Category: Finger Foods

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

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

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

 

January 28, 2017 Breakfast, Cheese, Finger Foods, Italian Recipes, Mediterranean Recipes, Pasta, Snack Food

Superbowl 2017 Special Recipes – Mac ‘n’ Cheese Bites – the Ultimate Mac ‘n’ Cheese Snack

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Superbowl 2017 Special Recipes - Mac 'n' Cheese Bites - the Ultimate Mac 'n' Cheese Snack
Author: 
Recipe type: Superbowl / Pasta
Cuisine: Italian American
Serves: 12
 
With Superbowl just a few days away, here is a quick, easy and delicious recipe to feed the crowds. These mac 'n cheese bites are simply outstanding... crispy on the outside and sumptuous on the inside.
Ingredients
  • 60g Butter
  • 60ml All-purpose flour
  • 400ml Milk (full cream)
  • Salt and pepper to taste
  • 175g Grated mature cheddar cheese
  • 240g Elbow macaroni
  • 12 Rashers streaky bacon
  • 2 Eggs
  • Finely shredded Parmesan cheese
Instructions
  1. To start, measure out the butter, all-purpose flour and milk, and boil the elbow macaroni according to the package instructions while reducing the cooking time by 2 minutes so that it is not quite cooked.
  2. Shred the mature cheddar cheese and beat the eggs.
  3. Heat a pan over medium high heat and add the butter. When the butter is melted and bubbling, add the flour. Stir this into the flour to get a smooth paste and allow this to cook for 60 seconds.
  4. Pour in the milk bit by bit, stirring continuously until all of the milk is added.
  5. Use a whisk to beat this to smooth sauce while it continues to cook.
  6. Once the sauce is smooth, turn off the heat and add the cheddar cheese and continue to stir until all of the cheese has melted into the sauce.
  7. Add the par-cooked macaroni and stir this in until everything is evenly coated.
  8. Add the egg and stir this in until completely combined.
  9. Season with salt and pepper and put this aside.
  10. Lightly oil a muffin pan and line the holes of the pan with streaky bacon.
  11. Divide the macaroni mixture equally among the 12 holes.
  12. Top each mac 'n cheese bite with finely shredded Parmesan cheese and bake the bites in a pre-heated oven at 180c or 350f for 20 minutes until crispy and golden on top.
  13. And there we have it.... an amazingly easy, quick and super-tasty Superbowl snack.
  14. Click the onscreen link to see dozens of other fantastic Superbowl recipes.
  15. Thanks for joining us today, please give us a thumbs-up, subscribe if you haven't done so already, and share this with your friends and family, and we'll see you again tomorrow.

 

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

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

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

 

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

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

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

 

January 14, 2017 Baking, Bread, Dessert, Finger Foods, Snack Food, Sweets, Vegetarian Recipes

How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Author: 
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Serves: 32
 
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
Ingredients
For the Syup
  • 500ml Water
  • 1Kg White sugar
  • 2.5ml Cream of Zest and juice of 1 Lemon
  • 8cm Cinnamon stick
  • 8-10 Slices fresh ginger
  • 5ml Glycerin
For the Pastry
  • 4 Cups all purpose flour
  • 125g Shortening (baking lard)
  • ⅛ tsp Salt
  • 2 Eggs
  • 7.5ml Baking powder
  • 180ml Full cream milk (split 60ml / 60ml / 60ml)
  • Oil for frying
Instructions
  1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
  2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
  3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
  4. Once the syrup has cooled, cover the pot and refrigerate overnight.
  5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
  6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
  7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
  8. Add the second batch of milk and repeat the mixing process.
  9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
  10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
  11. Sprinkle a little flour on your work surface and turn the pastry out.
  12. Work the pastry into a flat disc shape and wrap it in cling wrap.
  13. Allow this to stand for 60 minutes at room temperature.
  14. After the resting time, cut the pastry into 16 equal portions.
  15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
  16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
  17. Unfold the plastic and cut the pastry in half across the width.
  18. Cut each half into three along the length, leaving the narrower end intact.
  19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
  20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
  21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
  22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
  23. Put the coated koeksisters aside and continue with the remaining batches.
  24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

 

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

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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.

 

December 16, 2016 Beef, Bread, Finger Foods, Main Courses, Mexican Recipes, Snack Food, Starters

How to Make Spicy Beef Empanadas – Crispy, Tasty Mexican Deep Fried Beef Pies

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How to Make Spicy Beef Empanadas - Crispy, Tasty Mexican Deep Fried Beef Pies
Author: 
Recipe type: Beef / Empanadas
Cuisine: Mexican
Serves: 30-32
 
With festive season right here it's good to have a couple of recipes that can feed hordes of family and friends. These super tasty beef empanadas will certainly warm your hearts and this recipe will make about 30 x 5 inch pocket pies. In addition they can be made in advance, frozen, and fried very successfully from frozen.
Ingredients
For the Filling
  • 1kg Beef mince
  • 2 Medium onions
  • 50g Butter
  • 15ml Cornflour
  • 300g Mature Jack Cheese
  • 15ml Ground cumin
  • 15ml Ground coriander seed
  • 15ml Paprika
  • 15ml Oregano
  • 15ml Chilli flakes (more if you want fire)
  • 15ml Garlic powder
  • 30ml Dried, powdered coriander leaf
  • 30ml Dried, powdered avocado leaf
  • 30ml Lemon or lime zest
  • 400ml Beef stock
For the Pastry (you need 4 batches of this)
  • 400g All purpose flour
  • 5ml Salt
  • 10ml Baking powder
  • 120g Shortening (baking lard)
  • 180ml Full cream milk
Instructions
  1. Measure out the ground cumin, ground coriander seed, paprika, oregano, chilli flakes, garlic powder, dried powdered coriander leaf, dried powdered avocado leaf and the lemon or lime zest.
  2. Roughly the onions and weigh out the butter.
  3. Place the ground beef in large container and pour in all of the herbs and spices.
  4. Get in there with your hands and massage this into the beef thoroughly.
  5. Heat a large pan over high heat and add the butter.
  6. When the butter starts to bubble, add the chopped onion. Fry this for about 6 minutes until tender and starting to brown slightly on the edges.
  7. Break the ground beef over the onions. Immediately start chopping the beef into the onion with the edge of your spatula.
  8. Ground beef tends to clump together when fried, and chopping through the lumps will break this all down.
  9. Fry and chop the beef for 6 to 8 minutes until cooked through and well colored.
  10. Pouring the beef stock and stir to combine. Turn the heat down to medium and allow this to simmer for for 6 minutes.
  11. Dissolve the cornflour in a little water and add this to the beef.
  12. Stir this in, bring it to a boil and allow to continue for a minute or two.
  13. Remove this from the heat and allow to cool completely.
  14. For the pastry, weigh out the all-purpose flour, baking powder, salt, shortening and milk. For this quantity of filling, you will need to make 4 batches of pastry, so weigh out all 4 separately before processing.
  15. Working with the first batch, place the flour, salt, baking powder and shortening in you processor.
  16. Put the lid on and pulse this briefly 2 to 3 times to cut the shortening into the flour.
  17. Remove the lid and pour in half of the milk. Put the lid on and run the machine on high speed for 5 seconds. While the machine runs, tilt the machine back and forth to aid the mixing.
  18. Remove the lid, pour in the remaining milk, replace the lid and switch the machine on high. Tilt the machine back and forth for about 10 seconds until the dough comes together in a crumbly mass.
  19. Turn the dough out onto your work surface. Wrap the dough in cling-wrap flattening it out as you go. Transfer this to your refrigerator and continue with the remaining 3 batches of pastry.
  20. By this stage the filling will have cooled. Pour in the grated cheese and mix this in thoroughly. Season with salt and pepper to taste.
  21. To assemble the empanadas, a tortilla press is very useful. If you don't have a press, simply roll the pastry with a rolling pin.
  22. Divide each batch of pastry into 8 portions, giving you 32 portions in all.
  23. Press the portions out, or roll, using plastic bread film to prevent sticking.
  24. Use your rolling pin to finished rolling these into rounds of just larger than 5 inches or 125mm.
  25. If you don't have an empanada press you can form the empanadas quite easily by hand.
  26. Drop 60g of the filling onto the top half of the pastry. Hold the front of the pastry while you lift the lower edge of the pastry up and over the filling. Crimp the edge to seal.
  27. Using an empanada press, cut the perfect round from the pastry using the cutter in the base of the press.
  28. Keeping the plastic film in place, drop this on top of the press.
  29. Add 60g of filling to one side of the pastry and tamp this down.
  30. Holding the plastic film and the handles close the press to seal in the filling.
  31. Continue until all of the empanadas are formed.
  32. Half fill a large pan with oil and heat this to 180c or 350f.
  33. Fry the empanadas in batches for 2 to 3 minutes per side until crisp, puffed and golden. Remove these from the oil and continue with the remaining pies.
  34. And there we have it... beautifully golden Mexican beef empanadas to feed the crowd.

 

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

Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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

 

November 16, 2016 Accompaniments, Cheese, Cocktail Snacks, Finger Foods, Snack Food, Starters, Valentine's Recipes, Vegetable, Vegetarian Recipes

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....

 

November 13, 2016 4th of July Cookout, Accompaniments, Baking, Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Mother's Day, Snack Food, Starters, Thanksgiving, Valentine's Recipes

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.

 

November 12, 2016 Cocktail Snacks, Dessert, Finger Foods, Mother's Day, Snack Food, Sweets, Valentine's Recipes

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.

 

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

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

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

 

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