Simple Sous Vide Eggs. Sous Vide Simpson Eggs – a Fun and Tasty Treat!!!

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Simple Sous Vide Eggs. Sous Vide Simpson Eggs - a Fun and Tasty Treat!!!
Recipe type: Eggs / Breakfast
Prep time: 
Cook time: 
Total time: 
Simple Sous Vide Eggs. If you want to get technical, this should be cooked in a circulation sou vide bath, but this is the quick and easy version, requiring no special equipment, with very similar results to the real thing. I call them Simpson Eggs as a result of the spiky tops resembling Bart Simpson's hair.
  • Eggs
  • Butter
  • Cling-wrap
  1. Take a piece of cling-wrap and a small dish. Rub a little butter in the dish, and then in the center of the plastic.
  2. Press the plastic into the dish and crack an egg into the indentation in the plastic.
  3. Lift the corners of the cling-wrap up together to enclose the egg. Repeat this until all of your eggs are wrapped.
  4. Half fill a pot with boiling water and put this over medium low heat. You don't want the water to boil, but merely keep the heat. The temperature should be between 70 & 80 Celcius.
  5. Using a double boiler makes this simpler, but this is not absolutely necessary.
  6. Hang the eggs over the edge of the pot so that the entire egg is in the hot water.
  7. Allow this to stand for 10 minutes, then lift the eggs from the water, unwrap them carefully and serve immediately.


How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

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How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
  • Potatoes
  • Boiling kettle water
  • Oil for frying
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.


Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Recipe type: Pizza
Cuisine: Italian
Serves: 2
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.


Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.


How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with

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How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with
Recipe type: Spice Blends
Cuisine: Chinese
Prep time: 
Total time: 
5 Spice is used in a multitude of Eastern dishes. It is quite useful to know how to make your own 5 Spice Blend. The homemade 5 spice powder also tastes much better then the commercial equivalent, which contains far too much cinnamon, however if you prefer more cinnamon, feel free to add extra.
  • 1 Tsp Szechuan Peppercorns
  • 1 Tsp Cloves
  • 1 Tsp Fennel Seeds
  • 3g Star anise
  • 3 Tsp Cinnamon
  1. Heat a small pan over medium high heat and dry fry the Szechuan peppercorns for about 60 seconds and they are strongly fragrant.
  2. Place the Szechuan peppercorns, cloves, ground cinnamon, fennel seed and star anise in your spice grinder and zap them until fine.
  3. Store the powder in airtight spice bottle in a cool dry place.


French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.

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French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.
Recipe type: Deep-fried / Vegetable
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!!
  • 1 Large onion
  • Milk to cover
  • 2 Cups all-purpose flour
  • Oil to deep-fry
  1. Top and tail the onion and remove the outer layer.
  2. Place onion on its end and cut down through the onion to split the rings, then place it on its side and slice rings as thinly as you can.
  3. Place the rings in a mixing bowl and pour in enough full cream milk to cover. Allow these to stand for 60 minutes.
  4. After the soaking time, dredge the rings in the flour and fry them at 190c or 375f until they are crisp and golden.
  5. Remove the onions from the oil with a slotted spoon and drain any excess oil on kitchen paper before serving.


Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe

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Mexican Meatloaf Stuffed with Cheddar and Topped with Chipotle Glaze. How to Make Single Portion Meatloaf Recipe
Recipe type: Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mexiacn Meatloaf Recipe - stuffed with mature cheddar, topped with chipotle glaze. Meatloaf is an all-time favorite, however it can be a bit boring doing the same thing time and again. This meatloaf is spiced up, stuffed with mature cheddar and glazed with a chipotle glaze. The loaves are made in single portions, making serving and portion control much easier.
  • 450g / 1 pound Ground lean beef
  • ½ Cup Chopped onion
  • ⅓ Cup Finely crushed tortilla chips (plain or chilli flavor)
  • 1 Large egg, lightly beaten
  • 2 Tbs Ketchup / Tomato sauce
  • 2 Tsp Cayenne pepper
  • 1 Tsp Ground cumin
  • ¼ Tsp Salt
  • ½ Cup Shredded mature cheddar or Monterey Jack
For the Glaze
  • ½ Tsp Ground chipotle (can substitute smoked paprika)
  • 4 Tbs Ketchup / Tomato sauce
  1. Place the beef mince, chopped onion, finely crushed tortilla chips, ketchup, chilli powder, ground cumin, lightly beaten egg, salt and freshly ground black pepper in a mixing bowl and massage this until totally combined.
  2. Using an oil soaked cloth, wipe out the mini loaf pans. Fill the pans with equal amounts of the beef mixture.
  3. Using your fingers, make a deep furrow down the center of each lot of beef. Fill the furrow with the mature cheddar and press the beef back until the cheese is almost covered.
  4. Mix the second lot of ketchup with the chipotle powder and spread this over the loaves.
  5. Place the loaves in a roasting pan and bake them at 200c or 400f for 30 minutes.
  6. Remove the meatloaves from the oven, run a toothpick around the edges and turn them out onto platters to serve.


How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.

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How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.
Recipe type: Bread
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
In our previous video we baked two stunning traditional French Baguettes. This video show you how to make Garlic Bread using these 2 loaves.
  • 2 x 14 inch Baguettes
  • 100g Butter
  • 30g Minced garlic
  • ½ Tsp Salt (optional)
  1. Mix 30g of minced garlic into 100g of softened butter and the salt.
  2. Working with one loaf at a time, slice the loaves leaving the bases intact.
  3. Open up the slices and spread a generous dose of garlic butter between each slice.
  4. Place each loaf on a sheet of foil and spread any remaining butter over the top of the baguettes.
  5. Fold the foil over the top and twist the ends.
  6. Bake the loaves in a preheated oven at 180c or 350f for 20 minutes.
  7. Remove the loaves from the oven, unwrap them and serve immediately.


French Baguette – How to Make Baguettes at Home – Traditional French Bread Recipe

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French Baguette - How to Make Baguettes at Home - Traditional French Bread Recipe
Recipe type: Bread / Dough
Cuisine: Dough
Prep time: 
Cook time: 
Total time: 
Despite the long rising times, French Baguettes are really easy to make. This demonstration will show you how to make French Baguettes at home.
For the Sponge
  • 100g Strong white flour
  • 5g Yeast
  • 300ml Warm water
To finish the dough
  • 300g Strong white flour
  • 10g Yeast
  • 1 Tsp Salt
  1. Place 100g of the strong white bread flour and 5 grams of the yeast in a mixing bowl. Stir them to combine, then pour in the warm water.
  2. Mix this well until everything is totally combined. Cover the bowl with clingwrap and allow this to stand for 60 minutes.
  3. After 60 minutes, the yeast will have developed extensively and you will have bubbling mass.
  4. Add the remaining flour, yest and salt and mix this in.
  5. Mix this until a dough starts to come together, then use your hands to work the dough in the bowl until all of the loose flour has been incorporated into the dough ball.
  6. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until it is smooth and elastic. Sprinkle the dough with a little flour every time it becomes too sticky.
  7. Sprinkle dough into the bottom of the mixing bowl.
  8. Roll the dough into a smooth ball and return it to the bowl. Cover the bowl with clingwrap and allow this to rise for 30 to 40 minutes until it has doubled in size.
  9. Once risen, don't knock the dough down. You want to leave as much air in the dough as possible.
  10. Dump the dough out onto the work surface and using a large knife, cut it into 2 pieces.
  11. Working as gently as possible, roll each half into a long loaf.
  12. Transfer the loaves to a baking sheet and sprinkle lightly with flour before covering loosely with a damp kitchen towel.
  13. Allow the baguettes to rise for another 60 minutes.
  14. Remove the towel and sift a light layer of flour over the top of the loaves.
  15. Using a sharp thin blade knife, slash the surface of the loaves every 20mm at an angle.
  16. Bake the baguettes in a preheated oven at 220c for 20 minutes.
  17. Remove the loaves from the oven and transfer them to a wire rack to cool.


The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.

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The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.
Recipe type: Toasted Sandwiches Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 2
A Gourmet Toasted Sandwich Inspired by the East. Across China, Thailand and Vietnam it is quite normal to combine seafood, smoked pork and peanuts or roasted sesame oil in a meal - with remarkable results. This toasted sandwich is inspired by this amazing combination!
For 2 Gourmet Sandwiches
  • 6 Slices white farmhouse bread, 4 of them buttered on 1 side
  • 100g Mashed sardines
  • 100g Fried streaky bacon, chopped
  • 2 Heaped tablespoons of crunchy peanut butter
  • 2 Eggs, scrambled
  1. Turn the buttered slices upside down. Spread a generous layer of the peanut butter onto 2 of the slices.
  2. Top each of these with the chopped bacon, and press This into the peanut butter.
  3. Top this with the 2 un-buttered slices of bread and press it down to make sure it is well bonded.
  4. Top the un-buttered slices with the mashed sardine, followed by the sloppy scrambled egg.
  5. Close the sandwiches with the 2 remaining buttered slices, with butter facing outward.
  6. Heat your pan or sandwich grill and fry the sandwiches until crispy and golden.
  7. Quarter the sandwiches and transfer them to platters to serve.


How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.

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How to Debone & Stuff a Whole Turkey. Thanksgiving Recipe Special. Turkey Galantine / Ballotine.
Recipe type: Poultry / Thanksgiving / Christmas / Festive Season
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
How to Debone & Stuff a Whole Turkey. With Thanksgiving and the festive season just around the corner, here is a fantastic deboned stuffed turkey recipe for the occasion!!! A while back we demonstrated deboning a whole chicken in a few easy steps - deboning the turkey is just as simple, but requires a little more strength owing to the turkey having much stronger connective tissue than a chicken. The bird is stuffed with a rich filling of bacon, feta, olives and baby spinach.
  • 1 x 3kg / 6.6lb Turkey (if you use a larger bird, simply scale up the filling and recalculate the cooking time using my formula below)
For the Filling / Stuffing
  • 200g Baby spinach
  • 200g Streaky bacon
  • 140g Feta cheese
  • 12 Olives
  1. Starting with the stuffing, cut the bacon thinly across the grain. Roughly chop the baby spinach, and pit and slice the olives into rounds. In addition take out 2 rounds or 140g of feta cheese.
  2. Heat your wok or pan over medium high heat and fry the bacon until lightly golden.
  3. Add the spinach and fry this until spinach is totally wilted and tender.
  4. Turn off the gas or remove the wok from the heat, add the olives and crumble in the feta cheese. Put this aside to cool.
  5. To debone the turkey, cut off the tail, then cut off the wings at the elbow.
  6. Turn the bird onto its breast and pull back the skin on the shoulder. Feel for the articulation in the shoulder and slice through the joint. Repeat this with the other wing.
  7. Slice all the way down the back of the turkey and then pull the wings and the skin away from the carcass all the way down to the oysters.
  8. Stand the bird up on its butt, and put your fingers under the skin on either side of the sternum. Pull the skin and the breasts away from the front of the carcass.
  9. Lie the bird on its sternum then cut the oysters free from the carcass.
  10. To free the legs, move one of the legs sideways and upwards then pull it over and straight downwards to snap and expose the hip joint. Use your knife to cut through the connective joint tissue. Repeat this with the other leg.
  11. Pull the carcass free from the bird. Do not dispose of this yet as any bits of meat left on the carcass will be used to fill up blank spots later.
  12. Open the turkey up with the skin side down.
  13. To debone the leg, cut around the hip joint then scrape the meat down the bone to the knee joint.
  14. Cut around the knee joint then scrape the meat down the drumstick.
  15. Press the bone back into the drumstick and break the bone just above the knuckle using the back of your cleaver. Pull the leg bone free, tuck the flesh back into the skin and continue with the other leg.
  16. To debone the wing, cut around the wing joint. Grab the joint and scrape the flesh down the bone. Pull the bone free, tuck the flesh back into the skin, and then continue with the other wing.
  17. The turkey is now totally deboned. Use the flesh recovered from the carcass to patch the blank spots between the legs and breasts.
  18. Cut at an angle through the thick upper breasts and flap the flesh forward.
  19. To stuff the bird, fill the legs and wings with the stuffing to plump them up. Spread all the remaining fill evenly across the bird.
  20. Fold one half of the turkey across the center-line, then fold the other half over this to entirely enclose the filling.
  21. Using butchers twine tie the legs together. Using half hitch loops close up the rest of the bird. Bring the twine back down to the legs and tie to secure.
  22. Place the turkey on a rack in a roasting pan and rub it all over with butter. Season with salt and cracked black pepper and roast the bird for 45 minutes plus 15 minutes per pound.
  23. At the end of the cooking time, remove the turkey from the oven and allow it to stand for 5 minutes before slicing into thick slices and serving with the accompaniments of your choice.


Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!

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Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!
Recipe type: Chicken / Poultry / Snack Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
These spicy hot chicken drumsticks are perfect snack-food for the big game, or simply served cold at a picnic. Simple and quick to make, these will have your fans raving for more!
  • 8 Chicken drumsticks
  • 1 Medium onion, roughly chopped
  • 2 Cloves Garlic
  • 1 Tbs dried chilli flakes
  • 15ml paprika
  • Juice of 1 lemon
  • 30ml White wine vinegar
  • 15ml Worcestershire sauce
  • 100ml Oil
  1. Place the onion, garlic, dried chilli flakes, paprika, lemon juice, white wine vinegar, Worcestershire sauce and olive oil in a jug. Using your stick blender zap these until smooth.
  2. Make three deep cuts into the thickest part of the flesh of each drumstick. Place the drumsticks in a roasting pan and pour the sauce over the chicken.
  3. Bake the chicken in a preheated oven at 180c or 350f for 75 minutes. Turn and re-coat the chicken twice during this time - after the first 30 minutes then after the second 30 minutes.
  4. Remove the chicken from the oven, allow it to stand for 5 minutes before transferring it to baskets or platters and serving.


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