Bar snacks: basil chips, chicken skins, chicken ribs with ancho salt, and fried pickles

Bar snacks: basil chips, chicken skins, chicken ribs with ancho salt, and fried pickles

By
From
Hungry For That
Serves
2
Photographer
Lauren Bamford

If you’re not a beer drinker, these go just fine with an ice-cold lemonade.

Basil chips

Ingredients

Quantity Ingredient
handful basil leaves
sea salt

Ancho salt

Quantity Ingredient
1 dried ancho chilli, (see recipe notes)
1 small dried habanero chilli, (see recipe notes)
2 tablespoons sea salt

Chicken skins

Quantity Ingredient
sea salt
250g chicken skin, (see recipe notes)
oil, for deep-frying

Chicken ribs

Quantity Ingredient
5 chicken ribs
sea salt
lemon juice, to taste

Fried pickles

Quantity Ingredient
oil, for deep-frying
50g self-raising flour
80-125ml soda water
1 gherkin, sliced into 5 mm rounds

Method

  1. To make the basil chips, preheat the oven to 220°C. Pat the leaves dry if there is any moisture on them. Spread the leaves out on a baking tray lined with baking paper and lightly season with sea salt. Bake in the oven for 5 minutes, or until the leaves are crisp. Be careful not to burn them. Remove from the oven and let cool.
  2. To make the ancho salt, heat a non-stick or cast-iron frying pan over a low–medium heat. Dry-toast the ancho chilli, turning frequently, or until the chilli is fragrant and pliable. Remove from the heat and cut out and discard the stem. Repeat the process with the dried habanero chilli. In a food processor or blender, blitz the chillies into a powder. Combine with the sea salt and mix well.
  3. To make the chicken skins, lightly sprinkle salt over the them and let sit for 30 minutes. Wipe down the skins with paper towel to remove any moisture. Heat the oil in a small saucepan to 160°C, or until a cube of bread dropped into the oil turns golden brown in 25 seconds. Fry the chicken skins for about 5–7 minutes, or until crispy and golden brown. Drain on paper towel.
  4. To make the chicken ribs, heat a chargrill pan over medium–high heat. Cook the chicken ribs, turning every minute or so, for 5–7 minutes, or until the ribs are nicely charred. Sprinkle with ancho salt and squeeze over some lemon juice to taste.
  5. To make the fried pickles, heat the oil in a small saucepan over medium heat to 175–180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Meanwhile, combine the flour and 80 ml of the soda water in a bowl to make a batter. If the batter is too thick, add more soda water – it should be the consistency of pouring cream. Pick up each gherkin slice with a toothpick (this is the best way I know to get the pickle into the oil) and carefully coat it in the batter. Fry for 1 minute, or until crispy then drain on paper towel. Repeat with the remaining gherkin slices. Serve the beer snacks on a platter with American mustard, if desired.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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