4th of July recipes you have to try

30 Jun 2016

Bagel dog

Ingredients:

Method:

Knead the French's Classic Yellow Mustard into the pizza dough until evenly distributed then lightly dust the work surface with flour and roll out to rectangle approximately 20cmx30cm.
Cut the dough into 10 strips. Roll a strip round one of the hot dogs spiralling it along the sausage to the end. Set aside whilst repeating with the rest of the hot dogs.
Preheat the oven to fan 190C. Bring a large shallow pan of water to the boil. Add the bagel dogs a couple at a time and boil for 1 minute. Remove from the pan and drain on kitchen paper whilst cooking the remaining dogs.
Place the black onion and sesame seeds on a plate. Brush the dogs with beaten egg and roll them in the seeds until evenly coated.
Bake on a lightly greased tray for 15-20 minutes until golden and puffed up.
Combine the French's Classic Yellow Sweet Mustard and the mayonnaise and use as a dip for the warm bagel dogs.

Ingredients:

Method:

Pre-heat the oven to 260°C.
Bake the wings in a foil-lined pan on the lowest oven rack for 20 to 25 minutes until crispy, turning once.
Toss wings in sauce to coat.

Tip:

You could combine 125 ml Frank's RedHot Original Sauce with 75 ml melted butter, to create an authentic American flavour for the Buffalo Wings Sauce.

Ingredients:

Method:

Halve the jacket potatoes lengthways and scoop out the flesh leaving half cm with the skin – you can use the potato flesh as mash another day. Lay the skins on a baking sheet.
Preheat the oven to 200C fan. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions.
Spoon the macaroni cheese into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp.
To make the salsa, combine the tomatoes with the onion, parsley and Frank’s RedHot and serve alongside the skins. Tip:

For extra crunch scatter with French’s Crispy Onions just before serving.

Ingredients:

Method:

Preheat the oven to gas mark 7/220°C/425ºF. Prick or puncture the sweet potatoes with a fork and put them each on to a piece of foil large enough to wrap them in. I find these cook best in individual parcels, so just be prepared to make a lot of them: I find the weight above means you’re dealing with 8 or 9 potatoes in one go.
Divide the oil between the foil sheets and then rub or turn the sweet potatoes in it and wrap into baggy but well sealed parcels. Put them on to a baking sheet or two and roast until the potatoes are soft and cooked through, approximately 1–1½ hours. This way of cooking the potatoes, apart from being very easy, means that you get maximum, un-watered-down flavour.
When the sweet potatoes are cool enough to handle, strip away the skin and fork or squeeze and pick the flesh into a large bowl. Pour in any syrupy juices from each of the foil parcels.
Add all the other ingredients except for the marshmallows, and mix together to make the mash.
Spoon the sweet potato mash into an ovenproof dish: I use an old rectangular one of 34 x 20cm and about 6cm deep / 13½ x 8 inches and 2½ inches deep, but any you have around that size would be fine.
Smooth the top of the mash and cover with the mini marshmallows.
Bake in the hot oven for 10–15 minutes by which time the marshmallows will have coloured on top and melted together, like a rippled, bronzed duvet.