Welcome to this edition of Bhabi’s Corner, dear readers. We have lined up a delicious selection of recipes for you and trust that you will thoroughly enjoy these dishes, including the loaded fries and spicy chicken. With the upcoming Easter weekend just around the corner, we have also included a special recipe for hot cross buns… a treat that brings tradition and a touch of sweetness to this special time of year. We hope these recipes inspire you to make wonderful memories around your tables. Happy cooking and happy Easter to our readers, who will be celebrating!
Recipes
Popeyes Spicy Chicken
1 tray drumsticks, 2 cups buttermilk
1 tbsp. hot sauce, 1 tbsp. paprika
2 cups all- purpose flour, 1 tsp. salt
2 tsp. cayenne pepper
1 tsp. garlic powder, 1 tsp. onion powder
1 tsp. black pepper
Vegetable oil for frying
Method
In a large bowl, mix the buttermilk and hot sauce. Add the chicken, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight to marinate. In another bowl, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, salt and pepper. Remove the chicken from the buttermilk marinade and dredge each piece in the seasoned flour mixture until well coated. Heat the oil in a deep fryer or large skillet. Fry the chicken in batches for 8-10 minutes or until golden brown and cooked through. Drain on paper towels and serve hot.
KFC Chicken Loaded Fries
Frozen french fries – 400 g
Boneless chicken (small cubes) – 250 g
Salt – ½ tsp (3 g)
Black pepper – ½ tsp (2 g)
Garlic powder – ½ tsp (2 g)
Paprika – 1 tsp (4 g)
Cornstarch – 2 tbsp (16 g)
Oil (for frying chicken)-2–3 tbsp (30–45ml)
For topping:
Cheddar cheese sauce – ½ cup (120 g)
Mayonnaise – 2 tbsp (30 g)
Ketchup – 1 tbsp (15 g)
Spring onions (chopped) – 2 tbsp (10 g)
Method:
Bake or air-fry the french fries according to package instructions until crispy.
In a bowl mix chicken, salt, black pepper, garlic powder, paprika and cornstarch.
Heat oil in a pan and cook the chicken on medium-high heat for 6–8 minutes until crispy and golden.
Spread the hot fries on a serving plate. Top with cooked chicken pieces.
Drizzle cheddar cheese sauce, mayonnaise and ketchup on top.
Sprinkle chopped spring onions and serve immediately.
Easy Hot Cross Buns
300ml whole milk, zest 1 orange
50g butter cubed, 1 tsp cinnamon
500g stoneground bread flour +
140g for the crosses and extra for dusting
85g brown sugar, 7g fast-action dried yeast
1 large egg, beaten, plus 1 egg to glaze
oil, for greasing, 50g raisins or currants
50g cranberries
Spiced butter:
200g salted butter softened ·1 ½ tsp cinnamon
·½ tsp ground ginger ·4 tbsp clear honey
Method:
- Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
- Mix the flour, cinnamon, sugar, yeast & 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth & elastic -the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
- Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the cranberries & raisins and knead to incorporate into the dough. Divide the dough into 12 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in rows of three. Cover loosely with a piece of cling film & leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
- Heat oven to 180°C. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns. Start at the top and do a straight line to the bottom over all the buns and then do the horizontal lines over all the buns.
- Bake for 25 mins until golden and cooked through.
- The buns will keep for up to 3 days in a tin or freeze for up to 3 months.
Spiced Butter:
Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven, brush the spiced butter over and leave to cool for 10 mins on the baking tray.