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Chicken baked with Yoghurt Spice Crust with tomatoes with Kato finishing sauce

     
Chicken baked with Yoghurt Spice Crust with tomatoes with Kato finishing sauce

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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