Tag Archives: carrot

Wal-Slaw and PFC

 A coleslaw salad including celery and apple

Whilst to some of my younger readers this will clearly mark me out as some sort of antediluvian anachronism, I can actually remember a Britain before McDonalds. The golden arches didn’t make it to our sceptred isle until 1974, fully 6 years after I first landed, and it would be many years more before Ronald showed his face in the provincial backwater that was my childhood home.

Colonel Sanders on the other hand was quicker off the mark and KFC opened its first UK outlet in Preston in 1965. I don’t think the one I remember, a roadhouse style takeaway on Preston New Road, was the ground-breaker but it seemed always to have been there. We didn’t use it often – it was enough of a drive for the food to get cold before we got home, and being ‘foreign’ was clearly not intended for everyday consumption – but it was my first real introduction to the then exotic world of the fast food takeaway.

Perhaps because of this childhood association fried chicken still holds a special place in my arteries, and is one of the few fast food staples that I might still crave before 2:00 a.m. and whilst stone cold sober. The colonel’s spice mix is of course as secret as the recipe for Coca Cola [apparently not even the factories who make it know the exact proportions, which I would have thought could prove to be a tad awkward, manufacturing-wise?] but it’s not actually that difficult to cook up a reasonable facsimile at home. Many of the myriad American recipes available online use frankly frightening amounts of MSG but even if this did figure in the Colonel’s own mysterious mix you don’t need it. Plenty of good old fashioned salt and pepper does the trick.

Of course you can’t have fried chicken without some sort of slaw. When making this I had crunchy celery and apple to hand [as in a Waldorf Salad] and hey presto, Wal-Slaw was born! The sweet-corn is another classic fried chicken accompaniment so into the salad it went. A buttered baked potato finished off the finger lickin’ feast.

Wal-Slaw

  • Half a small red cabbage, finely shredded
  • Half an apple, diced
  • A shallot, finely diced
  • One carrot, grated
  • A small tin of sweet-corn kernels (not Colonels!)
  • Two sticks of celery, finely sliced
  • The juice of half a lemon
  • A splash of malt vinegar
  • Sufficient mayonnaise to bind

First dice the apple and toss in the lemon juice and vinegar. Then just throw everything else in and stir in the mayonnaise to your liking. Season and chill.

Philip’s Fried Chicken [PFC]

  • 6 chicken thighs, bone in and skin on
  • 4 tbsps plain flour
  • 1 soupspoon cornflour [optional]
  • 2 medium eggs, beaten
  • 2 tsps salt
  • 2 tsps ground black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 stick of celery broken into four [optional]
  • Vegetable oil for frying

Soak the chicken thighs in the beaten egg and allow them to wallow for a while. Place the flour [and cornflour if using], seasoning and spices into a zip-lock plastic bag and shake well to combine. Throw the chicken pieces into the spiced flour, zip up the bag and shake well to coat them evenly. Rest the whole lot in the fridge for a few minutes whilst you heat up the oil and shake again.

In a heavy, lidded skillet or frying pan heat about half an inch of vegetable oil. The depth needs to be such that once the chicken is in the oil will not reach higher than half way up the side of the pan. To see when the oil is hot enough for frying insert the handle of a wooden spoon – when the oil forms lively bubbles around the handle you’re ready to go [NB very vigorous bubbling means the oil is too hot, allow it to cool a little and try again]. Using tongs gently place the chicken pieces into the oil, skin side down, and add the celery pieces if using – it may be an old wives’ tale but this is supposed to help to crisp the chicken.

Cover and cook for nine to ten minutes, checking from time to time that the underside isn’t browning too quickly – if it is, lower the heat. Again using tongs turn the pieces and cook for another nine to ten minutes but this time without the lid. When all the chicken pieces are beautifully golden brown all over remove from the oil and drain. Some say this is best done on brown paper such as a grocer’s bag but kitchen roll will do too. Let the chicken cool for a few minutes before you dig in to avoid southern fried lips, a less appealing dish by far.

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Chicken Stock

Chicken Stock

There is no more heinous waste-crime in my book [and it’s quite a thick book, but this one is written in red, and underlined] than to throw away the remains of a roasted bird before they have visited the stockpot. I once went for Sunday lunch with a large group of friends to a pub which served whole roast chickens to share, and insisted that the resulting five carcasses be wrapped and bagged for me to take home – there was chicken stock in the freezer for weeks! Age of austerity or not, there’s no way you should just bin those bones.

  • The carcass, skin and any juices / jelly / trimmings from your roast bird
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 sticks of celery, chopped
  • A glug of white wine / vermouth / brandy / dry sherry
  • Salt
  • 10 black peppercorns
  • Bay leaves
  • Any other herbs of your choosing

Firstly place your carcass etc. in the pan and turn up the heat for a while before adding any of the other ingredients. The skin and bones will start to sizzle and spit and release their aroma and flavour. Now throw in your choice of booze and allow this to quickly bubble away. Vermouth and wine [the end of last night’s bottle is fine] work well, brandy gives good depth of flavour to the finished stock, or chose something else if you have a specific job in mind for the stock. For instance when making the chicken, garlic and brie pie posted here I used a fino sherry which on its own partners very well with brie, and I wanted to see if they got along just as well here[*].

Throw in the holy trinity of aromatic veg, the onion, carrot and celery, and give all a good stir. The choice of herbs is also dependant on what you want to do with the finished article but I always add a bay leaf or two and some parsley stalks if I have them lying around, which of course you do if you’re using the leaves elsewhere! Again when making the pie I knew there’d be thyme involved some added some to the stock too. There’s no need to spend time making neat little bouquets garnis with the herbs, you’ll be straining everything through a sieve so just plonk everything in the pot. Pop in the peppercorns and a generous helping of sea salt then add enough boiling water to submerge the contents of the pan and return to the boil. Skim off any scum which floats to the surface and having reduced the heat allow this to simmer uncovered for 45 minutes to an hour.

Taste your stock as you go and don’t be scared to up the seasoning until the flavour is as you want it; if you’ve ever been disappointed by the flavour of a homemade stock the most likely cause is excessive caution with the salt. After an hour the solids will have done their work and you can strain off the liquid and discard them, but for additional richness and intensity you can continue to reduce the stock if you wish. And there you have it – the starter for soups, risottos, sauces and so on – for not much more than an hour of your time, the price of a few vegetables, and some leftovers which would otherwise be wasted. And you won’t have me turning on your doorstep and waving that book!


[*] They did!