How to Make Peppadew Poppers – Crumbed, Deep-fried Stuffed Piquante’ Peppers

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How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Author: 
Recipe type: Peppers / Deep-Fried
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
Ingredients
  • 100g Blue Cheese
  • Yogurt (approx. 45-60ml)
  • 20-30 Pickled peppadews
  • ½ Cup Finely crushed cornflakes
  • ½ Cup All-purpose flour
  • 2 Eggs
Instructions
  1. Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
  2. Use a fork to mix this until smooth.
  3. Spoon the creamy mixture into a piping bag.
  4. Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
  5. Use the ruler again to press the mass of cheese down to the tip.
  6. For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
  7. Combine the finely crushed cornflakes and all purpose flour.
  8. You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
  9. Use the filled piping bag to pipe the cheese mixture into each peppadew.
  10. To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
  11. Working with one popper at a time, roll the popper in the crumb mixture.
  12. Transfer this to the egg to wet all of the crumb.
  13. Then back to the crumbs to get a good solid coating all over.
  14. Transfer this to the platter to set and continue with the rest of the poppers.
  15. Allow the coating to set for 20 minutes.
  16. Half fill your wok or a large pan with oil and heat this to 180c or 350f.
  17. Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
  18. Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
  19. Continue frying the remaining poppers.
  20. Serve the poppers piping hot and enjoy....

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

How to Make Butter Spread – Homemade Spreadable Butter – How to Make Tub Butter!

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How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Author: 
Recipe type: Butter & Spreads
Prep time: 
Total time: 
 
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
Ingredients
  • 125g Softened butter (Not melted)
  • 80ml Oil (sunflower, canola or olive oil)
Instructions
  1. Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
  2. Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
  3. At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
  4. Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
  5. And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
  6. If you want your butter spread even softer, simply add a little more oil while mixing.

 

Deep Fried Mash Potato Croquettes – Super-Crisp on the Outside, Soft & Creamy on the Inside!!!

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Deep Fried Mash Potato Croquettes - Super-Crisp on the Outside, Soft & Creamy on the Inside!!!
Author: 
Recipe type: Potato
Serves: 24
 
Yesterday we looked at delicious oven baked mash potato. Today we're going to make crispy deep-fried mashed potato croquettes. This recipe can be made equally successfully with instant mash or real homemade mash.
Ingredients
  • 500g Cooked and mashed potato (or instant)
  • 100g Diced pepperoni or salami
  • 250ml All-purpose flour
  • 6 Eggs, beaten
  • 500ml Fine breadcrumbs
  • Oil fry deep-frying
Instructions
  1. Mix the diced pepperoni into the potato. You can experiment with all sorts of alternatives here.... flaked fish, smoked chicken, or really anything you fancy.
  2. Cover the mash and allow it to cool to room temperature.
  3. Place 2 x 12 hole silicon mini muffin pans on a baking sheet.
  4. Fill the holes with potato mixture.
  5. Transfer the muffin trays to your freezer until the potato pucks are frozen solid.
  6. To coat the croquettes, pop a potato puck from the mold.
  7. Dip it in the egg.
  8. Dredge it in the flour to coat, then back into the egg to wet all of the flour.
  9. Dredge the potato in the breadcrumbs to get a good solid coating, then transfer it to large platter that has been sprinkled with breadcrumbs. The layer of breadcrumbs prevents the croquette from sticking to the plate which would result in damaged coating.
  10. Continue this process until all of the croquettes are coated. Allow the coating to set for 20 minutes before continuing.
  11. Half fill a large pan or wok with oil and heat this to 160c or 320f.
  12. Carefully drop the croquettes into the oil in batches and fry each batch for 4 to 5 minutes until super-crisp and golden.
  13. Remove the croquettes from the oil and drain on kitchen paper.
  14. And there it is.... a whole load of amazingly crispy, golden and tasty deep-fried potato croquettes.

 

Oven Baked Mashed Potatoes – Crispy on the Outside, Tasty and Creamy on the Inside!!!!!

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Oven Baked Mashed Potatoes - Crispy on the Outside, Tasty and Creamy on the Inside!!!!!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Today we're baking a very special accompaniment to grace your plate along your main dish. These oven baked mash potatoes are beautifully crispy on the outside, and super-creamy and tasty on the inside.
Ingredients
  • 800g Potatoes
  • 2 Eggs
  • ½ Onion, diced
  • 250ml Salami, diced
  • 30g Butter
  • Salt and pepper to season
  • 60ml Fine breadcrumbs
Instructions
  1. Peel the potatoes and cut them into cubes. Transfer them to a pot and pour in enough boiling kettle water to cover.
  2. Place the pot over high heat, bring it to a boil and let this to continue until the potatoes are very tender. The timing for this step will vary depending on the variety of potatoes you're using.
  3. While the potatoes cook, peel and dice the onion. Fry this gently in a little butter until tender, about 5 to 6 minutes.
  4. Cut the salami into small cubes, measure out the butter and crack 2 eggs.
  5. You will also need salt and pepper to season.
  6. Once the potatoes are tender, drain the water and transfer the potatoes to your food processor. Add all of the other ingredients as well, and season liberally with salt and pepper.
  7. Process this until the mash is smooth. Notice that most of the salami bits are still in tact.
  8. Transfer the mash to piping bag fitted with a large star nozzle.
  9. Place a cylinder mold on a baking sheet and sprinkle fine breadcrumbs into mold until the base in the cylinder is covered.
  10. Pipe the mash into the cylinder until it is half filled, about an inch thick.
  11. Sprinkle more breadcrumbs over the top, this time more sparingly so as not to hide the piping pattern.
  12. Lift the mold upwards leaving the mash behind, then continue with next tower.
  13. Bake the mash towers in a preheated oven at 250c or 480f for 15 to 20 minutes until lightly golden and crispy.
  14. And there it is.... tasty, crispy oven baked mash towers.

 

How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

How to Make Venison Liver Pate’ – Amazing, Tasty Homemade Venison Liver Pate’ at Home!!!

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How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!
Author: 
Recipe type: Venison & Pate'
Cuisine: French
Serves: 500g
 
Apologies for my absense over the past 3 weeks. My wife suffered a massive heart attack and almost died. Very fortunately she pulled through and was welcomed back home over this past weekend. So now we're back on track and will continue with our normal programing, as well as continuing with our distilling series and molecular gastronomy series. In today's episode we're going to make a masterpiece venison liver pate'.
Ingredients
Group 1
  • 450g Venison liver
  • 250ml Cultured buttermilk
Group 2
  • 4 Spring onions
  • 1 Clove garlic
  • 2.5ml Roughly chopped fresh thyme
  • 5ml Roughly chopped fresh rosemary
  • 15g Butter
Group 3
  • 3.75ml Crushed Juniper berries
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground coriander seed
  • Pinch of ground clove
  • Pinch of ground black pepper
Group 4
  • 50ml Brandy
  • 30ml Cream (plus extra for thinning)
  • 60ml Melted butter
  • Extra melted butter for sealing
  • Salt and pepper to taste
Instructions
  1. I am using kudu liver, but any large deer liver is good.
  2. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
  3. The easiest way to do this is to grab any visible sinew with one hand and scrape the flesh from the sinew using your knife edge with the other hand.
  4. Once the sinew is removed, cut the liver into half inch cubes.
  5. Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
  6. Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
  7. After this time, place this liver in a colander and rinse it thoroughly under cold running water, then pat the cubes dry with a dish towel.
  8. In the next stages you will need to roughly chop the rosemary and thyme, slice the garlic, cut the spring onion into rounds and measure out the butter.
  9. In addition, you will need a pinch each of ground nutmeg, ground cinnamon, ground coriander seed, ground clove and ground black pepper and 3.75ml crushed juniper berries.
  10. Measure out the brandy, the cream and the melted butter.
  11. Heat a large pan over medium heat and add the un-melted butter.
  12. When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
  13. Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
  14. After this time, add the dry spices and stir these in until well combined.
  15. Pour the brandy in at the edge of the pan and use your gas lighter or blowtorch to set it alight. Make sure you're standing slightly away from the pan to avoid burning yourself.
  16. Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
  17. Pour in the melted butter and cream.
  18. Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
  19. Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
  20. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished product.
  21. Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
  22. Tip the pate' out into a sieve placed over a bowl.
  23. Use a spatula to scrape and force the pate' through the sieve.
  24. Transfer the pate' to suitable bowls and flatten out the surface.
  25. Melt enough butter to pour over the pate' in order to seal the tops of the bowls, then transfer the pate' to your refrigerator to set for at least 2 hours.
  26. And there it is.... an amazing, delicious venison liver pate'.

 

Supreme Chicken Gravy – How to Make Rich, Silky Smooth Chicken Gravy

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Supreme Chicken Gravy - How to Make Rich, Silky Smooth Chicken Gravy
Author: 
Recipe type: Gravies and Sauces
 
This episode is the third in our short series on bone broth. Today we're going to use the broth to make a rich, silky smooth and flavorful chicken gravy.
Ingredients
  • 200ml Chicken bone broth
  • 150ml Chicken stock
  • 6 Pickling onions
  • 30g Reserved chicken fat (from making the broth) - plus extra if necessary
  • 30ml / 45ml/ 60ml Tapioca flour dissolved in a little water) - 30ml=Thin / 45ml=Medium / 60ml=Thick
Instructions
  1. Combine the broth with the chicken stock.
  2. Cut 6 pickling onions into rounds.
  3. Heat a small saucepan over medium heat and add a heaped tablespoon of the chicken fat we reserved from making the broth in the first episode.
  4. Add the onions and fry these until golden and caramelized. This will take about 8 minutes.
  5. Add a little extra chicken fat if necessary.
  6. Add the broth a stock mixture to the pot and stir this in.
  7. Bring the mixture to a boil.
  8. Dissolve the tapioca flour in a little cold water and add this to the pot while stirring continuously. 30ml of tapioca will give you a thinner gravy while 45ml results in a medium, and 60ml in a thick gravy.
  9. Continue to cook the gravy until it has thickened, about 2 minutes, then remove the pot from the heat.
  10. Use your stick blender to machine the gravy until smooth and all of the caramelized onion has been absolutely liquidized.
  11. Serve the gravy piping hot over roasted meat and potatoes.

 

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

How to Make Sherry Pearls – Simple Molecular Gastronomy – Sherry Caviar

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How to Make Sherry Pearls - Simple Molecular Gastronomy - Sherry Caviar
Author: 
Recipe type: Modernist Cuisine - Molecular Gastronomy
 
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
Ingredients
  • 200ml Sherry
  • 2.5ml Agar Agar
  • 500ml Very cold oil for setting
Instructions
  1. Pour 200ml of your favorite sherry into a small saucepan.
  2. Add 2.5ml of agar agar to the sherry.
  3. Place the pan over medium heat and bring this to boil, stirring frequently.
  4. Lower the heat and simmer the mixture for 60 seconds.
  5. Remove the pot from the heat, and remove the chilled oil from the freezer.
  6. Use your syringe to suck up a load of the sherry mixture.
  7. Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
  8. Place a filter over a jug and pour the oil and sherry pearls into the filter.
  9. The oil will pass through leaving the pearls in the filter and you're done.
  10. (You can rinse the pearls briefly using cold water, but I have never found this necessary)

 

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