Category: Accompaniments

Side dishes to main courses

June 24, 2016 4th of July Cookout, Accompaniments, Barbecue, French Recipes, Garnishes, Italian Recipes, Mediterranean Recipes, Salads, Sauce Recipes, Xanthan Gum Recipes

The Real Secret to Amazing Salad Dressings – Xanthan Gum, The Thickener of the Future

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The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Author: 
Recipe type: Salad / Dressings
 
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Ingredients
Plain Simple Salad Dressing
  • 240ml Oil (olive, sunflower or peanut)
  • 45ml Freshly squeezed lemon juice
  • 2.5ml Xanthan gum
  • 10ml Mix dried herbs of your choice
  • Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
  • 160ml Olive oil
  • 60g Anchovies in oil
  • 45ml White wine vinegar
  • 2.5ml Paprika
  • 5ml Crushed garlic
  • 2.5ml Hot English mustard
  • 2.5ml Sugar
  • 2.5ml Himalayan rock salt
  • Worcestershire sauce and Tabasco
  • 100g Strong creamy blue cheese
  • 2.5ml Xanthan gum
Instructions
  1. For the first, and simplest of all dressings, add the lemon juice to the oil.
  2. To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
  3. Add the dried herb mix of your choice.
  4. And then a good dose of roughly ground black pepper and salt.
  5. Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
  6. And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
  7. Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
  8. Pour the lemon juice and wine vinegar into the olive oil.
  9. Add a half teaspoon of xanthan gum.
  10. Add the anchovy fillets with their oil.
  11. Add the paprika, crushed garlic and hot English mustard.
  12. Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
  13. Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
  14. Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
  15. This dressing will not separate or precipitate and refrigerator and freezer stable.
  16. To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
  17. Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.

 

June 12, 2016 4th of July Cookout, Accompaniments, Barbecue, Curries, Mediterranean Recipes, Middle East, Potato Recipes, Salads, Spice Mixes, Vegetable, Vegetarian Recipes

Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Author: 
Recipe type: Potatoes
Cuisine: Moroccan
 
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
Ingredients
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
Instructions
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.

 

June 11, 2016 Accompaniments, Bread, Cocktail Snacks, Finger Foods, French Recipes, Mediterranean Recipes, Mother's Day, Starters, Valentine's Recipes

Escargot Melba – Escargot with Garlic, Chilli & Sour Cream on Melba Toast

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Escargot Melba - Escargot with Garlic, Chilli & Sour Cream on Melba Toast
Author: 
Recipe type: Starter / Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
One of my favorite ingredients are snails, however every restaurant seems to the same boring renditions over and over. This recipe gives a new flavor, texture and presentation to what has become an otherwise boring and mundane dish.
Ingredients
  • 24 Escargot
  • 30g Butter
  • 5ml Granulated garlic
  • 2.5ml Chilli flakes
  • 60ml Sour cream
  • Salt & Pepper to taste
  • 4 Slices square loaf white bread
Instructions
  1. To start, we need to make the curly melba triangles. For this you need regular square loaf white bread.
  2. Working with 2 slices at a time, toast the slices in your toaster until they are well browned, then slice of the edges. Keep the edges on one side.
  3. Use your bread knife to cut the 2 crispy sides apart. The center is very soft and the knife will literally slide through.
  4. Turn each piece over and rub the inside surface on the work surface. The moisture in the untoasted side will cause the excess bread to ball up and rub away onto the counter, leaving you with a beautifully thin wafer of toast.
  5. Cut the wafers from corner to corner to make the triangles.
  6. Repeat this until all of the slices are processed.
  7. Place the melba triangles with the untoasted side facing upward onto a large baking sheet.
  8. Toast the melba in a preheated oven at 200c or 400f for about 90 seconds until the triangles have browned slightly and curled up.
  9. Clear the baking sheet and place any remaining triangles on the sheet along with the toast edges.
  10. Pop the sheet back in the oven for 90 seconds.
  11. Remove this from the oven and put the melba and bread batons aside.
  12. Now onto the snails.... remove the snails from the can and drain them in colander. Rinse the snails thoroughly under running water for 5 full minutes. This removes the terrible rancid brine from the snails.
  13. Measure out the dried chilli flakes, garlic granules, cultured sour cream and butter.
  14. Heat a pan over medium heat and add the butter.
  15. Once the butter is bubbling pour in the snails. Fry the snails gently for 2 minutes.
  16. Add the garlic granules and chilli flakes and continue to fry for a further 60 seconds.
  17. Turn off the gas or remove the pan from the heat and stir in the sour cream.
  18. To serve the escargot, place 3 triangles of melba on each serving plate.
  19. Top each of these with 2 snails.
  20. Dress each triangle with 2 toast batons and serve immediately.

 

May 29, 2016 Accompaniments, Banting Recipes, Chicken Recipes, Garnishes, Paleo Recipes, Starters

How to Make Transparent Wraps – a Novel Way to Present Food While Adding Flavor.

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How to Make Transparent Wraps - a Novel Way to Present Food While Adding Flavor.
Author: 
Recipe type: Molecular Gastronomy
Prep time: 
Total time: 
Serves: 4-6
 
In today's episode we're doing some thing a little different. Transparent wraps are novel way to decorate a dish while adding loads of extra flavor. The active ingredient used to make the wraps is a thickener called agar agar, and you can find this at any health store or online.
Ingredients
  • 200ml Clear chicken stock
  • 2.5ml Agar agar
For the Filling
  • Shredded roast chicken tossed in light soy sauce (cooled to room temp)
  • Sliced assorted peppers
  • Snipped garlic chives
Instructions
  1. Pour the clear chicken stock into a small sauce pan.
  2. Add the agar agar and stir this in.
  3. Bring the pot to a boil, lower the heat and allow it to simmer for 60 seconds.
  4. Pour enough of the liquid onto your platters to coat the entire base of each platter.
  5. Transfer the platters to your refrigerator to set for 15 minutes.
  6. Remove the platters from the refrigerator and trim away the edges so that you end up with a square.
  7. Arrange your filling diagonally across the wrap. I am using cold roast chicken with assorted strip of peppers and snipped chives. I have tossed the shredded chicken in light soy sauce beforehand.
  8. Lift the edge of the wrap with your blade and flap it over the filling.
  9. Garnish the wrap with more snipped chives.
  10. And there it is.... a novel and tasty way to present a cold chicken salad.

 

April 26, 2016 4th of July Cookout, Accompaniments, Barbecue, Marinades and Rubs, Sauce Recipes

How to Make Authentic Worcestershire Sauce – Make Real Worcestershire Sauce at Home!!!

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How to Make Authentic Worcestershire Sauce - Make Real Worcestershire Sauce at Home!!!
Author: 
Recipe type: Sauces
Cuisine: British
 
Worcestershire sauce was popularised by Lea and Perrins, and has since become a household name. Many other manufacturers have launched their own imitations of this legendary sauce, however only reading the label will tell you how true they are to the original. If you're looking for the real deal, the key ingredients are anchovies and tamarind paste. This is how to make your own.
Ingredients
  • 250ml Apple cider vinegar
  • 2 Cloves garlic
  • 60g Chopped pickling onion
  • 15g Anchovy fillets
  • 30ml Honey
  • 30g Demerara sugar or molasses
  • 30g Tamarind paste
  • 5ml Chilli powder
  • 2.5ml Ground cloves
Instructions
  1. Add the apple cider vinegar, chopped onion and garlic, anchovy fillets, Demerara sugar or molasses, tamarind paste, chilli powder, ground cloves and honey to a small saucepan.
  2. Use your stick blender to machine this all until fine.
  3. Heat the sauce over medium heat until boiling, reduce the heat and simmer the liquid for 5 minutes stirring regularly.
  4. Remove the pan from the heat and pour the liquid into a filter placed over a jug.
  5. Allow this to stand and drain. Give the paste a good stir every so often to encourage the retained liquid to drip through.
  6. After an hour or so the paste will be quite thick, and will have cooled entirely.
  7. Add 3 heaped teaspoons of the paste back into the liquid and stir it well to combine. This is your Worcestershire sauce.
  8. Pour the sauce into a sterilized bottle and store it in a cool shady spot.
  9. Save the remaining paste to add to soups, stews or to use as a steak rub.
  10. And there it is.... a wonderful batch of authentic Worcestershire sauce just waiting to be savored.

 

April 22, 2016 4th of July Cookout, Accompaniments, Barbecue, Breakfast, Cocktail Snacks, Finger Foods, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Super Crispy McDonald’s Style Hash Browns – Golden Crispy Hash Browns at Home!!!

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Super Crispy McDonald's Style Hash Browns - Golden Crispy Hash Browns at Home!!!
Author: 
Recipe type: Potatoes / Fast Food
Cuisine: American
 
Hash browns make an amazing snack, accompaniment or garnish while adding a delicious crunch to any meal. These hash browns are particularly crispy and crunchy and unlike most hash browns the crispiness lasts for ages.
Ingredients
  • 4 Medium potatoes
  • 60ml White vinegar
  • 60ml Corn starch
  • 60ml Rice flour
  • 5ml Ground white pepper
  • 5ml Garlic flakes
  • 5ml Salt
  • Oil for frying
Instructions
  1. Peel the potatoes and grate them using the coarse side of the grater.
  2. Place the grated potato in a mixing bowl and add the vinegar. Mix this in briefly and allow the potato to stand for a couple of minutes.
  3. Pour in enough boiling kettle water to cover the potato and allow this to stand for 5 minutes. The vinegar liberates the starch from the potato while the hot water dissolves the separated starch. You will actually see the milky starch in the water.
  4. Drain the shredded potato and rinse it thoroughly under cold running water. Squeeze most of the excess water from the potato and return it to the mixing bowl.
  5. Pour in the cornstarch and rice flour a little at a time, mixing it in thoroughly after each addition.
  6. Pour in the ground white pepper, garlic flakes and salt and mix these in thoroughly.
  7. Pour the potato out into an 8 inch or 20cm square baking tin.
  8. Spread the mixture out evenly compressing it and flattening it as you go.
  9. Use the back of a spoon to smooth out the surface.
  10. Transfer the pan to your refrigerator for 60 minutes. This chills the mixture while the flour autolyses.
  11. After 60 minutes transfer the pan to your freezer for 30 minutes.
  12. Remove the pan from the freezer and turn the potato out onto a chopping board.
  13. Use a sharp knife to cut the potato into 9 equal squares. You can leave them as squares, or cut each one in half diagonally to make triangles.
  14. Fill a large pan with oil to a depth of a half inch and heat this to 180c or 350f.
  15. Carefully drop the hash browns into oil and fry them for 15 to 20 minutes turning every few minutes to ensure even coloring.
  16. Remove the hash browns from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  17. Season the hash browns with fine salt and serve immediately.

 

April 21, 2016 4th of July Cookout, Accompaniments, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food

Chicharones di Pollo – Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.

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Chicharones di Pollo - Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.
Author: 
Recipe type: Chicken / Deep-fried
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
 
These Cuban-style crispy chicken nuggets are amazing. Marinated in garlic, onion, lime and white rum, then flavored with pepper, cumin, oregano and paprika, your guests will definitely be lining up for more.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
  • 20ml Chopped garlic
  • 1 Medium onion, chopped
  • 90ml Lime juice
  • Zest of 4 Limes
  • 60ml White rum or cane spirit
For the Coating
  • 250ml All-purpose flour
  • 5ml Salt
  • 5ml Ground black pepper
  • 5ml Ground cumin
  • 5ml Dried oregano
  • 5ml Paprika
  • 2 Eggs, lightly beaten
Instructions
  1. Cut the deboned chicken thighs into bite sized cubes.
  2. In a large mixing bowl combine the chopped onion, chopped garlic, lime juice, lime zest and white rum. You can substitute the white rum with cane spirit if you prefer.
  3. Add the cubed chicken, mix it in and transfer the bowl yo your refrigerator for 6 to 8 hours to marinate.
  4. After this time, combine the all purpose flour, salt, ground black pepper, ground cumin, dried oregano and paprika.
  5. Use some of the seasoned flour to sprinkle over a platter. This is where the coated chicken will set and this layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. In another bowl, whisk 2 eggs.
  7. Working with one cube of chicken at a time, dredge the chicken in the flour mixture to coat all over.
  8. Dunk the cube in the egg to wet all of the flour.
  9. Return it yo the flour and toss it thoroughly to get a good solid coating. Transfer the chicken to the platter to set and continue with the remaining cubes.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Fill a large frying pan with oil to a depth of 1 inch. Heat the oil to a temperature of 180c or 350f.
  12. Carefully drop the cubes into the oil and fry the chicken for 5 to 6 minutes until crispy and golden, turning regularly to ensure even coloring.
  13. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  14. Serve the chicharones immediately garnished with fresh parsely and extra lime wedges.

 

April 15, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Garnishes, Vegan Recipes, Vegetable, Vegetarian Recipes

Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!

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Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!
Author: 
Recipe type: Vegetables / Deep-fried
 
Onion rings can be the best or worst accompaniment for burgers or grills. Unfortunately more often than not battered onion rings turn out as oil soaked UFO's that repeat on you for days afterwards. This recipe gives the foolproof solution, and the perfectly crispy, tasty and aromatic onion rings ever.... with much less oil residue.
Ingredients
  • 1 Large onion
  • 250ml Full-cream milk
  • 45ml Cornflour
  • Oil for frying
For the Coating
  • 250ml All purpose flour
  • 10ml Garlic powder
  • 5ml Hot smoked paprika
  • 5ml Salt
  • 2.5ml Hot English Mustard powder
  • 2.5ml Ground white pepper
Instructions
  1. Top and tail and peel the onions and slice them into half inch thick rings. Carefully remove the first three rings from each round. You can use the inner rings for salads or soups.
  2. For the coating, combine the all purpose flour, garlic powder, hot smoked paprika, salt, hot English mustard powder and ground white pepper.
  3. In a jug, whisk together the cornflour and milk and pour this into a dish.
  4. Dip each onion ring into the milk solution then dredge it in the flour mixture. Transfer the rings to a platter.
  5. Once the first coating is complete, sprinkle some of the flour mixture over a large platter. This is where the coated onions will set, and the layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. Dip each ring in the milk solution again, then into the flour to get a good solid coating. Transfer the coated rings to the platter. Allow the coated onions to set for 20 minutes.
  7. Fill a large pan with oil to a depth of 1 inch and heat this to 180c or 350f.
  8. Carefully drop the rings into the oil and fry them for 5 to 6 minutes turning halfway through.
  9. Remove the rings from the oil with a slotted spoon and drain any excess oil on kitchen paper.
  10. Serve the onion rings immediately, or keep them warm in your oven at 70c or 158f until required.

 

April 9, 2016 Accompaniments, Potato Recipes, Vegetable

Salt & Vinegar Roast Potatoes – How to Make the Best Roast Potatoes Ever!!!

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Salt & Vinegar Roast Potatoes - How to Make the Best Roast Potatoes Ever!!!
Author: 
Recipe type: Vegetable / starch / roast
Serves: 4-6
 
I am sure everyone will agree that one the best things about a roast is the roast potatoes. These roast potatoes raise the bar to new heights.... super creamy on the inside, super crispy outside, and infused throughout with a wonderful salt and vinegar flavor and aroma.
Ingredients
  • 6-8 Medium potatoes
  • 1lt Chicken stock
  • 200ml Brown grape vinegar
  • 80ml Oil
  • Salt for seasoning
Instructions
  1. Peel the potatoes and cut them into blocks. Place the potatoes in a 1 gallon pot and pour in the brown grape vinegar and chicken stock.
  2. Place the pot over high heat and bring it to a boil. Boil the potatoes until they are very tender. This can take anything from 15 to 30 minutes depending on what cultivar of potatoes you're using.
  3. Place the lid on the pot, just slightly off-center and drain the liquid from the pot.
  4. Place the lid securely on the pot and shake it up to roughen the surface of the potatoes.
  5. Pour in the oil and shake it up again to coat all of the potatoes.
  6. Pour the potatoes out of the pot into a roasting tin.
  7. Spread them out evenly and grind a generous dose of salt over the potatoes.
  8. Roast the potatoes in a preheated oven at 250c or 480f for 30 minutes.
  9. Remove the potatoes from the oven and stir them around. Grind a little more salt over the pan and return to the oven.
  10. Continue to roast for a further 30 minutes. After 20 minutes open the oven door slightly. This allows moisture to escape and helps to really crisp the potatoes.
  11. Remove the potatoes from the oven and serve immediately.

 

March 26, 2016 Accompaniments, Chicken Recipes, French Recipes, Soups, Starters

Gourmet Creamy Mushroom Soup – The Best Homemade Creamy Mushroom Soup

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Gourmet Creamy Mushroom Soup - The Best Homemade Creamy Mushroom Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This creamy mushroom soup is unforgettable. It is super-easy to make, and will become legend with your friends and family.
Ingredients
  • 500g Mushrooms
  • 1500ml Chicken stock
  • 10ml Garlic powder
  • 375ml Cultured sour cream
  • 60ml Tapioca flour
  • 30ml Medium cream, or sweet sherry
  • 60ml Chives, finely chopped
  • Extra chives for garnish
Instructions
  1. Place the mushrooms in a pot along with the chicken stock and garlic powder. Your can use white button mushrooms, brown mushrooms, or any mushroom of your choice.
  2. Bring the pot to a boil over medium-high heat, reduce the heat and allow the mushrooms to simmer for 45 minutes.
  3. Remove the pot from the heat. Add the sherry and cultured sour cream and stir this in thoroughly.
  4. Dissolve the tapioca flour in a little water and stir this into the soup.
  5. Use your stick blender to process this until very fine.
  6. Return the pot to the heat and bring it to a simmer. Allow the soup to simmer for 5 minutes until thick and creamy.
  7. Remove the soup from the heat and stir in the chopped chives before serving garnished with more chives with crusty farm loaf.

 

March 18, 2016 Accompaniments, Garnishes, Mexican Recipes, Pickling Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Jalapeno Tabasco Sauce – Making Green Tabasco Sauce at Home!!!

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How to Make Jalapeno Tabasco Sauce - Making Green Tabasco Sauce at Home!!!
Author: 
Recipe type: Sauce / Hot Pepper Sauce / Tabasco
Cuisine: American
 
Tabasco sauce is legendary and has become a household name in just about every country across the world. Today we're going to make the Jalapeño version of Tabasco, but if you have access to Tabaso chillis, you can use these if you prefer. This recipe does not take 3 years like the original Tabasco recipe does, but will yield a sauce that tastes almost exactly the same as the legend.
Ingredients
  • 375g Jalapeno peppers
  • 7g Prague powder #2
  • 190ml White grape vinegar
  • 30ml White grape vinegar
  • 15ml Tapioca flour (if you use xanthum gum, follow the package instructions)
  • Extra vinegar for the relish (to use the pulp)
Instructions
  1. Weigh out the peppers and the Prague powder. The Prague powder will inhibit and growth of unfriendly bacteria and preserve the color of the chillis during fermentation.
  2. Cut the stems away from the peppers and slice them into rings. If you have sensitive skin, you may want to wear gloves. Whatever you do, don't rub your eyes or nose.
  3. Place the chopped peppers and the Prague powder in your food processor and process until fine.
  4. Transfer the processed chillis to a large mouth glass jar. Using a canning funnel really helps when doing this.
  5. Place a double layer of kitchen paper over the top of the jar and tie this securely in place with a length of butcher's twine. And elastic band will also do fine.
  6. Place this in a dark place at a temperature of around 22 - 25c or 72 - 77f for 4 weeks to ferment.
  7. After fermenting, you will notice that the flesh of the peppers is quite mushy. You may also have a little white fungus growing on the surface of the chilli. This is friendly bacteria and can simply be stirred into the chilli.
  8. Pour in 190ml of white grape vinegar, put the lid on and give it a good shake from a minute or two. Place the jar back in its dark home and allow this to stand for 2 weeks. Give it good shake every day or two as this helps the vinegar to break down the solids.
  9. After 2 weeks, transfer the peppers to a tall jug and use your stick blender to liquidize any solids that remain. Place the smooth liquid back into its jar, put the lid on and allow this to stand for a further 2 weeks in a dark place, giving it shake-up every day or two.
  10. After 2 weeks, strain the pulp through a fine filter and gently press the pulp down to extract as much of the liquid as possible. From this quantity you will get about 250ml of liquid.
  11. Transfer the pulp to another sterilized jar and add just enough white grape vinegar to cover the pulp along with 10ml of white sugar. Stir this together, put the lid on, and in 2 weeks you will have an amazing pickled jalapeño relish.
  12. Now on the the sauce.... you will notice that it is still quite thin and if allowed to stand, the solids in the liquid, as fine as they are, will settle to the bottom of the liquid.
  13. To stabilize this and to make the sauce syrupy like the original calls for a very special thickening agent. Tapioca flour does the job perfectly. Xanthum gum also does a great job as it has the same properties as tapioca. You cannot use flour or cornflour.
  14. Mix the tapioca flour with 30ml of white grape vinegar and stir this into the pepper sauce. You will notice a color change. This is temporary as when the tapioca cooks it turns transparent and will not affect the color of the sauce at all.
  15. Pour the sauce into a small pot and bring this to a boil over medium heat, stirring continuously.
  16. You will notice as it comes to a boil how it suddenly turns syrupy and the sauce will coat the back of the spoon.
  17. Remove from the heat and allow this to cool for 15 minutes.
  18. Use a funnel to transfer the sauce to suitable miniature bottles, pop the corks or caps on and you're done.

 

March 15, 2016 Accompaniments, Barbecue, Mexican Recipes, Smoking, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Smoke Peppers – How to Make Smoked Chilli Flakes at Home

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How to Smoke Peppers - How to Make Smoked Chilli Flakes at Home
Author: 
Recipe type: Smoking / Drying
 
Smoked chilli flakes add a whole new flavor to your food while also adding the heat. I am using Jalapeños, but you can use and peppers of your choice. To Provide the smoke, I am using the Smoke Daddy Vortex.
Ingredients
  • Jalapeño peppers
  • 20ml Bicarbonate of soda
  • 1 lt Water
Instructions
  1. Dissolve 20ml of bicarbonate of soda in a liter of cold water. The chillis will be soaked in this solution the preserve their color. Green and red chillis will darken as they smoke and dry, but will retain their characteristic color instead of turning an unsightly black.
  2. To prepare the peppers, cut of the stems and quarter them length-ways. Transfer the peppers to the bicarb solution and allow them to soak for 5 minutes.
  3. Drain the chillis and transfer them to stainless steel mesh sieves or spatter screens.
  4. A while back, I unboxed and introduced the Vortex passive smoke generator. This is what we're using today.
  5. Place the peppers on the right hand side of your barbecue, and the Vortex smoker near the center. Use your blow torch or a heat gun to set the Vortex smoking. In addition ignite the left hand side burner.
  6. Aldo note the probe thermometer on the right hand side. This helps to monitor the target temperature of 67c or 153f.
  7. Let the peppers smoke for a total of 4 hours.
  8. Remove the peppers from the barbecue. You will notice that they have shriveled significantly, but are not totally dried.
  9. At this stage, you can store the chillis in oil, or continue with the drying process by placing the peppers in an oven at 67c or 153f until totally dried. This can take anything from 4 to 10 hours.
  10. Once totally desiccated, chop the chillis into flakes and store indefinitely in an airtight container.

 

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