The Dublin Spice Bag - A Celebration of the Chinese Chip Shop…

We sometimes find inspiration for our recipes in unlikely places, and this bag of tasty goodness was created specifically for the post-pub market in Dublin, Ireland - a necessary treat to be served immediately after several pints of Guinness.

Here crispy chips are topped with sticky soy and star anise pork belly, crispy chicken balls flavoured with Sichuan pepper, stir-fried vegetables and spicy salt flavoured with 5 spice and chilli. On the side we’ve got two quintessential Chinese takeaway sauces - a classic curry sauce and a sweet and sour chilli sauce as well as a smashed cucumber salad.

CHICKEN MARINADE: Toasted Sichuan pepper, white pepper, garlic, onion, cumin, coriander, ginger, chives
WHOLE SPICES: Cassia quills, star anise, bay leaves
SPICY SALT: Chilli, garlic, white pepper, onion, star anise, Sichuan pepper, fennel, cassia, cloves, salt, sugar
CURRY SAUCE SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli
CHILLI SAUCE SPICES: Chilli, shrimp powder (shrimp, cornstarch), garlic
WHITE SESAME.
BLACK SESAME.

*Allergens

• 300g pork belly strips 
• 300g chicken breast
• 2 white onions
• Fresh ginger - 2 thick slices AND some roughly chopped to make 2 tsp
• 4 cloves of garlic 
• 2 peppers (any colour)
• 2 red chillies (optional)
• 1 cucumber 
• 150g self-raising flour
• 70g cornflour
• 65ml soy sauce
• 60ml vinegar (white wine vinegar or cider vinegar is best) 
• 95g sugar 
• 1kg good quality oven chips (chunky home-style chips are best) OR you can make your own
• Oil for frying (sunflower oil or vegetable oil is best)