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Pasta

Roasted Garlic Chicken Alfredo Penne

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Roasted Garlic Chicken Alfredo Penne
ROASTED GARLIC CHICKEN ALFREDO PENNE
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 small bulbs garlic
  • 1 tbsp olive oil
  • pinch salt
  • 2 cups heavy cream
  • ½ cup white wine
  • 1 cup grated parmesan
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tbsp thyme leaves
  • 500g cooked penne
  • 2 tbsp olive oil
  • 2 chicken breasts
  • ½ cup reserved pasta water
Instructions
  1. Cut the tops off the garlic bulbs, pop them on a sheet of tin foil, and dress with 1 tbsp olive oil and a good pinch of salt. Wrap up to seal then bake for 1 hour at 180°C. Cool, then squeeze the cloves from their skins and mash well with a fork. Set aside.
  2. Heat 2 tbsp olive oil over a medium-high heat, then add the chicken breasts. Fry, uncovered, for 4-5 minutes, or until the underside is well browned. Season with salt and pepper, then flip. Partially cover the pan with a lid and cook for a further 4 minutes. Remove lid and chicken, then rest for 10 minutes before slicing into thin slices (the same side as the penne quills).
  3. Wipe out the pan with a piece of kitchen towel to remove excess oil.
  4. Add wine and reduce by half. Stir through the roasted garlic puree and add the thyme. Pour in the cream. Reduce slowly until rich and thick - about 10 minutes. Season with ½ tsp salt and the 1 tsp pepper. Add parmesan and chicken and stir through.
  5. Cook penne until al dente, then add along with the pasta water. Beat and toss the pasta well to encourage the starch to emulsify with the sauce. Do this for a minute or so. It should coat every piece of pasta evenly.
  6. Serve!

Watch the recipe video here:

Roasted Garlic Chicken Alfredo Penne

Roasted Garlic Chicken Alfredo Penne

Posted by Twisted on Saturday, June 23, 2018

Breakfast

Fajita Cone Dip Ring

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Fajita Cone Dip Ring
Here a really fun way to make the ultimate Twisted fajita sharer!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 Chicken breasts
  • 3 Mixed peppers
  • 1 White onion
  • 2 tbsp Fajita seasoning
  • 1 tbsp Olive oil
  • Tortillas
  • 2 cups Cheddar grated
  • 2 cups Sour cream
  • 1 cup Salsa
  • 1 tbsp Coriander
  • 1 clove Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Place the chicken breasts, chopped mixed peppers and onions on a sheet pan and mix it with the fajita seasoning and oil making sure all the ingredients is fully covered in oil and seasoning.
  2. Place in the oven for 30 minutes at 180 degrees.
  3. Once thats cooked, shred the chicken and mix it through with the peppers.
  4. Take a tortilla and cut it in half using a pizza cutter. Place a portion of the cheddar onto the tortilla half followed by the chicken and pepper mix.
  5. Roll the tortilla into a cone shape and repeat until you have used up all the fajita mix.
  6. Take a pizza tray lined with grease proof paper and place a glass in the middle. Start placing the fajita cones around the glass in a circle with the point of the cones facing inwards.
  7. Put a handful of cheddar on top of the first layer and repeat two more times until you have 3 layers of cones.
  8. Remove the glass and place in the oven for 20 minutes at 180 degrees.
  9. Whilst thats cooking start making the dip by adding the sour cream, salsa, chopped onion, coriander, salt and pepper to a bowl, mixing it all together.
  10. Remove the the cone ring from the oven and place the dip in the middle of the ring.
  11. Rip 'n' dip and enjoy!!

Watch the recipe video here:

Fajita Cone Dip Ring

Fajita Cone Dip Ring

Posted by Twisted on Wednesday, July 4, 2018

Main dish

Big Mac Nachos

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Big Mac Nachos
Big Macs & Nachos - how have these twain never met? Titans of fast food, ubiquitous across the world, loved by millions, but never combined until now? How has this been overlooked? Fear not, fair reader, for Twisted are here as ever to take up the culinary gauntlet and ride forth, creating wonderful dishes in a barren landscape of normal nosh, seeking new tastes where no tongue has ever gone before.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 tortillas
  • 3 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • 800g beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp onion powder
  • 300ml beef stock
  • Finely diced white onion
  • Grated cheddar
  • Finely chopped pickles
  • Sauce
  • 200g mayonnaise
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp white vinegar
  • 2 tsp mild mustard
  • 1 tbsp finely chopped gherkins
  • 1 tsp salt
Instructions
  1. Preheat the oven to 180°C/360°F. Using a pizza cutter cut each tortilla into triangles, roughly 6 triangles per tortilla.
  2. Whisk together the eggs, garlic powder, salt & pepper. Dip in the tortilla triangles and lay them on a lined baking sheet (you may need more sheets if you want more nachos chips!).
  3. Bake for 15 minutes, turning over half way, until they are dark gold and crisp.
  4. Meanwhile, heat the oil in a frying pan and brown the beef. Add the salt, pepper, and onion powder. Add the stock and gently cook down until the beef is soft and there's barely any liquid left.
  5. Layer up the nachos on a baking tray - scatter the chips first, then cover with the ground beef mix, then sprinkle with loads of cheese and white onion.
  6. Bake for around 15 minutes while you make your sauce.
  7. For the sauce, simply whisk everything together and pour into a squeezy bottle.
  8. When the cheese has melted everything scatter with the chopped gherkins and cover with the sauce.
  9. Serve!

Watch the recipe video here:

Big Mac Nachos

Big Mac Nachos

Posted by Twisted on Tuesday, July 3, 2018

Breakfast

BBQ Peri Peri Chicken Loaded Fries

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BBQ Peri Peri Chicken Loaded Fries
Once a little known sauce from Mozambique and East Africa, now an internationally adored condiment made famous by everyone's favourite grilled chicken restaurant, Nandos. We've taken the Nandos concept - chicken, sauce and chips - and taken it up a few notches. Fries loaded with spicy chicken and a tangy sauce, what's not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the chicken marinade:
  • 4 chicken breasts
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp oregano
  • ½ tbsp cumin
  • 1 tbsp olive oil
For the peri peri sauce:
  • 3 roasted red peppers
  • 2 red onions, roasted
  • 4 cloves of garlic, crushed
  • 2 bird's eye chillis, deseeded and chopped
  • 2 lemons, zested and juiced
  • 100ml red wine vinegar
  • 1 tsp smoked paprika
  • 1 tbsp oregano
  • 2 tsp sea salt
  • 1 tbsp soft brown sugar
  • 1 tsp black pepper
  • ½ tsp ground allspice
  • 140 ml olive oil
Instructions
  1. Mix the salt, sugar, paprika, cumin and oil together. Add the chicken breasts and make sure they are thoroughly coated.
  2. Heat your grill to the highest setting/crank your barbecue up until the coals are grey and it's letting off a fierce heat - you want to char your chicken lightly and cook it all the way through.
  3. While the chicken is grilling heat all the ingredients up in a saucepan (except olive oil) and simmer for roughly 10 minutes. Blend until smooth in a blender when cool, then slowly add the olive oil in a stream to make a smooth sauce. If it's too watery, gently reduce in a saucepan and leave to cool.
  4. Fry the chips in a large pan of oil and drain. Slice the chicken and add to the top, pouring the sauce all over.
  5. Enjoy!

Watch the recipe video here:

BBQ Peri Peri Chicken Loaded Fries

BBQ Peri Peri Chicken Loaded Fries

Posted by Twisted on Tuesday, July 3, 2018

Breakfast

Jalapeno Popper Burger Dogs

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Jalapeno Popper Burger Dogs
Burger dogs explain themselves really. A combination of the two best things to have between a dutty bun, they are either really great or an example of the degenerate wests slow descent into post modern, post ironic cultural cannibalisation. We are camped firmly with the previous camp. Let your hair down and tuck into a Jalapeno Popper Stuffed Burger Dog!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Jalapeno Popper Filling
  • 300g cream cheese
  • 100g grated cheddar
  • 100g grated mozzarella
  • 3 fresh jalapenos, diced
  • 5 rashers bacon, chopped thin and fried until crisp
  • 1 tsp salt
  • 1 tsp pepper
Burger Mix
  • 600g beef mince
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • BBQ sauce
Instructions
  1. Mix together the cream cheese, mozzarella, cheddar, jalapenos, salt and pepper.
  2. Lay down some clingfilm and roll around 3 tsp of the mix. Use the clingfilm to roll it up into a sausage, spinning it holding the edges to tighten it up.
  3. Lay the sausages (you should have about 5) on a small tray and leave in the freezer to set for about 2 - 3 hours.
  4. Mix together the beef, salt, garlic powder and pepper. Fashion into large patties, place a frozen sausage in the middle and roll up. Press tightly to seal.
  5. Set your BBQ to medium grill, with white coals covered in ash but a good heat coming off.
  6. Grill the burger dogs on all sides until the meat is done, then brush BBQ sauce for the final 30 secs.
  7. Layer up buns with mayonnaise and jalapenos.

Watch the recipe video here:

Jalapeno Popper Burger Dogs

Jalapeno Popper Burger Dogs

Posted by Twisted on Monday, July 2, 2018

Spaghetti

Creamy Taco Spaghetti

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Creamy Taco Spaghetti
Here at Twisted Towers we have an undeniable passion for Mexican pastas. There's something truly special about creamy, paprika spiked, cheese covered strands of everyone's favourite carb. This version marries the flavours of tacos to spaghetti with devastating effect - perfect for your next midweek supper!
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 2 tbsp oil
  • 3 mixed peppers, diced
  • 3 cloves garlic, finely crushed
  • 800g beef mince
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 200g tomatoes, chopped
  • 400ml double cream
  • 200g grated cheddar
  • 300g spaghetti, cooked to packet instructions
  • 3 spring onions, finely sliced
Instructions
  1. Heat the oil in a frying pan and fry the peppers on a high heat until they've started to soften.
  2. Add the garlic and continue to cook for around 30 seconds or until fragrant.
  3. Add the beef and stir to brown all over, then add the seasoning, stir, and add the tomatoes and simmer until slightly reduced.
  4. Turn down the heat the lowest setting and pour the cream into the sauce, mixing to combine. Add the cheese and stir it in.
  5. Add the pasta and stir to combine.
  6. Serve with spring onions.

Watch the recipe video here:

Creamy Taco Spaghetti

Creamy Taco Spaghetti

Posted by Twisted on Saturday, June 30, 2018

Dessert

Baileys Eton Mess Trifle

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Baileys Eton Mess Trifle
BAILEYS ETON MESS TRIFLE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 kg cubed pound cake
  • 180ml Baileys Strawberries & Cream
  • 500ml double cream
  • 30g confectioners' sugar
  • 680g Fresh strawberries, sliced
  • 200g meringue nests, broken into pieces
Instructions
  1. In a large bowl, whisk together 60ml Baileys Strawberries & Cream, double cream and confectioners sugar to stiff peaks. Chill.
  2. Place half of the cubed pound cake in a trifle bowl. Brush generously with remaining Baileys Strawberries & Cream. Top with half of the strawberries, half of the broken meringue and half of the whipped cream. Repeat layers with remaining ingredients, finishing with whipped cream. Top with more fresh strawberries and crushed meringue.
  3. Chill for 30 minutes before serving.
  4. Enjoy!

Watch the recipe video here:

Baileys Eton Mess Trifle

Baileys Eton Mess Trifle

Posted by Twisted on Thursday, June 28, 2018

Breakfast

Giant BBQ Patty Melt Loaf

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Giant BBQ Patty Melt Loaf
Giant BBQ Patty Melt Loaf
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 white tin loaf
  • 600g 15% beef mince
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • Salt to taste
  • 2 tbsp oil
  • 4 tbsp caramelised onions
  • 4 tbsp BBQ sauce, plus a little more for serving
  • 4 tbsps butter, for frying
  • 4 slices red leicester
  • 8 slices white cheddar
Instructions
  1. Season the beef mince with the pepper and the garlic powder. Mix well then transfer to a lined board and shape into a rectangular patty the same size as your loaf. Chill for 15 minutes in the fridge.
  2. Fry your patty over high heat in the olive oil. About 1-2 minutes on each side, depending on how you like your burger done! Set aside.
  3. Cut the very top and bottom off the loaf - exposing the bread 'flesh'. Cut the loaf in half lengthwise. Scoop out half of the flesh from each loaf half (save for breadcrumbs or just nosh it).
  4. Spoon caramelised onions and bbq sauce into each crevice. Divide the red leicester and cheddar between each half. Top the bottom half with the patty, then top with the other.
  5. Melt 2 tbsp butter in a large frying pan over medium heat. Place the loaf in. Top with a piece of greaseproof paper and weigh down with something heavy. Fry for a good 5 minutes - or until the underside is a satisfying, crisp golden brown. Carefully flip the sandwich and repeat the weighing process. Cook until you see cheese arriving at the edges of the sandwich. If necessary, pop in a hot oven for 5 minutes until the inner sandwich temperature reads around 60°C (for the cheese - you have already cooked your burger!).
  6. Destroy.

Watch the recipe video here:

Giant BBQ Patty Melt Loaf

Giant BBQ Patty Melt Loaf

Posted by Twisted on Thursday, June 28, 2018

Breakfast

Ultimate Grilled Cheesy Garlic Bread

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Ultimate Grilled Cheesy Garlic Bread
ULTIMATE GRILLED CHEESY GARLIC BREAD
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large bread loaf
  • 1½ cups parmesan
  • 1½ cups cheddar
  • 1 cup mozzarella, diced
  • 2 tbsp lemon juice
  • 1 tbsp chilli flakes
  • 1 tsp salt
  • 250g softened butter
  • 1 cup mayonnaise
  • 2 tbsps honey
  • ½ cup parsley, finely chopped
  • ¼ cup chives, finely chopped
Instructions
  1. Mix all of the ingredients in a large bowl (apart from the bread!)
  2. Slice your bread loaf on an angle, almost down to the base but not quite.
  3. Using a fork, stuff the mix in each of the gaps as best you can, pushing it down as far as you can.
  4. Wrap the whole loaf in tin foil, creating a large, sealed boat.
  5. Preheat the BBQ to 180°C, then pop on the bread and close the lid. After 5 minutes, open up the foil package to expose the top of the bread. Cook for a further 10 minutes - It's nice to get a little char on the bottom of the bread - so don't worry!
  6. Get stuck in!!!

Watch the recipe video here:

Ultimate Grilled Cheesy Garlic Bread

Ultimate Grilled Cheesy Garlic Bread

Posted by Twisted on Friday, June 29, 2018

Main dish

Mini Chicken Fajita Empanadas

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Mini Chicken Fajita Empanadas
Is there anything we can't do with a tortilla? We've fashioned it into vast, almost grotesque wraps. We've made it into boats. We've made little triangles out of it, sacrilegiously stuffing them with cheese steak mix and simultaneously irking the populations of Mexico, Indian and Philadelphia. As for these little beauties, they do admittedly bear a mild resemblance to dumplings, but to us they are something new entirely. Enjoy, responsibly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 1 onion, finely sliced
  • 3 mixed peppers, finely diced
  • 3 tbsp fajita seasoning
  • 1 tsp salt
  • 2 tbsp groundnut oil
  • 8 large tortilla wraps
  • ¼ cup plain flour
  • ¼ cup water
  • Grated cheddar
Dip
  • 300ml sour cream
  • 100g salsa
  • 1 tbsp chopped chives
  • 1 tbsp finely chopped coriander
  • 2 cloves garlic, finely crushed
  • 1 tsp black pepper
  • 1 tsp salt
Instructions
  1. Set the grill to high.
  2. Pop the chicken, onion and peppers on a large baking tray. Sprinkle with the seasoning and salt then add the oil and toss everything together to combine.
  3. Grill until the chicken and peppers are cooked through and slightly charred. Shred the chicken into small pieces using a pair of forks.
  4. Use a large cookie cutter to cut circles from the tortilla - the large tortillas should yield about three circles.
  5. Whisk together the flour and water and paint this around the rim of half of each of the circles.
  6. Sprinkle cheddar onto the circles and top with a spoonful of the chopped fajita mix. Fold over the circle of tortilla to enclose the filling and make a semi circular dumpling shape. Press the sides together to seal.
  7. Heat the oil to 170°C/340°F. Fry the tortilla dumplings in batches until crisp and golden. Remove to a kitchen towel lined sheet to soak up any excess oil.
  8. Whisk together the ingredients for the dip and serve them all together. Yum!

Watch the recipe video here:

Mini Chicken Fajita Empanadas

Mini Chicken Fajita Empanadas

Posted by Twisted on Wednesday, June 27, 2018