I was lucky enough to participate in a live cooking experience today headed by Billy Law of A Table for Two. Cooking along with me were master bloggers Simon of The Heart of Food and Sara of Belly Rumbles.
You can watch the video here. It was a heap of fun hanging out with other food bloggers, and Grumpy was busy grumbling under my feet so she made a brief cameo (that might have been edited out).
Despite being a huge fan of Coke, I must admit I was skeptical about cooking chicken in cola. I’ve had my second serve now, and it’s only lunchtime, so I am a believer now. It reminds me of one my favourite ATFT recipes, Dark Soy Pork Spare Ribs. I’d be happy to eat that and a fried egg on rice most days of the week.
And rocky road. How have I never discovered it before? Bitter dark chocolate, juicy raspberries, crunchy rice krispies that make you feel like a kid again. Amazing! And so easy to make that I’m worried for my waistline.
For those of you who missed out (I know there are a few of you) here are the recipes.
Billy’s Rocky Road
250g 70% dark chocolate
60g Rice Bubbles, about 2 cups
180g marshmallows (Pascall’s berry ones are good)
1 × 150g punnet raspberries
80g pistachio nuts, toasted
- Line a roasting tray with baking paper.
- Roughly chop the chocolate, or do the Jamie Oliver thing and whack the wrapper on the bench so that the chocolate inside breaks up.
- Melt chocolate and butter in a double boiler. Allow to cool to about room temperature – this ensures your rice bubbles will stay crunchy.
- Mix the rice bubbles, marshmallows, pistachios and raspberries in a large bowl.
- Pour the room temperature chocolate mixture over the mix and stir until all the ingredients are coated.
- Place mixture into a lined baking tray and roughly even it out – doesn’t have to be perfect.
- Top with another layer of baking paper and weigh the mixture down with a smaller baking tray. Place in the fridge to set for at least an hour.
Cola Chilli Chicken
serves 3-4, with rice
recipe by Billy Law
500gms of chicken thigh fillets
2 tbsp cornstarch/cornflour
4 tbsp soy sauce
2 tbsp vegetable oil
1 red chilli, thinly sliced
5 cm (2 inch) piece ginger, peeled and cut into 1 mm julienne
3 garlic cloves, roughly chopped
150ml Coke, about half a can
2 tbsp dark soy sauce
1 spring onion, cut into 5 cm (2 inch) lengths
handful of cashew nuts, toasted
rice, to serve
- Remove fatty parts from chicken thigh fillets and cut into 2cm dice.
- Place chicken in a bowl and add corn starch and soy sauce. Toss to marinate and if possible, leave to marinate for an hour.
- Heat oil in a wok or saute pan on medium heat, and add chicken all at once. Fry for a few minutes until meat is lightly browned.
- Add garlic, ginger and chilli to the pan and fry for a further two minutes.
- Add enough Coke to cover the chicken, about half a can.
- Allow to reduce by a third, about 10-15 minutes. You will notice the bubbles start to change from lots of small bubbles, to big lazy bubbles that break on the surface.
- Add the spring onion and toasted cashews and stir to combine. Simmer for a further one minute and serve hot on rice.