Ginger and Lime Chicken, Red Cabbage Slaw & Spiced Oven Fries Mark Murphy: Dingle Cookery School
METHOD For the mayonnaise Put the egg yolks and mustard in a bowl. Place a damp cloth under the bowl to prevent the bowl moving during the next stage. Whisk the eggs and mustard well, drizzle in the oil very slowly and keep whisking as you add the oil. The mixture will start to thicken as you add the oil. It is important to keep whisking. Once it has come together, add the lemon juice and salt. Taste and adjust the seasoning. To marinate the chicken Dry the chicken with kitchen paper, Mix the mayonnaise, lime zest, juice and ginger in a bowl. Add in the chicken and mix altogether. Allow this to marinate for about 30 minutes.
The flavours of ginger and lime really adds flavour to this and will leave you wanting more. It is marinated in mayonnaise and lime before cooking, which sounds weird but when you take further look at the ingredients of mayonnaise, it no longer seems odd. Use your favourite mayonnaise if you decide not to make your own. I have included a recipe for homemade mayonnaise which I feel is far superior than shop bought version. This is a great recipe for a weekend night meal and hopefully will become one on of your favourites. Serves 6 INGREDIENTS
For the red cabbage slaw Mix all the ingredients for the red cabbage slaw together. Taste and adjust the seasoning if needed. Again, this will benefit if made and left a little while. For the fries Preheat the oven to 190ºC In a bowl, add the potatoes wedges, add the spices, oil and salt. Mix these well. On a lined tray, spread the wedges out so that they are in a single layer. Place this in the oven and bake for about 15-20 minutes, take out and turn the wedges. Bake for another 10 minutes or so. Remove from the oven and season with salt and pepper.
For the mayonnaise
For the red cabbage slaw
To cook the chicken
3 egg yolks
¼ red cabbage, finely shredded
1 tsp. mustard
1 carrot, finely grated
Heat a large skillet pan, once hot add a little oil. Add the chicken and cook for about 3 minutes per side. Check the chicken and if cooked turn the pan off and allow to rest for about 2 minutes.
300ml vegetable oil
½ shallot, finely sliced
To serve
½ lemon, juiced
2 tbsp. mayonnaise
pinch of salt
1 tsp. cider vinegar
Slice the chicken and place on a plate, serve with lime wedges. Serve the cabbage, fries and mayonnaise in separate bowl as sides.
For the chicken
For the spiced oven fries
Bain Taitneamh As!!
6 chicken breasts, skin removed and breast sliced in half horizontality
1 tsp. chilli powder
3 tbsp. mayonnaise 2 limes, zested and juiced 1 tsp. ginger, finely diced pinch of salt
½ tsp. ground cumin 4-5 large potatoes cut in wedges (skin on) salt and pepper dash of oil
2 limes, cut in wedges for serving
Túr Baile Dháith: Mossy Donegan West Kerry Live 35
