INGREDIENTS Chicken Fillet Bacon (diced) Brie Verstegen Honey & Mustard World Grill Verstegen Honey & Mustard Sliceable Sauce Kale Black Onion Seeds
METHOD • Slice the chicken into goujons and coat with the World Grill (5 per tray). • Cut the brie and Sliceable Sauce into 1 inch slices. • Alternate the chicken, brie & Sliceable Sauce until the foil tapas tray is filled. • Sprinkle over the bacon. • Garnish with chopped kale and black onion seeds. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.
HONEY MUSTARD, BACON & BRIE
INGREDIENTS Button Mushrooms Smoked Cheese (diced) RAPS Black Garlic Magic Marinade Fresh Kale
METHOD • Wash and dry the mushrooms. • Coat with 8-10% Marinade. • Transfer to a foil tapas tray. • Sprinkle with cheese and garnish with kale. COOKING GUIDE • O ven bake at 180°C for 15-20 mins.
BLACK GARLIC MUSHROOMS WITH SMOKED CHEESE
INGREDIENTS Chicken Inner Fillet Verstegen Indian Tandoori World Grill Verstegen Garlic Sliceable Sauce Naan Bread Coriander Black Onion Seeds
METHOD • Brush the chicken all over with the World Grill. • Cut the naan bread and Sliceable Sauce into small pieces. • Layer the chicken, naan and then Sliceable Sauce into the foil tapas tray. • Garnish with black onion seeds and coriander. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.
TANDOORI CHICKEN WITH NAAN BREAD
INGREDIENTS Chicken Inner Fillet Verstegen Gratin Sauce Leeks (shredded) Lucas Southern Fried Coater Red Onion (small slices) Fresh Kale
METHOD • Mix the leeks and bacon with the Sauce. • Put 2-3 spoon fulls into the bottom of a foil tapas tray. • Coat the chicken with the Coater. • Place five pieces of chicken into the foil tapas tray. • Add the onion between the chicken. • Garnish with the onions and kale. COOKING GUIDE • O ven bake at 180°C for 20-25 mins.
CRISPY CHICKEN GRATIN
26 | BEYOND THE BLOCK MAGAZINE
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