How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Recipe type: Vegetables
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.


Serious Distilling with Brewcraft, Still spirits and Grainfather – Making Gin, Part 1 and 2

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Serious Distilling with Brewcraft, Still spirits and Grainfather - Making Gin, Part 1 and 2
Recipe type: Distilling
In this distilling episode we're making gin from start to finish. Starting with the sugar wash, clearing the wash, and distilling the neutral alcohol. This is followed by the actual ginning process where there are 3 different methods to choose from to infuse the gin flavors into the alcohol.
  • 1 Pack Still Spirits Fast Turbo Yeast
  • 1 Pack Still Spirits Turbo Carbon
  • 1 Pack Still Spirits Turbo Clear
  • 6kg Refined white sugar
  • 21 liters water
For the Ginning Spices
  • 2g Star anise
  • 3g Cardamom
  • 15mm Cinnamon stick
  • 6 Cloves
  • 4g Coriander seed
  • 20g Juniper berries
  • 5g Fennel seeds
  • 2g Lemon zest
  • 2g Orange zest
To Make the Sugar Wash
  1. Gin requires a base of neutral spirit, and although we have covered sugar wash previously, we're going to do it again, this time with the textbook recipe using all of Still Spirits products resulting in a batch of really clear, quality wash.
  2. To do this we need a pack of Still Spirits Fast Turbo Yeast. This yeast is specially developed for sugar wash and will ferment a batch of wash in as little as 24 hours. The yeast already contains yeast nutrients and anti-foaming agents which make it incredibly easy and reliable to use.
  3. You will also need a pack of Still Spirits Turbo Carbon. This thick liquid carbon absorbs most of volatiles and unwanted flavors that often accompany very fast fermentations.
  4. And finally, you will need a Still Spirits 2-part clearing pack which includes chitosan and kieselsol to clear the wash.
  5. To start, pour 6kg of refined white sugar into a 25lt bucket and fill the bucket to one third with hot water. Stir this thoroughly until the sugar has dissolved.
  6. Continue filling the bucket with cooler water, adjusting as you go to achieve a target temperature of between 36 and 38c.
  7. Pour the yeast over the top of the sugar solution and stir this in thoroughly.
  8. Give the carbon a good shake to break down any lumps, cut it open and pour this in. Stir this in thoroughly.
  9. Put the lid on loosely and let this ferment for 24 to 48 hours.
  10. The time the fermentation takes to complete will be largely dependent on the ambient temperature.
  11. Once the fermentation has ended, which will be quite apparent by the subsiding of the sizzling sound it makes while fermenting, we need to clear the wash.
  12. Use your paddle to stir the wash vigorously. This gets all of the yeast and carbon into suspension and well as degassing the wash. This may take a few minutes of stirring, but be sure not to skip this step.
  13. Cut open part A of the clearing pack and pour this in. Give it another good stir then leave this for 60 minutes to do its work.
  14. Snip the corner off of part B and sprinkle this gently over the surface of the wash. Use your paddle to distribute this across the surface.
  15. Cover the bucket loosely with the lid and let this clear for 24 hours.
  16. The following day, the wash will be amazingly clear and ready to rack off into the distiller.
  17. Distill the wash twice using the alembic setup. On the first run you will achieve about 50% ABV, while on the second you will end up with a neutral, almost flavorless spirit of over 80% ABV.
  18. Please go on to the second part of this demonstration to see the 3 different techniques for ginning the alcohol.
Infusing the Gin Spices into the Alcohol
  1. To continue with gin.... we have fermented our wash and double distilled it to above 80%ABV.
  2. We need to measure out and assemble the ginning spices and botanicals. This includes star anise, cardamom, cinnamon bark, cloves, coriander seed, juniper berries, fennel seeds, lemon zest and orange zest.
  3. Cut a square piece of cotton cloth and place the spices in the center of the square. Gather up the edges of the cloth to enclose the spices. Tie this closed with a length of twine.
  4. This is where you choose which method you're going to follow.
  5. The first, and easiest method is to dilute your neutral spirit to 43% ABV. Pour the spirit into a large non-reactive container and drop the spice bag into the spirit.
  6. Let the spices steep in the spirit until you are happy with the aroma and flavor of the gin.
  7. The second method is to calculate the quantity of water required to dilute the spirit to 43% ABV and pour this into a pot. Add the bag of ginning spices and bring the water to a boil. Lower the heat and simmer the mixture for 10 to 15 minutes.
  8. Allow the liquid to cool and add it to the neutral spirit. In both of the aforementioned techniques, the resulting gin will end up pale golden in color.
  9. The 3rd method, the traditional method, the undiluted spirit is placed in a non-reactive container. The spice bag is added to the spirit and left to steep overnight.
  10. The following day, the bag is removed from the spirit and tied to the vapor outlet in the alembic lid of the distiller.
  11. The spirit is poured into the distiller and distilled a third time. The vapors which are already flavored, pass over the spice bag on their way to the condenser and extract even more flavors from the ginning spices.
  12. The result is a very strong aromatic gin. Dilute this to 43% ABV and you're done.
  13. Bottle the gin in suitable bottles, and voila, you have a batch of magnificently aromatic and flavorful gin.
  14. Click Here to visit Brewcraft's website.


Shepherd’s Pie Towers – a Great Way to use Left-overs, and Just as Easy From Scratch!!!

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Sherherd's Pie Towers - a Great Way to use Left-overs, and Just as Easy From Scratch!!!
Recipe type: Pie
These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
For Each Portion You Will Need...
  • 250g Savory mince (with grated cheese)
  • 250g Stiff mashed potato
  • 1 Egg
  • Finely shredded Parmesan
  1. These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
  2. All you need for this is the cooked savory ground beef, an equal quantity of stiff mashed potato and finely shredded parmesan cheese. To set the beef, you will also need 1 beaten egg per 250g of beef.
  3. Pour the beaten eggs into the beef and mix this thoroughly.
  4. Take a 4 inch by 2 inch cylinder mold and place it on a baking sheet lined with baking parchment.
  5. Half fill the cylinder with the beef, compacting it as you go. Smooth off the surface when you reach halfway.
  6. Continue filling the mold with the mash up to the top, and smooth off the surface.
  7. Carefully slide the mold upwards to leave the contents behind.
  8. Continue molding the towers, leaving 2 inches of space between each, as the beef will spread as it bakes.
  9. Top each of the towers with a generous dose of shredded Parmesan cheese and bake the towers in a preheated oven at 200c or 400f for 15 to 20 minutes until the potato is crispy and golden, and the beef is well set.
  10. Serve the towers immediately with the accompaniments of your choice.
  11. And there it is.... an amazing single portion shepherd's pie topped with creamy potato with a crispy Parmesan crust.


Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.


How to Make Thai Southern Style Curry – How to Make the Curry Paste, and How to Use It

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How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Recipe type: Curry
Cuisine: Thai
Serves: 2
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
For the Paste
  • 15-30ml Dried chilli flakes (more if you want fire)
  • 1.25ml Salt
  • Whites of 6 spring onions
  • 45ml Ginger, finely chopped
  • 45ml Garlic, finely chopped
  • 30ml Lemongrass, chopped
  • 15ml Ground coriander seed
  • 7.5ml Ground cumin seed
  • 15ml White vinegar
For the Rest
  • 400g Protein of your choice
  • 50g Butter or oil
  • 100ml Chicken stock
  • 15ml Fish sauce (if not using seafood as your protein)
  • 15ml Sugar
  • 2.5ml Salt
  • 30ml White vinegar
  • Fresh coriander to garnish
  1. Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
  2. Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
  3. There we have the paste... now how to use it....
  4. Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
  5. Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
  6. Heat a large pan over high heat and add the butter.
  7. When the butter is bubbling add the curry paste.
  8. Stir this in until the butter is totally incorporated into the paste.
  9. Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
  10. Add the protein of your choice and stir this into the sauce.
  11. Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
  12. Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
  13. In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.


How to Make Spicy Beef Empanadas – Crispy, Tasty Mexican Deep Fried Beef Pies

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How to Make Spicy Beef Empanadas - Crispy, Tasty Mexican Deep Fried Beef Pies
Recipe type: Beef / Empanadas
Cuisine: Mexican
Serves: 30-32
With festive season right here it's good to have a couple of recipes that can feed hordes of family and friends. These super tasty beef empanadas will certainly warm your hearts and this recipe will make about 30 x 5 inch pocket pies. In addition they can be made in advance, frozen, and fried very successfully from frozen.
For the Filling
  • 1kg Beef mince
  • 2 Medium onions
  • 50g Butter
  • 15ml Cornflour
  • 300g Mature Jack Cheese
  • 15ml Ground cumin
  • 15ml Ground coriander seed
  • 15ml Paprika
  • 15ml Oregano
  • 15ml Chilli flakes (more if you want fire)
  • 15ml Garlic powder
  • 30ml Dried, powdered coriander leaf
  • 30ml Dried, powdered avocado leaf
  • 30ml Lemon or lime zest
  • 400ml Beef stock
For the Pastry (you need 4 batches of this)
  • 400g All purpose flour
  • 5ml Salt
  • 10ml Baking powder
  • 120g Shortening (baking lard)
  • 180ml Full cream milk
  1. Measure out the ground cumin, ground coriander seed, paprika, oregano, chilli flakes, garlic powder, dried powdered coriander leaf, dried powdered avocado leaf and the lemon or lime zest.
  2. Roughly the onions and weigh out the butter.
  3. Place the ground beef in large container and pour in all of the herbs and spices.
  4. Get in there with your hands and massage this into the beef thoroughly.
  5. Heat a large pan over high heat and add the butter.
  6. When the butter starts to bubble, add the chopped onion. Fry this for about 6 minutes until tender and starting to brown slightly on the edges.
  7. Break the ground beef over the onions. Immediately start chopping the beef into the onion with the edge of your spatula.
  8. Ground beef tends to clump together when fried, and chopping through the lumps will break this all down.
  9. Fry and chop the beef for 6 to 8 minutes until cooked through and well colored.
  10. Pouring the beef stock and stir to combine. Turn the heat down to medium and allow this to simmer for for 6 minutes.
  11. Dissolve the cornflour in a little water and add this to the beef.
  12. Stir this in, bring it to a boil and allow to continue for a minute or two.
  13. Remove this from the heat and allow to cool completely.
  14. For the pastry, weigh out the all-purpose flour, baking powder, salt, shortening and milk. For this quantity of filling, you will need to make 4 batches of pastry, so weigh out all 4 separately before processing.
  15. Working with the first batch, place the flour, salt, baking powder and shortening in you processor.
  16. Put the lid on and pulse this briefly 2 to 3 times to cut the shortening into the flour.
  17. Remove the lid and pour in half of the milk. Put the lid on and run the machine on high speed for 5 seconds. While the machine runs, tilt the machine back and forth to aid the mixing.
  18. Remove the lid, pour in the remaining milk, replace the lid and switch the machine on high. Tilt the machine back and forth for about 10 seconds until the dough comes together in a crumbly mass.
  19. Turn the dough out onto your work surface. Wrap the dough in cling-wrap flattening it out as you go. Transfer this to your refrigerator and continue with the remaining 3 batches of pastry.
  20. By this stage the filling will have cooled. Pour in the grated cheese and mix this in thoroughly. Season with salt and pepper to taste.
  21. To assemble the empanadas, a tortilla press is very useful. If you don't have a press, simply roll the pastry with a rolling pin.
  22. Divide each batch of pastry into 8 portions, giving you 32 portions in all.
  23. Press the portions out, or roll, using plastic bread film to prevent sticking.
  24. Use your rolling pin to finished rolling these into rounds of just larger than 5 inches or 125mm.
  25. If you don't have an empanada press you can form the empanadas quite easily by hand.
  26. Drop 60g of the filling onto the top half of the pastry. Hold the front of the pastry while you lift the lower edge of the pastry up and over the filling. Crimp the edge to seal.
  27. Using an empanada press, cut the perfect round from the pastry using the cutter in the base of the press.
  28. Keeping the plastic film in place, drop this on top of the press.
  29. Add 60g of filling to one side of the pastry and tamp this down.
  30. Holding the plastic film and the handles close the press to seal in the filling.
  31. Continue until all of the empanadas are formed.
  32. Half fill a large pan with oil and heat this to 180c or 350f.
  33. Fry the empanadas in batches for 2 to 3 minutes per side until crisp, puffed and golden. Remove these from the oil and continue with the remaining pies.
  34. And there we have it... beautifully golden Mexican beef empanadas to feed the crowd.


Serious Distilling with Brewcraft, Still Spirits and Grainfather – Part 6 – Steam Distilling

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Serious Distilling with Brewcraft, Still Spirits and Grainfather - Part 6 - Steam Distilling
Recipe type: Distilling
Hi and welcome to episode 517 with Whats4Chow and the 6th in our series serious distilling with Brewcraft, still spirits and Grainfather. In today's episode we're going to convert the Still Spirits Alembic Still to make magnificent batch of steam distilled Cointreau. Cointreau, Triple Sec, and Grand Marnier are all orange flavored spirits and they are excellent drinking as well as key ingredients in classic dishes like duck a 'l orange.
  • 4 Liters 55% ABV vodka from sugar wash
  • 4-5 Oranges
  1. In today's episode we're going to convert the Still Spirits Alembic Still to make magnificent batch of steam distilled Cointreau.
  2. Cointreau, Triple Sec, and Grand Marnier are all orange flavored spirits and they are excellent drinking as well as key ingredients in classic dishes like duck a 'l orange.
  3. To start, let's have a quick look at the principal behind steam distilling.
  4. In the regular setup, we have a large heating pot with a dome lid.
  5. The heated alcohol vapors rise and exit through the condenser in the top of the lid. The vapor condenses and drips into a catch bowl.
  6. With steam distilling we're going to add an extra component in the form of a sieve dangling just below the vapor exit.
  7. The vapors pass over the contents in the sieve and are flavored and aromatized in the process.
  8. With that behind us, slice 4 oranges into 4 thick slices each.
  9. Place all of these in a large non-reactive bowl.
  10. Pour in 4 liters of vodka. This is vodka made from distilling sugar wash and the ABV is around 55%.
  11. Cover the bowl with cling-wrap and allow this to steep for 48 hours.
  12. To set up the steam distilling basket, remove the condenser and the threaded nut from the dome lid.
  13. Thread a length of butchers twine through the nut and tie a knot to make large loop.
  14. Take cheap dime store sieve and bend the handle over the sieve.
  15. Create a twin half hitch with the loop of string and attach this to the handle of the sieve.
  16. Screw the nut and condenser back onto the lid and you're ready to go.
  17. Remove the cling-wrap from the bowl and carefully remove the orange slices with a pair of tongs.
  18. Pout the alcohol into the distiller and place 4 or 5 slices of the orange in the hanging sieve.
  19. Turn on the distiller. When the head temperature reaches 40c the first drips will emerge from the condenser. Turn on the cooling water.
  20. All of the foreshots have already been removed from this batch during the first distillation, so all you want to do is collect the product.
  21. At first the alcohol will come out at around 85% ABV and then drop gradually to 40%, and then very quickly to below 20%.
  22. Switch off the still. By this stage you will have collected about 2.5 liters of very robust alcohol.
  23. Dilute this with filtered water to 43% ABV and bottle this in suitable bottles.
  24. If you would like to oak and age the spirit, dilute it to around 64% ABV and add 1 to 2 grams of French oak chips per liter of distillate. Let this age until the coloring is to your liking.
  25. And there we have it.... a perfect batch of orange infused, steam distilled heaven.


How to Make Chicken Salami – Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile

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How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Recipe type: Chicken / Sausage
Cuisine: Italian
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
  • 1.8kg Deboned chicken thigh - skin on
  • 36g Prague powder
  • 5ml Ground white pepper
  • 5ml Ground black pepper
  • 5ml Garlic granules
  • 5ml Sugar
  • 5ml Ground coriander seed
  • 5ml Ground cardamom
  • 100ml Red grape juice or red wine
  • 4 to 5 Min Salami cases (50mm x 250mm)
  1. Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
  2. While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
  3. Combine these and mix thoroughly breaking down any lumps as you go.
  4. Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
  5. Sprinkle the spice blend over the meat and mix this in until combined.
  6. Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
  7. Transfer the meat to your sausage stuffer and fit the 40mm funnel.
  8. Crank the handle to advance the meat to the end of the funnel.
  9. Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
  10. Remove the casing and twist off the end.
  11. Use a length of twine to tie the end off, then continue with the remaining salamis.
  12. Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
  13. Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
  14. Use a probe thermometer to monitor the temperature every 60 minutes.
  15. The cooking process will takes 3 to 4 hours.
  16. Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
  17. And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.


Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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Chilli Chicken Jerky Snack Sticks - Chilli Chicken Biltong Strips
Recipe type: Cured Meat / Dried Meat
Chicken jerky is super easy to make, and it makes great savory snack over the festive season and for the big game. Chicken jerky, as easy as it is, takes 2 days of waiting time, so you do need to plan ahead if you're making this for an occasion.
  • 650g Chicken breasts
  • 13g Prague powder #1
  • 15ml Cayenne Pepper
  • 50ml White vinegar
  • 1 liter Water (hot)
  1. Cut away the fillets from the chicken breasts. Keep these for other meals.
  2. Cut the breasts lengthways into strips 1cm or just less than a half inch thick.
  3. Measure out the Prague powder and combine this with the cayenne pepper. Mix this thoroughly, breaking down any lumps as you go.
  4. Transfer the powder to a sprinkle bottle.
  5. Sprinkle half of the powder over the base of a large stainless steel roasting tin.
  6. Lay the chicken strips out on top of the powder.
  7. Sprinkle the other half of the powder over the top of the chicken.
  8. Cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  9. The following day, place a rack over a clean dish towel.
  10. Combine the hot water and vinegar in a mixing bowl.
  11. Working with one strip of chicken at a time, dip it briefly in the vinegar solution and transfer it to the rack.
  12. Continue with this leaving a little space between each strip.
  13. It does help if you have a multi-level rack if you're making this quantity or more.
  14. Place the racks in a preheated oven at 80c or 175f for 4 to 7 hours depending on how dry you want your jerky.
  15. Once you've happy with the result, remove the jerky from your oven, allow to cool, and they are ready to serve.
  16. The jerky stores very well in a paper bag in a cool place, or wrapped in cling-wrap and frozen.


Krabby Patty Burger Recipe – the Sponge Bob Krabby Patty Burger for Human Consumption!!!

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Krabby Patty Burger Recipe - the Sponge Bob Krabby Patty Burger for Human Consumption!!!
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A little while back, one of our viewers requested that I recreate the famous Krabby Patty Burger from Sponge Bob. Anyway, even although this recipe doesn't exist, I promised to do my take on this burger, using what little information is available.
For The Patties (3-4)
  • 250g Crab sticks
  • 250g Cooked and mashed potato (stiff)
  • 1 Sheet sushi nori
  • 30ml Oyster sauce
For the Sauce
  • 45ml Finely chopped capers
  • 100g Seafood flavor cream cheese (I used smoked salmon flavor)
For the Rest
  • Burger buns
  • Lettuce
  • Sliced Tomato / Onion (optional)
  1. Cut the crab sticks into blocks and take out an egg.
  2. Roll up a sheet of sushi nori and use your scissors to cut this into strips.
  3. Measure out the oyster sauce, and weigh out the stiff cooked mashed potato.
  4. Place the crab, nori, oyster sauce and egg into your food processor.
  5. Pulse the processor until the crab has broken down, but nowhere near mushy.
  6. Transfer this to a mixing bowl and mix the potato into the crab mixture thoroughly.
  7. Use your patty press to form the patties. You can do this by hand as well, however they may not be quite as perfect.
  8. Transfer the patties to squares of foil, place these on a baking sheet and place these in your freezer for 45 minutes to firm up.
  9. In the meantime, combine the seafood flavored cream cheese with the finely chopped capers.
  10. For the coating, beat the eggs and place these in a bowl.
  11. Combine the all purpose flour with the crushed cornflakes in another bowl.
  12. Sprinkle some of the cornflake mixture over a large platter. This is where the coated patties will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  13. Working with 1 patty at a time, dunk the patty in the egg to wet it all over.
  14. Transfer the patty to the crumbs and pat the crumb mixture into the surface to get a good coating all over.
  15. Transfer the patty yo the platter and continue with the remaining patties.
  16. Allow the coating to set for 20 minutes before continuing.
  17. Pour an inch of oil into a large frying pan and heat this to 170c or 340f.
  18. Carefully drop the patties into the oil and fry them for 8 minutes, turning every 2 minutes.
  19. Remove the patties from the oil and serve each patty on a large lettuce lined bun, topped with the seafood cream cheese and caper sauce.


How to Bake Festive Short Bread – Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!

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How to Bake Festive Short Bread - Shortbread Topped with Fruit Mince and Crunchy Almond Coconut!!!
Recipe type: Baking
Festive shortbread is an amazing replacement for the traditional fruit mince pies. Super easy to make, and super quick, this tasty treat can only make your festive season better.
For the Base
  • 125g Butter, softened
  • 125ml Caster sugar
  • 1 Egg, Beaten
  • 5ml Baking powder
  • Pinch of salt
  • 500g Fruit mince
For the Topping
  • 250ml Sugar
  • 310ml Shredded coconut
  • 1 Egg, beaten
  • 50g Ground almond
  1. For the first step, measure out the softened butter and caster sugar and beat one egg.
  2. For the second step, sift the flour, baking powder and salt.
  3. Place the sugar and butter in you stand mixer with the beater attached. Beat the mixture until it is combined.
  4. Swap out the beater for the whisk and zap the sugar butter mixture on high speed until well creamed... about 2 minutes.
  5. Add the beaten egg and mix this in for 60 seconds.
  6. Swap out the whisk for the beater and add the sifted flour mixture.
  7. Beat this at high speed for 2 to 3 minutes until everything is well mixed, and you have a crumbly pastry that holds together when compressed.
  8. Grease an 8 inch square baking pan with butter.
  9. Pour in the pastry and spread it around the pan.
  10. Press it down lightly to smooth out the surface.
  11. Pour in the fruit mince and spread this evenly across the pastry.
  12. For the crunchy topping, measure out the sugar, desiccated coconut, and ground almond, and beat one egg.
  13. Pour this all into a mixing bowl and use a fork to blend this to a sticky crumbly mass.
  14. Pour this over the pan and spread it evenly without compressing the mixture.
  15. Bake the festive shortbread in a preheated oven at 180c or 350f for 35 minutes until crispy and golden on top.
  16. Remove the pan from the oven and allow it to cool for 15 minutes before cutting into squares.
  17. You can serve this immediately, however, like any fruit mince treat, it ages excellently over the following 2 to 3 days, and only gets better.


How to Make Cornflake Whisky from Start to Finish – Part 2 – Homemade Corn Whisky from Cornflakes

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How to Make Cornflake Whisky from Start to Finish - Part 2 - Homemade Corn Whisky from Cornflakes
Recipe type: Home Distilling
Hi and welcome to episode 512 with and the second part of Making Cornflake Whiskey. In the previous episode we made the cornflake mash. This episode deals with clearing the mash and distilling the corn whisky,
  • 5 Liters hot water
  • 12 liters cool water
  • 4kg Refined white sugar
  • 700g Cornflakes
  • 20g Still Spirits Whisky Yeast
  • Juice of one lemon
  1. To strain the mash, place a straining bag in a 25 liter bucket.
  2. Pour the mash into the bag.
  3. Gather up the edges of the bag and lift it from the bucket. Twist the bag to squeeze out as much liquid as possible.
  4. Pour in part A of the Still Spirits Turbo Clear and stir this in thoroughly. Allow the mash to stand for 30 minutes before proceeding.
  5. Pour in part B of the Turbo Clear. Use your stirrer to top stir the liquid. All you want to do is spread part B across the surface of the liquid.
  6. Put the lid on the bucket and allow this to stand for 24 hours to clear.
  7. The following day, rack the mash and pour it into the distiller.
  8. Lock the distiller lid and attach the cooling pipes and distillate pipe.
  9. Drop the probe thermometer into the thermometer receiver.
  10. Turn on the power to the still.
  11. As the head temperature reaches 42c, the first drips will start coming from the still. Collect the first 100ml as the foreshots.
  12. This consists mainly of acetone and methanol, and is discarded.
  13. As the head temperature reaches 60c, the flow will increase.
  14. Collect this in 100ml batches. Measure each batch with your alcometer.
  15. When the ABV reading drops below 80%, this marks the end of the heads. Keep all of these batches separate for blending later.
  16. Continue collecting batches of 100ml. When the alcometer reading drops below 60%, this marks the end of the hearts. Put these batches aside.
  17. Continue collecting batches until the alcometer reading drops below 20% ABV.
  18. At this stage the head temperature will be around 95c.
  19. Turn of the power.
  20. Allow all of your heads, hearts and tails to cool completely. Cover these with lint free cloths and allow them to stand overnight to dispel any volatiles.
  21. The following day, blend the batches as explained in the cutting and blending video, and pour your final blends into bottles.
  22. At this stage, the ABV of the blends will be between 60 and 70%. Don't dilute these yet.
  23. Add 1 to 2 grams of French wine barrel oak chips to each liter of alcohol.
  24. Cap the bottles and place them in a cool place to age and mature.
  25. As they age, the oak will color and flavor the whiskey. There is no rule regarding aging time. When the whiskey attains a golden color that you like, it is ready. Strain the whisky and dilute it with RO water to 43% ABV and re-bottle in suitable bottles.


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