Month: February 2016

February 13, 2016 Baking, Bread, Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas, Pork, Valentine's Recipes

Valentines Day Pancetta, Camembert and Preserved Fig Pizza – The Pizza of Love!!!

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Valentines Day Pancetta, Camembert and Preserved Fig Pizza - The Pizza of Love!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
What life or love be without a little sweet and a little savoury? This pizza gives you both in one. The strongly flavored Pancetta is offset by the sweetness of the preserved figs, and this all melted together with creamy Camembert and mozzarella.
Ingredients
For 2 Large (35cm) Pizzas
  • 1 Batch of Instant Pizza Dough
  • 400g Grated mozzarella cheese
  • 1 Round of Camembert cheese
  • 8 Slices of rolled pancetta
  • 2 Preserved figs
  • Salt & pepper to taste
Instructions
  1. For the toppings, cut a round of camembert into 8 wedges. Turn the on their side and cut them through the center giving you 16 pieces.
  2. Cut the preserved figs into slices, then cut 8 slices of pancetta.
  3. In addition, grate 400g of mozzarella cheese.
  4. Divide the pizza dough in 2. This is the instant pizza dough we featured a few weeks back and you can see this by clicking the onscreen link.
  5. Press each half into a large disc. Lightly flour the work surface and roll this out to 35cm in diameter, or 14 inches.
  6. Transfer the bases to baking sheets. Dock the bases using the tines of a fork to stop the dough from bubbling up during baking.
  7. Sprinkle a little less than half of the mozzarella onto each base. Arrange 8 wedges of the camembert on each each base, followed by 4 rounds of pancetta and the sliced preserved fig.
  8. Finish it off by sprinkling half of the remaining mozzarella over each one.
  9. Bake the pizza in a preheated oven at 250c or 480f for 15 to 20 minutes until the edges are crispy and golden.
  10. Remove the pizzas from the oven, slice into wedges and serve immediately.

 

February 12, 2016 Baking, Dessert, Instructional Techniques, Valentine's Recipes

Valentine’s Day Chocolate Balloon Bowls – How to Make Chocolate Balloon Bowls at Home!!!

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Valentine's Day Chocolate Balloon Bowls - How to Make Chocolate Balloon Bowls at Home!!!
Author: 
Recipe type: Dessert
 
Valentines day is just round the corner. Chocolate balloon cups are a novel way to present your special dessert. In this video we look at making the 3 Basic Shapes of Balloon Bowl, or cups.
Ingredients
  • 250g Compound / cooking chocolate
  • Mini-size water balloons
Instructions
  1. Melt the chocolate in your melting pot, or in a double boiler. You can also do this in a microwave by heating it for 15 seconds at a time, stirring well between each heating.
  2. I am using compound chocolate, or cooking chocolate which is perfect for this as it does not require tempering.
  3. The chocolate will melt smooth at just over 40c or 104f. Pour the chocolate into a cold bowl and stir briefly. Allow the chocolate to cool to 28c or 83f.
  4. While the chocolate cools, line a baking sheet with parchment, and inflate as many miniature water balloons as you require.
  5. By this stage the chocolate will have cooled sufficiently.
  6. For the first and simplest shape, dunk a balloon into the chocolate end first. Use a teaspoon to spread a small circle of chocolate on the parchment then transfer the coated balloon to this spot.
  7. Use the teaspoon to make a second spot. Dunk another balloon in the chocolate end first. Holding it in the chocolate, tilt the balloon north, then south, then east then west. This will result in a petal shaped cup. Transfer the balloon to its spot.
  8. Use the teaspoon to make a slightly elongated spot on the parchment. Dunk the third balloon in the chocolate while holding it sideways. This will give you a pear shaped bowl.
  9. Transfer this to its spot.
  10. Place the tray in your refrigerator for 10 to 15 minutes to set.
  11. Once set, you need to deflate the balloons. The trick is to deflate them slowly otherwise the chocolate will crack. Pinch some of the balloon near the and snip a hole in the balloon above your fingers. Let the air escape slowly and pull the balloon free. Repeat this with the remaining balloons.
  12. You can fill you cups with anything you like. Here I am simply piping whipped cream and adding strawberries.

 

February 8, 2016 4th of July Cookout, Barbecue, Bread, Sandwiches

How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!

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How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!
Author: 
Recipe type: Burgers / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
In this episode we're making burger buns without an oven - these buns are superb and will rival the best buns you have ever tasted!!!
Ingredients
Group 1 Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
Group 2 Ingredients
  • 1 Egg
  • 5ml Salt
  • 480g Strong white bread flour
  • 6 Tbs extra strong white bread flour
Instructions
  1. Place the yeast, sugar, warm water and oil in your mixer bowl. Mix this briefly, then allow it to stand for 10 minutes until very frothy.
  2. Add the egg and the salt and mix briefly again.
  3. Add half of the flour and mix this for 3 minutes until combined, then allow this to stand for 10 minutes. This standing time allows the flour to autolyse. This means than the flour becomes absolutely saturated with water resulting in a softer and better textured bread.
  4. (if you're mixing by hand, use a wooden paddle to mix until combined)
  5. Add the second half of the flour and mixt again for 7 minutes. During this time, gradually add the extra 6 tablespoons of flour.
  6. (if you're mixing by hand, mix the dough with the paddle until it comes together and comes away from the sides of the bowl, then turn it out and knead by hand for 7 minutes, adding the additional flour while kneading)
  7. After the kneading time, the dough will be soft and elastic and only very slightly sticky.
  8. Turn the dough out onto a lightly floured work surface and roll it into a log. Divide the dough into 6 for jumbo buns, 9 for regular buns and 12 for cocktail size.
  9. (if by hand, roll into a log and divide)
  10. Each piece will be in the shape of a small cylinder. Place the cylinders on their end and flatten them into discs.
  11. Allow these to stand for 10 minutes to relax the gluten. After 10 minutes, you can place these on a tray covered loosely with cling-wrap and store them in your refrigerator should you not wish to bake them immediately.
  12. Otherwise heat a pan over medium low heat and drop 2 or 3 buns into the pan. Allow these to cook for 6 to 7 minutes before flipping them over. If you are cooking refrigerated buns, give these an extra 2 minutes per side. Flip the buns over and cook for a further 6 to 7 minutes. Remove the buns from the pan and transfer them to a wire rack to cool. Continue with the remaining buns.
  13. Surprisingly, these buns cut very well even before cooling, as I am doing here. Inside you see a beautifully soft, well textured crumb with an aroma from heaven, and tons of flavor.
  14. Toast the sliced buns face down in a pan in butter, then make up your burgers, or whatever you have planned for them.
  15. For cocktail buns adjust the cooking time to 4 to 5 minutes per side, and for regular size buns, 5 to 6 minutes per side.

 

February 7, 2016 4th of July Cookout, Accompaniments, Barbecue, Potato Recipes, Snack Food, Starters

Super Bowl Snacks – Crispy Deep Fried Baby Potato Skins – Best Potato Skins Ever!!!

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Super Bowl Snacks - Crispy Deep Fried Baby Potato Skins - Best Potato Skins Ever!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
 
Crispy deep-fried baby potato skins are amazing. You can fill them with anything from chilli beef to seafood, or you can use them to scoop up creamy dips.
Ingredients
  • Baby potatoes
  • Oil for frying
  • The fillings and dips of your choice
Instructions
  1. Place the baby potatoes in a pot and cover them with boiling kettle water. Bring them to a boil over high heat and continue to boil for 10 minutes.
  2. Drain the potatoes and cool them under cold running water.
  3. Cut the potatoes in half length-ways. Use a paring knife to remove the bulk of the flesh from the centers of the potatoes. Keep the centers to fry as baby potato crisps.
  4. Half-fill a large pan with oil and heat this to 180c or 350f. Carefully drop the potato skins into the oil, followed by the potato chips.
  5. Fry the potatoes until crisp and golden then remove them from the oil using a pair of tongs. Drain the excess oil on kitchen paper.
  6. Use a slotted spoon to remove the baby potato crisps.
  7. Transfer the baby potato skins to platters and serve with a dipping sauce, or fill the potatoes with fillings of your choice.

 

February 5, 2016 4th of July Cookout, Accompaniments, Barbecue, Beef, Cocktail Snacks, Sausage Making

Superbowl Snacks – Little Smokey Frankfurters in Tomato, Onion & Beer Gravy

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Superbowl Snacks - Little Smokey Frankfurters in Tomato, Onion & Beer Gravy
Author: 
Recipe type: Sausages / Super Bowl
 
The Superbowl is here! This is an awesome dish of cocktail frankfurters lovingly simmered in tomato, onion and beer gravy. The gravy is thick and rich and delicious.
Ingredients
  • 600g Cocktail frankfurter sausages
  • 500ml Cocktail tomatoes
  • 250ml Beer
  • 60ml Soft brown sugar
  • 45ml Worcestershire sauce
  • 15ml Balsamic vinegar
  • 15ml Paprika
  • 15ml Cornstarch
  • 5ml Ground black pepper
  • 5ml Salt
  • Half an onion
  • 3 Cloves garlic
Instructions
  1. Place the cocktail tomatoes, onion and garlic in your processor bowl. I am using a combination of fresh tomatoes and canned, however you can use all fresh or all canned.
  2. Place the lid on the bowl and process this until reasonably fine.
  3. Add the sugar, paprika, ground black pepper and salt. Add the balsamic vinegar, Worcestershire sauce and beer. Dissolve the cornflour in a little water and pour this in.
  4. Put the lid back in place and process for a further 30 seconds to dissolve the sugar and salt.
  5. Pour the mixture into your slow cooker or a digital pot and bring this to a very slow simmer. Allow this to continue for 60 minutes, stirring every 20 minutes.
  6. By this stage the gravy will have started to thicken nicely and it's time to add the cocktail frankfurters. Give it a brief stir yo make sure everything is submerged, then continue to slow simmer the pot for a further 60 minutes, stirring gently every 20 minutes.
  7. Transfer the franks to serving bowls, drizzle generously with the gravy and serve immediately. You can also make these ahead of time as they reheat perfectly. If your guests don't like getting down and dirty, serve accompanied with skewers.

 

4th of July Cookout, Barbecue, Cocktail Snacks, Curing Meats, Finger Foods, Sausage Making, Smoking, Snack Food

How to Make Little Smokey Frankfurters from Start to Finish – How to Make & Smoke Mini-Frankfurter Sausages!!!

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How to Make Little Smokey Frankfurters from Start to Finish - How to Make & Smoke Mini-Frankfurter Sausages!!!
Author: 
Recipe type: Sausage
 
These little smoked cocktail frankfurters are amazing, and really easy to make. I am using trimmings from a whole ribeye roast, but you can use rump or sirloin as well, provided the the fat content is 25%. If you use a leaner cut, add the balance in pork back fat. You can find the printable recipe on our website http://Whats4Chow.com This is episode #375 with Whats4Chow.com - please subscribe for notifications and updates.
Ingredients
  • 1.8kg Beef, 25% Fat
  • 200ml Milk powder
  • 1 medium onion
  • 3 Cloves garlic
  • 120ml Paprika
  • 36g Prague powder
  • 20g Kosher salt
  • 360ml Water, well chilled
Instructions
  1. Cut the meat into pieces that will fit through the feeder tube of your mincer. Cut a medium onion, peel 3 cloves of garlic, measure out the Prague powder and salt, as well as the milk powder and paprika. Use a good quality paprika as the success of this endeavor hinges on this.
  2. Place the meat in your freezer for 15 minutes, then run this through your mincer using the coarse mincer plate. Return the meat to the freezer for 15 minutes.
  3. Run the onion and garlic through the mincer and place this in your refrigerator.
  4. Combine the paprika, milk powder, Prague powder and salt. Mix this together thoroughly.
  5. Remove the meat from the freezer and place it in a large tub. Add the minced garlic and onion, and the paprika mixture. Mix this all together thoroughly.
  6. Run the beef through the mincer again, this time using the medium plate. Return the meat to the freezer for 25 minutes.
  7. After the chilling time place the meat back into the tub. At this stage the meat, despite being chilled is quite sticky and needs to be tempered by adding water. You need to add 20% of the meat weight in water in order to make it workable, and to make sure it will run through the sausage stuffer smoothly.
  8. Run the meat through the mincer again, this time using the fine plate.
  9. Load the finely minced meat into the hopper of the sausage stuffer.
  10. I am pumping this into 18mm collagen casings and to do this I have the 12mm funnel attached to the stuffer.
  11. Place the hopper on the stuffer and turn the crank until the filling reaches the end of the funnel. Load the casing onto the funnel, twist the end and start cranking.
  12. When making the mini franks, it is much easy to twist off the links progressively. If you extrude the entire length, you stand a good chance of ending up with over-filled casings that are difficult, or impossible to crimp and form links.
  13. Once all of the links are filled and formed, it's time for the smoker. I am using the Smoke Daddy Cold Smoke Generator attached to my regular gas barbecue.
  14. Fire up the smoker and arrange the sausages on racks, or hang them from the warming rack. The sausages must not be touching. Ignite a single burner furthest from the sausage, close the lid and allow the sausages to smoke for 2.5 to 3 hours. The barbecue thermometer should read 80c or 176f, and the target internal temperature of the sausages is 65c or 149f.
  15. Once smoking is complete, remove the sausages from the barbecue. These are only partially cooked and require cooking to completion, either by boiling, broiling or gently frying them to perfection.

 

February 2, 2016 Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Pizzas, Pork, Snack Food, Starters

Super Bowl Snacks – Cheese & Pancetta Melts – Quick, Easy & Yummy!!!

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Super Bowl Snacks - Cheese & Pancetta Melts - Quick, Easy & Yummy!!!
Author: 
Recipe type: Finger Foods
Cuisine: Mediterannean
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
With the Super Bowl just days away, here is a super-quick and super easy way to add some yummy to the occasion. I am using the Vietnamese Baguettes we baked in the previous episode, but you can use store bought as well.
Ingredients
For 16 Snacks
  • 3 Vietnamese baguettes cut into 16 angled slices
  • 1 Round Camembert cheese
  • Paprika to garnish
  • 16 Very thin slices of Pancetta
Instructions
  1. Cut the baguettes at an angle into long ovals. Take a round of Camembert cheese and cut it into 8 wedges. Cut each wedge through the center longitudinally, giving you 16 pieces in all.
  2. Place the wedges of cheese cheesy-side up on the ovals of baguette. Transfer these to a lightly greased baking sheet. The sheet must be greased as this inhibits and spill-over cheese from sticking to the sheet. In addition, you need 16 very thin slices of Pancetta.
  3. Heat the grill in your oven to maximum and melt the cheese over the baguette ovals. Remove theses from the oven and transfer them to serving platters.
  4. Sprinkle the tops with a little paprika. Fold each slice of pancetta into a zig-zag and stand a slice on top of each snack.
  5. Serve these snacks hot or cold and wait for the cheers and applause.

 

4th of July Cookout, Baking, Bread, Vietnamese Recipes

Gourmet Hotdog Rolls – Vietnamese Baguettes – Super-Crispy Crust, Super Soft Inside!!!

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Gourmet Hotdog Rolls - Vietnamese Baguettes - Super-Crispy Crust, Super Soft Inside!!!
Author: 
Recipe type: Hot Dogs / Bread & Dough
Cuisine: Vietnamese
Serves: 8
 
These gourmet hotdog rolls are actually Vietnamese Baguettes. The super-crispy crust and beautiful soft center makes for perfect hotdog roll. The process is simple, however it is time-consuming, so I do suggest making at least this batch size to make it worth your while.
Ingredients
  • 540g Strong White flour
  • 400ml Water
  • 7.5ml Salt
  • 10ml Sugar
  • 20ml Fast acting dry yeast
Instructions
  1. Place the strong white flour, salt, sugar and yeast in your mixer bowl. Place the bowl on your mixer and mix the dry ingredients together briefly.
  2. Add the water and allow the mixer to mix and knead for 8 minutes. If you're kneading by hand, knead for 10 to 12 minutes.
  3. Remove the bowl from the machine, scrape the dough down, cover the bowl with cling-wrap and let the dough rise for 60 minutes in a warm place.
  4. Rub a little oil onto your work surface. Turn the dough out and cut it into 8 equal pieces for regular rolls, or 4 for foot-longs.
  5. Working with oiled hands, fold each piece of dough in on itself 3 times, then transfer these to a baking sheet. Cover the baking sheet with an inverted roasting tin and allow these to rest for a further 20 minutes. This is the second rise.
  6. Make sure the work surface is still adequately oiled. Place one of the dough pieces on the surface and flatten it into a rectangle.
  7. Use your rolling pin to roll it out to a rectangle of 4 to 5 inches wide by about 8 inches long.
  8. Starting at the top, roll the dough down to form the roll. Roll the dough on the surface using your fingers to close the ends. Transfer the roll to your baguette pan or a baking sheet. Repeat this until all of the baguettes are formed.
  9. Time for the third rising.... lightly cover the buns lightly with cling-wrap and allow these to rise again for 45 to 50 minutes.
  10. Halfway through this time, start to pre-heat your oven to 230c or 450f.
  11. After the third rise, remove the cling-wrap and mist the rolls with water. Use a sharp knife or blade to slash 3 cuts into the tops of each roll. Spray the rolls again.
  12. Place a pan of water in the bottom of the oven.... place the buns in the center of the oven, and bake them for 20 to 25 minutes until golden.
  13. Remove the buns from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the buns to a wire rack.
  14. And there it is... beautifully crispy crust with light, soft and airy inside.... just waiting to become a gourmet hotdog.

 

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