BUFFALO HOT FRIED CHICKEN STUFFED DOUGHNUT

This so had to be done!  My American Italian family always come up to see me when I'm in the states and they bring the best ever fresh hand made donuts, too many!!!  So this was created for my mum...who when in America says what she eats in American stays in America, well not this one mum!  This hits all the notes, sweet, salty, savoury and hot sauce, every bite is awesome!

Try this with different doughnuts, how about chocolate glazed or a jammy dodger! 

Prep time 5 minutes / Cooking time 10 minutes

 

Ingredients 

(Serves 2)

2 doughnuts your choice

2 chicken breasts bashed flat

1/2 cup all purpose flour

1 tsp Himalayan salt

1/2 tsp white pepper 

1/2 tsp dried thyme

1/4 tsp onion powder

1/4 tsp garlic powder

4 tbsp pickled jalapeños

2 lrg tbsp homemade mayo (recipe below)

1/2 iceberg lettuce

1 bottle hot sauce 

1ltr ground nut oil

Pre heat your oil to 180 D / 350 C, place the flour, salt, pepper, thyme, onion and garlic powder in a large bowl and mix well.  Take your bashed chicken breasts and give them a dust bath, tap of any excess flour and gently drop into your hot oil they will take around five minutes to cook.  

While the chicken is cooking take your doughnuts and slice in half, once your chicken is cooked place in a bowl and pour over as much hot sauce as you can handle and then some more!  Leave to rest and soak up that hot sauce for a couple of minutes then this is how I like to set the doughnut up for mum, place the bottom slice on your plate lay on some iceberg then a generous dollop of mayo then the chicken then more mayo topped with jalapeños and more iceberg finished off with more hot sauce, doughnut lid and that's it you good to go...enjoy

Homemade Mayo

1 egg yolk

1 tsp mustard

1 tsp white wine vinegar 

300ml olive oil

1 pinch sea salt 

Place the egg yolk and white wine vinegar in a deep bowl or jug and start to add the oil a tiny drizzle at a time whisking in, once you can see the yolk thickening you can add the oil much faster, season with the salt and mustard, that's it. Easy peasy mayonnaise.

GRANDPAS BREAD AND BUTTER PUDDING

 

PLANET HOLLYWOOD OBSERVATORY FLORIDA SUPER CHOCOLATE NOVA SHAKE

AWESOME OVERLOAD 

 

Planet Hollywood Observatory is a Awesome restaurant with awesome shakes! 

CREAMED CORN MAC n CHEESE

OMG 

Loved this leftovers inspired Mac n Cheese! WoW what's better than marrying up mums favourite Mac n cheese with mum's other favourite cream corn! Well I did it and it is Awesome! Mum woofed it down with a spoon so she could get more in her mouth each time, what happens in American stays in American 😆...

I sort of followed The Pioneer Woman's recipe for Mac n cheese and my mums recipe for jalapeno creamed corn and then put the Mac n cheese in the oven to bake while I made the creamed corn and when ready to serve I got mum to top the baked Mac n cheese with the creamed corn, divine!  The crispy Mac n cheese baked top is a hidden delight!  

Prep time 20 mins / Cooking time 40 minutes

 

Ingredients 

Mac n Cheese

(Serves 4)

1 kg macaroni noodles cooked 

100g - 200g medium cheddar cheese grated

100g sharp goats cheese grated

75g pecorino grated

50g Parmesan grated plus same again for dusting 

1-2 ltr full fat milk

300ml double cream

50g butter

50g all purpose flour

Sea salt

White pepper

Ingredients 

Creamed Corn

1 onion finely chopped

1 tbsp butter 

1 drizzle olive oil

1 clove garlic finely chopped

1/4 red pepper finely chopped

4 fresh jalapeños finely chopped

2 Corn in the cobs cut the corn off

600ml heavy cream

Sea salt

White pepper

1 bunch fresh coriander chopped 

Mac n Cheese

Pre heat oven to 180 C / 350 F 

First melt the butter in a deep saucepan, add the flour and stir in until smooth on a low heat cook for a couple of minutes to cook out the flour, turn the heat up to medium and start to add your milk a large ladle at a time, whisking in until smooth you want a medium tight sauce, you can always loosen the sauce later if its to thick, add the cream and stir in then add the cheese until smooth and melted, tast and season if needed, it may not need salt as the pecorino and Parmesan are a salty cheese in themselves.  Adjust the consistency as required. 

Mix the sauce all over the cooked pasta and place in a baking dish, top with the extra Parmesan cheese and bake in the oven for 35-40 minutes at 180 C / 350 F, until golden and bubbly.  

MEANWHILE

Make The Creamed Corn

Heat the butter and oil in a pan and gently soften the onions, garlic, pepper and half the jalapeños, add the corn and cook for a further 10 minutes until tender, add the cream and remaing jalapeños and bring to a boil for a few minutes to thicken, turn down low, add the coriander and taste for seasoning.  This is now ready to top the Mac n Cheese when it comes out of the oven.

That's it just enjoy 😊 

AWSOME MAC n GARLIC BUTTER GRILLED CHEESE SANDWICH WITH TOMATO AND MARSCAPONE DIP

What To Do With Left Over Mac n Cheese

This is sooo good make sure no one else is around to pinch it!  If so make extras as they just will not be able to help themselves!  The rich nutty buttery crispy grilled Mac n cheese crust is brilliant with the creamy tomato soup dip, a perfect after school snack.

 

Ingredients 

Left over Mac n cheese

2 slices bread

2 tbsp butter (garlic optional)

1 tin tomatoes

1 tbsp butter and olive oil

1 small onion fined chopped

1 clove garlic finely chopped

1-2 tbsp marscapone 

Sea salt

White pepper

First get the tomato soup going, place the butter and olive oil in a pan and on a medium heat soften the onions and garlic for about ten minutes, add the tomatoes and leave to gently simmer for another ten minutes, then blitz to a smooth soup, place back on the heat and add the marscapone and stir until melted and fully combined, leave ticking over on a low heat why you made the grilled Mac n cheese.

Place 1 tbsp of the butter in your skillet on a medium heat, butter all sides of the bread generously fill you sandwich with you Mac n cheese and then place the sandwich in the skillet and toast each side until golden crispy brown.  The butter adds a nutty richness to the grilled cheese crust.

Serve in secret with you rich creamy tomato soup dip and enjoy.

AWESOME MAC n CHEESE

I am stateside again in Florida USA😃 and I am cooking Ree Drummond The Pioneer Woman's 4 cheese Mac n Cheese, this is an AWESOME recipe and converted my Nan who likes her Mac n Cheese as it is.  What's even better is I also turned the left overs into a grilled Mac n Cheese, this too Nan devoured, which makes me very pleased, that's the whole reason to cook.

 

Ingredients 

(Serves 4-6)

1 stick (4T) butter

4T all purpose flour

700ml approx milk

1-2 cups heavy cream

Sea salt and white pepper

100g crumbled goats cheese

200g fontina

200g pecorino 

100g Parmesan 

1 box macaroni elbows

First put a large pan of lightly salted water on and bring to a rolling boil, add the pasta and cook according to the instructions, usually around 8-10 minutes, drain keeping back a cup of the cooking water.

Meanwhile make the roux, melt the butter and stir in the flour, on a low heat cook the roux for five minutes, stirring occasionally, then start to add in the milk a good glug at a time stirring in each time until you have a smooth roux before adding the next glut of milk, once all the milk is added pour in the cream and leave on a low heat to cook out the flour flavour for five minutes, you want a medium thick sauce you can adjust your sauce if too thick just by adding more milk or cream to your likin! 

Next add all your grated cheeses and stir in well, once melted taste and season with sea salt and white pepper to your taste, add the macaroni to the cheese sauce and stir in well, add some of the cooking water if needed, pour in to a large casserole dish and top with some xtra grated Parmesan, I now pop that under the grill to brown off and for that gorgeous gooey cheese crust, you can also bake the Mac n Cheese but I find it dries out the sauce a little more than I like!  

I like to serve this with crusty garlic bread or crackers and a spoon!