Product Review – Sushi Making Kit – Manual Sushi Machine – Make Sushi at Home!!!

sushi making kit,sushi making machine,sushi mould,sushi maker,homemade sushi,homemade sushi kit,make sushi at home,easy sushi machine,quick sushi machine,shrimp sushi recipe,how to make shrimp sushi,easy shrimp sushi,shrimp sushi with sushi machine,sushi maker machine

Product Review - Sushi Making Kit - Manual Sushi Machine - Make Sushi at Home!!!
Recipe type: Sushi
Cuisine: Japanese
In this episode we're doing a quick product review of a manual sushi making kit. While do the review, I am also making a very simple, super tasty shrimp sushi.
  • 2 Batches sushi rice
  • 4 Spring onions
  • ¼ Red pepper (or red chilli / or pepperdew)
  • 250g Shrimp meat
  1. For the filling, finely chop the spring onions and peppers and mix these together. Flash fry the shrimp over extreme heat and roughly chop these into bits.
  2. You will also need 2 batches of the sushi rice we prepared in the previous episode.
  3. Now for the machine. Made from a reasonably good quality high density plastic, the kit comes with 4 different moulds.
  4. One for round suchi, one for small square sushi, one for triangular sushi and finally one to make heart shaped sushi.
  5. The set includes the groover, tamper, spoon and spatula.
  6. The process for making the sushi is identical for all of the shapes. Press a sheet of nori into the mould. Fill the mould to halfway with the rice. Use the groover to press a furrow into the rice.
  7. Fill the furrow with shrimp and the vegetable mix. Fill the remaining space with more rice. Tamp the rice down with the tamper.
  8. Fold one side of the nori over the rice. Wet your fingers and wet the folded nori. Fold the othe half of the nori over this. Tamp this down with the tamper, or in this case the top mould.
  9. Cut the sushi into perfect rounds using a razor sharp knife through the grooves in the mould. Thats the round mould.
  10. And now quickly with the triangular mould....
  11. Place the nori in the mould and fill it halfway with rice. Use the groover to press a forrow into the rice and fill this with shrimp and the vegetable mix. Fill the remaining space with more rice.
  12. Fold one half of the nori over the rice and wet this with your fingers. Fold the other side of nori over this and tamp it down with the tamper.
  13. Cut the sushi into perfect triangles using a sharp knife through the measured grooves.
  14. You can get your manual sushi machine through the onscreen link. We do make a small commission on sales and this goes towards developing the channel and bringing you more great content.


How to Make Sushi Rice – Perfect Sushi Rice Every Time – Tasty & Safe!!!

how to make sushi rice,homemade sushi rice,how to cook sushi rice,how to prepare sushi rice,sushi rice recipe,seasoned sushi rice recipe,making sushi rice,perfect sushi rice,how to make sushi rice at home,safe sushi rice,tasty sushi rice,sushi rice with vinegar,sushi rice with vinegar solution,real sushi rice recipe

How to Make Sushi Rice - Perfect Sushi Rice Every Time - Tasty & Safe!!!
Recipe type: Sushi
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Making sushi rice is a little more complicated than just boiling some rice. To do this successfully you need to use a glutinous rice called pearl rice. This is a very short grain rice that adopts a sticky and translucent finish once cooked.
  • 250ml Sushi rice (pearl rice) rinsed until the water runs clear
  • 375ml Water
  • 60ml Rice wine vinegar
  • 7.5ml oil
  • 30ml White sugar
  • Pinch of salt
  1. Add the rice and cold water to a saucepan. Heat this over high heat until boiling. Reduce the heat and continue to simmer until all of the water has been absorbed.... normally about 15 to 20 minutes.
  2. While the rice is cooking, add the vinegar, sugar, salt and oil to another small saucepan and heat this over medium high heat, stirring until the sugar and salt have dissolved. Remove from the heat and put this aside.
  3. Remove the cooked rice from the heat and pour the vinegar solution into the pot. Stir this in until it is fully absorbed.
  4. And there we have it.... sushi rice made right, made safe and made tasty.


How to Make Marshmallows – Homemade Marshmallows – Amazing Vanilla Marshmallows Recipe

marshmallows,how to make marshmallows,homemade marshmallows,make marshmallows at home,easy to make marshmallows,vanilla marshmallow recipe,quick marshmallow recipe,homemade vanilla marshmallows,melt in your mouth marshmallows,easy marshmallow recipe

How to Make Marshmallows - Homemade Marshmallows - Amazing Vanilla Marshmallows Recipe
Recipe type: Sweets / Candy
These homemade marshmallows are light and fluffy and just melt in your mouth. The process does require that you own a candy or deep frying thermometer as temperatures are critical. Other than than that, marshmallows are incredibly easy to make.
For the Powder Coating
  • 180ml Icing / Powdered sugar
  • 120ml Cornstarch
For the Mallows
  • 22.5ml Powdered gelatin
  • 60ml + 120ml cold water
  • 60ml + 60ml Corn syrup
  • Pinch of salt
  • 10ml Pure vanilla extract
  • 180ml Sugar
  1. To start, we need to make the powder coating which prevents the marshmallows from sticking together once they have set. To do this, sift the powdered sugar and cornflour together in a bowl, then put this aside.
  2. In a heat proof jug, combine the water and gelatin and whisk these together. Put this aside for 5 minutes for the gelatin to soften.
  3. In a small saucepan, combine half of the corn syrup with a quarter cup water, the sugar and salt and stir this briefly.
  4. Heat this over high heat stirring intermittently and keeping an eye on the temperature using your candy thermometer.
  5. In the meantime, heat the gelatin solution on high in your microwave for about 30 seconds until the gelatin is totally dissolved.
  6. Place this in your stand mixer bowl along with the remaining half of corn syrup.
  7. Start your mixer running on slow speed.
  8. When the the sugar solution in the saucepan reaches 115c or 240f remove the pan from the heat and drizzle the mixture slowly into the mixing bowl.
  9. Increase the mixer speed to medium and allow this to continue mixing for 5 minutes.
  10. Increase the speed again to medium high and continue mixing for a further 5 minutes.
  11. Pour in the pure vanilla extract and increase the speed to maximum for a final 90 seconds.
  12. Dust a baking sheet with the powdered sugar cornflour mixture and pour the marshmallow mixture into the pan.
  13. Use a spatula to spread the mallow out to your desired thickness. Don't worry if the mixture doesn't take up the whole pan, it won't spread any further than you want it to as it is quite thick.
  14. Powder the top and leave the mallow to set undisturbed for at least 6 hours.
  15. Once set, use a plastic spatula to loosen the sides. Use a roller cutter or pizza cutter to cut the marshmallow sheet in your desired sizes.
  16. Serarate the mallow squares, dredge the squares in the powdered sugar mixture and store in an airtight container until required.


How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Just a Few Minutes!!!

how to make chocolate,dark chocolate recipe,how to make dark chocolate,how to make bournville chocolate,homemade chocolate,quick homemade chocolate,make chocolate at home,easy chocolate recipe,smooth dark chocolate recipe,making chocolate at home,paleo chocolate,paleo friendly chocolate,chocolate for paleo diet,making paleo chocolate

How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Under 10 Minutes!!!
Recipe type: Chocolate / Paleo
This paleo friendly dark chocolate is dead easy to make, with just a handful of ingredients, and can be made in just a few minutes.
  • 125ml Coconut oil
  • 125ml Cocoa powder
  • 50g Honey
  • 2.5ml Pure vanilla extract
  1. To start, measure out the coconut oil in a pot, the cocoa powder and the honey. In addition you will need a half teaspoonful of pure vanilla extract.
  2. Heat the coconut oil gently over low heat until it has liquified.
  3. Add the cocoa powder and the vanilla. Stir this until thoroughly combined, then remove the pot from the heat.
  4. Allow this to stand for 30 minutes until it has cooled and thickened, then whisk in the honey.
  5. Use a large spoon to pour the chocolate mixture into the slab moulds. Transfer the moulds to your refrigerator and allow these to set for at least 60 minutes.
  6. Once the chocolate has set, gently tap the moulds to free the slabs. Store the slabs in a container in your refrigerator until required.


Traditional South African Roostekoek – Best Barbecue Buns Recipe – Bread Rolls on the Barbecue!!!

traditional south african roostekoek,how to make roostekoek,roostekoek recipe,best roostekoek recipe,make bread buns on the barbecue,make bread rolls on the barbecue,how to make bread rolls on the barbecue,barbecue bread rolls,make bread rolls on the barbecue grill,homemade roostekoek,easy roostekoek recipe,quick barbecue bread rolls,easy brabecue buns,making bread rolls on the barbecue

Traditional South African Roostekoek - Best Barbecue Buns Recipe - Bread Rolls on the Barbecue!!!
Recipe type: Bread / Dough / Barbecue
Cuisine: South African
Serves: 6-8
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside.
  • 300g Strong white bread flour
  • 5ml Salt
  • 15ml Sugar
  • 10ml Yeast
  • 30ml Oil
  • 180ml Warm water
  1. To start, pour the warm water into a jug. Add the yeast, sugar and oil and stir this all together. Put this aside in a warm place for 20 to 30 minutes until it is very frothy.
  2. In a large mixing bowl, combine the strong white bread flour and salt. Make a well in the center and pour in the frothy yeast mixture.
  3. Using a wooden paddle mix this until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface, sprinkle a little flour over the top, and proceed to knead the flour for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with cling-wrap and allow this to rise to double for 60 minutes in a warm place.
  6. Once again, turn the dough out onto a lightly floured work surface. Don't punch the dough down. You want keep as much air in the dough as possible.
  7. Lightly flour the top of the dough and gently flatten it out into a roughly rectangular shape. Use your roller to roll it to a thickness of 10mm or just less than a half inch.
  8. Use your dough scraper to cut this into 6 or 8 pieces. Place the pieces in a lightly floured pan. Cover the pan and allow these to rise again for 20 minutes in a warm place.
  9. Heat your barbecue to medium heat and oil the grid. You will know you have the correct temperature when you can hold you hand over the heat for 10 seconds before it becomes unbearable. If it hotter the buns will burn before the inside cooks, any cooler and they will dry out and become dense and heavy.
  10. Grill the buns for 5 to 6 minutes per side. Bare in mind that not all parts of the grill are the same temperature, and as a result some of the buns will grill quicker than others.
  11. Remove the buns from the grill and serve hot with a large dose of butter and the fillings of your choice.


Pressed & Smoked Ham – Making Cold Cuts at Home – Homemade Ham Loaf

how to make ham,homemade ham loaf,homemade cold cuts,making pressed ham,how to make pressed ham,how to make smoked ham loaf,making ham loaf at home,homemade cold cuts,home made cold meats,homemade smoked ham loaf,how to use a ham cooker,using a ham cooker,making ham in a ham cooker,making ham in a ham press

Pressed & Smoked Ham - Making Cold Cuts at Home - Homemade Ham Loaf
Recipe type: Cold Meats / Cold Cuts / Cold Smoking
Prep time: 
Cook time: 
Total time: 
Today we're going to make a pressed ham, then cook it gently in water bath before drying and cold smoking it with the Smoke Daddy cold smoke generator.
  • 1.4kg Relatively lean pork (shoulder or rump)
  • 20g Non-iodated salt (or 40g for a stronger ham)
  • 3g Potassium nitrate saltpetre)
  • 2.5ml Ground white pepper
  • 2.5ml Ground nutmeg
  • 2.5ml Sugar
  • 2.5ml Garlic powder
  • 80ml Water
  1. To prepare the meat cut it into cubes of around an inch in size. This is 1.4kg of relatively lean pork shoulder. I have separated it into 2 lots.... 1 kg and 400 grams.
  2. Run the 400g batch through your mincer using the fine mincing plate.
  3. Place all of the meat and mince in your food mixer bowl. Add the salt and saltpetre, then the sugar, garlic powder, white pepper and ground nutmeg. Pour in the water.
  4. Put the bowl on the mixer and using the kneading hooks, knead the meat continuously for 10 minutes. This liberates protein from the meat, causing it to start emulsifying. This action along with the salt and heat is what combines the meat into a homogenous block of meat.
  5. Once you've finished kneading the meat you will notice just how sticky it has become. Cover the bowl with cling-wrap and place this in your refrigerator for a full 48 hours to cure.
  6. Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork.
  7. Place the pot in a water bath at 80c or 175f for about 2 hours until the internal temperature of the ham is 80c or 175f.
  8. To achieve this you can use an induction cooker with digital temperature control, or what I have heat is an electronic pressure cooker with temperature control.
  9. Once the internal temperature of the ham has reached 80c or 175f, remove the pot from the bath and remove the meat from the cylinder.
  10. And there it is, a beautifully firm pressed ham. This is ready to eat as is, and is absolutely amazing, but we're going to take it a step further.
  11. Place the ham on a clean dish cloth and dry all of the surface.
  12. Place the ham on a rack in a pan and allow this to air-dry for about 6 hours in your refrigerator.
  13. After the drying time, lift the rack up and balance it diagonally across the corners of the pan.
  14. Fire up the cold smoke generator and place the ham in the barbecue. Remember that we're cold smoking.... there is not heat applied and none of the burners are running.
  15. As far as smoking time goes, you can smoke from 90 minutes to 18 hours, depending on how strong you want the smoking flavor. I am running smoke for 90 minutes using a mild flavor cherry wood chip.
  16. Once smoking is complete, remove the ham from the smoker and package it whole or slice and package before refrigerating.


Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!

lemon and herb lamb chops,barbecue lemon and herb lamb chops,hot-smoked lemon and herb lamb chops,smoked lamb chops,how to smoke lamb chops,how to barbecue lamb chops,lemon and herb lamb chops recipe,lemon and herb lamb cutlets on the barbecue,how to smoke lamb chops,how to hot-smoke lamb chops,best barbecue lamb chops recipe,herby lemon lamb chops

Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
Recipe type: Lamb / Smoking / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
In todays episode, part 9 of the series on smoking and curing foods, I am using the Smokedaddy cold smoke generator attached to a regular closed gas barbecue to hot smoke a batch of delectable lamb loin chops.
  • 8 Lamb loin chops
  • 60ml Oil
  • Juice of 1 medium lemon
  • Zest of 1 medium lemon
  • 2.5ml Garlic powder
  • 1.25ml Salt
  • 1.25ml Dry basil
  • 1.25ml Dry rosemary
  • Generous grind of cracked black pepper
  1. To start, combine the oil, lemon juice, lemon zest, garlic powder, salt, dried basil and dried rosemary in a jug.
  2. Whisk these vigorously until the mixture is totally emulsified.
  3. Grind in a generous dose of cracked black pepper and your ready to go.
  4. Arranger your lamb loin cuts in a pan and pour the marinade over the lamb. Spread it out evenly to ensure the meat is totally covered. Place the pan in your refrigerator for 4 hours.
  5. Turn the meat over half-way through this time.
  6. After marinating, remove the chops from your the refrigerator.
  7. Lift half of the chops up onto their fatty edge and drive 2 skewers through the chops just above the fatty strip. Repeat this with the remaining chops.
  8. Heat your barbecue to medium high and get the smoke generator running. Within a few minutes the smoke will be billowing out and you can place the lamb fatty side down in the barbecue.
  9. Close the lid and allow the fatty strip to cook for 6 to 8 minutes.
  10. Open the barbecue, remove the skewers from the meat, lie the the chops on their sides and continue to barbecue for 4 to 6 minutes per side (with the barbecue lid closed), depending on your preference of doneness.
  11. Transfer the lamb to platters and serve immediately with the accompaniments of your choice.


Spicy Pan Fried Chicken with Chimichurri Sauce – Hammered Chicken Chimichurri

chicken schnitzel,spicy chicken schnitzel,hammered chicken,spicy pan-fried chicken,pan-fried chicken breast,chicken schnitzel chimichurri,chicken schnitzel with chimichurri sauce,spicy chicken schnitzel with chimichurri,pan fried chicken breast with chimichurri sauce,beast chicken breast recipe,best chicken schnitzel recipe,chimichurri sauce with chicken

Spicy Pan Fried Chicken with Chimichurri Sauce - Hammered Chicken Chimichurri
Recipe type: Chicken / Poultry
Cuisine: Argentinian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This mildly spicy schnitzeled chicken breast is complimented brilliantly with the Chimichurri sauce from our previous episode!!!
  • 2 Medium chicken breasts
  • 5ml Cracked lemon pepper
  • 5ml Paprika
  • 5ml Salt
  • 5ml Sugar
  • 30g Butter
  • 1 Portion Chimichurri sauce
  1. To flatten the chicken, fold it over in cling-wrap and tap it down to a thickness of 4mm or a 6th of an inch using your meat mallet. Repeat this with the second breast.
  2. Combine the paprika, salt, sugar and lemon pepper and sprinkle the mixture onto both sides of the schnitzels, pressing it into the surface as you go.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the first schnitzel for 90 seconds per side, remove it from the pan, then fry the second.
  4. Transfer the schnitzels to platters and top them with a generous portion of chimichurri sauce and the garnish of your choice before serving.


Scroll to top

Kitchen Conversions