Na­dia’s Ca­jun Chicken Salad

Matamata Chronicle - - Classified -

Make a dou­ble batch of your own Ca­jun sea­son­ing and store it in an air­tight con­tainer for weeks. It’s great as a rub on chicken or fish, or added to Mex­i­can style recipes in place of store-bought flavour sa­chets.

CA­JUN CHICKEN AND ROAST VEG­ETA­BLES WITH CROU­TONS

Serves 4-5 Prepa­ra­tion: 15 min­utes Cook­ing: 40 min­utes Roast veg­eta­bles 500g or­ange ku­mara, scrubbed and diced 3cm 1 beet­root, peeled and diced 1–2cm 1 red onion, halved, leave root in­tact and cut into 2cm wedges

head cau­li­flower, cut into small flo­rets 3–4 hand­fuls baby spinach leaves Crou­tons 1 Turk­ish loaf (200g) or any old stale, crusty bread 2 ta­ble­spoons olive oil Ca­jun Chicken 600g bone­less, skin­less chicken

breasts 1 ta­ble­spoons Ca­jun sea­son­ing (see recipe be­low) 1 ta­ble­spoon corn­flour

tea­spoon salt Aioli

cup good qual­ity may­on­naise 1–2 tea­spoons lemon juice 1 clove gar­lic, minced Pre­heat oven to 220°C. Line two oven trays with bak­ing pa­per. Pre­heat bar­be­cue grill to medium (if us­ing). Toss ku­mara, beet­root and onion with a driz­zle of olive oil on pre­pared trays and sea­son with salt and pep­per. Roast for 15 min­utes then toss cau­li­flower through and roast a fur­ther 15 min­utes, swap­ping trays around to en­sure even cook­ing. Dice Turk­ish loaf/bread 2cm and toss in a medium bowl with olive oil. Scat­ter over roast veg­eta­bles in the last 5–8 min­utes of cook time. Roast un­til crou­tons are crispy and golden, and veg­eta­bles are ten­der. While veg­eta­bles are cook­ing, pre­pare the rest of the meal. Pat chicken dry with pa­per tow­els and cut each breast length­ways into 2–3cm wide strips. In a medium bowl, mix Ca­jun sea­son­ing, corn­flour and salt to­gether. Toss chicken

Recipe cour­tesy of My Food Bag, see my­food­bag.co.nz

PHOTO: MY FOOD BAG

Roast veg­etable sal­ads are al­ways a hit. Adding home­made crou­tons to them adds de­li­cious crunch.

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