Month: April 2016

April 28, 2016 4th of July Cookout, Barbecue, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make TVP Vegetarian Burger Patties – Textured Vegetable Protein Burger Patties

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How to Make TVP Vegetarian Burger Patties - Textured Vegetable Protein Burger Patties
Author: 
Recipe type: Vegetarian / Vegan
Serves: 6
 
TVP or textured vegetable protein has become an important source of protein for vegetarians and vegans. It is also used in sausages and other meat products as a moisture retainer, as well as in powdered form in many breads. Today we're making TVP burger patties.
Ingredients
  • 2⅔ Cup TVP
  • 500ml Vegetable stock
  • 60ml Tomato sauce / ketchup
  • 20ml Marmite / Vegamite (Yeast extract spread)
  • 10ml Garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • ½ Cup Strong white bread flour
Instructions
  1. Combine the tomato sauce, Marmite or Vegamite, garlic granules, chilli flakes, salt and light soy sauce with the vegetable stock.
  2. Pour the mixture into the TVP, stir to combine, cover the mixing bowl and allow this to stand for 30 minutes.
  3. After 30 minutes all of the liquid will have been completely absorbed by the TVP.
  4. Start adding the flour bit by bit, stirring it in thoroughly after each addition.
  5. Once all the flour is added you will notice that the TVP is quite sticky, and looks and behaves almost like real minced meat.
  6. Use your burger press to press out patties a half inch thick by 4 inches in diameter. You can also form the patties by hand but this will take far longer and is quite messy.
  7. Drop the patties onto squares of foil or baking parchment and transfer them to a platter.
  8. Cover the platter with cling-wrap and transfer this to your freezer.
  9. Once the patties are totally frozen, you can fry them over medium heat in a little butter for 4 to 5 minutes per side and they are nicely browned.
  10. Transfer the fried patties to buns and serve immediately.

 

April 26, 2016 4th of July Cookout, Accompaniments, Barbecue, Marinades and Rubs, Sauce Recipes

How to Make Authentic Worcestershire Sauce – Make Real Worcestershire Sauce at Home!!!

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How to Make Authentic Worcestershire Sauce - Make Real Worcestershire Sauce at Home!!!
Author: 
Recipe type: Sauces
Cuisine: British
 
Worcestershire sauce was popularised by Lea and Perrins, and has since become a household name. Many other manufacturers have launched their own imitations of this legendary sauce, however only reading the label will tell you how true they are to the original. If you're looking for the real deal, the key ingredients are anchovies and tamarind paste. This is how to make your own.
Ingredients
  • 250ml Apple cider vinegar
  • 2 Cloves garlic
  • 60g Chopped pickling onion
  • 15g Anchovy fillets
  • 30ml Honey
  • 30g Demerara sugar or molasses
  • 30g Tamarind paste
  • 5ml Chilli powder
  • 2.5ml Ground cloves
Instructions
  1. Add the apple cider vinegar, chopped onion and garlic, anchovy fillets, Demerara sugar or molasses, tamarind paste, chilli powder, ground cloves and honey to a small saucepan.
  2. Use your stick blender to machine this all until fine.
  3. Heat the sauce over medium heat until boiling, reduce the heat and simmer the liquid for 5 minutes stirring regularly.
  4. Remove the pan from the heat and pour the liquid into a filter placed over a jug.
  5. Allow this to stand and drain. Give the paste a good stir every so often to encourage the retained liquid to drip through.
  6. After an hour or so the paste will be quite thick, and will have cooled entirely.
  7. Add 3 heaped teaspoons of the paste back into the liquid and stir it well to combine. This is your Worcestershire sauce.
  8. Pour the sauce into a sterilized bottle and store it in a cool shady spot.
  9. Save the remaining paste to add to soups, stews or to use as a steak rub.
  10. And there it is.... a wonderful batch of authentic Worcestershire sauce just waiting to be savored.

 

April 24, 2016 Baking, Dessert, Snack Food, Sweets, Valentine's Recipes

Demerara Choc Chip Cookies – Delicious, Easy Chocolate Chip Cookie Recipe!!!

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Demerara Choc Chip Cookies - Delicious, Easy Chocolate Chip Cookie Recipe!!!
Author: 
Recipe type: Cookies / Baking
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Choc chip cookies are an all-time favorite. These Demerara choc chip cookies are dark and rich with an insanely amazing flavor that is quite frankly second to none!!!
Ingredients
  • 500ml All purpose flour
  • 2.5ml Baking soda
  • 2.5ml Salt
  • 250ml Brown sugar
  • 125ml Demerara sugar (or treacle sugar)
  • 180g Melted butter
  • 1 Egg
  • 1 Egg yolk
  • 15ml Vanilla extract
Instructions
  1. Place the brown sugar and Demerara sugar in your mixer bowl.
  2. Pour in the melted butter, place the bowl on your mixer and get it mixing on medium speed until well creamed.
  3. In the meantime, place the all-purpose flour, baking soda and salt in another bowl.
  4. Crack 1 egg into another bowl along with another single egg yolk, and measure out the vanilla extract.
  5. In addition, weigh out the chocolate chips.
  6. Once the base is well mixed, add the vanilla and eggs and mix this in thoroughly.
  7. Add the flour, salt and baking soda and mix until everything is combined.
  8. Add the chocolate chips and mix these in.
  9. Remove the bowl from the mixer, cover with cling-wrap and refrigerate for 20 minutes to firm up the mixture.
  10. Use a 60ml scoop to scoop up portions of dough, flip them out into your hand and roll them into balls.
  11. Place the balls on a lined baking sheet leaving about 3 inches of space between each cookie.
  12. Bake the cookies in a preheated oven 180c or 350f for 15 minutes.
  13. Remove the cookies from the oven an transfer them to a rack to cool.
  14. The cookies are beautifully crisp on the outside with an amazing chewy inside.

 

April 22, 2016 4th of July Cookout, Accompaniments, Barbecue, Breakfast, Cocktail Snacks, Finger Foods, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Super Crispy McDonald’s Style Hash Browns – Golden Crispy Hash Browns at Home!!!

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Super Crispy McDonald's Style Hash Browns - Golden Crispy Hash Browns at Home!!!
Author: 
Recipe type: Potatoes / Fast Food
Cuisine: American
 
Hash browns make an amazing snack, accompaniment or garnish while adding a delicious crunch to any meal. These hash browns are particularly crispy and crunchy and unlike most hash browns the crispiness lasts for ages.
Ingredients
  • 4 Medium potatoes
  • 60ml White vinegar
  • 60ml Corn starch
  • 60ml Rice flour
  • 5ml Ground white pepper
  • 5ml Garlic flakes
  • 5ml Salt
  • Oil for frying
Instructions
  1. Peel the potatoes and grate them using the coarse side of the grater.
  2. Place the grated potato in a mixing bowl and add the vinegar. Mix this in briefly and allow the potato to stand for a couple of minutes.
  3. Pour in enough boiling kettle water to cover the potato and allow this to stand for 5 minutes. The vinegar liberates the starch from the potato while the hot water dissolves the separated starch. You will actually see the milky starch in the water.
  4. Drain the shredded potato and rinse it thoroughly under cold running water. Squeeze most of the excess water from the potato and return it to the mixing bowl.
  5. Pour in the cornstarch and rice flour a little at a time, mixing it in thoroughly after each addition.
  6. Pour in the ground white pepper, garlic flakes and salt and mix these in thoroughly.
  7. Pour the potato out into an 8 inch or 20cm square baking tin.
  8. Spread the mixture out evenly compressing it and flattening it as you go.
  9. Use the back of a spoon to smooth out the surface.
  10. Transfer the pan to your refrigerator for 60 minutes. This chills the mixture while the flour autolyses.
  11. After 60 minutes transfer the pan to your freezer for 30 minutes.
  12. Remove the pan from the freezer and turn the potato out onto a chopping board.
  13. Use a sharp knife to cut the potato into 9 equal squares. You can leave them as squares, or cut each one in half diagonally to make triangles.
  14. Fill a large pan with oil to a depth of a half inch and heat this to 180c or 350f.
  15. Carefully drop the hash browns into oil and fry them for 15 to 20 minutes turning every few minutes to ensure even coloring.
  16. Remove the hash browns from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  17. Season the hash browns with fine salt and serve immediately.

 

April 21, 2016 4th of July Cookout, Accompaniments, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food

Chicharones di Pollo – Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.

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Chicharones di Pollo - Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.
Author: 
Recipe type: Chicken / Deep-fried
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
 
These Cuban-style crispy chicken nuggets are amazing. Marinated in garlic, onion, lime and white rum, then flavored with pepper, cumin, oregano and paprika, your guests will definitely be lining up for more.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
  • 20ml Chopped garlic
  • 1 Medium onion, chopped
  • 90ml Lime juice
  • Zest of 4 Limes
  • 60ml White rum or cane spirit
For the Coating
  • 250ml All-purpose flour
  • 5ml Salt
  • 5ml Ground black pepper
  • 5ml Ground cumin
  • 5ml Dried oregano
  • 5ml Paprika
  • 2 Eggs, lightly beaten
Instructions
  1. Cut the deboned chicken thighs into bite sized cubes.
  2. In a large mixing bowl combine the chopped onion, chopped garlic, lime juice, lime zest and white rum. You can substitute the white rum with cane spirit if you prefer.
  3. Add the cubed chicken, mix it in and transfer the bowl yo your refrigerator for 6 to 8 hours to marinate.
  4. After this time, combine the all purpose flour, salt, ground black pepper, ground cumin, dried oregano and paprika.
  5. Use some of the seasoned flour to sprinkle over a platter. This is where the coated chicken will set and this layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. In another bowl, whisk 2 eggs.
  7. Working with one cube of chicken at a time, dredge the chicken in the flour mixture to coat all over.
  8. Dunk the cube in the egg to wet all of the flour.
  9. Return it yo the flour and toss it thoroughly to get a good solid coating. Transfer the chicken to the platter to set and continue with the remaining cubes.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Fill a large frying pan with oil to a depth of 1 inch. Heat the oil to a temperature of 180c or 350f.
  12. Carefully drop the cubes into the oil and fry the chicken for 5 to 6 minutes until crispy and golden, turning regularly to ensure even coloring.
  13. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  14. Serve the chicharones immediately garnished with fresh parsely and extra lime wedges.

 

April 17, 2016 Austrian Recipes, Main Courses, Pork

Crispy Peppered Pork Schnitzel – Quick & Easy Pork Schnitzel Recipe!!!

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Crispy Peppered Pork Schnitzel - Quick & Easy Pork Schnitzel Recipe!!!
Author: 
Recipe type: Pork
Cuisine: German
 
Schnitzel, meaning thinly sliced, can be made with veal, beef, chicken or pork. This spicy peppered pork schnitzel is absolutely outstanding and well worth a try.
Ingredients
  • 2 x 200g Pork neck steaks
For the Coating
  • 250ml All-purpose flour
  • 15ml Ground white pepper
  • 15ml Cayenne pepper
  • 15ml Caster sugar
  • 15ml Garlic powder
  • 10ml Fine salt
  • 2 Eggs lightly beaten
Instructions
  1. Start with 2 pork neck steaks cut about a half inch thick.
  2. Unroll a length of cling-wrap on your work surface and place one of the pork steaks in the center of the plastic. Fold the cling-wrap over to enclose the steak and use your meat mallet to tap this down to half its original thickness.
  3. Repeat this with the remaining steak.
  4. In a bowl, combine the all purpose flour, ground white pepper, cayenne pepper, caster sugar, salt and garlic powder.
  5. Whisk 2 eggs and place these in another dish.
  6. Before coating the schnitzels, sprinkle a little of the seasoned flour over a large platter. This is where the coated pork will sett and the flour prevents the coating from sticking to the platter and getting damaged.
  7. Dredge one of the schnitzels in the flour mixture to coat all over.
  8. Transfer this to the egg, making sure to wet all of the flour.
  9. Then back to the seasoned flour making sure to get a good solid coating all over.
  10. Transfer the schnitzel to the platter and continue with the second schnitzel.
  11. Allow these to set for 20 minutes before continuing.
  12. Place a large frying pan over medium high heat and add just enough oil to coat the base of the pan.
  13. When the oil is really hot it will start to shimmer. Add the pork to the pan and fry it for 3 minutes.
  14. Turn the pork over and continue to fry for a further 2 minutes.
  15. Remove the pork from the pan and drain any excess oil on kitchen paper.
  16. Serve the schnitzels immediately with apple sauce and the accompaniments of your choice.

 

April 15, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Garnishes, Vegan Recipes, Vegetable, Vegetarian Recipes

Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!

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Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!
Author: 
Recipe type: Vegetables / Deep-fried
 
Onion rings can be the best or worst accompaniment for burgers or grills. Unfortunately more often than not battered onion rings turn out as oil soaked UFO's that repeat on you for days afterwards. This recipe gives the foolproof solution, and the perfectly crispy, tasty and aromatic onion rings ever.... with much less oil residue.
Ingredients
  • 1 Large onion
  • 250ml Full-cream milk
  • 45ml Cornflour
  • Oil for frying
For the Coating
  • 250ml All purpose flour
  • 10ml Garlic powder
  • 5ml Hot smoked paprika
  • 5ml Salt
  • 2.5ml Hot English Mustard powder
  • 2.5ml Ground white pepper
Instructions
  1. Top and tail and peel the onions and slice them into half inch thick rings. Carefully remove the first three rings from each round. You can use the inner rings for salads or soups.
  2. For the coating, combine the all purpose flour, garlic powder, hot smoked paprika, salt, hot English mustard powder and ground white pepper.
  3. In a jug, whisk together the cornflour and milk and pour this into a dish.
  4. Dip each onion ring into the milk solution then dredge it in the flour mixture. Transfer the rings to a platter.
  5. Once the first coating is complete, sprinkle some of the flour mixture over a large platter. This is where the coated onions will set, and the layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. Dip each ring in the milk solution again, then into the flour to get a good solid coating. Transfer the coated rings to the platter. Allow the coated onions to set for 20 minutes.
  7. Fill a large pan with oil to a depth of 1 inch and heat this to 180c or 350f.
  8. Carefully drop the rings into the oil and fry them for 5 to 6 minutes turning halfway through.
  9. Remove the rings from the oil with a slotted spoon and drain any excess oil on kitchen paper.
  10. Serve the onion rings immediately, or keep them warm in your oven at 70c or 158f until required.

 

April 13, 2016 Chicken Recipes, Main Courses, Poutry

Chicken Kiev – Deep fried Chicken Breast Stuffed with Garlic Parsley Butter

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Chicken Kiev - Deep fried Chicken Breast Stuffed with Garlic Parsley Butter
Author: 
Recipe type: Chicken
Serves: 2
 
Chicken Kiev is a Classic dish of chicken breast filled with garlic and parsley butter, crumbed and deep-fried to golden perfection. This all sounds really easy until the butter melts and runs out of the breast. There is a trick to this, and this how it goes.
Ingredients
  • 2 Chicken breasts (deboned, skinless)
  • 1 Cup all-purpose flour
  • 5ml Paprika
  • 5ml White pepper
  • 5ml Salt
  • 3 Eggs, lightly beaten
  • 1 Cup fine dried breadcrumbs
  • Oil for frying
For the Filling
  • 80g Butter
  • 125ml Finely chopped parsley
  • 15ml Garlic, finely chopped
  • Salt and pepper to taste
Instructions
  1. To make the garlic parsley butter, mash the butter, finely chopped garlic, and parsley together until well combined. Put this aside.
  2. Place the chicken breasts on the chopping board, smooth side down and trim away the little fillets from the breasts. Put these aside.
  3. Turn the breasts over. Starting about a quarter of the way in from the long edge of the breast, slice into the breast at a slight angle until you can flap the upper part of the breast back.
  4. Turn the breast 180 degrees and repeat this starting 3 quarters of the way in from the edge. Flap this piece open, then repeat this with the remaining breast.
  5. Place the chicken fillets on a piece of cling-wrap. Fold the wrap over to enclose the fillets and use the base of a small saucepan to gently tap the fillets flat.
  6. Place half of the butter mixture into each of the breasts and flap the 2 edges over the butter to enclose the butter. Place a fillet over the join in the flaps to close it entirely.
  7. Place the chicken in the refrigerator for 30 minutes to set and firm up.
  8. While the chicken sets, combine the all-purpose flour, paprika, white pepper and salt.
  9. Measure out the dried breadcrumbs.
  10. Lightly beat 3 eggs and pour these into a dish.
  11. Sprinkle a thin layer of the seasoned flour over a large platter. This is where the coated chicken kiev will set, and the layer of flour will prevent the chicken coating from sticking to the platter and getting damaged.
  12. To coat the kiev, dredge it in the seasoned flour. Dunk the chicken in the egg to wet all of the flour. Return it to the flour mixture to get a good coating, then back to the egg making sure to wet all of the flour, especially the ends.
  13. Then it's into the bread crumbs to get a good solid coating all over.
  14. Transfer the coated chicken to the platter and continue with the remaining chicken. Allow the coating to set for 20 minutes.
  15. Fill a large pan with oil to a depth of 1 inch and heat this over medium heat to a temperature of 170c or 340f.
  16. Carefully drop the chicken kiev into the oil and fry these for 2 to 3 minutes per side until crisp and golden.
  17. Remove the breasts from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  18. Serve the kiev immediately with the accompaniments of your choice.
  19. And there we have it... the perfect chicken kiev ... filled with melted butter, garlic and parsley.

 

April 9, 2016 Accompaniments, Potato Recipes, Vegetable

Salt & Vinegar Roast Potatoes – How to Make the Best Roast Potatoes Ever!!!

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Salt & Vinegar Roast Potatoes - How to Make the Best Roast Potatoes Ever!!!
Author: 
Recipe type: Vegetable / starch / roast
Serves: 4-6
 
I am sure everyone will agree that one the best things about a roast is the roast potatoes. These roast potatoes raise the bar to new heights.... super creamy on the inside, super crispy outside, and infused throughout with a wonderful salt and vinegar flavor and aroma.
Ingredients
  • 6-8 Medium potatoes
  • 1lt Chicken stock
  • 200ml Brown grape vinegar
  • 80ml Oil
  • Salt for seasoning
Instructions
  1. Peel the potatoes and cut them into blocks. Place the potatoes in a 1 gallon pot and pour in the brown grape vinegar and chicken stock.
  2. Place the pot over high heat and bring it to a boil. Boil the potatoes until they are very tender. This can take anything from 15 to 30 minutes depending on what cultivar of potatoes you're using.
  3. Place the lid on the pot, just slightly off-center and drain the liquid from the pot.
  4. Place the lid securely on the pot and shake it up to roughen the surface of the potatoes.
  5. Pour in the oil and shake it up again to coat all of the potatoes.
  6. Pour the potatoes out of the pot into a roasting tin.
  7. Spread them out evenly and grind a generous dose of salt over the potatoes.
  8. Roast the potatoes in a preheated oven at 250c or 480f for 30 minutes.
  9. Remove the potatoes from the oven and stir them around. Grind a little more salt over the pan and return to the oven.
  10. Continue to roast for a further 30 minutes. After 20 minutes open the oven door slightly. This allows moisture to escape and helps to really crisp the potatoes.
  11. Remove the potatoes from the oven and serve immediately.

 

April 7, 2016 4th of July Cookout, Curing Meats, Main Courses, Marinades and Rubs, Pork

Pork Tocino – Sweet & Sticky Filipino Pork – How to Make Sweet & Sticky Pork at Home!!!

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Pork Tocino - Sweet & Sticky Filipino Pork - How to Make Sweet & Sticky Pork at Home!!!
Author: 
Recipe type: Pork
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This sweet and sticky braised pork is out of this world. Marinated for days, this absolutely tender treat will become legend in your household.
Ingredients
  • 1kg Pork Shoulder, deboned, cut into 8mm slices
  • 180g Brown sugar
  • 3 Drops red food coloring (optional)
  • 125ml Ginger beer (or pineapple juice)
  • 60ml Light soy sauce
  • 2.5ml Garlic powder
  • 2 x 240ml Water
Instructions
  1. Pour the ginger beer, light soy sauce, brown sugar and garlic powder into a large food-safe container.
  2. Traditionally this recipe would use pineapple juice instead of ginger beer, but I just find the ginger beer gives it that extra something that makes it really special.
  3. In addition, if you want the traditional red color, you can achieve by adding 3 drops of food coloring. As this doesn't have any bearing on the taste, I leave it out.
  4. Stir the mixture until all of the sugar has dissolved. Place the pork shoulder in the marinade, transfer to your refrigerator and allow this to cure for 2 to 3 days, turning the meat each day.
  5. After the marinating, you will need to cook the pork in 2 batches. For each batch you will need 240ml of water. Place this in a large wok or pan, add half of the pork and half of the marinade. Bring it to a boil over medium high heat.
  6. Continue to boil, turning the meat every couple of minutes.
  7. After 10 to 15 minutes the water will have mostly evaporated leaving a thick sticky syrup. Continue turning and wiping the pork in the syrup until it develops a thick glaze.
  8. Remove the pork from the wok and keep it warm while you continue with next batch.
  9. Serve the pork hot with rice or noodles and pickled Asian ginger.

 

April 5, 2016 Breakfast, Instructional Techniques, Pork, Sausage Making

How to Make Perfect Skinless Pork Sausages – Simple Skinless Sausage Trick

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How to Make Perfect Skinless Pork Sausages - Simple Skinless Sausage Trick
Author: 
Recipe type: Sausage Making
 
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you.
Ingredients
  • 1.2kg Pork shoulder, deboned
  • 15g Kosher salt
  • 5ml Ground white pepper
  • 1.25ml Ground cloves
  • 7.5ml Ground coriander seed
  • 1.25ml Ground nutmeg
  • 75ml White wine vinegar
Instructions
  1. Cut the pork shoulder into strips narrow enough to fit through the feeder tube of your mincer.
  2. Place these on a platter in a single layer and transfer them to your freezer for 45 minutes.
  3. After becoming semi-frozen, run the strips through your mincer using the coarse 8mm plate.
  4. Combine the salt, ground white pepper, ground cloves, ground coriander seed and ground nutmeg.
  5. Place the pork in a mixing bowl and massage the spices into the meat.
  6. Pour in the white wine vinegar and mix this in thoroughly. Transfer this to your freezer and re-chill the meat for another 30 minutes.
  7. After 30 minutes, run the meat through the mincer again using a fine 3mm plate.
  8. Divide the meat into 100g portions.
  9. Working with 1 portion at a time, place a portion in the center of a bread bag. Fold the bag over to enclose the pork.
  10. Hold the ruler parallel to the edge of the bag and at an angle of 45 degrees to the wok surface and compress the pork into shape.
  11. Continue until all of the sausages are formed. Transfer these to a platter or roasting in their plastic sleeves and place them in your freezer until totally frozen.
  12. On removing them from the freezer, you'll notice just how beautifully perfect the sausages are.
  13. To cook the sausages add a little butter to a large pan over medium heat and fry them gently until well browned, turning every few minutes.
  14. This trick is very useful if you're making sausage rolls, however if you're cooking the sausages as is, bare in mind that the longer they cook, the drier and granier they will become. This is the result of having no skin to contain the fat.

 

April 1, 2016 Curing Meats, Italian Recipes, Mediterranean Recipes, Pork

How to Cure and Dry Age Pancetta – Perfect Charcuterie – Making Pancetta at Home!!!

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How to Cure and Dry Age Pancetta - Perfect Charcuterie - Making Pancetta at Home!!!
Author: 
Recipe type: Pork / Curing
Cuisine: Italian
 
Pancetta, or Italian bacon is awesome, with a strong flavor and outstanding aroma. Traditionally eaten uncooked, it can be thinly sliced and lightly fried, or cut into cubes and used to flavor soups, pastas and stews.
Ingredients
  • 2.25kg Pork Belly, bone in, skin on
  • 5ml Garlic Powder
  • 28g Prague Powder
  • 10g Demarara Sugar
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • 2ml Dried Thyme
  • 20g Coarsely ground black pepper
Instructions
  1. Lie the belly bone-side up on the work surface. Use a sharp knife to lift and cut away the sternum from the ribs.
  2. Use the knife to lift and work the thin flap of flesh that covers the ends of the ribs.
  3. Flip the belly over and start slicing the ribs away from the belly, using the bones as a guide for the blade. Once it is mostly freed, flip the belly over and cut through the remaining tissue to free the ribs. Wrap these up and keep them for your next barbecue.
  4. Now we want to remove the skin, leaving as much fat behind as possible. Start on a long edge. Work the blade in between the skin and the fatty layer and start peeling the skin back.
  5. Continue until the skin comes free from the belly.
  6. You can save this to make the most amazing pork crackling.
  7. I'm going to make 2 Pancetta, one flat, and one rolled, so I'm cutting the belly in half. I'm left with just over a kilogram of belly, giving me 2 pieces just over 500g each.
  8. For the cure, measure out the Prague powder, Demerara sugar, garlic powder, ground nutmeg, black peppercorns, juniper berries, thyme and bay leaves.
  9. Place the pepper, juniper berries, thyme and bay leaves in your spice grinder and zap these until fine.
  10. Combine these with all of the other curing ingredients.
  11. Sprinkle the curing blend all over the pork belly and press it into the surface of the meat. Transfer the two pieces to vacuum bags and vacpac them good and tight. Date stamp the packets and get them into your refrigerator to cure for a full 7 days.
  12. After the curing time, the belly will be nice and firm and will have taken on the familiar rosy pink cured color. Wash the meat thoroughly under cold running water. Once all of the curing blend has been removed, dry the meat thoroughly using clean dish towels.
  13. To prepare the flat Pancetta, rub a generous dose of coarsely ground black pepper into both sides of the meat. Place this on a stainless steel rack.
  14. To prepare the rolled Pancetta, roll the narrow edge up as tightly as possible, continually crunching it tighter with your fingers as you go.
  15. Tie the roll with butchers twine. Make the ties as firm as possible to ensure that any air trapped in the roll is forced out. 5 or 6 ties will do the trick.
  16. Trim of the ends and transfer this to another stainless rack.
  17. Allow both lots of meat to air-dry at between 13c and 18c, or 55f and 65f, with a humidity between 60 and 70 percent.
  18. The flat Pancetta needs to dry for 5 to 7 days, while the rolled Pancetta will require 14 to 21 days.
  19. After 7 days here is the flat Pancetta. Trim off the edge and dice the off-cut to be used in soups, pastas and stews. The balance I am going to shave thinly on my meat slicer. Whatever you don't slice, vacuum pack and refrigerate until required.

 

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