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These Mini Tornado Fries are such good fun to make. Most importantly they taste absolutely delicious too! Just a few ingredients that you’ve probably got knocking about in the cupboards and you’ll be well on your way to making your funkiest fries yet!

I know, could these fries be any more ‘extra’ if they tried? Like, can we not just eat normal fries anymore? The answer is no, no we cannot. I want fries that look like slinkies and I want them now.. But seriously, look how cute they are!

You must have seen those giant tornado potatoes out and about? I actually first came across them at a market, huge things they were! Dipped in a deep fat fryer and slathered in a powdery seasoning.

Anywho, even if you have no idea what I’m taking about, you’re looking at a mini, much healthier and tastier version (eek, am I allowed to say that?).

I did wonder at first how these tornado potatoes were made, but after a little experimenting and some common sense I realised how easy it was. And what’s best is that they do not have to be made in a deep fat fryer!

How To Make Mini Tornado Fries in the Oven

  1. Carefully pierce your potato on to a skewer. Starting at the tip, slice down in a spiral motion.
  2. Repeat with 3 or 4 more until the skewer is full.
  3. Drizzle with olive oil, place on a bed of garlic and rosemary and season with salt and pepper.
  4. Roast in the oven until crisp!

Voila, mini tornado fries!

All jokes aside these little beauties are actually really delicious. I quite often roast my potatoes with rosemary & garlic and these were no exception. I was quite conscious of this recipe falling into the ‘novelty’ pile so I’m confident in saying they’re packed with flavour.

The texture should result in a really crispy, crunchy finish too!

When it comes to what to serve these fries with, I usually just go with a pot of my favourite dip.

And trust me, they’re are insanely good for dipping. The way they’re shaped means they collect about 1000% more dip than your average fry (genuine statistic).

Dips for Tornado Fries

When to eat Mini Tornado Fries

Sure, you could have these for din dins, but I’m getting vibes of a gathering of friends munching on these fries alongside another few appetizers. Ya feel me?

Okay that’s certainly enough from me, I’ll let you tuck into the recipe!

How To Make Mini Tornado Fries (Full Recipe & Video)

  • 1.1lbs / 500g Baby Potatoes (approx 20)
  • 5-6 cloves Garlic, unpeeled & crushed
  • few sprigs of Fresh Rosemary
  • drizzle of Olive Oil
  • Salt & Pepper, to taste
  • Fresh Parsley, to serve

‘Non-Food’

  • 5 Wooden Skewers
  • Small Sharp Knife
  • Pierce one of your potatoes at the bottom and twist through the centre until it reaches the other side. Starting at the tip, begin slicing in a downward spiral, making sure the knife stays touching the skewer at all times. Gently spread the potato apart, making sure it doesn’t tare. Push down to the bottom of the skewer and continue with 2-3 more potatoes, depending how many will comfortably fit. Repeat for all skewers.
  • Spread out your Rosemary and Garlic on an oven tray. Lay your skewers on top and coat with Oil, Salt and Pepper. Twist a couple of times to make sure all surfaces are covered.
  • Pop in the oven at 430f/220c for 20-30mins (depending on size) until golden brown, turning once throughout.
  • Remove from skewers and serve hot with your favourite dip!

a) Skewers – Be careful when initially pushing through the skewer in each potato. As mentioned in the recipe you’ll get a better result by gently twisting it instead of forcing it through.   b) Uniformed spuds – Try and get similar sized potatoes so they cook at an even rate. If there are some discrepancies in size at least make sure each skewer have similar sized potatoes. That way you can take out the skewers that cook quicker.   c) Calories – based on using 1 tbsp olive oil.

Calories: 168kcal | Carbohydrates: 29.12g (10%) | Protein: 3.37g (7%) | Fat: 4.65g (7%) | Saturated Fat: 0.665g (3%) | Polyunsaturated Fat: 0.545g | Monounsaturated Fat: 3.287g | Trans Fat: 0.002g | Sodium: 10mg | Potassium: 702mg (20%) | Fiber: 3.7g (15%) | Sugar: 1.3g | Vitamin C: 44% | Calcium: 2% | Iron: 7%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe

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the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

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images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles

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james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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