Fried Chicken with Jalapeño Cornmeal Biscuits & Cucumber Salsa

It’s Monday and I am already thinking about the weekend. And these are perfect for brunch. I wanted to make something similar to a chicken tostada but instead of a tortilla, use a biscuit. These biscuits have more of a bite because of the cornmeal. And I flavored them with sautéed onions and jalapeños. For some freshness, I made a cucumber salsa to go on top. Tip: Make a bit of time the time before and marinate the chicken overnight. I like to marinate the chicken in 1/2 a litter of buttermilk with a pinch of garlic powder, onion powder and salt. It’s worth it, as it make the chicken more tender and juicy.

This recipe makes about 10 servings.

Ingredients:

For the Jalapeño Cornmeal Biscuits:

2 medium jalapeños, finely chopped (use the seeds if you like it spicy)

1 large white onion, finely chopped

½ a teaspoon of garlic powder

2 tablespoons of olive oil

1 ¾ cups of self-rising flour

¾ cups of yellow cornmeal

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

1 1/2 tablespoons of sugar

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

For the cucumber salsa:

½ cucumber, finely chopped (without the seeds)

1 medium red onion, finely chopped

3 tablespoons of chopped coriander

1 small red chili, chopped (or more to taste)

Juice of 1 lime

1 tablespoon of white vinegar

2 tablespoons of olive oil

Salt to taste

For the chicken:

500grs of chicken breast, chopped into medium chunks

1 cup of flour

2 teaspoons of salt

2 teaspoons of onion powder

1 1/2 teaspoons of garlic powder

1 ½  teaspoons of chipotle powder

2 eggs, beaten

2 cups of panko

For the frying:

About 1 litter of vegetable oil

 

Start by making the corn biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

If you like it spicy, use the seeds of one jalapeño. If you are used to more heat, use the seeds of both jalapeños.

Place the olive oil in a pan over medium-low heat. Once the oil is hot, add the onion, jalapeño and garlic powder. Cook for about 5 minutes, while stirring so that it doesn’t burn. You want the onions to become translucent. Transfer it to a place and allow it to cool down.

Once it has cooled down, start making the biscuit batter. Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a floured working area. Sprinkle some flour on top of the dough too. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. It’s very sticky so don’t worry about it, just sprinkle a bit more flour. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter. Since the dough is quite soft, I like to cut each circle with the mold, jiggle it a bit so that I can lift up the mold with the dough still in side, and then carefully drop the dough into the prepared baking sheet by softly jiggling the cutter.  I used a 7 cm cutter and the dough was enough for 11 biscuits, using the scraps to make more.

Place the biscuits on the prepared baking tray and bake until golden. This will take about 12 to 15 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time so that they don’t burn.

To make the cucumber salsa, just mix all of the ingredients in a bowl. Set it aside.

To make the fried chicken, chop the chicken into chunks (I cut them into the size of a small chicken wing). Try to chop them in similar size so that they fry evenly.

Prepare the coating. In one bowl; mix the flour with the salt, onion powder, garlic powder and chipotle powder. In another bowl, beat the two eggs. Place the panko in a third bowl. Line a large cutting board with parchment paper.

Coat each chicken piece in the flour mixture, then in the beaten eggs and finally in the panko. Place the chicken on the prepared cutting board.

Pour the vegetable oil in a large pan or medium saucepan over medium heat. Have a large plate ready lined with paper towels.

Once the oil is hot, lower the heat to medium-low. Fry the chicken in batches for about 4-5 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

To serve, just place one or two pieces of fried chicken on each biscuit and top with the cucumber salsa. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

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I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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My Festival Burger Part 2 (Cheeseburger with Sundried Tomato Pesto and Caramelized Onions on a Potato Hamburger Bun)

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A few weeks ago, Hellmann’s asked me to create my own festival burger and I hosted a giveaway. I asked you guys to pitch your favorite festival burger on Instagram and I would make the winner’s idea into a recipe. The idea which won was a beef burger served on a potato bun with caramelized onions, lettuce, sundried tomatoes, cheddar and Hellmann’s.

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I’m all for any kind of burger (veggie, fish, chicken) but sometimes I just crave a good old fashion beef burger, preferably with cheese. It’s been a long time since I had a potato bun and since I love making bread, I created this potato hamburger bun recipe. Instead of adding just sundried tomatoes, I made a pesto with them. The result is a finger lickin’ good burger. If you are curious about my first festival burger, you can check it out by clicking here.

This recipe makes 4 hamburgers.

Ingredients:

For the potato hamburger buns (makes 8 buns):

3.5grs of dry yeast

½ cup of lukewarm milk

1 egg

1/3 cup of mashed potatoes

2 ½ cups of self-rising flower

¼ cup of sugar

2 tablespoons of melted butter

Pinch of salt

Egg wash (1 egg beaten with 1 tablespoon of water)

1 ½ tablespoons of black sesame seeds

For the sundried tomato pesto (enough for 4 burgers):

130grs of sundried tomatoes

A handful of fresh basil leaves

1/3 cup of cashews nuts

2 tablespoons of olive oil

Pinch of salt

For the caramelized onions:

3 medium onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

1 1/2 tablespoons of balsamic vinegar

1 tablespoon of port

For the burger patties (makes 4 burgers):

700grs of minced beef

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of celery salt

Pinch of black pepper

2 tablespoons of smoked BBQ sauce

Extras:

Hellmann’s to spread on the bread

4 tablespoons of butter to cook the burgers

4 cheese slices of your choice, I used a Gouda with chili

Lettuce of your choice, I used for lamb’s lettuce

 

To make the potato hamburger buns:

Boil 3 medium potatoes until they are completely cooked. Then peel them and mash them. Make sure there are no lumps. Measure 1/3 of a cup of mash potato and set it aside to cool.

Place the lukewarm milk and yeast in the bowl of the stand mixer. Let it sit for 5 minutes to activate the yeast. Then add the flour, mashed potato, sugar, salt, egg and melted butter. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a large baking sheet with parchment paper. Since I have a small oven, I used two small sheets. Place the dough in your floured working area. Punch it to get rid of some air. Slice it into 8 equal pieces. Form each piece into a ball, pinching the ends together at the bottom. Place the balls in the prepared baking sheet, leaving some space in between each ball. Remember that they will rise for another hour and then rise again while baking.

Cut out a large piece of plastic wrap (large enough to cover the baking sheet) and brush it with some vegetable oil. Cover the buns with it, greased side touching the buns. This will prevent it from sticking to them once they rise.

Let the buns rise for 1 hour in a warm place.

About 10 minutes before your timer goes, preheat your oven to 180C/350F.

Brush each bun with the egg wash and sprinkle with some black sesame seeds.

Bake the buns for about 12 minutes or till golden. Set them aside.

To make the caramelized onions:

Place the olive oil in a large pan over medium heat. Once the oil is hot, lower the heat to med-low and add the red onions, balsamic vinegar, port and salt. Let it cook for about 10 minutes until they caramelized. Stir every few minutes to avoid them from burning. Set it aside.

To make the sundried tomato pesto:

Just place the sundried tomatoes, basil, cashews, olive oil and salt in the food processor or blender. Blend or pulse until it becomes a paste. Taste for salt and set it aside.

To make the burger patties:

Mix the minced beef with the spices and BBQ sauce. Then form 4 equal patties.

Once the bread and toppings are ready, start to cook the burgers.

Melt the butter in a pan over medium heat. Then add the burger patties and cook them for about 4 minutes on each size. On the last minute, add the slices of cheese and cover the pan with a lid so that the cheese can melt.

Spread the bottom of the bun with the sundried tomato pesto, and then add some lettuce. Place the beef patty over the lettuce and top with some caramelized onions. Spread some Hellmann’s on the top part of the bun and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Oven-Baked Chicken Wings with Cherry BBQ Sauce

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I’ve partnered with Hero Fruit to create this chicken recipe. I used their cherry jam to make this BBQ sauce. A very easy recipe that requires minimal effort, so perfect for a weeknight dinner. For the Dutch version of this recipe, you can check out www.herojamstudio.nl.

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This recipe serves 2 to 3 people.

Ingredients:

1 kilo of chicken wings

1 cup of ketchup

½ cup of Hero Original cherry jam

5 tablespoons of apple cider vinegar

2 tablespoons of balsamic vinegar

1 tablespoon of Worcestershire sauce

1 teaspoon of salt

A pinch of black pepper

½ a teaspoon of cayenne (optional)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of chopped chives (optional)

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Recipe instructions:

Preheat your oven to 180C/350F.

First, make the cherry BBQ sauce. Place the ketchup, cherry jam, apple cider vinegar, balsamic vinegar, Worcestershire sauce, salt, black pepper, cayenne, garlic powder and onion powder in the blender. Blend until smooth. Pour the cherry BBQ sauce into a large bowl and add the chicken wings. Mix it well so all the wings are evenly coated in the sauce.

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Place a sheet of parchment paper in the oven dish, you can skip this but it makes cleaning it afterwards easier.

Spread the wings in a single layer on the oven dish. Reserve the leftover BBQ sauce for later.

Bake them for 1 hour. After 30 minutes, take them out of the oven, brush them with the remaining BBQ sauce and then finish baking for the remaining half an hour.

Once the wings are baked, pour the remaining juices from the wings into a pan. Cook over medium heat for about 4 minutes until it becomes a thick sauce.

Serve the wings; brush them with the sauce that you reduced in a pan. Sprinkle some chopped chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

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Papa Rellena (Potato stuffed with Beef)

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This is a very popular Peruvian dish which can be easily made in any country. Traditionally it has a bit of Peruvian chili paste (Aji panca) but you can also use any hot sauce or skip it all together. I’m out of Peruvian chili paste at the moment so I just used Frank’s RedHot Original Cayenne Pepper sauce. I also coated them in panko, because I find that you don’t get a nice even color with just flour. Plus panko adds crunchiness, so I am all for it. This is one of my childhood favorites and my mom still makes it when I visit her.

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This recipe makes about 7 stuffed potatoes.

Ingredients:

For the potato mash:

1 ½ kilos of potatoes, use starchy potatoes like Russet (or how it is called here: kruimige)

Salt

1 egg white

¼ cup of all-purpose flour

For the beef filling:

2 tablespoons of olive oil

1 red onion, finely chopped

1 clove of garlic, minced

300grs of minced beef

1 tablespoon of Aji panca, or any hot sauce

¼ cup of tomato puree

50gr of pitted Kalamata olives, chopped

¼ cup of raisins, chopped

2 boiled eggs

2 tablespoons of chopped coriander

Pinch of sugar

Salt

Pepper

For the salsa criolla:

2 red onions, chopped

2 bird’s eye chili, chopped

4 tablespoons of chopped coriander

Juice of ½ lime

1 tablespoon of olive oil

Salt to taste

Pepper to taste

Extras:

1 1/2 cups of flour

1 ½ cups of panko

3 eggs, beaten

2 cups of vegetable oil for pan-frying

 

Boil the potatoes until tender. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps. Then cover it and start making the filling.

Place the olive oil in a large pan over medium heat. Add the onion and minced beef. Cook until the beef starts to get brown. Then add the garlic and hot sauce, cook for 1 minute. Add the tomato puree, olives, raisins, salt, pepper and sugar. Cook for about 5 minutes while stirring, or until the beef is cooked through. Then turn off the heat and add the coriander.

Place the eggs in a saucepan, add boiling water and let them cook for 8 minutes. Peel off the shells and chop them. Add them to the meat mixture and mix well.

Take about 1 cup of the potato dough and flatten it with your hands, add about 2 to 3 tablespoons of the beef filling in the middle and them shape it into a sort of football. Make sure the filling is not sticking out. Repeat for all.

Once all the stuffed potatoes are done, have the coating ready. Coat each potato in the egg, then flour, then egg again and finally in the panko. Set it aside and repeat for the rest.

To make the salsa criolla, just mix all of the ingredients in a bowl.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potatoes in batches. I like to do only 2 at a time because they get golden quite fast. And you need to be careful when flipping them so they don’t break. Since the are already cooked, you just have to pan-fry them till they are evenly golden. Place them on a plate lined with paper towels.

Serve them right away with the salsa criolla.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

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Thai-Inspired Steak Salad

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On the weekends, I prefer to keep my meals simple and not time-consuming. It’s not always the case but I try. And a steak is always welcome, it cooks quiet quickly and both my husband and I go gaga for it. It’s not something we could eat everyday but when we do, it is really a treat. And lately our favorite way to eat it is in a salad. This time I made a Thai-style dressing. And I added Thai basil, coriander and mint to the salad. So you have all these mini explosions of flavors in every bite. I used a mandoline to slice the carrots and cucumber into thin ribbons, but you can just shred the carrots and thinly slice the cucumber with a knife.

This recipe serves 2.

Ingredients:

For the steak:

500gr of Flank steak

Vegetable oil for brushing the steak

Salt

Pepper

For the salad:

½ cucumber, sliced into thin ribbons using a mandoline

½ red onion, thinly sliced

1 medium yellow carrot, sliced into thin ribbons using a mandoline

1 medium purple carrot, sliced into thin ribbons using a mandoline

10 cherry tomatoes, halved or quartered depending on their size

4 tablespoons of chopped coriander

8 Thai basil leaved, finely chopped

8 mint leaves, finely chopped

About 100grs of a lettuce mix of your choice (I used lamb’s lettuce, baby spinach, baby Swiss chard and baby red tatsoi)

For the dressing:

Juice of 1 big lime

2 tablespoons of fish sauce

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 small bird’s eye chili, finely chopped

¼ cup of vegetable oil

1 teaspoon of minced ginger

1 small clove of garlic, minced

Optional:

1 spring onion, thinly sliced

½ red chili, thinly sliced

 

To make the dressing, just place all of the ingredients in a jar with a lid. Cover it and shake it. Set it aside until ready to use.

Prepare all your veggies.

To cook the meat, heat up a large pan over medium heat. Brush the steak with some vegetable oil. Add salt and pepper on both sides.

Once the pan is hot, place the meat and cook it to your liking. For medium rare, it takes about 5 minutes per side but it will also depend on the thickness of the steak. My steak was a bit thick in the middle so it took about 1 extra minute.

Let the steak rest for 5 minutes and then thinly slice it.

Once the steak is done and sliced, place all the vegetables and lettuce in a large bowl. Give the dressing another shake and add it to the salad. Mix it well so everything is well coated, I just used my hands.

Serve the salad and then add the steak slices. Sprinkle some of the sliced spring onion and chili over the steak. Finally pour the remaining dressing from the bowl on top of the steak. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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BBQ Kimchi Baked Wings with Wasabi Peanuts

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Yes, I know I am on a kimchi phase. I think I’m trying to make up for all the years that it was missing from the life. This dish is inspired by my friend Chi from Pocha Factory. She made the most delicious Asian Inspired burger for the Final Burger Battle which took place last year, and which she won. Besides the kimchi and her secret sauce, she added chopped wasabi peanuts to her burger. This added a nice extra crunch and spiciness that went very well with the meat.

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This serves 3-4 people.

Ingredients:

800grs of chicken wings

For the sauce:

½ cup of BBQ sauce

½ cup of kimchi

1 teaspoon of Worcestershire sauce

2 tablespoons of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of brown sugar

2 tablespoons of balsamic vinegar

½ teaspoon of salt

Juice of ½ a lime

1 tablespoon of honey

Extra:

½ cup of wasabi peanuts, chopped

3 tablespoons of chopped chives

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

Blend all of the ingredients for the sauce until smooth. Taste it and adjust the salt to your liking. Pour the sauce into a large bowl and add the chicken wings. Toss to coat them well.

Spread the wings on a single layer over the prepared baking sheet.

Bake them for 1 hour until the wings are caramelized.

Sprinkle the chopped wasabi peanuts and chives over the wings. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Gin & Lime Chicken Tacos with Grapefruit Salsa

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One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.

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This recipe is for 12 small tacos.

Ingredients:

500gr of chicken thighs, skinless & boneless

12 small tortillas

2 tablespoons of olive oil

For the gin & lime marinade:

1/3 cup of gin (I used Hendrick’s)

Zest & juice of 1 lime

2 tablespoons of brown sugar

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt

Pepper

Pinch of cayenne

For the grapefruit salsa:

1 large ruby red grapefruit, peeled, sliced into segments and then chopped

1 avocado, chopped

Juice of ½ a lime

2 tablespoons of olive oil

½ red onion, finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of honey

2 tablespoons of chopped coriander

Salt

Pepper

 

 

First chop the chicken thighs into small cubes.

In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.

To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander

In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.

Once the 30 minutes have passed for the marinade, take the chicken out of the fridge.  Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned.  This will only take about 4 minutes.  Then repeat for the remaining chicken.  Add a bit of salt to the cooked chicken.

To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.

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