Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Author: 
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
 
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
Ingredients
  • 2.6kg Turkey meat, cubed
  • 300g Well matured cheddar or Monterey Jack
  • 250ml Chilled water
  • 22mm Collagen casings
For the Spice Blend
  • 30ml Ground cumin
  • 30ml Ground coriander seed
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
Instructions
  1. Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
  2. Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.

 

How to Make Mossbolletjies – South Africa’s Traditional Brioche – Aniseed Flavored Tear & Share Bread

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How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread
Author: 
Recipe type: Bread
Serves: 12-18
 
Mossbolletjies are a traditional South African bread. With sweetness and feathery texture of brioche, the flavor and aroma is enhanced with aniseed, and makes for the perfect tear and share bread.
Ingredients
  • 1kg Cake flour
  • 10ml Salt
  • 100g Sugar
  • 10g Instant yeast
  • 30g Whole aniseed (or fennel seed)
  • 100g Butter
  • 250ml White grape juice
  • 125ml Warm milk
  • 250ml Warm water
  • 30ml Sugar mixed with 30ml lukewarm water to brush after baking (optional)
Instructions
  1. Pour the cake flour into your stand mixer bowl, along with the salt, sugar, instant yeast and whole aniseed. If you can't find aniseed, substitute this with whole fennel seed.
  2. Mix this together and put it aside.
  3. Pour the grape juice into a small saucepan and add the butter. Heat this gently over medium low heat just until the butter has dissolved. Remove this from the heat.
  4. Finally measure out the warm milk and warm water.
  5. Place your mixer bowl on your mixer. Pour in the butter mixture, the water, and the milk.
  6. Attach the dough hook to the mixer and knead the dough for 2 minutes on the slowest speed, followed by 6 minutes on medium slow.
  7. Remove the bowl from the machine, cover it with cling-wrap and put this in a warm place to rise for 30 minutes or doubled in size.
  8. While the dough rises, line a large baking pan with parchment.
  9. Turn the dough out onto a floured work surface. The dough will be slightly sticky so you will need to flour the top of the dough as well.
  10. Knead the dough for about 3 minutes to knock it down. Once the dough is smooth, grab handfuls of the dough and squeeze them off from the main mass and arrange these tightly in the baking pan.
  11. You can make the balls as big or small as you like. I wand to present these as tear and share dinner rolls, so I have made mine a little bigger than normal.
  12. Cover the pan with cling-wrap and allow to rise again for 40 to 45 minutes in a warm place.
  13. Bake the rolls in a preheated oven at 180c or 350f for 25 to 30 minutes until deep golden in color.
  14. Remove from the oven and turn the buns out onto a rack to cool. Allow them to cool for at least 15 minutes before serving.
  15. These little wonders are so easy to make, and I guarantee they will steal the show.

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

Barbecue Glazed Pork Bracelet Kebabs – Delicious Glazed Pork Kebabs with a Difference!!!

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Barbecue Glazed Pork Bracelet Kebabs - Delicious Glazed Pork Kebabs with a Difference!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Today we're making something really interesting, and you saw it first on Whats4Chow. These circular kebabs aren't just delicious, they give you a novel and attractive way to present an otherwise run-of-the-mill dish.
Ingredients
  • 700g Pork neck steak
  • 30ml Hoisin sauce
  • 60ml Soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml Salt
  • 60ml Sugar
  • Spring onion greens
  • 1 x Upholstery needle for threading
Instructions
  1. slice the pork neck steaks into 20mm or ¾ inch cubes, then transfer these to mixing bowl.
  2. In a jug, combine the hoisin sauce, light soy sauce, rice wine, salt and sugar. Stir this until all of the salt and sugar has dissolved.
  3. Pour the marinade over the cubed pork and massage this into the meat thoroughly. Put this aside.
  4. Cut the greens from 5 or 6 large spring onions.
  5. Place the greens in a large roasting pan and pour in enough boiling kettle water to cover.
  6. Allow these to stand for 15 minutes until totally wilted.
  7. After this time, lift the greens and tear them in half lengthways.
  8. To thread the kebabs, you will need a large upholstery needle like this one, with and over-sized eye. You can find these at most hardware stores or leatherwork suppliers.
  9. Thread a stip of spring onion green through the eye of the needle.
  10. Press the needle through a cube of pork. Grab the point of the needle with a dishtowel and pull the spring onion through the pork. Pull it all the way through leaving about 2 inches of green loose.
  11. Continue until the entire spring onion is threaded with pork with exception of 2 inches on each end.
  12. Pull the 2 ends together and tie them using a double knot.
  13. Transfer the pork bagles to a large platter ans spoon any remaining marinade over the bangles.
  14. Heat a skillet on your barbecue until smoking hot.
  15. Brush the skillet with oil, and place the pork bangles on the skillet.
  16. Brush the bangles with the runoff marinade and close the lid of your barbecue. Allow these to grill for 4 minutes.
  17. Open the grill and carefully flip the bangles over. Brush them with any leftover marinade and close the lid.
  18. Let these grill for a further 4 minutes.
  19. Remove the pork bangle kebabs from the grill and serve immediately with the accompaniments of your choice.
  20. And the we have it, unique, tender, juicy glazed pork bangle kebabs.

 

How to Make Potato Bun Burgers – Delicious Crispy Deep Fried Potato Bun Burgers – Gluten Free Friend

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How to Make Potato Bun Burgers - Delicious Crispy Deep Fried Potato Bun Burgers - Gluten Free Friend
Author: 
Recipe type: Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Potato bun burgers are real good fun, and a great way to combine your fries with your burger. They also make it possible for people on wheat restricted diets to enjoy an amazing burger.
Ingredients
For 2 Burgers
  • 2 Large potatoes
  • 400g Ground beef
  • 15ml Salt (non-iodated)
  • 15ml Dry chilli flakes
  • 15ml Dried garlic granules
  • 12 slices melting cheese of your choice
  • Frilly lettuce
  • 3 Cocktail tomatoes
  • Ketchup or sauce of your choice
Instructions
  1. Place the large potatoes in a pot and cover them with boiling kettle water. Heat the pot over high heat and boil the potatoes until they are tender. This timing will vary depending on the variety of potatoes you're using.
  2. In the meantime place the ground beef in a mixing bowl and add the salt, chilli flakes and dried garlic granules.
  3. Get in there with your hands and massage this all together.
  4. Slice the cheese into thin slices, slice the cherry tomatoes and take enough frilly lettuce.
  5. Use your burger press to form 4 x 100g patties and transfer these to your refrigerator.
  6. Remove the boiled potatoes from the pot and cool them under cold running water.
  7. Use a sharp knife to slice a bit off of each flat side of the potatoes, then cut the potatoes through the center length-ways.
  8. Half fill a large pan with oil and heat this to 180c or 350f.
  9. Carefully lower the potatoes into the oil and fry them until crisp and golden on both sides.
  10. Remove the potatoes and drain any excess oil on kitchen paper.
  11. Heat another pan over medium high heat and add 15g of butter.
  12. Grill the burger patties for 2 to 3 minutes on the first side.
  13. Flip the patties over and top the patties with the cheese. Continue grilling until the cheese starts melting. Stack the patties in pairs.
  14. Place one of the fried potato pieces on a serving platter and top this with lettuce.
  15. Place a burger patty stack on top of this.
  16. Top the stack with sliced tomato and a drizzle of ketchup.
  17. Finish this off with the top potato and you're ready to feast.

 

Supreme Burger Buns – Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!

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Supreme Burger Buns - Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!
Author: 
Recipe type: Bread / Dough
Serves: 12
 
Some time back I published a recipe for the best burger buns ever. You can check it out by clicking the onscreen link. Today we're going scientific and making the best best burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant yeast
  • 30ml Milk powder
  • 600ml Warm water
  • 20g Soy lecithin
  • 2.5ml Citric acid
  • 1 Egg, beaten
Instructions
  1. Place the flour and grated butter in your stand mixer bowl.
  2. Measure out the sugar, salt, instant yeast and milk powder.
  3. Measure out the warm water in two equal portions.
  4. Add the citric acid to one portion.
  5. Add the soy lecithin to the other portion.
  6. Use your stick blender to sheer the additives into the liquid.
  7. Place the mixer bowl on your mixer with the beater attached.
  8. Start the mixer and let it run for 2 minutes until the grated butter has been rubbed into the flour.
  9. Open the mixer and swap out out the mixer paddle for the dough hook.
  10. Pour in all of the other ingredients. (except the egg)
  11. Start the mixer and knead the dough for 8 minutes on medium low speed.
  12. Remove the bowl from the machine and cover with cling-wrap. Place the bowl in a warm place and allow the dough to rise for 60 minutes.
  13. During this time it will more than double in size.
  14. Turn the dough out onto a lightly floured work surface, flour the top of the dough and briefly knead it until it is knocked down.
  15. Weigh the dough and divide it into 12 equal portions.
  16. Working with one portion at a time, stretch the edges of the dough downward and fold it underneath the ball.
  17. Place the ball of dough on the work surface and use your fingers to complete the form by digging underneath the bundle and rotating the dough simultaneously.
  18. Transfer all of the formed buns to a baking sheet, leaving at least an inch and a half of space between the buns.
  19. Half fill a baking pan with boiling kettle water and place this on the bottom shelf of your oven.
  20. Place the buns in the center of your oven and set the temperature to 40c.
  21. Let the buns prove at this temperature for 60 minutes until more than doubled in size.
  22. After this time remove the buns from the oven and brush them with the egg. Brush carefully so as not to deflate the buns.
  23. Return the buns to the oven and reset the temperature to 200c or 390f until the buns are lightly golden on top.
  24. If the buns sound hollow when tapped they are ready to remove from the oven.
  25. Transfer the buns to a rack to cool.
  26. And there we have it, incredibly soft, springy and tasty burger buns ready for eating.

 

Bacon, Feta & Peppadew Kebabs – Absolute Kebab Perfection, Made in Heaven!

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Bacon, Feta & Peppadew Kebabs - Absolute Kebab Perfection, Made in Heaven!
Author: 
Recipe type: Grill / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These bacon, peppadew and feta kebabs are out of this world. Slightly sweet, slightly hot and tangy, these kebabs will have your guests lining up for more.
Ingredients
For 4 Kebabs
  • 8 Rashers streaky bacon
  • 16 Peppadews (pickled piquant peppers)
  • 50g Feta cheese
  • 4 x 150mm / 6 inch skewers
  • 15ml Butter
Instructions
  1. Cut the bacon rashers through the center.
  2. Cut the feta cheese into cubes of about 1cm or just less than a half inch.
  3. Stuff a cube of feta into each peppadew until each one is filled to the brim.
  4. Place s strip of bacon across the opening of a peppadew and wrap it around the peppadew to enclose the feta cheese. Continue until all of the bundles are formed.
  5. To make up the kebabs, drill the skewers through the peppadew bundles using a twisting motion. If you try to push them through, you will end up squeezing the cheese out.
  6. Once you have four bundles on the skewer, straighten the bundles out to align the edges.
  7. Heat a large pan over medium high heat and add a tablespoon of butter.
  8. Add the kebabs to the pan with the bacon in contact with the pan.
  9. Fry this for 3 minutes, then turn the kebabs over to the other bacon side. Fry this for a further 3 minutes.
  10. Turn the kebabs onto one edge and fry this for 60 seconds.
  11. Turn them to the other edge and fry for another 60 seconds.
  12. Remove the kebabs from the oven and serve immediately with the accompaniments of your choice.
  13. These little gems can also be grilled quite successfully on your barbecue using a skillet or riffle pan.

 

Mexican Hellfire Burgers – Headstands in the Shower – Seriously Hot Burgers!!!

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Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Author: 
Recipe type: Burgers
Cuisine: Mexican
 
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
Ingredients
  • 450g Ground beef
  • 450g Ground pork
  • 60ml Mexican spice blend (see below)
  • 6 Giant burger buns
  • 3 Large pickled jalapenos
  • Sour cream
  • Sliced tomato
  • Fresh cilantro / coriander
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
  2. Massage the spice into the meat thoroughly.
  3. Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
  4. I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
  5. If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
  6. Put the patties aside while you slice the pickled jalapeños and tomatoes.
  7. You will also need a generous handful of fresh coriander.
  8. Slice and butter the buns.
  9. On the bottom half of each bun, spread a thick layer of sour cream.
  10. Top this with a generous scattering of sliced pickled jalapeño.
  11. Follow this with a good portion of fresh coriander.
  12. Heat your pan over medium high heat and add a little butter.
  13. Grill the patties for 2.5 minutes per side until nicely browned.
  14. Transfer the patties to the buns.
  15. Top the patties with the sliced tomato.
  16. Top the tomato with a generous dose of chilli Doritos and you're ready to serve.

 

Panko Chicken Wings – How to Make Crispy Deep fried Panko Chicken Wings at Home!!!

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Panko Chicken Wings - How to Make Crispy Deep fried Panko Chicken Wings at Home!!!
Author: 
Recipe type: Chicken / Deep-fried
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
In the previous episode we made panko crumbs. Now we're going to use these to make amazingly crispy deep-fried chicken wings.
Ingredients
  • 6 Whole chicken wings
  • 125ml All-purpose flour
  • 15ml Salt
  • 15ml Cayenne pepper
  • 1 Batch Panko crumbs
Instructions
  1. To start, combine the all-purpose flour, salt and cayenne pepper. Place this in a container with a lid.
  2. Trim away the wing tips from the chicken wings and slice through the center joint of each wing, giving you a dozen winglets.
  3. Drop the winglets into the flour, put the lid on and shake them around to coat. Allow the winglets to stand in the flour for 10 minutes.
  4. For the panko coating, place the panko crumbs in a bowl, and whisk 2 eggs in another bowl.
  5. Before starting, spread a layer of panko crumbs over a large platter. This is where the coated wings will set and the layer of crumbs prevents the coating from sticking to the platter and getting damaged.
  6. Dip the winglets in the egg to wet all of the flour coating.
  7. Transfer the winglet to the panko crumbs to get a good solid coating all over.
  8. Transfer the winglet to the platter to set. Continue with the remaining winglets.
  9. Allow the panko coating to set for 10 minutes.
  10. Half fill a large pan with oil and heat this to 180c or 350f. Carefully drop the wings into the oil and fry them for 5 to 6 minutes, turning halfway through.
  11. Remove the wings from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  12. And there we have it, a batch of amazingly crisp panko chicken wings.

 

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