canola oil Archives

Beef recipes

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

Citrus recipes

Buttermilk rye crêpes Suzette with clementines

30 minutes

Fruity dessert

Sesame banana spring rolls with salted caramel sauce

20 minutes

Breakfast recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Asian recipes

Chicken and tenderstem broccoli with rice noodles

20 minutes

Cheese recipes

Hand pies

30 minutes

Crunchy fried chicken with buttermilk Caesar-style dressing

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 15 minutes

Ingredients

4 free-range chicken breasts
140 g flour
2 free-range eggs, beaten
150 g Panko or bread crumbs
Sea salt and freshly ground pepper, to taste
2 cups canola oil
6 free-range eggs, boiled
1⁄2 loaf green olive loaf or olive ciabatta, thinly sliced
80 g Parmesan or hard cheese
80 g baby spincah
30 g baby herbs
10 radishes, halved

For the dressing:

1⁄2 cup buttermilk
2 t fresh dill, finely chopped
1⁄2 garlic clove, crushed
Lemon juice, a squeeze
1 t Dijon mustard
4 - 6 anchovies, finely chopped
Sea salt and freshly ground black pepper, to taste

Method

Slice the chicken breasts into 3 or 4 strips, toss in flour to coat, then dip into the beaten egg and generously coat in breadcrumbs. Season to taste.
Heat the oil over a medium heat, then fry the chicken for 5–10 minutes, or until golden and cooked through. Remove from the oil and drain on kitchen paper while you make the dressing.
To make the dressing, mix the buttermilk, dill, garlic, lemon juice, mustard and anchovies and season to taste.
Toast the bread under the grill until golden, then sprinkle with Parmesan or hard cheese and grill again until melted. Toss the remaining salad ingredients, top with the chicken and croutons and drizzle with the dressing. Serve with the cheesy toast.

Cook's note: Crunchy chicken is the best twist to this classic. Save time and use Woolies’ chicken schnitzels.

Did you know: Restaurateur Caesar Cardini threw this one together in 1924 over the Fourth of July weekend at his restaurant in Tijuana, Mexico. A rash of Americans who’d crossed the border to party (this was the Prohibition era, folks), meant his kitchen was running low on supplies. A master of improvisation, Caesar tossed romaine lettuce with croutons, then dressed an otherwise meagre dish with Parmesan, lemon juice, olive oil, egg, Worcester sauce, garlic and black pepper. Genius. His brother later added the anchovies, which set the new standard.

Discover more chicken recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Mini funnel cakes with Chuckles

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Buttermilk rye crêpes Suzette with clementines

Sesame banana spring rolls with salted caramel sauce

Potato rösti

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Chicken and tenderstem broccoli with rice noodles

Hand pies

Spicy potato-and-pea parathas

Asian carrot juice dipping sauce with crispy tofu

Cold cucumber soup with prawns and rice vermicelli

Crunchy fried chicken with buttermilk Caesar-style dressing

Crunchy fried chicken with buttermilk Caesar-style dressing

Ingredients

Method