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
CURRIED CHICKEN MATCHSTICKS
Provided by Food Network
Time 1h50m
Yield 45 to 60 pieces
Number Of Ingredients 9
Steps:
- In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
- Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
- Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.
- Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.
More about "matchsticks recipes"
MATCHSTICK RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine Modern AustralianTotal Time 1 hrCategory Dessert
- Cut each pastry sheet in half. Place two pastry halves on each tray; top with another piece of baking paper and another baking tray (this stops the pastry from rising too much). Bake for 20 minutes or until crisp and golden. Transfer to wire racks to cool completely.
- Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Fold through mascarpone and sifted icing sugar until firm peaks form, without overmixing. Refrigerate until required.
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- Heat the oil, along with the thyme, garlic, rosemary and sage, in a heavy-bottomed pot over medium heat to 365 degrees F. The herbs should be nice and crackly at this stage. Using a slotted spoon, transfer the herbs and garlic to a paper towel-lined plate. Set aside.
- Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water. Soak for a few minutes, then rinse with cold water until the water runs clear. Drain the matchsticks and pat dry in a kitchen towel to remove as much water as possible. Fry in small batches until golden and crispy, 2 to 3 minutes. Transfer to the paper cones and season with some Cajun Spice Mix. Peel the fried garlic cloves and sprinkle them and the fried herbs over the potatoes.
- Mix together the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper in a small bowl.
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