Spicy Tender-crisp burger Recipe

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See I don’t really follow a recipe often, I just create stuff in my head and go ahead and make it. So in this recipe I cant really give you the measure of the ingredients. I’ll just tell you how I cracked the Hungry Jacks Spicy Tender-crisp burger recipe my style.

What you’ll need.

Chicken breast fillets

Breadcrumbs

Egg whites

Mayonnaise

Ketchup

Chilli powder

Salt and Pepper

Oil

Birds eye chilli

a lil crushed mustered

Soya sauce

Crushed Garlic

Burger buns

Lettuce

Tomato slices

First you need to season your chicken fillets, so go ahead and add salt, pepper, garlic, mustered, birds eye chilli and soya sauce to the chicken fillets.  After mixing it well refrigerate it for 20 mins.

Fix your spicy sauce while you are waiting for the chicken to season, in a dish add around half a cup of mayonnaise, 1-2 teaspoons of ketchup and  half a teaspoon of chilli powder, taste and see and keep adding the ingredients till it satisfies your pallet.

Now take out the Chicken fillets, beat the egg whites,  Dip the fillets  in the egg, then in the breadcrumbs, pressing to coat.

Now you are ready, go ahead and fry the fillets till they are golden brown.

Now toast your burger buns and add sauce on the crown and the heel, add the lettuce and tomato slices and on top of it add your golden brown chicken fillets.

Andddddddddd you are done.. ENJOY 😀

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Arancini Recipe

Arancini Balls – Coated in golden crumbs, each risotto ball holds a treasure of gooey mozzarella and NO it cant get any better.

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Ingredients

  • 1L (4 cups) chicken stock
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 3 – 4 garlic cloves, crushed
  • 330g (1 1/2 cup) arborio rice
  • 40g (1/2 cup) shredded parmesan
  • 4 eggs
  • 180g (2 cups) dried (packaged) breadcrumbs
  • 150g (1 cup) plain flour
  • 100g mozzarella, cut into 1.5cm pieces
  • Vegetable oil, to deep-fry
  • Tomato relish or chutney, to serve
  • Bought marinated olives, to serve
  • Bought marinated feta, to serve
  • My secret ingredient- 2-4 birds-eye chillies crushed into a paste.

Method
Step 1

Place the stock in a medium saucepan over high heat and bring just to the boil. Cover and reduce heat to low. Hold at a gentle simmer.

Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, birds-eye chilli past and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onion is soft.
Step 3Add the rice to the onion mixture and cook, stirring, until the grains appear slightly glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan. Set aside for 2-3 hours to cool completely. Add 2 eggs and stir until well combined.

Step 4Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the remaining eggs into a separate bowl and use a fork to lightly whisk. Use wet hands to shape 2 tablespoons of the risotto mixture into a ball. Press your thumbs into the centre of the ball to make an indent. Place a piece of mozzarella in the indent, then mould the risotto mixture around the mozzarella to enclose. Repeat with the remaining risotto mixture and mozzarella to make 28 balls.

Step 5Roll the risotto balls in the flour and shake off any excess. Dip in the egg, then in the breadcrumbs, pressing to coat. Place on a large plate. Place in the fridge for 30 minutes to chill.

Step 6Add enough oil in a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 7 risotto balls to the oil and cook, turning occasionally, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining risotto balls, reheating the oil between batches.

Step 7Place the risotto balls on a serving plate and serve with tomato chutney and marinated olives and feta.

 

a dark Italian and a pink lady

cooking-spree

Hah! So that got your attention? : )   (Not bait & switch, I promise –  I’ll explain in a moment. )

I love foods that dance in the mouth! Several years back I determined that I was going to concoct a   r.e.a.l.l.y.   fine chutney of my own. The result is here….and, though normally possessed of a fair amount of humility which would prohibit me from admitting such a thing – turns out, this truly is a really fine chutney! (As well as a fine & saucy dancer!)

If you haven’t formally met, let me introduce you to Chutney. (For those of you who’ve had the pleasure, just keep talking amongst yourselves. I’ll be back with you in a moment.) Chutney is a condimentmeant to go with things, to enhance their flavors, to excite and intrigue the palate. It can be made with all sorts of…

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Feeling adventurous? Try Sri Lankan Chicken Curry tonight

Chicken Curry

I’m a huge fan of spicy food, spices used in Sri Lankan cuisine is slightly similar to Indian cuisine, but for me however there is a huge taste difference.Sri Lanka food are a bit more spicier than Indian food

The recipe below is for the BEST chicken curry I’ve ever had in my life. you can eat this as a side with steamed rice, bread or as a sauce.

Ingredients

1 tablespoon butter and 1 tablespoon coconut oil

1 onion, finely chopped

Fresh curry leaves

3  cloves garlic, crushed

Stick of cinnamon

1-2 tablespoons of chille powder

2-3 pods of cardamon

1 or more green chillies, finely chopped

1-2 tablespoons Sri Lankan Roasted Curry Powder

600 g chicken breast fillets, cut into bite-size cubes

1 x 400 g can chopped tomatoes

1 cup water

1 cup coconut milk

Shredded coconut

Method

  1. Heat butter and oil in large saucepan.

  2. Add onion, chillies and curry leaves, saute until onions are translucent.

  3. Stir in the  curry powder and the chillie powder, cook for approximately 30 seconds.

  4. Add chicken, stir to coat all pieces with spice mixture.

  5. Toast the shredded coconut  on a skillet until it passed golden and turned to a dark bronze.

  6. Stone grind the shredded coconut till it forms a dark brown coconut oil paste.

  7. Add it in the curry as well.

  8. Add tomato pieces and water, bring to a boil. Decrease heat and simmer, covered, for approximately 1 hour or until chicken is tender.

  9. Combine coconut milk and heat through.

  10. Serve it with steamed rice, bread or as a sauce

Dark Circles? Yup we all hate those raccoon eyes

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I’m no stranger to wake up in the morning with almost raccoon eyes, it immediately brings me down. You name it I have tried it, tried Google self-remedies, tried all over the counter products that guaranteed results  and finally went to a dermatologist .Well none of it worked for me ,nothing did in the end it was all a rip off. I wake up every morning dying to see results ,but sadly none of it worked for me.

What I did to overcome the dark circles nightmare, well it’s not 100% but I assure you it has reduced.

Here’s my daily regimen

As soon as I get up I put two frozen cotton balls soaked in cucumber juice on my eyes and rest for 5 mins. You can make them in batches and freeze them, and store them in your freezer.

Next thing I do is, after washing my face, I put on an eye cream, I’m currently using Clinique eye cream.

And I try to stay very much away from my eyeliner, because for me eyeliner is another main reason for dark circles under my eyes, so go easy on them.

Before bed after washing my face, I use Olay night cream, and then I massage under my eyes

And Finally I make sure I sleep for 8 hours at a stretch: D

So there you go , try it out and let me know if it worked for you :D, if you have any tips please comment and share.

Have a wonderful day guys xo