Posts tagged coleslaw

BBQ Chicken, Lime Slaw, Cheesy Polenta Chips

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BBQ Chicken, Lime Slaw, Cheesy Polenta Chips

 

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I love American food but it can be pretty big and diabetes inducing at times. But it can be done in a more refined way. Who doesn’t love the taste of spicy, sticky BBQ sauce lathered chicken. And as if not enough, a cooling, creamy and sharp tangy lime slaw is as welcome here as an ice cream in the Sahara.Tempted by spicy sweet potato chips I went for an alternative (like my demeanour) and a more health conscious unbeatable crunchy cheesy polenta chip. They were awesome. Girls, this is not date food mind (well first date food) I think there was more sauce on my face, hands, table and elbows (yes elbows…!) than on the chicken. Made to be devoured in the most unclassy fashion with a beer on a windy rainy October.

NOTE: This BBQ sauce recipe is very much like this one here. Use either!

Serves 2

Chicken

  • 2 chicken legs, jointed into thigh and drumstick is you like
  • ½ tsp cumin seed
  • ½ tsp fennel seed
  • 2 cloves garlic, crushed
  • 1 ½ tsp smoked paprika
  • Zest and juice of ½ orange
  • 3 tbsp balsamic vinegar
  • 75ml ketchup
  • Sprig of thyme and rosemary
  1. Crush the cumin and fennel together in a pestle and morta with the rosemary and thyme.
  2. Add to a bowl with the rest of the marinade ingredients and add the chicken.
  3. Leave in the fridge to marinade for about 1 hour.
  4. Preheat the oven to 200°C. Place the chicken in a dish and cover with foil. Bake for 30 minutes.
  5. After this time, turn the heat up and remove the foil. Cook for about 10 more minutes until the skin and topping is crispy and the chicken is cook through. I popped mine under the grill at this point too to get a really sticky crispy coating.

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Slaw (pretty much open to any crunchy raw vegetables. I used a mix of the below)

  • 1 red pepper, sliced thinly
  • Handful of sugar snap peas, sliced thinly
  • ½ small cabbage
  • 1 small carrot, sliced thinly, grated or julienned
  • Bunch mint, chopped
  • Bunch coriander, chopped
  • 3-4 tbsp natural yoghurt
  • 1 tsp mayonnaise
  • Salt and pepper
  • Zest of 1 lime, juice of half
  1. Mix the vegetable together in a bowl
  2. Add the herbs and the lime zest
  3. Add the mayo, yoghurt some good seasoning and the lime juice together in a mug and stir well.
  4. Use as much as necessary to coat the vegetables.

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Polenta Chips

  • 100g fast cook polenta, plus a little extra for dusting
  • 400ml (half water half milk)
  • ½ small chilli, chopped
  • Handful coriander, chopped
  • Large handful grated parmesan
  • Salt and pepper
  1. Oil/line a shallow soup bowl or baking tray that will hold the polenta and create about 2cm thickness.
  2. Heat the milk and water in a saucepan until it just comes to the simmer.
  3. Season the polenta well and add to the hot liquid in a thin stress stirring all the time. Keep stirring and it should begin to thicken very quickly and bubble. Keep stirring for a few minutes before adding the cheese, coriander and chilli. Keep stirring until it is thick like custard or porridge. Remove from the heat.
  4. Pour into the greased bowl.tray and smooth out to the thickness of 2cm. Chill quickly and leave to set for about 20 minutes.
  5. When cooled and set, turn onto a chopping board and cut into chip sized chunks. Dust with excess polenta
  6. Fry in a hot pan in a little oil until golden brown and crispy. Drain on kitchen paper and sprinkle with flaky maldon salt.

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Kohlrabi, Apple and Celeriac Winter Coleslaw with Falafel

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Kohlrabi, Apple and Celeriac Winter Coleslaw with Falafel

What the hell do you do with a kohlrabi you ask….What does it taste like…..? Its a lovely refreshing root vegetable with a similar taste to celery and mild celeriac. Shaved raw it went really nicely with some apple, celeriac and crumbled toasted walnuts, tossed with a tangy creamy yoghurt dressing for a winter coleslaw. I served my cool coleslaw stuffed generously into the floury arms of a warm pitta bread, some comforting Moroccan spiced falafel, a squeeze of lime and a scatter of coriander…..

Coleslaw

  • 1 kohlrabi, peeled
  • ½ celeriac, peeled
  • 1 Cox apple
  • Handful of toasted, crushed walnuts
  • 120g plain natural yoghurt
  • 1 heaped tbsp mayonnaise
  • 1 teaspoon of fennel seeds
  • Lemon juice
  • Salt and pepper
  • Flat leaf parsley, chopped
  1. I used the blade attachment on my Magimix to get the shaved sticks from the kohlrabi and celeriac (However, you could grate them or slice on a mandolin but the processor makes it a lot easier) I recommend slicing the apple into matchstick by hand as they are quite juicy when put into the processor.
  2. Combine the shredded kohlrabi and celeriac in a large bowl in roughly similar amounts. Add the apple.
  3. Toast the walnuts in a dry frying pan, then crush and add to the vegetables.
  4. Toast the fennel seeds similarly and crush in a pestle and mortar.
  5. To make the dressing, mix the yoghurt, mayo, fennel seeds, chopped parsely and season to taste. Add enough lemon juice to taste to give it a nice punchy flavour.
  6. Toss the dressing with the vegetables. Add as much as you like for the desired texture.

Falafel (makes about 14)

  • 1 can chickpeas
  • 1 red chilli
  • 1 bunch coriander and in addition, either mint, parsley, basil or whatever is in season or takes your fancy
  • 1 garlic clove
  • Juice of 1 lemon
  • 1 tbsp tahini
  • 1 tbsp yoghurt
  • Salt and pepper
  • Splash of extra virgin olive oil
  • 1 ½ heaped tsp of the following mix of ground Spice Mix (toast 1tsp of each fennel, cumin, coriander and fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine).
  • Approx 50g fine white breadcrumb
  1. Place all the ingredients except the oil into a food processor and pulse until well combined, scrapping the mixture down from the sides every now and then.
  2. Add a splash of oil to loosen but do not allow the mixture to become too loose (This is my hummus recipe too, so if you want hummus and not falafel, simply add more oil to get a spoonable texture)
  3. Now place the mixture into a bowl and mix in enough breadcrumbs until the mixture is stiffer. It should be stiff enough to roll into about 14 golf ball sized falafel. If it is too wet, add some more breadcrumbs.image
  4. Now roll into about 14 falafel balls and fry in hot oil until crisp on the outside and fluffy in the middle.

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