IB Kitchen Club

Homemade chicken nuggets

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Homemade chicken nuggets are a much healthier choice than any of those greasy, rubbery fast food industry products.

1 chicken breast fillet (about 180 - 200 g)
20 - 25 ml breadcrumbs
salt
pepper
(paprika powder, onion powder, cayenne pepper, curry powder, garlic powder, or whatever seasoning you may like)
40 - 50 ml cream, water or milk
(1 small egg or egg yolk)

for coating and frying:

about 100 ml breadcrumbs
2 - 4 tbsp peanut oil
1 tbsp butter

Place the breadcrumbs in a bowl and mix in the spices. Pour over the cream, stir and let stand until the liquid is absorbed in the breadcrumbs. Meanwhile, cut the chicken fillet in smaller pieces and put them through a meat grinder.

Thoroughly mix and knead the chicken mince with the breadcrumb mixture. Add the egg, if using it, and stir vigorously, until the mixture is smooth and firm. With moistened hands, form the soft mixture into small nuggets, each weighing about 20 grams.

Pour the breadcrumbs on a deep plate and dip in the nuggets one at a time, coating them thoroughly with the crumbs (see the pictures below).

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Remember to wash your hands and utensils thoroughly, or use thin plastic gloves when handling the mince, especially if you live in a country or region prone to salmonella infections.

Heat the oil and butter in a skillet, but do not let the butter brown. Place the nuggets in the skillet and lower the heat to medium. Cook the nuggets for a few minutes, or until their underside is golden brown. Lower the heat, if the fat seems to brown too much — burnt fat will give the coating a bad taste. Turn the nuggets over and cook until done. You can check by splitting one nugget in half.

Serve the nuggets immediately, eg with oven French fries and various dipping sauces.

Makes about 10 - 12 nuggets.

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OVEN FRENCH FRIES
Oven chips

large, medium-floury potatoes
peanut oil
salt
(black pepper)

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Wash and scrub the potatoes thoroughly under running water, but do not peel them. Cut the potatoes in long, chunky sticks.

Spread the potatoes in one layer on a baking sheet covered with baking parchment. Drizzle some oil on top and mix with your hands, until the potatoes are well coated in oil. Sprinkle salt (and pepper) on top and bake at 190 - 225 °C for 20 to 25 minutes, or until the potatoes are nicely browned and done.
 
sister harb said:
Vanilla pudding

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200 ml milk
½ vanilla bean
2 egg yolks
50 g sugar
10 g flour or cornstarch
(15 g butter)
(2 tbsp cream)

Use a whole vanilla bean cut in half crosswise. Do not slit the bean open, unless you do not mind the pudding being spotted with vanilla seeds. Place the milk and the vanilla bean half in a saucepan and bring slowly almost to the boil.

Meanwhile, whisk together the egg yolks and the sugar until ribbons form when you lift the beater(s) up. Add the flour or the cornstarch through a sieve and mix well.

Gradually pour the hot milk into the egg-sugar mixture, whisking continually. Pour the mixture back to the saucepan and bring rapidly to the boil, stirring continually. Cook, stirring, for 1 to 3 minutes (add the butter and the cream) and strain into a bowl.

Place a piece of plastic wrap directly on the surface of the pudding to prevent it from forming a skin while it cools down. Stir the pudding every now and then during cooling.

When cooled, spoon the pudding in serving dishes, cover and chill in refrigerator. Garnish with a dollop of whipped, vanilla-flavoured cream, candied citrus peel strips, mint or lemon balm sprigs, fresh berries, fruit, etc.
Click to expand...

Yum yum

Sis have u ever tried making bread pudding ??
 
Its yummy there's this big bun(bread) in the middle n pudding on the side it's served hot with ice cream :)
 
Cheese batons

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These light-textured, crunchy biscuits have a strong cheese flavour, as long as you use strong, sharp cheese to make them.

Serve them as a salty snack or to accompany bouillons and soups. They go especially well with tomato soup.

100 g unsalted butter
100 g coarse wheat flour
(pinch of paprika powder or cayenne pepper)
100 g finely and freshly grated strong, extra-mature/vintage Cheddar cheese (or substitute half with freshly grated Parmesan cheese)

To produce the correct texture, the cheese has to be very finely grated, so preferably use an almond mill or something similar for grating.

In a wide, large saucepan, let the butter slowly melt using the lowest heat. If you are using paprika powder or cayenne pepper, mix it with the flour. Take the pan of melted butter off the stove and let it cool for a while. Add the flour and the grated cheese to the butter and mix quickly with a fork until you get a smooth mixture. If the dough seems a bit too sticky and soft, you can add some more flour.

Take small portions of the mixture and roll them on the work surface or between your palms into small batons, about 1 - 1½ cm wide and 5 - 7 cm long.

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If the mixture gets too soft and difficult to handle, you can wrap it in plastic and place in refrigerator for about 30 minutes for it to harden.

Place the cheese batons on a baking sheet covered with parchment paper, leaving some space between them, as depending on the type of cheese you are using they may spread quite a bit during baking. If this happens, add more flour to the dough.

Bake the batons at 200 °C for about 5 - 9 minutes, or until they are golden and just slightly starting to brown around the edges.

Let the batons cool on a wire rack until firm and crisp. Store them in an airtight container and eat within a couple of days.
 
Cream puffs

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200 ml water
100 ml melted butter
300 ml flour
1 tsp salt
5 eggs
(dash of white pepper, if filling will be savoury)

Combine water, melted butter and salt in saucepan and bring to boil. Add flour stirring vigorously with wooden spoon until mixture clumps together, forming a ball. Stir for 1 minute longer. Remove from heat.

Using electric mixer, add eggs one at a time, beating until dough is smooth after each addition — dough will be slightly soft and shiny.

Using 1 rounded tablespoon dough for each cream puff, spoon dough onto baking sheet covered with parchment paper, spacing about 5 cm (2") apart and forming mounds about 2 - 4 cm (1¼") in diameter. Using moist fingertips, gently press tops of cream puffs to flatten any peaks.

Bake at 225 °C until golden brown, about 20 - 25 minutes. During baking eggs make the pastry puff into hollow, irregular domes. Let cream puffs cool down. Split puffs horizontally, remove "caps" and fill just before serving with sweet or savoury filling and put the "cap" back on.

You can make puffs of different sizes: tiny puffs for cocktail bites (bake for 15 - 20 minutes) or one big ring-shaped puff (bake for 25 - 30 minutes).

Serving suggestion:

Sweet fillings: custard, jam, jelly, ice cream or whipped cream flavoured with instant coffee granules, vanilla, chopped nuts, fresh berries or fruit etc. Garnish with melted chocolate, caramel sauce, icing sugar etc.

Savoury fillings: hot- or cold-smoked salmon, reindeer/beef meat, caviar, shrimps, grated/crumbled cheese, chopped vegetables or walnuts mixed with cream cheese, sour cream, mayonnaise or whipped cream etc.
 
So feel like making buffalo honey wings a.k.a honey chicken wings. And potato salad and bread pudding Lol in short nemo just wants to cook something :p
 
Last edited:
et.jpg Assalaam alaikoum I have a question.I saw this food in a pic.But I dont know its name.It is from the USA.Does anyone know the name of it?
 
Tomorrow I will be chief of the kicthen - I have two Somalian men on my work and we will make totally Finnish menu; barley bread, barley porrige, cowberry soup, rye cowberrycake...

:D

And African oven pike too.

I think I have Somalian dress tomorrow.

;D
 
6 hours today in very little restaurant kitchen. Cooking and baking. Fish in the oven, porridge, soup, blueberry dessert, cakes, bread, filled eggs (actually filled with tuna and cranberries)...

:exhausted Others called me the kitchen chef. Languages in the kitchen were Finnish, English, French, Arabic, Somalia, Swahili and what ever... My workers were from Somalia and Iraq.

Also local radio station interviewed me and owner of the restaurant. I told in the interview that actually Finnish and Somalians are cousins.

:D

Maybe we are? Who knows.

We also made sambusas and I burnt my finger in the pizza oven.

:embarrass
 
Nut-Crusted French Toast

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Ingredients
■6 eggs
■3/4 cup whole milk
■1/4 cup sugar
■1 teaspoon vanilla
■1 teaspoon cinnamon
■3/4 cup brown sugar
■1 3/4 cups coarsely ground whole almonds
■3/4 cup plain breadcrumbs
■1 loaf Texas Toast or French toast bread
■8 tablespoons (1 stick) butter

Directions
Preheat oven to 200°. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs.

Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed.

Source: http://littlelifeofmine.com/2011/08/weekend-breakfast-nut-crusted-french-toast.html
 
Baklawa Cheesecake

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Ingredients:
■1 12 oz. package of sugar cookies, crumbled fine
■1/2 c. butter, softened
■4 8 oz. packages cream cheese, softened
■1 c. sugar
■1-2 tablespoons fresh lemon juice
■1 teaspoon vanilla, optional (you can skipped this if you like)
■4 eggs
■1 cup chopped walnuts
■1/4 cup granulated sugar
■1/2 cup butter, cubed
■1/2 teaspoon cinnamon
■10 sheets of fillo dough
■1/3 cup butter, melted
■1/2 cup Arabic attar, or simple syrup, or light corn syrup, heated

Note: unit conversion help: http://easyconverter.net/

Directions:

1. Preheat oven to 325F/175C degrees. To prepare crust: Pulse cookies in a food processor to form fine crumbs. If you don’t have a food processor, use a rolling pin to crush the cookies in a large ziplock bag. If using a food processor, add the 1/2 cup softened butter and pulse until incorporated. No processor, mix with a fork or by hand. Really get it in there.

Press crumbs on bottom and up sides of 9 inch/22 cm spring-form pan. Bake for 10 minutes. Remove from oven and let cool.

2. To prepare the cheesecake: In a large bowl, beat the cream cheese and sugar on high speed about 10 minutes (in a stand mixer or with a hand mixer) until fluffy. Add the lemon juice, vanilla (if using), and one egg at a time. Beat until smooth.

3. To prepare baklawa: Combine walnuts, sugar, butter and cinnamon in a bowl and mix until crumbly. Note: I did not get crumbly. I got a ball of butter with walnuts in it. I proceeded anyways. Next time I think I’ll reduce the butter to 1/4 cup. Cut fillo sheets into 9 inch rounds. I used my spring-form pan as a stencil. Using the warm melted butter, brush 5 sheets of fillo individually and set on top of the cheesecake filling. (Brush sheet with butter, place on top, brush sheet with butter, place on top, etc.)

On top of the first 5 sheets of fillo dough rounds, sprinkle with the baklawa walnut mixture. The recipe says “sprinkle”, I flattened mounds in my hand and placed them on top. Butter and layer 5 sheets of fillo and place on top. Important: I missed the following next step! Just noticed it as I’m typing out the recipe. Layer and butter another 5 fillo sheets, lightly score into 10 equal sections without cutting all the way to center or outer edge. Place on top of cheesecake.

4. Place on a baking sheet and bake for 1 hour and 10 minutes, or until golden brown. My cheesecake was still a bit jiggly, so I turned off the oven and left the door slightly ajar with a wooden spoon for 20-30 minutes. Spoon warm simple syrup over cheesecake while still warm. (Since I unknowingly skipped the scoring step, my syrup just fell off the sides.) Cool to room temperature. Refrigerate overnight for best results before slicing.


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