Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately.
chikmeat on 01 Feb 18Fried chicken is a staple American food and is quickly gaining popularity around the world. These crispy yet succulent pieces of chicken are made in various countries with their own little twist added to them. The Indian version of chicken fry, for example, has India's signature spices added to the marinade and is spicier than its American counterpart. The style of cooking the chicken and the ingredients used also vary greatly between the two places. This gives the dishes, though same in name, distinctly different tastes. Check out the simple recipes for both the Indian and the American chicken fry below. Try the recipes from both the regions to try something new and find out which one is more to your taste. Indian Recipe The ingredients of the Indian version of fried chicken include: 1 kg chicken cut into pieces Oil for deep frying For the marinade: ½ a cup of mustard oil 2 tablespoons of gram flour 2 tablespoons of vinegar ½ a teaspoon each of ginger paste and garlic paste 2 teaspoons of chilli powder 1 teaspoon each of roasted and powdered cumin seeds and fenugreek seeds 5 powdered and roasted cloves and peppercorns 2 powdered and roasted black cardamoms Once you have all the ingredients we begin cooking the fried chicken: First, mix all the ingredients meant for the marinade in a big mixing bowl. Prick the pieces of the chicken in a few places and add them to the marinade. Turn the whole mixture with your hand to ensure that the marinade is coating all the pieces evenly. Leave the pieces to marinate for 3-4 hours. Once the chicken has marinated, heat the oil for frying in a pan and add the pieces of chicken to it. Deep fry them over a medium flame till they are a rich golden brown and the chicken feels tender. This should take 15-20 minutes. Turn off the heat and garnish with coriander. Your dish is ready to be served. American Recipe The traditional Southern fried chicken recipe has the following ingredients: 1 whole chicken that has
