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Coated Wedges recipe

Coated Wedges recipe

This is Sue’s take on Kansas Fried Chicken shop Coated Fries ( Other State names may be used as branding!)

Ingredients:-

Potato cut into wedges skin on
Egg
Milk
Plain Flour (Gluten free in our case)
Garlic Salt
Onion Salt
Paprika
Chilli flakes mixed Herbs
Salt and Pepper

Method:-

(1) Mix the beaten Egg, Salt, Pepper and Milk to make an Egg wash.
(2) Mix the flour and other dry ingredients to make a seasoned Flour mix.
(3) Dip each wedge in the Flour mix, Egg wash and back in the Flour mix.
(4) Roast at 180C for about 40 minutes.
(5) Flash fry to crisp the coating.

We served ours with Marinated Pork Ribs and home made Coleslaw. A fresh light and tasty meal of a warm summer evening.

 

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Eat Well on UC - Basic Chicken CurryWe had ½ a cooked Chicken left. So Chicken Curry it was! Sue served ours with home-made Green Tomato and Apple Chutney and Coriander & Garlic Flatbreads (Recipes attached)
 
Ingredients:-
 
½ a cooked Chicken
1 Onion finely chopped
4 or 5 Mushrooms, chopped
3 cloves of Garlic
1 Teaspoon of ground Ginger
1 Teaspoon of Garam Masala
2 Teaspoons of Chilli powder
1 Teaspoon of Paprika
1 Jam of shop bought Curry Sauce (We used Jalfrezi)
1 Tin of chopped Tomatoes
¼ tube of Tomato Purée
Salt and Pepper
Vegetable Oil for frying
 
Method:-
 
(1) Fry the chopped Onion and Mushroom until softened.
(2) Add the Ginger, Garam Masala, Paprika, Salt and Pepper and stir well. Fry gently for a couple of minutes.
(3) Add the Garlic, Curry Sauce, chopped Tomatoes, Tomato Purée and simmer to reduce for 20 minutes.
(4) Chop the Chicken meat into rough cubes and add. Simmer until the Chicken is thoroughly heated. Do not cook for too long at this stage as the Chicken will bread down into shreds.
 
Serve of a bed of rice and Poppadoms 

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