Recipes
Date posted: 28/02/2019
Ingredients
| Chicken fillets | 10 |
| Major Caribbean jerk mari-base | 200g |
| Middleton’s gluten free batter mix | 300g |
| Schweppes ginger beer | 500ml |
| Red onion | 100g |
| Red cabbage | 100g |
| Everyday Favourites ground coriander | 50g |
| Round tomatoes | 4 |
| Boiron mango purée | 200ml |
| Diced mango | 150g |
| Knorr Professional ginger purée | 15g |
| Cheesed topped bun | 10 |
Method
- Marinade the chicken for 2 hours or overnight in the jerk marinade.
- Make the batter using the ginger beer as the liquid instead of water, according to the pack instructions.
- Coat the chicken in some dry batter mix, then dip in the batter and deep fry on 180°c for 5 minutes or until cooked. Drain on kitchen paper and keep warm.
- To make the salsa, de-seed and dice the tomato, red onion and red cabbage and chop the coriander. Mix all together with the ginger and mango chunks.
- Serve in the bun.