Month: September 2020

September 5, 2020 Distilling Alcohol

Still Spirits Air Still – Episode 1 – Unboxing – Product Review & Home Distilling Series @Whats4Chow

Still Spirits Air Still 1

Hi and welcome to episode 628 with Whats4Chow.com we have something really exciting. Ryan from Brewcraft South Africa sent me a Still Spirits Air Still. This is one Still Spirit’s most recent additions to their distilling equipment range. In this, the first episode of a whole series on the air still, we are going to unbox the machine and run through exactly what the kit includes and what everything does.I will also cover all of the pros and cons of the system in depth which hopefully will help you make a well informed buying decision. Before we begin, let me give you a short summary of what the system is, and where it fits into the marketplace. The airstil is a 4 liter counter-top distiller that is fan cooled. It does not require any water cooling pipes, pumps or reservoirs. This makes the airstil an ideal choice for someone living in an apartment, or in a water-restricted area. The system recommends that you use their specific pure turbo yeast, however you are in no way restricted to this. In later episodes of this series I will cover a whole range of fermentations using regular distiller’s yeast and a variety of different ingredients, anything from bran to rice, and fruits. On with the show…. In the box you will find: Air Still 10L Fermenter with Thermometer Carbon Filter System with Spirit Collector Mixing Spoon Distilling Conditioner Boil Enhancers Air Still Fermentation Kit (Turbo Yeast & Nutrients, Turbo Carbon, Turbo Clear for making a wash) 2 x Flavours Vodka Essences (for flavoured water or vodka) Hydrometer Instructions Let’s go over the pros and cons of buying this system. Pros:1) The most obvious advantage of this system is the air-cooling. You do not require any elaborate cooling system with pipes running all over the place. This also makes it suitable for regions where water is scarce. 2) It truly is the most compact distilling system available, making it practical for people living in apartments with limited space. 3) If you use the Still Spirits Turbo Pure yeast, you do not have to have any brewing or distilling knowledge to use the system. 4) You are not limited to using the Still Spirits Turbo Pure yeast. Once you are comfortable with the simplest process, you can move on and experiment with other fermentations. 5) Everything you need to get started comes in the kit. 6) This is the perfect solution for someone getting started in distilling, and you can be up and running in minutes. 7) Still Spirits supply a massive range of excellent essences to make the drinks of your choice. Anything from Tennessee whisky to cream liqueurs. Cons: 1) The distiller is on the smaller side. With a capacity of 4 liters, or just over a US gallon, a single 2 hour distillation will produce enough vodka to make a liter of final product. If you want to make larger quantities, then you will need to do more runs, or use a larger distiller. 2} This is the simplest type of pot still available. With limited headroom in the boiler cavity, fermentations that don’t use the Turbo Pure yeast will need to be double-distilled. This will lengthen the process by a few hours. 3) The distiller runs at a fixed calibrated temperature. This means that you cannot do stripping runs, however, you can double distil batches if required. In our next episode, we will make a batch of sugar-wash using the Turbo Pure yeast provided in the kit. Once that has been put aside to ferment, I will show you the absolutely quickest way to make vodka, from start to finish in 2 hours, with no fermentation required, and super-cheap. Please subscribe for notifications and updates, and checkout our website http://Whats4Chow.com #stillspirits #stillspiritsairstill #homedistilling #distillingathome #howtodistillalcohol

Baking, Cake and Tart Recipes, Dessert

How to Make Yeast Donuts / Doughnuts – How to Make The Best Yeast Donuts Ever!

Best Yeast Donut Recipe


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How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: 
Recipe type: Dessert
Cuisine: American
 
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
  • 500g Strong white bread flour
  • 15g yeast
  • 60g Sugar
  • Zest of ½ lemon
  • 4 Eggs, lightly beaten
  • 10ml Salt
  • 150ml Water
  • 125ml Softened unsalted butter
  • Oil for frying
  • Caster sugar for coating
Instructions
  1. In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
  2. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
  3. To start, measure 500g strong white bread flour into your mixer bowl.
  4. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
  5. In addition, measure out 125g softened unsalted butter and put this aside.
  6. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
  7. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
  8. The dough will be glossy, smooth and very elastic.
  9. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
  10. Knock the dough back, recover the bowl and place this in your refrigerator overnight.
  11. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
  12. Allow these to rise for 4 hours in a warm place.
  13. If any of the donuts have stuck to one another, simply separate them using a knife.
  14. Half fill a large pan with oil and heat this to 180c or 350f.
  15. Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  16. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

 

4th of July Cookout, Barbecue, Marinades and Rubs, Pork

Baby Back Ribs * Fall-off-the-Bone-Tender Superbowl Special!

Classic Baby Back Ribs Recipe


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Baby Back Ribs * Fall-off-the-Bone-Tender Superbowl Special!
Author: 
Recipe type: Pork
Serves: 4-6
 
The Superbowl is upon us, and these magnificent fall-off-the-bone baby back ribs are the star attraction. The ribs are slow-roasted, but despite the extended cooking time, there really is very little prep time and effort required to enjoy this masterpiece.
Ingredients
  • 3-4 Full racks pork loin ribs
  • Salt and cracked black pepper
For the Basting:
  • 30ml Olive oil
  • ½ Cup chopped onion
  • 5ml Ground cumin
  • 125ml Tomato sauce
  • 15ml Hot chilli sauce
  • 30ml Light brown sugar
  • 15ml Apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. The Superbowl is upon us, and these magnificent fall-off-the-bone baby back ribs are the star attraction. The ribs are slow-roasted, but despite the extended cooking time, there really is very little prep time and effort required to enjoy this masterpiece.
  2. You will need 3 to 4 full racks of pork loin ribs, otherwise known as baby back ribs.
  3. Place the racks in a baking pan and season both sides of the ribs liberally with salt and pepper.
  4. Cover the pan with foil, making sure the ribs are meaty-side up.
  5. Bake the ribs in a preheated oven at 135c or 275f for 3.5 hours until absolutely tender.
  6. A half hour before the baking time is up, measure out 30ml olive oil, chop a half cup of onion, measure a teaspoon of ground cumin, 125ml tomato sauce, 15ml hot chilli sauce, 30ml light brown sugar and 15ml apple cider vinegar.
  7. Place a pan over medium heat and saute the chopped onion in the olive oil until translucent, about 2 to 3 minutes.
  8. Add the cumin and stir this until fragrant.
  9. Add all of the remaining ingredients and stir to combine.
  10. Allow this to cook for 2 to 3 minutes then remove from the heat and put it aside.
  11. Remove the ribs from the oven and preheat the grill element of your oven to maximum.
  12. Uncover the ribs and brush the basting liberally onto both sides of the racks. Be careful when turning them as they will literally fall apart.
  13. Place the ribs under the grill for 4 to 5 minutes to caramelize.
  14. Remove the ribs from the oven and serve piping hot with the accompaniments of your choice, and loads of serviettes.

 

Fish Recipes, Main Courses, Seafood

Waffle Batter Prawns – Superb Crispy Deep-Fried Prawns – Crispy Fried Shrimp with a Difference!

Waffle Batter Prawns


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Waffle Batter Prawns - Superb Crispy Deep-Fried Prawns - Crispy Fried Shrimp with a Difference!
Author: 
Recipe type: Seafood
Serves: 4-6
 
In today's episode we're going to take a novel approach to deep-fried prawns, when we use a classic waffle batter, with few adjustments, and make crispy, golden deep-fried prawns.
Ingredients
  • 1Kg Prawns
  • 160g All-purpose flour
  • 2.5ml Salt
  • 10ml Baking powder
  • 15ml Sugar
  • 5ml Garlic powder
  • 5ml Ground ginger
  • 5ml White pepper
  • 180ml Warm milk
  • 40ml Roasted sesame oil
  • 1 Egg
  • Oil for deep-frying
Instructions
  1. In today's episode we're going to take a novel approach to deep-fried prawns, when we use a classic waffle batter, with few adjustments, and make crispy, golden deep-fried prawns.
  2. Starting with the batter, place 160g all-purpose flour in a mixing bowl.
  3. Add 2.5ml salt, 10ml baking powder, 15ml sugar, 5ml each garlic powder, ground ginger and white pepper, 40ml roasted sesame oil, 180ml warm milk and one large egg.
  4. Whisk these all together until smooth, then put it aside to rest.
  5. Take out a kilogram of prawns. Snap the heads off and use your scissors to cut the shell up to and including the second last segment.
  6. Peel away the shell keeping the tail in tact, then remove the vein from the prawns. Continue until all of the prawns are shelled.
  7. Prawns have a very strong muscle that runs down the length of their belly. To prevent the prawns from from curling up during frying, you need to make shallow incisions through the muscle at each segment of the prawn.
  8. Back to the batter. In most cases, you will need to thin the batter a little before use. Do this by adding small quantities of milk and whisking it in thoroughly until you achieve a smooth running batter. I normally need to add 30 to 50ml of milk to do this.
  9. Heat a large pan of oil to 160c.
  10. Dip the prawns one by one in the batter and carefully lower them into the oil.
  11. Fry the prawns until crisp and golden. This will take 2 to 3 minutes, turning halfway through yo ensure even browning.
  12. Use a pair of tongs to remove the prawns as they become ready and drain any excess oil on kitchen paper.
  13. The prawns are ideal as a starter or main course, served with the accompaniments of your choice.

 

Main Courses, Pork

Crispy Deep fried Pork Fillet – Juicy and Tender Pork Fillet Recipe

Crispy Deep-Fried Pork Fillet


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Crispy Deep fried Pork Fillet - Juicy and Tender Pork Fillet Recipe
Author: 
Recipe type: Pork
Serves: 2-4
 
Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
Ingredients
  • 600g Pork fillet
  • 4 Cloves garlic, finely chopped
  • Finely chopped fresh ginger (same quantity as garlic)
  • 60ml Light soy sauce
  • 30ml Medium cream sherry
  • 20ml Sugar
  • 160ml Potato starch
  • Roasted sesame oil
  • Lemon wedges for serving
Instructions
  1. Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
  2. Starting with the marinade, finely chop 4 cloves garlic, the equivalent quantity of fresh ginger and measure 20ml sugar, 30ml medium cream sherry and 60ml light soy sauce.
  3. Stir these all together and put this aside.
  4. Take a pork fillet of around 600g in weight and trim away all of the connective tissue from the ends.
  5. Start lifting the membrane, or silverskin and trimming it from the meat.
  6. Cut the fillet into medallions of around 30mm in thickness.
  7. Working with on at a time, fold the medallion in breadfilm or clingfilm and tap it down to 10mm in thickness using your meat mallet.place the meat in a shallow dish and add the marinade, making sure everything is coated.
  8. Transfer this to your refrigerator for 60 minutes to marinate.
  9. Measure two thirds of a cup of potato starch into a bowl. Sprinkle some of this starch over a platter. This is where the coated meat will rest, and the layer of starch will prevent the coating from being damaged.
  10. Lift the pork from the marinade, piece by piece and dredge it in the potato starch to get a good solid coating.
  11. Transfer these to the platter.
  12. Fill a large pan with oil to a depth of 1 inch and heat it to 180c or 350f.
  13. Carefully lower the pork medallions into the oil and allow these to fry for 4 minutes, turning every minute.
  14. Lift the pork from the oil and drain any excess oil on kitchen paper.
  15. You may notice a slight flaky residue on the surface of the coating. This is quite normal. Brush the pork coating lightly with roasted sesame oil and this will disappear.
  16. Serve the pork piping hot accompanied with lemon wedges and the accompaniments of your choice.

 

Instructional Techniques, Pork

How to Render Pork Lard from Fat

How to Render Pork Lard from Fat


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How to Render Pork Lard from Fat
Author: 
Recipe type: Techniques
Serves: 1.5kg
 
Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
Ingredients
  • Pork fat with skin removed
Yield:
  • 2kg pork fat yields 1.5kg lard
Instructions
  1. Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits.
  2. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
  3. Here is 2 kg of pork fat with skin removed. Cut the fat into blocks small enough to fit through the feeder tube of your grinder.
  4. Spread the blocks out into roasting tins and transfer these to your freezer for 60 minutes until almost frozen.
  5. Remove the partially frozen fat from the freezer and run this through your grinder using an 8mm grinding plate.
  6. Transfer the ground fat to a large heavy bottom pot. Place the pot over low heat and bring the fat up to 120c.
  7. Allow the fat to continue bubbling slowly at this temperature for 2 hours, stirring it up every 30 minutes.
  8. After about 60 minutes, a foam will start to form on the surface. Continue cooking for a further hour.
  9. You will know when the rendering is complete when all visible bubbling has ceased, and very little foam remains on the surface.
  10. Turn off the heat and allow the lard to cool to 90c before pouring it through a fine sieve into a clean bowl.
  11. Allow the lard to cool to less than 60c before transferring it to a container for freezing or refrigeration.
  12. The lard will last indefinitely if frozen, and up to 3 months if refrigerated. My lard has never lasted long enough to test these limits.
  13. Use your lard for pan frying, deep frying, in pie pastry for savory pies, in fact in just about any application where oil, butter or margarine would normally be used.

 

Baking, Breakfast, Cake and Tart Recipes, Main Courses, Mediterranean Recipes, Vegetarian Recipes

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


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Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

Instructional Techniques, Main Courses, Molecular Gastronomy, Pork

Sous Vide Pork Fillet – How to Make the Best Pork Fillet Ever – Best Pork Fillet Recipe!

sous vide pork fillet


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Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
Author: 
Recipe type: Pork Fillet
Cuisine: Sous Vide
Serves: 4
 
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe! Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, there is no turning back.
Ingredients
  • 2 x 600g Pork Fillets
  • 100g Butter
  • 10ml Garlic powder
  • 10ml Fine salt
  • 10ml Caster sugar
  • 30ml Apple cider vinegar
  • 1.25ml Xanthan gum
Instructions
  1. Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
  2. Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, therd is no turning back.
  3. You will need a meat syringe, a sous vide cooker, digital pot or regular pot on an induction range, a vacuum packing machine and a tiny bit of xanthan gum.
  4. To start, measure out 100g butter and melt this in your microwave, 30ml apple cider vinegar, 10ml garlic powder, 10ml fine salt, 10ml caster sugar and 1.25ml xanthan gum.
  5. Place all of these in a tall jug and use your stick blender to emulsify the mixture. The xanthan gum is bipolar and effectively bonds the water based liquid to the fat in the butter. This emulsion will never separate, even when remelted.
  6. Load half of the butter emulsion into your syringe. You need to do this using a narrow spoon. Unfortunately the emulsion will draw up through the needle.
  7. Insert the needle into ond end of the fillet and inject half of the emulsion into the meat, withrawing the needle progressively as you go.
  8. Repeat this on the other end of the fillet.
  9. Use butcher twine to tie off the ends of the meat, effectively trapping the emulsion inside.
  10. Continue with the second fillet.
  11. Vacuum pack both the fillets, making sure to double seal both ends of the bags.
  12. Zap these into your sous vide cooker or digital pot that has been preheated to 55c or 131f. Allow these to cook slowly for 1 to 4 hours. I normally let them cook for 2 to 2.5 hours, and they are perfect.
  13. To finish the pork fillets off, remove them from the bags and sear them in a large smoking hot pan with a little butter and oil.
  14. Slice the fillets at angles and serve with the accompaniments and garnishes of your choice.

 

4th of July Cookout, Accompaniments, Barbecue, Sauce Recipes

Monkey Gland Sauce Recipe – How to Make Monkey Gland at Home!😛

Original Monkey Gland Sauce Recipe


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Monkey Gland Sauce Recipe - How to Make Monkey Gland at Home!😛
Author: 
Recipe type: Sauce
Cuisine: South African
 
Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name. Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak. This is the original recipe dating back to the 1950's.... here it goes...
Ingredients
  • 10ml Ground ginger
  • 60ml Onion flakes
  • 5ml Dried chilli flakes
  • 10ml Dried garlic granules
  • 5ml Cayenne pepper
  • 125g Brown sugar
  • 450g Ripe firm tomatoes, chopped
  • 125ml Worcestershire sauce
  • 225ml Tomato puree
  • 30ml Cider vinegar
  • 30ml Whisky
Instructions
  1. Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name.
  2. Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak.
  3. This is the original recipe dating back to the 1950's.... here it goes...
  4. Measure out 10ml ground ginger, 60ml dried onion flakes, 5ml chilli flakes, 10ml dried garlic flakes, 5ml cayenne pepper and 125g brown sugar.
  5. The wet ingredients include 450g ripe firm tomatoes roughly chopped, 250ml Worcestershire sauce, 225ml tomato puree, 30ml apple cider vinegar and 30ml whisky.
  6. Place the chopped tomatoes in your food processor and machine until quite fine.
  7. Transfer the tomatoes to a large pan.
  8. Add all of the other ingredients and turn the flame on to medium heat.
  9. Bring the sauce to a boil, stirring often.
  10. Reduce the heat to a simmer and allow this to reduce to half of its quantity over 20 to 30 minutes, stirring every few minutes.
  11. You will know the sauce is ready when it bubbles like molten lava, letting off little puffs of steam. There will also be absolutely no runny liquid component in the sauce either.
  12. Turn of the gas and bottle the sauce in sterilized bottles. There is no need to pressure can the product, as the sugar and acid content is high enough to guarantee a safe result.
  13. Enjoy your sauce on burgers, hot dogs, steaks and even pasta.
  14. You can find out about the origins of Monkey Gland Sauce here

 

Baking, Cake and Tart Recipes, Dessert

10 Minute Condensed Milk Tart – No Bake Condensed Milk Tart – Easy No Bake Tart @Whats4Chow

10 minute condensed milk tart recipe


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10 Minute Condensed Milk Tart - No Bake Condensed Milk Tart - Easy No Bake Tart @Whats4Chow
Author: 
Recipe type: Cake and Tart Recipes
Serves: 2
 
Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
Ingredients
  • 360g Tennis / Tea biscuits
  • 200g Melted butter (plus 100g if mixture is too dry)
  • 770g Sweetened condensed milk
  • 1000ml Double cream yogurt
  • Cinnamon sugar for dusting
Check out "Moist Chocolate Cake"
Instructions
  1. Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
  2. To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter.
  3. Break the biscuits into the bowl of your food processor and zap these until reasonably fine.
  4. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending on what brand of biscuits you use, you may have to add an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
  5. Divide the mixture between two 22cm tart foils.
  6. Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
  7. Work around the edges pressing the pastry as you go.
  8. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to achieve even thickness all the way through the base.
  9. Repeat this exercise with the sides, leaving the top edge rustic and rough.
  10. Continue with the second tart before transferring them both to the freezer while you continue with the filling.
  11. Pour 770g of sweetened condensed milk into a large bowl.
  12. Add 1 liter of double cream yogurt.
  13. Use a spatula to mix this until thoroughly blended.
  14. Remove the tart shells from the freezer and pour half of the filling into each shell.
  15. Dust the tops of the tarts with cinnamon sugar.
  16. Place each tart onto a heavy plate. Pop one of these into your microwave oven on maximum for 4 minutes, then repeat with the second tart.
  17. They emerge from the microwave looking just like this.
  18. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably overnight.
  19. Serve your tart the following day garnished with whipped cream, and enjoy.

 

Chicken Recipes, Italian Recipes, Mediterranean Recipes, Poutry

Easy Chicken Parmesan Burger Recipe – How to Make Chicken Parmesan Burgers at Home!

Chicken Parmesan Burger Recipe


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Easy Chicken Parmesan Burger Recipe - How to Make Chicken Parmesan Burgers at Home!
Author: 
Recipe type: Burger
Cuisine: Italian
Serves: 2
 
In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
Ingredients
  • 2 x Chicken breasts
  • 70g Shredded Parmesan cheese
  • Salt
  • 2 Eggs beaten
  • 250ml Fine breadcrumbs
  • 10ml Italian herb blend
  • 2 Burger buns
  • Salad greens
  • Marinara sauce
  • 6 Slices Mozzarella cheese
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. Chicken Parmesan Burger Recipe - Homemade Chicken Parmesan Burger - How to Make Chicken Parmesan Burgers
  2. In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
  3. To start, you will need 2 skinless, boneless chicken breasts. I am using big 120mm diameter burger buns, and am using large breasts, however you're using smaller buns, user smaller breasts.
  4. Whisk 2 large eggs.
  5. You will also need about 10ml of Italian herb blend. You can find this in your supermarket, if not, the recipe is in the description.
  6. Next up is salt.
  7. Finely shred 70g of Parmesan cheese.
  8. And pour out a cup of fine breadcrumbs.
  9. Working with one breast at a time, fold the breast in bread film or cling wrap and use your mallet to tap this down to about half of its original thickness.
  10. Place the 2 flattened breasts on a plate and fold in any stray edges.
  11. Paint the tops of the chicken liberally with egg.
  12. Sprinkle a liberal dose of the dried herbs evenly over the chicken, followed by a good grind of salt.
  13. Spread a quarter of the shredded Parmesan cheese over each breast and press this firmly into the surface of the chicken.
  14. Brush another dose of egg onto the breast to wet all of the compressed cheese.
  15. Sprinkle a good layer of breadcrumbs over the wet Parmesan and press this firmly into the surface.
  16. Sprinkle a layer of breadcrumbs over a large platter. This will protect the coated side of the chicken while we coat the other side.
  17. Lift the breasts from the plate and transfer them to the platter with the coated side facing downwards.
  18. Repeat the entire coating process and put the breasts aside to set for 15 minutes.
  19. Half fill a large pan with oil and heat this to 180c or 350f.
  20. Carefully transfer the breasts to the oil and fry them for 3 to 4 minutes until golden, turning every minute to ensure even browning.
  21. Lift the chicken from the oil and transfer it to a baking sheet lined with baking parchment.
  22. Top each breast with a heaped tablespoon of marinara sauce, followed by 3 slices of mozzarella cheese.
  23. Place the baking sheet under your oven grill to melt the cheese.
  24. While the breasts grill, cut your buns and spread a heaped tablespoonful of the marinara sauce on each base.
  25. Top the marinara with the greens of your choice. You can use fresh basil, baby spinach or even mixed lettuce.
  26. Place a breast onto each bun and you're ready to go.

 

Italian Recipes, Mediterranean Recipes, Pizzas, Sauce Recipes, Vegetable

Easy Marinara Sauce Recipe – How to Make Perfect Marinara Sauce at Home!

Perfect Marinara Sauce Recipe


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Easy Marinara Sauce Recipe - How to Make Perfect Marinara Sauce at Home!
Author: 
Recipe type: Sauces
Cuisine: Italian
 
Marinara sauce is an all-time favorite, and is used in dozens of Italian dishes including pizzas and chicken parmesan.
Ingredients
  • 800g Canned Italian tomatoes
  • 30ml Olive oil
  • 15ml Dried garlic flakes / powder (or 6 cloves fresh)
  • 2.5ml Crushed chili flakes
  • 7.5ml Salt
  • 15ml Dried Italian herb blend
  • 2.5ml Cracked black pepper
  • 5ml Sugar
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To make your own marinara sauce place 800g of tinned italian tomatoes in juice in your food processor.
  2. You can also use fresh skinned Roma tomatoes.
  3. Add 30ml olive oil, 15ml dried garlic flakes, or 6 fresh cloves of garlic, 2.5ml chilli flakes, 7.5ml salt, 15ml Italian herb blend, 2.5ml cracked black pepper and 5ml sugar.
  4. If you cannot find Italian herb blend in your local supermarket, I have included the recipe below in the description.
  5. Pop the lid on the processor and zap this for about 30 seconds until reasonably fine.
  6. Transfer the mixture to a large pan and place this over medium heat.
  7. Bring the mixture to a boil, reduce the heat to low and allow the sauce to simmer and reduce for 20 to 30 minutes, stirring regularly.
  8. Once the sauce has no visible liquid, and your spatula leaves a well defined trail that holds its shape, the sauce is ready.
  9. Turn off the heat and transfer the sauce to a container or serving bowl.

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