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Tuesday 14 January 2025 01:42:13 GMT

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@Coca-Cola is creating magical moments✨ INGREDIENTS 1 cup Coca-Cola No Sugar/ Coca-Cola Original Taste, plus extra for serving 1 cup bbq sauce 2 tbsp Worcestershire sauce 1⁄2 tsp corn flour 24 uncooked chicken wingettes and drumettes 1⁄2 tsp each salt and pepper, optional 1 cup buttermilk 1 cup seasoned flour 3 cups vegetable oil Serving suggestion Fresh Coriander A glass of Coca-Cola How to: 1. Add the Coca-Cola No Sugar or Coca-Cola Original Taste, bbq sauce, Worcestershire sauce and corn flour to a small pot, stirring. Place the pot over medium-low heat and simmer for 15-20 minutes or until thickened, stirring in 5-minute intervals. When thickened, set aside. 2. In the meantime, heat a medium pot with 3 cups of oil. *Chef’s Tip: To test if the oil is ready, dip the back of a wooden spoon into the oil. When small bubbles start forming around the wooden spoon, it is ready. 3. Add the chicken to a large mixing bowl. Season with salt and pepper and add the buttermilk. Mix until evenly coated. *Chef’s Tip: For more tender chicken, leave the chicken in the buttermilk overnight. 4. Add the seasoned flour to a resealable bag. Drop the buttermilk soaked winglets into the bag in groups of 4. Seal the bag and shake until they have been coated. *Chef’s Tip: Make your seasoned flour by adding 1 tablespoon of chicken spice to 1 cup of flour. 5. Gently lay the coated wings into the hot oil and fry, a few at a time, for 5-7 minutes or until golden brown and crispy. Ensure to turn them every 2 minutes. 6. Add the hot crispy wings to the thickened warm Cola glaze and toss them until well coated. *Chef’s Tip: Any leftover glaze can be stored in the fridge and added to stews or used to marinate meat for extra flavour. 7. Serve the wings garnished with coriander, alongside a glass of iced Coca-Cola and ENJOY! #ad #crispydunkedwings #recipeformagic #cokewithmeals

@Coca-Cola is creating magical moments✨ INGREDIENTS 1 cup Coca-Cola No Sugar/ Coca-Cola Original Taste, plus extra for serving 1 cup bbq sauce 2 tbsp Worcestershire sauce 1⁄2 tsp corn flour 24 uncooked chicken wingettes and drumettes 1⁄2 tsp each salt and pepper, optional 1 cup buttermilk 1 cup seasoned flour 3 cups vegetable oil Serving suggestion Fresh Coriander A glass of Coca-Cola How to: 1. Add the Coca-Cola No Sugar or Coca-Cola Original Taste, bbq sauce, Worcestershire sauce and corn flour to a small pot, stirring. Place the pot over medium-low heat and simmer for 15-20 minutes or until thickened, stirring in 5-minute intervals. When thickened, set aside. 2. In the meantime, heat a medium pot with 3 cups of oil. *Chef’s Tip: To test if the oil is ready, dip the back of a wooden spoon into the oil. When small bubbles start forming around the wooden spoon, it is ready. 3. Add the chicken to a large mixing bowl. Season with salt and pepper and add the buttermilk. Mix until evenly coated. *Chef’s Tip: For more tender chicken, leave the chicken in the buttermilk overnight. 4. Add the seasoned flour to a resealable bag. Drop the buttermilk soaked winglets into the bag in groups of 4. Seal the bag and shake until they have been coated. *Chef’s Tip: Make your seasoned flour by adding 1 tablespoon of chicken spice to 1 cup of flour. 5. Gently lay the coated wings into the hot oil and fry, a few at a time, for 5-7 minutes or until golden brown and crispy. Ensure to turn them every 2 minutes. 6. Add the hot crispy wings to the thickened warm Cola glaze and toss them until well coated. *Chef’s Tip: Any leftover glaze can be stored in the fridge and added to stews or used to marinate meat for extra flavour. 7. Serve the wings garnished with coriander, alongside a glass of iced Coca-Cola and ENJOY! #ad #crispydunkedwings #recipeformagic #cokewithmeals

This is for all the chocolate lovers😍 Recipe -Chop 3 of the Cadbury P.S. Milk Chocolate bars into thirds. Chop the remaining 2 chocolate bars into bite-size pieces and set aside until needed. -Break 11⁄2 slabs of the Cadbury Bournville Dark Chocolate into small blocks and add to a bowl along with the butter and castor sugar. Microwave for 1-2 minutes, stirring every 30 seconds until the chocolate and butter has melted. Allow the mixture to cool slightly. -Add the egg yolks and flour to the chocolate mixture and whisk until fully incorporate -In a separate mixing bowl, whisk the egg whites with an electric beater for 2 minutes until stiff peaks form. Fold the fluffy egg whites into the brownie mixture until a smooth brownie batter has formed. -Transfer the batter to the prepared cake tin and press the P.S. Milk Chocolate thirds into the batter, spaced out. Cover the cake tin with foil and bake for about 30 minutes or until cooked through, but still moist in the centre. Cool at room temperature -Add 11⁄2 cups of cream to a bowl and heat in the microwave for 2 minutes until just hot. -Break the remaining 21⁄2 slabs of Bournville chocolate into small blocks and add it to the hot cream. Allow the chocolate and cream to stand for 1 minute before whisking into a smooth ganache, ensuring all the chocolate has dissolved into the cream. Allow the chocolate mixture to cool at room temperature for about 10 minutes. -Add the remaining 11⁄2 cups of cream to a clean bowl and whisk to form medium-stiff peaks. -Gently fold the cream into the cooled chocolate ganache until just combined. -Gently spread the mousse over the cooled brownie. Smooth the surface of the mousse with a spatula and refrigerate overnight. -Once set, unmould and transfer to a cake stand. Garnish with crushed Cadbury Milk Chocolate Flake, whipped cream, berries, the remaining bite-sized P.S. pieces and mint. Slice and ENJOY! #chocmoussebrowniecake #worldchocolateday

This is for all the chocolate lovers😍 Recipe -Chop 3 of the Cadbury P.S. Milk Chocolate bars into thirds. Chop the remaining 2 chocolate bars into bite-size pieces and set aside until needed. -Break 11⁄2 slabs of the Cadbury Bournville Dark Chocolate into small blocks and add to a bowl along with the butter and castor sugar. Microwave for 1-2 minutes, stirring every 30 seconds until the chocolate and butter has melted. Allow the mixture to cool slightly. -Add the egg yolks and flour to the chocolate mixture and whisk until fully incorporate -In a separate mixing bowl, whisk the egg whites with an electric beater for 2 minutes until stiff peaks form. Fold the fluffy egg whites into the brownie mixture until a smooth brownie batter has formed. -Transfer the batter to the prepared cake tin and press the P.S. Milk Chocolate thirds into the batter, spaced out. Cover the cake tin with foil and bake for about 30 minutes or until cooked through, but still moist in the centre. Cool at room temperature -Add 11⁄2 cups of cream to a bowl and heat in the microwave for 2 minutes until just hot. -Break the remaining 21⁄2 slabs of Bournville chocolate into small blocks and add it to the hot cream. Allow the chocolate and cream to stand for 1 minute before whisking into a smooth ganache, ensuring all the chocolate has dissolved into the cream. Allow the chocolate mixture to cool at room temperature for about 10 minutes. -Add the remaining 11⁄2 cups of cream to a clean bowl and whisk to form medium-stiff peaks. -Gently fold the cream into the cooled chocolate ganache until just combined. -Gently spread the mousse over the cooled brownie. Smooth the surface of the mousse with a spatula and refrigerate overnight. -Once set, unmould and transfer to a cake stand. Garnish with crushed Cadbury Milk Chocolate Flake, whipped cream, berries, the remaining bite-sized P.S. pieces and mint. Slice and ENJOY! #chocmoussebrowniecake #worldchocolateday

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