East and Bays Courier - - COMMUNITY COOKBOOK -

Ready in: 35 min­utes Prep: 20 min­utes Cook: 20 min­utes Serves: 4-5 peo­ple. Roast ku­mara chunks ❚ 600g or­ange or red ku­mara, scrubbed and diced 2cm Chicken and cheese balls ❚ cup panko bread­crumbs (for rolling) ❚ 1 cour­gette ❚ 450g chicken mince ❚ cup panko bread­crumbs ❚ 1 tea­spoon chicken spice mix (see recipe be­low) ❚ tea­spoon salt ❚ 70g cheese, diced 1cm (for ex­am­ple, Colby, Edam) Chicken spice mix ❚ tea­spoon smoked pa­prika ❚ tea­spoon ground cu­min Spinach and kiwi salad ❚ 2 tea­spoons olive oil ❚ 2 tea­spoons vine­gar (for ex­am­ple, red wine, white wine) ❚ tele­graph cucumber ❚ 2 ki­wifruit ❚ 2-3 hand­fuls baby spinach leaves Sweet chilli mayo ❚ cup may­on­naise ❚ 1 ta­ble­spoon mild sweet chilli sauce Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing paper. Toss ku­mara on first pre­pared tray with a driz­zle of oil and sea­son with salt and pep­per. Roast for 15-18 min­utes, un­til ten­der. Turn once dur­ing cook­ing.

Place first mea­sure of bread­crumbs onto a plate and set aside. While ku­mara cooks, grate cour­gette un­til you have a cup worth. Place in a clean tea towel and squeeze out ex­cess mois­ture. Add to a bowl with chicken mince, sec­ond mea­sure of bread­crumbs,

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