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How to make home-fried chicken, and raspberry and white chocolate tiramisu

07 August 2020

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A CRAVING for fast food one week prompted me to recreate the idea with this Home-fried chicken. It’s not that rapid, but it’s simple, fun, and good for picnics, too.


1.5kg (3 lb) chicken thighs and drumsticks
1 litre (2 pts) whole milk
1 garlic clove
2 bay leaves
200g (7 oz) flour
30g (2 oz) cornflour
2 teaspoons each: salt, white pepper, black pepper, garlic granules, celery salt, mustard powder, cayenne pepper, dried thyme, rosemary, sage, basil,
paprika
2 eggs
1 litre (2 pts) sunflower oil


Pack the chicken pieces snugly in a dish, sprinkle with salt, then pour over the milk to submerge. Cover and refrigerate for at least six hours (preferably overnight). Remove from the fridge and tip into a large saucepan. Bash and peel the garlic and add with the scrunched-up bay leaves to the pan. Bring just to the boil and simmer for 20 minutes, then leave to cool. They can still be warm at preparation stage, but are now cooked in the milk.

Combine the flours, spices, and seasonings on a large plate. Beat the eggs in a shallow bowl alongside. Have a wire rack to hand. Take each piece of chicken, roll in the spice-flour mix. Once each has been done, roll in the eggs, and then the flour mix again. Return each piece to the rack to settle for 15 minutes.

Heat the oil in a large casserole or pan, and fry the chicken for a few minutes each side to colour. Remove to the rack to drain briefly, then serve.

For our first family reunion since lockdown, I made a Raspberry and white chocolate tiramisu.


250g (8 oz) raspberries
1 tablespoon sugar
2 tablespoons amaretto (optional)
3 eggs
90g (3 oz) caster sugar
2 × 250g tubs mascarpone
100g (4 oz) white chocolate


Warm the raspberries in a pan with a small glass of water until they start to break down. Remove from the heat, stir in the sugar and the amaretto.

Separate the eggs. Whisk together the yolks and sugar until light and fluffy, and then beat in the mascar­pone cheese until smooth. With clean beaters, whisk the egg whites in a separate bowl until firm. Fold into the yolk and cheese mixture.

Line a large trifle dish with ten of the sponge fingers. Spoon over half the raspberry sauce, then half the mascarpone-egg snow. Grate over half the chocolate, then repeat the layers: sponge fingers, raspberries, snow, white chocolate.

Refrigerate, ideally overnight — the longer the better. My mother suggests a scattering of flaked almonds on top, too.

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