Roasted Buttermilk Pork Shoulder – Exquisitely Tender & Juicy Roast Pork

pork roast,how to roast pork,how to make tender pork roast,pork roast recipe,best pork roast recipe,buttermilk pork roast,roast recipes,christmas recipes,easter recipes,celebration recipes,catering recipes,party recieps,bulk catering recipes,easy pork roast,easy pork roast recipe,most tender pork roast,juicy tender,how to tenderize meat,how to tenderise meat,pork shoulder,pork shoulder roast


Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Author: 
Recipe type: Pork
 
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
Ingredients
  • 2kg Pork shoulder, skin and fat on
  • 5 Tsp Salt
  • 2 Tsp White pepper
  • 2 Tsp Garlic powder
  • 3 Tsp Onion flakes
  • 2 Tsp Hot smoked paprika
  • 2 Tsp paprika
  • 2 Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • 2 Tsp Dried oregano
  • 1 Tsp Basil
Instructions
  1. Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
  2. Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
  3. Swing the meat around and score across the first lot of cuts to create the lattice pattern.
  4. Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
  5. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
  6. Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
  7. Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
  8. The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
  9. Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
  10. Stir this all until well combined.
  11. Spoon half of this mixture over the pork. Notice that the pork is skin side down.
  12. Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
  13. Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
  14. There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
  15. Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
  16. Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.

 

Deep-Fried Buttermilk Chicken – Southern Fried Chicken with a Twist!!!

buttermilk chicken,deep-fried buttermilk chicken,crispy deep-fried chicken,juicy deep-fried chicken,tender deep-fried chicken,how to,how to make buttermilk chicken,homemade buttermilk chicken,best buttermilk chicken recipe,crispy buttermilk chicken,recipes,cooking,deep-fried,chicken recipes,take-out recipes,catering recipes,cultured buttermilk recipes


Deep-Fried Buttermilk Chicken - Southern Fried Chicken with a Twist!!!
Author: 
Recipe type: Chicken
Cuisine: American
 
Deep-fried buttermilk chicken is all-time favorite, and this recipe gives it a whole new twist. The process is quite drawn out, but easy, however as a result this recipe is more suited to bulk production for parties and catering.
Ingredients
  • 8-12 Pieces chicken
  • 400ml Cultured buttermilk
  • 30ml Dijon mustard
  • 15ml Salt
  • 10ml White pepper
  • 10ml Cayenne pepper
  • 1¾ Cups All-purpose flour
  • ¼ Cup Corn starch
  • 15ml Garlic powder
  • 15ml Onion powder
  • 15ml Fine salt
  • 4 Eggs
Instructions
  1. To start, measure 400ml buttermilk and30ml Dijon mustard into a jug.
  2. Measure out a tablespoon salt, 2 teaspoons white pepper and 2 teaspoons cayenne pepper and add these to the jug.
  3. Mix this all until well combined.
  4. Place 8 to 12 chicken pieces on a chopping board and use your carving fork to perforate the pieces all over.
  5. Open a large vacuum packing bag and fold the top section inside out. This prevents messing on the bag and helps to keep the bag open.
  6. Place the chicken pieces in the bag and pour in the buttermilk mixture.
  7. Fold the top of the bag back and vacuum seal the bag.
  8. Notice that I have elevated the vacuum packer. This allows all of the air to escape while inhibiting the flow of the liquid upward and into the machine. As soon as the liquid starts to rise, hit the stop button and then the seal button.
  9. It is good idea to double seal the top and bottom of the bag.
  10. Place the bag of chicken in your refrigerator overnight for the buttermilk to do its magic.
  11. The following day, remove the bag from the refrigerator.
  12. For this step you need a large pot on an induction range, a slow cooker, or a digital pot like this one.
  13. Half-fill the pot with water and set the temperature to 76c or 169f.
  14. When the water has reached this temperature, place the bag of chicken pieces in the pot. Set your timer for 2 hours and go and drink coffee.
  15. After 2 hours, remove the bag and cut it open. Place a rack in a large pan and pour the chicken onto the rack. All of the liquid will drain through the rack, and can be discarded.
  16. Transfer the chicken pieces to a clean dish towel, and pat them dry using another dish towel.
  17. For the coating combine 1 and three quarter cups of all-purpose flour with a quarter cup of corn starch and 15ml of fine salt.
  18. Whisk 4 eggs thoroughly and pour these into a second bowl.
  19. Add a tablespoon of garlic powder and a tablespoon of onion powder to the flour and mix this in.
  20. Take a lityle of the flour mixture and sprinkle it over a large platter. This is where the coated chicken will rest, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  21. Working with one piece of chicken at a time, dunk the chicken in the egg to wet it all over.
  22. Transfer it to the flour and dredge it to get its first coating.
  23. Back to the egg to wet all of the flour.
  24. And again into the fliur to get a good solid coating all over.
  25. Continue until all of the chicken pieces are complete.
  26. Allow the coated chicken to set for 20 minutes before continuing.
  27. Half fill a wok or large pan with oil and heat it to 170c or 340f.
  28. Carefully add the chicken pieces to the oil and fry these for 6 to 8 minutes until the coating is crispy and golden. The chicken is already cooked, so the frying process is purely to crisp the coating and reheat the chicken.
  29. Remove the pieces from the oil and drain any excess oil on kitchen paper.
  30. Serve the chicken piping hot with the accompaniments of your choice and enjoy.

 

Salami, Mushroom & Cheddar Corn Bread – Quick & Easy Cornbread Recipe

cornbread,corn bread,cornbread recipe,easy cornbread recipe,quick cornbread recipe,salami mushroom cheddar cornbread,salami cornbread,mushroom cornbread,cheddar cornbread,homemade cornbread,how to make cornbread,recipe,how to,how to make,homemade,baking


Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe
Author: 
Recipe type: Bread
Cuisine: American
 
Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
Ingredients
  • 100g Pizza salami, roughly chopped
  • 6 Button mushrooms, sliced
  • 1.5 Cups shredded mature cheddar cheese
  • 1 Cup yellow cornmeal
  • 1 Cup All-pupose flour
  • 2 Tbs Demarara sugar
  • 4 Tsp Baking powder
  • ½ Tsp Salt
  • 240ml Full cream milk
  • 1 Egg, beaten
  • 60ml Cooking oil
Instructions
  1. To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
  2. Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
  3. Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
  4. Pour in the milk, beaten egg and oil.
  5. Mix this in until you have a lumpy batter.
  6. Add the salami, musgrooms and cheese and mix these into the batter.
  7. Transfer the batter to a 9 inch baking tin and top this with the remainibg cheese.
  8. Season the top with a generous gring of cracked black pepper and salt.
  9. Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
  10. Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
  11. You can serve this bread warm or cold, however, I do prefer mine cold.
  12. Thanks for joining us today, please subscribe, like and share, and we'll see you again tomorrow.

 

Green Goddess Salad Dressing – How to Make Green Goddess Sauce for Salads & Seafood

green goddess salad dressing,green goddess sauce,how to,how to make,recipe,green goddess salad dressing recipe,green goddess sauce recipe,how to make green goddess salad dressing,how to make green goddess sauce,best salad dressing recipe,best seafood suace recipe,best suace for seafood recipe,homemade green goddess salad dressing,homemade green goddess sauce recipe,dressing,recipes,salad,sauce,salad dressing,green,goddess,cooking,kfc chicken recipe,kfc recipe


Green Goddess Salad Dressing - How to Make Green Goddess Sauce for Salads & Seafood
Author: 
Recipe type: Salad Dressing & Sauce
Cuisine: American
 
Green Goddess salad dressing is more than just a magnificent salad dressing, but it is also a fantastic sauce for seafood dishes.
Ingredients
  • 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 Mayonnaise
  • 180ml Sour cream or double cream yoghurt
  • 30ml Lemon juice
  • Salt and pepper to taste
Instructions
  1. 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.
  2. Place 180ml of mayonnaise and 180ml of sour cream or yogurt in a tall jug.
  3. Pour in 30ml of freshly squeezed lemon juice.
  4. Pour in all of the other ingredients.
  5. 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!!!

deep-fried onion rings,stuffed deep-fried onion rings,crispy deep-fried onion rings,gourmet deep-fried onion rings,how to,how to make,homemade,recipe,onion,bacon,rings,cheese,food,fried,deep,cooking,onion rings,recipes,kfc chicken recipe,kfc recipe,cooking,food,kfc secret recipe,burger bun recipe,how to make kfc chicken,how to make apple cider vinegar at home,recipes,spring roll wrapper recipe,kentucky fried chicken,How to deep-fry crispy onion rings


Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Author: 
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....
Ingredients
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
Instructions
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. 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.
  5. 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.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. 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.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. 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.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. 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!!!

hot dog,hot dog recipe,best hot dog recipe,unusual hot dog recipe,hot dog with french fries,how to make the best hot dog,incredible hot dog,homemade hot dog,how to make a chip dog,hot with with cheese griller sausages,dog,hot,cooking,food,recipe,life hacks,how to,kfc chicken recipe,recipe,how to,kfc recipe,how to make,food,homemade,kfc secret recipe,kfc hot wings,burger bun recipe,recipes,how to make kfc chicken,how to make apple cider vinegar at home


The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Author: 
Recipe type: Fast Food
Cuisine: American
Serves: 2
 
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.
Ingredients
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
Instructions
  1. 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.
  2. Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
  3. 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.
  4. 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.
  5. Arrange a generous helping of the french fries on top of the lettuce.
  6. Garnish the fries with tomato sauce and mustard.
  7. 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.
  8. Sprinkle 40g of the cheese over this.
  9. 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.
  10. 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

gherkins,recipe,cooking,pickled gherkins,pickles,how to,lunchbox cucumbers,pickle gherkins,pickled gherkins recipe,pickled gherkins cucumbers recipe,24 hour pickled gherkins - healthy recipe,24 hour pickled gherkins,quick pickled gherkins healthy recipe,apple cider vinegar gherkins recipe,pickled cucumber recipe,cucumber pickle recipe,pickling cucumbers recipe,homemade dill pickles,homemade pickles recipe,how to make gherkins,How to make dill pickles,pickled


Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
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...
Ingredients
  • 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
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. 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.
  4. Put this aside and allow it to stand for 60 minutes.
  5. 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.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. 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.
  9. 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.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. 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!

cream crackers,cream crackers recipe,fancy cream crackers,dipping crackers,fancy dipping crackers,cream crackers for dipping,fancy cream crackers for dipping,cocktail party cream crackers,how to,easy,party,crackers,fancy,how-to,cooking,appetizers,cocktail party,recipes,recipe,kfc chicken recipe,how to make,recipe,food,kfc recipe,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,how to make apple cider vinegar at home


Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Author: 
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.
Ingredients
  • 370g All-purpose flour (or cake flour)
  • 2.5ml Salt
  • 10ml Baking powder
  • 80ml Oil
  • 125ml Water
Instructions
  1. To start, place 370g of all-purpose flour or cake flour in your food processor.
  2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
  3. 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.
  4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
  5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
  6. 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.
  7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
  8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
  9. 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.
  10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
  11. Leave the remaining sheets aside.
  12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
  13. Repeat this until half of the cut pasta is used.
  14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
  15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
  16. Twirl a strand of the cut dough at an angle around the foil.
  17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
  18. Continue until all of the spirals are complete.
  19. 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.
  20. 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.
  21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
  22. 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!!!

chef t's magic powder,msg,monsodium glutamate,burger patties,how to,how to make,how to make burger patties,roast chicken,steak,pork,soup,stew,chef,burger,recipes,fitness,training,kfc chicken recipe,cooking,recipe,kfc recipe,food,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,kentucky fried chicken,how to make apple cider vinegar at home,spring roll wrapper recipe,kfc fried chicken recipe,cook,hotdog,hotdog recipe


Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Author: 
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.
Ingredients
  • 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
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
Instructions
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. 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.
  6. 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.
  7. 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.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. 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.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. 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.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. 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.
  17. 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.
  18. Press the burger patties and grill as normal.
  19. 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.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. 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!!!

hot dog,hotdog,hot dog recipe,hotdog recipe,breakfast hotdog,breakfast hot dog,how to make,how to,breakfast,recipe,food,recipes,cooking (interest),cook,how,at home,cooking,kfc chicken recipe,cooking,kfc recipe,food,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,kentucky fried chicken,how to make apple cider vinegar at home,spring roll wrapper recipe,gourmet hot dog recipes,best hot dog recipes,homemade hotdog


Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog - A Full Breakfast in One Neat Package!!!
Author: 
Recipe type: Fast Food
Serves: 2
 
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.
Ingredients
For 2 Breakfast Hotdogs
  • 2 Frankfurter sausages
  • 4 Rashers streaky bacon
  • 2 Eggs
  • 30ml Butter for frying
  • Salad greens
  • 1 French baguette
  • Tomato sauce and mustard (or sauces of your choice)
Instructions
  1. To start, cut your baguette at an angle into lengths just a bit shorter than the frankfurters.
  2. Turn these length-ways and make 2 cuts downward, 1 third of the width of the roll in from either edge.
  3. Remove the center section of the roll.
  4. Butter the flat faces on the inside of the roll.
  5. Place a generous dose of salad leaves into the channel of each roll and put these aside.
  6. Cut angled incisions into the frankfurters with each incision going about 2 thirds of the way through the sausage.
  7. In addition, unpack 4 rashers of streaky bacon and 2 eggs.
  8. Heat a large pan over medium high heat and add 30g or 2 tablespoons of butter. Add the sausages and bacon to the pan.
  9. Fry the bacon until it is crispy and golden, and the sausages until the crisp up on the edges.
  10. When the bacon and sausages are almost ready, crack the eggs into the pan.
  11. Use your lifter to break the yolks and spread them across the whites of each egg.
  12. Also press in or fold the edges of the whites to form a long rectangular shape.
  13. By this stage the bacon can be removed from the pan and kept warm.
  14. Flip the eggs to cook the top side. The tops only need to fry for 30 seconds.
  15. Lift one of the eggs from the pan and place length-ways on one of the baguettes.
  16. 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.
  17. 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!!!

burger, cooking, big mac, recipe, big mac burger buns, big mac hamburger buns, big mac burger buns, hamburger (food), burger, buns, baking, yeasted dough, cooking (interest), big mac club bun, big mac, hamburger buns, homemade hamburger buns, classic big mac buns, club buns, sesame seed hamburger buns, homemade baking, made from scratch baking, pains à hamburger, panes de hamburguesa, hamburgerbrötchen, food, bread, homemade, kfc chicken recipe, how to, how to make, kfc recipe,


Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
Author: 
Recipe type: Buns
Cuisine: American
Serves: 8
 
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.
Ingredients
  • 30ml Dried yeast
  • 60ml Sugar
  • 340ml Warm water
  • 20ml Oil
  • 1 Egg
  • 5ml Salt
  • 520g Strong white bread flour
  • 80g Strong white bread flour
  • 1 Egg whisked with 50ml water
  • Sesame seeds
Instructions
  1. To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
  2. Use a whisk to mix these together.
  3. Pour in 340ml of warm water and 20ml of oil.
  4. Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
  5. After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
  6. Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
  7. Add a further 80g of flour and mix this for another 4 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Line a baking sheet with parchment and place the collars on the sheet.
  12. 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.
  13. To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
  14. Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
  15. Flatten it slightly and place it into one of the collars.
  16. Continue until all 8 buns are formed.
  17. Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
  18. Whisk 1 egg with 50ml of water and brush the tops of the buns.
  19. Sprinkle the tops with sesame seeds to garnish.
  20. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
  21. Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
  22. And there we have the tall Big Mac buns.
  23. As promised, here is how to keep them fresh for months....
  24. Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
  25. Butter all of the flat surfaces.
  26. 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.
  27. Place the centerpiece on top of this.
  28. Fold the bag over the centerpiece.
  29. Place the lid of the bun on top of this.
  30. 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.
  31. 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.
  32. Place the lid of the bun on top of this.
  33. Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
  34. 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.
  35. 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!!!

hotdog, hotdog recipe, hybrid hotdog, gourmet hotdog, special hotdog recipe, hotdog in puff pastry, best hotdog recipe, how to, how to make, easy, pastry, tasty, sausage, puff, cooking, recipes, recipe, food, cook, kfc chicken recipe, food, kfc recipe, kfc secret recipe, homemade, burger bun recipe, kitchen, chef, make, video, meat, roll, baking, dinner, spring roll wrapper recipe, kfc chicken wings, chicken wings recipe, how to make burger buns, kentucky fried chicken recipe, hot wings recipe,


Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
Author: 
Recipe type: Snacks / Fast Food
Serves: 6
 
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...
Ingredients
For 6 Hotdogs
  • 6 Vienna sausages
  • 2 x 400g Rolls puff pastry
  • Tomato sauce (ketchup)
  • Mustard
  • 1 Egg, beaten
Instructions
  1. Slice the vienna sausage at an angle all the way down the length of the sausage.
  2. Flip the sausage over and repeat this.
  3. 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.
  4. Continue with this until all of the viennas are cut.
  5. Unroll the puff pastry and place a vienna at the end of the roll.
  6. Give the vienna a dose of tomato sauce and mustard.
  7. Use the plastic separator yo roll up the puff pastry to enclose the vienna.
  8. Press down the edges of the pastry, and trim off the sausage roll.
  9. Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
  10. From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
  11. Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
  12. 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.
  13. Serve the baked hotdogs immediately with the accompaniments of you choice.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: