Weekly plan­ner

The Sunday Telegraph (Sydney) - Stellar - - Delicious. On Sunday - BY CHRIS MOR­RI­SON

CHICKEN KARAAGE TACOS WITH

For the daikon kim­chi, soak daikon in iced wa­ter for 30 min­utes to crisp. Strain off the wa­ter and dry with a tea towel. Place in a bowl and stir through enough kim­chi paste to lightly cover. Chill un­til re­quired. Pre­heat oven to 130°C. Wrap tor­tillas in foil and place in the oven to heat through for 15-20 min­utes. Heat the oil in a deep-fryer to 180°C. Al­ter­na­tively, heat a de­cent amount of oil in a heavy-bot­tomed saucepan and bring up to 180°C. You can gauge this by adding a piece of bread to the oil – if it’s at around 180°C, it will take about a minute for the bread to turn golden and crisp. Drain the mar­i­nated chicken, then dust in the hot oil. Cook chicken in batches for 3 min­utes or un­til golden and cooked through. Keep warm. Let ev­ery­one serve them­selves. Take a tor­tilla and top with kim­chi, chicken karaage, Kew­pie mayo, co­rian­der, spring onion and se­same seeds.

2017 BLIND COR­NER

2016 BRESS HAR­COURT VAL­LEY CABER­NET FRANC, $27

6 x 150g veal schnitzels Creamed cele­riac

2 tbs canola oil 8 cloves 1 cinnamon quill 6 car­damom pods bone-in Place a large saucepan over medium heat. Add oil, cloves, cinnamon and car­damom pods and fry for 1 minute. Re­duce the heat to low and add onion. Cook for 2-3 min­utes un­til translu­cent. Stir in the ginger, chilli, gar­lic and spices, and cook for 2 min­utes. Add the chicken, stock, toma­toes and their juice, and pota­toes. Stir to com­bine. Bring to a gen­tle sim­mer, cover and cook for 40 min­utes over low heat, stir­ring oc­ca­sion­ally. Re­move curry from the heat and cool. Sea­son to taste. Serve with rice, or go Puspa-style and en­joy with toasted slices of thick white bread and lemon halves for squeez­ing.

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