MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tea-Poached Chicken, Rice & Greens
Categories: Poultry, Greens, Rice, Herbs, Vegetables
Yield: 6 servings

2 1/2 l (34 oz) water
55 g (2 oz) brown sugar
2 Star anise
1 Cinnamon stick
1 sl (thick) fresh ginger
pn Salt
4 Ceylon tea bags
2 kg (4.5 lb) whole chicken
280 g (10 oz) parboiled long-grain
- rice
1/4 Head cabbage; shredded
350 g (12 oz) green beans; sliced
- diagonally
200 g (7 oz) pak choi
20 g (3/4 oz) sesame seeds;
- toasted

MMMMM--------------------------DRESSING-------------------------------
3 tb Asian Everything soy sauce
2 tb Asian sesame oil
1/3 c Preserved poaching liquid
55 g (2 oz) brown sugar
Salt & fresh ground pepper

Bring the water, sugar, spices, ginger and salt to the
boil in a large saucepan. Add the tea bags and leave to
brew for 10 minutes. Remove the tea bags and discard.
Add the chicken, breast side down, and bring to the
boil. Reduce the heat, cover with a lid and simmer for
15 minutes. Turn off the heat and leave to poach for an
hour. Remove the chicken and reserve 1/3 cup poaching
liquid.

Meanwhile, cook the rice according to package

instructions and set aside. Stir-fry the cabbage and
beans until just cooked through, but still crunchy. Cook
the pak choi in the same way.

Simmer the dressing ingredients in a small pan until
slightly thickened and season to taste.

Portion the chicken and serve with the rice, beans,
cabbage and pak choi, drizzled with the dressing.

Published in Woolworth's Taste Magazine

Recipe by: TASTE Test Kitchen

Makes: 6 servings

RECIPE FROM: https://taste.co.za

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchy Fried Tomatoes w/Steak
Categories: Beef, Vegetables, Breads, Herbs, Citrus
Yield: 4 servings

700 g Angus oyster blade steak
Olive oil; for frying
Salt & fresh ground pepper
1 Cube (ea) Woolworth's
- prewopared garlic and
- chilli
1 tb Butter
3 tb Milk
1 lg Free-range egg
80 g Flour
120 g Panko breadcrumbs
6 lg Mediterranean tomatoes;
- thick sliced
2 c Oil
150 g Tub labneh
Basil; to serve
Dill; to serve
Parsley; to serve
Lemon wedges; to serve

Season the steak and cook in the olive oil in a hot pan.
In the last two minutes of cooking, add the garlic,
chilli and butter. Allow to melt and baste the steaks.
Remove from the pan and rest.

Beat the milk and egg together in a bowl. Season the
flour and place in another bowl. Place the panko crumbs
in a third bowl.

Dip the tomatoes into the seasoned flour, then into the
egg, then into the panko crumbs.

Heat the oil in a deep saucepan. Carefully fry the
tomatoes in batches until crispy. Remove using a slotted
spoon and drain on kitchen paper.

Serve with the steak, labneh, herbs and lemon wedges.

Recipe By: Hannah Lewry

Makes: 4 servings

RECIPE FROM: https://taste.co.za

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