How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Recipe type: Sausage
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
2.6kg Turkey meat, cubed
300g Well matured cheddar or Monterey Jack
250ml Chilled water
22mm Collagen casings
For the Spice Blend
30ml Ground cumin
30ml Ground coriander seed
10ml Chilli powder
10ml Garlic powder
Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
Sprinkle the spice mixture over the meat and mix this in thoroughly.
Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
Add the coarsely grated cheese to the meat and mix this in briefly.
Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
Load the meat mixture into the hopper of your sausage stuffer.
Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
Continue with this process until all of the filling has been used.
To make up individual sausages, crimp the sausage between your thumb and forefinger.
Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
Serve immediately with the accompaniments of your choice.
Barbecue Glazed Pork Bracelet Kebabs - Delicious Glazed Pork Kebabs with a Difference!!!
Recipe type: Pork
Today we're making something really interesting, and you saw it first on Whats4Chow. These circular kebabs aren't just delicious, they give you a novel and attractive way to present an otherwise run-of-the-mill dish.
700g Pork neck steak
30ml Hoisin sauce
60ml Soy sauce
15ml Rice wine or dry sherry
Spring onion greens
1 x Upholstery needle for threading
slice the pork neck steaks into 20mm or ¾ inch cubes, then transfer these to mixing bowl.
In a jug, combine the hoisin sauce, light soy sauce, rice wine, salt and sugar. Stir this until all of the salt and sugar has dissolved.
Pour the marinade over the cubed pork and massage this into the meat thoroughly. Put this aside.
Cut the greens from 5 or 6 large spring onions.
Place the greens in a large roasting pan and pour in enough boiling kettle water to cover.
Allow these to stand for 15 minutes until totally wilted.
After this time, lift the greens and tear them in half lengthways.
To thread the kebabs, you will need a large upholstery needle like this one, with and over-sized eye. You can find these at most hardware stores or leatherwork suppliers.
Thread a stip of spring onion green through the eye of the needle.
Press the needle through a cube of pork. Grab the point of the needle with a dishtowel and pull the spring onion through the pork. Pull it all the way through leaving about 2 inches of green loose.
Continue until the entire spring onion is threaded with pork with exception of 2 inches on each end.
Pull the 2 ends together and tie them using a double knot.
Transfer the pork bagles to a large platter ans spoon any remaining marinade over the bangles.
Heat a skillet on your barbecue until smoking hot.
Brush the skillet with oil, and place the pork bangles on the skillet.
Brush the bangles with the runoff marinade and close the lid of your barbecue. Allow these to grill for 4 minutes.
Open the grill and carefully flip the bangles over. Brush them with any leftover marinade and close the lid.
Let these grill for a further 4 minutes.
Remove the pork bangle kebabs from the grill and serve immediately with the accompaniments of your choice.
And the we have it, unique, tender, juicy glazed pork bangle kebabs.
How to Make Potato Bun Burgers - Delicious Crispy Deep Fried Potato Bun Burgers - Gluten Free Friend
Recipe type: Burgers
Potato bun burgers are real good fun, and a great way to combine your fries with your burger. They also make it possible for people on wheat restricted diets to enjoy an amazing burger.
For 2 Burgers
2 Large potatoes
400g Ground beef
15ml Salt (non-iodated)
15ml Dry chilli flakes
15ml Dried garlic granules
12 slices melting cheese of your choice
3 Cocktail tomatoes
Ketchup or sauce of your choice
Place the large potatoes in a pot and cover them with boiling kettle water. Heat the pot over high heat and boil the potatoes until they are tender. This timing will vary depending on the variety of potatoes you're using.
In the meantime place the ground beef in a mixing bowl and add the salt, chilli flakes and dried garlic granules.
Get in there with your hands and massage this all together.
Slice the cheese into thin slices, slice the cherry tomatoes and take enough frilly lettuce.
Use your burger press to form 4 x 100g patties and transfer these to your refrigerator.
Remove the boiled potatoes from the pot and cool them under cold running water.
Use a sharp knife to slice a bit off of each flat side of the potatoes, then cut the potatoes through the center length-ways.
Half fill a large pan with oil and heat this to 180c or 350f.
Carefully lower the potatoes into the oil and fry them until crisp and golden on both sides.
Remove the potatoes and drain any excess oil on kitchen paper.
Heat another pan over medium high heat and add 15g of butter.
Grill the burger patties for 2 to 3 minutes on the first side.
Flip the patties over and top the patties with the cheese. Continue grilling until the cheese starts melting. Stack the patties in pairs.
Place one of the fried potato pieces on a serving platter and top this with lettuce.
Place a burger patty stack on top of this.
Top the stack with sliced tomato and a drizzle of ketchup.
Finish this off with the top potato and you're ready to feast.
Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Recipe type: Burgers
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
(Machine these all until fine in your spice grinder)
Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
Massage the spice into the meat thoroughly.
Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
Put the patties aside while you slice the pickled jalapeños and tomatoes.
You will also need a generous handful of fresh coriander.
Slice and butter the buns.
On the bottom half of each bun, spread a thick layer of sour cream.
Top this with a generous scattering of sliced pickled jalapeño.
Follow this with a good portion of fresh coriander.
Heat your pan over medium high heat and add a little butter.
Grill the patties for 2.5 minutes per side until nicely browned.
Transfer the patties to the buns.
Top the patties with the sliced tomato.
Top the tomato with a generous dose of chilli Doritos and you're ready to serve.
Jamaican jerk chicken can be as mild or as hot as you like. You can adjust the heat by simply adding more or less cayenne and chilli flakes. The measurements in this recipe will give you a result on the milder side, but with tons of flavor. I am going to make jerk chicken kebabs and a couple of jerk chicken burgers using the TNK Stingray multitools feature in the previous episode.
9-12 Chicken thighs, deboned
For the Jerk Spice
15ml Onion flakes
10ml Dried Thyme
5ml Dried parsley
7.5ml Whole allspice
2.5ml Ground cinnamon
5ml Whole black peppercorns
2.5ml Cayenne pepper
2.5ml Chilli flakes
1.25ml Ground cumin
5ml Dried garlic granules
1.25ml Ground nutmeg
10ml Dried chives
To make the spice blend, combine the onion flakes, thyme, parsley, allspice, cinnamon, black peppercorns, cayenne pepper, paprika, chilli flakes, ground cumin, garlic granules, salt, nutmeg, sugar and dried chives.
Put this all into your spice grinder and zap it until fine. Transfer the jerk spice to a sprinkle bottle.
Place your deboned chicken thighs in a large non-reactive pan, skin side down.
Sprinkle a generous dose of the spice over the chicken. Generous can not be overstated... you want to use a third of the spice on this side.
Turn the chicken thighs over and dose the skin side with another third of the spice.
Cover the pan with cling wrap and place this in your refrigerator overnight.
The following day, cut the chicken into cubes. I have held 2 thighs back to cook as jerk chicken burger patties.
Thread the chicken cubes onto skewers and you're ready to rock.
To demonstrate the larger of the 2 Stingray multitools, I am going to barbecue most of the chicken, saving some for the pan to demonstrate the smaller model.
Heat a barbecue skillet over medium high heat and brush this with oil and add the kebabs and jerk chicken burger.
Turn the kebabs every 3 minutes, remembering that they have 4 sides, giving you a total time of 12 minutes.
Watch how well the multitools toothed edge lifts end turns the kebabs with absolutely no problem.
Grill the jerk burger for 4 minutes per side. Here's a shot of the lifter mechanism at work turning the burger.
Using the prong to lift the burger from the skillet is effortless, and you can see the true genius behind the launch mechanism that gently squeezes the chicken of of the prongs onto the plate.
Remove the kebabs from the barbecue and serve immediately.
Now across to the non stick pan. Heat the pan over medium high heat and add a little butter.
Add the kebabs and jerk burger to the pan. Grill them for 12 minutes, or 3 minutes per side. Grill the jerk burger for 8 minutes, turning halfway through.
Here we can see just how simply the multitool turns the kebabs. The toothed edge really does make a difference.
And again, here is the lifter turning the burger.
Remove the chicken from the pan and serve with the accompaniments of your choice.
And there we have it.... beautifully spiced and flavor Jamaican jerk chicken kebabs and burger patties.
Today we’re looking at some remarkable cooking multitools from TNK. This is not a paid revue. I found the TNK website and contacted them. They were kind enough to send me a whole bunch of products, and we cover these over the next few days. You can buy these directly from TNK, and you can visit their website here – http://www.tnkbrand.com/?lang=en.
The first 2 products on test are these 2 very interesting looking multi tools. The larger of the 2 is for use on your barbecue and with the exception of the silicon grips the entire unit is good quality, well finished stainless steel.
On the left hand side of the lifter assembly you will find a set of teeth which are ideal for picking up and turning sausages and kebabs.
At the end of the upper lifter assembly is a set of prongs. These allow you to skewer and lift foods that may be awkward to to lift or turn with the lifter assembly.
The next step is pure genius. When the lifter assembly is closed the food on the prongs is gently squeezed of of the prongs.
A very nice afterthought is the built in bottle opener in the handle of the unit. What is barbecue without a good cold one.
The unit stores in the closed position which is locked by pulling the loop at end of the handle.
The second in this range is made specifically for use with nonstick pans. The design is identical, however the unit is slightly smaller and has a durable nylon lifter assembly.
All of the other features are the same as its big brother, however it does not feature the bottle opener.
Stay tuned for our next episode where we’re going to put both of these to test making an amazing meal of Jamaican jerk chicken kebabs, and burgers.
How to Make Beef Bacon - Kosher Beef Bacon, Corned Beef & Pastrami
Recipe type: Curing & Smoking Meats
Beef bacon, corned beef and pastrami are all very similar in the way that they are produced and as a result this episode will cover all 3. The differences between the different meats comes in the way they are finished off and this will be explained as we go.
2.4kg Beef brisket
For the Curing
2lt + 2lt Water
200g Kosher salt
140g Prague powder #2
15ml Garlic powder
4 Bay leaves
15g Whole black pepper corns
10ml Whole juniper berries
90g Brown sugar
To start, we need to measure out the curing ingredients which include kosher salt, black peppercorns, whole juniper berries, bay leaves, garlic powder, and brown sugar.
In a separate bowl measure the Prague powder #2.
Pour 2 liters of water into a pot and all of the spices except for the Prague powder.
Bring this to boil and allow it to simmer for 10 minutes.
Remove the pot from the stove and quick chill the brine by floating the pot in a sink of cold water.
Once the brine has cooled significantly, add another 2 liters of water to the brine along with the Prague powder. Stir the brine until the Prague powder has dissolved.
While the brine continues cooling, you can unpack your meat. This is a nice big slab of brisket, or beef belly around 2.4kg in weight.
By this stage the brine has cooled completely. Pour it into a large food safe container and add the brisket.
Due to the high content of salts in the brine, the meat will float. You need to weigh it down beneath the surface of the brine using a bowl or plate.
Put the lid on the container and transfer this to your refrigerator for 7 full days to cure.
After the curing time remove the meat from the brine and wash it thoroughly under cold running water. You will notice how firm the meat is, along with amazing rosy pink tinge that is the hallmark of well-cured meat.
Now, if you want corned beef this is where you will simply simmer the meat in water until the internal temperature reaches 67c or 152f.
For beef bacon and pastrami we're going continue with the process.
Dry the meat using a clean dish towel then place it on a rack in your refrigerator for 24 hours to air dry.
This drying process will make the meat more receptive to the smoking process.
Fire up your smoker. I am using the Smoke Daddy Vortex in this demonstration. I have the extreme left hand burner running to provide heat.
Place the meat on the right hand side away from the direct heat, close the barbecue and allow this to smoke for around 3 hours until the internal temperature of the meat is 67c or 152f.
This will give you beef bacon, at at this stage all you need to do is wrap it and refrigerate it. Although the bacon has technically been pasteurized, it does still require slicing and frying.
All you need to make pastrami is to steam or simmer the meat until the internal temperature reaches 67c or 152f. This steaming is normally only carried out a few days after the smoking process, which allows the smoke to really penetrate the meat.
And there it is, beautiful smoked beef bacon.... one step further than corned beef, and one step short of pastrami.
Sugar Chilli Pork Roast - The MOST Tender Roast Ever!!! Perfect for the 4th of July!!!
Recipe type: Pork / Roast
Just a few weeks ago I featured delicious sugar chilli pork neck steaks. A few viewers asked whether it is possible to make whole sugar chilli pork neck roast. So I put this my list of things to try and it turned out magnificently, except for the fact that it turned out so juicy and so tender that it was quite difficult to slice cleanly.... and I quite honestly don't see that as a problem. Alternatively, shred the pork and serve as deliciously tender and sumptuous pulled pork.
1.5kg / 3.5lb Whole deboned pork neck
80g Demerara sugar (or treacle sugar)
20ml Coarse cracked black pepper
20ml Dried chilli flakes
20ml Himalayan rock salt (fine)
To start you need a whole deboned pork neck, around 1.5kg or 3.5 pounds.
In a bowl, combine the demerara sugar, coarse cracked black pepper, dried chilli flakes and Himalayan rock salt. I prefer this salt as it contains no iodine, and imparts a slight acidity to the food resulting in a much rounder flavor.
Start sprinkling this mixture over the pork and pressing it firmly into surface of the meat. Continue until the slab of meat is coated well and all of the sugar chilli rub is used.
Place the pork in a roasting tin and scrape any over overrun rub over the top of the pork.
I am adding boiled potato wedges to the pan as well.
Roast the pork in a preheated oven at 250c or 480f for 60 minutes undisturbed.
On removing the pork from the oven, the first thing you will notice is the amazing charred crust that has formed on the pork.... not to mention the insanely incredible aroma.
By this stage the potatoes will also be well roasted and will have absorbed some of the amazing pan flavors.
Serve this immediately with the accompaniments of your choice.
I will be publishing a video shortly where I will show you the trick to these amazing roast potatoes.
Stay tuned for our next episode where we're looking a very simple way to distil alcohol at home with basic kitchen equipment, and I mean basic.
Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Recipe type: Steak
In today's episode we're making a couple juicy grilled sirloin steaks smothered in fried Portabellini mushrooms and a super quick red wine sauce using xanthan gum.
For the Sauce
250ml Dry red wine (good quality - bad wine = bad sauce)
Chicken stock or beef stock
3.75ml Xanthan gum
For the Rest
6 Portabellini / Porcini / brown mushrooms
2 Fronds fresh rosemary
2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
Salt and cracked black pepper
Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
Add 3.75ml of xanthan gum to the wine mixture.
Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
Flip the steaks over and season the fat liberally with salt and cracked black pepper.
Slice the mushrooms and put these aside.
Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
Remove the steaks from the pan and transfer them to warm plate to rest.
Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
In the meantime heat the red wine sauce in your microwave oven until nice and warm.
Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
Serve your masterpiece immediately with the accompaniments of your choice.
Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Recipe type: Steak / Beef
In our previous episode we looked at xanthan gum, and used it to make a simple vinaigrette and a thick anchovy and blue cheese dressing. Today we're doing a super-quick grilled steak topped with the anchovy blue cheese dressing, thinned with the vinaigrette.
2 x 250g Prime sirloin steaks, cut 30mm thick
[url:1]100g Anchovy & blue cheese dressing (prepared in previous episode - click to see)
25-50ml quick Vinaigrette (prepared in previous episode - click to see)[/url]
You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
Heat a heavy pan over medium high heat and add a tablespoon of butter.
When the butter is sizzling, place the steaks fatty side down in the pan.
Allow the steaks to cook like this for 6 to 8 minutes. This renders and crisps the fatty edge. The rendered fat mixes with butter resulting in an amazing flavor when the steak is separated and grilled.
Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
In the meantime, thin the anchovy blue cheese dressing using some of the vinaigrette. Pop this in your microwave and heat it gently for about 60 seconds.
Remove the steaks from the pan, allow them to rest for a couple of minutes, then serve topped with the sauce and accompaniments of your choice.
And there it is, a super-quick, super-tender and super-tasty grilled sirloin with an amazing sauce. Stay tuned for our next episode where we're grilling a magnificent steak with Portabellini mushrooms and a super-quick red wine sauce using xanthan gum.