
Mini batch cooking August 2021
Les Belles Combines 0 comments
3h

1h30

4 portions

Se congèle
- Temper ½ cup butter.
- Preheat oven to 400F.
- Thinly slice (2 mm thick) 8 medium potatoes with skin.
- On two large baking sheets lined with parchment paper, spread the potato slices.
- Brush with 4 tbsp oil and sprinkle with 2 tbsp smoked paprika. Season with salt and pepper to taste.
- Bake for 25 minutes or until potatoes are cooked and golden brown.
- Serve half of the “almost chips” with the fish and the other half with the chicken nuggets.
- Using a food processor or rolling pin, finely crumble ½ cup corn flakes and place in a shallow dish. Add 1 tbsp Italian herbs, salt, and pepper and mix well. This is where the adventurous can add 1 tsp chili powder.
- Beat an egg and place in a deep plate. Set aside.
- Coat fish fillets with ¼ cup flour, dip in beaten egg and top with cornflake breadcrumbs.
- Place the fish on a baking sheet lined with parchment paper and bake for 15 minutes. Serve with a little mayo and lemon wedges.
- Cut 3 cups cauliflower into small florets and set aside. Cut 1 lemon into wedges to serve with the fish and “almost chips”
- In a large saucepan, place 450g macaroni, 1½ cups red lentils, 3 cups cauliflower florets, 4 cups vegetable broth, 2 cups coconut milk, 3 cups cold water, 2 tsp turmeric, 1 tsp celery salt, 1 tsp ground pepper.
- Bring to a boil and reduce heat to medium.
- Cook for about 15 minutes or until pasta and lentils are al dente. Stir regularly to prevent ingredients from sticking to the pan. The adventurous can add ½ cup of crumbled cooked bacon at the very end of cooking.
- Cut 450g of chicken breasts into 2cm x 2cm cubes
- In a bowl, coat the chicken with ½ cup of flour and set aside.
- In another bowl beat 2 eggs and set aside.
- Using a food processor, grind 2 cups of pretzels into a powder, add ½ cup of coconut and blend for another minute. Place in a bowl and season with pepper to taste. This is where the adventurous can add 2 tablespoons of grated fresh ginger.
- Dip each piece of chicken in the eggs and then in the breadcrumbs.
- In a skillet over medium-high heat, heat ¼ cup oil and cook chicken nuggets for 15 minutes or until cooked through. Turn frequently during cooking. Serve with half of the “almost chips.”
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 food processor
- 1 large non-stick frying pan
- 1 large non-stick saucepan
- 2 large baking sheets
- Empty containers (storage or freezing)