Thinking of some lovely side dishes to complement yesterday’s awesome roast chicken?

In this, the third of four HALAL recipes featured as part of the new series “Tim Cooks: Christmas Edition”, chef Timothy Sebastian from Hungry Bacon shares his easy-to-follow directions for zesty coleslaw, creamy mashed potatoes, and delicious chicken stuffing.

Here’s a secret: want to know how he gets his coleslaw to be delightfully zesty? Use an orange!

Zesty coleslaw

Ingredients (Serving: 500g)

• 300g shredded cabbage
• 30g grated carrots
• 25g finely sliced red onions
• 1 orange, peel, seeds and pith removed
• 125g mayonnaise
• 15g castor sugar
• 5g chopped spring onions

Method

• Cut the washed cabbage into halves and then into quarters.
• Remove the stems and julienne the cabbage. Place into a large mixing bowl.
• Wash, peel and grate the carrot. Wash and drain, repeating five times until the colour doesn’t bleed or the water comes out clear.
• Add to the cabbage.
• Next, add the red onions, orange segments, mayonnaise and sugar.
• Using plastic gloves, mix until well combined, making sure to break up the orange segments.
• Finally, add the spring onions. Mix well and transfer to a clean container, cover and chill for at least two hours.

Tips

• Coleslaw can be kept in the fridge for up to three days.
• To add more flavour, go ahead and include your favourite ingredients such as nuts, dried fruit, or other fresh fruits.

Creamy mashed potatoes

Ingredients (Serving: 1kg)

• 1kg russet potatoes
• 150g cooking cream
• 4g salt
• 100g unsalted butter

Method

• Peel, wash and cut the potatoes into 2.5cm cubes.
• Place the potato cubes into a stock pot with water and bring to a boil. Reduce to a rapid simmer and continue to cook until the potatoes are really tender.
• While the potatoes are simmering, combine the cooking cream, butter and salt in a saucepan. When the potatoes are tender, allow this mixture to come to a boil.
• Next, use a colander to drain the soft potatoes. Allow it to dry in its steam for one minute before transferring to a large mixing bowl.
• Pour in the cream and butter mixture while it’s still piping hot.
• Using a spatula, combine slowly, then whip using a hand blender until the mash is smooth.
• Transfer to a clean bowl and cover until you are ready to serve. Alternatively, it can be kept chilled or frozen.

Tips

• Keep chilled for up to three days or frozen for up to six months.
• Mashed potatoes can be reheated in the microwave; stir occasionally until it is heated through. Alternatively, place the mash in a large saucepan over low heat, and whisk until heated through.

Tasty stuffing

Ingredients (Serving: 670g)

• 500g minced chicken
• 1 egg
• 50g toasted bread cubes (croutons)
• 50g milk
• 1g nutmeg powder
• 1g allspice powder
• 5g fine salt
• 5g chicken powder
• 2g crushed black pepper
• 50g chopped yellow onions

Method

• Place all the ingredients in a bowl and, using plastic gloves, mix evenly.
• Roll out some cling wrap onto a clean surface. Place the stuffing on the cling wrap and roll into an oblong shape, twisting both ends closed.
• Using a toothpick, prick holes on the top of the stuffing. This will allow steam to escape while cooking.
• Next, wrap the stuffing with aluminium foil and, similarly, secure both ends.
• Place the double-wrapped stuffing in a roasting tray with some water. Cook in a preheated oven at 200°C for 30-40 minutes.
• Using a thermometer, check the temperature at the 30-minute mark. Once the internal temperature of the stuffing has reached 70°C, remove it from the oven and let it rest for 30 minutes.
• To serve, remove the aluminium foil and cling wrap, slice, and serve together with the roast chicken. Now, it’s time to feast!

Tips

• Stuffing can be kept chilled for up to three days.
• To save time, make the stuffing while roasting the chicken.
• Add nuts, herbs or dried fruit to your stuffing to make it more flavourful.

‘Tim Cooks’ is sponsored by ChefHub, KitchenPlan, Hotelware Concept, and Visionary Solution

Also make sure you don’t miss Chef Tim’s recipe for roasted pumpkin soup, and check back in tomorrow for his scrumptious bread pudding recipe!

To enjoy his food in person, head over to:

Hungry Bacon [NON-HALAL]
33, Jalan SS21/56b,
Damansara Utama,
47400 Petaling Jaya, Selangor

Contact: 012-355 0857

This article was written by Sheela Vijayan @ FMT Lifestyle.