Southern fried chicken

image courtesy of ifood.tv

This is a nice simple but flavoursome southern fried chicken recipe. Using an overnight marinade we find wonderful flavour development, giving rise for all the aromatics and earthy flavours to play their part. You can use this as a deep fried recipe or pan fry it to give a more healthy approach. Just be sure to adjust the cooking times. Either way, I very much hope you enjoy it.

You will need : (Makes a large batch, ideal for barbecues and gatherings, serves 10.)

1200ml of single cream

½ bunch of chopped coriander

18 cloves of garlic, crushed

4 onions chopped finely

1 tablespoon of flaked chillies

2 tablespoon of sea salt

10 chicken breast with skin removed

120g of flour

1 tablespoon of celery salt

1 table spoon cayenne pepper

1 table spoon black pepper

1 table spoon of paprika

50g of brown sugar

1300ml of vegetable oil

Combine the cream, coriander, garlic, onions, chilli flakes and salt in a large plastic bag. Add chicken and shake up and leave overnight to marinade

Combine the flour, celery salt, cayenne pepper, black pepper, sugar and paprika. This is used to coat the chicken breast, once coated leave in a fridge to set for 45 minutes

Fry until golden brown and finish in the oven

Slow roast chilli pork

This is an unbelievably simple recipe. You can use any cut of pork, but i would mainly recommend either leg or shoulder. Loin works well too, but be sure to get  loin joint that has plenty of marbling on the eye of the emat, and a reasonable amount of surrounding fat for flavour. Using fillet works well as an individual portion and absorbs flavour beautiful but I would recommend wrapping in bacon first for a salty edge that brings out the aromatics well on the palate. Be sure to adjust cooking times.

25G OF FENNEL SEEDS
25G OF DRIED CHILLI FLAKES
25G OF DRIED ORIGANO
25G OF ROSEMARY LEAVES
4KILO BONED AND ROLLED PORK SHOULDER SKINNLESS

Season the meat and seal in hot oil

Mix all of the dried herbs and spices

Roll the roasting pork in this mix

Turn down oven to 120c and slow roast for 3 hours

Hogs pudding & potato pie

The cooked pie mix here can be made in batch and divided and frozen, to be reheated whenever you need to. Since its already cooked you only have to warm it up, and add to a pie case. The shortcrust pastry is nice, but isnt set in stone. You cna use puff pastry if youlike to create more portable slices. You can even use a suet pastry and steam the little beggars in puddings.

SERVES 5

0.5 Kilo of new potatoes, scrubbed and sliced finely
4 onions thinly sliced
1 kilo of Hogs Pudding meat (can be obtained from local butchers - usually comprising various cuts). Failing this you can use a standard sausage meat for a more economy version.

Make 500g of short-crust pastry, roll into 10 cm discs then crimp, glaze and bake

Stew off the onions, once soft

Break up the Hogs pudding into the onion mix and cook out

Steam off the potato slices

Once the potatoes are soft add to the hogs pudding mix

Reheat the mix and place in dish to with baked lid top.

Bake in oven at about 180C until the pastry is golden brown.


Accompanied by either onion marmalade, jus lie, white onion sauce or Madeira sauce. A standard gravy will suffice also.