COOKING RECIPES

Recipe by : chef ssentongo

> > ASIAN GLAZED CHICKEN DRUMSTICK WITH MASH, MUSHROOMS + PAN SAUCE – 45 min

Sticky, glossy drumstick on creamy mash. Restaurant plating at home.

Recipe – 2 servings
1. Glaze: Mix 3 tbsp soy sauce + 2 tbsp honey + 1 tbsp rice vinegar + 1 tsp sesame oil + 1 tsp grated ginger + 1 garlic clove minced.

2. Cook chicken: 2 chicken drumsticks. Salt + pepper. Sear in a pan 5 min/side till brown. Pour in glaze, reduce heat, and braise 20-25 min, turning and basting, till sticky and cooked through.

3. Mash: 2 potatoes boiled + mashed with 2 tbsp butter + 1/4 cup warm milk + salt. Whip till smooth.

4. Sides: Sauté 4 mushrooms + 2 spring onions in butter 5 min. Char them slightly.

5. Plate: Spoon mash in the center. Sit drumstick on top. Pour pan sauce around. Top chicken with toasted sesame seeds + sliced green onion. Add mushrooms + dots of herb oil + cranberries for color.

3 Keys

1. Baste for the glaze: That dark sticky coat comes from reducing the sauce on the chicken at the end.
2. Smooth mash: Warm milk + butter whipped in makes that perfect quenelle base.
3. Plating: White plate, sauce swoosh, and height. Sesame + green onion = the finish in your photo.

Home swap: No rice vinegar? Use lemon juice. No sesame oil? Use regular oil + extra sesame seeds. No cranberries? Use pomegranate seeds.

That dark pool = soy-honey pan reduction. Green dots = parsley or spring onion oil.

Want it extra crispy? Broil the drumsticks 2 min after braising.

> > HERB CRUSTED RACK OF LAMB WITH CITRUS + VEG GARNISH – 40 min

That painter’s palette plating is chef-level! Here’s how to make the centerpiece.

Recipe – 2 racks, 4 chops
1. Lamb: 1 rack of lamb, frenched. Rub with 1 tbsp olive oil + 2 garlic cloves minced + 1 tbsp rosemary + 1 tsp thyme + salt + pepper.

2. Sear: Sear fat-side down in hot pan 3 min till brown. Flip, add a knob of butter, and baste 2 min.

3. Roast: 200°C / 400°F for 12-15 min for medium-rare. Rest 10 min, then cut into chops.

4. Garnishes:

• Greens: Sauté spinach or kale with garlic 2 min
• Citrus: Peel and slice 1 mandarin/tangerine
• Veg cups: Hollow cucumber rounds, fill with cherry tomato + microgreens
• Sauce dots: Mix 2 tbsp olive oil + yellow bell pepper puree for those yellow swirls

5. Plate: Like your photo on a white platter. Stand 2 chops up, tuck rosemary between. Add greens, citrus, veg cups, cherry tomatoes, and edible flowers. Pipe yellow sauce in circles.

3 Keys

1. Rest the lamb: Keeps it juicy and makes cleaner chops.
2. Color contrast: Orange + green + red + purple flowers make it pop like the photo.
3. Sauce art: Use a squeeze bottle for those yellow dotted circles.

Home swap: No rack of lamb? Use lamb chops. No edible flowers? Use purple cabbage. No mandarin? Orange segments work. No palette plate? Any white plate + squeeze bottle.

That yellow = citrus or bell pepper puree. Red dots = beet or berry coulis.

Want it fancier? Add a red wine reduction to drizzle around.

> > EXTRA CRISPY BUTTERMILK FRIED CHICKEN TENDERS + FRIES – 35 min + marinade

That golden crunch + ketchup dip. Comfort food done right.

Short Recipe – 4 servings
1. Marinate chicken: 500g chicken breast cut into strips. Soak in 1 cup buttermilk + 1 tsp garlic powder + 1 tsp paprika + salt + pepper for 30 min. No buttermilk? Use milk + 1 tbsp lemon juice.

2. Crispy coating: Mix 1 cup flour + 1/2 cup cornstarch + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp chili + salt. Dredge chicken: wet → dry → wet → dry for extra crunch.

3. Fry: Heat oil to 175°C / 350°F. Fry tenders 4-5 min/side till deep golden and crispy. Drain on rack. Sprinkle flaky salt + chopped parsley.

4. Fries: Cut 3 potatoes into sticks. Soak 15 min, dry well. Fry twice: 5 min at 160°C, then 2-3 min at 190°C till golden. Toss with salt.

5. Serve: On a wooden board with fries, small bowl of ketchup, rosemary sprig, and parsley.

3 Keys

1. Double dredge: That craggy, super crispy coating in the photo comes from wet-dry-wet-dry.
2. Cornstarch in flour: Keeps it light and extra crunchy, not doughy.
3. Fry twice for fries: First fry cooks them, second fry makes them crisp.

Home swap: No deep fryer? Use a heavy pot with 2 inches oil. Air fryer works too: 200°C for 12-14 min, spray with oil. No buttermilk? Yogurt thinned with milk works.

That garnish = fresh rosemary + parsley. Salt while hot so it sticks.

Want it spicy? Add cayenne to the coating. Want it saucy? Swap ketchup for honey mustard or garlic mayo.