Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

Baking Bread using Citric Acid and Soy Lecithin – using Dough Enhancers in Bread Baking

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Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Author: 
Recipe type: Bread
 
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients
Ingredients per Large Loaf
  • 625g Strong white bread flour
  • 45ml Milk powder
  • 20ml Caster sugar
  • 7.5ml Salt
  • 15ml Fast acting dried yeast
  • 45ml Oil
  • 400ml Water
If You Are Using Soy Lecithin and Citric Acid
  • 12g Soy lecithin
  • 1.5ml Citric acid
Instructions
  1. I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
  2. I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
  3. For the one loaf, I have split the water in half, and measured the oil.
  4. For the standard loaf, the water is in a single jug, accompanied by the oil.
  5. For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
  6. Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
  7. Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
  8. Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
  9. Close the mixer and allow this to mix for 8 minutes.
  10. Remove this from the mixer.
  11. This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
  12. Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
  13. To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
  14. Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
  15. Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
  16. Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
  17. In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
  18. This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
  19. I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.

 

How to Dry Apple Slices in your Oven – Make Dried Fruit at Home

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How to Dry Apple Slices in your Oven - Make Dried Fruit at Home
Author: 
Recipe type: Fruit / Preserves
 
Desiccating fruit is a great way of preservation, and this works very well with apples. This process can be done very easily at home without any additives like sulphur dioxide.
Ingredients
  • 2-3 Large apples
  • 1 Liter water
  • 125ml White vinegar
Instructions
  1. Use your corer to remove the centers and seeds.
  2. Proceed by peeling the skins from apples. Some people like to leave the skin on, but I find it a little too chewy.
  3. Slice the apples into 3mm slices. You cut them a bit thicker if you prefer, however the drying time will increase accordingly.
  4. In a jug, combine the water with the white vinegar.
  5. Place the sliced apple in a mixing bowl and pour the vinegar solution over the apple.
  6. Mix this around gently, then leave it to soak for 30 minutes. The vinegar solution will prevent the apple from oxidizing and browning while it dries.
  7. After soaking, drain the apples and spread them out on a clean dish towel.
  8. Place another towel over this and pat the slices dry.
  9. Arrange the slices on stainless steel racks. These multi level cooling racks are particularly useful for this.
  10. Place the racks in your oven set at 90c or 200f for 2 hours until dry and leathery. If you would like them on crisper side, continue drying for a further hour.
  11. After the drying time, leave the apple in the oven to cool completely with door slightly open.
  12. And there it is,beautifully dried apple slices with no added preservatives.

 

How to Make Deep Fried Buttermilk Chicken – Crispy, Spicy Homemade Buttermilk Chicken

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How to Make Deep Fried Buttermilk Chicken - Crispy, Spicy Homemade Buttermilk Chicken
Author: 
Recipe type: Chicken
 
Crispy, deep fried buttermilk chicken is outstanding. Succulent, juicy, spicy and super tasty, this will have your guests lining up for seconds.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
For the Marinade
  • 250ml Cultured buttermilk
  • 15ml Dried onion flakes
  • 5ml Garlic granules
  • 5ml Salt (non-iodated)
  • 5ml Tabasco sauce
  • 5ml White pepper
For the Coating
  • 300g All purpose flour
  • 30ml Garlic powder
  • 30ml Dried onion flakes
  • 15ml Dried thyme
  • 10ml Dried sage
  • 10ml Hot smoked paprika
  • 20ml Salt (non-iodated)
  • 15ml White pepper
Instructions
  1. If your butcher is not kind enough to debone the chicken thighs for you, this is how to do it yourself.
  2. Using a sharp paring knife, cut away any excess skin and fat from the bind side of the thigh.
  3. Cut between the skin and the spine and dig in and free the oyster from the spine.
  4. Cut the skin back until the thigh joint is exposed.
  5. Use your shears to cut through the joint.
  6. Locate the thigh bone and cut through the flesh to expose it.
  7. Grab the knuckle of the thigh bone and cut the flesh away from the joint.
  8. Use the edge of the blade to scrape the flesh down the bone until you reach the other joint.
  9. Cut around this joint to free the bone and you're done.
  10. Continue with the remaining thighs, then cut each one into 4 pieces across the width.
  11. Lift the chicken pieces using an egg lifter and transfer them to a vacuum bag.
  12. To make the buttermilk marinade, stir the Tabasco into the buttermilk.
  13. Measure out the onion flakes, garlic granules, salt and white pepper and mix these into the buttermilk.
  14. Pour this into the bag with the chicken.
  15. To vacuum pack this, elevate the vacuum packer to avoid sucking liquid into the machine. If you don't have a vacuum packer, use a jiffy bag or simply submerge the chicken in the marinade in a bowl. If you go this way, the chicken will need to marinate for 12 hours, as opposed to 3 to 6 hours in the vacuum pack.
  16. For the coating, place the garlic powder, onion flakes, dried thyme, dried sage, hot smoked paprika, salt and white pepper in your spice grinder. Zap these to a fie powder.
  17. Combine this with the all purpose flour.
  18. Cut the vac pack chicken open and pour this into a bowl.
  19. Sprinkle a generous layer of the flour mixture over a large platter. This is where the coated chicken will set, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  20. Working with one piece at a time, lift the chicken from the marinade and shake off the excess marinade.
  21. Dredge the chicken in the seasoned flour to get a good solid coating. Transfer the chicken to the platter to set.
  22. Allow the coating to set for 20 minutes.
  23. Continue until all of the chicken is coated.
  24. Half fill a wok or large frying pan with oil and heat this to 180c or 350f.
  25. Carefully drop 5 or 6 chicken pieces into the oil.
  26. Fry these for 4 to 5 minutes until crisp and golden. Use a slotted spoon to lift them from the oil and drain any excess oil on kitchen paper. Continue frying batches until all of the chicken is fried.
  27. And here it is... spicy, crisp and aromatic buttermilk fried chicken.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

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