Oct/Nov 2015 June/July 2015 - Page 28

ciao! cooks Kristjan Kristjansson Brogue Gastropub RECIPE INSPIRATION Kristjan's versions of two childhood favourites tempt mature palates with heat and sweetness. Shaped by his travels, Kristjan crosses cultural cuisine lines with basil chile chicken bites, bite-sized pieces with a spicy kick laid over thread-like vermicelli noodles. Playful upgraded s'mores are fork-ready for grown-ups less willing to eat with their hands. Chewy angel food cake stands in for graham cracker, piled with toasted scratch-made marshmallow and bittersweet dark chocolate ganache. Basil Chile Chicken Bites This snack bites back with kick of heat from dried chiles. INGREDIENTS: 1/2 8 oz box panko breading 7 fresh basil leaves, chopped sea salt and white pepper 2 egg whites 1 cup milk 1/2 lb Manitoba chicken breast, cut into bite size pieces oil for deep frying 1 bag vermicelli noodles 2 cups simple syrup or corn syrup 8 dried chiles, crushed 1/4 cup Tabasco sauce METHOD: 1. Combine panko, half of the chopped basil, salt and pepper in plastic bag. 2. Whisk egg whites and milk. 3. Dip chicken into a bowl with egg wash then coat in panko mixture. 4. Deep fry for 6-8 min. until golden brown. 5. Boil water. Cook vermicelli noodles for 5-6 min. 6. Combine simple syrup with crushed chillies, chopped basil and Tabasco. Toss chicken in sauce and plate over vermicelli noodles. Yield 6 appetizer servings 26 ciao! / june/july / two thousand fifteen