Category: Snack Food

December 9, 2014 Fish Recipes, Seafood, Snack Food, Starters

Smoked Haddock Pate’ – Smoked Haddock Dip – Smoked Haddock Mousse

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Smoked Haddock Pate' - Smoked Haddock Dip - Smoked Haddock Mousse
Author: 
Recipe type: Seafood
Prep time: 
Total time: 
Serves: 6
 
Smoked Haddock Pate' or mousse is quick and easy to make, and can also be used as a dip. This recipe will make enough to serve 6 starter portions.
Ingredients
  • 350g Smoked Haddock, poached and flaked
  • 250g Cream cheese
  • 30ml Culture sour cream / creme fraiche
  • Juice from 1 medium lemon
  • 30ml Horseradish sauce
  • ¼ Cup chopped chives
  • ¼ Cup chopped parsely
Instructions
To Poach the Haddock
  1. Place the haddock in a large pan and pour in enough milk to come halfway up the side of the fish.
  2. Bring the milk to a simmer and simmer for 15 minutes, turning the fish once halfway through.
  3. Allow the fish to cool completely
To Make the Pate'
  1. Flake the fish and place it in a mixing bowl.
  2. Place all of the other ingredients in the bowl with the fish and puree the mixture with your stick blender. You can also do this in a food processor, however the result will not be as fine.
  3. Season with salt and pepper.
  4. At this stage the mixture is suitable as a dip. To thicken the pate' to spreading consistency, cover and refrigerate for 3-4 hours.

 

December 5, 2014 Accompaniments, Cheese, Garnishes, Italian Recipes, Snack Food, Starters

Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!

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Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
 
How to make perfect deep-fried mozzarella. The secret to perfect deep-fried mozzarella is in the triple coating - one coat of cornflour and two coats of crumb. watch the video to see just how to do it!!!
Ingredients
  • 6 Batons Mozzarella cheese (commercial block)
  • 3 Eggs, lightly beaten
  • ½ Cup Cornflour
  • ⅔ Cup Finely crushed cornflakes mixed with ⅔ cup all-purpose flour
  • Oil to fry
Instructions
  1. Using commercial mozzarella which is firmer than the good hand made stuff, cut it into batons of 20mm or ¾ inch.
  2. Before we start coating the cheese, sprinkle a good layer of the cornflake mixture onto a platter.
  3. To coat the mozzarella, dip it into the egg to wet it all over.
  4. Dredge it in the cornflour making sure to cover all of the cheese. Return it to the egg making sure to wet all of the cornflour.
  5. Dredge it in the cornflake mixture to get a good solid coating, then back into the egg making sure to wet all of the cornflake mix.
  6. Then back into the cornflake mixture for the final coating. This thick coating will help to stop the cheese oozing out when it melts.
  7. Transfer the coated cheese to the platter. The crumb layer on the platter inhibits the coating from sticking to the plate and being damaged when it is removed from the plate.
  8. Place the platter in your freezer for 2 hours.
  9. Fill your pan with oil to a depth of 20mm and heat this to 180c or 350f.
  10. Carefully lower the coated cheese into the oil and fry this for 3 minutes, turning once halfway through.
  11. Remove the sticks from the oil and drain any excess oil on kitchen paper.
  12. Transfer the crispy mozzarella to platters and serve immediately with a little fresh herb garnish and the dipping sauce of your choice.
  13. The mozzarella will be crisp and golden on the outside and soft and melted on the inside.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

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Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

November 25, 2014 Accompaniments, French Recipes, Instructional Techniques, Potato Recipes, Snack Food

How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

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How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Author: 
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
Ingredients
  • Potatoes
  • Boiling kettle water
  • Oil for frying
Instructions
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.

 

November 20, 2014 Accompaniments, French Recipes, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.

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French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.
Author: 
Recipe type: Deep-fried / Vegetable
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!!
Ingredients
  • 1 Large onion
  • Milk to cover
  • 2 Cups all-purpose flour
  • Oil to deep-fry
Instructions
  1. Top and tail the onion and remove the outer layer.
  2. Place onion on its end and cut down through the onion to split the rings, then place it on its side and slice rings as thinly as you can.
  3. Place the rings in a mixing bowl and pour in enough full cream milk to cover. Allow these to stand for 60 minutes.
  4. After the soaking time, dredge the rings in the flour and fry them at 190c or 375f until they are crisp and golden.
  5. Remove the onions from the oil with a slotted spoon and drain any excess oil on kitchen paper before serving.

 

November 13, 2014 Chinese Recipes, Fish Recipes, Main Courses, Pork, Sandwiches, Snack Food

The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.

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The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.
Author: 
Recipe type: Toasted Sandwiches Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A Gourmet Toasted Sandwich Inspired by the East. Across China, Thailand and Vietnam it is quite normal to combine seafood, smoked pork and peanuts or roasted sesame oil in a meal - with remarkable results. This toasted sandwich is inspired by this amazing combination!
Ingredients
For 2 Gourmet Sandwiches
  • 6 Slices white farmhouse bread, 4 of them buttered on 1 side
  • 100g Mashed sardines
  • 100g Fried streaky bacon, chopped
  • 2 Heaped tablespoons of crunchy peanut butter
  • 2 Eggs, scrambled
Instructions
  1. Turn the buttered slices upside down. Spread a generous layer of the peanut butter onto 2 of the slices.
  2. Top each of these with the chopped bacon, and press This into the peanut butter.
  3. Top this with the 2 un-buttered slices of bread and press it down to make sure it is well bonded.
  4. Top the un-buttered slices with the mashed sardine, followed by the sloppy scrambled egg.
  5. Close the sandwiches with the 2 remaining buttered slices, with butter facing outward.
  6. Heat your pan or sandwich grill and fry the sandwiches until crispy and golden.
  7. Quarter the sandwiches and transfer them to platters to serve.

 

November 8, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Starters

Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!

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Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!
Author: 
Recipe type: Chicken / Poultry / Snack Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These spicy hot chicken drumsticks are perfect snack-food for the big game, or simply served cold at a picnic. Simple and quick to make, these will have your fans raving for more!
Ingredients
  • 8 Chicken drumsticks
  • 1 Medium onion, roughly chopped
  • 2 Cloves Garlic
  • 1 Tbs dried chilli flakes
  • 15ml paprika
  • Juice of 1 lemon
  • 30ml White wine vinegar
  • 15ml Worcestershire sauce
  • 100ml Oil
Instructions
  1. Place the onion, garlic, dried chilli flakes, paprika, lemon juice, white wine vinegar, Worcestershire sauce and olive oil in a jug. Using your stick blender zap these until smooth.
  2. Make three deep cuts into the thickest part of the flesh of each drumstick. Place the drumsticks in a roasting pan and pour the sauce over the chicken.
  3. Bake the chicken in a preheated oven at 180c or 350f for 75 minutes. Turn and re-coat the chicken twice during this time - after the first 30 minutes then after the second 30 minutes.
  4. Remove the chicken from the oven, allow it to stand for 5 minutes before transferring it to baskets or platters and serving.

 

November 3, 2014 Accompaniments, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips – The Perfect Snack!

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How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips - The Perfect Snack!
Author: 
Recipe type: Vegetable / Vegetarian / Vegan / Snacks
Prep time: 
Cook time: 
Total time: 
 
The beetroot crisps / chips are delicious on their own, or served as an accompaniment or as an attractive and tasty garnish. They are quick and easy to make and cost a fraction of store bought crisps. Beetroot crisps will also be an interesting conversation piece at your next party, as almost no-one will have had them before!!!
Ingredients
  • Fresh beetroot (as many as you need for your requirements)
  • Oil for deep-frying
  • Coarse salt and fresh rosemary to garnish
Instructions
  1. Wash and dry the beetroot thoroughly, then top and tail them.
  2. Using a very sharp knife or a mandolin, cut the beetroot into thin slices of 1 to 2 mm in thickness.
  3. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  4. Carefully drop the slices one by one into the oil until the surface of the pan is covered in a single layer of frying beet.
  5. Fry the chips for 8 to 10 minutes until the surface of the crisps is bubbled. The slices will not crisp entirely until they cool, so at this stage, remove them from the oil and drain on kitchen paper.
  6. Repeat this until all of your chips are cooked.
  7. As a serving suggestion, transfer the crisps to platters, sprinkle with a little coarse salt and some roughly chopped fresh rosemary.

 

October 24, 2014 Accompaniments, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!

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Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!
Author: 
Recipe type: Vegetable, Vegetarian, Accompanyment
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER! Todays recipe proves that the simpler things in life can be the best. These oven fried sweet potatoes drizzled with sweet balsamic reduction is the stuff of legends.
Ingredients
For the Potatoes
  • 600g Sweet potatoes, cut into 12mm / ½ inch chips
  • Olive oil to drizzle
  • Salt and cracked black pepper to season
For the Balsamic Reduction
  • 250ml Balsamic vinegar
  • 2 Tbs Honey
Instructions
  1. Cut the sweet potato into 12mm chips then place them in a roasting pan.
  2. Drizzle the chips with olive oil and mix them around until everything is coated.
  3. Roast the chips in a preheated oven at 220c or 425f for 25 to 30 minutes until lightly golden.
  4. While the potato roasts, combine the honey and balsamic vinegar in a small saucepan.
  5. Heat the saucepan over medium high heat. Bring the mixture to a boil and allow this to reduce for 12 to 15 minutes, stirring occasionally.
  6. Towards the end as the reduction thickens, turn the heat down and stir continuously until the mixture is one third of its original volume. Remove it from the heat and keep warm.
  7. Transfer the potato chips to a serving bowl, drizzle generously with the balsamic reduction, season with salt and crack black pepper and serve immediately.

 

October 22, 2014 Baking, Bread, Snack Food

How to Make Traditional German Pretzels. The Real Recipe with Rye, Parboiled then Baked!!!

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How to Make Traditional German Pretzels. The Real Recipe with Rye, Parboiled then Baked!!!
Author: 
Recipe type: Breads / Dough / Baking
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Traditional German Pretzels are fantastic with a pint of beer! Salty and sweet, with an awesome chewy texture, these are a real treat! Traditional German pretzels are cooked in a similar fashion to bagels, first par-boiled, then baked. This results in the amazing chewiness which is complimented by the slightly bitter flavor from the rye.
Ingredients
For the Dough
  • 325g Strong white flour
  • 75g Rye flour
  • 2 Tsp Demarara Sugar
  • 1 Tsp Salt
  • 1 Tsp Dried yeast
  • 250ml Warm water
For the Glaze
  • 3 Tsp fine salt
  • 1 Tsp Caster sugar
  • 3 Tbs Warm water
  • Coarse sea salt
For the Simmer Bath
  • 1 Tbs Caster sugar
  • 2lt Water
Instructions
  1. Pour the flour, rye flour, demarara sugar, salt and yeast into a large mixing bowl.
  2. Mix these together then pour in the warm water. Using a wooden paddle mix this until a dough comes together.
  3. Turn the dough out onto a lightly floured work surface, dust the top with flour as well, then knead the dough for 5 minutes until it is smooth and elastic. Dough containing rye flour can be notoriously sticky, so dust the dough with a little extra flour every time it becomes too sticky.
  4. Place the dough back in the mixing bowl, cover it with cling wrap and allow the dough to rise in a warm place for 60 minutes.
  5. Turn the dough out onto the work surface and knead for a further 2 minutes.
  6. Roll the dough into a sausage and cut it into 4 equal pieces. Roll each of these into a sausage and cut these into 4 pieces.
  7. Roll each of these into a rope of 30cm or 12 inches. Form the rope into a semi-circle then twist the ends with a single twist before folding the ends over to meet the inside of the circle.
  8. Place the formed pretzels on a greased baking sheet, cover loosely with clingwrap and allow the pretzels to rise for a further 30 minutes in a warm place.
  9. Fill a large pan with about 2 liters of water and 1 tablespoonful of caster sugar and bring this to a low simmer.
  10. Drop a few of the pretzels into the simmering pan and allow them to cook for 2 minutes per side. Remove these from the water and return them to the baking sheet. Repeat this until all of the pretzels have been boiled.
  11. Combine the salt, sugar and warm water for the glaze and stir this until the salt and sugar has dissolved. Brush the glaze liberally onto the pretzels, then sprinkle with coarse salt.
  12. Bake the pretzels in a preheated oven at 200c or 400f for 25 minutes until crisp and golden and the pretzels sound hollow when tapped.
  13. Remove the pretzels from the oven and transfer them to a wire rack to cool before serving.

 

October 21, 2014 Accompaniments, Dessert, Garnishes, Snack Food, Vegetable

Pumpkin / Butternut Fritters – Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!

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Pumpkin / Butternut Fritters - Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!
Author: 
Recipe type: Vegetable / Accompaniments / Dessert
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
These cinnamon pumpkin frtters are outstanding and can be made with pumpkin or butternut. Crispy and caramelized on the outside and beautifully soft and creamy on the inside, this recipe is a sure winner!
Ingredients
  • 2 Cups Cooked pumpkin or butternut, mashed
  • ½ Cup All-purpose flour
  • ½ Tsp Salt
  • 1 Tsp Ground cinnamon
  • 2 Tsp Baking powder
  • 2 TBS Brown sugar
  • 2 Eggs, lightly beaten
Instructions
  1. Place the cooked pumpkin in a mixing bowl, then add the flour, salt, ground cinnamon, baking powder and brown sugar. Mix this all until combined, then add the eggs.
  2. Mix this until you have a thick sticky batter.
  3. Pour enough oil into a large pan to cover the base of the pan, then heat this over medium high heat.
  4. Spoon heaped tablespoons of the batter into the pan, with a little space in between them.
  5. Fry the fritters for 3 minutes per side until crisp and golden.
  6. Remove the fritters from the pan and drain them on kitchen paper. Continue frying the remaining batter until all of the fritters are cooked.
  7. This recipe will yield about 16 fritters.

 

October 11, 2014 Chicken Recipes, Chinese Recipes, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes, Starters

KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.

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KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.
Author: 
Recipe type: KFC Deep-fried chicken wings / poultry
Cuisine: American
 
KFC Chicken Wings Recipe / KFC Hot Wings Recipe. This is Part 3 of the series on KFC Chicken. This Episode covers KFC Hot Wings. If you missed Episode 1 & 2, click on the onscreen link to view them in order to understand the process. Crispy deep-fried KFC chicken wings are legendary - this is how to make them at home.
Ingredients
  • 16-24 Whole chicken wings
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 1 Tbs Dried chilli flakes
Other
  • 2 Cups all purpose flour
  • 1 Tbs Cayenne pepper
  • 4-6 eggs lightly beaten
Instructions
  1. To start prepare the curing brine as we did in part 1 and part 2.
  2. Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.
  3. Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.
  4. Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.
  5. Lightly beat 4 eggs.
  6. To coat the wings, first dredge them in the flour, then dip then in the egg.
  7. Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.
  9. Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.

 

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