Super Bowl Snacks – Cheese & Pancetta Melts – Quick, Easy & Yummy!!!

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Super Bowl Snacks - Cheese & Pancetta Melts - Quick, Easy & Yummy!!!
Author: 
Recipe type: Finger Foods
Cuisine: Mediterannean
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
With the Super Bowl just days away, here is a super-quick and super easy way to add some yummy to the occasion. I am using the Vietnamese Baguettes we baked in the previous episode, but you can use store bought as well.
Ingredients
For 16 Snacks
  • 3 Vietnamese baguettes cut into 16 angled slices
  • 1 Round Camembert cheese
  • Paprika to garnish
  • 16 Very thin slices of Pancetta
Instructions
  1. Cut the baguettes at an angle into long ovals. Take a round of Camembert cheese and cut it into 8 wedges. Cut each wedge through the center longitudinally, giving you 16 pieces in all.
  2. Place the wedges of cheese cheesy-side up on the ovals of baguette. Transfer these to a lightly greased baking sheet. The sheet must be greased as this inhibits and spill-over cheese from sticking to the sheet. In addition, you need 16 very thin slices of Pancetta.
  3. Heat the grill in your oven to maximum and melt the cheese over the baguette ovals. Remove theses from the oven and transfer them to serving platters.
  4. Sprinkle the tops with a little paprika. Fold each slice of pancetta into a zig-zag and stand a slice on top of each snack.
  5. Serve these snacks hot or cold and wait for the cheers and applause.

 

Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!

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Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Author: 
Recipe type: Burgers / Franchise
Cuisine: American
Serves: 4
 
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
Ingredients
For 4 Patties
  • 500g Ground beef - 25% fat content
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Garlic powder
For the Burgers
  • 4 Large burger buns
  • Sliced tomato
  • 8 Thick slices cheese (I used Mozzarella)
  • Lettuce
  • Mayonnaise
Instructions
  1. To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
  2. Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
  3. Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
  4. By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
  5. Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
  6. To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
  7. Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
  8. While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
  9. Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
  10. Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
  11. Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
  12. Give the lid of the bun a good dose of mayonnaise and close the burger.
  13. Serve immediately.

 

Steakhouse Melts – Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!

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Steakhouse Melts - Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Steakhouse melts are legendary. Oozing melted cheese encased in spicy emulsified beef makes for a feast from heaven.
Ingredients
  • 500g Ground beef
  • 20g Salt
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Crushed garlic powder
  • 4 Thick slices Mozzarella cheese
  • 50g Butter for frying
Instructions
  1. Place the ground beef in your mixer bowl. Add the salt, white pepper, ground coriander seed, chilli flakes and garlic powder.
  2. Place the bowl on the stand mixer. Attach the dough hooks and mix the beef on medium speed for 10 minutes.
  3. By this stage the beef will be emulsified and very sticky.
  4. Divide the beef into 4 equal portions of 125g each. Working with one at a time, form a portion of the beef into a ball and place it in the center of a piece of cling-wrap. Flatten the beef into a disc, then fold the cling-wrap over to enclose the meat.
  5. Flatten the meat out into a large circle 4mm thick, or 1 sixth of an inch.
  6. Repeat this with the remaining portions.
  7. Cut 4 thick slices of Mozzarella cheese, about 10mm thick or just less than a half inch, and big enough to cover half of the beef circles with a border around the edge.
  8. Position the cheese pieces on the upper half of the beef portions and season with salt and cracked black pepper.
  9. Use the cling-wrap to fold the open half of beef over the cheese, and crimp the edges closed.
  10. Transfer the steakhouse melts to your refrigerator for 30 minutes.
  11. Heat your pan over medium high heat and add 50g of butter and fry the melts for 4 to 5 minutes per side.
  12. Serve the melts immediately with the accompaniments of your choice.

 

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

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

 

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

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

 

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

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

 

Snack Platter Catering – Part 11 – Cocktail Bacon & Cheese Burgers!!!

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Snack Platter Catering - Part 11 - Cocktail Bacon & Cheese Burgers!!!
Author: 
Recipe type: Snack Food / Finger Food / Cocktail Party Food / Superbowl Food
Cuisine: American
Serves: 20
 
Mini beef patties studded with mature cheddar and laminated in hickory smoked bacon - all of this on a fresh cocktail burger bun!!!
Ingredients
For 20 Cocktail Burger Buns
  • 1 Batch quick burger bun dough (click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Poppy seeds and sesame seeds
For 20 Cocktail Bacon-Laminated Cheesy Beef Patties
  • 900g Ground beef in 20 x 45g portions
  • 100g Mature cheddar cheese cut into 1cm cubes
  • Salt to taste
For the garnish
  • Sliced pickled gherkin
  • Baby spinach leaves
  • Sliced tomato
To Finish
  • 20 Toothpicks
Instructions
  1. Place the yeast in a mixing bowl and pour in the warm water and the sugar. Pour the oil in and set this aside for 10 minutes.
  2. After 10 minutes the mixture will be very frothy. Add the salt and lightly beaten egg and stir this in.
  3. Place the flour in a large mixing bowl and pour in the yeast mixture. Using a wooden paddle stir this together until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto s floured work surface, flour the top of the dough as well, then proceed to knead for 5 minutes sprinkling with a little more flour every time it gets too sticky.
  5. Once the dough is smooth and elastic, roll it into a sausage shape and cut it into 20 equal pieces.
  6. Roll the pieces into balls and transfer them to a lightly greased baking sheet.
  7. Brush the buns with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  8. Sprinkle the tops of the buns with sesame seeds and poppy seeds and bake the buns in a preheated oven at 220c or 425f for 8 to 10 minutes until well risen and browned.
  9. Remove the buns from the oven and transfer them to a wire rack to cool.
  10. For the burger patties, cut the cheddar cheese into 1cm blocks or just less than half an inch, and cut the streaky bacon rashers into thirds.
  11. Portion the beef into 45g portions. Working with one portion, flatten it into a disc 1cm thick. Press a block of cheddar into the center of the meat.
  12. Lightly press a piece of bacon onto either side of the patty. The heat of the pan will laminate the bacon to the beef and contain the melted cheese.
  13. For the garnish, slice a pickled gherkin at an angle, trim the stems from a handful of baby spinach leaves, and slice 20 slices of tomato.
  14. In preparation, cut the buns and lightly butter both sides. Place a slice of tomato on each bun followed by a couple of spinach leaves.
  15. Heat your pan over medium high heat and fry the patties in batches for 3 minutes per side until well browned and the cheese is visibly melted inside the bacon and beef.
  16. Remove the patties from the pan and transfer a patty to each bun. Top each patty with a couple of slices of gherkin, put the lids on the burgers and secure them with toothpicks.
  17. Transfer the burgers to platters and serve immediately.

 

Snack Platter Catering – Part 10 – Super Cheesy Cocktail Sausage Rolls

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Snack Platter Catering - Part 10 - Super Cheesy Cocktail Sausage Rolls
Author: 
Recipe type: Finger Foods / Snack Foods / Pork
Cook time: 
Total time: 
Serves: 40
 
Super-cheesy cocktail sausage rolls are awesome!!!. Cheesy pork sausage meat mixed with mature cheddar, baked in flaky cheese pastry is legendary!!!
Ingredients
  • 350g Pork sausage meat
  • 150g Mature Cheddar cheese
  • ½ Batch of Flaky cheese pastry (Click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Cracked black pepper
Instructions
For 40 Cocktail Sausage Rolls
  1. Place the pork sausage meat and the grated mature cheddar cheese in a mixing bowl and mix this until well combined.
  2. Roll our half of the pastry and cut 4 rectangles of 6 inches by 16 inches, or 15cm by 40cm.
  3. Arrange the filling across the center of each piece of pastry in a long sausage formation.
  4. Lift the edge closest to you up and over the filling. Roll it over to totally enclose the filling. Complete the other 3 rolls and transfer them to a lightly greased baking sheet.
  5. Using a sharp knife, cut through the tops of the sausage rolls at ¾ inch intervals.
  6. Brush the sausage rolls with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  7. Grind fresh cracked black pepper liberally over the pastries and bake the pastries in a preheated oven at 200c or 400f for 30 minutes until golden.
  8. Remove the sausage rolls from the oven, cut them apart, transfer to platters and serve immediately.

 

How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer – Quick and Easy!!!

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How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer - Quick and Easy!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
Lemon cheese is quick and easy to make at home, and requires no specialised equipment or ingredients. You can use lemon cheese as you would use any cream cheese, or for the most amazing cheesecake.
Ingredients
  • 4lt / 1 Gallon + 1 cup full cream milk
  • Approx. 150ml lemon juice
  • Cheese salt / Kosher salt (optional)
  • Herbs (optional)
  • 100ml Cream or Cultured sour cream (optional)
Instructions
  1. Pour 4 liters or 1 gallon plus a cup full of full cream milk into a large pot over medium heat. Heat this stirring regularly until the milk reaches a temperature of 80c or 175f.
  2. Pour in half of the lemon juice. You will see the curds forming almost immediately. Pour in the remaining lemon juice little by little until there is a clear separation between the curds and whey. Turn the heat off.
  3. The whey must be clear. Allow the curds to set undisturbed for 10 minutes.
  4. Place a large colander in your sink and line it with cheese cloth or butter muslin. If you don't have either of these, you can use any finely woven, clean fabric.
  5. Pour the curds and whey into the colander. Fold the corners of the cloth over the curds, place a clean plate on top of this and weigh it down with about 5 lbs of weight, or about 2.5kg.
  6. Leave this to drain for 30 minutes.
  7. After the draining time, unwrap the cheese and place it in a bowl. Add cheese salt or kosher salt to taste, and any herbs or spices of your choice. If you intend using the cheese for cheesecake, leave the cheese unsalted and unflavored. If you want the cheese to be spreadable, add 100ml of cream or cultured sour cream and stir this in thoroughly.
  8. As a serving suggestion, use your burger press to mold the cheese on a serving platter. Scatter the platter with crisps and drizzle the cheese with a splash of fruit chutney or sweet chilli sauce and serve immediately.

 

Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.

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Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.
Author: 
Recipe type: Vegetarian / Vegan / Sweet Potato
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These stuffed sweet potatoes are out of this world! Filled with caramelized balsamic onions and blue cheese, the flavor combination is outstanding!!!
Ingredients
  • 2 Large sweet potatoes
  • Oil
  • 2 Large onions
  • 30ml Brown sugar
  • 15ml Balsamic vinegar
  • 15ml Fresh rosemary, finely chopped
  • 75g Strong blue cheese
  • 5ml Fresh thyme, finely chopped
Instructions
  1. Scrub the sweet potatoes clean and cut away any ugly marks.
  2. Place the potatoes in a roasting pan and brush them liberally with oil. Bake the potatoes in a preheated oven at 200c or 400f for 60 minutes until tender.
  3. Remove from the oven and allow to cool for a few minutes.
  4. While the potatoes bake, cut the onions into half rounds. Heat a pan over medium high heat and add 30ml of oil. Fry the onions for 10 to 15 minutes until well browned.
  5. Add the sugar and balsamic vinegar and continue to fry for 3 to 5 minutes until well caramelized. Remove the pan from the heat and stir in the fresh chopped rosemary.
  6. Using gloves or tongs to hold the potatoes, cut a deep valley into each potato.
  7. Spoon half of the onion into each of the potatoes.
  8. Crumble half of the strong blue cheese over each potato then melt the cheese under the grill in your oven.
  9. Remove the potatoes from the oven, transfer them to platters and serve immediately garnished with little finely chopped fresh thyme.

 

Queso Blanco Sauce / Dip – Perfect Mexican Tartare Sauce – No Mayonnaise!!!

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Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4-8
 
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
Ingredients
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
  2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
  3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.

 

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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