2 tbsp fresh ginger (for adventurous version of coconut chicken nuggets)
3 cups cauliflower
Dry products section:
½ cup corn flakes
½ cup olive oil
2 tbsp smoked paprika
2 tbsp Italian spices
2 tsp turmeric
1 tsp celery salt
Salt and pepper from the mill
¾ cup all-purpose flour
Mayonnaise to taste
1 tsp chili powder (for the adventurous version of fish and “almost chips”)
2 cups of Pretzel
½ cup unsweetened coconut, shredded
450g macaroni
1½ cups red lentils, dried
4 cups vegetable broth
2 cups coconut milk
Fish section:
4 sole fillets (100g each)
Butchery section:
450g boneless, skinless chicken breasts
½ cup crumbled cooked bacon (for an adventurous version of lentil macaroni)
Dairy products section:
3 eggs
3h
1h30
4 portions
Se congèle
Temper ½ cup butter.
Preheat oven to 400F.
Thinly slice (2 mm thick) 8 medium potatoes with skin.
On two large baking sheets lined with parchment paper, spread the potato slices.
Brush with 4 tbsp oil and sprinkle with 2 tbsp smoked paprika. Season with salt and pepper to taste.
Bake for 25 minutes or until potatoes are cooked and golden brown.
Serve half of the “almost chips” with the fish and the other half with the chicken nuggets.
Using a food processor or rolling pin, finely crumble ½ cup corn flakes and place in a shallow dish. Add 1 tbsp Italian herbs, salt, and pepper and mix well. This is where the adventurous can add 1 tsp chili powder.
Beat an egg and place in a deep plate. Set aside.
Coat fish fillets with ¼ cup flour, dip in beaten egg and top with cornflake breadcrumbs.
Place the fish on a baking sheet lined with parchment paper and bake for 15 minutes. Serve with a little mayo and lemon wedges.
Cut 3 cups cauliflower into small florets and set aside. Cut 1 lemon into wedges to serve with the fish and “almost chips”
In a large saucepan, place 450g macaroni, 1½ cups red lentils, 3 cups cauliflower florets, 4 cups vegetable broth, 2 cups coconut milk, 3 cups cold water, 2 tsp turmeric, 1 tsp celery salt, 1 tsp ground pepper.
Bring to a boil and reduce heat to medium.
Cook for about 15 minutes or until pasta and lentils are al dente. Stir regularly to prevent ingredients from sticking to the pan. The adventurous can add ½ cup of crumbled cooked bacon at the very end of cooking.
Cut 450g of chicken breasts into 2cm x 2cm cubes
In a bowl, coat the chicken with ½ cup of flour and set aside.
In another bowl beat 2 eggs and set aside.
Using a food processor, grind 2 cups of pretzels into a powder, add ½ cup of coconut and blend for another minute. Place in a bowl and season with pepper to taste. This is where the adventurous can add 2 tablespoons of grated fresh ginger.
Dip each piece of chicken in the eggs and then in the breadcrumbs.
In a skillet over medium-high heat, heat ¼ cup oil and cook chicken nuggets for 15 minutes or until cooked through. Turn frequently during cooking. Serve with half of the “almost chips.”
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 food processor
1 large non-stick frying pan
1 large non-stick saucepan
2 large baking sheets
Empty containers (storage or freezing)
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