Top Taste Chicken 'N' Chips - Home Special Recipes

Method:

1. Mix all the sauce ingredients together and bring to a slow boil. Adjust cream, salt and cinnamon to taste.
2. Take leftover chicken drums, thighs or tenders out of your hot food cabinet. Immediately remove most of the skin and discard. Remove the edible meat and shred.
3. Reduce the heat and add the left over chicken. Bring up to full temperature (minimum 65°C).
4. Boil the rice until fluffy.

To Serve:

In a microwaveable 2-compartment takeaway dish with lid, add the cooked rice to compartment 1, and the cooked butter chicken to compartment 2. Either sell immediately out of your hot food cabinet, or freeze all remaining portions to be reheated in the microwave to 65°C for resale later.

Note:

It is important to shred the chicken while it is warm, and make sure you bring your sauce to the full temperature of a minimum 65°C. This dish can only be frozen and reheated once.

Harissa Carrot & Pumpkin Soup with Cashew Cream

Soup

1.2kg buttercup or other pumpkin, peeled and cut into small chunks
2 large carrots, peeled and cut into circles.
4 cloves garlic, peeled
1 onion, peeled and sliced into eighths
2 teaspoon Cosmo’s Spicy Harissa Seasoning
1 teaspoon salt
1 tablespoon olive oil, plus extra to serve
400ml reduced-salt vegetable stock
400ml water
Lemon wedge, to serve

Cashew Cream

1 cup cashews, soaked overnight in water, then drained
2 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 tablespoon water
1 clove garlic, crushed
1 teaspoon cumin
½ teaspoon flaky sea salt

Method

Preheat oven to 200°C. Place pumpkin, carrot, garlic and onion in a roasting dish and toss through Cosmo’s Spicy Harissa Seasoning, salt and olive oil to coat. Roast for 30 minutes, then toss once again to cook evenly.
Blend cooked vegetables, stock and water in batches in your blender, or with a stick blender in the soup pot. Heat blended soup in pot until it reaches boiling point, then remove from heat.
To make cashew cream, blend all ingredients until fairly smooth.
Serve soup with a dessertspoon of cashew cream, plus a wedge of lemon and a drizzle of olive oil.

Harrisa Lamb, Chickpeas & Pumpkin Pie

Harrisa Lamb, Chickenpeas & Pumpkin Pie

Braised Lamb

1 lamb shoulder, boned and rolled
3 Tbsp Cosmo’s Spicy Harissa Seasoning
2 Tbsp olive oil
400g can chopped tomatoes
2 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1 carrot, peeled and roughly chopped
1 onion, roughly chopped
1 litre beef stock
5 star anise
2 cloves garlic, crushed
1 Tbsp brown sugar

To Assemble Pie

2 carrots, peeled and finely sliced
2 onions, finely sliced
1 Tbsp cornflour
1 Tbsp Dijon mustard
400g can chickpeas, drained and rinsed
1 cup peeled, diced and roasted pumpkin
2 sheets puff pastry
1 egg, beaten
poppy seeds, to sprinkle

Method

Preheat oven to 170°C. Slice lamb shoulder open and, using a knife, cut a 1 cm score on both sides of the lamb, rub in Cosmo’s Spicy Harissa Seasoning and olive oil. Season with salt and pepper.
Heat a large ovenproof saucepan or roasting tray on a stovetop over high heat. Sear lamb on all sides until golden. Add the rest of the braising ingredients.
Cover pan with a lid or tinfoil and bake for 3 hours. Remove meat and leave to cool briefly.
To assemble pie, quickly sauté carrots and onions in a small saucepan to soften.
Remove lamb from roasting tray and, using a fork, shred the meat into fine strips and set aside. Strain braising liquid and discard vegetables, herbs and star anise.
Pour braising liquid into a pot and slowly bring to a simmer, skimming off any fat. Thicken with cornflour loosened in a small amount of water.
Add the shredded lamb, sautéed carrots and onions, Dijon mustard, chickpeas and pumpkin to the liquid.
Spoon into 8 small ramekin or pie moulds and cover with puff pastry.

Press down edges with a fork to seal then glaze with egg wash and sprinkle with poppy seeds. Bake at 170°C for 30 minutes or until golden.

Tarragon Chicken Wrapped in Prosciutto

Ingredients

2 double chicken breasts, boneless with skin on
Sprigs of tarragon
Cosmo’s Lemon Pepper Seasoning
8 slices prosciutto
Garlic salt or plain salt and freshly ground black pepper

Lemon Butter Sauce

½ cup dry white wine
1 teaspoon white wine vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon very finely chopped onion
Pinch of ground white pepper
150g butter (cubed), softened at room temperature
2 teaspoons lemon juice
Grated rind of a small lemon

Method (Chicken wrapped in prosciutto)

STEP 1 Cut double chicken breasts in half, leaving the skin on. On the underside of each breast, sprinkle with Cosmo’s Lemon Pepper Seasoning and place sprigs of tarragon.

STEP 2 Wrap the prosciutto (or streaky bacon) into a figure eight around the chicken breast and sprinkle with garlic salt or plain salt and freshly ground black pepper.

STEP 3 Cook at 200°C for 20-25 minutes until cooked through and the prosciutto and chicken skin are crispy and golden. Serve with Lemon Butter Sauce and green beans. Serves 4. (The recipe for the Lemon butter Sauce is given below.)

Method (Lemon Butter Sauce)

STEP 1 In a saucepan add white wine, white wine vinegar, tarragon, chopped onion and pepper. Simmer ingredients and reduce to just one tablespoon of liquid.

STEP 2 Add the lemon juice and grated rind and then slowly whisk in the butter, one cube at a time. (It’s important to make sure the wine/vinegar mixture doesn’t completely evaporate or you will end up with melted butter not a creamy sauce). This ‘beurre blanc’ is like a hollandaise or béarnaise sauce but without the egg yolk base.

Season to taste with salt and white pepper.

Spicy Kumara and Apple Bake

Ingredients

¼ cup of Cosmo’s coating of your choice (Original, Oven Baked or Hot & Spicy)
2 tsp Cosmo’s Spicy Harissa Seasoning
4 medium kumara, scrubbed and cut into chunks
2 medium onions, peeled and quartered
2 apples, cut into wedges
15-20 button mushrooms
2 peppers, cut into chunks
3 tbsps oil
5-6 sausages (600g)
½ cup chopped parsley

Method

Mix the Cosmo’s Chicken Coating and Cosmo’s Spicy Harissa Seasoning in a large plastic bag. Add the kumara, onions, apples, mushrooms and peppers. Shake to coat evenly. Place the oil in a large roasting pan, add the vegetables and toss well.

With wet fingers, squeeze walnut- sized balls of sausage meat out of the sausages and drop into the roasting dish with the vegetables. Bake uncovered in a hot oven for 35-45 minutes, or until the kumara is tender. Turn occasionally during cooking, top with parsley and serve piping hot. Serves 6-8.

Note: You can make a vegetarian version of this by omitting the sausage- either way, top it off with a dollop of sour cream.