Month: July 2018

July 29, 2018 Curing Meats, Pickling Recipes, Pork

How to Pickle Eisbein by Injection – How to Cure Eisbein by Injecting Brine – Cured Pork Hocks


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How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Author: 
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
Serves: 20
 
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
Ingredients
For 20 Eisbein
  • 70g Prague powder
  • 140g Himalayan rock salt / non-iodated salt
  • 70g Sugar
  • 5ml Coriander seeds
  • 15ml Whole black peppercorns
  • 3 Allspice / pimento berries
  • 3 Bay leaves
  • 2 Liters water
Instructions
  1. To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
  2. Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
  3. Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
  4. In the meantime, sterilize your basting syringe and put this aside.
  5. After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
  6. Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
  7. Strain the brine through a sieve into a clean container.
  8. Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
  9. Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
  10. After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.

July 22, 2018 4th of July Cookout, Barbecue, Chicken Recipes, Italian Recipes, Main Courses, Poutry, Sandwiches, Sausage Making

How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

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How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Author: 
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
 
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
Ingredients
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
Instructions
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.

 

Fish Recipes, Instructional Techniques, Main Courses, Seafood

The Simplest Crispy Fried Fish – Easy No Mess Fried Fish


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The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Author: 
Recipe type: Fish / Seafood
 
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Ingredients
  • Fish fillets
  • Fine dried breadcrumbs
  • Salt
  • Egg, beaten
Instructions
  1. To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
  2. Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
  3. Give them a good grind of salt, or the seasoning of your choice.
  4. This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
  5. Allow this to stand for 15 minutes before continuing.
  6. This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
  7. Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
  8. When the pan is nice and hot, add the fillets skin side up in the pan.
  9. Allow the fish to fry for 4 minutes until the coating is golden.
  10. Flip the fillets overs and fry for a further 3 minutes.
  11. Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
  12. Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.

 

4th of July Cookout, Chicken Recipes, Finger Foods, Main Courses, Poutry

Crispy Deep Fried Sous Vide Chicken – Tender & Juicy Deep-Fried Chicken Recipe


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Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Author: 
Recipe type: Chicken / Deep-Fried
Cuisine: American
Serves: 12
 
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
Ingredients
For the Chicken
  • 12 Chicken pieces
  • 30ml Caster sugar
  • 90ml Cayenne pepper
  • 15ml Garlic powder
  • 30ml Chicken stock powder
  • 30ml Vegetable stock powder
For the Coating
  • 400g All-purpose flour
  • 100g Rice flour
  • 15ml Aromat / aromex / flavormate
  • 15ml White pepper
  • 60g Cayenne pepper (NOT 60ml)
Instructions
  1. To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
  2. Combine these all thoroughly.
  3. Pat the chicken pieces dry with kitchen towel and place them in a large pan.
  4. Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
  5. Allow this to stand for 30 minutes before continuing.
  6. Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
  7. Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
  8. Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
  9. Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
  10. Set your timer for 3 hours and find something else to do to pass the time.
  11. Remove the bags from the bath and cut them open.
  12. This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
  13. The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
  14. For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
  15. Mix this all until well combined.
  16. Use kitchen paper to pat the chicken pieces dry.
  17. Whisk 6 eggs in a large measuring jug.
  18. To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
  19. Drop it into the flour mixture and give it a good solid coating.
  20. Transfer this to a plate and continue with the remaining pieces.
  21. Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
  22. Fry yhe chicken for 4 minutes, turning halfway through.
  23. Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
  24. Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.

 

Baking, Cocktail Snacks, Sweets

How to Make Coffee Cookies – Easy Homemade Cookie Recipe


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How to Make Coffee Cookies - Easy Homemade Cookie Recipe
Author: 
Recipe type: Cookies
Cuisine: South African
Serves: 60
 
Today we're going to make a batch of delectable coffee cookies so that you can still get your coffee fix even if you don't own a coffee machine.
Ingredients
For the Dough
  • --------------------
  • 1kg All-purpose flour / cake flour
  • 5ml Salt
  • 15ml Bicarbonate of soda / baking soda
  • 320ml Sugar
  • 400g Butter
  • 240ml Golden syrup
  • 125ml Espresso
  • 5ml Vanilla extract
For the Filling
  • -------------------
  • 45ml Strong instant coffee
  • 30ml Boiling water
  • 375ml Sugar
  • 150g Butter
  • 100ml Full cream milk
  • 7.5ml Vanilla extract
Instructions
  1. To start, sift 1kg of all-purpose or cake flour into your stand mixer bowl, along with 5ml salt and 15ml bicarbonate of soda.
  2. Place 320ml of sugar, 400g butter, 250ml golden syrup and 125ml of espresso in a pot.
  3. Place the pot over medium heat and stir the mixture until the butter has melted and all of the sugar has dissolved.
  4. Remove the pot from the heat and stir in 5ml of vanilla extract and then allow the mixture to cool to room temperature.
  5. Pour the mixture into your mixing bowl and run the machine is well combined and you have a smooth dough.
  6. Transfer the dough to a bowl, cover with clingwrap and allow this to stand overnight at room temperature.
  7. The following day, line at least 2 large baking sheets with baking parchment.
  8. Scoop out a tablespoonful of the dough. Roll it into a ball and place it on the sheet.
  9. Flatten the ball and pattern the cookie with the tines of a fork.
  10. Make sure to leav a half inch of space between each cookie as they will rise and spread quite considerably as they bake.
  11. Bake the cookies in batches in a preheated oven at 200c for 12 minutes per batch.
  12. Remove the cookies from the oven and transfer them to cooling racks.
  13. To make creamy coffee centers, dissolve 3 tablespoons of strong instant coffee in 30ml of boiling water in a pot.
  14. Add 100ml of full cream milk, followed by 375ml of sugar.
  15. And finally 150g of butter.
  16. Place the pot over medium high heat and bring it to a boil, stirring regularly.
  17. When the mixture starts to boil, allow it to boil quite vigorously for 8 minutes.
  18. Remove the pot from the heat. Stir in 5ml of vanilla extract, andallow the filling to cool to room temperature, stirring it regularly.
  19. It will thicken to paste that resembles peanut butter.
  20. To assemble the cookies, spread a teaspoonful of the filling onto a cookie.
  21. Place another cookie on top of this and squeeze the cookies together gently to spread the filling evenly.
  22. Continue until all of the cookies are complete.
  23. Store the cookies in an airtight container, if they last long enough to require storage.

 

Chicken Recipes, Poutry, Thai Recipes

Thai Green Curry Chicken Roll – Easy Cold Cuts Recipe


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Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe
Author: 
Recipe type: Cold Cuts recipes
Cuisine: Thailand
 
In today's episode we're making a super tasty Thai green curry chicken roll. With all the amazing flavors of lemongrass, galangal, green chillis and coriander, this chicken roll is an absolute winner.
Ingredients
  • 1Kg Chicken breast fillet
  • 20g Powdered gelatin
  • 100g Thai green curry paste
  • 20g Chicken stock powder
  • 100ml Coconut cream
Instructions
  1. To start, cut 1kg of chicken breast into cubes and spread them out in a baking tray. Place the tray in your freezer for 45 to 60 minutes until the chicken is partially frozen.
  2. This will give you a cleaner grind when you mince the chicken.
  3. After this time, run the chicken through your grinder using a coarse 8mm cutting plate.
  4. Change the plate to a fine 3mm plate and run the chicken through the grinder again.
  5. Transfer the finely ground chicken to a large mixing bowl and add 20g grams of powdered gelatin, 20 grams of good quality chicken stock powder, 100g of Thai green curry paste and a100ml of coconut cream.
  6. Mix this all thoroughly for 5 minutes until completely combined and the mixture has started to emulsify.
  7. Line your ham press with a bread film bag and transfer the chicken mixture to the press, compressing it as you go to avoid any air pockets.
  8. It is not absolutely necessary to line the press, however this does make the removal of the loaf easier and the cleanup much quicker. You will also achieve a much smoother surface finish on the roll.
  9. Fold the excess plastic over the chicken and insert the pressing plate, followed by the lid.
  10. Insert your probe thermometer through the hole in the lid.
  11. Place the press in a water bath set to 75c and allow the meat to cook slowly over 2 to 3 hours until the internal temperature reaches 72c.
  12. The water level in the water bath should be just an inch below the top of the press.
  13. Once cooked, quick-chill the press by placing it in your sink filled with iced water. When the internal temperature reaches 30c, transfer the press to your refrigerator overnight.
  14. The following day, remove the chicken roll from the press. Any gelatin on top of the loaf can be used as a fantastic soup base, or to flavor sauces or gravies.
  15. Slice the chicken roll into nice thin even slices and you're done.

 

Beef, Snack Food, Steak, Uncategorized

How to Make Tortillas from Beef – Sous Vide Meat Sheets – Meat Wraps


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How to Make Tortillas from Beef - Sous Vide Meat Sheets - Meat Wraps
Author: 
Recipe type: Beef / Sous Vide
 
Today's episode brings an interesting and tasty treat when we sous vide a thinly press sheets of ground beef, effectively turning it into a wrap which be used to enclose any fillings of your choice. You will need a vacuum packing machine and any type of digital pot with temperature control.
Ingredients
  • 1kg Ground Beef
  • 20g Fine salt
  • 20g Beef Stock Powder
  • 100ml Chilled water
Instructions
  1. To start, place a kilogram of ground beef in your food processor. Add 20g of fine salt and 20g of good quality beef stock powder.
  2. Finally, pour in 100ml of chilled water.
  3. Place the bowl on the machine and zap the mixture until it is superfine. The mixture will emulsify and come together and start spining around the bowl.
  4. Divide the mixture into 125g portions.
  5. For these size portions, you will need 9 vacuum bags of 200mm by 230mm.
  6. Fold the tops of the bags back to avoid messing on the part of the bag that will be sealed.
  7. Place a portion of meat mixture into each bag and fold back the tops of the bags.
  8. Lay the bags on the work surface and press the meat down to flatten it out. This will make the vacuum process easier.
  9. Pop the bags into the vacuum packer and seal the tops. Make sure to double seal both sides of the bags, to ensure that you have no leaks.
  10. Use your rolling pin to roll the meat out until it is evenly spread across the bags, working it right into the corners.
  11. Work out any uneven rolling by rubbing the sheet down with your hands.
  12. Transfer all of the packets to your digital pot. The pot should be half-filled with water, and pre-heated to 75-80c.
  13. You can use a dedicated sous vide cooker, a digital pressure cooker on the keep warm setting, or a regular pot on an induction range.
  14. Allow the packages to stand in the pot for 45 minutes.
  15. While that carries on, I am going to make a simple filling for my meat wraps.
  16. I have 300g of cooked, finely chopped spinach, 300g of good quality crumbly feta cheese, and 6 anchovies, finely chopped.
  17. Crumble the feta into the cooked spinach and mix it together.
  18. Add the anchovies to yhe bowl and mix these in thoroughly.
  19. And that's that.
  20. After 45 minutes, remove the packages from the pot and cut them open. You will have perfectly cooked, flexible sheets of beef.
  21. Working with one sheet at a time, spread some of the filling over the beef, leaving an inch of border at the top and bottom of the sheet.
  22. Roll the meat up and transfer it to a serving platter.
  23. Use a blowtorch to grill off the top of the roll and add some color. Alternatively, you could grill this off in your oven as well.
  24. Add the accompaniments of your choice and you're ready to serve and enjoy.
  25. Incidentally, once the meat sheets have emerged from their water bath, they can be refrigerated or frozen for later use. Simply place them in hot water to defrost and reheat and you're ready to go.

July 1, 2018 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


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Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Author: 
Recipe type: Burgers & Barbecue
Cuisine: American
Serves: 24 x 100g
 
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
Ingredients
  • Group 1:!
  • 1.35kg All-purpose flour
  • 15ml Salt
  • 10g Active dry yeast
  • 30ml Sugar
  • Group 2:!
  • 375ml Water
  • 75g All-purpose flour
  • Group 3:!
  • 450ml Full cream milk
  • 3 Eggs, beaten
  • 90ml Sunflower oil
Instructions
  1. To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
  2. Give these a quick stir to combine.
  3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
  4. Use a whisk to mix until smooth.
  5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
  6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
  7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
  8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
  9. Remove the pot from the heat and whisk in the milk.
  10. Pour in the eggs and whisk these in.
  11. And finally, whisk in the oil.
  12. Pour this mixture into the mixing bowl on your stand mixer.
  13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
  14. Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
  15. Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
  16. Knead the dough briefly to knock any large air bubbles out.
  17. Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
  18. To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
  19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
  20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
  21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
  22. Continue with the remaining buns, leaving about a half inch of space between each one.
  23. Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
  24. minutes into this rise, start preheating your oven to 200c or 400f.
  25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
  26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
  27. Remove the buns from the oven and transfer them to cooling racks.
  28. If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
  29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

 

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