Recipes

Change up the chips with these tasty treats!

Sweet & Salty Beet Chips with Garlic Aioli

By Angie Quaale

Ingredients:

• Chips:
• 1 small fresh Beet
• Sugar and Salt for sprinkling
• Well Seasoned Olive Oil, for frying
• Coarse Sea Salt, to serve
• Garlic Aioli
• 4 cloves Garlic, peeled
• 1 Egg Yolk
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• Mixture of 1/2 Olive Oil and 1/2 Vegetable/Canola Oil
• Salt
• Pepper

Instructions:

• Peel the beet, and using a mandolin, cut into very thin slices.
• Lay the slices on parchment paper and sprinkle them with sugar and salt.
• Heat 2 inches of oil in a deep pan of medium. Cook the slices in batches, until they float to the surface and turn golden at the edge. Drain on a paper towel and sprinkle with sea salt once they are cool.
• In a food processor, add egg yolk, garlic, lemon juice, and Dijon mustard, and turn on. While it is still going, slowly add oil until it is emulsified and it becomes of "mayonnaise" consistency.
• Season to taste.

Blooming Onion With Blue Cheese Dip And Tajin Spice

By Chef Deniz Tarakcioglu

January 28th, 2021

Ingredients:

• 1 large white onion, peeled, root still attached
• 250mL of all purpose flour
• 125mL corn starch
• 125mL rice flour
• 20mL baking powder
• 30mL smoked paprika
• 500mL buttermilk
• 200mL sour cream
• 2 garlic clove, puréed
• 50mL blue cheese
• 2 limes
• Tajin Spice

Instructions:

• Carefully make 1/4 inch cuts vertically, being careful to stay 1/2 inch from the root. Fluff the layers gently and soak in buttermilk for 10 minutes.
• Mix flour, rice flour, paprika, corn starch, 20mL salt and baking powder in a bowl. Carefully lift the onion and cover with dredging mix liberally until fully coated. Preheat 1L of oil to 375F in a large, heavy pot making sure there is at least 3 inches expanding space for the oil from the lip of the pot.
• Carefully lift the onion, and lower into the pot root side up. Once it starts to get lightly golden brown flip and fry until golden brown and crispy about 6 minutes.
• In a food processor combine garlic, lime zest and juice, and blue cheese, Correct seasoning if need be. Drain the onion on a wire rack and season with tajin spice immediately. Serve hot.

Korean Fried Chicken With Gochuyang Buffalo Sauce With Sesame

By Chef Deniz Tarakcioglu

January 28th, 2021

Ingredients:

• 1lbs chicken wings
• 1 cup corn starch
• 1/4 cup of gochuyang
• 30mL ketchup
• 30mL soy sauce
• 30mL mirin
• 30mL maple syrup
• 15mL brown sugar
• 5 garlic, zested
• 30mL rice wine vinegar
• 5 sprigs of green onions
• 50mL white and black sesame seeds

Instructions:

• Heat 1L of frying oil in a large heavy pot to 350F. In a medium size pot combine gochuyang, ketchup, soy, mirin, maple syrup, brown sugar, and bring to a simmer. Reduce 3-4 minutes until slightly thickened. Turn the heat off and add garlic and rice vinegar, mix to combine.
• Salt the chicken wings in a bowl and marinade at least 1 hour, or up to a full day.
• Toss the wings in corn starch, shake off the excess and fry 4-5 minutes until golden brown.
• Transfer on a wire rack and increase the oil temperature to 375F. Fry extra 3 minutes until very crunchy and golden brown. Toss in sauce and garnish with sesame and green onions.

Best Queso Dip With Puff Sticks And Pickled Red Onion

By Chef Deniz Tarakcioglu

January 28th, 2021

Ingredients:

• 1kg on preferred cheese, or the variety of in total
• 700mL milk
• 75mL smooth dijon
• 40g corn starch
• 1 large sheet of all butter puff pastry
• 1 egg, whipped
• Red Onion

Instructions:

• Heat your oven to 400F.
• Cut the puff sheet into 1/2 inch sticks. Brush with egg and sprinkle lightly with salt. Bake until puffed and crispy in the oven approximately 15 minutes.
• In a medium size pot combine milk, grated cheese and diluted corn starch with cold water, bring to a simmer, season if necessary.
• Small dice a red onion, sprinkle with salt and add 1 lime juice, marinade 5 minutes.
• Fold the red onion into queso dip and serve with puff sticks.

THE Guacamole

By Chef Deniz Tarakcioglu

January 28th, 2021

Ingredients:

• 3 large and ripe avocados
• 1/4 bunch of cilantro, chopped
• 3 cloves of garlic, puréed
• 2 limes, juiced
• 50mL chopped favourite cucumber pickle
• 10 ripe cherry tomatoes, quartered
• Chili flakes, to taste

Instructions:

• In a large bowl combine garlic, tomatoes, cilantro, chili flakes with a large pinch of salt. Marinate 5-10 minutes.
• In another bowl, peel and seed avocado and scoop. use a fork to mash it down without mixing too much. Season lightly with salt, fold in pickles. Drain ONLY the juice from tomatoes on top of the avocado. Mix very gently to preserve texture.
• Transfer into a bowl, make a well in the middle and fill it up with marinated tomatoes.

Whether it's for breakfast in bed (Valentine's is less than a month away) or as a way to steel yourself before a busy day; this recipe is a simple treat that you can get ready the night before with minimum fuss (and maximum reward).

Make Ahead French Toast

By Angie Quaale

Ingredients:

• 5 whole Eggs, lightly beaten
• 1 1/2 cups Milk
• 1 cup Half and Half
• 1 tsp Vanilla Extract
• 1/2 (1 lb) loaf French Bread, cut diagonally in 1 inch slices
• 1/2 cup Butter, melted
• 1 cup Light Brown Sugar
• 2 tbsp Maple Syrup
• 1 cup Chopped Pecans

Instructions:

• In a large bowl, whisk together eggs, milk, cream, and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
• The next morning: Heat oven to 350 degrees F (175 C).
• In a small bowl, combine butter, sugar, maple syrup, and pecans. Spoon mixture over bread.
• Bake until golden, about 40 minutes. Let stand 5 minutes before serving.