Beer Battered Onion Rings

beer-battered-onion-rings-aioli

Scrumptious onion rings with beer batter

Crunchy, scrumptious onion rings – I have never tried better than the ones I make at home. So easy and quick, I add some of these on to my meal when I have left over beer batter from battering fish. A great snack for the men, my partner loves them while vegging on the couch watching movies. I just love them any ‘ol time. Play around with seasonings, and try different oils for frying – Rice bran oil is my preference, as it has a high smoking point and is better for you than generic canola & cooking oils.

1 Red Onion

1 Cup Flour

1 Tsp Sweet Paprika

1/2 Tsp Salt

1 Tsp Baking Powder

1/2 Tsp Black Pepper

1 Tsp Sugar

1/2  Bottle of Beer (I use Lager)

Add oil to a  pan for shallow frying. Do not skimp on oil, you need the onion rings to be able to float while cooking.

Cut onion into 1/4 inch rounds. separate rings, and set aside.

Mix together all dry ingredients.

Add beer gradually, stirring until desired consistency is reached. I like my batter to be reasonably thick, but easily mixable, not stodgy.

Test the oil to make sure it is hot enough – I drop a spot of batter into the oil and if it bubble and goes golden within 1 minute, its ready.

Dip onion rings into batter, and drop into oil. I do about 6 at a time. Cook on one side for 40-60 seconds, then turn and cook other side for same amount of time.

Remove from pan and place on a paper towel to soak up any excess oil.

When cooked, season with fries sprinkle, cajun seasoning or pepper.

Serve with Aioli for dipping – amazing.

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Morgan’s Cold Potato Salad

Potato-Salad-Recipe

Morgan’s cold potato Salad

I have only recently discovered the joy that a potato salad can bring on a hot day with a beer. I made this for the first time about 2 months ago, and now I make it every week either as a side with dinner or to accompany lunch in the weekends. My friends love my potato salad, and it is my must-have for any summer BBQ. The key to a successful potato salad is the cooking of the potato. I steam my potatoes for 15 minutes in a steamer, and this tends to produce nicely cooked potatoes that aren’t too soft. I also make sure that each wedge of potato is the same size, so that they are cooked evenly. You can switch the potato salad dressing for anything that tickles your fancy, I like to use a mixture of Best Foods Mayonnaise and Aioli, or ETA Yoghurt Garlic Dressing.

Serves 6

6 large potatoes, peeled and diced

6 eggs

6 Streaky bacon rashers

1/2 red onion, very finely diced

1 Spring Onion, finely diced

Generous sprig of fresh parsley, finely chopped

4 Tbsp Aioli

4 Tbsp Mayonnaise

Ground Black Pepper

Steam potatoes until just cooked, not too soft.  Boil eggs until hardboiled. Put both eggs and potatoes aside to cool. Fry Bacon and dice.

Mix together Red Onion, Spring Onion, Parsley, Aioli and Mayonnaise. Season with pepper.

When potato is cold, chop hard boiled eggs into quarters and scatter amongst potato. I like to kind of crumble my eggs, so there are small pieces all the way through. Add bacon, toss.

Add Mayo mix. Toss gently, making sure all ingredients get well coated. If you feel there is not enough dressing, add more Aioli until desired consistency is reached.

Serve immediately, or cover and refrigerate.

Creamy Homemade Fettuccine Carbonara

photoThis pasta dish is creamy, satisfying and so easy to make. I smother it with crumbled Parmesan cheese and freshly chopped parsley, and serve piping hot with crusty bread. The sauce for this dish can be blended with any pasta  – you can use it with spaghetti, fettucine, linguine, raviloi, tortellini, gnocci, the options are endless. For a vegetarian option you can replace the chicken and bacon with sauteed button mushrooms or sun-dried tomatoes, and add 2 Tbsp of Pesto to the sauce for an interesting flavour combination.

500g Fettucine

2 Large skinless chicken breasts, roasted and shredded

4 Rashers Streaky Bacon

1 Large onion, finely diced

2 cloves crushed garlic

Parsley

300ml Cream

50g Butter

4 Tbsp flour

Grated/shaved Parmesan Cheese to taste

Salt & Pepper

Saute onion in a pan with a knob of butter until soft. Add diced bacon bits, cook.

Remove bacon and onion, leaving the bacon fat and butter from the onion in the pan. This will add flavour to your sauce.

Add butter to the pan, melt. Rub the flour into the butter, cook for 1 minute.

Gradually add cream, mixing well between additions. Slowly the mixture will become more of a sauce, and less of a big pile of goo.

Keep adding cream until you are happy with the consistency. Add Parmesan to thicken & flavour. This will melt into the sauce.

Add a pinch of salt & a good amount of freshly cracked black pepper.

Add cooked shredded chicken,  bacon bits & onion. Cook  for 5 minutes, adding more cream or Parmesan until desired consistency is achieved.

Boil Water, splash with olive oil and add a dash of salt. The oil will prevent your pasta from sticking. Add pasta, cook until al dente.

Mix your sauce with the pasta, serve in large pasta bowls covered with a generous amount of grated Parmesan and chopped parsley.

Bon Apetit!

(in this photo I have used spring onion instead of parsley – which is just as yummy!)