Mikaraage Chicken Turger

Burgers, Main, Poultry, Street Food, Survivor, Survivor 42, TV, TV Recap

Previously on Survivor after Mike defeated Jonathan in the firemaking challenge and won his spot in the final three, the trio enjoyed one final day in Fiji before heading to tribal council. After copping a respectful grilling, Maryanne dominated the Q&A with equal parts charm and wisdom while Romeo was surprisingly confident in articulating why he deserved to be here. Sadly for him, it wasn’t enough to secure him any votes as he finished in third place.

Jeffrey then read the votes and despite playing a strong game, only one vote turned up for Mike as he took out second place, handing Maryanne a near unanimous victory as the jury crowned her the Sole Survivor. 

Once Mike was done smashing pizza on the after show, I pulled him aside to perk him back up after just coming up short. Mike had played such a dominant game, controlling his tribe before the merge and managing to form meaningful bonds that carried him far into the game. Never mind the fact he was smart and knew when to make a move, all while minimising the fact he was super buff and a massive threat.

Really the only major flaw was his game was not owning it and like Sharn in Australia – who suffered her third loss in the recent election – the jury couldn’t respect it and it cost him the game. While he was disappointed at the outcome, Mike being Mike, he was super upbeat and proud of Maryanne. Though it is easy to work through the pain when you’re smashing a Mikaarage Chicken Turger.

Super crispy chicken, velvety mayonnaise and creamy avocado, smooshed between two soft buns, how can you go wrong? Oh and did I mention crunchy lettuce and a punch of kecap manis. It is, so, good.

Enjoy!

Mikaraage Chicken Turger
Serves: 8.

Ingredients
1 tbsp mirin
1 tbsp soy sauce
4 garlic cloves, minced
2 tsp ginger, minced
½ cup kewpie mayonnaise
8 boneless, skinless chicken thighs
100g cornflour
sunflower oil, for frying
3 avocados, mashed
1 lemon, zested and juiced
salt and pepper, to taste
8 burger rolls
1 butter lettuce
2 tomatoes
¼ cup kecap manis

Method
Combine the mirin, soy, garlic and ginger  and 1 tbsp of the mayo in a bowl. Add the chicken and stir to coat, before covering and popping in the fridge to marinate for an hour or so.

Pop the cornflour in a bowl and heat about 5cm deep of oil in a large pan over medium heat. Take the chicken out of the fridge and press the chicken into the cornflour to coat before transferring the chicken into the pot to fry, two at a time, for about 4-5 minutes each side or until cooked through. Transfer to some paper towel to drain and repeat the process until the chicken is done.

To assemble the burgers, mash the avo with the lemon zest and juice and a good whack of salt and pepper. Split all the buns in half and toast on a griddle pan. Spread the avo on the base, followed by some lettuce and tomato, then the chicken, followed by a drizzle of kewpie and some kecap manis. Then devour immediately, greedily. Messily. Happily.


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Vecepia Baowery

Main, Poultry, Street Food, Survivor: Marquesas

Just like the queens of RuPaul’s Drag Race All Stars 3, I’m about to be back, back, back, back, back again on a remote(ish) island in Fiji to cook-up some culinary commiserations for the 19 soon to be losers and 39 days, one sole survivor, of Survivor: Ghost Island. As has now become traditional, I am counting down to the premiere by spending time with past victors. And we’re kicking things off with one of my favourites – Vecepia Towery.

Now hold up – did I desperately want Kathy Vavrick-O’Brien to take out Marquesas? Without a doubt. But does that take away from the low-key brilliance that was Vecepia’s win, the likes of which we had never seen up until that point? No.

I mean, not even the kite flying challenge could diminish my love of the underrated Marquesas.

Not only did Vecepia land on the worst tribe in Survivor history at that point, but she overcame a three-seven disadvantage at the merge to lead (with Sean and Kathy, yes) the first ever shake-up in Survivor, rallying the minority to turn on the majority and overthrow the game. For that alone, you can’t count out Vecepia. Particularly when you take into account the journal she kept, that helped her snatch victory in the fallen comrades challenge.

Anyway, as you should probably have guessed by now, V is one of my dearest friends and I will defend her to the end of the earth. Knowing that, she was thrilled to answer my call and drop-by to honour the 36th season of the show … which Marquesas kind of set up to become what it is.

We laughed, we cried, we strategised about ways to get more people from early seasons brought back for returning player seasons and most importantly, we absolutely annihilated some four-weeks-to-go Vecepia Baowery.

 

 

I love me some bao buns. So, so, much. And these spicy little numbers do nothing to reduce said love. Spicy, sweet and a bun slathered in white creamy goodness? Perfection.

Enjoy!

 

 

Vecepia Baowery
Serves: 4.

Ingredients
5 garlic cloves, crushed
3cm piece ginger, sliced
3 star anise
1 cinnamon quill
1 tsp Sichuan peppercorns
2 long red chillies, chopped
½ cup Chinese rice wine
⅓ cup dark soy sauce
1L chicken stock
4 chicken thighs
½ cup rice flour
2 tsp Chinese five-spice
vegetable oil
8 buns and the cucumber from Bret LaBao Buns
½ red capsicum, thinly sliced
small handful of coriander leaves, to taste
kewpie mayo, to taste

Method
Prep your buns and cucumber as per Bretty’s recipe.

Place the garlic, ginger, star anise, cinnamon, peppercorns, chillies, rice wine, soy and stock in a saucepan over high heat. Bring to the boil, reducing heat to low when rollicking. Add the chicken and simmer for twenty minutes or so. Remove and allow to cool before cutting across the thigh into short 1 inch wide strips.

Combine the rice flour and five spice in a bowl and toss through the cooled pieces of chicken to coat. Place enough vegetable oil to fill a pot up to 1cm and place over a high heat. When shimmery and starting to get that weird dancing appearance, reduce heat to medium and add half the chicken, cooking for a couple of minutes – flipping once – until they’re gloriously crisp. Remove to a paper towel and repeat the process.

To assemble, spread open your buns, slather with some kewpie, top with cucumber, capsicum, chicken, more kewpie and some coriander. Devour immediately.

 

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