Recipe by Imtiyaaz Hart
For the chicken
Honey goats cheese
Smoked beeched ham
Panko bread crumbs
Beat chicken with a rolling pin until thin. Layer with goats cheese. Add some ham, wrap tightly in cling wrap. Refrigerate for about 1hour.
Remove from cling wrap and dip in flour, then egg and then panko bread crumbs.
Heat oil in a pan and flash fry until the coating is brown. Place in oven for 20-25min on 230deg or until chicken is well cooked. Ensure it’s crispy on the outside and tender on the inside.
Honey Mustard Sauce
Lemon Juice from a lemon.
Whisk together until desired consistency and taste is achieved.
Beetroot and fog chutney
Roasted fresh beets (oven grill beets for 1hour on 200deg)
2 tspn Chilli powder
1 TBPSN Crushed garlic Garlic
1 Chopped green Chilli
Grate beets, quarter figs. Heat olive oil with garlic and sauté. Add beets and slow cook for a while then add figs. Once added sauté for 20min on medium heat. Add the rest of the ingredients with 1/4 cup water & cook until beets are cooked.
Honey Glazed Carrots
2 TBSNS butter
Ground black pepper
In a sauce pan, bring water to a boil and add salt and carrots. Cook until tender (5-6min) Drain carrots & add to pan with butter, honey & juice of 1 lemon. Cook until a glaze covers & coats the carrots. 5min. Season with salt and pepper and garnish with parsley.
Pan fry some walnuts with butter and honey until a glaze forms. Wait for it to harden & chop.
Fry some broccoli in some butter & season with salt & pepper.