Ingredient
2 chicken thighs, skin on
1 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
salt and pepper
1 pkt chorizo slices (approx 125g)
2 lemon wedges
2 sprigs of mint for serving
Pea Puree
300g frozen peas
1 tbs mint leaves
1 tbsp butter, sliced
1 garlic clove, minced
2 tbsp grated parmesan
METHOD
1. Heat over to 200 degrees celcius.
2. Place lemon juice, olive oil, oregano, salt and pepper in a ziploc bag, marinate for 45 minutes if possible.
3. Bake for 45minutes or until golden and cooked through.
4. Add lemon wedges and chorizo for last 10 minutes, until chorizo is crisp and lemon warm.
1. Cooke peas in salted water for 2 minutes, drain, reserving 1/2 cup of cooking water and 3 tbsp of peas.
2. To make puree, place remaining peas in a food processor with the mint, butter, garlic, parmesan, salt and pepper.
3. Puree, adding cooking water by tablespoonful until the nix is light and creamy.
1 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
salt and pepper
1 pkt chorizo slices (approx 125g)
2 lemon wedges
2 sprigs of mint for serving
Pea Puree
300g frozen peas
1 tbs mint leaves
1 tbsp butter, sliced
1 garlic clove, minced
2 tbsp grated parmesan
METHOD
1. Heat over to 200 degrees celcius.
2. Place lemon juice, olive oil, oregano, salt and pepper in a ziploc bag, marinate for 45 minutes if possible.
3. Bake for 45minutes or until golden and cooked through.
4. Add lemon wedges and chorizo for last 10 minutes, until chorizo is crisp and lemon warm.
1. Cooke peas in salted water for 2 minutes, drain, reserving 1/2 cup of cooking water and 3 tbsp of peas.
2. To make puree, place remaining peas in a food processor with the mint, butter, garlic, parmesan, salt and pepper.
3. Puree, adding cooking water by tablespoonful until the nix is light and creamy.
BY COOKING QUEEN
No comments :
Post a Comment