Search

Random Recipe

Mali – Poulet Yassa recipe

Mali – Poulet Yassa recipe

We're at “M” in our Around the World for £4 or less quest. This started out as a bit of fun “Let's find a recipe from every nation from A to Z with regional options for letters which don't have nations represented. “ You can see all the recipes we've tried so far here (Sorry they are not in Alphabetical order any more!)
 
So Poulet Yassa. It's a citrus Chicken dish which we served on a bed of fragrant rice.
 
Ingredients:-
 
1 small Chicken
1 large Onion, sliced
3 Chilli Peppers, minced
1 tbsp Dijon Mustard
½ the juice of a Lemon and a Lime
Cider Vinegar
Vegetables of choice sliced
Oil 
Salt & Pepper
 
Method:-
 
(1) Spatchcock the Chicken – (Details here) and marinade in all the ingredients except the sliced Onion for at least 4 hours.
(2) Cook the Chicken in the oven at 180c for 30 to 40 minutes until the thickest parts run clear which you pierce them.
(3) In a pan using the cooked marinade and mean juices fry the Onion for 10 minutes.
(4) Add your vegetables. We used Carrots cut into batons, sliced Red Pepper, sliced Mushrooms and Peas.
(5) Simmer until the vegetables are tender, but not too soft.
(6) Cut the Chicken into large pieces removing all the bones and add to the pan, stirring until heated through.
 
 

On Facebook

Chinese Style Crispy Pork

Details
Category: Recipes

Chinese Style Crispy Pork

Yasmin the ‘Yellow Sticker fridge’ did it again. Is naming fridges going a bit far? No, clearly not! 400G of Pork strips for 89p. I suspected this was probably shoulder so I marinated it for several hours just in case it was tough as old boots. Thankfully it wasn’t when I’d finished with it.

Ingredients:-

Pork Strips
Soy Sauce
Fish Sauce
Chilly flakes
Cornflour
Soda Water
Salt & Pepper

Method:-

(1) In a bowl pour the Soy Sauce and Fish Sauce over the Pork and fix well. Leave covered in the fridge for a couple of hours.
(2) Sprinkle Chilli flakes over the Pork and mix well.
(3) Add a little Cornflour to the marinade and stir to thicken.
(4) Add Cornflour to two bowls. One in to flour the Pork and the second is for a batter.
(5) In the batter bowl season the Cornflour with Salt and Pepper and add enough Soda Water to make a still batter.
(6) Pre-heat the fryer to 180c.
(7) Dredge the meat strips in small batches in the dry Cornflour and then better.
(8) Fry in batches until they float and are golden brown.
(9) Brain on kitchen paper before serving.

We made a stir fry to go over Rice Noodles with the crispy Pork over the top dressed with a few Chives.
 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News