Whittingtons Lemon Pepper | Bunbury Farmers Market

Lemon Pepper Chicken

Ingredients:
6 Mt Barker Chicken Breasts
6 teaspoons (or more) Whittington’s Lemon Pepper
1 cup S&W Whole Egg Mayonnaise
100g grated parmesan
½ cup Orange & White Balsamic Glaze
¼ cup fresh lemon juice
¼ cup cream (if required)
Extra virgin olive oil

Method:
Preheat oven to 180 degrees and lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessert spoon of mayonnaise on top of each breast. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan.
Splash the white wine and lemon juice around the breasts & cover with foil. Cook chicken in the preheated oven for 20 minutes or until cooked. Remove breasts from the oven and place on a warm plate to rest. Place the pan juices back in the oven and reduce the liquid (approx 5 mins). Remove and stir through cream if using allow to warm through. Pour the juices over the chicken and serve with a fresh garden salad or creamy mashed potatoes.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Asparagus Salmon Fillets with Maille Tartare

Ingredients:
2 fillets of salmon (skin on)
Knob of butter
Splash of Welly Boots Olive Oil
Whittington’s Lemon Pepper
1 bunch Asparagus Spears

Dressing:
Squeeze of lemon juice (approx ½ lemon)
½ cup Maille Tartare

Method:
Blend dressing ingredients together. Put to the side. Trim off woody ends of asparagus spears. In a non stick pan add a splash of oil and a teaspoon of butter lightly fry. Keep to the side and warm. Season the fillets with Lemon Pepper and place skin-side down in the hot pan. Cook a maximum of 3 minutes and flip, cook until just done. Remove from pan. Set the fish on a warm serving plate and add the dressing just before you serve. Top with asparagus spears.

Serves: 2

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Lemon Pepper Chicken

Ingredients:
6 chicken skinless thighs
6 teaspoons (or more) Whittington’s Lemon Pepper
¾ – 1 cup S & W Whole Egg Mayonnaise
100g grated parmesan
½ cup white wine
Extra virgin olive oil

Method:
Preheat oven to 180 degrees & lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessertspoon of mayonnaise on top of each thigh. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan.
Splash the white wine around the thighs & cover with foil. Cook chicken in the preheated oven for 20 minutes or until cooked. Remove thighs from the oven & place on a warm plate to rest. Place the pan juices back in the oven & reduce the liquid (approx 5 mins). Pour the juices over the chicken & serve with a fresh garden salad.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: