How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.

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How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.
Recipe type: Mayonnaise / Sauce
Cuisine: French
Prep time: 
Total time: 
Making real mayonnaise is quick and easy, and certainly tastes 100% nicer than the store-bought mayonnaise. This demonstration shows you how to make great mayonnaise in under 7 minutes using your food processor or hand mixer.
  • 2 Egg yolks
  • 45ml White wine vinegar
  • 2.5ml Worcestershire sauce
  • 750ml Oil (sunflower or olive)
  • 5ml Kosher salt
  • 5ml Garlic powder
  • 5ml Mustard powder
  • (5ml salpeter - optional preservative)
  1. Pour the egg yolks, white wine vinegar, Worcestershire sauce and mustard powder into your food processor. You can also use a hand mixer, or even a blender.
  2. Process this for 2 minutes until completely combined and light and creamy.
  3. With the mixer still running, slowly drizzle in the oil in a very thin stream. The mayonnaise will start to combine and form almost immediately. Allow the mixer to run for 4 minutes until you have a very smooth, glossy and thick mayonnaise.
  4. Add the salt and garlic powder. If you are not using the mayonnaise within 7 days, it is advisable to add 5ml of saltpeter to the mixture as well. Saltpeter inhibits the growth of bacteria, and considering the mayonnaise contain raw egg, this is a good safety precaution.
  5. Turn the mixer back on and mix for a further 60 seconds.
  6. You will notice how well emulsified the mayonnaise is by the beater tails left In the surface of the sauce.
  7. Store the mayonnaise in sterilized jars in your refrigerator.
  8. Makes 850ml


Best Burger Relish – Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.

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Best Burger Relish - Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.
Recipe type: Sauce / Relish / Burgers
Prep time: 
Cook time: 
Total time: 
This burger relish is absolutely outstanding. This is a close copy of the original Wimpy franchise burger relish, which is famous across the globe.
  • 150g Finely chopped onion
  • 15g Finely chopped garlic
  • 600g Peeled and chopped tomato
  • 150ml Red wine vinegar
  • 75g Sugar
  • 100g Finely chopped gherkin
  • 50g Butter
  • 15ml Paprika
  • 15ml Tapioca flour or cornflour mixed with 30ml water
  1. Heat a pan over medium heat, melt the butter and fry the onion and garlic for 5 minutes until the onion is soft and translucent.
  2. Add the tomato and continue to fry for a further 10 minutes and most of the tomato has disintegrated. Add the paprika and fry for a further 2 minutes.
  3. Pour in the sugar and the red wine vinegar. Stir this until the sugar has dissolved, bring it back to a boil, reduce the heat and simmer the relish for 30 minutes, stirring every minute or so.
  4. By this stage the relish will be approaching the consistency of a runny jam. Stir the tapioca flour or cornflour into a little water and add this to the pan. Bring back to a boil and stir continuously for a minute until thickened.
  5. Remove the pan from the heat, stir in the finely chopped gherkin and season with salt to taste.
  6. Transfer the relish to a sterilized jar. The relish will last for months stored in your refrigerator.
  7. In the commercial version of this relish, food coloring is added to achieve the deep red color. Whether you add coloring is entirely up to you.


Pickled Shredded Beetroot. How to Pickle Beetroot at Home – Homemade Pickled Beetroot & Onion.

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Pickled Shredded Beetroot. How to Pickle Beetroot at Home - Homemade Pickled Beetroot & Onion.
Recipe type: Vegetable / Preserves
Prep time: 
Total time: 
Pickled shredded beetroot is quick and easy to make. This recipe uses shredded beetroot and onion, and you can choose whether to make it hot and spicy or plain. If you prefer plain, simply omit the chilli and pepper from the recipe.
  • 2 Medium onions, halved and thinly sliced into half-rounds
  • 4 Medium beetroot, peeled, topped & tailed and grated with the grain
  • 3 Tbs Pickling salt (or Kosher salt)
  • 1 Green chilli sliced thinly (optional)
  • 1 Tsp Black peppercorns (optional)
  • 1½ Cups White wine vinegar
  • ⅓ Cup Cane syrup (or honey)
  1. Top and tail and peel the beetroot. The grain of the beetroot runs from top to bottom, so when you grate it make sure you follow the grain otherwise it will disintegrate into small bits as it pickles.
  2. Cut the onions in half, then into thin half rounds. Combine the beetroot and onion in a large mixing bowl. Add the salt and mix this in thoroughly. The salt extracts the excess water from the vegetables. Allow this to stand for 20 minutes.
  3. Whole the veges stand, combine the vinegar, cane syrup, black peppercorns, and sliced chilli in a small saucepan.
  4. Bring this to a boil, remove it from the heat and allow it stand until the vegetables have completed sweating.
  5. Place a colander over a large mixing bowl and pour the beet and onion into the colander. Pick up handfuls of the veg and squeeze out as much liquid as you can, transferring the dry veg back to its original mixing bowl as you go.
  6. Transfer the beet and onion to a sterilized jar and pour the vinegar solution over the vegetables until it is just covered.
  7. Place the lid on the jar and allow this to age for at least a few days before serving.


Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!

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Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
How to make perfect deep-fried mozzarella. The secret to perfect deep-fried mozzarella is in the triple coating - one coat of cornflour and two coats of crumb. watch the video to see just how to do it!!!
  • 6 Batons Mozzarella cheese (commercial block)
  • 3 Eggs, lightly beaten
  • ½ Cup Cornflour
  • ⅔ Cup Finely crushed cornflakes mixed with ⅔ cup all-purpose flour
  • Oil to fry
  1. Using commercial mozzarella which is firmer than the good hand made stuff, cut it into batons of 20mm or ¾ inch.
  2. Before we start coating the cheese, sprinkle a good layer of the cornflake mixture onto a platter.
  3. To coat the mozzarella, dip it into the egg to wet it all over.
  4. Dredge it in the cornflour making sure to cover all of the cheese. Return it to the egg making sure to wet all of the cornflour.
  5. Dredge it in the cornflake mixture to get a good solid coating, then back into the egg making sure to wet all of the cornflake mix.
  6. Then back into the cornflake mixture for the final coating. This thick coating will help to stop the cheese oozing out when it melts.
  7. Transfer the coated cheese to the platter. The crumb layer on the platter inhibits the coating from sticking to the plate and being damaged when it is removed from the plate.
  8. Place the platter in your freezer for 2 hours.
  9. Fill your pan with oil to a depth of 20mm and heat this to 180c or 350f.
  10. Carefully lower the coated cheese into the oil and fry this for 3 minutes, turning once halfway through.
  11. Remove the sticks from the oil and drain any excess oil on kitchen paper.
  12. Transfer the crispy mozzarella to platters and serve immediately with a little fresh herb garnish and the dipping sauce of your choice.
  13. The mozzarella will be crisp and golden on the outside and soft and melted on the inside.


Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.


French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.

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French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.
Recipe type: Deep-fried / Vegetable
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!!
  • 1 Large onion
  • Milk to cover
  • 2 Cups all-purpose flour
  • Oil to deep-fry
  1. Top and tail the onion and remove the outer layer.
  2. Place onion on its end and cut down through the onion to split the rings, then place it on its side and slice rings as thinly as you can.
  3. Place the rings in a mixing bowl and pour in enough full cream milk to cover. Allow these to stand for 60 minutes.
  4. After the soaking time, dredge the rings in the flour and fry them at 190c or 375f until they are crisp and golden.
  5. Remove the onions from the oil with a slotted spoon and drain any excess oil on kitchen paper before serving.


How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips – The Perfect Snack!

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How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips - The Perfect Snack!
Recipe type: Vegetable / Vegetarian / Vegan / Snacks
Prep time: 
Cook time: 
Total time: 
The beetroot crisps / chips are delicious on their own, or served as an accompaniment or as an attractive and tasty garnish. They are quick and easy to make and cost a fraction of store bought crisps. Beetroot crisps will also be an interesting conversation piece at your next party, as almost no-one will have had them before!!!
  • Fresh beetroot (as many as you need for your requirements)
  • Oil for deep-frying
  • Coarse salt and fresh rosemary to garnish
  1. Wash and dry the beetroot thoroughly, then top and tail them.
  2. Using a very sharp knife or a mandolin, cut the beetroot into thin slices of 1 to 2 mm in thickness.
  3. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  4. Carefully drop the slices one by one into the oil until the surface of the pan is covered in a single layer of frying beet.
  5. Fry the chips for 8 to 10 minutes until the surface of the crisps is bubbled. The slices will not crisp entirely until they cool, so at this stage, remove them from the oil and drain on kitchen paper.
  6. Repeat this until all of your chips are cooked.
  7. As a serving suggestion, transfer the crisps to platters, sprinkle with a little coarse salt and some roughly chopped fresh rosemary.


Pumpkin / Butternut Fritters – Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!

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Pumpkin / Butternut Fritters - Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!
Recipe type: Vegetable / Accompaniments / Dessert
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
These cinnamon pumpkin frtters are outstanding and can be made with pumpkin or butternut. Crispy and caramelized on the outside and beautifully soft and creamy on the inside, this recipe is a sure winner!
  • 2 Cups Cooked pumpkin or butternut, mashed
  • ½ Cup All-purpose flour
  • ½ Tsp Salt
  • 1 Tsp Ground cinnamon
  • 2 Tsp Baking powder
  • 2 TBS Brown sugar
  • 2 Eggs, lightly beaten
  1. Place the cooked pumpkin in a mixing bowl, then add the flour, salt, ground cinnamon, baking powder and brown sugar. Mix this all until combined, then add the eggs.
  2. Mix this until you have a thick sticky batter.
  3. Pour enough oil into a large pan to cover the base of the pan, then heat this over medium high heat.
  4. Spoon heaped tablespoons of the batter into the pan, with a little space in between them.
  5. Fry the fritters for 3 minutes per side until crisp and golden.
  6. Remove the fritters from the pan and drain them on kitchen paper. Continue frying the remaining batter until all of the fritters are cooked.
  7. This recipe will yield about 16 fritters.


Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home

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Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Prep time: 
Cook time: 
Total time: 
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
  • 2 Cups peeled, wash and thinly sliced young ginger
  • 3 Tbs Salt dissolved in 1 liter water
  • 1½ Cups white sugar
  • 1 Tbs Salt
  • 1½ Cups white wine vinegar
  • ½ Cup Water
  1. Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
  2. Drain and rinse the ginger, and squeeze out any excess water.
  3. Transfer the ginger to pickling jars.
  4. In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
  5. Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
  6. Pour in the boiling pickling solution to cover the ginger and seal the jars.
  7. Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.


Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers
Recipe type: Seafood
Cuisine: Thai
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.


How to Make Crispy Pork Crackling

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How to Make Crispy Pork Crackling
Recipe type: Pork
Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
  • Rind / skin of pork (pork belly rind is most commonly used)
  • Oil for frying
  • Salt, pepper, or the seasoning of your choice
  1. Scrape the pork rind with the blade of your knife to remove any stray hairs.
  2. Cut the rind into thin strips, 5-10mm in width.
  3. Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
  4. Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
  5. Drain the crackling on paper towel, season, and serve.


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