World Cup Weekend 2

Last weekend probably involved a world cup country recipe that I was most interested in trying. Saturday saw me make something for South Korea which has brought a new meaning to KFC, Korean Fried Chicken. For my version I served it with a sticky soy based sauce and a kimchi style slaw. This was the first time I’ve attempted deep frying anything as, if I’m perfectly honest, cooking with so much oil horrifies me. But, I have to say, it was definitely worth it.

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Recipe for two people

Chicken

2 Boneless Chicken Thighs

Small amount grated ginger

50g cornflour

Vegetable oil for frying

Sauce

3 tbsp dark brown sugar

1 tbsp chilli paste

1 tbsp soy sauce

1 garlic clove, crushed

Small amount of ginger, grated

Kimchi Style Slaw

1/2 white cabbage, thinly sliced

1 mooli, threaded into thin strips

4 spring onions, thinly sliced

Small amount of ginger, grated

1 tsp golden caster sugar

1 garlic clove, crushed

2 tbsp mayonnaise

Pinch of chilli powder

2 burger buns to serve

  1. Make slaw by mixing all the ingredients together. Chill in the fridge. 
  2. To make the sauce, put all the ingredients in a small saucepan and simmer until it looks syrupy. Take off the heat and put to the side.20180623_184423
  3. Cut away any excess from the chicken and season with slat, pepper and the grated ginger. Coat the chicken with the cornflour until completely covered.
  4. Heat about 2 cm of vegetable oil in a large frying pan. Fry the chicken for 4-5 minutes on each side until crisp. Remove from the pan and place onto kitchen paper, leaving to cool slightly for 2 minutes. Re-fry the chicken in the hot oil for 2-3 minutes until it is extra crispy and golden. Remove to kitchen paper to drain.
  5. Reheat the sauce. Assemble your burgers by placing some kimchi slaw on the bottom of the bun, top with the crispy chicken and sticky sauce drizzled on top. Serve extra slaw on the side and some chips.

Sunday made for a difficult day to think of a recipe as we were limited to just making breakfast at home. With England playing and Mr W offering to make breakfast, a cooked breakfast seemed like the perfect choice. Although it may seem a bit of a cheat, we don’t actually have cooked breakfasts at the weekend. The closest we get is eggs and toast (bacon butties rarely make an appearance). Mr W got into the spirit of things and made a menu of what was on offer and boxes to tick so that he could cook to order (memories of a B&B we’ve stayed in where Mr C in a drunken state requested everything of the menu which included smoked kippers and three different types of egg). Top marks to the chef for this one.

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World Cup Weekend 1

I’m not a football fan and having to put up with World Cup matches on practically all the tie (especially on my birthday) doesn’t exactly make me happy. So, to make the next four weeks more bearable, I’m setting myself World Cup recipe challenges. Twice a week I’m making a recipe for one of the countries laying that day.

First up was something for Saturday and a baking recipe. Biscuits seemed to be the safest bet with a couple of South American countries playing and Australia. I settled on Alfajores, a sweet crumbly biscuit from Argentina. I managed to find a relatively simple recipe here. Although it may not be a traditional recipe, not coated in coconut (a no no for Mr W) or be filled with the delicious dulce de leche, it was still a good substitute. One criticism is that the filling was too soft and with the slightly warmer temperatures, could not survive out of the fridge for longer than 10 minutes.

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The final recipe for week one was in honour of Germany. I managed to find a recipe for German Meatballs with Spaetzle. The meatballs, serves four, were made using 500g beef mince, handful of breadcrumbs, an egg and seasoned with dried oregano and seasoning. Mix together and shape into meatballs before browning in a pan. I then made a mushroom and sour cream sauce to go with it. In the same pan as the meatballs, brown some onions before dding a handful of sliced mushrooms and 500ml beef stock. Simmer for 30 minutes. Mix 150ml soured cream with 1 tablespoon flour and add to the sauce. Stir through and simmer until thickened. Finish with some chopped fresh parsley.

Meanwhile, make the spaetzle (simple egg noodles). To serve two, combine 1 cup of plain flour with 1/2 teaspoon of salt. Add one beaten egg and 1/2 cup of milk and beat well before resting for at least 10 minutes. Place a colander or a steaming pan over a pan of boiling salted water. Press the batter through the colander/steamer using a spatula and cook for 5 minutes. Drain and serve with the meatballs.

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This meal reminded me of when we went to Munich for Oktoberfest. Better suited for winter when you want home comforts as opposed to summer but never mind.

Looking forward to this weekends challenge 🙂

Strawberry Mimosa Cupcakes

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A hen party seemed a great opportunity to try making some cocktail themed cupcakes. I slightly adapted a recipe from one of my (many) baking books.

Firstly, the recipe to make 12 cupcakes will use a small bottle of prosecco (or give you an excuse to finish off a standard bottle).

Secondly, I forgo the handmade decorations that were part of the recipe and the typical hen party themed toppers for some unicorn inspired ones that I found in the supermarket. They were so cute that I couldn’t resist 🙂

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The inclusion of orange zest to the cake and frosting gives it a lovely freshness and balances the sweetness.

Makes 12

190g plain flour

1 1/2 tsp baking powder

1/4 tsp salt

115g unsalted butter, softened

200g caster sugar

1 tsp vanilla bean paste

2 eggs

125ml prosecco

zest of one orange

2tbsp orange juice

Filling

4 tbsp water

2 tbsp cornflour

175g fresh strawberries, chopped into small pieces

75g icing sugar

4 tbsp prosecco

Frosting

115g unsalted butter, softened

440g icing sugar

4 tbsp prosecco

zest of 1 orange

2 tbsp orange juice

Cupcake toppers

  1. Pre-heat oven to 180C and line a 12 hole cupcake tin with paper cases.
  2. 2. Sift together the flour, baking powder and salt in a bowl. In a separate bowl, cream together the butter and sugar using an electric whisk until light and fluffy. Add the vanilla bean paste, then add the eggs one at a time, beating well between each addition. Add half of the flour mixture along with the prosecco and beat until combined. Add the remaining flour mixture, orange zest and orange juice and mix until combined.
  3. Using an ice cream scoop, divide the mixture between the paper cases. Bake in the oven for 20 minutes until risen and golden. Leave to cool in the tin for 2 minutes before transferring to a cooling rack to cool completely.
  4. To make the filling, stir the water and cornflour together in a pan and bring to the boil (mind turned jelly like but don’t worry, mine still came out okay).Add the strawberries and icing sugar, reduce the heat to low and simmer for 5 minutes, stirring frequently, until the mixture is combined. Add the prosecco and simmer for a further 5 minutes until the mixture has thickened. Set aside to cool.
  5. To make the frosting, put the butter, icing sugar, prosecco, orange zest and orange juice into a bowl and meat with an electric mixed until well combined and is at a piping consistency. Spoon into a piping bag fitted with a star nozzle.
  6. Use a cupcake corer/apple corer or small knife to remove the centre of each cupcake. Spoon the strawberry filling into the holes. Pipe the frosting onto the cupcakes and top each cupcake with a topper.

Eat the leftover pieces of cake with leftover jam filling and icing (just to make sure they taste good 😀 )

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