Home' Christchurch Mail : January 17th 2013 Contents 13
CHRISTCHURCH MAIL, JANUARY 17, 2013
Next Step Realty Ltd
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Existing buyers waiting for homes
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Ph: 03 386 0311
50 cents off litre for
during January 2013*
* AA Members use your AA Membership card or get a new AA Smartfuel Card from us
* Voucher valid for a month from activation
* AA Smartfuel discount are redeemable up to a maximum 50 litres on a single purchase of
qualifying fuel product at participating BP and Caltex locators
YUM: Chicken burritos can be assembled at
the table, cutting down your time spent in the
Smokey chicken burritos
Crumbed chicken salad
1 Tbsp canola (or other vegetable) oil
1 large onion
2 cloves garlic
500-600g skinless boneless chicken
breasts or thighs
1 tsp smoked paprika
1 tsp cumin
1G2 tsp chilli powder (or more to taste)
1G2 tsp oregano
1G4 cup water
400g can diced tomatoes in juice
1G2 tsp salt
about 1G2 a medium lettuce, finely
1 medium-large carrot, grated
100-150g cheese, grated
12-16 soft flour tortillas
Heat the oil in a large non-stick pan.
While the oil heats, quarter and slice the
onion and crush, peel and chop the garlic.
Add these to the pan and cook, stirring
frequently, until soft.
Slice or dice the chicken and add to the
pan. Stir-fry for 2 to 3 minutes or until it
has lost its pink colour. Stir in the spices
and cook for about a minute longer.
Add the water, tomatoes (and juice) and
salt and sugar. Stir and allow the mixture
to come to the boil, then reduce the heat to
a fairly gentle simmer and cook for 5 to 10
minutes longer, until the thickest pieces of
chicken are cooked through and the sauce
While the chicken cooks, prepare the
remaining ingredients. It's fun to arrange
them on a platter or in separate bowls and
allow everyone to assemble their own bur-
ritos at the table, but obviously you can
pre-assemble them if you prefer.
Warm the tortillas according to package
instructions (or place them in a loosely
sealed plastic bag, and microwave for
about a minute).
To assemble, lie a soft tortilla on a plate,
spread a spoonful of the chicken and sauce
across the middle, then sprinkle on some
lettuce, carrot and cheese. Finish with
some coriander and a blob of sour cream,
then roll up (you can do this any way you
like), wrap in a napkin to prevent spillage.
- Simon Gault
4 cups Sanitarium corn flakes
1G2 tsp chinese five spice
1G3 cup milk
pinch salt and pepper
600g chicken breast
1 packet oriental spice flavour crispy
noodles (in the asian noodle section at the
2 handfuls shredded lettuce
3 tomatoes, diced
1 bunch asparagus, chopped into 5cm (2
1G3 cup sweet chilli sauce
Turn oven to 180C.
Cut chicken into thumb sized strips.
In a plastic bag combine corn flakes,
spices, salt and pepper and bash (rolling
pin or big wooden spoon, whatever you
have to hand) until cornflakes are broken
down into flakes the size of rice grains and
Don't overdo the bashing or you will be
left with a powder that goes mushy when
Whisk egg and milk in a shallow bowl.
Taking a handful of chicken at a time,
dunk pieces into the egg wash then into
the bag containing the cornflakes.
Shake in the bag until evenly coated,
then fish out onto a baking tray covered
with baking paper.
When all pieces are coated and spaced
on the tray, bake for 20-25 minutes, chec-
king to see the crumbs don't burn, check
chicken is cooked through.
Leave to cool on tray.
Cook asparagus in a microwave dish
with a splash of water for 90 seconds.
In a big salad bowl, combine lettuce,
tomatoes, and asparagus. In a clean
empty jar, combine chilli sauce, juice of
one lemon, and the oil. Shake vigorously
until combined and milky. Pour over salad
and toss gently.
When chicken is cool, add to salad along
with crispy noodles.
Toss quickly and serve immediately. Do
not leave to sit as crispy crumbs and
crispy noodles will quickly go soggy if left
to absorb dressing.
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