laid-back meals – My Whisk and I

1 tray of small hamburger/hotdog rolls
horseradish
200g mozzarella cheese, sliced
300g roast beef, sliced
1 jar caramelised onions
150g gruyère cheese, grated
30ml butter, melted
2,5ml garlic flakes
30ml poppy seeds

Preheat your oven to 180℃ and line a roasting tin with aluminium foil.
Slice the rolls in half horizontally and remove the top section.
Place the bottom half of the rolls in the lined roasting tin. Pack the rolls tightly together, touching.
Spread some horseradish over the bottom halves.
Now lay the mozzarella slices on top.
Cover the mozzarella with an even layer (or two or three) of sliced beef.
Spread a layer of caramelised onion on top and sprinkle over the grated cheese.
Place the top half of the rolls on top.
Mix the melted butter and garlic flakes in a small bowl and brush the rolls.
Sprinkle over the poppy seeds and cover the roasting tin with aluminium foil.
Bake in the oven for 20 minutes.
Remove the foil and bake another 10 minutes.
Serve the sliders warm.

125ml flour
45ml vegetable oil
8 chicken breasts, skin and bone removed
1 onion, sliced
2 cloves of garlic, minced
15ml sumac
10ml salt
2 x 400g tins of halved apricots
250ml chicken stock
almond flakes

Add the flour to a shallow bowl and season with salt.
Place a large, heavy-based frying pan over medium-high heat and add the oil.
Dip the chicken in the flour to coat both sides and fry in batches for 2-3 minutes per side, until golden brown. (Add extra oil to the pan if you need to)
Keep the browned chicken on the side.
Add the onion to the pan and cook until soft.
Add the garlic and stir-fry for one minute.
Sprinkle the sumac and salt over and stir.
Pour the syrup and fruit of one of the tins of apricot into a blender and process until smooth.
Pour into the pan, add the chicken stock and bring to a boil.
Reduce the heat to a simmer and add the chicken breasts.
Cook for 20 minutes with a lid on, stirring every now and then.
Drain the second tin of apricots and add the fruit to the pan.
Cook for another 2-3 minutes until the sauce has thickened.
Serve on couscous with almond flakes scattered over.

Tag: laid-back meals

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