Spicy Breaded Mozzarella Balls

2 12 2010
 I am at a loss to think of many things that are better than gooey melted mozzarella cheese and crunchy fried  breadcrumbs with a little hint of spice. That is why I simply love these little fried mozzarella balls, they are delicious either by themselves, with a spicy tomato sauce or a sweet chili dip.
 
 Your guests will love how they taste and you will love how easy they are to prepare.
 
Ingredients:
1 lb drained bocconcini (small mozzarella balls)
3 large eggs
1 cup panko dry bread crumbs
4tbsp white flour
salt and pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1tbsp milk

Method:

Drain the liquid from the mozzarella balls and pat dry with some kitchen paper

Beat together the eggs and the tablespoon of milk with a little bit of salt, the milk will help make the egg wash really smooth and the egg will break down the membrane in the egg helping it stick better.

Mix together the flour, salt and pepper in a ziplock bag and then poured in the drained mozzarella balls making sure that they get an even coating. Shake off any excess flour.

Dip the balls into the eggwash ensuring they are well coated

Mix the garlic powder, cayenne and paprika in with the breadcrumbs and make sure everything is well combined before adding the mozzarella balls

place the balls back in the egg wash and then dip them again in the breadcrumb. This double breading will help ensure an even coating and will make the balls extra crunchy and delicious.

Fry the balls in vegetable oil for about 1 – 2 minutes until they are lovely and golden.

Serve immediately with a nice dipping sauce or keep warm until needed in a low oven

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Best roast potatoes in the world

9 11 2010

Being British I have eaten my fair share of roast potatoes, quite often as an accompaniment to roast beef but just as often alongside other less traditional dishes or just by themselves.

Some roast potatoes are good, some are ok and some are a downright insult. These roast potatoes are great.

Personally I love the mix of the regular potatoes with their new world sweet potato counterparts but you can exclude these if you want to keep things old school, if you don’t use the sweet potatoes then replace them with more white potatoes.

You will need:

2lb of white potatoes

1lb of sweet potatoes

2 large red onions

3 cloves of garlic

extra virgin olive oil

balsamic vinegar

fresh thyme

fresh rosemary

a handful of  sage leaves

sea salt

black pepper

 

Pre-heat an oven to 200 degrees C

Peel your regular potatoes and cut them into pieces of uniform size,  boil these for approx 6-7 minutes until they are part cooked.

At this point place the potatoes into a colander and give them a shake so that the edges get chuffed up. Pat dry the potatoes using some kitchen paper so they are as dry as you can get them.

place your potatoes into a large roasting tray and pour over a good amount of the extra virgin olive oil about 3/4 table spoons. Roll the potatoes around so that they are all evenly coated in the olive oil, season the potatoes with a good pinch of salt and pepper.

At this point pop the tray into the oven and cook for about 30 minutes, at this point they should be lightly golden brown .

Whilst the potatoes are in the oven by themselves you can prepare everything else; peel the onions and chop them into at least quarters, peel the garlic cloves and roughly smash them so that all of the flavour is released, clean your sweet potatoes and chop them into small chunks with the skin left on, remove any woody stalks from your rosemary and thyme.

Take a bowl and mix the herbs together with a good glug of olive oil and about 2  tablespoons of balsamic vinegar.

Take your tray of potatoes and add in the sweet potatoes, onions and garlic making sure that everything is well distributed.

Now pour over the mix of herbs, oil and vinegar again making sure that everything is well coated and well distributed.

Turn the oven down to approx 180 degrees C and cook for a further 45/50 minutes until everything is crispy and bubbling.

Transfer to a dish and either serve immediately or cover with a lid and serve within 15/20 minutes at the most.








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