Crispy Oriental Chicken Salad

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Well things in our home have been hectic to say the least! A busy toddler is no joke! But I am trying to get back into getting  bit more creative with the meals I have been making and I am trying hard to find a little time to look for some yummy recipes to share with you. I found this one yesterday and made it last night and it was a real winner! My son has a gluten intolerance so I used gluten free flour to make the whole dish gluten free and it was a hit! Beautiful fresh flavours. I apologise for the quality of the photo – I’ll get better!

Ingredients: 

For the Batter: 

  • 3 Eggs
  • 1.5 cups milk
  • 2 cups flour (I used gluten free flour)
  • 2 cups crushed cornflakes
  • Salt and pepper

For the salad: 

  • 4 – 5 chicken breasts
  • 3 handfuls of baby spinach
  • 1 large carrot, finely Julienne
  • 1 cup red or green baby cabbage, shredded
  • 1/2 cucumber – sliced
  • 60g flaked almonds and 2 chopped spring onions for sprinkling on top
  • Oil for frying

For the dressing: 

  • 6 Tbsp Honey
  • 3 Tbs sushi vinegar (you can use rice wine vinegar)
  • 2 tsp dijon Mustard
  • 1/2 cup mayonnaise
  • Splash of sesame oil (half a teaspoon at the most)

Method: 

  1. Put all the dressing ingredients into a little blender and blitz until mixed and put aside.
  2. Mix the egg and milk together in a bowl and then in a separate bowl mix the flour and cornflakes together and season well with salt and pepper.
  3. Slice the chicken into thin strips, then dip each strip into the egg mixture and then into the flour mixture, making sure that it is covered completely.
  4. I used my deep fryer to cook the strips but if you don’t have one then you can use a pot and put enough oil in to deep fry at a relatively high temperature until the coating is a crispy golden brown. Drain on kitchen towel. You will need to probably do the chicken in batches.
  5. Mix all your salad greens and bits in a bowl or separate bowls for each person, place the chicken strips on top and then sprinkle with the almonds and spring onions. Finally dress the salad with that yummy dressing! ENJOY!

Pork Belly Kebabs

 

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We recently had a kebab cook off  as a team building exercise which was loads of fun! Being a competition I immediately started researching for something different, something fresh and unique to blow the competition away. (Im not competitive at all *coughs*) Anyway…. I came across these kebabs on the Food24 website and the ingredients immediately stood out for me. Our team agreed and so we went about preparing these little beauties and braaied (barbecued) them. Constantly basting with the marinade.

I was nervous about cooking the pork belly in a new way as I have only ever slow cooked pork belly. But they turned out beautifully and the soy, honey, ginger, garlic, chilli flavours worked SO well with this cut! My husband said it was the best kebab he has ever had. I think he might just be very excited that I have started cooking properly again after a few months off! But they were really good!

Definitely use the reduced sodium or light soya as they can be quite salty if you don’t.

oh, and I know you are wondering… yes – we WON!

  • 1kg pork belly, bone and skin removed but with some fat left
  • 8-10 kebab sticks

For the Marinade:

  • 150ml reduced salt or light soy sauce
  • 100ml water
  • 3 cloves garlic, mashed
  • 3 Tbsp Honey
  • 2 Tbsp sesame oil
  • 1 thumb fresh ginger, peeled and finely grated
  • 1 fresh chilli, chopped (optional)
  • 1 lemon grass stem, bruised

For garnish:

  • Chopped spring onions and toasted sesame seeds

 

Method:

Slice the pork belly in 1cm thick and 5cm long slices.
Make the marinade by whisking all the ingredients except the lemon grass stem.
Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight.
Remove the pork from the marinade and thread the strips on the kebab sticks.
Grill on a griddle pan or on the barbecue turning on each side until cooked through. Garnish with the chopped spring onions and the toasted sesame seeds.

 

 

Photo and recipe from Food24.com