Category: Accompaniments

Side dishes to main courses

November 27, 2022 4th of July Cookout, Accompaniments, Cocktail Snacks, Eggs, Finger Foods, Garnishes, Indian Recipes, Poutry, Snack Food

Curry Pickled Eggs

How to Make Curry Pickled Eggs

 

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Curry Pickled Eggs
Author: 
Recipe type: Eggs
Cuisine: Indian
Serves: 3 liters
 
In today’s episode we’re making a batch of curry pickled eggs. These spicy pickled eggs will be the rage of your party. They are reasonably quick and easy to make, and will last for months in your refrigerator, if you can resist the temptation to shnack them all down, that is.
Ingredients
  • 30 Medium size eggs
  • 9 Bay leaves
  • 800g Onions, peeled and cut into quarter rounds
  • 600ml Brown vinegar
  • 375ml Filtered water
  • 225g Brown sugar
  • 22.5ml Turmeric
  • 75ml Curry powder
  • 7.5ml Himalayan rock salt
  • 12 Whole black peppercorns
  • 6 Whole allspice
  • 60ml / 4Tbs Cornstarch dissolved in a little water
Instructions
  1. To start, prick the base of each egg with a pin. This allows the egg to expand in the shell without cracking the shell while it is boiling.
  2. Place the eggs in a large pot and pour in enough water to cover them by an inch over the top.
  3. Place the pot over high heat and bring it to a boil. As it starts to boil, start your timer and boil the eggs for 8 minutes. After this time, remove the pot from the heat and transfer the eggs to a sink filled with cold water.
  4. I have used a full tray of 30 eggs, knowing that I might lose a few on the way due to breakage, or damage while peeling. And, yes, I have already lost one due to breaking while pricking the shells.
  5. Allow the eggs to cool in the sink while you continue with the curry pickling sauce.
  6. Chop the onions into quarter rounds. You want 800g onion after it has been cleaned and chopped.
  7. You’ll need 9 bay leaves.
  8. Measure out 600ml brown vinegar.
  9. ml Filtered water.
  10. Weigh out 270g brown sugar.
  11. Measure 22.5ml turmeric.
  12. ml Curry powder. You can use the curry powder of your choice, mild, medium or hot.
  13. And last, but not least, 7.5ml Himalayan rock salt, 12 black peppercorns, and 6 whole allspice.
  14. Place all of these ingredients in a large pot. Bring the pot to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
  15. Towards the end of this time, dissolve 60ml, or 4 tablespoons cornstarch in a little water.
  16. When the 10 minutes is up, add the cornstarch slurry to the pot and stir it in. Allow this to cook for a further 2 minutes while the sauce thickens.
  17. Remove the pot from the heat.
  18. By this stage, the eggs will be cool enough to handle. Peel the eggs and rinse them under cold water to get rid of any small shell fragments. During this process, I lost another egg which did not peel properly. That leaves 28 eggs.
  19. You will need two 1.5 liter bottles, or a single larger 3 liter bottle.
  20. I have sterilized my bottles in the dishwasher. Start bottling by pouring an inch of the curry sauce into each bottle. Top this with 4 eggs, followed by another inch of the sauce, and so on until the bottles are full. Push the last eggs at the top of the bottles down to ensure they are covered by the pickling sauce.
  21. Any sauce that is left in the pan, I normally bottle in a another bottle to use with the eggs when I serve them. I like a lot of sauce, so it never goes to waste.
  22. Place the lids on the bottles, and allow the bottles to cool completely before refrigerating. Although you can enjoy these immediately, the flavor and color of the eggs will improve dramatically by allowing them to age for a few days before serving.

 

January 14, 2022 Accompaniments, Finger Foods, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How did this iconic dish evolve? South African Slap Chips!

Slap chips


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How did this iconic dish evolve? South African Slap Chips!
Author: 
Recipe type: Accompaniments
Cuisine: Fries
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
How iconic slap chips evolved and how to make them at home.
Ingredients
  • Potatoes
Instructions
  1. Today’s episode is a request from Dawie Venter in Australia.
  2. South Africa’s iconic Slap Chips…. Spelled “slap” but pronounced “slup” were not invented by anyone in particular, but instead they evolved through a combination of bad staff training, laziness and the cost savings of running a fryer at lower temperatures.
  3. This may sound harsh, but something good did come from it…. Slap chips!
  4. The owners of the take-out establishments where slap chips evolved realised that running their chip fryers at lower temperatures of around 150c instead of the customary 180c, the oil would last much longer before denaturing and becoming unusable.
  5. To compound this issue, lazy or poorly trained staff would then overload the fryer with a full basket of cold chips instead of a half basket. The oil temperature would plummet to less than 100c, and the chips would boil in the oil instead of frying, for at east the first 5 minutes of the cooking process.
  6. This would effectively partially cook the chips, followed by very slow frying for another 10-15 minutes until the chips floated to the top of the oil indicating they were ready to remove. By the time the chips were cooked, the oil temperature was a mere 140-145c. The result was a whole new type of chip…. Slap chips… which were originally intended to be French fries.
  7. To achieve the same result at home, you don’t need to heat your oil to 150c, or cut a truck-load of chips to overload your fryer. Simply cut 4 medium potatoes into chips of about 12mm in thickness. This is intentionally thicker than a French fry, as slap chips to tend to fall apart if cut thinner than this. Place the chips in very cold water to keep them from discolouring. At this stage you can actually store your chips in the refrigerator for later.
  8. When you are ready to start frying your chips, dry the chips off with a dish towel, place the chips in your fryer basket and lower it into the cold oil. Turn on your fryer to maximum and let the process take its course.
  9. After about 5 minutes, the chips will start to boil in the oil. Notice I say boil, not fry, as the oil is not yet hot enough to cause any type of frying action. This will continue for a few minutes, after which the temperature of the oil will reach around 110c and the chips will start to fry very half-heartedly.
  10. Another few minutes and the frying will increase as the temperature nears 120c.
  11. After another few minutes, the chips will start to rise to the surface. The oil will be at approximately 140c – 145c in temperature, and the chips will only be slightly golden. They are ready to be removed from the oil.
  12. Add a generous sprinkling of white spirit vinegar and salt, and you’re ready to serve.
  13. If you don’t have a fryer at home, you can use a pot, or high side frying pan to achieve the same results as a fryer.
  14. Once again, thanks for watching, please like, subscribe and share this video, and we’ll see you again real soon.

 

January 5, 2022 4th of July Cookout, Accompaniments, Mexican Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Crispy Fried Cauliflower

spicy bufallo cauliflower wings


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Crispy Fried Cauliflower
Author: 
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This spicy deep-fried cauliflower is absolutely amazing. Once you have tried it, there is no going back!
Ingredients
  • 1 x Medium cauliflower
  • 2 Large eggs
  • 100ml Milk
  • 1 Cup all-purpose flour
  • 2tsp Dried garlic granules
  • 3tsp Paprika
  • 2tsp Oregano
  • 1.5tsp Cumin
  • 2tsp Dried onion flakes
  • 0.5tsp Cayenne pepper
  • 0.5tsp Salt
  • 1tsp Black pepper corns
  • 1tsp Chilli flakes (optional, or more if desired)
Instructions
  1. Crispy Deep-fried Cauliflower Recipe
  2. To make this amazing crispy fried cauliflower, start by inverting the cauliflower and cutting through the stems that join the florets to the core of the cauliflower.
  3. Once all the florets are free of the core, you will notice that some of the florets are much larger than others. To trim these down, use your paring knife to cut longitudinally through the stems of the florets. It is important to only cut the stem section so as not to damage the florets. Once the stem is cut, gently untangle the one half of the floret from the other half.
  4. Transfer the cauliflower florets to your steamer and steam these for 20 minutes until tender.
  5. Remove the cauliflower from the steamer and transfer this to a platter lined with paper towel to absorb any excess water and cool.
  6. Combine all the dried herbs and spices and place these in you spice grinder. Pulse the grinder until you have a reasonably fine powder, then put this aside.
  7. Crack 2 large eggs into a medium size bowl and add 100ml of milk. Whisk the mixture until well combined.
  8. Measure one cup of all-purpose flour into another bowl and add the herb and spice blend. Mix this well until combined.
  9. Sprinkle an even layer of the herb and spice blend onto a large platter. This will be where the coated cauliflower will rest until it is fried, and the layer of seasoned flour prevents the coated cauliflower from sticking to the platter and damaging the coating.
  10. Working with a few pieces of cauliflower at a time, dip the florets into the egg mixture to wet them all over, then dredge them in the flour mixture to coat. Be sure to shake off any loose flour before transferring the coated florets to the floured platter.
  11. Heat your oil to 180c and carefully drop the florets into the oil, piece by piece. Fry the cauliflower for 2-3 minutes until crispy and golden.
  12. Remove the cauliflower from the oil using a slotted spoon and transfer to a bowl lined with paper towel to absorb any excess oil.
  13. Serve these delicious treats as a snack, or as any accompaniment to any meal and enjoy!
  14. If you have any requests for recipes on our channel, please send these through to my email, ctpro@whats4chow.com and I will do my best to accommodate these.
  15. Please like, share and subscribe and we’ll see you again real soon.

 

May 11, 2021 Accompaniments, Fermentation Recipes, Preserving Fruit & Vegetables, Sauce Recipes, Xanthan Gum Recipes

Fermented Hot Sauce with a Difference!

Fermented Hot Sauce


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Fermented Hot Sauce with a Difference!
Author: 
Recipe type: Hot Sauce
Cuisine: Louisiana
Serves: 8lt
 
Today’s episode is very exciting. We’re going to make a Tabasco style hot sauce with a difference. The idea for this came from a small Portuguese restaurant down the road from me. They produce a famous hot sauce with a secret ingredient that just rounds off the flavour beautifully. Anyway, not long ago the old lady that owned the restaurant and produced the sauce retired, and decided it was OK to share the secret ingredient with me. I was quite surprised at how simple it was…. Alcohol.
Ingredients
  • 1200g Tabasco peppers
  • 1200g White sugar
  • 6lt Water
  • 6g Distiller's yeast
  • 6g Yeast activator
  • 6g Yeast nutrient
  • 6g Diammonium phosphate
  • 130g Himalayan rock salt
  • 100g White sugar
  • 1200ml White vinegar
  • 2.5ml Xanthum gum
  • 60ml Bottles for bottling
Instructions
  1. This recipe will make just under 8 litres of Tabasco-style sauce.
  2. Trim the stalks from a load of Tabasco chillis, and measure out 1200g of the chillis. You can also use birds-eye, serrano, or any other hot chilli peppers. It is important to weigh the peppers after trimming the stalks, otherwise your quantities will be incorrect.
  3. Transfer the peppers to your food processor along with 1 litre of water and process these until quite fine. If your processor is on the smaller side, this may have to be done in batches.
  4. Transfer the machined peppers to a large non-reactive pot and add 1200g of white sugar and another 5 litres of water.
  5. Place the pot over medium heat and heat the mixture up to 70c or 158f. This will pasteurize the mixture and dissolve the sugar.
  6. Remove the pot from the heat, put the lid on and allow this to cool to 35c or 95f before continuing.
  7. As the mixture starts getting closer to 35c, start to prepare your fermentation ingredients. These include 6g of distiller’s yeast, 6g of yeast nutrient, 6g of yeast activator and 6g of diammonium phosphate.
  8. Measure out 200ml of warm water at 35c or 95f. Add the yeast and the yeast activator. Stir this briefly and put it aside for 15 minutes.
  9. Pour the chilli mixture from the pot into a large fermentation vessel. This can be anything from a large food-grade bucket to a purpose-built fermenter. You will notice how I have poured everything but the very last bit of mixture into the pot. All the pepper seeds sink to the bottom of the mixture during the pasteurization process, and these will be left in the pot.
  10. Add the yeast nutrient and diammonium phosphate to the fermentation vessel and stir these in.
  11. Pour in the activated yeast solution and stir this in.
  12. Place the lid on your fermentation vessel. If you are using a food grade bucket for the fermentation, make sure your fermentation bubbler is in place and filled.
  13. After 24 hours, all the solids will have risen to the top of the liquid. The yeast is giving off massive amounts of CO2 and this latches on to the solids and makes them float to the top. CO2 also collects below this carpet of solids causing fascinating bulges in the carpet of solids. Use a sterilized spoon to stir the solids back into the liquid. This will release most of the trapped CO2 and prevent this carpet from causing any fungal growth along the top of the vessel.
  14. This process will be repeated every day for 6-7 days until the fermentation slows down, and most of the solids remain at the bottom of the fermentation vessel.
  15. It can take anything from 10-14 days for the fermentation to be totally complete. The complete fermentation can be noted by the complete absence of bubbling or foaming, and on tasting the liquid, there is no sugar remaining in the liquid. This means that the yeast has completely consumed all the sugar in the solution, and fermentation has finished. There will also be a very noticeable alcoholic aroma to the liquid along with the strong pepper aroma.
  16. Pour the fermented solution through a fine sieve into a large non-reactive pot. Once again, I am leaving the last little bit in the vessel. This is mostly comprised of seeds that we missed on the first pouring, yeast cells and a little of the solids.
  17. Use a silicon spatula to stir the solid pulp around in the sieve. This allows the remaining liquid to escape through the sieve. It also helps to scrape the outside of the sieve down as well. Once the pulp has reached half of its original quantity, transfer the pulp to a tall jug.
  18. Use you stick blender to machine this to a very fine paste. You may have to do this in batches.
  19. Rinse the sieve, then return the paste to the sieve. Use a clean spatula to stir this around, once again forcing the fine particles and liquid to escape into the pot. Once this pulp has reduced to half, return the unfiltered pulp to the tall jug and process it again using your stick blender.
  20. Pour the reprocessed pulp into the pot and stir it into the pepper liquid.
  21. Add 130g of Himalayan rock salt. This is 2% of the total volume of the liquid at this stage of the process.
  22. Add 100g of sugar and stir this in. We are not trying to sweeten the liquid. 100g of sugar will barely be discernible in this quantity of liquid. It is added to temper and smooth the burn of the peppers.
  23. This is followed by 1.2 litres of white vinegar.
  24. Place the pot over medium heat and once again heat the liquid to a temperature of 70c or 158f. This time round the pasteurization is purely to kill any remaining yeast in the sauce. If you skip this step and proceed straight to the next step, your bottled product may burst once sealed, due to renewed fermentation.
  25. Transfer 550ml of the sauce to a tall jug. Add 2.5ml or a half teaspoon of Xanthan gum to the jug. Use your stick blender to beat this into the sauce. The sauce will thicken to a syrupy consistency that will coat the back of a spoon.
  26. The Xanthan gum effectively suspends all the microscopic solid particles in the liquid, ensuring that you will have no precipitation of solids in the sauce. Notice how the sauce has lightened in colour. This is an optical illusion caused by billions of microscopic bubbles in the sauce introduced during the blending process. After a few hours the bubbles will rise to the top of the liquid and the colour will return to its original deep red hue.
  27. Continue with the remaining sauce until all of it has been stabilized and thickened, then proceed to bottling and you are done.
Troubleshooting
  1. ) If your fermentation stops and there is still sugar present in the sauce, add another 6g of yeast to restart the fermentation.
  2. ) If mould starts to grow on the carpet of chilli solids, you probably skipped the pasteurization process, or your equipment was not sterile. Skim the mould off the top and continue as normal.
  3. )If fermentation fails persistently, you have not used all of the fermentation ingredients. You cannot successfully ferment the sauce without the yeast activator, nutrient and diammonium phosphate. The high sugar and acid levels in the sauce will kill the yeast without these additives.

 

December 22, 2020 Accompaniments, Potato Recipes, Thanksgiving, Vegan Recipes, Vegetable, Vegetarian Recipes

Castle & Cannon Fried Potatoes – A Touch of Class for any Plate!


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Castle & Cannon Fried Potatoes - A Touch of Class for any Plate!
Author: 
Recipe type: Potatoes
Cuisine: Chef T Original
 
Today we’re going to do something really simple and quick that can add a touch of class to any dish. All you need for this recipe is a large potato per person, a potato peeler, a very sharp knife and an apple corer. In addition to this you will need a pan and oil to fry the potatoes.
Ingredients
  • 1 Large potato per person
  • Oil for frying
Instructions
  1. To start, you will need a large potato for each guest. They should be roughly the same size as one another, and peeled.
  2. Slice a flat section off of the side of one of the potatoes.
  3. Turn the potato onto the flat section and proceed to slice flat sections from each side of the potato.
  4. Turn the potato onto one of the sides and slice off the remaining flat section.
  5. Slice the ends off to create a rectangular shaped block.
  6. Place the knife 5mm in from the edge of the potato and slice 5mm downwards.
  7. Re-position the knife parallel with the work surface and 5mm from the top edge of the potato and slice in wards 5mm. A small chip will come free from the potato, getting rid of the slightly curved corners at the top and bottom of the potato.
  8. Repeat this with all 12 edges of the potato.
  9. Use your apple corer to remove the center of the potato along its length.
  10. Continue until all of the potatoes are processed.
  11. Heat your oil to 180c and fry the potatoes until deep golden in color, and they start to float to the top of the oil.
  12. Remove the potatoes from the oil, drain any excess oil on kitchen paper, and serve immediately.
  13. Thanks for joining us today, please like, subscribe and share, and we’ll see you again real soon.
  14. Check our Chef D's Channel here --- https://www.youtube.com/watch?v=OmiyL8XyNes

 

October 8, 2020 4th of July Cookout, Accompaniments, Breakfast, Eggs, Garnishes, Pickling Recipes, Snack Food

How to Pickle Eggs – Perfect Spicy Pickled Eggs Recipe – Bar Style – Pub Style Pickled Eggs

How to Pickle Eggs


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How to Pickle Eggs - Perfect Spicy Pickled Eggs Recipe - Bar Style - Pub Style Pickled Eggs
Author: 
Recipe type: Eggs
Serves: 30
 
In today’s episode we’re going to make spicy pickled eggs. These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! They make an amazing snack, make egg salads a breeze, and look awesome on a charcuterie board.
Ingredients
  • 1500ml White vinegar
  • 500ml Water
  • 10ml Himalayan rock salt
  • 2 Large onions
  • 3 Bay leaves
  • ⅔ Cup caster sugar
  • 5 Allspice / pimento berries
  • 1Tbs Black peppercorns
  • 1Tbs Dried chilli flakes
  • 30 Eggs
Instructions
  1. In today’s episode we’re going to make spicy pickled eggs.
  2. These Easy Pickled Eggs are a delicious and healthy snack that
  3. everyone will enjoy! They make an amazing snack, make egg
  4. salads a breeze, and look awesome on a charcuterie board.
  5. In addition to this, it is a safe and practical way to preserve your
  6. eggs if you have more than you can use immediately… let’s get
  7. started.
  8. Take 30 eggs and use a needle to prick the flat end of each egg.
  9. This will allow the air-pocket to escape when the contents of
  10. the egg expand under heat. This helps prevent the shells from
  11. cracking, and gives a better formed egg once boiled. It will not
  12. totally negate the deformation of the base of the egg, but it
  13. certainly does help.
  14. Place all of the eggs in a large pot and cover them with cold
  15. water. Heat the pot over high heat until boiling, then start your
  16. timer. You want the eggs to boil for 10 minutes. Use a slotted
  17. spoon to give them gentle stir once every few minutes. This will
  18. ensure even cooking.
  19. After 10 minutes, transfer the eggs to a large bowl filled with ice
  20. cold water. Allow the eggs to stand for 30 minutes to cool
  21. completely.
  22. While the eggs cool, let’s start with the pickling brine. Slice 2
  23. large onions thinly and add them to a medium size pot, along
  24. with 2 teaspoons of Himalayan rock salt, a tablespoon of dried
  25. chilli flakes, a tablespoon of black peppercorns, 3 bay leaves, 5
  26. all-spice or pimento berries, 2 thirds of a cup of caster sugar,
  27. ml water, and 1500ml white vinegar.
  28. Heat this all until boiling, then reduce the heat and simmer the
  29. mixture for 5 minutes, then remove it from the heat.
  30. By stage the eggs have cooled and it’s time to peel them. Tap
  31. the shells around the circumference of the egg on your work
  32. surface to crack them. Peel away a little of the shell, grab the
  33. membrane and pull on this. The membrane will literally pull the
  34. shell away from the egg.
  35. Pack a layer of eggs into a large pickling jar and top this with
  36. some of the onion and spices. Pack another of eggs on top of
  37. this and continue in this fashion until all the eggs are packed.
  38. Pour the pickling brine over the eggs until it is covering the eggs
  39. completely. Put the lid on the container and allow it all to cool
  40. completely.
  41. Once cooled, transfer the eggs to your refrigerator for at least 7
  42. days before enjoying your delicious pickled eggs. This gives the
  43. brine and spices a chance to really permeate the eggs making
  44. for a memorable meal.
  45. The eggs will last for months under refrigeration.
  46. That’s it for today folks, please like, subscribe and share, and
  47. we’ll see you again real soon.

 

September 5, 2020 4th of July Cookout, Accompaniments, Barbecue, Sauce Recipes

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

Original Monkey Gland Sauce Recipe


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

 

September 25, 2018 Accompaniments, Onion Recipes, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!

pickled onion rings,pickled onion rings recipe,how to make pickled onion rings,homemade pickled onion rings


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Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!
Author: 
Recipe type: Pickling and preserving
Serves: 1kg
 
Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
Ingredients
  • 800g Onions (white or red)
  • 3Tbs Non-iodated salt
  • 110g Sugar
  • 2.5ml Coriander seed
  • 2.5ml Mustard seed, or coarsely ground mustard
  • 2.5ml Black peppercorns
Instructions
  1. Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  2. To start, you'll need 800g onions.
  3. Top and tail the onions and remove the skins.
  4. Cut each onion through the center lengthways and cut the halves into slices of 3mm in thickness.
  5. Place the sliced onion in a large non-reactive bowl.
  6. Measure 3 tablespoons of non-iodated salt, either pickling salt, kosher salt or Himalayan.
  7. Sprinkle this over the onion and mix it in thoroughly.
  8. Allow the onions to stand for 60 minutes.
  9. While the onions sweat, place 110g sugar, 2.5ml coriander seed, 2.5ml mustard seed, or roughly ground mustard and 2.5ml black pepper corns in a saucepan.
  10. Pour in 750ml white wine vinegar.
  11. Heat the pot over medium high heat and bring to a boil. Lower temperature and simmer the mixture for 30 minutes.
  12. While this continues, rinse and strain the onions.
  13. Place a sterilised 1 liter jar in a saucepan, and fill it with the onion rings.
  14. Pour hot water, not boiling water, into the pot around the jar. This will minimize any thermal shock to the glass when the boiling vinegar is added.
  15. Strain the vinegar through a sieve or coffee filter and pour it into the jar until the onions are completely covered.
  16. Any leftover vinegar mixture can be refrigerated for your next batch.
  17. Clip the jar closed and allow the bottle to cool in the water.
  18. The onions will last indefinitely stored in a cool dark place, however, they should be refrigerated once opened.
  19. (pickled onion rings,pickled onion rings recipe,how to make pickled onion rings,homemade pickled onion rings)

pickled onion rings,pickled onion rings recipe,how to make pickled onion rings,homemade pickled onion rings

August 1, 2018 4th of July Cookout, Accompaniments, Cocktail Snacks, Dessert, Snack Food, Sweets

Caramel Popcorn – How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!


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Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Author: 
Recipe type: Sweets / Snacks
Cuisine: American
 
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!
Ingredients
  • 200g Sugar
  • 135g Unpopped popcorn
  • 30ml Oil
  • Salt (optional)
Instructions
  1. To start, measure out 200g sugar and 135g of unpopped popcorn.
  2. You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
  3. Place the corn in a pan large enough for the seeds to lie in a single layer.
  4. Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
  5. Flatten the seeds into a single layer and put the lid on the pan.
  6. Light the gas and set it to medium high.
  7. In about 2 minutes, the corn will start to pop.
  8. Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
  9. When the popping subsides, turn off the heat and remove the lid.
  10. Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
  11. Wipe out your pan and pour in the sugar.
  12. Place this over medium high heat.
  13. After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
  14. More and more of the sugar will melt until you have a golden mass of molten sugar.
  15. Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
  16. 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.
  17. Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
  18. 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.
  19. If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.

 

July 1, 2018 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


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Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Author: 
Recipe type: Burgers & Barbecue
Cuisine: American
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.
Ingredients
  • Group 1:!
  • 1.35kg All-purpose flour
  • 15ml Salt
  • 10g Active dry yeast
  • 30ml Sugar
  • Group 2:!
  • 375ml Water
  • 75g All-purpose flour
  • Group 3:!
  • 450ml Full cream milk
  • 3 Eggs, beaten
  • 90ml Sunflower oil
Instructions
  1. 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.
  2. Give these a quick stir to combine.
  3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
  4. Use a whisk to mix until smooth.
  5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
  6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
  7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
  8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
  9. Remove the pot from the heat and whisk in the milk.
  10. Pour in the eggs and whisk these in.
  11. And finally, whisk in the oil.
  12. Pour this mixture into the mixing bowl on your stand mixer.
  13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
  14. 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.
  15. 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.
  16. Knead the dough briefly to knock any large air bubbles out.
  17. 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.
  18. 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.
  19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
  20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
  21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
  22. Continue with the remaining buns, leaving about a half inch of space between each one.
  23. 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.
  24. minutes into this rise, start preheating your oven to 200c or 400f.
  25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
  26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
  27. Remove the buns from the oven and transfer them to cooling racks.
  28. 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.
  29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

 

November 22, 2017 4th of July Cookout, Accompaniments, Baking, Bread, Cocktail Snacks, Mediterranean Recipes, Snack Food, Starters, Thanksgiving

Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

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Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Author: 
Recipe type: Bread
 
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.
Ingredients
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
Instructions
  1. 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.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. 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.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

 

October 18, 2017 Accompaniments, Austrian Recipes, Fermentation Recipes, German Recipes, Pickling Recipes, Preserving Fruit & Vegetables, Salads, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Naturally Fermented Sauerkraut – courtesy of Microcosm Publishing

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How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Author: 
Recipe type: Vegetable / Fermenting
Cuisine: German
 
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.
Ingredients
  • Cabbage
  • Kosher salt
Instructions
  1. We will be using a new technique to do this, as well as the traditional method.
  2. For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
  3. To start, strip away any dodgy leaves on your cabbage.
  4. This cabbage is about 1.2kg once stripped. I will use half of this for each method.
  5. Use a large knife to cut the cabbage into quarters.
  6. Use a cleaver to cut away the heart from each quarter.
  7. Cut each quarter into thin strips.
  8. 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.
  9. Pour the salt over the cabbage and mix this in.
  10. 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.
  11. Insert the pressure plate and secure the lid and you're done.
  12. 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.
  13. Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
  14. Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
  15. 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.
  16. Place the stick across the tumbler.
  17. 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.
  18. Transfer the container and the ham press to a warm shady place to ferment.
  19. 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.
  20. All you need to now is enjoy your masterpiece.
  21. Thanks for joining us today, please subscribe, like and share and we'll see you again tomorrow.

 

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