Category: Main Courses

Main Course Meals

May 10, 2022 Cocktail Snacks, Finger Foods, Main Courses, Mediterranean Recipes, Portuguese Recipes, Seafood, Snack Food, Starters

Prawn Rissoles – Rissóis de camarão – Authentic Portuguese Prawn Rissoles

Prawn rissoles


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Prawn Rissoles - Rissóis de camarão - Authentic Portuguese Prawn Rissoles
Author: 
Recipe type: Seafood
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Step-by-step authentic Portuguese prawn rissoles.
Ingredients
For the filling:
  • 700g Medium prawns / shrimp
  • 480ml Hot chicken stock
  • 30g Butter
  • 15ml oil
  • 1 Tomato
  • 1 Onion
  • 4 Cloves garlic
  • 2 Tbs Flat leaf parsley
  • Zest and juic of one lemon
  • 1 Tsp chilli flakes
For the filling sauce:
  • 30g Butter
  • 2 Tbs All-purpose flour
  • 250ml Full cream milk
  • 125ml Reserved prawn liquid
  • 2 Egg yolks
For the Pastry dough:
  • 250ml Reserved prawn liquid
  • 250ml Full cream milk
  • 45g Butter
  • 4 Cups All-purpose flour
  • Extra flour for dusting if needed
Instructions
Prepare the prawn filling:
  1. Place 700g medium size prawns in deep pan or a pot. The prawns must be in the shell with head on as this contributes to the flavor of the prawn meat, the sauce and the pastry. Pour in 480ml hot chicken stock.
  2. Place the pan over high heat and bring it to a boil. Allow this to boil for 2 minutes, then remove from the heat. Be sure to turn the uppermost prawns, to ensure that everything cooks evenly.
  3. Remove the prawns from the liquid and set these aside to cool. Strain the liquid through a sieve and set this aside.
  4. Measure out 30g butter, 15ml oil, chop one tomato, one onion, 4 cloves garlic, 2 tablespoons flat leaf parsley. In addition, you need the zest and juice of one lemon, and a teaspoon of chilli flakes.
  5. By this stage the prawns would have cooled enough to peal and chop. Chop them relatively finely, but not to a paste.
  6. Saute’ the onion in the butter until just starting to brown. Add all of the remaining ingredients from this section. Fry these from 3-4 minutes until everything is soft, then add the chopped prawns. Remove the pan from the heat.
  7. Measure out a quarter cup prawn liquid that was reserved after cooking the prawns. In addition, a half cup of full cream milk, whisk 2 egg yolks, weigh 30g butter and measure 2 tablespoons all-purpose flour.
  8. Melt the butter in a pan and add the flour. Stir the flour in until you have a smooth paste, or roux. This should cook for 1-2 minutes. Remove from the heat.
  9. Whisk the milk and prawn liquid into the roux thoroughly until smooth.
  10. Return the pan to the heat and bring it to a boil, reduce the heat and simmer for 5-6 minutes until thickened.
  11. Whisk in the egg yolks and cook for a further minute.
  12. Remove the pan from the heat and pour the sauce into the prawn mixture. Mix thoroughly and set this aside.
Prepare the dough:
  1. To make the dough, measure out 45g butter, mix together 1 cup prawn cooking liquid with 1 cup milk, measure 4 cups all-purpose flour, and a little extra on the side just in case you need it for kneading and rolling.
  2. Add the prawn liquid milk mixture and the butter to a pan. Place the pan over high heat and bring to a boil. Remove the pan from the heat.
  3. Add the flour to the liquid a little at a time and mix this in, first using a whisk, then as the liquid becomes stiff, a wooden spoon, then finally by hand. Once most of the flour is incorporated, turn the dough out onto the counter and start to knead it until all of the flour is incorporated. If the dough is still sticky, add a little extra flour from the side reserve.
  4. When the dough is smooth, wrap it in cling warp and allow this to rest for 15 minutes.
Assembly and cooking:
  1. To make the rissoles, start with a quarter of the dough, keeping the remaining dough wrapped. Using a scale, portion the dough into 20g portions and roll these into balls.
  2. Fold a single portion of the dough in a plastic bread bag and use a flat bottom dinner plate to press it flat. Use your roller to continue rolling this out to a diameter of around 80mm. Put this aside and continue until all the discs are rolled. If you can’t find bread bags, any plastic should work fine.
  3. Place a slightly heaped teaspoon measure of the filling in the centre of a pastry disc. Use the plastic to fold the pastry over the filling. Crimp the pastry lightly in the front and work around to the edges, removing as much air as possible in the process. Use the tines of a fork to seal and pattern the edges. Keep the rissoles in their plastic to prevent them from drying out. Continue until all the rissoles are completed.
  4. To coat the rissoles, beat 4 eggs and half-fill a bowl with bread crumbs. Dunk one of the rissoles in the egg to wet all over, then transfer it to the bread crumbs to coat. Transfer this to a platter to wait while you continue with the remaining rissoles.
  5. Heat your oil to 180c or 350f and fry the rissoles for 2-3 minutes until golden and slightly puffed up. Don’t be tempted to fry for any longer as steam will build up in the rissoles and they will rupture.
  6. Once complete, remove from the oil and serve immediately. In a 5 litre fryer, you can comfortably fry 10-12 rissoles at a time. Adjust your frying load accordingly if your fryer or pan is smaller or larger. This recipe will make approximately 60 rissoles.

 

November 1, 2020 Chicken Recipes, KFC Recipes, Main Courses, Poutry

Tarragon Deep-Fried Chicken — The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!

Tarragon Deep-Fried Chicken


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Tarragon Deep-Fried Chicken --- The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!
Author: 
Recipe type: Chicken
Cuisine: French
 
Today we’re making crispy tarragon deep-fried chicken. The manner in which this dish is prepared results in a juicy, super-tender chicken with tons of flavor and an aroma that will have your guests clamoring for more and more.
Ingredients
For the Flavoring
  • 6 Chicken Pieces
  • 2Tbs Dried Tarragon flakes
  • 1Tbs Dried garlic flakes
  • 2Tbs Dried chilli flakes
  • 30g Softened butter
  • 175ml Chicken stock
  • 50ml White wine
For the Coating
  • 10ml Baking Powder
  • 1 Cup Strong white bread flour
  • 1 Cup Corn starch
  • 1Tbs Himalayan rock salt
  • 1.5ml / 0.25Tsp MSG
  • 3 Eggs
  • 150ml Full cream milk
  • Oil for frying
Instructions
  1. Today we’re making crispy tarragon deep-fried chicken. The manner in
  2. which this dish is prepared results in a juicy, super-tender chicken with
  3. tons of flavor and an aroma that will have your guests clamoring for
  4. more and more.
  5. The technique we use is suited for any size batch, but certainly makes it
  6. much easier for you when making large batches for bigger crowds, as
  7. the frying time is much shorter than for regular fried chicken.
  8. Before we begin, please remember to subscribe if you haven’t done so
  9. already, also give us a thumbs-up, and share this with your family and
  10. friends --- every little bit helps us to grow the channel, and your
  11. support is much appreciated.
  12. To start, preheat your oven to 200c or 400f.
  13. Measure out 2 tablespoons dried tarragon flakes, 1 tablespoon dried
  14. garlic flakes and 2 tablespoons of dried chilli flakes.
  15. You also need 175ml chicken stock, 50ml dry white wine, and 30g of
  16. softened butter.
  17. Pour these all into one jug and mix them all until well combined.
  18. Place your chicken pieces in a large baking pan and pour the flavoring
  19. mixture over the chicken pieces. Cover the pan with foil and bake the
  20. chicken pieces for 80 minutes.
  21. After 80 minutes, remove the chicken from the oven, carefully remove
  22. the foil and transfer the chicken to a cooling rack in another pan to
  23. cool for 30 minutes.
  24. While the chicken cools, place 2 tablespoons of Himalayan rock salt
  25. and 1.5ml of pure MSG in your spice grinder. Machine this until you
  26. have a very fine powder. This will only take a few seconds. The powder
  27. must be as fine, if not more refined than the flour it is going to be
  28. combined with. This helps to get a very even distribution of the powder
  29. through the flour coating.
  30. In another pan, measure out 1 cup of corn starch and one cup of strong
  31. white bread flour. Add 2 teaspoons baking powder, and the powdered
  32. MSG and salt.
  33. Mix this all until thoroughly combined.
  34. In a large jug, combine 3 egg with 150ml full cream milk. Whisk this
  35. briefly and put it aside.
  36. Use a little of the flour mixture to sprinkle over a large platter. This is
  37. where the coated chicken will rest before being fried. The layer flour
  38. prevents the coating on the chicken from sticking to the platter and
  39. getting damaged.
  40. To oat the chicken, drop a few pieces of the chicken into the flour
  41. mixture and mix them around until they are coated.
  42. Dip them in the egg and transfer them directly back to the flour
  43. mixture. Dredge these in the flour until well coated. Transfer them to
  44. the platter to rest before frying, and continue with the remaining
  45. pieces.
  46. Heat your oil to 180c or 350f. Fry the chicken pieces in batches for 5
  47. minutes per batch until crisp and golden. Remove the pieces from the
  48. oil and drain any excess oil on kitchen paper.
  49. Allow these to stand for a couple of minutes before serving.
  50. Here we can plainly see just how moist and tender the chicken is when
  51. prepared in the manner. In addition, if you’re catering for a large
  52. crowd, the chicken can be broiled the day before and refrigerated,
  53. leaving only the coating and frying for the day of the occasion.
  54. That’s it for today folks, please like, subscribe and share, and we’ll see
  55. you again real soon.

 

September 5, 2020 Fish Recipes, Main Courses, Seafood

Waffle Batter Prawns – Superb Crispy Deep-Fried Prawns – Crispy Fried Shrimp with a Difference!

Waffle Batter Prawns


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Waffle Batter Prawns - Superb Crispy Deep-Fried Prawns - Crispy Fried Shrimp with a Difference!
Author: 
Recipe type: Seafood
Serves: 4-6
 
In today's episode we're going to take a novel approach to deep-fried prawns, when we use a classic waffle batter, with few adjustments, and make crispy, golden deep-fried prawns.
Ingredients
  • 1Kg Prawns
  • 160g All-purpose flour
  • 2.5ml Salt
  • 10ml Baking powder
  • 15ml Sugar
  • 5ml Garlic powder
  • 5ml Ground ginger
  • 5ml White pepper
  • 180ml Warm milk
  • 40ml Roasted sesame oil
  • 1 Egg
  • Oil for deep-frying
Instructions
  1. In today's episode we're going to take a novel approach to deep-fried prawns, when we use a classic waffle batter, with few adjustments, and make crispy, golden deep-fried prawns.
  2. Starting with the batter, place 160g all-purpose flour in a mixing bowl.
  3. Add 2.5ml salt, 10ml baking powder, 15ml sugar, 5ml each garlic powder, ground ginger and white pepper, 40ml roasted sesame oil, 180ml warm milk and one large egg.
  4. Whisk these all together until smooth, then put it aside to rest.
  5. Take out a kilogram of prawns. Snap the heads off and use your scissors to cut the shell up to and including the second last segment.
  6. Peel away the shell keeping the tail in tact, then remove the vein from the prawns. Continue until all of the prawns are shelled.
  7. Prawns have a very strong muscle that runs down the length of their belly. To prevent the prawns from from curling up during frying, you need to make shallow incisions through the muscle at each segment of the prawn.
  8. Back to the batter. In most cases, you will need to thin the batter a little before use. Do this by adding small quantities of milk and whisking it in thoroughly until you achieve a smooth running batter. I normally need to add 30 to 50ml of milk to do this.
  9. Heat a large pan of oil to 160c.
  10. Dip the prawns one by one in the batter and carefully lower them into the oil.
  11. Fry the prawns until crisp and golden. This will take 2 to 3 minutes, turning halfway through yo ensure even browning.
  12. Use a pair of tongs to remove the prawns as they become ready and drain any excess oil on kitchen paper.
  13. The prawns are ideal as a starter or main course, served with the accompaniments of your choice.

 

Main Courses, Pork

Crispy Deep fried Pork Fillet – Juicy and Tender Pork Fillet Recipe

Crispy Deep-Fried Pork Fillet


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Crispy Deep fried Pork Fillet - Juicy and Tender Pork Fillet Recipe
Author: 
Recipe type: Pork
Serves: 2-4
 
Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
Ingredients
  • 600g Pork fillet
  • 4 Cloves garlic, finely chopped
  • Finely chopped fresh ginger (same quantity as garlic)
  • 60ml Light soy sauce
  • 30ml Medium cream sherry
  • 20ml Sugar
  • 160ml Potato starch
  • Roasted sesame oil
  • Lemon wedges for serving
Instructions
  1. Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
  2. Starting with the marinade, finely chop 4 cloves garlic, the equivalent quantity of fresh ginger and measure 20ml sugar, 30ml medium cream sherry and 60ml light soy sauce.
  3. Stir these all together and put this aside.
  4. Take a pork fillet of around 600g in weight and trim away all of the connective tissue from the ends.
  5. Start lifting the membrane, or silverskin and trimming it from the meat.
  6. Cut the fillet into medallions of around 30mm in thickness.
  7. Working with on at a time, fold the medallion in breadfilm or clingfilm and tap it down to 10mm in thickness using your meat mallet.place the meat in a shallow dish and add the marinade, making sure everything is coated.
  8. Transfer this to your refrigerator for 60 minutes to marinate.
  9. Measure two thirds of a cup of potato starch into a bowl. Sprinkle some of this starch over a platter. This is where the coated meat will rest, and the layer of starch will prevent the coating from being damaged.
  10. Lift the pork from the marinade, piece by piece and dredge it in the potato starch to get a good solid coating.
  11. Transfer these to the platter.
  12. Fill a large pan with oil to a depth of 1 inch and heat it to 180c or 350f.
  13. Carefully lower the pork medallions into the oil and allow these to fry for 4 minutes, turning every minute.
  14. Lift the pork from the oil and drain any excess oil on kitchen paper.
  15. You may notice a slight flaky residue on the surface of the coating. This is quite normal. Brush the pork coating lightly with roasted sesame oil and this will disappear.
  16. Serve the pork piping hot accompanied with lemon wedges and the accompaniments of your choice.

 

Baking, Breakfast, Cake and Tart Recipes, Main Courses, Mediterranean Recipes, Vegetarian Recipes

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


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Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

Instructional Techniques, Main Courses, Molecular Gastronomy, Pork

Sous Vide Pork Fillet – How to Make the Best Pork Fillet Ever – Best Pork Fillet Recipe!

sous vide pork fillet


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Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
Author: 
Recipe type: Pork Fillet
Cuisine: Sous Vide
Serves: 4
 
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe! Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, there is no turning back.
Ingredients
  • 2 x 600g Pork Fillets
  • 100g Butter
  • 10ml Garlic powder
  • 10ml Fine salt
  • 10ml Caster sugar
  • 30ml Apple cider vinegar
  • 1.25ml Xanthan gum
Instructions
  1. Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
  2. Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, therd is no turning back.
  3. You will need a meat syringe, a sous vide cooker, digital pot or regular pot on an induction range, a vacuum packing machine and a tiny bit of xanthan gum.
  4. To start, measure out 100g butter and melt this in your microwave, 30ml apple cider vinegar, 10ml garlic powder, 10ml fine salt, 10ml caster sugar and 1.25ml xanthan gum.
  5. Place all of these in a tall jug and use your stick blender to emulsify the mixture. The xanthan gum is bipolar and effectively bonds the water based liquid to the fat in the butter. This emulsion will never separate, even when remelted.
  6. Load half of the butter emulsion into your syringe. You need to do this using a narrow spoon. Unfortunately the emulsion will draw up through the needle.
  7. Insert the needle into ond end of the fillet and inject half of the emulsion into the meat, withrawing the needle progressively as you go.
  8. Repeat this on the other end of the fillet.
  9. Use butcher twine to tie off the ends of the meat, effectively trapping the emulsion inside.
  10. Continue with the second fillet.
  11. Vacuum pack both the fillets, making sure to double seal both ends of the bags.
  12. Zap these into your sous vide cooker or digital pot that has been preheated to 55c or 131f. Allow these to cook slowly for 1 to 4 hours. I normally let them cook for 2 to 2.5 hours, and they are perfect.
  13. To finish the pork fillets off, remove them from the bags and sear them in a large smoking hot pan with a little butter and oil.
  14. Slice the fillets at angles and serve with the accompaniments and garnishes of your choice.

 

July 22, 2018 4th of July Cookout, Barbecue, Chicken Recipes, Italian Recipes, Main Courses, Poutry, Sandwiches, Sausage Making

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

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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.

 

Fish Recipes, Instructional Techniques, Main Courses, Seafood

The Simplest Crispy Fried Fish – Easy No Mess Fried Fish


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The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Author: 
Recipe type: Fish / Seafood
 
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Ingredients
  • Fish fillets
  • Fine dried breadcrumbs
  • Salt
  • Egg, beaten
Instructions
  1. To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
  2. Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
  3. Give them a good grind of salt, or the seasoning of your choice.
  4. This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
  5. Allow this to stand for 15 minutes before continuing.
  6. This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
  7. Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
  8. When the pan is nice and hot, add the fillets skin side up in the pan.
  9. Allow the fish to fry for 4 minutes until the coating is golden.
  10. Flip the fillets overs and fry for a further 3 minutes.
  11. Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
  12. Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.

 

4th of July Cookout, Chicken Recipes, Finger Foods, Main Courses, Poutry

Crispy Deep Fried Sous Vide Chicken – Tender & Juicy Deep-Fried Chicken Recipe


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Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Author: 
Recipe type: Chicken / Deep-Fried
Cuisine: American
Serves: 12
 
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
Ingredients
For the Chicken
  • 12 Chicken pieces
  • 30ml Caster sugar
  • 90ml Cayenne pepper
  • 15ml Garlic powder
  • 30ml Chicken stock powder
  • 30ml Vegetable stock powder
For the Coating
  • 400g All-purpose flour
  • 100g Rice flour
  • 15ml Aromat / aromex / flavormate
  • 15ml White pepper
  • 60g Cayenne pepper (NOT 60ml)
Instructions
  1. To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
  2. Combine these all thoroughly.
  3. Pat the chicken pieces dry with kitchen towel and place them in a large pan.
  4. Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
  5. Allow this to stand for 30 minutes before continuing.
  6. Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
  7. Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
  8. Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
  9. Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
  10. Set your timer for 3 hours and find something else to do to pass the time.
  11. Remove the bags from the bath and cut them open.
  12. This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
  13. The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
  14. For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
  15. Mix this all until well combined.
  16. Use kitchen paper to pat the chicken pieces dry.
  17. Whisk 6 eggs in a large measuring jug.
  18. To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
  19. Drop it into the flour mixture and give it a good solid coating.
  20. Transfer this to a plate and continue with the remaining pieces.
  21. Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
  22. Fry yhe chicken for 4 minutes, turning halfway through.
  23. Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
  24. Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.

 

September 15, 2017 4th of July Cookout, Barbecue, Main Courses, Pork, Spice Mixes, Thanksgiving

Roasted Buttermilk Pork Shoulder – Exquisitely Tender & Juicy Roast Pork

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Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Author: 
Recipe type: Pork
 
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
Ingredients
  • 2kg Pork shoulder, skin and fat on
  • 5 Tsp Salt
  • 2 Tsp White pepper
  • 2 Tsp Garlic powder
  • 3 Tsp Onion flakes
  • 2 Tsp Hot smoked paprika
  • 2 Tsp paprika
  • 2 Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • 2 Tsp Dried oregano
  • 1 Tsp Basil
Instructions
  1. Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
  2. Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
  3. Swing the meat around and score across the first lot of cuts to create the lattice pattern.
  4. Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
  5. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
  6. Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
  7. Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
  8. The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
  9. Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
  10. Stir this all until well combined.
  11. Spoon half of this mixture over the pork. Notice that the pork is skin side down.
  12. Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
  13. Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
  14. There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
  15. Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
  16. Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.

 

August 31, 2017 4th of July Cookout, Chicken Recipes, Finger Foods, KFC Recipes, Main Courses, Poutry, Snack Food

Deep-Fried Buttermilk Chicken – Southern Fried Chicken with a Twist!!!

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Deep-Fried Buttermilk Chicken - Southern Fried Chicken with a Twist!!!
Author: 
Recipe type: Chicken
Cuisine: American
 
Deep-fried buttermilk chicken is all-time favorite, and this recipe gives it a whole new twist. The process is quite drawn out, but easy, however as a result this recipe is more suited to bulk production for parties and catering.
Ingredients
  • 8-12 Pieces chicken
  • 400ml Cultured buttermilk
  • 30ml Dijon mustard
  • 15ml Salt
  • 10ml White pepper
  • 10ml Cayenne pepper
  • 1¾ Cups All-purpose flour
  • ¼ Cup Corn starch
  • 15ml Garlic powder
  • 15ml Onion powder
  • 15ml Fine salt
  • 4 Eggs
Instructions
  1. To start, measure 400ml buttermilk and30ml Dijon mustard into a jug.
  2. Measure out a tablespoon salt, 2 teaspoons white pepper and 2 teaspoons cayenne pepper and add these to the jug.
  3. Mix this all until well combined.
  4. Place 8 to 12 chicken pieces on a chopping board and use your carving fork to perforate the pieces all over.
  5. Open a large vacuum packing bag and fold the top section inside out. This prevents messing on the bag and helps to keep the bag open.
  6. Place the chicken pieces in the bag and pour in the buttermilk mixture.
  7. Fold the top of the bag back and vacuum seal the bag.
  8. Notice that I have elevated the vacuum packer. This allows all of the air to escape while inhibiting the flow of the liquid upward and into the machine. As soon as the liquid starts to rise, hit the stop button and then the seal button.
  9. It is good idea to double seal the top and bottom of the bag.
  10. Place the bag of chicken in your refrigerator overnight for the buttermilk to do its magic.
  11. The following day, remove the bag from the refrigerator.
  12. For this step you need a large pot on an induction range, a slow cooker, or a digital pot like this one.
  13. Half-fill the pot with water and set the temperature to 76c or 169f.
  14. When the water has reached this temperature, place the bag of chicken pieces in the pot. Set your timer for 2 hours and go and drink coffee.
  15. After 2 hours, remove the bag and cut it open. Place a rack in a large pan and pour the chicken onto the rack. All of the liquid will drain through the rack, and can be discarded.
  16. Transfer the chicken pieces to a clean dish towel, and pat them dry using another dish towel.
  17. For the coating combine 1 and three quarter cups of all-purpose flour with a quarter cup of corn starch and 15ml of fine salt.
  18. Whisk 4 eggs thoroughly and pour these into a second bowl.
  19. Add a tablespoon of garlic powder and a tablespoon of onion powder to the flour and mix this in.
  20. Take a lityle of the flour mixture and sprinkle it over a large platter. This is where the coated chicken will rest, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  21. Working with one piece of chicken at a time, dunk the chicken in the egg to wet it all over.
  22. Transfer it to the flour and dredge it to get its first coating.
  23. Back to the egg to wet all of the flour.
  24. And again into the fliur to get a good solid coating all over.
  25. Continue until all of the chicken pieces are complete.
  26. Allow the coated chicken to set for 20 minutes before continuing.
  27. Half fill a wok or large pan with oil and heat it to 170c or 340f.
  28. Carefully add the chicken pieces to the oil and fry these for 6 to 8 minutes until the coating is crispy and golden. The chicken is already cooked, so the frying process is purely to crisp the coating and reheat the chicken.
  29. Remove the pieces from the oil and drain any excess oil on kitchen paper.
  30. Serve the chicken piping hot with the accompaniments of your choice and enjoy.

 

July 31, 2017 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry, Uncategorized, Xanthan Gum Recipes

How to Make Tandoori Chicken Burgers – The BEST New Burger in Town!!!


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how to Make Tandoori Chicken Burgers - The BEST New Burger in Town!!!
Author: 
Recipe type: Chicken / Burgers
Cuisine: Indian
Serves: 6
 
Tandoori chicken is an all-time favorite - what if you could make a delicious Tandoori Chicken Burger???
Ingredients
  • 6 Boneless, skinless chicken breasts
  • 50g Fresh garlic
  • 35g Fresh ginger
  • 60ml Lemon juice
  • 50ml Chilli paste
  • 10ml Salt
  • 5g Ground cumin
  • 10g Garam masala
  • 50ml Oil
  • 20ml Double cream yogurt
  • 5ml Citric acid
  • 1.5ml Xanthan gum
Instructions
  1. Measure out 2 teaspoons salt, 5g dried cumin powder and 10g garam masala.
  2. Roughly chop 35g of fresh ginger and 50g of garlic.
  3. Pour out 50ml of chilli paste, 20ml of double cream yogurt, 60ml of lemon juice and 50ml of oil.
  4. Finally measure a teaspoon of citric acid and a quarter teaspoon of xanthan gum.
  5. This will make enough marinade for 6 chicken breasts.
  6. Place all of these ingredients except the citric acid and xanthan gum into a tall jug and machine these with your stick blender until fine.
  7. Add the citric acid and xanthan gum and machine the marinade until the final 2 ingredients are thoroughly incorporated.
  8. Put this aside.
  9. Working with one chicken breast at a time, fold the breast in cling wrap.
  10. Use your mallet to tap this down to an even thickness of about 8mm.
  11. Repeat this with the remaining breasts.
  12. Place the breasts on a large platter and spoon a tablespoon of the marinade onto each one. Spread the marinade over the breasts. Flip the breasts over and repeat.
  13. Put the breasts aside for 35 minutes to marinate.
  14. After the time is up, heat a large pan over high heat and add 30ml of coconut oil.
  15. Fry the breasts for three minutes on one side.
  16. Flip them over and continue to fry for a further 2 minutes. Don't be too concerned about any charring on the first side as this will wipe away in the next step.
  17. After 2 minutes, lift each breast and wipe it around the pan to pick up the stray marinade.
  18. Transfer the Tandoori breast to burger buns dressed with shredded lettuce, sliced tomato and mayonnaise and serve immediately with the accompaniments of your choice.

 

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