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Pindara Private Hospital Magazine - Issue Three

- 2 x skinless salmon fillets - ½ cup wholemeal flour - ½ teaspoon sea salt flakes - ¼ teaspoon ground black pepper - 1 egg, beaten - 1 cup gluten-free breadcrumbs - 2 tablespoons finely grated parmesan cheese - ½ teaspoon dried Italian herb blend - 2 large potatoes, peeled and cut into chips, and soaked in cold water for 30 minutes and then thoroughly dried - 1 tablespoon olive oil - Salt & pepper, to season Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper. Combine flour, salt and pepper in large shallow dish and mix well. In a separate dish, combine the breadcrumbs, parmesan and herbs. Press the salmon fillets into the seasoned flour, dip into the beaten egg and then coat with the breadcrumb mixture. Place on prepared baking tray and bake for 20 minutes, or until crust is golden brown. While salmon is baking, take the prepared potato chips and toss them with the olive oil in a large bowl. Transfer to the air fryer and cook at 160 degrees Celsius for 5 minutes. Remove from air fryer and allow to cool, before returning to air fryer and cooking at 200 degrees for a further 10 – 15 minutes or until crisp and golden brown. Philips Airfyer The Philips Airfryer allows you to enjoy foods like french fries or fish and chips with up to 80% less fat than traditional versions. The benchtop appliance uses unique patented Rapid Air technology to ‘fry’ food using heat and air, minimising the need for oil. We used it to cook chips, sweet potato fries, crumbed fish, chicken schnitzel and more with excellent results. For more information visit www.philips.com.au - 4 chicken breast fillets (preferably organic), halved and pounded to about 1 inch thickness - 2 eggs, lightly beaten - ¼ cup potato flour - Salt & pepper to taste - 1 cup Japanese panko breadcrumbs - ½ tablespoon peanut oil Heat the air fryer to 200 degrees Celsius. Meanwhile, season the flour with salt and pepper and then coat each piece of chicken with the seasoned flour, shaking off any excess. Dip the chicken in the egg and then coat with the breadcrumbs. Add the oil to the air fryer, as per manufacturer’s instructions and then cook the chicken for 15 minutes or until golden brown and cooked through. Serve with brown rice, Japanese katsu sauce, miso soup and side salad for an authentic but healthy Japanese style meal. Crumbed Salmon & Chips (serves two) Japanese Chicken Katsu Nutrition & Fitness Slow Cooker Chicken Tikka Masala - 1 kg skinless chicken thighs, diced - 1 package frozen chopped spinach - 1 large onion, diced - 1 tablespoon minced garlic - 2 tablespoons minced ginger - 1 can of tomato puree - 2 tablespoons tomato paste - 1½ cups plain Greek yogurt - 2 tablespoons olive oil - 2 tablespoons garam masala - 1 tablespoon cumin - ½ tablespoon paprika - 2 teaspoons salt - 1 tablespoon brown sugar - ¾ teaspoon cinnamon - ¾ teaspoon fresh ground black pepper - Cayenne pepper, to taste - 2 bay leaves - 1 cup evaporated milk - 3 tablespoons cornflour - 2 cups mashed sweet potato (optional) Combine onion, garlic, ginger, tomato puree, tomato paste, yoghurt, olive oil, sugar, all spices and bay leaves in slow cooker. Stir until thoroughly combined. Add the diced chicken and spinach to slow cooker and stir through the sauce so that everything is coated in the sauce. (You can prepare recipe up to this stage the night before and refrigerate.) Cook on low for 8 hours or on high for 4 hours. Whisk the cornflour into the evaporated milk and then add to the slow cooker and simmer for another 20 mins. If you like your curry nice and thick, add the mashed sweet potato when you add the evaporated milk. Pindara Magazine 69 pindaramagazine.com.au


Pindara Private Hospital Magazine - Issue Three
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