlets into the baking tray in a single layer. Place into oven.
5.Grill cutlets for 10 minutes or until golden brown. Turn cutlets over and grill for another
6.Repeat with remaining oil and cutlets. Drain cutlets on paper towels.
Serve immediately with mashed potatoes.
Chicken satay skewers
Makes
Ingredients
500g chicken thigh fillets, trimmed, cut into strips
2 tablespoons honey
½cup teriyaki sauce
½cup sweet chilli sauce
2 tablespoon lemon juice
SATAY SAUCE
Ingredients
¼cup crunchy peanut butter 1 teaspoons curry powder ½ cup coconut cream
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice ½ cup chicken stock
Method
1.Soak 20 bamboo skewers in cold water for 15 minutes. Drain.
2.Thread chicken strips onto the skewers. Place chicken skewers into a shallow dish in a single layer.
3.Combine the honey, teriyaki sauce, sweet chilli and lemon juice and pour over the chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Turn skewers occasionally to coat chicken with marinade.
4.Using the ‘Grill’ function, preheat the oven for 5 minutes at 210ºC.
5.Drain the marinade from the chicken and reserve. Place half of the chicken skewers onto the grill tray inserted into the baking pan. Brush with reserved marinade. Place into oven.
6.Grill for 10 minutes, turn the skewers over, brush with marinade and grill for another 10 minutes or until cooked to desired doneness. Remove chicken skewers and keep warm. Repeat with remaining skewers.
7.Combine the satay sauce ingredients in a saucepan. Stir over a medium heat until sauce comes to the boil and thickens.
8.Pour Satay Sauce over chicken skewers served on steamed jasmin rice.
27
