Food

buttermilk fried chicken

for the first installment of our food series, jess wanted to try a buttermilk fried chicken recipe that didn’t smack of KFC. this isn’t the usual fare at nook, which is probably one of the reasons it was so appealing to make, plus it was a perfect sunny saturday and we had cold beers in the fridge. what goes best with cold beers? fried chicken. you’ll need:

the brine is in order to prep the chicken. bring all the ingredients to the boil and then let it cool down. soak the chicken overnight (12 hours) and then rinse the pieces under water, otherwise the meat will be too salty. basically the brine just makes the chicken super tender (and boy does it turn out tender…)

now prep your coating – mix all the dry ingredients together (flour, spice, paprika) and divide into two bowls.

pour the buttermilk into another bowl.

from here it’s super simple, dip the chicken into flour bowl 1, then buttermilk, then flour bowl 2…

place the battered pieces on a tray lined with baking paper, thusly:

heat your oil so long, to 160 C / 320 F

when the oil is ready place your first piece of chicken in (sizzle sizzle)

turn the pieces every now and then

you can put a few pieces in at a time, enough to sit comfortably in the pot. frying time is 10-12 minutes…

mmm perfectly crispy fried chicken

let them chill on a cooling tray for a few minutes

garnish with your favourite herbs – jess quick fried some fresh marjoram

nom nom nom!

serve with locally brewed beer, crisp white wine & a simple green salad

perfect…

bon appetito…

ps: this was much  much better than KFC, obviously.

7

cinnabons

just a wee pictorial teaser before i kick off the new food series jessica and i are doing (she cooks, i take photos and we eat). this isn’t a real how to because i wasn’t really paying attention while she was making her famous cinnabons – i was just picking at the pastry and warming myself in front of the oven, really.

she defrosted some dough from the freezer  - jessica uses croissant dough (her own recipe, which i can’t divulge!)

roll it out, with vigour:

spread some muscovado sugar:

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8

superette

i finally got round to going to superette and it is as good as i’ve heard. went there on a saturday morning after a night of one too many margaritas, so was dying for a coffee and some runny eggs. i really hate crowded restaurants and was kind of dreading that it would be packed full of the same crowd that goes to the biscuit mill market, but luckily the atmosphere was super mellow and the staff were friendly & attentive.

i opted for the poached eggs and didn’t actually read the small print – so i was surprised by the mound of crispy bacon, four huge asparagus stalks, a baby marrow (with flower, yum), side salad and a generous chunk of bread… not to mention the perfectly cooked poached eggs. A+ guys.

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5

i love coffee

i really liking this new local blog i love coffee

ilovecoffee.co.za is about coffee culture. the beans, the people, the places, the experience. think of it as an expedition to find the best coffee experiences SA has to offer while meeting and introducing you to the people that make it all possible.

perhaps they can help me find the perfect flat white in cape town; at least i have already found it in stellenbosch.

image from simply photo

0

debbie carlos

when it comes to food styling i usually find myself attracted to the simplest of shots. something like a perfectly cooked egg on a piece of toast just does it for me. mmm… perfect eggy. debbie carlos has a very tasty looking collection.

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1

greek salad

after spying a classic walnut, blue cheese & pear salad on robyn maclarty’s blog koek, i immediately thought of my favourite salad of the authentic greek kind. i’m not talking the watered down version you get at mugg & bean and numerous other cafes across the country – greek salad does not have lettuce in it.

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2

roast red pepper & tomato soup

http://i.imgur.com/RBzyB.jpg

i’ve been making a lot of soups lately  – even though it’s unbearably hot here right now. they’re cheap to make, i can freeze the leftovers (which end up tasting even nicer a few weeks/months down the line when you reheat them), you can eat them hot or cold, and there is little to no margin for error. i mean, it’s soup – toss it in and let it simmer.

so yesterday i made a roast red pepper & tomato soup. i didn’t follow a recipe, i basically had a bag of rosa tomatoes that needed to be used and were too ripe & soft for a salad – and winged it from there.

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2

happy pancake day

i woke up this morning and it was raining. yay, said me. i love the rain, mostly because it’s the anti-heat (and i loathe heat) plus it also brings that lovely aaah smell in the air. it’s also pancake weather. that was our family tradition (is it yours, too?) – when it rained, mom made pancakes.

but then i noticed pancake day is trending on twitter, is everyone in sync with me today? no, it’s actually shrove tuesday aka fat tuesday – the day you get to stuff your face before lent starts (ash wednesday, you heathens). i don’t practice lent, but i DO practice rainy pancake days.

i prefer crepes to the thick american variety, hot (or cold) with a sprinkling of cinnamon sugar & butter. follow this basic crepe recipe, mix a teaspoon of cinnamon with sugar, sprinkle on the pancakes and you’re done. or you could go the whole hog and go the nutella / caramel treat route…

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