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Mozzarella Onion Rings

Mozzarella Onion Rings

Sue saw a recipe on-line for stretchy Mozzarella Onion Rings and obviously had to have a go at her own version! I mean it’s rare that there is a recipe we’ve not had a pop at…. We’ll be trying a #2 version at some stage with a batter as the Sour Dough Bread we used for the Bread Crumbs was perhaps a bit heavy for the job.

Ingredients:-

1 Very large Onion
A block of Mozzarella
Flour (Gluten free here)
Sour Dough Bread (Gluten free – Yellow Sticker!) crumbed in a food processor
Eggs, beaten for an Egg wash
Onion & Garlic Salt (Optional – Use whatever you fancy to season the Bread Crumbs)

Method:-

(1) Peel the Onion and cut two 1cm strips from the thickest central area. The remaining Onion will be fine in the fridge for later use.
(2) Gentle remove the outer ring and then the third ring in. Again keep the remaining Onion, but you actually only need these two rings for each Onion Ring.
(3) Cut strips of Mozzarella wide enough to fill the gap between the two Onion Rings and insert.
(4) Dip the Cheese stuffed rings in the Egg wash and then Flour.
(5) Egg wash again and then dredge in the seasoned Bread Crumbs.
(6) Deep fry until golden brown and the Cheese is melted.

We served ours over a Gammon steak with a Wholegrain Mustard sauce. Perhaps a bit fuddle, but very tasty!

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Our Ultimate Sweet & Sour Chicken Balls

I say ultimate because you’ll never get anything like these in your friendly Chinese! We adopted an American technique and marinaded the Chicken breasts cubes in Buttermilk. It soaks in really well and tenderises the meat. We also bought some Mono-Sodium Glutamate from the local Chinese supermarket, which added a real (not so authentic) Chinese style.

Ingredients for the Chicken Balls:-

2 Chicken breasts, cut into cubes
450ml of Buttermilk
1/8 of a teaspoon of Mono-Sodium Glutamate
Garlic Salt
Onion Salt

Batter:-

2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Turmeric

Additional flour
1 Egg, battered for an Egg wash

Method:-

(1) Add add the marinade ingredients to a bowl and mix well.
(2) Stir in the Chicken cubes and cover.
(3) Allow to marinade in the fridge for 30 minutes.
(4) Mix the batter ingredients to form a reasonably sticky batter.
(5) Remove the Chicken in small batches and dredge in Flour.
(6) Dunk in the Egg wash and then Flour again.
(7) Preheat a deep fat fryer to 180c.
(8) dip eat piece of Chicken in the batter mix and fry in small batches making sure they don’t stick together.
(9) When they float and are browned, remove and drain on kitchen paper.

We used Sue’s Sweet and Sour sauce recipe and just served over boiled Rice with a sprinkling of sliced Spring Onions.

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