Chicken baked with Yoghurt
Spice Crust
Recipe
©copyright Julie Le Clerc 2012
Serves 6
6
Rangitikei corn-fed free-range skinless, boneless chicken breast fillets
(approx 200g each)
Himalayan Salt
and freshly ground black pepper
1 cup EasiYo
Greek-style yoghurt
2 tsp
cornflour
2 tbsp Attitude
Foods “Fragrant Dukkah”
1 cup (100g)
macadamia nuts, coarsely chopped
1/4 cup
chopped fresh parsley
3-4 tbsp Chilli
infused olive oil
1 Heat oven
to 190°C. Season chicken breasts with salt and place in a large oven pan lined
with baking paper.
2 Place yoghurt
and cornflour in a bowl and whisk to combine. Spoon some yoghurt mixture over
each chicken portion.
3 Place
Dukkah, nuts, parsley and oil in another bowl and toss well to combine. Pack a
layer of this crumb topping onto each portion of chicken to cover yoghurt.
4 Bake for
25 minutes, until chicken is cooked and topping is golden brown. Serve
immediately.
Slow-roast
“Red Delight” tomatoes with Kato finishing sauce
Recipe
©copyright Julie Le Clerc 2012
Serves 6, as a side salad
16 Beekist “Red Delight” tomatoes, halved
Olitalia extra virgin olive oil
Salt and freshly ground black pepper
1 pack Kato Bearnaise sauce or Malabar Peppercorn sauce
1 Place tomato halves, cut-side down on paper towels to drain for 10
minutes. Preheat oven to 150°C.
2 Place tomato halves, cut-side up, on a lightly oiled baking tray,
drizzle with a little olive oil and season with salt and pepper.
3 Roast slowly for 2 hours until semi-dried.Remove to cool. Drizzle with
Kato sauce, to finish.
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