Category: Finger Foods

June 1, 2016 Baking, Finger Foods, Snack Food, Sweets, Valentine's Recipes, Vegan Recipes, Vegetarian Recipes

How to Make Oat Crunchies – Delicious Oat & Coconut Crunchies at Home

recipe,oat crunchies,oat crunchies with honey,oat crunchies recipe easy,oat crunchies healthy,oat crunchies calories,oat crunchies biscuits recipe,cookie (ingredient),homemade,oat bars,snack food (type of dish),crunchy oat bars,oatmeal cookies,crispy oatmeal cookies,easy cookie recipes,baking cookies,cookie recipes,oat crunchies cereal,oat crunchies breakfast cereal


Print
How to Make Oat Crunchies - Delicious Oat & Coconut Crunchies at Home
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
 
These super-crispy crunchy oat cookies are a healthier way to feed your cravings, and make a great snack at any time of the day. This recipe is super easy and really quick, and because of the dry mix, cleanup is a breeze.
Ingredients
  • 200g Rolled oats
  • 85g Desiccated coconut
  • Pinch salt
  • 175g All-purpose flour
  • 230g Brown sugar
  • 45g Golden syrup
  • 125g Butter
  • 5ml Bicarbonate of soda
  • 5ml Milk
Instructions
  1. Place the rolled oats, dessicated coconut, salt, all purpose flour and brown sugar in your mixer bowl.
  2. In a tumbler, combine the baking soda with a teaspoon of milk.
  3. In a bowl, melt the butter and syrup together.
  4. Pour the butter and syrup mixture into the mixer bowl, followed by the bicarb milk solution.
  5. Place the bowl on your mixer with the beater paddle attached.
  6. Mix this for 3 to 4 minutes until everything is well combined. This mixture will be dry and crumbly.
  7. Line a baking sheet with parchment and pour the mixture onto the parchment.
  8. Spread the mixture out evenly over the sheet and smooth off the surface with your sparula.
  9. Bake the crunchies in a preheated oven at 180c or 350f for 20 to 25 minutes until golden.
  10. Remove the baking sheet from the oven and cut the crunchies immediately using a knife or a dough scraper.
  11. Allow the crunchies to cool completely, then remove them from the tray.
  12. The cookies can be stored indefinitely in an air-tight container.

 

May 15, 2016 Curing Meats, Dried Meat Recipes, Finger Foods, Sausage Making, Snack Food

How to Make Droewors – South Africa’s Version of Beef Jerky Sausage

sausage,jerky,beef jerky sausage,beef jerky sausage recipe,how to make beef jerky sausage,how to make beef jerky sausage,droewors,how to make droewors,making droewors at home,homemade droewors,droewors recipe,droewors recipe video,quick and easy droewors,hunter sticks,beef jerky,preserving and drying meat,curing and drying meat,how to make the best droewors,recipe for droewors,spices used for droewors


Print
How to Make Droewors - South Africa's Version of Beef Jerky Sausage
Author: 
Recipe type: Cured and Dried Meat
Cuisine: South African
 
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat.
Ingredients
  • 2Kg Rump tails
  • 15g Salt (Kosher or Himalayan)
  • 5g Ground coriander
  • 2g Ground cloves
  • 5g Ground black pepper
  • 5g Saltpeter
  • 250ml White vinegar
Instructions
  1. Cut the meat into strips just small enough to fit through the feeder tube of your grinder. I am using rump tails, but you can use topside or silverside just as successfully.
  2. Place the meat in your freezer for 35 to 45 minutes until partially frozen. Measure out and combine the salt, ground coriander seed, ground cloves, ground black pepper, and saltpeter. If you can't find saltpeter you can use Prage powder 1 to substitute at a dosage of 20g. This will replace the salt and saltpeter.
  3. Remove the meat from the freezer and run it through your grinder using the coarse grinding plate.
  4. Place the ground meat back in the tray and return it to the freezer for 20 minutes. This chilling process keeps the fat solid and prevents it from smearing into the meat resulting in an inferior texture.
  5. Swap out the coarse grinding plate gor a medium grinding plate.
  6. Remove the meat from the freezer, add the spice mixture and mix this into the mince.
  7. Run the meat through the grinder again.
  8. Fit a 12mm funnel to your sausage filler and load the meat into the hopper of the filler.
  9. Feed the sausage casing onto the funnel. I am using 16mm collagen casings as they are just so much easier and cleaner to use than natural casings.
  10. Twist off the end of the casing and start filling. Twist off the end of the casing and continue with the next length of sausage.
  11. Pour a cup of white vinegar into a large pan and add enough boiling water to bring this to depth of a half an inch.
  12. Dip each length of sausage into the solution making sure to wet the sausage all over.
  13. Hang the sausage in a cool draughty place until it has lost 40 to 50 percent of its weight. This can take from 3 to 6 days depending on your weather and humidity conditions.
  14. And there it is, beautifully dried droewors, or beef sausage jerky just begging to be paired with a good cold beer.

 

May 8, 2016 Baking, Dessert, Finger Foods, French Recipes, Mother's Day, Sweets, Valentine's Recipes

Mother’s Day 2016 – Coconut Chocolate Madeleines – How to Make Chocolate Dipped Madeleines.

madeleines,madeleines recipe,how to make madeleines,how to make french butter cakes,french butter cakes,madeleines patisserie,madeleines pan,madeleines petite french cakes,madeleines recipe martha stewart,madeleines recette,chcocolate dipped madeleines,chocolate coconut dipped madeleines,mother's day recipe 2016,madeleines for mothers day,mother's day recipes,chocolate coated madeleines


Print
Mother's Day 2016 - Coconut Chocolate Madeleines - How to Make Chocolate Dipped Madeleines.
Author: 
Recipe type: Baking / Patisierre
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
After a week on the road, I'm back, and just in time for a delicious Mother's Day treat. Coconut chocolate dipped Madeleines are super-quick and easy to make. Traditionally baked in a scalloped Madeleine pan, you can also use mini muffin pan if you don't have the real thing.
Ingredients
  • 6 Eggs
  • 200g Caster sugar
  • 300g All-purpose flour
  • 200g Butter, melted
  • Zest of 1 lemon
  • Zest of 1 orange
Instructions
  1. This recipe goes very quickly so it's a good idea to have everything prepared before you start.
  2. Preheat your oven to 200c or 400f.
  3. Measure out the eggs, caster sugar, all-purpose flour, melted butter, lemon zest and orange zest.
  4. Place the eggs and sugar in a large mixing bowl.
  5. Whisk this vigorously for 3 to 4 minutes until all of the sugar has dissolved and the mixture is silky smooth.
  6. Pour in the flour and use a spatula to work this in until all of the flour is toally incorporated.
  7. Add the lemon and orange zest and fold this into the mixture.
  8. Pour in the melted butter and fold this until totally incorporated.
  9. For demonstration purposes I am going to do both the traditional and muffin shaped Madeleines.
  10. Spoon the mixture into the hollows of the pans leaving just enough space for rising.
  11. Bake the Madeleines for 12 minutes until crispy and golden on the outside.
  12. Remove the Madeleines from the oven and transfer them to cooling racks. Allow them to cool completely before continuing.
  13. Once cooled, melt the chocolate in double boiler or in your microwave by zapping it for 10 seconds at a time stirring after each heating.
  14. Lay out a non-stick sheet or a length of baking parchment on your work surface. Dip the wide end of the Madeleines into the chocolate, shake off any excess and place them on the parchment.
  15. Sprinkle each Madeleine immediately with desiccated coconut and allow the chocolate to set before serving.

 

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!!!

hash browns,how to make hash browns,hash browns recipe,hashbrowns,how to make,hash browns mcdonalds,hash browns food wishes,hash browns from scratch,hash browns homemade,mcdonalds,fast food,hash browns (dish),hash brown recipe,homemade hash browns,how to make fast food stlye hash browns,nicko's kitchen hash browns,mcdonalds hash browns,potato hash browns,hash browns best,breakfast hash browns


Print
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.

chicken nuggets,chicken nuggets recipe,chicken nuggets mcdonalds,chicken nuggets nutrition,chicken nuggets how its made,chicken nuggets ingredients,how to make chicken nuggets,homemade chicken nuggets,easy chicken nuggets recipe,cuban style chicken nuggets,cuban style chicken bites,best chicken nugget recipe,chicken nuggets burger king,chicken nuggets mcdonalds,chicken nuggets recipe baked


Print
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!!!

crispy onion rings,how to make onion rings,deep fried onion rings,deep fried onion rings recipe,deep fried onion rings without batter,deep fried onion rings panko,deep fried onion rings calories,deep fried onion rings recipe with buttermilk,deep fried onion rings beer batter,deep fried onion rings recipes by paula deen,deep fried onion rings flour coating,how to make crispy fried onion rings,how to make homemade onion rings


Print
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!!!

falafel,recipe,hummus,falafel (dish),falafel recipe,chickpeas,falafel recipe easy,falafel ingredients,how to make falafel,how to make falafel at home,homemade falafel,falafel recipe lebanese,chickpea fritters,garbanzo beans,vegan recipes,vegetarian recipes,vegetarian food (cuisine),best falafel recipe,traditional falafel,falafel with tahini,best falafel with tahini,authentic falafel,best falafel with tahini sauce


Print
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

 

 

March 4, 2016 Accompaniments, Finger Foods, Garnishes, Mediterranean Recipes, Middle East, Sauce Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Hummus – Middle Eastern Chickpea Dip – Homemade Hummus Recipe!!!

hummus,recipe,how to make hummus,homemade hummus,how to make hummus dip,how to make hummus from scratch,how to make hummus with chickpeas,best hummus recipe,how to make hummus at home,how to make hummus south africa,how to make hummus easy,how to make hummus sauce,how to make hummus vegan,how to make hummus with tahini,how to make hummus from canned garbanzo beans,video recipe,simple hummus recipe,easy hummus recipe


Print
How to Make Authentic Hummus - Middle Eastern Chickpea Dip - Homemade Hummus Recipe!!!
Author: 
Recipe type: Dipping Sauce
Cuisine: Middle Eastern
 
In our previous episode we made authentic tahini paste. Today we're going to use this to make authentic hummus.
Ingredients
  • 400g Can of chickpeas, drained and rinsed
  • 30ml Tahini paste
  • 1 Clove garlic
  • 2.5ml Salt
  • 45ml Olive oil
  • 25ml Lemon juice
  • Chopped coriander leaf and lemon zest to garnish
Instructions
  1. Thoroughly rinse the canned chickpeas and measure out the tahini paste, salt, extra virgin olive oil and lemon juice. Peal and roughly chop 1 clove of garlic.
  2. Place all of these ingredients into a tall jug and process until smooth using your stick blender. You can also do this in your food processor. If you're using stick blender lift the head of the blender to clear the blades after each pulse to avoid damaging the unit.
  3. Once you're happy with the texture, transfer the thick paste to a bowl. Drizzle this with a little extra olive oil and mix this in. Continue adding oil until you achieve your desired consistency.
  4. Serve dressed with a little chopped coriander, fresh lemon zest and a drizzle of olive oil.
  5. Stay tuned for our next episode where we're making authentic falafel, accompanied with sesame sauce and hummus.

 

February 28, 2016 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread, Cheese, Finger Foods, French Recipes, Starters

Gourmet Garlic Bread – Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!

garlic bread recipe,homemade garlic bread,how to make garlic bread,garlic bread ideas,garlic bread in oven,garlic bread rolls recipe,garlic bread from scratch,garlic bread with cheese,garlic bread recipe from scratch,how to make homemade garlic bread,baked garlic bread,easy garlic bread,restaurant garlic bread,gourmet garlic bread,garlic bread recipe youtube,garlic bread recipe video


Print
Gourmet Garlic Bread - Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!
Author: 
Recipe type: Bread / Baked / Barbecue
Cuisine: French
 
Yesterday we made amazing crusty white farm bread. Today we're going to use one of these loaves to make awesome gourmet garlic bread turbo-charged with creamy melted blue cheese and pancetta.
Ingredients
  • 1 x 36cm / 15 inch Baguette-style farm loaf
  • 60g Butter
  • 5 Cloves garlic, finely chopped
  • 60g Blue cheese
  • 50g Pancetta (Italian bacon) finely chopped
Instructions
  1. Measure out the softened butter and blue cheese, and finely chop the fresh garlic and pancetta.
  2. Add the pancetta and garlic to the butter and blue cheese and mash this in thoroughly until everything is totally combined.
  3. Slice through the loaf of bread at an angle leaving the bottom crust of the loaf intact until the entire loaf is sliced with a space of 15mm or just more than a half inch between slices.
  4. Start filling the slices with the garlic butter mixture. This quantity of mixture is sufficient for one loaf.
  5. Place the loaf on a rectangle of foil and roll the log edge of the foil to enclose the loaf. Twist the ends to secure the foil. Don't twist the ends too tightly as you need to unwrap the loaf while it is hot, and if it is too tightly bound this will be very difficult and possibly dangerous.
  6. Bake the loaf in a preheated oven at 180c or 350f for 20 minutes.
  7. Immediately after baking, unwrap the loaf and serve hot and steaming.
  8. You can also bake the garlic bread in your closed barbecue following the same time and temperature. (indirect heat)

 

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!!!

tuna terrine cucumbers,tuna terrine stuffed cucumbers,tuna terrine filled cucumbers,stuffed cucumbers,filled cucumbers,set tuna terrine in cucumbers,how to make tuna terrine,how to mix gelatin,how to set tuna in gelatin,fish in gelatin recipe,how to mold gelatin,how to mold gelatin in cucumbers,how to make gelatin terrine,how to set gelatin terrine


Print
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 20, 2016 Chicken Recipes, Curing Meats, Finger Foods, KFC Recipes, Main Courses, Poutry

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC – Part 2

kfc secret recipe,kfc secret spice recipe,kfc spice blend,how to make kfc fried chicken,kfc fried chicken secret recipe,copycat kfc chicken,homemade kfc fried chicken,the real kfc fried chicken recipe,KFC secred blend of 11 herbs and spices,how to make real kfc at home,how to real kfc fried chicken at home,real homemade kfc fried chicken,secret kfc coating,what is the secret to kfc fried chicken,kfc deep-fried chicken recipe,Making KFC using Prague powder


Print
KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC - Part 2
Author: 
Recipe type: Chicken / Fast Food / Take-Out
Cuisine: American
 
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
Ingredients
  • 8-12 Chicken pieces
For the Secret Herb & Spice Blend
  • 15ml Paprika
  • 10ml Onion Salt
  • 5ml Dried Sage
  • 5ml Garlic Powder
  • 5ml Dried Oregano
  • 5ml Cayenne Pepper
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground Coriander seed
For the Curing Brine
  • 3lt Water
  • 5ml Whole black peppercorns
  • 1 Whole allspice
  • 5ml Ground ginger
  • 50g Sugar
  • 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
  • 2 Cups all-purpose flour
  • 4-6 eggs, beaten
Instructions
  1. Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  2. Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
  3. Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
  4. Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
  5. To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
  6. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
  7. Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
  8. While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
  9. Place the chicken pieces in a large non-reactive food-safe container.
  10. Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
  11. Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
  12. Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
  13. Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
  14. The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
  15. Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
  16. Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
  17. Dunk the the chicken in the egg to wet all of the flour.
  18. Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
  19. Allow the coated chicken to set for 20 minutes.
  20. Half-fill a large pan with oil and heat this to 160c or 320f.
  21. Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
  22. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  23. The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
  24. And there it is.... golden, crispy and aromatic KFC deep-fried chicken.

 

February 5, 2016 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!!!

how to make cocktail frankfurters,how to make cocktail sausages,lil smokey sausage,how to make lil smokey sausages,smoked mini frankfurters,how to make sausage,smoked cocktail frankfurter sausages from scratch,homemade frankfurter sausages,homemade sausage,how to make sausage at home,mini frankfurter sausage recipe,how to make cocktail sausages at home,homemade sausage recipe,how to smoke sausage,homemade lil smokey sausage recipe,making frankfurters at home


Print
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.

 

Scroll to top

Kitchen Conversions

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