canola oil Archives

Hot dog

Exotic tomato salad with ricotta fritters and tomato-seed dressing

10 minutes

Chicken recipes

Christmas roast platter with verjuice-poached peaches

2½ hours

Picnic recipes

Rooster Dog

10 minutes

Spicy sriracha chicken sloppy Joes on steamed buns with fiery slaw

Serves 6

Difficulty Medium

Prep Time 1½ hours

Cooking Time 40 minutes

Ingredients

For the steamed buns:

2 T sugar
2⁄3 cup warm water
2½ t instant yeast
300 g cake flour
3 T canola oil
500 g Woolworths chicken mince
1 red onion, roughly chopped
4 garlic cloves, finely chopped
1 x 5 cm ginger piece, finely grated
2 T tomato paste
½ cup sriracha sauce
½ cup water
Salt, to taste

For the fiery slaw, mix:

2 baby red cabbages, finely sliced
6 T coriander, roughly chopped
½ cup extra sriracha sauce

Method

1. To make the steamed buns, place the sugar and water in a large mixing bowl and stir until the sugar has dissolved. Stir in the yeast, then set aside for 15 minutes.

2. Add the flour to the yeast mixture and stir using a fork until the mixture comes together. Turn out onto a clean work surface and knead for 10 minutes to form a smooth dough.

3. Place the dough in a large bowl, cover with clingwrap and allow to rest for 45 minutes, or until doubled in size.

4. Knock down the dough, then roll into a fat sausage and cut into 6 equal portions.

5. Cut out 6 large squares of baking paper slightly larger than each portion of dough, then spray the baking paper lightly with non-stick cooking spray. Place each portion of dough onto a piece of baking paper, then place on a baking tray and set aside to rise for 45 minutes in a warm area.

6. Place a bamboo steamer over a saucepan of simmering water, then steam the buns for 7 minutes. Carefully remove from the steamer, remove the baking paper and place the buns on a serving dish.

7. To make the spicy sriracha chicken sloppy joes, heat a little oil in a pan over a medium heat and cook the chicken mince in batches until browned, adding a little more oil each time. Set aside.

8. Add the onion, garlic and ginger to the same pan and cook until the onion is translucent. Return the mince to the pan with the tomato paste and sriracha sauce.

9. Stir, then add the water. Cook for 15 minutes over a low heat. Season with salt and serve on the buns with the fiery slaw.

Chef's Note: “Save time if you like and heat bread rolls instead of making the steamed buns. The filling will taste just as good.”

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Rooster Dog

Spicy sriracha chicken sloppy Joes on steamed buns with fiery slaw

Spicy sriracha chicken sloppy Joes on steamed buns with fiery slaw

Ingredients

Method