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Melanie’s Kentucky Fried Chicken

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TRH Melanie's Kentucky Fried Chicken1TRH Melanie's Kentucky Fried Chicken2TRH Melanie's Kentucky Fried Chicken3

1 tray of chicken
1 ½ cups butter milk
oil for shallow frying
2 cups flour –
1 tsp salt
½ tsp pepper
1 tsp celery salt
4 tsp paprika
1 crumbled chicken stock cube (or 1 tsp chicken spice)
1 tsp oregano
1 tsp tarragon
1 tsp parsley
½ tsp thyme
1 tsp chives
½ tsp garlic powder
½ tsp onion powder
1 tsp Emeril seasoning (creole seasoning)

Place chicken in dish and cover with buttermilk for 1 hour.
Mix all the spices in the sifted flour.
Put in large plastic bag or shallow dish.
Shake off excess buttermilk and coat the chicken in the flour (a few pieces at a time) and place on a rack until all the chicken is done. Shallow fry in medium/ hot oil till both sides are golden and crisp. Place on baking sheet and place in preheated oven at 160 degrees C for about 15 minutes to ensure chicken cooked through.

Mashed potato
4 tbsp butter or shortening
4 tbsp flour
1/4 tsp sage
1/4 tsp garlic powder
1/4 tsp black pepper
1 beef stock cube
1 chicken stock cube
2 cups water

Boil the water and add stock cubes; stir until dissolved. Set aside. Mix flour, sage, garlic powder and black pepper in small bowl and set aside. Add butter in saucepan and stir over low heat until butter is melted. Add flour mixture to melted butter, stirring constantly. Cook until it takes on a golden brown color. Slowly pour the stock water to the flour/butter mixture, whisking constantly to prevent lumps. Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce. Pour over mashed potato.

1 English cucumber
2 cloves garlic, minced
2 spring onions chopped
3 tblsp yoghurt
1 tsp spearmint spice (or mint)
Salt and pepper
3 tblsp crumbled blue cheese
Paprika for sprinkling

Peel cucumber and chop finely.
Drain excess water.
Add chopped spring onion, garlic, salt and pepper and stir in yoghurt.
Add spearmint spice and stir.
Crumbled blue cheese on top and sprinkle a dash of paprika.

2 large carrots
3 tblsp butter
2 tblsp brown sugar
3 tblsp orange juice
Dash of cinnamon
Dash of black pepper

Slice carrots and parboil for 5 minutes. Drain water.
Add butter, brown sugar and orange juice and simmer with tight lid on low heat till carrots soft and liquid evaporated. Add cinnamon and black pepper before serving.

Prepared, tried and tested by:  Melanie Kramar‎ @ Global Food Flavors

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