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Main dish

SPINACH & ARTICHOKE HASSELBACK CHICKEN

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SPINACH & ARTICHOKE HASSELBACK CHICKEN
Spinach and artichoke dip - classy as hell or one of Americas stranger contributions to gastronomy? It's not really for us to say, and either way round people seem to go wild for this green cheesy bundle of fun. Combine it with the world's other hack du jour, hasselbacking stuff, and in theory we're on to a winner.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 1 tbsp sea salt
  • 1 tsp crushed black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 170g/1 can drained and finely chopped artichoke hearts
  • 170g/large handful frozen spinach, defrosted and finely chopped
  • 220g cream cheese
  • 80g parmesan, finely grated
  • 100g mozzarella, grated
  • 1 tsp salt
Instructions
  1. Preheat the grill to the highest it'll go (250°C/500°F).
  2. Cut parallel slices in each chicken breast, ¾ of the way down and roughly ½ cm apart.
  3. Place them in a bowl and sprinkle with olive oil, salt, pepper and paprika. Mix thoroughly to coat them all, working your way into the cracks.
  4. Place in a skillet or small oven dish and grill for around 15 - 20 minutes, until nearly cooked through with a good colour on top.
  5. Meanwhile, mix artichokes, spinach, cream cheese, parmesan, mozzarella and salt together. Spoon this mixture over the chicken, spreading it to make sure it's going to ooze down into those cracks.
  6. Return to the oven but set it to non-grill/fan setting, 180°C/360°F. Bake for 20/30 minutes or until the chicken has fully cooked through and the cheese is all melty and nice.
  7. Serve with chips or a salad.

Watch the recipe video here:

Spinach & Artichoke Hasselback Chicken

Spinach & Artichoke Hasselback Chicken

Posted by Twisted on Wednesday, June 6, 2018

Lasagna

Mini Lasagna Stuffed Meatloaves

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Mini Lasagna Stuffed Meatloaves
Meatloaf can be pretty boring but when it's stuffed with our favourite pasta dish, lasagna; its a winner! These Mini Lasagna Stuffed Meatloaves are fun to make in individual servings and full of flavour.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
Meatloaf:
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs, whisked
  • ¼ cup finely chopped parsley
  • 3 coves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
Ricotta Filling:
  • 1 cup ricotta cheese
  • ½ cup grated parmesan cheese
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 2 tsp chopped parsley
  • 2” cut round egg pasta sheet disks
  • 2” mozzarella disks
  • ½ cup tomato sauce
Instructions
  1. Mix together all of the ricotta filling ingredients. Set aside.
  2. Mix together all of the meatloaf ingredients until combined well.
  3. Take a good handful of the meat mixture and shape into a bal. Press a 2”can or a bottle in the centre and shape the meat around the bottom to create a sort of cup.
  4. Layer with lasagna noodle followed by ricotta mixture and cheese. Repeat for 2 layers in each. Top with a thin layer of meat and pinch edges to seal.
  5. Repeat with remaining ingredients to have 6.
  6. Arrange on a lined baking sheet. Bake in a 180ºC oven for 30 minutes until cooked through.
  7. Remove from oven. Top with about one heaped tbsp of tomato sauce and a cheese. Grill for 2 minutes until golden and bubbly.
  8. Enjoy!

Watch the recipe video here:

Mini Lasagna Stuffed Meatloaves

Mini Lasagna Stuffed Meatloaves

Posted by Twisted on Tuesday, June 5, 2018

Spaghetti

Baked Jalapeño Popper Chicken Spaghetti

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Baked Jalapeño Popper Chicken Spaghetti
BAKED JALAPEÑO POPPER CHICKEN SPAGHETTI
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 2 cups mozzarella
  • 2 cups cheddar
  • 1 cup parmesan
  • 2 tbsp cornflour
  • 250ml double cream
  • 1 cup cream cheese
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp butter
  • 8 rashers bacon, diced
  • 3 cloves garlic, finely chopped
  • 3 jalapenos, deseeded and diced
  • 2 cups shredded chicken
  • 350g dried spaghetti
  • some reserved pasta water (about 1 cup)
Instructions
  1. Toss the three cheeses with the cornflour and set aside.
  2. Fry the bacon in a non-stick saute pan until quite crisp. Add jalapenos and garlic and fry until fragrant. Add cream, cream cheese, salt, pepper and chicken. Stir to combine and simmer briefly. Turn the heat off and stir through half the cheese mix. Add the cooked pasta and the cup of pasta water. Mix well, then remove from heat and transfer to baking dish. Top with remaining cheese mix. Bake for 15 minutes at 180°C, then grill on high until the top is a pleasing, crisp brown.
  3. Get stuck in.

Watch the recipe video here:

Baked Jalapeño Popper Chicken Spaghetti

Baked Jalapeño Popper Chicken Spaghetti

Posted by Twisted on Tuesday, June 5, 2018

Dessert

Carrot Cake Roll

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Carrot Cake Roll
Carrot cake, but in a roll. Moist AF from all those carrots, creamy from all the delicious cream cheese, but with an adorable spiral running though it. It's not always about the big twists.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 eggs
  • 150g brown sugar
  • 100g plain flour
  • 1 tbsp mixed spice
  • 1 tbsp baking powder
  • 200g carrots, grated
  • 30ml vegetable oil
  • 230g cream cheese
  • 6 tbsp butter
  • 250g icing sugar, plus extra for dusting
Instructions
  1. Preheat the oven to 180°C/360°F
  2. Whisk the eggs until they are frothy and have lightened in colour. Add sugar and continue to whisk until the mixture because shiny and smooth.
  3. Sift in the flour and mixed spice, then stir in the grated carrots and fold it all together.
  4. Spread into a lined and well oiled 10 x 15 inch Swiss roll tray.
  5. Bake for 18 minutes, until the top springs back when pressed but hasn't coloured - you don't want a crust like you'd get with a normal cake.
  6. Take from the oven and, while it's still hot, roll up the cake to make a tight roll. Allow to cool on a wire rack.
  7. When completely cool make the cream cheese filling - whip the cheese and butter together then add the icing sugar to make a fairly stiff mix. Add more icing sugar if it looks like the mix is too wet, otherwise it'll splodge out of the sides.
  8. Spread the filling to within ½ inch of the long sides of the cake, leaving the furthest short edge 1 inch clear (otherwise the filling will get squished out).
  9. Roll the whole thing up and dust with icing sugar.

Watch the recipe video here:

Carrot Cake Roll

Carrot Cake Roll

Posted by Twisted on Tuesday, May 29, 2018

Burgers

Jalapeno Popper Smashburgers

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Jalapeno Popper Smashburgers
JALAPENO POPPER SMASHBURGERS
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 500g beef mince
  • 2 jalapenos, deseeded and diced
  • 150g cream cheese
  • 150 cheddar, finely grated
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • salt, to taste
  • Buns, Pickles, Tomato, lettuce, bacon, to serve
Instructions
  1. Mix the cream cheese with the garlic powder, onion powder, black pepper and cheese. Spoon 1 tbsp of the mix onto a little piece of greaseproof paper and place another down on top and flatten to make a rough circle. Repeat with the rest of the mix and set aside. You should have 6 disks.
  2. Mix the jalapenos with the beef and divide into 6 balls.
  3. Get a non-stick pan very hot. Season the two balls with salt and pop in the pan, lay down a piece of greaseproof on top, and press down with a heavy pot. Leave for 10 seconds then remove the pot and the paper. Season this side and flip the burgers. Lay a cheese 'slice' on each, then cover with a lid. After 15 seconds, remove the lid, combine your patties. Build your burgers!
  4. Enjoy!

Watch the recipe video here:

Jalapeno Popper Smashburgers

Jalapeno Popper Smashburgers

Posted by Twisted on Monday, May 28, 2018

Lasagna

Lasagna Alla Vodka

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Lasagna Alla Vodka
As much as we all love penne alla vodka, this rif of lasagna alla vodka is incredible. Layers of creamy meat sauce between pasta and topped with cheese, talk about a perfect bite.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 tbsp oil
  • 4 rashers bacon, chopped finely
  • 1 onion, diced finely
  • 3 cloves garlic, minced
  • 750g beef mince
  • 500g crushed tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili flakes
  • ½ cup heavy cream
  • ⅓ cup vodka
Instructions
  1. In a large pan, cook bacon until fat has started to render and just slightly golden. Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Crumble in beef and cook until browned and juices have reduced. Add crushed tomatoes, salt, pepper and chill flakes. Stir to combine. Bring to a simmer, cover and simmer for 30 minutes, stirring often. (Add a bit of water if it thickens too much).
  3. Add cream and bring to a simmer. Add vodka and stir through. Remove from heat and let chill completely.
  4. Pre-heat oven to 180ºC.
  5. Spoon a thin layer of sauce on the bottom of a lasagna dish. Top with noodles. Layer lasagna noodles with sauce until finished and make sure the top layer is the sauce.
  6. Top with mozzarella cheese. Cover and bake for 40 minutes. Remove and grill for 5 minutes.
  7. Enjoy!

Watch the recipe video here:

https://www.facebook.com/JungleTwisted/videos/1856462027726318/

Main dish

Roast Chicken & Bacon Alfredo

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Roast Chicken & Bacon Alfredo
Fettuccine Alfredo, slightly disconcertingly, has its origins in a real Italian pasta dish. With the omissions of cream and chicken this could almost be something you could enjoy in a crumbling baroque square in Rome. To the naysayers saying that chicken and bacon has no place in pasta, relax, sit back, pour a glass of white wine and enjoy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken thighs, de-boned
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 6 rashers bacon, cut into 1 cm pieces
  • 3 cloves garlic
  • 300ml double cream
  • 100g parmesan, finely grated
  • 1 tsp ground black pepper
  • 300g fettuccine
  • More parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken thighs in a bowl and coat with the salt, pepper and olive oil.
  3. In a large heavy bottomed sauce pan fry the thighs skin side down for around 5 minutes until the skin is crispy and golden brown. Turn over and cook the other side. Remove to an oven tray and bake for around 10 minutes until cooked through.
  4. In the same pan fry the bacon in the chicken fat until crisp, then add garlic and fry for another 30 seconds until fragrant.
  5. Pour in the cream, turn down the heat and allow to simmer for around ten minutes until thick. Stir in the parmesan and black pepper, then add a splash of water from the pasta water to loosen up the sauce.
  6. Cut up the chicken and add to the sauce along with the pasta and stir everything together.
  7. Serve into bowls with a sprinkling of parmesan.

Watch the recipe video here:

Roast Chicken & Bacon Alfredo

Roast Chicken & Bacon Alfredo

Posted by Twisted on Saturday, May 26, 2018

Breakfast

BACON CHEESEBURGER POP TARTS

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BACON CHEESEBURGER POP TARTS
These are, admittedly, not pop tarts. They are however most certainly burgers, wondrous burgers wrapped in pastry and made conveniently pie like for ease of eating. The Cornish past meets the cheeseburger.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1.5 beef mince
  • 2 ready rolled sheets puff pastry
  • American cheese
  • Cooked streaky bacon
  • 1 egg, beaten
  • 1 tbsp sesame seeds
Instructions
  1. Use a cookie cutter to press thin burgers. Fry them off on a greased skillet, roughly a minute either side.
  2. Cut disks from the pastry sheets - one slightly larger than the mini burgers, one another ⅚ cm larger to go on top.
  3. Rest one of the cooked burgers on top of the smaller pastry sheet. Top with bacon slices and cheese, then repeat.
  4. Brush around the edge of the sheet with the beaten egg and rest the other sheet on top - press together with your fingers then run around the edges with a fork.
  5. Brush with more egg and sprinkle with sesame seeds.
  6. Bake for around 30 minutes at 200°C/400°F.
  7. Serve warm with ketchup.

Watch the recipe video here:

Bacon Cheeseburger Pop tarts

Bacon Cheeseburger Pop tarts

Posted by Twisted on Tuesday, May 15, 2018

Pasta

Cheesy Hunters Chicken Pasta

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Cheesy Hunters Chicken Pasta
Hunters chicken pasta is a great combo of sweet, salty and smokey flavours. The tomato sauce balances out the sweetness of the bbq sauce which brings out the smokey flavour of the bacon. Add some hot sauce if you'd like some extra kick!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 onion diced
  • 1 tbsp oil
  • 10 bacon rashers, chopped
  • 3 chicken breasts, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup crushed tomatoes
  • 1 cups bbq sauce
  • 500g penne pasta, cooked
  • ½ cup reserved pasta water
  • 1 cup grated cheddar cheese
  • Chopped spring onions
Instructions
  1. Heat oil on medium heat in a large non-stick pan. Add onion and cook until just soft. Add bacon and cook until onions are caramelising and bacon is getting crispy. Remove and set aside.
  2. Add pan with residual oil in pan back on medium heat. Add chicken and cook until just golden brown. Return onions and bacon back to pan. Add garlic and cook through until aromatic.
  3. Add crushed tomatoes, salt, pepper and bbq sauce. Stir to combine and bring to a simmer. Let simmer for 5-8 minutes until just thickened.
  4. Add pasta and stir to coat well. Add pasta water to think out if necessary. Sprinkle with grated cheese and cover with a lid to melt the cheese. Top with spring onions.
  5. Enjoy!

Watch the recipe video here:

Cheesy Hunters Chicken Pasta

Cheesy Hunters Chicken Pasta

Posted by Twisted on Thursday, April 5, 2018

Breakfast

Giant Quesadilla Sloppy Joe

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Giant Quesadilla Sloppy Joe
The origin of the sloppy joe remains shrouded in history. Was it invented by a savvy tomato sauce wielding chef in Iowa? Or, perhaps, at the Sloppy Joe Saloon in Havana. Maybe we will never know, maybe history will sink into the waves clutching its meaty secrets. Twisted will carry on regardless, casually re inventing the wheel every single day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, crushed finely
  • 750g beef mince
  • ½ cup ketchup
  • ¼ cup sugar
  • 1½ tbsp mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chilli powder
  • 8 large tortillas
  • 300g grated mozzarella
Instructions
  1. Heat the oil in a large frying pan with a heavy bottom. Fry the onion until soft, then add the garlic and continue cooking for a further minute or so until fragrant.
  2. Add the beef mince and fry until no longer pink, then add the ketchup, mustard and seasonings. Allow to simmer for around 10 minutes, adding a little water if the mix looks too dry.
  3. While the mix is simmering make the quesadillas - dry fry one large tortilla and sprinkle with grated mozzarella. Flip when the tortilla is nicely toasted.
  4. Stack up the quesadillas with a layer of sloppy joe mix between each one. You should get four layers.
  5. Cut into quarters and serve immediately.

Watch the recipe video here:

Giant Quesadilla Sloppy Joe

Giant Quesadilla Sloppy Joe

Posted by Twisted on Thursday, May 24, 2018