Category: Accompaniments

Side dishes to main courses

December 15, 2015 Accompaniments, Breakfast, Cocktail Snacks, Finger Foods, Instructional Techniques, Salads

Magic Basil Eggs – The Best Egg Trick Ever – How to Cook an Egg with Basil Leaf Inside it!!!

magic basil eggs,basil infused eggs,magic egg trick,hard boiled egg,hard boiled egg with basil inside,hard boiled egg with leaf inside,magic basil eggs,how to make eggs with herbs inside,best egg trick ever,how to make herb infused hard boiled eggs,facy hard boiled eggs,hard boiled eggs recipe,special hard boiled eggs.,special eggs recipe


Print
Magic Basil Eggs - The Best Egg Trick Ever - How to Cook an Egg with Basil Leaf Inside it!!!
Author: 
Recipe type: Eggs / Breakfast / Salad
 
This is one of the coolest egg tricks around, and you saw it first on Whats4Chow. Serve yiur guests with whole boiled eggs, and when they cut them open, there is a whole basil leaf in the center of the yolk. This how it's done. You will need to own an egg steamer to do this.
Ingredients
  • Large chicken eggs
  • Fresh basil leaves
Instructions
  1. Use a sharp, pointed knife to chip a hole in the base of the egg. The air sack in the base prevents any egg from leaking through the hole.
  2. Gradually increase the size of the hole until the entire base of the shell is removed.
  3. Place the eggs in the egg steamer stand with the open side upwards. Use the knife to poke whole directly through the top of each yolk.
  4. Fold a fresh basil leaf over the end of a chopstick or skewer on press the leaf down into the center of the egg yolk. Repeat this with the remaining eggs.
  5. Hard boil the eggs according to the egg steamer's manufacturer instructions. Remove the eggs from the steamer, allow them cool until manageable, then peel the shells away from the eggs.
  6. On cutting the egg down the center, you'll find the basil leaf in the center of the yolk. You'll also notice the amazing fragrance that the egg has been infused with.
  7. Best off all, you'll definitely notice the looks of absolute amazement on your guest faces when they wonder how you did this.

 

December 1, 2015 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Stuffed Barbecue Grilled Buns – Stuffed Roostekoek – Roostekoek Stuffed with Garlic Butter & Herbs.

stuffed barbecue grilled buns,stuffed roostekoek,traditional south african roostekoek,how to make roostekoek,roostekoek recipe,best roostekoek recipe,make bread buns on the barbecue,make bread rolls on the barbecue,how to make bread rolls on the barbecue,barbecue bread rolls,make bread rolls on the barbecue grill,homemade roostekoek,easy roostekoek recipe,quick barbecue bread rolls,easy brabecue buns,making bread rolls on the barbecue


Print
Stuffed Barbecue Grilled Buns - Stuffed Roostekoek - Roostekoek Stuffed with Garlic Butter & Herbs.
Author: 
Recipe type: Barbecue Grilled Bread
Cuisine: South African
 
Just a few episodes back we made traditional South African roostekoek, or in English, barbecue grilled buns. Following that, I had a number of requests to do the same buns stuffed with fillings.
Ingredients
  • 2 Batches of Roostekoek dough
  • 160g Butter
  • 3 Large cloves garlic, finely chopped
  • 2.5ml Salt
  • 2.5ml Dried Italian herb mix
  • Fresh cracked black pepper
Instructions
  1. To make the filling, mush the butter, garlic, salt, herbs and cracked black pepper until totally combined.
  2. Lay out a sheet of cling wrap and drop the butter mixture into the center of the plastic.
  3. Fold the plastic over the butter and roll it out to a thickness of 3mm.
  4. Transfer this to your freezer for at least an hour to solidify.
  5. Turn the roostekoek dough out onto a lightly floured work surface and gently flatten it out to a roughly rectangular shape.
  6. Use your rolling pin to roll this down to a thickness of 10mm or just less then half an inch.
  7. Remove the solid sheet of garlic butter from the freezer and cut it into squares.
  8. Mark out the center point on the dough. Space squares of frozen butter over on half of the dough at even intervals.
  9. Fold the blank dough over this and press it down lightly, then run over the sheet lightly with your rolling pin.
  10. This will allow you to see where the squares of butter are located. Cut the dough between each row of butter squares to give you 9 buns.
  11. Lightly flour a roasting pan and transfer the buns to the pan. Cover the pan with cling wrap and allow the buns to rise in a warm place for 30 minutes.
  12. Heat your barbecue to the lower side of medium heat and oil the grid. When you can hold your hand an inch from the grid for 10 seconds before burning, the temperature is right.
  13. Grill the buns for 6 minutes per side until well colored and slightly crisped on the outside.
  14. Remember that the grill is not the same temperature all over, and some of the buns may have to bake slightly longer.
  15. Remove the buns from the grill once done and serve immediately.

 

November 15, 2015 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Traditional South African Roostekoek – Best Barbecue Buns Recipe – Bread Rolls on the Barbecue!!!

traditional south african roostekoek,how to make roostekoek,roostekoek recipe,best roostekoek recipe,make bread buns on the barbecue,make bread rolls on the barbecue,how to make bread rolls on the barbecue,barbecue bread rolls,make bread rolls on the barbecue grill,homemade roostekoek,easy roostekoek recipe,quick barbecue bread rolls,easy brabecue buns,making bread rolls on the barbecue


Print
Traditional South African Roostekoek - Best Barbecue Buns Recipe - Bread Rolls on the Barbecue!!!
Author: 
Recipe type: Bread / Dough / Barbecue
Cuisine: South African
Serves: 6-8
 
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside.
Ingredients
  • 300g Strong white bread flour
  • 5ml Salt
  • 15ml Sugar
  • 10ml Yeast
  • 30ml Oil
  • 180ml Warm water
Instructions
  1. To start, pour the warm water into a jug. Add the yeast, sugar and oil and stir this all together. Put this aside in a warm place for 20 to 30 minutes until it is very frothy.
  2. In a large mixing bowl, combine the strong white bread flour and salt. Make a well in the center and pour in the frothy yeast mixture.
  3. Using a wooden paddle mix this until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface, sprinkle a little flour over the top, and proceed to knead the flour for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with cling-wrap and allow this to rise to double for 60 minutes in a warm place.
  6. Once again, turn the dough out onto a lightly floured work surface. Don't punch the dough down. You want keep as much air in the dough as possible.
  7. Lightly flour the top of the dough and gently flatten it out into a roughly rectangular shape. Use your roller to roll it to a thickness of 10mm or just less than a half inch.
  8. Use your dough scraper to cut this into 6 or 8 pieces. Place the pieces in a lightly floured pan. Cover the pan and allow these to rise again for 20 minutes in a warm place.
  9. Heat your barbecue to medium heat and oil the grid. You will know you have the correct temperature when you can hold you hand over the heat for 10 seconds before it becomes unbearable. If it hotter the buns will burn before the inside cooks, any cooler and they will dry out and become dense and heavy.
  10. Grill the buns for 5 to 6 minutes per side. Bare in mind that not all parts of the grill are the same temperature, and as a result some of the buns will grill quicker than others.
  11. Remove the buns from the grill and serve hot with a large dose of butter and the fillings of your choice.

 

October 28, 2015 4th of July Cookout, Accompaniments, Barbecue, Beef, Garnishes, Sauce Recipes, Steak

Argentinian Chimichurri Sauce – Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!

Chimichurri (Food),chimichurri sauce recipe,how to make chimichurri sauce,homemade chimichurri sauce,best chimichurri sauce recipe,argentinian chimichurri sauce recipe,classic chimichurri sauce,best sauce for steak,best sauce for barbecue meat,sauce for smoked meat,sauce for barbecued meat,sauce for lamb,sauce for pork,sauce for eggs,chimichurri sauce for all meats


Print
Argentinian Chimichurri Sauce - Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!
Author: 
Recipe type: Sauce
Cuisine: Argentinian
Prep time: 
Total time: 
 
Chimichurri sauce originates in Argentina, a country that eats more beef per capita than any othe country in the world. Most of there beef is barbecued and this sauce is the perfect accompaniment to smokey barbecued beef, however it goes equally well with chicken, pork and lamb.
Ingredients
  • 250ml Fresh parsley
  • 2 Cloves garlic
  • 30ml Fresh Oregano
  • 30ml Red wine vinegar
  • 1.25ml Red chilli flakes
  • 1.25ml Salt
  • Cracked black pepper to taste
  • 125ml Oil
Instructions
  1. Measure out the parsley, oregano, red wine vinegar, olive oil, cracked black pepper, red chilli flakes, salt and 2 cloves of garlic.
  2. Transfer all of these to a tall jug and proceed to puree them with your stick blender. Place the pureed sauce in your refrigerator to chill for at least 2 hours, preferably overnight.
  3. The sauce will keep for up to a week in your refrigerator.
  4. To serve, simply spoon the chimichurri liberally over the meats you are serving and enjoy.

 

October 14, 2015 Accompaniments, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Pickle Onions – Homemade Pickled Onions Recipe – Make Pickled Onions at Home!!!

how to pickle onions,homemade pickled onions,how to make pickled onions,making pickled onions at home,pickled onions recipe,homemade pickled onions recipe,making pickled onions in spicy vinegar,best pickled onions recipe,pickled onions recipe video,how to make pickled onions video,making crispy pickled onions at home recipe, easy pickled onions, how to pickle onions and cucumbers, how to pickle onions youtube


Print
How to Pickle Onions - Homemade Pickled Onions Recipe - Make Pickled Onions at Home!!!
Author: 
Recipe type: Pickles and Preserves
 
With the festive season just over 2 months away now is the perfect time to start making pickled onions. These make a simple and tasty accompaniment to any meal and are the perfect ingredient to liven up salads.
Ingredients
  • 750g Pickling onions
  • 3 Tbs Salt
For the Spiced Vinegar
  • 750ml White wine vinegar
  • 110g Sugar
  • ½ Tsp Coriander seeds
  • ½ Tsp Mustard seeds
  • ½ Tsp Black peppercorns
Instructions
  1. To start, top and tails the onions. Place the onions in a large heat-proof bowl and pour boiling water over them until covered. Allow these to stand for 15 to 20 minutes.
  2. After this time the skins will slip from the onions with ease.
  3. Transfer the skinned onions to a dish cloth and pat them dry.
  4. Place the onions in a clean, dry bowl and sprinkle the salt over them. Cover the bowl with cling-wrap and allow these to stand for at least 8 hours, preferably overnight.
  5. The following day, combine the sugar, coriander seed, mustard seed and black peppercorns. Place these in a pot along with the white wine vinegar. Bring this to a boil, lower the heat and allow it to simmer for 30 minutes.
  6. In the meantime, unwrap the onions and rinse the salt off with cold water. Transfer the onions to sterilized jars.
  7. Strain the vinegar mixture through a sieve. Place the jars of onions in a pan of hot water and pour the vinegar solution into the jars until the onions are covered.
  8. Close the jars and allow them to cool in the pan. Once cooled, place the jars in a cool, dry place to age for at least 2 months before opening. After opening the jars, they should be stored in the refrigerator.

 

September 29, 2015 Accompaniments, Barbecue, Garnishes, Instructional Techniques, Spice Mixes

How to Smoke Salt – Part 5 of Smoking and Curing Foods – Smoke Daddy Cold Smoke Generator

how to smoke salt,how to smoke your own salt,smoked salt,how to make smoked salt on the grill,cold smoked salt,hot smoked salt,smoked himalayan salt,smoking salt at home,home made smoked salt,smoking salt, smoking (cooking), how to, smoked salt, how to smoke salt in an electric smoker, how to smoke salt hickory, how to smoke salt on a traeger, how to smoke sea salt, how to recipes smoked salt


Print
How to Smoke Salt - Part 5 of Smoking and Curing Foods - Smoke Daddy Cold Smoke Generator
Author: 
Recipe type: Smoking & Curing
Prep time: 
Cook time: 
Total time: 
 
Smoked salt is really easy to make in a hot or cold smoker. Smoked salt adds a whole new dimension to grilled foods, fried foods and even salads.
Ingredients
  • Coarse salt - either Himalayan rock salt or sea salt
  • Smoking wood chips of your choice
Instructions
  1. The important thing to remember is the differences between sea salts and rock salts. Himalayan rock salt is a compressed, dense salt, and as a result will take on the flavor the smoke, but very little of the color. Sea salt is far more porous and will take on the flavor and color of smoking.
  2. With the color not being of much importance, I still prefer using Himalayan rock salt for its amazing taste and slight acidity.
  3. To start, spread the coarse salt evenly across a baking pan.
  4. Load up your smoker with your favorite wood chips and set these smoking. I am using the Smoke Daddy Cold Smoke Generator for this demonstration and this unit together with any lidded barbecue is the perfect solution for cold and hot smoking.
  5. Place the pan of salt in the barbecue, close the lid and allow this to smoke for 90 minutes to 180 minutes, depending on your personal preference.
  6. Remove the salt from the smoker. With Himalayan rock salt you will notice only a slight darkening in color, but the smokey aroma will clearly tell you that your job is done.
  7. Transfer the salt to grinders and store these in a cool dry place.

 

September 27, 2015 Accompaniments, Barbecue, Cheese, Finger Foods, Instructional Techniques

How to Cold Smoke Cheese – Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!

cheese, smoked, smoked cheese, cold smoking, how to cold smoke cheese, cold smoking cheese, cold smoker, how to cold smoke, how long to cold smoke cheese, how do you cold smoke cheese, how do i cold smoke cheese, how to smoke cheese in a smoker, smoked cheeses, how to make smoked cheese, know how on smoking cheese, smoked cheddar, smoked gouda,smoked mozzarella,smoke daddy cold smoke generator


Print
How to Cold Smoke Cheese - Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!
Author: 
Recipe type: Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
How to Cold Smoke Cheese. Cold Smoked Cheese is outstanding, and adds a whole new dimension to anything it is added to, and even better just on its own.
Ingredients
  • 500g Mozzarella cheese
  • 500g Gouda cheese
  • Approx. 3 cups mild smoking wood chips - Apple, Alder, Cherry
Instructions
  1. The key to cold smoking is keeping the temperature below 100f or 37c, but preferably below 86f or 30c.
  2. I am going to smoke a block of commercial mozzarella and a block of gouda. Cut the cheese into 1 inch square lengths.
  3. Place the cheese on a rack in a roasting tin. Load your smoker up with wood chips. Any of the milder chips like apple, cherry or alder will give a very pleasing result.
  4. Set the chips alight and place the cheese in the smoker. For a mild result, smoke the cheese for 90 minutes to 2 hours. There is no rule regarding timing. Skamorze, or European smoked mozzarella is smoked for 5 to 7 hours until golden brown, however this heavily smoked cheese is an aquired taste.
  5. Once you're happy with the color, remove the cheese from the smoker and vacuum pack it or wrap tightly in cling-wrap for at least 24 hours. This gives the aromatic smokey coating time to penetrate the cheese.

 

August 10, 2015 Accompaniments, Baking, Bread, Cheese, Mediterranean Recipes

Soft Cheese & Garlic Dinner Rolls – How to Make Soft Cheesy Garlic Dinner Snail Rolls – Quick & Easy!!!

soft dinner rolls,Soft Cheese & Garlic Dinner Rolls,how to make snail dinner rolls, how to make snail rolls,cheese and garlic snail rolls,soft bread rolls,quick dinner rolls,soft white bread rolls,soft white burger buns,cheese and garlic burger buns, cheese garlic dinner rolls, dinner roll recipe, homemade dinner rolls, how to make dinner rolls, garlic knots, stuffed garlic bread domino's recipe, cheese garlic bread, garlic and cheese roll


Print
Soft Cheese & Garlic Dinner Rolls - How to Make Soft Cheesy Garlic Dinner Snail Rolls - Quick & Easy!!!
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Soft Cheese & Garlic Dinner Rolls. These soft rolls are amazing. Depending on what size you decide to make them, you can use them as dinner rolls, or if larger, as burger buns. Superbly soft and tasty, and super quick to make, these rolls are a winner every time.
Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 60ml Sugar
  • 80ml Oil
  • 1 Egg, lightly beaten
  • 5ml Salt
  • 500g All-purpose flour
  • 30ml Garlic, finely chopped
  • 100g Parmesan, finely shredded
Instructions
  1. Mix the instant yeast and sugar together in a large mixing bowl. Pour in the warm water and mix this until the yeast has totally dissolved.
  2. Pour in the oil and mix this in briefly, then set the bowl aside for ten minutes until the yeast if frothy.
  3. Add the salt, egg, flour, garlic and finely shredded cheese.
  4. Using a wooden paddle, stir the mixture until a dough comes together, and the mixture comes away from the side of the bowl.
  5. Turn the sticky dough out onto a well floured work surface. Sprinkle flour over the top of the dough as well and start to knead.
  6. Knead the dough for 5 minutes sprinkling a little more flour every time it becomes too sticky. Knead until the dough is smooth and elastic.
  7. Roll the dough into a sausage and divide it into 4 pieces. Roll each of these out and divide in half to get 8 pieces in total.
  8. Roll each piece out into a sausage then turn the piece at 90 degrees and roll it up like a snail shell. Transfer the rolls to an oiled baking sheet and stand them up on their widest edge.
  9. Press them down gently to flatten them slightly if they don't want to stand up.
  10. Brush the rolls with egg wash and give them a good grind of cracked black pepper.
  11. Bake the rolls in a preheated oven att 220c or 425f for 8 to 12 minutes until golden.
  12. Remove the rolls from the oven and transfer them to a rack to cool for at least 30 minutes before serving.

 

August 2, 2015 Accompaniments, Baking, Bread, Curries, Indian Recipes

How to Make Indian Naan Bread. Homemade Naan Bread Recipe – Pan Grilled

naan bread,indian style naan bread,homemade naan bread,how to make naan bread at home,easy naan bread recipe,indian flat bread recipe,flatbread for curry recipe,homemade naan bread recipe,how to make naan bread in a pan,homemade indian flatbread,homemade flatebread recipe,naan recipe, naan bread recipe south africa, naan bread ingredients, naan bread at home, naan bread making, naan bread india, making authentic naan


Print
How to Make Indian Naan Bread. Homemade Naan Bread Recipe - Pan Grilled
Author: 
Recipe type: Bread / Flatbread
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Indian Naan Bread has become increasingly popular in the West. Traditionally baked in a Tandoori oven, this recipe shows you how to make your Naan Bread in a pan.
Ingredients
  • 5ml Instant yeast
  • 5ml Honey
  • 125ml Warm water
  • 45g Melted ghee (clarified butter)
  • 60ml Plain yogurt
  • Cumin seeds
  • 250g Strong white bread flour
  • 2.5ml Salt
Instructions
  1. Place the yeast in a jug and add the honey and the warm water. Stir this to combine and put it aside to activate for 5 minutes.
  2. In a large mixing bowl, combine the flour and salt. Add 15ml of the melted ghee to the yeast mixture along with the yogurt, and stir this until well combined.
  3. Pour the yeast mixture into the flour. Using a wooden paddle mix this until a dough comes together and it cones away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface and knead it for 5 minutes until smooth and elastic. Place the dough back in the bowl, cover the bowl with cling-wrap and allow the dough to rise in a warm place for 90 minutes.
  5. After 90 minutes, knock the dough back, knead it briefly and divide it into 6 equal portions.
  6. Roll the portions into balls and flatter them into discs of 15mm in thickness. Sprinkle the discs with cumin seeds and press these lightly into the surface.
  7. Heat a pan over medium high heat and grill the naan for 3 minutes per side until well risen and crispy browned.
  8. Remove the flat breads from the pan and serve as an accompaniment to your curry.

 

July 11, 2015 4th of July Cookout, Accompaniments, KFC Recipes, Salads, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make KFC Coleslaw – KFC Coleslaw Recipe, The REAL DEAL!!!

kfc coleslaw recipe, kfc coleslaw salad recipe, kfc coleslaw calories, kfc coleslaw carbs, kfc coleslaw recipe without buttermilk, kfc coleslaw nutrition info, kfc coleslaw secret recipe, copycat kfc coleslaw recipe, copycat kfc coleslaw, kentucky fried chicken, kentucky fried chicken coleslaw,how to make kfc coleslaw at home,homemade kfc coleslaw,kfc coleslaw salad recipe easy,quick kfc coleslaw


Print
How to Make KFC Coleslaw - KFC Coleslaw Recipe, The REAL DEAL!!!
Author: 
Recipe type: KFC / Fast Food / Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-10
 
KFC coleslaw is quite unique in its flavor, with a thin, tangy sauce that barely glazes the cabbage. This is how to make it at home!!!
Ingredients
  • 600g Green cabbage, cut into blocks, thick bits removed
  • 100g Carrot, peeled and chopped
  • 30ml Yogurt or cultured buttermilk
  • 30ml Apple cider vinegar
  • 90ml Tangy mayonnaise
  • 2.5ml Salt
  • 5ml Sugar
Instructions
  1. Cut the cabbage into blocks, roughly chop the carrots, measure out the yoghurt or cultured buttermilk, the tangy mayonnaise, salt, sugar and apple cider vinegar.
  2. In a jug, combine all of the ingredients except the carrot and cabbage. Stir this until the salt and sugar have dissolved.
  3. Place the carrot in your food processor and chop this until fine. Add the cabbage to the processor and pulse this until almost fine.
  4. Pour in the sauce and continue to pulse this until it is finely chopped.
  5. The added peppery flavor comes from allowing this to age overnight covered in the refrigerator.
  6. Like any coleslaw, this is best served well chilled.

 

July 5, 2015 Accompaniments, KFC Recipes, Potato Recipes, Poutry, Sauce Recipes, Snack Food, Spice Mixes, Vegetable

KFC Mash & Gravy – How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!

kfc, gravy, kfc mash gravy, kfc mash gravy ingredients, kfc mash gravy recipe, kfc mash potato gravy, kfc mash n gravy recipe, kfc mash and gravy uk, kfc mash n gravy, kfc mash n gravy ingredients, how to make KFC gravy,how to make KFC mash and gravy,recipe and ingredients for KFC mash and gravy,kentucky mash and gravy,kentucky fried chicken gravy recipe,make kfc gravy at home,homemade kfc gravy,kfc mash & gravy


Print
KFC Mash & Gravy - How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!
Author: 
Recipe type: KFC / Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Here's another legendary KFC Dish - KFC Mash & Gravy!!! This recipe is the REAL deal - FIRST from Whats4Chow.com!!!
Ingredients
For the Herb & Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Gravy
  • 35g Butter
  • 20g All-purpose flour
  • 5ml of the powdered herb & spice mix (above)
  • 150ml Chicken stock
  • 150ml Beef stock
Instructions
  1. Combine all of the herbs and spices and mill them to a fine powder in your spice mill. Take 1 teaspoonful of the powder and mix it into the all-purpose flour. The remaining spice powder can be stored in an airtight container.
  2. In addition, measure out the butter and combine the chicken and beef stock.
  3. Heat a small saucepan over low to medium heat and add the butter. Once the butter has melted, pour in the seasoned flour. Stir this in until smooth and allow it cook for 60 seconds when it starts bubbling.
  4. Remove the pan from the heat and pour in the stock. Stir this until smooth, then return the pan to the heat.
  5. Bring this to a simmer stirring continuously until the gravy has thickened. This should only take about 3 minutes. Remove the pan from the heat. Remember that different brands of flour may thicken differently. If your gravy is too thick, thin it down to the desired consistency with a little more stock.
  6. To serve, mix your mash according to the package instructions and serve this to 4 bowls. Pour the gravy over each portion and serve immediately.

 

July 3, 2015 4th of July Cookout, Accompaniments, Barbecue, Cheese, Potato Recipes, Vegetable

4th of July Cookout – Cheesy Potato Bombs on the Barbecue – Grilled Cheese & Bacon Potatoes

barbecue baked potatoes,baked potatoes on the barbecue,cheesy barbecue potatoes,cheese and bacon barbecue potatoes,how to bake potatoes on the barbecue,easy barbecue baked potatoes, barbeque side dish recipes, cook barbeque side dishes, barbeque side dishes, barbeque side dish grilling, barbecue baked potatoes weber, grill baked potatoes, grill baked potatoes in foil, grill baked potatoes time, baked potato (dish)


Print
4th of July Cookout - Cheesy Potato Bombs on the Barbecue - Grilled Cheese & Bacon Potatoes
Author: 
Recipe type: Potato / Barbecue
Prep time: 
Cook time: 
Total time: 
 
Awesome Barbecue baked potatoes filled with cheese & wrapped in bacon!!! These barbecue baked potatoes are quick and easy and will grace any occasion!!!
Ingredients
  • Medium size potatoes
  • 1 Slice streaky bacon for each potato
  • A Block of mature cheddar cheese
  • Salt and pepper to season
  • Foil to wrap
Instructions
  1. Place the potatoes in a pot, cover with water, and bring these to a boil over high heat. Allow these to boil for 10 minutes.
  2. Drain the potatoes in your colander and cool them under cold running water.
  3. Cut a block of cheese to the average thickness of the potatoes, and count out as many slices of bacon as you have potatoes.
  4. Use your apple corer to make a tunnel through the potatoes. Save the potato core.
  5. Use the corer to press out a core of cheese and press this into the potato.
  6. Wrap a slice of bacon around the potato to cover both holes and contain the cheese. Continue until all of the potatoes are assembled.
  7. Wrap the potato bombs in foil and put these aside until you're ready to barbecue.
  8. Heat your barbecue to medium high heat and grill the potatoes over direct heat for 10 minutes, turning once halfway through.
  9. While these grill, heat a half filled pan of oil to 180c or 350f and deep fry the potato cores until golden.
  10. Unwrap the potatoes, transfer to serving platters and top each one with its own crispy deep fried core before serving.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: