This super-easy, no-yeast bread is delicious. Serve with a thick chunk of your favourite cheese and good dollop of my Scorched Onion Sauce. A great addition to your ploughman’s lunch, soups or just tear it apart and share for snacking.
Prep time: 10 mins Cook time: 45 mins
NOTE: the chillies are optional – you can even include bacon bits or chopped fried shallots too!
I’m a big fan of fried chicken, and this recipe is one of my favourites. The garlic mayo works nicely to cool down the spicy chicken.
for the chicken prep: 3 large Chicken Breasts – I cut mine into strips but if you’re cooking whole breast then cover with clingfilm and flatten to about 8mm thick. 280ml buttermilk 1 tsp of garlic salt 1 tsp cayenne chilli powder 1 tsp salt & pepper
for the coating: 200g plain flour pinch salt and pepper 1 tsp garlic salt 1 tsp dried thyme 1 tsp dried oregano 1 tsp baking powder 1 tsp mustard powder 2 tsp smoked paprika 3 tsp Cayenne or hot chilli powder
for the garlic mayo: 4 heaped tbs of light mayonnaise 1 tsp of Pepper Jar’s Garlic Sauce
Mix the buttermilk, 1 tsp garlic salt, salt/pepper & 1 tsp cayenne in a large bowl. Submerge the chicken, cover and chill in the fridge for 2 – 4 hrs.
In another large bowl or large tray, thoroughly combine all dry ingredients for the coating. Remove chicken from buttermilk and let excess drip off. Cover both sides of chicken in flour mixture, and set aside.
Heat a pan of vegetable oil, or deep fat fryer to 175 degrees. Carefully place chicken in the oil, trying not to overcrowd – cook in batches if necessary. Fry for 5 – 6 mins until coating is golden and chicken is cooked through.
For the garlic mayonnaise: Combine the mayonnaise and Pepper Jar Garlic Sauce in a small bowl.
Serve the fried chicken either naked with a salad and garlic mayo on the side, or assemble into a bun of your choice with fresh salad, skinny fries….and remember to smother with the garlic mayo.
Blend all biscuits together in a mixer to make a fine crumble. (You could also put the biscuits into a bag and crush with a rolling pin if you don’t have a mixer). Place crumbs into a large bowl and add melted butter. Press crumb mixture firmly into a loose-bottomed tin (23cm) lined with greaseproof parchment. Leave to chill in fridge for at least an hour.
In a large bowl, put the cream cheese, vanilla essence and icing sugar and mix with an electric whisk until smooth. Introduce the double cream and beat until the mixture is combined fully.
Toast the Almonds until they start to darken.
Once the base has fully chilled, sprinkle some of the almonds onto the base, and drizzle some Cherry Indulgence across the base. Carefully spoon the cream mixture on top, smooth over and try to avoid air bubbles. Cover tin with clingfilm and leave to chill in the fridge over night.
When the cheesecake has set, carefully remove from tin and transfer to a serving plate, sprinkle the remaining almonds across the top and serve with a generous drizzle of Cherry Indulgence.
In a large mixing bowl, beat 2 eggs and add flour, milk and salt. Mix well, then add half the cheese, chilli powder, jalapenos, and sweetcorn. Mix in the remaining cheese just before cooking. Heat shallow pan of oil – I use a garlic infused light olive oil, but any mild oil such as sunflower oil, grapeseed oil or similar will do fine. Spoon a large dollop of the fritter mixture into the hot oil and flatten with the back of the spoon. Cook for 2-3 mins each side until golden brown and just becoming deliciously crispy.
Drain on absorbent paper, and place fritter on top of a generous spoonful of Sweet Fire.