My mayonnaise baked chicken, roast potato and egg fried rice.
A break away from normal roast chicken.
6-8 chicken pieces of your choice
1 tsp kosher salt
1 tsp black pepper
1 tsp chicken spice
1 tsp Cajun spice
1 tbsp Worcestershire sauce
1 cup mayonnaise
½ cup Mrs Balls chutney
¼ cup tomato sauce
Wash and dry chicken. Season with spices all over. Mix mayonnaise, chutney, tomato sauce and Worcestershire sauce in a bowl. Pour over chicken coating well. Leave for 10 minutes. Preheat oven to 180 degrees and preheat oil in baking dish in oven. When oil heated. Slowly add chicken, pouring marinade all over. Bake for 35-45 minutes.
5 Potatoes cut in half, placed in cold water with a chicken stock cube. Bring to a boil until just slightly tender. Drain, season with salt, pepper, Robertsons potato spice. Mix some corn starch with a bit of egg yellow and sprinkle over. Shake off excess flour. Place in hot oil with chicken and bake simultaneously.
CHINESE EGG FRIED RICE
½ cup frozen peas
¼ cup diced frozen carrots
2 ½ cups cooked rice (preferably day before)
3 eggs lightly beaten with a drop of water salt and pepper
3 spring onions chopped
100 gr bean sprouts
1 tsp salt
1 tsp light soya sauce
1tsp sesame oil
Add ½ TB oil to wok. Add peas and carrot with pinch of salt. Add cooked rice stir one minute and remove. Add bean sprouts and stir one minute and remove. Add egg draw toward you with spatula then mix through. Push to sides – add rice and sprouts and mix egg through. Add salt, soya sauce and sesame oil and mix through. Garnish with spring onion.
Source, prepared and posted by: Melanie Kramar