North Texas Food Shop

02/25/2022

How To Make Takoyaki Japanese Street Food

How To Make Takoyaki Japanese Street Food [ASMR]たこ焼きの作り方 外国人がたこ焼きを作る [Eating sound]My new channel for Cat Vlog: https://www.youtube.com/channel/UCcm5BscpsXku...

10/19/2021

Ingredients
2 x 200 g free-range chicken legs
8 spring onions
1-2 fresh mixed-colour chillies
3 regular oranges , or blood oranges
2 heaped tablespoons hoisin sauce

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Put a non-stick ovenproof frying pan on a high heat. Pull off the chicken skin, put both skin and legs into the pan, season with sea salt and black pepper and let the fat render out and the chicken get golden for 5 minutes, turning halfway, while you trim the spring onions and halve across the middle, putting the green halves aside.
Toss the white spring onions into the pan, then transfer to the oven for 15 minutes.
Meanwhile, deseed the chillies, then finely slice lengthways with the green spring onions and pop both into a bowl of ice-cold water to curl and crisp up.
Peel the oranges, finely slice into rounds, and arrange on your plates.
Remove the chicken skin and soft spring onions from the pan and put aside.
Cook the chicken for 10 more minutes, or until tender and cooked through.
In a bowl, loosen the hoisin with a splash of red wine vinegar, then spoon over the chicken. Leave it in the oven while you drain and divide up the salad.
Sit the chicken and soft spring onions on top and crack over the crispy skin.

09/22/2021

Ingredients
450 g plain flour
8 large free-range eggs
800 ml milk
25 g butter , plus extra for frying
18 slices of higher-welfare pancetta
4-5 tablespoons maple syrup
200 g pecans
250 g golden caster sugar
BUTTERCREAM
150 g butter
250 g icing sugar
4 tablespoons maple syrup

Method
Sift the flour into a large bowl. In a second bowl, whisk together the eggs and the milk until combined, then stir in 300ml of water.
Mix the liquid into the flour until you have a smooth batter (be careful not to over-mix it) and stir in a pinch of sea salt.
Melt the butter in a 26cm frying pan over a medium-low heat, then pour it into your crêpe batter and whisk to combine.
Using the same pan, ladle in just enough mixture to coat the base. Cook for 1 minute, until golden, then flip it and cook for 1 minute on the other side.
Transfer the crêpe to a plate, then repeat until you’ve used up all of the mixture, brushing the pan with a little extra butter if needs be – it should make around 30 crêpes in total. Set them aside to cool.
Line a board with greaseproof paper. In the frying pan, fry 4 slices of pancetta over a medium heat for about 2 minutes, or until crisp, turning halfway.
Drizzle on 1 tablespoon of maple syrup and fry for a few more minutes, until caramelised – transfer to the lined board. Repeat with the rest of the pancetta.
Save a couple of rashers to serve, then roughly chop the rest and set aside until you’re ready to use them.
Toast the pecans in a dry frying pan over a medium heat, and set aside.
Line a baking tray with greaseproof paper and scatter over the pecans. Again using the same frying pan, melt the sugar over a medium-low heat for 10 minutes, or until it’s a golden caramel – don’t stir, just swirl the pan.
Quickly pour the caramel over the pecans to coat, then set aside to harden.
Once set, break the pecan praline into large pieces. Reserve one-third for the topping and smash the rest into coarse granules using a pestle and mortar. Set aside while you make the buttercream.
Cream the butter and icing sugar in the bowl of a free-standing mixer for 5 minutes, until pale and smooth. Beat in the maple syrup and set aside.
Now assemble your cake. Spread each crêpe with a thin layer of buttercream and sprinkle the praline or chopped pancetta over every other one. Pile them up on a serving board or cake stand.
Finish with a layer of buttercream and the reserved pecans and pancetta. Pop the cake in the fridge for 30 minutes to set, then serve.

09/16/2021

Ingredients
1 kg mixed frozen berries and cherries
100 g sugar , (I used a mixture of golden caster, soft brown and demerara)
½ an orange
50 g unsalted butter , (cold)
100 g plain flour
100 g flaked almonds

Method
Preheat the oven to 200°C/400°F/gas 6
Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. Remove from the heat and leave to cool a little.
Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with vanilla ice cream.