So, you want to open a bar that serves the best food in town? Here are some recipes to help you get on the right track and get you that much closer to being known as the ”best bar food in town”!
Smoky maple and barbecue chicken wings
- 1/4 cup maple syrup
- 1/4 cup smoky barbecue sauce
- 3 teaspoons smoked paprika
- 1 teaspoon onion salt
- 1.5kg chicken nibbles (see note)
- 1 tablespoon chili sauce
- 1 tablespoon chopped fresh chives
MUSTARD SOUR CREAM
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon wholegrain mustard
- Combine maple syrup, barbecue sauce, paprika, and onion salt in a jug. Place chicken, in a single layer, in a ceramic baking dish. Pour over the sauce. Turn to coat. Cover. Refrigerate for 6 hours or overnight, if time permits, occasionally turning chicken.
- Preheat the oven to 350 degrees Fahrenheit. Remove chicken from the fridge. Stand at room temperature for 15 minutes. Bake chicken in the marinade for 35 minutes, turning twice during cooking, or until chicken is browned and cooked through. Brush chicken with chili sauce. Scatter with chives.
- Meanwhile, make Mustard Sour Cream Combine sour cream, chives, and mustard in a bowl. Season well with salt and pepper. Serve with chicken wings.
Chicken schnitzel Caesar sandwich
- 2 large (about 200g each) chicken breast fillets
- 1 1/4 cups (90g) fresh breadcrumbs (made from day-old bread)
- 1/4 cup (20g) finely grated parmesan
- 1 teaspoon finely grated lemon rind
- 1/2 cup (75g) plain flour
- 1 egg, lightly whisked
- 1/4 red cabbage, finely shredded
- 1 cup finely shredded green cabbage
- 1 baby fennel, finely shaved
- 1 small carrot, grated
- 1/4 cup finely shredded mint
- 1/2 cup (125ml) Paul Newman’s Own Creamy Caesar dressing, plus extra to serve
- Vegetable oil, to shallow fry
- 4 sourdough bread rolls, split
- French fries, to serve
- Use a large sharp knife to cut each chicken breast in half horizontally. Place a chicken fillet between 2 sheets of plastic wrap. Use a meat mallet or a rolling pin to gently pound. Repeat with remaining fillets.
- Combine the breadcrumbs, parmesan, and lemon rind in a large shallow bowl. Place the flour on a plate. Whisk the egg with 1 tablespoon of water in a separate bowl. Dip chicken in the flour to lightly dust. Dip in the egg then dips in breadcrumb mixture, pressing lightly to coat. Place on a tray in the fridge for 30 minutes to rest.
- Meanwhile, combine the cabbage, fennel, carrot, mint, and Caesar dressing in a large bowl. Season with salt and pepper.
- Heat enough oil in a large frying pan to cover the base. Place over medium heat. Add schnitzels, cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with a paper towel.
- Place the base of the bread rolls onto serving plates. Top with the coleslaw. Cut the schnitzels in half and stack on rolls, drizzle with extra Caesar dressing. Serve immediately with fries.
- 3-4 large whole grain, white, OR gluten-free brown rice tortillas*
- 2-3 tsp cinnamon sugar
- 2-3 scoops coconut coffee ice cream (or other ice creams)
- 2-3 Tbsp light chocolate syrup or vegan hot fudge
- Whipped coconut cream and/or strawberries for topping
- Turn your oven to low broil and position a rack in the top 1/3 of your oven.
- Cut tortillas in triangles, place on two lightly greased baking sheets and lightly coat with avocado oil (or other oil).
- Add cinnamon sugar and toss again to coat, adding more cinnamon sugar as needed.
- Arrange tortillas in a single layer on a baking sheet and broil for 1-3 minutes on each side, being careful not to burn as they turn from crisp to burnt quickly. They should take about 2 minutes on each side.
Remove from the oven and arrange on a large plate. Top with coffee ice cream, drizzle with chocolate sauce and top with strawberry or cherry. Serve immediately