Chicken Wraps

Chicken Wraps Serves 5-6 as part of a buffet Click here for Pancake recipe. Cut into the thickest side of each breast fillet lengthways and butterfly open. Pound lightly to flatten the meat to an even thickness. Sprinkle both sides with Chicken Spice, and drizzle with olive oil. Leave the breasts to marinate at room […]

YOU WILL NEED

Chicken wraps

  • 4 - 6 chicken breast fillets
  • 2 t (10 ml) Ina Paarman's Chicken Spice
  • olive oil

Steak wraps

  • 2 sirloin or porterhouse steaks (± 500 g in total)
  • 2 t (10 ml) Ina Paarman's Meat Spice
  • olive oil

Mushroom wraps

  • 8 brown mushrooms
  • 2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
  • olive oil
Method
Chicken Wraps

Serves 5-6 as part of a buffet

Click here for Pancake recipe.

Cut into the thickest side of each breast fillet lengthways and butterfly open. Pound lightly to flatten the meat to an even thickness. Sprinkle both sides with Chicken Spice, and drizzle with olive oil. Leave the breasts to marinate at room temperature.

Cook briefly on the braai or a riffled cast iron griddle pan. When just done, transfer to a plate, cover with foil and rest for 5 minutes.

To serve: Cut into 3 mm slices. Pile strips on a pancake together with the sauce and condiments of your choice. Roll to wrap.

Steak Wraps

Serves 5-6 as part of a buffet

Click here for Pancake recipe.

Season steaks generously on both sides with Meat Spice and drizzle with olive oil. Leave at room temperature for 15 – 30 minutes.

Preheat a dry ribbed cast iron griddle pan until very hot. Put the oiled and seasoned steaks on the smoky hot surface and press flat to emphasise grill marks. Do not turn until well browned. Then turn and brown on the second side. Now you can turn every minute until cooked to your liking.

Cover with foil and rest for 5 minutes.

To serve: Slice into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

Mushroom Wraps

Serves 5-6 as part of a buffet

Click here for Pancake recipe.

Cut the mushroom stems level with the caps and season with Garlic Pepper. Brush the outside of cap with olive oil and drizzle a little olive oil onto the gills around the stem. Cook, gills up, on a hot ribbed cast iron pan until the mushrooms start to soften. Now turn and cook gillside down. Slice into strips.

The mushrooms are done when they just begin to draw water. Remove from the pan.

To serve: Slice steak into 3 mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

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