Matamata Chronicle - - Out & About -

Potato slaw

800g pota­toes, scrubbed and diced 2cm 3 spring onions

cab­bage 1 car­rot 1 ta­ble­spoon mus­tard (eg, Di­jon, whole­grain) 3 ta­ble­spoons sour cream 2 ta­ble­spoons mayo

Cheesy crumbed chicken

600g skin­less, bone­less chicken breasts

cup flour sea­soned with 1 tea­spoon salt 1 egg 2 ta­ble­spoons milk 11⁄ cups fine bread­crumbs 35g Parme­san cheese, grated To serve: 3-4 ta­ble­spoons tomato rel­ish or tomato sauce (op­tional).

Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Pre­heat bar­be­cue hot plate to medium (if us­ing).

Toss pota­toes with a lit­tle oil on first pre­pared tray. Sea­son with salt and pep­per and roast for

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