I am abundantly fortunate to have a family that I can depend on. Sometimes they don't even know that the kind word or warm gesture that was just offered provided comfort on a rainy day.
Yes, family to me are blood relations, you know the ones you can't choose (I still love you, mwah): parents, siblings , aunts, uncles, cousins, grandparents and second cousin twice removed (I'm Indian. Extended family is considered direct family!). Then I got married and acquired my in laws, hubby and my beautiful kiddies. (When they're sleeping at least)
Then there are also the ones whom I've crossed paths with and forged a bond just as strong, or even stronger, than the familial one (You can at least choose your friends, but not your family ;) ). Whether it started with a game of Go Fish or walking home from school or playing cards in the caf or just clicking, it also turned into connection that would last.
I know I can turn to them ,friend or family,no matter what and that our mutual love for wholesome food would always bring us together!
Spicy Crumbed Chicken (serves 3 - 4)
8 pieces of skinless chicken (approximately 1.5kg),
with excess fat trimmed off
2t Robertson Cajun Spice
1T Robertson Portuguese Chicken Spice
1c Hinds coating mild / hot (depends on your preference)
1c corn flake crumbs
250 - 500ml vegetable Oil
1. Marinade chicken in Robertson spices for at least 1/2 hour
2. Place chicken with 1/2 cup water in a covered pan and set it to medium heat
3. Add the other 1/2 cup water after 20 minutes
4. Remove the pan from the heat or until the water evaporates
5. Place the chicken in a tray or on a cooler dish. Allow the chicken to cool before coating.
6. Set up your coating station in the interim by placing the Hinds coating in one bowl, the egg and milk in another and the crumbs in the last one. (In that order) Place a tray or dish at the end for the fully coated chicken.
7. Cover the chicken in Hinds coating and shake off the excess
8. Bath the chicken in the egg wash. I use either a fork or pair of small tongs here so that my fingers don't get wet
9. Lastly toss my chicken in the crumbs and use a different a different, clean fork to place it on the tray
Tip: I use plastic containers with lids in steps 7 & 9 to do more than 1 piece at a time.
10. Refrigerate for at least an hour before final preparation
11. Shallow fry in medium to hot oil till the chicken in golden brown. Place on absorbent kitchen towel.
12. Allow to cool slightly before serving.
Honey Butter Vegetables (serves 4 - 5)
350g butternut, cut into 6 and seeds removed
2 mielies, cleaned and divided into 4 each
2 gem squash, cut into 4 each and seeds removed
4 carrots, peeled and cut into batons (sticks)
1T Ina Paarman's Vegetable Spice
1. Melt butter, honey and spice together
2. Place vegetables in a pot and pour the sauce over the prepared vegetables