Category: Poutry

Chicken, duck and other bird recipes

December 20, 2014 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!

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KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Author: 
Recipe type: Chicken / Poultry / KFC
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
Ingredients
  • 8 Fresh chicken breasts
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
For Coating
  • 3 Cups all-purpose flour
  • 4-6 Eggs
Instructions
  1. Combine the spices for the spice mixture, stir to combine and divide these in half.
  2. Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
  3. Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
  4. After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
  5. To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
  6. Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
  7. To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
  8. Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
  9. Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
  10. Allow all of the coated chicken to set for 20 minutes before frying.
  11. Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
  12. Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.

 

December 1, 2014 Barbecue, Chicken Recipes, Curing Meats, Main Courses, Poutry

Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.

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Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.
Author: 
Recipe type: Chicken / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
How to Cure and Barbecue the Best Chicken Ever! Even on the best of days, barbecue chicken can be on the dry and stringy side. Curing the chicken results in a supremely tender and succulent chicken that wins hands down.
Ingredients
  • 1 x 1.6kg Chicken
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • Melted Butter
  • Salt & freshly cracked black pepper to taste
  • Other seasoning of your choice - optional
Instructions
  1. Combine the curing spices with 2.5lt of hot water. Bring this to a boil, then quick chill it by floating the pot in a sink of cold water.
  2. To spatch-cock the chicken, slice through the skin along the sternum, then cut through the breast with your shears.
  3. Open the chicken up, turn it over and dislocate the pelvis with a sharp downward thrust of your hand.
  4. Cut the wing tips from the wings and discard them.
  5. To ensure maximum penetration of the pickling brine, poke holes all over the chicken using your carving fork or any thin sharp object.
  6. Place the chicken in a large container and pour the brine over the bird. Put the lid on and allow this to cure for a full 24 hours in your refrigerator.
  7. The following day, remove the chicken from the brine and pat it dry with kitchen paper. Paint the chicken liberally with melted butter, then season with salt and fresh cracked black pepper.
  8. You can also add chilli flakes or any other seasoning of your choice.
  9. Heat your gas barbecue with burners directly beneath the chicken on minimum, and the remaining burners on maximum.
  10. Place the bird skin side up, close the lid and barbecue for 90 minutes. 15 minutes before the end, turn the chicken over to brown and crisp the skin.
  11. Remove the chicken from the heat, joint into portions and serve immediately. The first thing you will notice is just how tender it really is, along with outstanding aroma.

 

November 11, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Thanksgiving

How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.

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How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.
Author: 
Recipe type: Poultry / Thanksgiving / Christmas / Festive Season
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
 
How to Debone & Stuff a Whole Turkey. With Thanksgiving and the festive season just around the corner, here is a fantastic deboned stuffed turkey recipe for the occasion!!! A while back we demonstrated deboning a whole chicken in a few easy steps - deboning the turkey is just as simple, but requires a little more strength owing to the turkey having much stronger connective tissue than a chicken. The bird is stuffed with a rich filling of bacon, feta, olives and baby spinach.
Ingredients
  • 1 x 3kg / 6.6lb Turkey (if you use a larger bird, simply scale up the filling and recalculate the cooking time using my formula below)
For the Filling / Stuffing
  • 200g Baby spinach
  • 200g Streaky bacon
  • 140g Feta cheese
  • 12 Olives
Instructions
  1. Starting with the stuffing, cut the bacon thinly across the grain. Roughly chop the baby spinach, and pit and slice the olives into rounds. In addition take out 2 rounds or 140g of feta cheese.
  2. Heat your wok or pan over medium high heat and fry the bacon until lightly golden.
  3. Add the spinach and fry this until spinach is totally wilted and tender.
  4. Turn off the gas or remove the wok from the heat, add the olives and crumble in the feta cheese. Put this aside to cool.
  5. To debone the turkey, cut off the tail, then cut off the wings at the elbow.
  6. Turn the bird onto its breast and pull back the skin on the shoulder. Feel for the articulation in the shoulder and slice through the joint. Repeat this with the other wing.
  7. Slice all the way down the back of the turkey and then pull the wings and the skin away from the carcass all the way down to the oysters.
  8. Stand the bird up on its butt, and put your fingers under the skin on either side of the sternum. Pull the skin and the breasts away from the front of the carcass.
  9. Lie the bird on its sternum then cut the oysters free from the carcass.
  10. To free the legs, move one of the legs sideways and upwards then pull it over and straight downwards to snap and expose the hip joint. Use your knife to cut through the connective joint tissue. Repeat this with the other leg.
  11. Pull the carcass free from the bird. Do not dispose of this yet as any bits of meat left on the carcass will be used to fill up blank spots later.
  12. Open the turkey up with the skin side down.
  13. To debone the leg, cut around the hip joint then scrape the meat down the bone to the knee joint.
  14. Cut around the knee joint then scrape the meat down the drumstick.
  15. Press the bone back into the drumstick and break the bone just above the knuckle using the back of your cleaver. Pull the leg bone free, tuck the flesh back into the skin and continue with the other leg.
  16. To debone the wing, cut around the wing joint. Grab the joint and scrape the flesh down the bone. Pull the bone free, tuck the flesh back into the skin, and then continue with the other wing.
  17. The turkey is now totally deboned. Use the flesh recovered from the carcass to patch the blank spots between the legs and breasts.
  18. Cut at an angle through the thick upper breasts and flap the flesh forward.
  19. To stuff the bird, fill the legs and wings with the stuffing to plump them up. Spread all the remaining fill evenly across the bird.
  20. Fold one half of the turkey across the center-line, then fold the other half over this to entirely enclose the filling.
  21. Using butchers twine tie the legs together. Using half hitch loops close up the rest of the bird. Bring the twine back down to the legs and tie to secure.
  22. Place the turkey on a rack in a roasting pan and rub it all over with butter. Season with salt and cracked black pepper and roast the bird for 45 minutes plus 15 minutes per pound.
  23. At the end of the cooking time, remove the turkey from the oven and allow it to stand for 5 minutes before slicing into thick slices and serving with the accompaniments of your choice.

 

November 8, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Starters

Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!

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Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!
Author: 
Recipe type: Chicken / Poultry / Snack Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These spicy hot chicken drumsticks are perfect snack-food for the big game, or simply served cold at a picnic. Simple and quick to make, these will have your fans raving for more!
Ingredients
  • 8 Chicken drumsticks
  • 1 Medium onion, roughly chopped
  • 2 Cloves Garlic
  • 1 Tbs dried chilli flakes
  • 15ml paprika
  • Juice of 1 lemon
  • 30ml White wine vinegar
  • 15ml Worcestershire sauce
  • 100ml Oil
Instructions
  1. Place the onion, garlic, dried chilli flakes, paprika, lemon juice, white wine vinegar, Worcestershire sauce and olive oil in a jug. Using your stick blender zap these until smooth.
  2. Make three deep cuts into the thickest part of the flesh of each drumstick. Place the drumsticks in a roasting pan and pour the sauce over the chicken.
  3. Bake the chicken in a preheated oven at 180c or 350f for 75 minutes. Turn and re-coat the chicken twice during this time - after the first 30 minutes then after the second 30 minutes.
  4. Remove the chicken from the oven, allow it to stand for 5 minutes before transferring it to baskets or platters and serving.

 

October 28, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry, Sauce Recipes

Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!

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Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor.
Ingredients
  • 1½ Tbs Fresh tarragon, finely chopped
  • 1 Clove garlic, crushed
  • 50g Butter, melted and portioned into 2 x 25g
  • 1.6kg Chicken
  • 150ml Chicken Stock
  • 30ml Dry white wine
  • 1 Tbs Cornflour dissolved in 3Tbs water
  • Small handful fresh tarragon leaves
  • 150ml Cream
Instructions
  1. Cut through the skin and flesh along the breast bone, then cut through the bone with your shears.
  2. Open the chicken up, turn it over and dislocate the pelvic girdle with a firm downward thrust of your hand.
  3. Cut off and discard the wing tips.place the bird skin side up in a roasting pan and brush it liberally with the melted butter.
  4. Grill the chicken on the second highest rack in your oven for 10 minutes until lightly browned. To clarify the term grill, use the top element only on maximum temperature.
  5. Once this step is complete, reset your oven to 200c or 400f.
  6. Remove the bird from the oven. Combine the the half of the melted butter, the finely chopped fresh tarragon, the garlic, white wine and chicken stock. Spoon this over the chicken.
  7. Cover the roasting pan with foil and bake the chicken at 200c or 400f for 80 minutes.
  8. Remove the pan from the oven and transfer the chicken to a platter and keep it warm.
  9. Strain the juices from the pan into a small saucepan. Add the cornflour slurry and the whole fresh tarragon leaves.
  10. Heat the saucepan over medium high heat, bring it to a boil, reduce the heat and simmer for 2 minutes.
  11. Remove this from the heat and stir in the cream.
  12. Joint the chicken and transfer the pieces to serving platters. Ladle the cream sauce over the chicken and serve immediately with the accompaniments of your choice.

 

October 11, 2014 Chicken Recipes, Chinese Recipes, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes, Starters

KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.

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KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.
Author: 
Recipe type: KFC Deep-fried chicken wings / poultry
Cuisine: American
 
KFC Chicken Wings Recipe / KFC Hot Wings Recipe. This is Part 3 of the series on KFC Chicken. This Episode covers KFC Hot Wings. If you missed Episode 1 & 2, click on the onscreen link to view them in order to understand the process. Crispy deep-fried KFC chicken wings are legendary - this is how to make them at home.
Ingredients
  • 16-24 Whole chicken wings
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 1 Tbs Dried chilli flakes
Other
  • 2 Cups all purpose flour
  • 1 Tbs Cayenne pepper
  • 4-6 eggs lightly beaten
Instructions
  1. To start prepare the curing brine as we did in part 1 and part 2.
  2. Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.
  3. Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.
  4. Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.
  5. Lightly beat 4 eggs.
  6. To coat the wings, first dredge them in the flour, then dip then in the egg.
  7. Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.
  9. Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.

 

October 9, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Burger – Original Recipe – The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com

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KFC Chicken Burger - Original Recipe - The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com
Author: 
Recipe type: KFC Fried Chicken / Poultry
Cuisine: American
 
KFC Chicken Burger Video Recipe This is Part 2 of a 3 Part series on how to make KFC Fried Chicken. Part 2 is all about fried chicken breast fillets and in particular, KFC Chicken Fillet Burgers.
If you missed Part 1 you will need to view this first in order to understand the process used. You can find Part 1 HERE
WHATS4CHOW.COM IS THE FIRST TO PUBLISH THIS METHOD - I AM SURE THAT THIS VIDEO WILL BE COPIED BY NUMEROUS WEBSITES AND VIDEO CHANNELS WITHIN A VERY SHORT SPACE OF TIME - TO THE FREELOADERS WHO INEVITABLY WILL STEAL MY HARD WORK, PLEASE AT LEAST HAVE THE DECENCY TO GIVE OUR CHANNEL AND WEBSITE THE CREDIT IT DESERVES FOR DECODING THE MYSTERY OF KFC'S INSANELY GOOD TASTE, AROMA AND TEXTURE.
Ingredients
The Chicken
  • 8-12 Chicken breast fillets (100g - 125g each)
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Mix the curing brine discussed in episode 1, bring it to a boil stirring frequently, lower the heat and simmer for 5 minutes.
  2. Remove the brine from the heat and allow it to cool completely.
  3. Take 8 to 12 chicken breasts of 100 to 125g each and place them in a large sterilized container.
  4. Pour the curing brine over the breasts, put the lid on the container and allow the breasts to cure in your refrigerator for 12 hours. The reason for time being half that of the chicken pieces is that there is no skin, and the surface area of the breast is far bigger, and the meat is thinner.
  5. After 12 hours, combine the second half of the spice mix with 2 cups of all purpose flour and lightly beat the eggs.
  6. Sprinkle a solid layer of the spice mix over the surface of a large platter.
  7. Remove the chicken from the brine and tap the breasts down to an even thickness of 10mm or just under half an inch using your meat mallet.
  8. To coat the fillets, dredge them in the seasoned flour then dip them in the egg making sure to wet all of the flour.
  9. Dredge them in the flour again making sure to get a good solid coating.
  10. Transfer the coated chicken to the floured platter and allow the coating to set for 20 minutes.
  11. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f.
  12. Carefully lower a few breasts into the pan and fry them for 20 minutes, turning halfway through.
  13. Remove the fillets from the oil and keep warm in a low oven until the remaining breasts are fried.
  14. To serve, butter the buns, top the lower half with shredded lettuce, then top each of these with chicken.
  15. Top the chicken with tangy mayonnaise, followed by the top of the bun then serve immediately.

 

October 7, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Poutry, Snack Food, Spice Mixes

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC
Author: 
Recipe type: Deep-fried chicken / KFC / Secret Recipe / 11 Herbs & Spices
Cuisine: American
Serves: 6-12
 
KFC Fried Chicken Secret Recipe Kfc fried chicken is legendary, and there must be hundreds of websites and videos claiming to have cracked the secret recipe of 11 herbs and spices. Others get into deep discussions about how the chicken is pressure fried. Over time I have tried many of these copycat recipes and can only say that it was one disappointment after the next. None of them even came close to the real thing.
Today I will reveal to you the actual secret behind the legendary taste, aroma and texture of this iconic chicken. Before I continue, I would just like make a point.
Whats4Chow.com is the FIRST TO PUBLISH THIS, and I am sure that there will be a load of other channels copying my video within a very short time of this being published. Unfortunately there is nothing I can do to prevent this, but to those free loaders out there that will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally decoding the mystery of the world's finest chicken brand.
Let's get started by saying that it is not the secret blend of 11 herbs and spices, and it is not the use of pressurized deep fryers, or the type of oil or shortening used to do this. The secret to the insanely good flavor, texture and aroma is in the preparation of the chicken before it even coated. In fact, using this method the chicken tastes very close to the real thing even without the 11 herbs and spices!
Ingredients
The Chicken
  • 8-12 Chicken thighs and drumsticks
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 70g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Combine the paprika, onion salt, sage, garlic powder, oregano, chilli powder, black pepper, basil, marjoram and coriander in a bowl and mix it together, then divide this in half.
  2. Pour 2.5lt of filtered water into a pot and add half of the spice mix along with all of the curing brine ingredients.
  3. Bring the pot to a boil, stirring frequently. Reduce the heat and allow the pot to simmer for 5 minutes.
  4. Remove the pot from the heat and allow the brine to cool completely.
  5. Using a carving fork or similar tool, poke holes through the skin of the chicken pieces, then place them in a large sterilized container.
  6. Pour the cooled brine over the chicken pieces, put the lid on and let this cure in your refrigerator for a full 24 hours.
Before I continue, for this recipe to succeed, you cannot omit anything, especially the saltpetre and bicarb. The proper curing process is where the taste, texture and juiciness comes from.
  1. After 24 hours, remove the chicken from the brine.
  2. Combine 2 cups of all purpose flour with the other half of the spices, and lightly beat 4 eggs.
  3. Dredge the chicken in the flour mixture, then dip it in the egg making sure to wet all of the flour. Dredge the chicken in the flour again making sure to get a good solid coating.
  4. Sprinkle a layer of the flour mixture onto a platter, transfer the coated chicken pieces to the platter and allow the coating to set for 20 minutes.
  5. Half fill your wok or pot with oil. Heat the oil to 160c or 325f. Fry the chicken pieces for 20 minutes, turning over halfway.
  6. Remove the chicken from the oil, drain on kitchen paper and serve.
Just a few more notes before we go....
  1. The chicken must fry for at least 20 minutes. If you fry hotter and shorter, the coating will have a chalky texture.
  2. The chicken is cured, and as a result it can stand in a low oven for extended periods of time with no health risks, just as it does in the store. This makes it possible to make a mountain of chicken before your guests arrive.
  3. Smaller cuts like the KFC wings and chicken burgers will be covered in the next few days. Please subscribe for notifications and updates.

 

October 1, 2014 Chicken Recipes, Curries, Indian Recipes, Poutry, Snack Food, Starters

How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.

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How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.
Author: 
Recipe type: Indian Street Food
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Samosas are a traditional Indian snack. Filled with anything from curried potato to spicy meats, these treats are easy to make. This demonstration will show yo how to make the pastry and the chicken curry filling, and how to fold the samosa.
Ingredients
For the Pastry
  • 3 Cups all-purpose flour
  • 15ml Oil
  • Pinch of Salt
  • 200ml Water
For the Curry Chicken Filling
  • 500g Skinless, boneless chicken breast
  • 3 Tbs of your favorite curry powder
  • 25ml Lemon juice
  • Salt to taste
Instructions
  1. Place the flour and salt in a large mixing bowl. Pour in the water and oil and mix this until a dough comes together.
  2. Turn the dough out onto your work surface and knead this for 5 minutes until smooth and elastic. Wrap the dough in cling wrap and allow it to rest for 30 minutes.
  3. For the curry chicken filling, cut the onions into half rounds, and slice the chicken thinly across the grain.
  4. Place the chicken in a mixing bowl and pour in 60ml of oil. Mix this in until everything is coated.
  5. Pour in the curry powder and mix this in until everything is coated, then put this aside.
  6. Heat your wok or pan over medium high heat, add 30ml oil and fry the onions for 8 to 10 minutes until well browned and caramelized. Remove these from the pan.
  7. Add the chicken to the wok and stir-fry this for 4 minutes until well browned and cooked through.
  8. Return the onion to the pan and stir-fry for a further 60 seconds to combine. Pour in the lemon juice, add salt to taste and mix this in.
  9. Remove the wok from the heat and put this aside to cool.
  10. Unwrap the dough and roll it into a sausage. Cut the sausage into 4 pieces. Roll each pieces into a sausage and cut each of these into 3.
  11. Working with one piece ate a time roll these into strips of approximately 75mm or 3 inches wide by 300mm or 12 inches long. Trim the edges to to square it off.
  12. Place 2 tbs of the chicken curry on one end of the pastry. Fold the corner over the curry, then continue folding until the end of the strip.
  13. Wet the end of the pastry and fold it over to seal. Repeat this until all of the samosas are formed.
  14. Fill your pan or wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  15. Carefully lower a few samosas into the oil and fry these for 3 minutes per side until crisp and golden. Remove and drain on kitchen paper, then repeat until all the samosas are fried.
  16. Transfer the samosas to platters and serve immediately.

 

September 19, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks – Easy Cocktail Meals

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Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks - Easy Cocktail Meals
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These drumsticks get the King's treatment - first tunnel boned, then stuffed, then coated with a special seasoned coating, then deep-fried to golden perfection. This video demonstration will show you how tunnel bone the drumstick, fill it, coat it and fry it.
Ingredients
  • 8 x Chicken Drumsticks
  • Stuffing of your choice
To Coat
  • ½ Cup Tapioca flour or cornflour
  • 3 Eggs, lightly beaten
½ Cup Finely crushed cornflakes mixed with:
  • ½ All-purpose flour
  • 1 Tbs Salt
  • 1 Tbs Brown sugar
  • 1 Tbs Lemon pepper
  • 1 Tbs Dried chilli flakes
Instructions
  1. To de-bone the drumstick, holding the narrow end, pull the skin back to expose the joint.
  2. Using a sharp paring knife, cut around the joint to free the meat.
  3. Grab the joint with your dish cloth and scrape the meat down the bone with the edge of your blade.
  4. Pull the flesh back onto the bone, then using the back of your cleaver, break the bone just above the narrow joint.
  5. Pull the bone out of the drumstick.
  6. You can stuff the drumstick with anything, I am using a puree of fried bacon, spinach and feta. Using your piping bag or syringe, pipe the filling into the leg until it is plumped up.
  7. If you are using a chunky filling, you can use your fingers to stuff the drumstick.
  8. Pull the skin together at the opening, and pin it closed using a toothpick.
  9. To coat the drumsticks, dredge them in the tapioca or cornflour.
  10. Dunk the drumstick in the egg making sure to wet all of the flour.
  11. Finally dredge it in the special mixture consisting of finely crushed cornflakes, flour, salt, brown sugar, lemon pepper and chilli flakes. Make sure to get a good solid coating all over.
  12. Transfer the coated drumsticks to a platter and allow the coating to set for 20 minutes.
  13. Fill your pan with oil to depth of 1 inch or 25mm and heat this to 180c or 350f.
  14. Carefully lower drumsticks into the oil and deep-fry them for 4 minutes per side. Remove them from the oil and drain on kitchen paper.
  15. Serve immediately with the accompaniments of your choice.

 

September 16, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sauce Recipes

Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.

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Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In Mexican cuisine cocoa is used as a spice. This succulent Mexican Chicken with Chocolate Sauce recipe is a perfect example of this. The recipe is quick and easy and certainly worth a try.
Ingredients
  • ½ Cup all purpose flour
  • ¼ Tsp Ground cinnamon
  • 4 Chicken breasts, deboned, skin off
  • 30g Butter
  • 4 Baby onions, cut into wedges
  • 2 Tsp Cocoa powder
  • 2 Tsp Brown sugar
  • 2 Tsp Tomato paste
  • ¼ Cup red wine
  • 1 Cup chicken stock
  • 1 Tbs Sour cream
  • ⅓ Cup Raisins
Instructions
  1. Combine the flour with the cinnamon. Remove a teaspoon of this and put it aside.
  2. Chop the baby onions into wedges, measure out the tomato paste and the cocoa and brown sugar.
  3. In a jug, combine the red wine with the chicken stock.
  4. In a small bowl, combine the sour cream with the teaspoon of reserved cinnamon flour, and measure out the raisins.
  5. Heat your pan over medium high heat, add the butter. Drench the chicken breasts in bowl of cinnamon seasoned flour and fry them for 4 minutes per side until crisp and golden.
  6. Remove the chicken breasts from the pan and place them in a baking dish.
  7. Add the onions, tomato paste, cocoa and sugar to the pan. Fry these briefly, then pour in half of the wine stock mixture. Stir this until everything is well combined then add pour in the rest.
  8. Add the raisins, stir them in, then add the sour cream mixture.
  9. Continue to boil, stirring continuously until the cream has dissolved completely, and sauce has thickened slightly.... about 2 minutes.
  10. Remove the pan from the heat and spoon the sauce over the chicken.
  11. Bake the chicken in a preheated oven at 180c or 350f for 15 minutes.
  12. Remove the chicken from the oven, transfer it to serving platters and serve immediately.

 

September 14, 2014 Breakfast, Poutry, Sauce Recipes

How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.

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How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.
Author: 
Recipe type: Breakfast / Eggs / Sauce
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our last episode we baked a batch of insanely good English muffins. You will need a few of these for this traditional Eggs Benedict with Real Hollandaise Sauce recipe.
Ingredients
For the Hollandaise Sauce
  • 4 Egg yolks
  • 15ml Fresh lemon juice
  • 125g Butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt
Other Ingredients
  • 8 Rashers streaky bacon
  • 2 English muffins
  • 30ml White vinegar
  • 4 Eggs
Instructions
To make the Hollandaise Sauce
  1. Place the egg yolks and lemon juice in a jug and whisk these until they thicken and increase in volume.
  2. Transfer this to your double boiler and heat this over medium low heat. Drizzle the melted butter into the egg mixture while whisking continuously.
  3. Continue to whisk until the sauce reaches a custard consistency. Remove this from the heat, stir in a pinch of cayenne pepper and a pinch of salt, then keep this warm on the side.
If you don't have a double boiler, please follow these steps:
  1. Whisk the egg yolks and lemon juice, then transfer this to a stainless steel bowl.
  2. Pour an inch of boiling water into a pot and heat this over medium low heat. Place the stainless bowl on top of the pot - The bowl must not touch the water.
  3. Continue as per above.
For the Rest of the Ingredients
  1. Heat a large pan over medium high heat and fry the bacon until it takes on color. Remove the bacon from the pan and keep it warm.
  2. Slice the muffins in half and place them face down in the bacon fat. Fry these until they are crisp and golden and warmed through.
  3. Wipe the pan out carefully with kitchen paper, then half fill the pan with boiling kettle water, then pour in the vinegar.
  4. Crack the eggs carefully into the water and allow them to poach for 3 minutes.... the whites will be cooked, and the yolks will still be soft. Arrange the muffins on platters, top the muffins with 2 rashers of bacon each, top the bacon with the eggs, then top the whole lot with the Hollandaise sauce.
  5. Season with salt and cracked black pepper and serve immediately.

 

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