Lacto-fermented Hot Sauce – Easy Homemade Tabasco Sauce – Simple Tabasco-Style Chili Sauce

How to Make Tabasco Sauce - Lacto-Fermented Hot Sauce Recipe


Lacto-fermented Hot Sauce - Easy Homemade Tabasco Sauce - Simple Tabasco-Style Chili Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Follow the simple video instructions to make your own amazing lacto-fermented hot sauce, similar in every respect to the all-time favorite Tabasco sauce.
Ingredients
  • 700g Chillis, stemmed and cleaned
  • 1500ml Water
  • 90ml Non-iodated salt
  • 200-300ml White wine vinegar
  • 7.5ml Sugar per 500ml sauce
  • 2.5ml-5ml Xanthan gum per 500ml sauce
Instructions
  1. Check out all of our recipes on http://Whats4Chow.com
  2. Please subscribe to our channel to receive notifications!
  3. Check out our naturally fermented apple cider vinegar: https://www.youtube.com/watch?v=veO25...

 

Monkey Gland Sauce Recipe – How to Make Monkey Gland at Home!😛

Original Monkey Gland Sauce Recipe


Monkey Gland Sauce Recipe - How to Make Monkey Gland at Home!😛
Author: 
Recipe type: Sauce
Cuisine: South African
 
Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name. Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak. This is the original recipe dating back to the 1950's.... here it goes...
Ingredients
  • 10ml Ground ginger
  • 60ml Onion flakes
  • 5ml Dried chilli flakes
  • 10ml Dried garlic granules
  • 5ml Cayenne pepper
  • 125g Brown sugar
  • 450g Ripe firm tomatoes, chopped
  • 125ml Worcestershire sauce
  • 225ml Tomato puree
  • 30ml Cider vinegar
  • 30ml Whisky
Instructions
  1. Monkey gland sauce is one of South Africa's favorite condiments. The name has very humorous and interesting origins, and I will leave a link below for those interested in reading about the origins of monkey gland sauce, and its name.
  2. Monkey gland sauce is rich, thick and dark, with a deep, tart flavor that will liven up any burger or steak.
  3. This is the original recipe dating back to the 1950's.... here it goes...
  4. Measure out 10ml ground ginger, 60ml dried onion flakes, 5ml chilli flakes, 10ml dried garlic flakes, 5ml cayenne pepper and 125g brown sugar.
  5. The wet ingredients include 450g ripe firm tomatoes roughly chopped, 250ml Worcestershire sauce, 225ml tomato puree, 30ml apple cider vinegar and 30ml whisky.
  6. Place the chopped tomatoes in your food processor and machine until quite fine.
  7. Transfer the tomatoes to a large pan.
  8. Add all of the other ingredients and turn the flame on to medium heat.
  9. Bring the sauce to a boil, stirring often.
  10. Reduce the heat to a simmer and allow this to reduce to half of its quantity over 20 to 30 minutes, stirring every few minutes.
  11. You will know the sauce is ready when it bubbles like molten lava, letting off little puffs of steam. There will also be absolutely no runny liquid component in the sauce either.
  12. Turn of the gas and bottle the sauce in sterilized bottles. There is no need to pressure can the product, as the sugar and acid content is high enough to guarantee a safe result.
  13. Enjoy your sauce on burgers, hot dogs, steaks and even pasta.
  14. You can find out about the origins of Monkey Gland Sauce here

 

Easy Marinara Sauce Recipe – How to Make Perfect Marinara Sauce at Home!

Perfect Marinara Sauce Recipe


Easy Marinara Sauce Recipe - How to Make Perfect Marinara Sauce at Home!
Author: 
Recipe type: Sauces
Cuisine: Italian
 
Marinara sauce is an all-time favorite, and is used in dozens of Italian dishes including pizzas and chicken parmesan.
Ingredients
  • 800g Canned Italian tomatoes
  • 30ml Olive oil
  • 15ml Dried garlic flakes / powder (or 6 cloves fresh)
  • 2.5ml Crushed chili flakes
  • 7.5ml Salt
  • 15ml Dried Italian herb blend
  • 2.5ml Cracked black pepper
  • 5ml Sugar
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To make your own marinara sauce place 800g of tinned italian tomatoes in juice in your food processor.
  2. You can also use fresh skinned Roma tomatoes.
  3. Add 30ml olive oil, 15ml dried garlic flakes, or 6 fresh cloves of garlic, 2.5ml chilli flakes, 7.5ml salt, 15ml Italian herb blend, 2.5ml cracked black pepper and 5ml sugar.
  4. If you cannot find Italian herb blend in your local supermarket, I have included the recipe below in the description.
  5. Pop the lid on the processor and zap this for about 30 seconds until reasonably fine.
  6. Transfer the mixture to a large pan and place this over medium heat.
  7. Bring the mixture to a boil, reduce the heat to low and allow the sauce to simmer and reduce for 20 to 30 minutes, stirring regularly.
  8. Once the sauce has no visible liquid, and your spatula leaves a well defined trail that holds its shape, the sauce is ready.
  9. Turn off the heat and transfer the sauce to a container or serving bowl.

Green Goddess Salad Dressing – How to Make Green Goddess Sauce for Salads & Seafood

green goddess salad dressing,green goddess sauce,how to,how to make,recipe,green goddess salad dressing recipe,green goddess sauce recipe,how to make green goddess salad dressing,how to make green goddess sauce,best salad dressing recipe,best seafood suace recipe,best suace for seafood recipe,homemade green goddess salad dressing,homemade green goddess sauce recipe,dressing,recipes,salad,sauce,salad dressing,green,goddess,cooking,kfc chicken recipe,kfc recipe


Green Goddess Salad Dressing - How to Make Green Goddess Sauce for Salads & Seafood
Author: 
Recipe type: Salad Dressing & Sauce
Cuisine: American
 
Green Goddess salad dressing is more than just a magnificent salad dressing, but it is also a fantastic sauce for seafood dishes.
Ingredients
  • 4 Anchovy fillets
  • 5ml Crushed garlic
  • 125ml Chopped parsley
  • 15ml Dry tarragon or 30ml fresh tarragon
  • 45ml Chopped chives
  • Finely grated zest of one lemon
  • 180ml Mayonnaise
  • 180ml Sour cream or double cream yoghurt
  • 30ml Lemon juice
  • Salt and pepper to taste
Instructions
  1. To start, you will need 4 anchovy fillets, a teaspoon of crushed garlic, a half cup of fresh parsley, 3 tablespoons of chopped chives, the zest of one lemon, and salt and cracked black pepper to taste. As an optional extra you will also need a tablespoon of dried tarragon, or 2 tablespoons of fresh tarragon.
  2. Place 180ml of mayonnaise and 180ml of sour cream or yogurt in a tall jug.
  3. Pour in 30ml of freshly squeezed lemon juice.
  4. Pour in all of the other ingredients.
  5. Use your stick blender to machine these until fine. As a serving suggestion, serve the sauce with grilled or deep-fried fish and the accompaniments of your choice.

 

Bolognese – How to Make the Best Bolognese Ever – The Real Deal Bolognese Recipe!!!

bolognese,bolognese sauce,how to,how to make,how to make bolognese,how to make bolognese sauce,best bolognese recipe,authentic bolognese recipe,italian bolognese recipe,homemade bolognese,best recipe,best bolognese recipe,best bolognaise,make bolognese from scratch,making bolognese at home,recipe,food,cooking,pasta,recipes,spaghetti,bolognese sauce (dish),kfc chicken recipe,kfc secret recipe,burger bun recipe,how to make apple cider vinegar at home


Bolognese - How to Make the Best Bolognese Ever - The Real Deal Bolognese Recipe!!!
Author: 
Recipe type: Sauce
Cuisine: Italian
Serves: 4-6
 
Bolognese is an all-time favorite, however the real thing is not simply fried ground beef and tomato, and this fact is what separates the men from the boys. True bolognese has an incredible depth of flavor, aroma and texture..... and this is how to do it.
Ingredients
  • 1 Medium onion
  • 1 Celery stalk
  • 1 Large carrot
  • 10ml Garlic (4 cloves)
  • 60g Butter
  • 45ml Olive oil
  • 200g Streaky bacon
  • 225g Lean pork shoulder
  • 450g Lean ground beef
  • 250ml Beef stock
  • 250ml Dry white wine
  • 800g Italian style crushed tomatoes
  • 5ml Salt
  • 2.5ml Cracked black pepper
  • 7.5ml Dried sage
  • 15ml Dried oregano
  • 2.5ml Dried chilli flakes
  • 1.25ml Ground nutmeg
  • 250ml Full cream milk
  • Pasta of your choice for serving
Instructions
  1. To start, finely chop a celery stalk, a large carrot, a medium onion and 4 cloves of garlic.
  2. Measure out 45ml or 3 tablespoons of olive oil and 60g of butter.
  3. Finely chop 200g of streaky bacon and 225g of lean pork shoulder and place this in a mixing bowl along with 450g of lean ground beef. Massage these together until completely combined.
  4. Combine 250ml of beef stock with 250ml of dry white wine and put this aside.
  5. Combine 5ml or a teaspoon of salt with 2.5ml or a half teaspoon of cracked black pepper, 7.5ml or one and a half tespoon of dried sage, 15ml or a tablespoon of dried oregano, 2.5ml of dried chilli flakes and 1.25ml or a quarter teaspoon of ground nutmeg, and put this aside.
  6. In addition, you need an 800g can of Italian style crushed tomatoes, and 250ml or a cup of full cream milk.
  7. Heat the butter and oil over medium high heat until bubbling and add the finely chopped onion, garlic, celery and carrot.
  8. Fry these until the onion is translucent.... about 6 to 8 minutes.
  9. Add the three ground meats and fry these until lightly browned.... this will take another 6 to 8 minutes.
  10. Increase the heat to high and pour in the combined beef stock and wine.
  11. Bring this to a boil and continue cokoing until the liquid has almost reduced to nothing.
  12. Turn the heat down to a simmer and add the mixed herbs and spices. Stir this in thoroughly and allow this simmer gently for 20 minutes.
  13. Pour in the crushed tomato, raise the heat to a boil, reduce the heat to a low simmer and allow this to simmer away gently for 2 to 4 hours, partially covered. Give the pot a stir every so often, and add a dash of wine every time the mixture gets too dry. The 2 to 4 hours simmering time is up to you. 2 hours being the minimum, however the longer you simmer the deeper the flavor and texture of the bolognese will become.
  14. About 10 minutes before serving, pour in the milk and continue cooking until the sauce reaches your preferred consistency and you're done.
  15. Serve the bolognese with the pasta of your choice topped with a generous dose of finely shredded Parmesan cheese and enjoy.
  16. This recipe will make 4 to 6 portions, and can be scaled up to any size with the limiting factor being the size of your pot or pan.
  17. Thanks for joining us today, please subscribe to our channel, give us a thumbs up, and share this with your family and friends, and we'll see you again tomorrow.

 

How to Make Mrs Ball’s Chutney – Easy to Make Mrs Ball’s Chutney Recipe

mrs balls chutney,mrs balls chutney recipe,how to make mts balls chutney,homemade mrs balls chutney,make mrs balls chutney at home,chutney,recipe,chutney for curry,chutney recipe for curry,easy chutney recipe,making chutney at home,south african chutney recipe,how to make mrs balls chutney,indian food,mrs.h.s.balls chutney,family recipe,family recipes,cooking,kfc secret recipe,homemade,burger bun recipe,kfc hot wings,how to make apple cider vinegar at home


How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
Ingredients
  • 650g Dried peaches
  • 250g Dried Apricots
  • 1 Liter + 1.25 liters Brown grape vinegar
  • 2.5kg White sugar
  • 500g Onion chopped
  • 120g Salt (Kosher, non-iodated)
  • 75ml Cayenne pepper
  • 30ml Dried chilli flakes
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.

 

Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

lasagna, lasagne, lasagne recipe, lasagna recipe, creamy chicken lasagna, creamy chicken lasagne, zig-zag lasagna, zig-zag lasagne, how to, how to make, sausage lasagna, sausage lasagne, recipe, gemma stafford, bigger bolder baking, bold baking basics, baking, tutorial, kfc chicken recipe, cooking, recipe, food, recipes, kfc recipe, kfc secret recipe, homemade, burger bun recipe, kfc hot wings, how to make apple cider vinegar at home, spring roll wrapper recipe, pasta recipe, lasagna,


Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

Guinness Glazed Steak with Leprechaun Mash – St Patrick’s Day Special Glazed Steak Recipe!!!

glazed steak, guinness glazed steak, leprechaun mash, leprechaun mashed potatoes, glazed, food, cooking, steak, recipe, kfc chicken recipe, recipe, how to, how to make, recipes, kfc recipe, guinness, saint patrick's day (holiday), mashed potatoes, how to make apple cider vinegar at home, kfc fried chicken recipe, kentucky fried chicken, kfc hot wings, how to make kfc chicken, homemade, kfc secret recipe, recipes, restaurant, dinner, steak (type of dish), beer, burger bun recipe,


Guinness Glazed Steak with Leprechaun Mash - St Patrick's Day Special Glazed Steak Recipe!!!
Author: 
Recipe type: Steak / St Patrick's Day
Cuisine: Irish
Serves: 2
 
Tomorrow is St. Patrick's day and to celebrate, we're going to grill an incredible Guinness glazed steak and serve this up on a bed of Leprechaun mash.
Ingredients
For the Glaze / Marinade
  • 150ml Guinness stout
  • 30ml Demerara sugar
  • 100ml Worcestershire sauce
  • 15ml Tomato sauce
  • 5ml Salt
For the Steak
  • 2 x 250g Sirloin steaks
  • 30g Butter
To Sreve
  • 600g Prepared mashed potato
  • 25g Garlic chives
  • 25g Parsley
  • 125ml Sour cream
Instructions
  1. Starting with the glaze, which is also the marinade. In a jug combine the salt, tomato sauce, Demerara sugar, Guinness stout and Worcestershire sauce and stir this until all of the sugar and salt has dissolved.
  2. Place the sirloin steaks in a stainless steel tray and pour in the marinade. Allow this marinate for 2 hours, turning the steaks every 30 minutes.
  3. minutes before the end of the marinating time, roughly chop the chives and parsley.
  4. Place these in a tall jug along with the sour cream.
  5. Use your stick blender to machine this until fine.
  6. Pour the mixture into the prepared mashed potato and mix it in thoroughly.
  7. Cover the mash and keep it warm.
  8. Remove the steaks from the marinade and put these aside.
  9. Heat a large pan over medium high heat and pour in the marinade. Bring this to a boil, lower the heat and simmer the marinade until it has reduced to half. Stir continuously while the glaze reduces.
  10. Remove this from the heat and put it aside.
  11. Heat another pan over medium high heat and 30g of butter.
  12. Grill the steaks for 3 to 4 minutes per side for medium rare or until done to your liking.
  13. Remove this pan from the heat and return the glaze to the heat.
  14. Add the steaks to the glaze and wipe them around the pan until completely coated and glossy.
  15. To serve, pipe the green mash onto a serving platter to form a platform for the steak.
  16. Transfer the steak to a cutting board and slice it at an angle into strips.
  17. Lift the steak up and place it on top of the mash.
  18. Drizzle the steak with half of the leftover glaze and serve immediately.

 

Pasta Pesto – How to Make Pasta with Basil Pesto – Quick & Easy Comfort Food!!!

food, pasta, pesto, recipe, recipes, dinner, pasta al pesto, pasta with pesto sauce, pasta with pesto recipes, pesto pasta recipe, linguine, linguini, pesto, recipe, basil, sauce, garlic, pine, nuts, laura vitale, food, cooking, restaurant, episode, chicken, recipes, meat, bbq, dinner, cuisine, italian pasta recipes, italian, chef vitale, chef laura, lauren vitale, kitchen, healthy, foods, pasta with pesto bacon and tomatoes, comfort foods, homemade pasta with pesto, easy pasta pesto, quick pasta pesto,


Pasta Pesto - How to Make Pasta with Basil Pesto - Quick & Easy Comfort Food!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
In yesterday's episode we made a batch of basil pesto. Today we're going to use the pesto to make an amazing bowl of real comfort food, pasta with basil pesto.
Ingredients
  • Pasta of your choice (Dry weight 500g)
  • 6 Slices streaky bacon (good quality smoked)
  • 16 Cherry tomatoes
  • 75g Parmesan cheese (or Grano or Romano)
  • 120ml Basil pesto
Instructions
  1. Measure out the pesto, finely shred the Parmesan. You can also use Grano Padano or Romano. Slice the cherry tomatoes into halves, and cut the streaky bacon across the grain into thin strips.
  2. Cook the pasta according to the package instructions, drain the pasta and put this aside.
  3. Add a tablespoon of butter to a smoking hot pan and fry the bacon until is golden and starting to crisp on the edges.... about 90 seconds.
  4. Add the cherry tomatoes and continue to fry for a further 60 seconds before removing the pan from the heat.
  5. Pour the pasta into a serving bowl, add the bacon and tomato mixture and stir this in.
  6. Add the basil pesto and the Parmesan.
  7. Use two forks to toss the pasta until everything is well distributed.
  8. Serve the pasta immediately garnished with more fresh basil and the accompaniments of your choice.

 

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

basil pesto, basil pesto sauce, basil pesto recipe, pesto sauce recipe, how to make pesto, pesto, pesto recipe, how to make basil pesto, how to make basil pesto sauce, how to make basil sauce, basil pesto ingredients, basil pesto pasta, basil pesto chicken breasts, basil pesto uses, recipe for pesto, basil pesto chicken, basil pesto pasta salad, basil pesto recipe with almonds, how to make homemade pesto, homemade pesto, basil pesto crostini, how to make basil pesto pasta,


How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

Bacon, Mushroom and Chive Dipping Sauce – Simply the Best Dip Recipe EVER!!!

dip recipe, party dip recipe, superbowl dip recipe, dipping sauce recipe, best dip ever, best dip recipe ever, best dipping sauce recipe, how to make a good party dip, easy party dip recipe, cocktail snack recipe, cocktail party recipe, homemade party dip recipe, how to, how to make, how to make the best dipping sauce, how to make a great dipping suace, party and cocktail dip recipes, cocktail party recipes, finger food recipes, catering recipes, cooking, culinary, be a chef,


Bacon, Mushroom and Chive Dipping Sauce - Simply the Best Dip Recipe EVER!!!
Author: 
Recipe type: Cocktail Snacks / Party Snacks
 
Today we're going to make the most amazing dip I have ever tasted. This bacon, mushroom and chive dip works equally well as a spread, as a filling for baked potatoes and even as a topping over steaks.
Ingredients
  • 400g White mushrooms (you can also use Portabellini or Porcini)
  • 200g Good quality oak or hickory smoked streaky bacon
  • 30g + 30g Butter
  • 250ml Cultured sour cream
  • 250g Cream cheese (Chive flavored)
  • (add 30ml of finely chopped fresh chives if you cannot find flavored cream cheese)
  • Crostini to serve
Instructions
  1. Chop the mushrooms into thin slices and put these aside.
  2. Cut the streaky bacon across the grain into thin slices. Try to use properly smoked bacon as this adds a tremendous depth to the flavor of the dip.
  3. Heat a large pan over medium high heat and add the bacon.
  4. Stirfry the bacon for 5 to 6 minutes until it starts to caramelize on the edges.
  5. Add the mushrooms along with 30g of butter. Continue to stirfry this for 2 minutes.
  6. Add a further 30g of butter. Continue to stirfry the mixture until deep golden and caramelized. This will take 6 to 8 minutes.
  7. Transfer the bacon mushroom mixture to a tall jug.
  8. Add the sour cream and chive flavored cream cheese to the jug. If you cannot find flavored cream cheese, simply add 30ml of finely chopped fresh chives to the mixture.
  9. Use your stick blender to zap this all until fine.
  10. To serve, slice a few French rolls into slices and toast them lightly under the grill in your oven until lightly golden.
  11. Arrange the slices around a platter accompanied with the best dip ever.

 

How to Make Thai Southern Style Curry – How to Make the Curry Paste, and How to Use It

thai curry, thai curry paste, curry paste, how to, how to make, thai southern style, thai southern style curry paste, home made curry paste, home made thai curry paste, quick thai curry, easy thai curry, curry, make, thai food, recipe, thai, thai recipes, make thai food at home, make thai curry at home, fragrant thai curry, southern style thai curry, thai curry paste recipe, thai curry paste youtube, thai curry paste video recipe,


How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Author: 
Recipe type: Curry
Cuisine: Thai
Serves: 2
 
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
Ingredients
For the Paste
  • 15-30ml Dried chilli flakes (more if you want fire)
  • 1.25ml Salt
  • Whites of 6 spring onions
  • 45ml Ginger, finely chopped
  • 45ml Garlic, finely chopped
  • 30ml Lemongrass, chopped
  • 15ml Ground coriander seed
  • 7.5ml Ground cumin seed
  • 15ml White vinegar
For the Rest
  • 400g Protein of your choice
  • 50g Butter or oil
  • 100ml Chicken stock
  • 15ml Fish sauce (if not using seafood as your protein)
  • 15ml Sugar
  • 2.5ml Salt
  • 30ml White vinegar
  • Fresh coriander to garnish
Instructions
  1. Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
  2. Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
  3. There we have the paste... now how to use it....
  4. Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
  5. Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
  6. Heat a large pan over high heat and add the butter.
  7. When the butter is bubbling add the curry paste.
  8. Stir this in until the butter is totally incorporated into the paste.
  9. Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
  10. Add the protein of your choice and stir this into the sauce.
  11. Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
  12. Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
  13. In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: