Photo of your dinner (vol 2)
Discussion
Had the tasting menu at Michael Caines' restaurant at Abode in Exeter on Friday.
Pan fried sallops, tapenade, tomato & aubergine vinaigrette
Boudin of chicken mousse, mushroom, asparagus, sherry cappucino
Pan fried sea bream, apple & ginger puree, bok choi, grapefruit, vanila chicken jus-gras
Roast duck breast, spring cabbage, roast garlic, baby turnips, honey five spice jus
Strawberry soup, strawberry sorbet
Confit orange souffle, chocolate sauce, confit orange sorbet
Pan fried sallops, tapenade, tomato & aubergine vinaigrette
Boudin of chicken mousse, mushroom, asparagus, sherry cappucino
Pan fried sea bream, apple & ginger puree, bok choi, grapefruit, vanila chicken jus-gras
Roast duck breast, spring cabbage, roast garlic, baby turnips, honey five spice jus
Strawberry soup, strawberry sorbet
Confit orange souffle, chocolate sauce, confit orange sorbet
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
Will try this tomorrow night.
How often do you lot just completely wing it with what you have in the fridge? I never do, always have a set recipe I've decided on but just chucked this together with what I could find and it was quite good.
2 small chicken breasts
3 venison sausages
2 red peppers
Green beans
2 green chillies
Cajun seasoning
Lots of cheese. Cheese is always good.
A complete mess but a filling one.
2 small chicken breasts
3 venison sausages
2 red peppers
Green beans
2 green chillies
Cajun seasoning
Lots of cheese. Cheese is always good.
A complete mess but a filling one.
Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
I'll be trying that! Looks excellent. Will report back. It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.
It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
I'm going to give that a go.It's like sweet and sour only miles better.
Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.
Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.
Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
Thanks for detailed guide.
Pferdestarke said:
Obviously I mean toss the chicken after you've fried it in th sauce which you warm through in a pan. We do want any oil burns now do we!!
What's the double fry process and why is this different to just frying extensively?Edited by Pferdestarke on Friday 3rd July 13:11
Thx
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