This week's recipe is hot off the press as it was in this week's Good Living, which featured some recipes from a new book called Party: The Complete Guide To Food And Drinks. (I might have to buy it myself I so enjoyed both of the recipes from it that were featured). I had offered to prepare a few nibblies for drinks before the same niece's own ballet concert last night, and this recipe caught my eye. It is simple and sooooo delicious. The aioli makes a nice big quantity, so you can use the left overs with prawns or any seafood...it's also delicious with home made potato wedges!
Have a great week. Love, Jane xx
Coconut chicken strips with saffron aioli
Makes about 12-14 strips
What you need:
- 1/4 cup plain flour
- 2 eggs, lightly beaten
- 1 cup soft fresh breadcrumbs (bap rolls are good)
- 1 1/2 cup shredded coconut
- 500g chicken tenderloins
- Light olive oil or sunflower oil for deep frying
- Generous pinch of saffron threads
- 1 tablespoon boiling water
- 1 cup good quality mayonnaise (I use Thomy which you can buy in supermarkets)
- 1 clove of garlic, crushed
- 1 tablespoon of freshly squeezed lemon juice
What you do:
- To make the saffron aioli, pour the boiling water over the saffron threads; stir and leave for ten minutes.
- Whisk the saffron liquid into the mayonnaise, then stir through the garlic and lemon juice.
- Cover the aioli and refrigerate for at least 15 minutes before serving.
- Put the flour and the beaten eggs into separate bowls
- Mix together the flour and coconut in a third bowl.
- Dip the tenderloins in the flour, then the egg, then coat in the coconut crumb mix.
- Place the tenderloins on a baking dish, cover and refrigerate for 15 minutes.
- Heat a pan on top of the stove until it's very hot, then add the oil to a good depth for frying and heat until it's very hot.
- Deep fry the tenderloins in batches (don't crowd the pan, space them out), turning once when golden on the first side, and drain as you cook them on paper towels.
- Serve either immediately or when they have cooled with the saffron aioli.