LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
LEMON & HERB CHICKEN NAANWICHES: 8
4-INGREDIENT TROPICAL CRUSHER: 2
LEMON & HERB CHICKEN NAANWICHES: 1 HR
4-INGREDIENT TROPICAL CRUSHER: 8 HRS 10 MINS
LEMON & HERB CHICKEN NAANWICHES: 30 MINS
4-INGREDIENT TROPICAL CRUSHER: 10 MINS
LEMON & HERB CHICKEN NAANWICHES: 30 MINS
4-INGREDIENT TROPICAL CRUSHER: 8 HRS
INGREDIENTS
LEMON & HERB CHICKEN NAANWICHES
For the naan:
3 cups self-raising wholewheat flour
½ tsp salt (optional)
1½ cups double cream plain yoghurt
For the quick red onion pickle:
1 small red onion, finely sliced
2 tbsp Brookes Tru-Lem Lemon Juice
1 tsp sugar
For the lemon & herb chicken:
4 chicken breasts, cut into 2cm cubes
1 tsp each salt and pepper
4 garlic cloves, crushed
1 tsp dried rosemary
4 tbsp Brookes Tru-Lem Lemon Juice
Serving suggestion:
Rocket
Cucumber yoghurt sauce
Fresh chopped chives
4-INGREDIENT TROPICAL CRUSHER
1¼ cup Brookes Tru-Lem Lemon Juice
½ cups pineapple juice
10 mint leaves, plus extra for the garnish
½ cup soda water
METHOD
LEMON & HERB CHICKEN NAANWICHES
For the naan:
1. In a large mixing bowl, combine the self-raising wholewheat flour, salt, if using, and yoghurt to form a dough.
2. Turn the dough out onto a lightly floured surface and knead for 8 minutes or until smooth.
3. Divide the dough into 8 evenly-sized balls. Using a floured rolling pin, flatten the balls into 12cm disks. *Chef’s Tip: Use a sturdy bottle if you don’t have a rolling pin.
4. Heat a medium-sized oiled pan. Once hot, place a naan disk into the pan and toast each side until golden brown, about 4 minutes per side. *Chef’s Tip: Brush with garlic butter if desired.
For the red onion pickle:
5. Add the sliced onion, ⅓ cup hot water, Brookes Tru-Lem Lemon Juice and sugar to a small bowl. Set aside for 30 minutes to allow the flavours to infuse and strain the liquid for assembling later.
For the lemon & herb chicken
6. Add the oil to a large frying pan over medium heat. Add the chicken, salt, pepper, crushed garlic and dried rosemary and sauté until lightly browned and cooked through, about 3-4 minutes. Stir in the Brookes Tru-Lem Lemon Juice for a fresh taste and turn off the heat.
To assemble:
7. Layer the rocket, lemon & herb chicken and red pickled onions on one side of each naan. 8. Drizzle over the cucumber yoghurt sauce and garnish with chives. Fold up the naans, serve and ENJOY!
4-INGREDIENT TROPICAL CRUSHER
1. Prepare 2 14-holed ice cube trays by filling each with the Brookes Tru-Lem Lemon Juice and freezing for 8 hours or overnight until set. *Chef’s tip: Make extra lemon ice cubes for a quick cocktail on demand!
2. Place the frozen lemon flavoured ice cubes in a resealable plastic bag. Using a rolling pin, lightly bash until crushed ice is formed.
3. Fill 2 glasses to the brim with the lemon flavoured crushed ice. Divide the mint between the 2 glasses, sliding it in between the crushed ice.
4. Divide the pineapple juice between the 2 glasses, filling until each glass is half full. Top each with soda water and serve immediately and ENJOY!
Lekker Lemon Lunch
LEVEL:
EASY
SERVES:
LEMON & HERB CHICKEN NAANWICHES: 8
4-INGREDIENT TROPICAL CRUSHER: 2
TOTAL TIME:
LEMON & HERB CHICKEN NAANWICHES: 1 HR
4-INGREDIENT TROPICAL CRUSHER: 8 HRS 10 MINS
PREP TIME:
LEMON & HERB CHICKEN NAANWICHES: 30 MINS
4-INGREDIENT TROPICAL CRUSHER: 10 MINS
COOK TIME:
LEMON & HERB CHICKEN NAANWICHES: 30 MINS
4-INGREDIENT TROPICAL CRUSHER: 8 HRS
Lekker Lemon Lunch
INGREDIENTS
LEMON & HERB CHICKEN NAANWICHES
For the naan:
3 cups self-raising wholewheat flour
½ tsp salt (optional)
1½ cups double cream plain yoghurt
For the quick red onion pickle:
1 small red onion, finely sliced
2 tbsp Brookes Tru-Lem Lemon Juice
1 tsp sugar
For the lemon & herb chicken:
4 chicken breasts, cut into 2cm cubes
1 tsp each salt and pepper
4 garlic cloves, crushed
1 tsp dried rosemary
4 tbsp Brookes Tru-Lem Lemon Juice
Serving suggestion:
Rocket
Cucumber yoghurt sauce
Fresh chopped chives
4-INGREDIENT TROPICAL CRUSHER
1¼ cup Brookes Tru-Lem Lemon Juice
½ cups pineapple juice
10 mint leaves, plus extra for the garnish
½ cup soda water
METHOD
LEMON & HERB CHICKEN NAANWICHES
For the naan:
1. In a large mixing bowl, combine the self-raising wholewheat flour, salt, if using, and yoghurt to form a dough.
2. Turn the dough out onto a lightly floured surface and knead for 8 minutes or until smooth.
3. Divide the dough into 8 evenly-sized balls. Using a floured rolling pin, flatten the balls into 12cm disks. *Chef’s Tip: Use a sturdy bottle if you don’t have a rolling pin.
4. Heat a medium-sized oiled pan. Once hot, place a naan disk into the pan and toast each side until golden brown, about 4 minutes per side. *Chef’s Tip: Brush with garlic butter if desired.
For the red onion pickle:
5. Add the sliced onion, ⅓ cup hot water, Brookes Tru-Lem Lemon Juice and sugar to a small bowl. Set aside for 30 minutes to allow the flavours to infuse and strain the liquid for assembling later.
For the lemon & herb chicken
6. Add the oil to a large frying pan over medium heat. Add the chicken, salt, pepper, crushed garlic and dried rosemary and sauté until lightly browned and cooked through, about 3-4 minutes. Stir in the Brookes Tru-Lem Lemon Juice for a fresh taste and turn off the heat.
To assemble:
7. Layer the rocket, lemon & herb chicken and red pickled onions on one side of each naan. 8. Drizzle over the cucumber yoghurt sauce and garnish with chives. Fold up the naans, serve and ENJOY!
4-INGREDIENT TROPICAL CRUSHER
1. Prepare 2 14-holed ice cube trays by filling each with the Brookes Tru-Lem Lemon Juice and freezing for 8 hours or overnight until set. *Chef’s tip: Make extra lemon ice cubes for a quick cocktail on demand!
2. Place the frozen lemon flavoured ice cubes in a resealable plastic bag. Using a rolling pin, lightly bash until crushed ice is formed.
3. Fill 2 glasses to the brim with the lemon flavoured crushed ice. Divide the mint between the 2 glasses, sliding it in between the crushed ice.
4. Divide the pineapple juice between the 2 glasses, filling until each glass is half full. Top each with soda water and serve immediately and ENJOY!