Papakura Courier - - OUT & ABOUT -

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,

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