Mini batch cooking August 2021

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  • 8 medium potatoes
  • 1 lemon
  • 2 tbsp fresh ginger (for the adventurous version of the coconut chicken nuggets)
  • 3 cups cauliflower
  • Dry goods section:
  • ½ cup corn flakes
  • ½ cup olive oil
  • 2 tbsp smoked paprika
  • 2 tbsp Italian seasoning
  • 2 tsp turmeric
  • 1 tsp celery salt
  • Salt and freshly ground pepper
  • ¾ cup all-purpose flour
  • Mayonnaise, to taste
  • 1 tsp chili powder (for the adventurous version of the fish and “almost chips”)
  • 2 cups pretzels
  • ½ cup unsweetened shredded coconut
  • 450 g macaroni
  • 1½ cups dried red lentils
  • 4 cups vegetable broth
  • 2 cups coconut milk
  • Seafood section:
  • 4 sole fillets (100 g each)
  • Meat section:
  • 450 g boneless, skinless chicken breasts
  • ½ cup crumbled cooked bacon (for the adventurous version of the lentil macaroni)
  • Dairy section:
  • 3 eggs

    • 3h

    1h30

    4 portions

    Se congèle

    1. Bring ½ cup butter to room temperature.
    2. Preheat the oven to 400°F.
    3. Thinly slice (2 mm thick) 8 medium potatoes, skin on.
    4. Spread the potato slices on two large baking sheets lined with parchment paper.
    5. Brush with 4 tbsp oil and sprinkle with 2 tbsp smoked paprika. Season with salt and pepper to taste.
    6. Bake for 25 minutes or until the potatoes are cooked and golden.
    7. Serve half of the “almost chips” with the fish and the other half with the chicken nuggets.
    8. Using a food processor or a rolling pin, finely crush ½ cup corn flakes and place in a shallow dish. Add 1 tbsp Italian seasoning, salt and pepper and mix well. This is when adventurous eaters can add 1 tsp chili powder.
    9. Beat an egg and place in a shallow dish. Set aside.
    10. Coat the fish fillets in ¼ cup flour, dip in the beaten egg and cover with the corn flake crumbs.
    11. Place the fish on a baking sheet lined with parchment paper and bake for 15 minutes. Serve with a little mayo and lemon wedges.
    12. Cut 3 cups cauliflower into small florets and set aside. Cut 1 lemon into wedges to serve with the fish and “almost chips”.
    13. In a large pot, combine 450 g 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 and 1 tsp freshly ground pepper.
    14. Bring to a boil and reduce the heat to medium.
    15. Cook for about 15 minutes or until the pasta and lentils are al dente. Stir regularly to keep the ingredients from sticking to the pot. Adventurous eaters can add ½ cup crumbled cooked bacon at the very end of the cooking time.
    16. Cut 450 g chicken breasts into 2 cm x 2 cm cubes.
    17. In a bowl, coat the chicken in ½ cup flour and set aside.
    18. In another bowl, beat 2 eggs and set aside.
    19. Using a food processor, grind 2 cups pretzels into a powder, add ½ cup coconut and blend for another minute. Place in a bowl and add pepper to taste. This is when adventurous eaters can add 2 tbsp grated fresh ginger.
    20. Dip each piece of chicken in the eggs, then in the crumb mixture.
    21. In a skillet over medium-high heat, heat ¼ cup oil and cook the chicken nuggets for 15 minutes or until cooked through. Turn regularly while 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 skillet
    • 1 large non-stick pot
    • 2 large baking sheets
    • Empty containers (for storage or freezing)

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