Someone claiming it to be the best fried chicken recipe just like KFC's original fried chicken. I collected the recipe. Let's hope it tastes exactly like the KFC ones.
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
LINK: http://bestfoodsworld.blogspot.co.uk/2013/08/kool-freaken-chicken.html
Friday, 16 August 2013
Tuesday, 13 August 2013
Cream cheese frosting by Sammantha Patel
Cream cheese frosting
70g softened butter
200g cream cheese (I use Philadelphia )
400g icing sugar sifted
Beat the butter till its super soft then add the cream cheese till combined don't over beat or cream cheese goes runny, next add half the sugar till combined then add the rest.
Now you will have perfect pipe-able, spreadable non runny cream cheese frosting. This is the method I use and always comes out delish .
AND
Red velvet cake
150g softened butter
150g sugar
2eggs
Pinch of salt
1 tbsp vanilla essence
125g flour
25g cocoa powder
1 tbsp red food colouring
1/1-2 tsp baking powder
Preheat oven Gas mark 4
Line tin with parchment paper
Mix together the butter and sugar till fluffy then gradually add the beaten eggs, salt and vanilla.
Add half the flour to stop from curdling.
Then add rest of flour, cocoa powder and baking powder till all mixed.
Add food colouring and mix well.
Tip into tin and cook for 40-45mins or until skewer comes out clean from the middle of cake.
Leave in tin for 5mins, then remove from tin remove parchment paper nd leave to cool on wire rack.
If making cupcakes same temperature but for 20-25 mins check after 20 mins with skewer then leave to cool on wire rack.
Made them before came out lovely light and delicious.
70g softened butter
200g cream cheese (I use Philadelphia )
400g icing sugar sifted
Beat the butter till its super soft then add the cream cheese till combined don't over beat or cream cheese goes runny, next add half the sugar till combined then add the rest.
Now you will have perfect pipe-able, spreadable non runny cream cheese frosting. This is the method I use and always comes out delish .
AND
Red velvet cake
150g softened butter
150g sugar
2eggs
Pinch of salt
1 tbsp vanilla essence
125g flour
25g cocoa powder
1 tbsp red food colouring
1/1-2 tsp baking powder
Preheat oven Gas mark 4
Line tin with parchment paper
Mix together the butter and sugar till fluffy then gradually add the beaten eggs, salt and vanilla.
Add half the flour to stop from curdling.
Then add rest of flour, cocoa powder and baking powder till all mixed.
Add food colouring and mix well.
Tip into tin and cook for 40-45mins or until skewer comes out clean from the middle of cake.
Leave in tin for 5mins, then remove from tin remove parchment paper nd leave to cool on wire rack.
If making cupcakes same temperature but for 20-25 mins check after 20 mins with skewer then leave to cool on wire rack.
Made them before came out lovely light and delicious.
Red velvet cupcakes
Aysha Karolia
60g butter
150g caster sugar
1 egg
10g cocoa powder
20ml red food colour
1/2 tsp vanilla essence
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
11/2 tsp white vinegar
Preheat oven to 170 , beat butter And sugar till fluffy, add in egg and beat well. In a separate bowl add the cocoa, vanilla and red colour and make a thick dark paste, add to the butter mixture and beat well, then add in 1/2 buttermilk and slowly mix in then 1/2 of the flour and mix in then the remaining buttermilk and mix again and the flour and thoroughly mix well. Finally add salt, vinegar and bicarbonate of soda and mix again spoon mixture into cupcake cases and bake for 20 mins. Cool completely the make icing as follows ...300g icing sugar, 50g soft butter, 125g cream cheese, beat well together and pipe onto buns, decorate with a crumbs from a crushed bun.
Makes 15
60g butter
150g caster sugar
1 egg
10g cocoa powder
20ml red food colour
1/2 tsp vanilla essence
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
11/2 tsp white vinegar
Preheat oven to 170 , beat butter And sugar till fluffy, add in egg and beat well. In a separate bowl add the cocoa, vanilla and red colour and make a thick dark paste, add to the butter mixture and beat well, then add in 1/2 buttermilk and slowly mix in then 1/2 of the flour and mix in then the remaining buttermilk and mix again and the flour and thoroughly mix well. Finally add salt, vinegar and bicarbonate of soda and mix again spoon mixture into cupcake cases and bake for 20 mins. Cool completely the make icing as follows ...300g icing sugar, 50g soft butter, 125g cream cheese, beat well together and pipe onto buns, decorate with a crumbs from a crushed bun.
Makes 15
Passion fruit cheese cake
Links shared by Atia Zahra Gillani. She made this cheesecake from the shared link. http://www.nigella.com/recipes/view/nigel-slaters-a-simple-passion-fruit-cheesecake-1576
Rosher Duba by Luthfa Rahman
Make dough using boiled milk n plain flour, massage well add egg n a spoon of ghee, make like a shondesh n pattern ass desired, fry in ghee or oil slowly then over night soak in suger syrup
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
Grilled Chicken- Tried and tested
Hamda Gharib
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
Grilled Chicken
Grilled chicken by Rujie Khatun Uddin
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
Tuesday, 6 August 2013
Fathema Shahzadi Ahmed- Chiili cheese bites
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Friday, 2 August 2013
CREAM
Heavy Cream is also known as 'Whipping cream' with a high percentage of fat.
Mascarpone is an Italian cheese made from cream. Mascarpone is milky-white in color and is easy to spread. Can be used in frosting & icing.
ALWAYS mix butter with cream cheese/soft cheese or mascarpone.
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