Simple steps to making street food from Swingers: The Breddos Chicken Taco
Want to recreate the fabulous food on offer at Swingers? In the first of a regular series we head into the kitchen at Swingers to find out how they make the seriously good street food that helps to fuel a night of crazy golf. Here’s how the maestros at the Mexican-themed Breddos (served at the City and West End venues) create terrific tacos every time. And since we’re currently living through a time when some food products can prove hard to find on the shelves, we’ve suggested alternatives where possible.
BREDDOS FRIED CHICKEN TACO
- Combine a mixture of tapioca flour, fine polenta and rice flour. All of which are gluten-free, by the way. If you can’t find those, then seasoned plain flour or self-raising flour will also work fine.
- Use chunky strips of chicken breast that have been marinated in buttermilk brine. No buttermilk? Just use ordinary milk instead but add a tablespoon of lemon juice to it and let it stand for five to ten minutes before adding the chicken. Ideally refrigerate the brined chicken for four hours (or overnight).
- Dust the chicken strips with the flour. This makes the chicken super juicy on the inside and well crisped on the outside.
- Deep fry in vegetable or sunflower oil for three and a half to four minutes at 180 degrees.
While the chicken fries…
- Coat a tortilla or wrap with some olive oil.
- Place them on a flat grill (or dry hot pan) for a few seconds each side.
- Lay the base of each taco with fresh chopped red cabbage, which gives it a nice crunch.
- Add the chicken and start dressing it.
- We add our own secret habanero sauce, but there are plenty of commercially available versions sold at supermarkets – in varying degrees of heat to suit all palates.
- Then add some habanero sauce mixed with mayo.
- Add a drop of fresh home-made pico de gallo (tomatoes/coriander/lime juice/red onions). Besides giving it a lovely zest, the mix of colours looks great on the plate.
- Top with coriander.
- And finish off with a dash of fresh lime juice.
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Want to recreate the fabulous food on offer at Swingers? In the second of a regular series we head into the kitchen at Swingers to find out how they make the seriously good street food that helps to fuel a night of crazy golf. Here’s how the dough-slinging superstars at Pizza Pilgrims (served at the City venue) create the perfect margherita.
Building an empire around the quirky pastime of crazy golf sounds like a tricky task – but Swingers co-founders Matt Grech-Smith and Jeremy Simmonds have made it look simple. However, it wasn’t without its chewy moments, Matt reveals.
Swingers is the crazy golf club, a venue that takes the holy trinity that is crazy golf, street food and amazing drinks and combines them all into one incredible social experience. Swingers City is based on a 1920's golf club set in the bucolic English countryside, while Swingers West End takes crazy golf back to its seaside roots in a venue that reimagines the faded glamour of the 1920’s English Riviera.
