MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Chicken w/Chile & Lime Seasoning
Categories: Poultry, Citrus, Chilies, Dairy
Yield: 4 servings

1 3/16 kg (42 oz) chicken portions
2 c Buttermilk
Salt & fresh ground black
- pepper
360 g (12.5 oz) cake flour
100 g (305 oz) cornflour
2 tb Chile & lime seasoning
Oil
1 Lemon or lime; in wedges

Place the chicken in a large mixing bowl with the
buttermilk, salt and pepper. Mix to combine and chill
for 1 hour or overnight for the best results.

Meanwhile, combine the flour, cornflour, salt, pepper
and chile & lime seasoning in a large Ziploc bag.
Preheat the oil for deep-frying.

Place a few chicken pieces in the bag and shake to coat
well, ensuring the chicken is well-coated in the flour.
To ensure the crust sticks to the chicken, allow the
chicken stand in the flour for 5 minutes.

Before frying, shake off any excess flour and carefully
place the chicken into the oil. Adding too many pieces
of chicken to the oil will reduce the temperature
causing the chicken to boil instead of fry.

Fry the chicken for just under 10 minutes on each side,
or until the crust is golden and crisp and the meat
juicy and tender. Remove the chicken from the oil and
drain on kitchen paper. Repeat with the remaining
chicken pieces.

Season lightly with the chile & lime seasoning agaon
and serve with fresh lime or lemon wedges.

Published in Woolworth's Taste Magazine

Recipe By: Clement Pedro

Makes: 4 servings

RECIPE FROM: https://taste.co.za

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mum's Curried Mince Mac & Cheese
Categories: Pasta, Cheese, Vegetables, Dairy, Chilies
Yield: 8 servings

250 g Macaroni, cooked

MMMMM-----------------------CURRIED MINCE----------------------------
1 tb Olive oil
3 tb Butter
1 md Onion, chopped
1 tb Garlic, chopped
500 g Beef mince
1 tb Durban masala (or your
- favourite masala)
1 ts Red chilli powder, or to
- taste
1 ts Ground cumin
1 ts Garam masala
1 ts Celery salt
1 ts Ground coriander
1 x 25 ml sachet Woolworth beef
- demi-glace stock
1 x 400 g can chopped Italian
- Tomatoes; blended

MMMMM---------------------------SAUCE--------------------------------
60 g Butter
50 g Flour
1 Litre milk
Salt
1/2 ts Cayenne pepper
100 g Cheddar cheese, grated
- mozzarella and Cheddar,
- grated, for sprinkling

Heat the olive oil and butter in a saucepan. Fry the
onion until caramelised.

Add the garlic and fry for 1 minute.

Add the beef mince and spices and brown the mince.

Add the demi-glace and tomatoes. Simmer over a
medium-low heat until reduced and thickened, then set
aside.

To make the sauce, melt the butter in a saucepan and add
the flour. Cook for a few minutes until the flour and
butter are golden in colour.

Add the milk all at once, whisking continuously. Add the
salt and cayenne pepper. Whisk continuously until the
sauce starts to thicken.

Once thickened, remove from the heat and mix in the
Cheddar.

Place the cooked pasta in the base of a large casserole
dish. Pour over the cooked mince and spread. Pour over
the sauce.

Sprinkle over a generous amount of Cheddar and
mozzarella and bake at 175oC/350yF until golden brown,
about 10-15 minutes. Serve hot.

Recipe By: Tahila Pillay

Makes: 8 servings

RECIPE FROM: https://taste.co.za

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