Saturday 21 December 2019

Chilli Chicken

Chilli Chicken
  • 4 chicken breasts cut into bite sized chunks
  • Oil for frying
  • 2 tbsp corn flour
  • 1 tbsp plain flour
  • ½ tsp chilli powder 
  • ½ tsp ground black pepper powder
  • Pinch of salt
  • 1 tbsp vinegar
  • 3 tbsp water
For the sauce
  • 2 tbsp vegetable oil
  • 4 spring onions finely chopped (keep green ends for garnish)
  • 2 green chilli cut in three 
  • 5 garlic cloves finely chopped
  • ½" ginger finely chopped
  • 2 green pepper diced
  • 1 red onion diced
  • 1 tbsp chilli garlic sauce
  • 3 tbsp Kecap manis
  • 50ml water
  • 1 tsp corn flour mixed with 3 tsp of water
  • Pinch of salt
Heat the oil in a deep wide sauce pan or a wok, approx 1cm deep.  In a mixing bowl add the corn flour, plain flour, chilli powder, black pepper and salt. Add the vinegar and water; mix to make a thick batter. Add the chicken pieces to it and mix well coating all the pieces with the batter.

Fry the chicken in the hot oil in batches for 1-2 minutes until lightly coloured all over. Drain the chicken on kitchen paper and set aside.

To make the sauce; refresh the oil in your pan/wok and heat on a medium heat.  Add the white part of the spring onions and fry for a few seconds followed by the green chilli, chopped garlic and chopped ginger. Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until softened.

Add the chilli garlic sauce and the Kercap manis and stir well. Add the water and bring to a boil and simmer for a 1 minute on a low heat. Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken. Turn the heat off and cool the sauce slightly.

When you’re ready to serve add the fried chicken pieces to the gravy, stirring well making sure to coat all the pieces with the sauce evenly. Simmer the sauce on a low heat for a minute. Serve with fried rice and garnish with the green part of the chopped spring onions.

Another tasty takeaway dish that you can make in the comfort of your own home.  This recipe feeds 4 and I can guarantee it will be a hit with you and your friends.  As usual, you can adjust the chilli powder and amount of chillies to suit your taste.

Sunday 8 December 2019

Strawberry Cero

Strawberry Cero Cocktail

  • 1 measure of non alcoholic botanical spirit 
  • 25ml rose syrup
  • 200ml hibiscus tonic
  • Strawberry
  • Mint sprigs
  • Black peppercorns
  • Ice

Add the non alcoholic spirit to a cocktail shaker along with the syrup and a handful of ice.  Shake well and pour the drink (excluding the ice) into a suitable glass, garnish with a strawberry and the mint, add a few peppercorns to the glass and enjoy!

As party season is upon us, if you are the designated driver you can feel like you are missing out or indeed for those who don’t drink, the same old fruit juices and fizzy drinks get a bit samey, then this mocktail is for you.

I came across a brand of non alcoholic spirits but at over £20.00 a bottle I know people would begrudge paying that, why would you when you can buy alcohol for less!  I then stumbled across this particular brand at a leading budget supermarket for half the price!  With promises of juniper, coriander, hibiscus and lingonberry, it sounded like a good gin, but minus the alcohol.

I have to say, this tasted amazing and hard to tell there was no alcohol, the peppercorns gave a little spicy hit to the drink which was light, fruity and refreshing.  You will love this if you are a gin fan, it certainly is like a gin cocktail but without any alcohol whatsoever, go on, give it a try.  This will also be perfect with dry January just around the corner!