Baked Buttermilk Chicken Tacos With A Side Of Coleslaw And Sweet Potato Wedges
The night before or an hour before cooking place all the buttermilk ingredients into a large bowl and combined. Add the chicken and stir until the chicken is completely covered, place in the fridge until you are ready to cook.
Preheat the oven to 180 degrees. If you have two ovens pre heat the other oven to 200 degrees. Cut the sweet potato into wedges, place into a tin pan with cumin, salt, pepper and olive oil. Mix until coated and pop in the oven on 180 degrees for 20-30min or until soft in the middle.
Place the dry chicken mixture into a Tupperware contain or plate. Next mix your egg mixture together and place next to the dried mixture. Add your panko crumbs to another Tupperware container or plate and place next to the egg mixture. Place your greased baking tray next to the panko breadcrumbs. Now your breadcrumb station is ready.
Remove the chicken from the fridge and take the chicken out from the buttermilk mixture, pat dry with kitchen towel. Dip the chicken into the dry chicken mix and then dunk into the egg mixture and coat with panko breadcrumbs, place in the baking tray and repeat until all chicken is covered. Spray a coating of olive oil over the chicken and place in the oven on 200 degrees.
If you have one oven move the sweet potato to the bottom shelf and turn the oven up to 200 degrees. Place the chicken on the middle shelf for 10min and then turn the chicken over for another 10 min or until golden and cooked through. At this stage check your sweet potato and removed if cooked through, golden and slightly caramelised on the edges. Wrap the flour tortilla in foil and place on the bottom shelf to heat through.
If you don’t have a food processor manually slice and grate your coleslaw ingredients, add to a salad bowl with lemon, seasoning, sesame oil and mayonnaise (optional). Prep the rest of the fillings and serve with mayonnaise and/or spicy mayonnaise (equal parts siracha and mayonnaise).
When the chicken is golden and crispy remove from the oven and serve. I love to place everything on the table so my family and friends can add their favourite fillings.
Sesame Crusted Salmon With Egg Fried Rice
Preheat the oven to 180 degrees. Season the salmon and coat in a thin layer of sesame oil. Tip the sesame seeds onto a plate and roll the salmon pieces until completely covered. Place on a greased baking tray, spray with olive oil and pop into oven on 180 degrees for 15min.
Bring one cup of boiling water to the boil and add 1 cup of rice. Turn down to a simmer and cover for 10-12min according to the cooking time on the packet. Once dry and fluffy remove and place to the side.
Julianne the carrots and slice the snow peas, place them to the side. Crack the eggs into a bowl and whisk. Heat a flat pan with a little olive oil on medium heat.
Add the egg mixture to make an omelette. Scrape the edges in and let the egg mixture fill the sides until all the egg is cooked. Once cooked remove onto a plate, roll and slice.
To a hot wok or large saucepan add the rice sauce for 30 sec and then add the cooked rice, add most of the carrots and snow peas (leave a little of each for garnish), add most of the egg (again leave a little for garnish).
Mix until all the sauce is mixed through. I like the veggies to have crunch, so we don’t want to overcook.
Remove the salmon from the oven. You can serve the rice in individual bowls or as a platter. I like to add the rice to a large serving tray, top with the salmon and add the remaining carrots, sugar snap peas and sliced avocado as garnish.
You can serve the salmon whole or you can break up the salmon and mix it through the rice. Enjoy!