I love the occasional kitchen challenge, so when the friendly folk from SABC3’s Expresso morning show asked if I’d come make a salad on tele, naturally I said yes.
Where’s the challenge, you may ask? Well, apart from trying not to fall flat on my face/set their envy-inducing kitchen alight/or, like Nicki Minaj at the MTVs, drop the f-bomb (though in my case it would be entirely accidental), I also had to incorporate fruit juice in the recipe.
Now fruit juice in a salad dressing is a no-brainer. Think fennel and orange salad with an orange vinaigrette, or duck salad with a raspberry vinaigrette.
But, with me insisting on viewing it as a bit of a challenge, I rather wanted to transform it. So I took some apple juice and laced it with loads of cheeky ginger and chilli, then boiled it until thick and syrupy. I used it to coat chicken strips, then tossed them in sesame seeds and into a sizzling hot pan they went. Here it is: my Asian-inspired slightly-sticky-chicken salad – sweet, sour, salty and hot. Delish and so healthy it hurts my eyes. I may just have to follow it up with some ice cream to restore the balance.