Healthy Roast Chicken Sandwich

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What a spread!

Brought to you by FairPrice

Combining the goodness of two great oils, FairPrice Canola Olive Classic Spread is a delightfully healthy and tasty staple that your whole family will love

ANNETTE TAN

food@newstoday.com.sg

Both olive oil and canola oil are renowned for their healthful properties. FairPrice has combined the benefits of the two into one wholesome spread that your whole family can enjoy.

Both oils are great sources of omega three fatty acids, which have been shown to help lower cholesterol levels. This in turn, experts say, helps reduce the risk of heart disease, cancer, diabetes and high blood pressure.

Taste-wise, FairPrice Canola Olive Classic Spread is equally delicious. It has a wonderfully salubrious quality to it and spreads easily even straight from the fridge. It is Halal and lactose-free, making it a safe and nutritious choice for all.

I like to use it on toast in the mornings and in sandwiches that I put together for lunch or when I'm on the go. Case in point: This tasty roast chicken sandwich that you can prepare for the family - a healthy and delicious snack to sup on straight from their lunch box.

FairPrice Canola Olive Spread ($3.85, 500g) is available at all FairPrice supermarkets.

Healthy Roast Chicken Sandwich

Serves 2

• 1 stalk rosemary
  
• 1/4 tsp salt
  
• 1 clove garlic, peeled
  
• 1 tbsp olive oil
  
• 1 fresh chicken breast
  
• 2 tbsp balsamic vinegar or balsamic vinegar glaze
  
• 4 slices wholemeal
  
• 1 tbsp FairPrice Canola
  
• Olive Classic Spread
  
• A few salad leaves
  
• 1 tomato, sliced
  

1. To make roast chicken, crush rosemary, salt and garlic with olive oil in a mortar until the garlic and rosemary are well broken up.
   
2. Rub this marinade over the chicken breast and leave covered in the fridge for at least 30 minutes.
   
3. In the meantime, pre-heat oven to 180°C.
   
4. Place marinated chicken breast on a piece of foil on a baking tin and bake for 20 minutes. Remove and pour balsamic vinegar over the breast and set aside. You can do this a day in advance and keep the roasted chicken in the fridge until ready to use.
   
5. To assemble sandwiches, slice the roast chicken breast.
   
6. Place two slices of bread on a cutting board and spread with FairPrice Canola Olive Classic Spread.
   
7. On one slice of bread, place a few salad leaves, topped with a slice of tomato. Place chicken breast slices on top and cover with the other slice of bread.
   
8. Repeat with the next two slices of bread.
   

From TODAY, Makan – Thursday, 30-Jul-2009

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Macadamia-crusted scallops with fennel and grapefruit salad

Brought to you by FairPrice

Pressed for Good Health

Great for your health and high in flavour, FairPrice Macadamia Oil is versatile enough for any method of cooking

ANNETTE TAN, food@newstoday.com.sg

Whenever my friends or family visit Australia, I always ask them to bring home a bag of macadamia nuts for me. I love this almost creamy nut for its delicate flavour. I often eat them plain, but also use it to make cookies and to even coat meats with.

The oil from macadamia nuts is just as flavourful, wonderfully healthy and rich with antioxidants. It is also higher in monounsaturated fats than other quality oils, such as olive and canola. The sweet and nutty flavour of macadamia oil makes it ideal for use in salad dressings and marinades. It is also cholesterol- and trans fat-free.

Like grapeseed oil — another healthful oil — macadamia nut oil has a high smoke point. That means your food doesn't burn as quickly under high heat. This makes macadamia oil ideal for roasting, baking and stir-frying as well.

Another special property of macadamia oil is that it helps your food retain more nutrients and absorb less fat than other regular cooking oils. So, what's not to like?

I used FairPrice Macadamia Oil — which is 100 per cent cold pressed, and has no preservatives or additives — to make this decidedly Australian dish of crusted scallops with a grapefruit and fennel salad.

The delicate, piquant flavours of this dish make it an elegant appetiser at a dinner party or a gorgeous light lunch that is especially suited to our sweltering weather.

To serve this as a main course, you could place the scallops on a bed of creamy mashed potatoes and drizzle with a sweet balsamic vinegar glaze.

FairPrice Macadamia Oil ($8.95, 500ml) is available at all FairPrice supermarkets

Macadamia-crusted scallops with fennel and grapefruit salad

Serves 2-4

6 scallops
8 macadamia nuts, roughly chopped
1/2 tsp salt
1/2 tsp ground black pepper
3 tbsp FairPrice Macadamia Oil
1 bulb fennel
1 pink grapefruit
3 tbsp balsamic vinegar
2 tbsp FairPrice Macadamia Oil
1/4 tsp salt
1/4 ground black pepper

1. Cut scallops into half crosswise so you get 12 discs of scallops. Sprinkle with salt and pepper.
   
2. Place the chopped macadamia nuts in a saucer.
   
3. Heat the three tablespoons of macadamia oil in a skillet and dredge each piece of scallop with chopped macadamia nuts.
   
4. Fry the coated scallops in the oil for 2 minutes on each side. The coating of nuts may fall off the scallops, but don't worry about that. Just ensure they don't burn.
   
5. Remove the scallops from the oil. Scoop up the nuts from the pan and scatter on top of the scallops. Set aside.
   
6. To make the salad, wash the bulb of fennel and thinly slice it. You could also use a mandolin to cut fine slices into a bowl.
   
7. Skin the grapefruit and cut the flesh into small wedges. Place in a bowl with the fennel.
   
8. To make the dressing, mix the balsamic vinegar, two tablespoons of macadamia oil, salt and pepper and then pour over the fennel and grapefruit. Toss to mix evenly.
   
9. Arrange the salad on a plate and gently place the scallops on top. Serve immediately.
   

From TODAY, Makan – Thursday, 18-Jun-2009

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