Na­dia’s Ca­jun chicken burg­ers

The Tribune (NZ) - - COMMUNITY COOKBOOK -

Spice blends are a sta­ple in Ca­jun kitchens and con­sist of a blend of salt with a va­ri­ety of spices, usu­ally in­clud­ing cayenne pep­per to pack a spicy punch. Make this ver­sion fam­ily friendly and mild by omit­ting the cayenne/chilli – or add ex­tra if you are feel­ing brave!

CA­JUN CHICKEN BURG­ERS WITH SALAD AND ROASTED PUMP­KIN

Roasted pump­kin

500g peeled pump­kin or but­ter­nut, diced

2–3cm 1 tea­spoon Ca­jun sea­son­ing (see recipe below)

Ca­jun chicken

600g chicken breasts

2–3 tea­spoons Ca­jun sea­son­ing mixed with

1 ta­ble­spoon flour (see recipe below)

1⁄2 tea­spoon salt

Rib­bon salad

1⁄4 cup may­on­naise

1⁄2– 1 ta­ble­spoon chipo­tle sauce (store­bought, op­tional, or re­place with your favourite chilli sauce)

2 car­rots

1 Le­banese cu­cum­ber

1⁄4 cup may­on­naise (op­tional)

Ca­jun sea­son­ing

Mix to­gether 1⁄2 tea­spoon smoked pa­prika, 2 tea­spoons pa­prika, 1 tea­spoon ground co­rian­der, 1 tea­spoon ground cumin and 1⁄2 tea­spoon dried rose­mary and a good pinch of chilli pow­der or cayenne pow­der (op­tional). Make ex­tra and keep in an air­tight con­tainer or jar for next time you make this recipe. Or sprin­kle over potato wedges for de­li­cious sea­soned oven fries! Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Pre­heat bar­be­cue grill to high (if us­ing). Toss pump­kin with first-mea­sure of Ca­jun sea­son­ing and a driz­zle of olive oil on first pre­pared tray. Sea­son with salt and bake for 20-25 min­utes un­til cooked through. Turn once dur­ing cook­ing. Pat chicken dry with pa­per tow­els, and cut into steaks. To do this, place your hand flat on top of breast and slice through mid­dle to make two thin steaks. Driz­zle with olive oil and rub with sec­ond mea­sure of mild Ca­jun sea­son­ing mixed with flour and salt. Set aside. In a bowl, mix may­on­naise with chipo­tle/chilli sauce (if de­sired) and leave some may­on­naise plain (for the kids). Use a veg­etable peeler to peel car­rots, then peel both car­rots and cu­cum­ber into long, thin rib­bons; place in bowl with chipo­tle/ chilli may­on­naise and toss to coat. Al­ter­na­tively leave rib­bons plain or toss with a lit­tle plain may­on­naise. Heat a driz­zle of oil in a large fry-pan on medium to high heat. Cook chicken for about 2min­utes each side (de­pend­ing on thick­ness) un­til just cooked through. Al­ter­na­tively cook on bar­be­cue. Set aside, cov­ered in foil to rest for a few min­utes then slice thickly. Place closed burger buns on sec­ond tray and toast in oven for 5min­utes, un­til warmed through. Al­ter­na­tively toast opened buns, cut-side-down, on bar­be­cue grill for about 30 sec­onds, un­til toasted. To serve, fill burg­ers with salad, chicken, tomato, let­tuce. Spread ex­tra-mayo on top bun be­fore clos­ing (if de­sired). Serve pump­kin on side with ex­tra salad.

Recipe courtesy of My Food Bag.

Ca­jun cui­sine is char­ac­terised by big flavours and a rus­tic cook­ing style.

NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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