Potato Pizza Recipe – Potato Pizza Crust with a Difference – Cheesy Potato Bake

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Potato Pizza Recipe - Potato Pizza Crust with a Difference - Cheesy Potato Bake
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
Today we're going to make a magnificent potato pizza. The recipe is really simple, super-tasty and will have your guests lining up for more.
Ingredients
For the Pizza
  • 1 x Large ripe tomato
  • 10ml Crushed garlic
  • 15ml Dried Italian herb mix (below)
  • 8 x Rashers streaky bacon
  • 100g Mozzarella
  • 80g Cheddar or Monterey Jack
  • Salt & pepper to taste
  • 650g Potatoes
  • Oil for deep frying
For the Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To start, you need a quarter red, yellow and green pepper, a large ripe but firm tomato, 10ml crushed garlic, and 15ml Italian herb blend. If you can't find the herb blend in your supermarket, I have included the recipe below in the description.
  2. Chop the tomato and place it in a bowl, dice the peppers and add these.
  3. Add the garlic, and finally the dried herb blend. Stir this all together thoroughly and put it aside for the flavors to develop.
  4. Take eight rashers of well smoked streaky bacon and cut this into bits, across the grain.
  5. Cut 100g mozzarella cheese into squares, and slice 80g cheddar or Monterey Jack into 8 slices.
  6. Peel 650g potato and dice it into cubes of 10mm in size.
  7. Cut 2 squares of baking parchment, 300mm in size and place these on a baking sheet.
  8. Fry the diced potato in your deep fryer at 180c or 350f until crispy and golden.
  9. At this stage, turn on the grill, or upper element of your oven to maximum to preheat.
  10. Transfer half of the fried cubes to each of the parchment squares.
  11. Spread them into a circle keeping them slightly heaped up at the same time.
  12. Divide the tomato pepper mixture evenly between the two and spread these over the top of the potato.
  13. Pick up any stray bits and place these on top.
  14. Place the cheddar slices on top of the heap in a cross formation.
  15. Complete the cheese by scattering the mozzarella blocks evenly over each pizza.
  16. Top each pizza with half of the bacon bits.
  17. Give each pizza a generous grind of salt and pepper, and you're ready to bake.
  18. Transfer the baking sheet to the center of your oven to grill until the cheese is well melted, and the bacon is fully cooked and browning nicely on the edges.
  19. Remove the pizzas from the oven and serve piping hot with a tall beer to keep it company.

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How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Author: 
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
 
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
Ingredients
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
Instructions
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.

 

How to Make Panna Cotta – Quick & Easy Panna Cotta Recipe

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How to Make Panna Cotta - Quick & Easy Panna Cotta Recipe
Author: 
Recipe type: Dessert
Cuisine: Italian
Serves: 6
 
Panna Cotta is a legendary Italian dessert. This creamy molded sensation is super easy to make, and can be made up to three days ahead of time and stored in the refrigerator covered with cling wrap. This is how to make your own.
Ingredients
  • 4 Tsp Powdered gelatin
  • 90ml Water (room temp)
  • Half cup sugar
  • 1 Liter heavy cream
  • 2 Tsp Vanilla extract
Instructions
  1. To start, pour 90ml of room temperature water into a large mixing bowl.
  2. Pour in 4 teaspoons of powdered gelatin and put this aside to bloom.
  3. Pour a half cup of sugar into a saucepan.
  4. Add a litre of heavy cream to the pot.
  5. Turn on the heat to medium and heat the cream to around 66c stirring regularly.
  6. Turn off the heat, or remove the pot from the heat if your using an electric range.
  7. Pour the hot cream over the gelatin and stir it thoroughly to combine.
  8. Add 2 teaspoons vanilla extract and stir this in.
  9. Ladle the creamy mixture into your ramikins. This will be sufficient for six 175ml ramikins if filled to brim, and seven if filled to the line.
  10. Place the ramekins on a tray or in a pan and transfer these to your refrigerator for a minimum of 3 to 4 hours to set.
  11. To turn the panna cotta out of the ramekins, run a thin blade around the edge of the bowl.
  12. Dunk the ramekin in another bowl half filled with hot water.
  13. Hold it in the water for 15 to 20 seconds.
  14. Flip the ramekin over to turn it out onto the serving plate.
  15. Serve the creamy treats immediately garnished with fruit and topped with a little extra pouring cream.
  16. Thanks for joining us today, please subscribe, like and share and we'll see you again soon.

 

Bolognese – How to Make the Best Bolognese Ever – The Real Deal Bolognese Recipe!!!

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Bolognese - How to Make the Best Bolognese Ever - The Real Deal Bolognese Recipe!!!
Author: 
Recipe type: Sauce
Cuisine: Italian
Serves: 4-6
 
Bolognese is an all-time favorite, however the real thing is not simply fried ground beef and tomato, and this fact is what separates the men from the boys. True bolognese has an incredible depth of flavor, aroma and texture..... and this is how to do it.
Ingredients
  • 1 Medium onion
  • 1 Celery stalk
  • 1 Large carrot
  • 10ml Garlic (4 cloves)
  • 60g Butter
  • 45ml Olive oil
  • 200g Streaky bacon
  • 225g Lean pork shoulder
  • 450g Lean ground beef
  • 250ml Beef stock
  • 250ml Dry white wine
  • 800g Italian style crushed tomatoes
  • 5ml Salt
  • 2.5ml Cracked black pepper
  • 7.5ml Dried sage
  • 15ml Dried oregano
  • 2.5ml Dried chilli flakes
  • 1.25ml Ground nutmeg
  • 250ml Full cream milk
  • Pasta of your choice for serving
Instructions
  1. To start, finely chop a celery stalk, a large carrot, a medium onion and 4 cloves of garlic.
  2. Measure out 45ml or 3 tablespoons of olive oil and 60g of butter.
  3. Finely chop 200g of streaky bacon and 225g of lean pork shoulder and place this in a mixing bowl along with 450g of lean ground beef. Massage these together until completely combined.
  4. Combine 250ml of beef stock with 250ml of dry white wine and put this aside.
  5. Combine 5ml or a teaspoon of salt with 2.5ml or a half teaspoon of cracked black pepper, 7.5ml or one and a half tespoon of dried sage, 15ml or a tablespoon of dried oregano, 2.5ml of dried chilli flakes and 1.25ml or a quarter teaspoon of ground nutmeg, and put this aside.
  6. In addition, you need an 800g can of Italian style crushed tomatoes, and 250ml or a cup of full cream milk.
  7. Heat the butter and oil over medium high heat until bubbling and add the finely chopped onion, garlic, celery and carrot.
  8. Fry these until the onion is translucent.... about 6 to 8 minutes.
  9. Add the three ground meats and fry these until lightly browned.... this will take another 6 to 8 minutes.
  10. Increase the heat to high and pour in the combined beef stock and wine.
  11. Bring this to a boil and continue cokoing until the liquid has almost reduced to nothing.
  12. Turn the heat down to a simmer and add the mixed herbs and spices. Stir this in thoroughly and allow this simmer gently for 20 minutes.
  13. Pour in the crushed tomato, raise the heat to a boil, reduce the heat to a low simmer and allow this to simmer away gently for 2 to 4 hours, partially covered. Give the pot a stir every so often, and add a dash of wine every time the mixture gets too dry. The 2 to 4 hours simmering time is up to you. 2 hours being the minimum, however the longer you simmer the deeper the flavor and texture of the bolognese will become.
  14. About 10 minutes before serving, pour in the milk and continue cooking until the sauce reaches your preferred consistency and you're done.
  15. Serve the bolognese with the pasta of your choice topped with a generous dose of finely shredded Parmesan cheese and enjoy.
  16. This recipe will make 4 to 6 portions, and can be scaled up to any size with the limiting factor being the size of your pot or pan.
  17. Thanks for joining us today, please subscribe to our channel, give us a thumbs up, and share this with your family and friends, and we'll see you again tomorrow.

 

Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

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Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

Calzone Recipe – How to Make Calzone from Start to Finish – Calzone Made with No Knead Pizza Dough

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Calzone Recipe - How to Make Calzone from Start to Finish - Calzone Made with No Knead Pizza Dough
Author: 
Recipe type: Pizza
Cuisine: Italian
 
Some time ago we briefly touched on no-knead pizza dough. Today we will deal with this in more detail when we make a wonderful tasty and aromatic calzone from start to finish.
Ingredients
For the Dough (enough for 4 bases)
  • 500g All-purpose flour / double zero / cake flour
  • 1.25ml Dried yeast
  • 10ml Salt
  • 360ml Water
For the Calzone Filling (for 1 Calzone)
  • 4 Rashers streaky bacon, fried and chopped into bits
  • 60g Pizza salami
  • 100g Mozzarella cheese
  • 100g Mature cheddar cheese
  • Fresh basil
  • Cherry tomatoes,sliced
Instructions
  1. To make the dough, place 500g of all-purpose flour in a large tub. Add a quarter teaspoon of dried yeast and 2 teaspoons of salt and stir this in.
  2. Pour in the water and use your paddle to mix this together until the dough balls up and comes cleanly away from the sides of the bowl, with no more loose flour in the the mix.
  3. Put the lid on the bowl and allow this to stand at room temperature for 18 to 24 hours to develop.
  4. After this time the dough will have more than doubled in size and you will see bubbles in the surface of the dough.
  5. Use a scale to divide the dough into 4 equal portions.
  6. The dough will be quite sticky, and we need to work about 25g of additional flour into each potion.
  7. Flour the work with some of the flour, place portion of dough on the surface and scatter more flour over the top of the dough portion.
  8. Start working the flour into the dough by flattening it and folding it lightly until all or most of the flour is incorporated.
  9. Don't knead the dough as you would normally.... work gently so as not to overdevelop the gluten.
  10. Put this aside and continue with the remaining portions.
  11. To roll the pizza bases, lightly flour your work surface, place a portion of the dough on the flour and lightly flour the top of the dough as well.
  12. Us your rolling pin to roll this out into a circle of 12 inches or 30cm in diameter.
  13. Transfer this to a baking sheet.
  14. Cover one half of the dough with 100g of sliced mozzarella cheese.
  15. Top this with 60g of sliced pizza salami.
  16. Top this with 100g of lightly fried and chopped streaky bacon.
  17. Add the sliced cherry tomatoes and the fresh basil leaves.
  18. Last but not least, finish this off with 100g of grated mature cheddar cheese.
  19. Fold the blank side of the base up and over the filling and match up the edges of the base.
  20. Working one side to the other, secure the seal by folding and crimping the edges together.
  21. Use a paring knife or skewer to poke two steam holes in the top of the calzone.
  22. Zap this into a preheated oven at 250c or 480f until crispy and golden.... about 20 to 30 minutes, depending on the efficiency of your oven.
  23. And there we have it... a beautifully browned and crisped calzone filled with heavenly cheeses, bacon and salami.

 

Pasta Pesto – How to Make Pasta with Basil Pesto – Quick & Easy Comfort Food!!!

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Pasta Pesto - How to Make Pasta with Basil Pesto - Quick & Easy Comfort Food!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
In yesterday's episode we made a batch of basil pesto. Today we're going to use the pesto to make an amazing bowl of real comfort food, pasta with basil pesto.
Ingredients
  • Pasta of your choice (Dry weight 500g)
  • 6 Slices streaky bacon (good quality smoked)
  • 16 Cherry tomatoes
  • 75g Parmesan cheese (or Grano or Romano)
  • 120ml Basil pesto
Instructions
  1. Measure out the pesto, finely shred the Parmesan. You can also use Grano Padano or Romano. Slice the cherry tomatoes into halves, and cut the streaky bacon across the grain into thin strips.
  2. Cook the pasta according to the package instructions, drain the pasta and put this aside.
  3. Add a tablespoon of butter to a smoking hot pan and fry the bacon until is golden and starting to crisp on the edges.... about 90 seconds.
  4. Add the cherry tomatoes and continue to fry for a further 60 seconds before removing the pan from the heat.
  5. Pour the pasta into a serving bowl, add the bacon and tomato mixture and stir this in.
  6. Add the basil pesto and the Parmesan.
  7. Use two forks to toss the pasta until everything is well distributed.
  8. Serve the pasta immediately garnished with more fresh basil and the accompaniments of your choice.

 

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

How to Make Pizza Salami – Full Flavored and Aromatic Cooked Salami

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How to Make Pizza Salami - Full Flavored and Aromatic Cooked Salami
Author: 
Recipe type: Cured Meat
Cuisine: Italian
 
Pizza salami, or cooked salami is the super-quick way to get amazing tasting cured salami without the long curing time. As it is not dry-aged like fermented salami, the moisture content is far higher than its counterpart, which makes it far more suitable as a pizza topping. This how to make it....
Ingredients
  • 1800g Pork Shoulder (boneless, skin off)
  • 450g Pork back fat
  • 50g Kosher salt (or Himalayan rock salt)
  • 6g Prague powder
  • 45g Golden syrup
  • 12g Fennel seeds
  • 12g Cracked black pepper
  • 6g Fresh crushed garlic
  • 125ml Dry red wine
Other
  • 6-7 Mini-salami casings
  • 6-7 Snap ties
Instructions
  1. Cut the pork shoulder into slices narrow enough to fit through the feeder tube of your meat grinder.
  2. Cut the pork back fat into strips as well.
  3. Place the 2 trays in your freezer for 60 minutes to get really cold, even partially frozen.
  4. While the meat chills, measure out the salt, Prague powder, fennel seeds, roughly cracked black pepper and garlic.
  5. Combine the golden syrup with the red wine and mix this until the syrup has totally dissolved.
  6. Fit the 8mm plate to your grinder and run the fat through the grinder.
  7. After this, run the pork through the grinder.
  8. Place the ground meat and fat into your stand mixer bowl.
  9. Unless you have had delays, the meat and fat should still be really cold. If it isn't, return it to the freezer until well chilled before continuing.
  10. Add all of the remaining ingredients to the mixer bowl as well.
  11. Place the bowl on your mixer with the dough hook fitted and mix this for 5 to 8 minutes on medium slow speed, until everything is well combined.
  12. Cover the bowl with cling-wrap and place it your refrigerator for 24 hours to cure.
  13. The following day, load the meat into the hopper of your sausage stuffer and fit the 40mm funnel to the stuffer.
  14. Slide a min-salami casing onto the funnel and start cranking. You need to keep a reasonable pressure on the casing to ensure that the meat is well compacted in the casing.
  15. As it comes to the end of the casing, stop cranking and remove the casing.
  16. Twist off the end of the casing and use a snap-tie or zip tie to secure the end. Using a small pair of pliers can be a big help in tightening the tie.
  17. Once all of the salamis are formed, use a carving fork to poke holes along one side of the casings.
  18. Transfer the salamis to a rack in a large roasting tin with the perforated sides facing downward.
  19. Cook these in a preheated oven set at 90c or 194f until the internal temperature reaches anywhere between 67c and 72c, or in farenheit, between 152 and 162f.
  20. This process will take between 3 and a half hours and 4 hours.
  21. Towards the end of this time, remove one of the salamis from the oven and check the internal temperature by inserting a probe thermometer from end down the middle.
  22. When the temperature is in the safe zone, remove the salamis from the oven. Allow them to cool completely, then transfer them to your refrigerator to set overnight. If you try to cut them before this, half of the salami with remain stuck to the casing.
  23. And there it is, beautifully rosy, rich and aromatic cooked salami.... ready to eat, and ready to treat.

 

How to Make Egg Rolls – Egg Rolls au Gratin – Superbly Tasty Egg Rolls

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How to Make Egg Rolls - Egg Rolls au Gratin - Superbly Tasty Egg Rolls
Author: 
Recipe type: Eggs / Breakfast
 
Egg rolls are an all-time favorite. These eggs rolls reign supreme in the realm of egg rolls, and whether you serve them as finger snacks or as an accompaniment to breakfast, you will never be disappointed.
Ingredients
  • 4 Large eggs
  • 1 Tomato
  • 50g Good quality aged salami
  • 50g Finely shredded Parmesan cheese
  • 100g finely shredded mature cheddar cheese
  • 45ml Snipped garlic chives
  • 15ml Butter for frying
  • Salt and cracked black pepper to taste
  • Cayenne pepper for garnishing
Instructions
  1. To start, slice the tomato into thin slices.
  2. Slice the cured, aged salami into 1mm slices.
  3. Finely shred the Parmesan cheese.
  4. Whisk the eggs thoroughly... there must be no albumen visible in the egg.
  5. Finely shred the mature cheddar cheese, and snip about 3 tablespoons of fresh garlic chives.
  6. Add a tablespoon of butter to a 32cm pan. When the butter is sizzling, spread it around to coat the base of the pan.
  7. Pour in the egg and swirl it around to spread it evenly across the pan.
  8. Sprinkle 2 thirds of the chopped chives over the egg, followed by half of the shredded Parmesan cheese.
  9. Spread the thinly sliced salami across the egg, followed by the second half of the Parmesan cheese.
  10. Arrange the thinly sliced tomato around the edge of the pan with any leftover slices in the center.
  11. Season the whole lot with salt and cracked black pepper and remove the pan from the heat.
  12. Slide the egg from the pan onto a large chopping board.
  13. Sprinkle half of the mature cheddar cheese over the egg.
  14. For this part, you need teflon fingers.... starting on one side, roll the egg up as tightly as you can. If you don't have heat-proof fingers, allow the egg to cool for a few minutes first.
  15. Trim off the ends of the roll. This step is the most important of all.... put the ends in your mouth and enjoy the first taste.
  16. Cut the remaining roll into slices of 15mm or 3 quarter inch thick.
  17. These can be served just the way they are, but going the extra mile makes them extra special....
  18. Transfer the rolls to a baking sheet and sprinkle the second half of the cheddar cheese over the rolls.
  19. Place the pan in the center of your oven with just the grilling element on full blast for 5 minutes.
  20. Serve the egg rolls au gratin sprinkled with dusting of cayenne pepper and garnished with the remaining snipped chives.

 

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.

 

How to Make Chicken Salami – Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile

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How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Author: 
Recipe type: Chicken / Sausage
Cuisine: Italian
 
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
Ingredients
  • 1.8kg Deboned chicken thigh - skin on
  • 36g Prague powder
  • 5ml Ground white pepper
  • 5ml Ground black pepper
  • 5ml Garlic granules
  • 5ml Sugar
  • 5ml Ground coriander seed
  • 5ml Ground cardamom
  • 100ml Red grape juice or red wine
  • 4 to 5 Min Salami cases (50mm x 250mm)
Instructions
  1. Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
  2. While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
  3. Combine these and mix thoroughly breaking down any lumps as you go.
  4. Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
  5. Sprinkle the spice blend over the meat and mix this in until combined.
  6. Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
  7. Transfer the meat to your sausage stuffer and fit the 40mm funnel.
  8. Crank the handle to advance the meat to the end of the funnel.
  9. Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
  10. Remove the casing and twist off the end.
  11. Use a length of twine to tie the end off, then continue with the remaining salamis.
  12. Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
  13. Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
  14. Use a probe thermometer to monitor the temperature every 60 minutes.
  15. The cooking process will takes 3 to 4 hours.
  16. Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
  17. And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.

 

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