See I don’t really follow a recipe often, I just create stuff in my head and go ahead and make it. So in this recipe I cant really give you the measure of the ingredients. I’ll just tell you how I cracked the Hungry Jacks Spicy Tender-crisp burger recipe my style.
What you’ll need.
Chicken breast fillets
Salt and Pepper
Birds eye chilli
a lil crushed mustered
First you need to season your chicken fillets, so go ahead and add salt, pepper, garlic, mustered, birds eye chilli and soya sauce to the chicken fillets. After mixing it well refrigerate it for 20 mins.
Fix your spicy sauce while you are waiting for the chicken to season, in a dish add around half a cup of mayonnaise, 1-2 teaspoons of ketchup and half a teaspoon of chilli powder, taste and see and keep adding the ingredients till it satisfies your pallet.
Now take out the Chicken fillets, beat the egg whites, Dip the fillets in the egg, then in the breadcrumbs, pressing to coat.
Now you are ready, go ahead and fry the fillets till they are golden brown.
Now toast your burger buns and add sauce on the crown and the heel, add the lettuce and tomato slices and on top of it add your golden brown chicken fillets.
Andddddddddd you are done.. ENJOY 😀
Arancini Balls – Coated in golden crumbs, each risotto ball holds a treasure of gooey mozzarella and NO it cant get any better.
- 1L (4 cups) chicken stock
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 3 – 4 garlic cloves, crushed
- 330g (1 1/2 cup) arborio rice
- 40g (1/2 cup) shredded parmesan
- 4 eggs
- 180g (2 cups) dried (packaged) breadcrumbs
- 150g (1 cup) plain flour
- 100g mozzarella, cut into 1.5cm pieces
- Vegetable oil, to deep-fry
- Tomato relish or chutney, to serve
- Bought marinated olives, to serve
- Bought marinated feta, to serve
- My secret ingredient- 2-4 birds-eye chillies crushed into a paste.
Place the stock in a medium saucepan over high heat and bring just to the boil. Cover and reduce heat to low. Hold at a gentle simmer.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, birds-eye chilli past and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onion is soft.
Step 3Add the rice to the onion mixture and cook, stirring, until the grains appear slightly glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan. Set aside for 2-3 hours to cool completely. Add 2 eggs and stir until well combined.
Step 4Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the remaining eggs into a separate bowl and use a fork to lightly whisk. Use wet hands to shape 2 tablespoons of the risotto mixture into a ball. Press your thumbs into the centre of the ball to make an indent. Place a piece of mozzarella in the indent, then mould the risotto mixture around the mozzarella to enclose. Repeat with the remaining risotto mixture and mozzarella to make 28 balls.
Step 5Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Place on a large plate. Place in the fridge for 30 minutes to chill.
Step 6Add enough oil in a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 7 risotto balls to the oil and cook, turning occasionally, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining risotto balls, reheating the oil between batches.
Step 7Place the risotto balls on a serving plate and serve with tomato chutney and marinated olives and feta.