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Porongurup Wine Festival Wok Off

Decided to enter the comptetion again!! After having so much fun cooking in the competition last year, I decided to try again.  The must use ingredients this year were chicken and olives.  

I struggled trying to find a recipe that I could cook in a wok in 30 mins that was creative, inventive, tasted nice and looked great.  As we always use local ingredients where ever possible at HideAway Haven, I wanted to showcase the regions fresh produce.

I decided to make a cajun chicken pizza with olives, marron and a tropical fruit salsa.  I served it with a olive and garlic pull apart bread and grilled it quickly using some home made butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Here is the recipe if you want to give it a go.

Cajun Chicken Pizza with Marron and a tropical salsa served with Garlic & Olive Bread

 

Cajun Marinade

1 teaspoon smoky paprika

1 teaspoon Cumin

½ teaspoon crushed fennel seeds

Crushed garlic clove

Fresh minced red chilli

Red wine vinegar

Olive oil

Mix together and add large diced chunks of chicken thigh.

Olives

Salsa

½ chunky diced avocado

1 chunky diced peach

¼ red onion finely chopped

Coriander leaves

 

Dressing

Lime juice, minced chilli and olive oil

Mix all ingredients together. 

Pizza Base (made my own) 

Heat oil in wok and add Cajun chicken.  Cook until cooked through.

Sprinkle a little mozzarella cheese on Pizza Base, scatter chicken pieces, Olives  and marron on top.  Return to wok and heat through.  Remove and place on serving dish.  Cover with salsa and top with rocket leaves….drizzle with olive oil.

Cut a slice of the bread (made my own), spread on butter (made my own) and quick dry fry in the wok.

All ingredients fresh from the farmers market on Saturday morning!!