Green Goddess Salad Dressing - How to Make Green Goddess Sauce for Salads & Seafood
Recipe type: Salad Dressing & Sauce
Green Goddess salad dressing is more than just a magnificent salad dressing, but it is also a fantastic sauce for seafood dishes.
4 Anchovy fillets
5ml Crushed garlic
125ml Chopped parsley
15ml Dry tarragon or 30ml fresh tarragon
45ml Chopped chives
Finely grated zest of one lemon
180ml Sour cream or double cream yoghurt
30ml Lemon juice
Salt and pepper to taste
To start, you will need 4 anchovy fillets, a teaspoon of crushed garlic, a half cup of fresh parsley, 3 tablespoons of chopped chives, the zest of one lemon, and salt and cracked black pepper to taste. As an optional extra you will also need a tablespoon of dried tarragon, or 2 tablespoons of fresh tarragon.
Place 180ml of mayonnaise and 180ml of sour cream or yogurt in a tall jug.
Pour in 30ml of freshly squeezed lemon juice.
Pour in all of the other ingredients.
Use your stick blender to machine these until fine. As a serving suggestion, serve the sauce with grilled or deep-fried fish and the accompaniments of your choice.
Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Recipe type: Deep-fried
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Processed cheese slices
All-purpose flour (seasoned with salt and white pepper to taste)
Oil for deep-frying
To start, top, tail and peel the onions.
Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
Keep all of the off-cuts for salads or stir-fries.
Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
Take a slice of streaky bacon and repeat this exercise.
Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
Pour a couple of cups into a large dish and beat a few eggs in a jug.
Dredge the ring in the flour. This will dry any damp spots on the ring.
Dip the ring in the egg to wet it all over.
Dredge the ring in the flour to coat it all over.
Return the ring to the egg to wet all of the flour.
Then back into the flour for a final, good solid coating.
Transfer this to the platter to set.
Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
Half fill a large pan or wok with oil and heat this to 170c or 340f.
Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
Serve the rings while piping hot and enjoy.
And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.
The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Recipe type: Fast Food
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
For 2 Chip Dogs
4 Cheese griller sausages
2 Handfuls of fresh frilly lettuce
4 Handfuls of ready to fry French fries
80g Mature cheddar cheese, grated
2 x 12 inch (30cm) tortillas
Tomato sauce and mustard to garnish
To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
Arrange a generous helping of the french fries on top of the lettuce.
Garnish the fries with tomato sauce and mustard.
Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
Sprinkle 40g of the cheese over this.
Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
And there it is, the inimitable chip dog.... pure art in a wrap.
Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Recipe type: Preserves
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
1.2kg Crunchy gherkins (or mini-cucumbers)
45ml (3Tbs) Kosher salt
1 Liter white vinegar
110g White sugar
15ml (1Tbs) Coriander seed
15ml (1Tbs) Hot mustard seed
45ml (3Tbs) Black peppercorns
2 Bay leaves
To start, top and tail 1200g of gherkins.
Zap the gherkins through the thinnest slicing disc of your food processor.
Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
Put this aside and allow it to stand for 60 minutes.
While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
After this time, strain the mixture through a sieve and put this aside.
Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
Fill the jars to just below the brim with the sliced gherkins.
Pour in enough of the vinegar solution to cover the gherkins.
Close the jars and allow them to cool in the hot roasting pan.
The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.
Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Recipe type: Cocktail Snacks / Finger Foods
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
370g All-purpose flour (or cake flour)
10ml Baking powder
To start, place 370g of all-purpose flour or cake flour in your food processor.
Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
You can test the dough by pressing it between your fingers. If it holds together it is ready.
Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
Leave the remaining sheets aside.
Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
Repeat this until half of the cut pasta is used.
To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
Twirl a strand of the cut dough at an angle around the foil.
Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
Continue until all of the spirals are complete.
For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.
Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Recipe type: Seasoning / Rubs / Spices
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
80g Fresh coriander leaves (with stems)
½ Red Pepper
½ Yellow Pepper
30ml Tabasco sauce
8 Portabello mushrooms (or procini)
30ml Onion Flakes
15ml Lemon pepper
15ml +15ml Cornstarch
For the Burger Patties
7.5ml Magic powder per 100g ground beef
10ml Water per 100g ground beef
For the Chicken
Roasting vegetables of your choice
To start, place 80g of fresh coriander, including the stems into drying racks.
Cut a half yellow pepper and a half red pepper into strips.
Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
During the machining the mixture will break down considerably leaving space to add more of the mixture.
Add more of the mixture along with some of the cornstarch.
Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
Put the mixture back into the grinder in batches and machine each batch until fine.
Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
Press the burger patties and grill as normal.
Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
Pour in 400ml of chicken stock and cover the pan with foil.
Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.
Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog - A Full Breakfast in One Neat Package!!!
Recipe type: Fast Food
In today's episode we're going to be making a hot dog that really stands out from the crowd. Frankfurter sausage with crispy fried streaky bacon, flipped egg and salad all served on a length of crusty baguette makes for a breakfast of note.... this is the breakfast dog.
For 2 Breakfast Hotdogs
2 Frankfurter sausages
4 Rashers streaky bacon
30ml Butter for frying
1 French baguette
Tomato sauce and mustard (or sauces of your choice)
To start, cut your baguette at an angle into lengths just a bit shorter than the frankfurters.
Turn these length-ways and make 2 cuts downward, 1 third of the width of the roll in from either edge.
Remove the center section of the roll.
Butter the flat faces on the inside of the roll.
Place a generous dose of salad leaves into the channel of each roll and put these aside.
Cut angled incisions into the frankfurters with each incision going about 2 thirds of the way through the sausage.
In addition, unpack 4 rashers of streaky bacon and 2 eggs.
Heat a large pan over medium high heat and add 30g or 2 tablespoons of butter. Add the sausages and bacon to the pan.
Fry the bacon until it is crispy and golden, and the sausages until the crisp up on the edges.
When the bacon and sausages are almost ready, crack the eggs into the pan.
Use your lifter to break the yolks and spread them across the whites of each egg.
Also press in or fold the edges of the whites to form a long rectangular shape.
By this stage the bacon can be removed from the pan and kept warm.
Flip the eggs to cook the top side. The tops only need to fry for 30 seconds.
Lift one of the eggs from the pan and place length-ways on one of the baguettes.
Line the inside edges of the baguette with 2 slices of crispy bacon and fill the remaining space with a frankfurter. Continue with remaining dog.
And there it is... a full breakfast in a crispy baguette. Simply garnish with the condiments of your choice and serve.
Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
Recipe type: Buns
Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
30ml Dried yeast
340ml Warm water
520g Strong white bread flour
80g Strong white bread flour
1 Egg whisked with 50ml water
To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
Use a whisk to mix these together.
Pour in 340ml of warm water and 20ml of oil.
Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
Add a further 80g of flour and mix this for another 4 minutes.
Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
Line a baking sheet with parchment and place the collars on the sheet.
Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
Flatten it slightly and place it into one of the collars.
Continue until all 8 buns are formed.
Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
Whisk 1 egg with 50ml of water and brush the tops of the buns.
Sprinkle the tops with sesame seeds to garnish.
Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
And there we have the tall Big Mac buns.
As promised, here is how to keep them fresh for months....
Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
Butter all of the flat surfaces.
These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
Place the centerpiece on top of this.
Fold the bag over the centerpiece.
Place the lid of the bun on top of this.
Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
Place the lid of the bun on top of this.
Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.
Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
Recipe type: Snacks / Fast Food
Today we're going to make a hybrid hotdog.... or the simplest sausage roll ever. A hotdog sausage wrapped in puff pastry with tomato sauce and mustard is amazing, however there is a trick to making this work, otherwise you will end up with a gooey mess.... and here it is...
For 6 Hotdogs
6 Vienna sausages
2 x 400g Rolls puff pastry
Tomato sauce (ketchup)
1 Egg, beaten
Slice the vienna sausage at an angle all the way down the length of the sausage.
Flip the sausage over and repeat this.
When the sausage bakes in the pastry with the sauces, the sauce pulls in to the sausage instead of making the pastry wet and doughy.
Continue with this until all of the viennas are cut.
Unroll the puff pastry and place a vienna at the end of the roll.
Give the vienna a dose of tomato sauce and mustard.
Use the plastic separator yo roll up the puff pastry to enclose the vienna.
Press down the edges of the pastry, and trim off the sausage roll.
Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
Brush the hybrid hotdogs with beaten and bake them in a preheated oven at 200c or 400f until crispy and golden and nicely puffed up.
Serve the baked hotdogs immediately with the accompaniments of you choice.
How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Recipe type: Burgers
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
75ml Onion flakes
7.5ml White pepper
1.4kg Good quality ground beef
10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
Place the dried onion flakes, salt and white pepper into your spice grinder.
Zap these until you have a fine powder.
Place the ground beef in the bowl of your stand mixer and add the seasoning.
You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
Line a 10 inch by 14 inch baking sheet with cling-wrap.
Tip the meat mixture into the pan and flatten it out.
Pull another length of cling-wrap over the top of the pan.
Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
Place the pan in your freezer for 30 minutes to firm up.
Turn the slab of beef out onto a large chopping board.
Trim away any excess meat.
Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
At this point, these can be wrapped and frozen, or grilled.
Using a heavy pan or skillet over medium high heat, add 20g of butter.
When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.
Grilled Prawn & Monkfish Skewers - Succulent Prawns and Rich Monkfish, Grilled to Perfection!
Recipe type: Seafood
Today we're going to grill a batch of seriously tasty prawn and monkfish skewers. Monkfish is found worldwide and is revered for its remarkable similarity in texture and taste to crayfish and lobster. Combine this with the prawns and you have an amazing flavor explosion.
32 Medium size prawns
800g Monkfish tails
16 x 6 inch Bamboo skewers (150mm)
30g Crushed garlic
2 Small lemons
Salt to season
4 Portions cooked rice (according to the package instructions)
Start with 32 medium size prawns. Use a sharp scissors to cut down the spine of each prawn up until and including the second last segment of the shell.
Use toothpick to hook out the vein. Put this aside and continue until all of the prawns are deveined.
Monkfish only has a central bone. Use a sharp knife to cut the fillets from the bone. For this quantity of prawns, you will need about 800g of monkfish fillets.
Cut through the fillets at an acute angle to get strips of fish 50mm or 2 inches in length.
You will need 16 x 6 inch or 150mm thin bamboo skewers.
Press a skewer through the prawn just behind the head. Press another skewer through the prawn just above the second last segment. Notice that the prawn is lying sideways. The skewers enter the belly and exit the spine.
Thread a strip of monkfish onto the skewers.
Follow this with another prawn, and so on, until each kebab has 4 prawns and 3 strips of monkfish.
Continue until all 8 skewers are complete.
Heat a large pan over high heat. Add the butter.
Once the butter is sizzling, add the garlic. Stir this around the pan for just a few seconds before adding the skewers.
If your pan is not as large as this one, use a smaller pan, half the butter and half the garlic and fry 2 batches.
Fry the skewers for 4 to 5 minutes. Squeeze the fresh lemon over the prawns.
Turn the skewers, squeeze the remaining lemon over the prawns and season liberally with salt. Continue frying for 4 to 5 minutes.
Wipe the skewers around in the pan then turn again. Fry for 60 seconds.
Wipe the skewers around the pan and turn again. Fry the prawns for a final 60 seconds.
Remove the prawns from the pan and add the prepared rice to the pan.
Stirfry the rice in the prawn butter to pick up all the yummy bits from the pan.
Serve a bed of rice onto each platter and top each with 2 of the seafood skewers.
Serve immediately with lemon wedges and the accompaniments of your choice.