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.

 

Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
 
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
Ingredients
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
Instructions
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

 

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.

 

How to Make Pepperoni – Spicy and Aromatic homemade Pepperoni

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How to Make Pepperoni - Spicy and Aromatic homemade Pepperoni
Author: 
Recipe type: Sausage / Curing meat
Cuisine: Italian
Serves: 7
 
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma.
Ingredients
  • 2kg Pork butt (fat included)
  • 1kg Beef chuck (fat included)
  • 80g Prague powder #2
  • 10ml Sugar
  • 20ml Cayenne pepper
  • 30ml Paprika
  • 15ml Aniseed
  • 5ml Dried garlic granules
  • 300ml Dry red wine
  • 1.25ml Ascorbic acid (pure vitamin C)
Instructions
  1. Measure out the Prague powder, sugar, cayenne pepper, paprika, aniseed, garlic granules, red wine and ascorbic acid.
  2. Cut the pork butt into cubes. For those not in North America, the pork butt is the very top end of the shoulder.
  3. Cut the chuck steak into cubes as well.
  4. Don't remove any of the fat from either.
  5. Place all of the meat in a large roasting tin and place this in your freezer for 60 minutes to firm up in preparation for grinding.
  6. Combine all of the spices and use a fork to break down any lumps.
  7. After 60 minutes, the meat will be close to frozen, and nice and firm.
  8. Run the 2 meats through the grinder separately using an 8mm or one third inch grinding plate.
  9. Pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together.
  10. Tamp the meat down, cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  11. The following day, load the meat into your sausage stuffer.
  12. Attach a 40mm nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel.
  13. Slide a mini salami casing onto the funnel. (50mm x 250mm)
  14. Apply firm pressure to the casing with one hand while cranking with the other.
  15. The pressure applied is far more than when loosely stuffing sausages. With cured fermented sausage, you want the filling to be far more compacted, leaving no space for air pockets which could lead to spoiling.
  16. As the filling nears then end of the casing, remove the casing from the funnel and twist off the end.
  17. Place slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.
  18. Turn the casing over and secure this with a double knot, turn it again, and tie another double knot.
  19. Trim off the ends and continue with remaining pepperonis.
  20. To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, depending on how dry and how fermented you want your pepperoni.
  21. NB - the humidity in the drying area has to be high in order to avoid casing - this is when the outside of the pepperoni dries solid while the inside is still soft and mushy. Once the pepperoni has cased it is ruined, and should be thrown away.

 

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.

 

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

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Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!

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How to Make Portuguese Rolls. Crispy, Chewy Portuguese Bread Rolls Recipe!
Author: 
Recipe type: Bread
Cuisine: Portuguese
 
Portuguese rolls have their very own trademark crispy crust with a beautifully soft and springy crumb. They are really easy to make, however, due to the long and vigorous kneading required, I do suggest using a stand mixer.
Ingredients
  • 500g All-purpose flour
  • 7ml Salt
  • 10g Instant yeast
  • 315ml Warm water
Instructions
  1. Place the all-purpose flour, salt and instant yeast into your stand mixer bowl.
  2. Mix these together briefly, then transfer the bowl to your mixer.
  3. Attach the dough hook and pour in the water.
  4. Close the mixer and mix the dough on the slowest setting for 2 minutes.
  5. Increase the speed to medium-high and continue to knead for a further 8 minutes.
  6. At the end of the kneading, you will have a lovely soft, smooth dough that is only slightly sticky.
  7. Remove the bowl from the machine and cover with cling-wrap. Allow the dough to relax for 5 minutes.
  8. Remove the dough from the bowl, weigh it and divide it into 12 pieces for small rolls, 8 pieces for medium, or 6 pieces for large.
  9. Working with one piece at a time, stretch the edges of the dough to the bottom to form a rough ball.
  10. Place the dough on the work surface. Cup your hand over the dough and using a circular motion, form the dough into a smooth ball.
  11. Cover the dough balls with a damp tea towel and allow them to relax for 10 minutes.
  12. After this time, take one of the balls and slap it flat.
  13. Pull your hand backwards to roll the disc up into a sausage.
  14. Holding your hands at angles to the outer edge of the dough, continue rolling the sausage to form the pointed ends and fat center section.
  15. Scatter a generous layer of flour over a baking sheet and transfer the rolls to the sheet with the seam of the rolls facing upward.
  16. Allow the rolls to prove at 40c for 50 minutes and a humidity of 85%. I do this in a slightly warmed oven, sprayed with a misting of water.
  17. After 40 minutes of proving, remove the rolls from the oven, and set the oven to 200c to preheat.
  18. Carefully flip the rolls over and cover them with a tea towel until the proving time is over.
  19. When the oven has reached 200c, spray a misting of water into the oven and bake the rolls for 20 minutes until crisp and lightly golden.
  20. Remove the rolls from the oven and transfer them to a rack to cool for at least 15 minutes before serving.
  21. And here it is.... a crispy crust with an amazing soft, springy crumb.

 

How to Make an Amazing Pepperoni Pizza – Make Superb Pepperoni Pizza at Home!!!

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How to Make an Amazing Pepperoni Pizza - Make Superb Pepperoni Pizza at Home!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
Just the other day we made an amazing pizza dough that yields incredibly good results in a regular domestic oven. Today we're using the same dough for the bases while make what is arguably the most popular pizza in North America, the pepperoni pizza.
Ingredients
For the Sauce
  • 180ml Tomato puree'
  • 180ml Water
  • 5ml Onion flakes
  • 5ml Dried basil
  • 5ml Garlic granules
  • 5ml Dried oregano
  • 5ml Salt
  • 30ml Shredded Parmesan cheese
For the Topping
  • 300g Mozzarella cheese
  • 200g Pepperoni (or well aged salami)
  • ½ Batch special pizza dough each rolled to 30cm / 12 inches
Instructions
For the Sauce
  1. Measure out the onion flakes, dried basil, garlic granules, dried oregano and salt.
  2. Measure out the tomato puree and water, and finely shred the Parmesan cheese.
  3. Place everything except the Parmesan in a small saucepan.
  4. Place the pan over medium heat and bring it to a boil, stirring regularly.
  5. When the pot comes to a boil, reduce the heat to a simmer and allow this to continue for 30 minutes until thickened.
  6. Turn off the gas or remove the pot from the heat and stir in the shredded Parmesan.
For the Rest
  1. Pepperoni and salami are from the same family, with pepperoni being slightly more spicy. For this reason, if you cannot find pepperoni, you can substitute a good quality, well aged salami for excellent results.
  2. Slice the meat thinly using your slicer. This can also be done by hand, although it will take a bit longer.
  3. Cut the mozzarella cheese into thick slices. If your fortunate enough to find hand-crafted mozzarella, you can simply rip apart by hand.
  4. Scatter a little corn meal over your baking sheet and place one of the bases on the sheet.
  5. Pour half of the tomato sauce onto the base and spread it around, leaving about a half inch open around the edge.
  6. Scatter half of the mozzarella cheese over the base.
  7. Follow this with the sliced pepperoni to cover the entire surface of the pizza, then continue with second base.
  8. Bake the pizzas in a preheated oven at 250c or 480f for 15 minutes. The edges will be beautifully golden and base will nicely charred and crisp underneath.
  9. Serve immediately.
  10. Stay tuned for our next pizza episode towards the end of the month, where we will be start a multi-episode review of a remarkable domestic pizza oven.

 

Amazing Pizza Dough Recipe – the Pizza Dough That Behaves at Home!!!

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Amazing Pizza Dough Recipe - the Pizza Dough That Behaves at Home!!!
Author: 
Recipe type: Pizza Dough
Cuisine: Italian
 
In today's episode we're going to look at an amazing pizza dough. The industry rule regarding pizza is you need supper high temperatures to bake and achieve the beautifully charred base and well browned rim. The problem is that almost no domestic home has an oven that can reach 350c or 662f. This dough will bake superbly at regular domestic oven maximum temperature of 250c or 482f. You will get a beautifully crisp, charred base and lovely coloring on the edges.
Ingredients
  • 500g Double zero or All Purpose flour
  • 20g Brewers yeast
  • 60ml Oil
  • 5ml Salt
  • 250ml Warm water
  • 1.25ml Sugar
Instructions
  1. Dissolve the sugar in the warm water.
  2. Pour the granulated brewer's yeast and stir this briefly to dissolve. Allow this to stand and activate for 10 minutes.
  3. Brewer's yeast is available in most food stores in the baking department alongside the baking yeast.
  4. After 10 minutes you will see a mass of froth on top the yeast.
  5. Pour in the oil and stir to combine.
  6. In your stand mixer bowl, add the flour and the salt. Try to use double zero or all purpose flour. You will get a better texture from these.
  7. Place the bowl on your mixer and pour the wet ingredients into the flour.
  8. Fit the dough hook and knead the mixture on medium low speed for 5 to 6 minutes.
  9. After this time you will have a beautifully soft dough that is not sticky at all.
  10. Remove the bowl from the machine, cover with cling-wrap and let the dough rise for 60 to 90 minutes until more than doubled in size.
  11. After this rising time, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  12. Weigh the dough and divide it into 4 equal pieces. Each piece will make a 30cm or 12 inch base.
  13. Working with 1 piece at a time work the dough into a disc shape, then roll it out to a 30cm or 12 inch pizza base.
  14. Dust the dough lightly with flour if it becomes slightly stick while rolling.
  15. To make up the pizzas, top with your desired toppings and bake in a preheated oven at 250c or 482f for 15 to 20 minutes.
  16. And there it is... the pizza dough that behaves at home.
  17. In the near future, I will be make a selection of classic pizzas using these bases.

 

The Real Secret to Amazing Salad Dressings – Xanthan Gum, The Thickener of the Future

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The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Author: 
Recipe type: Salad / Dressings
 
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Ingredients
Plain Simple Salad Dressing
  • 240ml Oil (olive, sunflower or peanut)
  • 45ml Freshly squeezed lemon juice
  • 2.5ml Xanthan gum
  • 10ml Mix dried herbs of your choice
  • Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
  • 160ml Olive oil
  • 60g Anchovies in oil
  • 45ml White wine vinegar
  • 2.5ml Paprika
  • 5ml Crushed garlic
  • 2.5ml Hot English mustard
  • 2.5ml Sugar
  • 2.5ml Himalayan rock salt
  • Worcestershire sauce and Tabasco
  • 100g Strong creamy blue cheese
  • 2.5ml Xanthan gum
Instructions
  1. For the first, and simplest of all dressings, add the lemon juice to the oil.
  2. To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
  3. Add the dried herb mix of your choice.
  4. And then a good dose of roughly ground black pepper and salt.
  5. Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
  6. And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
  7. Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
  8. Pour the lemon juice and wine vinegar into the olive oil.
  9. Add a half teaspoon of xanthan gum.
  10. Add the anchovy fillets with their oil.
  11. Add the paprika, crushed garlic and hot English mustard.
  12. Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
  13. Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
  14. Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
  15. This dressing will not separate or precipitate and refrigerator and freezer stable.
  16. To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
  17. Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.

 

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