Pimp your LUNCH BOX.

delicious - - ANDREW MCCONNELL -

Up your sand­wich game with this de­li­cious North African

in­spired recipe. The com­bi­na­tion of Moroc­can spicy chicken, harissa laced yo­gurt and Frico Old Dutch Mas­ter cheese is a game changer. Old Dutch Mas­ter is tra­di­tion­ally ripened on wooden shelves for al­most a year, to cre­ate a cheese with a rich and creamy char­ac­ter and a sweet and dis­tinc­tive flavour. Say good­bye to bor­ing sand­wiches.

MOROC­CAN SPICY CHICKEN & CHEESE SAND­WICH

SERVES 2

1 large chicken breast fil­let (flat­ten with a mal­let in be­tween cling film to re­duce cook­ing time) 1/2 tea­spoon ground car­damom 1/2 tea­spoon ground cin­na­mon 1 tea­spoon ground co­rian­der Salt and pep­per 1 small tomato (cubed) 1 ta­ble­spoon green olives (pit­ted & chopped) 1 ta­ble­spoon al­monds (halved & toasted) 3 ta­ble­spoons olive oil 2 bal­adi bread (or pita) 1 ta­ble­spoon raisins (or chopped dried apri­cots) 6 ta­ble­spoons grated Frico Old Dutch Mas­ter cheese 2 ta­ble­spoons yo­ghurt 2 tea­spoons harissa chilli paste

Soak raisins or chopped apri­cots in some warm wa­ter and put to the side un­til needed. Mar­i­nate the chicken with car­damom, cin­na­mon and co­rian­der. Add salt and pep­per and put in the fridge for a few min­utes. In the mean­time, mix the yo­ghurt with the harissa in a small bowl. Set aside.

In a sep­a­rate bowl, mix chopped toma­toes and green olives. Sea­son with salt and pep­per and add a driz­zle of olive oil. Add toasted al­monds and pre-soaked raisins (or apri­cots) to the mix. Toss all in­gre­di­ents to­gether and set aside.

To put the sand­wich to­gether, cook the chicken in a fry­pan with 2 ta­ble­spoons of olive oil. Make sure the chicken is cooked through, should take 5-10 min­utes on each side de­pend­ing on thick­ness. Toast the bal­adi bread in a dry pan over medium-high heat.

Put the bread on a serv­ing plate and sprin­kle over the Old Dutch cheese. It will melt from the resid­ual heat. Ar­range some of the tomato mixture in the mid­dle of the bread. Slice the cooked chicken and lay half over the tomato mixture. Spread some of the harissa yo­ghurt on top. Re­peat for the sec­ond sand­wich. To eat, fold the sides to the mid­dle and eat it like a bur­rito!

Frico cheese orig­i­nates from the unique open land­scapes of North­ern Hol­land. For gen­er­a­tions this area has been ex­pertly craft­ing cheese from milk of the fa­mous Frisian cows, to pro­duce pure and tasty cheese. For more info, visit may­ers.com.au or frico.com

“Old Dutch Mas­ter has been awarded a gold medal at the World Cham­pion Cheese Con­test”

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