Category: Snack Food

July 5, 2014 Accompaniments, Cheese, Chicken Recipes, Poutry, Snack Food, Starters

Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.

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Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.
Author: 
Recipe type: Cocktail Snacks / Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
These cheesy chicken nuggets make a great cocktail snack, and they are quick and easy to make. The cheese melts into the chicken resulting in a wonderfully tender cheesy flavored chicken nugget.
Ingredients
  • 2 x Large skinless, boneless chicken breasts
  • 50g Mature cheddar cheese
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • 2 Eggs Lightly beaten
  • Skewers
  • Dipping sauce of your choice
Instructions
  1. Cut the chicken into 25mm cubes (1 inch)
  2. Cut the cheese into pieces 6mm x 6mm (1/4 inch) x 15mm (just over ½ inch)
  3. Using your olive pitter, punch a hole through the center of each chicken piece.
  4. Pull a chopstick through each hole to open the holes up.
  5. Press the cheese pieces into the holes, the press a skewer through each piece of cheese.
  6. Dredge the nuggets in the tapioca flour to get a good coating.
  7. Dunk them in the egg, making sure that all of the tapioca flour is wet.
  8. Dredge them in the cornflake mixture to get a good solid coating.
  9. Transfer the nuggets to a platter and allow the coating to set for 20 minutes.
  10. Half-fill your pan with oil and heat this to 180c / 350f
  11. Carefully drop the nuggets into the oil and fry them for 3 minutes per side.
  12. Remove and drain on kitchen paper.
  13. Serve immediately on platters with the dipping sauce of your choice.

June 26, 2014 Accompaniments, Chinese Recipes, Snack Food, Starters, Vegetable

Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!

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Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!
Author: 
Recipe type: deep fried / vegetable
Cuisine: Chinese / Eastern
Prep time: 
Cook time: 
Total time: 
 
This fantastic batter recipe does it all --- no soda water, no beer -- just they way it is. Make vegetable tempura, prawn tempura, mushroom lollipops, and the best crispy deep-fried onion rings ever. The batter results in a beautifully light golden crispy coating, that maintains its crisp for longer than other batter types.
Ingredients
  • ½ Red pepper, yellow pepper, green pepper sliced into strips
  • 6 Button mushrooms
  • 1 Medium onion cut into rings
For the batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • Oil for frying
Instructions
  1. Sift the flour, tapioca flour and baking powder into a large mixing bowl.
  2. Add the water and whisk to a smooth batter.
  3. Allow this to stand for 20 minutes.
  4. While the batter stands, cut the peppers, onions and skewer the mushrooms.
  5. Half fill your pan with oil and heat to 180c or 350f.
  6. Just before using the batter, add the oil and salt and whisk thoroughly to combine.
  7. Drag the mushrooms through the batter to coat entirely and carefully drop them into the oil. Do the same with the onion rings.
  8. Fry these for 3 minutes, turning half-way through.
  9. Repeat this process with the peppers or other veg of your choice.
  10. Drain everything on kitchen paper, then transfer to serving platters.
  11. Serve with the dipping sauces of your choice.

 

June 22, 2014 Accompaniments, Snack Food, Starters, Vegetable

Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.

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Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.
Author: 
Recipe type: Deep-fried / crumbed / mushrooms
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Crumbed mushrooms is a standard classic served across the globe. It is perfect as a cocktail snack, starter or accompaniment to a main course. This recipe will give you a coating that sticks very well, maintains its crispiness, and has loads of flavor.
Ingredients
  • 12 Button mushrooms
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed cornflakes mixed with ½ cup all-purpose flour
  • 2 Eggs
  • Oil for frying
Instructions
  1. Using a soft brush, clean off any mulch or dirt on the mushrooms - do not wash
  2. Dunk the mushrooms in the egg until totally coated.
  3. Drench the mushrooms in the tapioca flour to get a good covering all over.
  4. Dunk the mushrooms in the egg again to wet all of the tapioca flour.
  5. Drench the mushrooms in the corn flake mixture to get a good thick coating.
  6. Transfer the mushrooms to a platter and allow the coating to set for 20 minutes.
  7. Half-fill your pan with oil and heat this to 180c or 350f.
  8. Carefully add the mushrooms to the pan, cap side down.
  9. Fry like this for 2 minutes, then tip the mushrooms onto their sides.
  10. Fry like this for 2 minutes, then turn the mushrooms over onto their other sides.
  11. Fry for a final 2 minutes, remove and drain on kitchen paper.
  12. Serve immediately with the dipping sauce of your choice.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

June 3, 2014 Accompaniments, Garnishes, Pork, Snack Food

How to Make Crispy Pork Crackling

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How to Make Crispy Pork Crackling
Author: 
Recipe type: Pork
 
Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
Ingredients
  • Rind / skin of pork (pork belly rind is most commonly used)
  • Oil for frying
  • Salt, pepper, or the seasoning of your choice
Instructions
  1. Scrape the pork rind with the blade of your knife to remove any stray hairs.
  2. Cut the rind into thin strips, 5-10mm in width.
  3. Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
  4. Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
  5. Drain the crackling on paper towel, season, and serve.

 

May 25, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Thai Recipes

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings. Easy to make Thai-style Sticky Chicken Wings. Sticky Barbecue Chicken Wings.


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Thai Sticky Chicken Wings
Author: 
Recipe type: Chicken / Poultry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course.
Ingredients
  • 900g / 2lb Chicken wings
For the Marinade
  • 250ml Light soy sauce
  • 2Tbs Fresh ginger, finely chopped
  • 2Tbs Coriander leaf, finely chopped
  • 2Tbs Fresh garlic, finely chopped
  • 2Tbs Chilli sauce
  • Juice of half a lemon
For Cooking
  • 4Tbs / 60g Butter
  • ½ Cup honey
Instructions
  1. Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
  2. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
  3. Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
  4. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
  5. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
  6. The wings will be glossy and well coated with a thick sticky glaze.
  7. Transfer the wings to serving platters and serve immediately.

 

May 13, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

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