Category: Accompaniments

Side dishes to main courses

October 12, 2017 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Garnishes, Onion Recipes, Snack Food, Vegetable

How to Make Tempura Onion Rings – Gourmet Deep Fried Onion Rings

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How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Author: 
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.
Ingredients
  • 500ml Buttermilk
  • 15ml Tabasco sauce
  • 5ml Salt
  • 2-3 Large onions
  • 2 Eggs
  • 475ml Soda water (well chilled)
  • 1 Cup all purpose flour
  • 1 Cup Rice flour
  • 2.5ml Salt
  • 2.5ml Black pepper
  • 2 Cups all purpose flour
Instructions
  1. To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
  2. Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
  3. Give this a good stir and set it aside.
  4. Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
  5. Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
  6. 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.
  7. The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
  8. Start preheating your oil to 180c or 350f.
  9. Whisk 2 eggs in another bowl.
  10. Pour 475ml of soda water into the eggs and mix this briefly.
  11. Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
  12. Add a generous gring of salt and cracked black pepper and mix these in.
  13. Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
  14. Drop this into the batter, and continue until you have coated about a dozen rings.
  15. Make sure to submerge the rings in the batter while doing this.
  16. 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.
  17. The rings will be superbly crispy and lightly golden.
  18. Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
  19. 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.
  20. Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
  21. Thanks for joining us today, please like, subscribe and share and we'll see you again tomorrow.

 

September 30, 2017 4th of July Cookout, Accompaniments, Cocktail Snacks, Finger Foods, French Recipes, Garnishes, Potato Recipes, Sausage Making, Snack Food, Thanksgiving, Vegetable, Vegetarian Recipes

Bulk Producing Potato Croquettes at Home

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Bulk Producing Potato Croquettes at Home
Author: 
Recipe type: Potatoes
Cuisine: French
Serves: 2kg
 
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.
Ingredients
Main Ingredients
  • 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:
  • Eggs, beaten
  • All- purpose flour
  • Finely crushed cornflakes or breadcrumbs
Special Equipment
  • Sausage stuffer
  • 300mm Ruler or strip of rigid plastic
Instructions
  1. To start, place 2kg of roughly mashed potato in you mixer bowl.
  2. Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
  3. Combine 4 egg yolks with 60ml of full cream milk and pour this in.
  4. 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.
  5. 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.
  6. Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
  7. Close the hopper and advance the plunger.
  8. For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
  9. The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
  10. Advance the mixture along the funnel until it reaches the end of the funnel.
  11. Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
  12. As it nears the end of the ruler, slice the potato off clean.
  13. Roll the log of potato from the ruler into a large pan.
  14. Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
  15. Cover the pans and transfer them to your freezer overnight.
  16. 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.
  17. 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.
  18. Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
  19. Working with one portion at a time, dredge the croquette in the flour.
  20. Roll the potato in the egg to wet all of the flour.
  21. And then into the crumb to get a good solid coating all over.
  22. Transfer this this to one of the platters and continue with the remaining croquettes.
  23. To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
  24. 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.
  25. Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
  26. Serve the croquettes piping hot as an accompaniment to your main course.
  27. Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.

 

September 27, 2017 Accompaniments, Baking, Bread, Mexican Recipes

How to Make Bolillos – Mexican Baguettes

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How to Make Bolillos - Mexican Baguettes
Author: 
Recipe type: Bread
Cuisine: Mexican
Serves: 10
 
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
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
Instructions
  1. 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.
  2. Add a half teaspoon of active dry yeast followed by 180ml of water.
  3. Place the bowl on your mixer with the beater paddle fitted.
  4. Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
  5. Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
  6. The following day the skurry will be bubbly and active.
  7. 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.
  8. Place the bowl on your mixer with the dough hook attached.
  9. 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.
  10. 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.
  11. After the first rise, you will have a lovely soft dough that is only slightly sticky.
  12. Turn the dough out onto a lightly floured work surface.
  13. Weigh the dough and divide this into 10 equal potions.
  14. 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.
  15. 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.
  16. Working with one ball at a time, flatten the ball into an oval shape.
  17. Fold the top third of the dough downwards and press to seal.
  18. Fold the bottom edge of the dough up and over this. Press this to seal the edge.
  19. Hold your hands at angles to the edges and roll the dough to form the bolillo.
  20. Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
  21. 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.
  22. 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.
  23. When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
  24. Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
  25. Bake the rolls for 20 to 25 minutes until golden.
  26. Remove the rolls from the oven and transfer them to a rack to cool.
  27. And there we have it.... a batch of beautifully crispy and aromatic bolillos.
  28. Thanks for joinibg us today, please subscribe, like and share, and we'll see you again tomorrow.

 

September 21, 2017 Accompaniments, Baking, Dessert, Instructional Techniques, Molecular Gastronomy

How to Make Pouring Cream from Milk

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How to Make Pouring Cream from Milk
Author: 
Recipe type: Dairy / Dessert
 
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.
Ingredients
  • 75g Butter, melted
  • 175ml Full cream milk
  • ⅛ - ¼ Tsp Xanthan gum
  • Caster sugar (to taste if desired)
Instructions
  1. 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.
  2. Heat 175ml of full cream milk to around the same temperature of the butter.
  3. 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.
  4. Pour the milk into a tall jug, followed by the melted butter.
  5. Add 1 eighth of teaspoon of xanthan gum to the jug.
  6. 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.
  7. And here it is....
  8. To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
  9. Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
  10. 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.
  11. 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.
  12. That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.

 

August 22, 2017 Accompaniments, Baking, Fermentation Recipes, Vegetarian Recipes

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.

August 6, 2017 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread, Uncategorized

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.

 

April 30, 2017 Accompaniments, Bread, Main Courses, Mexican Recipes, Vegan Recipes, Vegetarian Recipes

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.

 

April 24, 2017 4th of July Cookout, Accompaniments, Fish Recipes, Salads, Sauce Recipes, Seafood

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.

 

April 23, 2017 Accompaniments, Cocktail Snacks, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

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.


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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.

 

April 16, 2017 Accompaniments, Curries, Garnishes, Preserving Fruit & Vegetables, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

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.

 

April 11, 2017 4th of July Cookout, Accompaniments, Barbecue, Cheese, Cocktail Snacks, Onion Recipes, Snack Food, Starters, Vegetable

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.

 

April 9, 2017 Accompaniments, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

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.

 

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