The Best Fast Food Recipes

 

Salted Caramel Popcorn can't beat properly home-cooked popcorn start off with just a touch of oil in there as it lightly starts to smoke corn in so now get your lid never leave it far away from you sounds like it's raining it's not so it's popcorn canals trying to pop out boom delicious just a little shake of the pan get it going and then lift that lid at your apparel we see it's a very exciting pan in there and when all that little pitter patter stops you  know your popcorn is cooked nice you could eat it fresh from the  visage but i have got another plan i am gon na make a  interspersed caramel popcorn start off with your sugar into the hot  visage  noway  stir a caramel  else it crystallizes it’s a  in  e pinch of salt in there as well now once you've got it to a really nice dark caramel flavor stir in your butter very carefully caramel is very very hot half a teaspoon of bicarbonate of soda kickstarts the reaction that gives the caramel a honeycomb flavor mix that in you'll see it reacting almost like a large crunchy in the bottom of your bowl now the gas is off and that camera has a nice dark rich flavor now pour in the popcorn to coat it with that incredible caramel give that a good mix it's that easy and it's gonna taste amazing lay that nice and flat once that cools down it becomes nice and brittle we've got that nice salted caramel flavor which just takes popcorn to a complete dim level whilst the popcorn cools down it's onto my prawn tostada wonderful Prawn Tostadas prawns i'm gonna marinate them first with a little bit of garlic nice and fine and don't worry if you can't slice thinly just get a little crater and grate the garlic nice and fine as well nice pinch of chili flakes over your prawn garlic in salt pepper and olive oil give that a really nice little mix whilst the prawns marinade i'm gonna knock up a salad this is a really nice sort of light fragrant salad radishes topped and tailed and then into quarters cherry tomatoes halved spring onions sliced and seasoned and then just to liven things up a little bit of chili in there and slice them on an angle now the avocado cut in half give that a little twist so you just go down and down and down carefully with your knife turn it around go down and down and down and then you take your spoon and you've got your diced avocado coming out already now baby gem lettuce half then shred freshly squeezed lime juice and a little drizzle of olive oil tostada is a classic mexican style open tortilla so that lime complements it beautifully lastly roughly chopped coriander and give it a mix that is the perfect base for our tostada the salad's ready now for the prawns and don't be afraid of getting the pan nice and hot teaspoon of olive oil in anything less than that sizzle when you put that first prawn in there don't put them in keep them nice and flat make sure you've got all that marinade in there as well watch them change color rapidly i'd rather cook them quicker in a hotter pan and slower in a colder pan the difference in taste is night and day the prawns will take just two minutes to cook through lime juice just over the top nice toss them over the lime these are corn tortilla quite robust and it's a kind of base that doesn't disintegrate hot pan in it's a dry pan so that corn tortilla goes nice and crispy on the outside    look crispy shell to build them generous with the salad that base will stay nice and crisp next with your prawns i like to keep the tails in to the center and lay the round part of the prawn on the outside and there we have a delicious yeah very humble prawn tostada followed by my superb salty caramel popcorn beautiful    prawn tostadas and salty caramel popcorn vibrant irresistible smelling dishes you'll want to dive into Croissants big and bold i was living in france i stayed there for three years once twice a week i treated myself to the most amazing bold breakfast and it started off with these beauties here murgays cheap but incredibly tasty start off with a nice hot pan mug is in it's a very spicy sausage doesn't need any help doesn't even need chili just a touch of salt and pepper you can smell the spice they're starting to release all that wonderful oil that flavor in there add a couple of cloves i'll finely slice garlic spread the garlic across the pan it instantly changes color takes on this nice dark rich golden color now take a look with the heat out with the parsley the stalks of soft herbs like parsley and coriander can be used to impart flavour during cooking but the leaves should always be added just before serving to give maximum colour and fragrance    and then finish that off with my capers amazing all right beautiful now take your quests on they're literally 24 hours old so they're crispy on the outside and just slice off the lid this recipe is a great way to use up any leftover croissants from the day before i used to cringe when i saw the french cooks throw away croissants i used to cry thinking oh my god any idea what you're throwing away in terms of flavor whatever you do do not wipe out that pan dunk your croissants mopping up all that amazing flavor and caramelizing the inside for that beautiful and don't forget the lids and then get your thumbs and go inside the croissant all i want to do now is just create a little pocket and just manipulate the crescent now this is where it gets exciting mix up the capers the garlic and sausages look at the color of that wonderful delicious flavored oil now some cheese but not just any cheese fontina cheese is like the number one cheese for grilling and because it's a very rich cheese you shave it thinner than you would a white truffle but it gives a really nice saltiness and a light smoky flavour salt place these big boys on the tray literally 30 seconds on the grill here we go nice crisp packed full of flavor now top them and that for me it's almost like being back in paris except this time i don't have to share them with the french my ultimate big and bold breakfast murgies and fontina stuffed croissants a great way to start the day    Pickles jack hi my gonna help with some pickling please oh definitely no you love pickles right love pickles um favorite pickle what is it i like pickled onions we're going to do pickled celery mm-hmm it's a nice little snack and great for plum ones great for salads first thing we need to pick the celery for me so you see where the next one's going to be it's in there yeah okay i'll figure it out but i'm hungry today is this all we're having for dinner jack come on i wouldn't do that to you you know that there's more coming now because we're pickling it we want to sort of make it look a little bit more attractive so we go around like that okay on an angle so when you pick all the food does it does it preserve it it's exactly what it does but also gives it a really nice salty soury flavour yeah okay now splash of water and then with the sugar nice okay so gotta bring that up to the bowl and sort of create almost like a little syrup yeah okay little teaspoon of peppercorns in mustard seeds in quite generous on the mustard seeds that gives a bit of sort of spice now those you must know cloves excellent cloves in now touch of salt no okay so from there white wine vinegar now in order for all that to actually pickle you need to boil it so by boiling it okay it brings all the ingredients together it fuses all the spices and helps cook the celery have a little taste nice nice see i put some hairs on your chest yes it will look boom it's working already now see nice wine vinegar right celery's ready yeah okay let's walk to the ball now turn that off now from there start placing the celery into that jar so when you pick other foods can you use that same recipe exactly that 100 once it's pickled it doesn't really go off mm-hmm okay now put them in there so can we eat this straight away when it's in here do you know what as soon as it's cooled down you can definitely eat that straight away i can't wait to dig into it at dinner are they delicious yes we'll leave that to cool down our pickles are ready and cooling now to marinate the chicken when you fried chicken traditionally it's always gonna be done with the dark meat the brown meat so you've got that nice sort of uh drum here and this bit that thigh cooking on the bone as well keeps it even more moist so first things first salt pepper please from there famous buttermilk buttermilk in it's brilliant for marinating the chicken if you can put this buttermilk over your chicken the night before the more it tenderizes the chicken and starts to sort of really relax the chicken and puts a really nice sort of creamy soury flavor in there so might stick that in the fridge for us please and we'll start the dolce de leche biscuits nice Dulce de Leche the argentinians call these shortbreads alfa jorge and they're the favorite sweet treat on the streets of buenos aires they're light crumbly shortbread biscuits sandwiched with gloriously golden caramel dolce de leche sauce for the shortbread beat together softened butter granulated sugar and beat until light and fluffy add one egg    slice vanilla pots scrape out the seeds add to the mix and beat again plain flour corn flour and baking powder then fold the mixture together using floured hands roll into small balls flatten into discs and place on a baking tray    chill for 10 minutes until firm to touch then simply bake for 10 to 12 minutes or until pale golden once cooled sandwich two biscuits together with a caramelly dolce de leche sauce    finish with a dusting of icing sugar    delicious my dessert and pickles are ready the buttermilk should have worked its magic on the chicken all that's left is to fry it now we're Fried Chicken gonna roll the chicken out of the buttermilk into the flour so that's why it gets nice and crispy and blistery on the outside okay cool so what we've got to make sure because the flour is the last coat yes this is nicely seasoned yeah okay so salt and pepper in there nice and this is smoked paprika so that gives it a little bit of sort of uh maybelline yeah yeah spice that's right a little bit of heat and this one my favorites what's that cayenne pepper that's right again slightly spicy but the heat works brilliantly well garlic powder traditionally are used a lot in the steaks onion powder garlic powder just run your fingers through that please cool i'm gonna get the pan on now two centimetres of oil this is a really good mix for fish as well mm-hmm goujons fighting a nice spicy texture helps fish so first thing is we just shake off some of the buttermilk lay that down yes okay really important to get them covered completely okay in the flour yeah okay so i love fried chicken do you now lift that up there first one and you place it in there away from you off you go nice and gently good and lay away good if any stage you think the oil is getting too hot yeah just add a touch of cold oil in there or turn off the gas good gently fry the chicken for 25 to 30 minutes or until cooked through now very carefully turn them over please yeah cool can we have this every day jack fried chicken every day no definitely not it's a treat and it's shallow fried so once every three weeks yeah sounds great to me yeah now off with the gas okay yeah paper ready okay onto the paper sell them i love fried chicken i'm telling you i'm pretty sure i love it morning look here's the best bit delicious now fried chicken pickles if you pick up um dolce de leche cakes we are ready bud very nice that's good delicious uncle mummy wow tilly phoebe rum divine dolce de leche biscuits my pickled celery and buttermilk fried chicken a soulful street food feast if there ever was one