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THE COOKS PANTRY IN NSW

The Cook's Pantry filmed 3 delicious recipes at our gorgeous Metro in Calderwood, NSW with Courtney Roulston and the assistance of Metricon's Residential Home Designer - Vanessa Barisic. Discover our feature episodes and recipes below.

New South Wales

Superfood Schnitzel and Kale Slaw

Apple slaw:

2 cups savoy cabbage, finely sliced
1 cup curly kale, finely chopped
1 granny smith apple, finely sliced
2 green shallots, sliced
1 cup broccoli stems, trimmed, julienne
½ cup mint, leaves picked

Recipe By Courtney Roulston, serves 4

Ingredients
4 x Coles boneless chicken thighs, trimmed
1.5 cup almond meal
1 cup desiccated coconut
½ cup Coles chia seeds
3 eggs, lightly beaten
1 teaspoon ground turmeric
Sea salt to season
½ cup Cobram Estate Classic Extra Virgin Olive oil for frying
½ cup ZoOSh Coleslaw dressing
1 lime to serve

 

Method

Heat oil in a deep-sided frying pan to 160 degrees.

Place the almond meal, chia seeds, coconut and a pinch of sea salt into a large bowl. Mix together the egg and turmeric until well combined. Dip the chicken thighs into the egg mixture and then into the chia mixture to get a good coating on the chicken.

Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.

Meanwhile place all the slaw ingredients into a large bowl along with a pinch of sea salt, pour over the coleslaw dressing and toss well to coat.

Place the chicken schnitzel onto a serving plate with the apple slaw and extra lime wedges. Enjoy!

Watch Youtube Video


Peaches with Coconut Crumble

Recipe By Courtney Roulston, serves 6

Ingredients
6 ripe yellow peaches, washed, halved, stones removed
1Tb Honey
1 cup plain flour
120g chilled Ballantyne Wrapped Traditional Salted Butter, cubed
½ cup brown sugar
1/3 cup shredded coconut
¼ cup rolled oats
1 teaspoon ground cinnamon
Icing sugar to serve
Cream or Custard to serve

 

Method

Preheat the oven to 180 Degrees C.

Place the peaches into an oven tray cut side up and drizzle with the honey. Using 20g of the butter and place a small amount into each peach.

Cover with foil and bake for 15 minutes, or until the peaches are slightly softened.

Meanwhile to make the crumble, place the flour and remaining cubed butter in a large bowl and using clean finger tips, rub the butter into the flour until it resembles coarse sand. Mix in the brown sugar, coconut, oats and cinnamon. Carefully spoon the crumble mixture into the peaches and place back into the oven and continue to roast for 20-25 minutes, or until the peaches are tender and the crumble is golden and crunchy on top.

To serve place the peaches into serving bowls with cream or custard. Sprinkle over the icing sugar and serve warm.

Watch Youtube Video


 

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