Devilled Eggs
12 hard-cooked eggs, peeled Paprika to garnish |
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1. Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside. |
12 hard-cooked eggs, peeled Paprika to garnish |
|
|
|
1. Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside. |
Absolutely kid-approved, mild & delicious. The quality of the fish stick will rely on the quality of the fish! Double this recipe: fish can be breaded and frozen for another meal, and then cooked from slightly frozen.
2 lbs. wild caught Newfoundland Cod (our local fishmonger T&J’s Seafood), cut into 1 ½ x 4–5-inch pieces
Kosher salt, as needed
1 cup flour
3 eggs, well beaten with a little water
2 cups regular or panko bread crumbs
Vegetable, Canola or Grapeseed oil, as needed
Mayonnaise or Tartar for serving
1 lemon, cut into wedges
1. Place cut fish pieces on a paper-towel lined plate. Season with salt.
2. Breading procedure (this is the basic breading procedure used for all kinds of things): Place flour, eggs and breadcrumbs all in their own individual bowl. Season each bowl lightly with salt.
3. Bread fish: First dredge fish in flour; then dip into egg; then coat with panko bread crumbs; reserve on a clean baking sheet
4. Repeat procedure until all fish are breaded
5. Pre-Heat a large frying pan over medium heat. Stainless steel works best for this.
6. Add oil, enough to cover the bottom of the pan by about ½ inch.
7. Carefully place fish pieces into hot oil, leaving space between each piece. Cook on one side, 2-3 minutes. Turn over and cook a further 2 minutes, or until golden and crispy
8. Remove and place on a clean paper towel lined plate and immediately sprinkle with a little salt.
9. Serve immediately with either mayo or tartar, and a fresh squeeze of lemon!
Dough:
360g (3 cups) flour
1 ½ tsp. active dry yeast
¼ cup butter
½ cup buttermilk
1 tsp. kosher salt
2 eggs
Filling:
½ cup butter
140g. (3/4 cup) brown sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
1/8 tsp. ground cardamom
½ tsp. kosher salt
35g (1/4 cup) flour
Drizzle:
¾ cup icing sugar
1 tbsp. whole milk
Stand Mixer Method:
Enjoy….good luck eating only 1!!
By hand Method...the dark path to a ray of light!!
Enjoy….good luck eating only 1!!
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4 ½ cup (540g) flour
2 tsp baking soda
2 Tbsp (40g) cornstarch
2 tsp kosher salt
1 ½ cup butter, melted
4 cups (400 g) brown sugar
1 ⅓ cup (265 g) white sugar
4 eggs
2 Tbsp vanilla
4 cup chocolate chips, mini eggs, pecans etc
Grab your favourite mixed greens, fresh herbs and with just a few colourful garnishes, a punchy dressing and a bit of crunch and you've got a salad you can pair with anything! The dressing will make more than you need for a salad for four, but it keeps well in the fridge,
Dressing:
1/3 cup apple cider vinegar
Juice of 1/2 large lemon
1 tbsp. Dijon mustard
1 tbsp. tahini (optional, will make dressing a little more rich & creamy)
2 tbsp. maple syrup
1 clove garlic
1/2 tsp. salt
3/4 cup olive oil
Salad:
6 packed handfuls of your favourite mixed greens
1/2 bunch mint, leaves torn
1 cup grated carrot
1 cup shredded red cabbage
1 cup cooked quinoa (see TIP below)
1/2 cup sesame seeds
1/2 cup grated parmesan cheese
1/2 cup diced mango or apple, optional