OUTDOORSY

GRIDDLE BUN CHICKEN BURGER

SERVES 6 Preparation: 20-30 min Resting: 30 min Cooking: 30-45 min

GRIDDLE BUN (ROOSTERKOEK)

500g self-raising flour 300ml beer salt extra flour for dusting

CHICKEN

5ml (1t) each crushed garlic and ginger 5ml (1t) smoked paprika 5ml (1t) ground coriander 300ml plain double-cream yoghurt or buttermilk 3 chicken breast fillets, halved and flattened with the heel of your hand salt and freshly ground pepper 375ml (1½c) white breadcrumbs oil for shallow-frying

COLESLAW

125ml (½c) plain double-cream yoghurt juice and grated zest of 1 lemon 10ml (2t) roasted curry powder or mild curry paste ¼ cabbage ½ red onion, cut into rings 1 carrot, grated 1 banana, sliced (optional) 50g sultanas 50g peanuts

TO FINISH

mayonnaise salad greens (optional)

TO SERVE

campfire baked potatoes and onions (see recipe on opposite page)

1 Griddle bun Mix the ingredients and divide into six equal portions. Roll each into a bun and sprinkle flour over. Braai over medium coals until done – they should sound hollow when tapped. 2 Chicken Mix the garlic, ginger, spices and yoghurt or buttermilk. Season the chicken breast fillets with salt and pepper and dip in the seasoning mixture then roll in breadcrumbs to coat. Set aside for 30 minutes. 3 Heat a little oil in a pan and fry the chicken on the stovetop or over braai coals for 12-15 minutes or until golden brown all over and cooked inside. Cover the pan for the last 5 minutes to finish cooking the chicken by steaming. 4 Coleslaw Mix the yoghurt, lemon juice, zest and curry. Add the vegetables, banana (if using), sultanas and peanuts, and mix. 5 To finish Halve the griddle buns and put a piece of chicken on the bottom half of each. Spoon mayonnaise over, followed by coleslaw. Top with salad greens (if using) and the other half of the bun. 6 To serve Serve with campfire baked potatoes and onions.