Butterflies Are Free Recipes

BUTTERFLIED CHICKEN

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

BUTTERFLIES ARE FREE

Steps:

• Cut egg roll wrappers in half.
• Place 2 wrappers on top of each other.
• Cut a 3 1/2 " long slit in the centre of each.
• You make the butterflies by lifting one end and placing it through the centre cut and flipping over to the other side. Don't pull all the way through or you'll have to start over.
• Deep fry the butterflies in hot oil over medium high heat until golden brown.
• Drain and set aside.
• Make the syrup by combining the sugar and 1 1/2 tbsp oil and heating it in a heavy skillet over medium low heat until the sugar is completely dissolved. Keep hot.
• Coat the fried butterflies with hot, running syrup by placing the butterflies in the skillet and turning them until coated.
• Sprinkle with sesame seeds, if using.
• Note: You could use powdered sugar rather than syrup.

BUTTERFLY CAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a cupcake tin with 10 cases. To make the sponge, tip the butter, sugar, eggs, vanilla, flour, baking powder and milk into a large mixing bowl and beat with either a hand whisk or electric mixer until smooth, pale and combined. Divide the batter between the cases and bake for 15 mins until golden brown and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
• While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff.
• Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.