Watch the original video which was posted at https://ruinedchildhood.com/post/187271462347 🔗 and picked up by Peter Morwood 🔗 asking about the calorie count, and reposted on Twitter. So I did the calories.
Serves 6; Calories: 8020 (1336 per portion). This author has not been identified. If you believe you know who it is, please get in touch so that we can make the right credits.
Mix the cumin, mustard powder, vegetable 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 tortilla 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 tortilla.
Cover with a circle of baking parchment, set a heavy weight like a cast-iron casserole on top and put in the fridge for an hour to chill.
Make the dip by mixing the cream, onions powder, chive, parsley, mayonnaise, garlic powder, lemon juices, dill, and salt in a bowl.
Unmould the tortilla tower and cut into six wedges.
Dredge each wedge in the flour then the egg and then the breadcrumbs 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.
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, and eight hours ahead of Pacific time. We love to get your calls, but at 4am our time we’re likely to be asleep.