Popcorn Shrimp with Marie Rose sauce

4 12 2010

 

 Who doesn’t love the taste of sweet slightly salty shrimp with rich tangy marie roase sauce? 

Well it is even better when the shrimp are breaded in a delicious seasoned crumb and the sauce is homemade.

I taken the liberty of changing the marie rose sauce a little bit by using a 50/50 mix of Greek yoghurt and mayonnaise as I just find it to be a little bit too heavy otherwise, the tabasco is completely optional but the lemon juice and Worcestershire sauce are essential to my mind.

Ingredients:

2 large eggs

500g white bread crumbs / panko

1 tbsp garlic powder

2 tsp chili powder

1 tsp cayenne pepper

1 tsp ground cumin

1 lb small frozen shrimp/prawns

1tbsp milk

Vegetable oil

Salt and Pepper

Method: 

Beat together the eggs and milk in a small bowl

Combine the Breadcrumbs, Garlic Powder, Chili Powder, Cayenne, Cumin, 1/2 teaspoon Salt, and 1 teaspoon Pepper in a separate bowl.

Pat the shrimp dry with kitchen towels, then season with salt and pepper. (if the shrimp are wet, the egg won’t stick to them)

Dip the shrimp into the egg  and shake off any excess.

Coat with the breadcrumb mixture.  Once all of the shrimp have been coated once repeat the process again including dipping them in the egg, this will help ensure a good even coating.

Heat the oil in a large heavy based sauce pan until a small piece of bread goes golden

Ad half of the shrimp to the oil and fry until golden brown, stirring often to prevent sticking this will probably take about 2 minutes.

Remove the fried shrimp from the oil and place on paper towels to absorb any excess oil.

Serve with the Marie Rose sauce and wedges of lemon.

Marie Rose Sauce

4 tbsp good quality tomato ketchup

2 tbsp good quality mayonnaise

2 tbsp Greek yoghurt

1/2 tbsp lemon juice

1/2 tbsp Worcestershire sauce

Dash of tabasco sauce

Mix together the mayonnaise, ketchup and yoghurt and add in the lemon juice and Worcestershire sauce, add tabasco to taste – simple 🙂

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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





Mini Chicken & Beef Satay with Spicy Peanut Dipping Sauce

29 11 2010

Continuing on with my selection of top party foods for the festive season I have decided to post my recipe for delicious mini chicken satay.

Obviously the satay marinade can be used with whatever you want but in this case I have chosen bite size pieces of chicken and beef so as to make the skewers easier to hold and eat.

These chicken and beef satay sticks are particularly good served with a spicy peanut dipping sauce for which I have also included my recipe.

I know that a lot of people like to include peanuts or peanut butter in the marinade itself but I prefer not to. Not only is this recipe better in my opinion but it is also safer for people with nut allergies as they can still enjoy the marinated skewers and can avoid the dipping sauce.

Satay:

12 skinless chicken thighs  or breasts cut into bite size cubes

1kg  flank steak cut into bite size cubes or thin strips

 Marinade:

250g lemongrass

2 shallots or 2 small onions

6 cloves garlic

4/5  fresh red chilies

4 inch piece of fresh ginger

2 tsp turmeric

4 Tbsp ground coriander

4 tsp cumin seeds

6 Tbsp dark soy sauce

8 Tbsp fish sauce

4 Tbsp sunflower or rapeseed oil

10  Tbsp brown sugar

Method:

Soak the wooden skewers in water over night so that they don’t burn, if using metal skewers this step is not needed.

Cut the chicken and beef into pieces and place into 2 separate bowls

Peel the onion/shallots,the garlic cloves and remove the woody section from the lemongrass.

Place all of the ingredients for the marinade into a food processor and blitz until everything is combined together and you have a suitable consistency for a marinade.

Try a little of the marinade to make sure that it tastes ok,  the main tastes you are looking for are salty and sweet with the chilli in the background. Adjust accordingly.

Pour equal amounts of the marinade over both the chicken and beef ensuring that all of the pieces are well coated.  Cover the bowls and leave to marinate for at least 1 hour ideally a whole day.

When you are ready to cook thread the meat onto the skewers ensuring that you leave space at the bottom of the skewer for them to be picked up.

Cook the meat under a hot grill or ideally on a BBQ.  Depending on the thickness of the meat used you will need to cook for between 10 and 20 minutes turning every 5 minutes or so.

If you have any left over marinade at the bottom of the bowls you can baste the skewers each time you turn them.

Serve immediately with the spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce:

225g sugar free smooth peanut butter

60ml rice wine vinegar

2 tbsp ponzu sauce / lime juice

1 1/2 tsp dark soy sauce

1 clove garlic

2 tbsp hot chilli sauce (or to taste)

1 1/2 tbsp brown sugar

1 tsp salt

60ml sesame oil

2tbsp water

Handful of peanuts to garnish

Method:

Place all ingredients into a food processor and blitz for a few seconds until you a sauce with a nice thick consistency.

Crush the whole peanuts and scatter over the sauce as a garnish along with a few red chilli flakes





Pigs in blankets

26 11 2010

Pigs in blankets are  great, they make a perfect accompaniment to your turkey on Christmas day, they are great as a starter and make an excellent festive finger food.

I understand that in North America pigs in blankets are little Vienna sausages in pastry not dissimilar to a sausage roll, well these aren’t them.

In the UK pigs in blankets are a chipolata sausage wrapped in a piece of bacon and roasted in the oven and typically most people would have them only at Christmas time.

The trick to serving great pigs in blankets is to make sure you use the best meat that you can afford, there is nothing worse than pigs in blankets made from the cheapest nastiest frozen sausages wrapped in watery bacon full of preservatives.

In recent years I have started using olive oil infused with sage, rosemary and garlic when I cook my pigs in a blanket, all three flavours go great with pork and just really help to lift it to another level.

To make 24 pigs in blankets you will need:

24 good quality pork chipolatas

24 rashers of good quality bacon, I prefer to use maple smoked bacon but it is up to you.

500ml of extra virgin olive oil

24 rosemary stalks with leaves till attached (optional)

12 sage leaves

2 garlic cloves

a handful of rosemary leaves

Method

The first thing you need to do is infuse your olive oil with the rosemary, sage and garlic flavours, I tend to do this well in advance so that you really get the flavour of the herbs coming through in the oil, ideally 2 weeks to 3 weeks minimum.

Bruise the herbs so as to help release their essential oils and drop them into your bottle of olive oil along with the garlic which should be roughly crushed.

I tend to remove approximately half of the oil from the bottle before doing this both to allow for displacement and also so as to have oil to hand to help dislodge any stray herbs that get stuck to the neck of the bottle.

Refill to the top with oil and place in a cool dark place for as long as possible.

Wrap each chipolata in a rasher of bacon, you might want to flatten the bacon out with the flat of a knife

when each pig is safely in it’s blanket I like to secure them, you can use a couple of cocktail sticks but  I like to be a bit fancy and use a woddy stalk from some rosemary sharpened into a skewer.

Lay your pigs in blankets into an oven proof dish and drizzle with the infused oil, if you have any sage leave left over I like to scatter these over before popping the dish into a preheated oven at 185 c for about 35 minutes.








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