Tag: recipes

For the brine:

1/3 cup granulated sugar
1/3 cup kosher salt
1 bay leaf
1 tsp red pepper flakes
1 tsp ginger paste
Peel of 1 orange

For the chicken:

2kg chicken portions
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup crushed potato chips
2 tsp onion powder
1 tsp espelette pepper
2 tsp cracked black pepper
1 tsp cumin powder
1 tsp paprika powder
1 tsp ginger powder
2 tsp salt
500g buttermilk (can be substituted by plain yogurt)

For the brine:

Fill a large pot with 5 cups of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, ginger and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from the heat and let cool.

Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10 to 12 hours, and up to 24 hours.

Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.

For the chicken:

To batter the chicken: In a large bowl, stir together the flour, cornmeal, crushed potato chips, and spices until combined. Transfer to a large shallow dish. Place another large shallow dish next to the flour mixture and add the yogurt to it. Place a wire rack or pan next to the two dishes; this will be where you set your battered chicken.

Take one piece of chicken and submerge it in the buttermilk. Lift and let any excess drip back into the dish. Roll it in the flour mixture, coating it completely. Place the battered chicken portion on the wire rack or pan and repeat with the remaining chicken.

Let the chicken dry for 20 to 30 minutes before frying.

To fry the chicken: In a large Dutch oven over medium heat or deep fryer, heat the canola oil to 350F/180C. Place a wire rack over a plate or line a pan with brown paper and set aside.

Working in batches, fry 3-4 pieces of chicken for 13-15 minutes (until internal temp if 165F/75C).
If the chicken is getting too dark, lower the heat. Once the chicken is done, remove each piece with tongs and transfer to the prepared rack or pan to drain. Sprinkle generously with salt.

250g flour
300g carrots
100g caster sugar
100g soft brown sugar
150 ml light flavoured oil (sunflower, canola, rapeseed)
3 eggs
1 orange (grated zest)
1 sachet of baking powder
1 pinch of salt

Peel the carrots, cut them into pieces and puree in a food processor.

Whisk together sugar and eggs with an electric whisk until pale and creamy. While whisking, add the oil.

Fold in the carrots and orange zest and mix with a spatula.

Sift in flour, baking powder and salt and mix with a spatula.

Pour the dough into a 24cm diameter mold and bake in a preheated oven at 175C for 40-45 minutes.

Test with a toothpick and when it is dry take out the cake and let it cool.

Cake can be served dusted with icing sugar or lightly covered with mascarpone frosting:

225g mascarpone cheese
2 tbsp powdered sugar

120g baby spinach, blanched then shocked in ice water
100g coriander leaves with tender stems
1 Tbsp. white miso
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2x140g packages fresh ramen noodles (you can find them fresh at Asian grocery stores)
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, coriander, miso, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.

150g very finely chopped (riced) carrots
30g light tasting oil (eg sunflower, canola)
45g light brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
pinch of salt

100g wholewheat flour
20g quick oats
1/2 tsp baking soda
1 tsp baking powder

Pre-heat oven at 350F/175C.

Whisk together “wet” ingredients: carrots, oil, sugar, egg, vanilla and spices. Set aside.

Mix all the “dry” ingredients in a separate bowl. Reserve

Set up a muffin pan with 5 baking paper cups.

Mix the content of the dry bowl into the wet bowl and DO NOT MIX STRONGLY. Since we want the least amount of gluten development possible, use a silicon spatula to gently mix everything until all the flour is hydrated but not over mixed.

Bake for 15-20 minutes.

225g good-quality high-cocoa chocolate
175g butter, melted
250g sugar
2 eggs
2 teaspoons vanilla extract
95g all-purpose flour
30g cocoa powder
1 tsp salt

Preheat the oven to 350F/180C. Line an 8-inch (20 cm) square baking dish with parchment paper.
Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.

In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.

Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

Slice, then serve with a nice cold glass of milk!

500 g bread flour
1.5 tsp salt
1.5 tbsp sugar
1 packet yeast
350ml milk
60 g butter, cubed, softened

Dough

In a stand mixer bowl, combine the flour, salt, sugar and yeast. Pour in the milk and mix approx. 5 minutes with the dough hook. Add the butter and smooth everything out for approx. 5 minutes until you get a smooth, shiny dough. Cover and let rise for approx. 2h at room temperature.

Shaping

Cut the dough into 8 pieces, form balls. Press the handle of a wooden spoon in the middle of each ball to obtain the typical shape of a small milk bun. Place the milk rolls on two baking sheets covered with baking paper, cover and let rise for approx. 30 min at room temperature.

Egg washing

Brush the milk rolls twice with beaten egg.

Baking< Bake each sheet approx. 15 min. in the middle of the oven preheated to 220C. Take the bread rolls out of the oven and let them cool on a rack.

1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 large lemon, juiced
2 tsp minced shallot
2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp sea salt
1/4 tsp fresh black pepper

Put all the ingredients in an airtight container and shake to combine. You will need to re-shake before each time you serve it.

First off, the recipe isn’t clear, but you need cook the rice and prep some caramelised onions. I added a stock cube and some cinnamon stick to the rice. I made my own tikka mix (see below).

2 tsp. ground ginger
2 tsp. ground turmeric
1 tsp. ground paprika
1 tsp. garam masala
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. kosher salt

The recipe is super tasty, but needs more veg. Next time, I’ll add cauliflower and peas to the curry sauce. Maybe some spinach.

Cookie Crust:

150g cookie crumbs (sugar cookie, graham cracker, digestive, etc.)
85g unsalted butter, melted
50g granulated sugar

Dark Chocolate Ganache Filling:

340g good quality dark chocolate, finely chopped
240ml heavy whipping cream
60g unsalted butter room temperature, broken up

Toppings:
Maldon Sea Salt Flakes

Preheat oven to 350F/175C.

Crust:

Combine all crust ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom). Bake for 7-8mins. Cool completely in pan.

Filling:

Place chopped chocolate and butter into a large bowl.

In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.

Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.

Sprinkle with sea salt.

Serve at room temperature.

NOTES & TIPS:

You can use any kind of cookie crumbs to make the base (graham cracker, digestive, Oreo, etc).

This freezes very well. Store in fridge for up to a week or freeze for up to 1 month.

Slice with a hot, clean knife for cleanest results. Run it under hot water for a few seconds, dry, then cut — do this between each cut.

1 tsp sugar
1 tbsp fresh lime juice
1 tbsp mirin (sweet Japanese rice wine)
1 tbsp soy sauce
1 tbsp unseasoned rice vinegar
60g thin rice noodles
12 8-inch rice paper rounds
150g halved little gem lettuce leaves
250g shredded rotisserie chicken
1 red bell pepper, thinly sliced into 2-inch matchsticks
1 medium carrot, very thinly sliced into 2-inch matchsticks
1 English cucumber, thinly sliced into 2-inch matchsticks
1 red chile (such as Fresno; optional)
25g cilantro leaves with tender stems
25g mint leaves

Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar; set dipping sauce aside.

Soften rice noodles according to package instructions. Drain; run under cold water until chilled.

Fill a shallow dish with warm water. Working with 1 rice paper round at a time, dip in water, turning occasionally, until just pliable but not limp, about 20 seconds (replenish with more warm water as needed). Transfer to a cutting board.

Place a ½ lettuce leaf in center of the rice paper. Top with a small handful of rice noodles and a few pieces each of chicken, bell pepper, carrot and cucumber. Top with chile, if using, and cilantro and mint. Fold bottom of rice paper over filling, then fold in sides and roll like a burrito into a tight cylinder; cut in half if desired. Place roll, seam side down, on a platter. Repeat to make 11 more rolls. Serve with reserved dipping sauce.