August 18, 2023 – Kitcheeen

Grandma's

BIG APPLE FRITTERS

Apple fritters bring back memories from various times in my life and all are fond memories! From family vacations, county fairs in the summertime, a small country store near our house that made them in house and were always fresh and served in a paper bag, to my mom making them for us as a treat. There is nothing like a fresh, warm, perfectly glazed apple fritter!

Ingredients:

APPLE FRITTERS

1 1/2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/3 cup milk
2 eggs
3 tablespoons applesauce
2 large Granny Smith or Honey Crisp apples peeled, cored, and diced
Canola oil for frying

GLAZE

2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla

How To Make Big Apple fritters:

Place cooling racks over baking sheets covered in wax paper. Set aside.
Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl.
Make a well in the center and add 1/3 cup milk, eggs, and applesauce.
Stir just to combine.
Fold in apples.
Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F.
Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop.
Cook each side until golden brown; approximately 2 minutes per side.
Remove to paper towels to drain.
Make the Glaze
In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla.
Dunk each fritter in the glaze turning over to make sure both sides coated.
Place on the wire racks to air dry and drip.

NOTES

• Be careful not to over-mix the batter as it may make the fritters tough.
• Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain.
• Using a candy thermometer to maintain the correct temperature of the oil is important.
• A Dutch oven or cast-iron skillet helps the oil hold temperature.
• Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit.
• Remove the fried fritters to paper towels to drain excess oil.
• Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.

August 18, 2023

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Soft Bread-Rolls

The best and delicious homemade recipe, quickly and easy to made it, just follow all ingredients below, share with your friends this recipe on social media network thanks

Ingredients:

Whisk the following together in a large bowl:
2 cups flour, sifted
1 Tablespoon intstant yeast
1/3 cup sugar (80mls)
1 tsp fine salt
4 Tablespoons milk powder

In a seperate bowl whisk the following ingredients well then whisk it in to the dry ingredients above:

1 and 1/3 cup lukewarm milk
1/3 cup lukewarm water
7 Tablespoons melted butter
1 egg at room temperature

Method:

Preheat oven on 70 degrees to warm up. When kneading dough switch off your oven. Lightly spray cooking spray in a large bowl. Set aside. Will use this bowl to place dough in to rise.

Now add to the above batter and mix with a spatular: 2 and half cups of sifted flour. Then add in 1/4 cup sifted flour (60mls) and knead dough (remember to switch off oven) well for 15 minutes by hand. (On a cold day kneading by hand could take 20 minutes).

Dough will start off feeling sticky but as you knead, it becomes soft and just slightly tacky but not sticky.

Place dough in greased bowl. Lightly spray top of dough with cooking spray. Cover with a lid or clingwrap and leave in your warm (not hot) oven to rise for 1 and a half hours till doubled in volume.

Punch down, divide in to 3 equal parts. (will get 2 dozen long rolls). Pat each part in to rounds. Follow pics above to shape in to long rolls. Make sure not to add too much flour when rolling and shaping. Very lightly dust rolling pin with flour and your work surface.

Place in greased tray. Allow to rise for 30 minutes in a warm place. Pre-heat oven on 180 degrees for 10 minutes.

Rolls should be egg-brushed with room-temperature egg. Place there and bake for 20 to 25 minutes in a hot oven. As soon as it’s baked, brush it with melted butter. (Optional). Set on a cooling rack. Use an airtight container for storage.

August 18, 2023

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Slow Cooked Golden Syrup Dumplings

Bon Appetite
Slow Cooked Golden Syrup Dumplings
OMG to die for and so bloody simple …

Slow Cooked Golden Syrup Dumplings

Syrup

3/4 cup brown sugar
3/4 cup golden syrup
50g butter
2 cups of water

Dumpling

1 1/2 cups SR Flour
1/2 cup lemonade
1/2 cup cream

For syrup:
Combine ingredients then put in saucepan on the stove and bring to the boil

Carefully pour syrup intoslow cooker.

Gently combine dumpling ingredients then roll into balls and drop into the syrup.

Cover and cook on high for 60-90mins

Serve with vanilla ice-cream or a dollop of cream

August 18, 2023

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Slow Cooker Roast Lamb Leg

Lamb is the traditional meat to have for your Easter lunch but let’s face it, we don’t need an excuse to serve this delicious meat any time of the year.

This slow cooker version of a leg of lamb is the perfect option for your next roast. It not only guarantees a delicious and tender roast, but you can also make a gravy out of its juices. Plus, it saves space in the oven for the rest of your trimmings which means for less stressful hosting.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker.

This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with. The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the stock and wine under the highly efficient and well-sealed lid. The stock and red wine also keeps the lamb meat succulent during cooking as the condensation hits the lid and falls back into the slow cooker, meaning the meat reabsorbs any flavoursome moisture.

If you’d like to intensify the flavour of your gravy, you can choose to add 1tbsp of chicken or beef instant gravy granules instead of cornflour at the end of the cooking time, and simmer on the hob until thickened.

A leg of lamb is delicious when served with our best ever roast potatoes, and for a wine pairing, it’s really a matter of preference. Lamb is an incredibly versatile meat and pairs well with lots of different types of wines including Shiraz, Sauvignon Blanc, and a fruity Rosé.

In terms of herbage, feel free to mix this up. We find that woody herbs such as rosemary, thyme or oregano work best and if you only have dried herbs, use 1tsp instead.

If you can’t find lamb stock, then substitute it for chicken or beef stock. Fresh liquid stock will yield more flavour than a stock cube, although it’s a more expensive option.

If you’re looking to get the most out of your leftovers make sure you refrigerate or freeze your lamb within 90min of cooking it. Make sure it’s room temperature (getting it into the freezer as soon as it reaches this point) and covered, either in an airtight container or wrap well with cling film. You can keep your lamb refrigerated for up to two days, and frozen for up to 1 month. If frozen, defrost your lamb in the fridge overnight.

When reheating your leftovers, make sure they are piping hot all the way through. You can’t reheat your leftovers more than once, so it’s sensible to freeze your lamb in portions and only defrost what you need.

Lamb leftovers are incredibly versatile and make light work of recipes that usually require hours of simmering so try any leftovers in something like a curry, salads, pilaf and stews.

Ingredients:

2.0 kg / 4 lb lamb leg, bone in (Note 1)
1 tsp salt
black pepper
2 large garlic cloves , minced
1 1/2 tsp dried thyme OR rosemary (or 2.5 tsp finely chopped fresh)
1 tbsp olive oil
2 cups / 500ml beef stock (or chicken) (Note 2)
1 sprig rosemary , optional

GRAVY:

50 g / 3 tbsp butter
3 tbsp / 40 g flour (any white)
2 cups / 500 ml braising liquid from slow cooker , strained
Salt and pepper

Instructions:

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.
Pour beef stock into slow cooker, add sprig of rosemary (if using).
SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes.
The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.
Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

GRAVY:

Strain liquid in slow cooker into a bowl – you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.
Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.
Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.

Recipe Notes:

1. Make sure you get a lamb that fits in your slow cooker! I have a standard size round slow cooker and I was able to fit in a 1.9kg/3.8lb lamb leg which had the shaft partially cut so it bends which I got from Woolworths. In Australia, you can purchase half lamb legs (also Woolworths) which come without the shaft /bone which will fit in easily into a standard slow cooker. If you have an oval slow cooker, you can probably fit in the lamb leg even without the shaft cut.

A 2kg / 4 lb bone in lamb equates to about 1.5kg/3lb boneless lamb, same cook time.

If your lamb is about 1 – 1.25kg / 2 – 2.5lb, you can reduce the cook time to 8 hours. If your lamb is larger than 2.25kg /4.5lb, increase it to 12 hours.

2. If you use chicken broth, the gravy is slightly lighter in colour. The reason I use broth and not just the lamb juices is that lamb juices are very…well, LAMBY. Too lamby for gravy. I find that 2 cups of broth combined with lamb juices = perfect gravy flavour.

3. OVEN: See the Slow Roasted Lamb Leg recipe!

4. Servings – 2kg/4lb bone in is about 1.5kg / 3 lb of meat which reduces to about 1.2kg/2.4lb of meat after cooking. This serves 4 generously or 5 for normal servings (in my opinion!).

5. Nutrition – This is a conservative calculation because it doesn’t take into account the lamb fat and drippings that are discarded (which accounts for plenty of the calories!). Unfortunately I don’t know how to estimate that, so I’ve not made an adjustment to exclude discarded fat.

August 18, 2023

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