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Breakfast

Mexican Street Corn Mac ‘N’ Cheese

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Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
  • 2 corn on the cob
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of chilli powder
  • 60g butter
  • 2 cloves of garlic
  • 60g flour
  • ½ tsp chilli powder
  • ½ tsp cayenne pepper
  • 800ml whole milk
  • 130g cheddar
  • 130g mozzarella
  • 195g can of sweetcorn, drained
  • 4 spring onions, finely sliced
  • 400g macaroni
  • 100g cheddar and mozzarella mix
  • 200ml sour cream
  • 100g feta, crumbled
  • 2 tbsp chopped coriander
  • 3 spring onions, finely sliced
  • 1 tsp chilli powder
Pineapple Jalapeno Margarita
  • 1 cup tequila
  • ½ cup triple sec
  • 1 jalapeño, sliced
  • 3 cups pineapple juice
  • ½ cup lime juice
Instructions
  1. Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
  2. Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
  3. Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
  4. Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
  1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
  2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2434469603258888/

Main dish

BIG MAC GYOZA

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BIG MAC GYOZA
Twisted's twist on Japan's favourite dumpling - all you need is a few cold beers and some massive chopsticks.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Gyoza
  • 800g beef mince
  • 1 tbsp sea salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • Sliced white bread
  • Sliced American-style cheese
  • Chopped white onion
  • Sesame seeds
Big Mac Sauce
  • ¾ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons granulated sugar
  • ½ teaspoon white wine vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Thoroughly mix together the beef mince, salt, garlic and pepper.
  3. Cut the crusts from the slices of white bread and, using water and a pastry brush, stick them together to make a square. Use a small plate to cut around and get a circle.
  4. Take a slice of cheese and place it in the middle followed by a small piece of burger mince. Brush one side of the circle with water and fold over, making little pleats as you go and pressing firmly together to get a gyoza shape. Brush with more water and sprinkle with sesame seeds.
  5. In a wide saucepan heat a tbsp of oil and fry the cheeseburger gyoza on both sides. Place in the oven for 10 minutes until the meat is cooked through.
  6. Meanwhile, mix together the ingredients for the sauce.
  7. Serve together & enjoy!

Watch the recipe video here:

Big up these Big Mac 'Gyoza'

Posted by Twisted on Sunday, May 19, 2019

Main dish

Giant Jalapeño Popper Chicken Burger

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Giant Jalapeño Popper Chicken Burger
GIANT JALAPEÑO POPPER CHICKEN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Jalapeno Chicken Burger:
  • Chicken 6 chicken breasts, cooked and shredded
  • 6 jalapenos, seeded and diced
  • ½ cup cooked bacon bits
  • 1 ½ cups cream cheese
  • ½ cup sour cream
  • ? ? cup mayonnaise
  • 1 cup mozzarella grated
  • 1 cup cheddar grated
  • 2 cups seasoned flour
  • 6-8 eggs whisked
  • 2 cups panko bread crumbs
  • Oil for frying
Bun:
  • 500g bread flour
  • 2 cups grated yellow cheddar cheese
  • 6-7 jalapenos, sliced into rings
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large egg, whisked
  • 50ml oil
  • Egg wash
  • Mayonnaise
  • Lettuce
  • BBQ sauce
Instructions
  1. In a large bowl, mix together the shredded chicken, diced jalapenos, bacon, cream cheese, mayonnaise, mozzarella and cheddar cheese. Transfer to a cling film lined 8” cake tin. Freeze overnight.
  2. In a large bowl mix cheddar cheese, jalapenos and flour until coated well, set aside.
  3. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs, oil and stir until combined.
  4. Add in all of the flour, cheese and jalapeno mix and salt; mix until combined. Remove from the bowl and knead until a
  5. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  6. Punch down the dough and transfer to a lightly floured surface. Fold in the corners and sides and shape into a tight ball.
  7. Line a large tray with parchment paper and place a 9” ring on top. Add the jalapeno cheddar dough ball and press down lightly to form a disk. Cover and let rise until doubled in size, about 20 minutes. Brush with egg wash.
  8. Bake in a 180ºC oven for 30 minutes or until golden brown.
  9. Heat oil in a large deep pot.
  10. Remove the chicken jalapeno disk from the tin. Coat in flour, shaking off any excess then into the whisked eggs, letting excess drip off, followed by a nice coating of the panko breadcrumbs pressing to adhere.
  11. Fry until golden brown, let rest on a rack to drain.
  12. Cut the bun in half. Spread mayo on the bottom half. Top with lettuce, the patty and a drizzle of bbq sauce then the top bun.
  13. Enjoy!

Watch the recipe video here:

Dessert

Whole Pineapple Upside Cake

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Whole Pineapple Upside Cake
Whole Pineapple Upside Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400ml golden syrup
  • 50g butter
  • 450g very soft butter
  • 450g caster sugar
  • 6 medium eggs
  • 450g self raising flour
  • 15 tbsp milk
  • 1 large pineapple
  • 6 pineapple rings (from a can is fine)
  • 6 glace cherries
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the golden syrup and butter until bubbling. Leave to cool a little.
  3. Cream together butter and sugar until light and fluffy.
  4. Add the beaten eggs a little at the time to the mixture, then fold in the flour. Thin down with the milk to make a spoonable cake batter.
  5. Line a deep casserole dish on both bottom and sides. Pour half the syrup over the bottom and arrange the pineapple rings on top. Place a cherry in the middle of each ring - cheeky!
  6. Trim the skin off the pineapple and cut out the middle. Roast for half an hour until fairly soft.
  7. Spoon a little of the cake batter on top and place the pineapple on top. Add the rest of the batter around the pineapple and spoon over it.
  8. Bake for around an hour, until a knife comes out clean, then leave to sit for ten minutes before lifting off the casserole. Pour the leftover syrup on top. Tuck in!

Watch the recipe video here:

Main dish

Birds Eye Fajita Fish Tacos

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Birds Eye Fajita Fish Tacos
Birds Eye Fajita Fish Tacos recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 x Birds Eye Large Breaded Cod Fillets
  • 1½ tbsp paprika
  • ½ tbsp cumin
  • 1½ tbsp dried oregano
  • ½ tsp cayenne
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • ¼ small red cabbage, thinly sliced
  • 1 carrot, cut into thin ribbons
  • 1 yellow pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 jalapeno chilli, halved and thinly sliced
  • 1 tsp honey
  • 1 ½ tbsp olive oil
  • 1 lime, squeezed of its juice
  • Large handful coriander, roughly chopped
  • 10 small tortillas
For The Lime Mayo
  • 1 lime, squeezed of its juice
  • 150g Mayonnaise
Instructions
  1. Mix together the fajita spices and scatter over the Birds Eye Breaded Cod Fillets. Bake according to packet instructions until they are crispy and piping hot.
  2. Meanwhile, mix together the sliced vegetables for the slaw and toss with the olive oil, lime juice and honey. Add the chopped coriander, reserving some for sprinkling on later.
  3. Heat the tortillas and slice the fish into 1 cm pieces.
  4. Whisk together the lime juice and mayonnaise and add to a squeezy bottle.
  5. Add some slaw to each tortilla, followed by the fish slices. Pipe some lime mayo on top and a garnish of coriander.

Watch the recipe video here:

Main dish

Cinco de Mayo Bullseye Fajita Cake

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Cinco de Mayo Bullseye Fajita Cake
Cakes don't always need to be sweet, but they sure always take centre stage on the table. This Bullseye Fajita cake is perfect for when you can't decide which filling you like best, and it's perfect to serve up for a Cinco de Mayo party!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
Taco Mix:
  • 2 tsp oil
  • ½ onion, diced
  • 400g beef mince
  • 2 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ cup salsa
  • Salt and pepper to taste
Chicken Fajita:
  • 2 tsp oil
  • ½ onion, diced
  • 1 cup diced mixed peppers
  • 2 tsp fajita seasoning
  • 2 chicken breasts, cooked, shredded
  • 2 tbsp tomato paste
  • 2 tbsp water
Steak Fajita:
  • ½ onion, sliced
  • 1 cup sliced mixed peppers
  • 2 rump steaks, thinly sliced
  • 2 tsp fajita seasoning
  • 2 tsp lime juice
Guacamole:
  • 3 ripe avocados
  • 1 small red onion, finely chopped
  • 1 tbsp finely chopped coriander
  • ½ tsp cumin powder
  • ¼ tsp chilli powder
  • Juice of 2 limes
  • Salt and pepper to taste
  • 8 large tortilla wraps
  • Sliced mozzarella
  • 1 ? ? cups Grated cheddar cheese
  • ? ? cup grated mixed cheddar
  • Salsa
  • Sour Cream
Instructions
  1. Line a cake pan with a removable bottom with parchment paper.
  2. Make taco mix first. Heat oil in a saucepan over medium heat. Add diced onions and saute until just softened. Add beef mince and break apart into small bits with the back of a spoon until browned. Stir in garlic until aromatic. Add spices and salsa to the mix, cook for 2 minutes. Season with salt and pepper and set aside.
  3. To make chicken fajita mix, saute onions and peppers in oil over medium heat until just caramelized and softened. Stir in the tomato paste and fajita seasoning to coat the vegetables. Add in the shredded chicken and stir to coat completely. Add water to loosen and cook to heat through, a few minutes. Set aside.
  4. Heat a pan over medium-high heat. Add oil, sliced peppers and onions. Saute until caramelized and soft. Remove. Add the sliced steak to the pan and sear until browned. Add peppers back into the pan along with fajita seasoning. Pour in lime juice and stir to coat. Set aside.
  5. Add one tortilla to a cake tin and top with sliced mozzarella and ? ? cup grated cheddar topped with another tortilla and press down. Top this tortilla with the taco mince and ? ? grated cheddar cheese.
  6. Repeat with another quesadilla, fajita mix and mixed cheddar, another quesadilla, steak mix and cheddar cheese finishing with a quesadilla on top. Pressing down.
  7. Brush the top with oil.
  8. Bake in an oven at 180ºC for 20-30 minutes until cheese is melted through. Grill for 5 minutes until golden on top.
  9. Meanwhile, make guacamole; mash avocados in a bowl, add red onion, spices, lime juice and season with salt and pepper.
  10. Remove cake from the oven, add a ring of guacamole around the edge, followed by a ring of sour cream and finally the bullseye salsa in the middle.
  11. Slice and serve.

Watch the recipe video here:

This Fajita Cake is perfect for Cinco de Mayo

Posted by Twisted on Saturday, May 4, 2019

Main dish

GIANT MAC ‘N’ CHEESE BUN BURGER

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GIANT MAC 'N' CHEESE BUN BURGER
GIANT MAC 'N' CHEESE BUN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 50g butter
  • 50g flour
  • 6 cups milk
  • 1 tsp mustard powder
  • Salt and pepper to taste
  • 500g cooked macaroni
  • 1 ½ cups grated yellow cheddar
  • 1 ½ cups grated gruyere
  • 1 cups grated mozzarella
  • 2 cups flour
  • 8 eggs, whisked
  • 4 cups panko breadcrumbs
  • 1kg beef mince
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 14 Slices cheddar cheese
  • 12 Crispy bacon rashers
  • Oil for frying
Garnish
  • Ketchup
  • Lettuce
  • Burger pickles
Instructions
  1. In a large saucepan, melt the butter. Add the flour and cook through. Gradually whisk in the milk until smooth. Stir and let thicken.
  2. Add in the cooked macaroni noodles and cheeses and stir to combine. Split mixture into two 9’inch cling film lined cake trays. Smooth the tops and freeze overnight
  3. The next day, mix the beef mince with garlic, onion, salt and pepper. Divide mixture into a ring mould (cake tins work well!) on a piece of parchment paper. Flatten into two large patties.
  4. Heat oil in a large pan and sear the burgers on both sides.
  5. Leave the second patty in the pan, top with sliced cheddar and the second patty, followed by more sliced cheese. Cover to steam.
  6. Remove the macaroni and cheese. Dredge in flour shaking off excess, followed by egg and let excess drip. Coat generously in panko bread crumbs. Repeat with second disk.
  7. Fry in oil at 180ºC until golden brown. Keep warm in the oven.
  8. Lay one mac and cheese bun on a tray, drizzle with ketchup. Top with lettuce and pickles followed by the double cheeseburger. Top with bacon and the second mac and cheese bun.
  9. Slice and enjoy!

Watch the recipe video here:

This Giant Double Cheeseburger has Mac 'N' Cheese for buns!

Posted by Twisted on Thursday, May 2, 2019

Dessert

Cinnamon Swirl Topped Apple Cake

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Cinnamon Swirl Topped Apple Cake
This Cinnamon Roll Apple Cake is a showstopper. When you can't decide what you want for dessert, might as well combine two of the favours, apple cake and cinnamon rolls!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough:
  • ½ cup milk, warmed
  • ¼ cup sugar
  • 1 tbsp active dry yeast
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ¼ tsp salt
  • 2 ¼ cups all-purpose flour, plus more for rolling
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 3 tsp cinnamon
Apples:
  • 6 granny smith apples, peeled and chopped
  • 4 tbsp flour
  • 2 tbsp cinnamon
  • ½ cup brown sugar
Cake:
  • 1 box vanilla cake mix
  • 2 large eggs
  • 160ml water
  • 60ml oil
  • Caramel sauce, warmed slightly
Instructions
  1. Preheat oven to 180ºC. Line a springform pan with butter and parchment paper.
  2. In a large bowl, add milk, sugar and yeast. Whisk together and let sit for 5 minutes until frothy.
  3. Add butter and egg to the yeast mixture and whisk to combine. Add in the salt and flour, stirring with a wooden spoon until combined.
  4. Place dough onto a floured surface and dust with flour. Knead a few times until it comes together into a smooth ball. Transfer to a greased bowl and cover with a towel or cling film. Let rest and rise in a warm place for about 30 minutes.
  5. Meanwhile, mix together apples, flour, cinnamon and brown sugar and toss to combine.
  6. Mix the vanilla cake mix with eggs, water and oil until smooth. Pour into the cake tin, top with the apples.
  7. Punch down the dough, roll out into a large rectangle. Spread butter all over. Mix brown sugar and cinnamon together, shake over butter and spread out. Cut dough into 1-inch strips. Roll one strip into a spiral.
  8. Place spiral on top of the apples in the middle. Take remaining strips of dough and wrap spiral repeating until finished.
  9. Bake for 45 mins - 1 hour until the cinnamon roll is cooked and golden brown. Cover with foil if browning too quickly.
  10. Remove from the cake tin. Pour caramel sauce over cinnamon swirl.
  11. Slice and serve, enjoy!

Watch the recipe video here:

Cinnamon Swirl Topped Apple Cake

Posted by Twisted on Monday, April 29, 2019

Main dish

Taco Mac ‘N’ Cheese Garlic Bread Pie

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Taco Mac 'N' Cheese Garlic Bread Pie
Taco Mac 'N' Cheese Garlic Bread Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices of white bread
  • 150g butter
  • 2 tbsp parsley, chopped
  • 2 cloves of garlic, chopped
  • 6 slices of mozzarella
  • 30g butter
  • 30g flour
  • ½ tbsp mustard
  • ½ tsp smoked paprika
  • 500ml whole milk
  • 200g macaroni, cooked
  • 150g cheddar, grated
  • 100g mozzarella, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 3 tbsp taco seasoning
  • 500g beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • 100g cheddar/mozzarella mix, grated
  • 2 tbsp chopped parsley, to serve
Instructions
  1. Cut the crusts off the bread and brush with garlic butter on both sides. Lay in a high sided s baking dish and bake for 15 mins at 180C/375F. Place the sliced mozzarella on top and bake for another 10 mins.
  2. Heat some oil in a large saute pan on a medium heat. Add your onion and peppers for 5 mins until soft and starting to caramelise. Add your garlic and taco seasoning and cook our for another 2 mins. Add your beef mince and turn up the heat, sautéing until it is browned but still tender, about 5 mins. Set aside.
  3. Melt your butter in a large pan. Add your flour, smoked paprika and mustard powder cook out for 2 mins. Gradually add your milk in small increments, beating all the while. Bring to a boil, then turn down and simmer for 2 mins. Add your cooked macaroni, cheddar, mozzarella, salt and pepper and stir to combine.
  4. Spoon your beef mix into your bread lined dish and top with your macaroni cheese. Finish with your cheddar mozzarella cheese mix and bake for 15 mins.
  5. Sprinkle with chopped parsley and serve!

Watch the recipe video here:

Taco Mac 'N' Cheese Garlic Bread Pie

Posted by Twisted on Saturday, April 27, 2019

Main dish

Giant Spaghetti Meatball Calzone

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Giant Spaghetti Meatball Calzone
Didn't think you could love pizza any more? You were wrong! Meet this giant calzone who has been stuffed with pizza sauce, mozzarella and... wait for it.... SPAGHETTI AND MEATBALLS. You'll welcome.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 320ml warm water
  • 2¼ tsp instant yeast
  • 1½ tbsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 450g plain flour
  • 2 cloves of garlic, chopped
  • ½ tsp chilli flakes
  • 1l passata
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 250g spaghetti, cooked
  • 500g beef mince
  • 500g pork mince
  • ½ cup breadcrumbs
  • 1 onion, finely chopped
  • 2 tbsp chopped parsley
  • 1 clove of garlic, chopped
  • 1 egg
  • ¼ cup parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 400g mozzarella, sliced
For the garlic butter:
  • 100g butter
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, chopped
Instructions
  1. Pop the water, yeast and sugar in a bowl and leave for 10 mins for the yeast to activate. Add the olive oil, salt and flour and stir to combine. Tip onto a floured surface and knead for 5 mins until the dough is totally smooth. Put in a lightly oiled bowl, cover with cling film and leave somewhere warm to prove for about an hour, or until it has doubled in size.
  2. Combine your beef mince, pork mince, breadcrumbs, onion, parsley, garlic, egg, parmesan, salt and pepper in a large bowl. Roll into small balls.
  3. Heat your oven to 200C/400F.
  4. Heat a frying pan on a medium-high heat then fry your meatballs until nicely browned. Set aside.
  5. On a medium heat, fry your garlic and chilli flakes until fragrant, about 1 min. Add your passata, oregano, salt and pepper and cook for 15 mins, until nice and thick. Remove a couple of ladles of sauce and set aside.
  6. Add your spaghetti along with ½ cup pasta water and your meatballs and stir to combine. Set aside to cool.
  7. Roll out your dough out to a large oblong shape. In one half, place half of your reserved tomato sauce followed by half of your mozzarella. Top with your spaghetti mix, then your remaining mozzarella and sauce. Fold the other half over and place on a baking tray. Brush with olive oil and bake for 20 mins, until the dough is puffy and golden.
  8. Brush with garlic butter and serve immediately!

Watch the recipe video here:

Giant Spaghetti Meatball Calzone

Posted by Twisted on Wednesday, April 24, 2019