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Main dish

Baileys Chocolate Cheesecake Donuts

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Baileys Chocolate Cheesecake Donuts
Way too often, sweet treats are all about the kids. We think it’s time the grownups had a turn. This over-eighteen twist on a classic filled donut is as naughty as it is nice. Trust us - once you've taken a bite of pillow-soft pastry, stuffed with a Baileys chocolate cream, you’ll never want to go back to jelly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 310ml milk, heated until warm
  • 125g granulated sugar
  • 12g yeast
  • 4 egg yolks
  • 115g butter, melted and cooled
  • 10g vanilla
  • 500g plain flour
  • 2g salt
  • Vegetable oil for deep-frying
Filling:
  • 8 oz cream cheese
  • 225g heavy cream
  • 100ml Baileys Chocolat Luxe
  • 2 tbsp cocoa powder, sifted
  • 50g icing sugar
  • Granulated sugar to coat
Salted Caramel Chocolate Sauce:
  • 225g caramel sauce
  • 50ml Baileys Chocolat Luxe
  • Pinch of Salt
Instructions
Doughnuts:
  1. Add milk, sugar, and yeast into a large bowl; let stand until frothy.
  2. Beat in egg yolks, butter, vanilla, and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the side of bowl occasionally and adding about ½ cup more flour if necessary to make a soft sticky dough.
  3. Turn out onto lightly floured work surface; knead until smooth and elastic. Place in greased bowl and cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1½ hours.
  4. Punch down dough. Turn out onto lightly floured work surface; roll out to ½-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out as many rounds as possible. Transfer to lined baking sheet. Cover loosely and let rise in warm draft-free place until doubled in size, about 1 hour.
  5. Heat enough oil in a large heavy-bottomed saucepan; heat until 170ºC. Fry doughnuts, 3 at a time and turning once, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer to paper towel–lined plate to cool and drain.
  6. When slightly cooled, toss donuts in granulated sugar.
Filling:
  1. Meanwhile, beat together all the filling ingredients in a bowl for 2-3 minutes until stiff peaks form. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
  2. Salted Caramel Sauce:
  3. Heat all ingredients over low heat until combined. Serve warm with donuts.
Assembly:
  1. When donuts are cooled, poke a hole in the side with the pastry bag and fill with the filling.
  2. Dip into caramel sauce or pour over top and enjoy!

Watch the recipe video here:

Baileys Chocolate Cheesecake Donuts

Posted by Twisted on Thursday, November 15, 2018

Main dish

Bacon Weave Honey Mustard Chicken Roll

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Bacon Weave Honey Mustard Chicken Roll
Honey & mustard, Sid & Nancy, Bonnie & Clyde, peanut butter & jelly... history is peppered with famous unlikely pairs. Is this chickeny log the finest example of culinary synthesis the world has ever seen? We think so. Replete with some lovely onions and served with some sexy crispy fries this would be a glorious dinner for a few lucky pals.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 200ml honey
  • 200ml wholegrain mustard
  • 1 tbsp water
  • 2 garlic cloves, crushed
  • 1 tsp pepper
  • 1 tsp salt
  • 6 chicken breasts
  • 3 onions, sliced and caramelised
  • 2 packs streaky bacon
  • 250ml double cream
Instructions
  1. Whisk together the honey, mustard, water, garlic and season to taste.
  2. Bash the chicken breasts between two sheets of greaseproof paper until thin.
  3. Lay them in an overlapping square on another sheet of greaseproof. Divide the honey mustard sauce in two and use one half to paint the chicken breasts. Scatter with onions and use the paper to roll the whole thing into a tight bundle.
  4. Weave the bacon into a square mat. Place the chicken at one end and roll the whole thing up tightly. Brush with more of the honey mustard mix.
  5. Bake at 180°C for around an hour until sticky and cooked through.
  6. While it's roasting, heat the other half of the honey mustard glaze with the cream and simmer until thick.
  7. Serve the log in slices slathered in the delicious cream. Fries optional.

Watch the recipe video here:

Bacon Weave Honey Mustard Chicken Roll

Posted by Twisted on Monday, November 12, 2018

Main dish

Jalapeno Popper Chicken Dippers

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Jalapeno Popper Chicken Dippers
JALAPEÑO POPPER CHICKEN DIPPERS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 450g cream cheese, softened in microwave
  • 3 jalapeños, finely diced
  • 8 rashers streaky bacon, cut into strips and fried
  • Sea salt
  • 200g cheddar, finely grated
  • 100g mozzarella, finely grated
  • 3 chicken breasts, shredded
  • Freshly ground black pepper
  • 100g flour
  • 3 eggs, beaten
  • 150g panko breadcrumbs
  • 2 litres groundnut oil
Instructions
  1. Mix the cream cheese, jalapenos, cooked bacon, sea salt, cheddar, mozzarella and chicken breasts together. Season to taste.
  2. Smooth into a 20cm square clingfilm lined tin. Set in the freezer until solid but not quite frozen - roughly 2 hours.
  3. Cut into squares.
  4. Place the flour, eggs and panko in separate bowls.
  5. Dip each of the squares in the flour and shake off the excess, then dip in the egg and finally in the panko to give them an even coating.
  6. Heat the oil to 170°C/340°F and fry them in batches of 3.
  7. Dip in BBQ sauce.

Watch the recipe video here:

Jalapeno Popper Chicken Dippers

Posted by Twisted on Sunday, November 11, 2018

Main dish

ELMLEA CHICKEN BACON DAUPHINOISE

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ELMLEA CHICKEN BACON DAUPHINOISE
If you’ve been waiting for an excuse to indulge in all of your favourite foods in one go, this is the recipe you’ve been waiting for. Our Creamy Chicken Bacon Pesto Dauphinoise is as decadent and delicious as its sounds - ideal for a cold November night when all you need is a big bowl of comfort food. Grab a fork and tuck in. However you’re feeling, this dish is going to improve your mood.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, seasoned with salt
  • Around 900g small maris piper potatoes - roughly the same size if you can
  • 500ml semi-skimmed milk
  • 300ml Elmlea Double
  • 1 tbsp vegetable oil
  • 200g smoked bacon lardons
  • 50g cheddar, grated
  • 50g parmesan, finely grated
  • 50g gruyère, finely grated
  • 9 tbsp home made pesto
Instructions
  1. Preheat the oven to 180°C.
  2. Season the chicken breasts with salt and bake for 20 minutes. Once baked shred the chicken with two forks and set aside.
  3. Peel the potatoes and slice them thinly.
  4. Place them in a large, wide pan and cover with the cream and milk. Season with salt and pepper and bring to a simmer until nearly cooked, then take off the heat.
  5. In a greased ovenproof dish using a slotted spoon to layer the potatoes, leaving the milk and cream in the pan. On top of the first layer add some shredded chicken, some dollops of the pesto then sprinkle with the cheeses and repeat twice. On the final layer of potatoes pour over the creamy milk and sprinkle with the remains of the cheese.
  6. Bake for around an hour until the potatoes are cooked through.

Watch the recipe video here:

Elmlea Chicken Bacon Dauphinoise

Posted by Twisted on Wednesday, November 7, 2018

Main dish

Chicken Fajita Loaded Fries

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Chicken Fajita Loaded Fries
Loaded fries are one of our favourite sharing dishes. Freshly cooked fries topped with delicious fajita chicken and covered in a cheesy sauce, hello! These Chicken Fajita Loaded Fries are a must to impress a large group of friends!
Author:
Cuisine: American
Recipe type: Mai dish
Ingredients
  • 1 tbsp oil
  • 4 chicken breasts sliced
  • 2 red peppers, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red onion, sliced
  • ¼ cup fajita seasoning
  • 2 cans evaporated milk
  • 4 cups grated cheddar
  • 2 tbsp cornflour
  • Lots of French Fries
Instructions
  1. Heat oil over medium heat in a large sauté pan.
  2. Add peppers and onions and cook until they are soft and slightly caramelized. Add the chicken and half of the fajita seasoning. Cook the chicken through, remove and set aside, keeping warm.
  3. Meanwhile, make the cheese sauce. Add two hands of evaporated milk to a pan. Add the cornstarch and remaining fajita seasoning to the cheese and mix through. Add to the milk and stir to combine until thickened. Remove and keep warm
  4. Arrange French fries on a large platter, top with chicken fajita mix. Pour over cheese sauce and sprinkle with parsley.
  5. Enjoy with all your friends!

Watch the recipe video here:

Chicken Fajita Loaded Fries

Chicken Fajita Loaded Fries

Posted by Twisted on Monday, November 5, 2018

Main dish

Jalapeño Popper Steak Crunch Bombs

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Jalapeño Popper Steak Crunch Bombs
Jalapeño Popper Steak Crunch Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 sirloin steaks, sliced thinly
  • 2 tsp oil
  • 1 cup cream cheese
  • 1½ cups grated cheddar cheese
  • ¼ cup sour cream
  • 4 jalapeños finely chopped
  • Salt and pepper to taste
  • 10 8" tortillas
Cheese Sauce:
  • 1 can evaporated milk
  • 2 cups grated cheddar
  • 2 tbsp cornstarch
Instructions
  1. Heat oil in a skillet over medium-high heat. Add steak and sear on all sides. Remove and drain.
  2. Transfer steak to a bowl with cream cheese, sour cream, jalapeños and season with salt and pepper.
  3. Lay down tortillas, in the centre place a small heap of grated cheese, topped with 2 tbsp of the steak mixture followed by more grated cheddar.
  4. Fold tortilla around into a star shape. Arrange on a baking sheet. Bake at 180ºC for 10 minutes until golden brown and melted inside.
  5. Meanwhile, make the cheese sauce. Heat the evaporated milk. Mix together cheese and cornstarch and add to the milk. Stir continuously until smooth and creamy.
  6. Dip crunch wraps in the cheese sauce, enjoy!

Watch the recipe video here:

Jalapeño Popper Steak Crunch Bombs

Jalapeño Popper Steak Crunch Bombs

Posted by Twisted on Friday, November 2, 2018

Main dish

SAUSAGE AND CHEESY MASH PIE

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SAUSAGE AND CHEESY MASH PIE
As the nights close in, it’s the ideal time to curl up on the sofa with a big bowl of proper comfort food. If you’re after an indulgent alternative to traditional bangers and mash, this cheesy mash and sausage pie ticks all the boxes. Gather the family, grab a fork and dive in. Dinner is served.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
  • 50g butter
  • 50ml whole milk
  • Salt & pepper
  • 100g cheddar, grated
  • 12 Richmond sausages
  • 2 brown onions, peeled and sliced
  • 200g chestnut mushrooms, sliced
  • 2 tbsp thyme leaves
  • 50g butter
  • 40g flour
  • 500ml chicken stock
  • 1 tsp white wine vinegar
  • 1 tsp Worcester sauce
Instructions
  1. Boil the potatoes and mash with the butter and milk. Season to taste. Stir through the cheese.
  2. Heat the oven to 180°C. Fry the sausages until brown, then cut into chunks and put in an oven dish.
  3. For the gravy, fry the onion until soft, then add the mushrooms and fry until cooked out. Add the butter and heat until foaming, then add the flour and stir everything together to make a roux. Gradually pour in the stock, stirring thoroughly as you go. Add white wine vinegar along with the Worcestershire sauce and simmer for 2-3 mins.
  4. Pour the gravy over the sausages, then top with the mash and run a fork over the top to give the pie some texture. Bake for around 20 minutes until the gravy is bubbling and the mash has gone golden brown.

Watch the recipe video here:

Sausage and Cheesy Mash Pie

Sausage and Cheesy Mash Pie

Posted by Twisted on Monday, October 29, 2018

Main dish

Cheeseburger & Fries Sheetpan Crunchwrap

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Cheeseburger & Fries Sheetpan Crunchwrap
CHEESEBURGER & FRIES SHEETPAN CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 750g beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 200g cheddar
  • 1 tbsp corn flour
  • 1 can evaporated milk
  • 1 tsp salt
  • Fried onions
  • 8 tortillas
  • Fried onions
  • Oven fries, cooked to packet instructions
  • Burger gherkins
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the beef mince, salt and pepper together and press into a lined baking tray. Grill until cooked through.
  3. Toss the grated cheddar in the cornflour and add it and a can of evaporated milk to a saucepan. Heat very gently, stirring all the time, until the cheese has melted into a smooth sauce. Add salt if needed.
  4. Lay tortillas on a similar sized tray to the one you cooked the burger on. Place the burger on top, followed by fried onions , fries and cheese sauce. Fold over the tortillas and squash with another tray then bake until crispy.

Watch the recipe video here:

Cheeseburger & Fries Sheetpan Crunchwrap

Cheeseburger & Fries Sheetpan Crunchwrap

Posted by Twisted on Sunday, October 28, 2018

Main dish

Meatloaf Mummy

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Meatloaf Mummy
Halloween is officially here - this utterly terrifying recipe would be a devilishly scary centrepiece to any dinner party/graveyard spread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1 large brown onion, minced
  • 1 clove garlic, crushed
  • 200ml beef stock
  • 250ml ketchup
  • 2 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbsp white wine vinegar
  • 800g beef mince
  • 100g soft breadcrumbs
  • 30g parmesan
  • 1 tbsp sea salt
  • 2 eggs
  • 500g puff pastry
  • 2 olives
  • 1 egg
Instructions
  1. To begin this spooky recipe, preheat the oven to 180°C/360°F. Fry the minced onion until it's turned golden and smells nice. Add the garlic and continue to cook out for a further minute.
  2. Pour in beef stock and ketchup and reduce for a few minutes. Stir in sugar and seasonings and leave to cool.
  3. Meanwhile, mix the breadcrumbs, parmesan and beef mince thoroughly with your hands. Add cooled ketchup mix and eggs and carry on mixing.
  4. Take the puff pastry and roll out to a large rectangle. Cut into strips - these are the bandages for your terrifying mummy! Argh!
  5. Lay the strips on a lined baking tray. Use your hands to shape the mince into a human shape and fold the bandages over, leaving a little bit of the head exposed - stick the olives in this bit for the eyes.
  6. Brush the pastry with egg and bake for 40-50 minutes until cooked through.

Watch the recipe video here:

Meatloaf Mummy

Meatloaf Mummy

Posted by Twisted on Friday, October 26, 2018

Main dish

Chicken Fajita Pepper Rings

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Chicken Fajita Pepper Rings
CHICKEN FAJITA PEPPER RINGS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts shredded
  • 1 onion, diced and caramelised
  • 1 cup cream cheese
  • 2 tbsp fajita seasoning
  • 3 peppers, seeded, cut Ito ½" rings
  • 1 cup cheddar cheese
  • 3 eggs, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • Oil for frying
  • 1 cup sour cream
  • Juice of 1 lime
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions
  1. Mix together chicken, cream cheese, onion, cheddar cheese, and fajita seasoning.
  2. Arrange pepper rings on a parchment-lined baking sheet. Fill each with chicken mix and flatten the surface. Place in the freezer for 30 minutes.
  3. Meanwhile, heat oil in a deep pot to 170ºC for frying.
  4. Coat each ring in flour, then egg then breadcrumbs. Carefully lace into the oil and fry until golden brown.
  5. Mix together sour cream, lime juice, garlic and salt, and pepper to taste. Serve alongside Chicken Fajita Pepper rings, enjoy!

Watch the recipe video here:

Chicken Fajita Pepper Rings

Chicken Fajita Pepper Rings

Posted by Twisted on Tuesday, October 23, 2018