Best Burger Relish - Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.
Recipe type: Sauce / Relish / Burgers
This burger relish is absolutely outstanding. This is a close copy of the original Wimpy franchise burger relish, which is famous across the globe.
150g Finely chopped onion
15g Finely chopped garlic
600g Peeled and chopped tomato
150ml Red wine vinegar
100g Finely chopped gherkin
15ml Tapioca flour or cornflour mixed with 30ml water
Heat a pan over medium heat, melt the butter and fry the onion and garlic for 5 minutes until the onion is soft and translucent.
Add the tomato and continue to fry for a further 10 minutes and most of the tomato has disintegrated. Add the paprika and fry for a further 2 minutes.
Pour in the sugar and the red wine vinegar. Stir this until the sugar has dissolved, bring it back to a boil, reduce the heat and simmer the relish for 30 minutes, stirring every minute or so.
By this stage the relish will be approaching the consistency of a runny jam. Stir the tapioca flour or cornflour into a little water and add this to the pan. Bring back to a boil and stir continuously for a minute until thickened.
Remove the pan from the heat, stir in the finely chopped gherkin and season with salt to taste.
Transfer the relish to a sterilized jar. The relish will last for months stored in your refrigerator.
In the commercial version of this relish, food coloring is added to achieve the deep red color. Whether you add coloring is entirely up to you.
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
200g Queso Blanco cheese
200ml Cultured Buttermilk
2 Pickled Jalepenos
Salt to taste
Dried red chilli flakes to garnish
Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.
Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!
Recipe type: Chicken / Poultry
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor.
1½ Tbs Fresh tarragon, finely chopped
1 Clove garlic, crushed
50g Butter, melted and portioned into 2 x 25g
150ml Chicken Stock
30ml Dry white wine
1 Tbs Cornflour dissolved in 3Tbs water
Small handful fresh tarragon leaves
Cut through the skin and flesh along the breast bone, then cut through the bone with your shears.
Open the chicken up, turn it over and dislocate the pelvic girdle with a firm downward thrust of your hand.
Cut off and discard the wing tips.place the bird skin side up in a roasting pan and brush it liberally with the melted butter.
Grill the chicken on the second highest rack in your oven for 10 minutes until lightly browned. To clarify the term grill, use the top element only on maximum temperature.
Once this step is complete, reset your oven to 200c or 400f.
Remove the bird from the oven. Combine the the half of the melted butter, the finely chopped fresh tarragon, the garlic, white wine and chicken stock. Spoon this over the chicken.
Cover the roasting pan with foil and bake the chicken at 200c or 400f for 80 minutes.
Remove the pan from the oven and transfer the chicken to a platter and keep it warm.
Strain the juices from the pan into a small saucepan. Add the cornflour slurry and the whole fresh tarragon leaves.
Heat the saucepan over medium high heat, bring it to a boil, reduce the heat and simmer for 2 minutes.
Remove this from the heat and stir in the cream.
Joint the chicken and transfer the pieces to serving platters. Ladle the cream sauce over the chicken and serve immediately with the accompaniments of your choice.
Trev's Gourmet Burger - All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!
Recipe type: Burgers / Beef
This gourmet burger is all good - 150g all beef patty with another patty of crumbed camembert, topped with crispy bacon and roasted red pepper relish -- you should need a license to eat a burger like this!!!
For the Patties
150g Ground sirloin
150g Ground rump
1 Tsp Salt
For the Relish
1 Large Red Pepper
1 Medium Onion
30ml Balsamic vinegar
Salt to taste
For the Camembert
¼ Cup finely crushed cornfalkes mixed with ¼ cup all-purpose flour
¼ Cup cornflour
1 Eggs lightly beaten
2 Large burger buns
4 Rashers streaky bacon
Starting with the relish, scorch the skin of the red pepper with your blowtorch, gas hob, or under the grill. Place the pepper in a plastic packet, tie the top and allow the pepper to sweat.
While the pepper sweats, chop the onion.
Remove the pepper from the bag and scrape the skin from the pepper. Chop the whole pepper into cubes.
Heat a pan over medium high heat and add the butter. When the butter is bubbling, add the pepper and onion and fry this for 10 min until it is well browned and caramelized. Add the balsamic vinegar and stir this for 60 seconds until the vinegar has thickened to a sticky syrup and coated everything.
Remove this from the heat and transfer it to a jug. Using your stick blender, puree the relish then keep it warm on the side.
Next in line is the camembert. For the coating combine the flour with the finely crushed cornflakes and measure out the cornflour. Whisk the eggs briefly.
Hold the camembert round on its side and cut through the cheese, effectively giving you 2 rounds.
Dip one of the rounds in the egg, then dredge it in the cornflour.
Dip the cheese in the egg making sure to wet all of the cornflour.
Dredge the cheese in the cornflake mixture making to get a good solid coating.
Return the cheese to the egg making sure to wet all of the cornflake mixture, then second coating of the cornflake mixture. Make sure to get a good solid coating.
Repeat this with the second round of cheese, then transfer both rounds to a platter and allow the coating to set for 20 minutes.
My burger mix is 50% ground sirloin mixed with 50% rump, with a fat content of 20%. This is just a recommendation - you can use a good quality ready-made patties of 150g each.
Place the mince in a bowl with 1 teaspoonful of salt and mix well. The salt reacts with the protein binding the meat.... there is no need for egg. Go ahead and form your 2 patties by hand or using a press. Place the patties between 2 pieces of foil and flatten out until they are the slightly bigger than the burger buns. When flattening them out make sure to make the center thinner than the edges, this helps keep the patty flat when it cooks.
Put the patties in the freezer while you continue.
Cut and butter the buns, then toast them in a large pan until crisp and lightly browned on the inside.
Remove the buns from the pan then add the bacon the pan. Fry the bacon until well browned, then remove.
Remove the patties from the freezer and add them to the pan. Fry the patties for 3 minutes per side, then remove these from the pan.
Add 300ml of oil to the pan, allow the oil to heat for a minute, then add the camembert. Fry the camembert for 3 minutes, turning after 90 seconds. Remove the camembert from the pan.
Dress the buns with a healthy bed of lettuce and top this with a little of the relish. Top this with a patty, then the bacon.
Finish the burger off with the camembert and a bit more relish, then serve your masterpiece immediately with the accompaniments of your choice.
How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.
Recipe type: Breakfast / Eggs / Sauce
In our last episode we baked a batch of insanely good English muffins. You will need a few of these for this traditional Eggs Benedict with Real Hollandaise Sauce recipe.
For the Hollandaise Sauce
4 Egg yolks
15ml Fresh lemon juice
125g Butter, melted
Pinch of cayenne pepper
Pinch of salt
8 Rashers streaky bacon
2 English muffins
30ml White vinegar
To make the Hollandaise Sauce
Place the egg yolks and lemon juice in a jug and whisk these until they thicken and increase in volume.
Transfer this to your double boiler and heat this over medium low heat. Drizzle the melted butter into the egg mixture while whisking continuously.
Continue to whisk until the sauce reaches a custard consistency. Remove this from the heat, stir in a pinch of cayenne pepper and a pinch of salt, then keep this warm on the side.
If you don't have a double boiler, please follow these steps:
Whisk the egg yolks and lemon juice, then transfer this to a stainless steel bowl.
Pour an inch of boiling water into a pot and heat this over medium low heat. Place the stainless bowl on top of the pot - The bowl must not touch the water.
Continue as per above.
For the Rest of the Ingredients
Heat a large pan over medium high heat and fry the bacon until it takes on color. Remove the bacon from the pan and keep it warm.
Slice the muffins in half and place them face down in the bacon fat. Fry these until they are crisp and golden and warmed through.
Wipe the pan out carefully with kitchen paper, then half fill the pan with boiling kettle water, then pour in the vinegar.
Crack the eggs carefully into the water and allow them to poach for 3 minutes.... the whites will be cooked, and the yolks will still be soft. Arrange the muffins on platters, top the muffins with 2 rashers of bacon each, top the bacon with the eggs, then top the whole lot with the Hollandaise sauce.
Season with salt and cracked black pepper and serve immediately.
Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!
Recipe type: Sauces
This gourmet cheese sauce is second to none.... the trick is in not using roux as the base. This cheese sauce is comprised of stock, cheese, and tapioca flour to thicken and gloss. The flavor of this sauce is ALL CHEESE!
30g Mature cheddar cheese, grated
30g Mozzarella cheese, grated
200ml Chicken stock
60ml Sour cream
10ml / 2 Tsp Tapioca flour, mixed with a little water
Heat your saucepan over medium high heat and add the stock.
Bring this almost to a boil, then add the the cheese. At this stage you do not want the sauce to boil - control the heat by raising and lowering the pan over the heat.
Stir the cheese until it melts and becomes stringy.
Add the sour cream and stir this in.
Mix the tapioca flour with a little water and pour this into the pan. Bring the pan to a low boil while stirring continuously. Once the sauce boils, stir for 60 seconds, then remove the pan from the heat.
Serve immediately or store under a cartouche in your refrigerator.
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
12 Medium prawns (26-30 count)
1 Clove garlic (finely chopped)
2 Tsp Soft brown sugar (demarara is best)
2 Tbs Lime Juice (can substitute lemon juice)
2 Tbs Finely chopped coriander leaf
2 Tbs Sour cream
Peel and devein the prawns, leaving the tails in tact
Heat your pan over medium hot heat, add the butter.
When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
Stir this until it is totally combined and becomes a smooth creamy sauce.
Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
Serve with the crunchy rice recipe from our website --- click here
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Chicken and marinade
600g Chicken breast, cut across the grain into 2-3mm slivers
3 Tbs Tapioca flour
50ml Light soy sauce
For the sauce
½ Green pepper cut into cubes
½ Red pepper cut into cubes
½ Yellow pepper cut into cubes
2 Tbs Garlic, finely chopped
2 Tbs Ginger, finely chopped
60ml Wine vinegar
60ml Tomato sauce
10ml Light soy sauce
1 Tbs Tapioca flour
5 ml Roasted sesame oil
To marinate the chicken
Cut the chicken across the grain into 2-3mm slices.
Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
Allow this to marinate in your refrigerator for 2 hours.
Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
Finely chop the garlic and ginger, and chop the peppers into cubes.
In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
This beautifully tender and succulent pork fillet is crusted in sesame seeds, then deep-fried to crisp, golden perfection. The sweet-sour cranberry sauce is also a pleasant change from the traditional apple sauce. Sesame crusted deep-fried pork fillet is a winner!
2 x 250g Pork fillets
60g Dried cranberries
100ml Medium cream sherry
2 x Large eggs, lightly beaten
1 Cup flour
Cup Sesame seeds (un-hulled)
Oil for deep frying
Drench the fillets in the flour, then roll them in the egg making sure to wet the ends as well.
Roll the fillets in the sesame seed to get a good thick coating all over.
Transfer the fillets to a large platter and allow them to set for 20 minutes.
For the Sauce
Heat a saucepan over medium high heat, melt the butter and add the cranberries and sherry.
Bring the pan to a boil and continue to boil until the liquid has reduced by half.
Transfer the sauce to a bowl and puree until smooth using your stick blender.
Return the sauce to the pan over low heat to keep it warm.
To Fry the Fillets
Half fill your frying pan with oil and heat it to 170c / 325f.
Lift the fillets one by one using a large spatula or egg lifter and slide them gently into the oil.
Fry the fillets for 10 minutes, turning every 2 minutes.
Remove the fillets from the pan, drain on kitchen paper and allow the fillets to rest for a couple of minutes.
Serve the fillets onto platters, top each with half of the sauce and serve with the accompaniments of your choice.