Buttermilk Fried Chicken

* recipe from Donna Hay

Ingredients:
2 tbsp sweet paprika
1 tbsp fennel seeds, crushed
8 x 125g chicken thigh fillets, trimmed
2 cups (500ml) buttermilk
2 cups (300g) plain flour
1 tbsp baking powder
2 tsp sea salt flakes
1/2 tsp black pepper

How to Make:
1, Place paprika and fennel sees in a large bowl and mix to combine. Add chicken and toss to coat. Add buttermilk, mox to combine and refridgerate for at least 30 min.

2. Fill a large saucepan with oil over medium high heat until temperature reaches 180'C.

3. While oil is heating, place four, baking powder, salt and pepper on a large tray and toss to combine. [You can add combine in a ziploc bag and put chicken inside. Seal and shake to coat the chicken]

4. Remove chicken from the buttermilk mixture, allowing excess liquid to drip off. Place chicken on tray with flour and coat evenly.

5. Deep fry the coated chickedn in batches for 5-6 min or until golden. Drain oil on paper towel and keep warm. Sprinkle with extra sea salt flakes and serve.

Enjoy with your favourite beer!

Zucchini Fritters

Ingredients:

5-6 small zucchinis (approx 810g), grated

3-4 eggs, beaten

250g Feta, crumbled (optional)

3/4 cup (120g) plain flour

1.5 tsp baking powder

1/3 cup chopped mint leaves or parsley

sea salt and black pepper

How to Make:

1. Place the grated zucchinis on a flat towel with another one on top to absorb excess water.

2. Place zuchinni, eggs, feta, flour, baking powder, mint/parsley, salt and pepper in a mixing bowl, mix and combine.

3. Heat olive oil in a non stick pan over medium high heat. Add 2 tbsp of mixture to the pan and flatten with a spatula. Repeat and cook in batches for 2-3 min each side or until golden.

4 After pan-frying, blot oil in kitchen towel before placing them in serving plate.

Enjoy!

Cold Tomato Soup

* a very refreshing cold soup with the recipe from Weekend Financial Times 

Ingredients:

8 very ripe plum tomatoes (best to use San Marzano tomatoes), quartered

Small bunch of basil leaves, cleaned and wipe dry

3 cloves of garlic, peeled

3tbs red wine vinegar

2tbs brown sugar

3tbs olive oil

1tsp sea salt

1tsp sweet paprika

4 ice cubes

How to Make:

1. Place all ingredients together (apart from the ice) in a large jar, mix well, cover and put in fridge overnight.

2. Remove from fridge, add the ice cubes and blend in a blender good for ice/smoothies. Then taste and adjust seasoning. Drizzle some olive oil on top.

3. Ready to serve with your toasted pitta bread of garlic bread.

Enjoy with your favourite white wine or champagne!