How to Make Long Eggs – Long Cylindrical Eggs Made Easy!!!

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How to Make Long Eggs - Long Cylindrical Eggs Made Easy!!!
Author: 
Recipe type: Eggs / Breakfast / Salads
 
Long eggs allow you to slice uniform cooked egg slices to dress salads, garnish breakfast, and simply confuse your guests. After visiting a long egg factory, I decided to see whether it was possible, and practical to make these at home without all the fancy equipment.
Ingredients
  • 4 x Large eggs
Equipment Required
  • 1 x Elastic band (long, or more joined)
  • 1 x 100ml Measuring cylinder
  • 1 x 250ml Hi-ball tumbler
  • 1 x Digital pot or pot on induction range
Instructions
  1. To start, separate the egg yolks from the whites and whisk both thoroughly.
  2. Loop the elastic over one handle of your pot, stretch it across the pot and loop it over the other handle.
  3. Place the high-ball tumbler in the center of the pot.
  4. Invert the measuring cylinder and position this in the center of the tumbler.
  5. Lift the elastic band and position this across the center of the measuring cylinder. This will prevent the the tumbler and cylinder from floating when the pot is filled with water.
  6. Pour the egg white into the space between the cylinder and the tumbler.
  7. Fill the pot with hot water until the water level is about a half inch above the level of the egg white.
  8. When I say hot water, the water must be around 60c or 120f. If it is too hot, the tumbler could crack. This heat also prepares the tumbler for the heat to come.
  9. Set the temperature of your pot or induction cooker to 85c.
  10. Place a thermometer into the pot to monitor the temperature. When the temp hits 80c,start your timer. 30 minutes after this point, the egg white will be sufficiently set.
  11. Remove the elastic band. Carefully remove the measuring cylinder from the egg white leaving the set egg white with a gaping tunnel all the way through it.
  12. It helps the jiggle the cylinder back and forth to allow a little air down the side of the cylinder to break the vacuum below.
  13. Place a funnel into the center of the egg white and pour in the egg yolk until it is level with the top of the white.
  14. By this stage the temperature of the water will be at your target of 85c.
  15. Allow this to cook for a further 35 to 40 minutes.
  16. Towards the end of this time, you can test the egg yellow with a skewer. When it comes out of the yellow dry, the yolk has set properly.
  17. Remove the tumbler from the water.
  18. Using the handle of a dessert spoon press the handle carefully down the side of the egg. Work your way all the way around the edge of the egg.
  19. This will allow air into the glass and the egg will slide out much easier.
  20. All that remains is to slice your cylinder egg slices....

 

 

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.

 

Bacon, Mushroom and Chive Dipping Sauce – Simply the Best Dip Recipe EVER!!!

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Bacon, Mushroom and Chive Dipping Sauce - Simply the Best Dip Recipe EVER!!!
Author: 
Recipe type: Cocktail Snacks / Party Snacks
 
Today we're going to make the most amazing dip I have ever tasted. This bacon, mushroom and chive dip works equally well as a spread, as a filling for baked potatoes and even as a topping over steaks.
Ingredients
  • 400g White mushrooms (you can also use Portabellini or Porcini)
  • 200g Good quality oak or hickory smoked streaky bacon
  • 30g + 30g Butter
  • 250ml Cultured sour cream
  • 250g Cream cheese (Chive flavored)
  • (add 30ml of finely chopped fresh chives if you cannot find flavored cream cheese)
  • Crostini to serve
Instructions
  1. Chop the mushrooms into thin slices and put these aside.
  2. Cut the streaky bacon across the grain into thin slices. Try to use properly smoked bacon as this adds a tremendous depth to the flavor of the dip.
  3. Heat a large pan over medium high heat and add the bacon.
  4. Stirfry the bacon for 5 to 6 minutes until it starts to caramelize on the edges.
  5. Add the mushrooms along with 30g of butter. Continue to stirfry this for 2 minutes.
  6. Add a further 30g of butter. Continue to stirfry the mixture until deep golden and caramelized. This will take 6 to 8 minutes.
  7. Transfer the bacon mushroom mixture to a tall jug.
  8. Add the sour cream and chive flavored cream cheese to the jug. If you cannot find flavored cream cheese, simply add 30ml of finely chopped fresh chives to the mixture.
  9. Use your stick blender to zap this all until fine.
  10. To serve, slice a few French rolls into slices and toast them lightly under the grill in your oven until lightly golden.
  11. Arrange the slices around a platter accompanied with the best dip ever.

 

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.

 

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.

 

Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
 
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
Ingredients
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
Instructions
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

 

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.

 

How to Make Peppadew Poppers – Crumbed, Deep-fried Stuffed Piquante’ Peppers

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How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Author: 
Recipe type: Peppers / Deep-Fried
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
Ingredients
  • 100g Blue Cheese
  • Yogurt (approx. 45-60ml)
  • 20-30 Pickled peppadews
  • ½ Cup Finely crushed cornflakes
  • ½ Cup All-purpose flour
  • 2 Eggs
Instructions
  1. Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
  2. Use a fork to mix this until smooth.
  3. Spoon the creamy mixture into a piping bag.
  4. Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
  5. Use the ruler again to press the mass of cheese down to the tip.
  6. For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
  7. Combine the finely crushed cornflakes and all purpose flour.
  8. You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
  9. Use the filled piping bag to pipe the cheese mixture into each peppadew.
  10. To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
  11. Working with one popper at a time, roll the popper in the crumb mixture.
  12. Transfer this to the egg to wet all of the crumb.
  13. Then back to the crumbs to get a good solid coating all over.
  14. Transfer this to the platter to set and continue with the rest of the poppers.
  15. Allow the coating to set for 20 minutes.
  16. Half fill your wok or a large pan with oil and heat this to 180c or 350f.
  17. Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
  18. Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
  19. Continue frying the remaining poppers.
  20. Serve the poppers piping hot and enjoy....

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Deep-Fried Super-Cheesy Bites – A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!

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Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
Ingredients
  • 16 Slices American processed cheese
  • 3 Heaping tablespoons fruit preserve / jam
  • 80g Creamy blue cheese
  • 250ml Fine bread crumbs
  • 250ml All-purpose flour
  • 2 Eggs, beaten
  • Oil for deep-frying
Instructions
  1. You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
  2. In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
  3. You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
  4. To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
  5. Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
  6. Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
  7. Continue until all of the cheesy bites are formed.
  8. To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
  9. Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  10. Working with cheesy bite at a time, dredge the bite in the flour.
  11. Transfer this to the egg to wet all of the flour.
  12. Then it's into the bread crumbs to get a good solid coating all over.
  13. Transfer this to the platter to set, and continue with the remaining pockets.
  14. Allow the coating to set for 20 minutes.
  15. Half fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
  17. As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
  18. Serve the bites immediately accompanied with whipped cream and a good dessert wine.
  19. And there we have it, a crunchy, creamy, sweet and savory taste of heaven.

 

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.

 

McDonald’s Chicken McNuggets Recipe – How to Make McDonald’s McNuggets at Home!!!

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McDonald's Chicken McNuggets Recipe - How to Make McDonald's McNuggets at Home!!!
Author: 
Recipe type: Chicken / Fast Foods
Cuisine: American
 
A couple of weeks ago one of our viewers requested that I decode the McDonalds Chicken McNuggets recipe. I took up the challenge, and here it is.
Ingredients
For the Coating Batter (enough for 8-12 chicken breasts)
  • 90g All purpose flour
  • 15ml Salt
  • 15ml Bicarbonate of soda
  • 125g Yellow maize meal
  • 90g Corn starch
  • 20ml White pepper
  • 10ml Onion powder
  • 5ml Garlic powder
  • 5ml Ground cumin
  • 5ml Ground coriander seed
  • 5ml Cayenne pepper
  • 2.5ml Dried oregano
  • 2.5ml Dried basil
  • 2.5ml Dried rosemary
  • 2.5ml Dried Thyme
  • 450ml Water
Instructions
  1. Unlike KFC, where the spicy flavor is cured into the chicken, with McNuggets, the flavor is all in the coating, so that's where we're starting.
  2. Measure out the yellow maize meal, the cornstarch and the all purpose flour.
  3. For the seasoning, combine the white pepper, onion powder, garlic powder, ground cumin, ground coriander seed, cayenne pepper, dried oregano, dried basil, dried rosemary and dried thyme. Grind these to powder in you spice grinder.
  4. Place all of the aforementioned into a large mixing bowl and mix briefly to combine.
  5. Pour in the water and whisk until smooth.
  6. Put this aside for 30 minutes to autolyse.
  7. After 30 minutes, even the smallest particles in the liquid will be saturated, and as a result the batter will have thickened considerably, and will coat the back of a spoon.
  8. The real McNuggets uses coarsely ground chicken reconstituted with the aid of emulsifiers and high pressure extruders. Since this does not affect the taste, we're not going to run out and buy bags of phosphates and fancy industrial extruders.
  9. Trim away the fillet from the chicken breasts.
  10. Square off the ends of the breasts and slice the remaining breasts into slices 5mm or a 5th of an inch thick.
  11. Place any trimmings in your refrigerator for other recipes.
  12. Half fill a wok or pan with oil and heat this to 170c or 340f.
  13. Once again, we don't have fancy conveyer belt coating machines, so to coat the chicken bits, pick a piece up with a skewer, dip it in the batter and drop it into the oil.
  14. The chicken cooks within 60 seconds, so you will only fry about 6 or 7 pieces at a time.
  15. Use a slotted spoon to remove them from the oil, and drain any excess oil on kitchen paper.
  16. And there it is.... a mountain of McNuggets just waiting to be enjoyed.

 

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