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Treat the 'Bar Iberico' fans in your life with a mouth-watering gift
A.K.A
Crispy Chicken Sauce
Goes great on EVERYTHING
A.K.A
Crispy Cauliflower Sauce
Recipe
RECREATE OUR FAMOUS DISHES
AT HOME

YOU'LL NEED
- 2 PORTIONS -
2 Chicken Breasts / 300g Chicken Thigh
Buttermilk (store-bought)
Cornflour (enough to coat pieces)
Sunflower Oil
250ml Spicy Jerez Sauce
Sesame Seeds
Chives
1 Cauliflower Head
Buttermilk (store-bought)
Cornflour (enough to coat pieces)
Sunflower Oil
250ml Ginger & Chilli Sauce
20g Almonds
Coriander
LET'S COOK!
Chop your Chicken or Cauliflower into chunks.
Make your buttermilk (or grab your store-bought) by mixing milk 70:30 yoghurt until creamy and smooth - not too thick.
Pour your cornflour into a bowl.
Coat each Chicken or Cauliflower piece in buttermilk and then cornflour.
Next, heat your oil to a minimum of 175 degrees C in a shallow pan, enough to cover each of your pieces
Transfer your coated pieces to the pan CAREFULLY and cook until crispy and golden - the more pieces you put in the oil at once, the longer it will take to cook (Chicken is cooked at 82 degree C)
Once cooked, transfer to a bowl with kitchen paper in to soak up any excess oil
Meanwhile, pour 250ml of our Signature Sauce into a saucepan to lightly warm
Once warm, remove kitchen paper from crispy pieces, pour over the sauce and toss until well coated
TO SERVE
Crispy Chicken - sprinkle of sesame seeds + finely chopped chives
Crispy Cauliflower - sprinkle of chopped almonds + coriander
ENJOY!
Crispy Cauliflower
Ginger, Chilli, Smoked Almonds
Crispy Chicken
& Spicy Jerez Sauce
Don't forget to tag us in your creations!
@bariberico #bariberico
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