Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
Ingredients
Rind / skin of pork (pork belly rind is most commonly used)
Oil for frying
Salt, pepper, or the seasoning of your choice
Instructions
Scrape the pork rind with the blade of your knife to remove any stray hairs.
Cut the rind into thin strips, 5-10mm in width.
Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
Drain the crackling on paper towel, season, and serve.
Apple sauce is quick and easy to make. This sauce is flavorful and aromatic, infused with 5 spice and cider, it will compliment any pork dish. For more "Learn to Cook" videos, please subscribe to our channel!
Ingredients
275g Peeled and chopped apple
½ Tsp 5 Spice
100ml Sweet apple cider
50g Butter
Instructions
Heat you pan over medium heat
Add the butter, apple and 5 spice
Fry the apple for 5 minutes until tender
Add the apple cider and continue to fry for a further 5 minutes until the apple is very soft and the juice is syrupy
Transfer the apple to a jug and puree with your stick blender until smooth
Mediterranean Garlic & Herb Cream Cheese in Olive Oil
Author: What's-4-Chow
Recipe type: Cheese
Cuisine: Mediterranean
This unique garlic and herb cream cheese is rolled into little balls and preserved in olive oil. This cheese compliments any table and is also a great gift for friends and loved ones. This recipe makes a full kilogram or 2.2 pounds of cream cheese at a fraction of the cost of store bought products. For more great "Learn to Cook" video demonstrations, please subscribe to our channel!
Ingredients
4lt Full cream milk
4Tsp Citric acid, dissolved in 250ml of hot water
½ Tbs Cheese salt (or Kosher salt / non-iodated sea salt)
1Tsp Garlic powder
Olive oil
Dried Italian herb mix
250ml / 1 cup Cultured sour cream
4 x 330ml Glass preserving jars
Instructions
In a large pot, heat the milk over medium low heat until the temperature reaches 90c or 194f
Remove the pot from the heat and pour in half of the citric acid solution while stirring the milk
The curds will start to separate from the whey, but the whey will still be cloudy
Continue to add small amounts of the citric acid, little by little, stirring continuously, until the whey is totally clear
Line a large colander with cheese cloth or butter muslin and strain the curds from the whey. Discard the whey.
Fold the cloth over the cheese, place a plate on top of the cloth, place a weight on top of the plate. A weight of around 2-2.5kg (4.4-5lb) will be fine. A bag of sugar, rice or salt will do.
Allow the cheese to press and drain for 20 minutes
Transfer the cheese to a large mixing bowl and briefly break up the curds with a spatula
Pour in the sour cream and mix it in thoroughly
Add the salt and garlic powder and mix them in thoroughly
Sterilize the jars in your dishwasher on the hottest setting
Pour a little olive oil into the bottom of each jar
Sprinkle a thin layer of Italian herb mix onto a flat plate
pick up a slightly heaped teaspoon of cheese with 2 teaspoon and compress the cheese
Drop the cheese onto the plate and using your fingers, lightly press the cheese into a ball, then drop it into one of the jars. Repeat this until all the jars are full, topping up the oil as you go.
Top all of the jars up until all of the cheese is covered with oil and close the jars.
Notes
This cheese will last indefinitely in your refrigerator, and will improve with age.
This refreshing salad is the perfect accompaniment to any great meal. It can be prepared up to a few hours ahead of time making your entertaining job that much easier. Be sure to use very ripe avos for the best result. For more "Learn to Cook" videos please subscribe to our Youtube channel!
Ingredients
1 Tbs Lime zest1
2 Tbs Freshly squeezed lime juice
1 Tsp Demarara sugar
1 Tbs Vegetable oil
1½ Tbs Chopped coriander leaves
2-3 Pickled Jalapenos, chopped
2 Very ripe avocado pears
1 Lime to garnish
Instructions
Combine the lime zest, lime juice, sugar, vegetable oil, coriander and chopped jalapenos in a mixing bowl and stir until the oil emulsifies
Set this aside for the flavors to meld and develop
Cut the avos in half length-ways and remove the seeds
Slice the avos thinly along the length, slicing through the skin as well
Peel back and remove the skin from each slice and arrange the avo slices on a large flat platter
Slice the lime into thin slices to garnish the platter
Spoon the lime and chili salsa over the avo and serve
Grilled Mushrooms Stuffed with Blue Cheese and Bacon
Author: What's-4-Chow
Recipe type: Mushrooms
Prep time:
Cook time:
Total time:
Serves: 6
The grilled bacon and blue cheese mushrooms are so good that it would be a crime to confine them to the breakfast menu! Giant brown mushrooms topped with cheese, onion and wood-smoked bacon - first baked - then topped again with blue cheese and more bacon before going under the grill to crisp. The full recipe is available on our website http://whats4chow.com Please subscribe to our channel for lots more fantastic instructional cooking videos!
This delicious buttery sweet and sour sauce can be used as a sauce, a basting and as a spread on crackers or toast. This simple video demonstration will show you how to make pineapple ginger butter sauce perfectly.
Ingredients
250g Pineapple, thinly sliced
1½ Inch piece of ginger, thinly sliced (4cm)
3 Cloves garlic, thinly sliced
50g Butter
1 Tbs Treacle sugar
Instructions
Heat the butter over low-medium heat and add the garlic and ginger
Simmer these for about 1 minute until fragrant
Add the pineapple and simmer for 1 minute
Add the treacle sugar and continue to simmer the mix for 10 minutes until the pineapple has taken on some color and very tender
Remove the pan from the heat and allow the mix to cool for 5 minutes
Transfer the mix to a heatproof bowl and liquidize it using your stick blender (this can be done in a food processor, but let it cool further first)
Serve hot or cold. The sauce will keep covered in the refrigerator for up to 2 weeks.
