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4. 8 bolts and 6 nuts weigh 138 grams. 3 bolts and 5 nuts weigh 71 grams. Work out the weight of the following:-
(a) 4 bolts and 3 nuts
(b) 11 bolts and 11 nuts
(c) 3 bolts and 3 nuts
(d) 1 bolt

  • MATH -

    follow this method:

    For the marinade


    600ml/1 pint buttermilk

    6 tbsp coriander, chopped

    6 garlic cloves, finely chopped

    2 shallots, finely chopped

    ½ tsp dried chilli flakes

    1 tbsp salt

    4 x 175g chicken breasts, skinless

    For the coating


    6 tbsp plain flour

    ½ tsp celery salt

    ½ tsp cayenne pepper

    ½ tsp ground black pepper

    ½ tsp paprika

    To cook the chicken


    200ml vegetable oil

    For the coleslaw


    ¼ red cabbage, finely shredded

    ¼ white cabbage, finely shredded

    3 carrots, shredded

    4 spring onions, chopped

    1 tbsp caraway seeds

    1 tbsp chilli sauce

    100g/4oz mayonnaise

    salt and freshly ground black pepper

    Preparation method


    For the marinade, combine all the ingredients for the marinade and coat the chicken in a shallow dish. Cover and leave to marinate overnight in the fridge.

    Combine all the ingredients for the coating. Remove the chicken from the marinade and dip into the spiced flour. Coat thoroughly and return to the fridge for a further 45 minutes.

    Preheat the oven to 200C/400F/Gas 6.

    Heat the vegetable oil to in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!). Add the chicken and fry until golden all over. Remove and place on a baking sheet.

    Transfer to the oven and cook for 15-20 minutes until cooked through.

    For the coleslaw, mix all of the ingredients together and season to taste.

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