Marinated chicken tenderloin and potato soufflé
Recipe by Mariella Scerri
Serves 2
Ingredients
- 600g chicken tenderloin
- 1 cup plain yoghurt
- Juice and zest of 1 lime
- Fresh coriander
- Garlic
- Salt and pepper
Method
- Cut the tenderloin into strips and marinate in coriander, lime, yoghurt, garlic and salt and pepper. Marinate the meat for at least a couple of hours or overnight.
- Over a high flame, with no oil, seal the chicken on both sides until golden.
- Add the rest of the marinade and simmer for few minutes.
Tenderloin - packet of 600g (€4.50) – Tenderloin contains muscle and is therefore less dry and has much more flavour than breast, if a little bit more expensive.
Cost of meal €6.00
Potato Soufflé
Ingredients
- 4 large potatoes
- Butter
- Milk
- Bacon strips (optional)
- 2 eggs
- Parmesan cheese – grated
- Cream
Method
- Boil potatoes until soft, adding salt to the water
- Mash potatoes, adding milk and butter, and add some grilled bacon
- Even out in a shallow pan and refrigerate.
- Once ready to serve mix cream, eggs and grated cheese and pour mixture over the mash.
- Bake in moderate oven for about 20 minutes until the egg and cheese topping raises into a soufflé.
Cost of meal €1.50
