Prepare 3 bowls, one filled with the flour, the other with the egg, and that last with the quinoa, salt, pepper and curry powder mixed together.
Dust the chicken in the flour, mix through the egg and roll in quinoa flakes.
On a medium heat, fill a deep sided fry pan or medium sized pot with the oil until half full (or until there enough to cover the chicken). Heat until 160°C
For the coleslaw, combine mayonnaise, mustard, cabbage, vinegar, celery, spring onions, cayenne pepper and salt and pepper in a bowl. Mix through until cabbage is evenly coated.
Cook the chicken a couple pieces at a time, removing from the oil when golden brown (don’t have the heat too high, or the chicken will burn on the outside and not cook through). Drain on paper towel to remove excess oil.
Serve chicken alongside the coleslaw, garnishing with extra spring onions and cayenne pepper.
This heatwave has us craving light meals, that come together quickly, without too much effort. The lovely Vanessa Gordon has shared her twist on the classic tuna Niçoise salad. She's used our fresh tuna steaks, as opposed to canned tuna and paired it with jammy eggs, Ortiz anchovies, crunchy green beans and potatoes, all dressed in a zingy vinaigrette!
One week before school's back, so time to get thinking about some recipes to get you through. We're reflecting on some delicious recipes shared by Hayley McKee of Patacake cookbook and Clementine Day of Somethings I Like To Cook as well as some of our own, to get you inspired for the busy months ahead!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.