Chickpea Fries With Chipotle Mayonnaise Recipes

CHICKPEA FRIES RECIPE BY TASTY

Steps:

• Bring 4 cups of water to a boil. Gradually whisk in 2 cups (200 g) of chickpea flour. Continue to whisk until the mixture is thickened to the consistency of thick oatmeal.
• Immediately transfer to a greased, baking dish. [We used an 8x10 (20x25 cm), but a larger one will just produce thinner fries]. Knock the dish on your work surface a few times to ensure that the mixture spreads evenly and to release any air bubbles.
• Press plastic wrap over the mixture to ensure a flat surface and refrigerate for 2 hours until it has set firm.
• Dipping sauce: In a medium bowl, combine greek yogurt, a pinch of salt, finely chopped parsley, finely chopped dill, clove garlic minced, and lemon juice.
• Invert the baking dish on a cutting board (you may have to pull at the edges to release the suction for it to fall out cleanly). Slice into streak fry sizes.
• Shallow fry in oil until each side is golden and crispy. Salt immediately after coming out of oil.
• Enjoy!

CHICKPEA FRIES

Steps:

• In a large stockpot, bring water to a boil; add milk, salt, and a few grinds of pepper and allow the heat to come back up to a simmer. Meanwhile, heat a dry skillet over medium heat. When it's warm, add coriander, fennel seeds, and black peppercorns; toast to release the oils and aromatics, shaking the skillet to avoid burning. Place red pepper flakes in a mortar, then add the warmed spices. Use pestle to crush and grind the spices. Add the spice mix to the simmering milk and water; then add butter and 2 tablespoons of olive oil.
• When the milk begins foaming, add the chickpea flour, whisking vigorously to avoid clumping; lower the heat to allow the mixture to cook slowly. As it cooks, it will thicken. Mince a clove of garlic, add it to the mixture, and let it simmer for another 10-12 minutes.
• When the chickpea mixture is thickened and cooked, turn off the heat and pour the mixture into a 9x13-inch rimmed baking sheet lined with parchment paper. Once the mixture is no longer steaming, lay another sheet of parchment on top and chill to set, at least four hours and up to overnight.
• Heat 3 cups olive oil in a medium saucepan over medium-high heat until the temperature reaches 340-350 degrees F. Meanwhile, cut chilled, set chickpea mixture into large "fries." Gently place chickpea fries into the hot oil and cook until brown and crispy-looking on the outside, 1-2 minutes. (Do the first few one at a time, moving the pan on and off the heat, to determine how quickly the fries cook.) Remove the fries with a slotted spoon, set aside on paper towels to drain, and sprinkle with salt.
• Chiffonade the basil leaves. Spread the basil on a plate, top with chickpea fries, sprinkle with additional basil, and serve.

CHICKPEA FRIES (BAKED OR FRIED)

Steps:

• Line an 8x8 square pan with parchment or plastic wrap, set aside.
• mix COLD water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. do not boil the water first and then add the rest or it will be a lumpy mess.
• bring to a boil slowly over medium heat, whisking constantly. boil for 1 minute. it should now be the consistency of pudding.
• Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day. i like to speed this up by putting in the freezer for the first 10-20 minutes.
• turn your now solidified chickpea porridge over onto a plate or cutting board. looks gross, doesn't it? don't worry. it won't stay that way. cut into little fingers about 4 inches long by 1/2 inch wide.
• i like to gently coat the little fingers in bread crumbs for a crispier outer crust. you don't have to do that if you're frying them but it's a really good idea if you want to bake. if you hate deep fryers like i do, and want that addictive texture, freeze your fries in a single layer until solid before transferring to a bag. make a huge batch and keep them on hand all the time. impress your friends when you bring them to parties! make sure your fries are completely solid before baking. overnight would be good.i wouldn't suggest putting them right from the freezer into the deep fryer or they could blow up. hot oil spitting at your face=no.
• if you don't want to fry than put your now-frozen fries onto an oiled cookie sheet. drizzle/spray with cooking spray or oil to make sure they get crispy. if you do this with non-frozen fries they will melt into a puddle of goo, which then gets hard all the way through. don't do what Rowen don't does. bake at 450f for 25-30 min, flipping once. after you've flipped, spray with oil again before you finish baking. it's still way less fat than frying, don't worry.
• if you don't have a deep fryer and don't want to bake, you can heat 1/8-1/4" oil in a large skillet over medium heat.Place batches of the fries into the hot oil, turning when browned. After all sides have browned, remove from the oil and drain on paper towels, sprinkle with salt. Repeat with remaining chickpea fries.
• Serve with romesco sauce, tomato sauce, aioli, creamy srirachia dip, buffalo sauce, or chipotle mayo.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP

Steps:

• Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
• Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
• 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
• 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
• 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

GARLIC FRIES WITH LEMON MAYONNAISE

Steps:

• Bake 1 1/2 pounds frozen crinkle-cut fries as the label directs. Toss with 2 tablespoons melted butter, 3 tablespoons chopped parsley and 1 minced garlic clove; season with salt and pepper. For dipping, mix 1/2 cup mayonnaise with the grated zest and juice of 1 lemon; sprinkle with paprika.

CHICKEN WITH SESAME MAYONNAISE

Steps:

• Combine stock and wine in a saucepan. Bring to a boil, then reduce to simmer. Add 2 teaspoons of sesame oil and blend well. Taste for seasoning; the stock should be quite salty.
• Add the chicken breasts, and simmer slowly for 5 minutes. Remove from heat and let the breasts continue to cook in the warm stock. Check frequently; the breasts are ready when they are just past pink on the inside.
• Remove from stock and cut into broad, thin slices. Let cool.
• To prepare the mayonnaise, place egg yolks, mustard and lemon juice in the bowl of a food processor. Blend quickly. With the motor running, begin adding the sunflower oil drop by drop. After 1/3 of the oil is added, continue adding in a thin stream and add the remaining 2 teaspoons of sesame oil. Taste for seasoning.
• In a bowl, combine the chicken and the mayonnaise. Reserve in the refrigerator until ready to serve.
• Place 2 tablespoons sesame seeds in a small roasting pan. Place under a hot broiler for 2 to 3 minutes, or until golden brown.
• Garnish chicken with sesame seeds.
• Suggested drink: Hidalalgo Manzanilla, La Gitana
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SWEET POTATO FRIES WITH CHIPOTLE MAYONNAISE (YAM FRIES)

Steps:

• Preheat oven to 425°.
• Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes.
• Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket).
• *Save remaining seasoning mixture in ziploc bag for next time.