How to Make Cultured Buttermilk at Home – courtesy of Microcosm Publishing

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http://microcosmpublishing.com

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.
Thanks for joining us today, please like, subscribe and share, and we’ll see you again tomorrow.

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

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

 

How to Make Wheat Flour Tortillas – How to Make Cheesy Quesadillas – Homemade Tortillas From Scratch

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How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
Author: 
Recipe type: Tortillas
Cuisine: Mexican
 
Some time ago we made corn tortillas. Today we're going to make soft and chewy wheat flour tortillas which are the more popular version of tortillas in Northern Mexico. After making the tortillas, we're also going to make a couple of cheesy melted quesadillas.
Ingredients
For the tortillas
  • 300g All-purpose flour
  • 5ml Baking powder
  • 2.5ml Salt
  • 60g Vegetable shortening
  • 125ml Warm water
For the quesadillas
  • 6 Tortillas
  • 200g Mature cheddar / Jack cheese grated
  • ½ Red pepper
  • 1 Large pickles jalapeno pepper
Instructions
  1. To start, you will need 300g of all-purpose flour, 5ml or a teaspoon of baking powder, 2.5ml or half teaspoon of salt, 60g of vegetable fat or shortening and 125ml or a half cup of warm water.
  2. Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
  3. Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
  4. Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
  5. Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
  6. Turn the dough out onto your work surface and press it into a block. Wrap the dough in cling-wrap and allow it to rest on the counter for 30 minutes.
  7. After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
  8. Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
  9. Use your rolling pin to roll these out until about 9 to 10 inches in diameter or 22 to 25cm. At this stage they will be about 1mm in thickness.
  10. Repeat this until all of the tortillas are formed.
  11. Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
  12. Toast them for 30 to 40 seconds, then flip them over and repeat.
  13. Remove these from the pan and continue with the remaining tortillas.
  14. You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
  15. To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
  16. Mix these together in a bowl.
  17. Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
  18. To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
  19. Fold the open side over the filling and press it down to secure.
  20. Heat a pan over medium high heat and drop the quesadillas into the pan.
  21. Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
  22. Remove the quesadillas from the pan, cut them through the center and serve immediately accompanied with sour cream for dipping.

 

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

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Green Goddess Salad Dressing - How to Make Green Goddess Sauce for Salads & Seafood
Author: 
Recipe type: Salad Dressing & Sauce
Cuisine: American
 
Green Goddess salad dressing is more than just a magnificent salad dressing, but it is also a fantastic sauce for seafood dishes.
Ingredients
  • 4 Anchovy fillets
  • 5ml Crushed garlic
  • 125ml Chopped parsley
  • 15ml Dry tarragon or 30ml fresh tarragon
  • 45ml Chopped chives
  • Finely grated zest of one lemon
  • 180ml Mayonnaise
  • 180ml Sour cream or double cream yoghurt
  • 30ml Lemon juice
  • Salt and pepper to taste
Instructions
  1. To start, you will need 4 anchovy fillets, a teaspoon of crushed garlic, a half cup of fresh parsley, 3 tablespoons of chopped chives, the zest of one lemon, and salt and cracked black pepper to taste. As an optional extra you will also need a tablespoon of dried tarragon, or 2 tablespoons of fresh tarragon.
  2. Place 180ml of mayonnaise and 180ml of sour cream or yogurt in a tall jug.
  3. Pour in 30ml of freshly squeezed lemon juice.
  4. Pour in all of the other ingredients.
  5. Use your stick blender to machine these until fine. As a serving suggestion, serve the sauce with grilled or deep-fried fish and the accompaniments of your choice.

 

Microwave Potato Crisps – How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!

Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price. You can find the printable recipe on our website http://Whats4Chow.com --- or below in this description! This is episode #774 with Whats4Chow - please subscribe for notifications and updates. Ingredients 2-3 Large potatoes 30ml Kosher salt 500ml Cheap white vinegar 500ml Water A little oil for brushing Instructions To start, use a razor-sharp knife to slice these into wafers of 1mm thickness. Using long smooth cutting strokes will result in more even slices. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel. Fold the open half over the slices and pat them dry. Repeat this until all of the slices are dried. Place a square of baking parchment on a plate and arrange some of the slices over the parchment. Brush the slices lightly with oil, turn them over and brush the reverse sides as well. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly. Continue microwaving batches until all of the crisps are done. The crisps will keep crispy for up to a week in an air-tight container. And there we have it, a mountain of crisps, from just 2 potatoes.


Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Author: 
Recipe type: Snack Food
 
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
Ingredients
  • 2-3 Large potatoes
  • 30ml Kosher salt
  • 500ml Cheap white vinegar
  • 500ml Water
  • A little oil for brushing
Instructions
  1. To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
  2. Using long smooth cutting strokes will result in more even slices.
  3. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
  4. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
  5. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
  6. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
  7. Fold the open half over the slices and pat them dry.
  8. Repeat this until all of the slices are dried.
  9. Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
  10. Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
  11. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
  12. Continue microwaving batches until all of the crisps are done.
  13. The crisps will keep crispy for up to a week in an air-tight container.
  14. And there we have it, a mountain of crisps, from just 2 potatoes.

 

How to Make Mrs Ball’s Chutney – Easy to Make Mrs Ball’s Chutney Recipe

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How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
Ingredients
  • 650g Dried peaches
  • 250g Dried Apricots
  • 1 Liter + 1.25 liters Brown grape vinegar
  • 2.5kg White sugar
  • 500g Onion chopped
  • 120g Salt (Kosher, non-iodated)
  • 75ml Cayenne pepper
  • 30ml Dried chilli flakes
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.

 

Mega Cheese and Bacon Deep Fried Onion Rings – Deep-Fried Onion Rings Filled with Cheese & Bacon!!!

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Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Author: 
Recipe type: Deep-fried
 
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Ingredients
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
Instructions
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
  5. Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.

 

Batch Processing French Fries – Homemade Par-Fried French Fries to Save Time & Money!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
  9. After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

 

Pickled Gherkins – How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
Ingredients
  • 1.2kg Crunchy gherkins (or mini-cucumbers)
  • 45ml (3Tbs) Kosher salt
  • 1 Liter white vinegar
  • 110g White sugar
  • 15ml (1Tbs) Coriander seed
  • 15ml (1Tbs) Hot mustard seed
  • 45ml (3Tbs) Black peppercorns
  • 2 Bay leaves
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
  4. Put this aside and allow it to stand for 60 minutes.
  5. While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
  9. Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.

 

Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

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Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Author: 
Recipe type: Cocktail Snacks / Finger Foods
 
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
Ingredients
  • 370g All-purpose flour (or cake flour)
  • 2.5ml Salt
  • 10ml Baking powder
  • 80ml Oil
  • 125ml Water
Instructions
  1. To start, place 370g of all-purpose flour or cake flour in your food processor.
  2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
  3. Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
  4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
  5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
  6. Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
  7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
  8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
  9. As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
  10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
  11. Leave the remaining sheets aside.
  12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
  13. Repeat this until half of the cut pasta is used.
  14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
  15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
  16. Twirl a strand of the cut dough at an angle around the foil.
  17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
  18. Continue until all of the spirals are complete.
  19. For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
  20. Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
  21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
  22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

 

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

How to Make Egg Rolls – Egg Rolls au Gratin – Superbly Tasty Egg Rolls

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How to Make Egg Rolls - Egg Rolls au Gratin - Superbly Tasty Egg Rolls
Author: 
Recipe type: Eggs / Breakfast
 
Egg rolls are an all-time favorite. These eggs rolls reign supreme in the realm of egg rolls, and whether you serve them as finger snacks or as an accompaniment to breakfast, you will never be disappointed.
Ingredients
  • 4 Large eggs
  • 1 Tomato
  • 50g Good quality aged salami
  • 50g Finely shredded Parmesan cheese
  • 100g finely shredded mature cheddar cheese
  • 45ml Snipped garlic chives
  • 15ml Butter for frying
  • Salt and cracked black pepper to taste
  • Cayenne pepper for garnishing
Instructions
  1. To start, slice the tomato into thin slices.
  2. Slice the cured, aged salami into 1mm slices.
  3. Finely shred the Parmesan cheese.
  4. Whisk the eggs thoroughly... there must be no albumen visible in the egg.
  5. Finely shred the mature cheddar cheese, and snip about 3 tablespoons of fresh garlic chives.
  6. Add a tablespoon of butter to a 32cm pan. When the butter is sizzling, spread it around to coat the base of the pan.
  7. Pour in the egg and swirl it around to spread it evenly across the pan.
  8. Sprinkle 2 thirds of the chopped chives over the egg, followed by half of the shredded Parmesan cheese.
  9. Spread the thinly sliced salami across the egg, followed by the second half of the Parmesan cheese.
  10. Arrange the thinly sliced tomato around the edge of the pan with any leftover slices in the center.
  11. Season the whole lot with salt and cracked black pepper and remove the pan from the heat.
  12. Slide the egg from the pan onto a large chopping board.
  13. Sprinkle half of the mature cheddar cheese over the egg.
  14. For this part, you need teflon fingers.... starting on one side, roll the egg up as tightly as you can. If you don't have heat-proof fingers, allow the egg to cool for a few minutes first.
  15. Trim off the ends of the roll. This step is the most important of all.... put the ends in your mouth and enjoy the first taste.
  16. Cut the remaining roll into slices of 15mm or 3 quarter inch thick.
  17. These can be served just the way they are, but going the extra mile makes them extra special....
  18. Transfer the rolls to a baking sheet and sprinkle the second half of the cheddar cheese over the rolls.
  19. Place the pan in the center of your oven with just the grilling element on full blast for 5 minutes.
  20. Serve the egg rolls au gratin sprinkled with dusting of cayenne pepper and garnished with the remaining snipped chives.

 

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