It's the beginning of Lunar New Year! A time to celebrate with family and friends and it always includes tonnes and tonnes of delicious food! Liv from Head Office has shared one of her favourite dishes to cook over this time of year - Ginger and Sesame Fried Chicken.
Serves 4 as an entree.
500g Organic Chicken Wingettes
2 tbsp Chinese Cooking Wine
2 tbsp Soy Sauce
1inch Ginger, minced with microplane
1 White Pepper
1 tsp Sugar
4 tbsp Corn Flour or Potato Starch
1 tbsp Sesame Seeds
1 big pinch of Salt
Mix the Chinese cooking wine, soy, ginger, white pepper and sugar in a container.
Add chicken and let it marinade for 2 hours minimum or overnight if time permits.
Add corn flour, sesame seeds and salt, place lid on container and shake.
You can always add more flour if you need to get it to a thick, batter consistency.
Heat a large saucepan with oil over medium-high heat. You want to have enough oil for most of the chicken to be submerged.
Carefully lower chicken into oil and cook until golden, usually around 2-3 minutes per side.
Drain in paper towel and serve with fresh chilli and chopped spring onion.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.