Issue link: https://maltatoday.uberflip.com/i/804561
maltatoday, WEDNESDAY, 29 MARCH 2017 14 Food Game food on Gourmet Today TV When you have unexpected guests coming over to watch the game (whatever it may be) and you need to whip up something quickly to curb those drinking munchies, the Preca sisters have you covered. These barbecue chicken strips, in spicy breadcrumbs make the perfect snack on game day and for dessert what better combo than peanut butter and chocolate? Try these recipes they prepared on Gourmet Today TV last Saturday. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Barbecue chicken strips Peanut butter and chocolate bites COMING UP THIS WEEK This week on Gourmet Today TV, the Preca sisters will be joining Marilu Vella in the kitchen to prepare some dishes uses local produce available in spring. Check out their recipe for rabbit liver pate and a great pasta dish using fresh artichoke hearts and local gbejniet. Don't miss Gourmet Today TV, this Saturday at 16:05 on TVM. Ingedients • 2 boneless skinless chicken breasts • 1 egg, beaten • 2 cups breadcrumbs • 2 cups flour • 1 tsp garlic powder • Salt and pepper • ¼ tsp chilli powder • ¼ tsp curry powder • ¼ tsp paprika • ¼ tsp chicken bouillon powder • ½ cup barbecue sauce Method 1. Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces. 2. Mix into the barbecue sauce, allow to marinate for at least 15 mins to a few hours. 3. Mix the breadcrumbs with the dried spices and season well. 4. Gently take the chicken strips and dust them in flour. 5. Dip chicken pieces into the beaten egg mixture, then dredge in crumb mixture. 6. Preheat a frier or a deep pan with frying oil until the oil reaches 180°C. If you don't have a thermometer, the oil is ready when a small piece of bread starts to bubble immediately after being dropped in. 7. Fry the chicken strips in small batches until lightly browned. 8. Remove with a slotted spoon and place on kitchen paper to absorb any excess oil. 9. Dip into your favourite sauce or eat them as they are. This recipe first appeared on Gourmet Today TV, aired on TVM on 25 March, 2017. Ingedients • 3 cups oats • ¾ cup peanut butter • ½ cup brown sugar • ½ tsp cinnamon • 1 cup chocolate chips • Pinch salt • 1 tsp vanilla essence • 1 cup butter Method 1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. 2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. 3. Heat over low-heat, until the butter has melted and the sugar has dissolved. 4. Add the oats, cinnamon and kosher salt. 5. Cook, stirring constantly, for 4 to 5 mins. 6. Pour half of the oat mixture into the prepared baking dish. 7. Spread out the mixture evenly, pressing down. 8. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. 9. Pour ¾ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. 10. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture. 11. Refrigerate for 4 hours, or until set. This recipe first appeared on Gourmet Today TV, aired on TVM on 25 March, 2017.