PomPom Paddock crispy coating treats
If you’re trying to increase your vegie intake but aren’t the biggest fan of vegetables, one of the best ways to get more goodness into your diet is to sneak it in. Vegies don’t have to bland, boiled or boring. There are now plenty of nutrient-rich products available that offer both the goodness of veg and the kind of flavour that appeals to even the fussiest of eaters. The PomPom Paddock range of cauliflower-based goodies is a star player in this arena.
Along with cauliflower flour that can be used to create healthy goodies from muffins to pizza bases, PomPom Paddock also offers pancake and waffle mixes. And now a new product has joined the PomPom family: Crispy Coatings. Made using dried cauliflower, a range of alternative flours and herbs and spices, PomPom Paddock Crispy Coatings are the perfect way to smuggle some nutrients into your family’s daily meals.
You can use them to coat chicken, fish, tofu or anything else that takes your fancy. Along with hidden veg, they’re also gluten, egg, soy and dairy-free. Plus they contain 50 percent less sodium than other coating mixes on the market. Available in Kentucky and Italian styles, try them in these recipes, and see if you don’t find that you are a veg fan, after all.
Kentucky popcorn chicken
Serves 4 as a snack
1 packet PomPom Paddock Kentucky Style Crispy Coating
1 cup buttermilk or preferred milk
⅔ cup olive oil for cooking
1kg chicken tenderloins, cut into 3cm pieces
Tomato sauce or aioli, to serve
1. Place the coating mix into a shallow bowl and the milk into another bowl.
2. Toss chicken in coating mix, then into buttermilk and back into coating mix, pressing on well. Allow excess buttermilk to stay on chicken to give a thicker coating. Place crumbed chicken on a plate and let it sit for at least 2 hours in the fridge, or overnight if you like.
3. Place oil in a small pot at 2cm depth. Heat over medium-high heat for 4 minutes until hot enough to fry. Check by adding a piece of chicken. If it sizzles right away, oil is hot enough.
4. Cook the chicken in 3-4 batches (to not overcrowd pan and lower oil temperature) for 3 minutes, turning chicken during cooking. Remove chicken with tongs or a slotted spoon and onto a paper towel to drain. Serve chicken straight away or leave for up to 2 hours at room temperature as a grazing snack with aioli, a garlicky yoghurt or tomato sauce.
PomPom Paddock pumpkin & zucchini arancini
Makes approximately 15 arancini
2 tbsp olive oil
1 medium brown onion, finely diced
240g (1 cup) pumpkin, grated
1 medium zucchini, grated
1½ cups arborio rice
1 litre vegetable stock, hot
½ cup grated cheddar cheese
1 packet PomPom Paddock Italian Style Crispy Coating
½ cup preferred milk
⅔ cup olive oil, for cooking
Finely grated parmesan, to serve
Lemon wedges, to serve
1. Heat a large, deep frying pan over medium-high heat and add olive oil, onion, grated pumpkin, zucchini and a good pinch of salt.
2. Cook, stirring, for 5 minutes. Add rice and cook, stirring, for a further 1 minute. Ladle in stock, a little at a time. Stir constantly to allow stock to absorb and rice to become creamy.
3. Keep doing this until risotto is creamy and rice cooked. You want it loose but not wet. Turn heat off and stir through the cheese. Allow to cool completely in the fridge.
4. Roll golf ball-sized balls of risotto and place onto a plate.
5. Pour half the coating mix into a shallow bowl and the milk into another bowl
6. Gently toss balls through flour then milk and back into flour again. Allow the balls to sit for at least 10 minutes before cooking.
7. Heat the oil in a small saucepan over medium-high heat for 3-4 minutes. When hot enough, add balls in batches of 4 or 5 and cook for approximately 3 minutes, turning throughout cooking until they’re golden and crisp.
8. Serve arancini with a little finely grated parmesan and lemon wedges.
You can find PomPom Paddock Crispy Coatings online and at selected Go Vita stores.