1 medium zucchini,
1 onion, grated
1/2 carrot, grated
1 clove garlic,
1/2 stick celery, peeled and grated
3/4 tablespoon star anise seed, crushed
1/2 tablespoon celery seeds
1 teaspoon salt
1 pinch ground
1 cup self raising flour, or as needed
oil for frying
what to do
Mix zucchini, onion, carrot, garlic, celery root, star anise seed, celery seeds, lightly beaten egg, salt, and pepper together in a bowl. Gradually stir in flour until you have a soft, wet dough that sticks to your hands.
Heat oil in deep-fryer to 190 degrees C.
Drop dough by tablespoons into the oil, and turn until all sides are golden brown.
Thursday, January 12, 2012
What you need
2 x 1.3kg whole fresh chickens
2 small red onions, coarsely grated
2 bunches fresh oregano, leaves picked, chopped
2 tbs finely grated lemon rind 4 garlic cloves, crushed
2 long fresh green chillies, seeded, finely chopped
80ml (1/3 cup) olive oil Olive oil, to grease
Fresh oregano sprigs to serve
what to do
Rinse 1 chicken inside and out under cold running water. Pat dry with paper towel. Place, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone.
Turn the chicken and open. Press to flatten. Place in a glass or ceramic dish. Repeat with the remaining chicken.
Season with salt and pepper.
Combine the onion, chopped oregano, lemon rind, garlic, chilli and oil in a bowl. Spread the mixture over the chickens.
Set aside for 10 minutes to marinate.
Preheat a barbecue hot plate on high.
Brush the plate with oil.
Cook the chickens, skin-side down, on barbecue for 10 minutes or until browned. Turn and cook for a further 15 minutes or until cooked through.
Cut into pieces and place on a serving platter.
Top with fresh oregano sprigs,