Pikelets

Prep time: 10mins
Total Time: 25mins

image & recipe @allrecipes.com




Ingredients

• 1 cup 
• self rising flour
• 1 tbsp castor sugar (superfine)
• 1 egg
• 1 tbsp melted butter
• 1/2 cup milk (needed)
• 
  
• Method:
1. Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker picklets will need a thick batter, while thin picklets will need a thin batter. Stir in melted butter last, beating until smooth.
2. Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Picklets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.

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Cookbook Wish List

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My cookbook wish list....so far.

Meats:

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• Women's Weekly; Chicken: Weeknights and relaxed weekends
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• Fired Up Vegetarian: No Nonsense Barbecuing by Ross Dobson
• Women's Weekly; Fast Fresh Vegetarian
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Healthy Eating/Dietary:

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• Women's Weekly; Low Low Fat
• Women's Weekly; The Healthy Heart Cookbook
• Women's Weekly; Mini Gluten-Free Cooking
• Women's Weekly; Mini Gluten-Free Eating
• Women's Weekly; Cooking for Diabetes

International Cuisine:

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• The Silver Spoon Cookbook, Phaidon Books 1950
• Rabbits & Wrinkles - Cooking with Italian Grandmothers by Jessica Theroux
• Women's Weekly; Mexican, 2006
• Women's Weekly; Mexican 2012
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Karaage - Japanese Deep Fried Marinated Chicken

Serves 6-8 as a snack

Ingredients:

• 1 kg (2 lb 4 oz) chicken thigh cutlets or fillets, skin on
• 60ml (1/4 cup) Japanese Soy Sauce
• 60ml (1/4 cup) Mirin
• 1 tsp Sake
• 2 tsp finely grated fresh ginger and its juice
• 3 garlic cloves, crushed
• Katakuriko or potato starch, for coating oil, for deep-frying
• lemon wedge, to serve
• Japanese mayonnaise (Kewpie Mayonnaise), to serve

Method:

1. Remove the bone from the cutlets and cut the chicken into 4cm (1 1/2 in) squares. Combine the soy sauce, mirin, sake, ginger and juice, and garlic in a non-metallic bowl and add the chicken. Stir to coat, cover with plastic wrap and marinate in the fridge for 1-4 hours.
2. Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180'c (350'F), or until a cube of bread dropped into the oil browns in 15 seconds.
3. Drain the chicken pieces well, discarding the marinade. Lightly coat the chicken in the katakuriko and shake off and excess. Deep-fry in batches for 6-7 minutes, or until golden and crisp and the chicken is just cooked through. Drain well on paper towels and sprinkle with salt. Serve with lemon wedges or Japanese mayonnaise.