🔗Watch the copy of the video posted by Peter Morwood 🔗 and reposted on Twitter, asking about the calorie count. So I did the calories.
Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site
Mix the cumin, mustard powder, oil, sugar, chili powder, salt, and pepper together well in a big bowl, then add the chicken breasts and stir gently to coat each piece.
Arrange the chicken breasts in a baking dish and bake for 1 hour at 180°C.
Pull the cooked meat apart and fork through to make a loose mix.
Add the rasher, spring onion, red onion, and barbecue sauce and mix well.
Lay one tortillas in the bottom of a 10" loose-bottom baking tin, and sprinkle with half the cheese.
Add the chicken mix on top and spread out, then top with the rest of the cheese and the other tortillas.
Cover with a circle of baking parchment, set a heavy weight like a cast-iron casserole on top and put in the fridge for 1 and a bit hour to chill.
Make the dip by mixing the cream, onion powder, chives, parsley, mayonnaise, garlic powder, lemon juice, dill, and salt in a bowl.
Unmould the tortilla tower and cut into six wedges.
Dredge each wedge in the flour then the eggs and then the bread crumb in that order, coating it carefully each time.
Deep-fry the wedges in the vegetable oil until golden all over.
Reassemble the wedges back into cake form, leaving a small space between them.
Coat the top of each wedge with the tomato sauce, sprinkle with the mozzarella, and decorate with the pepperoni.
Grill for five minutes or until the pepperoni is golden and the mozzarella is melting.
Serve with the sauce to dip.
Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site
In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
Please make sure your chicken or turkey is fully cooked: the juices must be clear, not pink. I know it’s an article of faith (read: fad) of nouvelle cuisine to serve underdone fish and fowl, but unless you’ve raised the animals yourself, or know the supplier well, there is a risk of salmonella poisoning. (They must not be overdone either, or they’ll be too dry. Getting it right is a skill worth practising.) Duck breast can be pink, like a steak can, but not any other parts.
Bacon is the generic name for salt-cured pork. It can be smoked or unsmoked (sometimes called “green”). Bacon slices are a traditional part of breakfast in many English-speaking cultures. In Ireland, bacon slices are called “rashers”, and “bacon” means a joint of ham. Rashers come in two main forms: “streaky” from the belly meat, with alternating stripes of meat and fat; and “back” from the back of the animal, with a large oval of meat.
You don’t need any special equipment to make a fine garlic purée, just some flaked salt and a broad knife. Make sure you don't slip and cut yourself. Roughly chop the peeled garlic clove, then squash it by putting the flat of the knife blade onto it and hitting it with the ball of your fist. Scatter a little salt onto the squashed garlic, and then slide the flat of the knife across it, pressing down hard, then reverse directions and do it again. Repeat until you have a sticky purée.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
