KFC Chicken Secret Recipe Unvailed

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The Colonel’s nephew Joe Ledington has a stumbled across a scrapbook previously owned by Claudia Sanders, the Colonel’s second wife.

Stuck inside an envelope in the scrapbook is a handwritten note with the recipe alongside Claudia’s will.

Claudia passed away in 1997 so cannot confirm the authenticity of the note.

When asked if he thought it was the original recipe Joe said: “Yeah, I do.”

He added: “I don’t want to get in an argument with [KFC’s parent company] Yum! Brands about it but … I’m pretty sure that it’s pretty close to the original.”

Yum! Brands have denied that it is the correct recipe.

Decide for yourself:

THE ORIGINAL 11 SPICES SECRET RECIPE?

Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

1 Mix the flour in a bowl with all the herbs and spices; set aside.

2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

 

(As published in The Chicago Tribune)

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Christmas in July

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Photography Andy Arnfield – The Gourmet Grocer

In Australia we have a tradition of celebrating Christmas in July which is basically a meal with friends where you cook a traditional diner and swap secret santa gifts.  I’m not sure where this originated from but I’m guessing that it is because the real Christmas is sweltering in Oz and July is our coldest month of the year so it make you feel a bit more real to the Ex Pats. Australia is famous for two sweet treats which I have made festive with the addition of some not so traditional ingredients! The first being the good old ANZAC biscuit made using rolled oats, flour, sugar, butter,golden syrup, baking soda, boiling water and optionally desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. And the  second being Rocky Road, a sweet jumble of marshmallow, fruit and nuts. There is really nothing difficult about either of theses recipes and everyone will be wanting more. Enjoy ;0)

Hazelnut Cranberry Coconut Oat Biscuits

Yield 20 small or 10 large biscuits

Ingredients

75g (1/2 cup) whole hazelnuts- roughly chopped
115g (3/4 cup) plain flour
1 teaspoon ground ginger
165g (1 1/2 cups) rolled oats
165g (3/4 cup) caster sugar (superfine sugar)
45g (1/2 cup) desiccated coconut
1 cup dried cranberries
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
125g butter
100g white chocolate buttons

Method

1. Sift the flour and the ginger into a large bowl. Add the nuts, oats, coconut, cranberries and sugar. Stir to combine.

4. Melt butter and golden syrup in a saucepan. Once melted, in a separate bowl combine boiling water and bicarbonate of soda. When the mixture froths up add to the saucepan with the butter and golden syrup mixture.

5. Add melted butter mixture to dry ingredients. Mix well

6. Roll balls os the mixture in wet hands leaving space in between each biscuit and pressing down slightly

7. Bake in oven for 15-20 minutes. Cool for 5 minutes before transferring to a wire rack to cool.

8. Melt the chocolate buttons in a double boiler until smooth and drizzle over the biscuits and leave to set.


CranberryHazelnutOatcookies

Photography Andy Arnfield – The Gourmet Grocer

 

Whitechristmasrockyrd

Photography Andy Arnfield – The Gourmet Grocer

White Christmas Rocky Road

Ingredients

375g white chocolate buttons
1/2 cup pistachio kernels
1/2 cup hazelnuts roughly chopped
2/3 cup shredded coconut
20 white marshmallows
1/2 cup dried cranberries

Method

Line base and sides of a 20cm square slice pan with baking paper allowing a 2cm overhang at both long ends. Place chocolate in a glass bowl over a pan of boiling water making sure the water does not touch the bottom of the bowl and melt chocolate until smooth. You can also use the microwave method zapping 3o seconds at a time until melted but you have to be careful as white chocolate can burn very easily,

Combine pistachios, hazelnuts coconut, marshmallows and cranberries in a large bowl. Pour over chocolate. Stir to coat.

Spoon mixture into prepared pan. Refrigerate for 30 minutes or until set. Turn out onto a chopping board. Remove baking paper. Cut into squares  with a sharp knife so you cut clean through the fruit and nuts to give a stunning presentation.

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Banana, Blueberry, Coconut, Maple Crumble with Salted Caramel Sauce

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Photography Andy Arnfield – The Gourmet Grocer

Whilst out to dinner at our friends Susan’s recently, she served us with a delicious salted caramel sauce which she had made in her Thermomix, and was it delicious! We are both big Thermomix fans, always trying new recipes and this one is a real winner. So later this week I was thinking, what else this amazing sauce would complement? And seeing that Winter is upon us and very much crumble season, the fresh flavours of banana, coconut and blueberry with a hint of warm maple would be perfect. Enjoy ;0)

Serves 4

Ingredients

4 ripe bananas
1 cup blueberries
1/2 cup shredded coconut
1/3 cup sugar
1/2 cup maple syrup

For the crumble topping

1/2 cup all-purpose flour
1/4 cup light brown sugar
2 tablespoons sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
5 tablespoons butter, cubed
1/2 cup chopped pecans, divided

Thermomix Salted Caramel Sauce

125 g butter
125 mls cream
250 g dark brown sugar
1 tbsp vanilla bean paste
Pinch salt flakes

Method

Preheat oven to 200c
Thinly slice the bananas and place them in a bowl with the blueberries, coconut, sugar and maple syrup and stir to combine. Fill four oven poof dishes, making sure you have enough space for the crumble topping and set aside.

For the crumble topping, pulse first 5 ingredients in a food processor 3 or 4 times, or until combined. Add butter and 1/4 cup pecans; pulse 4 or 5 times, or until pecans are ground.

Transfer mixture to a bowl; stir in remaining 1/4 cup chopped pecans with your hands, mixing and squeezing to form larger pieces. Place on a baking tray in the oven and bake until golden then set aside.

Place the fruit pots in the oven for 25 mins until bubbling, remove from the oven and top with your prepared crumble topping.

For the sauce place all ingredients into TM bowl and cook 5-8 min/Varoma/speed 2/MC off.

If you don’t have a Thermomix, throw all the sauce ingredients in a saucepan and stir to combine. Cook until bubbling and thickened.

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Slow-braised shoulder of lamb with onions, thyme, rosemary and balsamic

Balsamiclamb

Photography Andy Arnfield – The Gourmet Grocer

Here is one of my favourite ways to cook a delicious shoulder of lamb.  Full of rustic charm,  packed full of flavour and drenched in a rich sauce,  The meat just falls from the bone and is best served with a generous helping of creamy mashed potato!!! I just love winter !!!! Enjoy

Serves: 4

Cooking time: 8 hours

Ingredients

Braised shoulder of lamb

1 shoulder of lamb, rested for an hour at room temperature before cooking

8 sprigs of fresh thyme

2 sprigs fresh rosemary

8 medium onions, whole and peeled

250ml of balsamic vinegar

2 tbs brown sugar

Olive oil

Sea Salt

Black pepper

2 bulbs of garlic, peeled

Method

1. Preheat the oven to 180ºC

2. Rub olive oil into the shoulder of lamb, and season with salt and pepper. Add a little olive oil to the bottom of a large casserole pan/dutch oven, alongside the onions, thyme and rosemary. Sit the lamb on top and cook in the oven for 30 minutes until the lamb and onions have coloured.

3. Remove from the oven and add  the garlic to the dish. Turn the oven down to 120ºC, place the lid on the pan and cook the lamb for approximately 5 hours.

4. Now add the balsamic vinegar and brown sugar and continue to cook without the lid for a further 1-1 ½ hours, basting the lamb and onions in the vinegar liquid every 20 minutes.

5. Remove the lamb from the oven and place on the stove over a low heat. Reduce any excess liquid. Continue to baste the lamb in the liquid as you reduce.

7. Cut the lamb into 4 portions, and serve immediately with the onions, garlic and mashed potatoes.

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Asian Braised Beef Short Ribs

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Photography Andy Arnfield – The Gourmet Grocer

Here is a delicious recipe for beef short ribs, which is braised in an aromatic Asian sauce. Again this is another very easy to prepare dish which just requires you to sit back and let the house fill with the mouthwatering smells. In this recipe it calls for Hoisin sauce and although there are loads of brands on the market I encourage you to find the one from Lee Kum Kee, I have not come across another brand that stack up on the true authentic flavour as this one.  It’s available in most good Asian stores.

Ingredients

1.5k  bone-in short ribs
2 tbsp olive oil
2 cloves of crushed garlic
¼ cup light soy sauce
¼ cup hoisin sauce
½ cup rice wine
½ cup brown sugar
3 cups of water
2 lemongrass stalks, tender bulb part crushed
1 stub of ginger, thumb size, crushed
2 cinnamon sticks
5 star anise
salt and freshly ground pepper
coriander leaves, chopped
1 tbs sesame seeds
cooked white or brown rice to serve
your favorite vegetables (optional)

Method

1. Preheat oven to 375˚F.
2. In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
3. Season short ribs with salt and pepper.
4. Place a Dutch oven on the stove over medium-high heat and add oil.
5. Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
6. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes.
7. Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
8. Return ribs to pan and bring to a simmer for about 10 minutes.
9. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
10 Transfer the ribs to a platter and cover to keep warm.
13. For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
14. Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
15. Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with sesame seeds and corriander. Serve right away.

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Massaman Lamb Shanks

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Photography Andy Arnfield – The Gourmet Grocer

It’s so cold in Sydney this weekend, due to the first significant snowfall in the mountain ranges so something big, bold and hearty was needed. Since moving to Australia I have developed a love for Thai food, as when I left the UK Thai restaurants were very few and far between. There are a few very well known curries from Thailand which include red, green, yellow, panang and the one I am using today the good old Massaman which is a rich salty sweet meaty curry, traditionally to which potatoes are added. This recipe is absolutely delicious and I like to serve with Roti Cani, which you can buy frozen from and good Asian foodstore. So this weekend wrap up warm and get your Massaman on!!!

Ingredients

1 tablespoon peanut oil
4 lamb shanks
1 brown onion
400ml  can coconut milk
3 tbs Massaman curry paste (I love Mae Ploy Brand)
2 star anise
1 cinnamon stick
1 cup chicken stock
400g small new potatoes
½ tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar, grated (or coconut sugar)
chopped cashews, to serve
fresh coriander  leaves, to serve

Method

Preheat oven 180 degrees

Heat the peanut oil in a broad pan big enough to accommodate all the lamb shanks in a single layer, over a medium-high heat and brown the lamb shanks all over. Take your time with this, sealing the meat well and letting it develop a deep colour. Remove and transfer to a plate.

Halve and slice the onion thickly and fry it until soft. Open the can of coconut milk without shaking it, and spoon the top third of it into the pan. Add the Massaman curry paste, stirring until well combined and fragrant.

Add the remaining coconut milk, the star anise and cinnamon stick. Pour in the chicken stock and return the lamb to the pan, along with any juices which have collected on the plate. Bring everything up to the edge of a boil, cover and put into oven and cook for 1 hours.

Quarter the potatoes and add to pan. Stir in the fish sauce, lime juice and palm sugar. Return to the oven and let it cook for a further 1 hour, until the potatoes are tender and cooked through and the shank meat is falling from the bone.

Sprinkle with chopped cashews and fresh coriander leaves to serve.

 

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Keema San Choy Bow

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Photography and Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Here is a very simple one pan wonder, which takes the minimum effort and the results are delicious. In this recipe, I use an ingredient that most of you wont have heard of Dargar Phool, It is an exotic lichen also known as Black Stone Flower. Have you ever been to an Indian restaurant and thought, “This tastes so good, why can’t I achieve this flavour at home?” If so, you have probably just experienced dagar phool. This amazing ingredient is available here, through our store.

Ingredients

1½ tsp. sunflower oil
1 tbsp. mild curry powder
2 tsp. ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
2 tsp dargar phool
1 tsp chilli flakes
500g minced beef
1⅓ cup basmati rice
2 cups shredded carrots
1 cup frozen baby peas
3 cups hot beef stock

To serve

Lettuce cups
Mint yogurt dressing
Chopped fresh coriander
Lemon wedges

DIRECTIONS

  1. Heat oil in a large deep skillet, over medium-high heat. Add curry powder, cumin, coriander, and cinnamon, stirring quickly to combine. Crumble in beef and cook, stirring with a wooden spoon to break up clumps, 3 to 4 minutes, until beef is browned. Stir in rice, carrots, chilli flakes, and stock and bring to a boil. Cover skillet and reduce heat to low. Cook 16 minutes. Remove from heat, keep covered, let stand 5 minutes, until all liquid is absorbed into the pilaf, at this point stir in the baby peas and cover again for another minute.
  2. Uncover and fluff pilaf with a fork. Spoon into lettuce cups, drizzle with mint yogurt and sprinkle with coriander and serve with lemon wedges.

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Moroccan Lamb Meatballs

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Photography Andy Arnfield – The Gourmet Grocer

Saturday night and the smell of cumin and coriander are wafting through the house, as dinner tonight comes in the form of delicious Moroccan meatballs, in a rich tomato sauce. The hardest thing about this dish, is rolling the little fellas,  and that’s not difficult. I like to serve this dish with a leafy feta salad and nutty brown rice.  I always make extras, as this dish warms up perfectly and there is nothing better for a midnight snack than a meatball sub, with lashings of mustard to help you sleep. Enjoy!

Serves 4

700g lamb mince
2 garlic cloves, crushed
2 tsp freshly ground cumin seeds
1 tsp freshly ground coriander seeds
1 tsp hot paprika
3 tbsp chopped fresh mint, plus extra leaves, shredded, to garnish
1 tsp salt
2-4 tbsp olive oil, plus extra for oiling
2 medium onions, finely chopped
3 x 7.5cm cinnamon sticks
3cm piece of fresh ginger, finely grated
400g can chopped tomatoes
1 tbsp clear honey
300ml lamb or chicken stock

For the chermoula
2 garlic cloves, roughly chopped
¼ tsp salt
1 tsp harissa paste or ½ tsp minced red chilli from a jar
1 tsp freshly ground cumin seeds
1 tsp freshly ground coriander ?seeds
¾ tsp paprika
Small pinch of saffron strands (optional)
1 tbsp lemon juice
20g fresh mint, leaves picked
2 tbsp olive oil

*Note you could also use a store bought chermoula paste.  The one from Simon Johnson and Christine Manfield are particularly good and available from the Gourmet Grocer store. www.gourmetgroceronline.com.au

01.Put all the chermoula ingredients into a mini food processor and blend to a smooth paste (or grind in a pestle and mortar). Set aside.
02.For the meatballs, put the lamb mince into a bowl with the crushed garlic, cumin and coriander seeds, paprika, chopped mint, salt and some freshly ground black pepper. Mix well with your hands, then shape into 2.5cm balls (about 35g each) with lightly oiled hands.
03.Heat 2 tbsp of the olive oil in a small flameproof casserole or large saucepan, add the meatballs and fry briefly on all sides until lightly browned (about 5 minutes). Remove with a slotted spoon to a plate.
04.Add the remaining oil (if needed), chopped onions and cinnamon sticks to the oil left in the pan and fry gently for 6-7 minutes until the onion is soft and lightly golden. Stir in the grated ginger and fry for 1 minute more. Add the tomatoes, honey, lamb stock and 2 tbsp of the chermoula, then bring to a simmer. Drop the meatballs into the sauce, part-cover with a lid, then simmer for 20 minutes, stirring now and then, until the sauce has reduced and thickened nicely. Stir in the remaining chermoula, season, scatter with the shredded mint leaves and serve with buttered couscous or pasta.

Adapted from recipe http://www.deliciousmagazine.co.uk/recipes/lamb-and-mint-meatball-tagine-with-chermoula/

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Fireball Hot Chocolate

Fireballhotchocolate

Photography Andy Arnfield – The Gourmet Grocer

Now I have to tell you all about my new found love for Fireball Whiskey which is a cinnamon-flavored whisky-based liqueur produced by the Sazerac Company in Canada. Fireball has a lovely warming sensation that I think goes especially well with chocolate.  I have served these beauties in shiny copper tankards, which I believe have lots of health benefits but hey, who cares right we are drinking whiskey and hot chocolate!!!!! But they look smashing. Be warned Fireball is ultra addictive and before long you will be using it in so many of your dishes.  Enjoy Hic!

Serves 4

INGREDIENTS

1/2 cup (110g) caster sugar
1 cup (100) good-quality cocoa powder
1L (4 cups) milk
4 shots Fireball Whiskey
1 tsp salt
Marshmallows and dark chocolate to serve

In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well.

Pour milk into a saucepan and heat just until hot. Add cocoa mix, and stir to dissolve. add the fireball whiskey. Pour into your mugs and place marshmallows onto and torch to give them a nice toasty flavour. Grate the dark chocolate over the top and serve. Enjoy

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Lasagne Soup

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Ingredients

Serves 4

500g minced Beef
2 cups onions chopped
2 cup carrots diced
2 cups button mushrooms sliced
2 cloves garlic minced
4 cups beef stock
400g tin chopped tomatoes
2 tbs tomato paste
1 cup Campenelle pasta
1 cup parsley chopped

Serve Soup Over; Garnish
1 cup fresh mozzerella diced
1/4 cup Parmesan cheese shredded

Method

Brown minced beef in a large saucepan over medium-high heat. Add onion and carrot: saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

Add stock, tomato paste and chopped tomatoes, bring to a boil. Stir in pasta and simmer uncooked, about 10 minutes (or according to package directions). Add the parsley grated parmesan and cook about 1 minute, Season to taste

To serve, place 4 cubes of mozzarella in each serving bowl or large mug, then ladle over soup to melt. Garnish with Parmesan and more mozzarella and pop under the grill until the cheese bubbles! Enjoy

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