How to Make Transparent Wraps – a Novel Way to Present Food While Adding Flavor.

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How to Make Transparent Wraps - a Novel Way to Present Food While Adding Flavor.
Recipe type: Molecular Gastronomy
Prep time: 
Total time: 
Serves: 4-6
In today's episode we're doing some thing a little different. Transparent wraps are novel way to decorate a dish while adding loads of extra flavor. The active ingredient used to make the wraps is a thickener called agar agar, and you can find this at any health store or online.
  • 200ml Clear chicken stock
  • 2.5ml Agar agar
For the Filling
  • Shredded roast chicken tossed in light soy sauce (cooled to room temp)
  • Sliced assorted peppers
  • Snipped garlic chives
  1. Pour the clear chicken stock into a small sauce pan.
  2. Add the agar agar and stir this in.
  3. Bring the pot to a boil, lower the heat and allow it to simmer for 60 seconds.
  4. Pour enough of the liquid onto your platters to coat the entire base of each platter.
  5. Transfer the platters to your refrigerator to set for 15 minutes.
  6. Remove the platters from the refrigerator and trim away the edges so that you end up with a square.
  7. Arrange your filling diagonally across the wrap. I am using cold roast chicken with assorted strip of peppers and snipped chives. I have tossed the shredded chicken in light soy sauce beforehand.
  8. Lift the edge of the wrap with your blade and flap it over the filling.
  9. Garnish the wrap with more snipped chives.
  10. And there it is.... a novel and tasty way to present a cold chicken salad.


The Amazing Banting, Wheat & Gluten Free Pizza

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The Amazing Banting, Wheat & Gluten Free Pizza
Recipe type: Pizza / Banting
Serves: 2
Whether you just want a change from regular pizza, or you're following Banting, or you want gluten free, this chicken pizza is for you. Super simple and super quick to make, this pizza truly is a full meal in one.
  • 2 Large chicken breasts
  • Diced green, red and yellow peppers
  • Chopped streaky bacon
  • Onion cut into quarter rounds
  • Feta cheese
  • Grated mozzarella cheese
  1. Flip the chicken breasts over and cut away the fillets. Save these for another time.
  2. Working with one breast at a time, fold the breast in cling-wrap and start tapping it down with your meat mallet.
  3. This part does take a little patience as you don't want to bang a hole right through the breast.
  4. Keep tapping it down, work from the center out towards the edges.
  5. Stretch the plstic out flat periodically and pat the chicken with your hand to check on progress.
  6. Your goal is to get the breast down to a thickness of 3mm or ⅛th of an inch.
  7. Repeat this with the second breast.
  8. Start preheating your oven grill to maximum, and heat a large pan over medium high heat.
  9. Add a little butter to the pan and add one of the breasts smooth side down as soon as the butter starts to bubble.
  10. Season the top of the breast with the seasoning of your choice and fry this for about 3 minutes.
  11. You will see that the breast is almost cooked all the way through.
  12. Remove the breast from the pan and transfer it to a foil lined baking sheet.
  13. Continue with the secong breast.
  14. Top the breasts with the onion.
  15. Then come the diced peppers.
  16. Pile a large dose of mozzarella cheese on top of each breast.
  17. This is followed by a generous scattering of the streaky bacon.
  18. Crumble the feta cheese over the whole lot and you're ready to rock. There is no need to season with salt as the feta and bacon will add more than enough salt to the dish.
  19. Slide the baking sheet into the oven on the second to highest shelf and allow this grill until the feta has started to brown slightly. This should take about 10 to 12 minutes.
  20. Remove the pizzas from the oven and serve immediately.


Carrot & Ginger Soup – The Perfect Soup for Winter or Summer.

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Carrot & Ginger Soup - The Perfect Soup for Winter or Summer.
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This soup is smooth, creamy and thick and can be served hot or cold. This makes it perfect for warming winter nights or cooling summer days.
  • 30g Coconut oil
  • 1 Large onion finely chopped
  • 10cm (4 inches) Ginger peeled and thinly sliced
  • 3 Cloves garlic, peeled and thinly sliced
  • 1kg Carrots, roughly chopped
  • 1lt (4 cups) Chicken stock (or vegetable stock if you're vegetarian or vegan)
  • 500ml (2 cups) Water
  • Sour cream and fresh dill to garnish
  1. Finely chop the onion and thinly slice the garlic and fresh ginger.
  2. Roughly chop the carrots and measure out the chicken stock and coconut oil.
  3. Melt the coconut oil over medium high heat and add the onion, garlic and ginger. Reduce the heat to medium low and sauté the vegetables for 8 to 10 minutes until the onion is absolutely tender.
  4. Add the carrots, stock and 2 cups of water to the wok.
  5. Increase the heat to bring this to a boil, reduce the heat and simmer the mixture for 35 to 40 minutes until the carrot is absolutely tender.
  6. Turn off the gas, or remove the wok from the heat.
  7. Use your stick blender to machine the soup until it is very smooth. You can also do this in a stand blender, however you will need to cool the mixture substantially before doing this, and then reheat it after blending.
  8. Serve the soup hot or chilled topped with sour cream and sprigs of fresh dill.


How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Just a Few Minutes!!!

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How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Under 10 Minutes!!!
Recipe type: Chocolate / Paleo
This paleo friendly dark chocolate is dead easy to make, with just a handful of ingredients, and can be made in just a few minutes.
  • 125ml Coconut oil
  • 125ml Cocoa powder
  • 50g Honey
  • 2.5ml Pure vanilla extract
  1. To start, measure out the coconut oil in a pot, the cocoa powder and the honey. In addition you will need a half teaspoonful of pure vanilla extract.
  2. Heat the coconut oil gently over low heat until it has liquified.
  3. Add the cocoa powder and the vanilla. Stir this until thoroughly combined, then remove the pot from the heat.
  4. Allow this to stand for 30 minutes until it has cooled and thickened, then whisk in the honey.
  5. Use a large spoon to pour the chocolate mixture into the slab moulds. Transfer the moulds to your refrigerator and allow these to set for at least 60 minutes.
  6. Once the chocolate has set, gently tap the moulds to free the slabs. Store the slabs in a container in your refrigerator until required.


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