Crispy Fried Cauliflower

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Crispy Fried Cauliflower
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
This spicy deep-fried cauliflower is absolutely amazing. Once you have tried it, there is no going back!
  • 1 x Medium cauliflower
  • 2 Large eggs
  • 100ml Milk
  • 1 Cup all-purpose flour
  • 2tsp Dried garlic granules
  • 3tsp Paprika
  • 2tsp Oregano
  • 1.5tsp Cumin
  • 2tsp Dried onion flakes
  • 0.5tsp Cayenne pepper
  • 0.5tsp Salt
  • 1tsp Black pepper corns
  • 1tsp Chilli flakes (optional, or more if desired)
  1. Crispy Deep-fried Cauliflower Recipe
  2. To make this amazing crispy fried cauliflower, start by inverting the cauliflower and cutting through the stems that join the florets to the core of the cauliflower.
  3. Once all the florets are free of the core, you will notice that some of the florets are much larger than others. To trim these down, use your paring knife to cut longitudinally through the stems of the florets. It is important to only cut the stem section so as not to damage the florets. Once the stem is cut, gently untangle the one half of the floret from the other half.
  4. Transfer the cauliflower florets to your steamer and steam these for 20 minutes until tender.
  5. Remove the cauliflower from the steamer and transfer this to a platter lined with paper towel to absorb any excess water and cool.
  6. Combine all the dried herbs and spices and place these in you spice grinder. Pulse the grinder until you have a reasonably fine powder, then put this aside.
  7. Crack 2 large eggs into a medium size bowl and add 100ml of milk. Whisk the mixture until well combined.
  8. Measure one cup of all-purpose flour into another bowl and add the herb and spice blend. Mix this well until combined.
  9. Sprinkle an even layer of the herb and spice blend onto a large platter. This will be where the coated cauliflower will rest until it is fried, and the layer of seasoned flour prevents the coated cauliflower from sticking to the platter and damaging the coating.
  10. Working with a few pieces of cauliflower at a time, dip the florets into the egg mixture to wet them all over, then dredge them in the flour mixture to coat. Be sure to shake off any loose flour before transferring the coated florets to the floured platter.
  11. Heat your oil to 180c and carefully drop the florets into the oil, piece by piece. Fry the cauliflower for 2-3 minutes until crispy and golden.
  12. Remove the cauliflower from the oil using a slotted spoon and transfer to a bowl lined with paper towel to absorb any excess oil.
  13. Serve these delicious treats as a snack, or as any accompaniment to any meal and enjoy!
  14. If you have any requests for recipes on our channel, please send these through to my email, and I will do my best to accommodate these.
  15. Please like, share and subscribe and we’ll see you again real soon.


How to Make Bolillos – Mexican Baguettes

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How to Make Bolillos - Mexican Baguettes
Recipe type: Bread
Cuisine: Mexican
Serves: 10
Bolillos are Mexico's version of the French baguette. With the trademark thin and crispy crust, these little rolls are every bit as good. Despite the long rising times, the recipe is really easy, and certainly worth the effort.
Ingredients for the starter:
  • ¾ Cup water
  • ½ Tsp Active dry yeast
  • 1 Cup all-purpose flour
Ingredients for the Dough:
  • 3 Cups all-purpose flour
  • 1.5 Tsp Active dry yeast
  • 2 Tsp Salt
  • 60ml Melted butter
  • 240ml Warm water
  1. This recipe does require a starter, sometimes called a preferment or poolish. To make the starter, place a cup of all-purpose flour in your mixer bowl.
  2. Add a half teaspoon of active dry yeast followed by 180ml of water.
  3. Place the bowl on your mixer with the beater paddle fitted.
  4. Mix this on medium low speed until totally combined. This will take 30 to 60 seconds.
  5. Remove the bowl from the machine, cover with cling-wrap and allow this to stand overnight.
  6. The following day the skurry will be bubbly and active.
  7. Add a further 3 cups of all-purpose flour, 2 teaspoons salt, 1 and a half teaspoons active dry yeast, 60ml of melted butter and 240ml of warm water.
  8. Place the bowl on your mixer with the dough hook attached.
  9. Start the mixer on slow for the first minute then increase the kneading speed to medium slow and allow this to knead for 7 minutes.
  10. Once kneading is complete, cover the bowl with clingwrap and allow the dough to rise in a warm place for 2 to 3 hours until doubled in size.
  11. After the first rise, you will have a lovely soft dough that is only slightly sticky.
  12. Turn the dough out onto a lightly floured work surface.
  13. Weigh the dough and divide this into 10 equal potions.
  14. Roll each portion into a round by placing it in the palm of your hand. Cup the fingers of your other hand over the portion and using a circular motion, form the roll.
  15. Cover the dough balls with cling-wrap and allow these to rest for 15 minutes. This allows the gluten to relax in preparation for the next step.
  16. Working with one ball at a time, flatten the ball into an oval shape.
  17. Fold the top third of the dough downwards and press to seal.
  18. Fold the bottom edge of the dough up and over this. Press this to seal the edge.
  19. Hold your hands at angles to the edges and roll the dough to form the bolillo.
  20. Transfer this to a lightly floured baking sheet and continue forming the remaining rolls.
  21. Cover the rolls with cling-wrap and allow them to rise for a further 60 to 90 minutes in a warm place, until doubled in size.
  22. minutes before the second rise is completed, preheat your oven to 230c or 450f. Place a small roasting pan in the bottom of your oven at this time.
  23. When the oven is up to temperature, use a razor sharp thin blade to slash the rolls along the length.
  24. Open the oven, pour a cup of cold water into the roasting tin, and place the rolls in the center of the oven.
  25. Bake the rolls for 20 to 25 minutes until golden.
  26. Remove the rolls from the oven and transfer them to a rack to cool.
  27. And there we have it.... a batch of beautifully crispy and aromatic bolillos.
  28. Thanks for joinibg us today, please subscribe, like and share, and we'll see you again tomorrow.


How to Make Wheat Flour Tortillas – How to Make Cheesy Quesadillas – Homemade Tortillas From Scratch

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How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
Recipe type: Tortillas
Cuisine: Mexican
Some time ago we made corn tortillas. Today we're going to make soft and chewy wheat flour tortillas which are the more popular version of tortillas in Northern Mexico. After making the tortillas, we're also going to make a couple of cheesy melted quesadillas.
For the tortillas
  • 300g All-purpose flour
  • 5ml Baking powder
  • 2.5ml Salt
  • 60g Vegetable shortening
  • 125ml Warm water
For the quesadillas
  • 6 Tortillas
  • 200g Mature cheddar / Jack cheese grated
  • ½ Red pepper
  • 1 Large pickles jalapeno pepper
  1. To start, you will need 300g of all-purpose flour, 5ml or a teaspoon of baking powder, 2.5ml or half teaspoon of salt, 60g of vegetable fat or shortening and 125ml or a half cup of warm water.
  2. Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
  3. Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
  4. Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
  5. Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
  6. Turn the dough out onto your work surface and press it into a block. Wrap the dough in cling-wrap and allow it to rest on the counter for 30 minutes.
  7. After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
  8. Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
  9. Use your rolling pin to roll these out until about 9 to 10 inches in diameter or 22 to 25cm. At this stage they will be about 1mm in thickness.
  10. Repeat this until all of the tortillas are formed.
  11. Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
  12. Toast them for 30 to 40 seconds, then flip them over and repeat.
  13. Remove these from the pan and continue with the remaining tortillas.
  14. You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
  15. To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
  16. Mix these together in a bowl.
  17. Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
  18. To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
  19. Fold the open side over the filling and press it down to secure.
  20. Heat a pan over medium high heat and drop the quesadillas into the pan.
  21. Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
  22. Remove the quesadillas from the pan, cut them through the center and serve immediately accompanied with sour cream for dipping.


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!!!
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.
For Each Portion You Will Need...
  • 250g Savory mince (with grated cheese)
  • 250g Stiff mashed potato
  • 1 Egg
  • Finely shredded Parmesan
  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 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
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.
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
  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.


How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
  • 2.6kg Turkey meat, cubed
  • 300g Well matured cheddar or Monterey Jack
  • 250ml Chilled water
  • 22mm Collagen casings
For the Spice Blend
  • 30ml Ground cumin
  • 30ml Ground coriander seed
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
  1. Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
  2. Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.


Mexican Hellfire Burgers – Headstands in the Shower – Seriously Hot Burgers!!!

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Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Recipe type: Burgers
Cuisine: Mexican
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
  • 450g Ground beef
  • 450g Ground pork
  • 60ml Mexican spice blend (see below)
  • 6 Giant burger buns
  • 3 Large pickled jalapenos
  • Sour cream
  • Sliced tomato
  • Fresh cilantro / coriander
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
  1. Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
  2. Massage the spice into the meat thoroughly.
  3. Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
  4. I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
  5. If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
  6. Put the patties aside while you slice the pickled jalapeños and tomatoes.
  7. You will also need a generous handful of fresh coriander.
  8. Slice and butter the buns.
  9. On the bottom half of each bun, spread a thick layer of sour cream.
  10. Top this with a generous scattering of sliced pickled jalapeño.
  11. Follow this with a good portion of fresh coriander.
  12. Heat your pan over medium high heat and add a little butter.
  13. Grill the patties for 2.5 minutes per side until nicely browned.
  14. Transfer the patties to the buns.
  15. Top the patties with the sliced tomato.
  16. Top the tomato with a generous dose of chilli Doritos and you're ready to serve.


Chicken Enchiladas – Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa

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Chicken Enchiladas - Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa
Recipe type: Chicken
Cuisine: Mexican
In today's episode we're taking a quick trip to Mexico to make some awesomely rustic, spicy chicken enchiladas. Filled with creamy, spicy chicken and jalapeños and topped with melted cheese, sour cream and hot salsa these enchiladas will have your guests lining up for more. This recipe will make 2 large enchiladas or 4 medium.
For the Hot Salsa
  • 2 Tomatoes
  • 1 Pickled Jalapeno
  • 10ml Garlic granules
  • Handful of fresh coriander
For the Filling
  • 3 Chicken thighs, deboned
  • ¼ each - red, yellow and green pepper
  • 1 Onion
  • 1 Pickled jalapeno
  • 30ml Mexican spice blend (see below)
  • 80ml Sour cream
For the topping
  • Shredded mature cheddar or strong Jack cheese
  • 160ml Sour cream
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
  1. Starting with the salsa, chop the tomatoes and pickled jalapeños.
  2. Grab a handful of fresh coriander and measure out the dried garlic granules. You can also use fresh garlic, but I like the rounded flavor these granules give to the food.
  3. Heat a large frying pan over medium heat and add 30g of butter.
  4. Fry the fresh ingredients for about 90 seconds until wilted then add the garlic.
  5. Continue to fry this for another 60 seconds. Remove the salsa from the pan and keep it warm.
  6. Place the deboned chicken thighs on a large platter skin side up.
  7. Sprinkle half of the Mexican spice over the skin and rub it in.
  8. You can find the spice recipe included in the printable recipe.
  9. Flip the thighs over and sprinkle the remaining spice over the chicken. Put this aside while you slice the onions, dice the peppers and chop the pickled jalapeño. In addition measure out 80ml of sour cream.
  10. Return the pan to the heat and fry the onion, peppers and jalapeño for 2 to 3 minutes and onion is tender and translucent.
  11. Remove this from the pan and keep it warm.
  12. Add 30g of butter to the pan and add the chicken thighs skin side down.
  13. Fry the chicken for 6 minutes turning halfway through. The chicken should be well charred on the outside.
  14. Remove the chicken from the pan and chop it into thin strips.
  15. Return the chicken to the pan along with the onion, peppers and jalapeño and stir this briefly to warm it through.
  16. Add the sour cream and stir this in to combine.
  17. Remove the pan from the heat.
  18. Place a large tortilla on an oven proof serving platter. Spoon half of the chicken filling across the center of the wrap.
  19. Roll the wrap up to enclose the filling and use 2 toothpicks to secure.
  20. Drop a generous dose of mature cheddar or strong jack over the tortilla. Pick up any spillage and get it all on top of the enchilada.
  21. Repeat this with the second wrap.
  22. Place the enchiladas under the grill in your oven until the cheese is just melted.
  23. Remove these from the oven. Be careful, the plates will be very hot.
  24. Remove the toothpicks.
  25. Spoon the remaining sour cream over the enchiladas, followed by the hot salsa.
  26. Serve the enchiladas immediately accompanied with guacamole and fresh crispy salsa.


Mexican Deep Fried Chicken Wings – Crispy Deep Fried Wings with Mexican Spice

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Mexican Deep Fried Chicken Wings - Crispy Deep Fried Wings with Mexican Spice
Recipe type: Chicken
Cuisine: Mexican
These deep-fried Mexican spiced chicken wings are out of this world. By adjusting the quantity of cayenne you can make this dish as hot or mild as you like.
  • 12-16 Chicken wings
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • 2 Cups all-purpose flour
  • 4 Eggs
  1. Starting with the Mexican spice blend, place the cumin seeds, dried coriander leaves, paprika, dried oregano, cayenne pepper a dried garlic granules and salt in your spice grinder.
  2. Putting the powdered spices into the grinder along with the ingredients that require grinding helps the grinder achieve a finer result.
  3. Unpack the chicken wings. Cut away the wing tips and discard them, then slice through the center joint of each wing.
  4. Sprinkle some of the spice blend over the base of a container and pack in a single layer of the wings.
  5. Sprinkle more of the spice followed by another layer of wings.
  6. Continue with this until all of the wings are packed in.
  7. Sprinkle any remaining spice over the top, put the lid on and give it all a good shake-up.
  8. Put the wings aside for 30 minutes to marinate.
  9. Place the all-purpose flour into a bowl, and 4 well whisked eggs into another.
  10. Sprinkle a little of the flour over a platter. This is where the coated wings will set, and the layer of flour prevents the coating from sticking to the plate and getting damaged.
  11. Dredge the wings in the flour to coat them all over.
  12. Dunk the wings in the egg to wet all of the flour.
  13. Then it's back to the flour to get a good solid coating all over.
  14. Transfer the wings to the platter and allow the coating to set for 20 minutes.
  15. Half-fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the wings into the oil and fry them for 6 minutes, turning once halfway through.
  17. Use a slotted spoon to lift the wings from the oil and drain any excess oil on kitchen paper.
  18. Serve the wings immediately with the accompaniments of your choice.


How to Make Flan – Classic Baked Flan Recipe – Easy Flan Recipe at Home!!!

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How to Make Flan - Classic Baked Flan Recipe - Easy Flan Recipe at Home!!!
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Flan or flan, whichever way you prefer to pronounce it, is an all-time favorite. This creamy baked custard dessert will have your guests lining up for more. This recipe is super-easy to make and by doubling or tripling the recipe is a great way to cater for larger numbers of guests.
  • 160ml White sugar
  • 1 Can condensed milk (385ml)
  • 500ml Heavy cream
  • 250ml Full cream milk
  • 5 Large eggs
  • 10ml Pure vanilla extract
  1. Preheat your oven to 180c / 350f
  2. Heat a small pan over medium low heat and pour in the sugar.
  3. Heat this slowly giving the pan a gentle shake every so often.
  4. As the sugar starts to melt, lift the pan above the flame and tilt and rotate the pan to ensure even heating and melting.
  5. When all of the sugar is melted the liquid will be smooth and glossy.
  6. Pour the melted sugar into a 9 inch round baking dish, then put this aside on a heat-proof surface.
  7. Add the eggs, milk, cream, sweetened condensed milk and pure vanilla extract to your blender. You can also use you food processor, or mix this by hand.
  8. Blend the mixture thoroughly for 60 seconds. If you're mixing by hand, mix until everything is totally combined.
  9. Place the baking tin into a larger roasting tin and pour the flan mixture into the baking tin.
  10. Pour boiling kettle water into the roasting pan to a depth of 1 inch or 25mm.
  11. Transfer the flan to a preheated oven at 180c or 350f and let it bake for 50 to 60 minutes until set.
  12. Remove the flan from the oven and transfer it to a wire rack to cool completely.
  13. To serve, run a fine blade around the edge of the custard. Invert a platter over the flan, flip the whole lot over and voila, there's your masterpiece.
  14. Cut the flan into 6 or 8 portions and serve drizzled with the overrun sauce.


How to Make Jalapeno Tabasco Sauce – Making Green Tabasco Sauce at Home!!!

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How to Make Jalapeno Tabasco Sauce - Making Green Tabasco Sauce at Home!!!
Recipe type: Sauce / Hot Pepper Sauce / Tabasco
Cuisine: American
Tabasco sauce is legendary and has become a household name in just about every country across the world. Today we're going to make the Jalapeño version of Tabasco, but if you have access to Tabaso chillis, you can use these if you prefer. This recipe does not take 3 years like the original Tabasco recipe does, but will yield a sauce that tastes almost exactly the same as the legend.
  • 375g Jalapeno peppers
  • 7g Prague powder #2
  • 190ml White grape vinegar
  • 30ml White grape vinegar
  • 15ml Tapioca flour (if you use xanthum gum, follow the package instructions)
  • Extra vinegar for the relish (to use the pulp)
  1. Weigh out the peppers and the Prague powder. The Prague powder will inhibit and growth of unfriendly bacteria and preserve the color of the chillis during fermentation.
  2. Cut the stems away from the peppers and slice them into rings. If you have sensitive skin, you may want to wear gloves. Whatever you do, don't rub your eyes or nose.
  3. Place the chopped peppers and the Prague powder in your food processor and process until fine.
  4. Transfer the processed chillis to a large mouth glass jar. Using a canning funnel really helps when doing this.
  5. Place a double layer of kitchen paper over the top of the jar and tie this securely in place with a length of butcher's twine. And elastic band will also do fine.
  6. Place this in a dark place at a temperature of around 22 - 25c or 72 - 77f for 4 weeks to ferment.
  7. After fermenting, you will notice that the flesh of the peppers is quite mushy. You may also have a little white fungus growing on the surface of the chilli. This is friendly bacteria and can simply be stirred into the chilli.
  8. Pour in 190ml of white grape vinegar, put the lid on and give it a good shake from a minute or two. Place the jar back in its dark home and allow this to stand for 2 weeks. Give it good shake every day or two as this helps the vinegar to break down the solids.
  9. After 2 weeks, transfer the peppers to a tall jug and use your stick blender to liquidize any solids that remain. Place the smooth liquid back into its jar, put the lid on and allow this to stand for a further 2 weeks in a dark place, giving it shake-up every day or two.
  10. After 2 weeks, strain the pulp through a fine filter and gently press the pulp down to extract as much of the liquid as possible. From this quantity you will get about 250ml of liquid.
  11. Transfer the pulp to another sterilized jar and add just enough white grape vinegar to cover the pulp along with 10ml of white sugar. Stir this together, put the lid on, and in 2 weeks you will have an amazing pickled jalapeño relish.
  12. Now on the the sauce.... you will notice that it is still quite thin and if allowed to stand, the solids in the liquid, as fine as they are, will settle to the bottom of the liquid.
  13. To stabilize this and to make the sauce syrupy like the original calls for a very special thickening agent. Tapioca flour does the job perfectly. Xanthum gum also does a great job as it has the same properties as tapioca. You cannot use flour or cornflour.
  14. Mix the tapioca flour with 30ml of white grape vinegar and stir this into the pepper sauce. You will notice a color change. This is temporary as when the tapioca cooks it turns transparent and will not affect the color of the sauce at all.
  15. Pour the sauce into a small pot and bring this to a boil over medium heat, stirring continuously.
  16. You will notice as it comes to a boil how it suddenly turns syrupy and the sauce will coat the back of the spoon.
  17. Remove from the heat and allow this to cool for 15 minutes.
  18. Use a funnel to transfer the sauce to suitable miniature bottles, pop the corks or caps on and you're done.


How to Smoke Peppers – How to Make Smoked Chilli Flakes at Home

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How to Smoke Peppers - How to Make Smoked Chilli Flakes at Home
Recipe type: Smoking / Drying
Smoked chilli flakes add a whole new flavor to your food while also adding the heat. I am using Jalapeños, but you can use and peppers of your choice. To Provide the smoke, I am using the Smoke Daddy Vortex.
  • Jalapeño peppers
  • 20ml Bicarbonate of soda
  • 1 lt Water
  1. Dissolve 20ml of bicarbonate of soda in a liter of cold water. The chillis will be soaked in this solution the preserve their color. Green and red chillis will darken as they smoke and dry, but will retain their characteristic color instead of turning an unsightly black.
  2. To prepare the peppers, cut of the stems and quarter them length-ways. Transfer the peppers to the bicarb solution and allow them to soak for 5 minutes.
  3. Drain the chillis and transfer them to stainless steel mesh sieves or spatter screens.
  4. A while back, I unboxed and introduced the Vortex passive smoke generator. This is what we're using today.
  5. Place the peppers on the right hand side of your barbecue, and the Vortex smoker near the center. Use your blow torch or a heat gun to set the Vortex smoking. In addition ignite the left hand side burner.
  6. Aldo note the probe thermometer on the right hand side. This helps to monitor the target temperature of 67c or 153f.
  7. Let the peppers smoke for a total of 4 hours.
  8. Remove the peppers from the barbecue. You will notice that they have shriveled significantly, but are not totally dried.
  9. At this stage, you can store the chillis in oil, or continue with the drying process by placing the peppers in an oven at 67c or 153f until totally dried. This can take anything from 4 to 10 hours.
  10. Once totally desiccated, chop the chillis into flakes and store indefinitely in an airtight container.


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