Railway Station Chicken Recipes

RAILWAY STATION CHICKEN

Steps:

• Mix together the first six ingredients together to make the dipping sauce, stirring until the sugar has dissolved.
• Dice the chicken breasts, then tumble with salt and pepper to taste and 1 tablespoon of the dipping sauce.
• Leave to marinate for 30 minutes.
• Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, draining on paper towel.
• Serve with the bowl of dipping sauce and some noodles, spring rolls or another Asian dish on the side.

WAGON WHEEL PASTA SALAD

Steps:

• Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
• Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
• Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

RAILWAY LAMB CURRY

Steps:

• Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
• Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
• Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
• Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.

HOT-SAUCE SHRIMP

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.