How to Make Irish Pork Bangers from Scratch at Home – St Patrick’s Day Special!!!

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How to Make Irish Pork Bangers from Scratch at Home - St Patrick's Day Special!!!
Author: 
Recipe type: Sausage
Cuisine: Irish
 
With St Patrick's Day on the 17th, here is the perfect recipe to celebrate with. Irish pork bangers are similar in texture to English bangers, but they have a flavor and aroma all their own.
Ingredients
  • 1.8kg Pork shoulder, deboned, skin off
  • 1 Egg white
  • 125ml Guinness draught beer
  • 70g Dry bread crumbs
  • 40g Fine non-iodated salt
  • 15ml Ground black pepper
  • 10ml Dried marjoram
  • 5ml Ground Nutmeg
  • 2.5ml Dried Thyme
  • 2.5ml Dried Rosemary
  • 100-125ml Iced water
Instructions
  1. Cut the pork shoulder into long strips, narrow enough to fit through the meat grinder's feeder tube.
  2. Transfer the strips to a large tray or platter in a single layer and place this in you freezer for 45 minutes.
  3. While the meat chills, beat the egg white with your stick blender until all of the albumen has broken down and the white is frothy.
  4. Pour in the Guinness draught beer, breadcrumbs, salt, black pepper, dried marjoram, ground nutmeg, dried thyme and dried rosemary. Process this to a paste.
  5. Remove the pork from the freezer and grind this through your 8mm or one third inch plate.
  6. Add the paste to the meat and massage this into the ground pork. The mixture will be pretty stiff and will need about 100ml of iced water to loosen it up. Massage this in, then return the pork to the freezer for 30 minutes.
  7. After 30 minutes, run the meat through the grinder once more, this time using a fine 3mm plate.
  8. Load the ground meat into the hopper of your sausage filler. Attach the funnel and feed the casing onto the funnel. I am using collagen casings as they are just so much easier and cleaner to work with.
  9. Twist the end of the casing and start filling the sausages. Take care not to fill them too tightly as this will cause them to split when cooking.
  10. It is easier to twist off the links as you go, twisting in the opposite direction for each link.
  11. Once all the links are formed, snip them apart with a sharp scissors and refrigerate the sausages overnight for the flavors to develop.
To Cook the Sausages
  1. Pour enough water into a frying pan to barely cover the base of the pan.
  2. Place the pan over medium-high heat and add the sausages. Simmer the sausages for 3 minutes per side.
  3. After simmering, most of the water will have evaporated, and the sausages will have started to release some of their fat. Add 30g butter to the pan and fry the sausages for 3 to 4 minutes per side until well browned and caramelized.
  4. Remove the sausages from the pan and serve immediately.

 

How to Cure, Age and Smoke Bacon at Home – Best Homemade Bacon!!!

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How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Author: 
Recipe type: Curing and Smoking / Charcuterie
Cuisine: Italian
 
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
Ingredients
  • 2kg Pork loin, bone in, skin on
  • 2lt + 2lt Water
  • 300g Salt
  • 140g Prague powder #2
  • 15ml Garlic Powder
  • 4 Bay Leaves crushed
  • 15g Black Pepper
Instructions
  1. Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
  2. Place the black peppercorns into your spice grinder and tear the bay leaves into this.
  3. Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
  4. Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
  5. To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
  6. To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
  7. To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
  8. Place the prepared pork loin in a large non-reactive container.
  9. Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
  10. Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
  11. Place the lid on the container and allow this to cure in your refrigerator for 7 days.
  12. After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
  13. After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
  14. Lift the rack up and balance it across the corners of the pan.
  15. Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
  16. Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
  17. And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.

 

Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers – Quick & Easy!!!

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Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers - Quick & Easy!!!
Author: 
Recipe type: Sausages
 
Following the introduction of the sausage stuffer, we're going to make a batch of chicken breakfast sausages.
Ingredients
  • 1kg (2.2lb) Deboned chicken thigh with skin on
  • 15g Fine non-iodated salt
  • 5ml White pepper
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Nutmeg
  • 10ml Cayenne pepper (optional)
Instructions
  1. You will need a kilogram or 2.2lb of deboned chicken thigh, with the skin on. Fit the 6mm mincer plate to your mincer and run the chicken through the machine.
  2. Add the salt, white pepper, ground cloves, ground coriander seed and ground nutmeg, and mix these into the chicken.
  3. Fit the 3mm plate to your mincer and run the chicken through the machine again. This minces the chicken finely and mixes the spices into the meat thoroughly.
  4. To stuff the sausages, I am using 26mm collagen casings on the 20mm funnel. Load the sausage stuffer's hopper with meat and press it down firmly to expel any air.
  5. Feed the collagen casing onto the funnel and twist the end. I have found that using a bull-clip to secure the end works quite well.
  6. Start cranking the handle of the stuffer while feeding the casing off of the funnel with your other hand. Don't apply too much pressure to the casing as this will lead to over-stuffing and cause the casings to burst while being cooked.
  7. Twist the sausage into links and snip these apart. Refrigerate the sausage overnight to allow the flavors to develop, then cook them in the same way that you would cook pork bangers.

 

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

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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.

 

Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
 
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
Ingredients
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
Instructions
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.

 

American Crispy, Light & Airy Donuts!

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American Crispy, Light & Airy Donuts!
Author: 
Recipe type: Dessert / Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These donuts are light and crispy, made from a super-quick dough using baking powder and egg as the raising agent.
Ingredients
  • 1 Cup sugar
  • 2 Eggs
  • 30g Butter, melted
  • 1 Cup milk
  • 15ml Vanilla extract
  • 600g All-purpose flour
  • 45ml Baking powder
  • 1 Tbs ground nutmeg
  • 7.5ml Salt
Instructions
  1. The ingredients are divided into 3 sets and should be measured and ready before you start. The first set is the sugar and eggs. The second set, the melted butter, vanilla extract and milk. The third set, the all-purpose flour, baking powder, nutmeg and salt.
  2. Place the eggs and sugar in the bowl of your mixer and beat them together for 2 to 3 minutes until light and creamy.
  3. Pour in the melted butter, milk and vanilla. Allow this to mix until totally combined.
  4. Replace the beaters with dough hooks and pour the flour mixture into the bowl. Mix the dough until everything is well combined. The dough will be soft and sticky.
  5. Turn the dough out onto a well floured work surface and sprinkle more flour over the top of the dough as well.
  6. Start compressing and folding the dough over and over, sprinkling with extra flour every time it becomes too sticky.
  7. Continue to knead the dough lightly for about 3 minutes until it is smooth and elastic.
  8. Roll the dough out to a thickness of 10mm or just less than a half inch. If you don't have a donut cutter use a tumbler or a food mold to cut out circles. Pull away the off-cuts, re-roll them and cut out more circles.
  9. To make the holes, poke skewer or chopstick into the center of the circle. Start swivelling the chopstick around until the hole has stretched to the desired size.
  10. Heat a half-filled pan of oil to 180c or 350f and carefully drop the donuts into the oil. Fry the donuts for 4 minutes, turning every minute to ensure even coloring.
  11. Remove the donuts from the oil, drain on kitchen paper and proceed with your preferred decorations, whether icing sugar, caster sugar or glaze.

 

Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.

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Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.
Author: 
Recipe type: Pork / Pan-fried
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're pan frying an amazing meal of honey soy glazed pork loin chops. The chops are really thin cut which makes this ideal for breakfast or a light midday meal. As a garnish the chops are served with crispy fried baby potato wedges and fresh coriander leaves.
Ingredients
  • 2 x Pork loin chops, cut 8-10mm thick
For the Glaze
  • 15ml Light soy sauce
  • 15ml Honey
  • 5ml Chilli sauce
  • 5ml Apple cider vinegar
  • 30g Butter to fry
For the Garnish
  • 6 Baby potatoes
  • Fresh coriander leaves, roughly chopped
Instructions
  1. Cut each baby potato into 8 wedges.
  2. Have your butcher cut the loin chops to a thickness of 8 to 10mm thick. Season the chops liberally on both sides with salt and cracked black pepper.
  3. In a jug, combine the light soy sauce, honey, chilli sauce and apple cider vinegar.
  4. Roughly chop the fresh coriander.
  5. Half fill a pan with oil and heat this to 180c or 350f. Fry the potato wedges until golden, remove them from the oil and season with salt.
  6. Melt 30g of butter in another pan over medium high heat and fry the chops for 3 minutes. Turn the chops over and brush them with the glaze. Continue to fry for 2 minutes.
  7. Turn the chops over and brush the chops again. Fry for a further 60 seconds.
  8. Turn the chops again and fry for another 60 seconds.
  9. Remove the chops from the pan and immediately pour the remaining glaze into the pan. Lift the pan from the heat to avoid burning the glaze as it will caramelize almost immediately.
  10. Transfer the chops to serving platters, top each with half of the potato wedges and some of the glaze. Scatter the chopped coriander over the platters and serve immediately.

 

Mother’s Day Special – Maple Glazed Bacon & Eggs on Cheese Pastry

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Mother's Day Special - Maple Glazed Bacon & Eggs on Cheese Pastry
Author: 
Recipe type: Mother's Day Breakfast Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With Mother's Day just a week away, here is a easy and quick breakfast for the occasion. Maple glazed bacon threaded through a "serviette ring" of cheesy pastry, served with herbed scrambled egg on top of a pastry heart!!!
Ingredients
For the pastry
  • 600g All-purpose flour
  • 150g Mature cheddar cheese, grated
  • 150g Butter, very cold
  • 5ml Salt
  • 250ml Chilled water
  • 1 Egg yolk whisked together with 15ml water
For the Bacon
  • 6 Strips Oak or Hickory smoked streaky bacon
  • Maple syrup, thinned if necessary
For the Eggs
  • 4 Eggs, lightly beaten with a pinch of dried tarragon
  • (you can substitute the tarragon with any herb of your choice)
Instructions
  1. Place the flour in a large mixing bowl. Add the salt and the grated mature cheddar cheese.
  2. Using a ball whisk stir this all together until well combined.
  3. Using the coarse side of your grater, grate the butter into the flour a quarter at a time. After each quarter, use your whisk to mix the butter into the flour.
  4. Pour in the cold water and mix this in with a wooden paddle. When all of the water has been absorbed, get in there with your hands and compress the dough together until all of the loose bits are incorporated into one mass.
  5. Turn the dough out and wrap it in cling wrap. Place the dough in the refrigerator for 30 minutes.
  6. Remove the dough from the refrigerator after 30 minutes. For 2 hearts or servings you will need to cut a quarter of the dough. (the remaining dough can be used to make pies or sausage rolls)
  7. On a floured surface, roll the quarter of dough out to a thickness of 3mm.
  8. Using the back of a teaspoon, mark out the hearts in the dough. The actual size is really only determined by the size of the serving platters. I am cutting mine to about 20cm in height.
  9. Using your dough cutter, cut the hearts out and transfer them to a lightly greased baking sheet.
  10. In addition, cut 2 strips of pastry 4cm by 15cm in size.
  11. Brush the hearts with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  12. Tear a 4cm wide strip of foil from your roll. Double it over and roll it into a cylinder resembling a serviette ring. Take another piece of foil, scrunch it up and press it lightly into the ring of foil.
  13. Take one of the pastry strips and wrap it around the ring. Press this at an angle onto one of the hearts. Brush this with egg wash as well. Repeat this with the second heart.
  14. Bake the pastries in a preheated oven at 200c or 400f for 12 to 15 minutes until golden.
  15. While the pastries bake, heat a pan over medium high heat. Add the bacon to the pan and fry it until golden and slightly crisp. Baste the bacon at every turn with the maple syrup.
  16. Remove the bacon and keep it warm.
  17. Add 30g of butter to the pan. Once it is melted and bubbling, pour in the lightly beaten herbed egg. Scramble the egg briefly, just past the sloppy stage.
  18. Remove the pan from the heat. To serve, place a heart on a serving platter and carefully remove the foil molding.
  19. Pull 3 strips of bacon through the ring. Press half of the scrambled egg into a small bowl. Place a spatula over the egg and invert it. Position the egg over the heart and slide the spatula free. Lift the bowl away carefully. Garnish the egg with a sprig of fresh herb and serve immediately.

 

Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!

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Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!
Author: 
Recipe type: Yorkshire pudding
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Toad in the Hole is an all-time traditional favorite. Crispy pork sausages encased in golden baked Yorkshire pudding is well worth the effort!!!
Ingredients
  • 4 Pork sausages
  • 4 Eggs
  • 200ml Milk
  • 200g All-purpose flour
  • 2.5ml Salt
Instructions
  1. Place the flour and salt in your mixing bowl and pour in the milk and eggs. Whisk this by machine or hand until you have a smooth, silky batter. Transfer the batter to a pouring jug.
  2. Heat a pan over medium high heat and fry the pork sausages until almost cooked through, and nicely browned. Remove these from the heat.
  3. Place 2 single portion baking dishes in a roasting pan and pour in just enough oil to cover the base of each dish.
  4. Place the roasting tin in your oven at 200c or 400f for 15 to 20 minutes until the oil is really hot. Remove the toasting pan from the oven.
  5. Place 2 sausages into each of the dishes and pour batter into each until they are ⅔ full.
  6. Return these yo the oven and bake undisturbed for 30 minutes until well risen and browned.
  7. Remove these from the oven and marvel at the amazing hollow Yorkshire puddings surrounding the beautifully browned and crispy pork bangers.
  8. Remove these from the baking dishes and transfer them to platters. Drizzle with a generous portion of brown onion gravy and serve immediately.

 

Petit Breakfast Rolls (Petit Pains) – Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls

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Petit Breakfast Rolls (Petit Pains) - Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls
Author: 
Recipe type: Bread rolls / Breakfast rolls
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These amazingly soft and slightly sweet breakfast rolls (Petit Pains) are really easy to make and despite the slightly longer than usual rising times, are well worth the effort.
Ingredients
  • 1 Tsp Dried yeast
  • 280ml Warm milk
  • 450g Strong white flour
  • 10ml Salt
  • 15ml Caster sugar
  • 50g Softened butter
Instructions
  1. Add the yeast to the warm milk and whisk this thoroughly. Put this aside for 10 minutes to mature.
  2. In a large mixing bowl, combine the flour, salt and caster sugar.
  3. Add the softened butter and rub this into the flour mixture until it resembles fine bread crumbs.
  4. Make well in the center of the flour and pour in the milky yeast.
  5. Using a wooden paddle, mix this until a dough comes together, and it comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it is smooth and elastic.
  7. Dust the dough with a little flour every time it becomes too sticky.
  8. Place the dough back in the mixing bowl, cover the bowl with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  9. After 60 minutes, knock the dough back and remove it from the bowl.
  10. Using your scale, divide the dough into 12 equal portions.
  11. Working with a piece at a time, briefly knead the dough. Pull the edges of the dough up to the center of the ball.
  12. Turn the ball over. Cup your hand over the ball and rotate to make the ball perfectly round. Using one hand, roll the ball into an elongated oval shape.
  13. Transfer the roll to a lightly greased baking sheet and continue with the remaining rolls. Leave about an inch or 25mm of space between each roll.
  14. Cover the rolls with an upturned roasting tin and allow this to rise for a further 60 minutes in a warm place.
  15. After 60 minutes, the rolls will be well risen and will just be touching. As they bake they will support one another and rise upwards instead of sideways.
  16. Using a sharp knife, slash 3 cuts into the top of each roll and brush the rolls with milk.
  17. Bake the rolls in a preheated oven at 180c or 350f for 12 to 15 minutes until lightly browned.
  18. Remove the rolls from the oven, separate them and allow them to cool on a wire rack.

 

Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

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Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
Author: 
Recipe type: Pate'
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
Ingredients
  • 200g Streaky bacon
  • 600g Lamb's liver
  • 50g Butter
  • 2 x Medium onions, chopped finely
  • 1 Clove garlic, finely chopped
  • 1 Tbs Tomato puree
  • 60ml Brandy or Cognac
  • 200ml Sour cream (optional)
Instructions
  1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
  2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
  3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
  4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
  5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
  6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
  7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
  8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.

 

Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.

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Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our previous episode we made fresh queso blanco or Mexican white cheese. Today we're going fry slices of this cheese in butter until golden, then top it with rich combination of cocktail tomatoes, garlic, sliced pickled gherkin, capers and a unique instant ricotta.
Ingredients
  • 2 x 20mm / ¾ inch Slices of Queso Blanco cheese
  • 40g Butter
  • 8 Cherry / cocktail tomatoes
  • 1 Tbs Chopped garlic
  • 1 Pickled Gherkin, sliced
  • 2 Tbs Pickled capers
  • 90ml Fresh cream
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Cut 2 slices of queso blanco from the center of the round of cheese. Cut them 20mm or ¾ inch thick.
  2. Measure out the garlic, butter, red chilli flakes, cream and capers.
  3. Slice the tomatoes in half length-ways, and slice the gherkins.
  4. Heat your pan over medium high heat, add the butter.
  5. Add the cheese to the pan and wipe it around in the butter to coat all over.
  6. Fry the cheese on the flat sides for 2 to 3 minutes until golden.
  7. Turn the cheese over and fry for a further 2 to 3 minutes until golden.
  8. By this stage, the cheese will have softened, so use a spatula to remove it from the pan to avoid damaging it.
  9. Add the tomatoes to the pan and stir these around in the butter for 60 seconds.
  10. Add the garlic and stir this for further 15 seconds until fragrant.
  11. Add the capers and sliced gherkin and stir this briefly to heat it through.
  12. Pour in the cream. Almost immediately, you will see the cream react with the acid in the tomatoes, capers and gherkin.
  13. This reaction in combination with heat causes the cream to convert to full cream ricotta cheese instantly.
  14. Stir this briefly and remove the pan from the heat.
  15. Transfer the fried cheese to platters, top each with half of the sauce.
  16. Garnish the plates with a scattering of red chilli flakes and serve immediately.

 

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