Strictly Suppers #2 – Tango Fritters, Ice Cream and Caramel Sauce

Strictly Suppers 2

Well we’re going with the Tango theme for this week’s Strictly Supper. There are two types of Tango, the Tango and the Argentine Tango, so I’m sure you’ll see this one again at some point. This is a nice dessert and it’s quick and easy to make and great as an evening snack or a dessert after a light meal. Alison & Aljaž danced the Tango lsat week ( week 5) and scored 23 out of 40.

Ingredients For Tango Fritters, Ice Cream and Caramel Sauce

Ingredients For Tango Fritters, Ice Cream and Caramel Sauce

This was so quick and easy and came from a collaboration of ideas from different websites, the main recipe I based this on used beer for the batter! Again like the last Strictly Supper you’ll notice in the picture below that I haven’t used a lot of equipment. I’ve used my mini wok for frying, although of course you could use a deep fat fryer or a chip pan.

Equipment and Utensils For Tango Fritters, Ice Cream and Caramel Sauce

Equipment and Utensils For Tango Fritters, Ice Cream and Caramel Sauce

I am not going to lie I’ve not used Cinnamon before it’s not a spice I’m really familiar with but stereotypically it goes with apple so I thought why not give it a whirl. The image below shows the different stages of the batter process, firstly I added a mug full of flower flour (thanks to heather for proofreading), Cinnamon and Sugar to a bowl along with a few grinds of salt…. I think the salt enhances the sweetness.  Then I added a can of Apple Tango, I was going to use a mug full as that was the amount of beer the one recipe I read used. I went for the full can of tango because, I didn’t want to waste it, I whisked it up and then added the apples. You’ll notice below I’ve left the skin on the apple, this was purely to save time and make it easier. Leaving the skin on also keeps the shape of the fritter.

The Batter Process For The Tango Fritters

The Batter Process For The Tango Fritters

I was going to make my own caramel but my mother came up with the brain wave of using Carnation Caramel. I noticed on the tin it said “Cook in Caramel” which made me wonder, so I tweeted (being the twitter addict I am) Nestle asking if it could be eaten without cooking. They said they’d never tried and I would wheelie be a guinea pig.

Tweet From Nestle Regarding The Caramel Sauce

Tweet From Nestle Regarding The Caramel Sauce

It was very thick when it came out of the jar, obviously it’s used traditionally for dishes like Banoffee Pie, you’ll see it in the image below.  I added some boiling water to the caramel to make more of a sauce, it’s important to stir thoroughly to make sure the caramel melts. I also added a few grinds of salt to the caramel sauce for a salted taste.  The caramel sauce was excellent, it was rich and comforting, my mother and I were eating it from the jar and had to stop lol.  It worked very well and I’d use it again, possibly I may melt it in the pan next time to see the difference.

Nestle Cook In Caramel For The Caramel Sauce

Nestle Cook In Caramel For The Caramel Sauce

I then deep fried the apples, I did this in a wok with some vegetable oil in it, I used enough oil to allow me to deep fry. For this you can use a deep fat fryer, chip pan or a wok like me. There are lots of house fires caused every year by chip pans (ok I sound like my parents now but it’s only because I care). When the oil is hot enough deep fry the apple pieces, keep an eye on them and turn them occasionally to ensure they are golden brown.

The Fritters Frying In Hot Vegetable Oil

The Fritters Frying In Hot Vegetable Oil

Once they are cooked serve with the Carnation Caramel Sauce and a scoop of ice cream. I was going to make my own ice cream but as this was meant to be quick and easy, I cheated and used shop board bought (again thanks to Eagle Eyes Heather for her corrections, where would I be without you sis <3 😛 ) ice cream.

This was great and really easy to make, you could prepare the batter in advance and leave it in the fridge. I suppose you could use other fruit and other fizzy drinks but then that wouldn’t be a Strictly Supper 🙂

Tango Fritters, Ice Cream and Caramel Sauce Served Ready For Strictly

Tango Fritters, Ice Cream and Caramel Sauce Served Ready For Strictly

Don’t forget to download our step-by-step recipe from the link here. Feel free to get in touch with ideas, questions etc, you can email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

Ta ta 😎

Rich signature
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Strictly Supper #1 – Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

Strictly Suppers # 1

As a fairly big strictly fan I thought it was only fair to honour the show with its own Wheelie Good Meals feature. I can’t promise how religious I will be with this or how tenuous the links will be but with Alice and fellow strictly fan Greg helping me I’m sure we’ll get there.

So this week’s Strictly Supper is Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes. It’s created in homage to the Cha-Cha-Cha…. in case you hadn’t guessed; this was performed by Gregg & Aliona in week one who are no longer in the competition.

Some of the Ingredients for Strictly Suppers # 1 - Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

Some of the Ingredients for Strictly Suppers # 1 – Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

This is the first time I’ve cooked Chicken like this (I’m ashamed to say!) It was so easy and cooked really well, I’ve had trouble in the past with overcooking/undercooking but this was great. Remember to follow safety guidelines when cooking chicken, I’ve given out some website addresses in the past, to find them check Alice’s Piri Piri Chicken out. This was really easy and straightforward to make, I know there’ are a few utensils and pieces of equipment but trust me it’s not a reflection on how the dish cooks but more how I like to have the right tool for the right job!

Utensils and Equipment for Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

Utensils and Equipment for Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

For the breadcrumbs I used Japanese Panko breadcrumbs because they are much crispier than normal run of the mill breadcrumbs you’d we’d make at home. I mixed these with Parmesan cheese and fresh parsley; I blitzed the cheese and parsley in the food processor. It is important to make sure there isn’t any moisture otherwise the cheese won’t blitz it’ll just turn into a claggy blob…. you’ll know when it happens to you. I used half a bag of crumbs to a very large handful of parsley and a large chunk of cheese; you can use however much of these you like – remember it’s all about taste 🙂

Panko Breadcrumbs with Parmesan and Parsley for the Cha-Cha-Char-Grilled Chicken

Panko Breadcrumbs with Parmesan and Parsley for the Cha-Cha-Char-Grilled Chicken

It is important to get the order right for the Flour Egg and Breadcrumb process (or Pané something). Make sure the bowls are lined up in the right order; my top tip here is to keep one hand for wet and one hand for dry. I’m a bit of a weird ‘erb when it comes to having mucky hands so this is the best system for me or you could ask someone else…. MAAAAAAAMM!!

Flour, egg and breadcrumbs ready for the Cha-Cha-Char-Grilled Chicken

Flour, egg and breadcrumbs ready for the Cha-Cha-Char-Grilled Chicken

When carrying out this process make sure you add salt to the egg as this helps to break down the protein in the egg which helps the crumbs stick. On to the spicy potatoes, I call them spicy but to be honest they weren’t overly spicy they were more tasty (as my mother would say). I’ve used my own spicy mix which on the whole is 1 tsp each of a lot of spices, I vary this from time to time depending on what mood I’m in or what I’m cooking but usually keep some in the cupboard as you can see from the picture below. I’ve used left over potatoes in this recipe, if you haven’t got left over potatoes, par-boil some in the microwave or on the hob then coat with the spices and fry.

Spiced Potatoes That Accompanied Cha-Cha-Char-Grilled Chicken With Tomato Salsa

Spiced Potatoes That Accompanied Cha-Cha-Char-Grilled Chicken With Tomato Salsa

For chicken, place the breasts into clingfilm, you do this because this will stop the breast from breaking up. Once you’ve wrapped them and their snug bash the living daylights out of them with a rolling pin or something equally as heavy until it is the thickness of a £1 coin. You can see the before and after (like a This Morning Makeover) pictures below:

Chicken Breast Before and After for the Cha-Cha-Char-Grilled Chicken

Chicken Breast Before and After for the Cha-Cha-Char-Grilled Chicken

Once you’ve done this set it aside to rest, there’s no particular reason for doing this, I just left it while I made the salsa. I make lots of different variations on salsa, and in keeping with the strictly theme you’ll see them soon but for this one it was quick and simple. I simply chopped up the onion and tomatoes in to quarters placed them in the food processor, with lime juice, spring onions, olive oil and salt and pepper. Blitz until you have the consistency you are looking for, I blitzed it so that it was quite fine, see the ingredients below:

Tomato Salsa To Acompany Cha-Cha-Char-Grilled Chicken

Tomato Salsa To Acompany Cha-Cha-Char-Grilled Chicken

Now carry out the pané process dredging the breasts in flour (it is important to shake off excess flour), then with another hand dipping them in the egg and then into the breadcrumbs. It is important to make sure that the whole breast is covered in breadcrumbs; any parts without crumbs may burn.  Your breast should look something like this below (only without the photography effects 😆 )

Crumbed Chicken Breast Ready For Frying

Crumbed Chicken Breast Ready For Frying

The get your hob on, turn your griddle pan and frying pan/wok up fairly high and add oil (I’d also add butter with the potatoes to make sure the spices don’t stick to the pan). Transfer the chicken to the griddle pan and fry on high heat for five minutes per side. While frying the chicken transfer the potatoes to the frying pan and stir regularly, you should cook these on a medium to high heat. Because they are left over potatoes you don’t need to cook them just brown them.

Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes in all it's Glory

Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes in all it’s Glory

Once cook place the chicken on a clean plate for resting for a minute or so. As you can see above I placed the potatoes in the centre of the plate, then top with the chicken and spoon some of the salsa around the edge.

Thanks to Greg for the Cha-Cha-Char Grilled idea, come back next week to see what other Wheelie Good Strictly Supper I’ve made.

Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

Cha-Cha-Char-Grilled Chicken With Tomato Salsa and Spiced Potatoes

As always you can download our step-by-step recipe from the link here. Feel free to get in touch with ideas, questions etc, you can email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

Ta ta 😎

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