fish chips

plain flour, pinch salt, pinch sugar, yeast
cider cinegar
beer (just enough so slightly loose - pancake batter)
leave for an hour
soak marrowfat peas for a hour
some bicarbonate soda with peas - cook on stove
(knob of butter after about half an hour)
(and chips!!)

Regards,
Sam Mackenzie

tikka masala

cook 250g basmati rice with curry powder
chicken breasts - dice and brown 4-5 mins
dice spring onions , 2 cloves garlic, 2cm ginger
add to chicken
350ml single cream
200g tomato purée
4x tblspn garam masala
1x tblspn paprika
1 tsp mustard
(maybe chili/curry powder to taste)


Regards,
Sam Mackenzie

jd chix wings

1 dozen chicken wings, thawed and patted dry
¼ cup Vegetable oil
Salt and black pepper

For the JD honey BBQ sauce

1/4 cup Jack Daniel's Tennessee whiskey
1/4 cup onion, chopped
2 cloves garlic, minced
1/2 cup ketchup
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons tomato paste
1-2 tablespoons honey
Pinch of cayenne pepper (optional)

Directions:

For the chicken, preheat the oven to 400F. Line a rimmed baking sheet with foil and set a wire rack on top.

In a large bowl, add the chicken wings, enough oil to coat the wings, and a few pinches of salt and pepper then toss together.

Spread into a single layer on the sheet and bake 50-60 minutes or until crispy and fully cooked.

While the wings are cooking, make the sauce. In a medium saucepan, heat the Jack Daniel's. When hot, add the onion and garlic. Cook until the onions start to soften.

Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, and 1 tablespoon honey. Bring to a boil. Cook until reduced and thickened, about 10-15 minutes, stirring often. Taste the sauce and add the extra tablespoon of honey if needed.

When the wings come out of the oven, toss them in sauce and serve immediately.

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• 1 dozen chicken wings, thawed and patted dry
  ¼ cup Vegetable oil

  Salt and black pepper

  For the JD honey BBQ sauce

  1/4 cup Jack Daniel's Tennessee whiskey
  1/4 cup onion, chopped
  2 cloves garlic, minced
  1/2 cup ketchup
  1 tablespoon vinegar
  1 teaspoon Worcestershire sauce
  2 tablespoons brown sugar
  2 tablespoons molasses
  2 tablespoons tomato paste
  1-2 tablespoons honey
  Pinch of cayenne pepper (optional)

  Directions:

  For the chicken, preheat the oven to 400F. Line a rimmed baking sheet with foil and set a wire rack on top.

  In a large bowl, add the chicken wings, enough oil to coat the wings, and a few pinches of salt and pepper then toss together.

  Spread into a single layer on the sheet and bake 50-60 minutes or until crispy and fully cooked.

  While the wings are cooking, make the sauce. In a medium saucepan, heat the Jack Daniel's. When hot, add the onion and garlic. Cook until the onions start to soften.

  Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, and 1 tablespoon honey. Bring to a boil. Cook until reduced and thickened, about 10-15 minutes, stirring often. Taste the sauce and add the extra tablespoon of honey if needed.

  When the wings come out of the oven, toss them in sauce and serve immediately.

  
  

  
  

Sweet and Sour Sauce

Ingredients

1 tsp sugar

1 cup water, warm

1 lemon, juiced ( or 2 limes)

3 tbsp Thai sweet and chili sauce

 

Method:

• Whisk all of the above ingredients together and adjust for taste.

• Pour on top of hot, crispy vegetables and serve immediately.

corn dog muffins

The original Mini Corn Dog Muffins! A fun and unique snack recipe for any special or ordinary occasion!

Ingredients

• 1/2 cup melted butter 
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup certified gluten-free cornmeal
• 1 cup gluten-free baking blend or all-purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1" bites

Directions

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Yield: 4 servings

 

Prep Time: 20 min

 

Cook Time: 5 hours

Ingredients:

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Kelly's Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies

beer maple slow baked beans

Print

Slow Cooker Maple Bacon Beer Baked Beans

Ingredients

• ½ lbs Great Northern beans
• ½ lbs Navy beans
• 4 strips thick cut bacon
• 1 sweet white onion, chopped
• 3 tbs molasses
• ¼ cup real maple syrup
• 2 cups smoked porter beer
• 1 ½ cups water
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3 tbs balsamic vinegar
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp mustard powder

Directions

• Add the beans to a large bowl. Cover with water, refrigerate overnight (8 to 12 hours). Drain. (alternately, you can add the beans to a pot of water, bring to a boil, allow to boil for 3 minutes, turn off heat and allow to soak for 1 hour. Drain). 
• Cook the bacon in a skillet over medium high heat, remove bacon from pan. Add the onions to the bacon grease, cook until soft, about 5 minutes. Chop the bacon.
• Add the bacon, onions, drained beans and remaining ingredients to a slow cooker. Cook for 8 hours on low, stirring once or twice during cooking. If beans are still firm after 8-10 hours, turn to high and cook for an additional 2 hours.