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Tuesday, 19 June 2012

Post the Fifty-fourth (in which our heroine waxes lyrical about Buffalo sauce)

It all started fairly innocuously.  The odd chicken wing in Tribeca if I was there with a group and we ordered a basket for a starter.  Little did I know I was on a slippery slope to a torrid love affair with all things Buffalo.  I can trace this descent back to one defining moment - the day I found out exactly what they use in those chicken wings that makes them so dangerously addictive.  It's Frank's Red Hot Sauce.  I've already posted a recipe using it.  If you've made it, I'm sure you'll agree with me on the crack-like addictive qualities of this wondrous stuff.  Their tagline is "I Put that Sh*t On Everything" and I do.  I really, really do.  It truly is the king of condiments.  This recipe came about as an attempt to recreate a starter I had in the Cheesecake Factory in Orlando.  Truth be told, it probably bears absolutely no relation to that dish whatsoever, but it's still really, really good.  Not something you'd want to be eating on too regular a basis, granted, but perfect for some hungover night in with a DVD and the need for major soakage.

Buffalo Blasts - makes about 8

500g turkey mince                          1 pack filo pastry, defrosted
150ml Frank's                                 4tbs butter or dairy spread
1 tbs white wine vinegar                 Pinch garlic granules
1 egg, beaten                                   Good handful very sharp cheddar, grated
Black pepper                                   Oil for frying

1. Heat up your deep fat frier or if, like me, you don't have one, heat a couple of inches of oil in a wok (don't use olive, it has too low a smoke point and has far too strong a taste anyway).

2. Fry your turkey mince over a medium high heat until cooked through. You'll need to really work it well with a fork, because it clumps like a muthafucka. Add garlic granules and black pepper to taste, then set aside.

3. Combine the Frank's and butter or dairy spread (this is one of the few cases where you can genuinely use the low-fat crap without it affecting the end result) in a small pot over a low heat, stirring until it's nice and silky.  Add a splash of white wine vinegar (you can use red if it's all you have) and stir in the turkey mince.

4. Cut the filo into rectangles. Place a small spoonful of filling on the bottom left corner of the rectangle with a sprinkle of cheese and a grind of black pepper, leaving a small border. Fold the pastry over from the right to create a triangle shape. Continue to fold over from side to side till you have a triangular package. Brush the end of the pastry with the beaten egg and seal.

(Google videos on how to fold a samosa if you genuinely have no clue what I'm talking about here.)

5. Cook the blasts in the oil in batches until the pastry is golden brown. Drain on kitchen towels and serve with blue cheese dip or sour cream.

Blue Cheese Dip

120ml buttermilk                         60ml sour cream
115g blue cheese, crumbled        Black pepper to taste

1. Very complicated this - bung the whole lot into a blender and whizz til smooth.

Erm, I didn't really think a ramekin of blue cheese dip warranted a photo, sorry!

Anyway, as I said, these are perfick Friday-night-in-with-a-DVD-and-a-few-beers fare.  And, shamefully, they're just as good cold, a few hours later when you just can't help yourself wandering into the kitchen to pick.  Do it in your dressing gown and pretend you're Nigella Lawson.

1 comment:

  1. A few pics of the folding process wouldn't have gone astray miss. I can't be bovvered looking up the google samosa video, yet, I'm struggling to picture it. Not sure what size the rectangles should start out!