Category: Chicken Recipes

March 26, 2017 Cheese, Chicken Recipes, Italian Recipes, Mediterranean Recipes, Pasta, Poutry, Sauce Recipes

Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

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Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

March 1, 2017 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Poutry

KFC Crunch Burger – How to Make the KFC Crunch Burger at Home!!!

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KFC Crunch Burger - How to Make the KFC Crunch Burger at Home!!!
Author: 
Recipe type: KFC
Cuisine: Chicken
Serves: 4
 
The KFC Crunch burger is one of the most recent additions to the KFC menu. Crispier and crunchier than the regular KFC burger, and almost as spicy as the KFC Zinger, the Crunch Burger is outstanding. This is how to make your own amazing Crunch Burger at home.
Ingredients
For the Curing Brine
  • 3 Liters water
  • 90g Prague powder #2
  • 35ml White pepper
  • 15ml Cayenne pepper
For the Coating
  • 5ml Citric acid
  • 500ml All purpose flour
  • 80ml Tapioca flour (or cornstarch if you cannot find tapioca)
  • 30ml White pepper
  • 30ml Cayenne pepper
  • 30ml Salt
  • 4 Eggs
For the Sauce
  • 60ml Tangy mayonnaise
  • 30ml Thin pepper sauce (Tabasco or Lea & Perrins)
Other
  • 4 Burger buns
  • Lettuce
  • 4 Slices processed cheese
Instructions
  1. Pour 3 liters of water into a medium size pot. Measure out the Prague powder, white pepper and cayenne pepper and add these to the pot.
  2. Place the pot over medium high heat, bring it to a boil, reduce the heat and allow it to simmer for 10 minutes.
  3. Quick cool the brine by floating the pot in a sink of cold water.
  4. When the brine has cooled significantly, pour it into a non-reactive container.
  5. Place the chicken breasts in the brine, clip the lid on the container and transfer it to your refrigerator for 24 hours to cure.
  6. The following day, make up the coating mixture by combining the all-purpose flour, tapioca flour, citric acid, salt, cayenne pepper and white pepper.
  7. Whisk the eggs thoroughly and pour these into a large bowl.
  8. Remove the chicken breasts from the brine and pat them dry using a clean kitchen cloth.
  9. Trim away the fillets from the breasts. Save these for stir-fry or KFC Popcorn.
  10. Place the breast smooth side up on your board and gently flatten them out with your meat mallet.
  11. Before coating the breasts, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set, and the flour will prevent the coating from sticking to the platter and getting damaged.
  12. Working with one breast at a time, dredge the breast in the flour to coat the surface.
  13. Transfer it to the egg to wet all of the flour.
  14. Then back to the flour to get a good coating all over.
  15. Then back to the egg to wet all of the flour....
  16. Then a third and final coating of flour.
  17. Transfer the breast to the platter to set and continue with the remaining breasts.
  18. While the coating sets, combine the hot pepper sauce and the mayonnaise. You can use any thin hot pepper sauce like Tabasco or Lea and Perins.
  19. Cut the burger buns, unwrap the cheese slices and portion the lettuce.
  20. Half fill a wok or large pan with oil and heat this to 160c.
  21. Carefully lower the chicken breasts into the oil and fry these for 6 minutes, turning them every 90 seconds.
  22. Remove the breast from the oil and drain any excess oil on kitchen paper.
  23. To make up the burger, spread a little sauce on the lower bun an place a breast on top of this.
  24. Top the bun with the processed cheese slice and a generous dose of lettuce.
  25. Give lettuce a generous dollop of sauce and you're done.
  26. And there it is.... simple genius from KFC.... made at home.

 

February 15, 2017 Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Super Extra Crispy Deep Fried Chicken Wings – These Chicken Wings are Unbelievably Crispy and Yummy!

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Super Extra Crispy Deep Fried Chicken Wings - These Chicken Wings are Unbelievably Crispy and Yummy!
Author: 
Recipe type: Chicken
 
Just a week or so ago we published the super-crispy pigs wings. The video was met with much interest, and quite a few of our viewers asked me to do the same super-crispy coating using chicken wings..... and here it is.
Ingredients
  • 8-12 Full chicken wings (16-24 winglets)
  • Oil for frying
  • 120ml Chicken seasoning of your choice
  • 500ml All purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 140ml Chicken stock
  • 2 Eggs
Instructions
  1. To start, trim of the wing tips and cut through the center joint of each wing.
  2. Place the wings in a large pan in a single layer. Sprinkle half of the seasoning of your choice evenly over the wings making sure to coat both sides.
  3. Transfer the wings to a large vacuum bag in a single layer and vacuum seal the bag. It is always a good idea to double seal both ends of the bag.
  4. Place the bag in your dishwasher on the high setting, or 70c, and let this wash for 60 minutes. Alternatively place the bag in a digital pot with temperature control at 70c and let it cook for 60 minutes.
  5. While the wings cook, add the other half of the seasoning to the flour and cornstarch and mix this until combined.
  6. Pour chicken stock into the seasoned flour a little at a time, using a whisk to mix it into the flour. If the whisk gets clogged, simply clear it and continue until all of the stock is added.
  7. Put this aside to dry a little while the chicken completes its cycle in the dishwasher or pot.
  8. Once the cycle completes, get into the coating with your hands and break down any bits that are too big.
  9. Remove the wings from the bag. Notice that there is almost no weight loss.
  10. Whisk the eggs in a large bowl. Working with one wing at a time, dip the wing in the egg to wet it all over.
  11. Drop the chicken into the coating and dredge it to get a good solid coating all over.
  12. Transfer the coated wing to a platter to set while you continue with the rest of the wings.
  13. Allow the coating to set for 20 minutes before continuing.
  14. Half fill your wok or large pan with oil and heat this to 160c or 320f.
  15. Fry the wings for 4 to 6 minutes until super-crispy and golden.
  16. Remove them from the oil and drain any excess oil on kitchen paper.
  17. Serve the wings immediately and savor the incredibly crispy and tasty treats.

 

February 8, 2017 Chicken Recipes, Main Courses, Poutry

How to Make Chicken Paprikash – Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!


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How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!
Author: 
Recipe type: Chicken
Cuisine: Hungarian
Serves: 4-6
 
Chicken Paprikash is a traditional Hungarian dish. Flavored primarily with hot, smoked paprika, it is uniquely aromatic and tasty.
Ingredients
  • 6 Chicken drumsticks
  • 6 Chicken thighs
  • 15ml Hungarian hot, smoked paprika
  • 5ml Salt
  • 5ml Cracked black pepper
  • 2 Red bell peppers
  • 2 Tomatoes
  • 1 Liter chicken stock
  • 20ml Crushed garlic
  • 20ml Olive oil
  • 2 Onions
  • 30ml Chopped parsley
  • Salt and pepper to taste
  • 75ml Cornstarch mixed with a little water
  • Spatzle, Mash or Pasta to serve
Instructions
  1. To start, measure out the hot, smoked paprika, salt and cracked black pepper. Place these in a bowl and mix to combine.
  2. Transfer the paprika mixture to a sprinkle bottle.
  3. Place the chicken in a large pan skin-side up and sprinkle all of the paprika mixture evenly over the chicken.
  4. Use a carving fork to poke holes through the chicken pieces then put this aside.
  5. Cut the red peppers into chunks, dice the tomatoes and crush the garlic. Place this all in a tall jug and use your stick blender to puree the whole lot until fine. You can also do this in a stand blender or food processor.
  6. Slice the onions into half rounds, and measure out the olive oil.
  7. Heat a large pan over medium heat and add the oil. Add the onions and sauté this for 8 to 10 minutes until they are browning nicely on the edges.
  8. Add the chicken pieces to the pan with the seasoned side facing downwards. Allow this to fry for 5 minutes.
  9. At the 5 minute mark, turn the chicken pieces over and fry them for a further 5 minutes.
  10. After the second 5 minutes add the pureed vegetables to the pan.
  11. Pour in enough chicken stock to almost cover the chicken.
  12. Bring this to a boil, lower the heat and allow this to simmer, for 30 minutes.
  13. At the 30 minute mark, turn the chicken pieces over and continue simmering for a further 30 minutes.
  14. After the second 30 minute cycle, remove the chicken pieces from the pan.
  15. Mix the cornstarch with a little water and add this to the sauce.
  16. Bring the sauce back to a boil and allow this to cook for a minute or two, stirring continuously until it has thickened. Season the sauce with salt and pepper to taste.
  17. Serve the chicken immediately smothered in the rich sauce. Traditionally paprikash is served with spatzels, however you can use mashed potatoes or even pasta.

 

January 30, 2017 Chicken Recipes, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Super-Crispy Deep-Fried Pig’s Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!

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Super-Crispy Deep-Fried Pig's Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!
Author: 
Recipe type: Pork / Superbowl
Serves: 12
 
Today we're going to make a batch of Superbowl super-crispy pig's wings. These skewers are super-crispy, and I mean super crispy, and the secret to this is in the way the pork is coated before frying.
Ingredients
  • 2 x Thick-cut pork neck steaks (450g)
For the Coating
  • 125ml All purpose flour
  • 125ml Cornstarch
  • 2.5ml Baking powder
  • 2.5ml Salt
  • 75ml Chicken stock
  • 3 Eggs
For the Sauce
  • 45ml White wine vinegar
  • 30ml Light soy sauce
  • 2.5ml Cornstarch
  • 60ml Caster sugar
Instructions
  1. Starting with the secret coating...measure out the all-purpose flour, the cornstarch, baking powder, salt and chicken stock.
  2. Place all the dry ingredients in a mixing bowl and use a whisk to stir these until combined.
  3. Add the chicken stock, a little at a time, whisking it into the dry mixture to form a rough crumbly mixture. Put this aside.
  4. For the sauce, combine the light soy sauce and white wine vinegar. Add the cornstarch and whisk this until dissolved.
  5. Pour the mixture into a small saucepan and add the caster sugar.
  6. Heat the pan over medium high heat and bring it to a boil. As soon as the sauce starts to bubble up, turn the heat off and put the sauce aside.
  7. Unpack the deboned pork neck steaks and cut them into strips of 6mm or a quarter inch thick. Save any off-cuts or odd bits for stir-fries or other dishes.
  8. Thread the pork strips onto 15cm or 6 inch bamboo skewers.
  9. Whisk the eggs in a tall jug.
  10. By this time, the crumbing mixture will have dried a little. Use your hands to sift through the mixture and break down any lumps that are too large.
  11. Hold the jug containing the eggs at an angle and dip a skewer into the egg to wet it all over.
  12. Transfer the skewer to the coating mixture and dredge it to get a good solid coating all over.
  13. Transfer this to a platter to set and continue with the remaining skewers.
  14. Half fill a wok or large pan with oil and heat this to 180c or 350f. Carefully lower the skewers into the oil.
  15. Allow the skewers to fry for 3 to 4 minutes until super-crispy and golden.
  16. Remove these from the oil and drain any excess oil on kitchen paper. Continue frying the next batch of skewers.
  17. Transfer the pig's wings to serving platters and spoon the sauce over the skewers before serving.
  18. Thanks for joining us today, please give us a thumbs up, subscribe to our channel if you haven't done so already, and share this with your family and friends, and we'll see you again tomorrow.

 

January 26, 2017 Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Poutry, Snack Food, Starters

Dominican Deep Fried Chicken – Pico Pollo – the Traditional Dominican Deep Fried Chicken

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Dominican Deep Fried Chicken - Pico Pollo - the Traditional Dominican Deep Fried Chicken
Author: 
Recipe type: Chicken - Deep-fried
Cuisine: Dominican
Serves: 12
 
Dominican Deep-fried chicken or Pica Pollo is quite different to the fried chicken we are accustomed to. The chicken is precooked in a flavor pot, then lightly coated, and deep-fried to crispy, golden yummy.
Ingredients
  • 12 Chicken drumsticks
For the Flavor Pot
  • 1.5lt Water
  • 1 Small red onion
  • Juice of 2 limes
  • 3 Sprigs parsley
  • 2 Teaspoons salt
  • 1 Clove garlic, crushed
For the Seasoned Coating
  • 1 Cup all-purpose flour
  • 2.5ml Dried oregano
  • 5ml White pepper
  • 5ml Salt
Other
  • Oil for frying
Instructions
  1. For the flavor pot, crush the garlic, measure the salt, cut 3 sprigs of parsley, squeeze the lime juice and cut the red onion in half.
  2. Add the water to the pot along with the chicken drumsticks and all of the aforementioned ingredients.
  3. Place the pot over medium-high heat and bring this to a boil. Reduce the heat and simmer the chicken for 15 minutes.
  4. For the seasoned coating, measure out the white pepper, dried oregano and salt. Add this to the flour and mix this in thoroughly.
  5. Remove the drumsticks from the flavor pot and allow them to cool for a few minutes.
  6. Working with a couple of drumsticks at a time, drop them into the flour, pop the lid on the container and shake it up to coat the chicken.
  7. Remove the lid, shake any excess flour from the drumsticks and transfer these to a platter while you continue with the remaining pieces.
  8. Half-fill a large pot or wok with oil and heat this to 170c or 340f. Fry the drumsticks in batches until they are lightly golden and crispy. This will take about 4 to 6 minutes. Remove the chicken from the oil and drain any excess oil on kitchen paper. Continue until all of the drummies are complete.
  9. Serve the chicken immediately with a super-cold beer and the accompaniments of your choice.

 

January 21, 2017 Chicken Recipes, Finger Foods, KFC Recipes, Main Courses, Poutry

How to Make REAL KFC – The Simplified Version – The REAL KFC Fried Chicken Recipe

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How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Author: 
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
Ingredients
  • 8-12 Chicken pieces (drums and thighs)
  • Oil for frying
For the Herb & Spice Blend
  • 15ml Paprika
  • 30ml Onion flakes
  • 5ml Dried Sage
  • 10ml Garlic powder
  • 5ml Dried Oregano
  • 15ml Cayenne pepper
  • 10ml White pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 15ml Dried and powdered coriander leaf
  • 5ml Ground ginger
  • Salt (2% of the weight of the chicken)
For the Rest
  • 2 Cups all purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
Instructions
  1. Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
  2. Transfer this to your spice blender and zap it all to a fine powder.
  3. Place 3 tablespoons of the powder in a sprinkle bottle.
  4. Weigh the chicken pieces and calculate 2 percent of this weight.
  5. This weighs 1200g, so I need 24 grams of salt.
  6. Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
  7. Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
  8. This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
  9. Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
  10. Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
  11. Alternatively you can use a digital pot set to 70c, filled with water.
  12. While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
  13. Place the flour and the remaining spice blend in a large bowl.
  14. Add 30ml of salt and mix this together thoroughly.
  15. After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
  16. To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
  17. Pour the liquid into a flat bowl.
  18. Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
  19. Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
  20. Transfer this to the flour and dredge it to coat all over.
  21. Back to the liquid to wet all of the flour....
  22. Then back to the flour to get a good solid coating.
  23. Transfer this to a platter and continue with the rest of the chicken.
  24. Allow the coating to set for 20 minutes before frying.
  25. Half fill a wok or large pan with oil and heat this to 160c or 320f.
  26. Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
  27. Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
  28. And there it is, an amazing batch of KFC...

 

December 10, 2016 Chicken Recipes, Curing Meats, Italian Recipes, Mediterranean Recipes, Poutry, Sausage Making

How to Make Chicken Salami – Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile

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How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Author: 
Recipe type: Chicken / Sausage
Cuisine: Italian
 
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
Ingredients
  • 1.8kg Deboned chicken thigh - skin on
  • 36g Prague powder
  • 5ml Ground white pepper
  • 5ml Ground black pepper
  • 5ml Garlic granules
  • 5ml Sugar
  • 5ml Ground coriander seed
  • 5ml Ground cardamom
  • 100ml Red grape juice or red wine
  • 4 to 5 Min Salami cases (50mm x 250mm)
Instructions
  1. Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
  2. While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
  3. Combine these and mix thoroughly breaking down any lumps as you go.
  4. Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
  5. Sprinkle the spice blend over the meat and mix this in until combined.
  6. Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
  7. Transfer the meat to your sausage stuffer and fit the 40mm funnel.
  8. Crank the handle to advance the meat to the end of the funnel.
  9. Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
  10. Remove the casing and twist off the end.
  11. Use a length of twine to tie the end off, then continue with the remaining salamis.
  12. Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
  13. Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
  14. Use a probe thermometer to monitor the temperature every 60 minutes.
  15. The cooking process will takes 3 to 4 hours.
  16. Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
  17. And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.

 

December 8, 2016 Chicken Recipes, Cocktail Snacks, Curing Meats, Dried Meat Recipes, Finger Foods, Poutry, Snack Food

Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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Chilli Chicken Jerky Snack Sticks - Chilli Chicken Biltong Strips
Author: 
Recipe type: Cured Meat / Dried Meat
 
Chicken jerky is super easy to make, and it makes great savory snack over the festive season and for the big game. Chicken jerky, as easy as it is, takes 2 days of waiting time, so you do need to plan ahead if you're making this for an occasion.
Ingredients
  • 650g Chicken breasts
  • 13g Prague powder #1
  • 15ml Cayenne Pepper
  • 50ml White vinegar
  • 1 liter Water (hot)
Instructions
  1. Cut away the fillets from the chicken breasts. Keep these for other meals.
  2. Cut the breasts lengthways into strips 1cm or just less than a half inch thick.
  3. Measure out the Prague powder and combine this with the cayenne pepper. Mix this thoroughly, breaking down any lumps as you go.
  4. Transfer the powder to a sprinkle bottle.
  5. Sprinkle half of the powder over the base of a large stainless steel roasting tin.
  6. Lay the chicken strips out on top of the powder.
  7. Sprinkle the other half of the powder over the top of the chicken.
  8. Cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  9. The following day, place a rack over a clean dish towel.
  10. Combine the hot water and vinegar in a mixing bowl.
  11. Working with one strip of chicken at a time, dip it briefly in the vinegar solution and transfer it to the rack.
  12. Continue with this leaving a little space between each strip.
  13. It does help if you have a multi-level rack if you're making this quantity or more.
  14. Place the racks in a preheated oven at 80c or 175f for 4 to 7 hours depending on how dry you want your jerky.
  15. Once you've happy with the result, remove the jerky from your oven, allow to cool, and they are ready to serve.
  16. The jerky stores very well in a paper bag in a cool place, or wrapped in cling-wrap and frozen.

 

November 22, 2016 4th of July Cookout, Barbecue, Breakfast, Cheese, Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Sausage Making

How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Author: 
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
 
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.
Ingredients
  • 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
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
Instructions
  1. 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.
  2. 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.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. 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.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. 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.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.

 

November 20, 2016 Chicken Recipes, Poutry, Thanksgiving

Thanksgiving 2016 – Turkey Drumstick Roulade – Simple and Quick Turkey Recipe

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Thanksgiving 2016 - Turkey Drumstick Roulade - Simple and Quick Turkey Recipe
Author: 
Recipe type: Thanksgiving Turkey
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
With Thanksgiving literally just days away, here is a quick and easy turkey drumstick roulade that is suitable for smaller or larger crowds of guests. Each roulade will cater for 2 to 3 people and this recipe is for 2 drumsticks. Simply multiply the recipe out if you have more guests.
Ingredients
  • 2 x 1kg Turkey drumsticks
  • 60g Butter, melted
  • Salt and cracked black pepper
For the Stuffing
  • 125ml Dried cranberries
  • Champagne (or sparkling white wine)
  • 2 x Canned pineapple rings
  • 750ml Cubed and dried Brioche bread
  • 2.5ml Dried sage
  • 100g Fermented, aged salami
For the Glaze
  • 60ml Honey
  • 10ml White wine vinegar
Instructions
  1. To start you need to debone the drumsticks and remove all the nasty tendons.
  2. Cut through the skin around the narrow end of the drumstick.
  3. Use a sharp scissors to cut through all the tendons underneath the skin.
  4. Locate the inside of the leg and slice through the flesh along the length of the drumstick.
  5. You will find one thick tendon running along the bone. Cut away the connective tissue to free the tendon.
  6. Use your scissors to cut down either side of the bone so that the flesh lies flat.
  7. Use the edge of your paring knife blade to scrape the flesh down the bone towards the joint.
  8. Use your scissors to cut around the joint to free the bone.
  9. Use your fingers to feel for the tendons in the meat.
  10. Lift each tendon and cut them free with your scissors.
  11. On the fat side of the drumstick, there are a number of tendons enclosed in the muscle. Cut the connecting tissue to separate the muscle and expose the tendons.
  12. Lift these up and trim them away and you're done.
  13. Continue with the other drumstick.
  14. For the stuffing, place the dried cranberries in a small bowl and pour in enough champagne to cover. Allow these to stand while you continue with the other filling ingredients.
  15. Slice 2 canned pineapple rounds into 8 wedges each.
  16. Measure out the dried brioche cubes, the dried sage and the salami.
  17. Place all of these in a mixing bowl and pour in the cranberries and champagne. Mix this together thoroughly, then let it stand for 30 minutes.
  18. Place one of the deboned drumsticks on your work surface.
  19. Spread half of the filling across the center of the meat and press it down firmly.
  20. Grind a liberal dose of salt and cracked black pepper over the whole lot.
  21. Lift the edges of the meat and roll them over the filling to meet in the center.
  22. Tie a single loop of twine around the center of the roulade to secure it.
  23. Tie a slip knot in the remaining twine and loop it around the narrow end. Pull it tight to secure this end.
  24. Run the twine up the length and use half hitch loops to secure the rest of the roulade.
  25. Loop the twine around the fat end, run it up the back of the drumstick and tie it to the beginning twine.
  26. Put this aside and continue with the remaining drumstick.
  27. Roughly chop an onion and scatter the pieces across the bottom of a medium size roasting tin.
  28. Place the 2 roulades on top of the onion.
  29. Brush the turkey liberally with the melted butter and give it another liberal grind of salt and cracked black pepper.
  30. Roast this in a preheated oven at 170c or 340f for 60 minutes.
  31. Remove the pan from the oven, turn the roulades over and give this side a good grind of salt and cracked black pepper.
  32. Return the pan to the oven for another 45 minutes.
  33. Remove the roulades from the oven and brush them liberally with the honey vinegar mixture.
  34. Allow this to stand for 5 minutes for the meat to relax.
  35. Pour all of the pan juices, including any solids that may have escaped from the roulades, into a tall jug.
  36. Use your stick blender to machine this to a smooth gravy.
  37. Cut away the twine from the roulades and slice them into 6mm slices. The meat is extremely tender and juicy, and it will not be possible to slice thinner than this.
  38. Serve immediately with a generous dose of the gravy, and the accompaniments of your choice.

 

 

November 5, 2016 Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Poutry, Snack Food

How to Make Deep Fried Buttermilk Chicken – Crispy, Spicy Homemade Buttermilk Chicken

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How to Make Deep Fried Buttermilk Chicken - Crispy, Spicy Homemade Buttermilk Chicken
Author: 
Recipe type: Chicken
 
Crispy, deep fried buttermilk chicken is outstanding. Succulent, juicy, spicy and super tasty, this will have your guests lining up for seconds.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
For the Marinade
  • 250ml Cultured buttermilk
  • 15ml Dried onion flakes
  • 5ml Garlic granules
  • 5ml Salt (non-iodated)
  • 5ml Tabasco sauce
  • 5ml White pepper
For the Coating
  • 300g All purpose flour
  • 30ml Garlic powder
  • 30ml Dried onion flakes
  • 15ml Dried thyme
  • 10ml Dried sage
  • 10ml Hot smoked paprika
  • 20ml Salt (non-iodated)
  • 15ml White pepper
Instructions
  1. If your butcher is not kind enough to debone the chicken thighs for you, this is how to do it yourself.
  2. Using a sharp paring knife, cut away any excess skin and fat from the bind side of the thigh.
  3. Cut between the skin and the spine and dig in and free the oyster from the spine.
  4. Cut the skin back until the thigh joint is exposed.
  5. Use your shears to cut through the joint.
  6. Locate the thigh bone and cut through the flesh to expose it.
  7. Grab the knuckle of the thigh bone and cut the flesh away from the joint.
  8. Use the edge of the blade to scrape the flesh down the bone until you reach the other joint.
  9. Cut around this joint to free the bone and you're done.
  10. Continue with the remaining thighs, then cut each one into 4 pieces across the width.
  11. Lift the chicken pieces using an egg lifter and transfer them to a vacuum bag.
  12. To make the buttermilk marinade, stir the Tabasco into the buttermilk.
  13. Measure out the onion flakes, garlic granules, salt and white pepper and mix these into the buttermilk.
  14. Pour this into the bag with the chicken.
  15. To vacuum pack this, elevate the vacuum packer to avoid sucking liquid into the machine. If you don't have a vacuum packer, use a jiffy bag or simply submerge the chicken in the marinade in a bowl. If you go this way, the chicken will need to marinate for 12 hours, as opposed to 3 to 6 hours in the vacuum pack.
  16. For the coating, place the garlic powder, onion flakes, dried thyme, dried sage, hot smoked paprika, salt and white pepper in your spice grinder. Zap these to a fie powder.
  17. Combine this with the all purpose flour.
  18. Cut the vac pack chicken open and pour this into a bowl.
  19. Sprinkle a generous layer of the flour mixture over a large platter. This is where the coated chicken will set, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  20. Working with one piece at a time, lift the chicken from the marinade and shake off the excess marinade.
  21. Dredge the chicken in the seasoned flour to get a good solid coating. Transfer the chicken to the platter to set.
  22. Allow the coating to set for 20 minutes.
  23. Continue until all of the chicken is coated.
  24. Half fill a wok or large frying pan with oil and heat this to 180c or 350f.
  25. Carefully drop 5 or 6 chicken pieces into the oil.
  26. Fry these for 4 to 5 minutes until crisp and golden. Use a slotted spoon to lift them from the oil and drain any excess oil on kitchen paper. Continue frying batches until all of the chicken is fried.
  27. And here it is... spicy, crisp and aromatic buttermilk fried chicken.

 

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