What I love to do regarding food, apart from cooking and eating it, is to watch the Food Network. I don't have it at home, so when I visit my parents I enjoy watching it. Last Fall I came across two delicious recipes by Roger Mooking for coconut chicken and pasta salad with green onion dressing, and it looked so good that I just had to try it out. It is very different from what I usually make, but since I am determined to be more open-minded vis-à-vis such recipes I tried it. Fortunately I was not disappointed, quite the opposite in fact. This meal is delicious, but at the same time feels light and summery, so enjoy!
Ingredients for shake and bake:
8-10 chicken drumsticks
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
1/2 cup panko (or coarse bread crumbs)
3/4 cup shredded unsweetened coconut
salt and pepper
Directions:
Ingredients for pasta salad:
2 tablespoons vegetable oil
1/4 teaspoon cayenne pepper
2 teaspoons garlic powder
1/2 cup panko (or coarse bread crumbs)
3/4 cup shredded unsweetened coconut
salt and pepper
Directions:
1. Preheat oven to 375°F. Line a baking pan with parchment paper.
2. Place the chicken in a bowl. Add the vegetable oil and mix well to ensure the chicken drumsticks are evenly coated.
3. Season with cayenne pepper, garlic powder, salt and pepper. Mix well. Don't hesitate to get dirty and use your (clean) hands!
4. In a large resealable bag, place the panko and coconut. Shake the bag to combine the ingredients.
5. Place 2-3 chicken drumsticks at a time in the bag, then close it making sure it is sealed, and shake to coat the chicken with the bread crumbs and coconut mixture.
6. Remove chicken from the bag and place on the baking sheet.
7. Repeat steps 5-6 until no chicken remains.
8. Cook for 45-50 minutes, until chicken is golden brown.
Ingredients for pasta salad:
340 g bow-tie pasta, cooked
1 tablespoon vegetable oil
1 red onion, cut into 1/4 inch thick rings
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 cup shredded unsweetened coconut, toasted
1 tablespoon vegetable oil
1 red onion, cut into 1/4 inch thick rings
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 cup shredded unsweetened coconut, toasted
Green onion dressing
chopped parsley (optional)
Ingredients for green onion dressing:
1/2 cup olive oil
1 bunch green onion (white bottoms and green tops separated)
1 garlic clove, chopped
1 1/2 tablespoons white wine vinegar
1 teaspoon dijon mustard
salt and pepper
1 bunch green onion (white bottoms and green tops separated)
1 garlic clove, chopped
1 1/2 tablespoons white wine vinegar
1 teaspoon dijon mustard
salt and pepper
Directions:
1. For green onion dressing: Cook the white parts of the green onions in a bit of olive oil. In a food processor, combine both parts of the green onions, olive oil, garlic clove, white wine vinegar and dijon mustard. Mix until mixture is homogenous. Transfer to a bowl and season with salt and pepper to taste. Reserve for pasta salad.
2. While the pasta is cooking, cover the red onion slices with vegetable oil, season with salt and pepper and grill for about 10 minutes, turning once.
3. In a large bowl, combine the cooked pasta with the vegetable oil.
4. Chop the grilled red onions and add these, as well as the peppers, to the pasta.
5. Add the green onion dressing to the pasta salad and combine all ingredients.
6. Garnish with coconut and parsley.
7. Enjoy!
Yield: 4
2. While the pasta is cooking, cover the red onion slices with vegetable oil, season with salt and pepper and grill for about 10 minutes, turning once.
3. In a large bowl, combine the cooked pasta with the vegetable oil.
4. Chop the grilled red onions and add these, as well as the peppers, to the pasta.
5. Add the green onion dressing to the pasta salad and combine all ingredients.
6. Garnish with coconut and parsley.
7. Enjoy!
Yield: 4
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