Matchsticks Food

MATCHSTICKS

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.

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.

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

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.

CREAMY MATCHSTICK CARROTS

Steps:

• Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
• Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
• Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
• Reduce the heat and simmer until the carrots are tender, stirring frequently.
• Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
• Garnish with extra bay leafs if desired.
• For Vegetarian use Vegetable broth.

MATCHSTICK CHIPS

Steps:

• Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
• Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
• Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
• If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)