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Preheat to 170ºC. Cut the carrots, parsnips, courgettes and onion into chunks. Stir the vegetables in a bowl
with the oil, salt and pepper, ensuring all are well coated. Mix the mustard and honey in a dish, then smear
all over the loin. Put the loin in the centre of the basket and spoon the vegetables round it. Cook the food
for 40-60 minutes. The cooking time depends on the size of the food. Every 15 minutes, turn the loin and
stir the vegetables.
CHICKEN SCHNITZEL
• 2 chicken breasts, skinned and boned
• 1 egg
• 20g seasoned flour
• 75g breadcrumbs
• 4g lemon zest, grated
Preheat to 180ºC. Slice each chicken breast along the long edge and open into a butterfly shape. Cover
the food with cling film and hammer to flatten. Blend the breadcrumbs, lemon zest, parmesan and
parsley. Coat the food in seasoned flour. Coat the food in beaten egg. Coat the food in the breadcrumb
mixture. Drizzle the food with oil. Cook the food for 15-20 minutes. Turn the food half way through
cooking.
VEAL/PORK SCHNITZEL
Follow the recipe for chicken schnitzel, but substitute two pieces of breast of veal or two pieces of pork,
bones and fat removed.
COOKING TIMES AND FOOD SAFETY
•
Use these times purely as a guide.
•
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the
flesh is opaque throughout.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
Food
Chips
Frozen chips
Potato wedges
Frozen potato wedges
Jacket potatoes
Roast potatoes
Samosas
Frozen samosas
Fishcakes, large
Fishcakes, small
Frozen fishcakes, large
Frozen fishcakes, small
Frozen scampi
Frozen onion rings
Boneless preformed chicken
products (frozen)
Fish goujons
• 15g Parmesan, grated
• 1 sprig parsley
• 15ml vegetable oil
• Salt and pepper
T
ºC
(min)
Comments
200
20
Rinse, dry, toss in salt, pepper and 3ml oil
Single layer – 12 minutes
200
12-20
Basket half full – 15 minutes
Basket full (loosely, not packed) – 20 minutes
200
20
Rinse, dry, toss in salt, pepper and 3ml oil
200
12-20
180
30-40
For a crispy jacket, rub with oil
Rinse, dry, toss in salt, pepper, crushed rosemary
180
25-35
(optional) and 3 ml oil
180
10-15
180
20
180
15-20
180
10
180
20-25
180
15-20
180
10-15
180
15
180
15
180
10
Cut fish in strips, roll in egg then in seasoned crumbs
6
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