Chicken, Ginger, Yuzu & Apple Tapas
Serves 6 people
Quick, easy and sure to impress. Chicken, Ginger, Yuzu, and Apple Tapas with Barker’s Professional Yuzu Citrus Dressing.
By Barker's Professional
Ingredients
CHICKEN
- 1 kg Boneless chicken thigh, tenderised
- 1/4 tsp Spicy smoked paprika
- 1/4 tsp Ground cinnamon
- 50 ml Barker's Professional Yuzu Citrus Dressing
- 3 cloves garlic, finely chopped
- 50 ml Extra virgin olive oil
SALSA
- 350 g firm apples, peeled and finely diced
- 7 g Root ginger, peeled and grated
- 64 ml Barker's Professional Yuzu Citrus Dressing
- 2 limes, one zested and both juiced
- 25 g crystallised ginger, finely chopped
- 40 ml ginger syrup
- 2 g Sea salt, flakes
- 19 g Jamon slices, baked until crisp
- 1 sprigs rosemary leaves, stripped and fried
Method
- Marinate all chicken ingredients in a covered bowl, overnight in a refrigerator.
- For the Salsa, in a mixing bowl, toss all salsa ingredients EXCEPT the rosemary and jamon.
- Heat a barbeque and cook the chicken until just done. The chicken must be juicy. Slice and lay onto a plate. Spoon over the salsa.
- To make the jamon chards, line a baking sheet with non-stick paper, lay down the jamon slices, cover with another sheet and a tray. Place into a preheated 175 degree celsius oven for 20 minutes.
- Remove the tray and paper, the jamon should be crisp. Cool on absorbent paper.
- Stand the jamon up in the salsa and scatter over the rosemary.
This Recipe Uses
Yuzu Citrus Dressing 1L
$16.49
1 litre
