Lunchbox ideas with Heleen & an AMC give-away!
Are you tired of thinking about what to pack for lunch or are your kids bored with the same sarmies. Then good news, for the next four weeks our AMC brand ambassador Heleen Meyer will be sharing some easy lunchbox ideas with us. Even better news is that we will be running a competition where each week we will be giving away a set of AMC Edge knives! All you have to do is watch Heleen's video and answer the question below. We have also included the easy chicken and dried fruit kebab recipe for you too make this week.
T'S & C'S
Some quick terms and conditions:
- This competition is open to anyone in South Africa over the age of 18. Employees and Sales Consultants of AMC Cookware may not enter.
- The company's decision is final and winners will be contacted directly by AMC.
Chicken & dried fruit kebabs
juice and finely grated rind of 1 lemon
30 ml olive or avocado oil
30 ml honey
15 ml balsamic vinegar
10 ml wholegrain mustard
salt and pepper
4 - 6 chicken breast fillets
a few handfuls dried fruit, such as pears and apricots
- Mix lemon juice and rind, oil, honey, vinegar and mustard together and season to taste. Cover fillets with the marinade and allow to marinate in the fridge for 20 minutes.
- Heat an AMC 24 cm Chef's Pan over a medium temperature until the Visiotherm reaches the first red area. Add a thin layer of oil to the pan. Spoon fillets from the marinade and allow marinade to drip off.
- Fry fillets on both sides until golden brown, but not cooked through. The honey will brown quickly, so take care not to overheat the pan.
- Pour the remaining marinade over the fillets and cover with lid. Reduce the heat and cook for 5 - 7 minutes or until just cooked and still juicy. Season if necessary.
- Cut chicken into cubes and thread onto kebab sticks with the dried fruit. Cut fruit in half or quarters if the pieces are large.
- As a meal you could serve the chicken and sauce on couscous with a veg of your choice. Or add 1 x 410 g tin lentils, drained to the chicken in the pan and allow to heat through. Serve warm.
- For a curry marinade: stir 2,5 - 5 ml (½ -1 tsp) curry powder into the marinade and substitute the balsamic vinegar with apple cider vinegar.