DIJON STEAK AND ASPARAGUS
100g Sirloin Steak
12 Small Asparagus Spears
1 Tbs Dijon Mustard
1-2 tsp lemon juice (to reach desired consistency)
1/8 tsp Onion Powder
1/8 tsp Garlic Salt
Salt & Pepper to taste
Preheat oven to 220 Celsuis
Cook asparagus on plate (w/tsp water and dash of salt) for approx 1-1 1/2 minutes.
Mix Dijon Mustard and all spices in small bowl.
Pound steak into 2 VERY thin “squares” approx. 7cmx10cm
Spead mustard sauce on steak and place 6 asparagus spears on one edge and roll up.
Place seam side down on broiler pan and spread additional mustard sauce on top.
Bake for approx 10-20 minute depending on desired doneness.
100g chicken breast shredded
1 Cup bok choy chopped
1.5 cups chicken broth
½ cup water
½ teaspoon garlic powder/salt
½ teaspoon onion powder
¼ teaspoon ginger powder
1-2 teaspoon lemon juice
4 sprays Braggs Liquid Amino
Optional garnish with 1 tablespoon chopped green onion
1. Add broth, water, chicken, garlic and onion powder to small pot and boil until chicken is done. Remove chicken and set aside to cool.
2. To broth add bok choy and simmer over med-low heat.
3. In the mean time shred chicken by hand and return to pot.
4. Add ginger and lemon juice and simmer over low heat.
5. Pour into bowl and finish with Braggs. Top with green onion.
Grilled/Baked Chicken patties
100g raw chicken breast – minced finely
1 grissini stick
1/4 teaspoon paprika (can substitute for a pinch of cayenne – much hotter)
pepper and salt
parsley sprig to garnish
Method Crush the grissini into breadcrumbs adding a little salt and pepper and the paprika/cayenne – or both! Divide the minced chicken into approx 3-4 balls. Using the water to coat the chicken balls, roll them into the grissini breadcrumbs flattening them a little in to a patty. Cook by either placing under a grill or in the oven – either will give an attractive toasty colour. These patties are SO VERSATILE because you can SUBSTITUTE the chicken for one of the other allowed meats (veal or beef), or white fish… …these patties can be served with a SALAD* or VEGETABLE* or COLESLAW* depending on what you have in your home.
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