Slice cucumber, tomato, capsicum, red onion (1 of each) and fresh basil. I placed the plate too close to the burner and the towel caught fire when the a gust of wind blew the flame! Lesson learnt. Be careful not to burn the kitchen down as paper towels are flammable. Remove the onion ring and place on a plate with layers of paper towel to soak excess oil. When it is golden brown, use a chopstick or a tong to turn the onion ring over. This enables the batter to stick to the onion. The trick is not to move the onion ring immediately after placing into the wok (I'm Chinese so I like to use the wok) or pan. Dip the onion ring into the batter and deep-fry in hot vegetable oil. The sauce is a quick blend of soy sauce, mirin, honey, and sesame seeds. They’re easy to make and require hardly any time at all. This phenomenal appetizer recipe is an easy go-to for any potluck or holiday party. (As the taste is fairly consistent, why waste?) Slice the onions into rings. Irresistibly Sticky Teriyaki Chipolata Bites. I also added the excess sauce from the potato salad to the batter. Whisk the ingredients until the batter is smooth. Otherwise, I followed her recipe to the T. To add some richness to the sauce, I added a slice of cheddar cheese into the milk. I substituted cream with milk as I didn't have any cream at home. Serve with mustard of your choice, tabasco sauce or home-made thai style green chili sauce (something we picked up from our 18 months in Bangkok).Ĭlick above to see Tracy's recipe from her Makanning blog. Wrap 2 pieces of bacon (streaky or smoked back bacon, depending on your preference) over the sausage (take your pick - Vienna, Hungarian, Pepper, Garlic, Chorizo, etc, etc). Last, but not least, a simple salad to ease my guilty "healthy" conscience. I also made Tracy's yummy potato salad but had to make some adjustments as I didn't have cream in my fridge. I was looking forward to trying out the homemade version as you could only taste the batter and not the onion in the commercial frozen onion rings. To accompany the sausages, I experimented with home-made onion rings, again inspired by another program called Restaurant Makeover on AFC (by now you would have guessed I'm a big fan of AFC). It was my little compromise on an otherwise not very healthy meal (but taste oh so good.). However, I chose to use smoked back bacon as the meat was leaner. Ideally, streaky bacon would have been the best option for a wrap as the pieces are longer. Bake in the preheated oven until bacon is crispy and sugar is caramelized, about 1 hour. Wrap each slice of sausage with a piece of bacon and arrange in the prepared baking dish sprinkle with brown sugar. Spray a 9x13-inch baking dish with cooking spray. I was watching Scandinavian Cooking on the Asian Food Channel ("AFC") the night before and decided to try the bacon wrap on Vienna sausage. Preheat oven to 350 degrees F (175 degrees C). Vienna Sausage Wrapped With Bacon, Home-Made Onion.Īfter writing my post on pizza yesterday, I was inspired to turn what would have been typical British pub fare of "bangers and mash" (ie sausage with mash potato) to a more creative dinner meal.Lessons from The Chronicles Of Narnia: Prince Caspian.Remove from air fryer and serve with your preferred Primal Kitchen Ketchup. Return fries to air fryer tray and continue to fry for another 5-6 minutes. Add avocado oil and a bit of salt, and toss to combine.Īir fry at 400✯ for 10 minutes, remove tray, and flip the fries over. If needed, you can fry the potatoes in more than one batch). Place fries on the air fryer tray (don’t overcrowd the tray too much. Line the air fryer tray with parchment paper. Don’t skip this step if you want to achieve crisp fries.ĭrain potatoes and dry well with clean kitchen towels. Soak them in a large bowl of cold water for about 2 hours to overnight. Add salt and pepper and stir.ĭrizzle with Primal Kitchen ketchup and mustard. In a large cast-iron skillet over medium-high heat, add 1 tablespoon avocado oil.Īdd onions and peppers and cook, stirring frequently, until softened and lightly caramelized, about 17-20 minutes. Allow to warm for 40-60 seconds before removing. Place 1/2 cup brown sugar in a shallow bowl roll sausages in sugar. Place the split bun, split side down, on the hot part of the grill. Wrap a piece of bacon around each piece of sausage. Once cooked, move the hot dogs to the unheated side of the grill.
The bacon should be crisp when the hot dogs are ready. Place the hot dogs over the warm side of the grill, turning about every 40 seconds or so until you hit every side. Use toothpicks to secure the bacon slices to the hot dogs. Wrap 1 slice of bacon around each hot dog. In the meantime, soak 8 toothpicks in water for about 10 minutes.
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