Ingredients
- Sweet chilli dipping sauce 30ml
- Korean BBQ sauce 30ml
- Lightly dusted calamari 100g
- BBQ beef brisket bites 4
- Lightly coated chicken wings 150g
- Japanese style chicken karaage 150g
Method
- Preheat a fan assisted oven to 180 degrees.
- Deep fry the calamari, brisket bites and chicken kaarage the manufacturer’s instructions. Ensuring a core temperature of 70 degrees or above is achieved.
- Roast the chicken wings in the preheated oven for 20-25 minutes, or until a core temperature of 70 degrees or above is achieved.
- Arrange the calamari, brisket bites and kaarage and wings on a board, sprinkle with hearts and serve with a selection of dipping sauces (we used sweet chilli and siracha mayonnaise)
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