Overview
This article is sponsored by our partners, Bombay Sapphire.
It's not unusual to be a little lazy in the summertime. Work is slow, the sun is out, and everything seems to take a lot more effort — who needs gourmet entertaining when there's the ever-so-tasty option of fish and chips on the beach? And, though we're big fans of the humble potato cake and all, it can be nice to occasionally kick things up a notch. There are summer parties to host; friends to impress! Don't stress. This year, we've got you sorted.
From November 19 until December 6, Bombay Sapphire are opening a dedicated gin bar in North Melbourne. Pioneering the art of 'ginstronomy' Project Botanicals will be offering 10 gin cocktails from Raj Nagra paired with 10 summery dishes from Masterchef's Gary Mehigan. And, though it's going to be well worth the evening out, they've been kind enough to offer some take home advice. If you can't make it along (or just want to impress your friends with your secret Masterchef know-how), here's a cheeky guide to ramping up that G&T into a full-blown cocktail and adding a little pizazz to a basic chicken roll. Summer sesh: sorted.
Crunchy Chicken Sliders
Don't let the Australian cricket team fool you: KFC is not cool. We guarantee you can make something much more delicious from the comfort of your own home that won't send you into a vicious shame spiral. In fact, it will do just the opposite — once you master these crunchy chicken sliders from Gary Mehigan you'll be able to hold your head up high with pride. This is fried chicken done right.
What you'll need:
12 soft slider or torpedo buns
500g boneless chicken thighs
1 tbsp cinnamon powder
1 cup buttermilk
1 pinch sea salt flakes and freshly ground white pepper
3/4 cup panko crumbs
3/4 cup cornflakes
3/4 cup poha flakes (rice flakes)
1/3 cup of rice flour
1/4 white cabbage, finely shredded
2 golden delicious apples
1 lemon juice and zest
3 tbsp lemon mayo
1 b/c watercress washed
2 litres vegetable oil for frying
1 handful lavender flowers
How to:
Cut the chicken into small cubes (around 2cm) and chuck them into a bowl. Pour over the buttermilk, add the cinnamon powder — trust us, it will be delicious — and a pinch of flaked salt and pepper. Mix it all up, cover in cling film and place in the fridge for a minimum of two hours (if you're patient enough, overnight would be better).
Pour the vegetable oil into a heavy-based deep saucepan and heat to 180 degrees. Mix the rice flour, poha, cornflakes and panko crumbs together and season with a little salt and pepper. Drain the chicken from the buttermilk goodness and press the dry mix firmly onto all sides of the chicken making sure all the pieces are well coated. Set aside.
Shred the apple into thin strips and drench in lemon juice and zest. Add the finely shredded cabbage, season with salt and pepper and add a few dollops of lemon mayo (see below) to make a slaw. Working in batches, lower 6-8 pieces into the hot oil for about 4 minutes or until golden, crisp and cooked through, then drain onto a tea towel. Repeat with the remaining chicken.
Cut into the sliders and load them up with a spoonful of apple slaw, a few sprigs of watercress and 3-4 pieces of the crispy chicken — or more, we won't judge. Finally add a sprinkle of lavender flowers to thoroughly impress everyone.
DIY lemon mayo:
Mix 1 free-range egg with a pinch of sea salt, 1 tablespoon of Dijon mustard, and the juice and zest of 1 lemon in a blender until light and frothy. Add 1/3 cup of olive oil and blend until creamy. Add another 1/3 cup and blend until pale and creamy. Chuck in the last 1/3 of that cup and blend until thick and smooth. This will keep in the fridge for up to two weeks.
Cubeb Berry Fizz
When you're making chicken rolls garnished with lavender, you'd better hope your drinks game is up to scratch. Do you think Gary's plating up his Masterchef best next to a cold tinnie? Doubtful. Project Botanicals is all about matching dishes like this to equally delicious gin creations, but there's no reason you can't recreate the magic at home. Go beyond the classic G&T and pair your slider with this fancy slice of ginny bliss.
What you'll need:
45ml Bombay Sapphire
15ml lavender syrup
10ml vanilla syrup
30ml lemon juice
2 dashes lavender bitters
15ml egg white
30ml soda water
How to:
Add the non-carbonated ingredients to a cocktail shaker and shake hard — seriously, unless you feel like getting drenched, keep the soda water out. Add some ice cubes and shake again, then strain into a small highball glass. Finish with a splash of soda water and garnish with a lavender stem. Easy!
If this seems like too much trouble, Project Botanicals will be open every Wednesday-Sunday evening to do the work for you. For just $35 per person, you'll be treated to two cocktails and matching tapas style dishes. Book your tickets here.