Fried Chicken Rub

chefs-mate chefs-mate 0 Comments
Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Thai-style savory and satisfying main that brings home-style flavor to your table
Fried Chicken Rub recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Thai main features G cauliflower (about 1/2 a cauliflower, chopped ~ 60g unsalted butter ~ 50ml sherry ~ salt ~, Ml sherry vinegar ~ 200ml chicken stock, warm, G frozen peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Fried Chicken Rub recipe image
Print Recipe
0 Add to Favorites

Fried Chicken Rub

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 132.5

Description

This Thai main features G cauliflower (about 1/2 a cauliflower, chopped ~ 60g unsalted butter ~ 50ml sherry ~ salt ~, Ml sherry vinegar ~ 200ml chicken stock, warm, G frozen peas. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Melt the butter in a frying pan and add the cauliflower with a pinch of salt.
  2. Cook on a low heat for 30 minutes, stirring regularly, until golden.
  3. Add the sherry and vinegar,
  4. simmer until almost fully reduced, then
  5. transfer to a blender and blitz until smooth, adding just enough chicken stock to get a creamy consistency.
  6. Taste for seasoning.
  7. PEA, LEMON & BASIL PUR&# 195;‰E
  8. Place the drained peas, garlic and basil in a blender and blitz, adding just enough water to get the right consistency.
  9. Season to taste with lemon juice and salt.
  10. Try using other soft herbs (such as mint or parsley) with the peas for a different end result.
  11. BUTTERNUT SQUASH & GINGER PURÉE
  12. Heat the oil in a saucepan and
  13. add the shallot, ginger and lemongrass with a pinch of salt.
  14. Cook for 5 minutes until soft and translucent, then add the squash and coconut milk.
  15. Simmer for 25 minutes until the squash is very soft, then strain (reserving the liquid) and
  16. transfer the solids to a blender.
  17. Blitz to a smooth purée, adding a little of the coconut milk to get a silky consistency.
  18. Pass through a fine sieve then season with the vinegar and salt.
  19. SPICED BEETROOT & PORT PURÉE Place the beetroot, apple juice and port in a pan.
  20. Place all the spices in a muslin bag and
  21. add that to the pan too, then
  22. place over a low
  23. heat and
  24. simmer until the liquid reduces by two-thirds.
  25. Remove the muslin bag full of spices, then transfer the contents of the pan to a blender.
  26. Blitz until smooth, then season to taste

Nutrition Facts

Amount Per Serving
Calories 132.5kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.4g7%
Cholesterol 22.2mg8%
Sodium 30.4mg2%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.6g11%
Sugars 2.6g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 100ml, 200ml, 250ml, 30g, 50ml, 60g, about, anise, apple, basil, beetroot, berries, black, blending, butter, butternut, cauliflower, chicken, chopped, cinnamon
Recipe Card powered by WP Delicious

Leave a Comment