How To make Applesaucy Chicken
2.00 tb Vegetable oil
1.00 md Onion, finely chopped (about
-3/4 cup) 1.00 c Unsweetened applesauce
1.00 c Ketchup
0.25 c Cider vinegar
2.00 tb Light brown sugar, firmly
-packed 1.00 tb Worcestershire sauce
Freshly ground black pepper, -to taste 1.00 Chicken (3 1/2 to 4 pounds),
-cut in 8 pieces
Fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs.
NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.
Makes 4 to 6 servings.
[ REDBOOK; July 1990 ]
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Let’s Make a Fruitcake!
Have you ever wanted to make a fruitcake but had no idea where to start? For our 2nd Annual Very Cherry Bombe Friendsgiving finale, you get the chance to learn how! Food blogger and fruitcake pro Megan Keno of Country Cleaver, along with Cherry Bombe’s Donna Yen, demo this holiday classic, answer any questions, and show the best tips and tricks for the recipe project. Thank you to California Prunes for supporting this event!
Don’t miss the latest issue of Cherry Bombe magazine, No. 17: The Cooks & Books issue, here:
Kentucky Fried Cookin’ with Mitch Orr | KFC ZINGER KATSU CURRY
What happens if you let award-winning chef Mitch Orr loose in a kitchen with KFC? Culinary magic, that’s what. Check out his Zinger Katsu Curry recipe and get Kentucky Fried Cookin’.
Serves up to 6 people
INGREDIENTS:
KFC Zinger Fillets (yup, you can order these separately)
1 Large KFC Chips
Half pack of Golden Curry medium curry paste
Sesame oil
1 small white onion, finely diced
1 granny smith apple, peeled and grated
4 cloves garlic, finely sliced
1 knob ginger, finely grated
650ml water
1/2 teaspoon White soy
1 teaspoon Kombu tsuyu (it’s a ready-made soup base that gives the curry that amazing flavour) Toasted white and black sesame seeds
Pickled ginger
Scallions, finely sliced
Cooked Japanese short grain rice
METHOD:
1. In a large heavy based pot, saute the onion, garlic and ginger in
sesame oil. Cook over a medium to high heat until softened and
fragrant.
2. Turn heat down, add in grated apple and cook down until soft.
3. Add water and bring to a simmer. Add in the curry paste and stir,
making sure the paste dissolves and mixes through thoroughly. Simmer for 5 mins or until sauce thickens into a smooth consistency.
4. Season with a little white soy and kombu tsuyu.
5. To serve, place rice and chippies in bowl. Add a sliced Zinger fillet,
then spoon over curry sauce generously.
6. Garnish with sesame seeds, scallions and pickled.
7. Suck it down! ???? and take a pic. Don’t forget to tag us
@kfcaustralia
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Energize Your GF Waffles with Easy Apple Sauce Batter Recipe
Chef Cell's Gluten Free Chicken and Waffles made with a unique ingredient found in all grocery stores. Crispy, crunchy, gluten free.
#comedykitchenwithchefcell #comfortfood #chickenandwaffles #friedchicken
How to Make Apple Saucy Pork Roast
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LATKE WAFFLES!! A CLASSIC WITH A TWIST!! A REALLY RETRO HOLIDAY!!
Here is a modern twist on my grandmothers classic latke recipe! If you are not familiar with latkes, they can also be called potato pancakes. Think hashbrowns, but pumped up and better. I am not a fan of hash browns but latkes, I could eat all day! But we reserve these for a once a year treat. My twist is making them in the waffle iron. After doing this I will probably never make them any other way again. The even heating from top and bottom allows these latkes to cook evenly and without babysitting! I am also taking some help from the grocery store and using refrigerated shredded potatoes from Simply Potatoes. These worked out so well, why go through all the trouble of shredding and squeezing out fresh? Whether you are celebrating a high holiday or just enjoying these with your roast beef, they are definitely a keeper and one to try if you have never had the chance! I know you will love them! Now please pass the sour cream and applesauce!
Latkes are a happy part of my childhood. Made every year by my German grandmother, served with lots of homemade apple sauce and dollops of sour cream, these were an annual treat. We usually enjoyed these along side a slow roasted beef brisket and red cabbage. They are easy to throw together but usually, when made the way Nanny made them, you need to stand over a skillet full of hot oil, babysitting these delicious morsels of heaven to a crispy, golden brown. I am making my grandmother's latkes in the waffle iron which was kind of a face palm moment for me. Because why did I not think of this sooner?! From now on the waffle iron is the way to go for me.
To start off we are mixing up a classic latke recipe. Shredded potatoes, beaten eggs, flour, baking powder, onion and salt. Typically you would shred fresh, russet potatoes and then allow them to sit in some water, then rinse and squeeze out then proceed with the mixture. These refrigerated potatoes are a great time save and help you avoid all that extra mess. You can find them in the dairy section near the eggs. I do not recommend using frozen hash brown potatoes here because they are too overly processed and will not give you the desired end result. If you are going to make this using fresh potatoes, please peel, grate on a box grater, (not in a food processor because it produces too much starch) and set in a bowl of cold water for up to 10 minutes, then drain, rinse and place in a clean kitchen towel and squeeze all the moisture out of it.
Now you can simply mix up all the rest of the ingredients with the potatoes and scoop into the waffle iron. I am using a standard waffle iron not a Belgium style which has very deep pockets and will most likely not give you the same result as mine. I brushed the bottom plate of the iron with sunflower oil and then scooped the potato mixture using an ice cream scoop that was approximately 1/4 cup in volume. I gave each a little press to spread them out then brushed a bit more oil on the top of each one. I cooked the latkes for 6 minutes on the waffle setting of this iron which is between medium and high. This gave me perfectly golden latkes that were really easy to make. I removed them from the iron and placed them on a sheet pan that I had lined with paper towel and kept in a warm oven until everything was ready.
Who knew latkes could be so easy? Such an excellent use of your waffle iron to go beyond just plain waffles! These latke waffles are a great side to go along with just about anything including breakfast, but my favorite way is just the way Nanny would have made them, with sour cream and applesauce. A trip back to my childhood is always a good thing!
I hope you give these latke waffles a try sometime soon and I hope you love them!
Happy Eating and Happy Holidays!
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