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Breakfast

Monster Chilli Dog Crunchwrap

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Monster Chilli Dog Crunchwrap
Chilli dogs - for all you American food aficionados out there, this doesn't mean a capsicum covered canine. It's a chilli con carne with hot dogs. We've taken this blasphemy even further by sticking it in a crunchwrap. Sorry about it!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic
  • 600g beef mince
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp salt
  • 400g passata
  • 2 tbsp tomato paste
  • 200ml beef stock
  • Hot dogs
  • Grated mozzarella/cheddar
  • 16 tortilla wraps
  • 1 tin kidney beans
Instructions
  1. Fry the onion until soft and translucent, then add the garlic and fry until fragrant.
  2. Add the beef mince and stir fry until brown all over, then add the spices and salt. Stir everything together.
  3. Add the passata, tomato paste and stock and bring to a simmer. Cook gently for around 40 minutes, or until the beef is soft, then take off the heat and cool.
  4. Lay tortillas in a sheet over a baking tray. Top with cheese and spread over the beef mixture, then arrange the hot dogs on top. Cover with cheese and fold the sides over then top with two more tortillas. Add a sheet of baking paper and flatten with a baking tray.
  5. Bake for 20 minutes at 180 degrees until crispy and cooked through.

Watch the recipe video here:

Chilli Dog Crunchwrap

Monster Chilli Dog Crunchwrap

Posted by Twisted on Monday, July 9, 2018

Breakfast

Butter Chicken Slab Pie

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Butter Chicken Slab Pie
You may know it as chicken tikka masala, murgh makhani or butter chicken. Vaguely related to a dairy heavy Punjabi dish, these incarnations have morphed into the bizarre Anglo-Indian darling of your local Indian restaurant, the undisputed queen of British colonial mash ups. It's always creamy, containing luminous chunks of charred chicken, as ubiquitous in curry houses now as bizarre mood lighting and dodgy fish tanks. Allegedly the 'original' version, born in 1950s Glasgow, contained tinned tomato soup. Whatever its murky yet spicy origins it's an undisputed classic, and works extremely nicely in a slab pie, scattered with nigella seeds for a bit of naan nostalgia.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Chicken marinade:
  • 3 large chicken breasts, diced into 2cm chunks
  • 1 tbsp maldon salt
  • 300g yoghurt
  • 1 tbsp vegetable/groundnut oil
  • 2 tbsp tikka spice
  • The curry:
  • 3 tbsp vegetable/groundnut oil
  • 2 tbsp salted butter
  • 1 onion, finely chopped
  • 4 tbsp garlic ginger paste
  • 300ml tomato passata
  • 3 tbsp tomato puree
  • 300ml double cream
  • 1 tbsp sugar
  • juice ½ lemon
  • 3 tbsp tikka spice
  • 50g salted butter
  • 1 tsp maldon salt
  • The pie
  • 2 large sheets puff pastry
  • 1 egg, beaten
  • Handful nigella seeds
Instructions
  1. Mix the chopped chicken, yoghurt, salt, oil and the tikka spice. Cover and leave to marinate for at least 3 hours, preferably overnight.
  2. Place on a grill tray over a baking tray and grill on the highest possible heat for around 10 minutes, turning halfway through, until cooked through and nicely charred. If you have one and you're in the mood then grill over direct heat on a charcoal grill - the results will be infinitely more delicious.
  3. Preheat the oven to 200°C/400°F.
  4. Heat the oil and butter and gently fry the onion until soft, then fry the garlic and chilli paste for a further minute. Pour in the passata and double cream and stir everything together. Add the tikka spices, sugar, butter and lemon and stir again, then add the chicken chunks and turn off the heat.
  5. Spoon the curry over one of the sheets of puff pastry (do it in a large baking tray to make your life easier), making sure the chicken is evenly distributed. Brush around the edge with egg wash and lay the other sheet of pastry on top. Brush with egg wash and sprinkle with nigella seeds and bake for around half an hour until the pastry has puffed up nicely.

Watch the recipe video here:

Butter Chicken Slab Pie

Butter Chicken Slab Pie

Posted by Twisted on Monday, June 4, 2018

Dessert

Banana Split Surprise Cake

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Banana Split Surprise Cake
A classic diner treat, Banana Split is always a treat. We've filled a banana cake with no churn ice cream and topped it with traditional banana split toppings. Go wild with this one. Would be delicious filled with a chocolate or strawberry flavoured ice ream too 😉
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 ripe bananas, mashed
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1 can condensed mlk
  • 2 tsp vanilla
  • Pinch of salt
  • Whipped Cream
  • Cherries
  • Sliced bananas
  • Sprinkles
  • Chocolate sauce
Instructions
  1. Make banana bundt: Grease and flour a bundt tin, set aside. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, using a hand mixer mix butter until smooth. Add sugar and whip together until just pale in flour. Add eggs, vanilla and bananas. Whisk together to combine.
  3. In a separate bowl, whisk together flour, baking soda and salt. Fold in ½ of the flour mix to the wet mix. Then add all of the sour cream. Finish with folding in the remaining flour until combined.
  4. Pour into tin, rap tin on the table. Bake for about 1hour until a toothpick comes out clean.
  5. Remove and cool completely.
  6. Meanwhile whisk heavy cream to stiff peaks. Fold in condensed milk, vanilla and salt.
  7. While the cake is in the bundt tin, cut out the centre of the cake but keep the bottom. Scoop out about 2 inches deep to create a well.
  8. Scoop no churn ice cream into the centre and smooth. Top with the cake that was taken out. As shown in the video. Cover with cling film and freeze for 3-4 hours.
  9. Pipe rosette of whipped cream over the cake, top each with a cherry, a slice of banana, chocolate sauce and sprinkles.

Banana Split Surprise Cake

Banana Split Surprise Cake

Posted by Twisted on Friday, June 8, 2018

Breakfast

Ham And Cheese Mash Squares

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Ham And Cheese Mash Squares
A perfect treat for lunch or dinner served with bechamel for that croque monsieur touch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices cheddar cheese
  • Sliced ham
  • 3 cups mashed potato
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • 4 eggs, whisked
  • Oil for frying
  • Bechamel Sauce
Instructions
  1. Cut 2x2 squares of cheese and ham the same size. Layer 8 pieces of cheese and 7 pieces of ham.
  2. Mix together mashed potato, salt, pepper and 1 egg until combined.
  3. Wrap mash around each tower of ham and cheese and form a square. Freeze for 2 hours to set.
  4. Coat in flour, then egg then into breadcrumbs.
  5. Heat about ½-inch of oil on medium-high heat.
  6. Fry each side of the mashed ball until golden brown on each side. Bake for 10 minutes at 160ºC (325ºF) to heat through
  7. Serve with béchamel sauce, enjoy!

Watch the recipe video here:

Ham And Cheese Mash Squares

Ham And Cheese Mash Squares

Posted by Twisted on Friday, June 15, 2018

Spaghetti

Baked Camembert Spaghetti

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Baked Camembert Spaghetti
Camembert - Normandy's cheesy darling. Apparently initially created by a farmer on the advice of a visiting priest from Brie, this oozing wonder has gone on to capture the hearts of the world. Of all France's pungent, oozing soft cheeses this for some reason seems to get people going the most, particularly when it's baked. Eating it warm and with pasta is, in our eyes at least, utter perfection.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 tbsp olive oil
  • 200g streaky bacon
  • 3 cloves garlic, crushed
  • 600ml double cream
  • 75g parmesan, grated
  • 1 tbsp black pepper
  • Splash of pasta water
  • 400g spaghetti, cooked
  • 1½ camembert, cut in half
  • 3 tbsp butter
  • 100g breadcrumbs
  • 3 tbsp thyme leaves
  • 20g parmesan, grated
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the olive oil in a large heavy based frying pan. Fry the bacon until crispy, then add the garlic and continue frying for another 30 seconds or until light brown.
  3. Pour in the double cream and add the parmesan, pepper and salt. Stir everything together to make a thick, rich sauce - add a little pasta water if its looking too thin. Add the cooked spaghetti and gently stir it in, then pour into an ovenproof dish.
  4. Cut the camembert(s) in half down the middle. Place the halves, cut side down, on top of the pasta.
  5. for 15 - 20 minutes until the cheese has melted all over the pasta.
  6. Meanwhile, heat the butter in a saucepan and fry the garlic and thyme. Add the breadcrumbs and continue frying until light brown, then scatter the parmesan in and continue stirring - don't worry if they clump together a little, they'll be extra delicious this way.
  7. Scoop the pasta into bowls and eat straight away.

Watch the recipe video here:

Baked Camembert Spaghetti

Baked Camembert Spaghetti

Posted by Twisted on Saturday, June 16, 2018

Main dish

Bacon Cheeseburger Potatoes

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Bacon Cheeseburger Potatoes
These beautiful little guys, just look at them. The ultimate fun party snack, what could be more impressive than all the integral components of cheeseburger stuffed inside a potato? You'll be the talk of the town!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes
  • 1 tsp salt
  • 1 tbsp oil
  • ½ lb beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • 250 g red cheddar
  • 18 rashers bacon (depending on size)
  • 2 tbsp BBQ sauce
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Pop a few medium potatoes in a roasting tin and sprinkle with salt and oil.
  3. Bake for around 40 minutes until they are cooked through, then leave to cool and cut a slice off one end so they stand up. Gouge out a hole from the top and set them aside.
  4. Make the burger mix - combine beef, salt, pepper and garlic powder.
  5. Roll up a stick of the red cheddar in a little burger patty and place inside the cavity in each potato, then wrap the whole thing up in bacon and bake for around 20 minutes.
  6. Remove from the oven, brush with BBQ sauce and place back in for a final 30 minutes, then eat.

Watch the recipe video here:

Bacon Cheeseburger Potatoes

Bacon Cheeseburger Potatoes

Posted by Twisted on Saturday, January 6, 2018

Breakfast

Cheeseburger Dough Ball Dip Tray

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Cheeseburger Dough Ball Dip Tray
Cheeseburger dip tray - behold a thing of beauty. Gooey cheese sauce. Tiny burgers. Whats not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 600g beef mince
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • Sliced American-style cheese
  • 800g pizza dough
  • 1 egg, beaten
  • 2 tbsp sesame seeds
  • 500g cream cheese
  • 200ml cream
  • 300g grated cheddar
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Mix the beef mince with the salt, pepper and garlic powder. Form into small patties.
  2. Heat the oil until very hot and fry the mini burgers in batches.
  3. When they are done, divide the pizza dough into walnut sized balls. Press them flat to make disks, then place a square of American cheese in the middle. Top with a burger and carefully bring up the sides, pinching together to seal the burgers inside.
  4. Place them around the edge of a greased baking tray and bake for around 15 minutes until lightly browned.
  5. Meanwhile, mix the cheeses and cream together and season.
  6. Spoon this mixture into the middle of the tray.
  7. Bake again for around 15 minutes until the cheese dip is bubbling.
  8. Serve with friends!

Watch the recipe video here:

Cheeseburger Dough Ball Dip Tray

Cheeseburger Dough Ball Dip Tray

Posted by Twisted on Thursday, July 5, 2018

Breakfast

Frank’s Sheet Pan Chicken Grilled Cheese

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Frank’s Sheet Pan Chicken Grilled Cheese
As we pay homage to the greatest food of all time on National Fried Chicken Day, Team Twisted began asking ourselves, ‘how could we take fried chicken to the next level this year’? After testing every delicious combination under the sun, we can officially confirm that Frank’s Sheet Pan Chicken Grilled Cheese is the taste sensation you deserve this summer. Sometimes stars align to create something truly epic. And cheesy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sourdough loaf- cut into slices
  • 4 chicken breasts, butterflied, flattened and cut into 4” pieces
  • 1 ½ cups plain flour
  • 2 cups buttermilk
  • 1 tbsp black pepper
  • 1 tbsp salt, plus ½ tsp
  • ½ tbsp paprika
  • ½ tbsp garlic powder
  • 12 slices American cheese
  • ¼ cup mayonnaise
  • oil, for frying
  • 1 cup franks original hot sauce
  • 4 tbsps honey
  • 2 tbsp butter
  • 12 strips bacon, cooked (optional)
  • cool ranch dressing, for serving
Instructions
  1. Pop your pieces of chicken into the buttermilk along with ½ tsp salt.
  2. Pop in the fridge for a couple of hours.
  3. Mix the flour with the ¼ tsp salt, pepper, paprika, garlic powder. Lift out a chicken breast and allow excess to drip off before dunking into the flour. Shake off excess.
  4. Fry in hot oil until nicely golden and cooked through. Repeat with the rest and drain well on kitchen towel.
  5. Make your buffalo sauce. Heat the hot sauce and honey over medium heat. Whisk in cold butter until emulsified. Dunk your fried chicken in the sauce.
  6. Spread a thin layer of mayonnaise over one side of the bread slices. Lay these slices on a lined baking tray, mayonnaise side facing downwards. Top with a little cheese, then top with the chicken pieces, the cooked bacon, a little more cheese, then the top piece of bread. Weigh down with another tray and bake at 200°C for 10-15 minutes, or until nicely melted and delicious.

Watch the recipe video here:

Frank’s Sheet Pan Chicken Grilled Cheese

Frank’s Sheet Pan Chicken Grilled Cheese

Posted by Twisted on Friday, July 6, 2018

Kebab

Giant Buffalo Chicken Kebab

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Giant Buffalo Chicken Kebab
Buffalo chicken - that rich, vinegary spice is one of those classic points on the American culinary map. Normally liberally applied to deep fried chicken wings, this divine condiment is just at home on a towering, juicy, charred stack of chicken breast. Easy to make and even easier to eat, this is truly a stunning centrepiece for your next party.
Author:
Cuisine: Turkish
Recipe type: Kebab
Ingredients
  • 10 chicken breasts
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp groundnut oil
  • 1 large onion
  • Buffalo sauce
  • 250ml cayenne hot sauce
  • 125g soft butter
  • 3 tbsp honey
  • Ranch
  • 200g mayo
  • 50ml buttermilk
  • 1 clove garlic
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Butterfly the chicken breasts with a sharp knife.
  2. Whisk together the paprika, garlic powder, onion powder and seasoning. Add the chicken breasts and coat thoroughly. Leave to marinate for an hour or so.
  3. Preheat the oven to 180°C/360°F.
  4. Get the sharp stick and stick it into half an onion to make a base. If you have a cookie cutter of a similar size to the onion then stick it round it to support it - these kebabs have a tendency to fall over.
  5. Roast the kebab, turning frequently, for roughly an hour, until a temperature probe inserted into the thickest part of the kebab registers 71°C/142°F.
  6. Meanwhile, in a pan whisk together the hot sauce, butter and honey. Bring to a gentle simmer and take off the heat, allowing to cool.
  7. Take the kebab out of the oven towards the end of cooking and paint it all over with the buffalo sauce. Add back for a final five minutes.
  8. Meanwhile, make a simple ranch - whisk mayo, buttermilk, chopped parsley, chopped chives, crushed garlic, salt and pepper.
  9. With a sharp knife cut slices from the kebab. Serve in burger buns with the ranch and drizzles of more buffalo sauce.

Watch the recipe video here:

Giant Buffalo Chicken Kebab

Giant Buffalo Chicken Kebab

Posted by Twisted on Thursday, June 21, 2018

Breakfast

Cheesy Jalapeño Chicken Enchiladas

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Cheesy Jalapeño Chicken Enchiladas
These cheesy jalapeño chicken enchiladas are just as delicious as they look. We pack them pretty full they're filling and perfect along side a salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cooked chicken breasts, shredded
  • 8oz cream cheese
  • 6 jalapeños, seeded and diced, split
  • 3 cups grated mixed cheese, split
  • 6 rashers bacon, cooked and chopped
  • 2 tsp pepper, split
  • 1 tsp garlic powder, split
  • ½ cup mayonnaise
  • ½ cup ranch dressing
  • Grated cheese for garnish
  • Sliced jalapeños for garnish
Instructions
  1. Mix together chicken, cream cheese, ½ jalapeños, 2 cups cheese, pepper and garlic powder.
  2. Lay out 10 tortillas and fill each with chicken mixture. Roll into a log and place each into a large greased baking dish.
  3. Bake at 180ºC (350ºF) for 10 minutes until golden brown and just crispy.
  4. Mean while, mix together mayonnaise, ranch dressing and remaining cheese, jalapeños, pepper and garlic powder. Remove tortillas from oven and pour sauce over top, spread evenly.
  5. Sprinkle within extra greased cheese and sliced jalapeños if desired.
  6. Bake for 10-15 minutes until bubbling and golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheesy Jalapeño Chicken Enchiladas

Cheesy Jalapeño Chicken Enchiladas

Posted by Twisted on Friday, June 22, 2018