Wicklewoods Seasoning Mix Food
THE FAMOUS SEAFOOD SEASONING RECIPE
This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.
Provided by The Colonel's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 180
Number Of Ingredients 12
Steps:
- Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Nutrition Facts : Calories 1.1 calories, Carbohydrate 0.1 g, Fat 0.1 g, Fiber 0.1 g, Sodium 245.7 mg
WICKLEWOOD'S PICKLING SPICE MIX
Use as required by adding required amount to a recipe or you can make these into little spice bundles by placing 1 Tablespoon of mix onto a 2"square piece of muslin, pull up all edges and tie with a piece of string. p.s The system is in a really bad mood today and won't let me write "2 teaspoons of small dried red chilli" but that is what I mean, not chilli powder,,all ingredients are whole or crushed, not ground.
Provided by WicklewoodWench
Categories < 15 Mins
Time 5m
Yield 3 oz
Number Of Ingredients 11
Steps:
- Mix together all the ingredients.
- Store in a small, airtight jar up to 2 months.
Nutrition Facts : Calories 445.3, Fat 12.5, SaturatedFat 3.2, Sodium 34.7, Carbohydrate 104.1, Fiber 36.7, Sugar 0.4, Protein 11.2
WICKLEWOOD'S NOT HOT BUT SMOKIN' CHILLI
My mother in law has developed an aversion to hot spicy foods so I have adapted our usual family favourite chilli by reducing the heat and increasing the flavour with the use of paprika,, (it must be smoked Paprika) It is so popular it has now become a regular addition to our family favourites. If you do want some extra heat just add 1/2 teaspoon of chilli powder or a few dashes of tobasco. Delicious served with plain boiled rice or favourite savoury rice, we prefer my Aztec rice #448815
Provided by WicklewoodWench
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large frying pan, heat the oil and soften the onions and garlic over a medium heat.
- Add the mince and brown completely before adding the pepper, tomatoes (including the juice) and tomato puree, stir well.
- Rinse and drain the beans and add to the mince.
- Stir in the taco seasoning and paprika.
- Reduce heat slightly and cook slowly for approximately 35-40 mins stirring occasionally to avoid burning (if the mixture becomes too thick add a little water.).
- Serve hot with rice or nachos.
Nutrition Facts : Calories 597.2, Fat 25.3, SaturatedFat 7.8, Cholesterol 77.1, Sodium 92.1, Carbohydrate 55.1, Fiber 15.5, Sugar 6.4, Protein 39.2
WICKLEWOOD'S SEASONING MIX
Most recipes usually refer to salt and pepper when mentioning seasoning, which is great, but I found myself adding more and more seasoning but what I really wanted was more taste....I think this seasoning gives it without too much sodium. It is also the seasoning I refer to in most of my recipes, unless otherwise stated.
Provided by WicklewoodWench
Categories < 15 Mins
Time 2m
Yield 1 oz
Number Of Ingredients 6
Steps:
- Mix together and place in an empty pepper grinder.
Nutrition Facts : Calories 48.7, Fat 0.3, SaturatedFat 0.1, Sodium 13967.1, Carbohydrate 10.9, Fiber 2.8, Sugar 0.9, Protein 2.4
WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS
Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 4 eggs
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1
WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS
These simple little fritters were always a favourite of my children and it wasn't until I was told I could no longer have them that I craved them too, so I have devised a gluten free version. Brilliant served with a fried egg or baked beans.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 15m
Yield 4 fritters
Number Of Ingredients 10
Steps:
- Whisk the egg white until it forms stiff peaks, set aside.
- Mix together the flour, xanthan, onion granules and seasoning.
- In a separate bowl, mix together milk, egg, oil and egg yolk.
- Add the milk mixture to the flour mixture and beat well.
- Gently fold the egg whites into the batter.
- Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
- Dip the corned beef in to the batter and carefully place the fritters in oil
- Fry for about 5-6 mins or until crisp and golden.
- Drain and serve warm.
Nutrition Facts : Calories 342, Fat 26.1, SaturatedFat 8.5, Cholesterol 196.3, Sodium 1188.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 22.6
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