Decadent Brownies

300g brown sugar
90g plain flour
90g cocoa powder (unsweetened)
80g chopped walnuts
60g chocolate chips or chunks
3 eggs
225g of softened butter

1. Preheat oven to 320°F (160°C). Line a 7x11" (18x28cm) baking tin with baking paper.
2. Mix all ingredients together thoroughly.
3. Spread onto baking tray and bake for 30-35 minutes.
4. Cut into 20-24 squares and cool on a wire rack.
5. Nom.

Klone Fried Chicken

NOTES:
"real" southern fried chicken is pressure fried - If you try and cook chiocken peices in a normal fryer, the coating will burn long before the chicken cooks.

For this reason, we're going to make crispy strips.

The chicken strips can be coated in advance and stored in the refrigerator until needed (stop after step 8) - it's a good idea not to have the pieces touching each other while in the fridge, so that they don't stick together.

NOTE ON MSG:
You can omit the MSG if you like, but I wouldn't recommend it.

MSG is available from any Chinese, Indian or Asian supermarkets and corer shops - find where your local Asian population shop, and you'll probably get some from the spices section.

Glutamate is a substance naturally found in many vegetables, MSG is simply glutamate, stabilised in salt.


INGREDIENTS:
4 Chicken breasts, cut into strips

BRINE:
2 Dsrt sp Salt
2 Tsp sp MSG
2 Pints Boiling water

COATING:
3/4 Pint Milk
1 egg

1 Pint Flour
1 Tsp Ground black Pepper
1 Tsp Paprika
2 1/2 Tsp Salt
3/4 Tsp MSG

METHOD:
  1. Desolve 2 Dsrt sp Salt and 2 Tsp sp MSG in 2 Pints Boiling water, allow to cool.
  2. Add the Chicken Strips to the brine and refrigerate for at least an hour.
  3. Whisk the Milk and eggs together in a large bowl.
  4. In a second large bowl, combine the dry ingredients.
  5. Remove the Chicken form the brine, and pad down gently with kitchen paper.
  6. One at a time, coat each chicken strip in the flour mix.
  7. Dip each strip into the milk mix, then back into the flour, so that they get a second coat.
  8. Repeat the milk, then flour dipping to get a 3rd (and final) coat.
  9. A few at a time, fry the Strips at 180C - they can be kept warm on a wire rack in a low oven until all pieces are ready.
  10. Nom!



Cajun Seasoning

3 Tsp Salt
1 Tsp Paprika
1/2 Tsp Cayenne
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Ground Black Pepper
1/2 Tsp Thyme
1/2 Tsp Oregano
1/2 Tsp Sage
1/4 Tsp Cumin

Stick it all in a blender and wizz it until the herbs are powdered - Lasts Aaaaaagggges in an air-tight Jar.