Finger Lickin'

Jessica's suggestion was a USA dinner - we chose gf KFC - nut and herb crusted chicken legs, coleslaw and mashed potato and gravy. Janice made the crumbs for the chicken using a mixture of  2.5 cups ground hazel nuts and almonds, 3 tsp mixed herbs, 1 tsp oregano,1 tsp extra hot cayenne, 1 tsp herb salt and 1 tsp garlic powder. She then dredged the chicken legs with tapioca flour, dipped them in beaten egg and then in the crumb mixture. These were fried briefly in coconut oil and then baked in a hot oven for 20 min. The coleslaw was made by using the grater blade in the food processor to get the very fine particle size that is reminiscent of the KFC coleslaw. There was a ratio of 5:2 cabbage and carrot with a little white onion added. The dressing was mayonnaise with added salt and lemon juice and a little cayenne pepper. The mashed potato was Terry's usual spiffing smooth creation with extra butter to give that soft KFC texture. The gravy was was left over from the duck roast two days ago - made from the juices and thickened with cranberries and onions baked with the duck.

Dessert was Peanut Butter Cheesecake - from here. Jennifer doubled the crumb mixture to allow for a nice tall edge to the cheesecake and used gf chocolate biscuits. The result was a very rich delicious finish to the meal. As it says on Nigella's website "this dish is not for the faint hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about".