Thai Sticky Drumsticks Recipe | Food Diaries | Chef Zarnak Sidhwa | Thai Food

Method:
Mix the coconut cream, curry paste, lemon zest and juice and 1 tbsp honey together, then remove a little of the marinade into another bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hours or preferably overnight. Arrange the chicken on a baking tray, and bake at 200 degrees C for 30 minutes, turning the chicken over halfway through. Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 minutes more. Serve with a salad once done.

Method:
Add frozen banana to the blender along with the cocoa powder, chopped dates, yogurt, coconut milk, husk, peanut butter and ice cubes. Blend until smooth. Pour into 2 tall glasses and serve immediately.

Method:
Grease a 10×15” Swiss roll pan and line with parchment paper. Beat eggs for exactly 5 minutes in a stand mixer with a whisk attachment. Slowly add caster sugar and oil. Next add milk and lemon essence. Switch the whisk attachment for the paddle attachment. Sift in flour, baking powder and salt. Mix until well combined. Mix in food coloring a little at a time until a bright yellow color is achieved. Pour batter into the prepared pan and tilt pan to distribute batter evenly. Bake at 180 degrees C for 7-10 minutes. Cake is done when it springs back when pressed with fingers. On a work surface, sprinkle a large cotton tea towel with the icing sugar and immediately turn the cake onto the tea towel without delay. Peel off paper and immediately roll cake into the tea towel, beginning at the narrow end. Roll tightly and as evenly as possible. Do not wait for roll to cool. It will crack then. Place rolled cake on a wire rack seam-side down and let cool completely. Meanwhile prepare the frosting by beating the cream cheese and butter. Add icing sugar and vanilla essence. Beat until a thick frosting forms. If needed, beat in more icing sugar. Transfer 1/4 of the frosting to a piping bag fitted with a large French pastry tube. Unroll the cooled cake and cover with the frosting. Roll the cake up tightly, and then roll the cake into a sheet of plastic wrap; refrigerate until firm, about 1 hour. Remove the chilled cake from the plastic wrap to a serving plate. Brush generously with milk or sugar syrup. Pipe a line of frosting down the top center of the cake. Decorate with lemon slices, almonds, mint leaves and serve immediately.