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For the Chicken:

  • Red Chillies 10 g
  • Cracked Black Pepper 5 g
  • Coriander 100 g
  • Light soy sauce 100
  • Ground coriander 10 g
  • Turmeric 10 g
  • Palm sugar 100 g
  • Vegetable oil 60 ml
  • Lime juice 100 ml
  • Lemongrass(outside layers removed, finely sliced) 100 g
  • Whole Chickens (Cut in Half)(x10 halves) 7 kg

For the Asian Slaw:

  • Sesame oil 2 ml
  • Salt 5 g
  • Sesame seeds 5 g
  • Peanuts 30 g
  • Red Chillies 10 g
  • Red cabbage 80 g
  • White cabbage 300 g
  • Red onions 80 g
  • Spring onions 80 g
  1. For the Chicken:

    • Preheat an oven to 180C.
    • On the skin side of the spatch-cocked chickens, score the breasts and legs (1cm depth) to reduce cooking time and allow the marinade to penetrate.
    • In a food processor blend the KNORR Professional Garlic Puree, KNORR Professional Ginger Puree, fresh coriander (90g), coriander seeds, palm sugar, vegetable oil, lemongrass, lime juice, soy sauce, black pepper, and turmeric powder.
    • Rub the marinade onto the chicken (marinade for 2-3 hours for best results).
    • Place the marinated chicken onto lined gastronome trays and cook for 40-45 minutes until the chicken is cooked and the juices run clear.
    • Garnish with sliced chilli and coriander (10g).
  2. For the Asian Slaw:

    • Using a mandolin finely slice the red onion, red cabbage, and white cabbage.
    • In a large bowl, mix the sliced red cabbage, white cabbage, sliced red onion and salt and leave for 10 minutes to extract excess water from the vegetables. Drain the vegetables and remove any excess water.
    • In a large bowl add the salted vegetables, HELLMANN’S Real Mayonnaise, peanuts, sesame seeds, sesame oil, chopped red chillies, shredded spring onion and chopped coriander.
    • Serve alongside the roasted chicken.
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For the Chicken:

For the Asian Slaw:

  • Sesame oil 2 ml
  • Salt 5 g
  • Sesame seeds 5 g
  • Peanuts 30 g
  • Red Chillies 10 g
  • Red cabbage 80 g
  • White cabbage 300 g
  • Red onions 80 g
  • Spring onions 80 g
  • Coriander 15 g
  1. For the Chicken:

    • Preheat an oven to 180°C.
    • On the skin side of the spatch-cocked chickens, score the breasts and legs (1cm depth) to reduce cooking time and allow the marinade to penetrate.
    • Place the KNORR Red Thai Curry Paste, 75g of the coriander and vegetable oil into a food processor and coarsely blend.
    • Rub the marinade onto the chicken (marinade for 2-3 hours for best results).
    • Place the marinated chicken onto lined gastronome trays and cook for 40-45 min. until the chicken is cooked and the juices run clear.
    • Garnish with sliced chilli and coriander (10g).
  2. For the Asian Slaw:

    • Using a mandolin finely slice the red onion, red cabbage, and white cabbage.
    • In a large bowl, mix the sliced red cabbage, white cabbage, sliced red onion and salt and leave for 10 min. to extract excess water from the vegetables.
    • Drain the vegetables and remove any excess water.
    • In a large bowl add the salted vegetables, HELLMANN’S Real Mayonnaise, peanuts, sesame seeds, sesame oil, chopped red chillies, shredded spring onion and chopped coriander.
    • Serve alongside the roasted chicken.