Prawn Rissoles – Rissóis de camarão – Authentic Portuguese Prawn Rissoles

Prawn rissoles


Prawn Rissoles - Rissóis de camarão - Authentic Portuguese Prawn Rissoles
Author: 
Recipe type: Seafood
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Step-by-step authentic Portuguese prawn rissoles.
Ingredients
For the filling:
  • 700g Medium prawns / shrimp
  • 480ml Hot chicken stock
  • 30g Butter
  • 15ml oil
  • 1 Tomato
  • 1 Onion
  • 4 Cloves garlic
  • 2 Tbs Flat leaf parsley
  • Zest and juic of one lemon
  • 1 Tsp chilli flakes
For the filling sauce:
  • 30g Butter
  • 2 Tbs All-purpose flour
  • 250ml Full cream milk
  • 125ml Reserved prawn liquid
  • 2 Egg yolks
For the Pastry dough:
  • 250ml Reserved prawn liquid
  • 250ml Full cream milk
  • 45g Butter
  • 4 Cups All-purpose flour
  • Extra flour for dusting if needed
Instructions
Prepare the prawn filling:
  1. Place 700g medium size prawns in deep pan or a pot. The prawns must be in the shell with head on as this contributes to the flavor of the prawn meat, the sauce and the pastry. Pour in 480ml hot chicken stock.
  2. Place the pan over high heat and bring it to a boil. Allow this to boil for 2 minutes, then remove from the heat. Be sure to turn the uppermost prawns, to ensure that everything cooks evenly.
  3. Remove the prawns from the liquid and set these aside to cool. Strain the liquid through a sieve and set this aside.
  4. Measure out 30g butter, 15ml oil, chop one tomato, one onion, 4 cloves garlic, 2 tablespoons flat leaf parsley. In addition, you need the zest and juice of one lemon, and a teaspoon of chilli flakes.
  5. By this stage the prawns would have cooled enough to peal and chop. Chop them relatively finely, but not to a paste.
  6. Saute’ the onion in the butter until just starting to brown. Add all of the remaining ingredients from this section. Fry these from 3-4 minutes until everything is soft, then add the chopped prawns. Remove the pan from the heat.
  7. Measure out a quarter cup prawn liquid that was reserved after cooking the prawns. In addition, a half cup of full cream milk, whisk 2 egg yolks, weigh 30g butter and measure 2 tablespoons all-purpose flour.
  8. Melt the butter in a pan and add the flour. Stir the flour in until you have a smooth paste, or roux. This should cook for 1-2 minutes. Remove from the heat.
  9. Whisk the milk and prawn liquid into the roux thoroughly until smooth.
  10. Return the pan to the heat and bring it to a boil, reduce the heat and simmer for 5-6 minutes until thickened.
  11. Whisk in the egg yolks and cook for a further minute.
  12. Remove the pan from the heat and pour the sauce into the prawn mixture. Mix thoroughly and set this aside.
Prepare the dough:
  1. To make the dough, measure out 45g butter, mix together 1 cup prawn cooking liquid with 1 cup milk, measure 4 cups all-purpose flour, and a little extra on the side just in case you need it for kneading and rolling.
  2. Add the prawn liquid milk mixture and the butter to a pan. Place the pan over high heat and bring to a boil. Remove the pan from the heat.
  3. Add the flour to the liquid a little at a time and mix this in, first using a whisk, then as the liquid becomes stiff, a wooden spoon, then finally by hand. Once most of the flour is incorporated, turn the dough out onto the counter and start to knead it until all of the flour is incorporated. If the dough is still sticky, add a little extra flour from the side reserve.
  4. When the dough is smooth, wrap it in cling warp and allow this to rest for 15 minutes.
Assembly and cooking:
  1. To make the rissoles, start with a quarter of the dough, keeping the remaining dough wrapped. Using a scale, portion the dough into 20g portions and roll these into balls.
  2. Fold a single portion of the dough in a plastic bread bag and use a flat bottom dinner plate to press it flat. Use your roller to continue rolling this out to a diameter of around 80mm. Put this aside and continue until all the discs are rolled. If you can’t find bread bags, any plastic should work fine.
  3. Place a slightly heaped teaspoon measure of the filling in the centre of a pastry disc. Use the plastic to fold the pastry over the filling. Crimp the pastry lightly in the front and work around to the edges, removing as much air as possible in the process. Use the tines of a fork to seal and pattern the edges. Keep the rissoles in their plastic to prevent them from drying out. Continue until all the rissoles are completed.
  4. To coat the rissoles, beat 4 eggs and half-fill a bowl with bread crumbs. Dunk one of the rissoles in the egg to wet all over, then transfer it to the bread crumbs to coat. Transfer this to a platter to wait while you continue with the remaining rissoles.
  5. Heat your oil to 180c or 350f and fry the rissoles for 2-3 minutes until golden and slightly puffed up. Don’t be tempted to fry for any longer as steam will build up in the rissoles and they will rupture.
  6. Once complete, remove from the oil and serve immediately. In a 5 litre fryer, you can comfortably fry 10-12 rissoles at a time. Adjust your frying load accordingly if your fryer or pan is smaller or larger. This recipe will make approximately 60 rissoles.

 

Pizza Crackers! Yes, make amazing pizza flavored crackers at home!

Pizza flavored crackers


Pizza Crackers! Yes, make amazing pizza flavored crackers at home!
Author: 
Recipe type: Snacks
Cuisine: America, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Pizza crackers really do taste just like traditional pizza. Give it a try, you will not be disappointed!
Ingredients
  • 1.5 Cups All purpose flour
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • ¼ tsp Cream of tartar
  • 10ml Yeast
  • 5ml Sugar
  • ½ Cup Finely shredded parmesan cheese
  • 35g Butter
  • 90ml Water
  • 30ml Olive oil
  • 1 Egg whisked with 30ml water
  • Italian herb mix (see below)
  • Himalayan rock salt
For the herb mix:
  • ▢2 tablespoons dried basil
  • ▢2 tablespoons dried oregano
  • ▢1 tablespoons dried rosemary
  • ▢2 tablespoons dried parsley
  • ▢1 tablespoon dried thyme
  • ▢1 teaspoon garlic powder
Instructions
  1. Sift 1 and a half cups of all purpose flour into a large mixing bowl. Add a quarter teaspoon salt, baking soda and cream of tartar.
  2. Follow this with 2 teaspoons of active dry yeast and a teaspoon of sugar. And last, but not least, a half cup of finely shredded Parmigiano Reggiano. Use a whisk to mix this all together thoroughly, then put this to one side.
  3. In a small saucepan, combine 35g of butter, 90ml water and 30ml olive oil. Heat the pan over medium heat only until the butter has melted. As soon as the butter has melted, remove from the heat.
  4. Pour the flour mixture into your food processor and start the machine on medium speed. Drizzle the melted butter mixture in through the tube. Mix until the dough comes together and there are no visible dry spots in the dough.
  5. Turn the dough out and compress it into a ball. Place the ball in a bowl and cover with clingwrap. Place the dough in your refrigerator to autolyse for at least 6 hours, preferably over night.
  6. The following day, remove the dough from your refrigerator and allow it to warm up for 15 minutes. Divide the dough in half and knead each half briefly until the dough is smooth. Roll to dough out to a thickness of 2mm.
  7. Use a roller cutter to cut the dough into small bite-size squares of around 30mm in size. Transfer the pastry squares to a large sheet pan lined with baking parchment.
  8. Whisk one egg with 30ml water and brush this onto the crackers liberally. Do this in batches to guarantee that the wash will still be wet when applying the herbs.
  9. Sprinkle the herbs liberally over the wet crackers and add a generous grind of Himalayan rock salt. Continue until all the crackers are flavored.
  10. Bake the crackers in a preheated oven at 210c or 410f for 12-14 minutes until golden. Remove from the oven and allow the crackers to cool completely in the pan before storing them in an airtight container.
  11. This recipe will make approximately 60 amazing pizza flavored crackers for you to enjoy.

 

How did this iconic dish evolve? South African Slap Chips!

Slap chips


How did this iconic dish evolve? South African Slap Chips!
Author: 
Recipe type: Accompaniments
Cuisine: Fries
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
How iconic slap chips evolved and how to make them at home.
Ingredients
  • Potatoes
Instructions
  1. Today’s episode is a request from Dawie Venter in Australia.
  2. South Africa’s iconic Slap Chips…. Spelled “slap” but pronounced “slup” were not invented by anyone in particular, but instead they evolved through a combination of bad staff training, laziness and the cost savings of running a fryer at lower temperatures.
  3. This may sound harsh, but something good did come from it…. Slap chips!
  4. The owners of the take-out establishments where slap chips evolved realised that running their chip fryers at lower temperatures of around 150c instead of the customary 180c, the oil would last much longer before denaturing and becoming unusable.
  5. To compound this issue, lazy or poorly trained staff would then overload the fryer with a full basket of cold chips instead of a half basket. The oil temperature would plummet to less than 100c, and the chips would boil in the oil instead of frying, for at east the first 5 minutes of the cooking process.
  6. This would effectively partially cook the chips, followed by very slow frying for another 10-15 minutes until the chips floated to the top of the oil indicating they were ready to remove. By the time the chips were cooked, the oil temperature was a mere 140-145c. The result was a whole new type of chip…. Slap chips… which were originally intended to be French fries.
  7. To achieve the same result at home, you don’t need to heat your oil to 150c, or cut a truck-load of chips to overload your fryer. Simply cut 4 medium potatoes into chips of about 12mm in thickness. This is intentionally thicker than a French fry, as slap chips to tend to fall apart if cut thinner than this. Place the chips in very cold water to keep them from discolouring. At this stage you can actually store your chips in the refrigerator for later.
  8. When you are ready to start frying your chips, dry the chips off with a dish towel, place the chips in your fryer basket and lower it into the cold oil. Turn on your fryer to maximum and let the process take its course.
  9. After about 5 minutes, the chips will start to boil in the oil. Notice I say boil, not fry, as the oil is not yet hot enough to cause any type of frying action. This will continue for a few minutes, after which the temperature of the oil will reach around 110c and the chips will start to fry very half-heartedly.
  10. Another few minutes and the frying will increase as the temperature nears 120c.
  11. After another few minutes, the chips will start to rise to the surface. The oil will be at approximately 140c – 145c in temperature, and the chips will only be slightly golden. They are ready to be removed from the oil.
  12. Add a generous sprinkling of white spirit vinegar and salt, and you’re ready to serve.
  13. If you don’t have a fryer at home, you can use a pot, or high side frying pan to achieve the same results as a fryer.
  14. Once again, thanks for watching, please like, subscribe and share this video, and we’ll see you again real soon.

 

Crispy Fried Cauliflower

spicy bufallo cauliflower wings


Crispy Fried Cauliflower
Author: 
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This spicy deep-fried cauliflower is absolutely amazing. Once you have tried it, there is no going back!
Ingredients
  • 1 x Medium cauliflower
  • 2 Large eggs
  • 100ml Milk
  • 1 Cup all-purpose flour
  • 2tsp Dried garlic granules
  • 3tsp Paprika
  • 2tsp Oregano
  • 1.5tsp Cumin
  • 2tsp Dried onion flakes
  • 0.5tsp Cayenne pepper
  • 0.5tsp Salt
  • 1tsp Black pepper corns
  • 1tsp Chilli flakes (optional, or more if desired)
Instructions
  1. Crispy Deep-fried Cauliflower Recipe
  2. To make this amazing crispy fried cauliflower, start by inverting the cauliflower and cutting through the stems that join the florets to the core of the cauliflower.
  3. Once all the florets are free of the core, you will notice that some of the florets are much larger than others. To trim these down, use your paring knife to cut longitudinally through the stems of the florets. It is important to only cut the stem section so as not to damage the florets. Once the stem is cut, gently untangle the one half of the floret from the other half.
  4. Transfer the cauliflower florets to your steamer and steam these for 20 minutes until tender.
  5. Remove the cauliflower from the steamer and transfer this to a platter lined with paper towel to absorb any excess water and cool.
  6. Combine all the dried herbs and spices and place these in you spice grinder. Pulse the grinder until you have a reasonably fine powder, then put this aside.
  7. Crack 2 large eggs into a medium size bowl and add 100ml of milk. Whisk the mixture until well combined.
  8. Measure one cup of all-purpose flour into another bowl and add the herb and spice blend. Mix this well until combined.
  9. Sprinkle an even layer of the herb and spice blend onto a large platter. This will be where the coated cauliflower will rest until it is fried, and the layer of seasoned flour prevents the coated cauliflower from sticking to the platter and damaging the coating.
  10. Working with a few pieces of cauliflower at a time, dip the florets into the egg mixture to wet them all over, then dredge them in the flour mixture to coat. Be sure to shake off any loose flour before transferring the coated florets to the floured platter.
  11. Heat your oil to 180c and carefully drop the florets into the oil, piece by piece. Fry the cauliflower for 2-3 minutes until crispy and golden.
  12. Remove the cauliflower from the oil using a slotted spoon and transfer to a bowl lined with paper towel to absorb any excess oil.
  13. Serve these delicious treats as a snack, or as any accompaniment to any meal and enjoy!
  14. If you have any requests for recipes on our channel, please send these through to my email, ctpro@whats4chow.com and I will do my best to accommodate these.
  15. Please like, share and subscribe and we’ll see you again real soon.

 

How to Pickle Eggs – Perfect Spicy Pickled Eggs Recipe – Bar Style – Pub Style Pickled Eggs

How to Pickle Eggs


How to Pickle Eggs - Perfect Spicy Pickled Eggs Recipe - Bar Style - Pub Style Pickled Eggs
Author: 
Recipe type: Eggs
Serves: 30
 
In today’s episode we’re going to make spicy pickled eggs. These Easy Pickled Eggs are a delicious and healthy snack that everyone will enjoy! They make an amazing snack, make egg salads a breeze, and look awesome on a charcuterie board.
Ingredients
  • 1500ml White vinegar
  • 500ml Water
  • 10ml Himalayan rock salt
  • 2 Large onions
  • 3 Bay leaves
  • ⅔ Cup caster sugar
  • 5 Allspice / pimento berries
  • 1Tbs Black peppercorns
  • 1Tbs Dried chilli flakes
  • 30 Eggs
Instructions
  1. In today’s episode we’re going to make spicy pickled eggs.
  2. These Easy Pickled Eggs are a delicious and healthy snack that
  3. everyone will enjoy! They make an amazing snack, make egg
  4. salads a breeze, and look awesome on a charcuterie board.
  5. In addition to this, it is a safe and practical way to preserve your
  6. eggs if you have more than you can use immediately… let’s get
  7. started.
  8. Take 30 eggs and use a needle to prick the flat end of each egg.
  9. This will allow the air-pocket to escape when the contents of
  10. the egg expand under heat. This helps prevent the shells from
  11. cracking, and gives a better formed egg once boiled. It will not
  12. totally negate the deformation of the base of the egg, but it
  13. certainly does help.
  14. Place all of the eggs in a large pot and cover them with cold
  15. water. Heat the pot over high heat until boiling, then start your
  16. timer. You want the eggs to boil for 10 minutes. Use a slotted
  17. spoon to give them gentle stir once every few minutes. This will
  18. ensure even cooking.
  19. After 10 minutes, transfer the eggs to a large bowl filled with ice
  20. cold water. Allow the eggs to stand for 30 minutes to cool
  21. completely.
  22. While the eggs cool, let’s start with the pickling brine. Slice 2
  23. large onions thinly and add them to a medium size pot, along
  24. with 2 teaspoons of Himalayan rock salt, a tablespoon of dried
  25. chilli flakes, a tablespoon of black peppercorns, 3 bay leaves, 5
  26. all-spice or pimento berries, 2 thirds of a cup of caster sugar,
  27. ml water, and 1500ml white vinegar.
  28. Heat this all until boiling, then reduce the heat and simmer the
  29. mixture for 5 minutes, then remove it from the heat.
  30. By stage the eggs have cooled and it’s time to peel them. Tap
  31. the shells around the circumference of the egg on your work
  32. surface to crack them. Peel away a little of the shell, grab the
  33. membrane and pull on this. The membrane will literally pull the
  34. shell away from the egg.
  35. Pack a layer of eggs into a large pickling jar and top this with
  36. some of the onion and spices. Pack another of eggs on top of
  37. this and continue in this fashion until all the eggs are packed.
  38. Pour the pickling brine over the eggs until it is covering the eggs
  39. completely. Put the lid on the container and allow it all to cool
  40. completely.
  41. Once cooled, transfer the eggs to your refrigerator for at least 7
  42. days before enjoying your delicious pickled eggs. This gives the
  43. brine and spices a chance to really permeate the eggs making
  44. for a memorable meal.
  45. The eggs will last for months under refrigeration.
  46. That’s it for today folks, please like, subscribe and share, and
  47. we’ll see you again real soon.

 

The Simple Spring Roll Hack – How to Make Consistently Better Spring Rolls – Spring Roll Recipe

The Simple Spring Roll Hack - How to Make the Best Spring Rolls


The Simple Spring Roll Hack - How to Make Consistently Better Spring Rolls - Spring Roll Recipe
Author: 
Recipe type: Entree
Cuisine: Chinese
 
If you have struggled to make spring rolls that are consistent in size and weight, then this video is for you. This simple spring roll hack will have you making professional quality spring rolls in no time at all. Included in the demonstration is the recipe for a classic vegetable spring roll filling.
Ingredients
Recipe for Spring Roll Filling:
  • 600g Shredded Cabbage
  • 300g Carrots cut into matchsticks
  • 150g Chopped onion
  • 50g Ginger, finely chopped
  • 50g Garlic, finely chopped
For the Sauce:
  • 90ml Caster sugar
  • 90ml Rice wine vinegar
  • 60ml Light soy sauce
  • 10ml Cornflour
Instructions
  1. Inside Dimensions for spring roll filling mold for use with a 225mm square spring roll pastry: (L)120mm x (W)25mm x (H)28mm
  2. Download the CAD .OBJ file here: https://drive.google.com/open?id=1-x8...
  3. If you are using a different size spring roll wrapper, simply scale the mold up or down in size accordingly.
  4. Please check out our website at http://Whats4Chow.com
  5. Please like, subscribe and share.... every bit helps.... thanks you for watching!

 

Caramel Popcorn – How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!


Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Author: 
Recipe type: Sweets / Snacks
Cuisine: American
 
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
Ingredients
  • 200g Sugar
  • 135g Unpopped popcorn
  • 30ml Oil
  • Salt (optional)
Instructions
  1. To start, measure out 200g sugar and 135g of unpopped popcorn.
  2. You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
  3. Place the corn in a pan large enough for the seeds to lie in a single layer.
  4. Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
  5. Flatten the seeds into a single layer and put the lid on the pan.
  6. Light the gas and set it to medium high.
  7. In about 2 minutes, the corn will start to pop.
  8. Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
  9. When the popping subsides, turn off the heat and remove the lid.
  10. Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
  11. Wipe out your pan and pour in the sugar.
  12. Place this over medium high heat.
  13. After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
  14. More and more of the sugar will melt until you have a golden mass of molten sugar.
  15. Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
  16. Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
  17. Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
  18. Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
  19. If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.

 

How to Make Tortillas from Beef – Sous Vide Meat Sheets – Meat Wraps


How to Make Tortillas from Beef - Sous Vide Meat Sheets - Meat Wraps
Author: 
Recipe type: Beef / Sous Vide
 
Today's episode brings an interesting and tasty treat when we sous vide a thinly press sheets of ground beef, effectively turning it into a wrap which be used to enclose any fillings of your choice. You will need a vacuum packing machine and any type of digital pot with temperature control.
Ingredients
  • 1kg Ground Beef
  • 20g Fine salt
  • 20g Beef Stock Powder
  • 100ml Chilled water
Instructions
  1. To start, place a kilogram of ground beef in your food processor. Add 20g of fine salt and 20g of good quality beef stock powder.
  2. Finally, pour in 100ml of chilled water.
  3. Place the bowl on the machine and zap the mixture until it is superfine. The mixture will emulsify and come together and start spining around the bowl.
  4. Divide the mixture into 125g portions.
  5. For these size portions, you will need 9 vacuum bags of 200mm by 230mm.
  6. Fold the tops of the bags back to avoid messing on the part of the bag that will be sealed.
  7. Place a portion of meat mixture into each bag and fold back the tops of the bags.
  8. Lay the bags on the work surface and press the meat down to flatten it out. This will make the vacuum process easier.
  9. Pop the bags into the vacuum packer and seal the tops. Make sure to double seal both sides of the bags, to ensure that you have no leaks.
  10. Use your rolling pin to roll the meat out until it is evenly spread across the bags, working it right into the corners.
  11. Work out any uneven rolling by rubbing the sheet down with your hands.
  12. Transfer all of the packets to your digital pot. The pot should be half-filled with water, and pre-heated to 75-80c.
  13. You can use a dedicated sous vide cooker, a digital pressure cooker on the keep warm setting, or a regular pot on an induction range.
  14. Allow the packages to stand in the pot for 45 minutes.
  15. While that carries on, I am going to make a simple filling for my meat wraps.
  16. I have 300g of cooked, finely chopped spinach, 300g of good quality crumbly feta cheese, and 6 anchovies, finely chopped.
  17. Crumble the feta into the cooked spinach and mix it together.
  18. Add the anchovies to yhe bowl and mix these in thoroughly.
  19. And that's that.
  20. After 45 minutes, remove the packages from the pot and cut them open. You will have perfectly cooked, flexible sheets of beef.
  21. Working with one sheet at a time, spread some of the filling over the beef, leaving an inch of border at the top and bottom of the sheet.
  22. Roll the meat up and transfer it to a serving platter.
  23. Use a blowtorch to grill off the top of the roll and add some color. Alternatively, you could grill this off in your oven as well.
  24. Add the accompaniments of your choice and you're ready to serve and enjoy.
  25. Incidentally, once the meat sheets have emerged from their water bath, they can be refrigerated or frozen for later use. Simply place them in hot water to defrost and reheat and you're ready to go.

Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

grissini,grissini sticks,pencil crackers,pretzel sticks,bar snacks,pub snacks,how to make,recipes,cooking baking,thanksgiving starters,how to make grissini sticks,how to make pretzel sticks,homemade


Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Author: 
Recipe type: Bread
 
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
Ingredients
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
Instructions
  1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

 

How to Make Tempura Onion Rings – Gourmet Deep Fried Onion Rings

tempura onion rings,deep-fried onion rings,how to,recipe,cooking,fried food,onion rings,tempura onion rings recipe,how to make,homemade tempura onion rings,easy gourmet onion rings,gourmet fried onions,best onion ring recipe,best deep fried onions,making deep-fried onion rings,barbecue accompaniments,grill accompaniments,crispy onion rings


How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Author: 
Recipe type: Vegatables / Onions
 
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
Ingredients
  • 500ml Buttermilk
  • 15ml Tabasco sauce
  • 5ml Salt
  • 2-3 Large onions
  • 2 Eggs
  • 475ml Soda water (well chilled)
  • 1 Cup all purpose flour
  • 1 Cup Rice flour
  • 2.5ml Salt
  • 2.5ml Black pepper
  • 2 Cups all purpose flour
Instructions
  1. To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
  2. Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
  3. Give this a good stir and set it aside.
  4. Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
  5. Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
  6. Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
  7. The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
  8. Start preheating your oil to 180c or 350f.
  9. Whisk 2 eggs in another bowl.
  10. Pour 475ml of soda water into the eggs and mix this briefly.
  11. Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
  12. Add a generous gring of salt and cracked black pepper and mix these in.
  13. Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
  14. Drop this into the batter, and continue until you have coated about a dozen rings.
  15. Make sure to submerge the rings in the batter while doing this.
  16. Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
  17. The rings will be superbly crispy and lightly golden.
  18. Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
  19. When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
  20. Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
  21. Thanks for joining us today, please like, subscribe and share and we'll see you again tomorrow.

 

Bulk Producing Potato Croquettes at Home

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Bulk Producing Potato Croquettes at Home
Author: 
Recipe type: Potatoes
Cuisine: French
Serves: 2kg
 
Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
Ingredients
Main Ingredients
  • 2kg Roughly mashed potato
  • 60ml Full cream milk
  • 2 Tbs Salt
  • 1 Tsp White pepper
  • 4 Tbs Dried onion flakes
  • 4 Egg yolks, beaten
  • 6 Tbs All-purpose flour
For the Coating:
  • Eggs, beaten
  • All- purpose flour
  • Finely crushed cornflakes or breadcrumbs
Special Equipment
  • Sausage stuffer
  • 300mm Ruler or strip of rigid plastic
Instructions
  1. To start, place 2kg of roughly mashed potato in you mixer bowl.
  2. Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
  3. Combine 4 egg yolks with 60ml of full cream milk and pour this in.
  4. Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
  5. Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
  6. Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
  7. Close the hopper and advance the plunger.
  8. For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
  9. The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
  10. Advance the mixture along the funnel until it reaches the end of the funnel.
  11. Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
  12. As it nears the end of the ruler, slice the potato off clean.
  13. Roll the log of potato from the ruler into a large pan.
  14. Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
  15. Cover the pans and transfer them to your freezer overnight.
  16. The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
  17. Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
  18. Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
  19. Working with one portion at a time, dredge the croquette in the flour.
  20. Roll the potato in the egg to wet all of the flour.
  21. And then into the crumb to get a good solid coating all over.
  22. Transfer this this to one of the platters and continue with the remaining croquettes.
  23. To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
  24. Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
  25. Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
  26. Serve the croquettes piping hot as an accompaniment to your main course.
  27. Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.

 

Deep-Fried Buttermilk Chicken – Southern Fried Chicken with a Twist!!!

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Deep-Fried Buttermilk Chicken - Southern Fried Chicken with a Twist!!!
Author: 
Recipe type: Chicken
Cuisine: American
 
Deep-fried buttermilk chicken is all-time favorite, and this recipe gives it a whole new twist. The process is quite drawn out, but easy, however as a result this recipe is more suited to bulk production for parties and catering.
Ingredients
  • 8-12 Pieces chicken
  • 400ml Cultured buttermilk
  • 30ml Dijon mustard
  • 15ml Salt
  • 10ml White pepper
  • 10ml Cayenne pepper
  • 1¾ Cups All-purpose flour
  • ¼ Cup Corn starch
  • 15ml Garlic powder
  • 15ml Onion powder
  • 15ml Fine salt
  • 4 Eggs
Instructions
  1. To start, measure 400ml buttermilk and30ml Dijon mustard into a jug.
  2. Measure out a tablespoon salt, 2 teaspoons white pepper and 2 teaspoons cayenne pepper and add these to the jug.
  3. Mix this all until well combined.
  4. Place 8 to 12 chicken pieces on a chopping board and use your carving fork to perforate the pieces all over.
  5. Open a large vacuum packing bag and fold the top section inside out. This prevents messing on the bag and helps to keep the bag open.
  6. Place the chicken pieces in the bag and pour in the buttermilk mixture.
  7. Fold the top of the bag back and vacuum seal the bag.
  8. Notice that I have elevated the vacuum packer. This allows all of the air to escape while inhibiting the flow of the liquid upward and into the machine. As soon as the liquid starts to rise, hit the stop button and then the seal button.
  9. It is good idea to double seal the top and bottom of the bag.
  10. Place the bag of chicken in your refrigerator overnight for the buttermilk to do its magic.
  11. The following day, remove the bag from the refrigerator.
  12. For this step you need a large pot on an induction range, a slow cooker, or a digital pot like this one.
  13. Half-fill the pot with water and set the temperature to 76c or 169f.
  14. When the water has reached this temperature, place the bag of chicken pieces in the pot. Set your timer for 2 hours and go and drink coffee.
  15. After 2 hours, remove the bag and cut it open. Place a rack in a large pan and pour the chicken onto the rack. All of the liquid will drain through the rack, and can be discarded.
  16. Transfer the chicken pieces to a clean dish towel, and pat them dry using another dish towel.
  17. For the coating combine 1 and three quarter cups of all-purpose flour with a quarter cup of corn starch and 15ml of fine salt.
  18. Whisk 4 eggs thoroughly and pour these into a second bowl.
  19. Add a tablespoon of garlic powder and a tablespoon of onion powder to the flour and mix this in.
  20. Take a lityle of the flour mixture and sprinkle it over a large platter. This is where the coated chicken will rest, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  21. Working with one piece of chicken at a time, dunk the chicken in the egg to wet it all over.
  22. Transfer it to the flour and dredge it to get its first coating.
  23. Back to the egg to wet all of the flour.
  24. And again into the fliur to get a good solid coating all over.
  25. Continue until all of the chicken pieces are complete.
  26. Allow the coated chicken to set for 20 minutes before continuing.
  27. Half fill a wok or large pan with oil and heat it to 170c or 340f.
  28. Carefully add the chicken pieces to the oil and fry these for 6 to 8 minutes until the coating is crispy and golden. The chicken is already cooked, so the frying process is purely to crisp the coating and reheat the chicken.
  29. Remove the pieces from the oil and drain any excess oil on kitchen paper.
  30. Serve the chicken piping hot with the accompaniments of your choice and enjoy.

 

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