THE COOKS PANTRY IN NSW

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!

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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.

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