Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!

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Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!
Author: 
Recipe type: Deep-fried / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
These deep-fried mushrooms stuffed with pork banger meat are absolutely amazing!
Ingredients
  • 8-12 Medium size white mushrooms
  • 1 Large pork banger
  • 250ml All-purpose flour
  • 2 Eggs
For the flour seasoning
  • 5ml Cayenne pepper
  • 1.25ml Dried sage
  • 1.25ml Garlic powder
  • 1.25ml Dried oregano
  • 1.25ml Cracked black pepper
  • 1.25ml Dried basil
  • 1.25ml Dried marjoram
  • 1.25ml Gorund coriander seed
Instructions
  1. Snap the stems from the mushrooms. You can keep the stems to add to soups, salads or stir-fries.
  2. Take the pork banger and cut through the skin length-ways. Squeeze the pork filling from the sausage. This filling has more than enough seasoning and flavor, so you don't have to do anything more to it.
  3. Pick up a bit of the sausage meat and press it into one of the mushroom caps. You need enough meat to turn the mushroom into a totally rounded object. Smooth off the meat and continue with the remaining mushrooms.
  4. Combine the seasoning and the all-purpose flour and scatter some of this across a platter. This is where the coated mushrooms will set, and this layer of flour will prevent the coated mushrooms from sticking to the platter.
  5. In another bowl, crack 2 eggs and whisk them briefly. The mushrooms need to be double coated. To do this dunk a mushroom in the egg, then roll it in the flour to coat all over.
  6. Return it to the egg to wet all of the flour. Finally back into the flour once more, making sure to get a good solid coating. Transfer this to the platter and continue with the remaining mushrooms.
  7. Allow the coating on the mushrooms to set for 20 minutes before proceeding.
  8. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 180c or 350f. Carefully drop the mushrooms into the oil and fry them for 3 to 4 minutes. Gently roll the mushrooms around the pan while they fry in order to get even coloring and crisping.
  9. Remove the mushrooms from the pan using a slotted spoon and drain the excess oil on kitchen paper.
  10. Transfer the mushrooms to platters and serve immediately with any mayonnaise based dipping sauce of your choice.

 

Pressed & Smoked Ham – Making Cold Cuts at Home – Homemade Ham Loaf

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Pressed & Smoked Ham - Making Cold Cuts at Home - Homemade Ham Loaf
Author: 
Recipe type: Cold Meats / Cold Cuts / Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
Today we're going to make a pressed ham, then cook it gently in water bath before drying and cold smoking it with the Smoke Daddy cold smoke generator.
Ingredients
  • 1.4kg Relatively lean pork (shoulder or rump)
  • 20g Non-iodated salt (or 40g for a stronger ham)
  • 3g Potassium nitrate saltpetre)
  • 2.5ml Ground white pepper
  • 2.5ml Ground nutmeg
  • 2.5ml Sugar
  • 2.5ml Garlic powder
  • 80ml Water
Instructions
  1. To prepare the meat cut it into cubes of around an inch in size. This is 1.4kg of relatively lean pork shoulder. I have separated it into 2 lots.... 1 kg and 400 grams.
  2. Run the 400g batch through your mincer using the fine mincing plate.
  3. Place all of the meat and mince in your food mixer bowl. Add the salt and saltpetre, then the sugar, garlic powder, white pepper and ground nutmeg. Pour in the water.
  4. Put the bowl on the mixer and using the kneading hooks, knead the meat continuously for 10 minutes. This liberates protein from the meat, causing it to start emulsifying. This action along with the salt and heat is what combines the meat into a homogenous block of meat.
  5. Once you've finished kneading the meat you will notice just how sticky it has become. Cover the bowl with cling-wrap and place this in your refrigerator for a full 48 hours to cure.
  6. Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork.
  7. Place the pot in a water bath at 80c or 175f for about 2 hours until the internal temperature of the ham is 80c or 175f.
  8. To achieve this you can use an induction cooker with digital temperature control, or what I have heat is an electronic pressure cooker with temperature control.
  9. Once the internal temperature of the ham has reached 80c or 175f, remove the pot from the bath and remove the meat from the cylinder.
  10. And there it is, a beautifully firm pressed ham. This is ready to eat as is, and is absolutely amazing, but we're going to take it a step further.
  11. Place the ham on a clean dish cloth and dry all of the surface.
  12. Place the ham on a rack in a pan and allow this to air-dry for about 6 hours in your refrigerator.
  13. After the drying time, lift the rack up and balance it diagonally across the corners of the pan.
  14. Fire up the cold smoke generator and place the ham in the barbecue. Remember that we're cold smoking.... there is not heat applied and none of the burners are running.
  15. As far as smoking time goes, you can smoke from 90 minutes to 18 hours, depending on how strong you want the smoking flavor. I am running smoke for 90 minutes using a mild flavor cherry wood chip.
  16. Once smoking is complete, remove the ham from the smoker and package it whole or slice and package before refrigerating.

 

The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.

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The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're taking yesterday's schnitzel even further from the traditional version. A footlong sausage wrapped in cheese, schnitzel and bacon, pan-fried to golden crispy perfection, then served on a length of fresh French loaf. Gourmet Hotdog Deluxe!!!
Ingredients
For 2 Gourmet Hot Dogs
  • 2 x 12 inch Smoked Vienna sausages
  • 2 x Chicken breasts
  • 6 Slices streaky bacon
  • 40g Mozzarella cheese, finely shredded
  • 1 x 24 inch French loaf
  • ⅓ Small lettuce
  • Condiments of your choice to garnish
Instructions
  1. Using sharp knife, slash angled cuts into both sides of the sausages.
  2. Unpack the smoked streaky bacon.
  3. To prepare the chicken, cut away the fillets from the breasts. Fold them in cling-wrap and using your meat mallet, tap them down to a thickness of 3mm or ⅛th of an inch.
  4. Working with one schnitzel at a time, turn the schnitzel width-ways and sprinkle half of the finely shredded cheese over the chicken.
  5. Place the sausage in the center and proceed to roll the chicken around the sausage as firmly as possible.
  6. Place a strip of bacon at a slight angle above the chicken. Roll this up with the chicken so that it spirals along the chicken. Repeat this with another 2 slices of bacon until the chicken is totally wrapped in bacon.
  7. Repeat this with second dog.
  8. Before frying the dogs, finely slice a third of a small lettuce.
  9. Cut the French loaf in half. This is a store-bought loaf, and the cheese had already been added, however, you can use any loaf of your choosing, provided it is large enough to accommodate these huge dogs.
  10. Slice through the tops of the half-loafs leaving the bottoms intact.
  11. Fill each half-loaf with half of the shredded lettuce.
  12. Heat a large pan over medium high heat and add 30g of butter. Fry the dogs for 3 minutes per side, remembering that they have 4 sides, giving you a total of 12 minutes.
  13. Transfer the crispy golden dogs to the 2 half-loaves and garnish with condiments of your choice.

 

The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Pan Grilled.

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The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Pan Grilled.
Author: 
Recipe type: Toasted Sandwiches / Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Following yesterdays super stacker toasted sandwich, here's another super stacker, this time with all the flavor of real Italian pizza.
Ingredients
  • 4 Slices hickory ham
  • 8 Slices strong mini-Salami
  • 6 Calamata Olives, pitted and sliced
  • 24 x 1 inch Squares of mozzarella cut ⅛th inch thick (3mm)
  • 5ml Italian herb mix
  • 75ml Tomato sauce or tomato puree
  • 6 Slices square loaf bread
  • Butter
Instructions
  1. Chop the smoked hickory ham and strong aged salami, and pit the olives and cut them into rounds.
  2. Add the Italian herb mix and tomato sauce and mix this all together thoroughly.
  3. In addition cut 24 squares of mozzarella cheese to a thickness of around 3mm or ⅛th of an inch.
  4. Take 6 slices of square loaf bread and cut the centers from 2 of the slices.
  5. Butter the remaining 4 slices and place them in 2 pairs with the butter inwards.
  6. Working with on pair, arrange cheese around the edge of the bread. Top this with one of the hollow slices. While cooking the cheese will melt and glue the sandwich closed.
  7. Fill the hollow slice with half of the filling. Don't fill past the level of the crust.
  8. Arrange more cheese around the edges.
  9. Lift the filled half of the sandwich and place the underneath slice on top to close. Both outer surfaces will be buttered surfaces.
  10. Repeat this with the second sandwich.
  11. Heat your pan over a low flame. The pan must not be too hot as you want the cheese inside the sandwich to melt before the bread over-browns.
  12. Toast the sandwiches on the first side until you visibly see the underneath layer of cheese melting. Turn the sandwich over and repeat.
  13. To cut the sandwiches use the tip of your knife to get a clean cut, and avoid crushing the sandwich.
  14. Transfer the quarters to platters and serve immediately.

 

Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.

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Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Just 1 quick trick and you can make your Chinese steamed buns on your gas barbecue. Making the steamed buns is quick and easy, and the aromatic flavorful buns will have your guests talking for weeks!!!
Ingredients
For the Dough
  • 300g All-purpose flour
  • 15ml Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Hoisin Pork Filling
  • 250g Pork loin
  • 125g Streaky bacon
  • 10ml Garlic
  • 10ml Ginger
  • 1 Small carrot
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
Instructions
  1. In a large mixing bowl, combine the flour, baking powder and caster sugar.
  2. In a jug, whisk the milk, water and oil together, then pour this into the mixing bowl.
  3. Using a wooden paddle, mix this until a smooth dough comes together. The dough will be soft and very sticky.
  4. Turn this out onto a well floured work surface and sprinkle more flour over the top of the dough. Start kneading, stretching and folding the dough, sprinkling more flour on every time it becomes sticky.
  5. When the dough smooth and is no longer sticky it is ready wrap in clingwrap. Place the dough in your refrigerator for 60 minutes.
  6. While the dough rests, place the pork, bacon, garlic, ginger, carrot, hoisin sauce, oyster sauce and cornflour in your food processor and zap this until it is finely chopped.
  7. Unwrap the dough and roll it into a long sausage. Divide the sausage into 4. Roll each of these into a sausage and divide these into 4, giving a total of 16 pieces.
  8. Working with one piece, flatten this into a disc on a lightly floured work surface. Then extend and thin the edges of the disc.
  9. Spoon 2 tablespoons of the filling into the center of the disc. Pull and stretch the edges of the disc up and over the filling to meet at the top. Twist the edges at the top to seal the bun.
  10. Continue with the rest of the buns. Transfer the buns to your bamboo steamer, each one on top of a small square of baking parchment. For 16 buns you will need to use both tiers of your steamer, or steam 2 batches.
  11. Remove the grill racks from your barbecue and place a cooling rack across the flame tamers of 2 of the burners. Light the 2 burners.
  12. Place your wok on top of the rack and half fill it with boiling kettle water.
  13. Once the water comes back to a boil, place the steamer on top of the wok. Allow this to steam for 30 minutes. This timing is slightly longer than usual because the temperature is slightly lower than that of a wok burner.
  14. Remove the steamer from the wok, transfer the buns to serving platters and brush them with roasted sesame oil before serving.

 

Wild Boar Pie – Rich Venison Pie – Part 2 – How to Assemble & Bake Your Game Meat Pie

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Wild Boar Pie - Rich Venison Pie - Part 2 - How to Assemble & Bake Your Game Meat Pie
Author: 
Recipe type: Venison / Pork / Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
Yesterday we made the amazing filling for our wild boar pie. In today's episode we'll assemble the pies and bake them to golden perfection.
Ingredients
  • 1 x Batch wild boar pie filling from our last episode
  • 1 x Batch flaky pastry or 2 rolls store-bought puff pastry
  • 1 Egg beaten with 50ml water
  • Salt and cracked black pepper
Instructions
  1. Roll out your pastry and cut the lids about 1cm bigger all round than the top of the foil. You can use store bough pastry, but I urge you to try our flaky pastry recipe.
  2. Take another sheet of pastry and drop it over the top of one the foils. Press it lightly into the foil. Don't be too worried if it doesn't stay entirely in place.... the weight of the filling will sort this out.
  3. Spoon filling into the pie until just below the top edge. Brush the pastry with egg wash, place the lid on top and lightly run over this with your rolling pin to secure.
  4. Trim off the edges neatly with a sharp thin blade, then pattern the edges with the tines of a fork.
  5. Use a skewer to poke and enlarge 3 breather holes in the lid, then brush the lid with more egg wash. I like to season this with salt and cracked black pepper, but this is entirely up to you.
  6. Continue until all of your pies are assembled.
  7. Bake the pies in a preheated oven at 200c or 400f for 30 minutes and the pies are beautifully golden.
  8. Remove the pies from the oven and serve immediately with the accompaniments of your choice.

 

Wild Boar Pie – Rich Venison Pie – Part 1 – How to Make the Wild Boar Pie Filling

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Wild Boar Pie - Rich Venison Pie - Part 1 - How to Make the Wild Boar Pie Filling
Author: 
Recipe type: Pie / Venison / Pork
Prep time: 
Cook time: 
Total time: 
 
Wild boar can be tough, and in most cases needs special preparation to make it tender and tasty. A little marinating and slow simmering in red wine gives you a premium result!!!
Ingredients
  • 850g Wild boar meat, cut into small cubes
  • 10g Aromat / Flavormate / Aromex
  • 2.5ml White pepper
  • 15ml Sugar
  • 5ml Ground coriander seed
  • Pinch of nutmeg
  • 50ml White wine vinegar
  • 1 x Large onion, diced
  • 2 Large carrots, roll cut
  • 50g Butter
  • 250ml Chicken stock mixed with 250ml water
  • 250ml Red wine
  • 30ml Flour dissolved in 30ml water
Instructions
  1. Place the cubed meat in a mixing bowl and add the white pepper, coriander, nutmeg, flavormate, sugar and white wine vinegar. Massage this into the meat thoroughly then allow this to marinate for 60 minutes in your refrigerator.
  2. In the meantime, roll-cut the carrots and dice a large onion.
  3. Heat a large pan over medium high heat and add the butter. Fry the meat for 15 to 20 minutes until it is almost dry.
  4. Add the onions and carrots and continue to fry this for a further 20 minutes.
  5. In a jug, combine the chicken stock with the red wine and stir this together.
  6. Add the wine mixture to the pan, bring this to a boil, lower the heat and simmer the pan for 60 minutes. The liquid will have reduced by 3 quarters at this stage.
  7. Combine the flour and water and pour this into the pan. Allow this to cook for 60 to 90 seconds, until the sauce has thickened to a thick glossy gravy.
  8. Remove the pan from the heat and allow this to cool completely before moving on to the next episode.

 

Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.

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Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.
Author: 
Recipe type: Pork / Pan-fried
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're pan frying an amazing meal of honey soy glazed pork loin chops. The chops are really thin cut which makes this ideal for breakfast or a light midday meal. As a garnish the chops are served with crispy fried baby potato wedges and fresh coriander leaves.
Ingredients
  • 2 x Pork loin chops, cut 8-10mm thick
For the Glaze
  • 15ml Light soy sauce
  • 15ml Honey
  • 5ml Chilli sauce
  • 5ml Apple cider vinegar
  • 30g Butter to fry
For the Garnish
  • 6 Baby potatoes
  • Fresh coriander leaves, roughly chopped
Instructions
  1. Cut each baby potato into 8 wedges.
  2. Have your butcher cut the loin chops to a thickness of 8 to 10mm thick. Season the chops liberally on both sides with salt and cracked black pepper.
  3. In a jug, combine the light soy sauce, honey, chilli sauce and apple cider vinegar.
  4. Roughly chop the fresh coriander.
  5. Half fill a pan with oil and heat this to 180c or 350f. Fry the potato wedges until golden, remove them from the oil and season with salt.
  6. Melt 30g of butter in another pan over medium high heat and fry the chops for 3 minutes. Turn the chops over and brush them with the glaze. Continue to fry for 2 minutes.
  7. Turn the chops over and brush the chops again. Fry for a further 60 seconds.
  8. Turn the chops again and fry for another 60 seconds.
  9. Remove the chops from the pan and immediately pour the remaining glaze into the pan. Lift the pan from the heat to avoid burning the glaze as it will caramelize almost immediately.
  10. Transfer the chops to serving platters, top each with half of the potato wedges and some of the glaze. Scatter the chopped coriander over the platters and serve immediately.

 

4th of July Cookout – Barbecue Chicken Foldover – Whole Deboned, Stuffed BBQ Chicken

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4th of July Cookout - Barbecue Chicken Foldover - Whole Deboned, Stuffed BBQ Chicken
Author: 
Recipe type: Barbecue / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This awesome barbecue chicken foldover is really worth the effort and will score some serious points with your friends and family.
Ingredients
  • 1 x 1.4kg (3lb) Chicken, deboned
  • 350g Pork sausage meat
  • 15ml Smoked hot paprika
  • 5ml Garlic powder
  • Salt and cracked black pepper
Instructions
  1. Starting with the filling, squeeze the pork sausage filling from the bangers into a mixing bowl. Add the smoked paprika and massage this into the pork thoroughly.
  2. A while back I did a video on how to debone a whole chicken, if you missed this you can see it now by clicking Here.
  3. Lay the deboned chicken out flat on a board and season the flesh liberally with salt and cracked black pepper.
  4. Fill the legs and wings with some of the pork. Flatten the remaining pork across half of the chicken and fold the chicken over to enclose the filling.
  5. Oil a ribbed skillet and transfer the chicken to the skillet. If you don't have a ribbed skillet you can use a rack in a roasting pan. Season the skin liberally with salt and cracked black pepper and you're ready to go.
  6. Heat your barbecue to 180c or 350f and roast the chicken for 2 hours. Increase the heat to 200c or 400f and roast for a further 15 to 30 minutes until the skin is golden.
  7. Remove the chicken from the barbecue and allow it to stand for 5 minutes before slicing and serving.

 

The Famous Bicken Churger – Laminated Chicken, Beef & Bacon Burger Patty

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The Famous Bicken Churger - Laminated Chicken, Beef & Bacon Burger Patty
Author: 
Recipe type: Burgers and Burger Patties
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The Burger Patty EVER!!! This demonstration shows you how to laminate chicken fillet, tenderloin steak and bacon into a single layered patty that tastes like heaven!!!!
Ingredients
  • 2 Chicken breast fillets
  • 2 Sirloin steaks, cut 6mm thick
  • 4 Slices oak or hickory smoked bacon, lean
  • Kosher salt
  • Flour to dust
Instructions
  1. Fold the chicken breasts in cling wrap and tap them down with your meat mallet to a thickness of 3mm or 1 eight of an inch.
  2. Have your butcher cut the tenderloin into thin steaks of 6mm in thickness. Trim away the fat along the edges, fold the in cling wrap and tap them down to a thickness of 3mm using you meat mallet.
  3. So far so good. 2 Chicken breasts flattened along with 2 steaks and 4 large slices of good quality oak or hickory smoked bacon will make 4 large bicken churger patties.
  4. To assemble, salt the chicken and press a steak into the surface. Place 2 strips of bacon on top of the steak snd press these down. You don't need salt between the steak and bacon as the bacon has a high enough salt content.
  5. Repeat this with the second set of ingredients.
  6. Lightly flour 2 large platters and place one of the bicken churger sets on each. Lighly flour the tops of the bicken churgers and place them in your refrigerator for 30 minutes.
  7. Within 30 minutes, most of the magic has happened. Remove the platters from the refrigerator and cut each set in half down the center. This gives you 4 bicken churgers.
  8. Heat a large pan over high heat and add about 30g of butter. Carefully drop the bicken churgers into the pan with the bacon side down. Allow these to fry for 3 minutes.
  9. Turn the patties over and continue to fry for a further 2 minutes.
  10. Remove the bicken churgers from the pan, construct your burgers and serve immediately.

 

Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

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Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Author: 
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
 
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
Ingredients
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
Instructions
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.

 

Snack Platter Catering – Part 18 – Chinese Sausage Steamed Buns – Chinese Steamed Buns Finger Foods

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Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Author: 
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
Cuisine: Chinese
Serves: 16
 
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
Ingredients
  • 1 Cup Self-raising flour
  • 10ml Baking powder
  • 10ml Caster sugar
  • 15g Softened butter
  • 75ml Warm milk
  • 64cm of Chinese sausage
  • Roasted sesame oil
Instructions
  1. Place the self raising flour, baking powder and caster sugar in a mixing bowl.
  2. Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
  3. Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
  4. Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
  5. Turn the dough out and knead it on your work surface for 2 minutes.
  6. Wrap the dough in cling wrap and let it rest for 30 minutes.
  7. In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
  8. In addition cut 16 squares of baking parchment.
  9. Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
  10. Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
  11. Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
  12. Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.

 

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