Category: Barbecue

Barbecue recipes

July 3, 2016 4th of July Cookout, Barbecue, Main Courses, Marinades and Rubs, Pork

Sugar Chilli Pork Roast – The MOST Tender Roast Ever!!! Perfect for the 4th of July!!!

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Sugar Chilli Pork Roast - The MOST Tender Roast Ever!!! Perfect for the 4th of July!!!
Author: 
Recipe type: Pork / Roast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
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.
Ingredients
  • 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)
Instructions
  1. To start you need a whole deboned pork neck, around 1.5kg or 3.5 pounds.
  2. 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.
  3. 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.
  4. Place the pork in a roasting tin and scrape any over overrun rub over the top of the pork.
  5. I am adding boiled potato wedges to the pan as well.
  6. Roast the pork in a preheated oven at 250c or 480f for 60 minutes undisturbed.
  7. 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.
  8. By this stage the potatoes will also be well roasted and will have absorbed some of the amazing pan flavors.
  9. Serve this immediately with the accompaniments of your choice.
  10. I will be publishing a video shortly where I will show you the trick to these amazing roast potatoes.
  11. 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.

 

June 28, 2016 4th of July Cookout, Accompaniments, Barbecue, Beef, Garnishes, Main Courses, Sauce Recipes, Steak, Xanthan Gum Recipes

Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce – Making Sauces using Xanthan Gum.

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Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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.
Ingredients
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
  • 30g Butter
  • 2 Fronds fresh rosemary
  • 2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
  • Salt and cracked black pepper
Instructions
  1. 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.
  2. Add 3.75ml of xanthan gum to the wine mixture.
  3. 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.
  4. Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
  5. You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
  6. Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
  7. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  8. Slice the mushrooms and put these aside.
  9. Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
  10. Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
  11. Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
  12. Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
  13. Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
  14. Remove the steaks from the pan and transfer them to warm plate to rest.
  15. Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
  16. In the meantime heat the red wine sauce in your microwave oven until nice and warm.
  17. Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
  18. Serve your masterpiece immediately with the accompaniments of your choice.

 

June 26, 2016 4th of July Cookout, Barbecue, Beef, Cheese, Main Courses, Sauce Recipes, Steak

Grilled Sirloin Steak with Anchovy Blue Cheese Sauce – How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!

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Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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.
Ingredients
  • 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]
  • 15ml Butter
Instructions
  1. You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
  2. Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
  3. Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
  4. Heat a heavy pan over medium high heat and add a tablespoon of butter.
  5. When the butter is sizzling, place the steaks fatty side down in the pan.
  6. 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.
  7. Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
  8. Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
  9. 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.
  10. 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.
  11. 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.

 

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 19, 2016 4th of July Cookout, Barbecue, Beef, Finger Foods, Instructional Techniques, Main Courses, Steak

The Correct Way to Make Beef Kebabs – Succulent & Tender Beef Kebabs Every Time!!!

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The Correct Way to Make Beef Kebabs - Succulent & Tender Beef Kebabs Every Time!!!
Author: 
Recipe type: Beef / Steak
 
Beef kebabs more often than not are tough and dry, and quite plainly unpleasant. In today's episode we're looking at a really simple trick that will give you awesomely succulent and tender beef kebabs every time. So we're going to rustle up a batch of the amazing beef wonders.
Ingredients
  • 1.8kg Rump steak, cut 1 inch thick
  • Seasoning of your choice
  • 60g Butter
  • 20 x 8 inch skewers
Instructions
  1. You need to start with a good cut of meat like rump, with a nice thick strip of fat on the edge. Here I have 2 very nice slabs each about 900g or 2 pounds, cut nd inch thick.
  2. You will notice the one side of each piece has a much thinner strip of fat. Cut this piece away, and cut it into 1 inch cubes.
  3. To bard the cubes of meat that don't border with fat we are going to borrow some of the fat from the thick layer on the other side.
  4. Use sharp knife to trim away the fat, leaving only about 5mm or a quarter inch of fat behind.
  5. Cut the meat into 1 inch cubes, then slice the strip of fat into 5mm bits.
  6. Continue with the remaining steak.
  7. To thread the skewers, start with a cube that has fat. Follow this with a slice of fat, then another cube of meat and so on until all of your skewers are assembled.
  8. Every piece of meat will be interspersed with a piece of fat. This is what keeps the meat juicy and tender, and adds tons of flavor.
  9. Transfer the kebabs to a large roasting tin and season them liberally with the seasoning of your choice. Allow them to marinate for at least an hour before continuing.
  10. You can cook the kebabs on your barbecue, in a pan or under your oven grill. You will need medium high heat, and if your barbecuing or oven grilling, remember to baste with melted butter before starting.
  11. I am doing mine in a pan. Heat the pan to medium high and add 60g of butter.
  12. When the butter is bubbling, add the kebabs. You will probably need to cook 2 batches if you're using a pan.
  13. Grill the kebabs for 2 minutes 30 seconds per side, remembering that they have 4 sides... giving you 10 minutes in total.
  14. Remove the kebabs from the pan and serve immediately with accompaniments of your choice.

 

June 16, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Finger Foods, Main Courses, Mediterranean Recipes, Middle East, Poutry, Spice Mixes

Spicy Moroccan Chicken Kebabs – Moroccan Chicken Kebabs with Ras al Hanout & Lemon

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Spicy Moroccan Chicken Kebabs - Moroccan Chicken Kebabs with Ras al Hanout & Lemon
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
This episode is the third in our short series on using the trademark Moroccan spice blend Ras al Hanout. These spicy chicken kebabs are succulent and tender and simply explode with flavor.
Ingredients
  • 9 Chicken thighs
  • Zest of a large lemon
  • 50g Butter for frying
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
Instructions
  1. To start you need to debone 9 chicken thighs. We have done this before, but here's a quick recap.
  2. Using a short sharp blade lift skin along the spine bone of the thigh.
  3. Cut underneath the oyster to free it from the bone.
  4. Continue to peel the skin back to reveal the hip joint.
  5. Using your chicken shears to cut through the hip joint.
  6. Flip the thigh over and cut away the connecting tissue to free the spine from the thigh.
  7. Slice through the flesh along the thigh bone.
  8. Grab the joint and use the edge of the blade to scrape the flesh down the bone.
  9. Cut around the lower joint to free the bone.
  10. Continue with the remaining thighs.
  11. Place the thighs in a large roasting pan skin side down.
  12. Sprinkle the ras al hanout liberally over the chicken. Don't be shy with the spice, it has to be well spiced.
  13. Turn the thighs over and give the skin a good coating of spice as well.
  14. Turn the thighs again and spice any spots you may have missed.
  15. Sprinkle the grated lemon zest over the thighs and transfer the tray to your refrigerator to marinate for at least 2 hours.
  16. After marinating, remove the chicken from the refrigerator and cut the thighs into bite-sized cubes.
  17. Pick up any lemon zest from the marinating pan and return it to the cubed chicken.
  18. Thread the chicken cubes onto 8 inch or 20cm skewers. You will need 6 skewers for this quantity of chicken.
  19. Heat a pan over medium high heat and add 50g of butter.
  20. When the butter is bubbling add the kebabs to the pan.
  21. Grill the kebabs for 4 minutes per side, remembering that they have 4 sides.
  22. The chicken will be beautifully charred and crispy with an aroma from heaven.
  23. Remove the kebabs from the pan and serve immediately with the accompaniments of your choice.

 

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 9, 2016 4th of July Cookout, Barbecue, Beef, Main Courses, Marinades and Rubs, Sauce Recipes, Steak

How to Make Jagermeister Steaks – Perfectly Grilled Jagermeister Steaks – Plus 9 Minute Marinator Review!!!

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How to Make Jagermeister Steaks - Perfectly Grilled Jagermeister Steaks - Plus 9 Minute Marinator Review!!!
Author: 
Recipe type: Steak / Beef
Cook time: 
Total time: 
Serves: 4
 
Jagermeister has become a household name in the realm drinks. Made with 56 herbs and spices it makes a perfect base for flavoring red meats and game. In this case we're going to rustle up a deliciously tender and succulent Jagermeister rump steak. This recipe is courtesy of a friend of mine who owns and runs a pub and grub and golf range just down our street called "At the 19th".
Ingredients
  • 4 x 300g Rump steaks
  • 90ml Jagermeister
  • 220ml Coca Cola
  • 220ml Worcestershire sauce
  • 30ml Tomato sauce
  • 30ml Demerara sugar
  • 5ml Salt
  • 30g Butter
Instructions
  1. Starting with the marinade, combine the coca cola, Worcestershire sauce, Jagermeister, Demerara sugar, salt, sugar and tomato sauce. Mix this until the solids are dissolved.
  2. On with the cooking. Here I have 2 large rump steaks, about 600g each.... cut to an inch thick.
  3. I am going to cut these in half to give 4 portions.
  4. Place the steaks in a baking tin and pour in the marinade. Drag the steaks through the marinade making sure that they are coated all over. Put these aside for 2 hours to marinate.
  5. After 2 hours, transfer the steaks to a platter and pour the marinade into a pan..
  6. Bring the liquid to boil and let this reduce to a syrup stirring continuously.
  7. Put the syrup aside.
  8. I have reduced half of the syrup as I am only going to grill 2 steaks for this demonstration. The other 2 are for my lunch tomorrow.
  9. Heat a heavy pan over medium high heat and add 30g of butter. Add the steaks to the pan.
  10. Grill the steaks for 10 minutes, turning every 2 minutes. After every turn wipe the steaks around the pan to pick up the caramelized juices.
  11. After 10 minutes, the steaks are almost done and will have a beautiful dark crust.
  12. Lift the steaks from the pan and wipe them through the marinade syrup, then return them to the pan for a further 60 seconds on each side.
  13. And there you have it..... the perfectly grilled Jagermeister rump steak.

 

June 8, 2016 4th of July Cookout, Barbecue, Finger Foods, Main Courses, Snack Food

Spiral Cut Russian Hot Dogs – Gourmet Hot Dogs with a Twist!!!

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Spiral Cut Russian Hot Dogs - Gourmet Hot Dogs with a Twist!!!
Author: 
Recipe type: Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
These spiral cut Russian hot dogs are a fun and novel way to add interest to what would otherwise be just a big hot dog. Along with the bacon and melted cheese this is a dog fit for kings.
Ingredients
For Each Hotdog
  • 1 x 8 inch / 20cm Russian sausage
  • 1 x Strip streaky bacon
  • 50g Mozzarella or Cheddar, grated
  • Frilly lettuce
  • 1 x 10 inch / 25cm Hot dog roll
  • 1 x 10 inch / 25cm bamboo skewer
Instructions
  1. Press a 10 inch or 25cm skewer through the length each Russian sausage.
  2. Holding your knife at 30 degrees to the perpendicular or right angle to the sausage, start rolling and slicing simultaneously.
  3. Slice the spiral all the way up each sausage.
  4. Gently open up the spiral by working the ends of the sausage towards the ends of the skewer.
  5. Place a slice of streaky bacon on the cutting board. Cut through the bacon lengthways, leaving one end intact. This will give you a long strip of bacon.
  6. Tuck one end of the long strip into the spiral groove of a sausage and start winding it up the spiral, making sure to keep it in the groove. This will make sure the spiral remains open while cooking as well as adding the magnificent bacon flavor right through the sausage.
  7. Repeat this until all of your sausages are done.
  8. Line a baking sheet with foil and place the sausages on the sheet. Bake the sausages in a preheated oven at 250c or 480f for 15 minutes.
  9. Remove the sausages from the oven and carefully pull the skewers free.
  10. Top the sausages with a liberal dose of your favorite melting cheese, making sure to get as much of the cheese on top of the sausages as possible.
  11. Return the sausages to the oven and let these cook just until the cheese is nicely melted.
  12. Transfer the sausage to buttered hot dog rolls dressed with liberal amounts of frilly lettuce, top the sausages with the sauce of your choice and serve immediately.

 

April 28, 2016 4th of July Cookout, Barbecue, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make TVP Vegetarian Burger Patties – Textured Vegetable Protein Burger Patties

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How to Make TVP Vegetarian Burger Patties - Textured Vegetable Protein Burger Patties
Author: 
Recipe type: Vegetarian / Vegan
Serves: 6
 
TVP or textured vegetable protein has become an important source of protein for vegetarians and vegans. It is also used in sausages and other meat products as a moisture retainer, as well as in powdered form in many breads. Today we're making TVP burger patties.
Ingredients
  • 2⅔ Cup TVP
  • 500ml Vegetable stock
  • 60ml Tomato sauce / ketchup
  • 20ml Marmite / Vegamite (Yeast extract spread)
  • 10ml Garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • ½ Cup Strong white bread flour
Instructions
  1. Combine the tomato sauce, Marmite or Vegamite, garlic granules, chilli flakes, salt and light soy sauce with the vegetable stock.
  2. Pour the mixture into the TVP, stir to combine, cover the mixing bowl and allow this to stand for 30 minutes.
  3. After 30 minutes all of the liquid will have been completely absorbed by the TVP.
  4. Start adding the flour bit by bit, stirring it in thoroughly after each addition.
  5. Once all the flour is added you will notice that the TVP is quite sticky, and looks and behaves almost like real minced meat.
  6. Use your burger press to press out patties a half inch thick by 4 inches in diameter. You can also form the patties by hand but this will take far longer and is quite messy.
  7. Drop the patties onto squares of foil or baking parchment and transfer them to a platter.
  8. Cover the platter with cling-wrap and transfer this to your freezer.
  9. Once the patties are totally frozen, you can fry them over medium heat in a little butter for 4 to 5 minutes per side and they are nicely browned.
  10. Transfer the fried patties to buns and serve immediately.

 

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.

 

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