10
Boil 4 eggs till soft boiled with slightly runny yolks. Carefully peel the shells from the eggs.
Coat the eggs in flour then cover completely in the minced meat. Roll the ball in the egg,
then the breadcrumbs. Cook at 170 for about 15 minutes, turning occasionally.
Mustard and Honey Pork Loin with Roasted Vegetables
Piece pork loin, about the thickness of 4 chops
2 carrots, peeled and cut into chunks
Parsnips, peeled and cut into chunks
2 red onions, quartered
6 large cherry tomatoes
2 courgettes, cut into chunks
2 tbsp grainy mustard
Tbsp runny honey
1 tbsp oil
Salt and pepper
Preheat at 170.
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 at 170 for
40 minutes to 1 hour, depending upon the size of the loin. Turn the loin after 15 minutes and
stir the vegetables. Check again at 30 minutes.
Chicken Schnitzel
2 large chicken breasts
1 large egg
2 tbsp seasoned flour
75g breadcrumbs
Dried zest of ½ a lemon
15g parmesan, grated
1 heaped tbsp parsley, finely chopped
Olive oil spray
Salt and freshly ground black pepper
Preheat at 180.
Slice each chicken breast along the long edge (do not cut completely in half) and open into a
butterfly shape. Cover with cling film and hit with a rolling pin to flatten slightly.
Beat the egg in a bowl. Sprinkle the seasoned flour on a plate. Mix the breadcrumbs with the
lemon zest, parmesan and parsley. Coat each piece of chicken in flour, then beaten egg,
