sallysbakingaddiction.com
Thanks! A bit of faffing around but a pretty cool showpiece and the taste more than lived up to the promise of the visual. Definitely making them again.
The S&P wings are dead easy. Toss some split wings in a bit of olive oil and place on a baking sheet (I line my baking sheet with parchment for much easier clean-up) and place in a 425 degree oven (with convection turned on if you have it). After about 20 minutes turn them over and cook for another 15-20 minutes until a deep golden brown. Place them in a steel bowl and grind some sea salt over them and sprinkle with Lawrey's Seasoned Pepper (have to but this in the US these days). Toss to coat and serve.
Here's the basic recipe for the biscuits. After flattening the dough into a 3/4 inch rectangle in step 4, brush with garlic butter and sprinkle with cheese of your choice - repeat this after every fold. Proceed as per the rest of the recipe.
6 Ingredient Homemade Biscuits (Popular Recipe!) - Sally's Baking Addiction
These buttermilk biscuits are soft and buttery with hundreds of flaky layers. You need only 6 ingredients and they're ready in 35 minutes.
Don't hesitate to ask for any additional help with or ideas for wings. Good luck!
@Spotless, Thanks! I will give this a go.BUTTER CHICKEN
Does anyone like butter chicken (Indian)? It's surprisingly easy to make and it's much superior to a sauce you'd get out of a jar. It's flavourful but not spicy.
INGREDIENTS
DIRECTIONS
- 1 pound chicken breast cut into bite sized pieces
- 1 small yellow or white onion finely minced
- 1 small can tomato sauce (around 400 ml)
- 1 tbsp of tomato paste (optional)
- 1 - 2 tbsp of butter
- 1 tsp of fresh minced garlic
- 1 tsp of fresh minced ginger
- 2 tsp of coriander powder
- 1 tsp of chilli powder
- 1 tsp of garam masala
- 1 very large pinch of kasuri methi (aka dried fenugreek leaves) This is critical - don't omit. Available most larger grocery stores (ie Superstore)
- 1 cup of milk (I use 1% but higher fat would be creamier)
- 3 tbsp of heavy cream (35% fat - whipping cream) I typically just add more, at least until I get the consitency I want.
- 1-2 tsp salt (or to taste)
- 1/4 tsp of turmeric powder
Heat butter in a pan and add the minced onions. Fry until a very light golden brown
Add the ginger, garlic, coriander, chili powder, turmeric, and salt. I often add 50% - 100% more of each of these but it's up to you. Fry for a minute
Add tomato sauce and cook for 3-4 mins until the mixture bubbles uniformly
Add the kasuri methi, milk, and the cubed chicken. Cook at a gentle boil for 8-10 mins until the chicken is soft. The chicken will let out water. Keep the heat on simmer until the consistency is to your liking.
When done, take pan off the element, add the garam masala and stir in the cream. Don't cook or boil the cream. Serve with basmati rice and oven-warmed naan bread brushed with a little melted butter and salt. Goes great with an ice cold beer. But please, no Bud Light or Coors Light. You've come this far - invest in a good beer.
. Does superstore sell the magic kasoori methi leaves?
It's been a while so I can't remember where I got them, but I think it was Superstore. It's the leaves though, not seeds that you want.@Spotless, Thanks! I will give this a go.
You ain’t living until you make your pizza on a pellet smoker.
Making home made backed potatoe soup tonight. Likely homemade Mac and Cheese with Italian sausage tomorrow
As a retired bartender I'd be very interested.
cafedelites.com
cafedelites.com
As a retired bartender I'd be very interested.
But then I'd also probably just piss people off with a rant about the idiocy of using single malt whisky in cocktails, which so many distilleries are promoting these days. Why anyone would use $100+ bottle of whisky to make a cocktail is beyond me. The rant follows, skip if you will, since I felt like getting it out of the way over lunch hour.
I say it is pointless because back in the wild west days when I was bartending we used to try out all sorts of things, usually while we were working. Rusty Nails were really popular at the time and so we experimented with them using different brands/qualities/ages of Scotch and using rye or Irish whiskey instead. In the Nail you could generally suss out the difference but it really didn't make much of a difference after all, so long as you weren't using well Scotch. Ballantine's blended whisky was barely discernable from a 12 year old single malt. You could tell an Irish Nail from a traditional Nail, so too with rye. Not surprisingly the recipe above would be different as well, given the bourbon.
We tried it too with whiskey sours. While you could sort of taste the difference between say using rye versus a peaty Scotch, it was really only readily obvious to those of us that drank a lot (an awful lot). Other, more complex cocktails would be even less effective or different. Just pointless to use a 12 year old Macallan in a whisky sour. But hey, spend your money how you see fit.
As a retired bartender I'd be very interested.
But then I'd also probably just piss people off with a rant about the idiocy of using single malt whisky in cocktails, which so many distilleries are promoting these days. Why anyone would use $100+ bottle of whisky to make a cocktail is beyond me. The rant follows, skip if you will, since I felt like getting it out of the way over lunch hour.
