Matchsticks Recipes

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MATCHSTICKS



Matchsticks image

The original Aussie Matchstick was filled with fresh whipped cream, and though it tasted great, it was very messy and very rich! This recipe is just the basic matchstick, dessert size; but you can make them smaller for kids or as a flash morning tea item. They go very well at kid's parties, try a chocolate pudding and grated chocolate for the filling, or use Nutela instead of jam. Both the filling and the pastry can be prepared 2 days ahead, but dont put them together until your ready to eat them!

Provided by mummamills

Categories     Dessert

Time 32m

Yield 20 matchsticks, 20 serving(s)

Number Of Ingredients 5

2 sheets frozen puff pastry
100 g vanilla instant pudding mix (I use Cottees)
600 ml thickened cream
1/2 cup milk
raspberry jam (or blackberry is good too)

Steps:

  • Preheat oven to very hot.
  • cut the pastry sheet in half, and then cut each "half" into 5 pieces.
  • place on backing trays that have been sprayed with oil.
  • place in oven, wait one minute and then turn the heat down a little (200c).
  • Cook about 10 mins, or until puffed and golden.
  • Cool on wire rack.
  • Filling.
  • pour cream into large bowl, put the milk into the cream container to get all the cream and pour into the bowl whisk well.
  • sprinkle over the pudding mix, and whisk for about a minute, untill it thickens, and is smooth.
  • cover and refrigerate.
  • When ready to serve, split the pastry, length ways, and spread jam on the bottom piece.
  • Using large nozzle, pipe the filling over the jam, and cover with the "top" piece, dust with icing sugar.

Nutrition Facts : Calories 262.9, Fat 20.9, SaturatedFat 9.5, Cholesterol 42.5, Sodium 147.1, Carbohydrate 16.8, Fiber 0.4, Sugar 4.8, Protein 2.6

MATCHSTICK POTATOES



Matchstick Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-leaf parsley, optional

Steps:

  • Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
  • Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
  • Sprinkle the potatoes with parsley, if desired, and serve hot.

MATCHSTICK FRENCH FRIES



Matchstick French Fries image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 4

25 Idaho potatoes (about 15 pounds)
Peanut oil for deep-frying
Sea salt
Ketchup (optional)

Steps:

  • Trim potatoes into 4-inch-long blocks. Using a mandoline, cut into 3/16-inch-thick sticks. In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Drain, let cool, and freeze, covered, until firm, at least 1 hour.
  • Deep-fry again at 350 degrees; until golden brown, about 1 minute. Salt while hot; serve with ketchup, if desired.

MATCHSTICKS



Matchsticks image

Make and share this Matchsticks recipe from Food.com.

Provided by davinci_insane

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 sheet puff pastry
jam
cream
icing sugar

Steps:

  • Cut puff pastry sheet into three strips and then the three strips in half.
  • Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown.
  • Let pastry cool.
  • Spread Jam and Cream on pastry and top with another piece of pastry.
  • Sift icing sugar on top.

Nutrition Facts : Calories 225.2, Fat 15.6, SaturatedFat 3.9, Sodium 101.8, Carbohydrate 18.4, Fiber 0.6, Sugar 0.3, Protein 3

MATCHSTICK CHIPS



Matchstick chips image

Gordon's matchstick chips, great with steak, even better with mussels

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Side dish, Supper

Time 40m

Number Of Ingredients 4

2 large potatoes , about 300g each, peeled (preferably Maris Piper, King Edward or Weltje)
about 3 tbsp plain flour
½ tsp cayenne pepper
oil , for deep frying, (ideally light olive oil)

Steps:

  • Square off four sides of each potato, then cut into 5mm slices. Stack the slices 2 or 3 a time and cut into thin 5mm sticks. Drop the chips into a large pan of cold water for 30 mins to get rid of excess starch.
  • Drain in a colander, then tip into a clean tea towel, gather into a bag, twist well and whirl a few times in a large circle to spin out the water (this may be best done outdoors).
  • Heat a deep-fat fryer, a third full of clean oil, to 180C. Fry the sticks, 2 handfuls at a time, in a chip basket, for about 2 mins until they are a crisp russet brown. Tip onto a paper-lined tray and sprinkle lightly with a little more salt.
  • If making mussels too (see 'Goes well with') - while the mussels are draining and before you finish the sauce, place the potato sticks in a large shallow bowl, sift over the flour, cayenne and ½ tsp salt; mix well.

MATCHSTICK FRIES



Matchstick Fries image

Provided by Martha Stewart

Number Of Ingredients 3

8 Idaho potatoes (about 5 pounds)
Soy bean oil for deep-frying
Coarse salt

Steps:

  • Trim potatoes into 4-inch-long blocks. Using a mandolin, cut potatoes into 3/16-inch-thick sticks. Place in a strainer and rinse under cold running water. Transfer to a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and rinse again and then spread on a clean kitchen towel and dry completely, patting off as much water as possible.
  • In deep fryer, heat oil to 350 degrees. Fry potatoes in batches until light golden, about 1 minute. Sprinkle with salt while hot and serve immediately.

MATCHSTICK POTATOES



Matchstick Potatoes image

Provided by Jason Epstein

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

3 medium baking potatoes (russets)
1 quart vegetable (not olive) oil
Medium-grain sea salt

Steps:

  • Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
  • In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.

MATCHSTICK POTATOES



Matchstick Potatoes image

Categories     Potato     Side     Fry     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 large russet (baking) potatoes (1 1/2 lb total)
About 6 cups vegetable oil
Special Equipment
a food processor fitted with fine (2-mm) julienne disk or a mandoline fitted with julienne cutter; a deep-fat thermometer

Steps:

  • Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
  • Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
  • While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

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