ūüöö FREE SHIPPING | ūüĒ™ 10 YEAR WARRANTY | ūüá¶ūüáļ AUSSIE OWNED & OPERATED

The Schaffen Kitchen

Spinach & Ricotta Pull-Apart

Spinach & Ricotta Pull-Apart
Our Spinach & Ricotta Pull-Apart is super easy to make; perfect for a quick party appetizer! Yes, we've jumped on the food rings bandwagon, and it's a fun ride!

Read more

Creamy Potato Gnocchi

Creamy Potato Gnocchi
This dish ticks every box in the flavour game: Creamy, salty, rich, sweet and with those delicate, fluffy pillows of Gnocchi heaven...I just wish we saved enough for tomorrow's lunch! This is one recipe that even Nonna will approve of! Buon Appetito!

Read more

Panko Crusted Coconut Chicken

Panko Crusted Coconut Chicken


If you've never heard of/tried Panko crumbed anything before, this is a perfect introductory recipe for you. For those with Panko experience, the coconut element is just a total game changer.

There is something about these two key ingredients that creates a wonderful and enjoyable food experience. Great for a weekend lunch or if you're entertaining a crowd - these can be whipped up in under an hour!

Ingredients

  • Chicken Breast | 1 Large
  • Shredded Coconut | 1 1/2 Cups¬†
  • Panko Crumbs | 3/4 Cup
  • Salt & Pepper | 2 Tsp
  • Eggs | 2 Large
  • Milk | 1/4 Cup
  • Sriracha Sauce | 1 Tbsp
  • Vegetable Oil | For frying

Method 
STEP 1 | Slice the chicken breast into medium sized strips. Set aside.

STEP 2 | In a small bowl, combine the coconut, panko, salt and pepper.

STEP 3 | In a separate bowl, whisk together the eggs, milk and sriracha sauce.

STEP 4 | Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.

STEP 5 | Fill a medium sized saucepan half way full of vegetable oil (enough to completely submerge the chicken strips). Heat the oil over medium heat until it reaches a temperature of 190C, or until small bubbles form when the back of a wooden spoon is placed in the oil.

STEP 6 | Place the chicken in the pan, 2 - 3 chicken strips at a time (so as to not crowed the pan). Fry for 3-4 minutes until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet.

STEP 7 | Serve hot with your favourite dipping sauce.

Pumpkin Soup

Pumpkin Soup
Do you want to know the REAL secret to making the best pumpkin soup? It's using LESS ingredients not more! Sometimes the simple things in life are the best! The other real secret is picking the sweetest type of pumpkin. We love to use the Kent when making this recipe because of it's perfect viscosity and incredibly sweet flavour profile (Yes, we love pumpkin soup...can you tell?)

Read more

Creamy Udon Soup with Pork Wontons

Creamy Udon Soup with Pork Wontons
As the cooler nights return, our creamy Udon soup with pork wontons is the perfect meal to warm the whole family. With ingredients full of vibrant textures, and complimentary flavours - we're definitely adding this one to our favourites list! Don't be afraid of its complexities; each part of this recipe is really easy to make, and is well worth all the extra effort!

Read more