Junior chef
Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.
Utensils
Apron
Bowl
Fork
Peeler
Plate
Rösti grater
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Barbecue
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Coleslaw
Mix the yoghurt, mayonnaise and vinegar in a bowl, season. Peel the carrot, halve the cucumber lengthwise and remove the seeds. Coarsely grate the carrot and cucumber, add to the yoghurt dressing. Tear the parsley, add to the bowl and mix.
Ketchup
Combine the tomato puree and apricot jam, season.
To crumb the chicken
Halve the chicken crosswise, season. Empty the flour into a shallow dish. Beat the egg in a deep bowl and empty the breadcrumbs into a shallow dish. Toss the chicken in the flour in batches, shake off the excess, dip it in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere. Drizzle the chicken with oil.
Barbecue (charcoal, gas, electric barbecue)
Grill the chicken over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side, grill the burger buns alongside for the final 2 mins.
Burgers
Remove the lettuce leaves. Spread ketchup over the cut surfaces of the burger buns, place the lettuce, 2 tbsp of coleslaw and chicken on the bottom half of each burger bun, cover with the top half of the bun. Serve the remainder of the coleslaw with the burgers.
| Note: | Instead of grilling the chicken, you can fry it in a frying pan for approx. 5 mins. on each side. |
|---|---|
| Serve with: | Grilled potatoes |
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