Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.
This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking .. it’s creating.
Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.
“A good cookbook is a working tool that should feature food stains from regular use. All of us have the ability to give others pleasure through well-cooked food and the key word here is “technique’. I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it,” he says.
Below, we share one of Bart’s favourites … Crispy Chicken with Mint.If you would like to purchase the Club Marine Gourmet Cook Book – Click here
Crispy Chicken with Mint
This is a fabulous way of presenting chicken in a most unusual way. It’s crisp, moist, has a crunchy coating and is served with a sweet Hoisin sauce. It is great served at a cocktail party as part of a range of different courses.
Preparation time: 15 minutes
Cooking time: 1 minute
Makes: 10 serves
- 400g chicken fillets
- 2 free-range eggs, beaten
- 1 cup panko bread crumbs
- 10 mint leaves
- 90g Udon noodles, cooked
- 10 toothpicks
- Hoisin sauce, store-bought
Cut the chicken fillets into neat 2cm x 6cm batons. Dip into the beaten egg, then coat with the panko bread crumbs.
Pierce each piece with a toothpick. Wrap a mint leaf around each piece and twist two of the noodles around to cover the leaf. Brush a little of the egg mix around to secure the noodles and deep-fry at 185°C for one minute until golden and crisp.
Present on a platter lined with a banana leaf square and a bowl of the Hoisin sauce.
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