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.