Cook your­self a treat... and have more in store

Life & Style Weekend - - EASY EATING - with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­[email protected]­

THE temp­ta­tion al­ways ex­ists if you live on your own – or have a rare night to your­self be­cause the part­ner/kids/who­ever are out for the evening – to reach for the phone and or­der a take­away.

It doesn’t re­quire much more ef­fort to cook a bit of a treat for your­self, but it’s of­ten dif­fi­cult to split the quan­ti­ties in a recipe de­signed for four or more.

An al­ter­na­tive is to pre­pare enough for four if that’s what the recipe calls for, and freeze three por­tions for later use. I do this with soups and stews, mea­sur­ing the left­overs into one-meal por­tions so I don’t have to thaw the lot and re­freeze. There’s nothing wrong with this, but each time you freeze and thaw there is a loss of qual­ity and if you don’t fol­low ba­sic food hy­giene pro­ce­dures the food could be con­tam­i­nated if not re­heated suf­fi­ciently. Re­mem­ber that all food to be frozen should be cooled as rapidly as pos­si­ble be­fore plac­ing in the freezer so the tem­per­a­ture in the freezer is not raised too much; thaw in the re­frig­er­a­tor overnight and re­heat at a tem­per­a­ture above 60°C.

Chicken Floren­tine Serves one IN­GRE­DI­ENTS:

◗ 1 skin­less chicken breast fil­let ◗ 2 tbs plain flour ◗ 3 tbs olive oil ◗ 50g baby spinach leaves ◗ 1 gar­lic clove, peeled and crushed ◗ 50g feta cheese ◗ steamed veg­eta­bles

METHOD: Pre­heat oven to 180°C. Split chicken in half through the cen­tre, leav­ing halves at­tached. Cover with plas­tic wrap and pound lightly to flat­ten a lit­tle. Set aside.

Heat one ta­ble­spoon of oil in a fry­pan over low heat. Add spinach and gar­lic, cook­ing for 1-2 min­utes or un­til spinach wilts. Place spinach mix­ture on chicken and crum­ble feta on spinach. Roll up and se­cure with tooth­picks.

Coat chicken in flour and shake off ex­cess. Add ex­tra oil to fry­pan and heat over medium heat. Cook chicken on all sides un­til golden. Re­move from fry­pan and place on a bak­ing sheet lined with bak­ing pa­per. Cook at 180C for 15 min­utes or un­til cooked through. Serve with steamed veg­eta­bles.


This chicken Floren­tine serves one, but quan­ti­ties can eas­ily be in­creased.

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