The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Buffalo Chicken Loaded Kumara Fries
Friends over to watch a rerun of Love Actually, or the game, or an overdue catch up? Don’t stress and get a tray of kumara fries in the oven. These are SOOO divine, loaded with my Mexican chicken, and there’s enough left over blue cheese dressing for burgers or just to drizzle through a sandwich or salad.
Prep Time: 15 min
Cook time: 30 min
Serves: 2 - 4
Knob of butter, melted
Drizzle of olive oil
1 clove garlic, crushed
670 g kumara, peeled & cut into chips or wedges
500g chicken mince (or see Jax says)
1 tbsp Hax Mexican Savoury Spice Mash Up
drizzle olive oil
1 clove garlic, crushed
2 spring onions, finely chopped (whites and green separated)
2 tbsp Hax Mexican Savoury Spice Mash up
1 tbsp flour
¼ cup hot chicken stock (or water)
salt and pepper
1 cup mozzarella, grated
*See Jax Food Hax for great tips, hints & tricks
BLUE CHEESE DRESSING:
50g blue cheese, crumbled
1 tbsp white wine vinegar (or white wine vinegar)
Pinch white pepper
BLUE CHEESE DRESSING : Mix together until smooth, taste and season. Chill until ready to use DO NOT EAT!!
FRIES : Preheat oven to 180 and lightly grease a baking tray.
Mix together butter, oil and garlic in a bowl and toss through the kumara. Spread over the baking tray, in one layer and bake until golden and crispy (you may need to turn them half way through, but be careful as often a few may just fall into your mouth).
Pop the chicken in a bowl and sprinkle over the first measure of Mexican Spice Mash Up. Mix well and if you have time, leave for at least 30 minutes to marinate.
Drizzle the olive oil in a frying pan, when hot, add the garlic, whites of the spring onion and 2nd measure of spices. Cook for 3 minutes before adding the chicken and toss around and fry until golden and the aroma is incredible.
Sprinkle over the flour, cook for another minute, then slowly drizzle in the stock until you have a thick sauce.
Taste and season with salt and black pepper.
SERVE : Fries, topped with the sexy, saucy chicken, sprinkle over the mozzarella, pop under a hot grill until the cheese is gooey. Remove, drizzle with the blue cheese dressing and garnish with the finely chopped spring onion greens. THIS RECIPE IS DIVINE
JAX SAYS : If you can’t find chicken mince, just buy some breasts or thighs and chop them up or pulse through the processor – just as good, even better actually. Also, I like to spice mine up with a drizzle of hot chilli sauce – just sayin’.
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