Hello! ‘Kitchen Extra…’ is back and it’s coming to you from Sydney. I am penning this article in my trailer in between takes while filming The Great Australian Bake Off. The bakers are busy in the shed completing a mammoth, hours long showstopper which gives me some time to write to you guys.
This week the feature recipe is a Spicy Fried Chicken Roll w Coleslaw and Pickles. It is so delicious and I reckon would make a great challenge on Bake Off, perhaps Bun Week? The recipe includes a soft bun recipe from Studio Kitchen and a couple of condiments in Dill Pickled Cucumbers and a Spicy Slaw. All three of these components could be replaced with store bought items if you are stretched for time, but if you do get the chance to make everything from scratch you will be rewarded with something spectacular and you’ll be feeling more than a little smug. I have written the recipe to make 4 generous buns but with the coleslaw and dill pickles you’ll have left over as well as a few buns which freeze well.
As we shoot the series on weekdays I have had weekends free to explore Sydney, I always make a beeline for Carraigeworks Farmers Market held every Saturday morning. I pick up my organic veggies (carrots and celery) which make great snacks when I am shooting long days. I am usually looking as well for a spot to grab breakfast on Sundays, but this week Cath and I thought It would be cool to pick up some of the awesome produce and cook our own brekkie. Below I will go through what goes into a plate and whether eating out ever really compares to what you can whip up at home.
Talking of cooking at home Cath has been writing about cooking in a small apartment for this week’s Studio Kitchen newsletter out on Thursday so make sure you’re subscribed… and the best part? It’s FREE. A great add on to this publication I think you’ll find and Cath will share the recipe to an AMAZING tray bake she whipped up for me last week. It was one of the best things I have eaten seriously and it was all done in our modest Sydney pad we have found ourself staying in for the filming duration.
There is more below including Studio Kitchen recipes and the secret to what we are listening to in the shed, plus a quick round up of a totally tropical week on The Great Australian Bake Off. Also it was my co-judge Rachel’s birthday this week and guess what… we ate cake.
As always thanks for reading…
The Recipe
Spicy Fried Chicken Roll with Coleslaw & Pickles
Makes 4
Prep Time: 2 hrs marinate 30 mins prep time plus 25 minutes cooking (excluding the buns and dill pickles)
Burger Buns
300 g strong white bread flour, plus extra for dusting
5 g salt flakes
25 g caster sugar
4 g dried active yeast
165 g water (27 °C)
50 g unsalted butter, softened
20 g egg yolk, (approx. 1 large egg yolk)
splash cream, thickened
q.s. sesame seeds
Dill Pickled Cucumber
750 g cucumbers, small for pickling
500 g white wine vinegar
100 g golden caster sugar
1 tbsp mustard seeds
1 tbsp salt flakes
1 tbsp black peppercorns, whole
½ bunch dill
Spiced Coleslaw
8 tbsp kewpie mayonnaise or homemade mayo or garlic mayo
2 tbsp sriracha sauce or fermented chilli
¼ Savoy cabbage, shredded thinly with a sharp knife or mandolin
¼ red cabbage, shredded thinly with a sharp knife or mandolin
4 spring onions, washed and trimmed to white part, thinly sliced
2 carrots, medium size, peeled and sliced thin, julienne
1 tsp salt flakes
Assembly
4 chicken thigh, boneless and cut into two even sized pieces
2 tbsp salt
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