Bread and Butter Pudding

Bread and Butter Pudding

Ingredient

Softened butter, for spreading 1 table spoon for cooking
3 large apples
4 cardamom pods
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
8 thick slices bread (or any bread you have available)
2 cups (500ml) milk 
1 cup (250ml) single (pouring) cream 
3 large free range eggs
3/4 cup caster sugar 
1 vanilla bean, split and seeds scraped 
2 tablespoons Demerara sugar or raw sugar if not available
ice-cream or double cream, to serve

Method

Preheat oven to 170c. Butter the bread slices.

Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine.

Dice apples (2cm cubes leaving skin on).

Add butter to a non stick pan and slowly cook apples with all spices until apples are tender, then combine ¼ cup of sugar and set aside.

Place the milk, cream, eggs, remaining caster sugar (1/2 Cup) and vanilla bean and seeds in a bowl and whisk to combine.

Butter the bread slices and add cooked apple in between layers in baking dish then on top layer add remaining buttered bread with peaks facing up.

Pour custard mixture over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the side of the dish Butter the bread slices Butter the bread slices Butter the bread slices. Bake for 1 hour or until just set. Serve with Double Cream or Ice Cream. Serves 6.

Recipe by Phil Vakos

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Chicken Schnitzel

Chicken Schnitzel

Ingredient

2 Chicken Breasts, cut in half and bashed thin
150g Plain flour
3 eggs
200g Panko bread crumbs
5 thyme sprigs, leaves picked
75g Parmesan, finely grated
1tsp ground Black Pepper
1 tsp sea salt, plus extra for seasoning
Sunflower oil for frying
Lemon for garnish
Parsley for garnish

Method

Fill a sauce pan of oil over a medium high heat. Bring it to 180 deg C.

Combine the bread crumbs, thyme, and parmesan in a bowl and mix together. Repeat the process in another bowl with the flour, pepper and salt. Crack the eggs into the third bowl then line the bowls up starting with the flour followed by the eggs and finishing with the crumbs.

Coat the chicken in flour first, then through the eggs and finish in the crumbs ensuring that there is an even thick layer of crumb on the chicken.

Once the oil is hot carefully place the schnitzel into the pot and cook unitl golden, depending on oil depth you may need to flip the schnitzel half way through cooking.

Once golden remove and place straight onto paper towel to remove any excess oil. Season with some extra salt at this stage to season the schnitzel.

Serve with a wedge of lemon and some lightly dressed parsley leaves.

Recipe by Michael Weldon

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Texas Potato Salad

Texas Potato Salad

Ingredient

1kg Baby Poatoes, halved
4 Eggs, soft boiled and diced
3 pickles, sliced
1 celery stalk, diced
200g mayo
50g mustard
50mls pickle liquid
1tsp black pepper
sea Salt
Celery leaves
½ Dill sprigs, picked

Method

Boil the baby potatoes until cooked. Strain and allow to cool for 5 minutes.

Add the mayo, mustard, pickle liquid, black pepper and salt to a large bowl, mix together till combined.

Whilst the potatoes are still warm add the dressing and toss through to combine.

Add the eggs, pickles, celery, half of the dill and half of the celery leaves.

Serve in a sharing bowl and top with extra dill sprigs and celery leaves.

Recipe by Michael Weldon

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Split Iceberg Lettuce Salad with Yoghurt and Fried Onions

Split Iceberg Lettuce Salad with Yoghurt and Fried Onions

Ingredient

1 iceberg lettuce (large iceberg with a few crisp outer leaves on for continuity)
2 large Lebanese cucumbers, cut into 1.5cm dice
200g cherry tomatoes, halved
1 cup large pitted Kalamata olives, roughly crushed
6 small red radish, thinly sliced
1 cup flat leaf parsley, chopped
½ cup dill, roughly chopped
1 cup Jalna Natural yoghurt
3 Golden/French shallots, sliced into rings
Red Island olive oil for frying

Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon maple syrup
sea salt & pepper to taste
1 teaspoon sumac, plus extra to serve

Method

Trim any outer leaves from the lettuce and wash away any dirt.

Cut the lettuce in half horizontally so you have two even halves and place onto a clean work surface cut side up.

Place the cucumbers, tomatoes, olives, radish, parsley & dill in a large bowl.

Whisk the dressing in a bowl, pour over the cucumber salad and set aside.

Heat 1 cup of oil in a small pot over a medium heat. Fry the onions for 2-3 minutes, or until golden and crisp and drain on kitchen paper.

Whisk the yoghurt until smooth and drizzle over the cut lettuce.

Place the cucumber salad over the top of the dressed lettuce. Drizzle with any excess dressing and garnish with extra dill and fried onions.

Recipe by Courtney Roulston

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Peri Peri Chicken

Peri Peri Chicken

Ingredient

1 free range chicken
200ml fermented chilli sauce

Fermented chilli sauce
20 fermented red chillies
330ml apple cider vinegar
4 garlic cloves
120ml vegetable oil
30g ginger
80g brown sugar
20g cooking salt

Method

To ferment the chillies, place the chillies in a jar and submerge them in a 5% salt brine (ie. 1L water to 50g salt).

Place a lid on the jar and place in a warm place for 7-10 days.

Place all of the ingredients into a blender and blend for 2 minutes on high until the sauce is smooth.

Preheat your oven to 220 degrees.

Butterfly the chicken by removing the backbone and wishbone. Press flat so that the chicken is a roasting pan skin side up.

Give the chicken skin a good drizzle of oil and season well with salt and pepper.

Place the chicken in the oven for 7 minutes.

Remove and brush generously with the fermented peri peri sauce. Place back in the oven for another 5 minutes.

Remove and glaze again with the peri peri. Repeat this process until the chicken has been in the oven for a total of 25 minutes or until the internal temperature at the breast bone reaches 58 degrees. The chicken should be bright red, charred and yummy.

Serve with a couple of fresh lemon cheeks

Recipe by Andy Allen

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Chorizo, Apple, Parsley and Lentil Salad with Chermoula

Chorizo, Apple, Parsley and Lentil Salad with Chermoula

Ingredient

1/2 tbs Red Island extra virgin olive oil
2 chorizo, halved lengthways and sliced on the diagonal
1 green apple - julienned
1 head radicchio - core removed and roughly chopped
1.5 cups cooked lentils
1 bunch parsley - washed and leaves picked

Dressing:
15ml lemon juice
30ml verjuice
50ml Red Island extra virgin olive oil
1tsp dijon mustard
1 tsp smoked paprika
1 clove garlic, peeled and minced
Salt and pepper to taste

Chermoula:
1 bunch parsley, leaves picked
1 bunch coriander, washed
1 garlic clove, peeled and finely chopped
zest and juice of 1 lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
2tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the dressing, place all of the ingredients into a jar and shake well until they come together.

For the chermoula, place all of the ingredients into a small blender and pulse until they come together.

Place a large frying pan over a high heat. Add in the olive oil and chorizo and colour the chorizo for two minutes or until it’s golden.

Place all of the ingredients for the salad in a large mixing bowl, dress generously with the dressing, season with salt and pepper and gently toss together.

Transfer the salad onto your serving plate and spoon over a few dots of the chermoula.

Recipe by Andy Allen

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Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Ingredient

500g Jalna Yoghurt
300ml Cream
150g Caster sugar
4 Leaves Gelatine leaves
1 cup Plain flour
250g Butter, diced
¼ cup desiccated Coconut
½ cup caster sugar.
2 Lime, zest and juice
2 Mango, diced
2 kiwifruit, diced
Brown sugar
Shaved coconut

Method

In a saucepan heat the yoghurt, milk, cream and sugar. Cook until the sugar is melt and the mixture doesn’t melt.

In a bowl of ice water bloom the gelatine. Once bloomed squeeze dry. Add the gelatine to the warm liquid and stir in until melted. Pour into moulds to and place into the fridge to set.

In a mixing bowl combine butter, flour, rice flour and desiccated coconut. Rub the butter between your fingers until you get a crumble texture. Spread on a tray and bake at 160deg c for 20-25 minutes until lightly golden and set. Once cooked cook completely.

In a small saucepan add 1 mango, the lime zest and brown sugar. Cook over a medium heat very gently until the sugar melts. Remove and blend it until smooth. Allow to cool.

To build turn out a panna cotta, add a layer of the shortbread crumbled, top with the fruit and mango sauce. Garnish with shaved coconut.

Recipe by Michael Weldon

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Roast Cabbage with Zhoog

Roast Cabbage with Zhoog

Ingredient

1 large whole regular white cabbage
2 tablespoons Red Island olive oil for roasting
sea salt for seasoning
2 x 400g can lentils, drained, rinsed
1 cup Jalna natural Greek yoghurt
zest and juice of 1 lemon
1 tablespoon honey
½ cup roast almonds, roughly chopped

Green Chili Salsa:
1 small white onion, peeled, roughly chopped
1 teaspoon ground cumin
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 bunch coriander, chopped, plus extra to garnish
2 long green chili, roughly chopped
1/3 cup lemon juice
½ cup Red Island olive oil

Method

Pre heat the oven to 200 degrees C.

Using a large knife, slice the cabbage into wedges (about 6-8) and place onto a lined oven tray. Drizzle with oil and salt an bake for 35-40 minutes, or until soft and the edges browned & charred.

Set aside at room temperature.

Meanwhile place all the salsa ingredients into the jug of a stick blender and blitz until smooth and bright green.

Whisk together the yoghurt, honey, lemon zest and juice.

To serve, place the warm roasted cabbage onto the base of a serving platter. Scatter over the lentils and drizzle with yoghurt and green salsa. Garnish with almonds and coriander sprigs.

Recipe by Courtney Roulston

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Confit Chilli Garlic

Confit Chilli Garlic

Ingredient

15 long thai chillies, halved and deseeded
40 garlic cloves, peeled
Vegetable oil to cover

Method

Place the chillies and the garlic in two separate small pans.

Pour over vegetable oil until it just covers the top of the chilli and garlic

Place over the lowest heat you can. The chillies and garlic will start to bubble. Let them tick away for 1 hour.

Place the chillies into a blender and blend on high until it becomes a smooth paste. Repeat the process with the garlic. I like to keep them separated.

To store keep in a container and drizzle over the small amount of the chilli oil and garlic oil over each to seal the top. Keep in the fridge, it will stay good for about a month.

Recipe by Andy Allen

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Apple Chutney and Cheese Toastie

Apple Chutney and Cheese Toastie

Ingredient

4 large slices Coles Laurent sourdough
40g unsalted butter, room temperature
80g good quality cheddar cheese, coarsely grated
80g red leicester, gruyere or manchego cheese, coarsely grated
1 tbs fresh thyme leaves
sea salt

Apple Chutney:

4 apples, peeled, cored and diced
½ tsp whole cumin seeds
2 tsp fresh ginger, minced
¼ cup brown sugar
¼ cup cider vinegar
Sea salt flakes to season

Method

To make the apple chutney, place all the ingredients into a pot and bring up to a simmer. Cover, and cook, stirring occasionally for 40 minutes, or until the apples have softened and are starting to break down. Remove from the heat and allow to cool.

Heat a frying pan or BBQ plate over a medium heat. Spread the butter on the outside of the sliced bread. Fill the middle with the 2 types of grated cheese and a spoon of the chutney.

Grate some extra cheese onto the flat plate on the BBQ. Top the cheese with the buttered side of the sandwich. Grill, with a weight on the sandwich for 3-4 minutes each side, or until the bread is golden and the cheese has melted. Sprinkle a little thyme leaves onto the top and flip the sandwich over and grill for a further 2-3 minutes. Remove from the grill once cooked on both sides and serve with extra apple chutney and a sprinkle of sea salt.

Recipe by Courtney Roulston –Apple orchard

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Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde

Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde

Ingredient

Risotto Base:
2 tbs Red Island extra virgin olive oil
1 large brown onion
6 garlic cloves
1 cup white wine
75g dried Porcini mushrooms
2L water
1 cup Arborio rice
Salt and pepper
1 large eggplant
3 portobello mushrooms, washed and cut into 3mm slices

Salsa Verde:
1/2 bunch flat leaf parsley, washed and leaves picked
1/2 bunch basil, washed and leaves picked
1/2tbs baby capers
Zest of 1 lemon
1 tsp dijon mustard
1 small garlic clove
2 tbs Red Island extra virgin olive oil
1 tbs white wine vinegar
Salt and pepper

Method

For the risotto base, start by making the mushroom stock. Simply pour the 2L of boiling water over the porcini mushroom and let steep for 30 minutes.

Strain off the tea and blend up the porcini mushrooms.

In a large saucepan, sweat down the onion and garlic in the olive oil, over a medium heat for 5 minutes until the onion begins to soften and become translucent.

Add in the arborio rice and stir though the onions and garlic for a further 2 minutes.

Deglaze the pan with the white wine.

Once the rice has sucked up all of the wine, add a ladle of stock to the rice. Continue to stir the rice and once the rice has sucked up all the stock, add another ladle. Repeat this process until thrice is cooked, which should take around 25 - 30 minutes.

For the eggplant, place it straight over an open flame to char the outside of the skin. Rotate the eggplant and cook on all side for about 10 minutes in total, or until the flesh feels soft to touch.

Transfer the eggplant to a bowl and cover with cling film and leave to cool.

Once the eggplant is cool enough to handle, cut it in half lengthways and with a spoon scoop out the fresh. Transfer the flesh back to a clean bowl and pour over 1/2 tbs of extra virgin olive oil and season with salt and pepper.

For the portobello mushroom, simply heat up a pan over a high heat. Add a good lug of olive oil and toss in the mushrooms. let the mushrooms colour before tossing them to the other side.

Once they’re cooked through, season well with salt and pepper.

For the salsa verde, simply put everything into blender or stick blender and blitz until the sauce just starts to come together.

To plate, divide the risotto into 4 plate, top with some of the smokey eggplant, sautéed mushrooms and salsa verde.

Recipe by Andy Allen

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Corn With Nori Miso And Pico De Gallo

Corn With Nori Miso And Pico De Gallo

Ingredient

4 corn cobs, peeled

Nori Miso Butter:
175g unsalted butter
40g white miso
2 nori sheets, toasted
1tbs toasted sesame seeds
1cm piece of fresh ginger, microplaned

Pico di Gallo:
2 ripe Roma tomatoes, deseeded and diced
1/4 red onion, finely diced
1 garlic clove, minced
1/2 bunch fresh coriander - roughly chopped
10 rounds or pickled jalapeños
50ml lime juice
1 tbs Red Island extra virgin olive oil
Salt and pepper

Method

Place a cake rack over your gas hob. Place the corn cob straight over the open flame on top of the cake rack. Char them on all sides.

For the miso butter crush the nori sheets into fine pieces. Then simply add all of the ingredients together in a small pan and warm through, stirring the miso through the butter. Keep warm until you’re ready to serve.

For the pico di gallo, simply mix all of the ingredients together in a bowl and season well with salt and pepper.

Warm the corn up in the oven when you’re ready to serve.

Top with the miso butter, pico di gallo salsa and some fresh coriander.

Recipe by Andy Allen

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Mushroom Bolognese with Zucchini Noodles

Mushroom Bolognese with Zucchini Noodles

Ingredient

200g Button mushrooms, diced
200g Assorted mushrooms, oysters, enoki, shitake etc chopped roughly
10g dried shitake, hydrating liquid reserved
1 Onion, diced
2 Garlic cloves, diced
1 Carrot, grated
½ cup vegetable stock
1 tin tomato
1tsp nutritional yeast flakes
1/2tsp dried oregano
1/2tsp black pepper
6 Zucchini
Basil for garnish
Parmesan cheese for garnish
Red Island Olive oil
Sea Salt

Method

In a large frypan over a medium high heat add a drizzle of oil. Once hot add the mushrooms, onion and a pinch of salt, cook down until all soften. Add the garlic and carrot and cook for a further minute. Add the vegetable stock, tomato, yeast flakes, dried oregano, black pepper and reserved mushroom liquor. Bring to the boil then reduce to a simmer and cook slowly until the sauce has thickened to a bolognaise consistency.

While the mushrooms cook, cut the zucchini into noodles. You can use a cutting tool or chop to your liking.

In a pot of boil water blanch the zucchini noodles then add straight into the mushroom bolognaise. Grate in parmesan and fold through the sauce.

Serve topped with more parmesan and a few basil leaves.

Recipe by Michael Weldon

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Portuguese Mussels

Portuguese Mussels

Ingredient

1kg mussels
5 garlic cloves
1 cup Red Island extra virgin olive oil
2 birds eye chillies - split in half
1 bunch coriander, plus extra to serve
Crusty sourdough to serve

Method

Place a large pan over a medium to low heat. Add in the extra virgin olive oil and garlic cloves, skin and all, as well as the chillies, to the pan. Slowly heat the oil to infuse it with the flavour of the garlic.

Toss in the mussels and coriander and stir through the extra virgin olive oil.

Place the lid on and wait for mussels to open up. Once they're open, transfer to your serving bowl, garnish with some more coriander and serve with some crusty sourdough.

Recipe by Andy Allen

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Mixed Yakitori

Mixed Yakitori

Ingredient

2 chicken thighs, cut into strips
1 Spring Onions
200g chicken mince
1 egg yolk
1tbs grated ginger
1tbs diced spring onion
1tbs sesame oil
2 bunch asparagus
½ cup Japanese Soy
¼ cup Mirin
¼ cup sugar
1tsp potato flour
16 skewers, soaked in water

Method

Heat a yakitori grill, bbq or griddle pan until hot.

In a small saucepan combine the soy, mirin, sugar and potato flour. Bring to the boil and remove from the heat and allow to cool.

In a bowl combine the chicken mince, egg yolk, grated ginger, diced spring onion and a pinch of salt, mix together. Divide into 4 equal-sized pieces and mould onto skewers.

On 4 more skewers thread a piece of chicken, a piece of spring onion. Another piece of chicken, a piece of spring onion and finish with a piece of chicken. Repeat until all skewers are made

Threat the 3 pieces of asparagus onto 2 skewers. Repeat this process until all the asparagus is skewered.

Cook the skewers over the grill and glaze with the soy sauce mixture as the skewers cook. Glaze a few times until the skewers are cooked.

Recipe by Michael Weldon

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Charred Green Beans With Spicy Tonnato Sauce

Charred Green Beans With Spicy Tonnato Sauce

Ingredient

600g green beans, trimmed
1 Tablespoon Red Island olive oil, plus extra to serve
½ teaspoon sea salt
1/3 cup Pistachio nuts, chopped
½ bunch dill sprigs to serve
Cracked black pepper to serve

Spicy Tonnato Sauce:
90g good quality tuna in olive oil (Sirena)
1 hard-boiled egg, peeled, roughly chopped
¼ cup whole egg mayonnaise
2 anchovy fillets in oil, drained 2 teaspoons baby capers
2 teaspoons lemon zest
2 Tablespoons lemon juice
1 long green chili, diced, plus extra to serve
60ml Red Island olive oil

Method

To make the tonnato sauce, place the tuna and its oil, plus all the other sauce ingredients into a small food processor. Season with a small pinch of sea salt and blend until smooth, adding a little extra olive oil if the mixture is too thick. Set aside.

Heat a non-stick frying pan or BBQ grill to high. Toss the beans in the oil and a pinch of sea salt and grill, turning for 5 minutes, or until charred and tender.

To serve, spread half the tonnato sauce onto the base of a serving platter. Top with the beans and drizzle over some extra sauce. Scatter with pistachio nuts, dill, cracked black pepper and an extra drizzle of olive oil.

Recipe by Courtney Roulston

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Ducks Poke Bowl

Ducks Poke Bowl

Ingredient

300g sashimi
2 sheets toasted nori
1 tbs toasted sesame seeds
6 eggs, soft boiled

Poke Salad Base:
3 cups cooked brown rice
30g wakame, rehydrated then squeezed of any water
2 Lebanese cucumbers, halved lengthways and roughly chopped
1 bunch radishes, quartered
1 large green chilli, thinly sliced

Soy Mirin Dressing:
3 cloves garlic, peeled and roughly chopped
1 thumb size piece of ginger, peeled and roughly chopped
Stems and roots from 1 bunch coriander
30ml lime juice
60ml lemon juice
150ml soy sauce
300ml mirin
35g caster sugar

Method

To soft boil the eggs, place 6 eggs that have come to room temperature into boiling water for 6 minutes. Refresh in ice-cold water and once cool enough to touch peel the eggs.

Soy Mirin Dressing
For the dressing place everything into a blender and blend until smooth.

Poke Salad Base
To make the salad, simply place all of the ingredients into a large mixing bowl, dress well with the soy + mirin dressing and season with a touch of salt. Give the mixture a good stir and divide it into 6 bowls. Place some of the sashimi next to the poke salad. Next, crush the toasted nori sheets over the top of the poke salad and sprinkle over the toasted sesame seeds. Lastly, top with a soft boiled egg that has been cut in half.

Recipe by Andy Allen

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Golden Dahl With Quick Naan Breads

Golden Dahl With Quick Naan Breads

Ingredient

1 cup (250g) red split lentils, washed 
1 tsp ground turmeric
2 carrots, grated box grater
3 cups cauliflower, grated 
200ml coconut cream
½ cup Red Island olive oil 
12 fresh curry leaves
1 brown onion, finely diced 
1 tsp whole cumin seeds 
1 tsp yellow mustard seeds 
2 long green chillies, finely chopped 
1 bunch coriander, stems chopped, tops reserved to garnish  
Sea salt to taste
2 tbs lemon juice

Naan Breads:

300g self raising flour
2 tbs sesame seeds
170g Jalna Greek yoghurt

Method

Place the lentils and turmeric into a pot with lid and cover with 3 cups cold water. Bring up to the boil, then reduce the heat and simmer, covered for 15 minutes. Scoop off any impurities floating on the top of the water with a spoon, then add in the carrot and cauliflower. Cook for a further 15 minutes, or until the vegetables are tender. Add in the coconut cream and turn the heat down to very low.

Heat half of the oil in a frying pan over a medium heat, add the curry leaves and cook for 20 seconds, or until crisp. Tongs Remove the leaves from the oil and set aside on paper towel lined tray/plate. Place the pan back onto the heat and add in the onion and cook for 2-3 minutes until translucent wooden spoon. Add in the cumin, mustard seeds, chilli, coriander stalks and cook, stirring for 2-3 minutes, or until fragrant. 

Add the onion mixture into the lentils and mix well wooden spoon. Stir through sea salt, lemon juice and check for balance and turn the heat off.

Meanwhile for the flatbreads, place the flour, sesame seeds and a good pinch of sea salt into a large bowl. Make a well in the center and add yoghurt and 75ml of cold water. Mix to form a dough.

Tip the dough onto a lightly floured work surface and knead for 30 seconds. Divide into 6 balls and flatten each ball using the palm of your hand, then roll with a rolling pin into a 5mm thick circle. Heat a tablespoon of oil in a large frying pan over a medium heat. Cook the breads for 2-3 minutes each side, or until puffed and golden. Tongs Keep warm in a low oven while cooking the remaining breads.

Place the dahl into a serving bowl and garnish with reserved coriander, crispy curry leaves and serve with warm flat breads on board/plate on the side.

Recipe by Courtney Roulston

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Prawn Tacos with Pickled Onion

Prawn Tacos with Pickled Onion

Ingredient

500g peeled prawns
1 tsp ground cumin
1 tsp smoked paprika
1 tbs Red Island extra virgin olive oil
1 medium red onion, thinly sliced
100ml white vinegar
50g caster sugar
50ml water
1 tsp salt
150g sour cream
1 lime, juiced
2 tbs chopped chipotle in adobo sauce
8 corn tortilla
1/2 iceberg lettuce, finely shredded
½ bunch coriander, leaves picked
Mexican hot sauce, like Cholula

Method

Combine the prawns, cumin, paprika, extra virgin olive oil and a pinch of salt in a bowl, mix until the prawns are evenly coated in the spices.

Add the vinegar, sugar, water and salt to a small saucepan. Bring to the boil then pour over the sliced onions. Leave to pickle for 10-15mins.

In a bowl combine the sour cream, lime and chipotle, mix until smooth.

Heat a frypan or griddle over a high heat until smoking. Toast the tortillas for 10-15 seconds each so they slightly toast and become pliable. Once heated place in a tea towel and gently wrap so they steam. Repeat until all are toasted, stacked and wrapped.

In the same pan add the prawns and cook until just cooked through, you will need to turn the prawns once. You’ll know to turn them when they change colour half way through the prawn.

Assemble the Tacos; start with lettuce on the tortilla followed by the sour cream mixture, then the prawns and pickled onion. Top with the coriander and dot with hot sauce if you like it hot!

Recipe by Michael Weldon

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Buttermilk Fried Chicken Wings With Hot Sauce

Buttermilk Fried Chicken Wings With Hot Sauce

Ingredient

2kg chicken wings
2L frying oil

Marinade

1L buttermilk
1tbs ginger powder
1tbs garlic powder
1/2 tbs chilli powder
2tsp cooking salt

Chicken flour

500g rice flour
500g plain flour
30g garlic powder
30g ginger powder
30g chilli powder
30g cooking salt

Smoked paprika salt

50g salt flakes
1tbs smoked paprika

Method

Place all of the ingredients for the marinade into a container. Whisk all of the ingredients together so that they’re well incorporated.

Submerge the chicken wings in the marinade. Place the chicken container in the fridge and leave the wings to marinate overnight.

Heat the oil in a deep fryer to 180 degrees.

Drain the chicken wings from the marinade. Roll them through the chicken flour so that they’re well coated. Shake off any excess flour from the chicken wings and submerge them in the hot oil.

Cook the wings for 7 minutes until they’re cooked through.

Drain onto paper towel and season well with the smoked paprika salt.


Serve with your favourite hot sauce.

Recipe by Andy Allen

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