The Star: November 03, 2016

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Thursday November 3 2016 31
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
HERB AND CRUMB
CHICKEN TENDERLOINS
WITH FRIED RICE
Crumbed chicken
¾ cup White breadcrumbs, or
panko crumbs
2 Tbsp Chopped parsley
¼ cup Seasoned flour
1 Egg, lightly beaten with a little
milk
8 Chicken tenderloins
1 serving Oil, for shallow frying
Fried rice
2 Tbsp Peanut oil
2 Eggs
1 tsp Sesame oil
1 tsp Light soy sauce
3 cups Cooked rice, cold
1 Shallot, or 2 spring onions,
thinly sliced
1 cup Mung bean sprouts
2 cups Broccoli, cut into very
small florets
2 Tbsp Water
¼ cup Parsley, or coriander
leaves
Directions
Place the breadcrumbs and
chopped parsley on a large
plate and the seasoned flour
on another. Place egg mixture
in a shallow bowl. Dip chicken
tenderloins in the flour dusting
off any excess, then the egg and
finally in the breadcrumbs,
pressing them down so the
tenderloins are well coated. Place
on a tray, cover and, if necessary,
refrigerate until ready to cook.
Pour enough oil into the base
of a large frying pan so it comes
up the sides by about 2cm.
When hot, place in the chicken
tenderloins (you may need to
cook in two batches), and cook
on one side until you can see the
chicken is nearly cooked. Turn
over and cook until crumbs are
golden. Remove from the frying
pan and place on scrunched-up
kitchen paper to drain. Keep
warm while you cook the fried
rice.
Heat one Tbsp peanut oil in
a wok or large frying pan. In a
small bowl, lightly beat the eggs
with sesame oil and soy sauce.
Pour into the hot wok, allow to
set to an omelette, turn over and
cook on the other side. Remove
to a plate.
Heat remaining peanut oil
in the wok and add the cooked
rice, stirring constantly. Add
shallot or spring onion, mung
bean sprouts and broccoli florets.
Sprinkle over water, cover and
cook for three to five minutes to
allow the broccoli to soften.
Chop omelette into strips and
stir into rice with herb leaves.
Serve with crumbed chicken
tenderloins and your favourite
tomato sauce.
ASPARAGUS WITH
BALSAMIC AND BASIL
Ingredients
1 bunch Asparagus, woody ends
snapped off
½ large Red onion, thinly sliced
1 Tbsp Balsamic vinegar
½ cup Walnut pieces, drytoasted
½ cup Basil leaves, finely
chopped
3 Tbsp Grated parmesan cheese
2 Tbsp Olive oil
Directions
Place the red onion slices in
a small dish and cover with
the balsamic. Set aside for five
minutes.
Cut the asparagus into 5cm
lengths. Blanch in boiling
water for one minute, then run
under cold water (alternatively,
microwave the pieces in a bowl
of cold water for 2 minutes, then
drain). It will retain its crunch.
Place the asparagus in a bowl,
and add the vinegar and the
onions. Add walnuts, basil and
parmesan, then drizzle over the
olive oil.
Gently toss to combine and
serve.
WEEKLY SPECIALS
BAGGED
TOMATOES 2 .99 700G... BAG
BUNCHED NZ
1 .99
ASPARAGUS...
CHICKEN
10 .99
TENDERLOINS... KG
FREE FARMED
PORK LOIN 14 .99
CHOPS... KG
All our fresh meat is 100% NZ FARMED.
specials VAlid 31ST OCTOBER - 6TH NOVEMBER 2016.
WWW.
BUNCH
FRIDAY TO SUNDAY
SPECIALS
BANANAS... 1 .99
Whole
Butterflied
Chicken...
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
MARSHLAND RD Mon–Sun 8.00am–6:00pm
.CO.NZ
KG
7 .99 EACH
FRIDAY TO SUNDAY SPECIALS VAlid
FROM 4TH NOVEMBER - 6TH NOVEMBER 2016.