Fresh from the oven, I bring you this weeks Great British Bake Off inspired recipe. Caramel & pecan swiss roll! Each week I will be bringing you a different recipe inspired by one of the bakes on the show.
So how do you make a Swiss Roll? Well, you leave Roger Federer alone…
WHAT YOU WILL NEED
- 2 rounded cups macaroni, cooked in well salted water until just al dente, and drained
- 2 Tbsp of unsalted butter
- 2 Tbsp all purpose flour
- 2 cups whole milk
- salt and pepper to taste
- 2 cups grated smoked Gouda cheese, plus more for topping
- Set oven to 350F
- Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
- Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
- Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
- Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
- Sprinkle more cheese on top and put under the broiler until the cheese is browned.
New Video has been published on http://virtualchef.us/black-shack-new-york-reuben-burger-and-classic-black-shack-burger-recipes-yum/
Black Shack New York! Reuben Burger and Classic Black Shack Burger Recipes. YUM!
I’ve been working on perfecting my fried chicken recipe for years. My work will never be done, but after many failed experiments, I think I’m 99.9% of the way there. Try it out, see what you think:
- Coarse salt
- Seasoned salt
- Onion powder
- Garlic powder
- Black pepper
- Corn starch
- Peanut oil
- Mix salts, pepper, paprika, cumin, onion powder, and garlic powder to create a seasoning rub for the chicken (I don’t measure this out, it’s to taste)
- Coat chicken evenly in seasoning rub
- Seal in Ziplock bag for 24 hours and refrigerate
- Mix flour, corn starch, salt, pepper and paprika in a bowl (approximately 8:1 flour to cornstarch, season to taste)
- Dredge chicken in flour mixture
- Heat peanut oil to 375º (I use an electric skillet to maintain temperature easily)
- Let chicken sit until flour is moist and gooey (no longer powdery)
- Coat chicken in buttermilk
- Dredge chicken in flour mixture a second time
- Fry chicken in peanut oil until coating is crispy and golden; flip chicken over every 2 minutes if unable to submerge completely (if cooking large batches of chicken, take chicken out of fryer early and place in an oven at 200º while remaining batches cook)