WHAT IS THE BEST OIL TO FRY WITH RECIPES

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EASY VEGETABLE STIR FRY | JAMIE OLIVER VEGETARIAN RECIPES



Easy vegetable stir fry | Jamie Oliver vegetarian recipes image

Super-quick and packed with veg, this is the perfect weeknight dinner fix. Carrots are full of vitamin C, which means this stir-fry will give your immune system a boost and help keep away any coughs and colds. Plus, eggs are a great addition to this otherwise vegan dish. As well as being a source of protein they also contain essential vitamins and minerals, including vitamin D, which a lot of us are guilty of being deficient in. Get your veg prepped first and your pan super-hot and you’re away to go!

Total Time 35 minutes

Yield 2

Number Of Ingredients 13

300 g broccoli
2 cloves of garlic
1 cm piece of ginger
1 red pepper
6 spring onions
olive oil
175 g basmati rice
200 g carrots
1 lime
1½ tablespoons soy sauce
1 large free-range egg
40 g unsalted peanuts
1½ tablespoons runny honey

Steps:

    1. Preheat the oven to 200°c/gas mark 6, fill a small pan with salted water and bring to the boil over a high heat.
    2. Cut the broccoli into small florets. Peel and trim the stalk, ginger and garlic, then finely slice. Remove the core and seeds from the pepper and finely slice. Trim the spring onions and roughly slice, separating the green and white parts.
    3. Toss the pepper and broccoli in 1 ½ tablespoons of oil in a small roasting tray, and season well. Roast in the hot oven for 20 minutes, or until charred.
    4. Meanwhile, add the rice to the pan cook for 8 to 10 minutes, or until just tender. Drain, then spread out on a plate to cool.
    5. Peel the carrots, halve lengthways and finely slice at an angle. Squeeze the lime juice into a bowl and mix in half the soy. In another bowl, crack the egg and mix with the remaining soy.
    6. Check your veggies in the oven, drizzle over the honey and roast for 5 minutes more. Remove and put to one side.
    7. Place a large non-stick frying pan on a medium heat, scatter in the peanuts and toast, then tip onto a board.
    8. Heat 2 tablespoons of oil in the hot pan and turn the heat up to high. Add the green part of the spring onions and the rice, stir-frying until the rice is broken up and hot.
    9. Pour the egg into one side of the pan. Lightly scramble, then fold into the rice. Tip onto a plate and season.
    10. Wipe the pan with kitchen paper and return to the heat with 1 tablespoon of oil. Add the carrot and broccoli stalk and stir-fry for 2 to 3 minutes, then add the garlic, ginger and white part of the spring onions and cook for 2 more minutes before adding the roasted veggies.
    11. Add the lime mixture, toss well and add a splash of water if necessary. Taste and season to perfection.
    12. Roughly chop the toasted peanuts and sprinkle on top, serving the eggy rice on the side.

Nutrition Facts : Calories 676 calories, FatContent 21.2 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 102.6 g carbohydrate, SugarContent 23.1 g sugar, SodiumContent 0.6 g salt, FiberContent 9.3 g fibre

HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE



How to Fry Chicken - Best Fried Chicken Recipe image

Once you learn how to fry chicken at home, you'll never look back! It's easier than you think—this recipe will give you golden, crispy chicken every time.

Provided by Ariana Phillips Tessier

Categories     picnic    Summer    comfort food    main dish

Total Time 1

Prep Time 1 hours 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

2

fryer chickens, each cut into 8 pieces

4 1/2 c.

buttermilk

5 c.

all-purpose flour 

3 tbsp.

seasoned salt, such as Lawry's

2 tsp.

paprika

2 tsp.

freshly ground black pepper 

2 tsp.

ground dried thyme

1 tsp.

cayenne pepper, plus more for seasoning 

1/4 c.

milk

Canola or vegetable oil, for frying

Steps:

  • Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. In the meantime, preheat the oven to 360˚ and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy. Heat 1 1/2 to 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate. Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet. Bake the thighs and breasts for 15 minutes to finish cooking. (You can cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Drain on the rack set over the baking sheet.

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