Sunday, August 19, 2012

KFC spice Marinade

When I make the spice for the Kerry Farm Chicken,  I make a lot.  Some is given to friends as gifts and some used in the original recipe,  where the chicken in left in a mix of spice and buttermilk, for a couple of hours or overnight.  Then dipped in a mix of flour ,  more spice and buttermilk and shallow fried or oven baked. 
For people looking for a GF and Lactose alternative,  I offer this recipe,  using the spice mix which is used to mix with flour,  but in this case with GROUND ALMONDS OR SESAME SEEDS.

I have used Dessertspoons as the basic measure but you could use teaspoons or even cups as long as the proportions  stay the same.  Just adjust to fit the amount of Chicken,  beef , pork, or veggies.

Mix together

2 Dessertspoons of KFC mix
1 Dessertspoon of crushed garlic
3 Dessertspoons of oil
6 Dessertspoons of fresh Lemon juice

(This can be kept in a jar in Fridge until required )

Marinade chicken or pork or steak or vegetables in above mix.
Roll marinated chicken etc in either Ground Almonds or Sesame seeds and cook in pan brushed with oil.  OR grill without coating.

Fish is not recommended as the lemon juice will 'cook' the fish.

Saturday, August 18, 2012

Rustic Bread

This Bread is made with a recipe from the Agrarian Kitchen in Tasmania. The recipe is posted in this blog.

The bread was cooked for the first 30 minutes in this Le Creuset Pot, with the lid on.

Sourdough Buns

These were cooked in Muffin Top trays.

Sunday, August 12, 2012

Friday, August 10, 2012

Chinese pickled red Cabbage and ginger

The dressing can be made in the TMX,  but the Cabbage is best cut by hand.   Love this dish as it keeps submerged in the dressing ,  in the fridge,   and can be served with hot or cold dishes.   I haven't come across anyone who hasn't liked this.  I have adapted this recipe from Belinda Jeffery's Collected recipes.
750g RED cabbage,  1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1  1/2  cups ( 375 mls. ) of rice vinegar
1  1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
Shred cabbage as thinly as possible , by hand. 
Toss cabbage with salt and place in a colander over the sink with a plate on top.  Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.

While the cabbage is draining, Zap the ginger and chill  and sugar in the TMX.  Scrape down and Zap again. 
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.

This has a nice sweet and sour zing.