117
August 2019 | REDONLINE.CO.UKSERVES 4
PREPARATION TIME 25 minutes
COOKING TIME about 20 minutesO1 small carrot
O100g mooli
O50g radishes, sliced
OSmall handful fresh mint,
roughly chopped
O1tsp each black and white sesame
seeds (or 2tsp of either)
OVegetable oil, to brush
O2tbsp plain flour
O2tbsp cornflour
O8 skinless, boneless chicken
thigh fillets, about 800g
FOR THE BARBECUE SAUCE
O2tsp cornflour
O2tbsp soy sauce
O3tbsp dark brown sugar
O3tbsp sriracha
O1tbsp each rice wine vinegar
and runny honey
O ½tsp sesame oil
O2 garlic cloves, crushed
O2cm piece fresh root ginger, gratedTO SERVE
O4 brioche buns, halved
O8tbsp kimchi
O4tsp mayonnaise1 Make the barbecue sauce: in a small
bowl, mix the cornflour with 1tbsp water.
Put the remaining ingredients and 75ml
water into a pan. Heat gently to dissolve
the sugar. Add the cornflour mix, bring
to the boil and simmer, whisking, until
thickened, for about 3min. Set aside.
2 Peel the carrot and mooli into ribbons
or julienne. Mix in a bowl with the radishes,
mint and sesame seeds. Set aside.
3 Heat a large griddle pan, frying pan or
barbecue over medium-high heat and
brush with oil. In a large bowl, mix the
flours with a little salt and freshly ground
black pepper. Toss the chicken in the mix,
tapping off excess flour. Cook for about
10min, turning halfway, or until cooked
through and charred. Lightly toast the buns.
4 Serve the chicken in the buns with
barbecue sauce, the vegetable mix,
kimchi and mayonnaise.Kore an chicken
Sweet, spicy and smokey, this sauce works well with salmon fillets, too.FOR THE BURGERS
O 500g pork mince
O ½ onion, finely chopped
O 1tbsp American yellow mustard,
plus extra to serve
O 1 gherkin, finely chopped
O Few dashes Tabasco
O 50g Gruyère cheese, grated
O 1 medium egg
O 50g fresh breadcrumbs
O Oil, to brush
TO SERVE
O 2 paninis
O 8 thin ham slices
O 2 gherkins, thinly sliced lengthways
O 4 slices Monterey Jack or
Cheddar cheese1 In a bowl, mix together all the
burger ingredients, except the oil,
with some salt and freshly ground
black pepper. Divide into 4 and
shape into flattened burgers. Put
on a plate, cover, then chill for 30min.
2 Heat a large griddle pan, frying
pan or barbecue over medium-high
heat and brush with oil. Cook the
burgers for about 12min, turning
halfway, or until cooked through.
If possible, cover with a lid to help
them cook evenly.
3 Slice the paninis in half, then
again horizontally in half to make 4
sandwiches. On to each panini base,
lay a burger. Top each with 2 slices
of ham, half a sliced gherkin and
a slice of cheese. Lay on a panini
top and press down lightly.
4 Return the burgers to the heat and
cook for a few min, weighed down
with a heavy lid. Flip and cook
for a few min more. Flip again,
then serve with extra mustard.Pressed
Cuban grill
Double pork and double
cheese, this is a fresh take
on the famous sandwich.
SERVES 4
PREPARATION TIME
25 minutes, plus chilling
COOKING TIME
about 20 minutes