Drumette nuggets, vegetables serve with sweet chilli sauce

Drumettes nugget

1 packet instant crispy cereal flour mix about 100 g
24 drumettes,washed, removed unwanted hair, drain well
250 g cherries tomatoes medley
350 g cauliflower,washed, cut off stems and florets
2 bunches Chinese brocolli, washed, removed stem, cut into bite size
4 medium carrots, skin peeled, cut of stems top and bottom
oil for deep frying

Cheese sauce

500ml milk
1 bay leaf
1 Tsp onion powder
1 Tsp garlic powder
40g butter
40g plain flour
1 cup Parmesan, Mascarpone, Grana Pradana, and grated tasty cheese
1 pinch salt and pepper to taste

To make sweet chilli sauce
Can make them in advance and store in fridge for months; prefer 3-6 months

500g long fresh red chillies, stems trimmed
40g Bird’s eye chillies, deseed (optional)
3 garlic cloves, peeled
750ml white vinegar
150 ml apple cider vinegar
700 g caster sugar
1 lemon, juiced
2 teaspoons fish sauce
1/2 tablespoon salt
2 cm ginger, peeled skin


Make the sweet chilli sauce in advance

Halve 100 g of the chillies, and place in the food processor. Halve and deseed the remaining chillies and bird’s eye. Coarsely chop them and ginger add into the food processor. Add garlic and 250ml white vinegar. Process until finely chopped. Place the chilli mixture, remaining vinegar, apple cider vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Add lemon juice, salt, fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

To Make the drumettes

Add Crispy flour to the drumettes and mix well. Marinade for 30 minutes. Meanwhile, infuse milk with bay leaf, onion and garlic. Bring to boil then turn off and leave to stand for about 15 minutes (the longer it stands the more flavoursome).

Heat up half a pot of oil to deep fry drumettes until golden brown. Meanwhile, boil or steam carrots,cauliflower and Chinese broccoli until tender. Once golden brown remove and drain on paper towel. Then add in instant mix and mix well and distribute to 4 plates, keep warm. Remove, drain well the vegetables and add them to the drumettes. Keep warm, cover with foil.

Melt butter in another saucepan then add flour. Stir over heat for a couple of minutes. Strain milk mixture into a bowl. Pour milk into butter and flour mix and whisk until combined and thickened slightly. Add cheese. Whisk continuously over a medium heat for further 2-3 minutes until mixture has come to the boil and thickened. Pour sauce over the cauliflower and put a dollop on the carrot. Put a tablespoon of the chicken oil on to each serve of the Chinese broccoli. Then put cherries tomatoes and place the sweet chilli sauce onto a serving spoon and serve it with the drumettes nugget.


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