Lilydale’s Chicken Banh Mi
Prep time: 15 minutes
Cooking time: 10 minutes
500gm Lilydale chicken mince
2 garlic cloves, crushed
3 cm piece ginger, finely grated
2 tbsp coriander leaves, finely chopped +extra sprigs, to serve
¼ cup Japanese mayonnaise
2 tsp Sriracha sauce
4 long crusty wholemeal rolls, split
2 cups baby Asian leaves
1 carrot, peeled into ribbons
1 cucumber, cut into matchsticks
½ small red onion, thinly sliced
Fresh chilli, thinly sliced, green onions, thinly sliced, lime wedges, to serve
1. Place chicken mince, garlic, ginger and coriander in a large bowl. Season and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into an oval-shaped pattie (1cm thick). Repeat to make 12 patties.
2. Heat a lightly oiled char-grill pan over medium-high heat and cook patties for 2 to 3 minutes each side or until charred and cooked through.
3. Combine mayonnaise and Sriracha sauce in a small bowl.
4. Spread rolls with mayonnaise, top with leaves, carrot, cucumber, red onion and patties. Top with chilli and green onions and serve with lime wedges.
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Top Tips for Gourmet Feast in the Valley
Here are your top tips to Gourmet Feast in the Valley – Saturday 9 & Sunday 10
Hot Weather Tips
- It’s going to be a scorcher this weekend so make sure you slip, slop, slap, seek and slide.
- Bring a water bottle – there’s a free water refill station available on site
- There will be misters to help keep you cool and plenty of places to purchase cold drinks and ice-cream
Gourmet Feast in the Valley will be going ahead in all weather conditions so make sure you come prepared!
For security reasons, please note that you will not be allowed to bring in any food or alcohol from outside, deck chairs, large beach umbrellas or anything with a sharp tip or objects that can be used as weapons. Security will be checking bags upon entry.
Bottle and food for infants will allowed to be taken in along with picnic rugs
Be sure to have your tickets ready to be checked and scanned on arrival!
Mobile tickets, ensure you have your brightness up so tickets can be scanned
Parking and Transport
Free parking is available on-site
Adams Coachlines will be running complimentary shuttle buses between Guildford Station and Sandalford Estate.
Saturday: Buses will be running 10:30am – 7:30pm
Sunday: Buses will be running 10:30am – 5:30pm
Other Key information
Gourmet Feast in the Valley is a cash free event and will only be accepting card payments.
Lilydale Chicken Curry
PART 1: LENTIL CURRY
210g dry red lentils
1 litre vegetable stock
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1 small cinnamon stick
10 fresh curry leaves
1 large brown onion, finely chopped
6 garlic cloves, finely chopped
6cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup chopped washed fresh coriander root and stem
1 1/2 tablespoons ground turmeric
1 1/2 tablespoons Garam Masala
1 teaspoon salt
1 tablespoon tomato paste
2 x 270ml cans light coconut cream
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander leaves
1.In a pot of vegetable stock, bring to the boil and add the lentils and cook for 10 mins and drain and put a side.
2.Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
3.Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Add the lentils, Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened
PART 2: TANDOORI SPICED CHICKEN
- 6 X Lilydale Free Range Chicken Breasts
- Oil for frying
- Tandoori spice:
1x teaspoon salt
1x teaspoon cayenne
1x teaspoon coriander, ground
1x teaspoon chili powder
1x teaspoon garlic powder
1x teaspoon dry mustard
1x teaspoon ginger
1x teaspoon turmeric
1x teaspoon fennel
1x teaspoon cumin
1x teaspoon paprika
½ \cup yogurt
1x tablespoons lime juice
1.Place all ingredients in blender and blend to a paste, rub all over the chicken and marinate.
2.Place chicken in the fridge and marinate for 12 hours.
3.After marination, place chicken in zip lock bag and then drop in a water bath of 67 °C and cook for 30 minutes.
4.Place in a hot frying pan and fry until cooked through until crispy.
PART 2: TANDOORI SPICED CHICKEN
Chicken skin x 6
1.Lay chicken skin flat on baking paper on oven tray and lightly salt.
2.Place another sheet of baking paper on top of skins and add another tray on top to keep the skin flat.
3.Bake at 180°C for 12 – 14 minutes or until crispy.
Place lentil curry at bottom of bowl
Place chicken pieces over curry
In a sperate bowl have crispy skin like a poppadom
Scatter a bit of coriander and voila
Lilydale Katsu Burger
2 cups (160g) shredded green cabbage
2 lilydale free range chicken breast
1 cup (125g) peeled and shredded daikon
1 green onion (scallion), shredded
½ cup (160g) japanese mayonnaise.
4 sesame seed brioche buns (small)
salt and pepper
KATSU CURRY FRIED CHICKEN
¼ cup (30g) curry powder
2 tablespoons finely grated ginger
4 cloves garlic, crushed
2 tablespoons soy sauce
¼ cup (60ml) rice wine vinegar
1 tablespoon caster (superfine) sugar
1 teaspoon cornflour (cornstarch)
½ cup (125ml) water
vegetable oil, for deep-frying
1 cup (150g) plain (all-purpose) flour
2 teaspoons baking powder
CHILI, LIME MAYO
50g sirachia chili sauce
1 lime juiced
1.To make the katsu curry fried chicken, place the curry powder, ginger, garlic, soy sauce, vinegar and sugar in a medium bowl and mix to combine. Reserve ¼ cup of the mixture and set aside.
2.Add the chicken to the remaining curry mixture and toss to coat. Set aside in the refrigerator to marinate for 30 minutes.
3.Place the reserved curry mixture, cornflour and water in a small saucepan and whisk to combine. Place over high heat and bring to a simmer. Cook, stirring occasionally, for 6–8 minutes or until thickened.
4.While the curry mixture is cooking, half-fill a large saucepan with the oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Place the flour and baking powder in a large zip-lock bag and shake to combine. Add the chicken and shake to coat. Fry the chicken, in batches, for 4 minutes or until cooked through. Set aside on paper towel to drain.
5.Place the cabbage, daikon, onion and mayonnaise in a large bowl and mix to combine. Divide the slaw between the base of the bun halves and top with the chicken and curry sauce. Spread the remaining bun halves with the extra mayonnaise and sandwich on top of the chicken. Serve with the pickled ginger.