Fried chicken Ingredients:
4pcs Chicken wings
10gm Minced garlic
1gm Ginger powder
10gm Minced Onion
1 teaspoon Roasted cumin powder
½ teaspoon Roasted coriander powder
½ teaspoon Paprika
½ teaspoon Chopped Coriander
½ lime juice
To taste salt
To taste pepper
½ teaspoon Dijon mustard
20gm Corn flour
Method:
- Mix all the ingredients together in a bowl except flour and chicken. Pat chicken dry with paper towels. Add the wings to the marinate, cover with cling film and refrigerate them for at least 4 hrs.
- Dust with corn flour and deep fry at 170’c till nicely cooked and golden.
Aji Verde ingredients:
10gm Fresh coriander
5gm Fresh parsley
1gm Paprika
15gm Toasted bread crumb
2gm Chili flakes
10gm Garlic
2gm Oregano
20ml Corn oil
30ml Lime juice
20gm Jalapeno
5gm Anchovies
To taste salt
To taste pepper
Method:
Put everything into a blender and blend until smooth.
Cucumber and yogurt salad Ingredients:
30gm cucumber
2gm mint
20gm Greek yoghurt
To taste salt
To taste cracked pepper
Method:
Cut cucumbers into small dices (6mm). add chopped mint, salt, freshly cracked pepper and yoghurt.
Other ingredients:
Grapefruit
Red veined sorrel
Physalis (confit in lemon zest and olive oil for 10 mins)
Final touch:
Choose a desired plate and using a squeezy bottle put uneven dots of Aji verde.
In between the dots, find space to place the chicken wings.
Put 3 spoon of cucumber salad. And randomly place the grapefruits, sorrel and physalis.