How to Make Chicken Paprikash – Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!


How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!
Author: 
Recipe type: Chicken
Cuisine: Hungarian
Serves: 4-6
 
Chicken Paprikash is a traditional Hungarian dish. Flavored primarily with hot, smoked paprika, it is uniquely aromatic and tasty.
Ingredients
  • 6 Chicken drumsticks
  • 6 Chicken thighs
  • 15ml Hungarian hot, smoked paprika
  • 5ml Salt
  • 5ml Cracked black pepper
  • 2 Red bell peppers
  • 2 Tomatoes
  • 1 Liter chicken stock
  • 20ml Crushed garlic
  • 20ml Olive oil
  • 2 Onions
  • 30ml Chopped parsley
  • Salt and pepper to taste
  • 75ml Cornstarch mixed with a little water
  • Spatzle, Mash or Pasta to serve
Instructions
  1. To start, measure out the hot, smoked paprika, salt and cracked black pepper. Place these in a bowl and mix to combine.
  2. Transfer the paprika mixture to a sprinkle bottle.
  3. Place the chicken in a large pan skin-side up and sprinkle all of the paprika mixture evenly over the chicken.
  4. Use a carving fork to poke holes through the chicken pieces then put this aside.
  5. Cut the red peppers into chunks, dice the tomatoes and crush the garlic. Place this all in a tall jug and use your stick blender to puree the whole lot until fine. You can also do this in a stand blender or food processor.
  6. Slice the onions into half rounds, and measure out the olive oil.
  7. Heat a large pan over medium heat and add the oil. Add the onions and sauté this for 8 to 10 minutes until they are browning nicely on the edges.
  8. Add the chicken pieces to the pan with the seasoned side facing downwards. Allow this to fry for 5 minutes.
  9. At the 5 minute mark, turn the chicken pieces over and fry them for a further 5 minutes.
  10. After the second 5 minutes add the pureed vegetables to the pan.
  11. Pour in enough chicken stock to almost cover the chicken.
  12. Bring this to a boil, lower the heat and allow this to simmer, for 30 minutes.
  13. At the 30 minute mark, turn the chicken pieces over and continue simmering for a further 30 minutes.
  14. After the second 30 minute cycle, remove the chicken pieces from the pan.
  15. Mix the cornstarch with a little water and add this to the sauce.
  16. Bring the sauce back to a boil and allow this to cook for a minute or two, stirring continuously until it has thickened. Season the sauce with salt and pepper to taste.
  17. Serve the chicken immediately smothered in the rich sauce. Traditionally paprikash is served with spatzels, however you can use mashed potatoes or even pasta.

 

The Best Omelette EVER! An Omelette Made with Noodles – is it a Nomlette???

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The Best Omelette EVER! An Omelette Made with Noodles - is it a Nomlette???
Author: 
Recipe type: Breakfast / Brunch
 
Today's episode is a good fun recipe. This super-tasty omelette made with 2 minute noodles is quick and easy to make, and makes for the perfect breakfast or brunch. It will serve 2 people, one one very hungry giant.
Ingredients
  • 4 Eggs
  • 1 Pack Two minute noodles
  • 6 Rashers streaky bacon
  • Handful of garlic chives, roughly chopped
  • 100g Mozzarella cheese
  • 6 Cocktail tomatoes
  • 60g Butter (2 x 30g)
  • Finely shredded Parmesan cheese
  • Fresh basil to garnish
  • Salt and pepper to taste
Instructions
  1. To start, whisk the eggs in a jug and place the 2 minute noodles in a bowl.
  2. Pour boiling water over the noodles to submerge and cover the bowl.
  3. Cut the streaky bacon across the grain into thin strips.
  4. Roughly chop the garlic chives.
  5. Slice the mozzarella cheese and cut the cocktail tomatoes into halves.
  6. By this time the noodles are ready. Drain the excess water and put these aside.
  7. Heat a 30cm or 12 inch pan over medium high heat and add 30ml of butter.
  8. Add the bacon and fry for 6 to 8 minutes until it has taken on a nice golden color.
  9. Add the chives and tomatoes and fry these for about 60 seconds.
  10. Remove everything from the pan and put this aside.
  11. Add another 30ml of butter to the pan. Spread this evenly over the base of the pan.
  12. Add the noodles to the pan and spread these evenly across the pan.
  13. Allow this to fry for 2 minutes undisturbed.
  14. Pour in the egg making sure to spread it around evenly.
  15. Allow this to cook and set of 2 minutes undisturbed.
  16. Top half of the pan with some of the cheese and the bacon chives and tomato.
  17. Use the remaining cheese on top of the bacon mixture.
  18. Season with salt and cracked black pepper and allow this to fry for a further 2 minutes.
  19. Slide the whole omelette from the pan onto a large platter and flip the empty side of the omelette over the filling.
  20. Cut the omelette in half and slide the halves onto serving platters.
  21. Top the omelettes with finely shredded Parmesan, garnish with fresh basil and serve immediately.
  22. And there we have it... breakfast fit for a hungry king.

 

Dominican Deep Fried Chicken – Pico Pollo – the Traditional Dominican Deep Fried Chicken

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Dominican Deep Fried Chicken - Pico Pollo - the Traditional Dominican Deep Fried Chicken
Author: 
Recipe type: Chicken - Deep-fried
Cuisine: Dominican
Serves: 12
 
Dominican Deep-fried chicken or Pica Pollo is quite different to the fried chicken we are accustomed to. The chicken is precooked in a flavor pot, then lightly coated, and deep-fried to crispy, golden yummy.
Ingredients
  • 12 Chicken drumsticks
For the Flavor Pot
  • 1.5lt Water
  • 1 Small red onion
  • Juice of 2 limes
  • 3 Sprigs parsley
  • 2 Teaspoons salt
  • 1 Clove garlic, crushed
For the Seasoned Coating
  • 1 Cup all-purpose flour
  • 2.5ml Dried oregano
  • 5ml White pepper
  • 5ml Salt
Other
  • Oil for frying
Instructions
  1. For the flavor pot, crush the garlic, measure the salt, cut 3 sprigs of parsley, squeeze the lime juice and cut the red onion in half.
  2. Add the water to the pot along with the chicken drumsticks and all of the aforementioned ingredients.
  3. Place the pot over medium-high heat and bring this to a boil. Reduce the heat and simmer the chicken for 15 minutes.
  4. For the seasoned coating, measure out the white pepper, dried oregano and salt. Add this to the flour and mix this in thoroughly.
  5. Remove the drumsticks from the flavor pot and allow them to cool for a few minutes.
  6. Working with a couple of drumsticks at a time, drop them into the flour, pop the lid on the container and shake it up to coat the chicken.
  7. Remove the lid, shake any excess flour from the drumsticks and transfer these to a platter while you continue with the remaining pieces.
  8. Half-fill a large pot or wok with oil and heat this to 170c or 340f. Fry the drumsticks in batches until they are lightly golden and crispy. This will take about 4 to 6 minutes. Remove the chicken from the oil and drain any excess oil on kitchen paper. Continue until all of the drummies are complete.
  9. Serve the chicken immediately with a super-cold beer and the accompaniments of your choice.

 

How to Make REAL KFC – The Simplified Version – The REAL KFC Fried Chicken Recipe

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How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Author: 
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
Ingredients
  • 8-12 Chicken pieces (drums and thighs)
  • Oil for frying
For the Herb & Spice Blend
  • 15ml Paprika
  • 30ml Onion flakes
  • 5ml Dried Sage
  • 10ml Garlic powder
  • 5ml Dried Oregano
  • 15ml Cayenne pepper
  • 10ml White pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 15ml Dried and powdered coriander leaf
  • 5ml Ground ginger
  • Salt (2% of the weight of the chicken)
For the Rest
  • 2 Cups all purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
Instructions
  1. Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
  2. Transfer this to your spice blender and zap it all to a fine powder.
  3. Place 3 tablespoons of the powder in a sprinkle bottle.
  4. Weigh the chicken pieces and calculate 2 percent of this weight.
  5. This weighs 1200g, so I need 24 grams of salt.
  6. Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
  7. Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
  8. This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
  9. Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
  10. Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
  11. Alternatively you can use a digital pot set to 70c, filled with water.
  12. While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
  13. Place the flour and the remaining spice blend in a large bowl.
  14. Add 30ml of salt and mix this together thoroughly.
  15. After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
  16. To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
  17. Pour the liquid into a flat bowl.
  18. Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
  19. Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
  20. Transfer this to the flour and dredge it to coat all over.
  21. Back to the liquid to wet all of the flour....
  22. Then back to the flour to get a good solid coating.
  23. Transfer this to a platter and continue with the rest of the chicken.
  24. Allow the coating to set for 20 minutes before frying.
  25. Half fill a wok or large pan with oil and heat this to 160c or 320f.
  26. Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
  27. Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
  28. And there it is, an amazing batch of KFC...

 

Grilled Prawn & Monkfish Skewers – Succulent Prawns and Rich Monkfish, Grilled to Perfection!

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Grilled Prawn & Monkfish Skewers - Succulent Prawns and Rich Monkfish, Grilled to Perfection!
Author: 
Recipe type: Seafood
Serves: 4
 
Today we're going to grill a batch of seriously tasty prawn and monkfish skewers. Monkfish is found worldwide and is revered for its remarkable similarity in texture and taste to crayfish and lobster. Combine this with the prawns and you have an amazing flavor explosion.
Ingredients
  • 32 Medium size prawns
  • 800g Monkfish tails
  • 16 x 6 inch Bamboo skewers (150mm)
  • 150g Butter
  • 30g Crushed garlic
  • 2 Small lemons
  • Salt to season
  • 4 Portions cooked rice (according to the package instructions)
Instructions
  1. Start with 32 medium size prawns. Use a sharp scissors to cut down the spine of each prawn up until and including the second last segment of the shell.
  2. Use toothpick to hook out the vein. Put this aside and continue until all of the prawns are deveined.
  3. Monkfish only has a central bone. Use a sharp knife to cut the fillets from the bone. For this quantity of prawns, you will need about 800g of monkfish fillets.
  4. Cut through the fillets at an acute angle to get strips of fish 50mm or 2 inches in length.
  5. You will need 16 x 6 inch or 150mm thin bamboo skewers.
  6. Press a skewer through the prawn just behind the head. Press another skewer through the prawn just above the second last segment. Notice that the prawn is lying sideways. The skewers enter the belly and exit the spine.
  7. Thread a strip of monkfish onto the skewers.
  8. Follow this with another prawn, and so on, until each kebab has 4 prawns and 3 strips of monkfish.
  9. Continue until all 8 skewers are complete.
  10. Heat a large pan over high heat. Add the butter.
  11. Once the butter is sizzling, add the garlic. Stir this around the pan for just a few seconds before adding the skewers.
  12. If your pan is not as large as this one, use a smaller pan, half the butter and half the garlic and fry 2 batches.
  13. Fry the skewers for 4 to 5 minutes. Squeeze the fresh lemon over the prawns.
  14. Turn the skewers, squeeze the remaining lemon over the prawns and season liberally with salt. Continue frying for 4 to 5 minutes.
  15. Wipe the skewers around in the pan then turn again. Fry for 60 seconds.
  16. Wipe the skewers around the pan and turn again. Fry the prawns for a final 60 seconds.
  17. Remove the prawns from the pan and add the prepared rice to the pan.
  18. Stirfry the rice in the prawn butter to pick up all the yummy bits from the pan.
  19. Serve a bed of rice onto each platter and top each with 2 of the seafood skewers.
  20. Serve immediately with lemon wedges and the accompaniments of your choice.

 

Shepherd’s Pie Towers – a Great Way to use Left-overs, and Just as Easy From Scratch!!!

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Sherherd's Pie Towers - a Great Way to use Left-overs, and Just as Easy From Scratch!!!
Author: 
Recipe type: Pie
 
These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
Ingredients
For Each Portion You Will Need...
  • 250g Savory mince (with grated cheese)
  • 250g Stiff mashed potato
  • 1 Egg
  • Finely shredded Parmesan
Instructions
  1. These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
  2. All you need for this is the cooked savory ground beef, an equal quantity of stiff mashed potato and finely shredded parmesan cheese. To set the beef, you will also need 1 beaten egg per 250g of beef.
  3. Pour the beaten eggs into the beef and mix this thoroughly.
  4. Take a 4 inch by 2 inch cylinder mold and place it on a baking sheet lined with baking parchment.
  5. Half fill the cylinder with the beef, compacting it as you go. Smooth off the surface when you reach halfway.
  6. Continue filling the mold with the mash up to the top, and smooth off the surface.
  7. Carefully slide the mold upwards to leave the contents behind.
  8. Continue molding the towers, leaving 2 inches of space between each, as the beef will spread as it bakes.
  9. Top each of the towers with a generous dose of shredded Parmesan cheese and bake the towers in a preheated oven at 200c or 400f for 15 to 20 minutes until the potato is crispy and golden, and the beef is well set.
  10. Serve the towers immediately with the accompaniments of your choice.
  11. And there it is.... an amazing single portion shepherd's pie topped with creamy potato with a crispy Parmesan crust.

 

How to Make Thai Southern Style Curry – How to Make the Curry Paste, and How to Use It

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How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Author: 
Recipe type: Curry
Cuisine: Thai
Serves: 2
 
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
Ingredients
For the Paste
  • 15-30ml Dried chilli flakes (more if you want fire)
  • 1.25ml Salt
  • Whites of 6 spring onions
  • 45ml Ginger, finely chopped
  • 45ml Garlic, finely chopped
  • 30ml Lemongrass, chopped
  • 15ml Ground coriander seed
  • 7.5ml Ground cumin seed
  • 15ml White vinegar
For the Rest
  • 400g Protein of your choice
  • 50g Butter or oil
  • 100ml Chicken stock
  • 15ml Fish sauce (if not using seafood as your protein)
  • 15ml Sugar
  • 2.5ml Salt
  • 30ml White vinegar
  • Fresh coriander to garnish
Instructions
  1. Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
  2. Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
  3. There we have the paste... now how to use it....
  4. Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
  5. Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
  6. Heat a large pan over high heat and add the butter.
  7. When the butter is bubbling add the curry paste.
  8. Stir this in until the butter is totally incorporated into the paste.
  9. Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
  10. Add the protein of your choice and stir this into the sauce.
  11. Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
  12. Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
  13. In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.

 

How to Make Spicy Beef Empanadas – Crispy, Tasty Mexican Deep Fried Beef Pies

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How to Make Spicy Beef Empanadas - Crispy, Tasty Mexican Deep Fried Beef Pies
Author: 
Recipe type: Beef / Empanadas
Cuisine: Mexican
Serves: 30-32
 
With festive season right here it's good to have a couple of recipes that can feed hordes of family and friends. These super tasty beef empanadas will certainly warm your hearts and this recipe will make about 30 x 5 inch pocket pies. In addition they can be made in advance, frozen, and fried very successfully from frozen.
Ingredients
For the Filling
  • 1kg Beef mince
  • 2 Medium onions
  • 50g Butter
  • 15ml Cornflour
  • 300g Mature Jack Cheese
  • 15ml Ground cumin
  • 15ml Ground coriander seed
  • 15ml Paprika
  • 15ml Oregano
  • 15ml Chilli flakes (more if you want fire)
  • 15ml Garlic powder
  • 30ml Dried, powdered coriander leaf
  • 30ml Dried, powdered avocado leaf
  • 30ml Lemon or lime zest
  • 400ml Beef stock
For the Pastry (you need 4 batches of this)
  • 400g All purpose flour
  • 5ml Salt
  • 10ml Baking powder
  • 120g Shortening (baking lard)
  • 180ml Full cream milk
Instructions
  1. Measure out the ground cumin, ground coriander seed, paprika, oregano, chilli flakes, garlic powder, dried powdered coriander leaf, dried powdered avocado leaf and the lemon or lime zest.
  2. Roughly the onions and weigh out the butter.
  3. Place the ground beef in large container and pour in all of the herbs and spices.
  4. Get in there with your hands and massage this into the beef thoroughly.
  5. Heat a large pan over high heat and add the butter.
  6. When the butter starts to bubble, add the chopped onion. Fry this for about 6 minutes until tender and starting to brown slightly on the edges.
  7. Break the ground beef over the onions. Immediately start chopping the beef into the onion with the edge of your spatula.
  8. Ground beef tends to clump together when fried, and chopping through the lumps will break this all down.
  9. Fry and chop the beef for 6 to 8 minutes until cooked through and well colored.
  10. Pouring the beef stock and stir to combine. Turn the heat down to medium and allow this to simmer for for 6 minutes.
  11. Dissolve the cornflour in a little water and add this to the beef.
  12. Stir this in, bring it to a boil and allow to continue for a minute or two.
  13. Remove this from the heat and allow to cool completely.
  14. For the pastry, weigh out the all-purpose flour, baking powder, salt, shortening and milk. For this quantity of filling, you will need to make 4 batches of pastry, so weigh out all 4 separately before processing.
  15. Working with the first batch, place the flour, salt, baking powder and shortening in you processor.
  16. Put the lid on and pulse this briefly 2 to 3 times to cut the shortening into the flour.
  17. Remove the lid and pour in half of the milk. Put the lid on and run the machine on high speed for 5 seconds. While the machine runs, tilt the machine back and forth to aid the mixing.
  18. Remove the lid, pour in the remaining milk, replace the lid and switch the machine on high. Tilt the machine back and forth for about 10 seconds until the dough comes together in a crumbly mass.
  19. Turn the dough out onto your work surface. Wrap the dough in cling-wrap flattening it out as you go. Transfer this to your refrigerator and continue with the remaining 3 batches of pastry.
  20. By this stage the filling will have cooled. Pour in the grated cheese and mix this in thoroughly. Season with salt and pepper to taste.
  21. To assemble the empanadas, a tortilla press is very useful. If you don't have a press, simply roll the pastry with a rolling pin.
  22. Divide each batch of pastry into 8 portions, giving you 32 portions in all.
  23. Press the portions out, or roll, using plastic bread film to prevent sticking.
  24. Use your rolling pin to finished rolling these into rounds of just larger than 5 inches or 125mm.
  25. If you don't have an empanada press you can form the empanadas quite easily by hand.
  26. Drop 60g of the filling onto the top half of the pastry. Hold the front of the pastry while you lift the lower edge of the pastry up and over the filling. Crimp the edge to seal.
  27. Using an empanada press, cut the perfect round from the pastry using the cutter in the base of the press.
  28. Keeping the plastic film in place, drop this on top of the press.
  29. Add 60g of filling to one side of the pastry and tamp this down.
  30. Holding the plastic film and the handles close the press to seal in the filling.
  31. Continue until all of the empanadas are formed.
  32. Half fill a large pan with oil and heat this to 180c or 350f.
  33. Fry the empanadas in batches for 2 to 3 minutes per side until crisp, puffed and golden. Remove these from the oil and continue with the remaining pies.
  34. And there we have it... beautifully golden Mexican beef empanadas to feed the crowd.

 

Krabby Patty Burger Recipe – the Sponge Bob Krabby Patty Burger for Human Consumption!!!

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Krabby Patty Burger Recipe - the Sponge Bob Krabby Patty Burger for Human Consumption!!!
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A little while back, one of our viewers requested that I recreate the famous Krabby Patty Burger from Sponge Bob. Anyway, even although this recipe doesn't exist, I promised to do my take on this burger, using what little information is available.
Ingredients
For The Patties (3-4)
  • 250g Crab sticks
  • 250g Cooked and mashed potato (stiff)
  • 1 Sheet sushi nori
  • 30ml Oyster sauce
For the Sauce
  • 45ml Finely chopped capers
  • 100g Seafood flavor cream cheese (I used smoked salmon flavor)
For the Rest
  • Burger buns
  • Lettuce
  • Sliced Tomato / Onion (optional)
Instructions
  1. Cut the crab sticks into blocks and take out an egg.
  2. Roll up a sheet of sushi nori and use your scissors to cut this into strips.
  3. Measure out the oyster sauce, and weigh out the stiff cooked mashed potato.
  4. Place the crab, nori, oyster sauce and egg into your food processor.
  5. Pulse the processor until the crab has broken down, but nowhere near mushy.
  6. Transfer this to a mixing bowl and mix the potato into the crab mixture thoroughly.
  7. Use your patty press to form the patties. You can do this by hand as well, however they may not be quite as perfect.
  8. Transfer the patties to squares of foil, place these on a baking sheet and place these in your freezer for 45 minutes to firm up.
  9. In the meantime, combine the seafood flavored cream cheese with the finely chopped capers.
  10. For the coating, beat the eggs and place these in a bowl.
  11. Combine the all purpose flour with the crushed cornflakes in another bowl.
  12. Sprinkle some of the cornflake mixture over a large platter. This is where the coated patties will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  13. Working with 1 patty at a time, dunk the patty in the egg to wet it all over.
  14. Transfer the patty to the crumbs and pat the crumb mixture into the surface to get a good coating all over.
  15. Transfer the patty yo the platter and continue with the remaining patties.
  16. Allow the coating to set for 20 minutes before continuing.
  17. Pour an inch of oil into a large frying pan and heat this to 170c or 340f.
  18. Carefully drop the patties into the oil and fry them for 8 minutes, turning every 2 minutes.
  19. Remove the patties from the oil and serve each patty on a large lettuce lined bun, topped with the seafood cream cheese and caper sauce.

 

Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

Vegan Steakhouse Melts – Vegan Patties Folded and Stuffed with Vegan Cheese

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Vegan Steakhouse Melts - Vegan Patties Folded and Stuffed with Vegan Cheese
Author: 
Recipe type: Vegan / Vegetarian
Serves: 10-12
 
These vegan steakhouse melts are super easy to make and there is a ton of flavor in the patties and the cheesy sauce.
Ingredients
For the Patties
  • 580ml TVP (textured vegetable protein)
  • 500ml Vegetable stock
  • 60ml Tomato sauce
  • 20ml Marmite or vegamite
  • 10ml Dried garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • 125ml Strong white bread flour
For the Cheese Sauce
  • 2 Medium potatoes
  • 2 Medium carrots
  • 75ml Nutritional yeast flakes
  • 5ml Salt
Instructions
  1. Starting with the cheese sauce, place the chopped carrots and potatoes in a medium size pot.
  2. Pour in enough boiling kettle water to cover the vegetables.
  3. Place the pot over high heat and bring this to a boil. Allow this to boil for 20 to 25 minutes until the potatoes and carrots are very tender.
  4. In the meantime, combine the vegetable stock with the tomato sauce, marmite or vegamite, garlic granules, chilli flakes, light soy sauce and salt.
  5. Pour this over the textured vegetable protein and stir this thoroughly.
  6. Cover the bowl and put this aside for 30 minutes to reconstitute.
  7. Drain the potatoes and carrots and transfer them to a tall jug.
  8. Use your stick blender to liquidise the vegetables.
  9. Add the nutritional yeast flakes and salt and blend these in. This is the cheese sauce.
  10. Add the strong white bread flour to the textured vegetable protein and stir this in. Get in there with your hands and mix this thoroughly until the mixture turns very sticky.
  11. Transfer the cheese sauce to a piping bag and snip a half inch off the end of the bag.
  12. Use your patty press to press out a patty. Carefully drop the patty onto a piece of plastic film.
  13. Pipe cheese over one half of the patty leaving a border open around the edge.
  14. Lift the plastic film and fold the patty over the cheese. Crimp the edges of the patty together being careful not squeeze out the filling.
  15. Transfer this to a large platter and continue with the remaining melts.
  16. Heat a large pan over medium heat and add just enough oil to coat the base of the pan.
  17. Carefully place the melts in the pan. Fry the melts for 6 minutes, turning halfway through.
  18. Serve the steakhouse melts immediately with the accompaniments of your choice.
  19. And there we have it, grilled vegan steakhouse melts.

 

Hunan Sweet and Sour Pork – How to Make Sweet & Sour Pork – Homemade Chinese Food!!!

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Hunan Sweet and Sour Pork - How to Make Sweet & Sour Pork - Homemade Chinese Food!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy sweet and sour pork takes sweet and sour to a whole new level. This succulent dish has a slight bite and tons of amazing flavor. Hunan sweet and piquant pork is super easy to make and will earn accolades from your friends and loved ones.
Ingredients
  • 450g Pork neck steaks or shoulder
For the Coating
  • 2 Eggs
  • 2.5ml Salt
  • 60ml Tapioca flour
The Vegetables
  • 2 Medium carrots
  • 3 Spring onions, whites only
  • 1 Clove garlic, chopped
  • 15ml Chilli sauce
For the Glaze
  • 60ml Caster sugar
  • 45ml White wine vinegar
  • 30ml Light soy sauce
Instructions
  1. Slice the pork into thin strips and transfer this to a mixing bowl.
  2. In a jug, combine the tapioca flour, salt and eggs and whisk this to a smooth batter.
  3. Pour the batter over the pork and mix it in thoroughly. Put this aside.
  4. Peel and cut the carrots into julienne and slice the spring onion whites into rounds.
  5. Measure out the chopped garlic and the chilli sauce.
  6. For the glaze, combine the caster sugar, white wine vinegar and light soy sauce and whisk this until all of the sugar has dissolved.
  7. Half fill your wok with oil and heat this to 190c or 375f.
  8. Carefully drop half of the pork into the oil piece by piece. You need to drop each piece in separately otherwise the pieces will stick together in a clump.
  9. Fry the pork for 3 minutes until crispy and lightly golden.
  10. Use a slotted spoon to lift the pork from the oil, put it to one side and continue with the remaining pork.
  11. Carefully drop the julienne carrots into the oil and deep fry these until tender and golden. Use your slotted spoon to lift these from the oil.
  12. Heat another wok over high heat. Pour in 15ml of oil to the wok and add the spring onions, garlic and chilli sauce. Stirfry these for 15 seconds until fragrant, then add the pork and carrots to the wok.
  13. Pour in the glaze and continue to stirfry this for a further 3 minutes until the glaze has reduced and coated all of the ingredients with a shiny, sticky coating.
  14. Remove the pork from the wok and serve immediately with rice or noodles.

 

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