Tag: tbsp vegetable oil

Chicken & Mushroom Chimichanga – A Thingamajig of Beauty

As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common Spanish swear word, but remembering her kids were in the kitchen, yelled out “chimichanga!” instead. She let it fry golden and crisp, and the rest is culinary history.

If you’re wondering, Chimichanga translates to “thingamajig,” which is fitting, since that’s kind of what this is. A thingamajig stuffed with whatever. In this case, whatever was a very tasty mixture of chicken, mushrooms, poblano chilies, and pepper Jack cheese.

While that particular combination is highly recommended, this is more of a technique video, so when it comes to the filling, I encourage wild experimentation. We used raw chicken here, but Chimichangas are also great for using up leftover, cooked meats. Just cube it up, toss it in when the vegetables are done, and proceed as shown.

And don’t feel like you have to stay in the Tex-Mex zone. This versatile, folded and fried tortilla could make a fantastic delivery system for all kinds of ethnic foods. Anyway, no matter what kind of filling is used, or how it’s seasoned, I think everyone will agree that it’s never a good idea to curse in front of children. I hope you give this delicious son-of-a-gun a try soon. Enjoy!

Ingredients for 4 portions:

(exact measurements are not critical, as you can stuff these with anything that fits)

For the filling:

1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)

1/2 cup diced onions

1/2 cup diced poblano peppers

1/2 cup sliced mushrooms

12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes

salt, freshly ground black pepper, cayenne pepper to taste

1/4 tsp cumin

1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper

pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned

4 ounces grated pepper Jack cheese

Also:

4 large flour tortilla (at least 10-inch wide)

1 egg white

2 tbsp vegetable oil for pan-frying

sour cream, guacamole, and salsa to garnish, optional

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

Incoming search terms:

Pumpkin Nut Muffins

With a chill in the air, weekends in the Fall are perfect for baking muffins. These pumpkin nut muffins have very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte^[1]!

This is basically a variation of my Pumpkin Bread with Pepitas^[2], if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes.

And coincidentally, these are dairy-free for those with a milk intolerance. Not sure if they can be made gluten-free, but I think I’ll test it out soon with a GF flour and see. If anyone has a favorite GF mix, feel free to comment, I heard Williams Sonoma’s GF mix is really good.

Pumpkin Nut Muffins
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 regular sized muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g • Fiber: 2 g • Protein: 3 g • Sugar: 14 g
Sodium: 170 mg

Ingredients:

1/2 cup white whole wheat flour (King Arthur)

3/4 cups unbleached all purpose flour (King Arthur)

3/4 cup raw sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp salt

1 1/2 cups canned pumpkin (not pumpkin pie filling)

2 tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1/2 cup chopped pecans

Directions:

Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 12 muffins.

References

^{^} pumpkin spiced latte (www.gordon-ramsay-recipe.com)

^{^} Pumpkin Bread with Pepitas (www.gordon-ramsay-recipe.com)

Incoming search terms:
pumpkin pie gordon ramsay
pumpkin pie recipe gordon ramsay
gordon ramsay muffins
https://gordon-ramsay-recipe com/tag/gordon-ramsay-pumpkin-bread

Posts navigation

Previous 1 2 3