Name: Roast paprika chicken stuffed with chorizo, brinjals and parsley
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: smoked chorizo sausage, diced 80g,brinjals, diced 2,roughly chopped flat-leaf parsley ½cup,cloves garlic, finely chopped 4,juice and zest of 1 lime ,butter, softened 4T,whole free-range chicken 1,olive oil 1T,smoked Spanish paprika 1T,Maldon sea salt 2T

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

90 minutes, plus 5 minutes grilling time

Silky cauliflower puree topped with crisp coconut chicken

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the coconut chicken

3 T olive oil
1 T butter
4 free-range chicken breasts, cut into chunks
80 g desiccated coconut
1/3 cup fresh sage leaves

For the cauliflower purée

2 medium cauliflowers, cut into chunks
½ cup cream
1 T butter
sea salt and freshly ground black pepper

Method

To make the coconut chicken:
Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp.
Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
To make the cauliflower purée:
In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
To serve:
Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.
Per serving: 2145.8 kJ, 28.9 g protein, 36.6 g fat, 15.4 g carbs

This is a test recipe

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