Culinary Hotline - Easter Edition

Celebrating Easter with traditional food!

Pickled Chicken
Recipe by: Bernadette Redding


  • 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

  1. Boil the mixture for 5-10 minutes.
    Add 2-3 medium onions, thinly sliced in rings once mixture is boiling.
  2. Cook the sauce and onions for 5-10 minutes ( Onions must be slightly firm)
  3. Combine:
  4. Pour pickled sauce over cooked chicken in the baking dish and allow to cool completely.
  5. Once cooled, place in airtight container in refrigerator overnight.
  6. Eat at room temperature with hot cross buns.
  7. Note:
  8. Pickle chicken can be made for 2 days consumption.
  9. Also, pickled chicken can last about 1 week in the refrigerator or until completely devoured.
  10. Enjoy.

“Boujee Pickled Fish” – Prawns with Curried Red Onion & Cabbage
Recipe by: Sebastian Newman


  • 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

  1. 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.
  2. 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.
  3. Cool and then pour over the prawns.. Cover and chill overnight.
  4. Remove the prawns from the pickling liquid & then grill for a few minutes on either side.
  5. 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.
  6. Add mustard, curry and turmeric.
    Stir in the cabbage and other ingredients and cook until soft.
  7. To assemble:
  8. 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.

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