Tipsy Tarts Deli

Chicken pad kee mao INGREDIENTS 500g chicken breast fillets, thinly sliced 1 tbs sesame oil 2 tbs peanut oil 3 garlic cloves, crushed 1 tbs grated ginger 2 long red chillies, seeds removed, finely shredded 4 spring onions, white part finely chopped, green part shredded 1 bunch Chinese broccoli (gai lan), stems and leaves separated 100g whole baby corn, halved lengthways 500g fresh thick rice noodles 2 tbs dark soy sauce 2 tbs oyster sauce 1 tbs fish sauce 2 tsp brown sugar METHOD Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chi

Serves 4 Recipe by Zola Nene 8 chicken drumsticks 2 cups buttermilk ¼ cup Sriracha sauce (or your favourite chilli sauce) 2 Tbs minced garlic 3 cups cake flour 2 Tbs dried oregano 1 tsp cayenne pepper 2 Tbs smoked paprika 1 Tbs salt 1 tsp ground black pepper Sunflower Oil for frying Coleslaw to serve Place the chicken into a bowl, then add the buttermilk, Sriracha sauce and garlic – leave to marinade for at least two hours or preferably overnight. Mix together flour, oregano, cayenne, paprika and salt and pepper. Take 4 Tbs of the buttermilk marinade and stir into the flour mixture to form large crumb flakes. Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes. Heat the oil (170C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving with coleslaw on the side.

Chicken Curry Roti Rotis 15ml Masala 15ml Curry Powder 410g tinned Tomato Puree 500g Chicken Curry leaves 5ml Fennel powder 5ml Garam Masala 3 ripe Tomatoes 1 Onion, sliced Garlic Dhania leaves for garnish HONEY DIJON BAKED CHICKEN Ingredients: 1/2 cup honey 1/3 cup Dijon or spicy brown mustard 3 teaspoons curry powder 6 tablespoons butter, melted 1/8 teaspoon pepper Dash ground cayenne pepper 4 split chicken breast halves, bone-in, skin removed or left on Method: In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basti

CHICKEN A LA KING Ingredients 60g butter 60g flour 1 onion finely chopped 1 Punnet of mushrooms quartered 1 red pepper chopped 3 chicken breasts cubed nutmeg salt and pepper to taste 350ml milk 125ml cream Method Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally. Taste and season with salt and pepper if necessary. Serve with boiled white rice. CHICKEN CASSOULET Ingredients 1kg chicken breast chopped into 2cm cubes 250g sliced mushrooms 16 baby onions 6 g