Family Mess Hall - whole food meals dinners recipes

Mex-tinged chicken schnitzel rice bake Ingredients:  Chicken schnitzel 2 skinless chicken breasts 1 1/2 cups breadcrumbs 3/4 cup flour 2 eggs (beaten) 1/2 tsp each of ground cumin, coriander and paprika (chilli powder to taste is optional) 1/2 tsp salt Mexican spiced tomato sauce 1 tin crushed tomatoes 1 tsp garlic (minced) 1 tsp each of ground cumin, coriander and paprika 1 tsp cocoa powder 1 tsp sugar Rice and vegetable mixture 3-6 cups cooked rice (cold or hot) (adjust this amount to suit your own rice to vegetable ratio) 1/4 cup fresh coriander (chopped) 1 onion (chopped) 1 green capsicum (chopped) (Option: dice or slivers) 1 tin black or red beans (drained and rinsed) 1 tin corn kernals (or 1 cup fresh from the cob) Optional toppings 1-2 cups grated cheese (Adjust the amount of cheese to your liking) 1 cup sour cream or plain yoghurt 1/4 cup fresh coriander (chopped) tabasco sauce (to increase the the chilli factor) Method: Preheat your oven to 180 degrees C / 350 degrees F. M...

Ingredients: 1 whole raw chicken a 5cm piece of ginger  4 spring onions 1 tsp salt 2 tsp  soya sauce 1/2 bunch fresh coriander 3 star anise 1 cinnamon stick 1 cucumber (sliced) 3 tomatoes (sliced) Method: Make the chicken 1.  Stuff chicken with 1/4 bunch of coriander, 1 whole spring onion and 5 slices of ginger. Place chicken breast side down in large stock pot with cinnamon stick, star anise and salt.   2. Fill pot with water until chicken is submerged. 3. Put the lid on the pot and place the pot on high heat.  When it comes to a rolling boil, reduce to medium high heat and continue to boil for 15 minutes.  4. When 15 minutes has passed, turn off the heat but leave the pot on the hot element for another hour. Do not remove the lid.  The chicken will continue to cook gently. 5. After one hour has passed, remove the chicken from the hot broth and allow to cool.  Optional: Place chicken in an ice bath to rapidly cool the chicken and to improve ...