Category: Sandwiches

July 22, 2018 4th of July Cookout, Barbecue, Chicken Recipes, Italian Recipes, Main Courses, Poutry, Sandwiches, Sausage Making

How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

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How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Author: 
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
 
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
Ingredients
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
Instructions
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.

 

October 21, 2017 Baking, Bread, German Recipes, Sandwiches

Supreme Rye Bread – The Soft Rye Bread Everybody Will Love

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Supreme Rye Bread - The Soft Rye Bread Everybody Will Love
Author: 
Recipe type: Bread
Cuisine: German
Serves: 2
 
Today we're going to bake a unique rye bread that everyone will love. This bread has the amazing flavor of rye bread, but the light texture of a regular white farm loaf.
Ingredients
  • 625ml Warm water
  • 60g Black strap molasses
  • 30g Butter, melted
  • 30ml Brown sugar
  • 18g Soy lecithin (available at most health shops)
  • 20g Instant yeast
  • 600g Strong white bread flour
  • 300g Stoneground rye flour
  • 20ml Salt
  • 10ml Caraway or fennel seeds
Instructions
  1. To start, pour 625ml of warm water into your mixer bowl.
  2. Add 60g of black strap molasses and stir this in briefly.
  3. Pour in 2 tablespoons brown sugar, 30g of melted butter, 20g instant yeast and 18g of soy lecithin.
  4. The lecithin binds the oil in the melted butter to the water. This dramatically increases the shelf life of the bread. In addition, rye flour has a low gluten content and the lecithin replaces this shortage in order that rye loaf will rise as well as regular bread does.
  5. Use your stick blender to shear the lecithin into the liquids.
  6. Cover the bowl and give it 15 minutes for the yeast to activate.
  7. In the meantime, measure out 600g strong white bread flour, 300g stoneground rye flour, 4 teastoons salt and 2 teaspoons caraway or fennel seeds.
  8. Add these four ingredients to the yeast liquid.
  9. Place the bowl on your mixer with the dough hook attached and knead the dough on slow speed for 2 minutes. Increase the speed to medium slow for a further 8 minutes.
  10. You will have a beautifully smmoth dough that is only slightly sticky.
  11. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes.
  12. While the dough rises, rub the insides of 2 large loaf pans with butter.
  13. Scatter flour over the inner surfaces of the pans and tip out any excess flour.
  14. As you can see this dough rises very well.
  15. Turn the dough out onto a lightly fliured work surface and knead it briefly to knock it down.
  16. Weigh the dough and divide it into 2 equal portions of around 850g.
  17. Working with one portion at a time, work the dough into a rectangle as with as the bread pan. Fold the top edge down two thirds of the way, then fold the botykm edge up over this.
  18. Place the rolled dough into the pan with seam side down. Flatten the roll to fill the bottm of the pan.
  19. Cover both pans and allow these yo rise for a further 30 minutes in a warm place.
  20. Once again, you can see clearly just how well this rises.
  21. Use a razor sharp knife to slash the tops of the loaves. Not only does this lokk cool, but it deflates the lids and prevents them from blowing while baking.
  22. Bake the loaves in a preheated oven at 220c or 430f for 25 to 30 minutes until the loaves sound hollow when tapped.
  23. Remove the loaves from the onen and turn them out onto a wire rack to cool.
  24. Allow the bread to cool for at least 30 minutes before cutting.
  25. Here we can see the beautiful light texture with incredibly good oven spring.
  26. Thats it for today folks, thanks for joining us, please like, subscribe and share, and we'll see you again tomorrow.

 

October 8, 2017 4th of July Cookout, Baking, Bread, Sandwiches, Vegetarian Recipes

How to Make Coffee Burger Buns – Flavorful, Aromatic Burger Buns with a Difference!

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How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
Author: 
Recipe type: Bread / Burgers / Burger buns
Serves: 8 - 12
 
The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant dry yeast
  • 30ml Full cream milk powder
  • 600ml Espresso, cooled to 35c
  • 1 Egg whisked with 25ml water
Instructions
  1. To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
  2. Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
  3. Measure 950g of strong white bread flour into your mixer bowl.
  4. Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
  5. Add 60g of grated butter.
  6. Place the bowl on your mixer with the beater paddle attached.
  7. Mix the flour for about 60 seconds to cut the butter into flour.
  8. Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
  9. Open the mixer and swap out the beater paddle for a dough hook.
  10. Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
  11. You will have a beautifully smooth, soft dough that is not at all sticky.
  12. Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
  13. Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
  14. Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
  15. Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
  16. Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
  17. Place the rolls on a baking sheet lined with parchment.
  18. Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
  19. After 30 kinutes the rolls will have doubled in size.
  20. Whisk and egg with 25ml of water and brush the tops of the buns.
  21. Use a razor sharp blade to slash the tops of the buns.
  22. Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
  23. Remove from the oven and transfer the buns to cooling racks.
  24. Allow them to cool for at least 15 minutes before cutting.
  25. And there we have a batch of beautifully textured and aromatic coffee burger buns.
  26. Thanks for joining us today, please like, subscribe and share, and we'll see you again tomorrow.

 

April 8, 2017 4th of July Cookout, Barbecue, Finger Foods, Main Courses, Potato Recipes, Sandwiches, Snack Food

The Most Amazing Hot Dog Recipe – The Incredible Chip Dog – The Hot Dog with EVERYTHING!!!

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The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Author: 
Recipe type: Fast Food
Cuisine: American
Serves: 2
 
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
Ingredients
For 2 Chip Dogs
  • 4 Cheese griller sausages
  • 2 Handfuls of fresh frilly lettuce
  • 4 Handfuls of ready to fry French fries
  • 80g Mature cheddar cheese, grated
  • 2 x 12 inch (30cm) tortillas
  • Tomato sauce and mustard to garnish
Instructions
  1. To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
  2. Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
  3. Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
  4. Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
  5. Arrange a generous helping of the french fries on top of the lettuce.
  6. Garnish the fries with tomato sauce and mustard.
  7. Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
  8. Sprinkle 40g of the cheese over this.
  9. Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
  10. And there it is, the inimitable chip dog.... pure art in a wrap.

 

October 26, 2016 Accompaniments, Baking, Instructional Techniques, Sandwiches

How to Make Butter Spread – Homemade Spreadable Butter – How to Make Tub Butter!

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How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Author: 
Recipe type: Butter & Spreads
Prep time: 
Total time: 
 
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
Ingredients
  • 125g Softened butter (Not melted)
  • 80ml Oil (sunflower, canola or olive oil)
Instructions
  1. Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
  2. Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
  3. At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
  4. Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
  5. And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
  6. If you want your butter spread even softer, simply add a little more oil while mixing.

 

October 23, 2016 4th of July Cookout, Baking, Barbecue, Bread, Molecular Gastronomy, Sandwiches

Supreme Burger Buns – Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!

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Supreme Burger Buns - Best Burger Buns Recipe Ever! How to Make Burger Buns at Home!!
Author: 
Recipe type: Bread / Dough
Serves: 12
 
Some time back I published a recipe for the best burger buns ever. You can check it out by clicking the onscreen link. Today we're going scientific and making the best best burger buns.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 10g Instant yeast
  • 30ml Milk powder
  • 600ml Warm water
  • 20g Soy lecithin
  • 2.5ml Citric acid
  • 1 Egg, beaten
Instructions
  1. Place the flour and grated butter in your stand mixer bowl.
  2. Measure out the sugar, salt, instant yeast and milk powder.
  3. Measure out the warm water in two equal portions.
  4. Add the citric acid to one portion.
  5. Add the soy lecithin to the other portion.
  6. Use your stick blender to sheer the additives into the liquid.
  7. Place the mixer bowl on your mixer with the beater attached.
  8. Start the mixer and let it run for 2 minutes until the grated butter has been rubbed into the flour.
  9. Open the mixer and swap out out the mixer paddle for the dough hook.
  10. Pour in all of the other ingredients. (except the egg)
  11. Start the mixer and knead the dough for 8 minutes on medium low speed.
  12. Remove the bowl from the machine and cover with cling-wrap. Place the bowl in a warm place and allow the dough to rise for 60 minutes.
  13. During this time it will more than double in size.
  14. Turn the dough out onto a lightly floured work surface, flour the top of the dough and briefly knead it until it is knocked down.
  15. Weigh the dough and divide it into 12 equal portions.
  16. Working with one portion at a time, stretch the edges of the dough downward and fold it underneath the ball.
  17. Place the ball of dough on the work surface and use your fingers to complete the form by digging underneath the bundle and rotating the dough simultaneously.
  18. Transfer all of the formed buns to a baking sheet, leaving at least an inch and a half of space between the buns.
  19. Half fill a baking pan with boiling kettle water and place this on the bottom shelf of your oven.
  20. Place the buns in the center of your oven and set the temperature to 40c.
  21. Let the buns prove at this temperature for 60 minutes until more than doubled in size.
  22. After this time remove the buns from the oven and brush them with the egg. Brush carefully so as not to deflate the buns.
  23. Return the buns to the oven and reset the temperature to 200c or 390f until the buns are lightly golden on top.
  24. If the buns sound hollow when tapped they are ready to remove from the oven.
  25. Transfer the buns to a rack to cool.
  26. And there we have it, incredibly soft, springy and tasty burger buns ready for eating.

 

June 14, 2016 Chicken Recipes, Finger Foods, Main Courses, Poutry, Sandwiches, Snack Food

Grilled Chicken Mayonnaise Sandwich Meltdown – The Ultimate Grilled Chicken Mayonnaise Sandwich

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Grilled Chicken Mayonnaise Sandwich Meltdown - The Ultimate Grilled Chicken Mayonnaise Sandwich
Author: 
Recipe type: Sandwiches / Grills
Serves: 2
 
I don't think I have ever met anyone who doesn't enjoy a good toasted chicken mayonnaise sandwich. Here is recipe for this old favorite that gives a whole new definition to this classic. I call it the grilled chicken mayo meltdown. It just looks better and it really tastes better.
Ingredients
  • 2 Roasted chicken quarters
  • 1 Onion
  • 120g Tangy mayonnaise
  • Salt and pepper to taste (or the seasoning of your choice)
  • 8 Slices square loaf bread
  • Butter
  • 8 Slices mature cheddar / Jack
  • 4 Cocktail tomatoes
Instructions
  1. Strip and shred the meat from 2 roasted chicken quarters, including the skin.
  2. Add a diced onion and the tangy mayonnaise. Mix this all until everything is well coated.
  3. Season liberally with salt and cracked black pepper, or the seasoning of your choice. Mix this in thoroughly.
  4. Lightly butter 8 slices of bread and arrange the slices in pairs with buttered surfaces face to face.
  5. Divide the chicken mixture evenly among the 4 sandwiches.
  6. Heat a large pan over medium heat. You can test the readiness of the pan by flicking a little cold water onto the surface. If it bubbles instantly, the pan is ready.
  7. Lift the top slices of bread and place them in the pan. Top these with the bottom slices. Now the buttered faces are on the outside of the sandwiches.
  8. Grill the sandwiches turning them every couple of minutes until they are golden and crispy. Make sure to square up the slices after every turn.
  9. Once you are happy with their color, remove the sandwiches from the pan and continue with the following 2.
  10. Place the sandwiches on a chopping board. Use a sharp thin blade to cut through the sandwiches along the diagonals.
  11. Flip the sandwich triangle onto their crusts and arrange them in a line.
  12. Drive a 25cm or 10 inch skewer through the sandwich triangles to hold them together. Repeat this with the other 2 sandwiches.
  13. Transfer the sandwiches to a foil lined baking sheet.
  14. Place the cheese slices along the apex of the sandwiches. Press them down gently to make contact with the hot filling. This secures them in place.
  15. Grill the sandwiches under a preheated grill in your oven until the cheese has melted completely, but not browned.
  16. Remove the sheet from the oven and transfer the meltdowns to serving platters.
  17. Press cocktail tomatoes onto each end of the skewers and serve immediately with the accompaniments of your choice.

 

February 19, 2016 4th of July Cookout, Sandwiches, Snack Food

Squished Hotdogs – Roadkill Hotdogs – Taste Awesome, and Good for a Laugh!!!

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Squished Hotdogs - Roadkill Hotdogs - Taste Awesome, and Good for a Laugh!!!
Author: 
Recipe type: Fast Food
Cuisine: American
 
Here's a big chunk of fun for your kitchen..... squished hot dogs, or roadkill hot dogs aren't just good for a laugh, they taste amazing too.
Ingredients
For Each Hot Dog
  • 2 Hot Dog Sausages
  • 1 Thick slice Mozzarella cheese
  • 3 Slices Tomato
  • Fresh Lettuce
  • Butter
  • Hot dog bun
  • Ketchup (optional)
Instructions
  1. Fold 2 hotdog sausages in cling-wrap and bash them flat with your meat mallet, being careful not to totally break them into pieces.
  2. Slice to squished sausages next to one another then cover the one sausage with a thick slice of mozzarella cheese.
  3. Use the cling-wrap to flip the other sausage over this.
  4. Use and egg lifter or wok shovel to transfer the sausages to a vacuum packing bag and vacpac this good and tight.
  5. To cook the dogs, pop them in your dishwasher set on the 60c or 140f. Alternatively simmer the bags in a large pot of water for 15 to 20 minutes.
  6. While the dogs cook, cut and butter the hotdog rolls. Add sliced tomato and a good dose of fresh crispy lettuce.
  7. Remove the bagged dogs from the dishwasher or pot and cut the bags open.
  8. Transfer the squished dogs to the rolls and serve immediately with ketchup, or plain.
  9. And there it is, the roadkill dog, oozing cheese and a huge dose of yummy.

 

February 8, 2016 4th of July Cookout, Barbecue, Bread, Sandwiches

How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!

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How to Make Awesome Burger Buns without an Oven!!! Amazing Soft & Tasty Pan Grilled Burger Buns!!!
Author: 
Recipe type: Burgers / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
In this episode we're making burger buns without an oven - these buns are superb and will rival the best buns you have ever tasted!!!
Ingredients
Group 1 Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
Group 2 Ingredients
  • 1 Egg
  • 5ml Salt
  • 480g Strong white bread flour
  • 6 Tbs extra strong white bread flour
Instructions
  1. Place the yeast, sugar, warm water and oil in your mixer bowl. Mix this briefly, then allow it to stand for 10 minutes until very frothy.
  2. Add the egg and the salt and mix briefly again.
  3. Add half of the flour and mix this for 3 minutes until combined, then allow this to stand for 10 minutes. This standing time allows the flour to autolyse. This means than the flour becomes absolutely saturated with water resulting in a softer and better textured bread.
  4. (if you're mixing by hand, use a wooden paddle to mix until combined)
  5. Add the second half of the flour and mixt again for 7 minutes. During this time, gradually add the extra 6 tablespoons of flour.
  6. (if you're mixing by hand, mix the dough with the paddle until it comes together and comes away from the sides of the bowl, then turn it out and knead by hand for 7 minutes, adding the additional flour while kneading)
  7. After the kneading time, the dough will be soft and elastic and only very slightly sticky.
  8. Turn the dough out onto a lightly floured work surface and roll it into a log. Divide the dough into 6 for jumbo buns, 9 for regular buns and 12 for cocktail size.
  9. (if by hand, roll into a log and divide)
  10. Each piece will be in the shape of a small cylinder. Place the cylinders on their end and flatten them into discs.
  11. Allow these to stand for 10 minutes to relax the gluten. After 10 minutes, you can place these on a tray covered loosely with cling-wrap and store them in your refrigerator should you not wish to bake them immediately.
  12. Otherwise heat a pan over medium low heat and drop 2 or 3 buns into the pan. Allow these to cook for 6 to 7 minutes before flipping them over. If you are cooking refrigerated buns, give these an extra 2 minutes per side. Flip the buns over and cook for a further 6 to 7 minutes. Remove the buns from the pan and transfer them to a wire rack to cool. Continue with the remaining buns.
  13. Surprisingly, these buns cut very well even before cooling, as I am doing here. Inside you see a beautifully soft, well textured crumb with an aroma from heaven, and tons of flavor.
  14. Toast the sliced buns face down in a pan in butter, then make up your burgers, or whatever you have planned for them.
  15. For cocktail buns adjust the cooking time to 4 to 5 minutes per side, and for regular size buns, 5 to 6 minutes per side.

 

January 29, 2016 Chicken Recipes, KFC Recipes, Main Courses, Poutry, Sandwiches, Spice Mixes

KFC Zinger Burger. KFC Secret Recipe Zinger Burger – How to Make KFC at Home!!!

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KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Author: 
Recipe type: KFC Secret Recipes
Cuisine: American
 
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
Ingredients
  • 8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
  • 3lt Water
  • 45g Prague powder
  • 45g Salt
  • 60g Sugar
  • 5ml Ground ginger
  • 6 Whole allspice (pimento)
  • 15ml Whole black peppercorns
  • ½ of the spice mix below
For the Spice blend
  • 45ml Cayenne pepper
  • 5ml Dried sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground coriander seed
For the coating
  • 2 Cups all-purpose flour
  • 4-6 Eggs, lightly beaten
Other
  • Burger buns
  • Sliced Tomato
  • Lettuce leaves
  • Mayonnaise
Instructions
  1. For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
  2. For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
  3. Divide the herb and spice blend in half.
  4. Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
  5. Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
  7. Cover the pan and refrigerate this for a full 24 hours.
  8. After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
  9. If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
  10. To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
  11. Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
  12. To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
  13. While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
  14. Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
  15. Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.

 

January 28, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Poutry, Sandwiches

Smashed Chicken Cheese Burger – The Chicken Version of the Shake Shack & Smashburger Epic!!!

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Smashed Chicken Cheese Burger - The Chicken Version of the Shake Shack & Smashburger Epic!!!
Author: 
Recipe type: Burgers
Cuisine: American
Serves: 8
 
In our previous episode we made the inimitable smashed cheese burger. The video has created quite some interest, so here is the chicken version.... the smashed chicken cheese burger.
Ingredients
For 8 Burgers - The Chicken
  • 1kg / 2.2lb Deboned chicken thigh, skin on
  • 15g Fine salt
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Ground nutmeg
  • 5ml Ground white pepper
The Rest
  • 8 Large burger buns
  • 16 Slices tomato
  • Fresh crispy lettuce
  • 16 Slices Mozzarella cheese (5mm thick)
  • Butter
  • Mayonnaise
Instructions
  1. To prepare the chicken, run the chicken thigh meat through your mincer using the 6mm or quarter inch mincer plate.
  2. Add the salt, white pepper, ground cloves, ground coriander seed, and ground nutmeg to the chicken and mix this in.
  3. Fit the 3mm plate to your mincer and run the meat through again.
  4. Transfer the ground chicken to your refrigerator for 30 minutes to chill.
  5. Once chilled, divide the chicken into portions of 125g. Work on top of a square of foil, press a portion of chicken into a cylinder funnel to form a patty that resembles a hockey puck.
  6. Repeat this with all of the remaining portions. Transfer these to a large platter in a single layer and place them in your freezer for exactly 15 minutes.
  7. While the patties chill, slice your buns, the tomatoes and the cheese. You will also need a whole load of crispy lettuce leaves.
  8. Heat your pan over medium high heat and add 50g of butter. Drop the buns face down into the pan and fry them until golden. Repeat this with the remaining buns, adding more butter when necessary.
  9. By this stage the patties have chilled for 15 minutes. Crank the heat of the pan up to smoking hot and add the patties to the pan. Crush them using an egg lifter or similar utensil, pressing it down with any other sturdy kitchen tool.
  10. Allow these to fry for 3 minutes and 30 seconds. Flip the patties and immediately arrange the cheese slices on top of the patties. Continue to fry for a further 3 and half minutes.
  11. Transfer the patties to the buns. Top them with a healthy dose of lettuce and sliced tomato. Give to top of the bun a good dose of mayonnaise and close the burger.
  12. And there you have it.... the smashed chicken cheese burger.

 

January 22, 2016 4th of July Cookout, Barbecue, Beef, Cheese, Instructional Techniques, Sandwiches, Steak

Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!

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Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Author: 
Recipe type: Burgers / Franchise
Cuisine: American
Serves: 4
 
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
Ingredients
For 4 Patties
  • 500g Ground beef - 25% fat content
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Garlic powder
For the Burgers
  • 4 Large burger buns
  • Sliced tomato
  • 8 Thick slices cheese (I used Mozzarella)
  • Lettuce
  • Mayonnaise
Instructions
  1. To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
  2. Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
  3. Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
  4. By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
  5. Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
  6. To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
  7. Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
  8. While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
  9. Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
  10. Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
  11. Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
  12. Give the lid of the bun a good dose of mayonnaise and close the burger.
  13. Serve immediately.

 

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