Recipes & Videos

February 26, 2016 Accompaniments, Garnishes, Mexican Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Pickle Jalapeño Peppers – Homemade Pickled Jalapeño Peppers Quick & Easy

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How to Pickle Jalapeño Peppers - Homemade Pickled Jalapeño Peppers Quick & Easy
Author: 
Recipe type: Pickles / Preserves
Cuisine: Mexican
 
Pickled jalapeños are a great way to preserve your crop. Apart from the preserving aspect, pickled jalapeños have an amazing flavor that only pickling reveals.
Ingredients
  • 200g Jalapeño Peppers
  • 200ml White wine vinegar
  • 30g White sugar
Instructions
  1. Snip off the stems from the jalapeños. Use a sharp paring knife to slice lengthways down the side of the chilies.
  2. Pack the chillies tightly into a suitable clean glass jar.pack the as tightly as possible.
  3. Add the sugar and wine vinegar to a small saucepan and bring this to a boil. Remove this from the heat and put it aside.
  4. Place the jar of chillies in a saucepan of hot water. This will acclimatize the glass to receiving the boiling hot vinegar syrup. If you skip this step, the jar may crack.
  5. Pour the syrup into the jar until the chillies are covered. Carefully put the lid on the jar, then allow this to cool in the hot water.
  6. Once cooled, place the pickled jalapeños in your refrigerator for at least a month before opening.

 

February 25, 2016 Baking, Dessert, Mother's Day, Sweets, Valentine's Recipes

How to Make Meringues – Perfect Meringues – Crispy Outside, Soft Inside!!!

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How to Make Meringues - Perfect Meringues - Crispy Outside, Soft Inside!!!
Author: 
Recipe type: Sweets / Candy / Dessert
 
A good meringue is hard to find.... crispy on the outside and soft and squishy on the inside. This recipe takes the mystery out of how to make perfect meringues.
Ingredients
  • 6 Large egg whites
  • 350g Caster sugar
  • 2.5ml Salt
Instructions
  1. Place the egg whites and salt in your mixer bowl. Fit the whisk to your machine and whisk on low speed for 60 seconds.
  2. Increase the speed to medium-high and whisk until the egg holds a peak.
  3. Turn the machine speed to high and gradually add the caster sugar one tablespoonful at a time.
  4. Once all of the caster sugar is added allow the machine to continue whisking until the mixture is thick and glossy. This process can take anything from 5 to 10 minutes, depending on how efficient your mixer is.
  5. Line 2 baking sheets with baking parchment and load the meringue mixture into a piping bag. Pipe the meringue rounds onto the parchment, leaving a little space between each.
  6. To make dessert cups or baskets, pipe the base of the basket to a diameter of 90mm, or 3.5 inches, then continue piping over the outside ring to build a wall.
  7. Bake the meringues in a preheated oven at 140c or 284f for 30 to 40 minutes and the color has darkened slightly.
  8. Allow the meringues to cool in the oven with door slightly open.
  9. Store the meringues in an air-tight container as they will soften due to humidity.

 

February 23, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Fish Recipes, French Recipes, Garnishes, Seafood, Snack Food, Starters

Tuna Terrine Cucumbers – Cucumber Wedges Filled with Gelatin Tuna Terrine!!!

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Tuna Terrine Cucumbers - Cucumber Wedges Filled with Gelatin Tuna Terrine!!!
Author: 
Recipe type: Fish / Seafood
Cuisine: French
Prep time: 
Total time: 
Serves: 36-40
 
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
Ingredients
  • ¼ Red pepper, finely chopped
  • 4 Tbs Chopped garlic chives
  • Zest of 1 lemon
  • 100g Mayonnaise
  • 200g Canned shredded tuna, drained (can also use salmon)
  • 18-20 x 5cm (2 inch) pieces of English cucumber
  • Salt and cracked black pepper to taste
For the Gelatin
  • 25ml Powdered gelatin
  • 225ml Hot water
  • 275ml Cold water
Instructions
  1. Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
  2. Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
  3. To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
  4. Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
  5. Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
  6. Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
  7. Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
  8. Any leftover filling can be molded in ramekins.
  9. After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
  10. Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
  11. To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.

 

February 20, 2016 Chicken Recipes, Curing Meats, Finger Foods, KFC Recipes, Main Courses, Poutry

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC – Part 2

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC - Part 2
Author: 
Recipe type: Chicken / Fast Food / Take-Out
Cuisine: American
 
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
Ingredients
  • 8-12 Chicken pieces
For the Secret Herb & Spice Blend
  • 15ml Paprika
  • 10ml Onion Salt
  • 5ml Dried Sage
  • 5ml Garlic Powder
  • 5ml Dried Oregano
  • 5ml Cayenne Pepper
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground Coriander seed
For the Curing Brine
  • 3lt Water
  • 5ml Whole black peppercorns
  • 1 Whole allspice
  • 5ml Ground ginger
  • 50g Sugar
  • 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
  • 2 Cups all-purpose flour
  • 4-6 eggs, beaten
Instructions
  1. Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  2. Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
  3. Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
  4. Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
  5. To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
  6. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
  7. Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
  8. While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
  9. Place the chicken pieces in a large non-reactive food-safe container.
  10. Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
  11. Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
  12. Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
  13. Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
  14. The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
  15. Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
  16. Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
  17. Dunk the the chicken in the egg to wet all of the flour.
  18. Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
  19. Allow the coated chicken to set for 20 minutes.
  20. Half-fill a large pan with oil and heat this to 160c or 320f.
  21. Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
  22. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  23. The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
  24. And there it is.... golden, crispy and aromatic KFC deep-fried chicken.

 

February 19, 2016 Baking, Dessert, Instructional Techniques, Mother's Day, Sweets, Valentine's Recipes

Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Author: 
Recipe type: Dessert / Chocolate
 
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
Ingredients
  • Compound / Cooking chocolate
Instructions
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.

 

4th of July Cookout, Sandwiches, Snack Food

Squished Hotdogs – Roadkill Hotdogs – Taste Awesome, and Good for a Laugh!!!

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Squished Hotdogs - Roadkill Hotdogs - Taste Awesome, and Good for a Laugh!!!
Author: 
Recipe type: Fast Food
Cuisine: American
 
Here's a big chunk of fun for your kitchen..... squished hot dogs, or roadkill hot dogs aren't just good for a laugh, they taste amazing too.
Ingredients
For Each Hot Dog
  • 2 Hot Dog Sausages
  • 1 Thick slice Mozzarella cheese
  • 3 Slices Tomato
  • Fresh Lettuce
  • Butter
  • Hot dog bun
  • Ketchup (optional)
Instructions
  1. Fold 2 hotdog sausages in cling-wrap and bash them flat with your meat mallet, being careful not to totally break them into pieces.
  2. Slice to squished sausages next to one another then cover the one sausage with a thick slice of mozzarella cheese.
  3. Use the cling-wrap to flip the other sausage over this.
  4. Use and egg lifter or wok shovel to transfer the sausages to a vacuum packing bag and vacpac this good and tight.
  5. To cook the dogs, pop them in your dishwasher set on the 60c or 140f. Alternatively simmer the bags in a large pot of water for 15 to 20 minutes.
  6. While the dogs cook, cut and butter the hotdog rolls. Add sliced tomato and a good dose of fresh crispy lettuce.
  7. Remove the bagged dogs from the dishwasher or pot and cut the bags open.
  8. Transfer the squished dogs to the rolls and serve immediately with ketchup, or plain.
  9. And there it is, the roadkill dog, oozing cheese and a huge dose of yummy.

 

February 18, 2016 Accompaniments, Instructional Techniques, Pickling Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Homemade Apple Cider Vinegar – Make Real, Healthy Apple Cider Vinegar at Home!!!

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Homemade Apple Cider Vinegar - Make Real, Healthy Apple Cider Vinegar at Home!!!
Author: 
Recipe type: Vinegar / Condiments
 
Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home.
Ingredients
  • 1.5kg Apples (your favorite variety)
  • 1.5lt Pure water / mineral water (non-chlorinated)
  • 120g Sugar
Instructions
  1. Cut your apples into blocks, including the cores, and place this in a large non-reactive bowl. In another bowl, combine the sugar and mineral water. Don't use tap water as the chlorine in the water will inhibit the fermentation process. Stir the mixture until all of the sugar has dissolved.
  2. Pour the sugar solution over the apple and add a little more mineral water to top up if necessary. Cover the bowl with cling-wrap and prick a few tiny holes in the plastic to allow the CO2 to escape.
  3. Place this out of the way on your counter at room temperature. Let this stand for 7 to 10 days, stirring each day.
  4. Every day you will notice a froth on top of the bowl. This is the fermentation in progress. After 7-10 days, the mixture will have the aroma of an apple cider.
  5. Strain the fermented mixture to remove all of the solids. Pour the liquid into suitable sterilized containers.
  6. Cover the containers using multiple layers of cloth, secured with elastic bands. Place the jars in a dark cupboard for 6 weeks to mature.
  7. And there you have it, home made apple cider vinegar.

 

Accompaniments, Marinades and Rubs, Mexican Recipes, Sauce Recipes

Homemade Tequila & Lime Mustard – Mexican Mustard!!!???

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Homemade Tequila & Lime Mustard - Mexican Mustard!!!???
Author: 
Recipe type: Condiments & Sauces
Cuisine: Mexican
Prep time: 
Total time: 
 
Tequila and lime mustard gives a whole new twist to one of life's most popular condiments.
Ingredients
  • 60g Hot English mustard powder
  • 20g Whole yellow mustard seeds
  • 30ml Tequila
  • 50ml Lime Juice
  • 1.25ml Salt
  • 1.25ml Sugar
  • White wine vinegar to thin (quantity will vary from batch to batch)
Instructions
  1. Combine the yellow mustard powder and seeds, and measure out the salt, fresh lime juice and tequila.
  2. Place all of these in a tall jug and use your stick blender to grind the ingredients to a paste. As you do this the mustard will absorb more and more of the liquid.
  3. Add a little white wine vinegar every time it gets too thick. Continue blending until the paste is quite smooth.
  4. Transfer the mustard to a clean jar and refrigerate overnight.
  5. The following day the mustard will be far thicker after autolysing overnight. To thin the mustard, add more white wine vinegar bit by bit, stirring it in thoroughly as you go. When you reach your desired consistency, return the mustard to the refrigerator.
  6. The mustard will keep indefinitely in your refrigerator. For an interesting twist, try adding a little finely chopped pickled jalapeno.

 

February 13, 2016 Baking, Bread, Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas, Pork, Valentine's Recipes

Valentines Day Pancetta, Camembert and Preserved Fig Pizza – The Pizza of Love!!!

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Valentines Day Pancetta, Camembert and Preserved Fig Pizza - The Pizza of Love!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
What life or love be without a little sweet and a little savoury? This pizza gives you both in one. The strongly flavored Pancetta is offset by the sweetness of the preserved figs, and this all melted together with creamy Camembert and mozzarella.
Ingredients
For 2 Large (35cm) Pizzas
  • 1 Batch of Instant Pizza Dough
  • 400g Grated mozzarella cheese
  • 1 Round of Camembert cheese
  • 8 Slices of rolled pancetta
  • 2 Preserved figs
  • Salt & pepper to taste
Instructions
  1. For the toppings, cut a round of camembert into 8 wedges. Turn the on their side and cut them through the center giving you 16 pieces.
  2. Cut the preserved figs into slices, then cut 8 slices of pancetta.
  3. In addition, grate 400g of mozzarella cheese.
  4. Divide the pizza dough in 2. This is the instant pizza dough we featured a few weeks back and you can see this by clicking the onscreen link.
  5. Press each half into a large disc. Lightly flour the work surface and roll this out to 35cm in diameter, or 14 inches.
  6. Transfer the bases to baking sheets. Dock the bases using the tines of a fork to stop the dough from bubbling up during baking.
  7. Sprinkle a little less than half of the mozzarella onto each base. Arrange 8 wedges of the camembert on each each base, followed by 4 rounds of pancetta and the sliced preserved fig.
  8. Finish it off by sprinkling half of the remaining mozzarella over each one.
  9. Bake the pizza in a preheated oven at 250c or 480f for 15 to 20 minutes until the edges are crispy and golden.
  10. Remove the pizzas from the oven, slice into wedges and serve immediately.

 

February 12, 2016 Baking, Dessert, Instructional Techniques, Valentine's Recipes

Valentine’s Day Chocolate Balloon Bowls – How to Make Chocolate Balloon Bowls at Home!!!

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Valentine's Day Chocolate Balloon Bowls - How to Make Chocolate Balloon Bowls at Home!!!
Author: 
Recipe type: Dessert
 
Valentines day is just round the corner. Chocolate balloon cups are a novel way to present your special dessert. In this video we look at making the 3 Basic Shapes of Balloon Bowl, or cups.
Ingredients
  • 250g Compound / cooking chocolate
  • Mini-size water balloons
Instructions
  1. Melt the chocolate in your melting pot, or in a double boiler. You can also do this in a microwave by heating it for 15 seconds at a time, stirring well between each heating.
  2. I am using compound chocolate, or cooking chocolate which is perfect for this as it does not require tempering.
  3. The chocolate will melt smooth at just over 40c or 104f. Pour the chocolate into a cold bowl and stir briefly. Allow the chocolate to cool to 28c or 83f.
  4. While the chocolate cools, line a baking sheet with parchment, and inflate as many miniature water balloons as you require.
  5. By this stage the chocolate will have cooled sufficiently.
  6. For the first and simplest shape, dunk a balloon into the chocolate end first. Use a teaspoon to spread a small circle of chocolate on the parchment then transfer the coated balloon to this spot.
  7. Use the teaspoon to make a second spot. Dunk another balloon in the chocolate end first. Holding it in the chocolate, tilt the balloon north, then south, then east then west. This will result in a petal shaped cup. Transfer the balloon to its spot.
  8. Use the teaspoon to make a slightly elongated spot on the parchment. Dunk the third balloon in the chocolate while holding it sideways. This will give you a pear shaped bowl.
  9. Transfer this to its spot.
  10. Place the tray in your refrigerator for 10 to 15 minutes to set.
  11. Once set, you need to deflate the balloons. The trick is to deflate them slowly otherwise the chocolate will crack. Pinch some of the balloon near the and snip a hole in the balloon above your fingers. Let the air escape slowly and pull the balloon free. Repeat this with the remaining balloons.
  12. You can fill you cups with anything you like. Here I am simply piping whipped cream and adding strawberries.

 

February 8, 2016 4th of July Cookout, Barbecue, Bread, Sandwiches

How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!

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How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!
Author: 
Recipe type: Burgers / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
In this episode we're making burger buns without an oven - these buns are superb and will rival the best buns you have ever tasted!!!
Ingredients
Group 1 Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
Group 2 Ingredients
  • 1 Egg
  • 5ml Salt
  • 480g Strong white bread flour
  • 6 Tbs extra strong white bread flour
Instructions
  1. Place the yeast, sugar, warm water and oil in your mixer bowl. Mix this briefly, then allow it to stand for 10 minutes until very frothy.
  2. Add the egg and the salt and mix briefly again.
  3. Add half of the flour and mix this for 3 minutes until combined, then allow this to stand for 10 minutes. This standing time allows the flour to autolyse. This means than the flour becomes absolutely saturated with water resulting in a softer and better textured bread.
  4. (if you're mixing by hand, use a wooden paddle to mix until combined)
  5. Add the second half of the flour and mixt again for 7 minutes. During this time, gradually add the extra 6 tablespoons of flour.
  6. (if you're mixing by hand, mix the dough with the paddle until it comes together and comes away from the sides of the bowl, then turn it out and knead by hand for 7 minutes, adding the additional flour while kneading)
  7. After the kneading time, the dough will be soft and elastic and only very slightly sticky.
  8. Turn the dough out onto a lightly floured work surface and roll it into a log. Divide the dough into 6 for jumbo buns, 9 for regular buns and 12 for cocktail size.
  9. (if by hand, roll into a log and divide)
  10. Each piece will be in the shape of a small cylinder. Place the cylinders on their end and flatten them into discs.
  11. Allow these to stand for 10 minutes to relax the gluten. After 10 minutes, you can place these on a tray covered loosely with cling-wrap and store them in your refrigerator should you not wish to bake them immediately.
  12. Otherwise heat a pan over medium low heat and drop 2 or 3 buns into the pan. Allow these to cook for 6 to 7 minutes before flipping them over. If you are cooking refrigerated buns, give these an extra 2 minutes per side. Flip the buns over and cook for a further 6 to 7 minutes. Remove the buns from the pan and transfer them to a wire rack to cool. Continue with the remaining buns.
  13. Surprisingly, these buns cut very well even before cooling, as I am doing here. Inside you see a beautifully soft, well textured crumb with an aroma from heaven, and tons of flavor.
  14. Toast the sliced buns face down in a pan in butter, then make up your burgers, or whatever you have planned for them.
  15. For cocktail buns adjust the cooking time to 4 to 5 minutes per side, and for regular size buns, 5 to 6 minutes per side.

 

February 7, 2016 4th of July Cookout, Accompaniments, Barbecue, Potato Recipes, Snack Food, Starters

Super Bowl Snacks – Crispy Deep Fried Baby Potato Skins – Best Potato Skins Ever!!!

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Super Bowl Snacks - Crispy Deep Fried Baby Potato Skins - Best Potato Skins Ever!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
 
Crispy deep-fried baby potato skins are amazing. You can fill them with anything from chilli beef to seafood, or you can use them to scoop up creamy dips.
Ingredients
  • Baby potatoes
  • Oil for frying
  • The fillings and dips of your choice
Instructions
  1. Place the baby potatoes in a pot and cover them with boiling kettle water. Bring them to a boil over high heat and continue to boil for 10 minutes.
  2. Drain the potatoes and cool them under cold running water.
  3. Cut the potatoes in half length-ways. Use a paring knife to remove the bulk of the flesh from the centers of the potatoes. Keep the centers to fry as baby potato crisps.
  4. Half-fill a large pan with oil and heat this to 180c or 350f. Carefully drop the potato skins into the oil, followed by the potato chips.
  5. Fry the potatoes until crisp and golden then remove them from the oil using a pair of tongs. Drain the excess oil on kitchen paper.
  6. Use a slotted spoon to remove the baby potato crisps.
  7. Transfer the baby potato skins to platters and serve with a dipping sauce, or fill the potatoes with fillings of your choice.

 

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