Spice Bag Wedge Salad
1003831000
1003831000
Recipe - Kenmare - Murphy's
Spice Bag Wedge Salad
Prep Time5 Minutes
Servings4
Cook Time29 Minutes
Ingredients
100 ml Buttermilk
4 medium Chicken Thighs , sliced
3 tbsp Chinese 5 Spice
1 medium Lemon , zest only
1 pinch Sea Salt
1 bottle Sunflower Oil , for frying
100 g flour
100 g Butter
2 medium Red Pepper , diced
2 medium Star Anise
1 medium Garlic Cloves , crushed
100 g Mayonnaise
1 medium Avocado , sliced
1 handfull Chives , chopped into 3cm pieces
2 tbsp Honey , to drizzle
0.5 medium Iceberg lettuce , cut into wedges
Directions
- Preheat your oven to 160°C. Pop the buttermilk, lemon, and chicken into a bowl or container with a lid, season with salt and pepper. Leave to marinate overnight or for at least 2 hours.
- For the pepper sauce; put the red peppers, star anise, butter, and oil into an ovenproof dish. Put in the oven for 30 minutes until tender. Blitz until smooth in a mini blender. Season to taste. When the sauce is blended or just before, heat your oil to 180°C.
- Mix the 5 spice and flour together in a wide bowl. Drizzle a little buttermilk into the flour mix. Remove the chicken from the marinade and press each piece individually into the flour to coat it, make sure they’re well coated.
- Cook the chicken in batches, add a few pieces to the oil at a time, don’t add too many or it will bring down the temperature of the oil. Cook for 5-6 minutes until golden, drain using a slotted spoon. Sprinkle right away with sea salt.
- For the salad dressing; combine the mayo, buttermilk, garlic, and lemon juice in a small bowl with lots of black pepper and salt.
- Now for the fun part; the salad assembly. Arrange the iceberg wedges on a platter, and place the avocado on top of the lettuce. Top with the chicken and drizzle with the salad dressing and the pepper sauce.
- Sprinkle with the chopped chives and a drizzle of honey to serve.
5 minutes
Prep Time
29 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Buttermilk (1 L)
€1.00€1.00/l
Not Available
Schwartz Seasoning Chinese 5 Spice (58 g)
€3.20€55.17/kg
Not Available
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
SuperValu Irish Creamery Butter (454 g)
€2.99€6.59/kg
Not Available
Schwartz Star Anise (10 g)
€2.79€279.00/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Real Mayonnaise (401 g)
€0.93€2.32/kg
Signature Tastes Ripe Avocado (1 Piece)
2 for €2.50
€1.35
SuperValu Fresh Chives (20 g)
€1.19€59.50/kg
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
Not Available
Directions
- Preheat your oven to 160°C. Pop the buttermilk, lemon, and chicken into a bowl or container with a lid, season with salt and pepper. Leave to marinate overnight or for at least 2 hours.
- For the pepper sauce; put the red peppers, star anise, butter, and oil into an ovenproof dish. Put in the oven for 30 minutes until tender. Blitz until smooth in a mini blender. Season to taste. When the sauce is blended or just before, heat your oil to 180°C.
- Mix the 5 spice and flour together in a wide bowl. Drizzle a little buttermilk into the flour mix. Remove the chicken from the marinade and press each piece individually into the flour to coat it, make sure they’re well coated.
- Cook the chicken in batches, add a few pieces to the oil at a time, don’t add too many or it will bring down the temperature of the oil. Cook for 5-6 minutes until golden, drain using a slotted spoon. Sprinkle right away with sea salt.
- For the salad dressing; combine the mayo, buttermilk, garlic, and lemon juice in a small bowl with lots of black pepper and salt.
- Now for the fun part; the salad assembly. Arrange the iceberg wedges on a platter, and place the avocado on top of the lettuce. Top with the chicken and drizzle with the salad dressing and the pepper sauce.
- Sprinkle with the chopped chives and a drizzle of honey to serve.