hähnchen_drumsticks

Paprika Chicken Drumsticks

I don’t know about anyone else but I just love crispy chicken skin, especially on drumsticks and thighs. Like I mean, I just LOOOVE it. A recipe like this paprika chicken drumsticks does a fantastic job of highlighting the best (and tastiest) part of the chicken, in my humble opinion, especially when it’s fresh from the oven.

Yes, I know it’s not that the skin good for me and that some people might even think it’s gross.

And no, I don’t care because it’s delicious.

This style of chicken drumsticks were something my Mother whipped up a lot throughout my childhood. I’m pretty sure I requested it many, many times when asked what I wanted for dinner. It wasn’t until over the summer that I found out my Mother based this on a Franconian recipe called Paprikahänchen. That made me pretty happy because it meant I should share this on the blog!

Yay! German-inspired counts as a German recipe, right? Well, works for me.

Over the years I’ve tried to replicate my Mother’s version on many different occasions but I could never get it right. It was still tasty but I couldn’t seem to get the same kind of crispy skin as she does. I’m sure I was doing something wrong, like not basting it enough, or basting it too much. Or maybe I used too much butter. Or maybe there wasn’t enough. Whatever the reason, it prompted me to do a little research and tweaked the recipe to where I now get crispy chicken skin every time. My version takes more work and prep up front than hers does, but once it’s in the oven, I don’t fuss with it at all. I mean, you could still bast it with a brush, if you wanted to, but I don’t bother. I think I’m a little burned out on basting and not getting my idea of proper results!

Thankfully, my husband absolutely love these paprika chicken drumsticks so he’s been very happy with my making it several times over the last few weeks. He’s not as much of a lover of chicken skin as I am but he does really like it being all crispy and extremely flavourful. Sometimes he’ll even give me the skin off of one of his pieces. Aww, he loves me. <3

Paprika Chicken Drumsticks

(Hähnchen-Unterkeulen mit Paprika)

• A sheet pan and wire cooling rack OR a shallow roasting pan and rack
• Lining either with aluminum foil for easier clean up

The tastiness of the chicken meat comes from salting it at least 30 minutes in advance. I generally leave them out on the counter after I’ve salted them to bring them to room temperature and to air dry them further as the kosher salt is drawing out moisture. If you’re uncomfortable leaving them on the counter, you can put them back in the fridge as well as long as they’re uncovered and have plenty of room. I’ve done both methods and they both provide equally tasty chicken meat.

So, let’s get started.

So here are the drumsticks taken out 30 minutes in advance.

Pat them dry with paper towels. It’s very important to get rid of as much moisture as possible because this is one of the main factors in creating the crispy skin.

If the skin isn’t already loose, which sometimes it is, gently separate most the skin from the leg by gently pressing your fingers against the attaching membrane that until the skin lifts away. You basically want some space between the skin and the meat for some air to get into while it’s cooking for another method for enhancing crispiness.

Also, I like to place some salt under there right on the leg meat.

This article from The Kitchn about seasoning under the skin does a far better job of explaining how this is done, in case you’re curious!

Now let it sit to absorb that kosher salt for at least 30 minutes.

Preheat the oven at 425 degrees and season the underside with ground pepper, garlic powder and sweet paprika. You won’t need any extra salt here.

Flip them over and put a little butter under the skin for extra flavour and help the meat retain some moisture.

Season the top with ground pepper, garlic powder and paprika again. I do it in that order but the only spice where I feel like it matters the most is doing the paprika last. I don’t have anything to back this up, though.

Grease a wire cooling rack with butter or cooking spray and place it on an aluminum foil lined sheet pan. If you have a shallow roasting pan with a rack, that works great too.

Put all of the prepared drumsticks onto the wire rack so there’s plenty of room between them, usually about an inch apart. This isn’t a recipe for cramming chicken together. Air circulation is important.

Bake the chicken at 425 for 40 minutes. If I ever worry about it not being done enough inside, I insert my food thermometer in a drumstick close to the bone and look for an internal temperature of at least 165 degrees.

I let the chicken legs rest for 10 minutes, or so, while I’m doing the finishing touches on dinner and then serve immediately.

And there we have our recipe for very crispy and flavourful Paprika Chicken Drumsticks. It makes the house smell so good while it’s cooking in the oven. Mmm, yum!

Are you a fan of chicken skin? If so, do you like hot or do you enjoy it cold?

und Alles Liebe,

1. 5 – 6 Chicken Drumsticks
2. Hungarian Sweet Paprika
3. Garlic Powder
4. Kosher Salt
5. Ground Pepper
6. Butter

1. A sheet pan and wire cooling rack OR a shallow roasting pan and rack
2. Lining either with aluminum foil for easier clean up

1. Remove the drumsticks from the fridge 30 minutes prior to putting them in the oven. Salt both sides and underneath the skin and let them rest uncovered on the counter or in the fridge.
2. Preheat the oven to 425. Evenly season both sides of the chicken with ground pepper, garlic powder and sweet paprika. Put a small amount of butter under the skin of each drumstick.
3. Place on a wire rack on an aluminum foil lined baking sheet with at least 1 inch between drumsticks. Bake in the oven for 40 minutes. Let it rest for 10 minutes and then serve.
4. Enjoy!

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Gorgeous chicken! And so easy too!

Thanks so much, Karly! Also, thanks for stopping by with a comment. 🙂

Wonderful and I passed recipe on to my two sons.

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Hähnchen drumsticks

Mittwoch, 8. Juli 2015

Drumsticks Asian Style oder Asiatisches Ofenhähnchen

Am liebsten wäre ich ja zur Abkühlung in einen See reingesprungen, leider zu weit weg, aber Schwimmbad morgens um 8 Uhr, wenn es noch fast leer ist, macht auch Spass.

1 Kommentar:

Guten Morgen, liebe Anne,

lecker sieht das aus!

Ja, die Hitze war unerträglich . ich kann solch große Hitze auch nicht vertragen und freue mich gerade, daß es herrlich abgekühlt hat!

Ich wünsch Dir einen schönen und glücklichen Tag!

♥ Allerliebste Grüße, Claudia ♥

Chicken Korma

This recipe was uploaded

Ingredients

• • 1kg skinned chicken thighs and drumsticks
• • 4 fat cloves garlic and 2 inches ginger, pureed
• • 2 thinly sliced onions, about 350gm
• • Whole spices: 1 inch cinnamon, 6 green cardamoms, 6 cloves
• • Powdered spices: Half tsp chilli powder, 2 tsp coriander powder, Half tsp turmeric, half tsp garam masala
• • 20 cashew nuts, blended to a smooth cream with two tbsp greek yoghurt and 2 tbsp warm water
• • 4 tbsp Greek yoghurt
• • 1 tsp salt
• • 4 tbsp vegetable oil

Bring the oil to heat on high in a heavy bottomed pan. When it's hot, drop in the whole spices and as they sizzle up, toss in the sliced onions with half a teaspoon of salt. The salt will help the onions caramelise faster.

Saute the onions, stirring regularly, for 15 minutes. As they turn golden, spoon in the ginger and garlic paste, and saute for another five minutes.

Now mix all the powdered spices, bar the garam masala, into the onion masala. stir for a couple of minutes and then add the chicken pieces. Seal the chicken pieces coating them well for about five minutes. Chicken on the bone is the most traditional way to make a curry, and adds a lovely depth to the flavour of the dish. If you're stretched for time, skinned, boneless chicken thighs are a better alternative than chicken breasts, which are fairly impenetrable to spices.

When the chicken is ready, take the pot off the fire/heat, stir well and mix in the Greek yoghurt. Place the pot back on the hob, add 4 tablespoons of warm water, mix well, cover and cook for 20 minutes stirring from time to time. Finally, lower the heat to a simmer, stir in the cashew cream, remaining salt and sprinkle the garam masala over the chicken pieces.

Chicken Korma

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Bring the oil to heat on high in a heavy bottomed pan. When it's hot, drop in the whole spices and as they sizzle up, toss in the sliced onions with half a teaspoon of salt. The salt will help the onions caramelise faster.

Saute the onions, stirring regularly, for 15 minutes. As they turn golden, spoon in the ginger and garlic paste, and saute for another five minutes.

Now mix all the powdered spices, bar the garam masala, into the onion masala. stir for a couple of minutes and then add the chicken pieces. Seal the chicken pieces coating them well for about five minutes. Chicken on the bone is the most traditional way to make a curry, and adds a lovely depth to the flavour of the dish. If you're stretched for time, skinned, boneless chicken thighs are a better alternative than chicken breasts, which are fairly impenetrable to spices.

When the chicken is ready, take the pot off the fire/heat, stir well and mix in the Greek yoghurt. Place the pot back on the hob, add 4 tablespoons of warm water, mix well, cover and cook for 20 minutes stirring from time to time. Finally, lower the heat to a simmer, stir in the cashew cream, remaining salt and sprinkle the garam masala over the chicken pieces.

KFC Original Recipe Chicken (Copycat)

Recipe by The Spice Guru

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KFC Original Recipe Chicken (Copycat)

SERVES:

Ingredients Nutrition

CHICKEN BRINE

BASE MIXTURE (SEE NOTES)

11 SECRET HERBS AND SPICES

BREADING FLOUR

Directions

1. NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
2. RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
3. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
4. REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
5. ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
6. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
7. FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
8. MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
9. REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
10. SERVE and enjoy!

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Nutrition Info

Serving Size: 1 (421 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 438.1 Calories from Fat 118 27% Total Fat 13.2 g 20% Saturated Fat 3.6 g 18% Cholesterol 54.1 mg 18% Sodium 2701.2 mg 112% Total Carbohydrate 55.3 g 18% Dietary Fiber 3.4 g 13% Sugars 2 g 7% Protein 23.5 g 47%

Spanish Chicken with Chorizo and Potatoes

Ingredients

• 2 tablespoons regular olive oil
• 12 chicken thighs (bone in, with skin)
• 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
• 1 1/4 pounds baby white-skinned potatoes, halved
• 2 red onions, peeled and roughly chopped
• 2 teaspoons dried oregano
• 1 orange

Directions

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.

Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.

Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.

Making Leftovers Right

You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

From Nigella Kitchen by Nigella Lawson. Copyright (c) 2010 Nigella Lawson. Published by Hyperion. All Rights Reserved.

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Thai Chicken & Mango Curry in 30 minutes!

A delicious creamy and sweet curry, this chicken and mango curry uses mango puree in the sauce as well as rich coconut cream. Simple to make in under 30 minutes from beginning to end, the Thai flavours sing in this delectable dish.

One of the inevitable things about a new year appearing from around the curve is the oft-asked question, "So what is your new year's resolution?". I'm not a firm practitioner of the resolution but I will admit that there are certain things that I may want to do this year. But they aren't exactly your standard things like "lose weight, work out more (I would be setting myself up for a fail) and drink less."

Mine are more things like:

1) develop magic skills

2) visit Harry Potter world and Cuba

3) eat more food

4) see if it is too late to become a police detective

Perhaps I don't really understand this resolution stuff properly but this was all I could come up with while I was cooking and thinking (which is when I do my thinking apart from in the shower). I was so distracted that I didn't actually intend to blog this recipe which is why there is just a pic of snake beans that I thought were pretty enough to put on instagram (they weren't). I was merely playing around in the kitchen. I'm not even sure if this is an authentic Thai dish or not so the Thai is more in reference to the flavours rather than any claim to authenticity.

I picked up some great mangoes and snake beans at the market and decided to make a chicken curry with them. I think I was thinking along the lines of the Thai duck and lychee curries that I've eaten and how the fruit cools against the spicy coconut of the sauce and meat. I pureed some of the mango around the pip area as it was a bit too hard to cut it up into chunks and added it to the sauce. It ended up being so delicious that I decided that I just had to share it with you! This sweet and creamy curry is easily done in less than 30 minutes and makes enough to feed four hungry people.

So tell me Dear Reader, do you do new year's resolutions? And if so, what are yours this year? Did you end up fulfilling last year's?

Thai Chicken & Mango Curry in 30 minutes

An Original Recipe by Not Quite Nigella

Preparation time: 10 minutes

Cooking time: 15-20 minutes

• Oil for frying
• 2 onions, peeled and chopped* I put them in a small food chopper with the garlic and ginger
• 4 cloves garlic, peeled and chopped
• 4 slices fresh ginger, peeled
• 3 tablespoons red curry paste
• 500g/1lb. chicken thigh fillets, cut into small pieces
• 2 cups coconut milk or coconut cream
• 2 cups chicken stock
• 1 large mango
• 1 bunch snake beans (or use green beans) chopped into 1 inch pieces
• Fresh coriander/cilantro and Thai basil to garnish
• Boiled rice to serve

Step 1 - First get the rice started because that will take about 15 minutes. Then place a few tablespoons of oil into a large wok or pot on medium to high heat. Add the onions, garlic and ginger and fry until golden. Add the curry paste and fry for a minute until very fragrant, then add the chicken pieces and coat in the paste. Add the coconut milk/cream and stock and place lid on and cook for 10 minutes until chicken has cooked through and the sauce has thickened. After 5 minutes, add the beans.

Step 2 - While the chicken is cooking, slice both cheeks off the mango and cut around the pip removing as much mango flesh as possible. Place the bits of mango flesh in the food chopper along with the the flesh from half of one cheek (remove the skin). Puree until smooth. Cut the rest of the 1.5 cheeks into small mango cubes.

Step 3 - Once chicken has cooked, add the pureed mango and taste for seasoning. As curry pastes vary I find that you may need to add fish sauce if it isn't salty enough, lime juice if it needs acidity or chilli if it needs spice. You shouldn't have to add sugar as the pureed mango gives the sauce additional sweetness. Once everything is cooked, add the mango pieces and top with the coriander/cilantro and Thai basil (go easy on the latter as it is strong). I pour a little of the coconut cream on top to make it a bit richer.

Philips HD 4285 Operating Instructions Manual

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Summary of Contents for Philips HD 4285

Page 2

English Page 4 • Keep pages 3 and 26 open when reading these operating instructions. Français Page 8 • Pour le mode d'emploi: dépliez les pages 3 et 26. Deutsch Seite 12 • Schlagen Sie beim Lesen der Gebrauchs- anweisung Seiten 3 und 26 auf. Nederlands Pagina 17 •.

Remove the plug from the mains socket and let the oil or fat cool down. Do not move the fryer until it has cooled sufficiently. • If the mains cord of this appliance is damaged, it must only be replaced by Philips or their service representative, as special tools and/or parts are required.

If the safety thermostat has switched the • Only use the described melting procedure! appliance off: Otherwise there is a risk of warm melted fat - Allow the appliance to cool down. suddenly spouting from below through the still - Press the “reset” button (F) (fig. 4) to make the solid top layer of fat.

Temperature Type of food Max quantity per preparation Frying time *) unfrozen frozen (minutes) 160 °C Chicken (fillet, 400 g 300 g 20-25 (320 °F) drumsticks) 170 °C Cheese croquettes 6 pcs. 4 pcs. (338 °F) Shrimp fritters 6-8 pcs. 180 °C Apple fritters 6-8 pcs.

Deep frozen French fries are pre-fried and can If the oil/fat has a taste. be fried in one step: max. 500 g at 190 °C / 374 °F, for about 5 minutes. Certain types of food (esp. fish) may lose some •.

• Retirez la fiche de la prise de courant et laissez refroidir l’huile ou la graisse. • Ne déplacez pas la friteuse tant qu’elle est chaude. Vous pourriez gravement vous brûler. • Si le cordon d’alimentation est endommagé, faites-le remplacer par votre revendeur Philips ou un Centre Service Agréé, car des outils spéciaux sont nécessaire.

Sécurité - Versez ensuite lentement la graisse fondue dans la cuve. • La sécurité thermique (P) n’autorise la mise en - Attention de ne pas renverser la graisse chaude marche de l’élément chauffant que si le boîtier sur vous. de commande est en position de fonctionne- - Branchez la fiche dans la prise de courant puis ment (fig.

Température Type d'aliment Quantités maximales Temps de non congelé congelé cuisson *) (en min.) 160 °C Poulet (filet, pilon) 400 g 300 g 20-25 170 °C Croquettes au fromage 6 pcs. 4 pcs. Beignets aux crevettes 6-8 pcs. 180 °C Beignets aux pommes 6-8 pcs.

Secouez le panier régulièrement au cours de la La graisse figée dans la cuve peut facilement deuxième cuisson pour que les frites brunissent être enlevée en chauffant quelques instants à uniformément. 160° C quand la graisse se liquifiée sur les parois.

Steckdose, und lassen Sie das Öl/Fett abkühlen. Bewegen Sie das Gerät nicht, solange das Öl/Fett noch nicht abgekühlt ist! • Wenn das Netzkabel defekt oder beschädigt ist, muß es von einer durch Philips autorisierten Werkstatt ersetzt werden, da für die Reparatur Spezial-Werkzeug und/oder spezielle Teile benötigt werden.

Sicherheitsvorrichtung Festes Fett zum Fritieren verwenden: - Schneiden Sie das Fett in Stücke, und • Die Sicherheitsautomatik (P) verhindert, daß schmelzen Sie es langsam bei geringer Hitze. das Heizelement eingeschaltet wird, solange - Unterbrechen Sie sofort die Wärmezufuhr, die Bedienungseinheit nicht richtig eingesetzt wenn das Fett völlig geschmolzen ist.

Fritierzeit * ) Temperatur Art der Speise Höchstmenge frisch gefroren (in Minuten) 160 °C Huhn, Hähnchen 400 g 300 g 20-25 (Filet, Keule) 170 °C Käse-Kroketten 6 Stk. 4 Stk. Shrimp-Beignet 6-8 Stk. 180 °C Apfel-Beignet 6-8 Stk. Käse-Beignet 6-8 Stk. Fisch-Stäbchen 8-10 Stk.

Pommes frites als anderes Fett/Öl, wenn es seine Qualität beibehalten soll. So erhalten Sie die schönsten und knusprigsten Es kann sich oberhalb des Fett-/Ölspiegels ein Pommes frites: Rand von festen Rückständen absetzen. Es • Nehmen Sie keine neuen Kartoffeln. empfiehlt sich deshalb, die Fritierwanne nach •.

Sie das Öl/Fett auf 160° C und geben dann zwei Scheiben Brot von ca. 5 bis 6 mm Dicke hinein. Wenn keine Luftblasen mehr aufsteigen und das Brot rundherum braun ist, nehmen Sie es aus der Friteuse und werfen es fort. Das Öl/Fett hat jetzt wieder einen neutralen Geschmack.

• Indien het snoer van dit apparaat is beschadigd, dient het uitsluitend te worden vervangen door een door Philips daartoe aangewezen reparateur, omdat voor de reparatie speciale gereedschappen en/of onderdelen vereist zijn. • Bewaar deze gebruiksaanwijzing.

• De thermostatische beveiliging schakelt het - Giet heel voorzichtig het gesmolten vet in de apparaat uit bij oververhitting. frituurpan. Dit kan gebeuren: - Breng de gevulde frituurpan voorzichtig naar de - wanneer er geen (of te weinig) olie, gesmolten plaats waar u hem wilt gebruiken.

Temperatuur soort voedsel max. hoeveelheid per keer baktijd*) niet bevroren diepvries (minuten) 160 °C Kip (filet, 400 g 300 g 20-25 drumsticks) 170 °C Kaaskroketten 6 st. 4 st. Garnalenbeignets 6-8 st. 180 °C Appelbeignets 6-8 st. Kaasbeignets 6-8 st. Vissticks/-filet 8-10 st.

Diepvriesvoedsel het net is gesmolten. (Zie de aanwijzingen in hoofdstuk “Frituren” voor het smelten van Etenswaren uit de diepvriezer of uit het vriesvak gestold vet in de frituurpan.) van uw koelkast (-16 à -18 °C) koelen de olie/het • Vervang in elk geval alle vet of olie wanneer de vet sterk af als u ze erin dompelt, zodat te veel olie of het vet gaat bruisen bij het verhitten, olie/vet wordt geabsorbeerd.

• Si el cable de red de este aparato se deteriora, solo debe ser cambiado por Philips o por su Servicio Oficial ya que se necesitan piezas y / o herramientas especiales.

Seguridad extra - Saquen la sartén del fuego tan pronto como la grasa se haya fundido. • El interruptor automático de seguridad (P), - Coloquen la sartén en la cubeta del fregadero. asegura que el elemento calefactor solo pueda - Con mucho cuidado, viertan la grasa fundida en ponerse en marcha si el panel de control está.

Temperatura Tipo de alimento Cantidad máxima por preparación Tiempo de fritura*) Descongelada Congelada *) (minutos) 160 °C Pollo 400 g 300 g 20-25 170 °C Croquetas de queso 6 piezas 4 piezas Camarones fritos 6-8 piezas 180 °C Fritos de manzana 6-8 piezas Fritos de queso 6-8 piezas.

Patatas fritas a la francesa Consejos Para obtener unas más bonitas y crujientes • Los aceites o grasas vegetales puros que patatas fritas a la francesa: contengan ácidos poliinsaturados son, a menudo, recomendados por los especialistas • No usen patatas muy nuevas. sanitarios.

Si el aceite o grasa tienen un sabor… Ciertas clases de alimentos (especialmente, el pescado) pueden perder algún jugo mientras se fríen. Ese jugo podría afectar, de modo negativo, el sabor de los alimentos que se frían a continuación en el mismo aceite o grasa. Para suprimir (o, mejor dicho, impedir) ese sabor: - Calienten el aceite hasta 160 °C.

Thai Chicken & Mango Curry in 30 minutes!

A delicious creamy and sweet curry, this chicken and mango curry uses mango puree in the sauce as well as rich coconut cream. Simple to make in under 30 minutes from beginning to end, the Thai flavours sing in this delectable dish.

One of the inevitable things about a new year appearing from around the curve is the oft-asked question, "So what is your new year's resolution?". I'm not a firm practitioner of the resolution but I will admit that there are certain things that I may want to do this year. But they aren't exactly your standard things like "lose weight, work out more (I would be setting myself up for a fail) and drink less."

Mine are more things like:

1) develop magic skills

2) visit Harry Potter world and Cuba

3) eat more food

4) see if it is too late to become a police detective

Perhaps I don't really understand this resolution stuff properly but this was all I could come up with while I was cooking and thinking (which is when I do my thinking apart from in the shower). I was so distracted that I didn't actually intend to blog this recipe which is why there is just a pic of snake beans that I thought were pretty enough to put on instagram (they weren't). I was merely playing around in the kitchen. I'm not even sure if this is an authentic Thai dish or not so the Thai is more in reference to the flavours rather than any claim to authenticity.

I picked up some great mangoes and snake beans at the market and decided to make a chicken curry with them. I think I was thinking along the lines of the Thai duck and lychee curries that I've eaten and how the fruit cools against the spicy coconut of the sauce and meat. I pureed some of the mango around the pip area as it was a bit too hard to cut it up into chunks and added it to the sauce. It ended up being so delicious that I decided that I just had to share it with you! This sweet and creamy curry is easily done in less than 30 minutes and makes enough to feed four hungry people.

So tell me Dear Reader, do you do new year's resolutions? And if so, what are yours this year? Did you end up fulfilling last year's?

Thai Chicken & Mango Curry in 30 minutes

An Original Recipe by Not Quite Nigella

Preparation time: 10 minutes

Cooking time: 15-20 minutes

• Oil for frying
• 2 onions, peeled and chopped* I put them in a small food chopper with the garlic and ginger
• 4 cloves garlic, peeled and chopped
• 4 slices fresh ginger, peeled
• 3 tablespoons red curry paste
• 500g/1lb. chicken thigh fillets, cut into small pieces
• 2 cups coconut milk or coconut cream
• 2 cups chicken stock
• 1 large mango
• 1 bunch snake beans (or use green beans) chopped into 1 inch pieces
• Fresh coriander/cilantro and Thai basil to garnish
• Boiled rice to serve

Step 1 - First get the rice started because that will take about 15 minutes. Then place a few tablespoons of oil into a large wok or pot on medium to high heat. Add the onions, garlic and ginger and fry until golden. Add the curry paste and fry for a minute until very fragrant, then add the chicken pieces and coat in the paste. Add the coconut milk/cream and stock and place lid on and cook for 10 minutes until chicken has cooked through and the sauce has thickened. After 5 minutes, add the beans.

Step 2 - While the chicken is cooking, slice both cheeks off the mango and cut around the pip removing as much mango flesh as possible. Place the bits of mango flesh in the food chopper along with the the flesh from half of one cheek (remove the skin). Puree until smooth. Cut the rest of the 1.5 cheeks into small mango cubes.

Step 3 - Once chicken has cooked, add the pureed mango and taste for seasoning. As curry pastes vary I find that you may need to add fish sauce if it isn't salty enough, lime juice if it needs acidity or chilli if it needs spice. You shouldn't have to add sugar as the pureed mango gives the sauce additional sweetness. Once everything is cooked, add the mango pieces and top with the coriander/cilantro and Thai basil (go easy on the latter as it is strong). I pour a little of the coconut cream on top to make it a bit richer.

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