FOOD WITH MIGUEL MAESTRE

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1 FOOD WITH MIGUEL MAESTRE BABES ON GRILL Aussies are embracing street food, moving away form the traditional pie and chips to more exotic meals that you can eat with one hand. This week our chef Miguel puts his manhood on the line as he faces off against two of Melbourne s hottest street food vendors the Babes on Grill. Founded by 27 year old, Alicia Twohill, the Babes have transformed her delicious home- style meals into a flourishing pop- up business of barbecued delights. Is Miguel s Chicken Lemongrass Skewers on Brioche with Chilli Jam a match for the Babe s Chipotle Chicken Hot Roll with Slaw, Salsa, Guacamole & Mayo? Watch to find out. Or better still cook both and decide for yourself!

2 ABOUT BABES ON GRILL Inspired by streets vendors of South America & Asia, Babes on Grill is a small bunch of passionate babes who love to grill, slow-cook & BBQ to make delicious, fresh & flavor some snacks. This 'pop-up' venture has opened everywhere from Lawn bowls clubs to gallery spaces, rooftops, cafes and bars. Founded by Alicia Twohill, a 27 year old, self-taught cook. Since moving to Melbourne from Canberra six years ago, Twohill has transformed her delicious homestyle meals into a flourishing pop-up business, teaming her assortment of barbecued delights with a delightful team of babes. The menu features a range of tasty, bite-size sliders and hamburgers. She s especially proud of the Japanese barbecue chicken slider a marinated chicken roll with sesame seeds, kewpie mayonnaise, wasabi and cabbage slaw. While the chicken slider is a lasting crowd favourite, Twohill prides herself on being able to provide food for any event, so Babes On Grill is constantly updating and changing their menu to meet specific needs. lbourne/food-and-drink/article/babes-grill RECIPES Miguel s Chicken Lemongrass skewers on brioche with chili jam Serves: 5 Equipment List: BBQ INGREDIENTS: 4 cloves garlic minced big knob ginger finely chopped 1 bunch coriander roughly chopped 2 small chili finely chopped Olive oil 2 tbs soy sauce 500g chicken mince 1 egg 10 lime leaves, finely chopped 10 lemongrass sticks coriander leaves cashew nuts

3 brioche bread roll METHOD: Mix thoroughly garlic, ginger, coriander, chili, olive oil, soy sauce and lime leaves, sauté in a wok for 2 minutes, add chicken mince and egg and mix well. Wrap a handful of chicken mince around lemongrass sticks, squeezing it on nice and tight. Chilli Jam 10 red capsicums, de-seeded roughly chopped 15 red chilies, roughly chopped 2 knobs ginger (size of your thumb), peeled and roughly chopped 11 garlic cloves, peeled 2 punnets cherry tomatoes 600g castor sugar 100g palm sugar 200ml red wine vinegar 3 limes, juice 1 tsp chili powder In a food processor add capsicums, chilies, ginger and garlic, process until finely chopped. Put into a saucepan with tomatoes, sugars, vinegar and lime juice. Bring to boil and simmer for about 40 minutes. Stirring occasionally. Once jam becomes sticky cook for another 10minutes stirring continuously and adjust spice with chili powder. Allow to cool, transfer into a jar and keep in the refrigerator up to 3 months. Serve lemongrass skewers with chili jam, a few coriander leaves, crushed cashew nuts on a very soft brioche bread roll. Babes On Grill s Chipotle chicken hot roll with slaw, tomato salsa, guacamole & mayo. Makes 4 hot rolls INGREDIENTS 2-3 free range chicken thigh fillets, trimmed and cut in half Chipotle Marinade: ½ a cup of Olive oil

4 200g (1/2 a can) Chipotle peppers in adobo sauce* form a paste using bar mix or food processor. ½ cup of chopped coriander 2 tablespoons of tomato paste Salt to taste Salsa: 2x firm tomatoes diced Mix of ¼ red, ¼ green and ¼ yellow capsicum diced ½ cup of chopped coriander 1/3 cup of olive oil 2 teaspoons of mild paprika ½ the juice of a lemon salt & pepper to taste

5 Guacamole: 1x ripe avocado 2 teaspoon of olive oil ½ the juice of a lemon Salt to taste Slaw: ¼ red cabbage ¼ white cabbage Thinly sliced using a knife or mandolin 4 x soft white rolls ½ jar of good quality whole egg mayonnaise to spread on rolls *From speciality Spanish and South American grocery stores, I get mine from Casa Iberica in Fitzroy. METHOD: Start with the chicken. Cut any excess fat or skin off the thigh. Continue to cut thigh fillets in half. You will need around 1/2 a fillet for each roll (depending on the size of your fillet). Now, move onto your marinade. Using a bar mix or a food processor, whizz up your chipotle chili s in adobo sauce until it becomes a chunky paste. If you don t have a food processors you can chop with a knife however this can get a bit messy! Use a bowl and combine all other marinade ingredients including, olive oil, coriander and tomato paste. Cover your chicken in the marinade and cover in the fridge for at least 3 hours, overnight if possible. Start to make your tomato salsa on the day of grilling. Dice your tomatoes & capsicums and combine with the olive oil, juice of half a lemon, coriander, mild paprika & salt and pepper. For the guacamole, mash your avocado with a fork; add olive oil, lemon & salt. For this simple slaw, you will have to very thinly slice your cabbage. The easiest and most effective way is to use a mandolin, which you can get at most cooking equipment stores. Otherwise, slice thinly with a knife. Preheat your BBQ to a medium heat, put your chicken thigh fillets onto cook for around 1015 mins or until they are cooked through. Prepare your rolls by cutting in half and spreading with whole egg mayonnaise, top with salsa. Spread guacamole on the top side of your roll. Place chicken on your roll and add the slaw. And voila, BBQ chipotle chicken hot rolls. Copyright; Recipe, menu and concept by Babes on Grill & Alicia Twohill.

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