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Breakfast

Philly Cheesesteak Meatballs

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Philly Cheesesteak Meatballs
PHILLY CHEESESTEAK MEATBALLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 green peppers, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp butter
  • 2 cloves garlic
  • 500g beef mince
  • 60g breadcrumbs
  • 50 grated parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs, beaten
  • 1 tsp groundnut oil
  • 50g butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 tsp salt
  • 150g cheddar
  • 100g mozzarella
Instructions
  1. Fry the onion, peppers and mozzarella in oil until soft. Add garlic and butter and fry for a further 2 minutes or so. Leave the mix to cool.
  2. Mix together the beef mince, breadcrumbs, parmesan, eggs, salt pepper and cooled duxelles mixture. Fashion into small meatballs and fry in oil.
  3. Remove from the pan and add the butter. Heat until foaming then add the flour. Cook until it smells biscuity and has become a smooth paste.
  4. Gradually pour in the milk, making sure it’s incorporated as you do, to make a smooth mix. Add the meatballs back in and stir in the cheese. Gently stir until melted and serve with chips or in a sub.

Watch the recipe video here:

Philly Cheesesteak Meatballs

Philly Cheesesteak Meatballs

Posted by Twisted on Monday, August 13, 2018

Pasta

Creamy Lemon Chicken Pasta Bake

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Creamy Lemon Chicken Pasta Bake
Lemon chicken pasta is incredibly delicous. It's such a smooth sauce with a perfect zing from the lemon. The extra melted cheese and baking allows the sauce to soak into the pasta for all the more slurpy goodness!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 2 tsp oil
  • 3 chicken breasts, sliced
  • 1 tsp oil
  • 2 cloves garlic, minced
  • 1 onion, chopped finely
  • 2 cups heavy cream
  • ¼ cup chicken stock
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 450g penne, cooked
  • 2 tbsp chopped parsley
  • ¾ cup parmesan cheese
  • Fresh mozzarella
Instructions
  1. Heat oil in a pan over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until just golden, remove.
  2. Reduce temperature of the pan to medium. Add remaining oil and onion. Cook until softened. Add garlic. Cook until fragrant. Add lemon juice and zest and let reduce slightly. Pour in stock and cream . Bring to a simmer.
  3. Add ½ cup parmesan, pasta, ½ parsley and chicken back to pan. Season with salt and pepper to taste.
  4. Toss to coat
  5. Place into a baking dish. Cover with fresh mozzarella and remaining parmesan cheese. Bake at 180ºC (350ºF) for 10 minutes. Grill for 5 minutes until golden and bubbling.
  6. Sprinkle with remaining parsley, enjoy!

Watch the recipe video here:

Creamy Lemon Chicken Pasta Bake

Creamy Lemon Chicken Pasta Bake

Posted by Twisted on Monday, August 13, 2018

Breakfast

French Dip Loaded Steak Fries

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French Dip Loaded Steak Fries
French dip is (probably) true royalty in the sandwich realm - thinly sliced beef, tender as the night, slathered in a rich, unctuous gravy. What could sound better than that? The spurious addition of fries, that's what! The holy trinity - beef, some sort of fried potato, beef juices!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 rump steaks
  • 2 tbsp groundnut oil
  • Salt
  • Pepper
  • 2 onions, thinly sliced
  • 1 small glass of white wine
  • 500ml rich beef stock
  • 1 tbsp Worcestershire sauce
  • 200g cooked fries
  • 1 tbsp cornflour
  • 2 tbsp water
  • 100g mild cheddar
Instructions
  1. Season the steaks and fry them on a very hot heat until cooked to your liking. Leave them aside to rest.
  2. In the same pan add the sliced onions and cook until soft and brown. Deglaze with the white wine, add the beef stock and Worcestershire sauce then reduce. To thicken, whisk the cornflour and water together and add to the jus to thicken. Meanwhile, very thinly slice the steaks.
  3. Fry or oven cook the fries. Scatter with cheddar and grill for a few minutes until melted. Scatter the sliced steak on top and top with gravy, onions and all.

Watch the recipe video here:

French Dip Loaded Steak Fries

French Dip Loaded Steak Fries

Posted by Twisted on Saturday, August 11, 2018

Main dish

Fried Mac ’n’ Cheese Jalapeño Nuggets

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Fried Mac ’n’ Cheese Jalapeño Nuggets
Ah, macaroni - how far you've come. Originally part of an ancient Greek funeral celebration, these little pasta tubes have benevolently colonised the world, from America to Hong Kong. The oldest known recipe for macaroni cheese comes from a manuscript written in 1390 - in short, we've been heavily into these little guys for a very long time. In this incarnation they are mixed with an assortment of cheeses, jalapenos and bacon then crumbed and deep fried to gooey, cheesy perfection.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 350g dried macaroni
  • 1 ltr milk
  • 350g mild cheddar, grated
  • 150g cream cheese
  • 8 bacon rashers, chopped and fried
  • 50g parmesan, finely grated
  • 3 jalapenos (fresh or pickled), finely chopped
  • 1 tbsp salt
  • 1 tsp pepper
  • 200g mozzarella, grated
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups of panko breadcrumbs, seasoned
  • 1 tbsp salt
Instructions
  1. Add the macaroni and milk to a large pan. Bring to a gentle simmer, stirring all the time, and season the milk to taste.
  2. After around 5 minutes the macaroni will have absorbed some of the milk and should be tender. The milk will have been thickened with starch and should resemble double cream - if it's too thick add a little hot water.
  3. Take the pan off the heat and stir in the cheddar, parmesan, cream cheese, chopped jalapenos and season again. Finally, stir in the mozzarella, but try and leave some of it in chunks for stringiness later on.
  4. Pour into a deep, clingfilm lined baking tray and smooth out the top.
  5. Leave to set in the freezer for roughly an hour - don't allow it to freeze though.
  6. Cut it into roughly 3cm squares.
  7. Panne it - dip in the flour, egg wash, seasoned panko and back in the egg again to be panko'd one last time.
  8. Heat the oil to around 170°C in a large stable pan and fry in batches of five or so until the coating is golden brown and crispy.

Watch the recipe video here:

Fried Mac ’n’ Cheese Jalapeño Nuggets

Fried Mac ’n’ Cheese Jalapeño Nuggets

Posted by Twisted on Friday, August 10, 2018

Breakfast

Chicken Fajita cannelloni

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Chicken Fajita cannelloni
We absolutely love pasta and chicken fajitas, so we decided to combine the two! Chicken Fajita Cannelloni will be a hit at the dinner table!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp oil
  • 2 white onions, diced
  • 1 red and green pepper diced
  • 2 tbsp Fajita seasoning
  • 2 cloves garlic, minced
  • 2 cups canned chopped tomatoes
  • 3 chicken breasts, cooked and shredded
  • 1 cup cream cheese
  • 2 cups mixed cheddar, split
  • 1 tbsp fajita seasoning
  • Salt and pepper to taste
  • Dry Cannelloni noodles
  • Chopped parsley
Instructions
  1. Heat oil in a pan over medium heat. Fry onions and peppers until softened. Add garlic and fajita seasoning.
  2. Pour in tomatoes and stir to coat well. Bring to a simmer, cover and cook for 20 minutes on medium-low.
  3. Remove from heat.
  4. In bow mix together chicken, cream cheese, 1 cup cheddar, 1 tbsp fajita seasoning and and pepper to taste. Pipe into cannelloni noodles until filled.
  5. Place half of sauce on the bottom of a baking dish. Arrange cannelloni noodles on top. Top with remaining sauce and remaining cheese.
  6. Cover and bake for about 40 minutes at 180ºC.
  7. Remove cover and grill for 5 minutes.
  8. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Fajita cannelloni

Chicken Fajita cannelloni

Posted by Twisted on Thursday, August 9, 2018

Main dish

Skillet Bacon Cheeseburger Dough Ball Dip

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Skillet Bacon Cheeseburger Dough Ball Dip
All the goodness of a burger but in sharing form. Bacon Cheeseburger dough ball dip is a perfect dish for game days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g bread dough
  • Sesame seeds
  • Egg wash
  • 8 rashers bacon, chopped
  • 2 tsp Oil
  • 500g beef mince
  • Salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 2 cups grated cheddar
  • 1 can evaporated milk
  • 1½ tbsp cornstarch
  • ¼ cup jalapeños
  • ¼ cup diced pickles
  • ¼ cup diced white onion
  • Chopped parsley
Instructions
  1. Arrange 30g balls of dough around a skillet. Cover and let rise for 10 minutes. Brush with egg wash and sprinkle sesame seeds. Bake of 15-20 minutes at 180ºC until golden brown.
  2. Meanwhile, heat oil add bacon and fry until crispy. Remove bacon with a slotted spoon. Add beef mince to the pan and cook until browned. Add salt and pepper to taste, Worcestershire sauce, and garlic powder until combined. Remove and clean pan.
  3. Pour evaporated milk into a saucepan. Mix cheddar cheese with cornstarch until coated. Stir into evaporated milk until thickened. Add back the bacon and beef. Stir to incorporate.
  4. Pour into the centre of the skillet surrounded by the dough balls. Garnish with onions, pickles and parsley.
  5. Enjoy!

Watch the recipe video here:

Skillet Bacon Cheeseburger Dough Ball Dip

Skillet Bacon Cheeseburger Dough Ball Dip

Posted by Twisted on Thursday, August 9, 2018

Main dish

CHICKEN & BACON RANCH SLIDERS

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CHICKEN & BACON RANCH SLIDERS
Ranch dressing - ubiquitous, delicious, packed full of herbs, a creamy all-American classic. It's creator, Steve Henson, was a plumber in the Alaskan wilderness and it's been Americas most popular dressing since 1992, when it surpassed the entirely un-Italian "Italian Dressing" as the nations saucy sweetheart. Thanks again Wikipedia for being an inexhaustible source of dip-based anecdote. Our slant is mixing it with those fine bedfellows, chicken and bacon, and stuffing it in slider buns - you can thank us later.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • 8 rashers bacon, chopped
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 cloves garlic, crushed
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 2 cups cheddar
Instructions
  1. Mix the chicken with the olive oil, salt & pepper. Fry the breasts in a hot pan until cooked through - pop in the oven for a few minutes if they look like they'll burn. Fry the bacon in the same pan, making sure you deglaze all the nice chicken bits.
  2. Whisk together the mayonnaise, sour cream, buttermilk, herbs and seasonings to make a delicious creamy ranch.
  3. Chop the chicken into small chunks and mix into the ranch with the bacon bits.
  4. Spread the mix onto the bottom of the slider buns. Top with cheese and grill for five minutes. Place the bun tops back on and eat.

Watch the recipe video here:

Chicken & Bacon Ranch Sliders

Chicken & Bacon Ranch Sliders

Posted by Twisted on Wednesday, August 8, 2018

Pasta

Garlic Bread Pasta Pie

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Garlic Bread Pasta Pie
When your favourite bread, garlic bread of course crusts your favourite pasta and is covered in cheese, we call that heaven. Garlic Bread Pasta pie is delicious and needs to be made at least once a month.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 7-8 Slices white bread
  • ½ cup garlic butter
  • 1 tbsp oil
  • 500g beef mince
  • 1 white onion, finely diced
  • 2 cloves garlic minced
  • ½ tsp oregano
  • ½ tsp Chili flakes
  • ¾ cup Passata
  • ½ cup Cream
  • Grated mozzarella
  • Fresh mozzarella for the top
  • 500g fusilli pasta, cooked
  • ½ cup pasta water
  • Parsley
Instructions
  1. Brush both sides of bread with garlic butter and press into a deep rectangular baking dish. Cut remaining bread to fit into corners to form a crust. Place another smaller baking dish inside and bake for 15-20 minutes until golden brown.
  2. Meanwhile, make quick ragu. In a pan over medium-high heat, add oil and mince. Cook until browned. Add onions and garlic. Fry until softened. Add spices and passata. Bring to simmer, add cream and stir through. Cover and cook simmering for 20- 30 minutes. Season with salt and pepper if needed.
  3. Add pasta and stir to coat. Add pasta water to thin out sauce.
  4. Place grated mozzarella on top of the bread base. Bake for 10 minutes to melt. Fill the fish with pasta. Top with fresh mozzarella, grill for 5 minutes.
  5. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Garlic Bread Pasta Pie

Garlic Bread Pasta Pie

Posted by Twisted on Tuesday, August 7, 2018

Main dish

Schwartz Sriracha Chicken Poppers

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Schwartz Sriracha Chicken Poppers
Bring a taste of the Thai street home with you this week with our new sriracha chicken poppers. Tender chicken breast, tangy dip and Schwartz’s latest fiery seasoning all deliver bags of bite sized flavour. If this doesn’t get you in the mood for spicy, sticky finger food, nothing will.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the chicken:
  • 3 chicken breasts, diced into 1” chunks
  • 500ml buttermilk
  • 1 tsp salt
  • ½ sachet Schwartz Sriracha seasoning
For the dredge:
  • 2 cups plain flour
  • ½ cup cornflour
  • ½ tsp salt
  • ½ sachet Schwartz Sriracha seasoning
Glaze:
  • 2 tbsp lime juice
  • 5 tbsp butter
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ½ sachet Schwarz Sriracha seasoning
Dip (Optional):
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ sachet Schwartz Sriracha seasoning
  • Oil, for frying
  • Lime wedges, for serving
Instructions
  1. Mix together the ingredients for the chicken, cover and refrigerate for approx 2 hours. Combine ingredients for the dredge. Spoon a couple tbsp of the marinade into the flour and mix through. Dredge all of the chicken pieces in the flour. Fry in hot oil until lightly browned, crisp and cooked through. Drain on paper towel.
  2. Meanwhile, make your glaze. Heat butter over medium heat until foaming subsides, then add remaining ingredients. Reduce slightly. Add to chicken poppers and toss to combine.
  3. Mix together your Dip.
  4. Enjoy!

Watch the recipe video here:

Schwartz Sriracha Chicken Poppers

Schwartz Sriracha Chicken Poppers

Posted by Twisted on Tuesday, August 7, 2018

Breakfast

Cheesesteak Chimichangas

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Cheesesteak Chimichangas
Cheesesteak Chimichangas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400g minced beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • ½ tsp cayenne
  • 2 tbsp ketchup
  • 2 tbsp worcestershire sauce
  • salt and pepper
  • 250ml beef stock
  • 8 flour tortillas
  • 1 cup cheddar, grated
  • 1 cup mozzarella, grated
Instructions
  1. Heat the 2 tbsp olive oil over medium heat and add the onion, pepper and garlic. Season with ½ tsp salt. Fry, stirring frequently, for 10 minutes or so. Turn the heat up high and add the beef. Fry, breaking up with a spoon as you go. When all browned, add the ketchup, worcestershire sauce, pepper, cayenne and beef stock. Cover and cook for 30 minutes over low heat. Set aside to cool slightly.
  2. Lay your tortillas on a board. In the centre, place 2 tbsp grated mozzarella. Spoon on 3 tbsps of the beef mix, then top with 2 tbsp cheddar.
  3. Brush the top of the tortilla with flour paste. Roll up the tortilla, tucking in the sides as you go. Set aside until you've used all of your mix.
  4. Shallow fry until nicely browned all over and hot through.
  5. Serve.

Watch the recipe video here:

Cheesesteak Chimichangas

Cheesesteak Chimichangas

Posted by Twisted on Monday, August 6, 2018