KENTUCKY FRIED CHICKEN (My version) 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)
Method 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.
KFC MASH AND GRAVY Ingredients: 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
Directions: 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.
CUCUMBER AND BLUE CHEESE SALAD Ingredients 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
Method 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.
SWEET CARROTS Ingredient 2 large carrots 3 tblsp butter 2 tblsp brown sugar 3 tblsp orange juice Dash of cinnamon Dash of black pepper
Method 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.
Cook 5 chicken breasts in the following: 2 Tblspn crushed black pepper. Salt to taste. 1/2 tspn tumeric. 1/2 Tspn garlic flakes. 1/4 cup chopped spring onions. 1 green chillie chopped. 2 lage potatoes Diced.
Cook with 1/2 cup water till dry and succulent. Add 1/2 cup chopped dhania. Chopped the chicken, potatoes. Add cubbed carrots, fetta, olives and enjoy with toast or a fresh green salad. Masala for chicken can be adjusted to your satisfaction.
Vegtable savory rice 1 1/2 cup Rice of choice Boiled till done (strain well) 1 large onion (finely chopped) Olive oil. Salt to taste. 2 punnets mushrooms sliced 2 green peppers sliced 4 carrots sliced finely 1 cup peas 1 cup corn
Braise onion in olive oil. Add all vegtables and stirfry. Add salt and pepper to taste. Once done add boiled rice. Mix well and serve.
Tandoori Masala Chicken 1 kg chicken (cleaned and portioned) Add the following masala as much as you want. 1 tspn Datar durban masala 2 Tblspn Datar chicken masala 3 Tblspn Datar Tandoori masala 2 Tbslpn Datar BBQ masala 2 Tblspn Datar Chicken Tikka masala Salt to taste 1/4 cup fresh dhania finely chopped Olive oil 1/2 cup tomato sauce.
Marinate and cook in the olive oil. Add a little water and cook till saucy.
The taste buds vary so I had to be creative. The hubby loves his tinned fish sandwiches when we are travelling and now on the Low Carb lifestyle there’s no bread so I decided to make tinned fish quiche for hubby and chicken for my son and threw in a few spinach and feta ones as well.
CRUSTLESS CHICKEN QUICHE in muffin pan 1. 300g chicken fillet diced and marinated in 1 tbsp chicken spice, garlic salt, black pepper and dried thyme for 30mins. 2. Heat 1 tsp olive oil and fry 1 sliced onion- when brown, add 1/4 diced green peppers and 125 g finely sliced mushrooms and cook for 5mins. Add the chicken and cook for 8mins. Add Black pepper and garlic salt and dried thyme. 3. Mix together 6 Eggs, 125ml fresh cream, black pepper, garlic salt, 1/2 cup of grated cheddar cheese and finely chopped fresh parsley.
ASSEMBLY: Grease a muffin pan with butter or olive oil. Spread chicken, mushroom and pepper filling on the base of dish. Then pour egg and cheese mixture over filling. Preheat oven to 180°C. Cook for 10 – 15 mins until cooked through and golden. Cool and serve with a salad
TINNED FISH FILLING 1 can Tinned Fish in brine 1 onion finely chopped 1 tsp garlic paste 1 tsp curry powder 2 tomatoes grated 2 green chillies finely chopped 1 tbsp olive oil Salt to taste 5 sprigs fresh coriander chopped Heat oil, add sauté onions. Add garlic paste, curry powder and tomatoes and salt. Cook for 10 minutes and add fish and cook until all the water has dried – needs to be dry otherwise you will have a soggy quiche. Assemble as above
SPINACH AND FETA FILLING 1. Two bunches of spinach – stalks cut off, washed and put in a pot with 1/4 cup of water to wilt down for 5 mins. 2. Strain off water and use the back of a spoon to remove excess water. Put on a chopping board and chop finely. 3. Heat 1 tbspn olive oil in a pot, throw in 4 pieces of whole garlic and a sliced onion the size of a pickle onion and when golden brown add spinach and salt to taste. Cook for 7mins and mash the garlic well and then add 1 tbspn of butter and 4 tbspn of cream cheese and 1 round of Feta cheese. Stir until the butter and cream and feta cheese is melted and gives you a smooth sauce. Sprinkle with black pepper. ASSEMBLY AS ABOVE