Category: Cocktail Snacks

April 22, 2016 4th of July Cookout, Accompaniments, Barbecue, Breakfast, Cocktail Snacks, Finger Foods, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Super Crispy McDonald’s Style Hash Browns – Golden Crispy Hash Browns at Home!!!

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Super Crispy McDonald's Style Hash Browns - Golden Crispy Hash Browns at Home!!!
Author: 
Recipe type: Potatoes / Fast Food
Cuisine: American
 
Hash browns make an amazing snack, accompaniment or garnish while adding a delicious crunch to any meal. These hash browns are particularly crispy and crunchy and unlike most hash browns the crispiness lasts for ages.
Ingredients
  • 4 Medium potatoes
  • 60ml White vinegar
  • 60ml Corn starch
  • 60ml Rice flour
  • 5ml Ground white pepper
  • 5ml Garlic flakes
  • 5ml Salt
  • Oil for frying
Instructions
  1. Peel the potatoes and grate them using the coarse side of the grater.
  2. Place the grated potato in a mixing bowl and add the vinegar. Mix this in briefly and allow the potato to stand for a couple of minutes.
  3. Pour in enough boiling kettle water to cover the potato and allow this to stand for 5 minutes. The vinegar liberates the starch from the potato while the hot water dissolves the separated starch. You will actually see the milky starch in the water.
  4. Drain the shredded potato and rinse it thoroughly under cold running water. Squeeze most of the excess water from the potato and return it to the mixing bowl.
  5. Pour in the cornstarch and rice flour a little at a time, mixing it in thoroughly after each addition.
  6. Pour in the ground white pepper, garlic flakes and salt and mix these in thoroughly.
  7. Pour the potato out into an 8 inch or 20cm square baking tin.
  8. Spread the mixture out evenly compressing it and flattening it as you go.
  9. Use the back of a spoon to smooth out the surface.
  10. Transfer the pan to your refrigerator for 60 minutes. This chills the mixture while the flour autolyses.
  11. After 60 minutes transfer the pan to your freezer for 30 minutes.
  12. Remove the pan from the freezer and turn the potato out onto a chopping board.
  13. Use a sharp knife to cut the potato into 9 equal squares. You can leave them as squares, or cut each one in half diagonally to make triangles.
  14. Fill a large pan with oil to a depth of a half inch and heat this to 180c or 350f.
  15. Carefully drop the hash browns into oil and fry them for 15 to 20 minutes turning every few minutes to ensure even coloring.
  16. Remove the hash browns from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  17. Season the hash browns with fine salt and serve immediately.

 

April 21, 2016 4th of July Cookout, Accompaniments, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food

Chicharones di Pollo – Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.

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Chicharones di Pollo - Cuban style Chicken Nuggets. Crispy Deep-Fried Chicken Bites.
Author: 
Recipe type: Chicken / Deep-fried
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
 
These Cuban-style crispy chicken nuggets are amazing. Marinated in garlic, onion, lime and white rum, then flavored with pepper, cumin, oregano and paprika, your guests will definitely be lining up for more.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
  • 20ml Chopped garlic
  • 1 Medium onion, chopped
  • 90ml Lime juice
  • Zest of 4 Limes
  • 60ml White rum or cane spirit
For the Coating
  • 250ml All-purpose flour
  • 5ml Salt
  • 5ml Ground black pepper
  • 5ml Ground cumin
  • 5ml Dried oregano
  • 5ml Paprika
  • 2 Eggs, lightly beaten
Instructions
  1. Cut the deboned chicken thighs into bite sized cubes.
  2. In a large mixing bowl combine the chopped onion, chopped garlic, lime juice, lime zest and white rum. You can substitute the white rum with cane spirit if you prefer.
  3. Add the cubed chicken, mix it in and transfer the bowl yo your refrigerator for 6 to 8 hours to marinate.
  4. After this time, combine the all purpose flour, salt, ground black pepper, ground cumin, dried oregano and paprika.
  5. Use some of the seasoned flour to sprinkle over a platter. This is where the coated chicken will set and this layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. In another bowl, whisk 2 eggs.
  7. Working with one cube of chicken at a time, dredge the chicken in the flour mixture to coat all over.
  8. Dunk the cube in the egg to wet all of the flour.
  9. Return it yo the flour and toss it thoroughly to get a good solid coating. Transfer the chicken to the platter to set and continue with the remaining cubes.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Fill a large frying pan with oil to a depth of 1 inch. Heat the oil to a temperature of 180c or 350f.
  12. Carefully drop the cubes into the oil and fry the chicken for 5 to 6 minutes until crispy and golden, turning regularly to ensure even coloring.
  13. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  14. Serve the chicharones immediately garnished with fresh parsely and extra lime wedges.

 

April 15, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Garnishes, Vegan Recipes, Vegetable, Vegetarian Recipes

Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!

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Super-Crispy Deep-Fried Onion Rings. How to Make Perfect Fried Onion Rings!!!
Author: 
Recipe type: Vegetables / Deep-fried
 
Onion rings can be the best or worst accompaniment for burgers or grills. Unfortunately more often than not battered onion rings turn out as oil soaked UFO's that repeat on you for days afterwards. This recipe gives the foolproof solution, and the perfectly crispy, tasty and aromatic onion rings ever.... with much less oil residue.
Ingredients
  • 1 Large onion
  • 250ml Full-cream milk
  • 45ml Cornflour
  • Oil for frying
For the Coating
  • 250ml All purpose flour
  • 10ml Garlic powder
  • 5ml Hot smoked paprika
  • 5ml Salt
  • 2.5ml Hot English Mustard powder
  • 2.5ml Ground white pepper
Instructions
  1. Top and tail and peel the onions and slice them into half inch thick rings. Carefully remove the first three rings from each round. You can use the inner rings for salads or soups.
  2. For the coating, combine the all purpose flour, garlic powder, hot smoked paprika, salt, hot English mustard powder and ground white pepper.
  3. In a jug, whisk together the cornflour and milk and pour this into a dish.
  4. Dip each onion ring into the milk solution then dredge it in the flour mixture. Transfer the rings to a platter.
  5. Once the first coating is complete, sprinkle some of the flour mixture over a large platter. This is where the coated onions will set, and the layer of flour prevents the coating from sticking to the platter and getting damaged.
  6. Dip each ring in the milk solution again, then into the flour to get a good solid coating. Transfer the coated rings to the platter. Allow the coated onions to set for 20 minutes.
  7. Fill a large pan with oil to a depth of 1 inch and heat this to 180c or 350f.
  8. Carefully drop the rings into the oil and fry them for 5 to 6 minutes turning halfway through.
  9. Remove the rings from the oil with a slotted spoon and drain any excess oil on kitchen paper.
  10. Serve the onion rings immediately, or keep them warm in your oven at 70c or 158f until required.

 

March 5, 2016 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Falafel – Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!

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How to Make Authentic Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe!!!
Author: 
Recipe type: Vegan / Vegetarian
Cuisine: Middle Eastern / Mediterranean
 
In our previous 2 episodes we covered tahini paste and hummus. Today we're making falafel with tahini sauce and hummus.
Ingredients
  • 450g Dry chickpeas / garbanzo beans
  • 1 Onion, chopped
  • 60ml Parsley
  • 5 Cloves garlic, chopped
  • 25ml All-purpose flour
  • 7.5ml Salt
  • 10ml Ground cumin
  • 5ml Ground coriander
  • 2.5ml Fine black pepper
  • 2.5ml Cayenne pepper
  • 1.25ml Ground cardamom
  • Oil for frying
  • Tahini paste and olive oil to thin
  • Hummus
Instructions
  1. Place the chickpeas in a large bowl and cover with twice the depth of water. You cannot use canned chickpeas, the recipe will fail. This recipe can be challenging and as a result, I have included a troubleshooting addendum below. Be sure to read this before starting.
  2. Cover the bowl with cling-wrap and allow this to stand overnight.
  3. The following day, drain the chickpeas and rinse them thoroughly.
  4. Transfer the chickpeas to your food processor along with the chopped onion, parsley, garlic, flour, salt, ground cumin, ground coriander, pepper, cayenne and cardamom.
  5. Process the mixture until it resembles couscous. Place it in a bowl, cover with cling-wrap and refrigerate for 2 hours.
  6. To form the falafel, use a 30ml measuring scoop. Compress the mixture into the scoop and shake the molded shape out into your hand. Gently shape it into a ball and transfer this to a platter.
  7. To make sesame coated falafel, roll the formed ball in sesame seeds scattered across a platter.
  8. Continue until all of the balls are formed.
  9. Half fill a large pan with oil and heat this over medium heat to 160c or 320f.
  10. Carefully drop the falafel into the oil and fry for 2 to 3 minutes per side until crispy and golden.
  11. Remove the falafel from the oil and drain and drain on kitchen paper.
  12. Serve the falafel on a bed of hummus. Thin the sesame paste with extra olive oil and pour this over the falafel. Garnish the plate with fresh coriander and serve immediately.
Troubleshooting
  1. If the balls will not hold together:
  2. ) Your chickpeas are too old
  3. ) The mixture has not been processed fine enough
To fix this
  1. ) Return the mixture to your processor and process until it resemble couscous
  2. ) If it still does not hold together, add 2-3 tablespoons of flour and 1-2 eggs and mix this into the mixture thoroughly

 

 

February 23, 2016 4th of July Cookout, Accompaniments, Barbecue, Cocktail Snacks, Finger Foods, Fish Recipes, French Recipes, Garnishes, Seafood, Snack Food, Starters

Tuna Terrine Cucumbers – Cucumber Wedges Filled with Gelatin Tuna Terrine!!!

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Tuna Terrine Cucumbers - Cucumber Wedges Filled with Gelatin Tuna Terrine!!!
Author: 
Recipe type: Fish / Seafood
Cuisine: French
Prep time: 
Total time: 
Serves: 36-40
 
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
Ingredients
  • ¼ Red pepper, finely chopped
  • 4 Tbs Chopped garlic chives
  • Zest of 1 lemon
  • 100g Mayonnaise
  • 200g Canned shredded tuna, drained (can also use salmon)
  • 18-20 x 5cm (2 inch) pieces of English cucumber
  • Salt and cracked black pepper to taste
For the Gelatin
  • 25ml Powdered gelatin
  • 225ml Hot water
  • 275ml Cold water
Instructions
  1. Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
  2. Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
  3. To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
  4. Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
  5. Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
  6. Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
  7. Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
  8. Any leftover filling can be molded in ramekins.
  9. After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
  10. Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
  11. To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.

 

February 5, 2016 4th of July Cookout, Accompaniments, Barbecue, Beef, Cocktail Snacks, Sausage Making

Superbowl Snacks – Little Smokey Frankfurters in Tomato, Onion & Beer Gravy

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Superbowl Snacks - Little Smokey Frankfurters in Tomato, Onion & Beer Gravy
Author: 
Recipe type: Sausages / Super Bowl
 
The Superbowl is here! This is an awesome dish of cocktail frankfurters lovingly simmered in tomato, onion and beer gravy. The gravy is thick and rich and delicious.
Ingredients
  • 600g Cocktail frankfurter sausages
  • 500ml Cocktail tomatoes
  • 250ml Beer
  • 60ml Soft brown sugar
  • 45ml Worcestershire sauce
  • 15ml Balsamic vinegar
  • 15ml Paprika
  • 15ml Cornstarch
  • 5ml Ground black pepper
  • 5ml Salt
  • Half an onion
  • 3 Cloves garlic
Instructions
  1. Place the cocktail tomatoes, onion and garlic in your processor bowl. I am using a combination of fresh tomatoes and canned, however you can use all fresh or all canned.
  2. Place the lid on the bowl and process this until reasonably fine.
  3. Add the sugar, paprika, ground black pepper and salt. Add the balsamic vinegar, Worcestershire sauce and beer. Dissolve the cornflour in a little water and pour this in.
  4. Put the lid back in place and process for a further 30 seconds to dissolve the sugar and salt.
  5. Pour the mixture into your slow cooker or a digital pot and bring this to a very slow simmer. Allow this to continue for 60 minutes, stirring every 20 minutes.
  6. By this stage the gravy will have started to thicken nicely and it's time to add the cocktail frankfurters. Give it a brief stir yo make sure everything is submerged, then continue to slow simmer the pot for a further 60 minutes, stirring gently every 20 minutes.
  7. Transfer the franks to serving bowls, drizzle generously with the gravy and serve immediately. You can also make these ahead of time as they reheat perfectly. If your guests don't like getting down and dirty, serve accompanied with skewers.

 

4th of July Cookout, Barbecue, Cocktail Snacks, Curing Meats, Finger Foods, Sausage Making, Smoking, Snack Food

How to Make Little Smokey Frankfurters from Start to Finish – How to Make & Smoke Mini-Frankfurter Sausages!!!

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How to Make Little Smokey Frankfurters from Start to Finish - How to Make & Smoke Mini-Frankfurter Sausages!!!
Author: 
Recipe type: Sausage
 
These little smoked cocktail frankfurters are amazing, and really easy to make. I am using trimmings from a whole ribeye roast, but you can use rump or sirloin as well, provided the the fat content is 25%. If you use a leaner cut, add the balance in pork back fat. You can find the printable recipe on our website http://Whats4Chow.com This is episode #375 with Whats4Chow.com - please subscribe for notifications and updates.
Ingredients
  • 1.8kg Beef, 25% Fat
  • 200ml Milk powder
  • 1 medium onion
  • 3 Cloves garlic
  • 120ml Paprika
  • 36g Prague powder
  • 20g Kosher salt
  • 360ml Water, well chilled
Instructions
  1. Cut the meat into pieces that will fit through the feeder tube of your mincer. Cut a medium onion, peel 3 cloves of garlic, measure out the Prague powder and salt, as well as the milk powder and paprika. Use a good quality paprika as the success of this endeavor hinges on this.
  2. Place the meat in your freezer for 15 minutes, then run this through your mincer using the coarse mincer plate. Return the meat to the freezer for 15 minutes.
  3. Run the onion and garlic through the mincer and place this in your refrigerator.
  4. Combine the paprika, milk powder, Prague powder and salt. Mix this together thoroughly.
  5. Remove the meat from the freezer and place it in a large tub. Add the minced garlic and onion, and the paprika mixture. Mix this all together thoroughly.
  6. Run the beef through the mincer again, this time using the medium plate. Return the meat to the freezer for 25 minutes.
  7. After the chilling time place the meat back into the tub. At this stage the meat, despite being chilled is quite sticky and needs to be tempered by adding water. You need to add 20% of the meat weight in water in order to make it workable, and to make sure it will run through the sausage stuffer smoothly.
  8. Run the meat through the mincer again, this time using the fine plate.
  9. Load the finely minced meat into the hopper of the sausage stuffer.
  10. I am pumping this into 18mm collagen casings and to do this I have the 12mm funnel attached to the stuffer.
  11. Place the hopper on the stuffer and turn the crank until the filling reaches the end of the funnel. Load the casing onto the funnel, twist the end and start cranking.
  12. When making the mini franks, it is much easy to twist off the links progressively. If you extrude the entire length, you stand a good chance of ending up with over-filled casings that are difficult, or impossible to crimp and form links.
  13. Once all of the links are filled and formed, it's time for the smoker. I am using the Smoke Daddy Cold Smoke Generator attached to my regular gas barbecue.
  14. Fire up the smoker and arrange the sausages on racks, or hang them from the warming rack. The sausages must not be touching. Ignite a single burner furthest from the sausage, close the lid and allow the sausages to smoke for 2.5 to 3 hours. The barbecue thermometer should read 80c or 176f, and the target internal temperature of the sausages is 65c or 149f.
  15. Once smoking is complete, remove the sausages from the barbecue. These are only partially cooked and require cooking to completion, either by boiling, broiling or gently frying them to perfection.

 

February 2, 2016 Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Pizzas, Pork, Snack Food, Starters

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

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

 

January 14, 2016 Accompaniments, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!

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Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!
Author: 
Recipe type: Deep-fried / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
These deep-fried mushrooms stuffed with pork banger meat are absolutely amazing!
Ingredients
  • 8-12 Medium size white mushrooms
  • 1 Large pork banger
  • 250ml All-purpose flour
  • 2 Eggs
For the flour seasoning
  • 5ml Cayenne pepper
  • 1.25ml Dried sage
  • 1.25ml Garlic powder
  • 1.25ml Dried oregano
  • 1.25ml Cracked black pepper
  • 1.25ml Dried basil
  • 1.25ml Dried marjoram
  • 1.25ml Gorund coriander seed
Instructions
  1. Snap the stems from the mushrooms. You can keep the stems to add to soups, salads or stir-fries.
  2. Take the pork banger and cut through the skin length-ways. Squeeze the pork filling from the sausage. This filling has more than enough seasoning and flavor, so you don't have to do anything more to it.
  3. Pick up a bit of the sausage meat and press it into one of the mushroom caps. You need enough meat to turn the mushroom into a totally rounded object. Smooth off the meat and continue with the remaining mushrooms.
  4. Combine the seasoning and the all-purpose flour and scatter some of this across a platter. This is where the coated mushrooms will set, and this layer of flour will prevent the coated mushrooms from sticking to the platter.
  5. In another bowl, crack 2 eggs and whisk them briefly. The mushrooms need to be double coated. To do this dunk a mushroom in the egg, then roll it in the flour to coat all over.
  6. Return it to the egg to wet all of the flour. Finally back into the flour once more, making sure to get a good solid coating. Transfer this to the platter and continue with the remaining mushrooms.
  7. Allow the coating on the mushrooms to set for 20 minutes before proceeding.
  8. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 180c or 350f. Carefully drop the mushrooms into the oil and fry them for 3 to 4 minutes. Gently roll the mushrooms around the pan while they fry in order to get even coloring and crisping.
  9. Remove the mushrooms from the pan using a slotted spoon and drain the excess oil on kitchen paper.
  10. Transfer the mushrooms to platters and serve immediately with any mayonnaise based dipping sauce of your choice.

 

December 15, 2015 Accompaniments, Breakfast, Cocktail Snacks, Finger Foods, Instructional Techniques, Salads

Magic Basil Eggs – The Best Egg Trick Ever – How to Cook an Egg with Basil Leaf Inside it!!!

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Magic Basil Eggs - The Best Egg Trick Ever - How to Cook an Egg with Basil Leaf Inside it!!!
Author: 
Recipe type: Eggs / Breakfast / Salad
 
This is one of the coolest egg tricks around, and you saw it first on Whats4Chow. Serve yiur guests with whole boiled eggs, and when they cut them open, there is a whole basil leaf in the center of the yolk. This how it's done. You will need to own an egg steamer to do this.
Ingredients
  • Large chicken eggs
  • Fresh basil leaves
Instructions
  1. Use a sharp, pointed knife to chip a hole in the base of the egg. The air sack in the base prevents any egg from leaking through the hole.
  2. Gradually increase the size of the hole until the entire base of the shell is removed.
  3. Place the eggs in the egg steamer stand with the open side upwards. Use the knife to poke whole directly through the top of each yolk.
  4. Fold a fresh basil leaf over the end of a chopstick or skewer on press the leaf down into the center of the egg yolk. Repeat this with the remaining eggs.
  5. Hard boil the eggs according to the egg steamer's manufacturer instructions. Remove the eggs from the steamer, allow them cool until manageable, then peel the shells away from the eggs.
  6. On cutting the egg down the center, you'll find the basil leaf in the center of the yolk. You'll also notice the amazing fragrance that the egg has been infused with.
  7. Best off all, you'll definitely notice the looks of absolute amazement on your guest faces when they wonder how you did this.

 

November 22, 2015 Cocktail Snacks, Finger Foods, Fish Recipes, Instructional Techniques, Japanese Recipes, Seafood, Snack Food, Sushi Recipes

Product Review – Sushi Making Kit – Manual Sushi Machine – Make Sushi at Home!!!

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Product Review - Sushi Making Kit - Manual Sushi Machine - Make Sushi at Home!!!
Author: 
Recipe type: Sushi
Cuisine: Japanese
 
In this episode we're doing a quick product review of a manual sushi making kit. While do the review, I am also making a very simple, super tasty shrimp sushi.
Ingredients
  • 2 Batches sushi rice
  • 4 Spring onions
  • ¼ Red pepper (or red chilli / or pepperdew)
  • 250g Shrimp meat
Instructions
  1. For the filling, finely chop the spring onions and peppers and mix these together. Flash fry the shrimp over extreme heat and roughly chop these into bits.
  2. You will also need 2 batches of the sushi rice we prepared in the previous episode.
  3. Now for the machine. Made from a reasonably good quality high density plastic, the kit comes with 4 different moulds.
  4. One for round suchi, one for small square sushi, one for triangular sushi and finally one to make heart shaped sushi.
  5. The set includes the groover, tamper, spoon and spatula.
  6. The process for making the sushi is identical for all of the shapes. Press a sheet of nori into the mould. Fill the mould to halfway with the rice. Use the groover to press a furrow into the rice.
  7. Fill the furrow with shrimp and the vegetable mix. Fill the remaining space with more rice. Tamp the rice down with the tamper.
  8. Fold one side of the nori over the rice. Wet your fingers and wet the folded nori. Fold the othe half of the nori over this. Tamp this down with the tamper, or in this case the top mould.
  9. Cut the sushi into perfect rounds using a razor sharp knife through the grooves in the mould. Thats the round mould.
  10. And now quickly with the triangular mould....
  11. Place the nori in the mould and fill it halfway with rice. Use the groover to press a forrow into the rice and fill this with shrimp and the vegetable mix. Fill the remaining space with more rice.
  12. Fold one half of the nori over the rice and wet this with your fingers. Fold the other side of nori over this and tamp it down with the tamper.
  13. Cut the sushi into perfect triangles using a sharp knife through the measured grooves.
  14. You can get your manual sushi machine through the onscreen link. We do make a small commission on sales and this goes towards developing the channel and bringing you more great content.

 

October 23, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Cocktail Snacks, Main Courses, Poutry, Snack Food, Starters

Barbecue Bourbon Sticky Chicken Wings – BBQ Chicken Wings with Sticky Bourbon Basting!!!

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Barbecue Bourbon Sticky Chicken Wings - BBQ Chicken Wings with Sticky Bourbon Basting!!!
Author: 
Recipe type: Chicken / Poultry / Barbecue
Cuisine: American
 
Bourbon chicken wings can be done on the barbecue or in the oven.... no matter which way, these bourbon sticky chicken wings are outstanding and will have your friends and family lining up for more.
Ingredients
  • 18 - 24 Full chicken wings
  • 2 Onions chopped
  • 3 Cloves garlic chopped
  • 250ml Bourbon
  • 500ml Tomato puree
  • 80ml Cider vinegar
  • 80ml Worcestershire sauce
  • 125ml Sticky brown sugar (Demarara or treacle)
  • 5ml Tabasco sauce
  • 10ml Coarse salt
  • 10ml Cracked black pepper
Instructions
  1. Starting with the marinade, saute the onions and garlic in a pan over medium heat for 5 minutes until they are tender and translucent.
  2. Pour in the bourbon and continue to fry for a further 2 minutes.
  3. Add the Tabasco, cider vinegar, Worcestershire sauce, brown sugar, salt, cracked black pepper and tomato puree.
  4. Mix this all together thoroughly and continue to simmer the sauce for a further 2 to 3 minutes. Remove the pan from the heat and set it aside to cool while you continue with the wings.
  5. Cut the the wingtips from the wings and transfer the wings to a large non-reactive pan. Pour the bourbon sauce over the wings evenly so that everything is covered.
  6. Place the wings in the refrigerator to marinate for at least 8 hours, preferably overnight.
  7. Barbecue the wings over high heat for 16 minutes, turning every 4 minutes and basting at every turn with the remaining sauce.
  8. If you prefer to use your oven, place the pan in your preheated oven at 180c or 350f for 30 to 40 minutes.
  9. Serve the wings to platters with the accompaniments of your choice and serve immediately.

 

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