The Simple Spring Roll Hack - How to Make Consistently Better Spring Rolls - Spring Roll Recipe
Recipe type: Entree
If you have struggled to make spring rolls that are consistent in size and weight, then this video is for you. This simple spring roll hack will have you making professional quality spring rolls in no time at all. Included in the demonstration is the recipe for a classic vegetable spring roll filling.
Recipe for Spring Roll Filling:
600g Shredded Cabbage
300g Carrots cut into matchsticks
150g Chopped onion
50g Ginger, finely chopped
50g Garlic, finely chopped
For the Sauce:
90ml Caster sugar
90ml Rice wine vinegar
60ml Light soy sauce
Inside Dimensions for spring roll filling mold for use with a 225mm square spring roll pastry: (L)120mm x (W)25mm x (H)28mm
Download the CAD .OBJ file here: https://drive.google.com/open?id=1-x8...
If you are using a different size spring roll wrapper, simply scale the mold up or down in size accordingly.
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Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa
Recipe type: Street Food
Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa South Africa has the largest East Indian population outside of India. One of their signature foods is samosa, or as it is called in South Africa, samoosa. Today we are going to make beef samosas from start to finish, including the samosa pastry.
For the Filling
600g Ground beef
400g Onions diced
200g Mixed peppers diced
600ml Beef stock
15ml Hot curry powder
15ml Ground cumin
15ml Ground ginger
15ml Garlic powder
45ml Tapioca flour dissolved in a little water
For the Pastry:
500g All purpose flour
180ml Warm water
Starting with filling, you need 600g lean ground beef, 400g diced onion and 200g diced mixed red, yellow and green peppers.
Measure out 45ml masala, 15ml extra hot curry powder, 15ml ground cumin, 15ml ground ginger and 15ml garlic powder.
Mix 600ml beef stock and dissolve 45ml tapioca flour in a little water.
And finally 30ml oil.
Add all of the spices to the ground beef, and pour in the oil.
Massage the spices into the beef until everything is very well combined.
Heat a large pan over medium high heat, add 30ml of oil and fry the onions and peppers for 3 to 4 minutes until the onion is translucent.
Scoop the onion from the pan and put it aside.
Add a little mor oil to the pan and crumble the ground beef into the pan.
Stirfry the beef for 4 to 5 minutes, chopping as go to break up any lumps.
Return the onion mixture to the pan and mix this in.
Pour in the stock and mix this in.
Make well in the center of the pan and pour in tapioca slurry, stirting continuously.
Allow the pan to cook for 1 to 2 minutes until the mixture has thickened considerably.
Season the curry to taste with salt and pepper, turn off the heat and put this aside to cool completely.
For the pastry, measure 500g all-purpose flour, 30ml oil, 180ml tepid water and 10ml salt.
Place all of these in your food processor, starting with the dry ingredients.
Place the lid on the bowl and zap the mixture until it starts to come together. The mixture will resemble cous cous, and will hold together well when pressed.
Pour the crumbly mixture into a bowl and compress it into a block.
Wrap the block in clingwrap and allow this to rest at room temperature for 30 minutes.
After 30 minutes, unwrap the dough and divide it into 4.
Working with one piece at a time, flatten the dough out.
Run the dough through your pasta machine on number 1 a few times, folding it double after each pass.
When the dough is nice and smooth, reduce the rollers to number 2 and repeat this process.
Continue with this until you reach setting number 5, and the pastry is just less than a millimeter in thickness.
Put this aside and continue with the remaining pastry.
Cut each strip in half down the center, giving 8 strips of 7.5cm in width.
Cut each of the strips into lengths of 30cm, giving you 16 strips in total. The offcuts can be rerolled.
Place a heaped tablespoon of the filling at the end of one of the strips.
Fold the corner of the strip up diagonally to cover the filling.
Fold the parcel once more, this time straight up.
Next, fold diagonally, and so on, until the samosa is completed.
Seal the end with a little water.
Continue with the remaining samosas.
At this stage, you can choose the freeze your samosas for a later date. This is why we used tapioca flour to thicken the curry. Tapioca flour is freeze thaw stable, and will give you a far superior frozen product.
To cook your samosas, fill an pan with oil to an inch in depth. Heat this to 180c or 350f and carefully lower a few samosas into the oil.
Fry the samosas until golden turning often to ensure even browning.
Serve the samosas piping hot accompanied with fruit chutney and yogurt for dipping.
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Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Recipe type: Sweets / Snacks
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
135g Unpopped popcorn
To start, measure out 200g sugar and 135g of unpopped popcorn.
You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
Place the corn in a pan large enough for the seeds to lie in a single layer.
Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
Flatten the seeds into a single layer and put the lid on the pan.
Light the gas and set it to medium high.
In about 2 minutes, the corn will start to pop.
Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
When the popping subsides, turn off the heat and remove the lid.
Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
Wipe out your pan and pour in the sugar.
Place this over medium high heat.
After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
More and more of the sugar will melt until you have a golden mass of molten sugar.
Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
500g All-purpose flour
2 Tsp Sugar
2 Tsp Salt
2 Tsp Baking powder
60ml Sunflower oil
2 Eggs (plus 1 for spraying)
To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
Place all of these in your food processor.
Pop the lid on and process on high speed for about 60 seconds.
Tipping the processor from side to side helps to achieve a more even mix.
You will end up with a fine crumbly dough that resembles cous cous.
When pressed, the mixture will hold together very well.
Tip the dough out onto your work surface and compress it into a block.
Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
After this time, unwrap the dough and cut it into 4 pieces.
Working with 1 piece at a time, flatten a piece out.
Run this through your pasta roller.
Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
Reduce the setting to 2 and run it through again.
If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
Reduce the setting to 3 and run the dough through twice on this setting.
Square off the ends and continue with the remaining 3 pieces.
The offcuts can be rerolled to make a fifth sheet.
Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
Grind salt over the damp strips and you're ready to go.
Here you can also use seeds as previously mentioned.
Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
Transfer the sticks to a tall pilsner glass to create a fantastic table display.
Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.
How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Recipe type: Vegatables / Onions
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
15ml Tabasco sauce
2-3 Large onions
475ml Soda water (well chilled)
1 Cup all purpose flour
1 Cup Rice flour
2.5ml Black pepper
2 Cups all purpose flour
To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
Give this a good stir and set it aside.
Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
Start preheating your oil to 180c or 350f.
Whisk 2 eggs in another bowl.
Pour 475ml of soda water into the eggs and mix this briefly.
Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
Add a generous gring of salt and cracked black pepper and mix these in.
Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
Drop this into the batter, and continue until you have coated about a dozen rings.
Make sure to submerge the rings in the batter while doing this.
Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
The rings will be superbly crispy and lightly golden.
Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
Thanks for joining us today, please like, subscribe and share and we'll see you again tomorrow.
Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
2kg Roughly mashed potato
60ml Full cream milk
2 Tbs Salt
1 Tsp White pepper
4 Tbs Dried onion flakes
4 Egg yolks, beaten
6 Tbs All-purpose flour
For the Coating:
All- purpose flour
Finely crushed cornflakes or breadcrumbs
300mm Ruler or strip of rigid plastic
To start, place 2kg of roughly mashed potato in you mixer bowl.
Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
Combine 4 egg yolks with 60ml of full cream milk and pour this in.
Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
Close the hopper and advance the plunger.
For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
Advance the mixture along the funnel until it reaches the end of the funnel.
Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
As it nears the end of the ruler, slice the potato off clean.
Roll the log of potato from the ruler into a large pan.
Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
Cover the pans and transfer them to your freezer overnight.
The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
Working with one portion at a time, dredge the croquette in the flour.
Roll the potato in the egg to wet all of the flour.
And then into the crumb to get a good solid coating all over.
Transfer this this to one of the platters and continue with the remaining croquettes.
To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
Serve the croquettes piping hot as an accompaniment to your main course.
Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.
Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Recipe type: Snack Food
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
2-3 Large potatoes
30ml Kosher salt
500ml Cheap white vinegar
A little oil for brushing
To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
Using long smooth cutting strokes will result in more even slices.
Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
Fold the open half over the slices and pat them dry.
Repeat this until all of the slices are dried.
Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
Continue microwaving batches until all of the crisps are done.
The crisps will keep crispy for up to a week in an air-tight container.
And there we have it, a mountain of crisps, from just 2 potatoes.
Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Recipe type: Deep-fried
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Processed cheese slices
All-purpose flour (seasoned with salt and white pepper to taste)
Oil for deep-frying
To start, top, tail and peel the onions.
Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
Keep all of the off-cuts for salads or stir-fries.
Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
Take a slice of streaky bacon and repeat this exercise.
Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
Pour a couple of cups into a large dish and beat a few eggs in a jug.
Dredge the ring in the flour. This will dry any damp spots on the ring.
Dip the ring in the egg to wet it all over.
Dredge the ring in the flour to coat it all over.
Return the ring to the egg to wet all of the flour.
Then back into the flour for a final, good solid coating.
Transfer this to the platter to set.
Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
Half fill a large pan or wok with oil and heat this to 170c or 340f.
Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
Serve the rings while piping hot and enjoy.
And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.
Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Recipe type: Cocktail Snacks / Finger Foods
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
370g All-purpose flour (or cake flour)
10ml Baking powder
To start, place 370g of all-purpose flour or cake flour in your food processor.
Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
You can test the dough by pressing it between your fingers. If it holds together it is ready.
Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
Leave the remaining sheets aside.
Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
Repeat this until half of the cut pasta is used.
To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
Twirl a strand of the cut dough at an angle around the foil.
Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
Continue until all of the spirals are complete.
For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.
Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Recipe type: Cheese
This bacon & blue cheese spread is amazing on lightly buttered toast, crostini or crackers and even to turbo charge a burger. It can be a real lifesaver when catering for cocktail parties or any finger food occasion.
3 Tbs Walnuts
2 Tbs Fresh parsley
2 Tbs Chopped chives
240g Soft cream cheese
100g Creamy blue cheese
200g Streaky bacon, chopped and crispy fried
Thinly sliced pickled gherkin
Dried chilli flakes
Crackers, crostini or toast to serve
To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
Fry 200g of chopped streaky bacon until crispy and golden, and roughly chop 2 tablespoons each of fresh parsley and chives. Measure out 3 tablespoons of walnuts.
Place all of this in a tall jug, starting with the cheese. Crumble the blue cheese on top of this, followed by the remaining ingredients.
Use your stick blender to machine this all until fine. You can also do this in a stand blender if you don't have a stick blender.
Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.