Recipes
Buttermilk fried chicken
Serves
INGREDIENTS
3 cups butter milk
1 teaspoon each of salt, ground black pepper & white pepper
2 tablespoons paprika
2 tablespoons dried parsley flakes 5lb chicken pieces
Coating
3 cups plain flour
2 tablespoons garlic salt
1 tablespoon cayenne pepper
1 teaspoon white pepper
METHOD
1.Combine butter milk with seasonings and dried spices and mix well. Add chicken and toss to coat in mixture. Cover and refrigerate for 2 hours
or overnight.
2.Fill the deep fryer with 4 quarts of oil. Preheat oil to 350°F.
3.Line a baking tray with paper towel and place a metal wire rack over the top.
4.Preheat oven 350°F.
5.Coat
Serve warm with coleslaw.
NOTE
For more even cooking, fry similar sized chicken pieces in batches. Drumsticks will take longer to cook through to the bone. Cook larger pieces first and keep warm in the oven while cooking the rest.
Potato Scallops
Makes
INGREDIENTS
1.5lbs starchy peeled
2 cups self rising flour, plus extra for coating Pinch baking soda
1 teaspoon salt
½teaspoon ground white pepper
2 cups water
Sea salt and malt vinegar to serve
METHOD
1.Fill the deep fryer with 4 quarts of oil and preheat to 355°F.
2.Slice potatoes into 3mm thick slices and place into a bowl of water with juice of a lemon to prevent them from browning.
3.Sift flour, baking, salt and pepper into a large mixing bowl and pour in
13⁄4 cups of the water. Mix to form a smooth batter the consistency of thick cream. Add remaining water if batter becomes too thick. Set aside.
4.Drain potatoes and pat dry with paper towel. Dust in extra flour, shaking off excess.
5.Preheat oven to 350°F.
6.With basket in lowered position, dip
Serve hot sprinkled with sea salt and malt vinegar.
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