Recipes

Sweet and Sour Chicken served in baby pineapple

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Brasied Lamb Steaks in Osso Bucco style

 

Ingredients for one serving:

  • 1 Small diced chicken breast (marinated in 1tsp sugar, 1tsp soy sauce, 5g ginger, 1 clove garlic)
  • 100ml Batter (self raising flour and water whisked together to obtain doublecream consistency)
  • 50g Fecule (Potato starch) or Cornflour
  • 25g Carrots thinly sliced
  • 1 Sweet Pepper cut into 2cm squares
  • 1/2 Baby Pineapple (scooped out and interior diced discarding central root)
  • 25 g Onio cut into 2cm squares

Sweet 'n' sour sauce

  • 3 Tbsps Tomato Ketchup
  • 2 dsps Vinegar
  • 30g Sugar
  • 100ml Water

Method

  1. Marinate diced chicken in chopped, peeled, root, ginger, crushed garlic, soy sauce and sugar
  2. Coat in batter, drain, then roll in Fecule
  3. Deep fry in hot oil until crispy and brown - you must fry as soon as coated to keep crispy
  4. Make sauce by boiling water and sugar together, add tomato ketchup , take off heat and add vinegar.
  5. Stir fry diced peppers, onions and sliced carrots, add sauce, thicken with cornflour, add fried chicken and diced pineapple, from scooped out pineapple half. Coat allowing chicken to absorb sauce and serve in scooped out baby pineapple.

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