How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Author: 
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
 
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
Ingredients
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
Instructions
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.

 

Perfect Burger Buns – How to Bake the Best Burger Buns Ever – Independence Day 2018 Special


Perfect Burger Buns - How to Bake the Best Burger Buns Ever - Independence Day 2018 Special
Author: 
Recipe type: Burgers & Barbecue
Cuisine: American
Serves: 24 x 100g
 
After a short holiday following episode 600, I'm back. Tangzhou milk buns have a supremely soft, light and feathery texture all their own, however they are actually too soft to be used as burger buns. I have adjusted the original tangzhou recipe, keeping the technique, to make a firmer bun with the same light and airy texture, that makes for the perfect burger bun. In addition, these buns have a much better shelf-life, and freeze exceptionally well too.
Ingredients
  • Group 1:!
  • 1.35kg All-purpose flour
  • 15ml Salt
  • 10g Active dry yeast
  • 30ml Sugar
  • Group 2:!
  • 375ml Water
  • 75g All-purpose flour
  • Group 3:!
  • 450ml Full cream milk
  • 3 Eggs, beaten
  • 90ml Sunflower oil
Instructions
  1. To start, place 1.35kg of all-purpose flour in your stand mixer bowl along with 15ml of salt, 10g of active dry yeast and 30ml of sugar.
  2. Give these a quick stir to combine.
  3. Add 75g of all-purpose flour to a medium size pot and pour in 375ml of water.
  4. Use a whisk to mix until smooth.
  5. Measure out 450ml of full cream milk, 90ml of sunflower oil and beat 3 eggs. Put these aside for later.
  6. Place the pot over medium low heat and gently heat the flour water mixture. Whisk the mixture continuously.
  7. As the mixture heats up it will start to thicken. Continue whisking to keep the mixture smooth.
  8. The mixture will soon thicken to a porridge consistency, and will become slightly translucent.
  9. Remove the pot from the heat and whisk in the milk.
  10. Pour in the eggs and whisk these in.
  11. And finally, whisk in the oil.
  12. Pour this mixture into the mixing bowl on your stand mixer.
  13. Start the mixer kneading on medium slow speed, and allow this to continue kneading for 15 minutes until the dough is nice and smooth.
  14. Remove the bowl from the machine, cover with clingwrap and allow the dough to rise in a warm place for 90 minutes until at least doubled in size.
  15. Turn the dough out onto you work surface. Do not dust the surface or dough with flour. It will not be necessary, and will actually harm the texture of the buns.
  16. Knead the dough briefly to knock any large air bubbles out.
  17. Using your scale, divide the dough into 100g portions for regular burger buns, 120g portions for large buns, and 150g potions for giant buns. I am making regular sized buns which are perfect for 100g or quarter pound patties.
  18. To form the buns, stretch the dough from the top of the portion of dough to the bottom, working around the edge of the dough.
  19. Circle the dough in your index finger and thumb and crimp the bottom of the bun together.
  20. Place the bun on the work surface, cup your hand over the bun and finish rounding it with a circular motion.
  21. Press the bun flat and transfer it to a baking sheet lined with baking parchment.
  22. Continue with the remaining buns, leaving about a half inch of space between each one.
  23. Cover the buns loosely with clingfilm and allow the buns to rise in a warm place for 45 minutes until they are touching as they are here.
  24. minutes into this rise, start preheating your oven to 200c or 400f.
  25. Brush the buns with beaten egg and sprinkle the tops liberally with hulled sesame seeds.
  26. Bake the buns in the center of your oven for 15 to 20 minutes until golden on top.
  27. Remove the buns from the oven and transfer them to cooling racks.
  28. If we cut one of these beauties open, we see the amazing light airy, feathery texture, with excellent oven spring and an improved firmness, making these buns the perfect burger buns.
  29. Thanks for joinig us today, please like, subscribe and share, and we'll see you again soon.

 

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.

 

Charmoula Crusted Roast Chicken – Moroccan Chicken Roast

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Charmoula Crusted Roast Chicken - Moroccan Chicken Roast
Author: 
Recipe type: Chicken / Poultry
Cuisine: Moroccan
 
Moroccan charmoula is a lemony flavored sauce of herbs and spices used to marinate fish. In today's episode, we're making a dry rub version of this and baking a delicious charmoula crusted roast chicken.
Ingredients
  • 1.6kg Chicken
  • 2 Tbs Ground cumin
  • 1 Tbs Ground coriander
  • 2 Tsp Dried chilli flakes
  • 1.5 Tsp Paprika
  • 1 Tsp Ground cinnamon
  • 1 Tsp Allspice / pimento berries
  • 0.75 Tsp Ground ginger
  • 0.5 Tsp Cayenne pepper
  • 0.5 Tsp Turmeric
  • 50ml Melted butter
Instructions
  1. Starting with the spice blend, measure 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 and a half teaspoons paprika, 1 teaspoon cinnamon, ¾ teaspoons ground ginger, a half teaspoon cayenne pepper and a half teaspoon turmeric.
  2. Finally you need a teaspoon of allspice or pimento berries and 2 teaspoons crushed chilli flakes.
  3. Drop the chilli flakes and allspice into your grinder along with all of the other spice powders. The grinder needs back pressure to grind small quantities, and the additional spice powders provide this.
  4. Grind the mixture until fine then transfer it to a sprinkle bottle.
  5. To prepare the chicken, remove any excess fat and skin from the butt and neck of the chicken.
  6. Use a sharp knife to slice through the skin ll the way down the breast.
  7. Use your kitchen shears to cut through the breast bone and open up the chicken.
  8. Flip the chicken over and use the palm of your hand to dislocate each thigh at the hip, with two sharp down thrusts.
  9. Transfer the spatchcocked chicken to a large roasting pan and sprinkle the spice blend liberally over the skin of the chicken.
  10. Make sure to get it under the wings as well.
  11. I have used about half of the spice blend to get a good solid coating.
  12. Add the roasting vegetables of your choice to the pan.
  13. Season everything with salt and cracked black pepper to taste.
  14. Roast the chicken in a preheated oven at 180c for 45 minutes.
  15. At this point, remove the pan from the oven. Brush the crust of charmoula spice with 50ml of melted butter and return the pan to the oven for a further 45 minutes.
  16. Remove the pan from the oven and allow the chicken to rest for 5 minutes before jointing and serving.
  17. Brush the spicy skin with pan juices to achieve the glossy appearance.

 

Roasted Buttermilk Pork Shoulder – Exquisitely Tender & Juicy Roast Pork

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Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Author: 
Recipe type: Pork
 
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
Ingredients
  • 2kg Pork shoulder, skin and fat on
  • 5 Tsp Salt
  • 2 Tsp White pepper
  • 2 Tsp Garlic powder
  • 3 Tsp Onion flakes
  • 2 Tsp Hot smoked paprika
  • 2 Tsp paprika
  • 2 Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • 2 Tsp Dried oregano
  • 1 Tsp Basil
Instructions
  1. Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
  2. Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
  3. Swing the meat around and score across the first lot of cuts to create the lattice pattern.
  4. Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
  5. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
  6. Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
  7. Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
  8. The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
  9. Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
  10. Stir this all until well combined.
  11. Spoon half of this mixture over the pork. Notice that the pork is skin side down.
  12. Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
  13. Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
  14. There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
  15. Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
  16. Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.

 

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

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

 

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.

 

The Most Amazing Hot Dog Recipe – The Incredible Chip Dog – The Hot Dog with EVERYTHING!!!

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The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Author: 
Recipe type: Fast Food
Cuisine: American
Serves: 2
 
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
Ingredients
For 2 Chip Dogs
  • 4 Cheese griller sausages
  • 2 Handfuls of fresh frilly lettuce
  • 4 Handfuls of ready to fry French fries
  • 80g Mature cheddar cheese, grated
  • 2 x 12 inch (30cm) tortillas
  • Tomato sauce and mustard to garnish
Instructions
  1. To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
  2. Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
  3. Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
  4. Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
  5. Arrange a generous helping of the french fries on top of the lettuce.
  6. Garnish the fries with tomato sauce and mustard.
  7. Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
  8. Sprinkle 40g of the cheese over this.
  9. Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
  10. And there it is, the inimitable chip dog.... pure art in a wrap.

 

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

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

 

Chef T’s Magic Powder – for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!

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Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Author: 
Recipe type: Seasoning / Rubs / Spices
 
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
Ingredients
  • 80g Fresh coriander leaves (with stems)
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 30ml Tabasco sauce
  • 8 Portabello mushrooms (or procini)
  • 30ml Onion Flakes
  • 15ml Lemon pepper
  • 15ml +15ml Cornstarch
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
Instructions
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
  6. To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
  7. Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
  17. Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
  18. Press the burger patties and grill as normal.
  19. Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.

 

How to Make Square Burger Patties – Perfect Burger Patty Production with No Specialized Equipment!!!

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How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Author: 
Recipe type: Burgers
 
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
Ingredients
  • 75ml Onion flakes
  • 15ml Salt
  • 7.5ml White pepper
  • 1.4kg Good quality ground beef
  • 10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
Instructions
  1. Place the dried onion flakes, salt and white pepper into your spice grinder.
  2. Zap these until you have a fine powder.
  3. Place the ground beef in the bowl of your stand mixer and add the seasoning.
  4. You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
  5. Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
  6. During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
  7. Line a 10 inch by 14 inch baking sheet with cling-wrap.
  8. Tip the meat mixture into the pan and flatten it out.
  9. Pull another length of cling-wrap over the top of the pan.
  10. Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
  11. Place the pan in your freezer for 30 minutes to firm up.
  12. Turn the slab of beef out onto a large chopping board.
  13. Trim away any excess meat.
  14. Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
  15. At this point, these can be wrapped and frozen, or grilled.
  16. Using a heavy pan or skillet over medium high heat, add 20g of butter.
  17. When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
  18. And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.

 

Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

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