Spicy Ghee Rice

Recipe courtsey: Shajina Fazil
INGREDIENTS:
dried chilly 4
coriander powd. 1 tsp

ginger garlic paste 1tsp
small onion 10
cuminseed (jeerakam) 1/2 tsp
cloves (grambu) 4
cinnamon (patta) 1

2. coconut milk 6 cup( 1coconut)
3.cloves 6
cinnamon 2
cardomen 6

4.ghee 3 tsp
basmathy rice 3 cup
salt as required
oil 3tsp
onion sliced(for garnish)
lemon juice 1 tsp

prep:

1 st ingrediance grind and mix with the coconut milk and keep a side
put ghee in a pan heat it and add 3 rd ingrediance after that add rice fry till they light brown then add coconut milk mixure and also add lemon juice and salt
wait till rice is cooked
at last garnish with fried onion and coriented leaves
serve hot

Bread Ice cream fry

Ingredients

bread 5 pieces

vanila ice cream 1/2 cup (should use very cold ice cream)

egg 1

bread crums as required

prep:

1. take little water in a bowl dip the bread in water

and squeeze the water from the bread by keeping it

flat on the palm use both the hands while squeezing

be careful no to tear the bread

take 1 tsp ice cream place it in the middle of the

bread and roll in to round shape without the ice cream

coming out side

dip in the egg white and coat with bread crums

heat oil in pan deep fry the bread balls till all the sides

become golden brown

Dry Tomato Fish Curry

Ingredients 

dry fish 2 pieces marrinate with turmeric and chilli powder and fry

onion 2 chopped

green chilli 3 chopped

tomato 4 chopped

chilli powder 2 tsp

turmeric powder 1/2 tsp

salt to taste

cooking oil 2 tsp

mustard seed 1/2 tsp

Prep:

heat oil in a pan when oil is hot add mustard seed

when mustard seed spluttering put chopped onion

and green chilli in to pan fry till they get light golden

brown

put chopped tomato

add the powder along with salt to taste

stir and put lid on pan keep on law flame

stir occasionlly and check i tomatoes is mashed

add water if you want at this point if u like more

gravy

when tomato are cooked add fried dry fish and stop

the flame and serve

Christmas Mince Pies

To some people, Christmas just wouldn’t be Christmas without a mince pie! While there are some good bought ones out there, they’re seldom as good as your own homemade version

Ingredients

For 3-4 cups: 
rind of 1 lemon rind of 1 orange 
1/2 cup sugar 
1/2 cup brown sugar 
2 large Granny Smith apples 
juice of 1 lemon
2 cups sultanas 
2 cups mixed fruit 
1 tsp cinnamon 
1 tsp mixed spice 
1 tsp grated nutmeg 
1 tsp salt 
1/2 tsp ground cloves 
1/4 cup brandy, whisky, rum, sherry or port

Fruit Mince
Peel the coloured rind from the lemon and orange with a potato peeler. Place it in a food processor fitted with the metal chopping blade, add the white sugar and process until the rind is very finely chopped. Add the brown sugar, the unpeeled apples cut into chunks, lemon juice, half the sultanas and half the mixed fruit. Process until the apple is finely chopped. Add the remaining fruit and the flavourings, and process briefly. 

You can use this immediately or transfer it to clean airtight containers and refrigerate until required (2-3 weeks). Freeze for longer storage. 

Mince Pies 
Alison still likes to make her own sweet short pastry, while if feeling virtuous having made fruit mince, Simon is happy with bought frozen pastry. Either way, roll the pastry until it’s about 3mm thick. Mini-muffin pans make lovely little pies, for these you’ll need to cut 6cm rounds (use a fluted cutter, a round cutter or a glass) and press them gently into non-stick sprayed mini muffin tins. Drop a heaped teaspoon of fruit mince into each one, then finish by placing a star, or other shape, of pastry on top (ball up and roll out the trimmings for these) before baking at 180°C for 10-12 minutes or until the pastry begins to brown. If you want to make slightly larger pies in patty pans, you’ll need an 8-9cm cutter, but the rest of the process is the same.

Christmas Pudding

Prep Time: 45 minutes

Cook Time: 8 hours

Marinating Time: 12 hours

Total Time: 20 hours, 45 minutes

Ingredients:

• Serves 8 - 10
• 1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
• 1 oz /25 g mixed candied peel, finely chopped
• 1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
• ½ large orange and
• ½ lemon
• 4 tbsp brandy, plus a little extra for soaking at the end
• 2 oz /55 g self-raising flour, sifted
• 1 level tsp ground mixed spice
• 1 1/2 tsp ground cinnamon
• 4 oz /110 g shredded suet, beef or vegetarian
• 4oz /110g soft, dark brown sugar
• 4 oz /110 g white fresh bread crumbs
• 1 oz /25 g whole shelled almonds, roughly chopped
• 2 large, fresh eggs

Preparation:

• Lightly butter a 2½ pint/1.4 litre pudding basin.
  
• Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
• Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
• Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
• Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
• Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
• Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
• Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
• On Christmas day reheat the pudding by steaming again for about an hour. Serve withBrandy or Rum Sauce, Brandy Butter or Custard. 
  
  Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven.

http://www.foodnetwork.com/recipes-and-cooking/50-quick-snack-recipes/pictures/index.html

Kozhikkode Chicken Biryani!

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe For marinade of Chicken Biryani: Chicken - 1/2 kg Yogurt/Curd - 1/2 cup Coriander leaves - 25 gm Mint leaves(Pudhina) - 25 gm Curry leaves - 10 gm Cumin seeds(Jeerakam) - 1/2 tsp Coriander seed powder - 1 tsp Aniseed(Perinjeerakam) powder - 1/2 tsp Green chillies(chopped) - 25 gm Garlic - 20 gm Ginger(chopped) - 2 tsp Turmeric powder - 1/2 tsp Lime juice - 1 tsp Poppy seeds(Khashakhasha) paste - 1 tsp For rice: Clarified butter - 1 tbsp Cinnamon(Karugapatta) - 5 - 6 pieces Bay leaf(Vazhana/karuga ela) - 1 no Cardamom(Elakka) seeds - 4 - 5 nos Curry leaves - 4 - 5 nos Cloves(Grambu) - 4 - 5 nos Onion(chopped) - 1 no Broken rice - 250 gm Water - 1/2 litre For Biryani masala: Clarified butter - 2 tbsp Cinnamon(Karugapatta) - 5-6 pieces Bay leaf(Vazhana/Karuga ela) - 1 no Cloves(Grambu) - 4-5 nos Cardamom(Elakka)seeds - 4-5 nos Nutmeg(Jathikka) - 1 no Onions - 100 gm Tomato(medium) - 1 no (cut into 4 pieces) For garnishing: Boiled egg - 1 no Cashews & Raisins(Onakka munthiri) - roasted in ghee

Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe 1)Mix together yogurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seed powder, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour. 2)Heat clarified butter or ghee in a pan. 3)Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves. 4)Add onions and saute, till they turn translucent. 5)Add washed and cleaned rice. 6)Cook, till rice turns translucent. 7)Add water and allow it to boil. 8)When the water comes to a boil, lower the flame and cover the pan. 9)Cook on low flame for at least 15 minutes, after which the rice would be done. 10)Heat clarified butter or ghee in a pan. 11)Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. 12)Add onions and sauté, till brown. 13)Add tomatoes and saute`. 14)Add marinated chicken. 15)Cover the pan and cook for at least 5 minutes on a medium flame. 16)Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken. 17)Layer the serving bowl with alternating layers of rice and the chicken masala. 18)Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins. :- Malabar Chicken Biryani is ready. :- Enjoy the chicken biryani.

Onam special- Kaalan

Yam sliced into small pieces	100gm
Small raw banana	1no
Green chillies (slit the edge)	3nos
Mashed yogurt (without water)	1/2litre
Grated coconut	1/2quantity
Cumin seeds	1/2tsp
Pepper powder	1tsp
Water	1cup
Turmeric powder	1/4tsp
Salt	to taste
Fried and powdered fenugreek	1/2tsp
Ghee	3tsp
Dried chilli (split into 2)	2nos
Mustard	1tsp
Ghee	1tsp
Curry leaves	1sprig

Method:

Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kiddie food!- KFC style chicken

KFC style chicken, but homemade and healthier!!

Ingredients:

8 chicken drumsticks/breast

100 ml curd

1 beaten egg

50 gm all purpose flour

50 gm bread crumbs

1 tsp chilli powder

1 tsp white pepper powder

1 tsp onion, dried and powdered

1 tsp basil/tulsi leaves, dried and powdered

1 tsp oregano / omam leaves, dried and powdered

1 green chilli, chopped

1 tsp garlic, dried and powdered

1 tsp ginger, dried and powdered

Salt to taste

Oil for frying

Method

Wash and clean chicken. Drain water well from chicken.

Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinate it for at least 3 to 4 hours.

Mix all purpose flour, green chillies, white pepper, oregano, garlic, ginger, basil or tulsi leaves, remaining chilli powder and salt.

Cover marinated chicken with spicy all purpose flour mix and then with bread crumbs.

Heat oil in a thick bottom kadai and deep fry the chicken in a slow fire till it is cooked.

Serve hot with tomato ketchup.

Rich Christmas cake

Recipe for a traditional Christmas cake to be enjoyed by u n ur family!\
Ingredients:

80 gm raisins    

30 gm cashew broken    

30 gm walnuts    

120 gm tutti frutti    

40 gm figs dry    

40 gm dates    

2 gm cinnamon    

2 gm nutmeg   

150 ml red wine    

100 ml rum dark   

100 ml beer fosters    

100 gm sugar   

120 gm flour    

2 eggs    

20 gm mix fruit jam   

120 gm butter  

2-3 drops vanilla essence    

5 gm baking powder  


For the Icing:    

1 egg white    

2 gm cream of tartare   

150 gm icing sugar  

Method

Cut the figs, dates and cashew nuts into small pieces and soak them along with the raisins and tutti-fruity in the rum, red wine and beer(this is normally done 20-25 days in advance so that the dry fruit absorbs all the spirits).

Cream the butter and sugar along with the vanilla essence.

Add in the eggs gradually mixing all the while.

Fold in the flour sifted with baking powder.

Mix in the soaked ingredients.

Grease a 1kg cake tin and sprinkle a little flour on the surface. Place a sheet of paraffin paper on the bottom.

Pour the cake batter into the tin and bake at 160° c for about 20 to 25 minutes.

Un-mould and leave aside to cool down.


For the Royal Icing:

Make sure the egg whites are at room temperature before beginning.

In a clean, dry bowl, place the egg whites, powdered sugar, and cream of tartar. Using a hand  whisk, beat all together on low speed until combined.

Stop the whisk and scrape down the sides of the bowl. Beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes.

Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point

Pour the icing on the cake and leave to dry.

Any decorative pieces need to be put before the icing dries.

The cake is ready to serve.

Beet Milkshake

Ingredients

2 beetroots, boiled with skin on, peeled and cut into chunks

2 Tbsp sugar syrup

125 ml milk, chilled

1 tsp cinnamon powder

2 scoops vanilla icecream

Method

In a blender puree the beetroot.

Add sugar syrup, milk, crushed ice and cinnamon powder. Blend.

Add vanilla ice cream and mix.

Serve chilled.

Gol Gol Gol Gappe

Gol Gappe Ingredients: 50 nos.            Gol Gappa Puris For Litchi Coconut Paani 200 ml             Litchi Juice 100 ml             Coconut cream 2 nos.             Green Coconut (water extracted) 2 tbsp             Coconut Malai (finely chopped) ¼ cup             Fresh Pineapple (finely chopped) ½ tsp             Chaat Masala 1 tbsp             Mint powder To taste            Black Salt For Anar ka Paani 100 gm             Anardana Churan (ground finely) 1 tsp             Cumin seeds (roasted & finely ground) 1 tbsp             Tamarind Paste 1 cup             Fresh Pomegranate 2 tbsp             Lemon juice 1 tsp             Cumin seeds To taste         Salt ¼ cup             Fresh Coriander (finely chopped) A pinch            Black Salt For Cola Paani 200 ml             Cola 2 tbsp             Tamarind Paste 3 tbsp             Lemon Juice 1 tsp              Cumin (roasted & finely ground) 10 – 15 nos.        Grapes (finely diced) A pinch            Black Salt Method: 1. For the litchi-coconut paani, in a mixing bowl, combine the litchi juice, coconut cream and coconut water in a mixing bowl. Refrigerate till chilled. 2. In another mixing bowl, combine the coconut malai, pineapple, chaat masala, mint powder and black salt. Keep aside.  3. For the anar ka paani, combine anardana churan, ground cumin and tamarind paste with 200 ml water. Refrigerate till chilled. 4. In another mixing bowl, combine the fresh pomegranate with lemon juice, cumin seeds, salt, fresh coriander and black salt. Keep aside. 5. For the cola paani, combine the cola with tamarind paste. Refrigerate till chilled. 6. In a mixing bowl, combine the lemon juice, ground cumin, grapes and black salt. Keep aside. 7. To assemble, pour the litchi-coconut juice in 2 flute glasses. Fill 2 puris with the coconut malai-pineapple mixture and place on the glasses. Pour the anar ka paani in 2 more flute glasses and top with puris stuffed with fresh pomegranate mixture. Fill 2 more flute glasses with cola paani and top with puris stuffed with grape mixture. Repeat with remaining puris, paani and mixture and serve immediately.

Lovizza

LOVEIZZA- heart shaped pizza topped with lots of vegetables and melting cheese

Ingredients-(for the pizza dough)

1 cup        flour
2tbsp        dry yeast
Pinch        salt
1 tsp        sugar
1 cup        warm water
1 tbsp        oil

For the sauce-
2        tomatoes(blanched and deseeded)
2cloves       garlic(finely chopped)
1tbsp            oil
                       salt to taste
1tsp                oregano  
1tsp               chilly flakes

For the topping
2tbsp              butter
2-3                    broccolis
1                      capsicum(cut into small cubes)   
1                      tomato (cut into cubes)
2-3                   mushrooms (chopped)
1cup                mozzarella cheese
                        salt

METHOD:
Pre-heat the oven at 180 deg.

1) In a flat bowl, put flour and mix in salt.
2) Make a well in the middle and put sugar, yeast and little warm water and let the yeast get activated.
3)Now mix in all the ingredients together and knead a dough adding water slowly, add oil at this stage and rigorously knead the dough in a back and forth action at least for 15 mins.
4) Once done cover the dough with a sling and let it rest for an hour and double its size.
5) For the sauce just puree the blanched the tomatoes for 2mins and then de seed them and puree in the blender till smooth.
6) In a pan, put oil sauté the garlic and add in the tomato purée. Add salt and oregano and cook till the puree is done.
7) Add chili flakes in the end and let it cool.
8) Blanch broccoli for 3 mins in water or till tender. Sieve and put in cold water so that it doesn't lose its colour. Sieve and keep aside.
9) Knock the dough down to let go off all the air that has trapped in. Once back in shape, roll half the dough till 1inch thick .Cut it with a heart shaped cutter, put this base on a baking tray.
10) Spread butter over the pizza base, then the tomato sauce you have prepared, add the vegetables on top and lastly top it with a lot of cheese.
11) Bake it at 180 deg for 20- 25 mins or till the cheese becomes golden brown and the base crisp.

Cut into pieces and serve hot

Jackfruit snow egg

Ingredients

Jackfruit granita

• 200g caster sugar
• 1.5L water
• 3.3kg wedge ripe jackfruit
• Vegetable oil (for handling jackfruit)

Jackfruit puree

• 2kg wedge ripe jackfruit
• 260g caster sugar
• 660ml water
• 1 vanilla bean, split and seeds scraped

Jackfruit ice cream

• 400ml milk
• 100ml water
• 75g trimoline (invert sugar)
• 120g egg yolks
• 150g caster sugar
• 200g Jackfruit puree, cooled

Snow egg

• 360g egg whites
• 360g caster sugar
• Oil spray

Caramelised maltose

• 350g container maltose

Almond praline

• 330g caster sugar
• 45g flaked almonds

Tuiles

• 100g caramelised maltose
• 100galmond praline

Brulee mix

• 1 whole egg
• 60g egg yolks
• 75g caster sugar
• 360ml pure cream
• 2 ½vanilla beans, seeds only

Brulee fool

• 210g double thick cream
• 210g brulee mix
• 280gjackfruit puree

Method

Makes: directions are for 6 snow eggs but there is enough mix for 14.
Preparation and cooking: 3 hours, plus chilling time.

1. Preheat oven to 155°C and turn on ice cream machine to chill.

2. For jackfruit granita, place sugar and water in a medium saucepan and bring to the boil, remove from heat.

3.Lightly grease knife and hands with oil before handling jackfruit to make cleaning up easier; or wear disposable gloves. Trim away skin and core from jackfruit and discard. You will need 1.2kg jackfruit flesh, husks and seeds. Roughly chop into segments, add to sugar syrup and simmer until tender, about 20 minutes.

4.Pour mixture into a large deep silver tray and blast chill until cool (about 10-15 minutes). Pour through a fine sieve into a large jug, discard solids, then pass through a filter paper-lined conical sieve into a large jug. Pour into a shallow baking tray small enough to fit in the freezer.

5.Place in freezer until just frozen. If rock solid, leave out until you can scrape the surface. Fork up into flakes and place immediately in the freezer until ready to serve.

6.For jackfruit puree, prepare the jackfruit flesh- remove skin, seeds and any husks inside the segments of the jackfruit. Also remove paler outer flesh membrane. You will need 660g cleaned jackfruit flesh.

7. Bring sugar, water and vanilla to the boil in a medium saucepan and add jackfruit flesh. Simmer for 8-10 minutes or until tender and liquid has reduced slightly. Discard vanilla bean. Puree flesh and liquid until smooth then pass puree through a fine sieve. Place in refrigerator until needed.

8. For jackfruit ice cream, pour milk, water and trimoline into a small saucepan and bring to the boil. Place egg yolks and sugar in a large bowl and whisk until combined. Gradually pour hot milk mixture over yolks and sugar, whisking continuously. Pour into a large pyrex or metal bowl over a double boiler and cook until it reaches 82°C. Cool custard over a large bowl of iced water or in the fridge.
 
9.Add puree to chilled custard and stir to combine. Pass mixture through a fine sieve placed over a bowl and churn 500ml jackfruit custard in an ice cream machine until firm. About 20-25 minutes until churned. Transfer to a plastic container with a lid and place in freezer until set firm.

10. For snow egg, place egg whites in the bowl of an electric mixer with whisk attachment and whisk until lightly foamy. Pour in sugar and whisk on medium speed until stiff peaks form and mixture is glossy, transfer to a large piping bag.

11. Place a 12-hole 60mm hemisphere silicone mould in a deep roasting tray and spray lightly with oil spray. Using scissors snip the end off piping bag and pipe meringue into them, over-fill slightly. Half fill tray with boiling water and bake for 12-13 minutes until lightly coloured.  Allow to cool for 2 minutes then trim until level to make perfect hemispheres.

12. Gently unmould meringues onto a baking paper-lined tray and place flat-side down. Once cool, cut off the base of half the hemispheres. Turn over all the hemispheres and scoop a small teaspoonful scoop of meringue out of the centre of each hemisphere. Keep in fridge until assembly.

13. For caramelised maltose, remove lid and heat container of maltose in a microwave for 20 seconds to soften. Scoop maltose into the centre of a silpat-lined baking tray (mixture will spread in oven) and bake at 160°C fan forced until golden, about 20 minutes. Leave to cool. Once set, snap into shards.

14. For almond praline, sprinkle sugar over base of a large frying pan, set over medium-high heat and allow to melt into a caramel, agitating the pan or flicking the melting sides in with a spatula as you go. Once sugar has melted and turned into a caramel, add almonds, give it one quick stir and pour quickly onto a sheet of baking paper, then cover with another sheet of baking paper and roll out until thin. Allow to cool. Once set, snap into shards.

15. For tuiles, place caramelised maltose and almond praline in a thermomix or blender and blitz to a super fine powder.

16. Lay an acetate stencil of 10.5cm circles over a silpat-lined baking tray and sieve enough of the tuile powder to a fine even coating, remove stencil carefully.

17. Bake at 160°C fan forced until melted, about 2-4 minutes. Allow to cool, carefully remove without snapping. Repeat until you have 10 good tuiles. Store in an airtight container between sheets of baking paper.

18. For brulee mixture, whisk egg, yolks and sugar until combined. Bring cream and vanilla to the boil in a medium saucepan and gradually pour over egg mixture, whisking continuously. Pass through a fine sieve into a bowl.

19. Pour warm mixture into a vacuum seal bag and vacuum seal. Place bag in a steamer half-full of simmering water, turn down heat to low and cook for 10-12 minutes until slightly thick, turning halfway. Place in an ice bath to stop the cooking process and allow to cool to 4°C, mixture will thicken more on cooling.  Refrigerate until ready to use.

20. For brulee fool, lightly whip cream with brulee mixture to soft peaks. Carefully fold through jackfruit puree to create a swirled marble effect. Refrigerate until assembly.

21. For assembly, place fool in the bottom of each wide-mouthed stemless serving glass (Riedel chardonnay O-series).

22. Using a half-teaspoon scoop measure, place a small scoop of ice cream in the centre of the meringues with the trimmed bases. Cover with the remaining hemispheres to make full spheres. Seal with your finger dipped in a little water if necessary.

23. Place a tuile over a sphere and using a blow-torch and a circular motion, melt the tuile evenly over the snow egg so that it wraps it completely, patting down if necessary. Repeat. Dust spheres liberally with icing sugar.

24. Add a few spoonfuls of granita to each serving glass. Use two teaspoons to place a snow egg on top of granita and serve immediately.

CHILLI POPCORN CHICKEN

Ingredients

Chilli popcorn chicken

• 500gskinless chicken thigh fillets
• 3/4 cup potato flour
• Sea salt flakes, to season
• 2 teaspoons five-spice
• Vegetable oil, for deep frying
• 4 tablespoons finely chopped lemon grass
• 4 tablespoons finely chopped red chilli
• 5 cloves garlic, finely chopped
• 2 teaspoon finely grated ginger
• 2 tablespoon oyster sauce
• 2 tablespoon fish sauce
• 4 tablespoons caster sugar

Dressing

• 2 tablespoons fish sauce
• 60ml water
• Juice of ½ lime
• 2 teaspoons mirin

Lime mayonnaise

• 2 egg yolks
• 2 teaspoon Dijon mustard
• 150ml grapeseed
• 2 teaspoon grated lime zest
• 3-4 teaspoons lime juice
• Sea salt flakes, to season

To Serve

• Shredded iceberg lettuce
• Coriander leaves
• Mint leaves
• Chopped salted, roasted peanuts

MethodPreparation: 30 minutes
Cooking: 20 minutes

1. Cut the chicken thigh into 5cm pieces and pat dry with paper towel. Combine flour, five spice and salt on a plate then coat chicken evenly in spiced flour mixture. Heat oil in a deep fryer to 180°C and deep fry the chicken in batches for about 5 minutes until golden and cooked through.

2. Heat wok over high heat until hot, add 1 tablespoon vegetable oil then add lemongrass, chilli, garlic and ginger and stir-fry for 30-60 seconds until aromatic. Add oyster sauce, fish sauce and sugar, then add the chicken and stir-fry 1-2 minutes until thick and sticky.

3. For the dressing; combine all the ingredients in a bowl.

4. For the mayonnaise; whisk the egg yolks and mustard together in a bowl, slowly add the oil, whisking constantly until the mayonnaise is thick. Stir in the lime zest, lime juice and season with salt.

5. To serve; pile lettuce, coriander and mint onto serving plate, top with chicken. Spoon over the dressing, sprinkle over the peanuts and serve with lime mayonnaise.