My sister was visiting from SA, and requested fried chicken. I have been working on making the recipe extra crunchy. I marinated the chicken in buttermilk and spices for 24 hours, and then floured it with a mixture of SR flour, Cornflour (reducing the protein content makes it more crunchy) and tapioca (same story). It was pretty good, and very crunchy. I also made it extra spicy, with more chilli than usual, some allspice and fresh thyme, as well as the usual seasonings. Fried it in a mixture of light olive oil and lard.
The pecan pie was a joint effort between wife Jannine and third daughter Grace, who is the pastry master. Only problem was that they used some of my Kraken rum in the filling. I tasted a teaspoon full, and it was outstanding.
The pecan pie was a joint effort between wife Jannine and third daughter Grace, who is the pastry master. Only problem was that they used some of my Kraken rum in the filling. I tasted a teaspoon full, and it was outstanding.
