Hi all, did anyone rip out a recipe that was in The Weekend magazine in the Press or Dominion Post from Ruth Pretty. It was crumbed chicken skewers with an avocado dressing. I pulled it out around christmas time but can't seem to locate it now.

I have looked online but to no avail. Any help would be appreciated.

Many thanks

Clare

I have the lift out...its Parmesan Chicken Skewers with Avocado & Herb Dip........not sure of the copyright...perhaps I had better send it on a PM ???

Parmesan Chicken Skewers With Avocado & Herb Dip
Makes 20 to 26 Cocktail skewers

Ingredients
45g (1/3 cup) flour
1 tsp ground flaky sea salt
1/8 tsp freshly ground black pepper
2 eggs
30 ml (2 Tbsp) water
100grms (1& half cups) fresh breadcrumbs
35 grms (1/2 cup) finely grated parmesan
1 Tbsp finely chopped thyme leaves
1 Tbsp finely chopped parsley leaves
450 grms (10-13) chicken tenderloins
20-26 wooden skewers
olive oil
1 lemon (halved)
tsp flaky sea salt
1/8 tsp freshly ground black pepper

In a low flat bowl, place flour, salt & pepper and combine. In a a similar second bowl place eggs and water and lightly whisk together. In a third similar bowl, place breadcrumbs, parmesan, thyme and parsley and combine.

With a sharp knife remove the thick part of the sinew from each tenderloin. Cut each tenderloin in half lengthwise and thread each half onto a skewer. Dip each skewer into flour, then the egg mixture, followed by breadcrumbs. Pat the breadcrumbs onto the chicken to ensure even coating. Place into a container lined with plastic wrap, with plastic wrap between layers. Cover and refrigerate for a minimum of two hours or overnight so that crumbs adhere well to chicken. Heat barbarque plate to medium. very lightly brush chicken skewers with oil. Place chicken skewers on barbarque and cook three to five minutes on each side, or until golden brown and cooked through. Squeeze lemon onto chicken and season with salt and pepper and serve with avocado and herb dip.

Avocado & Herb Dip
Makes 250 ml

If making with dip in a container, cover the surface of dip with plastic wrap, place lid on container and refrigerate.

Ingredients
1 ripe avocado (cut in half and stone removed)
1 clove garlic (crushed)
2 tbsp finely chopped parsley leaves
1 tbsp finely snipped chives
2 to 4 drops tabasco sauce
30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) sour cream
15ml (1 tbsp) extra virgin olive oil
1/2 tsp flaky sea salt
1/8 tsp freshly ground black peppeer

Peel avocado and roughly chop
Into food processor bowl fitted with a metal blade, place avocado, garlic, parsley, chives, tabasco sauce, lemon juice, sour cream and oil. Process till creamy but not necessarily smooth. Season with salt and pepper. Place dip into a bowl, cover and chill for 1-2 hours before serving.

Thank you so much Fleur. You are a honey!