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Main dish

Giant Valentines Strawberry Eclair

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Giant Valentines Strawberry Eclair
Treat your lover to this enormous eclair. Incorporating traditional Valentines ingredients of strawberries and chocolate, it's all about to get very sexy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220ml water
  • 85g butter
  • 105g plain flour
  • ¼ tsp salt
  • 3 eggs, beaten
  • 750g strawberries, hulled and quartered
  • 30g sugar
  • Juice of ½ lemon
  • 400ml double cream
  • 70g icing sugar
  • 300g dark chocolate, finely chopped
  • 150ml double cream
  • Freeze dried strawberries, to serve
Instructions
  1. Add the water and butter to a small saucepan. Bring to a boil, allowing the butter to pool in the centre of the saucepan, then remove from the heat
  2. Sift the flour with the salt and tip into the water butter mixture. Beat vigorously over the heat until you have a smooth mixture. Tip this mixture into a food processor and allow to cool slightly.
  3. Blitz the mixture in the food processor and gradually pour in the eggs (you might not need all of them!) until you have a luscious shiny mixture. When you tip some off a spoon it should have a reluctant dropping consistency.
  4. Pop the mixture into a piping bag and cut a large hole.
  5. Bake at 200C/400F for 35 mins. Poke holes in either end, turn the temperature down to 150C/300F and return to the oven for 20 further mins. Place on a wire rack to cool.
  6. Add the strawberries into a large pan with the sugar and lemon juice. Simmer and allow the strawberries to break down and form a thick compote, about 10 mins. Leave to cool completely.
  7. Put the cream and icing sugar in a large bowl and whisk into stiff peaks with a hand mixer. Add the cold strawberry compote, and whisk again until it is of piping consistency.
  8. Heat the cream in a small saucepan, then pour over the dark chocolate in a heatproof bowl. Leave to sit for 2 mins before stirring to combine into a smooth ganache.
  9. Cut the eclair in half lengthways and pipe in the strawberry cream mix.
  10. Put the top of the eclair on top. Pipe the chocolate ganache over the top of the eclair and sprinkle with the freeze-dried strawberries. Serve!

Watch the recipe video here:

Giant Valentines Strawberry Eclair

Posted by Twisted on Thursday, February 7, 2019

Main dish

GIANT BUTTER CHICKEN STUFFED NAAN

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GIANT BUTTER CHICKEN STUFFED NAAN
We love butter chicken and naan, what a perfect pairing. Stuffing a giant naan is incredibly fun and much easier than you'd think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Naan:
  • 150ml warm water
  • 1 tsp sugar
  • 1 ½ tsp yeast
  • 5 tbsp natural yoghurt
  • 300g bread flour
  • 2 tbsp melted butter
  • 1 ½ tsp salt
Chicken Marinade:
  • 3 chicken breasts
  • 1 cup yoghurt
  • 1 tbsp tandoori masala
  • 2 tsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 green chilli, chopped
  • 1 tsp lemon juice
  • 1 tsp salt
Sauce:
  • Oil
  • 1 tsp cumin seeds
  • 1 onions, finely chopped
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 cup tomato puree
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 cup tomato puree
  • 2 tsp water
  • Salt to taste
  • 2 tsp sugar
  • ¾ cup double cream
  • ¼ cup butter
  • ¼ cup chopped coriander
  • 1 cup grated mozzarella
  • ¼ cup garlic butter
  • Chopped coriander
  • Nigella seeds
  • Yoghurt sauce for dip
Instructions
Giant Naan:
  1. Put the warm water, yeast and sugar in a bowl and stir well. Leave until it begins to froth. Stir the yoghurt into the yeast mixture.
  2. Put the flour and salt into a large mixing bowl. Pour the butter and yeast mixture into the flour. Mix to combine.
  3. Tip out on a lightly floured surface and knead for about five minutes until smooth, then transfer to a lightly oiled bowl. Cover let rise until doubled in size in a warm area, about 30-40 minutes.
Butter chicken:
  1. Preheat oven to 180ºC.
  2. In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
  3. Transfer chicken to a greased sheet pan and discard remaining marinade. Bake for 30-40 minutes until chicken is cooked through. Shred into small pieces.
  4. Heat oil in a pan over medium heat, add cumin seeds and onions. Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
  5. Add cream and butter. Stir to combine and melt butter. Add shredded chicken and coat in sauce. Stir through chopped cilantro.
  6. Cover and cook for 5 minutes.
Assembly:
  1. Tip the risen dough back out onto the lightly floured surface and knock the air out. Roll out into a large circle/oval. Meanwhile, heat a large cast iron pan or heavy pan in a 200ºC oven.
  2. Transfer the dough to a piece of parchment paper for easy transport. Sprinkle half the cheese on the bottom half of the dough leaving a ½” border. Top with shredded butter chicken and remaining cheese. Fold top over and press the edges together to seal.
  3. Using the parchment, carefully place the naan onto the heated pan.
  4. Bake for 30-40 minutes until golden brown.
  5. Remove from the oven and while still hot, brush with garlic butter and top with chopped coriander and nigella seeds

Watch the recipe video here:

Giant Butter Chicken Stuffed Naan

Posted by Twisted on Wednesday, February 6, 2019

Main dish

Giant Pepperoni Pizza Knot

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Giant Pepperoni Pizza Knot
Pizza, but not as you know it. This delicious pillowy bread is stuffed with pepperoni and cheese and dunked in pizza sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large egg, whisked
  • 1 ½ tsp salt
  • 500g bread flour
  • 84g soft butter
  • 500g mozzarella, sliced
  • 150g pepperoni
  • 100g butter
  • 2 cloves of garlic
  • 2 tbsp rock salt
  • 2 tbsp dried oregano
  • 1 onion
  • 2 cloves of garlic
  • 1l passata
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs and stir until combined.
  2. Add in all of the flour and salt and mix until combined. Remove from the bowl and knead, the dough will be sticky but soft.
  3. Add the softened butter and knead into the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball.
  4. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  5. Knock back and roll into a long, thin worm shape with your hands. Flatten the dough and arrange the mozzarella and the pepperoni in the centre of the dough. Gather the sides and ends together to seal them.
  6. Twist the length of dough into a pretzel shape and place on a large greased tray. Cover with clingfilm and leave to rise for another half an hour.
  7. Pre-heat oven to 200ºC (390ºF) (180ºC fan- 350ºF Fan).
  8. Mix the melted butter with the garlic. When doubled in size, brush buns gently with garlic butter and sprinkle the surface with salt and oregano.
  9. Bake for 25-30 mins until golden and brown.
  10. In the meantime, heat some oil in a saucepan on a medium heat. Add the onion and sweat until soft. Throw in the garlic and cook out for 1 min. Add the passata, oregano, salt and pepper and stir to combine. Bring to a boil, then turn the heat down and let the sauce simmer for 20 mins, until it has thickened. Keep warm.
  11. Remove from the oven and serve immediately with the pizza sauce to dip. Enjoy!

Watch the recipe video here:

Giant Pepperoni Pizza Knot

Posted by Twisted on Thursday, January 24, 2019

Main dish

Croque Monsieur Pasta Bake

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Croque Monsieur Pasta Bake
Croque Monsieur, or "crispy mister" en francais - bechamel, mustard, Swiss cheese and ham. Normally a sandwich, but perfectly suited to that other carby vehicle, pasta. Yes please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 70g butter
  • 2 garlic cloves, crushed
  • 50g plain flour
  • 800ml milk
  • 500g fussilli, cooked to packet instructions
  • 200g thinly sliced ham, chopped
  • 2 tbsp dijon mustard
  • 1 tbsp salt
  • 1 tsp white pepper
  • 400g gruyere, half grated half cut into chunks
  • 200g emmental
Instructions
  1. Preheat the oven to 180°C.
  2. In a large saucepan, heat the butter until foaming and fry the garlic until fragrant. Add the flour and cook out for around 20 seconds.
  3. Add the milk slowly, beating it in thoroughly as you go. Use a whisk if necessary. Bring to the simmer and take off the heat.
  4. Add the pasta, ham, mustard, seasoning and stir thoroughly, then add the gruyere and fold it in.
  5. Pour half into an ovenproof dish and add the gruyere cubes and top with the rest of the pasta.
  6. Sprinkle the emmental on top and bake for around 30 minutes.

Watch the recipe video here:

Croque Monsieur Pasta Bake

Posted by Twisted on Sunday, December 30, 2018

Dessert

ELMLEA BILLIONAIRE CHRISTMAS TRIFLE

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ELMLEA BILLIONAIRE CHRISTMAS TRIFLE
Making something sweet, simple and spectacular for Christmas has never been so straightforward. Layers of chocolate custard, crumbly shortbread and sticky melted caramel make this Elmlea trifle an epic, indulgent way to end any meal. If you ever needed an excuse to save room for dessert, this dish is definitely it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Custard:
  • 500ml ready-made custard
  • 50g milk chocolate, chopped finely
  • 50g dark chocolate, chopped finely
Cream
  • 500ml Elmlea Double
  • 2 tbsp icing sugar
  • 500g Star Shortbread Biscuits
Garnish
  • Shaved dark and milk chocolate
  • Gold sprinkles
Instructions
  1. In a pot, heat custard and when warm, stir through the chocolate until melted and a chocolate custard is formed, remove from heat. Cover the surface with cling film to prevent a skin and let cool completely.
  2. Place the Elmlea Double and icing sugar in a large bowl. Whisk to form stiff peaks.
  3. In another pot, add the caramels and Elmlea Double over medium heat. Stir until melted and combined, set aside.
  4. To assemble, arrange a layer of shortbread biscuits in the bottom of a trifle dish, followed by caramel sauce, chocolate custard and a layer of whipped cream. Arrange star shortbread around the sides of the trifle dish and flat in the middle as well.
  5. Repeat with caramel, chocolate custard, whipped cream, and biscuits. Create a second ring of stars along the edge and repeat again finishing with a heaped layer of whipped cream
  6. Top with chocolate shavings (optional) and gold sprinkles (optional).
  7. Chill for one hour and then serve!

Watch the recipe video here:

Elmlea Billionaire Christmas Trifle

Posted by Twisted on Wednesday, December 19, 2018

Main dish

Lasagna French toast

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Lasagna French toast
This is everything you would ever want in a sandwich - it's creamy, crispy, cheesy and a whole lot of fun. Make yours this weekend on that classic hungover Saturday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp mild olive oil
  • 1 large brown onion, finely chopped
  • 1 garlic clove
  • 600g beef mince
  • 200ml red wine
  • 400g beef mince
  • 400g passata
  • 1 tbsp salt
  • 1 tsp black pepper
  • 3 eggs
  • 175ml milk
  • 100ml double cream
  • 1 tsp Italian herbs
  • 1 tbsp salt
  • 1 tsp black pepper
  • Sliced mozzarella
  • Parmesan
  • 1 tbsp butter
Instructions
  1. Fry the onion in the oil for around 10 minutes until soft and translucent. Add the garlic and fry until fragrant; roughly 30 seconds.
  2. Add the beef mince to the pan, breaking it up with a wooden spoon and browning it all over. Deglaze with the wine and add the beef stock and passata. Cover and allow to simmer until tender, roughly an hour.
  3. Meanwhile beat the eggs with the milk and cream then add the Italian herbs, salt and pepper.
  4. Slice a loaf of bread and build sandwiches - a healthy layer of ragu with mozzarella and parmesan.
  5. Dip these in the eggy mixture and gently fry in butter until cooked through. Top with more parmesan.

Watch the recipe video here:

Lasagna French toast

Posted by Twisted on Tuesday, December 11, 2018

Main dish

ONE POT BIG MAC ‘N’ CHEESE

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ONE POT BIG MAC 'N' CHEESE
Big Mac...n Cheese. Do you see what we did there? We can't believe we haven't combined these two titans of pop cuisine before. What better bedfellows than that icon of burgers, the Big Mac, and his cheesy pasta pal? Also, we've tried to replicate the flavours of that magical sauce by adding paprika and various other spices in an easy to cook one pot dish. We are very nice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp groundnut oil
  • 500g beef mince
  • 1 tbsp sea salt
  • 400g macaroni
  • 1200ml milk
  • 2 tbsp American mustard
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 200g grated mild cheddar
  • Chopped pickles, white onion and toasted sesame seeds, to serve.
Instructions
  1. In a large, deep sided pan heat the oil until it's almost smoking then add the beef. Quickly stir fry, breaking it up with the spoon, until it's grey all over and cooked all the way through without getting dry.
  2. Remove the beef from the pan and give it a bit of a clean. Add the pasta and milk and bring back to a simmer, stirring frequently, until the liquid has thickened up to a creamy liquid.
  3. Stir in the mustard, paprika, garlic powder, onion powder and salt. Add the beef back to the pan along with the cheese and stir everything together to combine and melt the cheese. Add more milk or cream (naughty) if you want it to be more silky.
  4. Serve, scattered with chopped pickles and white onion.

Watch the recipe video here:

One Pot Big Mac 'n' Cheese

One Pot Big Mac 'n' Cheese

Posted by Twisted on Friday, August 24, 2018

Dessert

APPLE PIE COOKIES

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APPLE PIE COOKIES
Apple Pie Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 medium apples peeled, cored and finely diced
  • ½ cup sugar
  • 1 tsp cinnamon powder
  • Melted butter
  • Pie dough
  • Demerara Sugar
  • 1 cup icing sugar
  • 2 tbsp milk
  • 2 tsp corn syrup
  • ½ tsp vanilla
Instructions
  1. In a small bowl mix together sugar and cinnamon.
  2. Coat apples with cinnamon sugar mixture
  3. Roll puff pie dough and brush with melted butter. Spread apples all over evenly being sure not to create a thick layer.
  4. Cut into about 6 strips and roll tightly. Bake for 30 minutes until golden brown. Cool.
  5. Make icing. Mix together icing sugar, milk and vanilla until smooth. Add cornstarch and stir to combine.
  6. Drizzle over cookies. Enjoy!

Watch the recipe video here:

Apple Pie Cookies

Apple Pie Cookies

Posted by Twisted on Sunday, August 5, 2018

Dessert

Baileys Snowball White Hot Chocolate

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Baileys Snowball White Hot Chocolate
Baileys Snowball White Hot Chocolate
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 100g white chocolate
  • 250ml milk
  • 1 tsp vanilla extract
  • 50ml Baileys Original Irish Cream
  • 2 tbsps Salted caramel sauce
  • whipped cream
Instructions
  1. As chosen by our audience, and requested by Baileys, we are pleased to present our most decadent drink yet. Layers of gooey salted caramel sauce, melted white chocolate and whipped cream make this hot chocolate the only thing you’ll want to snuggle up with this winter. Ask, and ye shall receive.
  2. Add the chocolate, milk and vanilla to a saucepan over a low heat until all the chocolate is melted and mixed well.
  3. Take off the heat and add the Baileys, stir well.
  4. Garnish a mason jar with a biscuit rim, using honey.
  5. Add the salted caramel sauce as a base and carefully pour in the hot chocolate to cover.
  6. Top with marshmallows (toasted), whipped cream, more white chocolate pieces, white chocolate cookies, caramel pieces and drizzled a salted caramel sauce.

Watch the recipe video here:

Baileys Snowball White Hot Chocolate

Posted by Twisted on Thursday, November 29, 2018

Main dish

CRISPY STUFFED MUSHROOM BURGER

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CRISPY STUFFED MUSHROOM BURGER
Mushroom burgers delicious, especially when they're stuffed with a delicious gooey cheese filling!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 Portobello mushroom caps
  • 1½ cup Mixed cheddar
  • 1 cup mozzarella
  • ½ parmesan
  • 6 rashers cooked bacon, chopped (optional!)
  • 2 cloves garlic, minced
  • ¼ cup chopped chives
  • ½ tsp pepper
  • ¾ cup mayonnaise
  • Egg Wash
  • Seasoned Flour
  • Panko breadcrumbs
  • Frying oil
  • Burger toppings
Instructions
  1. Lay paper towel on a plate. Place two portobello mushroom caps with stems removed. Cover with 3 more pieces of paper towel and another plate. Microwave for 4 minutes. Carefully remove plate and paper towel. Pat dry to remove excess moisture. Set aside.
  2. Make a filling mix with cheeses, bacon (optional), garlic, chives, pepper and mayonnaise. Fill mushroom caps with cheese mix. Place two together and wrap in plastic wrap to seal. Chill for 15 minutes.
  3. Bread mushrooms in flour, then egg wash then panko breadcrumbs.
  4. Fry until golden brown and heated through.
  5. Serve in-between burger buns with desired toppings.
  6. Enjoy!

Watch the recipe video here:

Crispy Stuffed Mushroom Burger

Crispy Stuffed Mushroom Burger

Posted by Twisted on Wednesday, August 8, 2018