Argentinian Chimichurri Sauce - Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!
Recipe type: Sauce
Chimichurri sauce originates in Argentina, a country that eats more beef per capita than any othe country in the world. Most of there beef is barbecued and this sauce is the perfect accompaniment to smokey barbecued beef, however it goes equally well with chicken, pork and lamb.
250ml Fresh parsley
2 Cloves garlic
30ml Fresh Oregano
30ml Red wine vinegar
1.25ml Red chilli flakes
Cracked black pepper to taste
Measure out the parsley, oregano, red wine vinegar, olive oil, cracked black pepper, red chilli flakes, salt and 2 cloves of garlic.
Transfer all of these to a tall jug and proceed to puree them with your stick blender. Place the pureed sauce in your refrigerator to chill for at least 2 hours, preferably overnight.
The sauce will keep for up to a week in your refrigerator.
To serve, simply spoon the chimichurri liberally over the meats you are serving and enjoy.
Cold Smoked Rump Steak - Cold Smoked Then Grilled to Tasty Perfection!!! Part 9 Smoking & Curing
Recipe type: Steak / Smoking / Barbecue
The concept of this recipe was passed on to me by Dennis Correa, the owner of Smoke Daddy. To cold smoke these steaks, I am using the Smoke Daddy cold smoke generator which has proved to be absolutely amazing throughout this series.
4 x 250g Rump steaks
60ml Demarara or treacle sugar
15ml Himalayan rock salt
15ml Cracked black pepper
Pat the steaks dry using kitchen paper.
Transfer the steaks to a rack that has been positioned at an angle over a drip pan.
Fire up your cold smoker. I am using hickory chips which produce a strong, thick smoke, but you can use any flavor of your choice.
After a minute or 2, the smoke generator will be pumping out loads of smoke. Place the steaks in the barbecue and allow them to smoke for 45 minutes.
Remove the steaks from the smoker and wrap them individually in cling-wrap. Allow these to stand at room temperature for a further 45 minutes.
To make the rub, combine the Demerara sugar with the Himalayan rock salt and the cracked black pepper.
Sprinkle the mixture onto both sides of the steaks and use the back of a spoon to polish the rub into the surface of the meat.
Heat a ribbed skillet over high heat and grill the steaks to your preference of doneness. Remove the steaks from the grill and allow them to rest for 5 minutes before serving with the accompaniments of your choice.
These super thin, crispy pizza bases are really easy to make. More like crispy matzah bread, this dough can be used to make mini and regular sized pizzas. There is no rising time, and the added bonus is that the dough can be rolled through a pasta roller.
500g Self-raising flour
Place the self-raising flour, salt and milk in your food processor. Put the lid on and start mixing at maximum speed.
Mix the dough for about 2 minutes, scrape the bowl down, and continue mixing for another 2 to 3 minutes. The dough will be crumbly, but will hold together well when compressed.
Turn the dough out onto a lightly floured work surface and compress it into a ball. If you're not going to use the dough immediately wrap it in cling-wrap and store it in your refrigerator.
Divide the dough into 4 pieces and proceed to roll each piece out to a thickness of 3 mm. This can be done by hand or machine.
I am making mini pizzas for a wine tasting, but you can cut your bases to any size you require. Dock the bases.... this is fancy term for pricking holes in the dough. The docking prevents the bases from blowing up into large pillows while baking.
Top the bases with toppings of your choice and bake them in a preheated oven at 250c or 480f for 10 to 12 minutes.
Remove the pizzas from the oven and serve immediately.
This recipe will make 4 regular bases, or up to 120 mini pizzetti.
This episode is a short product review. The products I review are generally products that I use on a dailly basis and have tried and tested thoroughly. Today’s product is the Joseph and Joseph thicknessing rolling pin.
I have been using this one for over a year now, and as you can see, it still looks brand new. These are available in stainless steel and wooden versions, however I opted for the stainless as it can go in my dishwasher.
The rolling surface is a generous 350mm wide and is laser etched with width measurements in centimeters and inches, and this proves to be quite useful.
At each end of the cylinder, four different sized discs are attached to the tube with a large heavily threaded screw.
These discs allow you to select the desired thickness of the pastry by raising the rolling surface the desired amount from the work surface. The disc sizes are 2mm, 4mm, 6mm and 10mm. The discs also have inch measurements on the reverse side.
As previously mentioned these discs simply attach via a heavy gauge screw.
This is a superbly made product, and if you’re looking for a rolling pin than will almost certainly outlive your entire family tree, this is it.
You can go directly to the product by clicking the onscreen link.
Gourmet Cold-Smoked Baby Sole - How to Make Cold-Smoked Sole with Smoke Daddy Cold Smoke Generator.
Recipe type: Seafood / Fish / Smoking
In today's episode we're going to use the Smoke Daddy cold smoke generator to flavor a batch of baby sole. The fish is first cold smoked, then pan-fried to perfection resulting in a truly gourmet fish dish subtly infused with apple wood smoke.
4 Baby sole (approx 130g each)
5ml Herbs provence herb mix
2.5ml Garlic powder
30g Butter for frying
Apple wood chips
To start, place the butter, garlic powder and dried herbs in a heatproof bowl. Pop this in your microwave oven and melt the butter.
Pat the sole dry with kitchen paper.
Place a rack at an angle across the corners of a roasting pan, and transfer the sole to the rack. Brush both sides of the sole with the butter mixture.
Fire up your cold smoke generator and place the fish in the barbecue. Allow this to smoke for 45 minutes.
After 45 minutes remove the sole from the barbecue. Heat a pan over medium high heat and add 30g of butter. Fry the sole for 2 to 3 minutes per side.
Season to taste with salt and pepper.
Transfer the sole sole to serving platters and top with a little of the pan butter and lemon or lime wedges before serving with accompaniments of your choice.
How to Pickle Onions - Homemade Pickled Onions Recipe - Make Pickled Onions at Home!!!
Recipe type: Pickles and Preserves
With the festive season just over 2 months away now is the perfect time to start making pickled onions. These make a simple and tasty accompaniment to any meal and are the perfect ingredient to liven up salads.
750g Pickling onions
3 Tbs Salt
For the Spiced Vinegar
750ml White wine vinegar
½ Tsp Coriander seeds
½ Tsp Mustard seeds
½ Tsp Black peppercorns
To start, top and tails the onions. Place the onions in a large heat-proof bowl and pour boiling water over them until covered. Allow these to stand for 15 to 20 minutes.
After this time the skins will slip from the onions with ease.
Transfer the skinned onions to a dish cloth and pat them dry.
Place the onions in a clean, dry bowl and sprinkle the salt over them. Cover the bowl with cling-wrap and allow these to stand for at least 8 hours, preferably overnight.
The following day, combine the sugar, coriander seed, mustard seed and black peppercorns. Place these in a pot along with the white wine vinegar. Bring this to a boil, lower the heat and allow it to simmer for 30 minutes.
In the meantime, unwrap the onions and rinse the salt off with cold water. Transfer the onions to sterilized jars.
Strain the vinegar mixture through a sieve. Place the jars of onions in a pan of hot water and pour the vinegar solution into the jars until the onions are covered.
Close the jars and allow them to cool in the pan. Once cooled, place the jars in a cool, dry place to age for at least 2 months before opening. After opening the jars, they should be stored in the refrigerator.
Thanksgiving Smoked Turkey - Part 6 of Smoking & Curing Foods with Smoke Daddy - How to Smoke a Turkey.
Recipe type: Smoking / Turkey / Poultry
Hi and welcome to part 6 of our series on smoking and curing foods. With Canadian Thanksgiving on Monday and in just over a month in the US, today's episode covers curing a smoking a delicious Thanksgiving turkey.
1 x 5-6lb Turkey (2.5kg - 2.8kg)
For the Curing Brine
30ml Black peppercorns
30ml Whole allspice
10ml Ground ginger
25ml Bicarbonate of soda
For the Basting / Mop
40ml Lemon Juice
Zest of 1 lemon
10ml Lemon pepper
15ml Garlic powder
5ml Cayenne pepper
For the curing brine combine the saltpetre, sugar, salt, black peppercorns, whole allspice, ginger and bicarbonate of soda and pour these into a pot along with 5 liters of water.
Bring the pot to a boil, reduce the heat and allow this to simmer for 30 minutes. Quick chill the pot by floating it in cold water in your sink.
To prepare the turkey, trim away any excess skin and fat from the neck and butt. Removing the tail is a matter of personal preference.
Use a sharp knife to cut through the skin and flesh along the breast bone. Cut through the breast bone with your kitchen shears.
Open up the bird, flip it over and dislocate the pelvis with a sharp downward thrust. This allows the bird to lie flat. Removing the wing tips is also a matter of personal preference, however I do recommend this.
Transfer the turkey skin side up to a large food-safe non-reactive container. Pour the cooled brine into the container.
Place a weight on top of the turkey to keep it fully submerged in the solution.
Place the container in your refrigerator and allow it to cure for 48 hours.
After curing, you will need to make the basting. Combine the lemon juice and honey. Take the lemon pepper, garlic powder, cayenne pepper and lemon zest and add these to the honey and lemon juice. Mix these until totally combined.
You will also need smoked salt to grind over the turkey once it has been basted.
Remove the turkey from the curing brine and pat both sides dry using kitchen paper.
Brush the underside liberally with the basting, flip the bird over and repeat this with skin side, before giving the skin a generous grind of smoked salt.
Place a rack at an angle across a pan and transfer the turkey to the rack.
Get your smoker running and heat the barbecue to 250f or 135c. I am using the Smoke Daddy cold smoke generator which allows for perfect cold or hot smoking in any closed barbecue. If you are using another brand of smoker, follow the manufacturer's instructions.
Place the turkey in the barbecue and allow this to smoke for 40 minutes per pound. For my turkey weighing in at about 5 pounds this will take 3 hours 20 minutes. Baste the bird every half hour with melted butter to prevent the skin from drying out.
Towards the end point, check the internal temperature with a probe thermometer. When the internal temperature reaches 170f or 77c in the thichest part of the meat, the turkey is ready to serve.
And there you have it, a beautifully fragrant, tasty and succulently tender smoked turkey flavored with garlic, lemon and a hint of chilli.
Cape Malay Lamb Curry - Spicy, Fruity Lamb Curry - How to Make Lamb Curry!!!
Recipe type: Curry / Lamb
Cuisine: South African
With winter just round the corner, here is the perfect solution to fight off the chills. This Cape Malay lamb curry is spicy and fragrant with massive fruity overtones. Despite the slightly longer than usual preparation, it is really easy to make and will have your guests raving for more.
750g Boneless lamb shoulder
2 Cloves garlic
15ml Grated ginger
15ml Curry powder
2.5ml Ground coriander
2.5ml Cumin seeds
Pinch of salt
Generous grind of black pepper
1.25ml Ground cinnamon
2 Whole cloves
1 Bay leaf, torn into bits
1 Large carrot
125g Dried apricots
15ml Tomato paste
25ml White wine vinegar
125ml Chicken stock
22.5ml Apricot jam
22.5ml Plain yogurt
The ingredients are split into 3 groups. For group 1, cut the lamb into bite-sized cubes. Chop the onion and garlic and grate the ginger.
In another bowl, combine the ground coriander, cumin seeds, turmeric, salt, black pepper, ground cinnamon, whole cloves, and bay leaf. In another bowl, measure out the curry spice.
For group 2, peel and chop the carrots and slice the bananas. Reconstitute the dried apricots by soaking them in hot water for 30 minutes, then draining. Measure out the tomato paste, white wine vinegar and chicken stock.
Group 3 is quicker.... measure out the apricot jam and plain yogurt.
Heat your wok or a large pan over high heat and add 45ml of oil. Add the onion, garlic and ginger and stir-fry these for 2 minutes. Add all of the spices to the pan and fry for a further 3 minutes until everything is fragrant.
Move the onion mixture to the side of the pan and add the lamb. Scoop the onion over the top of the lamb and allow this to fry for a minute undisturbed.
Stir the lamb and onion mixture together and continue to stir-fry for 3 to 5 minutes until the meat is browned.
Add the tomato paste, apricots, vinegar, chicken stock, carrots and bananas.
Stir this all together, bring it to a boil, reduce the heat and allow this to simmer gently for 90 minutes, stirring every 15 minutes.
Add a little extra chicken stock to the pan if it starts getting too dry.
minutes before the end, add the apricot jam and yogurt and stir these in.
Portion the curry to bowls, top with a little extra yogurt, fruit chutney and fresh coriander and serve with the accompaniments of your choice.
Home Made All Natural Cough Drops - Home Made Cold & Flu Remedy - Throat Lozenges
Recipe type: Cold and Flu Remedy / Sweets
With winter just around the corner everyone is getting the coughs and sniffles. For the first time in the history of our channel, we have guest chef, my sister-in-law, Eileen here to show us how to make the most amazing all-natural cough drops to combat these winter ailments.
1 Cup sugar (brown granulated)
5ml Ground cinnamon
10ml Ground ginger
30ml Fresh lemon juice
1.25ml Roughly crushed cloves
Measure out the water, brown sugar, ground cinnamon, ground ginger, roughly crushed cloves, honey and lemon juice.
Place all of the ingredients in a medium sized pot. A small pot will not do, as the mixture bubbles up during cooking and may overflow. Not only could this be dangerous, but it definitely would be very messy.
You will also need 2 x 20 hole chocolate molds. Rub these with a light coating of cooking oil.
Place the pot over high heat and stir initially until everything is combined.
Bring this to a rapid boil, stirring every 60 seconds, making sure to scrape down the sides of the pot. Continue to boil for 5 minutes. The mixture will darken significantly during this time.
After 5 minutes, stir briefly and drop a little of the mixture into cold water. Give it 5 seconds to cool and pick it up with your fingers. If it is still gooey, then it's not ready. Give it another 30 seconds and test again. This time you will see that it sets hard as soon as I pick it up.
Remove the pot from the heat and stir the mixture until the bubbling subsides.
Using a pointed spoon, start filling the molds. Once all the recesses are filled, put these aside to set at room temperature. Don't be tempted to set the in your refrigerator as the drops will turn to toffee. Depending on the weather, it can take from 30 minutes to a few hours to set.
Once set, sprinkle a sheet with icing sugar and pop the drops out of the mold onto the sheet. Sprinkle more icing sugar on top of this. Transfer the drops to a container and shake them up to get an even coating of sugar. The sugar prevents the drops from sticking together.
These drops can be stored indefinitely until required.
The Amazing Vacuum Packer Hack - How to Use Plain Untextured Bags in Your Front-Loading Vacuum Packer!!!
Recipe type: Cooking Tips & Tricks
Almost every second household has one of these front-loading vacuum packers. These things are great, but they all have the same weak link.... the insanely expensive textured plastic bags. This hack will show you how use regular cheap vacuum packing bags, and save at least 80 percent of the costs involved.
To start cut a strip of the textured plastic from the roll. Cut the textured bits from the strip, leaving the edge intact.
Fill your plain vacuum packing bag with whatever you are packing and slide the strip into the bag, sealed edge first, down the side of the contents.
As long as the strip reaches the contents, this trick will work perfectly. If you are using a deep bag, cut it down to the point where the strip does reach the contents. Make sure a little of the strip protrudes from the bag.
Place the bag into the vacuum packer and hit the vacuum button. Bare in mind that when it seals now, it will be trying to melt 4 layers of thick plastic.
As a result, you need to follow the vacuum cycle with another sealing cycle to ensure a good seal. Some machines have an overheating protection, and you may have to wait a few seconds before it will allow the second seal to activate.
Using this process you will save 80 to 90 percent in costs, and although it does not totally negate the textured bags, it will certainly save money.
Whats4Chow Launches its 4th Structured Cooking Course on Curious.com
Recipe type: News Update
Hi and welcome again to Whats4Chow.com. Today's episode brings exciting news -- our 4th structured cooking course has just been launched on Curious.com. The course covers everything you need to know to make the most amazing pies and pastry.