Sat, 19 October 2024
Ingredients- serves 2
Chicken breast x 2
Red cabbage x 300gr shredded
Lime juice x 20ml
Coriander x 3 tbsp chopped
Salt & cracked black pepper
bunch- root & leaf separated
Panko crumb x 300gr
Cajun Spice x 1oogr
Flour x 100 gr
Egg x 1 cracked
Brioche bun x 2
Baby gem shredded x 1/2 head
Mayo x 300ml
Chicken Fillet
Take two chicken fillets and butterfly them
Score likely the surface of each breast and add some spicing
Likely caught in flower egg wash and panko bread crumb
Allow to sit for 10 to 15 minutes in the fridge
Hit some oil to roughly 160 to 170°
Carefully place the crumbed chicken fillets into the oil and cook until golden brown
Remove and pat dry place in the oven for 5 to 6 minutes to ensure cooking is complete
Remove and allow to rest
Slaw
For the slaw mix the cabbage with a little bit of mayonnaise
Add some salt, pepper fresh coriander and lime juice
Season and add two tablespoons of Sriracha
Mix well
To Plate
Grill a brioche bun until toasted
Place some slaw on the base of the bun
Sliced chicken fillet burger in two at an angle
Add some more slaw at the other fillet on top
Add some shredded baby gem lettuce
Put some chopped tomato salsa and place the one on top.
Serve with some spiced sweet potato fries
Sat, 1 August 2026
Chef: Simon O’Connell
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