A healthier and oil-free alternative to chicken nuggets
• Preheat oven to 375oC and cover a baking pan with cooking spray.
• Whisk all the ingredients (except the corn flour mixture) together in a bowl and add the chicken pieces to the mixture.
• Prepare the corn flour by mixing it with water.
• Coat the chicken with corn flour and transfer it onto a large pan, drizzled with very little oil. Sauté the chicken at medium-heat for about four minutes, or until it becomes brown in colour.
• Once fried, transfer the chicken to a baking dish and bake it for about 20 to 25 minutes, until it is cooked through.
• Garnish the shots with sesame seeds and serve it alongside a dollop of coleslaw.
Quick and easy coleslaw
There is nothing like a soothing bowl of coleslaw on a warm summer’s day. If you’re fond of your veggies, this recipe is definitely for you!
• Mayonnaise 4 tbsp
• Lemon juice 2 tbsp
• Dijon mustard 1 tsp
• White cabbage (trimmed and shredded) ½1
• Small onion (peeled and chopped finely) 1
• Carrots (peeled and grated) 4
• Salt to taste
• Freshly ground black pepper to taste
• Prepare the coleslaw mix by combining the mayonnaise, lemon juice and Dijon mustard in a large serving bowl.
• Season the mix with salt and pepper as desired, and mix thoroughly.
• Add the cabbage, onion and carrots into the bowl and fold them in.
• Keep stirring the ingredients for a bit to ensure the vegetables are coated in the mix completely.
• Allow the coleslaw to chill in the fridge for about two to three hours before serving.
Note: You can also add roasted nuts, celery, apples, potatoes and other ingredients to the coleslaw if you wish.
Published in The Express Tribune, Ms T, July 5th, 2015.