21 Make a start towards getting your affairs in order Take the first step in planning details to provide peace of mind for your loved ones. Don’t leave your family wondering what your last wishes might have been. Call and talk to our caring staff about how we can help you with Funeral Pre-Planning. Ask about our $200 Funeral Assistance Card. 5593 4777 www.newhavenfunerals.com.au The Connolly family since 1979 - A Locally Owned Family Business Newhaven Funerals reputation of excellence has been bestowed by the thousands of satisfied clients our company has been privileged to serve since 1979. AIR FRYER CHICKEN RISSOLES 45m prep | 10m cook | makes 10 • 500g chicken mince • 25g (½ cup) panko breadcrumbs • 40g (½ cup) finely grated parmesan • 3 green shallots, thinly sliced • 2 garlic cloves, crushed • 1 egg, lightly whisked • 1 zucchini, coarsely grated Honey mustard dressing • 2 tbsp olive oil • 1 tbsp lemon juice • 1 tbsp Dijon mustard • 1 tbsp honey Combine mince, breadcrumbs, parmesan, shallot, garlic and egg in a large bowl. Squeeze excess liquid from the zucchini and add to the bowl. Season and mix until well combined. Shape ¼ cupfuls of the mixture into 10 balls. Place onto a lightly oiled tray and gently press out to 7cm rounds. Cover and place in the fridge for 30 minutes to chill. Spray the rissoles and air fryer basket with oil. Cook at 180°C for 10 minutes or until golden and cooked through. Depending on the size of the air fryer, you may need to do these in batches. For the dressing, whisk the oil, juice, mustard and honey in a small bowl until well combined. Serve the rissoles drizzled with the dressing. When it’s too hot to turn the oven, turn to the AIR FRYER! AIR FRYER STICKY CHICKEN BITES 15m prep | 25m cook | 4 servings • 70g (½ cup) plain flour • ½ tsp salt • ½ tsp garlic powder • 1 tsp onion powder • 2 tsp sweet paprika • ¼ cup corn flour • 2 eggs • 500g chicken breast, cut into 2cm pieces • Green shallots, sliced, to serve • Toasted sesame seeds, to serve Sticky sauce • 1/3 cup barbecue sauce • 2 tbsp sweet chilli sauce • 2 tbsp honey • 40g butter, chopped Combine the flour, salt, garlic powder, onion powder and paprika in a shallow bowl. Place corn flour in a separate shallow bowl. Add eggs to another shallow bowl and lightly whisk. Dip chicken pieces, a few at a time, into the corn flour. Shake off excess, then dip into the egg and then the seasoned flour, shaking off any excess. Place half the chicken pieces in the basket of an air fryer and spray with oil. Air fry at 180C for 10 minutes. Set aside and keep warm. Repeat to make the second batch. Place in a bowl. To make the sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Pour over the chicken and gently toss to coat. Transfer chicken to a serving bowl and sprinkle with shallot and sesame seeds. Serve immediately.
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