Mini batch cooking October 2021

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  • 15 ml (1 tbsp) fresh rosemary (adventurer version of honeyed chicken breasts and carrots)
  • 30 ml (2 tbsp) fresh basil (adventurer version of pita pizzas)
  • 2 large carrots (2 cups/500 ml)
  • 500 ml (2 cups) broccoli
  • 4 green onions
  • The juice of half a lemon
  • Dry products section:
  • 30 ml (2 tbsp) smoked paprika
  • 150 ml olive oil
  • 45 ml (3 tbsp) honey
  • 125 ml (½ cup) sun-dried tomato pesto
  • 1 can of 540 ml black beans
  • 375 ml (1½ cups) couscous
  • 250 ml (1 cup) dried cranberries
  • 15 ml (1 tbsp) vegetable spices
  • 250 ml (1 cup) chopped walnuts (adventurer version of chicken and broccoli couscous)
  • Bakery section:
  • 4 large pita breads
  • Cheese section:
  • 1 container of 200g of mini bocconcini
  • Butchery section:
  • 900g chicken breasts

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 400F.
    2. In an ovenproof skillet, heat 30 ml (2 tbsp) of olive oil and brown the 900g of chicken breasts on both sides for 2 minutes. Add 30 ml (2 tbsp) of smoked paprika, salt and pepper to taste. Cover and place in the oven for 40 minutes or until the breasts are cooked. Reserve half of the chicken to serve with the honeyed carrot cubes and the other half for the chicken couscous recipe.
    3. Peel 2 large carrots (about 2 cups/500 ml) and cut into ½ cm x ½ cm cubes.
    4. Place in a bowl, add 45 ml (3 tbsp) olive oil, 45 ml (3 tbsp) honey, salt and pepper to taste. Mix well. This is when the adventurous can add 15 ml (1 tbsp) chopped fresh rosemary to the carrots. Place on a baking sheet lined with parchment paper. Bake for 45 minutes or until the carrot cubes are tender. Serve with half of the chicken breasts.
    5. In a saucepan, bring 500 ml (2 cups) of water to a boil. Remove from heat, add 375 ml (1½ cups) of couscous, cover and let stand for 3 minutes. Fluff with a fork and place in a large bowl.
    6. Squeeze the juice of half a lemon and add to the bowl of couscous.
    7. Cut 500 ml (2 cups) of broccoli into small florets and place with the couscous.
    8. Chop 4 green onions. Place 2 green onions in the bowl of couscous and reserve the other 2 green onions for the pita pizza recipe.
    9. Cut half of the cooked chicken into 1cm x 1cm cubes and place in the bowl of couscous.
    10. Add 250 ml (1 cup) dried cranberries, 45 ml (3 tbsp) olive oil, 15 ml (1 tbsp) vegetable spices, salt and pepper to taste. Mix well, serve hot or cold. It is at this stage that adventurers can add 250 ml (1 cup) chopped walnuts.
    11. Place the 4 large pita breads on a non-stick baking sheet or one lined with parchment paper.
    12. Drain the container of bocconcini and the can of black beans. Set aside.
    13. Spread 125 ml (½ cup) of pesto on the pitas.
    14. Add the rinsed black beans, 2 chopped green onions and the mini bocconcini.
    15. Bake for 15 minutes or until bocconcini are melted.
    16. Drizzle with 30 ml (2 tbsp) olive oil, salt and pepper to taste.
    17. When serving, adventurers can add 30 ml (2 tbsp) of fresh basil.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 large ovenproof non-stick skillet with lid
    • 1 medium cauldron
    • 2 large baking sheets
    • Empty containers (storage or freezing)

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