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Category: Plates

  • Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    Wild Rice, Chickpea and Feta Superfood Salad with Fresh Herbs and Lemon

    FemkeFemke
    A colourful vegetarian salad with wild rice, chickpeas, feta, orange, herbs and a sweet-tart superfood mix. Light, bright and substantial enough for lunch.
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 shallot finely chopped
    • 0.5 garlic clove pressed
    • 1 tbsp olive oil
    • 50 g wild rice
    • 0.5 can chickpeas drained and rinsed
    • 75 g feta crumbled
    • 0.5 orange segmented
    • 2 tbsp goji berry and mulberry mix or similar dried fruit and seed mix
    • 1 tbsp fresh coriander chopped
    • 1 tbsp mint chopped
    • 1 tbsp cider vinegar
    • 0.5 tbsp peanut oil
    • salt and pepper
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    Instructions

    • Soften the shallot and garlic in the olive oil.
      1 shallot, 0.5 garlic clove, 1 tbsp olive oil
    • Add the wild rice and enough water to cover. Simmer gently until the rice is tender and the liquid has been absorbed.
      50 g wild rice
    • Add the chickpeas and warm through for a few minutes. Fold in the feta, orange, superfood mix, herbs, cider vinegar and peanut oil. Season and serve.
      0.5 can chickpeas, 75 g feta, 0.5 orange, 2 tbsp goji berry and mulberry mix, 1 tbsp fresh coriander, 1 tbsp mint, 1 tbsp cider vinegar, 0.5 tbsp peanut oil, salt and pepper
    Start Cooking

    Chef's notes

    Serve warm or at room temperature. Add extra herbs just before serving for the freshest finish.
    Drink pairing
    This salad is nutty, salty, citrusy and lightly sweet, so it pairs best with crisp, aromatic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Dry Rosé
    • Wheat beer

    Non alcoholic

    • Orange and mint sparkling water
    • Iced rooibos with citrus
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 312kcal (16%) | Carbohydrates: 27g (9%) | Protein: 10g (20%) | Fat: 19g (29%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 432mg (19%) | Potassium: 256mg (7%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 359IU (7%) | Vitamin B12: 1µg (17%) | Vitamin C: 20mg (24%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 6µg (6%) | Folate: 53µg (13%)

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  • Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    Mediterranean Stuffed Peppers with Beef, Bulgur and Tomato

    FemkeFemke
    Sweet peppers filled with savoury minced beef, bulgur, carrot and tomato. A simple oven-baked dinner with a warm Mediterranean feel.
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    Servings
    Servings 2 people

    Ingredients
     

    • 80 g bulgur
    • 1 onion chopped
    • 1 garlic clove chopped
    • 250 g minced beef
    • 1 large carrot diced
    • 2 tomatoes diced
    • 2 bell peppers
    • 1 tbsp olive oil plus extra for drizzling
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Cook the bulgur according to the packet instructions, then drain and set aside.
      80 g bulgur
    • Soften the onion and garlic in olive oil. Add the minced beef, then the carrot. Add the tomatoes near the end and cook briefly. Stir in the bulgur and season.
      1 onion, 1 garlic clove, 250 g minced beef, 1 large carrot, 2 tomatoes, salt and pepper, 1 tbsp olive oil
    • Cut the tops off the peppers and remove the seeds. Fill with the beef mixture, replace the tops, place in a baking dish, drizzle with olive oil and bake for about 30 minutes.
      2 bell peppers, 1 tbsp olive oil
    Start Cooking

    Chef's notes

    Use peppers that can stand upright in the baking dish. Add a splash of water to the dish if the base starts to dry out.
    Drink pairing
    The beef and bulgur are savoury and earthy, while the pepper and tomato add sweetness. Choose drinks with medium body and clean acidity.

    Alcoholic

    • Côtes du Rhône red
    • Tempranillo joven
    • Amber Ale

    Non alcoholic

    • Tomato and basil cooler
    • Sparkling lemon water
    • Alcohol-free amber beer
    Nutrition per serving
    Calories: 607kcal (30%) | Carbohydrates: 51g (17%) | Protein: 30g (60%) | Fat: 33g (51%) | Saturated Fat: 11g (69%) | Cholesterol: 89mg (30%) | Sodium: 125mg (5%) | Potassium: 1228mg (35%) | Fiber: 13g (54%) | Sugar: 12g (13%) | Vitamin A: 9851IU (197%) | Vitamin B12: 3µg (50%) | Vitamin C: 176mg (213%) | Vitamin D: 0.1µg (1%) | Vitamin E: 4mg (27%) | Vitamin K: 27µg (26%) | Folate: 109µg (27%)

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  • Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Fragrant Tom Kha Kai with Chicken, Coconut and Lime

    Applause for the Chef TeamApplause for the Chef Team
    A Thai-inspired chicken and coconut soup with galangal, lemongrass, fish sauce, lime and fresh coriander. Creamy, fragrant and bright in the classic tom kha style.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 ml chicken stock
    • 250 g chicken breast fillets
    • 3 fresh lemongrass stalks
    • 2 shallots
    • 1.5 tsp ground galangal aka Laos
    • 400 ml coconut milk
    • 1.5 tbsp fish sauce
    • 2 tsp coconut sugar
    • 1 fresh red chilli
    • 150 g oyster mushrooms
    • 7.5 g fresh coriander
    • 2 limes
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    Instructions

    • Bring the chicken stock to a boil. Cut the chicken into 2 to 3 cm pieces and add it to the pan.
      500 ml chicken stock, 250 g chicken breast fillets
    • Trim the lemongrass and cut the stalks into 4 cm pieces. Slice the shallots into thin wedges.
      3 fresh lemongrass stalks, 2 shallots
    • Add galangal, lemongrass and shallots. Simmer gently for 20 minutes with the lid slightly open, skimming if needed.
      1.5 tsp ground galangal, 3 fresh lemongrass stalks, 2 shallots
    • Stir in coconut milk, fish sauce and coconut sugar. Slice the chilli and tear the oyster mushrooms, then add both.
      400 ml coconut milk, 1.5 tbsp fish sauce, 2 tsp coconut sugar, 1 fresh red chilli, 150 g oyster mushrooms
    • Warm for another 5 minutes. Roughly chop the coriander stems and keep the leaves whole.
      7.5 g fresh coriander
    • Juice one lime and season with about 2 tbsp lime juice and extra fish sauce if needed. Serve with coriander and lime wedges.
      2 limes
    Start Cooking

    Chef's notes

    Chef’s notes: For a more authentic version, simmer a few kaffir lime leaves with the lemongrass, then warn guests not to eat the aromatics.
    Drink pairing
    Tom kha kai is creamy and aromatic, with lime, coconut, lemongrass and savoury fish sauce. The best drinks feel fresh, citrusy and clean.

    Alcoholic

    • Riesling Kabinett or dry Chenin Blanc
    • Albariño for a crisp citrus profile
    • Thai lager or Belgian witbier

    Non alcoholic

    • Lemongrass iced tea
    • Sparkling lime water with coriander stem
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 355kcal (18%) | Carbohydrates: 19g (6%) | Protein: 21g (42%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 44mg (15%) | Sodium: 819mg (36%) | Potassium: 901mg (26%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 292IU (6%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 30mg (36%) | Vitamin D: 0.3µg (2%) | Vitamin E: 0.4mg (3%) | Vitamin K: 8µg (8%) | Folate: 53µg (13%)

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  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
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    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

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  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
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    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

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  • Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Slow Vegan Jackfruit Rendang with Coconut, Lemongrass and Cashews

    Casper @Applause for the ChefCasper @Applause for the Chef
    A plant-based take on Indonesian rendang, built around young jackfruit, coconut milk and a deeply fragrant spice paste. Rich, warm and slow-cooked, but still straightforward.
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    Servings
    Servings 6 people

    Ingredients
     

    • 100 g shallots
    • 2 lemongrass stalks
    • 4 cm fresh ginger
    • 3 garlic cloves
    • 75 g cashews
    • 2 tsp ground turmeric
    • 1.5 tsp ground cumin
    • 1.5 tsp ground coriander seed
    • 1 tsp ground cinnamon
    • 0.5 tsp ground cloves
    • 0.5 tsp chilli flakes
    • 2 tins young jackfruit drained and rinsed
    • 2 tbsp peanut oil
    • 400 ml coconut milk
    • 100 ml water
    • 3 tbsp ketjap manis
    • 7.5 g fresh coriander
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    Instructions

    • Cut the shallots into wedges. Trim the lemongrass, keeping the tougher stalks aside for the stew, and chop the softer inner parts.
      100 g shallots, 2 lemongrass stalks
    • Peel and chop the ginger. Blend the shallots, soft lemongrass, ginger, garlic, cashews and spices into a thick paste.
      100 g shallots, 2 lemongrass stalks, 4 cm fresh ginger, 3 garlic cloves, 75 g cashews, 2 tsp ground turmeric, 1.5 tsp ground cumin, 1.5 tsp ground coriander seed, 1 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp chilli flakes
    • Rinse and drain the jackfruit, then tear or slice it lengthways into rough pieces.
      2 tins young jackfruit
    • Heat the oil in a heavy pan. Fry the spice paste for about 5 minutes over medium heat, stirring often.
      2 tbsp peanut oil
    • Add jackfruit and cook for 2 minutes. Pour in coconut milk, water and ketjap manis, then add the reserved lemongrass.
      2 tins young jackfruit, 400 ml coconut milk, 100 ml water, 3 tbsp ketjap manis, 2 lemongrass stalks
    • Cover and simmer gently for 45 minutes. Remove the lid and cook for another 15 minutes, until thick and glossy.
    • Break up large jackfruit pieces, remove the lemongrass and season with salt. Finish with roughly chopped coriander.
      7.5 g fresh coriander
    Start Cooking

    Chef's notes

    Chef’s notes: Serve with jasmine rice, fried shallots and atjar for contrast.
    Drink pairing
    Rendang is aromatic, creamy and gently sweet, with warm spice and coconut richness. Choose drinks with enough freshness to cut through the sauce without overpowering the spices.

    Alcoholic

    • Off-dry Riesling or Gewürztraminer
    • Chenin Blanc with good acidity
    • Belgian-style witbier or saison

    Non alcoholic

    • Cold jasmine tea with lime
    • Sparkling ginger and lemongrass cooler
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 298kcal (15%) | Carbohydrates: 19g (6%) | Protein: 4g (8%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Sodium: 183mg (8%) | Potassium: 345mg (10%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 143IU (3%) | Vitamin C: 3mg (4%) | Vitamin E: 1mg (7%) | Vitamin K: 9µg (9%) | Folate: 20µg (5%)

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  • Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    BramBram
    A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
    No ratings yet
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    Servings
    Servings 2 servings

    Ingredients
     

    Ingredients

    • 300 g cucumber thinly sliced
    • 30 ml rice vinegar
    • 10 g sugar
    • 2 g salt
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    Instructions

    • Slice the cucumber thinly and place in a bowl.
    • Mix with the rice vinegar, sugar, and salt until evenly coated.
    • Leave for 5 to 10 minutes, then serve chilled or at room temperature.
    Start Cooking

    Chef's notes

    The flavour gets better as it sits, but it is best the same day.
    Nutrition per serving
    Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)

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  • Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    BramBram
    A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
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    Servings
    Servings 1

    Ingredients
     

    Cucumber

    • 160 g cucumber lightly smashed and torn into chunks

    Seasoning

    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice vinegar
    • 0.5 tsp sugar
    • 0.5 tsp toasted sesame seeds
    • 0.25 tsp garlic finely grated
    • 4 shakes shichimi togarashi
    • 0.25 sheet nori torn
    • 1 pinch salt
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    Instructions

    • Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.
      160 g cucumber
    • Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.
      1 pinch salt
    • Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.
      1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
    • Finish with sesame seeds, shichimi and torn nori, then serve.
      0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
    Start Cooking

    Chef's notes

    Wonderful refreshing side with any kind of SE Asian dish
     
    Drink pairing
    This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Junmai Ginjo sake served chilled
    • Japanese lager such as Asahi or Sapporo

    Non alcoholic

    • Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
    Nutrition per serving
    Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)

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  • Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
    4.8 from 4 votes
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    Servings
    Servings 6

    Ingredients
     

    • 250 ml chicken stock or water
    • 1000 g chicken thighs
    • 500 g chicken breast
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 350 ml BBQ sauce
    • 1 medium onion (grated, incl. juice)
    • 2 tbsp brown sugar
    • 1 tbsp Worcestershire sauce
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    Instructions

    • Pour stock or water in first
      250 ml chicken stock or water
    • Place chicken op top
      1000 g chicken thighs, 500 g chicken breast
    • Add BBQ sauce, onion, sugar, Worcestershire and spices
      1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
    • Do not stir
    • Cook high pressure: 15 minutes
    • Natural release: 10 minutes
    • Remove chicken and shred
    • Reduce sauce on sauté and add chicken back in
    Start Cooking

    Chef's notes

    Not only nice in a bun or bao, try it on as a topping on a triangle of watermelon; great surprising and refreshing snack or starter. 
    Drink pairing
    This Instant Pot pulled chicken is tender, juicy, and full of savory sweet flavors. Drinks with freshness, gentle acidity, or light smokiness pair especially well and help balance the richness of the sauce and soft texture of the chicken.

    Alcoholic

    • Zinfandel or a fruit forward Pinot Noir
    • Dry Rosé for a fresher lighter pairing
    • Amber Ale or a lightly hoppy IPA

    Non alcoholic

    • Sparkling iced tea with lemon or a smoked apple ginger cooler
    Nutrition per serving
    Calories: 609kcal (30%) | Carbohydrates: 36g (12%) | Protein: 46g (92%) | Fat: 30g (46%) | Saturated Fat: 8g (50%) | Cholesterol: 217mg (72%) | Sodium: 1367mg (59%) | Potassium: 878mg (25%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 479IU (10%) | Vitamin C: 3mg (4%)

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