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Pasta

Cheesy Chilli Dog Pasta

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Cheesy Chilli Dog Pasta
Sloppy, cheesy, scattered with suspect and erroneous meats - this is Twisted at it's finest, boundary destroying, joyous best. Ever wanted a chilli dog but really wanted pasta too? Well now you can.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 800g beef mince
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp hot chilli powder
  • 1 tbsp oregano
  • 1 tsp salt
  • 2 can tomatoes
  • 300ml beef stock
  • 6 hot dogs, chopped into slices
  • 300g penne, cooked to packet instructions
  • 200g cheddar
  • 3 spring onions, thinly sliced
Instructions
  1. Heat the oil and fry the onion until soft. Add garlic and fry for a further minute or so, then add the beef mince and stir until browned all over.
  2. Add the spices and seasoning and stir, then pour in the tins of tomatoes and stock. Add the chopped hot dogs and stir to combine, then allow to simmer to a thick sauce.
  3. Pour in the penne, mix together, then pour into an ovenproof dish. Scatter the cheese on top and bake for 15 - 20 minutes until cooked through and bubbling.
  4. Scatter with spring onions and serve.

Watch the recipe video here:

Chilli Dog Pasta

Cheesy Chilli Dog Pasta

Posted by Twisted on Wednesday, June 27, 2018

Dessert

Chocolate chip cookie Trifle

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Chocolate chip cookie Trifle
Trifle - the very word brings to mind those quintessential British summers. Strawberries on the lawn, the gentle drone of a cricket game in the background, the gentle buzzing of bees and their fumbles with the honeysuckle. Like many things, trifle has changed from its traditional origins. It's moved to the big city and got itself a new haircut and fancy shoes. Our version is chocolatey, cakey and covered with cookies and lots of choccy sauce. Traditional, this guy ain't - delicious, he certainly is.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Sauce
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 500 ml double cream
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Whipped Cream
  • 500ml double cream
  • 3 tbsp icing sugar
  • 1 tbsp vanilla essence
Trifle
  • 1 shop bought chocolate cake, cut into three sections
  • 2 packs cookies, roughly chopped
Instructions
  1. In a pan whisk together sugar, cornstarch, cocoa powder, salt, instant coffee. Place on the heat and add double cream - whisk thoroughly to make a smooth, thick sauce. Add more cream to get your desired consistency.
  2. Whisk the cream, icing sugar and vanilla together until you have stiff peaks - be very careful as it's incredibly easy to over whip at this stage. If you do by mistake you can fold in some double cream to bring it back from the edge.
  3. Using a sharp knife chop up the cookies.
  4. To assemble the trifle place the first slice of chocolate cake on the bottom of the trifle bowl. Top with whipped cream, a good handful of chopped cookies, and lashing of the chocolate sauce. Repeat three times, finishing with the chocolate sauce.
  5. Yum yum!

Watch the recipe video here:

Chocolate chip cookie Trifle

Chocolate chip cookie Trifle

Posted by Twisted on Tuesday, June 26, 2018

Breakfast

Pizza Triangles

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Pizza Triangles
By popular request we bring you pizza triangles. After the huge success of our Philly Cheesesteak Triangles, we had a number of people clamouring in the comments section for a pizza version; we're only too happy to oblige. Cheesy, tangy from the tomato sauce, spicy from the pepperoni with an amazing garlicky dip perfect for pizza, these are potentially the best snack the world has ever seen.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400ml pizza sauce
  • 100g pepperoni, diced
  • 150g mozzarella, grated
  • 1 tsp pepper
  • 1 tsp salt
  • 6 tortillas
  • Groundnut oil, for frying
  • 2 tbsp flour
  • 2 tbsp water
  • Dip
  • 200g mayonnaise
  • 100ml buttermilk
  • 1 tbsp oregano
  • 1 tsp chilli flakes (optional)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 clove garlic, crushed
Instructions
  1. Mix together the pizza sauce, grated mozzarella, diced pepperoni, salt and pepper.
  2. Cut the tortillas in half. Whisk together the flour and water and carefully paint this mixture along one half of the flat edge of the each tortilla, folding them up and sticking the edges together to make a triangle shape.
  3. Carefully spoon the pizza mixture into the pouch, then brush along the top and press together to seal.
  4. Preheat the oil to 170°C/340°F, then fry in batches until golden.
  5. While they're cooling a bit whisk together all the ingredients for the dip.

Watch the recipe video here:

Pizza Triangles

Pizza Triangles

Posted by Twisted on Monday, June 25, 2018

Breakfast

Cheesy BBQ Chicken Shooters Sandwich

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Cheesy BBQ Chicken Shooters Sandwich
1 loaf bread 2 chicken breasts, cooked and shredded 1 cup bbq sauce Sliced mozzarella 14 rashers bacon, cooked crispy ¼ cup garlic butter
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf bread
  • 2 chicken breasts, cooked and shredded
  • 1 cup bbq sauce
  • Sliced mozzarella
  • 14 rashers bacon, cooked crispy
  • ¼ cup garlic butter
Instructions
  1. Mix together bbq sauce and chicken.
  2. Cut out the top of the loaf of bread and remove the filling
  3. Brush garlic butter around the inside. Layer with cheese followed by bbq chicken and bacon. Repeat with remaining ingredients pressing down as you go. Finish with cheese. Place the lid on top and wrap tightly in foil.
  4. Place a a heavy bottom skillet or two on top and let the weight press the sandwich down for abut 1-2 hours. Place in the fridge.
  5. Remove weights and bake for 30-40 minutes at 180ºC (350ºF).
  6. Enjoy!

Watch the recipe video here:

Cheesy BBQ Chicken Shooters Sandwich

Cheesy BBQ Chicken Shooters Sandwich

Posted by Twisted on Monday, June 25, 2018

Breakfast

Frank’s RedHot Buffalo Ribs

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Frank’s RedHot Buffalo Ribs
Fire up the grill and slather on some sauce as we kickstart your summer with Frank’s RedHot. Taking tender, pull-apart ribs to a whole new level, this recipe is a sure-fire way to put pork on your July 4th menu!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 racks baby back ribs
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 1½ tbsp fine salt
  • 2 tbsp black pepper, coarsely ground
  • 1 Cup Frank’s Original Hot Sauce
  • ¼ cup unsalted butter
  • 1 cup Stubb’s BBQ Sauce
Instructions
  1. In a small bowl, mix your salt, pepper, sugar, paprika and garlic powder. Rub all over your ribs in a large baking dish. Turn so the ribs are curved downwards.
  2. Cover tightly with foil and bake for 2 hours at 155°C/310°F.
  3. Meanwhile, mix together the BBQ sauce, Frank's and butter.
  4. Brush this liberally over your baked ribs.
  5. Preheat your BBQ grill to 260°C/500°F. Place, glazed flesh-side-down, on the bars of the grill. Cover liberally with the glaze. Flip a few times, glazing copiously each time, until lovely, sticky and charred. Remove from the heat to rest for 10 minutes.
  6. Cut your ribs into portions and serve with slaw and fries.
  7. Destroy!

Watch the recipe video here:

Frank’s RedHot Buffalo Ribs

Frank’s RedHot Buffalo Ribs

Posted by Twisted on Tuesday, June 26, 2018

Uncategorized

Bacon Double Cheeseburger Dogs

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Bacon Double Cheeseburger Dogs
For those hotdog fans that secretly are into burgers, for those burger fans that often find themselves awake at night, unable to sleep, their feverish minds full of images sausages: don't despair. We have an answer for you. This long, buttery brioche bun has been stuffed to the brim with beef mince, cheese and bacon - nothing more, nothing less.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp vegetable oil
  • 750g 12% fat beef mince
  • 4 tbsp tomato ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 4 hot dog buns, preferably brioche
  • 4 rashers bacon, cooked pressed
  • 8 slices cheddar, cut in half
Instructions
  1. Heat the oil in a wide, high sided frying pan and fry the beef mince on a high heat, stirring frequently, until brown.
  2. Add the ketchup, pepper, salt and garlic powder and stir. Cook until slightly sticky and cooked through.
  3. Cut the tops off the burger buns and press down the middles to make a boat shape.
  4. To build up bacon double cheeseburger dogs, press some of the beef mixture into the bottom. Follow this with a slice of cooked, crispy bacon and cheddar, then add the final layer of beef mix and more cheese. Grill for 5 minutes on high until the cheese has melted.

Watch the recipe video here:

Bacon Double Cheeseburger Dogs

Bacon Double Cheeseburger Dogs

Posted by Twisted on Wednesday, June 20, 2018

Main dish

Pizza Cone Dip Ring

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Pizza Cone Dip Ring
Sometimes, words aren't necessary. Sometimes things are so breathtakingly beautiful that they make any tawdry description a poor attempt, a crude edifice to the sublime. So it is with finding the words to describe this Pizza Cone Dip Ring. To appreciate it, just give it a whirl. You won't be disappointed.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 tortilla wraps
  • 500g pizza sauce
  • 4 packs sliced mozzarella
  • 3-4 packs pepperoni
  • Grated mozzarella
  • Sauce:
  • 250g mayonnaise
  • 100ml buttermilk
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tsp sugar
  • ½ tsp salt
  • 2 cloves garlic crushed
  • 1 tsp pepper
  • 1 tsp lemon juice
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Cut each tortilla in half down the middle.
  3. Spread each half with pizza sauce, mozzarella and pepperoni.
  4. Roll each one into a cone shape. Lay in a ring shape around a wide based glass jug (you'll take it out so don't worry about if its ovenproof).
  5. Sprinkle with more mozzarella and place another ring of cones on top. Repeat to make three layers, remove the jar and bake for 20 minutes.
  6. Meanwhile whisk together the ingredients for the sauce. Place in a small bowl.
  7. When the ring is cooked and melty, pop the bowl in the middle and dip away to your hearts content.

Watch the recipe video here:

Burgers

Cheesy Swedish Meatball Sliders

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Cheesy Swedish Meatball Sliders
CHEESY SWEDISH MEATBALL SLIDERS
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 400g beef mince
  • 400g pork mince
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp chopped parsley
  • 2 tbsp sour cream
  • 1 cup breadcrumbs
  • 1 egg
  • 1 clove garlic, grated
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 500ml chicken stock
  • ½ cup sour cream
  • 2 tbsp chives
  • slider buns
  • ¼ cup garlic butter
  • 1 cup gruyere, grated
  • 2 tbsp worcestershire sauce
Instructions
  1. In a large bowl, mix together your meats, breadcrumbs, egg, sour cream, parsley, garlic, spices, salt and pepper. Form into 12 meatballs.
  2. Fry your meatballs in the 1 tbsp olive oil until nicely browned all over. Remove from the pan. Add butter and flour and cook out until the raw smell has gone. Gradually add your stock. Season with salt, pepper and worcestershire sauce. Bring to a simmer for 5 minutes, then return the meatballs and turn to low heat. Cook for 10 minutes or so, turning and basting the meatballs from time to time.
  3. Push the meatballs to the side of the pan and stir in the sour cream and chives. Stir to combine then remove from the heat.
  4. Cut your slider buns in half and brush each side with garlic butter. Grill until brown.
  5. Pop a meatball on each bottom bun half and spoon over a little sauce. Cover with gruyere and grill until just melted. Top with the top bun halves and pin with a toothpick. Serve with the remaining meatball sauce!!

Watch the recipe video here:

Cheesy Swedish Meatball Sliders

Cheesy Swedish Meatball Sliders

Posted by Twisted on Friday, June 1, 2018

Main dish

Giant Chicken Fajita Quesadilla Crunchwrap

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Giant Chicken Fajita Quesadilla Crunchwrap
GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 tortilla wraps
  • 6 chicken breasts
  • 400ml tomato passata
  • 4 tbsps fajita seasoning
  • 3 mixed peppers, sliced
  • mozzarella slices
  • 2 cups cheddar cheese
  • sour cream, to serve
  • For the salsa:
  • 1 cup cherry tomatoes, diced
  • 1 cup fresh sweetcorn
  • ½ cup red onion
  • 1 cup avocado, diced
  • 1 red chilli, finely diced
  • 4 tbsps lime juice
  • 1 tsp salt
  • ⅓ cup coriander, finely chopped
Instructions
  1. Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
  2. Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  3. Bake for 25 minutes at 200°C.
  4. Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
  5. Slice up and serve with salsa and sour cream!

Watch the recipe video here:

Giant Chicken Fajita Quesadilla Crunchwrap

Giant Chicken Fajita Quesadilla Crunchwrap

Posted by Twisted on Monday, June 11, 2018

Breakfast

Kung Pao Popcorn Fried Chicken

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Kung Pao Popcorn Fried Chicken
Kung Pao roughly translates as "palace guardian", so named after an official governor of the Sichuan province during the late Qing dynasty. As with many dishes this has travelled the world, leaving the names meaning on the wayside, relentlessly morphing on its voyage to suit the palates of the countries it's passing through, just about hanging onto the peanut and Shaoxing rice wine vestments of its Imperial Chinese youth. Our version fries the chicken in batter to make in extra delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Marinade
  • 5 eggs, white only
  • 100ml soy sauce
  • 100ml rice vinegar
  • 5 chicken breasts, cut into roughly 2cm chunks
  • 200g cornflour
  • 200g plain flour
  • 50g sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 litres groundnut oil
Sauce
  • 2 tbsp groundnut oil
  • 5m ginger, finely diced
  • 5 cloves garlic, finely diced
  • 2 tbsp mild chilli flakes
  • 3 tbsp Shaoxing rice wine
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 1 tbsp ground pepper (Sichuan if you can get some!)
  • 1 tbsp corn flour
  • 2 tbsp water
Instructions
  1. Whisk the egg whites, soy and vinegar together and add the chicken - the mixture is a little gross at this stage but persevere - the egg whites are perfect for making the flour stick to the chicken later on in the recipe.
  2. Cover with clingfilm and leave in the fridge for at least an hour or two.
  3. Meanwhile, whisk together corn flour and plain flour and add salt and pepper.
  4. Heat the oil to 175°C/360°F. In batches toss the drained chicken pieces in the flour - if there are a few drips and craggy bits fear not, as these will make the chicken really crunchy at the end.
  5. Cook for around ¾ minutes, until golden and crisp, then place to cool on a rack above some kitchen towel.
  6. Meanwhile, fry the ginger and garlic in hot oil in the wok until fragrant. Add the two soy sauces and the rice wine and stir to mix together. Add the sugar, salt and pepper. In a small bowl mix the cornflour with water to make a slurry, then add this to the sauce. Bring to a simmer and thicken before adding the chicken and stirring to glaze.
  7. Serve hot with rice, thinly sliced spring onions and crushed dry roasted peanuts.

Watch the recipe video here:

Kung Pao Popcorn Fried Chicken

Kung Pao Popcorn Fried Chicken

Posted by Twisted on Tuesday, June 12, 2018