Category: Snack Food

March 22, 2015 Baking, Beef, Curries, Snack Food

Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!

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Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: 
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
These awesome curried beef mince pies are quick and easy to make. You can use store-bought pastry, but we are using the pastry from yesterday's episode, which is just as quick to make - and twice as nice!!!
Ingredients
For the Filling
  • 700g Beef mince
  • 30g Garam masala spice mix
  • 5ml Salt
  • 5ml Sugar
  • 5ml Ground ginger
  • 5ml Garlic powder
  • 60ml Oil
  • 200ml Chicken or beef stock
  • 30ml Cornflour mixed with a little water
For Frying
  • 30ml Oil
For Assembly & Finishing
  • 1 Egg, lightly beaten
  • 1 Egg yolk mixed with 15ml of water
Instructions
  1. Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
  2. Massage this all into the beef for a few minutes until everything is very well mixed.
  3. Add 30ml of oil to a wok or pan over medium high heat. Fry the mince for 8 to 10 minutes until separate and cooked through.
  4. Pour in the stock and bring this to boil.
  5. Mix the cornflour with a little water and pour this into the pan. Bring the mixture back to a boil and continue to boil for 60 seconds until thickened. Remove the pan from the heat.
  6. Allow the filling to cool completely.
  7. Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
  8. Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
  9. Flour the top of the dough as well. Using your rolling pin, roll the dough out into a lager rectangle of slightly bigger than 20cm by 15cm, or 8 inches by 6 inches. Trim off the rough edges. You can keep the off-cuts to re-roll at the end.
  10. Transfer the rectangle to a piece of grease-proof paper and spoon some of the filling across one half of the pastry leaving about 12mm or half an inch clear around the edges.
  11. Brush the edge with the beaten egg. Use the paper to lift and flip the blank pastry over the pie and press the edges together.
  12. Use a fork to press and pattern the edges to secure them.
  13. Use a paring knife to punch 2 holes into the top of the pie. Transfer the pie to a lightly greased baking sheet. Continue until all your pies are formed.
  14. Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
  15. Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
  16. Remove the pies from the oven and serve immediately with the accompaniments of your choice.
  17. The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.

 

March 3, 2015 Baking, Bread, Snack Food

How to Make Cream Crackers – Delicious, Crispy Cream Crackers Made with Real Cream!!!

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How to Make Cream Crackers - Delicious, Crispy Cream Crackers Made with Real Cream!!!
Author: 
Recipe type: Crackers / Biscuits / Baking
Prep time: 
Cook time: 
Total time: 
 
These cream crackers are quick and easy to make. Made with real cream, they are absolutely delicious as a snack, or as on platters for entertaining. The cream crackers can be topped with anything from simple to fancy, and will have your guests lining up for more!!!
Ingredients
  • 2 Cups all-purpose flour
  • 1 Tsp Salt
  • 1½ Tsp Sugar
  • 1 Tsp Baking powder
  • 160ml Cream
Instructions
  1. Place the flour, salt, sugar and baking powder in your mixing bowl. Mix this to combine and pour in the cream.
  2. Using a wooden paddle, mix until all of the cream has been absorbed.
  3. Using your hands, compress the dough in the bowl, turning and squeezing continuously. Avoid any kneading motion as you don't want any over-development of gluten.
  4. Turn the dough out onto your work surface and continue compressing the dough until all of the loose bits are incorporated into a single mass.
  5. Wrap the dough in cling wrap and allow this to rest for 30 minutes.
  6. After 30 minutes, unwrap the dough and cut it into 4 pieces. Working with 1 piece, pass it through your pasta roller on the thickest setting. Fold the sheet of dough in half and pass it through again. Continue doing this until the dough is smooth.
  7. Reduce the setting by 1 step and pass it through again. Continue reducing until the dough reaches a thickness of 3mm or 1 eight of an inch. Put this sheet aside and continue rolling the remaining 3 sheets.
  8. Cut the sheets length-ways down the center, then cut these strips into squares.
  9. Transfer the squares to un-greased baking sheets and poke 2 sets of holes into each square using a fork.
  10. Bake the squares in a preheated oven at 180c or 350f for about 8 minutes on each side until lightly browned and risen.
  11. Serve with the toppings of your choice. Simple or fancy, these go down a real treat.

 

February 13, 2015 Baking, Bread, Mediterranean Recipes, Middle East, Snack Food, Starters

How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.

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How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.
Author: 
Recipe type: Flat Bread / Crackers
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
 
Lavash is a middle eastern flat bread that has become quite popular in the west on snack platters served with a variety of dips.
Ingredients
  • 1 Tsp Dried yeast
  • 1 Tsp Honey
  • 125ml Warm water
  • 185g All-purpose flour
  • 2 Tsp Salt
  • ¼ Tsp Ground hot paprika
  • ¼ Tsp Cayenne pepper
  • 1 Egg white, lightly beaten
  • 2 Tbs seeds (poppy, sesame, caraway)
Instructions
  1. Combine the yeast, warm water and honey in a jug. Allow this to stand for 15 minutes until frothy.
  2. While the yeast matures, combine the flour, salt, ground hot paprika and cayenne pepper in a mixing bowl.
  3. Add the frothy yeast to the bowl. Using a wooden paddle stir this into the dry ingredients until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead it for 2 minutes until smooth. Wrap the dough in cling wrap and place it in your refrigerator for 45 minutes to firm up.
  5. Remove the dough from the refrigerator and divide it in half. Flatten one half and flour the outside if it is sticky. Pass it through your pasta roller on the widest setting. Fold it in half and pass it through again. Repeat this until the dough is silky smooth. Rub a little flour into the surface every time it becomes sticky.
  6. Reduce the thickness of the rollers by one step, pass the dough through, then another step and so on, until you reach number 5 on the machine.
  7. Dust both sides of the pastry with flour and put this aside while you roll out the second strip of pastry.
  8. Cut the pastry into triangles across the width of the pastry.
  9. Transfer the triangles to a lightly greased baking sheet and brush them with the egg white. Sprinkle the seeds of your choice onto the lavash.
  10. Using a fork prick holes into the pastry triangles. The closer you make the holes, the crispier and flatter the breads will be. If you make the holes further apart, the lavash will be lighter and airier, with bigger rising bubbles. The choice is yours.
  11. Bake the lavash in a preheated oven at 180c or 350f for 10 minutes until crisp and golden.
  12. Remove from the oven and serve hot or cold with the dipping sauces of your choice. In our serving we have uses our creamy lambs liver pate.

 

February 7, 2015 Baking, Chicken Recipes, Poutry, Snack Food

Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.

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Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.
Author: 
Recipe type: Cocktail Snacks / Snack Platter Food
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Making amazing chicken sausage rolls is easy and quick. This in this vide you will see how to season the chicken, fill and roll the pastry, and bake the sausage rolls to golden perfection.
Ingredients
  • 700g Chicken breast
  • 7.5ml Salt
  • 2.5ml White pepper
  • ¼Tsp Ground cloves
  • 5ml Ground coriander
  • ¼ Tsp Ground nutmeg
  • 2 Rolls puff pastry
Instructions
  1. Cut the chicken into blocks and place it in your food processor along with the salt, white pepper, ground cloves, ground coriander and ground nutmeg.
  2. Run the processor until the chicken is completely minced.
  3. Unpack the puff pastry and roll it. Keep the separating plastic in place.
  4. Using wet hands, form a sausage of the chicken mixture across the width of the dough.
  5. Using the separating plastic, lift the end of the dough up and over the chicken. Roll the dough over until you have an overlap in the pastry.
  6. Flatten the roll slightly and trim the roll from the remaining pastry. Transfer the roll to a lightly greased baking sheet.
  7. Continue rolling the sausage rolls until all of the filling and pastry is used. Any off-cuts at the ends can be used sideways to make shorter rolls.
  8. Whisk a single egg yolk with a tablespoon of water and brush the tops of the sausage rolls with the solution.
  9. Using a sharp thin blade knife, cut through the tops of the rolls. This helps moisture escape during baking ensuring that the inside of the dough is not wet and mushy. It also helps with portioning once baked. You should do this even you don't intend cutting the rolls into portions.
  10. Bake the sausage rolls in a preheated oven at 200c or 400f for 30 to 40 minutes until crisp and golden.
  11. Remove the rolls from the oven, cut them apart and serve immediately. The quantities in the recipe will yield 48 1 inch cocktail sausage rolls.

 

January 31, 2015 Breakfast, French Recipes, Lamb, Snack Food, Starters

Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

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Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
Author: 
Recipe type: Pate'
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
Ingredients
  • 200g Streaky bacon
  • 600g Lamb's liver
  • 50g Butter
  • 2 x Medium onions, chopped finely
  • 1 Clove garlic, finely chopped
  • 1 Tbs Tomato puree
  • 60ml Brandy or Cognac
  • 200ml Sour cream (optional)
Instructions
  1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
  2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
  3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
  4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
  5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
  6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
  7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
  8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.

 

January 29, 2015 Snack Food

Cocktail Corn Dogs – Easy Super Bowl Snacks – How to Make Corn Dogs, Video Recipe.

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Cocktail Corn Dogs - Easy Super Bowl Snacks - How to Make Corn Dogs, Video Recipe.
Author: 
Recipe type: Super Bowl / Festival
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
With the Super Bowl just days away, here is the best corn dog recipe!!! It is super quick and super easy and you can literally churn them out in their hundreds if you need to. Super Bowl Cocktail Corn Dogs, the Easy Way!!!
Ingredients
  • 32 Cocktail Frankfurters
For the Batter
  • 1 Cup Fine corn meal
  • 1 Cup All-purpose flour
  • ¼ Tsp Salt
  • ¼ Tsp Cracked black pepper
  • ¼ Cup White sugar
  • 4 Tsp Baking powder
  • 1 Egg, lightly beaten
  • 1 Cup Milk
  • Prepared mustard, fruit chutney, sweet chilli sauce, ketchup - to serve
Instructions
  1. Place the fine corn meal, flour, salt, pepper, sugar and baking powder in a large mixing bowl.
  2. Pour in the egg and the milk and mix this to a thick batter.
  3. Let the batter stand for 30 minutes.
  4. While the batter stands, press the mini franks onto short skewers, and heat a pan of oil to 180c or 350f.
  5. Dip the dogs in the batter to get a good coating all over and carefully lower them into the oil. Depending on the size of your pan you may need to do 2 or 3 batches.
  6. Fry the dogs for 3 minutes, turning halfway through. They will be crisp and golden.
  7. Remove the dogs from the pan and drain any excess oil on kitchen paper. Continue frying the remaining dogs.
  8. Arrange the dogs on platters and serve with prepared mustard and fruit chutney or sweet chilli sauce.

 

January 25, 2015 Pickling Recipes, Poutry, Snack Food, Starters, Valentine's Recipes

Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Author: 
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
 
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
Ingredients
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
Instructions
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.

 

January 23, 2015 Beef, Curries, Indian Recipes, Lamb, Snack Food, Starters

Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.

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Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
Author: 
Recipe type: Curry
Cuisine: Cape Malay
 
Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
Ingredients
  • 500g Ground Beef or Lamb
  • 1 Onion, finely chopped
  • 1 Slice white bread, crust removed, cut into blocks
  • 120ml Milk
  • Salt and pepper to taste
  • ½ Tbs Sugar
  • 15ml Lemon juice
  • 1 Egg Lightly beaten
  • 30g Butter
Instructions
  1. To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
  2. Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
  3. Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
  4. Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
  5. Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
  6. Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
  7. Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
  8. Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
  9. Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
  10. Continue to form the remaining samosas.
  11. Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
  12. Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.

 

December 31, 2014 Accompaniments, Chinese Recipes, Poutry, Snack Food, Spice Mixes, Starters

Chinese Tea Eggs – Marbled Eggs Flavored with Aromatic Chinese Tea and Spices

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Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Author: 
Recipe type: Eggs
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
Ingredients
  • 10 Eggs
For the Tea Mixture
  • 3 Tbs Light soy sauce
  • 3 Tbs Rice wine or dry sherry
  • 1 Whole star anise
  • 1 Tbs Brown sugar
  • 1 Cinnamon stick
  • 2 Tbs Chinese black tea or 2 teabags black tea
  • 1 Tbs 5-Spice
Instructions
  1. Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
  2. Drain the pot and cool the eggs under cold running water.
  3. Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
  4. Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
  5. Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
  6. Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
  7. Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
  8. When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
  9. Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.

 

December 23, 2014 Baking, Barbecue, Bread, Main Courses, Sandwiches, Snack Food

Gourmet Russian Hotdogs. Footlong Russian Sausage Baked in Soft Flavored Dough.

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Gourmet Russian Hotdogs. Footlong Russian Sausage Baked in Soft Flavored Dough.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
These gourmet hotdogs are huge! A footlong Russian sausage is wrapped in a soft bun dough flavored with sun-dried tomato and parmesan cheese, then baked to golden perfection!
Ingredients
  • 2 Footlong Russian sausages
  • 2 Cups All-purpose flour
  • 10g Instant yeast
  • 7.5ml Salt
  • 15ml Sugar
  • 250ml Warm water
  • 60ml Sun-dried tomato, finely chopped
  • 30g Parmesan cheese, shredded
  • ⅓ Cup All-purpose flour (to work the dough)
Instructions
  1. Place the flour, yeast, salt and sugar in a large mixing bowl. Mix them together briefly, then pour in the water. Mix this to a very soft and sticky dough.
  2. Add the chopped sun-dried tomato, shredded parmesan cheese and the oil.
  3. Mix this until totally combined, cover the bowl with cling-wrap and allow the dough to rise for 40 minutes in a warm place.
  4. After 40 minutes, the dough will be well risen and the gluten clearly visible. From the second batch of flour, lightly flour the work surface and turn the dough out.
  5. Sprinkle the top of the dough with flour and start to work the flour into the dough. Continue sprinkling extra flour until all of the flour has been worked into the dough. The dough will be soft, smooth, and elastic.
  6. Divide the dough in half and roll each half into a sausage of 10 inches long. Flatten the dough out until it is about 3 inches wide by 12 inches long, and oval in shape.
  7. Place a Russian sausage on the dough, lift the far edge of the dough over the sausage and stretch it down the other side.
  8. Lift the near side of the dough up and stretch over to enclose the sausage. The ends of the sausage will still protrude from the dough.
  9. Grease a piece of foil and transfer the dogs to the foil. Place the foil on top of a wire rack and using a sharp knife slash through the tops of the dogs at an angle, making sure to cut the dough and the sausage.
  10. Cover this with an upturned roasting pan and allow the dogs to rise for a further 20 minutes.
  11. Heat you gas barbecue or your oven to 180c / 350f and bake the dogs for 25 minutes and the rolls are lightly golden and sound hollow when tapped on the side.
  12. Remove from the barbecue or oven and serve immediately with the accompaniments of your choice.

 

December 20, 2014 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!

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KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Author: 
Recipe type: Chicken / Poultry / KFC
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
Ingredients
  • 8 Fresh chicken breasts
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
For Coating
  • 3 Cups all-purpose flour
  • 4-6 Eggs
Instructions
  1. Combine the spices for the spice mixture, stir to combine and divide these in half.
  2. Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
  3. Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
  4. After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
  5. To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
  6. Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
  7. To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
  8. Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
  9. Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
  10. Allow all of the coated chicken to set for 20 minutes before frying.
  11. Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
  12. Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.

 

December 12, 2014 Baking, Bread, Sandwiches, Snack Food

Perfect Hotdog Rolls. Soft and Flavorful Hotdog Buns – Easy Recipe by Whats4Chow.com

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Perfect Hotdog Rolls. Soft and Flavorful Hotdog Buns - Easy Recipe by Whats4Chow.com
Author: 
Recipe type: Fast Food / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Perfect Hotdog rolls / buns are really easy to make, and despite the long rising times are well worth the effort.
Ingredients
  • 450g Strong white flour
  • 200ml Warm water
  • 25g Melted butter
  • 50g Sugar
  • 2 Eggs
  • 1 Tsp Salt
  • 2 Tsp Yeast
Instructions
  1. Add the sugar and yeast to the warm water and stir until the sugar has dissolved. Allow this to rest for 10 minutes.
  2. In a separate bowl, beat 1 egg and 1 additional egg yolk. Place the white of the second egg in a tumbler, add 4 tablespoons of water and whisk this together. Put this aside until later.
  3. In another bowl, melt the butter in your microwave.
  4. Place the flour in a large mixing bowl, add the egg and egg yolk, salt, melted butter and the yeast mixture.
  5. Using a wooden paddle, mix this until a dough comes together and it all comes away from the side of the bowl.
  6. Turn the dough out onto a lightly floured work surface and knead it well for 10 minutes until it is very smooth and elastic. Sprinkle lightly with a little extra flour every time the dough becomes too sticky to handle.
  7. Return the dough to the mixing bowl, cover the bowl with clingwrap and allow the dough to rise for 60 minutes in a warm place.
  8. Once risen, turn the dough out and using your scale divide the dough into 8 equal pieces.
  9. Lightly flour your work surface and press each piece out 3 inch by 5 inch rectangles.
  10. Fold the long side of the rectangle over the centerline, then the other log side over this. Turn the roll over and transfer it to a greased baking sheet. Repeat this until all of the rolls are formed.
  11. Place the rolls on the sheet with about half an inch or 12mm between them. Like this, as they rise they will support one another and rise upwards instead of sideways.
  12. Dust the tops of the rolls with flour, cover loosely with a damp tea towel and allow the rolls to rise again for 60 minutes.
  13. Heat your oven to 190c or 375f. Brush the rolls with the egg white mixture, then bake the rolls for 15 minutes until golden brown.
  14. Remove the rolls from the oven and transfer them to a wire rack to cool.

 

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