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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 large 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.Heatoilinalargefrypanovermedium
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.
The Perfect Beef Patty
Makes: 10 patties
5 slices white bread
1kg rump steak
1 egg
1 onion
2 cloves garlic
2 tablespoons fresh flat- leaf parsley
2 tablespoons tomato sauce
1tablespoonWorcestershiresauce
Salt and freshly ground black pepper, to taste
2 tablespoons oil
1. Using the large bowl fitted with the
universal ‘s’ blade process breadcrumbs
until finely chopped. Set aside.
2. Add meat to the large processing bowl
fitted with the large universal ‘s’ blade
and process until finely chopped. Add
remaining ingredients and pulse until well
combined. Season to taste with salt and
pepper.
3.Formmixtureinto½cuppatties.
Refrigerate for 20 minutes.
4. Heat oil in a large frypan over medium
heat.Cookpattiesfor3-4minutesoneach
side or until golden brown and cooked.
TIP: The raw mixture can be formed into
patties and frozen.
Mains/Sides/Soups continued
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