Archetype: A Recipe Of Portuguese Chicken Burger

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Portuguese Chicken Burger


6 chicken tights (Fillets)

½ low fat mayonnaise

1 ½ tablespoons hot sauce

3 tablespoons chicken seasoning

3 tablespoons olive oil

1 extra virgin olive oil spray

2 tablespoons lemon juice

1 red onion (Sliced)

2 tomatoes (Sliced)

75g mix salad

6 burger rolls

Sea salt (To taste)


1. In a mixing bowl, mix hot sauce and mayonnaise. Cover and fridge it.

2. Put chicken in between 2 pieces of baking sheets. Mallet the meat until 1cm thick.

3. In a mixing bowl, mix oil, lemon juice and chicken seasoning. Add chicken, toss, cost evenly, and sprinkle with sea salt. Cover and fridge for an hour.

4. Preheat grill over medium heat.

5. Remove chicken and put into a grilling
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In a large mixing bowl, marinade the chicken with soy sauce for at least an hour.

2. In a small mixing bowl, crack 2 eggs and beat until fluffy.

3. In a large mixing bowl, mix salt, paprika, oregano and garlic powder. Toss and mix well.

4. Coat the chicken with flour and shake off the extra flour. Dip chicken into eggs and coat with bread crumbs. Side aside for half an hour.

5. Heat a pan over medium heat. Add in oil. Once oil is hot, add the chicken to fry. Fry around 5 minutes for each side or until brown.

6. Put chicken on a kitchen towel to drain off extra oil. Serve hot.

Cod roe pasta


½ cup spicy cod roe

¼ cup olive oil

1 packet dried spaghetti (500g, boiled according to packet instructions)

2 tablespoons unsalted low fat butter (Cut into slices)

¼ ground black pepper

5 Perilla leaves (Cut into slices)

¼ seaweed (Cut into thin strips)


1. In a mixing bowl, add oil, black pepper and cod roe. Mix to combine.

2. In a large pot, add in salted water and cook pasta according to instruction on the
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In a large pan, heat 1 tablespoon of oil to medium high heat. Add in chorizo. Cooked until turn brown. Set aside. Pour away the oil. Clean the pan with a kitchen towel.

2. In the same large pan, heat 2 tablespoons of oil over medium high heat. Add funnel and cook for around 3 minutes, stirring occasionally. Turn down heat to medium, add onions and cook for around 10 minutes or until tender. Add garlic and cook for around 4 minutes or until garlic turn golden and stir occasionally.

3. Turn heat back to high, add tomato purée and cook for around 3 minutes or until purée darkens, stir continuously.

4. Turn heat to medium-high; add white wine and stir until mostly evaporates, around 2 minutes.

5. Add chorizo, stock and tomatoes (Chopped). Bring to boil. Once boil, add salt and pepper to taste.

6. Add fish, cook for a few minutes follow by shrimps then mussels. Cook until all seafood’s is done. (The bigger the seafood, the longer time to cook). 7. Squeeze lemon and garnish with parsley. Serve hot.

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