Month: May 2016

May 29, 2016 Accompaniments, Banting Recipes, Chicken Recipes, Garnishes, Paleo Recipes, Starters

How to Make Transparent Wraps – a Novel Way to Present Food While Adding Flavor.

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How to Make Transparent Wraps - a Novel Way to Present Food While Adding Flavor.
Author: 
Recipe type: Molecular Gastronomy
Prep time: 
Total time: 
Serves: 4-6
 
In today's episode we're doing some thing a little different. Transparent wraps are novel way to decorate a dish while adding loads of extra flavor. The active ingredient used to make the wraps is a thickener called agar agar, and you can find this at any health store or online.
Ingredients
  • 200ml Clear chicken stock
  • 2.5ml Agar agar
For the Filling
  • Shredded roast chicken tossed in light soy sauce (cooled to room temp)
  • Sliced assorted peppers
  • Snipped garlic chives
Instructions
  1. Pour the clear chicken stock into a small sauce pan.
  2. Add the agar agar and stir this in.
  3. Bring the pot to a boil, lower the heat and allow it to simmer for 60 seconds.
  4. Pour enough of the liquid onto your platters to coat the entire base of each platter.
  5. Transfer the platters to your refrigerator to set for 15 minutes.
  6. Remove the platters from the refrigerator and trim away the edges so that you end up with a square.
  7. Arrange your filling diagonally across the wrap. I am using cold roast chicken with assorted strip of peppers and snipped chives. I have tossed the shredded chicken in light soy sauce beforehand.
  8. Lift the edge of the wrap with your blade and flap it over the filling.
  9. Garnish the wrap with more snipped chives.
  10. And there it is.... a novel and tasty way to present a cold chicken salad.

 

May 27, 2016 Banting Recipes, Chicken Recipes, Main Courses, Paleo Recipes, Pizzas

The Amazing Banting, Wheat & Gluten Free Pizza

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The Amazing Banting, Wheat & Gluten Free Pizza
Author: 
Recipe type: Pizza / Banting
Serves: 2
 
Whether you just want a change from regular pizza, or you're following Banting, or you want gluten free, this chicken pizza is for you. Super simple and super quick to make, this pizza truly is a full meal in one.
Ingredients
  • 2 Large chicken breasts
  • Diced green, red and yellow peppers
  • Chopped streaky bacon
  • Onion cut into quarter rounds
  • Feta cheese
  • Grated mozzarella cheese
Instructions
  1. Flip the chicken breasts over and cut away the fillets. Save these for another time.
  2. Working with one breast at a time, fold the breast in cling-wrap and start tapping it down with your meat mallet.
  3. This part does take a little patience as you don't want to bang a hole right through the breast.
  4. Keep tapping it down, work from the center out towards the edges.
  5. Stretch the plstic out flat periodically and pat the chicken with your hand to check on progress.
  6. Your goal is to get the breast down to a thickness of 3mm or ⅛th of an inch.
  7. Repeat this with the second breast.
  8. Start preheating your oven grill to maximum, and heat a large pan over medium high heat.
  9. Add a little butter to the pan and add one of the breasts smooth side down as soon as the butter starts to bubble.
  10. Season the top of the breast with the seasoning of your choice and fry this for about 3 minutes.
  11. You will see that the breast is almost cooked all the way through.
  12. Remove the breast from the pan and transfer it to a foil lined baking sheet.
  13. Continue with the secong breast.
  14. Top the breasts with the onion.
  15. Then come the diced peppers.
  16. Pile a large dose of mozzarella cheese on top of each breast.
  17. This is followed by a generous scattering of the streaky bacon.
  18. Crumble the feta cheese over the whole lot and you're ready to rock. There is no need to season with salt as the feta and bacon will add more than enough salt to the dish.
  19. Slide the baking sheet into the oven on the second to highest shelf and allow this grill until the feta has started to brown slightly. This should take about 10 to 12 minutes.
  20. Remove the pizzas from the oven and serve immediately.

 

May 25, 2016 Baking, Bread, Dessert, Mother's Day, Sweets, Valentine's Recipes

How to Make Crispy Golden Waffles – Classic Crispy Waffle Recipe

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How to Make Crispy Golden Waffles - Classic Crispy Waffle Recipe
Author: 
Recipe type: Dessert
 
Waffles are certainly among the most well known desserts and comfort foods served in high end and low end establishments across the world. Making a waffle is really easy, but making a great waffle takes a couple of extra steps.
Ingredients
  • 285g All purpose flour
  • 10ml Baking powder
  • 2.5ml Salt
  • 15ml Caster sugar
  • 3 Eggs
  • 105g Butter
  • 360ml Full cream milk
Instructions
  1. Sift the all-purpose flour, baking powder and caster sugar into a mixing bowl.
  2. Separate the eggs into 2 jugs, measure out the milk and melt the butter in your microwave.
  3. Pour the egg whites into your processor with whisk attached. Whisk the whites until nice and frothy and the whisk is starting to leave trails in the egg.
  4. Pour the white from the mixer into another bowl.
  5. Return the bowl to the mixer and add the egg yolks. Whisk these for a minute until well mixed then add the milk and melted butter. Stir this in thoroughly.
  6. Pour this into the flour mixture and stir it in briefly. Don't mix this until smooth. You want it to be mixed through but the batter must have a pebbly texture.
  7. Pour in the egg white and fold this in briefly until just combined.
  8. Heat your waffle iron following the manufacturers instructions. When the ready light comes on, pour in the require amount of batter for your machine.
  9. Very shortly after closing the iron large amounts of steam will rise from the machine. This steam will tell you when the waffle is ready, not the lights on the machine.
  10. After a few minutes the steam will almost stop... the waffles are ready to remove. Remove the waffles and continue with the remaining batter.
  11. Whisking the egg whites separately, using extra butter and following the steam signals will have you on the road to awesomely crispy, golden waffles.
  12. This recipe will make 12-16 Belgian style waffles.

 

 

 

May 22, 2016 Baking, Dessert, French Recipes, Mexican Recipes, Mother's Day, Sweets, Thanksgiving, Valentine's Recipes

How to Make Flan – Classic Baked Flan Recipe – Easy Flan Recipe at Home!!!

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How to Make Flan - Classic Baked Flan Recipe - Easy Flan Recipe at Home!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Flan or flan, whichever way you prefer to pronounce it, is an all-time favorite. This creamy baked custard dessert will have your guests lining up for more. This recipe is super-easy to make and by doubling or tripling the recipe is a great way to cater for larger numbers of guests.
Ingredients
  • 160ml White sugar
  • 1 Can condensed milk (385ml)
  • 500ml Heavy cream
  • 250ml Full cream milk
  • 5 Large eggs
  • 10ml Pure vanilla extract
Instructions
  1. Preheat your oven to 180c / 350f
  2. Heat a small pan over medium low heat and pour in the sugar.
  3. Heat this slowly giving the pan a gentle shake every so often.
  4. As the sugar starts to melt, lift the pan above the flame and tilt and rotate the pan to ensure even heating and melting.
  5. When all of the sugar is melted the liquid will be smooth and glossy.
  6. Pour the melted sugar into a 9 inch round baking dish, then put this aside on a heat-proof surface.
  7. Add the eggs, milk, cream, sweetened condensed milk and pure vanilla extract to your blender. You can also use you food processor, or mix this by hand.
  8. Blend the mixture thoroughly for 60 seconds. If you're mixing by hand, mix until everything is totally combined.
  9. Place the baking tin into a larger roasting tin and pour the flan mixture into the baking tin.
  10. Pour boiling kettle water into the roasting pan to a depth of 1 inch or 25mm.
  11. Transfer the flan to a preheated oven at 180c or 350f and let it bake for 50 to 60 minutes until set.
  12. Remove the flan from the oven and transfer it to a wire rack to cool completely.
  13. To serve, run a fine blade around the edge of the custard. Invert a platter over the flan, flip the whole lot over and voila, there's your masterpiece.
  14. Cut the flan into 6 or 8 portions and serve drizzled with the overrun sauce.

 

May 18, 2016 Fish Recipes, Main Courses, Seafood

How to Make the Ultimate Fish Burger – The Best Crispy Deep Fried Fish Burger

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How to Make the Ultimate Fish Burger - The Best Crispy Deep Fried Fish Burger
Author: 
Recipe type: Fish / Seafood
Serves: 2
 
In search of the ultimate fish burger, you need a very special fish. Monkfish has a texture and flavor very similar to crayfish and lobster. In fact so similar that many restaurants serve monkfish as crayfish thermador. This is the fish we need to make the ultimate fish burger.
Ingredients
  • 600g Monkfish tail
  • 80ml All-purpose flour
  • 80ml Cornflour
  • 80ml Finely crushed corn flakes
  • 15ml Salt
  • 15ml Lemon pepper
  • 2 Eggs
  • 2 Large burger buns
  • Frilly lettuce
  • Mayonnaise
  • Sliced pickled gherkin
  • Fresh lemon to squeeze
Instructions
  1. Cut the 2 fillets away from the spine of the fish. The fillets are long and fat. Cut 4 inches away from the thicker ends of the fillets for the burgers and save the thinner ends for other recipes.
  2. Use a sharp knife to butterfly the fillets from the outer edge of the meat.
  3. For the coating, combine the all-purpose flour, corn flour, finely crush corn flakes, salt and lemon pepper.
  4. Whisk 2 eggs and pour them into a bowl.
  5. Before coating the fish, sprinkle some of the seasoned flour over a platter. This is where the coated fish will set and the layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. Dredge the fish in the flour mixture to coat it all over.
  7. Dunk the fish in the egg making sure to wet all of the flour.
  8. Return the fish to the flour making sure to get a good solid coating.
  9. Transfer the coated fish to the platter to set and continue with the second fillet. Allow the coating to set for 20 minutes.
  10. While the coating sets, slice and butter the burger buns. Top the buns with a healthy dose of frilly lettuce, a dollop of mayonnaise, and sliced pickled gherkin.
  11. Heat a large pan of oil to a temperature of 180c or 350f.
  12. Carefully lower the fish into the oil and fry this for 6 minutes, turning once halfway through.
  13. Remove the fish from the oil and drain any excess oil on kitchen paper.
  14. Transfer the fish to the buns, give each one a good squeeze of fresh lemon juice and serve immediately.

 

May 15, 2016 Curing Meats, Dried Meat Recipes, Finger Foods, Sausage Making, Snack Food

How to Make Droewors – South Africa’s Version of Beef Jerky Sausage

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How to Make Droewors - South Africa's Version of Beef Jerky Sausage
Author: 
Recipe type: Cured and Dried Meat
Cuisine: South African
 
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat.
Ingredients
  • 2Kg Rump tails
  • 15g Salt (Kosher or Himalayan)
  • 5g Ground coriander
  • 2g Ground cloves
  • 5g Ground black pepper
  • 5g Saltpeter
  • 250ml White vinegar
Instructions
  1. Cut the meat into strips just small enough to fit through the feeder tube of your grinder. I am using rump tails, but you can use topside or silverside just as successfully.
  2. Place the meat in your freezer for 35 to 45 minutes until partially frozen. Measure out and combine the salt, ground coriander seed, ground cloves, ground black pepper, and saltpeter. If you can't find saltpeter you can use Prage powder 1 to substitute at a dosage of 20g. This will replace the salt and saltpeter.
  3. Remove the meat from the freezer and run it through your grinder using the coarse grinding plate.
  4. Place the ground meat back in the tray and return it to the freezer for 20 minutes. This chilling process keeps the fat solid and prevents it from smearing into the meat resulting in an inferior texture.
  5. Swap out the coarse grinding plate gor a medium grinding plate.
  6. Remove the meat from the freezer, add the spice mixture and mix this into the mince.
  7. Run the meat through the grinder again.
  8. Fit a 12mm funnel to your sausage filler and load the meat into the hopper of the filler.
  9. Feed the sausage casing onto the funnel. I am using 16mm collagen casings as they are just so much easier and cleaner to use than natural casings.
  10. Twist off the end of the casing and start filling. Twist off the end of the casing and continue with the next length of sausage.
  11. Pour a cup of white vinegar into a large pan and add enough boiling water to bring this to depth of a half an inch.
  12. Dip each length of sausage into the solution making sure to wet the sausage all over.
  13. Hang the sausage in a cool draughty place until it has lost 40 to 50 percent of its weight. This can take from 3 to 6 days depending on your weather and humidity conditions.
  14. And there it is, beautifully dried droewors, or beef sausage jerky just begging to be paired with a good cold beer.

 

May 13, 2016 Baking, Bread

Caramelized Onion Bread – Beautifully Aromatic Homemade Caramelized Onion Bread.

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Caramelized Onion Bread - Beautifully Aromatic Homemade Caramelized Onion Bread.
Author: 
Recipe type: Bread
 
Sometimes a good white farm loaf just doesn't make the grade. By simply making a couple of changes you can end up with a beautifully rustic and aromatic bread like this caramelized onion bread.
Ingredients
  • 950g Strong white bread flour
  • 60g Vegetable shortening (Fat), grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
  • 2 Medium onions
Instructions
  1. Peel and chop the onions into quarter rounds.
  2. Heat 30ml of oil in a pan over medium heat and add the onion.
  3. Fry the onion for 8 to 10 minutes until well browned and caramelized. Remove from the heat and set this aside.
  4. Measure out the white bread flour, milk powder, salt, sugar, granulated garlic and yeast.
  5. Grate the vegetable shortening and add this to the flour.
  6. Place the bowl on your mixer and mix this on low speed until well incorporated.
  7. Add all of the dry ingredients to the bowl and mix this in briefly.
  8. Stir the caramelized onion into the warm water and pour this into the mixer bowl.
  9. Mix this just until all of the liquid has been absorbed by the flour.
  10. Swap out the beater paddle for the dough hook and proceed to knead the dough for 8 minutes on the second to lowest speed.
  11. Remove the bowl from the mixer, cover with cling-wrap and allow this to rise in a warm place for 60 minutes.
  12. After the first rise, turn the dough out onto a lightly floured work surface.
  13. Knead the dough briefly and form it into a log.
  14. Cut the log into 2 equal pieces, and form 2 logs from these.
  15. Transfer these to a parchment lined baking sheet, dust the tops of the loaves with flour and cover them loosely with cling-wrap.
  16. Allow the loaves to rise again for 30 minutes in a warm place.
  17. Bake the loaves in a pre-heated oven at 200c or 400f for 40 to 45 minutes until well browned.
  18. Remove the loaves from the oven and allow them to cool on racks before slicing and serving.
  19. And there we have it.... beautifully crusty, light and aromatic, caramelized onion bread.

 

May 11, 2016 Paleo Recipes, Soups, Starters, Vegan Recipes, Vegetable, Vegetarian Recipes

Carrot & Ginger Soup – The Perfect Soup for Winter or Summer.

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Carrot & Ginger Soup - The Perfect Soup for Winter or Summer.
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This soup is smooth, creamy and thick and can be served hot or cold. This makes it perfect for warming winter nights or cooling summer days.
Ingredients
  • 30g Coconut oil
  • 1 Large onion finely chopped
  • 10cm (4 inches) Ginger peeled and thinly sliced
  • 3 Cloves garlic, peeled and thinly sliced
  • 1kg Carrots, roughly chopped
  • 1lt (4 cups) Chicken stock (or vegetable stock if you're vegetarian or vegan)
  • 500ml (2 cups) Water
  • Sour cream and fresh dill to garnish
Instructions
  1. Finely chop the onion and thinly slice the garlic and fresh ginger.
  2. Roughly chop the carrots and measure out the chicken stock and coconut oil.
  3. Melt the coconut oil over medium high heat and add the onion, garlic and ginger. Reduce the heat to medium low and sauté the vegetables for 8 to 10 minutes until the onion is absolutely tender.
  4. Add the carrots, stock and 2 cups of water to the wok.
  5. Increase the heat to bring this to a boil, reduce the heat and simmer the mixture for 35 to 40 minutes until the carrot is absolutely tender.
  6. Turn off the gas, or remove the wok from the heat.
  7. Use your stick blender to machine the soup until it is very smooth. You can also do this in a stand blender, however you will need to cool the mixture substantially before doing this, and then reheat it after blending.
  8. Serve the soup hot or chilled topped with sour cream and sprigs of fresh dill.

 

May 8, 2016 Baking, Dessert, Finger Foods, French Recipes, Mother's Day, Sweets, Valentine's Recipes

Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

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Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

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