Healthy and Delicious recipes: Chicken Recipes

Hello ''CT'' community, we are very glad to share with you this Crispy Fried Brussels Sprouts Recipe with Mom's Chili Fish Sauce.
You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

Ingredients:

2 pounds brussels sprouts, ends trimmed and quartered
oil for frying

For Chili Fish Sauce

1 cup water
1/2 cup fish sauce (use Tamari for Gluten Free)
2 tablespoons sugar
2 fresh chiles, minced (or to taste)
3 tablespoons minced garlic
3 tablespoons fresh lime juice

For slurry:

1 Tablespoon corn starch
1 Tablespoon water

Directions:

1. Make the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.
2. When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.
3. Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.
4. Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.
5. Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.

03:55

Hello ''CT'' community, what about an amazing Mint choc teacakes recipe from our childhood?
“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ”

Ingredients

110 g butter , softened

100 g caster sugar
1 free-range egg , beaten
1 tsp vanilla extract
150 g flour
30 g cocoa powder
Icing sugar , for dusting
- Peppermint meringue filling
275 g caster sugar
4 free-range egg , whites
1/2 tsp cream of tartar
A few drops of pure peppermint extract
Chocolate topping
100 g 70% cocoa chocolate , broken into pieces
1 tbsp vegetable oil

Method :

Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate.

Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg (you only need half) and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.

Preheat the oven to 180C/gas 4, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5mm thick. Cut out rounds using a 5cm cutter (re-roll and cut any trimmings), then transfer the biscuits to the baking sheet and bake for 10 minutes till cooked through. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the second batch of dough.

To make the peppermint meringue filling, place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1 minute. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10–12 minutes, until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.

Fit a 1cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge – aim for a swirl around 3–4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.

Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10 minutes.

To finish the teacakes, hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it’s completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve.

Serves : 40
Cooks In : 1H 30M plus 2 hours chilling time

Cake Chicken Recipes Desserts

05:36

Suit to our ‪#‎Autumn_program‬, we are pleased to share with you this lovely Kale, Cranberry, and Sausage Stuffed Acorn Squash recipe to make in this season. Enjoy it!

INGREDIENTS :

2 large acorn squash
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon maple syrup
pinch of sea salt
1/2 large yellow onion, chopped
2 celery stalks, chopped
3 cups chopped or torn Tuscan kale
1 cup vegetable broth
1/3 cup dried cranberries
1-2 cooked Italian sausages, cut into bite-sized pieces use vegetarian)
3 cups stuffing mix (or 1 bag Mrs Cubbison's corn bread stuffing)

METHOD :

Preheat the oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out and discard the seeds with a spoon. Drizzle or brush cut edges and inside of squash with 1 tablespoon olive oil and syrup. Sprinkle with salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and saute until softened. Add the kale and continue to saute until tender, adding a tablespoon of water and covering if needed. Add the vegetable broth, cranberries, sausage, and stuffing mix and stir to combine. Cook for one minute and remove from heat.

Fill roasted squash with the stuffing. If there is extra stuffing, bake it in a small casserole dish. Cover stuffed squash with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer to brown the top.

Makes : 4

Chicken Recipes Health Recipes Vegetarian recipes