ROARING GREEK TIGER
Make and share this Roaring Greek Tiger recipe from Food.com.
Provided by CaliforniaJan
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Put 4 ice cubes in a shaker, shake and strain into an old-fashioned glass. Add a squeeze of lime, garnish with a twist of lime peel.
Nutrition Facts :
TOAD IN THE HOLE - ROARING 20'S
From our state paper and their feature of Recipes Through the Ages. Times are estimated and have not included time for batter to rest (15 minutes to 3 hours tops).
Provided by ImPat
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
- The consistency should resemble pouring cream.
- Rest the batter for more than 15 minutes but no more than a few hours.
- Preheat oven to 220C or as hot as it can go.
- Meanwhile lightly brown the sausages in a fry pan.
- Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
- Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle).
- Arrange the sausages int he batter.
- Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.
SEUR RONG HAI (CRYING TIGER)
This dish is a true Bangkok creation because of its intense flavors. The chiles must be hot enough to make one howl like a tiger but, at the same time, balanced with a blend of sweet-salty flavors to lessen the fire. Fresh peppercorns give a lingering sense of warmth.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes. Set aside to cool.
- Put the Big Four Paste and the minced garlic in a mortar and pound until blended into a paste. Add the unpeeled garlic cloves and pound until the garlic and peels are blended into the paste. Do not worry if the membrane is separated from the cloves. (You may want to remove the peel; I encourage you to try it the authentic Thai way. It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.) Add the chiles and continue pounding. Add the green peppercorns and, instead of pounding, crush them by pressing them against the side of the mortar in a circular motion. Transfer the paste to a small bowl and set aside. The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks.
- Trim any fat from the chicken breast. Cut the breast in half. Working with one half breast at a time, slice horizontally almost but not quite in half. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces. Try to keep the pieces the same size and thickness. Set aside on a plate.
- Arrange the ingredients near the stove in the order they will go into the skillet: oil, chile paste, chicken, fish sauce, sugar, and a small cup of water.
- Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat. Add the oil, then add the chile paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes. Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning. Try to keep the chicken pieces flat as you saute them to ensure even cooking. When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet. Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated. If needed, sprinkle a bit more water to prevent sticking. Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot.
TIGER BREAD
With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project
Provided by Esther Clark
Time 1h
Yield Makes 10-12 slices
Number Of Ingredients 12
Steps:
- Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
- Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.
Nutrition Facts : Calories 189 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium
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