MATCHSTICK POTATOES
Steps:
- Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
MATCHSTICKS
Make and share this Matchsticks recipe from Food.com.
Provided by davinci_insane
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut puff pastry sheet into three strips and then the three strips in half.
- Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown.
- Let pastry cool.
- Spread Jam and Cream on pastry and top with another piece of pastry.
- Sift icing sugar on top.
Nutrition Facts : Calories 225.2, Fat 15.6, SaturatedFat 3.9, Sodium 101.8, Carbohydrate 18.4, Fiber 0.6, Sugar 0.3, Protein 3
MATCHSTICKS
The original Aussie Matchstick was filled with fresh whipped cream, and though it tasted great, it was very messy and very rich! This recipe is just the basic matchstick, dessert size; but you can make them smaller for kids or as a flash morning tea item. They go very well at kid's parties, try a chocolate pudding and grated chocolate for the filling, or use Nutela instead of jam. Both the filling and the pastry can be prepared 2 days ahead, but dont put them together until your ready to eat them!
Provided by mummamills
Categories Dessert
Time 32m
Yield 20 matchsticks, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to very hot.
- cut the pastry sheet in half, and then cut each "half" into 5 pieces.
- place on backing trays that have been sprayed with oil.
- place in oven, wait one minute and then turn the heat down a little (200c).
- Cook about 10 mins, or until puffed and golden.
- Cool on wire rack.
- Filling.
- pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
- sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
- cover and refrigerate.
- When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
- Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.
Nutrition Facts : Calories 262.9, Fat 20.9, SaturatedFat 9.5, Cholesterol 42.5, Sodium 147.1, Carbohydrate 16.8, Fiber 0.4, Sugar 4.8, Protein 2.6
MATCHSTICK POTATOES
Steps:
- Preheat the oven to 350 degrees F. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
MATCHSTICK CHIPS
Gordon's matchstick chips, great with steak, even better with mussels
Provided by Gordon Ramsay
Categories Buffet, Dinner, Side dish, Supper
Time 40m
Number Of Ingredients 4
Steps:
- Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
- Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
- Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
- If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.
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HOW TO JULIENNE CARROTS RECIPE - LOVE AND LEMONS
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5/5 (3)Servings 4Cuisine American, FrenchCategory Component
- To julienne carrots with a julienne peeler: Wash the carrots well and pat them dry. Place one, long-side-down, on a flat surface. Hold the thick end of the carrot and drag the julienne peeler from the thick to the thin end. Repeat until the carrot is too thin to julienne. Repeat with the remaining carrots.
- To julienne carrots with a knife: Wash the carrots well and peel them with a vegetable peeler. Place them on a cutting board, long-side-down, and trim off the tops. Cut the carrots crosswise into 2 or 3 (2-3-inch) chunks. The exact number and size will depend on the size of your carrots. Slice each chunk lengthwise into thin planks and then cut the planks lengthwise into thin matchsticks. To work more quickly, you can stack the planks as you cut them into matchsticks.
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