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Milly's Summer Catalogue

Organic Potatoes with Crisp Coated Chicken from The Cafe

As featured on Wednesday the 3rd of July's Show


INGREDIENTS


For The Chicken
½ cup Rice flour 2 Eggs, lightly beaten
100g Proper Crisps Organic Potatoes with Marlborough Sea Salt, crushed
1 tbsp Louisiana spice mix*
Salt to taste
350g Chicken tenders


*Louisiana Spice Mix
¼ tsp Chilli powder
½ tsp Onion powder
½ tsp Cumin
½ tsp Coriander
½ tsp Parsley
Chilli flakes to taste
Good grind of black pepper & salt to taste


For the Salad
1/2 cup (about 12) Whole walnuts
1 tablespoon Granulated sugar
1 tablespoon Honey5 to 6 cups Assorted baby salad greens
11 Nashi pear sliced into matchstick size pieces
3 Fresh sage leaves finely sliced


Dressing
4 tbsp Honey
4 tbsp Olivado Almond or macadamia oil
3 tbsp Apple cider vinegar
2 tbsp Water
1/4 cup Finely chopped toasted walnuts (toast in a 180dc oven for 8 to 10 minutes and then chop)
2 tablespoons Minced fresh sage leaves
1/4 teaspoon Salt

METHOD


Preheat the oven to 180C and line an oven tray with baking paper. Ina bowl, combine the crisps with the spice mix and season with pepper and salt. Dip each chicken tender in the rice flour, then the egg and finally roll around in the kumara mixture. Arrange the coated chicken onto the baking tray and place in the oven. Bake 15mins or until chicken is no longer pink and the juices run clear.


For the Salad: Coat the whole walnuts in the sugar and honey then place on a baking paper lined oven tray and bake at 180C for 10-12mins. Remove and let cool completely. Place the remaining salad ingredients into a bowl. Dress the salad with a few spoonfuls of the dressing and serve sprinkled with chicken bites.


For the Dressing: Whisk all he ingredients together and set aside.