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UK Food Battle of the Pages

Netflix’s The Final Table challenged four of our Tasty pages to make a unique recipe using four core ingredients. Which one is your favorite? Meatball sliders, coxinha, tacos de milanesa, or crunchy tikka masala strips? Leave your vote in the comments, and make sure you @DontWatchHungry!





1⁄2 cup breadcrumbs (panko)

1⁄3 cup milk

450 G boneless skinless chicken thighs

1⁄2 cup white onion, finely chopped

2 cloves garlic, finely chopped

1⁄4 cup chopped parsley

1 egg

1 teaspoon salt

1⁄2 teaspoon pepper

220 G mozzarella, cut into 1⁄2 inch cubes

Tomato​ ​Jam

400 G crushed tomatoes

1⁄4 cup brown sugar

3 cloves garlic, whole, skins removed

1 tablespoon fresh thyme, chopped

1⁄2 teaspoon salt

1⁄4 pepper


Slider buns


1. Pulse chicken in a food processor until ground. The chicken should still be a bit chunky.

2. In a large bowl, add the breadcrumbs and pour the milk over the top. Toss to moisten.

3. Add the ground chicken, onion, garlic, parsley, egg, salt, and pepper to the breadcrumbs in the bowl.

4. Form meatballs about the size of a golf ball. Press one 1⁄2” cube of mozzarella into each ball and re-shape until smooth.

5. Brown the meatballs on all sides in oil over medium heat, transfer to sheet tray. Bake at 175°C for 10 minutes or until cooked through.

6. While meatballs are in the oven, prepare tomato jam by simmering crushed tomatoes, sugar, and garlic in a medium saucepan over low heat until thick and jammy. Remove from heat and add fresh thyme, salt, and pepper.

7. Toast the slider buns (optional) and top with a meatball and a spoonful of tomato jam.





4 boneless skinless chicken thighs

Salt and pepper, to taste

1 tablespoon olive oil

4 cloves garlic, minced

1 white onion, diced

2 cups chicken thighs, cooked, shredded

1⁄2 teaspoon paprika or cayenne pepper

Salt, to taste

150 G cream cheese

3 tablespoons fresh parsley, chopped

1 cup fresh tomatoes, chopped


1 tablespoon unsalted butter

2 cups whole milk

1⁄4 cup chicken broth

2 cups all-purpose flour

2 teaspoons salt

3 eggs

2 cups bread crumbs (panko)

Oil, for frying


1. Season the chicken thighs on both sides with salt and pepper. Heat a large pot over medium-high heat and add olive oil. Cook chicken thighs until brown on both sides and cooked through. Set aside to cool, then shred.

2. In a medium pot, add olive oil, garlic, and onions and saut​é​ until soft and brown.

3. Add shredded chicken, paprika (or cayenne pepper), and salt. Stir to incorporate and remove from heat. Transfer mixture into a bowl, add cream cheese, parsley, and tomato. Mix well and set aside.

4. In the same pot prepare the dough. Add butter, chicken broth, and milk. Bring to a boil. Stir in flour and stir until dough is formed. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot, until smooth.

5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough, and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.

6. Heat oil to 180 ̊C.

7. Coat each coxinha in egg and roll in breadcrumbs. Repeat a second time; repeat this process with each coxinha. Fry in hot oil until golden brown and cooked through.

8. Drain on a towel or wire rack and serve immediately.




1 pound boneless chicken breast

1 tablespoon onion powder

1 tablespoon garlic powder

Salt and pepper, to taste

2 large eggs

1⁄2 cup milk

2 cups bread crumbs (panko)

Vegetable oil, for frying

Pico de Gallo

1 tomato, diced

1⁄2 cup white onion, chopped

1⁄3 cup cilantro, chopped

1 tablespoon lime juice

Salt, to taste

Corn tortillas, heated

1 avocado, sliced, to garnish


1. Pound the chicken breasts into thin cutlets using a meat mallet or a heavy skillet.

2. Season the chicken with the onion powder, garlic powder, salt, and pepper.

3. Beat the eggs in a small bowl and add the milk. Add the panko crumbs to a separate bowl. Dredge each chicken cutlet first in egg mixture, then in panko. Repeat with remaining chicken.

4. Heat oil in a large saut​é​ pan over medium heat. Place the breaded chicken in the pan to cook (without overcrowding). Cook about 3–5 minutes per side, until golden brown and cooked through.

5. In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and salt.

6. Slice chicken into strips, and place a few strips on each tortilla. Top with pico de gallo and avocado.




Chicken Strips

1 cup milk

1 tablespoon garam masala

1 teaspoon minced garlic

1 teaspoon grated ginger

1⁄2 teaspoon salt

2 chicken breasts, sliced into 1 1⁄2”-wide strips

3 eggs

1 cup breadcrumbs (panko)

Vegetable oil, for frying

Dipping Sauce

1⁄2 onion, finely diced

1 teaspoon minced garlic

2 teaspoon grated ginger

1 teaspoon cayenne pepper

1 tablespoon garam masala

450 G crushed tomatoes

Salt, to taste

1⁄2 cup whole milk


1. Prepare the marinade: Combine milk, garam masala, garlic, ginger, and salt. Pour over chicken and let marinate 30 minutes to 1 hour.

2. Drain excess marinade from chicken. Place eggs and panko crumbs in separate bowls. Dredge each chicken strip first in egg, then in panko. Repeat with remaining chicken strips.

3. Heat oil in a large saut​é​ pan over medium heat. Place the breaded chicken strips in the pan to cook (without overcrowding). Cook about 3–5 minutes per side, until golden brown and cooked through; then place them on a plate that has been covered with paper towels (to absorb any excess oil). Season with salt while hot.

4. Prepare the dipping sauce: Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until lightly golden, 8–10 minutes.

5. Add garlic, ginger, cayenne, and garam masala. Cook, stirring frequently, until fragrant (about 2 minutes).

6. Add crushed tomatoes and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

7. Stir in milk and return to simmer. Remove pan from heat and cover to keep warm.

8. Serve the crispy chicken pieces with the dipping sauce.