We are so excited to share a couple of recipes from brand new official cookbook from Buzzfeed’s popular global food channel TASTY and PROPER TASTY, which shares the best and most loved recipes of 2017, as voted by the public. There are over 80 mouth-watering recipes with staying power and we’ve got one copy to give-away!
Here are a couple of recipes to get you started extracted from Tasty: Latest and Greatest (Ebury Press, c. €16.90) Photography by Lauren Volo.
To win a copy just send an email titled ‘Tasty Competition IE’ to marketing@mynametags.com before 1st Feburary 2018. Full T&Cs below. Check out more of the mouthwatering cooking videos @buzzfeedtasty, @buzzfeedpropertasty
Buttermilk Fried Chicken Sandwich
(Makes 8 sandwiches)
With a healthy dose of cayenne in both the marinade and the flour dredge, this sandwich packs the heat along with the crunch. Just the juicy chicken fillet, piled onto a lettuce- and tomato-lined bun, would have been enough to amaze, but the dilly, lemony yogurt sauce puts this one over the top.
BUTTERMILK MARINADE
475ml/2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne
8 boneless, skinless chicken thighs
DILL DRESSING
350ml/1½ cups plain Greek yogurt
3 tablespoons dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
20g/¼ cup grated
Parmesan cheese
3 tablespoons dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
20g/¼ cup grated
Parmesan cheese
SEASONED FLOUR
250g/2 cups plain
(all-purpose) flour
1 tablespoon salt
2 teaspoons black pepper
1½ teaspoons cayenne
1 tablespoon garlic powder
Peanut or vegetable oil,
for frying
(all-purpose) flour
1 tablespoon salt
2 teaspoons black pepper
1½ teaspoons cayenne
1 tablespoon garlic powder
Peanut or vegetable oil,
for frying
TO SERVE
Softened butter for buns
8 brioche burger buns
Butter lettuce
2 tomatoes, sliced
8 brioche burger buns
Butter lettuce
2 tomatoes, sliced
METHOD
1 In a medium bowl, combine all the buttermilk marinade ingredients. Toss in the chicken thighs to coat. Marinate for at least 1 hour in the fridge, or overnight.
2 In a small bowl, combine all the ingredients for the dill dressing. Cover and let sit for at least 1 hour in the fridge to chill.
3 In a medium bowl, combine all ingredients for the seasoned flour. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
4 Heat the oil to 180°C (350°F) in a deep pot. Do not fill
more than half full with oil. Carefully fry the chicken for 7 minutes, or until cooked through. The internal temperature should reach 75°C (165°F), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
more than half full with oil. Carefully fry the chicken for 7 minutes, or until cooked through. The internal temperature should reach 75°C (165°F), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
5 Heat a large frying pan or skillet. Butter the cut sides of the burger buns, then toast on the hot pan until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
Giant Cinnamon Roll
(Serves 12)
If you’ve never made a breakfast pastry, this would be a great first one to try. Because if a regular cinnamon roll is awesome, this one beats the world.
DOUGH
115g/½ cup unsalted butter, melted, plus extra for greasing the pan
475ml/2 cups whole milk,
warm to the touch
100g/½ cup sugar
1 pack fast-action dried
(active dry) yeast
625g/5 cups plain
(all-purpose) flour
1 teaspoon baking powder
2 teaspoons salt
FILLING
175g/¾ cup soft butter
150g/¾ cup light brown sugar
2 tablespoons ground cinnamon
FROSTING
115g/4oz soft cream cheese
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
140g/1 cup icing
(powdered) sugar
115g/½ cup unsalted butter, melted, plus extra for greasing the pan
475ml/2 cups whole milk,
warm to the touch
100g/½ cup sugar
1 pack fast-action dried
(active dry) yeast
625g/5 cups plain
(all-purpose) flour
1 teaspoon baking powder
2 teaspoons salt
FILLING
175g/¾ cup soft butter
150g/¾ cup light brown sugar
2 tablespoons ground cinnamon
FROSTING
115g/4oz soft cream cheese
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
140g/1 cup icing
(powdered) sugar
METHOD
1 Generously butter a 25.5cm (10in) cast-iron frying pan, skillet, or cake tin (pan).
1 Generously butter a 25.5cm (10in) cast-iron frying pan, skillet, or cake tin (pan).
2 In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be
just warm, registering between 40°C (100 and 110°F). If hotter than that, allow to cool slightly before proceeding. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 520g/4 cups of the flour to the milk
mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
just warm, registering between 40°C (100 and 110°F). If hotter than that, allow to cool slightly before proceeding. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 520g/4 cups of the flour to the milk
mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
3 After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional 100g/
¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to
the surface. Roll the dough out into a large rectangle, about 1cm (½in) thick. Fix corners to make sure they are sharp and even.
¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to
the surface. Roll the dough out into a large rectangle, about 1cm (½in) thick. Fix corners to make sure they are sharp and even.
4 In a small bowl, combine the filling ingredients and stir to combine. Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges. Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly sized strips. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
5 Place the giant cinnamon roll in the prepared pan or cake tin (pan) and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
6 Preheat the oven to 160°C (325°F/gas 3).
7 Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
8 While the cinnamon roll is baking, prepare the frosting. In a medium-sized mixing bowl, whisk together the cream cheese, butter, milk, vanilla, and icing (powdered) sugar until smooth.
9 Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the
pan and drizzle the frosting over the roll before serving.
pan and drizzle the frosting over the roll before serving.
Competition T&Cs:
– The winner shall be chosen at random.
– My Nametags will contact the winner no more than 30 days after the competition closing date.
– The prize is one copy of Tasty: Latest and Greatest.
