Posts Tagged With: make

The Power of Fried Chicken

Black people love chicken.

This is an immutable fact. As much as the fact that Kenyan love their Farmer’s Choice sausages, or that Pride & Prejudice is the greatest book ever, or that Taylor Swift songs have an inexplicable catchiness that rivals even Call Me Maybe.

I’m about to share something shocking with you, though, friends. I. Don’t. Really. Like. Chicken.

Yes, it’s true! My shameful secret is out! At times this makes me question whether I really am black, then I look at myself in the mirror and am reassured that my race is not in question. I console myself by saying I’m the exception that proves the rule. It’s not that I don’t eat chicken at all; in fact there’s nothing better than my Mama’s legendary peanut-coconut chicken (which, despite several attempts, I’ve only come close to recreating once). I only eat chicken bought from one store, and even then, I can’t eat the free range stuff.

The problem with chicken is that it’s just too darned chickeny.

But, seasoned appropriately (garlic and ginger are mandatory), sometimes a girl just needs a little bit of chicken; and home-fried chicken is just the thing to satisfy that craving. Hey – I guess I am black after all!

So, friends, what I’m about to share with you will change your lives forever. Never again will you be held hostage by the greasy of-suspicious-origin fried “chicken” from fast food outlets! Let’s do this.

First, you need to marinate the chicken overnight. Select a couple of your favourite spices. I usually use the best curry powder in the world, Simba Mbili curry powder (sorry for you if you don’t have regular visits to Kenya to stock up) and tandoori masala. Naturally you also need salt, crushed garlic, and ginger (preferably fresh, dried will do.)

I like to alternate layers – chicken, crushed garlic, ginger, sprinkling of curry powder, chicken, crushed garlic, ginger, sprinkling of tandoori masala – continue till all chicken used:

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As you can see I use skinless chicken. Next, pour over enough buttermilk to cover the lot. (If you forget to buy buttermilk, make your own):

IMG_0591Looks gross but I assure you, it’s the best. thing. ever.

So the next day, once the chicken has marinated overnight (do fast-forwardy thing like on TV cooking shows), get ready to fry the stuff up. First, put some sunflower oil and a few spoonfuls of duck fat into a pan to heat up. (I also added a few drops of sesame oil for flavour, and cooked it all up in my beloved wok):

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While that’s heating up, prepare your chicken coating. I’m quite useless at remembering what I put into my meals so I took a photo that cleverly incorporated all the ingredients to remind me:

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So that’s cake flour, semolina flour (for a lovely crisp crust), turmeric, Royco mchuzi mix (again, just get on a plane to Kenya), freshly-ground black pepper, dhania jeera, mixed spice, whole coriander seeds, cumin and salt. Salt, people, salt. This is critical. Add salt to the mix, and when you think you’ve added enough, add more. And more again. This sounds crazy but I’m one of those people who doesn’t even like salt and never adds salt to my plate, but in this recipe loads of salt is essential.

Now for the messy part – fish the chicken pieces out of the buttermilk mix and dredge it in the flour mix:

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Pop it in the fat and let it cook away happily:

IMG_0594Bubbly bubbly happy fry.

You’ll need to turn them over once while cooking, then you can put them on a wad of kitchen paper to drain:

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When all the extra grease has been mopped up (just because you’re eating fried chicken that’s no excuse to walk around with greasy lips and chin) pop the pieces in to a pre-heated oven to cook through and keep warm. Now, you have to be smart about this: you don’t want to serve some uncooked and some overcooked chicken pieces. Start with the pieces that take longer to cook like the thighs; they definitely won’t cook through in the oil so they’ll need a bit more time in the oven. Next the drumsticks, then the breasts and wings which will dry up if you keep them in the oven too long.

And when al the pieces have had their turn in the hot fat, pile them into an impressive-looking heap and it’s nom nom nom time:

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Enjoy! 🙂

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Potatoes, Glorious Potatoes!

I love potatoes. I declared as much on screen when my sister Zizwe & I appeared in the inaugural season of Off The Menu with Ainsley Harriot, on (then) BBC Food. Yes, I confess, my Come Dine With Me SA appearance was not my BBC debut… back in 2004 a younger, more innocent and more effusive me waxed lyrical about my love for potatoes in various forms on Off The Menu. Alas, it was also not the last time I failed to win a cook-off on TV…

So, today, as I struggled through a treacle-slow Monday, I knew the one thing that could help me face the rest of the week was potatoes for dinner.

I’m an emotional eater, and thus an emotional cook. I needed starch, fat, pork. I confess I was daydreaming about my dinner for most of the day. My Twitter co-wifey Julie (we share a love for drool-inducing Common who, in case you didn’t know, loves me back) inspired me to go for potatoes; she tweeted me about the bhajias, chicken and lamb sausage she’d had for lunch and I was disgustingly jealous (not the sort of jealousy you’d expect within such a close-knit and loving family unit).

I remembered a couple of weeks after my Christmas Eve eve brunch (on 23 December, during which I hosted my family for a meal) that I’d forgotten to do my potatoes in duck fat like I’d been planning for a few weeks before. I blame that on the sudden explosion of my oven insulating glass which threw my menu out completely. Consequently I felt it necessary to take advantage of the Woolworths festive food & food gifts sale, and was fortunate enough to find a few tubs of duck fat at their Rivonia Boulevard store.

Then, of course, whenever I need a bit of a treat, there has to be bacon. It didn’t help that earlier in the day I read about the New York restaurant that specialises in bacon desserts (yes – bacon for dessert!). Lovely hot, crispy, salty, lip-smacking bacon… *stares into distance with dazed look on face*

Ok, enough rambling. Time for some cooking. The ingredients:

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(I don’t know if you can tell – I do a great deal of my food shopping at Woolies.) I got two types of potatoes for variety, but ended up preferring the colour, texture and taste of the Nicola Mediterranean potatoes. I opted for the baby onions in the hope that that they’d be sweeter.

So, real quick – I washed and sliced the potatoes, keeping their skins on, and finely sliced the onions. While I was wielding my knife, I had the bacon rendering away in my wok.

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Sinful though it may seem, yes, it is necessary to stick streaky bacon in oil, or the bacon fat doesn’t release its oils (this, after all, is the definition of “rendering”).

Next, I took the crisp bacon out, let the oil and fat cool down somewhat, before tossing in the finely-sliced onion, a generous teasponful of crushed garlic, three finely-chopped anchovy fillets (you can leave these out if you have anchovy issues), and a generous dose of freeze-dried tarragon (I forgot to buy fresh herbs):

Oh wait, I don’t have photos of that. Understandably so, as frying onions are somewhat dull. Moving on…

Next I threw in a large dollop of the duck fat, and in went the sliced potatoes, of which I do have a photo:

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Can I just talk about the sound of potatoes frying in fat? Food frying in vegetable oil has a bit of a high-pitched whine to it… potatoes frying in a mix of sunflower oil, bacon fat and duck fat has this deep, almost resonant gurgle to it… the fat foams up about the vegetables in a sort of bubbly foam… it’s a beautiful thing.

Anyway, like I was saying, fry the potatoes in the fat. Season them – I used black lava salt almost on a whim, but it turned out to be a spark of brilliance when it came to the tasting; the black lava salt manifested as tiny crystals of savory goodness on my tongue. Back to the cooking – turn the heat down a bit, as that will help prevent the onions, tarragon, anchovies and garlic from burning. Turn the potatoes in the pan (or wok) frequently.

You’ll tell that the potatoes are ready when the translucence goes right the way to the centre of the potatoes. Take them off the heat, drain, and crumble over the crispy bacon reserved from the bacon fat rendering right at the beginning.

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I needed even more pork (hey, it was a long day) so I served it with some pork bangers (also on special – buy two get R25 off! – I can’t resist a deal!), mayo, green chilli elixir, and absolutely no vegetables.

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Bon appétit mes amis 🙂

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