Next Gen Life - eMagazine Sept 2019 - Page 31



1. Prepare ingredients
Read through the recipe.
2. Crumb chicken
nuggets
3. Roast wedges &
nuggets
Heat the oven to 220C,
Whisk eggs in a shallow
Meanwhile, put the potato
fan-forced. Line 3 oven
bowl. Put flour and
wedges on one lined tray,
trays with baking paper.
breadcrumbs in separate
season with salt and
Cut the potatoes into
shallow bowls, rub sesame
pepper, drizzle with 1 tbs
1cm-thick wedges. Thinly
seeds and 1 tbs olive oil
olive oil and toss to coat.
slice the cabbage. Finely
through crumbs. Dust the
Roast for 5 mins. Place
chop the garlic, then press
chicken with flour, shake
nuggets on the remaining
with the flat side of a
off excess, then dip in egg
tray/s and roast with the
knife to finely mince. Cut
and coat in breadcrumbs.
wedges for a further 15
the chicken into 3cm
Place on a plate and
mins or until wedges are
chunks.
refrigerate for 10 mins.
golden and tender and
nuggets are cooked
through.
4. Braise cabbage
5. Add spinach
6. Make garlic yogurt
Meanwhile, put the potato
Stir spinach into cabbage
Combine garlic and
wedges on one lined tray,
mixture until wilted. Taste,
yoghurt in a bowl and
season with salt and
then season with salt and
season with salt and
pepper, drizzle with 1 tbs
pepper.
pepper. Divide wedges,
olive oil and toss to coat.
cabbage mixture and
Roast for 5 mins. Place
nuggets among plates and
nuggets on the remaining
serve with garlic yoghurt.
tray/s and roast with the
wedges for a further 15
mins or until wedges are
golden and tender and
nuggets are cooked
through.

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