Yeah, Wiltshire ham gratin
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Yeah, Wiltshire ham gratin
Here was mine - just some Parma ham and fresh Cantaloupe melon, Brussels pâté with homemade Melba toast, Kalamata olives, caper berries and pickles:
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Washed down with a rather nice Southern Italian red from Lidl, for Ł5.99:
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Enjoyed al fresco in the Wrexham sunshine, currently 21C!:cheers:
Marco.
looks great.. like melon...Quote:
Originally Posted by Marco
A plate of chips with a jalapeńo dip
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Cant beat Grant's ninja chips!
Indeed :clap:
Marco.
For Dave and anyone else who may be interested in making some scrumptious 'finger-lickin' good, southern-fried chicken:
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Any questions, just ask!:cool:
Marco.
Funny been eating a bit of fried chicken recently.
Emporer Justinius method.
Get two chicken breasts. Pound flat to tenderise. Liberally salt and pepper and press it into the breast. Coat with plain flour, dip in beaten egg and dump into the stuff in the photo. Press it in.
Shallow fry in groundnut oil until it looks nicely brown. It will be cooked when the crust looks golden.
I find this superior to any spice mixes I have tried in the crumb. Maybe that's just me but the wife loves it too.
Use groundnut as it doesn't stink and tastes wonderfully clean.
Unfortunately chicken breasts vary. We had some Duchy breasts we paid a fortune for recently and they were just tough shite. But when it's good fried chicken done well IS amazing.
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Yeah sounds good, Justers, and Panko are great breadcrumbs, so that would be a good thing to use for Del's recipe:)
Breast of chicken doesn't do it for me though with fried chicken - ya need BONES and wings to sook on!:D Even, on the rare occasions I have a KFC, it's always the 'Original recipe chicken' I go for, never breast, but each to his or her own:cool:
Marco.
Steak chianti with doughballs https://uploads.tapatalk-cdn.com/202...50ef61d653.jpg