Egg Free

Ingredients:

• 1 x Small Jointed Chicken OR 500g sliced Chicken Fillets or Thighs
• 2 Tbs Gluten Free Corn Flour
• 75ml Water

Directions:

1. Add the seasoning mix to a mixing bowl and add 75ml water.

2. Stir the mix and water thoroughly to make a batter.

3. Heat vegetable oil in a large deep frying pan for shallow frying or in a deep saucepan for deep frying to 180°C.

4. Coat the chicken in the corn flour then dip into batter.
5. Carefully lower the chicken pieces into the hot oil and fry, turning the pieces to ensure even frying for 3-4 minutes.
6. Allow to drain on paper towel and serve warm with a selection of steamed vegetables or fresh salad and wedges.

7. For larger pieces of chicken fry for 5-6 minutes, then place them on a rack over a baking tray and bake in a 175° oven for approx. 10 minutes until all pieces have cooked through. (Test by piercing the thickest part until the juices are clear).

TIP: Great for parties and picnics.

Servings per pack: 6

Serving Size: 13.3g

Ingredients:

• 500g Fresh Flathead Fillets OR Fish of choice

Directions:

1. Empty the seasoning mix onto a large plate.
2. Roll the fish into the seasoning mix and place onto another plate
3. Heat some olive oil in a large frying pan. When hot, place the coated fish fillets into the pan and fry, then turn and cook through
4. Serve with steamed vegetables or fresh salad and wedges.

Servings per pack: 6

Serving Size: 13.3g

Ingredients:

• 130ml Warm Water
• 4g Instant Yeast (=11/3 Tsp)
• 1x Large Egg* (50ml)
• 25ml Olive Oil
• 1/2 Tsp Mixed Herbs
• 1 Tsp White Vinegar
• 40ml Yoghurt* (or Dairy Free Yoghurt)

Directions:

1. Preheat Oven to 220-240°C (or as hot as your oven will go). Place pizza stone on oven rack.

2. Sift Mix into the mixing bowl of an electric mixer. Add Oil and vinegar and mix until the mix resembles coarse crumbs.

3. Another bowl add warm water blend in yeast followed by egg* & yoghurt*. Carefully pour into the Naan mix.

4. Beat on low, then increase speed and beat for 2 minutes. Please note that the Dough will be quite sticky at this point
5. Grease a large bowl, scrape Naan dough into bowl. Cover with cling wrap. Allow to double in size (approx. 1 hour).
6. Cut into 6 small pieces and roll into balls.
7. Dust the dough with some rice flour and using your fingers press into a Naan shape to approx. 3-4mm thick.
8. Place Naan onto a greased oven tray. brush with melted Ghee, butter or olive oil. Sprinkle with dried herbs, sea salt & pepper

9. Bake in hot oven 8-10 minutes or until golden brown and puffed.

10. Serve warm Naan with a curry, stew or with cheeses and an assortment of dips.

• TIP, For Dairy Free Option: Use Coconut Yoghurt.
• TIP: Egg Free Option: Grind 1 Tbsp Chia Seeds and blend in 3 Tbsp warm water. Mix and stand until the mix forms a thick gel (Add after Step 2)

Servings per pack: 6 Naan

Serving Size: 1 Naan

Servings per pack: 25 profiteroles

Serving Size: 3 Profiteroles