Foodtastic is a series of cooking and baking shows streamed live via SAFRA Punggol's Facebook Page!
Chef Matthew Mok, Head Chef and Founder of The Rabbit Stash, will demonstrate how to create yummy roasted spice chicken served with butter potatoes, vine-ripened tomatoes and fruit “Rojak” salad.
Ingredient List:
- Smoked or sweet paprika – 4 tbsp
- Sweet chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Garlic powder – 2 tbsp
- Onion powder – 2 tbsp
- Chicken leg x 4
- Russet potato x 4 no
- Yellow onion x 1
- Thyme x 2 sprigs
- Vine-ripened tomatoes x 1 punnet
- Rojak shrimp paste x 1 bottle
- Chili padi x 2no
- Honey – 1 tbsp
- Balsamic vinegar or black vinegar x 4tbsp
- Strawberry x 1 punnet
- Blue Berry x 1 punnet
- Mango x 1no
- Garden greens x 1pkt
- Roasted cashew nuts x 1pkt
- Butter x 100g
- Olive oil x 1 bottle
- Salt and pepper
Recipe:
1. Mix the spice
- Smoked or sweet paprika powder – 4 tbsp
- Sweet chilli powder – 1 tbsp
- Coriander powder – 1 tbsp
- Garlic powder – 2 tbsp
- Onion powder – 2 tbsp
- Mix all the spices together in a shallow bottle and shake well. Alternatively you can use a bowl and stir the spicesfor a minute till even.
2. Blanch the potatoes
- Wash and slice the potatoes into smaller portions before blanching them in salted boiling water for 10mins.
- Drain and pour some olive oil over the potatoes in a narrow baking dish and chill till ready to bake.
3. Prepare the chicken
- Preheat the oven to 180 Degrees Celsius
- Wash the chicken legs and pat dry in a medium baking dish
- Sprinkle the spice mix on the chicken front and back till evenly coated.
- Add some salt and pepper as desired to the front and back as well.
- Take out the potatoes from the fridge; add 2 sprigs of thyme on top and drizzle more olive oil if the potatoes look dehydrated which should not be.
- Insert both trays/dishes into the oven with some vine-ripened tomatoes in the dish where the potatoes are and roast for 35 to 40mins.
- After 40mins, remove the chicken and potatoes from their baking dish and consolidate their juices in a sauce pan.
- Heat the sauce pan and add some sliced yellow onions. After the onions have soften, throw in a 20g butter block to Monte the sauce.
4. Rojak dressing
- Rojak shrimp paste – 2 tbsp
- Belachan sambal or chilli padi – 1 tsp
- Honey – 1 tbsp
- Balsamic vinegar – 4 tbsp
- Put together all the above and whisk till evenly mixed and runny.
5. Fruit Rojak
Wash and cut all the fruits to the shape you desire.
- Pour the fruits into a bowl and together with some of the rojak dressing, toss the fruits till well coated with the dressing. Grab some gardens greens and place on top of the fruit before dropping some chopped nuts over the top for texture.
- Refrigerate till ready to serve.
6. Put all the ingredients together on a nice dinner plate and garnish with a sprig of thyme before serving.
For event enquiries, please email to Aloysius at kaloysius@safra.sg
Image Credit: SAFRA
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