I think cooking is all about taking inspiration from other cuisines and using it at your disposal!

Here I have taken a Middle Eastern theme but stolen dishes and techniques from Asian cuisine!

Velvetting chicken is an unreal technique that tenderises meat.. there are a few methods so I will write them here so we are all happy.

What I do - Thinly slice chicken, add a sprinkle of bicarb of soda, cornflour, soy sauce and potentially some MSG then give it a mix, leave for 20-30 mins.

I don't wash off the bicarb and just fry over a high heat. You can't taste the bicarb if you don';t go mental with it and you add some extra flavour to the chicken.

Method 2 - 1 egg, 2 tbsp cornflour, oil or vinegar and mix together with your chicken.

You then leave for 30 mins then quickly boil in water for 20-30 seconds. IT WONT BE COOKED!!!!

You then fry in a stir fry and it's delicious!

Method 3 - Just chuck in some bicarb and give it a good mix with the chicken then you have to wash off the bicarb in cold water after 30 mins, pat dry and fry!

This technique can be done with beef, pork, chicken and turkey but make sure they are sliced thin and across the grain.


For the smashed cucumber it is normally done with tahini or sesame oil, vinegar, soy and then some heat so there is no reason you can't take it down the middle easter route by flexing a few of those ingredients.


Then when you come to cook its all about balancing those flavour with the chicken a little but of acidity from pomegranate molasses then a little tickle of honey to take the edge off!

Anyway I hope this opened your horizon to other ways of cooking things.

Big love

M

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