KFC Recipe Found??

THE ORIGINAL 11 SPICES SECRET RECIPE?

Has the KFC secret recipe been found out?

KFC has always said that Colonel Harland Sanders’ tasty blend of 11 herbs and spices is a closely guarded secret.

The original recipe was developed in the 1940s, when Colonel Sanders began cooking his famous chicken, and is thought to be the key to the fast-food giant’s success.

But this week an old scrapbook belonging to one of the Colonel’s relatives was published online.

Stuck inside an envelope in the scrapbook is a handwritten note with the recipe in it.

Below is the recipe that was published in America. Feel free to make your own KFC at home.

 

Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expelled-pressed canola oil

1. Mix the flour in a bowl with all the herbs and spices; set aside.

2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

SUSHI BURGER

Introducing the Sushi Burger

Sushi has gone from a posh dinner out to a lunchtime staple – and people are always finding new ways to consume it. Introducing the Sushi Burger.

Restaurants and food fanatics all over the world have been creating their own take on the Sushi Burger, and it can’t be long before it finds a way to one of our chains in New Zealand.

Chefs craft the rice into the dome shape of a burger. It is sometimes left just-cooked, sticky and fresh, and sometimes fried for ease of eating.

Also included are traditional sushi components, like raw fish, ginger, seaweed and wasabi, but with a burger shop twist – so some versions include pulled pork and pickles, while others include a big, juicy burger patty.

However, it looks impossible to eat. It certainly doesn’t seem to have the face-shoving, juice-dripping qualities of a burger carried in a sturdy bun. And it would leave you with sticky fingers and rice all over the floor.
By Noelani 

Photo Competition

Check out the winning photographs! Congratulations to all the winners and thank you to everyone who participated.

The Great Photo Competition

Great photos everyone! We had a fantastic display in A3 with all our photos that different classes have taken. Miss Botica announced what she was looking for specifically in the winning photos. She was amazed by the skill and creativity of the photographers.
The winners will be announced in next week's assembly and they will receive a prize that is a surprise.  

Report by Primrose and Lily