Za Atar Crusted Chicken Schnitzel - Chicken Recipes

Za Atar Crusted Chicken Schnitzel - Chicken Recipes

Ingredients for Za Atar Crusted Chicken Schnitzel

• 1 1/2 Cups Panko (Japanese Breadcrumbs)
• 1/4 Cup Za’atar
• 1 Tablespoon Toasted Sesame Seeds
• 1 Teaspoon Salt, Divided
• 1/2 Teaspoon Freshly Ground Black Pepper, Divided
• 2 Large Eggs
• 1 Large Egg White
• 8 (6-ounce) Skinless, Boneless Chicken Breasts
• 2 Tablespoons Olive Oil, Divided
• 1 Lemon, Cut Into 8 Wedges (optional)

Preparation for Za Atar Crusted Chicken Schnitzel

1. Preheat oven to 400.
2. Combine panko, za’atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
4. Bake at 400 for 10 minutes or until done. Serve with lemon wedges, if desired.

8 servings (serving size: 1 chicken breast half and 1 lemon wedge)

Double Chocolate Mint Brownies

Double Chocolate Mint Brownies

Ingredients:
Brownie Layer
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1-1/4 cups granulated white sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon salt
Mint Layer
2 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
1 to 1-1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe
Green food coloring (optional)
Chocolate Glaze
3 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Directions:
1) Preheat oven to 325 degrees F and place the rack in the center of the oven.
2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside.
3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool.
4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm.
5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull.
6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares.

 

Blackened Sticky Ham - 22cm cast iron Round Casserole - Le Creuset

Blackened Sticky Ham - 22cm cast iron Round Casserole - Le Creuset

Serves: 6-8 --------------------------------------------------------
Ingredients

• 1 ½ kg boneless ham joint
•  1 tablespoon vegetable oil
• 2 small red onions quartered
• 1 stick celery –diced
• 1 carrot- diced
• 500ml apple juice- warmed
• 200g tinned chopped tomatoes
• 5 juniper berries
• 3 Sprigs fresh rosemary
• 3 bay leaves
• Small bunch fresh parsley chopped
• ½ teaspoon ground black pepper

Rub

• 50g muscovado sugar
• 2 tablespoons mild grainy mustard

To thicken

• 1 tablespoon of cornflour mixed with a little water

Method
1.  Score the fat of the ham into diamond shapes.
2.  Place the ham into the casserole, cover with water and bring to the boil over a medium heat on the hob.
3   Place on the lid and simmer for 30 minutes to remove the excess salt.
4.  Carefully pour away the cooking water and remove the ham from the casserole.
5.  Preheat the oven to 160°C, Gas 3, 325°F
6.  Heat the vegetable oil in the casserole on the hob and gently fry the onions, celery and carrots for a couple of minutes.
7.  Add the warm apple juice, tomatoes, juniper berries and herbs. Simmer for 5 minutes.
8. Remove from the heat.
9. Sit the ham scored side up, in the sauce, put the lid on and cook in the oven for   about 1 hour.
10. Remove the casserole from the oven and remove the lid.
11. Turn up the oven heat to 220°C, Gas 7, 425°F.
12. Mix the muscovado sugar with the mustard and coat the scored top of the ham with the rub.
13. Return the casserole back to the oven without the lid for about 20-30 minutes to allow the top to blacken and become sticky.
14. Carefully remove the ham from the casserole and place onto a warmed dish.
15. Remove the bay leaves and herb stalks from the sauce. Stir in the cornflour and water mixture, return to the boil to thicken.
16. Slice the ham and serve with the sauce.