BLUEBERRY CORDIAL
coriander or mint 5 g, chopped
For the fried chicken: free-range skinless chicken breasts 4, cut into chunks flour 100 g large free-range eggs 2, beaten buttermilk 2 cups panko crumbs 200 g canola oil, for frying
Woolworths mini white flour wraps 10, lightly toasted
1 To make the coleslaw milk, combine all the ingredients and season to taste. Place in a large sieve, rest the sieve over a bowl and let the liquid slowly drain into the bowl while you prepare the tacos. 2 To make the blueberry salsa, combine the ingredients and set aside to infuse while you fry the chicken.
3 Coat each piece of chicken in flour, then dip into the beaten egg, then into the buttermilk and finally coat in the breadcrumbs. Repeat the process for a double-thick coating. 4 Heat the canola oil to 165°C in a saucepan, then fry the chicken in batches until golden and cooked through. Each piece cooks in about 3–4 minutes, remember to turn often for even cooking. You will know the chicken is cooked when it feels firm to the touch. Drain on kitchen paper.
5 To assemble, press any excess moisture from the coleslaw using a spoon, then place the coleslaw and milk in separate bowls. Allow everyone to make their own taco using a wrap, the chicken, slaw and blueberry salsa. Drizzle with the coleslaw milk and eat immediately. WINE: Woolworths Jordan Unwooded Chardonnay 2019
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes, plus cooling time
Cooking: 30 minutes
Woolworths Flavourburst blueberries 1 x 360 g punnet sugar 130 g water ½ cup limes 2, zested and juiced
1 Place all the ingredients into a small saucepan and bring to a simmer over a medium heat. Simmer until the mixture has thickened and is syrupy. Set aside to cool. 2 Strain through a sieve, pressing and scraping with a spoon to get every last drop out. Cool completely, then store in a jar in the fridge. 3 To serve, add a spoonful or two of cordial to a glass, then top up with soda or sparkling water and ice. WHEAT- AND GLUTEN-FREE