This site uses cookies to improve your experience and to provide services and advertising.
By continuing to browse, you agree to the use of cookies described in our Cookies Policy.
You may change your settings at any time but this may impact on the functionality of the site.
To learn more see our Cookies Policy.
2. Cut the buns into thirds and butter the cut sides.
3. Split the mince into four equal parts and pat each portion into a thin circle, larger than the size of the bun to allow for shrinkage.
4. Place the patties on the pre-heated grill and grill four minutes. Flip and cover with cheese slices.
5. Grill an additional 4 minutes or to desired doneness.
6. Remove patties from grill and allow to rest while you lightly toast the buns. This will help them support the stacking that comes with building a Big Mac.
7. Build your Big Mac: bottom bun, patty covered with cheese, lettuce, thousand island dressing on bottom of the middle bun, patty (covered with cheese), onions, pickles, more lettuce, thousand island dressing on the top bun.
2 pounds Rooster potatoes (about 4 large), peeled and cut into .75cm by .75cm strips (keep potatoes stored in a bowl of water)
2 tablespoons distilled white vinegar
Sea salt
2 litres peanut oil (or alternative vegetable oil)
1. Place potatoes and vinegar in saucepan and add 2 litres of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on kitchen towel-lined rimmed baking sheet. Allow to dry for five minutes.
2. Meanwhile, heat oil in a large pot or wok over high heat. Add 1/3 of fries to oil (oil temperature should drop to around 180°C). Cook for 50 seconds, agitating occasionally, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 200°F after each addition.
3. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 4, or for best results, freeze potatoes at least over night, or up to 2 months.
4. Return oil to 200°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 180°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.
1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
CARAMEL Version:
For this version, add 3 tablespoons of syrup topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
MOCHA Version:
For this version, add 3 tablespoons chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.
Saturday 23 November, 2024
Saturday 23 November, 2024
Download our app
Want to make a Big Mac in your very own kitchen?
THERE IS SOMETHING about fast food, isn’t there?
It’s not just that you can get your hands on it so quickly, or that you know that it’s probably really bad for you. It’s the mystery!
What’s in it? How do they make it so good? Why can’t you make something like it at home?
Well, now you can. All across the internet, food geniuses have worked hard to come up with copycat recipes for fast food favourites.
This evening, we’ve pulled together a few examples.
Krispy Kreme Donuts
If you have ever worshipped at the alter of Krispy Kreme in the U.S. or the U.K. then you will know what it is to truly taste heaven.
Alas, there are no Krispy Kremes in Ireland, but we’ve found the next best thing. A recipe which will allow you to make your own at home!
Donuts:
2 (50g) packages yeast
60ml water
375 ml lukewarm milk (scalded, then cooled)
64g cup sugar
1 teaspoon salt
2 eggs
75g vegetable lard (Cookeen/Frytex etc.)
680g all-purpose flour
Rapeseed oil
Glaze:
76g butter
250g icing sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
Instructions
1. Dissolve yeast in warm water in large bowl.
2. Add milk, sugar, salt, eggs, shortening and 272g flour.
3. Beat on low for 30 seconds, scraping bowl constantly, then beat on medium speed for 2 minutes, scraping bowl occasionally.
4. Stir in remaining flour until smooth.
5. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.)
6. Turn dough onto floured surface; roll around lightly to coat with flour.
7. Gently roll dough 1.25cm thick with floured rolling pin.
8. Cut with floured doughnut cutter.
9. Cover and let rise until double, 30-40 minutes.
10. Heat vegetable oil in deep pan to 175°.
11. Slide doughnuts into hot oil with wide spatula.
12. Turn doughnuts as they rise to the surface.
13. Fry until golden brown, about 1 minute on each side.
14. Remove carefully from oil (do not prick surface); drain.
15. Dip the doughnuts into creamy glaze then place on rack to cool.
To make glaze:
Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.
Image and recipe via Deep Fried Food.
McDonalds Big Mac Meal
Perhaps the most popular fast food meal in the world, you can now cook yourself up a Big Mac meal at home.
McDonald’s Big Mac Copycat Recipe
2 uncut buns (with sesame seeds for authenticity)
butter
225g mince
1 slice cheddar cheese or 2 thin slices
45g shredded lettuce
1 dill pickle, thinly sliced
3 tablespoons diced onions
4 tbsp thousand island dressing
1. Pre-heat grill to high temperature.
2. Cut the buns into thirds and butter the cut sides.
3. Split the mince into four equal parts and pat each portion into a thin circle, larger than the size of the bun to allow for shrinkage.
4. Place the patties on the pre-heated grill and grill four minutes. Flip and cover with cheese slices.
5. Grill an additional 4 minutes or to desired doneness.
6. Remove patties from grill and allow to rest while you lightly toast the buns. This will help them support the stacking that comes with building a Big Mac.
7. Build your Big Mac: bottom bun, patty covered with cheese, lettuce, thousand island dressing on bottom of the middle bun, patty (covered with cheese), onions, pickles, more lettuce, thousand island dressing on the top bun.
8. Makes 2 large, 1/3-pound burgers.
Image and recipe via Babble.
Fries a la McDonalds
2 pounds Rooster potatoes (about 4 large), peeled and cut into .75cm by .75cm strips (keep potatoes stored in a bowl of water)
2 tablespoons distilled white vinegar
Sea salt
2 litres peanut oil (or alternative vegetable oil)
1. Place potatoes and vinegar in saucepan and add 2 litres of water and 2 tablespoons of salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on kitchen towel-lined rimmed baking sheet. Allow to dry for five minutes.
2. Meanwhile, heat oil in a large pot or wok over high heat. Add 1/3 of fries to oil (oil temperature should drop to around 180°C). Cook for 50 seconds, agitating occasionally, then remove to second paper-towel lined rimmed baking sheet. Repeat with remaining potatoes (working in two more batches), allowing oil to return to 200°F after each addition.
3. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 4, or for best results, freeze potatoes at least over night, or up to 2 months.
4. Return oil to 200°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain at around 180°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set on a sheet tray in a 200°F oven while second batch is cooked. Serve immediately.
Recipe and image via seriouseats.com.
Frozen Frappucino a la Starbucks
Flickr/[•sHadowpLay•]
A frozen frappucino from Starbucks is truly a delight on a sunny day, but they don’t come cheap. Could you manage the same magic at home?
Apparently so!
175ml cup double-strength coffee, cold
3 tablespoons granulated sugar
240ml cup low-fat milk
2 cups ice
3tbsp caramel syrup
Whipped Cream
Chocolate Syrup 3 tbs
1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
CARAMEL Version:
For this version, add 3 tablespoons of syrup topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
MOCHA Version:
For this version, add 3 tablespoons chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.
Via grouprecipes.com.
You can find lots more restaurant dupes (albeit mostly American ones) here - let us know how you get on!
Coca Cola are now making bottles entirely made of ice>
The Glazed Donut Breakfast Sandwich may be just what your BH Tuesday needs>
To embed this post, copy the code below on your site
copycat Fast Food Food food dupes McDonald's restaurants