Fried chicken is given a makeover using Panko breadcrumbs and Parmesan cheese while mini doughnuts are flavored with corn, smoked paprika, and Parmesan. Recipes also include herby steak tartare served with egg yolks, dill pickles, and mustard, as well as salt and pepper calamari served in paper cones with a dill mayo dipping sauce. Buttermilk waffles are served with crispy bacon and a spiced maple syrup made with chili.

1. Chicken and
doughnuts
Chicken and doughnuts is the latest
craze to hit New York City. Fried chicken
gets a makeover using Panko crumbs
while mini doughnuts get a corn, paprika
and Parmesan flavour burst
Serves 4 EASY 40 mins
THE FLAVOUR COMBINATIONS
8 mixed chicken pieces (drumsticks
and wings)
Maldon Sea Salt and freshly ground
black pepper, to taste
100g cake flour
2 eggs, beaten
45ml (3 tbsp) Parmesan, grated
200g Panko crumbs
vegetable oil, for frying
DOUGHNUTS
140g (1 cup) self-raising flour
60g (¼ cup) castor sugar
a pinch of bicarbonate of soda
1 egg, beaten
180ml (¾ cup) milk
20g (2 tbsp) butter, melted
5ml (1 tsp) smoked paprika
100g corn kernels (tinned
or fresh)
60ml (¼ cup) Parmesan,
grated
chilli tomato sauce or
maple syrup, to serve
HOW TO DO IT
1 For the chicken, season the pieces
well and dust in flour.
2 Dip the chicken into beaten egg. Add
the Parmesan to the Panko crumbs and
coat the chicken in the crumbs.
3 Fry the chicken pieces in hot oil in
a deep-fat fryer until cooked through,
golden and crisp, about 8 minutes.
Drain on kitchen paper and set aside.
4 For the doughnuts, combine the flour,
castor sugar, bicarbonate of soda, egg,
milk and butter, and season with salt
and pepper. Mix well.
5 Add the paprika, corn kernels
and Parmesan, mix well and
drop the mixture into an electric
doughnut maker.
6 Serve the chicken with the savoury
doughnuts and chilli tomato sauce or
maple syrup.
Pair with: The Pink Drink
1 shot vodka
2 shots grapefruit juice
half a shot simple syrup
cranberry juice
Pour all ingredients into a shaker
with ice. Add ice to a jam jar, pour in
and garnish with lime and fresh mint.
68 FOOD & HOME ENTERTAINING September 2013 www.foodandhome.co.za September 2013 69
PERFECT PARTNERS
sometimes all you really feel like is a good cocktail and a
crispy piece of fried chicken. The hip and happening Jo’Anna
Melt Bar in Melville paired our eats with funky cocktails
By LEILA SAFFARIAN Assisted by NOMVUSELELO MNCUBE and LAURA SAMIRA NAUDÉ
Photographs by ALBIE BREDENHANN

2. Herby steak tartare
A favourite for some, using good quality
meat is key to this café favourite. Ask
your local butcher to mince a batch of
sirloin steak for this recipe. The fresh
herbs, mature Parmesan and tart caper
flavours work so well together
Serves 4 EASY 15 mins
THE FLAVOUR COMBINATIONS
500g minced sirloin
45ml (3 tbsp) fresh flat-leaf parsley,
finely chopped
45ml (3 tbsp) Parmesan, grated
30ml (2 tbsp) capers, drained and
finely chopped
Maldon Sea Salt and freshly ground
black pepper, to taste
free-range egg yolks, to serve
dill pickles, to serve
Dijon mustard, to serve
HOW TO DO IT
1 Combine the mince, parsley,
Parmesan, capers and seasoning
in a large bowl and mix well.
2 Shape into 4 portions and place
on serving boards. Create a well in
each portion.
3 Just before serving add a free-range
egg yolk to each portion and serve with
dill pickles and Dijon mustard.
Pair with: Kicking Mule
1 shot vodka
½ shot fresh lime juice
2 slices red chilli
ginger beer
Pour the vodka, lime and chilli
into a high ball glass with ice and
top with ginger beer. Garnish
with sliced orange or lime.
www.foodandhome.co.za September 2013 71
PERFECT PARTNERS
Salt and pepper calamari cones
Serves 4 EASY 20 mins
THE FLAVOUR COMBINATIONS
400g cleaned calamari tubes and tentacles
Maldon Sea Salt and freshly ground black pepper,
to taste
2,5ml (½ tsp) ground cumin
120g (1 cup) cake flour
vegetable oil, for frying
DILL MAYO DIPPER
125ml (½ cup) good quality mayonnaise
60ml (¼ cup) fresh dill, chopped
juice of ½ a lime
Maldon Sea Salt and freshly ground black pepper,
to taste
HOW TO DO IT
1 Pat the calamari dry and season well with salt
and pepper.
2 Add the cumin to the flour and season well. Dust the
calamari in flour and fry in hot oil in a deep-fat fryer
until cooked, crisp and golden, 2 – 3 minutes. Remove
from the oil, drain on kitchen paper and set aside.
3 For the dill mayo, combine the ingredients in
a blender and blitz to form a green, creamy sauce.
4 Serve the calamari in paper cones with the dill
mayo dipper.
These calamari cones make
great snack food. Make a double
or even a triple batch as they
won’t be around for long – especially
with a dill mayo dipper.

3. 72 FOOD & HOME ENTERTAINING September 2013 www.foodandhome.co.za September 2013 73
PERFECT PARTNERS
ShotonlocationatJo’AnnaMeltBar,77thStreet,Melville,
Johannesburg.0727335966.Email:joannameltbar@gmail.com
Rib-eye, smoky bacon and
Cheddar burger
Burgersarealwaysawinnerbutmincingrib-eyesteakmakes
thesepattiesparticularlyjuicy,tenderandpackedfullofflavour
Serves 4 EASY 35 mins
THE FLAVOUR COMBINATIONS
500g rib-eye steak, minced
Maldon Sea Salt and freshly ground black pepper,
to taste
10 rashers smoked streaky bacon
TO SERVE
sesame burger buns
sliced pickles
Cheddar slices
tomato sauce
Dijon mustard
salad leaves
crispy bacon
French fries
HOW TO DO IT
1 Combine the mince and seasoning in a large bowl.
2 Finely chop two rashers of bacon and add to the mince
mixture, mix well and shape into 4 burger patties.
3 Grill the remaining bacon until crispy and set aside.
4 Heat a griddle pan, brush the patties with oil and grill for
3 minutes on each side.
5 To serve, place the patties on burger buns and top with
pickles, Cheddar slices, sauces and salad leaves. Serve
with extra crispy bacon and French fries.
PAir with: The Tweetie Bird
1 shot light rum
2 shots orange juice
1 shot simple syrup
soda water
freshly sliced lime, to garnish
Place the rum and orange juice in a shaker with ice and
shake. Add ice to a milkshake glass, pour in and top with
soda water. Garnish with sliced lime.
Buttermilk waffles with crispy
bacon and spiced maple syrup
Serves 4 EASY 35 mins
THE FLAVOUR COMBINATIONS
245g (1¾ cups) cake flour
30ml (2 tbsp) castor sugar
2½ tsp baking powder
a pinch of salt
470g (1¾ cups) buttermilk
125ml (½ cup) melted butter, cooled to room
temperature
2 eggs
10ml (2 tsp) vanilla extract
SYRUP
125ml (½ cup) maple syrup
1 red chilli, seeds removed and slit
crispy bacon, to serve
flavoured butter, to serve
HOW TO DO IT
1 Combine the flour, sugar, baking powder and
salt in a large bowl, mix well and set aside.
2 Whisk together the buttermilk, butter, eggs
and vanilla extract in a separate bowl. Add the
wet ingredients to the dry ingredients and gently
mix together.
3 Spray a waffle iron with cooking spray and ladle
batter into the iron. Cook until crisp and golden,
3 – 4 minutes.
4 For the syrup, heat the maple syrup in a small
saucepan with the slit chilli and leave to infuse.
5 Serve the waffles with flavoured butter, crispy
bacon and spicy maple syrup.
cook’s tip
Oncecooked,thesewafflesstorewellinthefreezerfor
upto3months.Simplyremovefromthefreezerand
popintoahotovenortoasterfor1minute.