Spicy Fusion Kitchen: Blog

, by Zainab Dokrat

Blog, chicken

Sweet and Spicy Miso Chicken Wings

"Umami? More like you-mah-need these wings"

I think my cooking style changes depending on what season I am in my life. Currently I'm in a very East Asian fusion season, and I am loving it. The blend of soy sauce, sriracha, ginger, garlic and honey has had my taste buds on cloud 9 lately.

My sister brought me some white Miso when she visited, and I've been sitting with it for a bit, trying to figure out what to make. I thought I'd wing a recipe and see what I come up with, and here we are - hehe get it...

What's great about this recipe is you don't have to make it with chicken wings; you can use other chicken pieces (like chicken fillets or legs), and you're good to go. I cut the chicken fillets into large cubes, followed the recipe, and served it in a quinoa bowl.

I was a bit heavy-handed with the chilli flakes in the recipe. For a milder flavour, just skip the ingredient when marinating the chicken, as the sauce has sriracha and that brings some heat too.

If you cannot find white miso, you don't need a perfect miso substitute, just something that balances the saltiness, depth, and a little sweetness. Here is an alternative you could use: a mix of tahini or peanut butter, soy sauce and honey. This brings a creamy, sticky, sweet and salty texture and flavour to the sauce with a nutty twist. Now, this is not an exact substitute; the flavour won't be the exact same if you used white miso, but it still tastes delicious.

TikTok

@spicyfusionkitchen Sweet and Spicy Miso Chicken Wings 🤤 Full Recipe On www.spicyfusionkitchen.com 🔗 #sweetandspicy #miso #wings #food #easyrecipe ♬ Good Vibes - Rerewrpd

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, by Zainab Dokrat

Blog, salad

Creamy Corn Salad

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, by Zainab Dokrat

Blog, dessert

Lemon and Passion Fruit Posset Brûlée

“I’m sorry, pineapple crush dessert,
you’ve been posset-ed to the sidelines.”

If you’re from Southern Africa, you’ll know exactly what I mean when I say Pineapple Crush Dessert. The easiest dessert ever. Say what you want about it, but it’s always finished at a gathering. Well…move over, pineapple crush, there’s a new dessert in town.

This easy, creamy Lemon and Passion Fruit Posset Brûlée is my now go-to replacement, guaranteed to have guests coming back for seconds, thirds, and yes, even silencing that one aunty who used to roll her eyes when I brought pineapple crush to the table.

The idea for this came from my sister last month when she tried a similar recipe, and let’s just say I was one very proud sister because it looked stunning. Naturally, I couldn’t resist playing around with it, and here’s my version.

I know the pictures show them served in lemon and passion fruit shells (very extra, I know), but I’ve made it a couple more times since, and I now lean towards dessert glasses; they’re neater and less fiddly unless you’ve got big, generous fruit shells to work with.

The brûlée topping you see in the photos is optional, but if you’re feeling fancy, it’s worth the little extra effort. Once set (ideally overnight), the texture should be smooth and luscious, like cheesecake filling. If it doesn’t set, don’t panic; it’s just as delicious as a softer, custard-like dessert.

The filling is endlessly customisable. Keep it classic with just lemon juice and zest, or get seasonal, I went with passion fruit/grandilla because they’re everywhere right now (tinned pulp works too). You could blend in strawberries, raspberries, or even orange juice for a fresh twist.

This recipe makes roughly 14 - 15 servings if you’re using fruit shells (lemon, passion fruit, or even orange halves) and around 10 - 12 if you’re using dessert cups or glasses (it’s all dependent on the size). It comes together so quickly that if you’re making it just for 2 - 4 people, you can easily halve the recipe.

A quick tip: If you slice the top off your lemon or orange and then trim the bottom so it sits flat, be careful not to cut too much, as this can create a small hole that lets the filling leak out when you pour it in. To avoid a mess, place a folded paper towel underneath the fruit shell before filling and setting it in the fridge. Just remember to remove the paper towel before garnishing and serving.

TikTok

@spicyfusionkitchen Lemon and Passion Fruit Posset Brûlée 🍋🤤✨ Full Recipe on www.spicyfusionkitchen.com 🔗 #lemonandpassionfruitpossetbrulee #posset #dessert #lemonandpassionfruit #summerrecipes ♬ Light of the Soul - SANTANA J.L.M