photography

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Loch Vaa

Some snaps from a beautiful walk down Aviemore way last weekend.

I’m not here terribly often these days.  Will continue posting but, meanwhile, if you have Instagram, you can find me here: @weebit77

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Handa Island

Handa Island is a nature reserve off the west coast of Scotland.  I’d never heard of it until this summer when I decided I wanted to see a puffin.  These beautiful wee birds tend to leave Scotland late July so at the beginning of August I knew there was a chance I’d be disappointed.  Half way round the island I’d accepted that puffin spotting would have to wait until next year – and then there he was.

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We’ve been out and about in the Highlands this last month and it’s been rather spectacular.   First up was a walk up Meall a Bhuachaille (pronounced meal-a-bookle), a popular Corbett near Aviemore.

Click on the photos to see larger versions.  (Regular visitors – do you like this way of showing photos or prefer the standard one after another?)

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Nashville Hot Chicken

We fell in love with Nashville last summer.  Oddly, it was David’s choice of destination on the trip.  I’m the country music fan but he was the one that suggested it and continued pushing for a visit, even though it was out of our way.  So visit we did and we loved it.

Nashville’s a good looking, laidback town with great food, super friendly folk and an unbelievable music scene.   The latter may seem like a rather obvious statement but we couldn’t get over just how much good music was available all over the city, all the time.  We’d go back in a shot.

Nashville Hot Chicken is a must-eat when you visit.  Moist fried chicken with a blow-your-head-off coating placed on a slice of white bread and served with pickles.  I knew I had to learn to make it when I returned and that’s exactly what I’ve done.  My waistline may never recover.  😉

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Nashville Hot Chicken 

Serves 4

8 chicken legs and thighs 

200ml tabasco sauce

2 tblspn brown sugar

Plain flour

1 litre vegetable oil

1 tblspn chilli flakes

2 tblspn cayenne pepper

1 tspn smoked paprika

1 tspn garlic powder

1/2 tspn cumin powder

1-2 slices of white bread per person

Dill pickles

  • The day before you eat, make the brine.  Add the sugar, tabasco and two heaped tablespoons of salt to 1.5 litres of water.  Heat gently on the stove until the sugar and salt have dissolved.  Let cool.  Once completely cool, add the chicken, ensuring it’s completely submerged.  Pop in the fridge over night.
  • For the hot oil coating:  Add 100 ml of oil to a small frying pan.  Stir in the chilli flakes, cayenne, garlic powder, paprika and cumin along with a teaspoon of salt and a good grinding of pepper.   Heat gently until the oil warms up and the spices combine – do not over heat, you just want the oil to become aromatic.  Set aside.
  • Remove chicken from the brine and pat dry with kitchen roll.    Warm an oven to 50oC.  Tip plain flour into a shallow bowl and season well with salt and pepper.  Heat the rest of the vegetable oil in a large pan (it should be about 3″ deep) until 175oC.  Cook three pieces of chicken at a time by dredging them in the seasoned flour, shaking then placing in the oil.  The chicken should cook for 10 mins then be turned.  Highly recommend that you read and follow these instructions for perfect fried chicken.  Place cooked chicken on a rack in the warm oven while you cook the rest.
  • Once all the chicken is cooked, gently heat the oil again then brush generously all over the chicken pieces.
  • Serve chicken on slices of plain white bread with plently of dill pickles.  I like to have a small jug of the spiced oil available for those of us who like our hot chicken extra hot.  🙂