Monkey Gland Sauce Recipe - How to Make Monkey Gland at Home!😛
Recipe type: Sauce
Cuisine: South African
Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name. Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak. This is the original recipe dating back to the 1950's.... here it goes...
10ml Ground ginger
60ml Onion flakes
5ml Dried chilli flakes
10ml Dried garlic granules
5ml Cayenne pepper
125g Brown sugar
450g Ripe firm tomatoes, chopped
125ml Worcestershire sauce
225ml Tomato puree
30ml Cider vinegar
Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name.
Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak.
This is the original recipe dating back to the 1950's.... here it goes...
Measure out 10ml ground ginger, 60ml dried onion flakes, 5ml chilli flakes, 10ml dried garlic flakes, 5ml cayenne pepper and 125g brown sugar.
The wet ingredients include 450g ripe firm tomatoes roughly chopped, 250ml Worcestershire sauce, 225ml tomato puree, 30ml apple cider vinegar and 30ml whisky.
Place the chopped tomatoes in your food processor and machine until quite fine.
Transfer the tomatoes to a large pan.
Add all of the other ingredients and turn the flame on to medium heat.
Bring the sauce to a boil, stirring often.
Reduce the heat to a simmer and allow this to reduce to half of its quantity over 20 to 30 minutes, stirring every few minutes.
You will know the sauce is ready when it bubbles like molten lava, letting off little puffs of steam. There will also be absolutely no runny liquid component in the sauce either.
Turn of the gas and bottle the sauce in sterilized bottles. There is no need to pressure can the product, as the sugar and acid content is high enough to guarantee a safe result.
Enjoy your sauce on burgers, hot dogs, steaks and even pasta.
Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Recipe type: Sweets / Snacks
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
135g Unpopped popcorn
To start, measure out 200g sugar and 135g of unpopped popcorn.
You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
Place the corn in a pan large enough for the seeds to lie in a single layer.
Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
Flatten the seeds into a single layer and put the lid on the pan.
Light the gas and set it to medium high.
In about 2 minutes, the corn will start to pop.
Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
When the popping subsides, turn off the heat and remove the lid.
Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
Wipe out your pan and pour in the sugar.
Place this over medium high heat.
After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
More and more of the sugar will melt until you have a golden mass of molten sugar.
Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.
Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Recipe type: Burgers & Barbecue
Serves: 24 x 100g
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
1.35kg All-purpose flour
10g Active dry yeast
75g All-purpose flour
450ml Full cream milk
3 Eggs, beaten
90ml Sunflower oil
To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
Give these a quick stir to combine.
Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
Use a whisk to mix until smooth.
Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
Remove the pot from the heat and whisk in the milk.
Pour in the eggs and whisk these in.
And finally, whisk in the oil.
Pour this mixture into the mixing bowl on your stand mixer.
Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
Knead the dough briefly to knock any large air bubbles out.
Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
Press the bun flat and transfer it to a baking sheet lined with baking parchment.
Continue with the remaining buns, leaving about a half inch of space between each one.
Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
minutes into this rise, start preheating your oven to 200c or 400f.
Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
Remove the buns from the oven and transfer them to cooling racks.
If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
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With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
500g All-purpose flour
2 Tsp Sugar
2 Tsp Salt
2 Tsp Baking powder
60ml Sunflower oil
2 Eggs (plus 1 for spraying)
To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
Place all of these in your food processor.
Pop the lid on and process on high speed for about 60 seconds.
Tipping the processor from side to side helps to achieve a more even mix.
You will end up with a fine crumbly dough that resembles cous cous.
When pressed, the mixture will hold together very well.
Tip the dough out onto your work surface and compress it into a block.
Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
After this time, unwrap the dough and cut it into 4 pieces.
Working with 1 piece at a time, flatten a piece out.
Run this through your pasta roller.
Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
Reduce the setting to 2 and run it through again.
If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
Reduce the setting to 3 and run the dough through twice on this setting.
Square off the ends and continue with the remaining 3 pieces.
The offcuts can be rerolled to make a fifth sheet.
Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
Grind salt over the damp strips and you're ready to go.
Here you can also use seeds as previously mentioned.
Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
Transfer the sticks to a tall pilsner glass to create a fantastic table display.
Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.
How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Recipe type: Vegetable / Fermenting
A few episodes back I introduced a new book all about natural fermentation, called Basic Fermentation, published by Microcosm Publishing. Consequently they have sent me the final hard cover copy to replace my preliminary copy. It is full of excellent fermentation recipes, all very clearly explained and accompanied with good quality full color photography. You can check out their website by clicking the link in the description below. Today we're going to feature another recipe from this book when we make a batch of delicious home-fermented sauerkraut.
We will be using a new technique to do this, as well as the traditional method.
For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
To start, strip away any dodgy leaves on your cabbage.
This cabbage is about 1.2kg once stripped. I will use half of this for each method.
Use a large knife to cut the cabbage into quarters.
Use a cleaver to cut away the heart from each quarter.
Cut each quarter into thin strips.
I have transferred half of this to a large non-reactive bowl, and measured out 18g of kosher salt. This is 3% of the weight of the cabbage. This makes it really simple to calculate the salt requirement no matter what quantity of cabbage you start with.
Pour the salt over the cabbage and mix this in.
Pack the cabbage into the ham press a little at a time, pressing it down firmly after each addition. This is a 1.5 liter press, and 600g of cabbage fits perfectly, filling to an inch below the rim.
Insert the pressure plate and secure the lid and you're done.
For the traditional method, place the remaining cabbage in a large non-reactive bowl and add 3% salt to the cabbage. Mix the salt into the cabbage.
Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
To press this down, I have a short langth of bamboo, but you could use anything from a pencil to a butter knife for this.
Place the stick across the tumbler.
Loop a long elastic band underneat the container and bring the ends up to the stick. The elastic will pull the stick downwards, applying pressure to the tumbler and the cabbage.
Transfer the container and the ham press to a warm shady place to ferment.
After 10 to 14 days, your sauerkraut will be ready to eat. This is when you will notice the vast difference between home-fermented kraut and the packaged or canned versions. This is bright in appearance, with loads of crunch and an amazingly vibrant pickle flavor.
All you need to now is enjoy your masterpiece.
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How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Recipe type: Vegatables / Onions
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
15ml Tabasco sauce
2-3 Large onions
475ml Soda water (well chilled)
1 Cup all purpose flour
1 Cup Rice flour
2.5ml Black pepper
2 Cups all purpose flour
To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
Give this a good stir and set it aside.
Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
Start preheating your oil to 180c or 350f.
Whisk 2 eggs in another bowl.
Pour 475ml of soda water into the eggs and mix this briefly.
Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
Add a generous gring of salt and cracked black pepper and mix these in.
Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
Drop this into the batter, and continue until you have coated about a dozen rings.
Make sure to submerge the rings in the batter while doing this.
Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
The rings will be superbly crispy and lightly golden.
Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
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Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
2kg Roughly mashed potato
60ml Full cream milk
2 Tbs Salt
1 Tsp White pepper
4 Tbs Dried onion flakes
4 Egg yolks, beaten
6 Tbs All-purpose flour
For the Coating:
All- purpose flour
Finely crushed cornflakes or breadcrumbs
300mm Ruler or strip of rigid plastic
To start, place 2kg of roughly mashed potato in you mixer bowl.
Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
Combine 4 egg yolks with 60ml of full cream milk and pour this in.
Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
Close the hopper and advance the plunger.
For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
Advance the mixture along the funnel until it reaches the end of the funnel.
Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
As it nears the end of the ruler, slice the potato off clean.
Roll the log of potato from the ruler into a large pan.
Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
Cover the pans and transfer them to your freezer overnight.
The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
Working with one portion at a time, dredge the croquette in the flour.
Roll the potato in the egg to wet all of the flour.
And then into the crumb to get a good solid coating all over.
Transfer this this to one of the platters and continue with the remaining croquettes.
To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
Serve the croquettes piping hot as an accompaniment to your main course.
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Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients for the starter:
¾ Cup water
½ Tsp Active dry yeast
1 Cup all-purpose flour
Ingredients for the Dough:
3 Cups all-purpose flour
1.5 Tsp Active dry yeast
2 Tsp Salt
60ml Melted butter
240ml Warm water
This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
Add a half teaspoon of active dry yeast followed by 180ml of water.
Place the bowl on your mixer with the beater paddle fitted.
Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
The following day the skurry will be bubbly and active.
Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
Place the bowl on your mixer with the dough hook attached.
Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
After the first rise, you will have a lovely soft dough that is only slightly sticky.
Turn the dough out onto a lightly floured work surface.
Weigh the dough and divide this into 10 equal potions.
Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
Working with one ball at a time, flatten the ball into an oval shape.
Fold the top third of the dough downwards and press to seal.
Fold the bottom edge of the dough up and over this. Press this to seal the edge.
Hold your hands at angles to the edges and roll the dough to form the bolillo.
Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
Bake the rolls for 20 to 25 minutes until golden.
Remove the rolls from the oven and transfer them to a rack to cool.
And there we have it.... a batch of beautifully crispy and aromatic bolillos.
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Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
75g Butter, melted
175ml Full cream milk
⅛ - ¼ Tsp Xanthan gum
Caster sugar (to taste if desired)
To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
Heat 175ml of full cream milk to around the same temperature of the butter.
In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
Pour the milk into a tall jug, followed by the melted butter.
Add 1 eighth of teaspoon of xanthan gum to the jug.
Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
And here it is....
To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.
Microcosm Publishing, based in Portland Oregon sent me an advanced copy of a very interesting book due for launch. The book is called Wild Fermentation and covers a myriad of fermentation recipes from brine pickles to cider vinegar, kimchi and loads more. The final publication will be in hard cover with full color photography. You can check out the website by clicking the link below in the description.
One of the recipes in the book is how to make cultured buttermilk, and other than the overnight wait, it is really quick and super-easy.
All you need is a liter of full cream milk and a bottle of cultured buttermilk to use as the starter culture.
Pour a quarter cup of the cultured buttermilk into a large jug.
Pour in the milk and give this a good stir.
Put a lid on the jug or cover it with cling wrap and place this in a warm place to ferment overnight.
The following day you will have more than a liter of lovely thick, creamy buttermilk.
This will last for months covered in the refrigerator, and you can use this starter to make even more buttermilk as required.
Stay tuned for tomorrows episode when we use this buttermilk to make a batch of buttermilk rusks, South Africas traditional crispy, crunchy dunking biscuit.
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