CHICKEN CORDON BLEU WITH ROLLED OATS
4 pieces chicken breast
4 slices ham
4 slices cheddar cheese
Salt and pepper
150g plain flour
6 eggs, beaten
1 pack Cowhead Organic Rolled Oats (Instant)
1 Cut a pocket in each chicken breast and stuff each with a slice of cheese and ham.
2 Close the pocket and season the chicken with a pinch of salt and pepper.
3 Coat it lightly with flour, then egg wash, then the rolled oats.
4 Shallow fry until golden brown and serve with salad and a piece of lemon or brown sauce.
HONEY, LIME, CHILLI PORK RIBS
2 pieces pork ribs
3 tbsp Nuzeabee Wild Organic Honey
200ml hoisin sauce
3 red chillies, diced
5 cloves garlic, chopped
2 tbsp tomato ketchup
1 tbsp curry powder
Zest and juice of 4 limes
1 Steam the pork ribs for 40min and cool.
2 Mix the rest of the ingredients together to make a marinade. Coat the cooled pork ribs evenly with the marinade and rest it for an hour.
3 Preheat the oven to 180 deg C and roast the ribs for 30min.
4 Serve with coleslaw or salad.
BAKED PENNE WITH ARTICHOKES, CHORIZO AND TOMATOES
100ml FairPrice Olive Oil
1 onion, sliced
1 jar artichokes, sliced
300g chorizo, diced
4 tomatoes, diced
1 packet Naturel Organic Italian Penne, cooked till al dente
1 tbsp chopped parsley
Salt and pepper
100g grated parmesan cheese
300g grated mozzarella cheese
1 Heat the olive oil and sweat the onions and garlic until soft.
2 Add the artichokes and chorizo, then the tomatoes.
3 Add the pasta and mix well. Stir in the parsley and a pinch of salt and pepper.
4 Preheat the oven to 180 deg C. Transfer the pasta into a baking dish. Spread the parmesan and mozzarella cheeses onto the pasta. Bake until the cheese melts and turns golden brown.