Monthly Archives: April 2017

Gordon Ramsay’s – Tamarind Spiced Chicken Wings Recipe

Tamarind spiced chicken wings spring onions coriander 2 web 1

Looking for Six Nations food ideas? You can’t beat our Six Nations Recipes such as these delicious tamarind chicken wings!

INGREDIENTS

serves 4-6

  • 1kg of chicken wings

Sauce for Marinade:

  • 4g chili powder
  • 4g cumin
  • 2g coriander powder
  • 2g tumeric powder
  • 10g paprika
  • 2g garamasala
  • 20g onion powder
  • 10g garlic salt
  • Juice of 1/4 lemon
  • 2g Dijon mustard
  • 20g flour
  • 6g corn starch
  • 2 eggs
  • pinch of salt
  • 10ml oil

Flour Mixture:

  • 250g regular soft flour
  • 20g corn flour
  • 15g garlic salt
  • 20g onion powder

Tamarind Sauce:

  • 200g tamarind
  • 20g dry chili
  • 65g fennel seeds
  • 65g cumin seeds
  • 7g black peppercorns
  • 85g tomato paste
  • 165g ketchup
  • 3 onions
  • 1 clove of crushed garlic
  • 2 bay leaves
  • 500ml Worcestershire sauce
  • 165g brown sugar
  • 200g honey
  • 5 litres of chicken stock
  • 100ml white wine vinegar
  • 165ml oil
  • coriander stems
  • Pinch of salt
  • 50g coriander seeds

METHOD

Marinade:

  1. Mix all marinade ingredients together in a large bowl
  2. Add chicken wings and leave to marinate for at least an hour, but preferably overnight

Flour mixture:

  1. Mix ingredients to make flour mixture
  2. Coat marinated wings evenly in flour mixture

Tamarind Sauce:

  1. Roast all the spices in a pan and course grind them
  2. Heat the oil in a pan, add the garlic, chopped onions and bay leaves, and cook well
  3. Add the roasted spices, vinegar, sugar and honey, and cook
  4. Add the tomato paste, tamarind, and Worcestershire sauce, and cook
  5. Add the chicken stock and reduce to a glaze
  6. While the sauce is cooking, fry the floured chicken wings until cooked through
  7. When the tamarind sauce is reduced, pass through a sieve to ensure it is smooth
  8. Adjust seasoning as required
  9. Add cooked chicken wings to pan and mix to ensure even coverage of sauce
  10. Serve and enjoy!

Source: Tamarind Spiced Chicken Wings Recipe

Gordon Ramsay’s – CHILLI BEEF LETTUCE WRAP RECIPE

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Asian Fried Minced Beef Cups 132

INGREDIENTS

  • Olive oil, for frying
  • 200g lean minced beef
  • 200g minced pork
  • Toasted sesame oil, for frying
  • 2 garlic cloves, peeled and finely chopped
  • 5cm piece of fresh root ginger, peeled and finely chopped
  • 1–2 red chillies, deseeded and chopped
  • 1 tbsp light brown sugar
  • 1 tbsp fish sauce
  • Zest of 1 lime, juice of ¹/³
  • 3 spring onions, trimmed and chopped
  • Sea salt and freshly ground black pepper
  • 2 little gem lettuces, separated into leaves, to serve

FOR THE DRESSING

  • 1 tbsp soy sauce
  • Juice of ½ lime
  • 1 tsp sesame oil
  • ½ red chilli, thinly sliced
  • Small bunch of coriander leaves, chopped
  • 1–2 tsp fish sauce, to taste
  • 1 tsp light brown sugar
  • 1 tbsp olive oil

COOKING INSTRUCTIONS

SERVES 4

  1. Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside.
  2. Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.
  3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.
  4. Mix all the dressing ingredients together and adjust to taste.
  5. To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

https://www.gordonramsay.com/gr/recipes/chilli-beef-lettuce-wraps/

BLACKBERRY BACON GRILLED CHEESE

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Blackberry Bacon Grilled Cheese

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Serves:1 sandwich
INGREDIENTS
  • 1 Tbsp. butter
  • 2 pieces sourdough bread
  • 4 slices Swiss cheese
  • 4 pieces bacon, cooked
  • ½ jalapeno, sliced (*for less spice, remove seeds)
  • 3 Tbsp. blackberry jam
INSTRUCTIONS
  1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
  2. Top one piece of bread with cheese, bacon, and jalapeños.
  3. Top the other piece of bread with blackberry jam.
  4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
  5. Grill until both sides are golden brown and cheese is melted.

12 Amazing Grilled Cheese Ideas.

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Perm Link: http://foodffs.tumblr.com/post/159497958267/grilled-cheese

ITALIAN GARLIC BREAD GRILLED CHEESE
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PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Author: Lyuba Brooke
Serves: 1 sandwich
INGREDIENTS
  •  2 slices of Italian bread
  •  1¼ Tbsp salted butter, softened
  •  1 large garlic clove
  •  4 oz mozzarella cheese (block melts best)
  •  3 slices of prosciutto
  •  1½ Tbsp pine nuts
  •  3-4 basil leaves, minced
INSTRUCTIONS
  1. Mix butter and pressed garlic clove together with a fork until completely combined. Butter the outer sides of each slice of bread and get some butter mixture on the sides too.
  2. Slice mozzarella cheese thinly.
  3. Preheat a cooking pan big enough to fit two slices of bread over medium heat.
  4. Place bread slices, buttered side down, in the preheated pan.
  5. Divide slices of mozzarella cheese among both slices of bread, spreading them evenly. Let it cook until cheese starts to melt.
  6. Spread pine nuts and basil over cheese on one slice. Place prosciutto on top of nuts and basil, spread it evenly over the bread slice.
  7. Cover the slice that’s loaded with nuts, basil and prosciutto with the other cheesy slice of bread. Press gently and let the grilled cheese cook until the cheese is completely melted, flipping as needed.

Welcome!

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Welcome to The Hungry Terrapin! Here, you can browse a diverse selection of healthy (most of the time), delicious (all of the time) recipes brought to you by contributing Graduate School staff here at the University of Maryland. Our graduate community is comprised of various backgrounds and cultures, and we know we share at least one thing in common – a love for good food. Whether you’re looking for an efficient meal prep strategy or a fun dessert recipe, The Hungry Terrapin is here to help your week taste a little bit better. Please feel free to contact us if you have suggestions or comments!

PINEAPPLE AND CASHEW STIR FRY

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Pineapple and cashew stir fry

PINEAPPLE AND CASHEW STIR FRY
Cook time – 
Total time – 
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
Yield: 2
INGREDIENTS
  • 100g brown rice
  • 1tbsp oil
  • 380g mixed vegetables (I used a mix that included carrot, broccoli, butternut squash and red and green cabbage)
  • 1 clove garlic, minced
  • 4tbsp pineapple juice (I used the juice from my tinned pineapple chunks)
  • 1tbsp soy sauce
  • ½tbsp rice vinegar
  • 1tbsp agave nectar or honey
  • Black pepper
  • 150g tinned pineapple chunks in juice
  • 70g cashews
  • 6tbsp tinned black beans, drained (optional)
  • 2tbsp fresh coriander, chopped
INSTRUCTIONS
  1. Boil the brown rice according to the instructions on the packet.
  2. Meanwhile, heat the oil in a large wok and add the garlic and mixed vegetables. Cook over a medium heat, stirring often.
  3. While the vegetables are cooking, combine the pineapple juice, soy sauce, rice vinegar, agave nectar and a little black pepper in a jug, and mix well.
  4. When the vegetables are just tender (don’t overcook them), add the pineapple chunks, cashews and black beans (if using), along with the sauce. Continue to cook for a couple of minutes longer until everything is warmed through.
  5. Drain the brown rice and add it to the stir fry (or serve them alongside each other if you prefer), and serve topped with some fresh coriander.

 

http://www.amuse-your-bouche.com/pineapple-cashew-stir-fry/