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How to make your favourite KFC chicken at home

Earlier this week, KFC South Africa announced that some of its restaurants would be temporarily closed due to the ongoing load shedding.

Taking to social media, they wrote: “We are sorry, but due to the ongoing load shedding, some of our restaurants will be temporarily closed, while others may have limited availability on some of your favourite menu items. We apologise for the inconvenience and will be back soon.”

The restaurant said load shedding is impacting the supply of some of their restaurants and menu items and that they are working hard to sort out all the constraints with their suppliers.

The news did not sit well with chicken lovers, as many commented, asking the restaurant chain if they could not make alternatives. Some foodies even went as far as giving the restaurant ideas on what they could do.

One Twitter user asked KFC to “give us the recipes so we can do it ourselves” to which the restaurant responded by saying, “one of the biggest trade secrets in the world is the Colonel’s secret blend of 11 herbs and spices – it’s so secret that not even the company that produces the blend knows the exact formula!”

If you find yourself craving the crispy fried chicken and can’t find it anywhere else nearby, below we have a quick and easy ‘KFC’ recipe for you that you can try at home to sort out your cravings.

Ingredients

Chicken pieces
Salt
Pepper
Robertson chicken spice
Dried mixed herbs
Cake flour (enough to coat all chicken pieces)
2 eggs beaten (the number of eggs depends on the number of chicken pieces)
Cooking oil

Method

1, Liberally spice the chicken pieces equally with the Robertsons chicken spice, salt, pepper and mixed herbs.

2. Dip chicken in cake flour then into the eggs. Then back into the flour.

3. Fry pieces in medium heat oil until cooked through.

05/01/2023
Vegan Pumpkin Pancakes recipe

These vegan pancakes take on a hint of fall with the savoury goodness of pumpkin, cinnamon, and pecans! Serve with toppings of choice, including additional pecans and maple syrup.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6
Yield: 6 servings

Ingredients

* 2 cups almond milk

* 2 tablespoons distilled white vinegar

* 5 tablespoons water

* 2 tablespoons flaxseed meal

* 2 cups all-purpose flour

* 2 tablespoons coconut sugar

* 1 tablespoon baking powder

* 1 tablespoon ground cinnamon

* 2 teaspoons baking soda

* 1 teaspoon salt

* 1 cup pumpkin puree

* 2 tablespoons coconut oil

* ¼ cup toasted chopped pecans

Directions

* Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes.

* Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes.

* Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl.

* Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans.

* Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with the remaining batter.

source – cooking365coza

03/01/2023
Beef, mushroom and red wine pies recipe

These classic beef pies are given an extra special flavour with the addition of mushrooms and red wine.

50m prep
2h 35m cook
makes 24

15 Ingredients

* 1kg diced beef

* 1/4 cup plain flour

* 1/4 cup olive oil

* 1 brown onion, coarsely chopped

* 2 garlic cloves, crushed

* 500g cup mushrooms, sliced

* 3/4 cup red wine

* 3 1/2 cups Massel beef stock

* 2 tbsp cornflour

* 1/3 cup frozen peas

* 1 tbsp chopped fresh thyme leaves

* 8 sheets frozen ready-rolled puff pastry, partially thawed

* 1 egg, lightly beaten

* 2 tbsp sesame seeds

* salad leaves, to serve

5 Method / Steps

Step 1

Place beef and flour in a bowl. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Set aside. Repeat with 1 tablespoon of oil and the remaining beef mixture.

Step 2

Heat the remaining oil in a pan over medium-high heat. Add onion, garlic and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are soft. Return beef to pan. Add wine. Boil for 2 minutes or until the liquid is reduced by half. Add stock. Bring to a boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender. Blend cornflour with 2 tablespoons of warm water. Add to beef mixture with peas and thyme. Simmer for 2 minutes or until the mixture thickens. Season with pepper. Set aside to cool completely.

Step 3

Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1/3 cup-capacity, nonstick muffin pans. Using a 9cm pastry cutter, cut 24 rounds from 5 sheets of pastry. Using a 7.5cm cutter, cut 24 rounds from the remaining pastry sheets.

Step 4

Press larger pastry rounds into muffin holes. Add beef mixture. Place smaller pastry rounds over the filling, pressing edges together to seal. Using a skewer, pierce a hole in the top of each pie for steam to escape. Brush with egg. Sprinkle with sesame seeds.

Step 5

Bake for 15 to 20 minutes or until the pastry is golden. Stand in pans for 2 minutes. Transfer to a wire rack to cool slightly. Serve with salad leaves.

source – cooking365coza

03/01/2023
Healthy zucchini, pumpkin and feta slice recipe

A make-ahead lunch or dinner you’ll be eating on repeat, this easy vegetarian slice is made with low-cal quinoa, pumpkin and zucchini.

20m prep
40m cook
4 servings

11 Ingredients

– 2 tsp extra virgin olive oil

– 1 red onion, finely chopped

– 2 garlic cloves, crushed

– 350g butternut pumpkin, peeled, deseeded, coarsely grated

– 2 zucchini, coarsely grated

– 8 eggs

– 150g (1 cup) cooked quinoa

– 60g Greek feta, crumbled

– 2 tbsp chopped fresh basil leaves

– 250g cherry tomatoes, halved

– 80g baby rocket

4 Method / Steps

Step 1

Preheat oven to 190ºC/170ºC fan forced. Line a 16 x 26cm (base measurement) baking pan with baking paper.

Step 2

Heat the oil in a large non-stick frying pan over high heat. Add the onion. Cook, stirring, for 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the pumpkin and cook, stirring, for 2-3 minutes or until softened. Add the zucchini. Cook, stirring, for 1-2 minutes or until bright green. Set aside to cool slightly.

Step 3

Whisk the eggs in a large bowl until combined. Stir in the vegetable mixture, quinoa, feta and basil.

Step 4

Pour the mixture into the prepared pan. Top with half the tomato, cut side up. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly before serving with rocket and remaining tomato.

source – cooking365coza

03/01/2023
Red cabbage and craisin coleslaw recipe

Add a burst of colour to your plate with this fun and festive red cabbage & craisin coleslaw.

20m prep
8 servings

7 Ingredients

– 1 mini red cabbage

– 1/2 small red onion, finely grated

– 1 large carrot, peeled, grated

– 1/2 cup Coles light sour cream

– 1 tbsp lemon juice

– 1/4 cup red currant jelly

– 1/4 cup craisins, roughly chopped

2 Method / Steps

Step 1

Trim cabbage (discard thicker white stems) and finely shred. Place into a large bowl. Add onion and carrot. Toss to combine.

Step 2

To make the dressing, combine sour cream, lemon juice and red currant jelly in a bowl. Season with salt and pepper to taste. Whisk until combined. Drizzle dressing over cabbage mixture, add craisins, toss to combine and serve.

source – cooking365coza

26/12/2022
Garlic and lemon prawn pasta recipe

With garlic butter prawns, vibrant veg and a hint of lemon, it only takes 5 ingredients and 15 minutes to throw together this fresh and fancy pasta. It is the ideal dish to whip up for any unexpected guests!

6 Ingredients

– 500g packet of dried linguine pasta

– 500g packet of frozen peeled broad beans

– 2 tbsp extra virgin olive oil

– 280g packet of De Costi Prawns with Lemon & Garlic Butter

– 1 bunch of asparagus, cut diagonally into thirds

– 1 lemon, rind cut into thin strips, juiced, plus extra lemon cheeks, to serve

3 Method / Steps

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions, adding the broad beans in the last 3 minutes of cooking. Drain.

Step 2

Meanwhile, heat the oil in a large, deep frying pan over high heat. Add the prawns and asparagus. Cook, tossing occasionally, for 2-3 minutes or until the prawns curl and change colour.

Step 3

Add the pasta mixture and lemon juice to the prawn mixture and toss until combined. Scatter over the lemon rind, season and serve the pasta with extra lemon cheeks.

source – cooking365coza

26/12/2022
Fried rice with glazed ham and vegetables recipe

Caramelised ham slices take this fried rice to the next level.

20m prep
15m cook
4 servings

12 Ingredients

– 150g piece leftover leg ham

– 1/3 cup soy sauce

– 2 tbsp plum sauce

– 2 1/2 tbsp peanut oil

– 2 eggs, lightly beaten

– 1 red capsicum, chopped

– 2 cups shredded wombok (Chinese cabbage)

– 1/2 cup frozen peas

– 250g cherry tomatoes, halved

– 4 cups cooked white long-grain rice

– Green onion, thinly sliced, to serve

– Sliced red chilli, to serve

4 Method / Steps

Step 1

Toss ham in 1 tablespoon soy sauce and 1 tablespoon plum sauce. Heat 1 tablespoon oil in a large frying pan. Cook ham for 1 to 2 minutes on each side or until browned and heated through. Transfer to a board. Cut into thin slices.

Step 2

Heat a wok over medium-high heat. Add 2 teaspoons of the remaining oil. Swirl to coat. Add egg. Swirl to cover base of the wok and form a thin omelette. Cook for 1 to 2 minutes or until just set. Transfer to chopping board. Roll up and slice.

Step 3

Add the remaining oil to the wok. Swirl to coat. Add capsicum. Stir-fry for 2 minutes or until just tender. Add cabbage, peas, ham, tomato, rice and 1/2 the egg. Stir-fry for 3 to 4 minutes or until heated through. Add combined remaining soy and plum sauce. Stir-fry for 1 to 2 minutes or until combined.

Step 4

Sprinkle fried rice with green onion, chilli and remaining egg. Serve.

source – cooking365coza

26/12/2022
Baileys coffee martini recipe

A creamy dessert made with sweet Baileys, rich fresh espresso and whipped cream. Serve in a classic martini glass for show stopping individual desserts at your next dinner party.

10m prep
4 servings

8 Ingredients

– 2/3 cup cooled espresso coffee

– 1 1/2 cups chilled Baileys Irish Cream liqueur

– 1 1/3 cups thickened cream

– 1 cup milk

– Thick chocolate fudge topping, to drizzle

– Whipped cream, to serve

– Crushed Flake bars, to serve

– Coffee beans, to serve

3 Method / Steps

Step 1

Whisk coffee, Baileys, cream and milk in a jug until frothy.

Step 2

Drizzle chocolate topping around the inside of 4 serving glasses to create a decorative pattern.

Step 3

Pour martini into glasses. Top with whipped cream. Sprinkle with crushed Flake and coffee beans. Serve immediately.

source – cooking365coza

26/12/2022
Choc-mint dessert wreath recipe

Here’s a no-cook, no-bake dessert that is perfectly festive and easy to put together. Using items from the confectionery aisle of your local supermarket, we’ve created this beautiful wreath woven together by a minty cream. Use our image as a guide and layer all the elements together for an easy Christmas dessert showpiece.

30m prep
18 servings

11 Ingredients

* 375ml (1 1/2 cups) thickened cream

* 125ml (1/2 cup) double cream

* 1 tsp peppermint extract

* Green food colouring, to tint

* 3 x 155g packet Mr Kipling Chocolate Slices

* 118g packet Nestlé Aero Mint chocolate, cut into shards

* 35g Nestlé Peppermint Crisp bar, broken into shards

* 10 spearmint leaves lollies

* 5 Lindt Lindor Mint Collection Milk & White chocolate balls

* Chocolate sauce, to serve

* Mini red and green M&Ms, to serve

3 Method / Steps

Step 1

Use electric beaters to beat the thickened cream, double cream and peppermint in a bowl. Add food colouring to tint green. Beat until evenly coloured and firm peaks form. Spoon the mixture into a large piping bag fitted with a 1.5cm fluted nozzle.

Step 2

Pipe 3 peaks onto the top of each Chocolate Slice. Place each iced Chocolate Slice on its side, just touching, around the edge of a large serving plate to form a wreath.

Step 3

Pipe small peaks of the cream mixture on top. Top with Aero, peppermint crisp, lollies and Lindor balls. Drizzle over chocolate sauce. Decorate with M&Ms.

source – cooking365coza

26/12/2022
Chicken noodle salad recipe

Left-over chicken becomes the star of the show again in this vibrant and healthy Asian-style salad.

20m prep
4 servings

8 Ingredients

* 440g hokkien noodles

* 100g snow peas, trimmed, thickly sliced

* 250g baby roma tomatoes, quartered

* 80g mixed lettuce leaves

* 3 green onions, sliced

* 2 cups shredded cooked chicken

* 2 cups shredded red cabbage

* 1/4 cup honey soy salad dressing

2 Method / Steps

Step 1

Place noodles and snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a bowl.

Step 2

Add tomato, lettuce leaves, onion, chicken and cabbage. Drizzle with dressing. Toss gently to combine. Serve.

source – cooking365coza

26/12/2022