COOK-OFF RECIPES:

Paul Stoddart, owner of Kingaroy's Burning Beats restaurant, prepared this peanut crispy chicken (with dipping sauce) as an entrée to complement his main dish at the 2006 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock 2005 Verdelho

Ingredients
4 chicken tenderloins
2 egg whites
3 tbsp rice flour
2 red chilies, deseeded and finely chopped
3 tbsp coriander, chopped
4 kaffir lime leaves
2 tbsp peanuts, granulated
Peanut oil

Dipping sauce:
3 tbsp water
3 tbsp sugar
1/2 tbsp rice vinegar
1/2 tsp chilli flakes
Peanuts, granulated
Cucumber
Coriander

Method
For chicken: Lightly beat egg whites then add all ingredients. Shallow fry in peanut oil.

For dipping sauce: Combine first four ingredients and simmer to reduce. Cool and then add peanuts, cucumber and coriander.

Serves 2

Local Produce:
Peanuts - PCA, Kingaroy
Peanut oil - PCA, Kingaroy
Chicken - Bendele Farm Organic Poultry, Kilkivan
Herbs - Peter Gemmell, Haly Creek
Chilies - Burning Beats, Kingaroy
Kaffir Lime - Burning Beats, Kingaroy
Wine - Captains Paddock, Kingaroy