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Estimated Times |
Preparation time: 20
Cooking time: 60
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Ingredients
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servings
4 | pcs. | Baking potato ~1000 g |
2 | tsp | Sea salt ~11 g |
4 | tbsp | Parsley ~15 g |
60 | g | Butter |
100 | g | Dried hazelnut |
350 | g | Red cabbage |
1 | pcs. | Apple ~160 g |
2 | tbsp | Rape seed oil ~27.3 g |
1 | tsp | Acacia honey ~5 g |
1.5 | tsp | Apple vinegar ~7.5 g |
0.5 | tsp | Yellow mustard ~2.8 g |
2 | pinch | Black Pepper ~0.8 g |
4 | pcs. | Chicken fillet ~600 g |
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Directions
Baked potato:
Preheat the oven to 200º C/fan oven 180º C.
Wash the potato and cut out a "v" approx. 1 cm. deep along the potato. Sprinkle coarse salt in the V. Bake in the oven for approx. 1 hour.
Chop the parsley and blend half of it with the butter. Refrigerate.
Red cabbage salad:
Toast the hazelnuts on a dry frying pan until dark. Remember to turn frequently so that they don't burn.
Remove the outer leaves and stalks from the cabbage. Finely shred the cabbage, rinse and place in a large bowl.
Cut the apple into quarters, remove the core and cut into narrow wedges. Mix with the red cabbage.
Make a dressing out of oil, honey, apple vinegar and mustard. Add salt, pepper and extra mustard (if needed) to taste. Mix with the nuts in a bowl.
Chicken:
Cut the chicken into strips and fry for approx.. 10 mins. Season with salt and pepper, and sprinkle with parsley.
Serve the chicken with a baked potato, parsley butter and red cabbage salad.
Tip
As a lower fat alternative, leave out the salad dressing or the butter in the baked potato.
Nutritional data
786 Kcal Per Serving F: 42 g, P: 40 g, C: 66 g, DF: 8 g 3,146 Kcal (134 Kcal/100 g)
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