Breakfast SnackDinner It was a cold and blustery weekend in Sydney, so Stu and I stayed home as much as we could and spent our time cooking and eating. We had bacon and eggs on sourdough for breakfast, and as a snack, some crispy chicken and basil with five spice (deep fried goodness!). For dinner, we did a stir fry of calamari with basil, spring onions and chilli (really hot stuff).
How was your weekend? And oh, let me know if you want any of the above recipes.
Post update! Recipes here:
Crispy Chicken and Basil with Five Spice
3 teaspoon salt and pepper mixture (see instructions below)
1/2 teaspoon five spice powder
a pinch of salt
a pinch of sugar
250g chicken fillet, cut in 2 x 1 am pieces
1 cup cornflour
1/2 cup basil leaves
To make salt and pepper mixture:
In small bowl, add 2 teaspoon salt with 1 teaspoon sugar and 1/2 teaspoon pepper. Mix well.
Combine salt and pepper mixture with the five spice power in spice grinder or mortar until well blended. Set aside.
Marinate the chicken in a pinch of cornflour, salt and sugar and stand for a few minutes.
Heat oil in deep fryer or work.
Lightly dust the chicken pieces with the remaining cornflour, then let them rest for about a minute before deep frying
Once the chicken peices start to float and turn golden brown, they are ready. Drain them on paper towels to absorb excess oil.
Before putting basil leaves in the deep fryer or wok, make sure you have the lid ready, as the basil will cause the oil to splatter. Fry basil for 1 minute until crisp. Drain the basil.
In a big bowl, toss the chicken pieces and basil and sprinkle with some of the salt and pepper mixture.
To serve, place chicken on a plate, top with basil and place remaining salt and pepper and five spice mixture on the side.
Stir fried calamari with basil
250g calamari, cleaned and cut in 1cm ring
1/4 cup ginger, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons sugar
4 cloves garlic, sliced
2 spring onions, chopped into 2cm slices
1 long chili, chopped
1/4 cup sesame oil
2 tablespoon rice win1 cup basil leaves
Quickly blanch calarmai in a pot of boiling water - be careful not to overcook the calamari at this stage. Drain well.
Heat the wok over high heat, add oil and stir fry the ginger until fragrant.
Add garlic and calamari to the wok and stir fry until golden Then add shallots and chili for a further stir.
Add oyster sauce, wine and sugar and stir fry until the sauce is reduced.
Quickly stir through the basil then transfer to a plate and serve.
Recipes from Blue eye dragon.