Monday 16 May 2011

Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.




 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)
5 large red potatoes (pealed and chuck chipped)
4 medium parsnips (pealed and cut into quarters, lengthways)
1/4 glass of white wine
2 cloves of garlic (minced)
2 bay-leaves
1 egg
6 tbs full of plain flour
8 tbs full of wholemeal "or normal" bread crumbs
1 teaspoon of honey
Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt
also some sunflower oil, olive oil


Preparation:

Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.
While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.

Sunday 15 May 2011

Decorated Chocolate Cupcakes (traditional)




Ingredients for the Recipe: (enough for 24 small cups or 12 large like muffins)

Cake:
200grs  decent margarine for baking (or 50% -50% margarine / butter)
200grs caster sugar
200grs self raising flour
4 eggs
1 tea spoon of vanilla essence
2tbsp of lemon syrup (I made this, with lemon zest, water and sugar boiling for awhile)
2 e 1/2 tbsp of good cocoa




Topping:
75grs butter
125grs icing sugar
1 teaspoon of vanilla essence
1 teaspoon of almond essence
2 tbsp fresh single cream
decorative sprinkles etc to your own taste




Preparation: (Cakes)
Place in a bowl the margarine (soft) with the sugar, and with a electric whisk blend them together for a few minutes until it goes creamy and whitish, at this stage add the vanilla and the lemon syrup (alternatively you can add two tbsp of lemon juice and the zest of one lemon) keep whisking adding one egg at time and letting each one incorporate until adding the next, repeat process until all eggs are in.

Now the flour (premixed with the cocoa), add this one in four parts folding it into the mixture gently with a spatula, once is all mixed in should look like a nice chocolate mousse.

Use a tbsp full of mixture for each paper cup (small) or two tbsp (for large), once all paper cups are filled place them in metallic cupcake shapes, and place it in the oven at 180celcius for 15 minutes (small) 20 minutes (large). once cooked remove them from the oven and place them on a cooling rack letting them cool completely before decorating.



Topping: (butter-cream)

Place the butter in a small bowl and add half of the icing sugar, whisk it with the electric wisk for a couple of minutes then add the rest of the sugar, continuing to whisk until is just lumpy. Then add the essences and the 2 tbsp of fresh cream continuing with the whisking until is a nice and thick frosting.

(optionally add food colouring and sprinkles of your liking to the frosting "in my case I used red colouring for some frosting and none on remaining, also used chocolate and multicoloured sprinkles" being optionla is not listed in the ingredients) . then just decorate and eat.



PS 
any questions please ask. 
These were my first ever cupcakes, a trial as I intend to star selling this soon at markets.

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Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

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