Crispy chicken and spring onion waffle sandwich

Ingredients:  

For the crispy chicken:

160ml buttermilk

1½ tsp hot sauce

1½ tsp salt

½ tsp garlic granules

½ tsp onion granules

900g boneless chicken fillets

Vegetable oil for frying

300g unbleached plain flour

2 tsp smoked paprika

Salt and freshly ground black pepper

270g panko breadcrumbs

3 tbsp ancho chilli powder

3 large eggs

For the spicy maple butter:

110g salted butter softened

3 tbsp maple syrup

3 tsp hot sauce

¼ tsp cayenne pepper

For the waffles:

30ml vegetable oil

¾ tsp vanilla essence

2 large eggs

300ml buttermilk

120ml sparkling (fizzy) water

300g unbleached plain flour

2 tbsp sugar

½ tsp table salt

½ tsp bicarbonate of soda

150g chopped spring onions

Nonstick cooking spray

4 tomatillos cleaned and thinly sliced for serving

Directions:  

For the chicken:
In a small bowl mix together the buttermilk hot sauce salt and the garlic and onion granules. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours or overnight in the fridge.

Preheat the oven to 95C/Gas Mark 1/4 and prepare 2 baking trays with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron frying pan bring 2cm of oil to 180C.

In a baking dish add the flour and season it with the paprika and some salt and pepper. In another baking dish add the panko and season it with the ancho chilli powder and some salt and pepper. In another dish beat the eggs.

Remove the chicken from the marinade allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour then in the eggs and finally coat the chicken in the panko.

Fry the chicken in batches being careful not to overcrowd the pan until each side of the chicken is golden brown and the interior reads 70C on an instant-read thermometer 3 to 4 minutes per side.

Remove the fried chicken to one of the prepared baking trays and place into the warm oven to stay warm and crispy while you make the waffles.

For the spicy maple butter:
Mix the butter syrup hot sauce and cayenne in a bowl.

For the waffles:
Whisk the oil vanilla and eggs in a medium bowl until combined. Add the buttermilk and sparkling water.

In another bowl whisk the flour sugar table salt and bicarbonate of soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the spring onions.

Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking tray until ready to serve.

To build the sandwich:
Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal.

Cherry almond cobbler sandwich

COOKING TIME:  

60 mins

PREPARATION TIME :  

75 mins

DIFFICULTY:  

Intermediate

SERVINGS:  

18 sandwich biscuits

INGREDIENTS:  

For the cherry almond crumble:

• 115 g caster sugar
• 140 g brown sugar
• 2 tsps ground cinnamon
• ¼ tsp ground nutmeg
• 225 g unsalted butter
• 1 tsp almond essence
• 600 g plain flour
• 115 g roasted almonds
• For the biscuit dough:
• 900 g plain flour
• 2 tsps bicarbonate of soda
• 2 tsps salt
• 225 g caster sugar
• 115 g icing sugar
• 115 g brown sugar
• 225 g unsalted butter
• 2 eggs
• 60 ml golden syrup
• 1 tsp almond essence
• ½ tsp vanilla essence
• 115 g cherries
• For the cherry filling:
• 3½ kg frozen cherries thawed
• 680 g caster sugar
• 150 g cornflour
• 6 tbsps lemon juice
• 2 tsps ground cinnamon
• ½ tsp sa

Directions:  

1) Preheat the oven to 150 degrees C.

For the cherry almond crumble:

1) In a bowl combine the caster sugar brown sugar cinnamon and nutmeg. Melt the butter and add to the sugar mixture along with the almond extract. Add the flour and mix until combined. Add the nuts and mix until combined.

For the biscuit dough:

1) In a bowl combine the flour bicarbonate of soda and salt. Set aside. In another bowl combine the caster sugar icing sugar and brown sugar being sure to eliminate any lumps. Set aside. In a mixing bowl cream the butter until smooth then add the sugars a little at a time and mix until combined. Mix in the eggs golden syrup almond extract and vanilla extract. Add the flour mixture a little at a time until just combined. Fold in the cherries.

2) Because this is a sandwich biscuit there are going to be two specific preparations for the biscuits: one for the bottom biscuit and another for the top biscuit. For the bottom biscuit scoop the batter 1 tbsp at a time and flatten on an ungreased baking pan. For the top cookies scoop the batter a tablespoon at a time sprinkle with the cherry almond crumble before flattening on the baking pan. Bake for 9 to 12 minutes.

For the cherry filling:

1) Preheat the oven to 160 degrees C.

2) In a large bowl combine the cherries caster sugar cornflour lemon juice cinnamon and salt. Place in a cake pan and loosely cover with foil. Bake for 30 to 45 minutes. Stir the mixture every 15 minutes.

3) To assemble the biscuits spoon a small amount of the cherry filling on a bottom biscuit then top with the top biscuit.

This recipe was provided by a chef restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore we cannot make any representation as to the results.

   

                          

YIELD: Serves 8

ACTIVE TIME: 30 minutes

TOTAL TIME: At least 6 1/2 hours

Fried Chicken and Coleslaw Sandwiches

Brined, fried chicken thighs in soft toasted buns with cole slaw.

Note: If desired, replace brine in step 1 with 3 cups of Kosher dill pickle juice. Proceed as directed.

SPECIAL EQUIPMENT:

Dutch oven or deep wok for frying

INGREDIENTS

• Kosher salt
• Sugar
• 8 boneless skinless chicken thighs
• 2 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 2 large eggs
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 quarts peanut oil
• 1 recipe Creamy Cole Slaw
• 8 soft hamburger buns, toasted

DIRECTIONS

Combine 1/4 cup kosher salt and 1/4 cup sugar with 1 quart water and stir to dissolve. Place chicken thighs in a gallon-size zipper-lock bag. Add brine and seal bag, pressing out as much air as possible. Let chicken brine at least 6 hours and up to overnight.

Meanwhile, combine black pepper, paprika, and 2 tablespoons kosher salt in a small bowl. Set aside.

When ready to fry, whisk together eggs, buttermilk, and half of spice mixture in a large bowl until homogenous.

Whisk together flour and remaining half of spice mixture in a separate bowl. Drizzle 4 tablespoons of egg mixture into flour and pinch with fingers until combined.

Remove chicken from brine and pat dry with paper towels. Transfer to buttermilk mixture and turn to coat. Working one piece at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of thigh, and press down firmly to adhere as much mixture as possible to the meat. Lift thigh, shake off excess flour, then transfer to a rack set in a tray and let rest for 10 minutes.

Meanwhile, preheat oil to 350°F in a large wok, deep fryer, or Dutch oven.

Carefully lower chicken into hot oil and cook, turning thighs occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate.

Place 1/4 cup of slaw on bottom half of each bun and top with a piece of chicken. Serve immediately.

CROISSANTWICH

Ingredients

• Croissant: 2

• Boiled egg slice: 1

• Onion slices grilled: 20 g.

• Capsicum slices grilled: 20 g.

• Mustard paste: 5 g.

• Mayonnaise: 10 g.

• Tomato ketchup: 10 g.

• Red cabbage (shredde): 5 g.

• Cheese slice: 1

• Ham slice: as desired

Methods

Slice the croissant into half.

Lightly toast

Spread the mixture of mustard paste, tomato ketchup and mayonnaise on it.

Arrange the ham slice, grilled onion and capsicum, boiled egg slices, cheese slice and shredded cabbage inside the havles of the croissant.

Serve with potato smileys, coleslaw and tossed salad.

Cucumber and tomato sandwich

 

Ingredient:

• Slice bread - 4 nos.
• Lettuce leaf - 2 nos
• Cucumber – 100 g.
• Tomato – 100 g.
• Mayonnise – 50 g.
• Mustard powder (opt.) – ½ tsp.
• Salt and pepper dust – As required

 

 

 

 

Method

 

• wash vegetable throughly in clean water (potash)

 

• peel cucumber and cut tomato and cucumber into thin (scallop) slices

 

• lay the sliced vegetables over the lettuce lettuce leaf of the bread

 

• Trim all sides of the bread cut into required chapes and dress on dish

 

• Sprinkle salt and pepper and cover up with the another slice of bread

 

• Serve along with and garnish

 

Garnish: salad vegetable

 

Accompaniment: finger chips, coleslaw salad and tomato ketchup

 

Utensils: cutting knife and board, batter knife, bowl

 

Cheese and egg sandwich

Ingredients:

Hard boilded egg: 2 nos.

Cheese: 25g

Mayonnaise: 10 g.

Breads: 10 slices

Mustard powder: ½ Tsp.

Lettuce Leaf: 3 nos.

Salt and pepper: to taste

Method :

Slice the boiled egg and cheese and keep a side.

Spread the mayonnise between two slice of bread.

Lay the lettuce on slice of bread and place other ingredients.

Sprinkle salt, pepper, mustard powder (opt), and cover with another slice of bread.

Press together, trim and cut into required shape.

Garnish: salad vegetables

Accompaniment: French fry, coleslaw, salad and tomato ketchup.

Utensils: cutting knife and board, butter knife, toothpicks

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