Culinary Hotline - Easter Edition
Celebrating Easter with traditional food!
Pickled Chicken
Recipe by: Bernadette Redding
Ingredients:
- Chicken prep:
- X4 flared chicken filleted breasts
Salt, pepper and paprika, to taste (on both sides of the chicken) - Dust the seasoned chicken with plain flour on both sides.
- Shake off any excess flour and deep fry in canola oil on medium heat until golden brown on both sides.
- Drain off any excess oil on paper towel and place in baking dish.
- Pickling sauce:
- 2 Cups Brown grape vinegar
- 1 Cup water
- 1 Cup brown sugar
- Pinch of salt
- Add 3-4 bay leaves
- 50g Pickle fish spice mix
How To Make Pickled Chicken
- Boil the mixture for 5-10 minutes.
Add 2-3 medium onions, thinly sliced in rings once mixture is boiling. - Cook the sauce and onions for 5-10 minutes ( Onions must be slightly firm)
- Combine:
- Pour pickled sauce over cooked chicken in the baking dish and allow to cool completely.
- Once cooled, place in airtight container in refrigerator overnight.
- Eat at room temperature with hot cross buns.
- Note:
- Pickle chicken can be made for 2 days consumption.
- Also, pickled chicken can last about 1 week in the refrigerator or until completely devoured.
- Enjoy.
“Boujee Pickled Fish” – Prawns with Curried Red Onion & Cabbage
Recipe by: Sebastian Newman
Ingredients:
- For the prawns:
- 500g prawns, deveined, shell on
- 1 bay leaf
- 1 tbs peppercorns
- 5 all spice
- Pinch Flaked Salt
- 180ml water
- 1 cup Savanna Dry (Hard Dry Cider)
- ½ Cup white vinegar
- For the Curried Red Onion and Cabbage:
- 1 tbs olive oil
- 2 red onions, sliced
- 2 tbs garlic, crushed
- 30ml dijon mustard, whole grain
- 10ml curry powder
- 5ml turmeric powder
- 500g red cabbage
- 1/4 cup chicken broth
- 1/4 cup rice vinegar
- Salt and pepper to taste.
- Pickled Fish Flavoured Cream Cheese
- 1 cup cream cheese
- 1 cup pickled fish sauce (make sure fish bones are removed)
- To assemble
- Hot Cross Buns, halved & toasted
- Micro herbs
How To Make Prawns with Curried Red Onion & Cabbage
- Place the prawns, with the spices into a saucepan and top with the water and Savanna Dry, bring to a very gentle boil and cook covered for about 5 minutes, until the prawns are cooked.
- Remove the prawns out of the pot and set aside. Boil together, half a cup of the poaching liquid and the vinegar with the remaining spices.
- Cool and then pour over the prawns.. Cover and chill overnight.
- Remove the prawns from the pickling liquid & then grill for a few minutes on either side.
- To make the curried red onion and cabbage In a pan, heat olive oil, add in the onion and garlic and allow to cook for 2 minutes.
- Add mustard, curry and turmeric.
Stir in the cabbage and other ingredients and cook until soft. - To assemble:
- On the toasted bun, smear some of the pickled fish cream cheese, top with the curried cabbage & red onion mix & then the grilled prawn & garnish with micro herbs.