School Holidays Cooking Program - Workshop 2
Publish on: 30 January, 2026
Tag: m
Author: HN
★★★★★
6 Likes
Preparation Time
30 minute
About this recipe
Workshop 2: Pan Cooking (Wednesday)
ENTREE - Pan Frittata (Zucchini, Spinach, Ham, Cheese) (2 pax)
INGREDIENTS | METHOD |
| Whisk eggs together. Heat a frying pan with some oil fry shallot and spring onion. Add Capsicum, zucchini, onion and ham to pan. Add spinach. Pour eggs over, sprinkle cheese on top. Cook gently until set low heat in the pan or cook in the oven. Torch on top for cheese and colour Cut into halves and share.
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MAIN - Pan-Seared Chicken with Mash & Beans (2 pax)
INGREDIENTS | METHOD |
- 1 medium size chicken breast or thigh.
- 200g green beans trim ends
- 1 shallot diced
- 1 sprig fresh rosemary or thyme
- 2 potatos peeled and dice 2cm
- 2 pcs garlic
- 100ml chicken stock
- kosher salt & ground pepper
- 1 tbsp olive oil
- 50g butter (Mash & Chicken)
- Nut meg Powder
- Any type of Mushroom slice
- 2 tbsp Cooking Cream
- 1 tbsp Milk
- Grated cheese
| Peel and cut the potato into cubes, then boil until tender. Drain and return to the pot. Add milk, cream, nut meg and butter. Mash until smooth and creamy; season with salt and pepper.. Cut the chicken in thick for easy cooking or whole chicken. Season the chicken breast with salt and pepper. Heat a non-stick frying plan over medium-high heat and add the chicken.Skin side face own andsSear for about 4-5 minutes per side until cooked through and lightly browned and skin crispy. Add Butter and rosemary or thyme to cook together for flavour in to the chicken. Rest. (Option to use oven for cook thick chicken breast). Toss the green beans with olive oil, salt, and pepper. Remove all the chicken, green bean and herb. Add mushroom and onion slightly cooked and add chicken stock and cooking cream for sauce. Plate the pan-seared chicken alongside a serving of creamy mashed potatoes, roasted green beans and mushroom cream sauce. Serve warm and enjoy your balanced, delicious meal..
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