Category: Cocktail Snacks

April 11, 2017 4th of July Cookout, Accompaniments, Barbecue, Cheese, Cocktail Snacks, Onion Recipes, Snack Food, Starters, Vegetable

Mega Cheese and Bacon Deep Fried Onion Rings – Deep-Fried Onion Rings Filled with Cheese & Bacon!!!

deep-fried onion rings,stuffed deep-fried onion rings,crispy deep-fried onion rings,gourmet deep-fried onion rings,how to,how to make,homemade,recipe,onion,bacon,rings,cheese,food,fried,deep,cooking,onion rings,recipes,kfc chicken recipe,kfc recipe,cooking,food,kfc secret recipe,burger bun recipe,how to make kfc chicken,how to make apple cider vinegar at home,recipes,spring roll wrapper recipe,kentucky fried chicken,How to deep-fry crispy onion rings


Print
Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Author: 
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....
Ingredients
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
Instructions
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. 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.
  5. 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.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. 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.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. 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.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.

 

April 4, 2017 4th of July Cookout, Accompaniments, Baking, Bread, Cocktail Snacks, Finger Foods, Snack Food

Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

cream crackers,cream crackers recipe,fancy cream crackers,dipping crackers,fancy dipping crackers,cream crackers for dipping,fancy cream crackers for dipping,cocktail party cream crackers,how to,easy,party,crackers,fancy,how-to,cooking,appetizers,cocktail party,recipes,recipe,kfc chicken recipe,how to make,recipe,food,kfc recipe,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,how to make apple cider vinegar at home


Print
Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Author: 
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.
Ingredients
  • 370g All-purpose flour (or cake flour)
  • 2.5ml Salt
  • 10ml Baking powder
  • 80ml Oil
  • 125ml Water
Instructions
  1. To start, place 370g of all-purpose flour or cake flour in your food processor.
  2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
  3. 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.
  4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
  5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
  6. 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.
  7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
  8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
  9. 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.
  10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
  11. Leave the remaining sheets aside.
  12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
  13. Repeat this until half of the cut pasta is used.
  14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
  15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
  16. Twirl a strand of the cut dough at an angle around the foil.
  17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
  18. Continue until all of the spirals are complete.
  19. 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.
  20. 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.
  21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
  22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

 

March 23, 2017 Cheese, Cocktail Snacks, Finger Foods, Snack Food, Starters

Bacon and Blue Cheese Spread Recipe – How to Make Cheese Spread – Homemade Cheese Spread

cheese spread, cheese spread recipe, how to, how to make, how to make cheese spread, bacon cheese spread, blue cheese spread, bacon and blue cheese spread, homemade cheese spread, cheese, recipe, spread, cooking, food, bacon, homemade, recipes, dip, blue cheese, blue cheese dressing (food), kfc chicken recipe, cooking, recipe, food, kfc recipe, recipes, kfc secret recipe, homemade, burger bun recipe, how to make kfc chicken, kfc hot wings, how to make apple cider vinegar at home,


Print
Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Author: 
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.
Ingredients
  • 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
Instructions
  1. To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
  6. Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.

 

March 20, 2017 Baking, Cocktail Snacks, Finger Foods, Fish Recipes, Seafood, Snack Food, Starters

Gourmet Crabstick Sausage Rolls – Crabsticks in Puff Pastry with Thousand Island Dill Sauce!!!

crabstick sausage rolls, crabstick hotdogs, crabstick sausage rolls with thousand island sauce, kfc chicken recipe, how to, how to make, cooking, recipe, food, kfc recipe, recipes, kfc secret recipe, homemade, burger bun recipe, how to make kfc chicken, kfc hot wings, kentucky fried chicken, kfc fried chicken recipe, how to make apple cider vinegar at home, spring roll wrapper recipe, kfc chicken wings, dinner, best omelette recipe, cocktail party recipes, crabstick recipes,


Print
Gourmet Crabstick Sausage Rolls - Crabsticks in Puff Pastry with Thousand Island Dill Sauce!!!
Author: 
Recipe type: Seafood / Snacks
Serves: 3
 
In our previous episode we made an amazing hybrid hotdog. In today's episode we're making another unusual creation that I call the crab dog, and this how it goes...
Ingredients
For 3 Crabdogs
  • 6 Crabsticks
  • 1 x 400g Roll puff pastry
  • 30ml Tomato sauce
  • 30ml Mayonnaise
  • 30ml Finely chopped fresh dill
  • Zest of one small lemon or lime
  • Salt and pepper to season
  • 1 Egg, beaten
  • Sesame seeds
Instructions
  1. To start, finely chop fresh dill, finely grate the zest of one small lemon or lime and measure out the tomato sauce and mayonnaise.
  2. Season the tomato sauce a mayonnaise with salt and pepper.
  3. Add the dill and zest to these and mix it all until well combined.
  4. You will also need 6 crabsticks.
  5. Unroll the puff pastry and place 2 of the crabsticks at the end of the roll.
  6. Spoon a third of the sauce over the crabsticks.
  7. Use the separator plastic to roll the pastry up and over the crabsticks. Press down the ends of the pastry to seal and trim the roll from the pastry.
  8. Trim the excess pastry from the edges and use a fork to crimp the ends.
  9. Continue with the remaining rolls.
  10. Line a baking sheet with parchment and transfer the rolls to the sheet.
  11. Brush the rolls with the beaten egg ans sprinkle the tops of the rolls with sesame seed.
  12. Bake the rolls in a preheated oven at 200c for 30 to 35 minutes until crispy and golden and nicely puffed up.
  13. Serve the rolls immediately with the accompaniments of your choice.

 

March 19, 2017 4th of July Cookout, Baking, Cocktail Snacks, Finger Foods, Pork, Snack Food

Hybrid Hotdogs – Super Easy Sausage Rolls – Tasty, Crispy Hotdog in Puff Pastry!!!

hotdog, hotdog recipe, hybrid hotdog, gourmet hotdog, special hotdog recipe, hotdog in puff pastry, best hotdog recipe, how to, how to make, easy, pastry, tasty, sausage, puff, cooking, recipes, recipe, food, cook, kfc chicken recipe, food, kfc recipe, kfc secret recipe, homemade, burger bun recipe, kitchen, chef, make, video, meat, roll, baking, dinner, spring roll wrapper recipe, kfc chicken wings, chicken wings recipe, how to make burger buns, kentucky fried chicken recipe, hot wings recipe,


Print
Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
Author: 
Recipe type: Snacks / Fast Food
Serves: 6
 
Today we're going to make a hybrid hotdog.... or the simplest sausage roll ever. A hotdog sausage wrapped in puff pastry with tomato sauce and mustard is amazing, however there is a trick to making this work, otherwise you will end up with a gooey mess.... and here it is...
Ingredients
For 6 Hotdogs
  • 6 Vienna sausages
  • 2 x 400g Rolls puff pastry
  • Tomato sauce (ketchup)
  • Mustard
  • 1 Egg, beaten
Instructions
  1. Slice the vienna sausage at an angle all the way down the length of the sausage.
  2. Flip the sausage over and repeat this.
  3. When the sausage bakes in the pastry with the sauces, the sauce pulls in to the sausage instead of making the pastry wet and doughy.
  4. Continue with this until all of the viennas are cut.
  5. Unroll the puff pastry and place a vienna at the end of the roll.
  6. Give the vienna a dose of tomato sauce and mustard.
  7. Use the plastic separator yo roll up the puff pastry to enclose the vienna.
  8. Press down the edges of the pastry, and trim off the sausage roll.
  9. Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
  10. From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
  11. Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
  12. Brush the hybrid hotdogs with beaten and bake them in a preheated oven at 200c or 400f until crispy and golden and nicely puffed up.
  13. Serve the baked hotdogs immediately with the accompaniments of you choice.

 

March 14, 2017 Cocktail Snacks, Finger Foods, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Fish Nuggets – How to Make Golden, Crispy Fish Nuggets – Homemade Fish Nuggets

fish nuggets, fish, nuggets, recipe, food, recipes, cooking, make, cook, homemade, howto, how-to, kfc chicken recipe, how to make, kfc recipe, cooking, how to, seafood, fish recipe, fried fish, fish sticks, homemade fish sticks, homemade fried fish, how to fry fish, kfc secret recipe, homemade, deep-fried, how to make kfc chicken, kfc hot wings, kentucky fried chicken, kfc fried chicken recipe, burger bun recipe, how to make apple cider vinegar at home, spring roll wrapper recipe,


Print
Fish Nuggets - How to Make Golden, Crispy Fish Nuggets - Homemade Fish Nuggets
Author: 
Recipe type: Seafood / Fish
 
These fish nuggets are out of this world. Spiced up with cracked black pepper and cayenne, they can serve as a main course, as part of a seafood platter, or as snacks at a cocktail party... and if you omit the cayenne pepper, kids will love them too.
Ingredients
  • 800g Monkfish, or any firm white fish
  • 250g All-purpose flour
  • 30ml Cracked black pepper
  • 15ml Cayenne pepper
  • 15ml Fine salt
  • 4 Eggs
Instructions
  1. Starting with the coating, combine the salt, cracked black pepper and cayenne pepper with the all-purpose flour and stir this until totally combined.
  2. Place the eggs in a jug and whisk these thoroughly until all of the albumen has broken down.
  3. Pour the eggs into a large bowl.
  4. For the fish, I am using monkfish, but you can use any firm fish.
  5. Remove the fillets from the spine and cut the fish into bite-size pieces.
  6. To coat the nuggets, start by sprinkling a layer of the seasoned flour over a large platter. This is where the coated fish will set, and the thin layer of flour will prevent the coating from sticking to the platter and getting damaged. Put this aside.
  7. Drop 6 to 8 pieces of fish into the seasoned flour and toss them to coat. This dries the surface of the fish in preparation for the egg. Transfer these to another platter and continue until all of the fish has had its first coating.
  8. Working with one nugget at a time, dip the nugget in the egg to wet all of the flour, then transfer it to the flour to get a good solid coating all over. Transfer this to the setting platter and continue until all of the nuggets are coated.
  9. Allow the coating to set for 20 minutes before continuing.
  10. Half fill a large pan with oil and heat this to 160c or 320f. Carefully lower the nuggets into the oil and fry the fish for 3 minutes until crispy and golden. Use a slotted spoon to remove the nuggets from the oil and drain any excess oil on kitchen paper.
  11. For this quantity of fish, you will need to fry the nuggets in 2 or 3 batches.
  12. Serve the nuggets immediately with lemon or lime wedges and dipping sauces and accompaniments of your choice.

 

February 24, 2017 Breakfast, Cocktail Snacks, Finger Foods, Garnishes, Instructional Techniques, Poutry, Snack Food, Starters

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

long eggs, cylinder eggs, how to, how to make, how to make long eggs, homemade long eggs, easy long eggs, simple long eggs, making long eggs at home, make long eggs for slicing, long eggs for salads, best way to make long eggs, eggs, long, cooking, recipes, food, recipe, make long eggs without special equipment, making cylinder eggs, eggs in a cylinder, how to stretch eggs, uniform egg slices for salads,


Print
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....

 

 

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!

chicken wings, crispy, extra crispy, deep fried, how to make, how to, homemade, recipe, cooking, chicken recipes, how to make super crispy chicken wings, how to make extra crispy chicken wings, how to deep-fry chicken wings, crispy coating for chicken wings, very crispy chicken wings, crispy deep-fried chicken wings, make chicken wings at home, buffalo wings, buffalo wings recipe, crispy buffalo wings, extra crispy buffalo wings recipe, how to make extra crisp buffalo wings,


Print
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 9, 2017 Cocktail Snacks, Finger Foods, Pork, Sauce Recipes, Snack Food, Starters, Thanksgiving

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

dip recipe, party dip recipe, superbowl dip recipe, dipping sauce recipe, best dip ever, best dip recipe ever, best dipping sauce recipe, how to make a good party dip, easy party dip recipe, cocktail snack recipe, cocktail party recipe, homemade party dip recipe, how to, how to make, how to make the best dipping sauce, how to make a great dipping suace, party and cocktail dip recipes, cocktail party recipes, finger food recipes, catering recipes, cooking, culinary, be a chef,


Print
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.

 

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!!!

deep-fried pork, crispy pig's wings, super-crispy coating, deep fried pork skewers, how to, how to make, crispy deep-fried pork, how to make a crispy fried coating, recipes, cooking, pig's wings, superbowl recipes, best superbowl recipes, easy superbowl recipes, pork recipes, best pork recipes, deep-fried recipes, fried recipes, kfc chicken recipe, recipe,


Print
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

dominican chicken recipe, dominican deep-fried chicken recipe, pica pollo, pica pollo recipe, dominican, fried chicken, wings, game day, march madness, salty, lime, chimi, chef zee, made to order, hispanic, latino, cooking, delicious, drunk food, comfort food, how to fry chicken, fried chicken recipes, best fried chicken recipe, how to make, how to, homemade pica pollo, homemade dominican chicken, homemade dominican deep-fried chicken, crispy fried chicken,


Print
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.

 

December 18, 2016 Accompaniments, Baking, Bread, Breakfast, Cocktail Snacks, Finger Foods, Greek Recipes, Mediterranean Recipes, Starters, Thanksgiving

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

dinner rolls, savory rolls, spinach and feta bread rolls, bread rolls, how to, how to make, how to bake, homemade, dinner rolls recipe, best dinner rolls recipe, quick dinner rolls recipe, easy dinner rolls recipe, how ro bake dinner rolls, soft dinner rolls, chewy dinner rolls, tasty dinner rolls, how to make dinner rolls, rolls, soft, dinner, roll, recipe,


Print
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.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: