Pete’s kitchen

Try th­ese tasty but­ter chicken muffins

Better Homes and Gardens (Australia) - - Contents -

BUT­TER CHICKEN MUFFINS

Prepa­ra­tion time 20 mins Cook­ing time 30 mins Serves 4-6

2 Tbsp co­conut oil, melted,

plus ex­tra for greas­ing 1½ brown onions, chopped 3 cloves gar­lic, finely chopped 600g chicken mince 260ml co­conut cream 2 free-range eggs, beaten 1½ tsp sea-salt flakes Raita, co­rian­der leaves and

lime cheeks, to serve

BUT­TER CHICKEN CURRY PASTE 1 Tbsp co­conut oil, soft­ened

2 tsp garam masala

1 tsp ground car­damom

1 tsp ground co­rian­der

1 tsp ground gin­ger

1 tsp ground cumin

1 tsp sweet pa­prika

1-2 pinches cayenne pep­per (op­tional) 1 tsp ground turmeric

2 tsp tomato paste

1 Tbsp lemon juice

ROASTED CAULIFLOWER

½ head of cauliflower,

bro­ken into flo­rets

2 Tbsp co­conut oil, melted Sea-salt flakes and freshly ground

black pep­per, to sea­son

STEP 1 To make the but­ter chicken curry paste, blend all in­gre­di­ents to form a wet paste.

STEP 2 Heat a non-stick fry­ing pan over medium heat. Add curry paste and cook, stir­ring fre­quently, for 2-3 min­utes, or un­til paste pulls away from pan and is fra­grant. Al­low to cool.

STEP 3 Pre­heat oven to 200°C con­ven­tional (180°C fan-forced). Lightly grease a 12-hole 1/3-cup ca­pac­ity muf­fin tin.

STEP 4 Heat co­conut oil in a fry­ing pan over medium heat. Add onion and sauté for 5 min­utes, or un­til translu­cent. Add gar­lic and cook for 30 sec­onds to soften. Re­move from heat, set aside and al­low to cool.

STEP 5 In a large bowl, com­bine mince, co­conut cream, eggs, curry paste, onion mix­ture and salt and mix well. Spoon evenly into holes of pre­pared muf­fin tin. Place tin on an oven tray (some liq­uid may drip from tin dur­ing cook­ing) and bake for 15-20 min­utes. Rest in tin for 5 min­utes, then turn out.

STEP 6 Mean­while, blanch cauliflower in boil­ing wa­ter for 2 min­utes, or un­til just ten­der and slightly crunchy in cen­tre. Drain in a colan­der and set aside to steam dry. (If any mois­ture is left on the cauliflower it won’t roast prop­erly.)

STEP 7 Line an oven tray with bak­ing pa­per. Driz­zle oil over cauliflower and toss to coat. Scat­ter cauliflower in a sin­gle layer over pre­pared tray and sea­son. Roast for 15-20 min­utes un­til golden and ten­der. Serve muffins with cauliflower, raita, co­rian­der leaves and lime cheeks.

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