Category: Finger Foods

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 1, 2015 Baking, Dessert, Finger Foods, Snack Food, Valentine's Recipes

Home Made Romany Creams – How to Make Romany Creams – Chocolate Cookies

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Home Made Romany Creams - How to Make Romany Creams - Chocolate Cookies
Author: 
Recipe type: Cookies / Baking
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Romany Creams are legendary cookies with creamy milk chocolate, coconut and a crisp crunchiness that cannot be described.
Ingredients
  • 375g Butter, softened
  • 325g Sugar
  • 125ml Boiling water
  • 40g Cocoa powder
  • 425g Self-raising flour
  • 160g Desecated coconut
  • 250g Cornflakes, crushed
  • 300g Milk chocolate
Instructions
  1. Place the sugar and butter in your mixer bowl. Run the mixer on medium high for about 2 minutes until these are well creamed, scraping down the side of the bowl halfway through.
  2. Dissolve the cocoa powder in the hot water and add this to the bowl and continue to mix this for a further minute until totally combined.
  3. Place the flour, crushed cornflakes and coconut in a large mixing bowl and pour in the chocolate butter mixture. Mix this by hand or machine until you have a thick chocolate batter.
  4. Line 3 to 4 baking sheets with baking parchment. Scoop heaped teaspoons of the batter up, roll them into balls, place them on the sheets and flatten them into rounds using the back of a fork. Leave a half inch of space between each cookie to allow for rising and spreading. Bake the cookies in a preheated oven at 180c for 12 minutes.
  5. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to racks.
  6. While the cookies cool, melt the chocolate in your double boiler, or gently in your microwave oven.
  7. Working with one cookie at a time, spread a generous amount of the chocolate onto the smooth side of the cookie. Place another on top of this and put the completed Romany Cream aside to set. Continue until all of the cookies are complete.
  8. Once the chocolate has set, you can store these priceless items in an air-tight container indefinitely until required. This recipe will yield about 40 of these amazing treats.

 

September 27, 2015 Accompaniments, Barbecue, Cheese, Finger Foods, Instructional Techniques

How to Cold Smoke Cheese – Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!

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How to Cold Smoke Cheese - Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!
Author: 
Recipe type: Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
How to Cold Smoke Cheese. Cold Smoked Cheese is outstanding, and adds a whole new dimension to anything it is added to, and even better just on its own.
Ingredients
  • 500g Mozzarella cheese
  • 500g Gouda cheese
  • Approx. 3 cups mild smoking wood chips - Apple, Alder, Cherry
Instructions
  1. The key to cold smoking is keeping the temperature below 100f or 37c, but preferably below 86f or 30c.
  2. I am going to smoke a block of commercial mozzarella and a block of gouda. Cut the cheese into 1 inch square lengths.
  3. Place the cheese on a rack in a roasting tin. Load your smoker up with wood chips. Any of the milder chips like apple, cherry or alder will give a very pleasing result.
  4. Set the chips alight and place the cheese in the smoker. For a mild result, smoke the cheese for 90 minutes to 2 hours. There is no rule regarding timing. Skamorze, or European smoked mozzarella is smoked for 5 to 7 hours until golden brown, however this heavily smoked cheese is an aquired taste.
  5. Once you're happy with the color, remove the cheese from the smoker and vacuum pack it or wrap tightly in cling-wrap for at least 24 hours. This gives the aromatic smokey coating time to penetrate the cheese.

 

August 24, 2015 Chicken Recipes, Finger Foods, Main Courses, Pork, Poutry, Sandwiches

The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.

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The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're taking yesterday's schnitzel even further from the traditional version. A footlong sausage wrapped in cheese, schnitzel and bacon, pan-fried to golden crispy perfection, then served on a length of fresh French loaf. Gourmet Hotdog Deluxe!!!
Ingredients
For 2 Gourmet Hot Dogs
  • 2 x 12 inch Smoked Vienna sausages
  • 2 x Chicken breasts
  • 6 Slices streaky bacon
  • 40g Mozzarella cheese, finely shredded
  • 1 x 24 inch French loaf
  • ⅓ Small lettuce
  • Condiments of your choice to garnish
Instructions
  1. Using sharp knife, slash angled cuts into both sides of the sausages.
  2. Unpack the smoked streaky bacon.
  3. To prepare the chicken, cut away the fillets from the breasts. Fold them in cling-wrap and using your meat mallet, tap them down to a thickness of 3mm or ⅛th of an inch.
  4. Working with one schnitzel at a time, turn the schnitzel width-ways and sprinkle half of the finely shredded cheese over the chicken.
  5. Place the sausage in the center and proceed to roll the chicken around the sausage as firmly as possible.
  6. Place a strip of bacon at a slight angle above the chicken. Roll this up with the chicken so that it spirals along the chicken. Repeat this with another 2 slices of bacon until the chicken is totally wrapped in bacon.
  7. Repeat this with second dog.
  8. Before frying the dogs, finely slice a third of a small lettuce.
  9. Cut the French loaf in half. This is a store-bought loaf, and the cheese had already been added, however, you can use any loaf of your choosing, provided it is large enough to accommodate these huge dogs.
  10. Slice through the tops of the half-loafs leaving the bottoms intact.
  11. Fill each half-loaf with half of the shredded lettuce.
  12. Heat a large pan over medium high heat and add 30g of butter. Fry the dogs for 3 minutes per side, remembering that they have 4 sides, giving you a total of 12 minutes.
  13. Transfer the crispy golden dogs to the 2 half-loaves and garnish with condiments of your choice.

 

August 21, 2015 Finger Foods, Italian Recipes, Mediterranean Recipes, Pizzas, Pork, Sandwiches

The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Pan Grilled.

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The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Pan Grilled.
Author: 
Recipe type: Toasted Sandwiches / Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Following yesterdays super stacker toasted sandwich, here's another super stacker, this time with all the flavor of real Italian pizza.
Ingredients
  • 4 Slices hickory ham
  • 8 Slices strong mini-Salami
  • 6 Calamata Olives, pitted and sliced
  • 24 x 1 inch Squares of mozzarella cut ⅛th inch thick (3mm)
  • 5ml Italian herb mix
  • 75ml Tomato sauce or tomato puree
  • 6 Slices square loaf bread
  • Butter
Instructions
  1. Chop the smoked hickory ham and strong aged salami, and pit the olives and cut them into rounds.
  2. Add the Italian herb mix and tomato sauce and mix this all together thoroughly.
  3. In addition cut 24 squares of mozzarella cheese to a thickness of around 3mm or ⅛th of an inch.
  4. Take 6 slices of square loaf bread and cut the centers from 2 of the slices.
  5. Butter the remaining 4 slices and place them in 2 pairs with the butter inwards.
  6. Working with on pair, arrange cheese around the edge of the bread. Top this with one of the hollow slices. While cooking the cheese will melt and glue the sandwich closed.
  7. Fill the hollow slice with half of the filling. Don't fill past the level of the crust.
  8. Arrange more cheese around the edges.
  9. Lift the filled half of the sandwich and place the underneath slice on top to close. Both outer surfaces will be buttered surfaces.
  10. Repeat this with the second sandwich.
  11. Heat your pan over a low flame. The pan must not be too hot as you want the cheese inside the sandwich to melt before the bread over-browns.
  12. Toast the sandwiches on the first side until you visibly see the underneath layer of cheese melting. Turn the sandwich over and repeat.
  13. To cut the sandwiches use the tip of your knife to get a clean cut, and avoid crushing the sandwich.
  14. Transfer the quarters to platters and serve immediately.

 

August 20, 2015 Bread, Chicken Recipes, Finger Foods, Poutry, Sandwiches

The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Grilled Chicken Mayo

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The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Grilled Chicken Mayo
Author: 
Recipe type: Sandwich / Gourmet Deli
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The Mega Toasted Sandwich!!! Super-Stacker Double-Thick Toasted Sandwich - Grilled Chicken Mayonnaise. Today's episode presents simply the best way to make a toasted sandwich. My recipe is using chicken mayo, but you can use tuna mayo or any saucy type filling.
Ingredients
  • 1 Chicken breast
  • ½ Onion
  • 30g Butter for frying
  • 75g Mayonnaise
  • Butter for spreading
  • 6 Slices bread from a square loaf
  • Salt and pepper
Instructions
  1. Cut away the fillet on the inside of the breast and put this aside.
  2. Fold the breast in cling-wrap and tap it down using your meat mallet to a thickness of 3mm or ⅛th of an inch.
  3. To continue, dice half of a medium size onion.
  4. Use your peeler to cut 16 very thin slices of mozzarella cheese.
  5. Unwrap the chicken and season it liberally on both sides with salt and cracked black pepper. This includes the fillet that you cut away.
  6. Heat a pan over medium high heat and add 30g of butter. Fry the onion for 5 minutes until it just starts to brown on the edges. Scoop the onion from the pan leaving as much butter behind as possible.
  7. Add the chicken to the pan and fry this for 3 minutes, turning every 30 seconds.
  8. Remove the chicken from the pan and transfer it to a chopping board. Cut the chicken into strips, then into blocks, then march chop until reasonably fine.
  9. Add the chicken to the onion along with the mayonnaise and mix this thoroughly to combine.
  10. Take 6 slices from a square loaf of bread. Cut the centers from 2 of the slices.
  11. Butter one side of the remaining 4 slices of bread and put them in pairs with the butter facing inward.
  12. Working with the first pair, position 4 strips of cheese along the edges of the bread. This will melt and glue the sandwich closed.
  13. Place one of the hollow slices on top of this. Fill the hollow with half of the chicken filling. Don't fill it past the level of the crust.
  14. Place another 4 slices of cheese around the edges. Lift the filled part of the sandwich and place the underneath slice on top of the sandwich. Both outer surfaces of the sandwich are buttered surfaces.
  15. Repeat this with the second sandwich.
  16. Heat another pan over medium heat and grill the sandwiches until crispy golden on both sides. Use your lifters to square up the edges every time you turn the sandwiches.
  17. I urge you not to try this in a sandwich toasted unless you have a toaster like a Breville 800 with self leveling and thickness settings. A regular toaster will simply crush the sandwich.
  18. To cut the sandwich, use the tip of your knife to get a clean cut, and to avoid crushing the sandwich.
  19. Serve these the amazing toasties to platters and enjoy.

 

August 18, 2015 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food

Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!

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Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!
Author: 
Recipe type: Snack / Health Food
Cuisine: Middle Eastern / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Spicy roasted chickpea nuts are really easy to make and make a great snack for everyday as well as at the big game.
Ingredients
  • 450g Drained can of chickpeas (15oz)
  • 15ml Olive oil
  • 10ml Ground cumin
  • 5ml Dried marjoram
  • 1.25ml Ground allspice
  • 1.25ml Salt
Instructions
  1. Measure out the ground cumin, dried marjoram, ground allspice and salt. We need to reduce the salt and dried marjoram to a powder of the same consistency as the allspice and cumin.
  2. To do this place everything in your spice mill and pulse it 4 or 5 times. We put everything in the mill as spice mills work much more efficiently with larger quantities, even although the allspice and cumin are already powdered.
  3. Open the can of chickpeas, rinse them and drain them. Pour them out onto a clean dish towel and pat them dry.
  4. Transfer the chickpeas to a jug or bowl and pour in the oil. Stir this well until everything is coated with oil.
  5. Pour the spice blend in bit by bit, mixing every time to make sure everything gets an even dose.
  6. Pour the coated chickpeas out into a medium size roasting tin and spread them out evenly across the pan.
  7. Roast the chickpeas on the second highest shelf in your oven at 230c or 450f for 30 minutes. Remove the pan from the oven every 10 minutes and stir the chickpeas around to ensure even roasting.
  8. Remove the pan from the oven and allow the spicy roasted chickpea nuts to cool for 15 minutes before serving.

 

July 25, 2015 Cocktail Snacks, Finger Foods, KFC Recipes, Main Courses, Snack Food, Spice Mixes, Vegan Recipes, Vegetarian Recipes

Vegetarian & Vegan KFC “Chicken” Strips. Deep-Fried Gluten Strips KFC-Style!!!

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Vegetarian & Vegan KFC "Chicken" Strips. Deep-Fried Gluten Strips KFC-Style!!!
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Some time ago I did a popular recipe using gluten called mock duck. Today we're going to use gluten to replace the chicken in a vegetarian rendition of KFC chicken tenders.
Ingredients
The Herb & Spice Mix
  • 7.5ml Paprika
  • 5ml Salt
  • 2.5ml Dried sage
  • 2.5ml Garlic powder
  • 2.5ml Dried oregano
  • 2.5ml Cayenne pepper
  • 2.5ml Crushed black pepper
  • 2.5ml Dried basil
  • 2.5ml Dried marjoram
  • 2.5ml Dried coriander leaf
  • 5ml Ground allspice
The Rest...
  • 1 Portion prepared gluten (350g)
  • 1½ Cups All-purpose flour
  • Milk (or substitute for cold vegetable stock)
Instructions
  1. Flatten the gluten out across a platter. Mill the herbs and spices in your spice mill until fine and pour the powder into a sprinkle bottle. Sprinkle an even coating of the herbs and spices across both sides of the gluten.
  2. Place the gluten in your refrigerator for at least 30 minutes to marinate.
  3. In a bowl combine the flour with the remaining herb and spice mixture. Half fill a second bowl with full cream milk (or cold vegetable stock)
  4. In addition, sprinkle a layer of the seasoned flour over the surface of a large platter. This layer will prevent the coated gluten from sticking to the platter while it sets.
  5. Remove the gluten from your refrigerator and cut it into manageable strips of about an inch in width and 3 to 4 inches in length.
  6. To coat the strips, dip them in the milk (or cold stock), dredge them in the seasoned flour to get a good solid coating, then transfer them to the coated platter to set. Allow the coated strips to set for 20 minutes.
  7. Half fill a wok or pot with oil and heat this to 160c or 320f.
  8. Carefully drop the strips into oil in batches and fry them for 4 to 5 minutes until the are golden. Remove the strips from the oil, drain any excess oil on kitchen paper and serve immediately.

 

July 24, 2015 4th of July Cookout, Barbecue, Bread, Chinese Recipes, Finger Foods, Pork, Snack Food, Starters

Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.

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Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Just 1 quick trick and you can make your Chinese steamed buns on your gas barbecue. Making the steamed buns is quick and easy, and the aromatic flavorful buns will have your guests talking for weeks!!!
Ingredients
For the Dough
  • 300g All-purpose flour
  • 15ml Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Hoisin Pork Filling
  • 250g Pork loin
  • 125g Streaky bacon
  • 10ml Garlic
  • 10ml Ginger
  • 1 Small carrot
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
Instructions
  1. In a large mixing bowl, combine the flour, baking powder and caster sugar.
  2. In a jug, whisk the milk, water and oil together, then pour this into the mixing bowl.
  3. Using a wooden paddle, mix this until a smooth dough comes together. The dough will be soft and very sticky.
  4. Turn this out onto a well floured work surface and sprinkle more flour over the top of the dough. Start kneading, stretching and folding the dough, sprinkling more flour on every time it becomes sticky.
  5. When the dough smooth and is no longer sticky it is ready wrap in clingwrap. Place the dough in your refrigerator for 60 minutes.
  6. While the dough rests, place the pork, bacon, garlic, ginger, carrot, hoisin sauce, oyster sauce and cornflour in your food processor and zap this until it is finely chopped.
  7. Unwrap the dough and roll it into a long sausage. Divide the sausage into 4. Roll each of these into a sausage and divide these into 4, giving a total of 16 pieces.
  8. Working with one piece, flatten this into a disc on a lightly floured work surface. Then extend and thin the edges of the disc.
  9. Spoon 2 tablespoons of the filling into the center of the disc. Pull and stretch the edges of the disc up and over the filling to meet at the top. Twist the edges at the top to seal the bun.
  10. Continue with the rest of the buns. Transfer the buns to your bamboo steamer, each one on top of a small square of baking parchment. For 16 buns you will need to use both tiers of your steamer, or steam 2 batches.
  11. Remove the grill racks from your barbecue and place a cooling rack across the flame tamers of 2 of the burners. Light the 2 burners.
  12. Place your wok on top of the rack and half fill it with boiling kettle water.
  13. Once the water comes back to a boil, place the steamer on top of the wok. Allow this to steam for 30 minutes. This timing is slightly longer than usual because the temperature is slightly lower than that of a wok burner.
  14. Remove the steamer from the wok, transfer the buns to serving platters and brush them with roasted sesame oil before serving.

 

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