Finn-Erik Cooks - Comfort food "Crispy Sourdough Chicken" with passion fruit dip
Recipe below video
For two persons:
1 chicken filet about 350 grams
1 star anise
1 dl Vermouth or white wine
1 dl cold water
Handfull of dried chilies (go for flavour, not hot spice)
1-2 slices of dried Porcini mushrooms
1/2 soy sauce
1 clove of garlic
1 dl light quark
2 Passion fruits
2 tablespoons of Sukrin Gold (or brown sugar)
2 ts of cumin powder
Smoked Sea Salt
Ready made sweet potato fries
Make the sourdough crumbs.
Take a piece of bread and remove the crust. Cut into fine cubes and dry in oven at 150 degrees Celcius for 15 minutes. Take out and cool completely. Put into blender with cumin, ground pepper, dried chili powder and a pinch of the smoked sea salt. Run until fine fine crumbs, as seen above.
Make the dip.
Take the quark, juice of two passion fruits and Sukrin Gold. Mix in bowl. Balance the tangy taste of passion fruit with the sweet.
When the chicken is ready, pull it into propper pieces. You want to pull, not cut, in order to make the crumbs stick better. Whip an egg. Dip the tender chicken strips into egg, then the crumbs.
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