VEG­GIE WAF­FLES WITH FRIED CHICKEN AND FRESH MANGO CHUT­NEY

DRUM - - Advertoria­l | Harvestime -

PREPA­RA­TION: ±30 MIN COOK­ING: ±30 MIN

750ml-1L sun­flower oil for fry­ing HOME-FRIED CHICKEN 500ml (2c) flour 30ml (2T) bar­be­cue

spice 15ml (1T) ori­g­anum 15ml (1T) pep­per­corns,

crushed 15ml (1T) Aro­mat 15ml (1T) pa­prika 2 eggs 125ml (¼c) bar­be­cue

sauce 125ml (¼c) sweet-chilli

sauce 8 chicken full wings VEG­GIE WAF­FLES 500ml (2c) flour 15ml (1T) salt 60ml (4T) bak­ing

pow­der 30ml (2T) sugar 180ml milk 2 eggs 80ml melted but­ter 5ml (1t) vanilla essence 500ml (1c) Har­ves­time Mixed Veg­eta­bles, boiled for 2 min and chopped SPICY MANGO CHUT­NEY 500ml (1c) sugar 250ml (½c) wa­ter 6 green chill­ies, chopped fresh co­rian­der,

chopped and to serve 15ml (1T) of lemon juice 3 or 4 fresh man­goes

Pre­heat the oil in a deep-fry­ing pan or deep­fryer to 190°C. 1 Home-fried chicken Com­bine all the dry in­gre­di­ents in a bowl and mix well. In a sep­a­rate bowl, mix all the sauces un­til well com­bined. 2 Clean the chicken wings, then toss in the sea­soned flour. Do­ing two at a time, re­move the chicken wings from the flour, dunk in the sauces, then once more in the flour. Re­peat un­til all the wings are coated. 3 Deep-fry un­til crisp and golden for 7-12 min­utes. Put on an oven tray and in the oven at a low tem­per­a­ture to con­tain the heat and the crispy out­side un­til serv­ing time. 4 Veg­gie waf­fles Heat up a waffle iron. Mix the dry in­gre­di­ents in a bowl and in a sep­a­rate bowl mix the wet in­gre­di­ents. Com­bine and mix well to make the bat­ter. 5 Add the Har­ves­time Mixed Veg­eta­bles and fold into the bat­ter. La­dle bat­ter onto the waffle iron and cook un­til crisp and golden, re­move and put in the oven with the chicken. 6 Spicy mango chut­ney Boil the sugar and wa­ter in a pan with the chill­ies for about 1 minute then put aside to cool. 7 Once cooled, put the co­rian­der, lemon juice and chilli syrup in a blender with the man­goes. Blend un­til smooth and de­cant into a small bowl. 8 Make a waffle bed and put the chicken on top. Driz­zle the mango chut­ney over, as much or as little as you like. Gar­nish with fresh co­rian­der and serve warm.

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