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Xmas recipe 3:

Chapman Drink

Ingredients(2 cups of chapman)


½ cup Grenadine Syrup (or Red Currant juice)
Angostura Aromatic Bitters™
Ribena™ Blackcurrant
Fanta Orange: at least 35cl
Sprite: at least 35 cl
½ an Orange
½ a lemon
Ice cubes

To garnish:

Fell free to add any citrus and other fruits of your choice: cucumber, strawberry, orange, lemon, lime, even bananas. you can use the following:


½ an orange
½ a lemon
½ a cucumber
2 small strawberries

Notes:

Ribena concentrated blackcurrant adds to the red colour and gives the drink a sweetened taste

You can make your ice cubes with a mixture of the Fanta and Sprite. Its preferable to use fanta and spirite to make the ice cubes than using water because water dilutes drinks as it melts thereby making the taste go flat.

Even though the chapman contains a very small quantity of alcohol, there are those who will like to make a version that does not contain any trace of alcohol. If you want to make that, you can add Bitter Lemon instead of Angostura bitters to try and replicate the classic taste but the Chapman will not be the same without Angostura Bitters.

Before you make the Chapman

Mix small quantities of the Fanta and the Sprite, pour this into an ice cube tray and put in the freezer.

cut the orange and the lemon into two equal parts each then cut one half of each into thin quarters. Reserve the other half for squeezing into the drink.

Extract the juice from the red currants. You do not need this step if you have Grenadine Syrup.

Make sure that the Fanta and the Sprite are chilling in the fridge.


Directions for making the Chapman

Put a few ice cubes in the mug.

Add half a cup of the red currant juice / Grenadine Syrup / pomegranate juice.

Add a few dashes of Angostura Bitters (to your taste).

Add a squeeze of orange and lemon each.

Use equal amounts of Fanta and Sprite to fill up the remaining volume of the mug. Remember to leave some space because the garnishings will take up their own volume.

Add your sliced garnishings: cucumber, strawberry, orange, lemons and lime. This list goes on and on, some people even add bananas to theirs :)

Top off with Ribena blackcurrant if you have it.

Stir with the straws and it is ready for drinking!

Xmas recipe 2:

Chin-Chin

Ingredients for Soft Chin Chin

1kg of Plain Flour
150ml of milk / 150g of powdered milk
275g of granulated sugar
250g of margarine
2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
Vegetable Oil (for frying)


If you want the Chin Chin really crunchy, use the following quantities of ingredients

1kg of Plain Flour
75ml of milk / 75g of powdered milk
200g of granulated sugar
125g of margarine
2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg
Vegetable Oil

Directions

Mix the milk and sugar in a bowl and leave to soak.

Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak.

One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.

In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.

Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.

Place the dough on a flat surface and start kneading gently with a dough roller.

When the dough is flat, cut into desired sizes.

Deep-fry in hot vegetable oil.

While frying, continuously stir the chin chin till you get a golden brown color.

Scoop the fried pieces onto a flat tray to dry and cool down quickly.

When the chin chin had cooled down completely, store in a dry, airtight container.