Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!
Recipe type: Lamb / Mutton
Cuisine: Greek / Mediterranean
Baked marrow bone is so addictive it should be scheduled as a controlled substance. This dish is suitable as a starter or accompaniment to your main course, and can be prepared ahead of time and reheated.
1kg / 2.2lb Lamb leg bones, cut into 50mm / 2 inch pieces
Oil for coating
60ml Oil for frying
80ml Chopped onion
125ml White wine
125ml Chopped cherry tomatoes
500ml Vegetable stock
For the Seasoned Flour
1 Cup All-purpose flour
1.25ml Fine black pepper
1.25ml Ground nutmeg
For the Gremolata
30ml Finely chopped parsley
1 Clove garlic, finely chopped
15ml Grated lemon rind
Combine the salt, ground black pepper and nutmeg with all-purpose flour.
I am using lamb leg bones that have been cut into 50mm or 2 inch lengths, but you can use any marrow bones of your choice.
Place the bones in a mixing bowl, pour in a little oil and toss the bones until they are all coated.
Dredge the bones in the seasoned flour to coat them all over.
In addition you need to chop the cocktail tomatoes and onion, and measure out the white wine and vegetable stock.
Heat a large wok or pan over medium heat and add 60ml of oil. Add the marrow bones to the pan and fry the bones slowly for 15 minutes until browned, stirring intermittently to ensure even coloring.
Remove the bones from the pan and place them in a small roasting tin.
Add the onions to the pan and fry them for 8 minutes until they start to brown on the edges. Pour the onions and the roux from the pan over the marrow bones.
Add the stock, wine and tomatoes to the pan and heat the mixture until almost boiling. Pour this over the marrow bones.
Cover the roasting pan with foil and bake in a preheated oven at 150c or 300f for 60 minutes.
While the bones bake, make up the gremolata by combining the finely chopped parsley, garlic and lemon rind.
Remove the bones from the oven and serve them to platters. Pour some of the gravy from the pan over the marrow bones, sprinkle with the gremolata and serve immediately.
KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Recipe type: KFC Secret Recipes
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
45g Prague powder
5ml Ground ginger
6 Whole allspice (pimento)
15ml Whole black peppercorns
½ of the spice mix below
For the Spice blend
45ml Cayenne pepper
5ml Dried sage
5ml Garlic powder
5ml Dried oregano
5ml Cracked black pepper
5ml Dried basil
5ml Dried marjoram
5ml Ground coriander seed
For the coating
2 Cups all-purpose flour
4-6 Eggs, lightly beaten
For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
Divide the herb and spice blend in half.
Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
Cover the pan and refrigerate this for a full 24 hours.
After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.
Smashed Chicken Cheese Burger - The Chicken Version of the Shake Shack & Smashburger Epic!!!
Recipe type: Burgers
In our previous episode we made the inimitable smashed cheese burger. The video has created quite some interest, so here is the chicken version.... the smashed chicken cheese burger.
For 8 Burgers - The Chicken
1kg / 2.2lb Deboned chicken thigh, skin on
15g Fine salt
2ml Ground cloves
10ml Ground coriander seed
2ml Ground nutmeg
5ml Ground white pepper
8 Large burger buns
16 Slices tomato
Fresh crispy lettuce
16 Slices Mozzarella cheese (5mm thick)
To prepare the chicken, run the chicken thigh meat through your mincer using the 6mm or quarter inch mincer plate.
Add the salt, white pepper, ground cloves, ground coriander seed, and ground nutmeg to the chicken and mix this in.
Fit the 3mm plate to your mincer and run the meat through again.
Transfer the ground chicken to your refrigerator for 30 minutes to chill.
Once chilled, divide the chicken into portions of 125g. Work on top of a square of foil, press a portion of chicken into a cylinder funnel to form a patty that resembles a hockey puck.
Repeat this with all of the remaining portions. Transfer these to a large platter in a single layer and place them in your freezer for exactly 15 minutes.
While the patties chill, slice your buns, the tomatoes and the cheese. You will also need a whole load of crispy lettuce leaves.
Heat your pan over medium high heat and add 50g of butter. Drop the buns face down into the pan and fry them until golden. Repeat this with the remaining buns, adding more butter when necessary.
By this stage the patties have chilled for 15 minutes. Crank the heat of the pan up to smoking hot and add the patties to the pan. Crush them using an egg lifter or similar utensil, pressing it down with any other sturdy kitchen tool.
Allow these to fry for 3 minutes and 30 seconds. Flip the patties and immediately arrange the cheese slices on top of the patties. Continue to fry for a further 3 and half minutes.
Transfer the patties to the buns. Top them with a healthy dose of lettuce and sliced tomato. Give to top of the bun a good dose of mayonnaise and close the burger.
And there you have it.... the smashed chicken cheese burger.
Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Recipe type: Burgers / Franchise
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
For 4 Patties
500g Ground beef - 25% fat content
2.5ml White pepper
5ml Ground coriander seed
5ml Chilli flakes
2.5ml Garlic powder
For the Burgers
4 Large burger buns
8 Thick slices cheese (I used Mozzarella)
To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
Give the lid of the bun a good dose of mayonnaise and close the burger.
Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers - Quick & Easy!!!
Recipe type: Sausages
Following the introduction of the sausage stuffer, we're going to make a batch of chicken breakfast sausages.
1kg (2.2lb) Deboned chicken thigh with skin on
15g Fine non-iodated salt
5ml White pepper
2ml Ground cloves
10ml Ground coriander seed
10ml Cayenne pepper (optional)
You will need a kilogram or 2.2lb of deboned chicken thigh, with the skin on. Fit the 6mm mincer plate to your mincer and run the chicken through the machine.
Add the salt, white pepper, ground cloves, ground coriander seed and ground nutmeg, and mix these into the chicken.
Fit the 3mm plate to your mincer and run the chicken through the machine again. This minces the chicken finely and mixes the spices into the meat thoroughly.
To stuff the sausages, I am using 26mm collagen casings on the 20mm funnel. Load the sausage stuffer's hopper with meat and press it down firmly to expel any air.
Feed the collagen casing onto the funnel and twist the end. I have found that using a bull-clip to secure the end works quite well.
Start cranking the handle of the stuffer while feeding the casing off of the funnel with your other hand. Don't apply too much pressure to the casing as this will lead to over-stuffing and cause the casings to burst while being cooked.
Twist the sausage into links and snip these apart. Refrigerate the sausage overnight to allow the flavors to develop, then cook them in the same way that you would cook pork bangers.
Over the next couple of weeks we’re going to do a few homemade sausage recipes. To take the mission out of stuffing the sausage casings, I ordered an upright sausage stuffer, and after putting about 200 pounds of sausage through this, here are my thoughts on the machine.
Constructed entirely from stainless steel, the machine a basically a massive syringe. The ground meat goes into a hopper and is injected into the sausage casings through various sized funnels. The machine is available in 3kg, 5 kg, 7kg and 10kg capacities, and although it comes with a selection of funnels, additional funnels can be purchased separately.
The funnels attach to the outlet of the hopper by means of a large and well threaded retaining collar.
The hopper simply clips into the frame making cleanup really easy. This also allows the machine to used left handed or right handed.
Built into the plunger is a one-way air valve which allows air in the hopper to escape. This ensures that you don’t end up pumping air into your sausages.
The plunger is driven by very strong, heavy gears with 2 different ratios. The fast gear is for dropping and retrieving the plunger, while the slower gear is used for stuffing.
All-in-all, this machine is excellent value for money, and if looked after, will probably outlive your great great grand children. Click HERE to see pricing for the various models.
Everyone is coming down with colds & flu --- here is my homemade cough syrup recipe.... definitely not for under 18s.
60ml Freshly squeezed lemon juice
40g Finely grated fresh ginger
50ml Boiling water
Measure out the fresh grated ginger into a small jug and pour in 50ml of boiling water. Stir this briefly to combine.
In another jug measure out the lemon juice and add the honey to this. Stir this to dissolve the honey. Pour the ginger mixture into the honey and lemon.
Allow this to stand for 5 minutes before straining it through a fine strainer or coffee filter. Once most of the liquid has passed through the filter, press the remaining pulp against the side of the filter to extract us much liquid as you can.
Pour in the brandy, mix to combine and you're almost done.
Pour the mixture into clean bottles and store these in your refrigerator indefinitely until required.
Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!
Recipe type: Deep-fried / Starter
These deep-fried mushrooms stuffed with pork banger meat are absolutely amazing!
8-12 Medium size white mushrooms
1 Large pork banger
250ml All-purpose flour
For the flour seasoning
5ml Cayenne pepper
1.25ml Dried sage
1.25ml Garlic powder
1.25ml Dried oregano
1.25ml Cracked black pepper
1.25ml Dried basil
1.25ml Dried marjoram
1.25ml Gorund coriander seed
Snap the stems from the mushrooms. You can keep the stems to add to soups, salads or stir-fries.
Take the pork banger and cut through the skin length-ways. Squeeze the pork filling from the sausage. This filling has more than enough seasoning and flavor, so you don't have to do anything more to it.
Pick up a bit of the sausage meat and press it into one of the mushroom caps. You need enough meat to turn the mushroom into a totally rounded object. Smooth off the meat and continue with the remaining mushrooms.
Combine the seasoning and the all-purpose flour and scatter some of this across a platter. This is where the coated mushrooms will set, and this layer of flour will prevent the coated mushrooms from sticking to the platter.
In another bowl, crack 2 eggs and whisk them briefly. The mushrooms need to be double coated. To do this dunk a mushroom in the egg, then roll it in the flour to coat all over.
Return it to the egg to wet all of the flour. Finally back into the flour once more, making sure to get a good solid coating. Transfer this to the platter and continue with the remaining mushrooms.
Allow the coating on the mushrooms to set for 20 minutes before proceeding.
Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 180c or 350f. Carefully drop the mushrooms into the oil and fry them for 3 to 4 minutes. Gently roll the mushrooms around the pan while they fry in order to get even coloring and crisping.
Remove the mushrooms from the pan using a slotted spoon and drain the excess oil on kitchen paper.
Transfer the mushrooms to platters and serve immediately with any mayonnaise based dipping sauce of your choice.
Making Quality Pie Shells Fast Using a Tortilla Press - Increasing Pie Production with a Few Simple Tricks!!!
Recipe type: Pastry
The humble tortilla press is far more useful than it appears. When you're making pies or tarts this brilliant tool can cut the time it takes to make the pastry shells dramatically. Use this alongside the shell forming technique I first demonstrated in our course on pie making, and you'll cut the pastry forming time by 80%.
Using 5 Inch #680 Pie Foils
130g of pastry for each pie base
100g of pastry for each pie lid
Starting with pot pies, line the entire press with cling-wrap or plastic film. These inexpensive bread bags work very well.
Roll the bottom pastry portion into a ball and place in the center of the bottom plate of the press. Flatten it out slightly and fold the plastic over this. Close the press and use the lever to press the lid flat. Repeat this with all of the pie bottoms.
Use your rolling pin to roll these out further to a diameter of 7 inches.
Invert a 5 inch #680 pie foil on your work surface. Open one side of the plastic on one of the pastries. Drop the pastry over the pie foil. Even the pastry around the edges and drop another foil over this. Press this down firmly around the edges.
Pick the whole lot up and flip it over. Press the inner foil down firmly around the edges of the base, then the remove the foil and plastic. And there it is.... a perfectly formed, perfectly even pie base. Repeat this with the remaining bases.
Use the same pressing procedure to press out the lids. For this demonstration I am not filling the pie. Drop the lid onto the pie and press the edges down gently to seal. Use a fork to crimp the edges, then trim away the excess pastry with a sharp blade. Punch 2 vents in the lid and you're ready to go.
To make tart shells is just as simple. Drop the pressed and rolled tart pastry over an inverted pie foil. Drop another shell over this and press this down firmly around the edges.
Lift the whole lot up and flip it over. Press the inside edges of the inner foil down firmly, then remove the inner foil and plastic. Trim away the excess pastry with a sharp blade.
Use a fork to dock the pastry. This prevents the pastry from bubbling away from the foil in the next step.
Press a square of foil into each pastry. Fill the pastries with rice, beans or baking beads and bake the tart shells in a preheated oven at 200c or 400f for 10 minutes. Remove the shells from the oven, carefully remove the rice and foil squares, then return these to the oven for a further 5 minutes.
Your tart shells are now ready for filling and processing.
Not only does this process save you tons of time, but also keeps the pastry much cooler, and inhibits shrinkage, resulting in a much better quality pie or tart.
Steakhouse melts are legendary. Oozing melted cheese encased in spicy emulsified beef makes for a feast from heaven.
500g Ground beef
2.5ml White pepper
5ml Ground coriander seed
5ml Chilli flakes
2.5ml Crushed garlic powder
4 Thick slices Mozzarella cheese
50g Butter for frying
Place the ground beef in your mixer bowl. Add the salt, white pepper, ground coriander seed, chilli flakes and garlic powder.
Place the bowl on the stand mixer. Attach the dough hooks and mix the beef on medium speed for 10 minutes.
By this stage the beef will be emulsified and very sticky.
Divide the beef into 4 equal portions of 125g each. Working with one at a time, form a portion of the beef into a ball and place it in the center of a piece of cling-wrap. Flatten the beef into a disc, then fold the cling-wrap over to enclose the meat.
Flatten the meat out into a large circle 4mm thick, or 1 sixth of an inch.
Repeat this with the remaining portions.
Cut 4 thick slices of Mozzarella cheese, about 10mm thick or just less than a half inch, and big enough to cover half of the beef circles with a border around the edge.
Position the cheese pieces on the upper half of the beef portions and season with salt and cracked black pepper.
Use the cling-wrap to fold the open half of beef over the cheese, and crimp the edges closed.
Transfer the steakhouse melts to your refrigerator for 30 minutes.
Heat your pan over medium high heat and add 50g of butter and fry the melts for 4 to 5 minutes per side.
Serve the melts immediately with the accompaniments of your choice.
I trust everyone had an awesome festive season and new year. I have loads of amazing stuff in store for you in 2016 and I hope to see you all enjoying and supporting us through the year.
December has been a crazy month, so I apologise if videos were a bit slower than usual, but we’re back to normal now and we will be hammering out some awesome recipes.
In this year we still have 14 episodes of our smoking and curing course to go…. we’re going to go into a short course on sausage making, and a whole lot more secret recipes from famous franchises. So all I can say is happy new year, and I hope to see you all the way through 2016 as we explore a load of exciting food adventures.