#Buttermilk Brined and Fried Chicken #southernstyle #juicy

Buttermilk Brined Fried Chicken

After the inspiration of Charles Raymond’s Buttermilk Cereal Chicken I investigated some recipe options and made up my own version, which turned out well and proved to be a hit at our NYE lunch picnic in Sydney’s beautiful Centennial Park.

Centennial Park, Sydney

Served with Japanese Coleslaw from our local Charcoal Charlie’s chicken shop and my newly created Tequila Black Bean Salsa Saladand crusty soft rolls from Taste Providore in Woollahra, who sell some of the best bread in the Eastern Suburbs. A fabulous combination! Way better than KFC if I say so myself, but staying on the treats list rather than becoming a staple.

The brining of the chicken in the buttermilk tenderises and marinates the chicken and then acts as a brilliant “glue” for the spice crust.

Adding Panko breadcrumbs into the flour mixture makes the crust more crispy and “craggy” making for a delicious outer layer.

By putting the fried chicken in the oven, dried the crust and allows excess oil to leech off. Or so I found. Obviously you need to play around to ensure the first batch and last batch ge5 around the same time in the oven.

Buttermilk Fried Chicken with Black Bean Salsa Salad

Prep time including “brining”: 6-8 hours. Cooking time: 35 minutes

Ingredients:

  • Buttermilk “Brine”
  • 300ml carton of buttermilk
  • 14 “mini” chicken drumsticks (the drumettes of chicken wings” or small chicken thigh cutlets, skin on
  • 1 teaspoon good quality paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon chicken spice (I use Robertson’s South African spice mix)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

Spice Crust:

  • 2 cups self raising flour
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon ground oregano powder
  • 1 teaspoon garlic powder
  • 2 cups vegetable oil for frying
  • Wok or deep frying pan

1. Place chicken in large bowl, then add all the spices and mix well. Then cover with buttermilk and mix well again. Cover with plastic wrap and place in refrigerator to marinate for at least 6 hours.

After 6 hours of brining in buttermilk and spices

2. Put Spice Crust ingredients into a large bowl and mix well. Pre-heat oven to 225 degrees Celsius.

3. Heat oil until shimmering. I used a wok as it creates a well for semi-deep frying without having to use as much oil.

4. Drop a few dollops of the buttermilk brining mixture into the flour mixture. This will create some clumps of flour and bread crumbs to create more “cragginess” on the chicken coating.

5. Add 3-4 chicken drumsticks to the spice crust mixture and coat thickly. This will be easy as the buttermilk coating on the chicken acts like a glue for the flour breadcrumb crust mixture

6. Put battered chicken into oil and fry on each side side for 3-4 minutes, lowering heat a little to enable chicken to cook through and the crust to go golden brown rather than burn.

7. Place first batch of fried chicken on baking paper lined oven tray and put into oven whilst you batter and fry the rest. Repeat steps 5-7 for rest of the chicken., frying the last batch slightly longer as the6 won’t have as much time in the oven.

8. Remove chicken from oven 3-4 minutes after the last batch is fried. You can remove first tow batches earlier if you like so they don’t get overcooked

9. Serve immediately with salads or wrap in foil to transport to picnic after allowing to cool slightly so crust doesn’t become soggy.

#Buttermilk Cereal #Chicken

Thinking of making something like this with black eye bean salad for our New Year’s Eve picnic. Black eye beans are a traditional Southern American NYE tradition and are meant o bring you luck, so i figured what’s the harm in jumping on the bandwagon? And then I saw the photo of buttermilk chicken which made my mouth water!,

The combination of the buttermilk chicken and black eye bean salad is very traditional, no doubt for good reason!

Now I just need to find a good recipe!! Thanks Charles Raymond for the inspiration!

Buttermilk Cereal Chicken

Buttermilk Cereal Chicken

#Bengali inspired #Prawn Curry #nigellaseeds

The combination is inspired by Bengali curries that use of Panch Phoran Five spice mix, except I substituted some of the spices with fresh ingredients to add zing, and added a “Tadka” style garnish for an extra layer of flavour.

The Nigella seeds are key to adding their unique almost maple syrup tones complementing the sweetness of the prawns.

So, the key ingredients for this curry are fresh prawns, nigella seeds (kalonji in Hindi), fennel seeds, lemon, fresh coriander and lots of ginger. I add two whole red chillies to impart some heat but they can be removed or allocated to the spice lovers!

I finished the prawns by adding my version of a Tadka, by slow frying thinly sliced onions in butter and adding fresh ginger and coriander. This “garnish” added another layer of flavour to the dish, resulting in quite a scrumptious outcome.

Can be served in lettuce cups, naan and/or with rice.looks great on a bed of turmeric rice.

Prep time: 30 minutes. Cooking time: 30 minutes

Ingredients:

  • 500g shelled and deveined green prawns
  • 2 brown onions
  • 3 cloves garlic, double that amount of ginger
  • 2 large ripe tomatoes
  • 3 red chillies
  • 2 Handfuls of curry leaves (or use 2 bay leaves)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons of oil
  • 1 teaspoon salt
  • 3/4 teaspoon turmeric powder
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons butter
  • Fresh Coriander and ginger for Tadka

Method

1. Prepare all the fresh ingredients: a) shell and devein prawns, b) finely dice only 1.5 of the onions and finely slice the other half into thin half moons (keep seperate), c) finely dice the tomatoes, d) pound to make a paste the garlic, equivalent amount of fresh ginger and 1 red chilli together with 1/2 teaspoon salt, d) zest lemon and juice it.

2. Heat oil in shallow wide saucepan, add cumin seeds, add 2 red chillies left whole and curry leaves and cook on low heat until fragrant and leaves stop sputtering. Add diced onions only (not the sliced half moons), cook over low heat until just transparent.

3. Add ginger and garlic paste, nigella seeds and fennel seeds, mix through the onion mixture and cook until just fragrant, taking care so it doesn’t stick to the pot.

4. Add tomatoes and mix through, add the other 1/2 teaspoon salt, 1/2 teaspoon turmeric and 1/2 cup of water. Simmer with lid on until tomatoes break down, adding small amounts of water if necessary.

5. While tomatoes are cooking, make the onions for the “Tadka” garnish: in a seperate pan, melt butter add sliced onions and cook slowly until caramelised. Chop 2 handfuls of coriander, finely slice ginger into matchsticks together with coriander. Set aside

6.When the tomatoes have broken down into a saucy consistency, add 1/2 lemon juice, the prawns and cook for 6-10 minutes, simmering until as much excess water that might come from prawns has evaporated but ensuring prawns don’t over cook. Pour over rest of lemon juice.

7. Garnish prawns with the “Tadka” and serve with rice, naan and/lettuce cups.

Bengali inspired prawn curry with nigella seeds

#Samosas for Xmas Parties

Xmas is coming. We are preparing for small covid safe gatherings here in Sydney. Thought I’d organise myself by making extra of the filling for samosas tonight …and then make the actual samosas tomorrow night.

So i doubled the filling from Samosas and served with Red lentil dhal with rice and salad.

Mince and pea for samosa filling
Red lentil dhal

Now tomorrow I will use the rest of the filling to make the samosas, and freeze them so I have a supply to freeze up for drinks and gatherings over the weekend.

Durban style Samosas

#Durban style #lamb and #cauliflower #curry with #fenugreek

I haven’t made this curry for ages. Not sure why because it is very delicious, especially with the addition of the sweet, nutty flavour of fenugreek seeds which is strangely reminiscent of maple syrup.

The sweetness of the cauliflower is enhanced by the fenugreek and spiced up by the curry flavours of the sauce. A great alternative to using potato in Lamb and Potato Curry

Prep time: 15 minutes Cooking time: 1 hour

Ingredients:

  • 5-6 lamb chump chops, fat removed and diced including bones
  • 4 cloves garlic and equal amount of ginger pound to a paste in a mortar and pestle
  • 1 large brown or white onion finely diced
  • 1/2 cauliflower cut into florets
  • 2 whole red chillies (optional)
  • 1 tomato cut into large chunks
  • 1 tspoon cummin powder
  • 1 tspoon turmeric
  • 1 tspoon chilli powder
  • 1 teaspoon cummin seeds
  • 1 stick cinnamon bark/1 quill
  • 500ml chicken stock
  • Handful of curry leaves (optional)
  • 2 tspoons fenugreek seeds
  • 1 tspoon salt
  • coriander to garnish
  • 2 tablespoons vegetable oil

Method:

1. Heat vegetable in a large casserole pot on medium heat, add cummin seeds, cinnamon bark and curry leaves if using. Cook for just a minute until fragrant.

2. Add onions and cook slowly until transparent.

3. Add ginger and garlic paste and mix through onions.

4. Add cummin powder, turmeric, salt, chilli and mix through until just heated through. Take care not to burn.

5. Add lamb and stir until it’s sealed. Add a bit of chicken stock to stop the lamb sticking if needed. After about 10 minutes, add the fenugreek seeds and enough stock to cover the lamb, reduce heat and allow to simmer for 35 minutes until the lamb is starting to get tender.

Lamb and cauliflower curry with fenugreek seeds

6. Add cauliflower and tomato and simmer for another 15 minutes until the cauliflower is cooked and the sauce is reduced.

7. Garnish with coriander and serve with basmati rice and or naan and salads.

Durban style Lamb and cauliflower curry

#Miros Ubud Memories #cornfritters #ayamgoreng #avocado

Tried to recreate memories of beautiful dinners at Miro’s in Ubud this week with Balinese style corn fritters, homemade Ayam Goreng and Avocado Picasso Salad with a side of sambal mattar.

Came pretty close but not quite the same as being there!

Recreating Miro’s in Ubud

Here’s a link to the story of Avocado PIcasso