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Main dish

Cheesy Mashed Potato Onion Rings

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Cheesy Mashed Potato Onion Rings
Onion rings - that crunchy noble celebration of the most ubiquitous of alliums. We've gone a step further and updated this classic by stuffing it with mash and a chunk of cheddar for a nice oozing surprise.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1kg mash
  • 100g butter, melted
  • 8 rashers bacon, cut into strips and fried
  • 1 tsp salt
  • 1 tsp pepper
  • Handful chopped parsley
  • 3 large onions
  • 200g cheddar
  • 100g plain flour
  • 4 eggs, beaten with a little milk
  • 100g seasoned panko
  • 1 litre oil, for frying
Instructions
  1. Stir together the cooked mashed potatoes, butter, bacon, seasoning and parsley.
  2. Peel the onions and cut the roots and shoots off. Cut them in half (or three if they are particularly big onions) and separate them into rings.
  3. Press mash into the bottom of each ring, followed by a chunk of cheese and more mash mix. Press to seal.
  4. Set them all on a baking tray and leave them in the fridge for an hour.
  5. Add the flour, eggs and panko to some wide, deep bowls. Dip the onion rings one at a time first into the flour, then the eggs, then the panko. Make sure they are thoroughly coated - another dip in the egg and panko mix can make them a bit crunchier.
  6. Fry them in batches until they are golden and crisp. Leave to cool a little before serving.

Watch the recipe video here:

Cheesy Mashed Potato Onion Rings

Cheesy Mashed Potato Onion Rings

Posted by Twisted on Monday, September 3, 2018

Main dish

Jalapeno Popper Tortilla Cone Dip Ring

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Jalapeno Popper Tortilla Cone Dip Ring
Sick of the inevitable, crushing embarrassment when you're throwing a party and your food is rubbish? Sick of the deep existential blush that mars your cheeks as you lay down yet another wretched tray of anodyne snacks in front of your incredulous pals? Fear not, my friend - the end of your misery has come at last. Look no further than this Jalapeno Popper Dip Ring - its magnificent to behold and doesn't taste too bad either.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400g cream cheese
  • 5 chicken breasts, shredded
  • 8 rashers bacon, cut into strips and fried
  • 1 jar jalapenos
  • 100g cheddar
  • 100g mozzarella
  • 1 tsp salt
  • 1 tsp pepper
  • 15 tortillas, cut in half
  • cheddar, grated
  • 200g ranch
  • 100g BBQ sauce
Instructions
  1. Mix together the cream cheese, shredded chicken, bacon, jalapenos, cheddar and mozzarella. Season to taste.
  2. Roll up the mix, 1 tbsp for each tortilla half, to make a cone shape.
  3. Arrange them in a ring around a central bowl on a pizza baking tray. Sprinkle each layer with cheddar.
  4. Bake for 25 minutes.
  5. While baking, whisk together the ranch with the BBQ sauce.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/JungleTwisted/videos/291690158287521/

Dessert

Mini Chicken Fajita Crunch Wraps

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Mini Chicken Fajita Crunch Wraps
Tuck into these scrummy star-shaped wraps, crammed full of mouth-watering Latin American flavours. They’re a fun twist on the classic Mexican Fajita, combining soft melted cheese, deliciously spicy chicken and peppers with crunchy tortilla chips. Serve with a selection of yummy Santa Maria toppings: Delicioso! #santmariauk #latinamericankitchen #fajitafriday
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chicken breasts
  • 200ml tomato passata
  • 2 tbsps Santa Maria Medium Fajita Seasoning
  • 3 mixed peppers, sliced
  • 1 white onion, sliced
  • 225g grated cheddar cheese
  • 25g lightly crushed tortilla chips
  • 8 Santa Maria Tortillas
  • Santa Maria Sour Cream, Salsa and Guacamole to serve
Instructions
  1. Add chicken, peppers, Santa Maria Medium Fajita seasoning and tomato passata into a large baking tray. Mix well. Cover loosely with foil and bake for 20 minutes at 220°C, mixing occasionally. Shred and cool slightly.
  2. Lay down a tortilla, sprinkle a layer of cheese, top with about ¼ cup of the chicken mix, a small handful of the tortilla chips. Top with some more chicken mix.
  3. Fold wrap over.
  4. Heat a large non-stick pan over medium heat. Place crunch wraps seam side down and press down gently. Sear for 1 to 2 minutes. Flip and sear for an additional minute.
  5. Remove and serve with Santa Maria sour cream, salsa and guacamole

Watch the recipe video here:

Mini Chicken Fajita Crunch Wraps

Mini Chicken Fajita Crunch Wraps

Posted by Twisted on Wednesday, August 29, 2018

Pasta

Garlic Prawn Bruschetta Pasta

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Garlic Prawn Bruschetta Pasta
This pasta is as fresh as a dewy morning in Tuscany, the sun rising over rolling fields of the ripest tomatoes, the sweet call of birds beckoning in a new and glorious basil-scented dawn. We've gone and invited prawns to this bucolic party, succulent, tender and juicy, nestled in a bed of firm to the bite pasta with lashings of grassy, springlike olive oil. Overall, this is summer in a plate - enjoy it while it lasts.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 500g mixed cherry tomatoes, very ripe
  • 125ml olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Handful torn basil
  • 2 tbsp groundnut oil
  • 300g prawns
  • 1 tsp chilli flakes
  • 3 cloves garlic
  • 200g spaghetti, cooked to packet instructions
Instructions
  1. Quarter the tomatoes and add them a big bowl along with the olive oil, salt, black pepper and basil. Stir it all together and leave to sit for at least 20 minutes.
  2. Cook the pasta as per packet instructions until al dente.
  3. Meanwhile, fry the prawns in the oil until nearly cooked through, then add the chilli flakes and garlic and fry for a further 30 seconds. Take off the heat and stir through the cooked pasta.
  4. Serve, topped with parmesan.

Watch the recipe video here:

Garlic Prawn Bruschetta Pasta

Garlic Prawn Bruschetta Pasta

Posted by Twisted on Sunday, August 26, 2018

Breakfast

Upside-Down Caramel Apple Cake

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Upside-Down Caramel Apple Cake
This Upside Down Caramel Apple Cake is covered with a luscious top layer of caramel and loaded with apples over an extremely moist sponge. Perfect served with a scoop of vanilla ice cream.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Caramel:
  • 2 tbsp butter
  • 1 cup caramel
  • 3 apples, peeled, cored and sliced
  • Cake:
  • ½ cup unsalted butter softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp vanilla essence
  • 1⅓ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ tsp salt
  • ¼ cup buttermilk
Instructions
  1. Pour caramel into the bottom of a 9” non-stick pan. Arrange apples in a pattern around the edge and in the centre.
  2. In a large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, sour cream and vanilla until smooth.
  3. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk
  4. Bake in 160ºC oven for 35-40 minutes. Let cool in pan for 10 minutes. Invert onto serving plate.
  5. Serve with vanilla ice cream, enjoy!

Watch the recipe video here:

Upside-Down Caramel Apple Cake

Upside-Down Caramel Apple Cake

Posted by Twisted on Thursday, August 23, 2018

Main dish

Giant Philly Cheesesteak Crunch Wrap

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Giant Philly Cheesesteak Crunch Wrap
When you're two favourite dishes become one..and in giant form! This Giant Cheesesteak quesadilla is cheesy and full to the brim with flavour!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 steaks, very thinly sliced
  • 4 green peppers sliced
  • 2 onions, sliced
  • 4 cups sliced mushrooms
  • 2 cloves garlic minced
  • ¼ cup melted butter
  • 8 large Tortilla wraps
  • For the dip:
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ tsp minced garlic
  • 2 tsp lemon juice
  • 1 tbsp chopped chives
  • Sliced mozzarella cheese
  • Hard Taco Shells
  • Salt and pepper to taste
Instructions
  1. Heat oil in a large pan over medium-high heat. Add mushrooms and onions, stir and then cover with a lid to steam. Cook for about 5 minutes until softened and liquid is evaporated. Add green peppers and cook again until just softened. Remove from pan and set aside.
  2. Bring the pan to high heat, add oil and steak. Sear steak until browned, drain juices. Add vegetables back to pan with steak with garlic. Cook for 5 minutes until aromatic. Remove and let cool slightly.
  3. Brush a large 2-inch deep pan with butter and arrange tortillas (as per the video). Lay down a layer of mozzarella cheese, then top with all of the steak mix. Top with halved hard taco shells. Top with remaining steak mix and a layer of cheese. Place the last tortilla in the middle and fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  4. Bake for 25 minutes at 200°C.
  5. Meanwhile, make the garlic dip Mix all ingredients and set aside until your crunchwrap is ready.
  6. Slice up and serve with dip!

Watch the recipe video here:

Giant Philly Cheesesteak Crunch Wrap

Giant Philly Cheesesteak Crunch Wrap

Posted by Twisted on Wednesday, August 22, 2018

Main dish

Giant BBQ Buffalo Chicken Sandwich

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Giant BBQ Buffalo Chicken Sandwich
Just look at this guy. Succulent chunks of chicken marinaded in the signature flavours of buffalo sauce, grilled to perfection on the BBQ. A delicious ranch with charred spring onions. Overall a beautiful Adonis of a sandwich, glorious and dripping with a variety of sublime sauces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken
  • 2 tbsp groundnut oil
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • 1 tsp garlic powder
  • 1 tbsp fine sea salt
  • 1 tsp black pepper
  • 3 tbsp lemon juice
  • 2 tbsp honey
  • 5 chicken breasts, cut into equal chunks
  • 6 spring onions
  • Chopped lettuce
  • 1 large loaf of crusty bread
Buffalo
  • 100ml hot sauce
  • 100g butter
Ranch
  • 200g mayonnaise
  • 50ml buttermilk
  • 6 spring onions
  • 2 cloves garlic, finely crushed
  • 3 tbsp chopped chives
  • 1 tsp black pepper
  • 1 tsp salt
Instructions
  1. Whisk together the oil, paprika, cayenne, garlic powder, salt, pepper, lemon juice and honey.
  2. Add the chicken pieces and leave to marinate for at least an hour.
  3. Meanwhile, make the buffalo sauce - gently heat the hot sauce and add the butter in one piece at a time. Add the whole thing to a blender and whizz it up to make a smooth sauce.
  4. Thread the chicken on to soaked kebab sticks and heat your BBQ/Grill. Grill them until cooked along with the spring onions.
  5. Make the ranch - whisk together mayonnaise, buttermilk, chopped cooked spring onions, garlic, chives, salt and pepper.
  6. Build up the sandwich. Spread the bottom layer with ranch, top with chopped lettuce. Toss the chicken in the buffalo sauce and add to the sandwich, then place the top layer of bread.

Watch the recipe video here:

Giant BBQ Buffalo Chicken Sandwich

Giant BBQ Buffalo Chicken Sandwich

Posted by Twisted on Tuesday, August 21, 2018

Main dish

Chocolate Truffle Cheesecake

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Chocolate Truffle Cheesecake
Chocolate truffles might well be the ultimate indulgence, a treat so luxuriously and unashamedly naughty they are probably banned in several countries. Essentially just a ball of chocolate and cream, they are perhaps best enjoyed with restraint. Or are they? Why not just add them to the top of a chocolate cheesecake? Is there ever such a thing as too much chocolate? We don't think so.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 digestive biscuits
  • 2 tbsp cocoa powder
  • 100g butter, melted
  • 200ml cream
  • 150g caster sugar
  • 100ml sour cream
  • 500g cream cheese
  • 2 tbsp cocoa
  • 2 tbsp hot water
  • 200g chocolate, melted
Instructions
  1. In a food processor blitz the biscuits to crumbs. Add the cocoa and butter and continue mixing until the mixture resembles dark, soft, slightly damp sand. Press this into the bottom of a lined 23cm springform cake tin and set in the fridge to set.
  2. Using an electric whisk whip the cream and sugar until the sugar has melted and the cream is at the soft peak stage. Add the cream cheese and continue beating until the mix is light. Mix the cocoa powder with the water and fold in along with the chocolate.
  3. Pour this on top of the biscuit base and smooth out. Leave to rest in the fridge for around an hour until set.
  4. Meanwhile, heat the double cream and cream over a gentle heat. Careful it doesn't catch. When it's near at a simmer (but not boiling or scorching hot) pour it over the chocolate and stir to make a smooth ganache. If it looks like it's splitting pour a little of the split mix into a bowl with around 100ml fresh double cream and re-emulsify the split mix - it should start coming together again. Gradually add the split mix to the new, unsplit ganache (you might not be able to save the whole mix).
  5. Pour this ganache over the cheesecake layer and smooth out. Leave to set in the fridge until ready.
  6. Sift the cocoa powder on top and serve.
  7. Port Lockroy base in antarctica

Watch the recipe video here:

Chocolate Truffle Cheesecake

Chocolate Truffle Cheesecake

Posted by Twisted on Monday, August 20, 2018

Main dish

Cheesy Mashed Potato Scotch Eggs

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Cheesy Mashed Potato Scotch Eggs
Taking your traditional scotch egg to the next breakfast level!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups mashed potato
  • 10 rashers bacon, cooked crispy and chopped
  • 1½ cups grated cheddar cheese
  • ¼ cup chopped spring onions
  • 1 tsp pepper
  • ½ tsp salt
  • 6 soft boiled eggs (6 minutes)
  • 3 eggs whisked
  • 1 cup flour
  • 2 cups seasoned bread crumbs
  • Oil for frying
Instructions
  1. Mix together mashed potato, bacon, cheese, spring onions, salt and, pepper until combined.
  2. Press a handful in your palm. Place a soft boil egg in the centre and gentle wrap and seal tightly.
  3. Repeat with remaining mix and eggs. Set aside to chill.
  4. Set up a breading station. Toss each in flour, then egg, then bread crumbs. Repeat with remaining mash eggs.
  5. Fry at 175ºC for 2 minutes until golden brown
  6. Enjoy!

Watch the recipe video here:

Cheesy Mashed Potato Scotch Eggs

Cheesy Mashed Potato Scotch Eggs

Posted by Twisted on Thursday, August 16, 2018

Main dish

Fried Chicken Po’boys

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Fried Chicken Po'boys
Traditionally made with fried oysters, po'boys are a hit in New Orleans. We've simple switched it to fried chicken which is equally as delicious. Aren't all sandwiches filled with fried food the greatest?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, diced into bite sized pieces
  • 1 cup buttermilk
  • 3 eggs
  • 3 tbsp hot sauce
  • 2 tbsp milk
  • 2 cups four
  • ½ cup corn meal
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • Oil for frying
  • 1 cup mayonnaise
  • ¼ tsp Mustard powder
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • 1 tbsp finely chopped capers
  • 1 tsp hot sauce
  • 1 garlic clove, minced
  • ½ tsp grated horseradish
  • 1 tbsp Pickle juice
  • Baguette lightly toasted
  • Shredded lettuce
  • tomatoes
Instructions
  1. Mix together chicken and buttermilk and let sit for 20 minutes. Then drain from buttermilk.
  2. Mix together eggs, 3 tbsp hot sauce and milk. In a separate bowl mix together flour, corn meal, paprika, garlic powder, salt and pepper.
  3. Dredge chicken pieces in flour mixture, followed by egg then back into the flour.
  4. Repeat with remaining chicken and let sit for 10 minutes.
  5. Fry chicken in oil at 175ºC in batched until golden brown and cooked through, about 3 minutes.
  6. Meanwhile make the remoulade, mix together mayonnaise, mustard powder, cayenne pepper, paprika, capers, hot sauce, garlic, horseradish, and pickle juice.
  7. Spread remoulade on the inside of the buns. Top with lettuce and some tomatoes
  8. Top with fried chicken pieces, and serve with extra remoulade and hot sauce
  9. Enjoy!

Watch the recipe video here:

Fried Chicken Po'boys

Fried Chicken Po'boys

Posted by Twisted on Tuesday, August 14, 2018