Mistkratzerli A La Kronenhalle Food

MISTKRATZERLI A LA KRONENHALLE

Steps:

• heat oven to 200 C°.
• mix all the ingredients for the seasoning and rub well into the birds skin.
• heat oil in an ovenproof skillet and brown the mistkratzlerli well on all sides.
• put into the oven and roast for about 40 minutes.
• douse mistkratzerli with oil from time to time, that keeps it moist and the skin crisp.
• take out of oven and let rest.
• melt butter in a small saucepan, brown sliced garlic, add rosemary.
• serve mistkratzerli on a warm plate and drizzle with the garlic-butter.

COCONUT TILAPIA

Steps:

• In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
• In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
• Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
• Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
• While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
• Broil the fillets for a few minutes until golden.
• Serve the fillets on a plate and scoop the peanut sauce on the side.