Tag-Archive for » Fried «
This is a great little sandwich recipe I tagged this one to make as quick lunchtime meal and was so glad I did. I used Gruyere cheese and with the salami and mustard they were wonderful. I also loved the egg wash mixture instead of the more usual butter method. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there she has some great ones.
Ingredients
2 Teaspoons French mustard
8 Slices bread, buttered
125g Cheddar cheese or gruyere cheese, sliced
12 Slices italian salami
2 Eggs
1 Tablespoon olive oil
Salt and pepper
Oil, for shallow frying
Method
1. Spread the mustard evenly over the buttered side of the bread.
2. Arrange the cheese on four slices, and top with the salami and remaining bread. Press firmly together.
3. Beat the eggs and olive oil together, adding salt and pepper to taste.
4. Heat the cooking oil in a frying pan.
5. Dip each sandwich into the egg mixture, fry 2 sandwiches at a time until golden brown, turning with a spatula to crisp both sides.
6. Drain on absorbent kitchen paper and serve.
Serve with crisps, chips or salad
All photos taken by me unless otherwise stated.
This is another great recipe, that is easy to prepare and has a wonderful effect. I will say you need to get the chicken dished out as soon as possible to stop it from going soggy, rather than retaining its crunch. I really love the pepper mayonnaise that goes with this dish although my hubby thinks there is so much flavour with all the herbs in the chicken, he prefers it without. If you want to read more reviews on this recipe please click here.
Ingredients
4 (200 g) Chicken breast fillets (boneless and skinless)
1/2 Cup milk
2 Eggs (lightly beaten)
1 Tablespoon lemon juice
1 Cup plain flour
2 Teaspoons dried thyme (1 tablespoon, ground, if available)
2 Teaspoons rosemary (I used fresh)
2 Teaspoons paprika
1 Teaspoon salt
1/2 Teaspoon garlic powder (salt was specified)
Peanut oil (or canola for deep frying)
Green Peppercorn Mayonnaise (makes 1 1/2 cups)
1 Cup mayonnaise (I used a whole egg mayo)
1/2 Cup sour cream
2 Spring onions (finely chopped)
1 Tablespoon green peppercorn (crushed)
1 Tablespoon chives (I used garlic chives snipped)
2 Teaspoons capers (finely chopped)
1 Teaspoon French mustard (I used dijon)
Method
1. For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
2. While the chicken is soaking make the green pepercorn mayonnaise by combining all ingredients together and refrigerate until required.
3. Drain the chicken, reserving the milk.
4. Whisk reserved milk, eggs and lemon juice together.
5. Combine the flour, spices and salts.
6. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
7. Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok ect.
8. Drain on absorbent paper.
9. To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
Serve with green peppercorn mayonnaise.
All photos taken by me unless otherwise stated.
