Bless yourself with these crunchy, tangy, sensational halloumi fries...Look out for that chilli KICK.
Prep time: 10 minutes
Cook time: 3 minutes
1. Pat dry the blocks of halloumi with kitchen paper and slice into chunky fries. You should get 6 fries from each block.
2. Using a rolling pin, the base of a heavy jar or a mortar, crush the tortilla chips to a fine crumb. Tip into a shallow bowl.
3. Put the flour in a second shallow bowl and the eggs in a third.
4. Coat the halloumi fries in the flour, followed by the egg and finally the tortilla-chip crumb. Lay the coated fries on a plate.
5. Heat the oil, in a deep saucepan with a well-fitting lid, to 180°C and fry the halloumi fries for 2.5 minutes, until crisp and golden on the outside and melting in the middle. You may wish to do this in batches to avoid overcrowding the pan. Remove and drain on kitchen paper before serving.
These wings are gonna be a bit of a sticky sitch. Still, cola-infused for the win, and a sweet way to upgrade your basic wings.
Prep time: 5 minutes
Cook time: 45 minutes
1. Heat the vegetable oil in a large, deep frying pan with a well-fitting lid over a medium-high heat.
2. Pat dry the chicken wings with kitchen paper and prick each one 4-5 times with a cocktail stick or skewer. Season with the salt and fry the wings, in batches, for 5 minutes on each side until golden and starting to crisp up.
3. Return all of the wings to the pan. Reduce the heat and pour in the cola and soy sauce, along with the star anise and garlic. Cover with the lid and simmer for 15 minutes.
4. Remove the lid and increase the heat to reduce the cola liquid to a sweet and sticky sauce. This should take about 10 minutes.
5. Once the sauce has reduced and coats the wings nicely, remove the heat and serve on plates, topped with spring onions and sesame seeds. Serve with sticky rice or Asian-style slaw, if you like.