Episode One
OUT NOW!
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Trav is a dad, not a chef. But because he cooks 95% of the meals in his household, he's picked up a few things over the years.
Now, he wants to share his secrets with dads all over so they can begin cooking up a storm for their clan! From pub-style Chicken Parmigiana, to a good old Sunday roast, cooking for your family has never been so easy! Make sure you subscribe to the Motion Factory YouTube Channel so you don't miss a single episode! |
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EPISODE 1
Pub style chicken Parmy with Mash and Garlic Broccoli
(Served with Peroni Beer!)
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Serves 4
Ingredients 4x Chicken Schnitzels 4x slices of prosciutto Tomato pizza sauce Basil pesto Fresh mozzarella ball Fresh basil Frozen mashed potato Horseradish cream Butter 1 head broccoli, chopped Crushed garlic Salt to taste Olive oil |
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Method
Accompanying beverage: A nice cold glass of Peroni beer! Cheers!
- Spread a small teaspoon of basil pesto on each schnitzel, followed by a dollop of pizza sauce, spread evenly over the top of the schnitty.
- Cover each schnitzel with a slice of prosciutto
- Slice the mozzarella ball up into 1/2cm slices, and then place them on top of the prosciutto so that it covers the schnitty.
- Place a large frypan over medium heat on the stove, and then add a few swishes of olive oil. Place each of the schnitzels in the pan for a few minutes until the undersides have browned nicely.
- Meanwhile, pre-heat the grill to a low-medium heat. When the undersides of the schnitzel have browned, transfer them onto a baking tray and place them in the grill for around ten minutes, or until the mozzarella has started to bubble and brown. Check them every couple of minutes to avoid over-cooking.
- While the schnitzels are in the grill, cook the frozen mashed potato in the microwave according to the packet instructions. Once done, stir in the butter until it melts through the mash and add a dash of milk. Then add a teaspoon of horseradish cream and Dijon mustard. Once all mixed, add salt and pepper to taste.
- Add a bit of olive oil and a heaped teaspoon of crushed garlic to a frypan, then throw in the chopped up head of broccoli. Stir fry until the broccoli begins to soften and ensure the garlic is evenly spread throughout. Add salt to taste.
- It’s time to plate up! Heap the mashed potato onto the plate, and then drop the parmy on top of the mash. Add the broccoli to the side, and then finely chop up a bit of basil and sprinkle over the dish as a garnish.
Accompanying beverage: A nice cold glass of Peroni beer! Cheers!