2 Recipes From the Cofini Kitchen

A continuation with last months upload, here are another 2 scrumptious recipes from the Cofini Kitchen; one savoury goodness and the other sweet delicacy.

Chicken Pieces with Parmesan

Crumb and Baked Vegetables

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Tender chicken breats pieces with a crunchy golden coating. Delicious served with warm baked vegetables.

INGREDIENTS:

2 eggs

100g finely grated parmesan cheese

50g quick-cook polenta(fine cornmeal)

1 tsp dried thyme

1 tsp paprika

1 tsp chili flakes

500g-1K of Chicken Tenderloins

Lemon wedges to serve

Mixed Chopped Veges-

Broccoli, Cauliflower, Beans, Carrots, Corn, Brussel Sprouts seasoned:

2 tbl spoons Olve Oil, Garlic Salt, Paprika

STEPS -

Preheat the oven to 200°C- line a large baking tray with non stick paper

1. Whisk the eggs in a medium bowl intil smooth season with salt and pepper

2. Place the chicken tenderloins into the beaten eggs

3. Combine the polenta, parmesan, thyme, paprika and chilli flakes in a separate bowl

4. Take each tenderloin from the egg mixture and coat in the parmesan crumb mixture

5. Place the chicken pieces in the baking tray and bake for 15-20 mins-until crips/golden brown and cooked through

6. Prepare the vegetables season them and place them in a baking dish - bake for 20-30 mins

7. Divide between plates and server with lemon wedge.

Enjoy this hearty and nutritious meal.

Baked Lemon Cheesecake

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A very decadent and intense lemon flavour. One of the best baked cheesecakes I have ever made and an all time favourite with the family. One piece is never enough! This Baked Lemon Cheesecake can be made 4 days ahead. It is suitable to freeze. Not suitable to microwave.

INGREDIENTS:

2 cups plain sweet biscuit crumbs

125g melted butter

3 eggs lightly beaten

1 cup caster sugar

3 x 250g blocks of Philadelphia Cream Cheese softened (room temperature)

3 tbsp of grated lemon rind

½ cup lemon juice

DECORATE: Lemon Curd/butter, Whipped Cream, seasonal berries

STEPS -

1. Preheat oven to 180° C

2. Lightly grease and line a 20cm springform tin

3. Combine biscuit crumbs and melted butter in a bowl, presse evenly over base and side or prepared tin; refrigerate for at least 1 hour.

4. Beat eggs and sugar in a large bowl with electric mixer until pale and thick

5. Add cream cheese, lemon rind and lemon juice and beat with electric mixer until the mixture is smooth and creamy - no lumps.

6. Pour mixture into prepared biscuit crust

7. Bake in moderate ovenfor about 1 hour or until firm; cool in oven with door ajar

8. Cover with foil and refrigerate several hours or overnight

TO DECORATE CHEESECAKE

1. Remove the cheesecake from the springform tin and place on a cake stand/plate

2. Cover the top of the cheesecake with a generous layer of lemon curd/butter store bought jar

3. Docorate with whipped cream and seasonal berries

Enjoy for morning or afternoon tea

- Mrs Cofini

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