Crispy Chicken

1. Pat 1 whole chicken, cut into 8 pieces, dry with paper towels. This little step matters because excess moisture can make the coating slide off and can also cause the hot oil to spit.
2. In one shallow bowl, whisk 2 large eggs until well combined.
3. In another bowl, combine 1 cup self-raising flour, 1 tsp salt, 1 tsp ground black pepper and 1 tsp chili flakes.
4. In a third bowl, mix 2 cups finely crushed cornflakes with 2 cups fine crispy bread crumbs.
5. Dip each piece of chicken into the seasoned 1 cup self-raising flour, shaking off the excess. Dip it into the 2 whisked eggs, then coat really well in the 2 cups cornflake and 2 cups breadcrumb mixture. Press the crumbs onto the chicken with your fingers so they stick properly.
6. Heat enough vegetable oil for deep frying to about 350⁰F (175⁰C). Don’t overcrowd the pot, as adding too much chicken at once will drop the oil temperature and leave you with a greasy coating.
7. Fry the chicken pieces in batches until deeply golden and cooked through, turning as needed for even browning. Depending on the size of the pieces, this will generally take about 10 to 15 minutes per batch.
8. Check the thickest part of the chicken with a thermometer. It should reach 165⁰F (74⁰C). Transfer the cooked chicken to a rack or a plate lined with paper towel and let it rest for a few minutes before serving.

Warm Beetroot and Spinach Salad

1. Heat 1 tbsp olive oil in a large frying pan over medium heat.
2. Add 1 large finely sliced onion and sauté until softened.
3. Stir in 1 tsp ginger garlic paste and cook for about 30 seconds, just until fragrant.
4. Add 2 bunches peeled and diced fresh beetroot, 1 large diced green pepper and salt to taste. Sauté for about 6 minutes, stirring regularly.
5. Add 2 tbsp water if the beetroot is still firm and cover the pan for a few minutes to help it soften without burning the vegetables. Continue cooking until the beetroot is tender but still has a little bite.
6. Add 2 bunches finely chopped fresh spinach, 1 finely chopped red chili and 1/4 cup chopped fresh dhania (cilantro). Cook for about 3 minutes, stirring until the spinach wilts and everything is nicely combined.
7. Taste and adjust the salt and chili if needed. Serve warm alongside the crispy chicken.

Crunchy Coleslaw

1. Add 1/2 finely chopped cabbage, 4 grated carrots, 1 bunch finely chopped spinach, 1 punnet chopped mushrooms, 1 large chopped green pepper, 3 finely sliced green chilies and 1/4 cup chopped fresh dhania (cilantro) to a large bowl.
2. Sprinkle over 1 tsp Robertson garlic flakes, salt to taste and 1 tsp Robertson crushed black pepper.
3. Add 1 cup mayonnaise and, if you’re using it, 1 cup Greek yogurt. Mix everything really well so the vegetables are evenly coated.
4. Cover and refrigerate the coleslaw for a few hours. This gives the flavours time to come together and the vegetables a chance to chill properly.
5. Just before serving, slice 1 to 2 avocado pears and gently fold them through the coleslaw. Don’t add the avocado too early or it can become soft and lose its fresh appearance.
6. Serve the crunchy coleslaw with the crispy chicken and warm beetroot salad.