Recipes
Date posted: 23/05/2023
Ingredients
| Farmstead halal chicken thigh meat boneless & skinless | 300g |
| Garlic, crushed | 50g |
| Root ginger, chopped | 50g |
| Red onion, sliced | 100g |
| Extra virgin olive oil | 100ml |
| Jerk seasoning | 100g |
| Butternut squash | 100g |
| Sweet potato | 100g |
| Granulated sugar | 100g |
| Everyday Favourites white wine vinegar | 100ml |
| Mango, diced | 200g |
| Everyday Favourites filo pastry sheets | 200g |
| Everyday Favourites salted butter | 150g |
| Coleslaw mix | 100g |
| Soy sauce | 100ml |
| Maple syrup | 50ml |
| Pickled red onion | 50g |
| Black onion seeds | 40g |
| Pomegranate seeds | 60g |
Method
- Marinade the chicken thighs with crushed garlic, chopped ginger, sliced onion, oil and jerk seasoning and mix thoroughly, then cook in the oven at 180°C until the chicken has reached 75°C. Cool and then slice the chicken
- Peel and dice the butternut and sweet potato into small cubes, add to a tray with oil and cook for 10 minutes in the oven
- Heat the sugar and vinegar in a pan, until all the sugar is dissolved and pour some mixture onto the diced mango
- Defrost the filo and melt some butter. Cut the filo to the desired size and brush each layer with butter and sprinkling of jerk seasoning, creating three layers of filo
- On the top layer, place the chicken, sweet potato and squash, and the coleslaw mix. Brush the edges with butter and fold in the ends, roll into a sausage shape, and place in the fridge for at least 30mins
- Mix the soy and maple syrup with more garlic and ginger for a dressing
- Gently pan-fry the spring roll, turning until golden brown all over, then cook in the oven at 180°C until a core temperature of 75°C is reached
- Lay the spring roll on top of the marinated mango and pickled onions and finish with the dressing, black onion seeds and pomegranate seeds.