The Masterchef winner Lisa Snowdon cooks for us live
Crowned the winner last Thursday night, The Celebrity Masterchef champion Lisa Snowdon will be in our kitchen cooking her unique recipe. She’ll be bringing us her comforting & crispy chicken burger, coconut slaw and loaded skins infused with Japanese flavours. A dish that got rave reviews from the judges!
Chicken Burgers With Coconut Slaw
Serves: 4
Ingredients
For the chicken burgers:
4 x chicken thigh fillets
200ml buttermilk or yoghurt
1 tsp dried parsley
For the coating mix:
75g gluten free self-raising flour
75g cornflour
4 tsp garlic powder
4 tbsp dried oregano
4 tsp Togarashi spice
Small handful of crispy flaked onions/ shallots, crushed
4 tsp paprika
4 tsp dried Sriracha spice
Salt and pepper
6 tbsp vegetable oil
To serve:
4 sesame seed brioche buns
2 large tomatoes, sliced
2 baby gem lettuces
Kimchi
For the coleslaw:
2 carrots, julienne
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced
Small bunch coriander, chopped
1 tbsp fish sauce
1 tbsp Mirin
1 tbsp Ponzu
Juice of 1 lime
1 tbsp yuku
75ml coconut yoghurt
Salt and pepper
Method
1. Place the buttermilk or yoghurt in a large bowl and mix in the dried parsley.
2. Flatten the chicken thighs evenly using a rolling pin and add to the buttermilk. Marinade for at least 30 minutes or overnight.
3. To make the coating, mix together the self raising flour, cornflour, garlic powder, dried oregano, Togarashi spice, crispy flaked onions, paprika and dried Sriracha spice - at this point I usually like to cut a little chicken off, coat with the seasoning and fry until cooked, before tasting to check it’s seasoned well enough, if not add more of what’s missing.
4. Dip the marinated chicken in the flour mixture to coat.
5. Heat the oil in a large frying pan. Add the chicken and cook for about 3-4 minutes on each side, or until the chicken is cooked through and golden brown.
6. To make the slaw, place the prepared vegetables and coriander in a large bowl. Add the fish sauce, Mirin, Ponzu, lime juice and yuku.
7. In a separate small bowl, mix together the coconut yoghurt and the flavourings to taste. Pour over the sliced vegetables and mix to coat.
8. To assemble, slice the burger buns and toast the cut side. Place lettuce on the base and top with a tomato slice and some of the slaw. Sit the chicken burger on top, and spoon on some kimchi before replacing the top of the bun.
Loaded Potato Skins
Serves: 4
Ingredients
4 medium sized potatoes
2 tsp butter
50g grated mozzarella
50g grated mature cheddar
2 spring onions, finely chopped
Small bunch of chives, finely chopped
4 tbsp Sriracha sauce
75ml coconut yoghurt
Method
1. Preheat the oven to 220C, fan 200C, gas 7. Pierce the potatoes with a knife or skewer then bake in the oven for about 45 - 50 minutes, or until tender.
2. Take them out and cool down a little before cutting them in half.
3. Making sure you leave a good edge around the potato, scoop out the soft potato and pop in a bowl with the butter, cheeses and spring onions and mix together .
4. Load back in the skins, then place back in the oven and cook for about 15 minutes, or until the cheese has melted and the potatoes are golden brown. Sprinkle chives over the top.
5. To make the dip, mix together the sriracha and mayonnaise.