Well, this is another first for me. I’m sitting in my room with my laptop typing out my recipes and my brother comes in and says what is that concoction you made, it is out of this world. Wish I could take the credit but my goodness it was oh so easy Doritos Chicken which you will note from the recipe took no ingenuity on my part 😊 I served it with Creamy Baked Potato and (Whiskey) Glazed Carrots.
Doritos Chicken
Ingredients
6-8 chicken pieces, (Legs and & thighs)
2 pkts of Doritos (I used Sweet Chili Pepper)
Salt, ground black pepper, chicken spice
1 packet of tempura batter
¼ cup of oil
Method
Season chicken with salt, pepper and chicken spice.
Process the Doritos in food processor till crumbly.
Mix tempura batter with water, as directed.
Dip chicken in the batter and then press into the Dorito crumbs.
Heat oil in large pan.
When hot add chicken and reduce heat to medium and cover with lid and cook until golden and crisp.
Turn over and do the same for the other side – I estimated about 10 minutes a side covered.
Whiskey Glazed Carrots
Ingredients
3 carrots cut into chunks
4 Tblsp butter
1 star anise
1 sprig of thyme (leaves only)
Salt and freshly ground black pepper
1 tot whiskey (Substitute: ¼ cup stock + ½ tsp vanilla essence)
2 Tblsp butter
1 Tblsp brown sugar
Method
Add carrots to a pot and cover with water.
Add star anise and boil for 5 minutes. Strain water.
Add butter to the pan and add carrots.
Fry for 2 minutes. Remove carrots with slotted spoon.
Add whiskey and deglaze pan and reduce heat.
Add butter, brown sugar, thyme, salt and pepper and stir till sugar dissolves.
Return carrots to the pot.
Creamed Honey Mustard Scalloped Potatoes
Ingredients:
4 large potatoes, peeled and washed
1 chicken (or vegetable) stock cube
Aromatic roast potato spice
Ground black pepper
250 gr cream cheese
1 sachet honey mustard cook in sauce
200 ml cold milk
3 chopped garlic cloves
Method
Preheat oven to 180 degrees.
Boil potatoes with stock cube for 10 minutes.
Drain and put in cold water to remove starch.
Slice into thin slices and season with potato spice and black pepper.
In a blender add the rest of the ingredients until smooth.
Pour over potatoes. Cover with foil and bake for 1 hour.
Remove foil last 10 minutes.
Prepared, tried and tested by: Melanie Kramar
