Category: Snack Food

November 16, 2016 Accompaniments, Cheese, Cocktail Snacks, Finger Foods, Snack Food, Starters, Valentine's Recipes, Vegetable, Vegetarian Recipes

How to Make Peppadew Poppers – Crumbed, Deep-fried Stuffed Piquante’ Peppers

peppadew poppers, how to make peppadew poppers, peppadew poppers recipe, best recipe peppadew poppers, homemade peppadew poppers, crumbed deep-fried peppadew poppers, chillipoppers recipe, how to make chilli poppers, homemade chilli poppers, blue cheese peppadew poppers, easy peppadew poppers, quick peppadew poppers, peppadew poppers video recipe, peppadew poppers recipe youtube,


Print
How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Author: 
Recipe type: Peppers / Deep-Fried
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
Ingredients
  • 100g Blue Cheese
  • Yogurt (approx. 45-60ml)
  • 20-30 Pickled peppadews
  • ½ Cup Finely crushed cornflakes
  • ½ Cup All-purpose flour
  • 2 Eggs
Instructions
  1. Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
  2. Use a fork to mix this until smooth.
  3. Spoon the creamy mixture into a piping bag.
  4. Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
  5. Use the ruler again to press the mass of cheese down to the tip.
  6. For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
  7. Combine the finely crushed cornflakes and all purpose flour.
  8. You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
  9. Use the filled piping bag to pipe the cheese mixture into each peppadew.
  10. To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
  11. Working with one popper at a time, roll the popper in the crumb mixture.
  12. Transfer this to the egg to wet all of the crumb.
  13. Then back to the crumbs to get a good solid coating all over.
  14. Transfer this to the platter to set and continue with the rest of the poppers.
  15. Allow the coating to set for 20 minutes.
  16. Half fill your wok or a large pan with oil and heat this to 180c or 350f.
  17. Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
  18. Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
  19. Continue frying the remaining poppers.
  20. Serve the poppers piping hot and enjoy....

 

November 13, 2016 4th of July Cookout, Accompaniments, Baking, Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Mother's Day, Snack Food, Starters, Thanksgiving, Valentine's Recipes

Crispy Feta and Cream Cheese Fritters – Light & Airy Cheese Fritters Deep-Fried to Golden Perfection

feta cheese fritters, cream cheese fritters, feta and cream cheese fritters, how to make feta and cream cheese fritters, how to make fritters, crispy deep fried fritters, quick fritter recipe, easy fritter recipe, cheese fritter recipe youtube, cheese fritter recipe video, homemade fritter recipe, making crispy deep-fried fritters at home, feta cheese, cream cheese, buttermilk, self-raising flour,


Print
Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Author: 
Recipe type: Cheese / Deep-Fried
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
Ingredients
  • 250ml Cultured buttermilk
  • 250g Cream cheese (plain or flavored)
  • 250g Feta cheese
  • 2 Eggs, beaten
  • 1½ Cups Self-raising flour
Instructions
  1. Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
  2. Place all of these in your food processor.
  3. Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
  4. Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
  5. Spoon slightly heaped tablespoons of the batter into the oil.
  6. Allow these to fry for 3 minutes, turning halfway through.
  7. Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
  8. Serve these light and crispy snacks as is and enjoy.

 

November 12, 2016 Cocktail Snacks, Dessert, Finger Foods, Mother's Day, Snack Food, Sweets, Valentine's Recipes

Deep-Fried Super-Cheesy Bites – A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!

deep-fried cheese bites, crispy deep-fried mini chese pies, crispy fried cheese parcels, sweet gow gee, deep-fried cheese fold-overs, deep-fried cheesy pocket pies, super chessy pocket pies, blue cheese and preserve deep-fried dessert pies, how to make super cheesy dessert pies, crispy fried cheese fold-overs, golden fried cheese and preserve pies, how to make the best dessert, best dessert recipe, unique dessert recipe,


Print
Deep-Fried Super-Cheesy Bites - A Creamy, Crunchy, Sweet & Savory Taste of Heaven!!!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These deep-fried super-cheesy bites are insanely good. Strong blue cheese and fruit jam enclosed in American cheese slices then crumbed a deep-fried results in the most amazing sweet savory flavor and texture combination.
Ingredients
  • 16 Slices American processed cheese
  • 3 Heaping tablespoons fruit preserve / jam
  • 80g Creamy blue cheese
  • 250ml Fine bread crumbs
  • 250ml All-purpose flour
  • 2 Eggs, beaten
  • Oil for deep-frying
Instructions
  1. You will need 16 slices of American cheese. For those not in North America, this the processed cheese slices that come individually wrapped in plastic sheets.
  2. In addition, measure out 3 heaping tablespoon of a good quality fruit preserve and open a block of creamy blue cheese.
  3. You will also need an 8cm, or just more than 3 inch gow gee press. These are readily available on eBay and Amazon for next to nothing.
  4. To start assembling, open a cheese slice and keeping the plastic wrapper in place, use the back of the press to cut out the circle then position the circle over the press.
  5. Place ⅔ of a teaspoon of the preserve in the center of the cheese, followed by a small piece of blue cheese.
  6. Grab the handles of the press and close this just firmly enough to seal the edges of the cheese. If you press to hard, the cheese will split.
  7. Continue until all of the cheesy bites are formed.
  8. To coat the bites, measure out a cup of all-purpose flour, a cup of fine bread crumbs, and whisk 2 eggs.
  9. Sprinkle a layer of breadcrumbs over a large platter. This is where the coated cheesy bites will set, and the crumbs prevent the coating from sticking to the platter and getting damaged.
  10. Working with cheesy bite at a time, dredge the bite in the flour.
  11. Transfer this to the egg to wet all of the flour.
  12. Then it's into the bread crumbs to get a good solid coating all over.
  13. Transfer this to the platter to set, and continue with the remaining pockets.
  14. Allow the coating to set for 20 minutes.
  15. Half fill a large pan with oil and heat this to 180c or 350f.
  16. Carefully drop the cheesy bites into the oil and fry these for 3 minutes, turning over halfway through.
  17. As the first cheesy bites are ready, use a slotted spoon to remove them from oil, and drain any excess oil on kitchen paper.
  18. Serve the bites immediately accompanied with whipped cream and a good dessert wine.
  19. And there we have it, a crunchy, creamy, sweet and savory taste of heaven.

 

November 8, 2016 Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetarian Recipes

How to Dry Apple Slices in your Oven – Make Dried Fruit at Home

how to dry fruit, how to dry apple slices, how to dry apple slices in your oven, how to make dried apple slices, homemade dried fruit, how to preserve apples, how to dry apples at home, homemade dried apple slices, preserving fruit at home, preserving apples at home,


Print
How to Dry Apple Slices in your Oven - Make Dried Fruit at Home
Author: 
Recipe type: Fruit / Preserves
 
Desiccating fruit is a great way of preservation, and this works very well with apples. This process can be done very easily at home without any additives like sulphur dioxide.
Ingredients
  • 2-3 Large apples
  • 1 Liter water
  • 125ml White vinegar
Instructions
  1. Use your corer to remove the centers and seeds.
  2. Proceed by peeling the skins from apples. Some people like to leave the skin on, but I find it a little too chewy.
  3. Slice the apples into 3mm slices. You cut them a bit thicker if you prefer, however the drying time will increase accordingly.
  4. In a jug, combine the water with the white vinegar.
  5. Place the sliced apple in a mixing bowl and pour the vinegar solution over the apple.
  6. Mix this around gently, then leave it to soak for 30 minutes. The vinegar solution will prevent the apple from oxidizing and browning while it dries.
  7. After soaking, drain the apples and spread them out on a clean dish towel.
  8. Place another towel over this and pat the slices dry.
  9. Arrange the slices on stainless steel racks. These multi level cooling racks are particularly useful for this.
  10. Place the racks in your oven set at 90c or 200f for 2 hours until dry and leathery. If you would like them on crisper side, continue drying for a further hour.
  11. After the drying time, leave the apple in the oven to cool completely with door slightly open.
  12. And there it is,beautifully dried apple slices with no added preservatives.

 

November 5, 2016 Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Poutry, Snack Food

How to Make Deep Fried Buttermilk Chicken – Crispy, Spicy Homemade Buttermilk Chicken

how to, buttermilk chicken, deep-fried buttermilk chicken, how to make deep-fried buttermilk chicken, home made deep-fried buttermilk chicken, crispy fried buttermilk chicken, best buttermilk chicken recipe, homemade buttermilk chicken recipe, fried buttermilk chicken recipe, fried buttermilk chicken recipe youtube, fried buttermilk chicken video recipe, how to make buttermilk chicken at home,


Print
How to Make Deep Fried Buttermilk Chicken - Crispy, Spicy Homemade Buttermilk Chicken
Author: 
Recipe type: Chicken
 
Crispy, deep fried buttermilk chicken is outstanding. Succulent, juicy, spicy and super tasty, this will have your guests lining up for seconds.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
For the Marinade
  • 250ml Cultured buttermilk
  • 15ml Dried onion flakes
  • 5ml Garlic granules
  • 5ml Salt (non-iodated)
  • 5ml Tabasco sauce
  • 5ml White pepper
For the Coating
  • 300g All purpose flour
  • 30ml Garlic powder
  • 30ml Dried onion flakes
  • 15ml Dried thyme
  • 10ml Dried sage
  • 10ml Hot smoked paprika
  • 20ml Salt (non-iodated)
  • 15ml White pepper
Instructions
  1. If your butcher is not kind enough to debone the chicken thighs for you, this is how to do it yourself.
  2. Using a sharp paring knife, cut away any excess skin and fat from the bind side of the thigh.
  3. Cut between the skin and the spine and dig in and free the oyster from the spine.
  4. Cut the skin back until the thigh joint is exposed.
  5. Use your shears to cut through the joint.
  6. Locate the thigh bone and cut through the flesh to expose it.
  7. Grab the knuckle of the thigh bone and cut the flesh away from the joint.
  8. Use the edge of the blade to scrape the flesh down the bone until you reach the other joint.
  9. Cut around this joint to free the bone and you're done.
  10. Continue with the remaining thighs, then cut each one into 4 pieces across the width.
  11. Lift the chicken pieces using an egg lifter and transfer them to a vacuum bag.
  12. To make the buttermilk marinade, stir the Tabasco into the buttermilk.
  13. Measure out the onion flakes, garlic granules, salt and white pepper and mix these into the buttermilk.
  14. Pour this into the bag with the chicken.
  15. To vacuum pack this, elevate the vacuum packer to avoid sucking liquid into the machine. If you don't have a vacuum packer, use a jiffy bag or simply submerge the chicken in the marinade in a bowl. If you go this way, the chicken will need to marinate for 12 hours, as opposed to 3 to 6 hours in the vacuum pack.
  16. For the coating, place the garlic powder, onion flakes, dried thyme, dried sage, hot smoked paprika, salt and white pepper in your spice grinder. Zap these to a fie powder.
  17. Combine this with the all purpose flour.
  18. Cut the vac pack chicken open and pour this into a bowl.
  19. Sprinkle a generous layer of the flour mixture over a large platter. This is where the coated chicken will set, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  20. Working with one piece at a time, lift the chicken from the marinade and shake off the excess marinade.
  21. Dredge the chicken in the seasoned flour to get a good solid coating. Transfer the chicken to the platter to set.
  22. Allow the coating to set for 20 minutes.
  23. Continue until all of the chicken is coated.
  24. Half fill a wok or large frying pan with oil and heat this to 180c or 350f.
  25. Carefully drop 5 or 6 chicken pieces into the oil.
  26. Fry these for 4 to 5 minutes until crisp and golden. Use a slotted spoon to lift them from the oil and drain any excess oil on kitchen paper. Continue frying batches until all of the chicken is fried.
  27. And here it is... spicy, crisp and aromatic buttermilk fried chicken.

 

November 2, 2016 4th of July Cookout, Accompaniments, Finger Foods, Garnishes, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

potato crisps, potato crisps recipe, how to make potato crisps, low carb potato crisps, homemade potato crisps, home made potato crisps, best potato crisps recipe, how to make potato crisps youtube, how to make potato crisps video recipe, best potato crisps recipe youtube, potato, recipe, crisps, super crispy deep-fried potato crisps recipe, healthy potato crisps recipe,


Print
How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

October 29, 2016 Chicken Recipes, Cocktail Snacks, Finger Foods, Snack Food, Starters

McDonald’s Chicken McNuggets Recipe – How to Make McDonald’s McNuggets at Home!!!

chicken mcnuggets, mcdonalds chicken mcnuggets, how to make, how to make mcdonals chicken mcnuggets, homemade mcdonalds chicken mcnuggets recipe, chicken mcnuggets recipe video, chicken mcnuggets recipe youtube, make mcdonalds chicken mcnuggets at home, quick and easy chicken mcnuggets recipe, mcdonalds chicken nuggets recipe,


Print
McDonald's Chicken McNuggets Recipe - How to Make McDonald's McNuggets at Home!!!
Author: 
Recipe type: Chicken / Fast Foods
Cuisine: American
 
A couple of weeks ago one of our viewers requested that I decode the McDonalds Chicken McNuggets recipe. I took up the challenge, and here it is.
Ingredients
For the Coating Batter (enough for 8-12 chicken breasts)
  • 90g All purpose flour
  • 15ml Salt
  • 15ml Bicarbonate of soda
  • 125g Yellow maize meal
  • 90g Corn starch
  • 20ml White pepper
  • 10ml Onion powder
  • 5ml Garlic powder
  • 5ml Ground cumin
  • 5ml Ground coriander seed
  • 5ml Cayenne pepper
  • 2.5ml Dried oregano
  • 2.5ml Dried basil
  • 2.5ml Dried rosemary
  • 2.5ml Dried Thyme
  • 450ml Water
Instructions
  1. Unlike KFC, where the spicy flavor is cured into the chicken, with McNuggets, the flavor is all in the coating, so that's where we're starting.
  2. Measure out the yellow maize meal, the cornstarch and the all purpose flour.
  3. For the seasoning, combine the white pepper, onion powder, garlic powder, ground cumin, ground coriander seed, cayenne pepper, dried oregano, dried basil, dried rosemary and dried thyme. Grind these to powder in you spice grinder.
  4. Place all of the aforementioned into a large mixing bowl and mix briefly to combine.
  5. Pour in the water and whisk until smooth.
  6. Put this aside for 30 minutes to autolyse.
  7. After 30 minutes, even the smallest particles in the liquid will be saturated, and as a result the batter will have thickened considerably, and will coat the back of a spoon.
  8. The real McNuggets uses coarsely ground chicken reconstituted with the aid of emulsifiers and high pressure extruders. Since this does not affect the taste, we're not going to run out and buy bags of phosphates and fancy industrial extruders.
  9. Trim away the fillet from the chicken breasts.
  10. Square off the ends of the breasts and slice the remaining breasts into slices 5mm or a 5th of an inch thick.
  11. Place any trimmings in your refrigerator for other recipes.
  12. Half fill a wok or pan with oil and heat this to 170c or 340f.
  13. Once again, we don't have fancy conveyer belt coating machines, so to coat the chicken bits, pick a piece up with a skewer, dip it in the batter and drop it into the oil.
  14. The chicken cooks within 60 seconds, so you will only fry about 6 or 7 pieces at a time.
  15. Use a slotted spoon to remove them from the oil, and drain any excess oil on kitchen paper.
  16. And there it is.... a mountain of McNuggets just waiting to be enjoyed.

 

October 4, 2016 Accompaniments, Breakfast, French Recipes, Snack Food, Starters, Venison

How to Make Venison Liver Pate’ – Amazing, Tasty Homemade Venison Liver Pate’ at Home!!!

venison liver pate',how to make venison liver pate',homemade venison liver pate',venison liver pate' recipe,venison liver pate' youtube,venison liver pate' video recipe,make venison liver pate' at home,best venison liver pate' recipe,how to make venison liver pate' at home,venison liver pate' with brandy and cream,easy venison liver pate',gourmet venison liver pate' recipe


Print
How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!
Author: 
Recipe type: Venison & Pate'
Cuisine: French
Serves: 500g
 
Apologies for my absense over the past 3 weeks. My wife suffered a massive heart attack and almost died. Very fortunately she pulled through and was welcomed back home over this past weekend. So now we're back on track and will continue with our normal programing, as well as continuing with our distilling series and molecular gastronomy series. In today's episode we're going to make a masterpiece venison liver pate'.
Ingredients
Group 1
  • 450g Venison liver
  • 250ml Cultured buttermilk
Group 2
  • 4 Spring onions
  • 1 Clove garlic
  • 2.5ml Roughly chopped fresh thyme
  • 5ml Roughly chopped fresh rosemary
  • 15g Butter
Group 3
  • 3.75ml Crushed Juniper berries
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground coriander seed
  • Pinch of ground clove
  • Pinch of ground black pepper
Group 4
  • 50ml Brandy
  • 30ml Cream (plus extra for thinning)
  • 60ml Melted butter
  • Extra melted butter for sealing
  • Salt and pepper to taste
Instructions
  1. I am using kudu liver, but any large deer liver is good.
  2. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
  3. The easiest way to do this is to grab any visible sinew with one hand and scrape the flesh from the sinew using your knife edge with the other hand.
  4. Once the sinew is removed, cut the liver into half inch cubes.
  5. Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
  6. Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
  7. After this time, place this liver in a colander and rinse it thoroughly under cold running water, then pat the cubes dry with a dish towel.
  8. In the next stages you will need to roughly chop the rosemary and thyme, slice the garlic, cut the spring onion into rounds and measure out the butter.
  9. In addition, you will need a pinch each of ground nutmeg, ground cinnamon, ground coriander seed, ground clove and ground black pepper and 3.75ml crushed juniper berries.
  10. Measure out the brandy, the cream and the melted butter.
  11. Heat a large pan over medium heat and add the un-melted butter.
  12. When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
  13. Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
  14. After this time, add the dry spices and stir these in until well combined.
  15. Pour the brandy in at the edge of the pan and use your gas lighter or blowtorch to set it alight. Make sure you're standing slightly away from the pan to avoid burning yourself.
  16. Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
  17. Pour in the melted butter and cream.
  18. Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
  19. Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
  20. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished product.
  21. Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
  22. Tip the pate' out into a sieve placed over a bowl.
  23. Use a spatula to scrape and force the pate' through the sieve.
  24. Transfer the pate' to suitable bowls and flatten out the surface.
  25. Melt enough butter to pour over the pate' in order to seal the tops of the bowls, then transfer the pate' to your refrigerator to set for at least 2 hours.
  26. And there it is.... an amazing, delicious venison liver pate'.

 

July 24, 2016 Accompaniments, Cocktail Snacks, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Mushroom Jerky – How to Make Mushroom Biltong – Vegan and Vegetarian Mushroom Jerky

how to make mushroom jerky,how to make mushroom biltong,homemade mushroom jerky,homemade mushroom biltong,vegetarian mushroom jerky,vegetarian mushroom biltong,vegan mushroom jerky,vegan mushroom biltong,making mushroom jerky at home,making mushroom biltong at home,mushroom jerky snack,mushroom biltong snack


Print
How to Make Mushroom Jerky - How to Make Mushroom Biltong - Vegan and Vegetarian Mushroom Jerky
Author: 
Recipe type: Mushroom / Jerky / Biltong
 
Mushroom jerky makes a great tasty snack, and works brilliantly chopped and sprinkled over salads and soups. With the exception of the drying time, mushroom jerky is quick and really simple to make.
Ingredients
  • 4 Large brown mushrooms (or Porcini)
  • 45ml Worcestershire sauce
  • 45ml Light soy sauce
  • 60ml Maple syrup (can substitute regular golden syrup)
  • 60ml Cider vinegar
  • 10ml Chilli powder
  • 2.5ml Smoked paprika
Instructions
  1. Combine the Worcestershire sauce, light soy sauce, maple syrup, cider vinegar, chilli powder and smoked paprika in a jug and stir this until well combined.
  2. You will need large brown mushrooms, or porcini mushrooms as the have a well defined, robust flavor.
  3. Cut the mushrooms into slices 12mm or a half inch thick.
  4. Place the mushroom slices in a large non-reactive pan and pour the marinade mixture over the mushrooms.
  5. Use a basting brush to pick up marinade from the pan and brush this over any spots you may have missed.
  6. Cover the pan with cling-wrap and place this in your refrigerator overnight.
  7. The following day, transfer the mushroom slices to a rack in another pan.
  8. Set the temperature of your oven to 50c or 122f and place the tray in the oven.
  9. Leave the oven door slightly open.
  10. It will take around 10 hours for the mushrooms to dry. You want to be pliable and chewy, not bone dry.
  11. And there we have it, a tasty, chewy wonderful batch of mushroom jerky.

 

July 22, 2016 4th of July Cookout, Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Panko Chicken Wings – How to Make Crispy Deep fried Panko Chicken Wings at Home!!!

panko chicken wings,how to make panko chicken wings,crispy fried panko chicken wings,homemade panko chicken wings,panko chicken wings recipe,panko chicken wings video,panko chicken wings youtube,deep-fried panko chicken wings,crispy deep-fried chicken wings,how to make crispy chicken wings,best crispy chicken wings recipe,making panko chicken wings


Print
Panko Chicken Wings - How to Make Crispy Deep fried Panko Chicken Wings at Home!!!
Author: 
Recipe type: Chicken / Deep-fried
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
In the previous episode we made panko crumbs. Now we're going to use these to make amazingly crispy deep-fried chicken wings.
Ingredients
  • 6 Whole chicken wings
  • 125ml All-purpose flour
  • 15ml Salt
  • 15ml Cayenne pepper
  • 1 Batch Panko crumbs
Instructions
  1. To start, combine the all-purpose flour, salt and cayenne pepper. Place this in a container with a lid.
  2. Trim away the wing tips from the chicken wings and slice through the center joint of each wing, giving you a dozen winglets.
  3. Drop the winglets into the flour, put the lid on and shake them around to coat. Allow the winglets to stand in the flour for 10 minutes.
  4. For the panko coating, place the panko crumbs in a bowl, and whisk 2 eggs in another bowl.
  5. Before starting, spread a layer of panko crumbs over a large platter. This is where the coated wings will set and the layer of crumbs prevents the coating from sticking to the platter and getting damaged.
  6. Dip the winglets in the egg to wet all of the flour coating.
  7. Transfer the winglet to the panko crumbs to get a good solid coating all over.
  8. Transfer the winglet to the platter to set. Continue with the remaining winglets.
  9. Allow the panko coating to set for 10 minutes.
  10. Half fill a large pan with oil and heat this to 180c or 350f. Carefully drop the wings into the oil and fry them for 5 to 6 minutes, turning halfway through.
  11. Remove the wings from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  12. And there we have it, a batch of amazingly crisp panko chicken wings.

 

July 19, 2016 Instructional Techniques, Molecular Gastronomy, Snack Food, Sweets

How to Make Edible Candy Wrappers – Edible Cellophane – Making Edible Bioplastic

edible sweet wrappers,edible candy wrappers,edible plastic wrappers,edible cellophane,how to make edible plastic wrap,how to make edible sweet wrappers,how to make edible film,how to make edible cellophane,how to make edible candy wrappers,how to make edible bio-plastic,how to make edible bio-degradable plastic,how to make edible cellophane wrappers,how to make edible cellophane candy wrappers


Print
How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Author: 
Recipe type: Confectionry
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers.
Ingredients
  • 400ml Cold water
  • 10g Gelatin (powdered)
  • 2.5ml Glycerin
  • 25 x 10cm / 4 inch flat lids
Instructions
  1. To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
  2. Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
  3. The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
  4. Place the pot oven low heat and stir until the gelatin is totally dissolved. You can tell this when the liquid is absolutely clear and you can see the bottom of the pot clearly.
  5. Whatever you do, don't allow the mixture to boil.
  6. Remove the pot from the heat.
  7. Arrange your molds on the work surface. I am using 10cm takeaway lids, but you can use anything circular and flat with a slight ridge around the edge.
  8. Spoon 15mm of the gelatin mixture into each mold.
  9. Tilt the molds around to spread the gelatin mixture.
  10. This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
  11. This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
  12. Once you see the edges starting to lift, it's ready for the next step.
  13. Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
  14. And there it is, a perfect edible candy wrapper.
  15. Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
  16. Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
  17. And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.

 

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

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

grilled chicken mayonnaise sandwich,grilled chicken mayo sandwich recipe,grilled chicken sandwich mayo calories,grilled chicken sandwich without mayonnaise,grilled chicken sandwich with pesto mayonnaise,toasted sandwich,grill sandwich recipe,how to make the best toasted sandwich,the best toasted sandwich recipe,double size toasted sandwich,toasted sandwich fillings,toasted sandwich in pan


Print
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.

 

Scroll to top

Kitchen Conversions

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