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Roast chicken pieces with lentils<br />
quantity cook time ideal for<br />
serves 6-8 45 min health<br />
Ingredients<br />
1 kg chicken pieces (8 pieces)<br />
100 ml Olive oil<br />
2 tbsp chicken spice<br />
500 g lentils<br />
1 onion, peeled and chopped<br />
1 clove garlic, crushed<br />
1 chilli, chopped<br />
1 pack streaky bacon,<br />
chopped<br />
100 g cherry tomatoes, roasted<br />
Salt and freshly ground<br />
black pepper, to taste<br />
Method<br />
Preheat the oven to 180°C.<br />
Place chicken in roasting tray and<br />
season with chicken spice, salt and<br />
pepper.<br />
Drizzle with half the olive oil and<br />
roast in the oven for about<br />
40 minutes until cooked and the<br />
skins are crispy.<br />
Meanwhile fry the bacon bits in<br />
a hot pan and keep aside. In the<br />
same pan, flash fry the cherry<br />
tomatoes and set aside.<br />
Fry the onion and garlic with the<br />
remaining olive oil in a medium<br />
saucepan until lightly glazed not<br />
carmelised.<br />
Add the lentils and enough water<br />
to come 3cm above the lentils and<br />
cook for 20-30 minutes, or until<br />
tender.<br />
Drain well in a sieve. Transfer to a<br />
serving dish.<br />
Place the chicken pieces on top of<br />
the lentils and sprinkle the bacon<br />
bits, cherry tomatoes and chilli on<br />
top.<br />
Fish and chips<br />
quantity cook time ideal for<br />
serves 4 xx min working moms<br />
Ingredients<br />
4 large potatoes, peeled, cut<br />
lengthways into 1cm-thick<br />
chips<br />
185 g plain flour, plus extra to<br />
dust<br />
330 ml beer<br />
2 tsps of salt<br />
800 g skinless hake fillets, halved<br />
into long strips if necessary<br />
Sunflower oil, to deep-fry<br />
Lemon wedges and tomato<br />
sauce, to serve<br />
Method<br />
Whisk the flour, beer and 2<br />
teaspoons salt in a bowl until<br />
smooth. Cover with plastic wrap<br />
and set aside at room temperature<br />
for 30 minutes.<br />
Half-fill a deep-fryer with oil and<br />
heat to 160°C.<br />
Fry the chips, in batches, for 5-7<br />
minutes until soft but still pale,<br />
then drain and lay flat on a paper<br />
towel.<br />
Drain on paper towel, place on<br />
a tray, in a single layer, and keep<br />
warm in the oven while you cook<br />
fish.<br />
Dust hake fillets in the flour. Dip<br />
into the batter, one at a time,<br />
allowing excess to drain off.<br />
Carefully place into the hot oil.<br />
Cook the fish, in batches if<br />
necessary, for 3-4 minutes until<br />
golden and crisp, then drain on<br />
paper towel.<br />
Remove chips from oven and<br />
sprinkle fish and chips with a little<br />
more sea salt.<br />
Serve immediately with lemon<br />
wedges and tomato sauce.<br />
62 mains <strong>HomeChoice</strong>.co.za<br />
<strong>HomeChoice</strong>.co.za<br />
mains 63