Junior chef
Utensils
Apron
Bowl
Frying pan
Garlic press
Knife
Paring knife
Peeler
Plate
Spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
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 .
Dressing
Whisk the mustard, mayonnaise, yoghurt and vinegar in a bowl, season. Cover the dressing and set aside.
Chicken, corn and croûtons
Season the chicken and wrap in bacon. Remove the corn kernels from the cobs using a knife. Tear the toast bread into pieces. Heat a little clarified butter in a non-stick frying pan. Brown the chicken on all sides for approx. 10 mins., remove. Add a little clarified butter if necessary. Add the corn and toast bread, mince in the garlic, fry for approx. 10 mins., stirring occasionally.
Salad
Shave the parmesan into thin strips using a peeler. Separate the lettuce leaves, tear into bite-size pieces, add to the dressing, mix. Serve the salad with the chicken, corn, croûtons and parmesan.
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