Burger (main course)

Fiji Sun - - What’s Cooking -

IN­GRE­DI­ENTS

(BURGER) FRESH RED CHILL­IES, COARSELY CHOPPED GAR­LIC CLOVES, COARSELY CHOPPED GIN­GER, LEMON JUICE, SEA SALT FLAKES, OLIVE OIL, BONE­LESS SKIN­LESS CHICKEN THIGH FIL­LETS, TRIMMED WHOLE EGG MAY­ON­NAISE, AP­PLE CIDER VINE­GAR, CASTER SUGAR, CU­CUM­BER PEELED INTO RIB­BONS, HAM­BURGER BUNS, SPLIT RED ONION, THINLY SLICED INTO RINGS, FRESH CO­RIAN­DER LEAVES.

PREPA­RA­TION:

Step 1 Blend the chilli, gar­lic, gin­ger, lemon juice and salt in a blender un­til smooth. With the blender on high, grad­u­ally add the oil un­til com­bined. Trans­fer to a large bowl. Add the chicken. Stir to coat. Cover. in the fridge for at least 30 min­utes to mar­i­nate. Com­bine the chilli mix­ture with the Sea­son with salt. Cover and place in the fridge. Re­serve the re­main­ing chilli mix­ture. Step 2 Place the vine­gar, sugar salt in a bowl and whisk un­til the sugar dis­solves. Add the and place, un­cov­ered, in the fridge for at least 20 min­utes. Step 3 Pre-heat a bar­be­cue on medi­umhigh. Re­move the chicken from the mari­nade and pat dry. Sea­son with salt. - Cook for 4 min­utes or un­til lightly charred on 1 side. Turn and cook, bast­ing the chicken with the re­served chilli mix­ture, for 4 min­utes or un­til lightly charred and the chicken is cooked through. Step 4 - Mean­while, lightly oil the cut sides of the buns and toast on the bar­be­cue, cut-side down, for 2 min­utes or un­til lightly toasted. Step 5 - Spread the peri peri mayo over the bun bases. Top each with 2 pieces of chicken, then the cu­cum­ber, onion and co­rian­der. Top with the bun tops.

Char grilled peri peri chicken and pineap­ple burger and Fries.

Newspapers in English

Newspapers from Fiji

© PressReader. All rights reserved.