Name: Peppermint Crisp tart
Prep time: 30 min
Cook time: PTM
Total time: 30 min
Yield: 12 servings
Cuisine: Desserts & Baking
Ingredients: Woolworths Ayrshire whipping cream 3 x 250 ml tubs,Nestlé Caramel Treat 4 x 360 gcans,Bakers Tennis Biscuits 2 x 200 gpackets,Nestlé Peppermint Crisp, roughly broken into chunks 3 x 150 gslabs

Home
Recipes
Kid-friendly

Chocolate recipes

Peppermint Crisp tart

Chocolate recipes

Chuckles rusks

30 - 40 minutes

Great value

The OG lasagne

50 minutes

Breakfast recipes

Overnight oats for Suhoor

Breakfast recipes

Date smoothie for Suhoor

Bread recipes

Cheese-and-ham pinwheels

30 minutes

Cheat recipes

Italian-style meatball subs

20 minutes

Braai recipes

Pizza braaibroodjie

5 - 10 minutes

Chicken recipes

One-sheet Italian-style loaded chicken schnitzels

20 minutes

Muffin recipes

Vegan berry muffins

35 minutes

Beef recipes

Gran’s classic cottage pie

1 hour

Cheat recipes

Nacho fried chicken

30 minutes

Nacho fried chicken

Serves 4 -6

Difficulty Easy

Prep Time 25 minutes, plus 2 hours’ marinating time

Cooking Time 30 minutes

Ingredients

1 litre amasi or buttermilk
2 garlic cloves, minced
2 T chicken stock powder
1 whole free-range chicken, cut into pieces
200 g flour
120 g Woolworths salsa nacho chips, crushed
1 T dried thyme
2 T paprika
2 T Woolworths steak rub
1 1/2 T smoked chilli flakes (or to taste)
vegetable oil, for frying

For the dressing:

100 ml coconut milk
100 g mayonnaise
1 T honey

For the salad:

1 Granny Smith apple, sliced
1 small bunch Cotton Candy grapes, sliced
a small bunch celery leaves
3 or 4 spring onions, sliced
a handful almonds, sliced
3 heads baby gem lettuce

Method

1. Combine the amasi or buttermilk with the garlic and stock powder. Add the chicken pieces. Marinate for a few hours (depending on how much time you have) although overnight is ideal. The slight acidity and enzymes in the amasi or buttermilk breaks down protein in the meat, resulting in super tender and succulent chicken.
2. In a separate dish, combine the flour, tortilla chips, thyme, paprika and chicken seasoning. Remove the chicken from the fridge. Thoroughly coat each piece of chicken in the chips coating and place on a board.
3. Heat the oil to 160°C or to a medium-high heat. To check the heat of the oil, drop a small piece of tortilla chip in the oil. If it bubbles and floats immediately, the oil is ready for frying.
4. Gently shake off the excess coating and place the chicken pieces in the oil. Fry until golden brown and crispy.
5. Arrange the salad ingredients on a platter, nestle the chicken pieces in between, drizzle with the dressing and serve immediately.

Cook's note: This is also great with creamy mashed potatoes.

Find more chicken recipes here.

Video editing: Barry de Villiers
Video production: Katharine Pope

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Peppermint Crisp tart

Chuckles rusks

The OG lasagne

Overnight oats for Suhoor

Date smoothie for Suhoor

Cheese-and-ham pinwheels

Italian-style meatball subs

Pizza braaibroodjie

One-sheet Italian-style loaded chicken schnitzels

Vegan berry muffins

Gran’s classic cottage pie

Nacho fried chicken

Nacho fried chicken

Ingredients

Method