Charmoula Crusted Roast Chicken – Moroccan Chicken Roast

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Charmoula Crusted Roast Chicken - Moroccan Chicken Roast
Author: 
Recipe type: Chicken / Poultry
Cuisine: Moroccan
 
Moroccan charmoula is a lemony flavored sauce of herbs and spices used to marinate fish. In today's episode, we're making a dry rub version of this and baking a delicious charmoula crusted roast chicken.
Ingredients
  • 1.6kg Chicken
  • 2 Tbs Ground cumin
  • 1 Tbs Ground coriander
  • 2 Tsp Dried chilli flakes
  • 1.5 Tsp Paprika
  • 1 Tsp Ground cinnamon
  • 1 Tsp Allspice / pimento berries
  • 0.75 Tsp Ground ginger
  • 0.5 Tsp Cayenne pepper
  • 0.5 Tsp Turmeric
  • 50ml Melted butter
Instructions
  1. Starting with the spice blend, measure 2 tablespoons ground cumin, 1 tablespoon ground coriander, 1 and a half teaspoons paprika, 1 teaspoon cinnamon, ¾ teaspoons ground ginger, a half teaspoon cayenne pepper and a half teaspoon turmeric.
  2. Finally you need a teaspoon of allspice or pimento berries and 2 teaspoons crushed chilli flakes.
  3. Drop the chilli flakes and allspice into your grinder along with all of the other spice powders. The grinder needs back pressure to grind small quantities, and the additional spice powders provide this.
  4. Grind the mixture until fine then transfer it to a sprinkle bottle.
  5. To prepare the chicken, remove any excess fat and skin from the butt and neck of the chicken.
  6. Use a sharp knife to slice through the skin ll the way down the breast.
  7. Use your kitchen shears to cut through the breast bone and open up the chicken.
  8. Flip the chicken over and use the palm of your hand to dislocate each thigh at the hip, with two sharp down thrusts.
  9. Transfer the spatchcocked chicken to a large roasting pan and sprinkle the spice blend liberally over the skin of the chicken.
  10. Make sure to get it under the wings as well.
  11. I have used about half of the spice blend to get a good solid coating.
  12. Add the roasting vegetables of your choice to the pan.
  13. Season everything with salt and cracked black pepper to taste.
  14. Roast the chicken in a preheated oven at 180c for 45 minutes.
  15. At this point, remove the pan from the oven. Brush the crust of charmoula spice with 50ml of melted butter and return the pan to the oven for a further 45 minutes.
  16. Remove the pan from the oven and allow the chicken to rest for 5 minutes before jointing and serving.
  17. Brush the spicy skin with pan juices to achieve the glossy appearance.

 

Roasted Buttermilk Pork Shoulder – Exquisitely Tender & Juicy Roast Pork

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Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Author: 
Recipe type: Pork
 
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
Ingredients
  • 2kg Pork shoulder, skin and fat on
  • 5 Tsp Salt
  • 2 Tsp White pepper
  • 2 Tsp Garlic powder
  • 3 Tsp Onion flakes
  • 2 Tsp Hot smoked paprika
  • 2 Tsp paprika
  • 2 Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • 2 Tsp Dried oregano
  • 1 Tsp Basil
Instructions
  1. Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
  2. Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
  3. Swing the meat around and score across the first lot of cuts to create the lattice pattern.
  4. Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
  5. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
  6. Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
  7. Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
  8. The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
  9. Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
  10. Stir this all until well combined.
  11. Spoon half of this mixture over the pork. Notice that the pork is skin side down.
  12. Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
  13. Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
  14. There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
  15. Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
  16. Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.

 

Mexican Hellfire Burgers – Headstands in the Shower – Seriously Hot Burgers!!!

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Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Author: 
Recipe type: Burgers
Cuisine: Mexican
 
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
Ingredients
  • 450g Ground beef
  • 450g Ground pork
  • 60ml Mexican spice blend (see below)
  • 6 Giant burger buns
  • 3 Large pickled jalapenos
  • Sour cream
  • Sliced tomato
  • Fresh cilantro / coriander
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
  2. Massage the spice into the meat thoroughly.
  3. Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
  4. I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
  5. If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
  6. Put the patties aside while you slice the pickled jalapeños and tomatoes.
  7. You will also need a generous handful of fresh coriander.
  8. Slice and butter the buns.
  9. On the bottom half of each bun, spread a thick layer of sour cream.
  10. Top this with a generous scattering of sliced pickled jalapeño.
  11. Follow this with a good portion of fresh coriander.
  12. Heat your pan over medium high heat and add a little butter.
  13. Grill the patties for 2.5 minutes per side until nicely browned.
  14. Transfer the patties to the buns.
  15. Top the patties with the sliced tomato.
  16. Top the tomato with a generous dose of chilli Doritos and you're ready to serve.

 

Chicken Enchiladas – Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa

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Chicken Enchiladas - Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
In today's episode we're taking a quick trip to Mexico to make some awesomely rustic, spicy chicken enchiladas. Filled with creamy, spicy chicken and jalapeños and topped with melted cheese, sour cream and hot salsa these enchiladas will have your guests lining up for more. This recipe will make 2 large enchiladas or 4 medium.
Ingredients
For the Hot Salsa
  • 2 Tomatoes
  • 1 Pickled Jalapeno
  • 10ml Garlic granules
  • Handful of fresh coriander
For the Filling
  • 3 Chicken thighs, deboned
  • ¼ each - red, yellow and green pepper
  • 1 Onion
  • 1 Pickled jalapeno
  • 30ml Mexican spice blend (see below)
  • 80ml Sour cream
For the topping
  • Shredded mature cheddar or strong Jack cheese
  • 160ml Sour cream
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Starting with the salsa, chop the tomatoes and pickled jalapeños.
  2. Grab a handful of fresh coriander and measure out the dried garlic granules. You can also use fresh garlic, but I like the rounded flavor these granules give to the food.
  3. Heat a large frying pan over medium heat and add 30g of butter.
  4. Fry the fresh ingredients for about 90 seconds until wilted then add the garlic.
  5. Continue to fry this for another 60 seconds. Remove the salsa from the pan and keep it warm.
  6. Place the deboned chicken thighs on a large platter skin side up.
  7. Sprinkle half of the Mexican spice over the skin and rub it in.
  8. You can find the spice recipe included in the printable recipe.
  9. Flip the thighs over and sprinkle the remaining spice over the chicken. Put this aside while you slice the onions, dice the peppers and chop the pickled jalapeño. In addition measure out 80ml of sour cream.
  10. Return the pan to the heat and fry the onion, peppers and jalapeño for 2 to 3 minutes and onion is tender and translucent.
  11. Remove this from the pan and keep it warm.
  12. Add 30g of butter to the pan and add the chicken thighs skin side down.
  13. Fry the chicken for 6 minutes turning halfway through. The chicken should be well charred on the outside.
  14. Remove the chicken from the pan and chop it into thin strips.
  15. Return the chicken to the pan along with the onion, peppers and jalapeño and stir this briefly to warm it through.
  16. Add the sour cream and stir this in to combine.
  17. Remove the pan from the heat.
  18. Place a large tortilla on an oven proof serving platter. Spoon half of the chicken filling across the center of the wrap.
  19. Roll the wrap up to enclose the filling and use 2 toothpicks to secure.
  20. Drop a generous dose of mature cheddar or strong jack over the tortilla. Pick up any spillage and get it all on top of the enchilada.
  21. Repeat this with the second wrap.
  22. Place the enchiladas under the grill in your oven until the cheese is just melted.
  23. Remove these from the oven. Be careful, the plates will be very hot.
  24. Remove the toothpicks.
  25. Spoon the remaining sour cream over the enchiladas, followed by the hot salsa.
  26. Serve the enchiladas immediately accompanied with guacamole and fresh crispy salsa.

 

Jamaican Jerk Chicken Kebabs – Jamaican Jerk Chicken Burgers – Jamaican Jerk Chicken Spice

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Jamaican Jerk Chicken Kebabs - Jamaican Jerk Chicken Burgers - Jamaican Jerk Chicken Spice
Author: 
Recipe type: Chicken / Poultry
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Jamaican jerk chicken can be as mild or as hot as you like. You can adjust the heat by simply adding more or less cayenne and chilli flakes. The measurements in this recipe will give you a result on the milder side, but with tons of flavor. I am going to make jerk chicken kebabs and a couple of jerk chicken burgers using the TNK Stingray multitools feature in the previous episode.
Ingredients
  • 9-12 Chicken thighs, deboned
For the Jerk Spice
  • 15ml Onion flakes
  • 10ml Dried Thyme
  • 5ml Dried parsley
  • 7.5ml Whole allspice
  • 2.5ml Ground cinnamon
  • 5ml Whole black peppercorns
  • 2.5ml Cayenne pepper
  • 5ml Paprika
  • 2.5ml Chilli flakes
  • 1.25ml Ground cumin
  • 5ml Dried garlic granules
  • 10ml Salt
  • 1.25ml Ground nutmeg
  • 10ml Sugar
  • 10ml Dried chives
Instructions
  1. To make the spice blend, combine the onion flakes, thyme, parsley, allspice, cinnamon, black peppercorns, cayenne pepper, paprika, chilli flakes, ground cumin, garlic granules, salt, nutmeg, sugar and dried chives.
  2. Put this all into your spice grinder and zap it until fine. Transfer the jerk spice to a sprinkle bottle.
  3. Place your deboned chicken thighs in a large non-reactive pan, skin side down.
  4. Sprinkle a generous dose of the spice over the chicken. Generous can not be overstated... you want to use a third of the spice on this side.
  5. Turn the chicken thighs over and dose the skin side with another third of the spice.
  6. Cover the pan with cling wrap and place this in your refrigerator overnight.
  7. The following day, cut the chicken into cubes. I have held 2 thighs back to cook as jerk chicken burger patties.
  8. Thread the chicken cubes onto skewers and you're ready to rock.
  9. To demonstrate the larger of the 2 Stingray multitools, I am going to barbecue most of the chicken, saving some for the pan to demonstrate the smaller model.
  10. Heat a barbecue skillet over medium high heat and brush this with oil and add the kebabs and jerk chicken burger.
  11. Turn the kebabs every 3 minutes, remembering that they have 4 sides, giving you a total time of 12 minutes.
  12. Watch how well the multitools toothed edge lifts end turns the kebabs with absolutely no problem.
  13. Grill the jerk burger for 4 minutes per side. Here's a shot of the lifter mechanism at work turning the burger.
  14. Using the prong to lift the burger from the skillet is effortless, and you can see the true genius behind the launch mechanism that gently squeezes the chicken of of the prongs onto the plate.
  15. Remove the kebabs from the barbecue and serve immediately.
  16. Now across to the non stick pan. Heat the pan over medium high heat and add a little butter.
  17. Add the kebabs and jerk burger to the pan. Grill them for 12 minutes, or 3 minutes per side. Grill the jerk burger for 8 minutes, turning halfway through.
  18. Here we can see just how simply the multitool turns the kebabs. The toothed edge really does make a difference.
  19. And again, here is the lifter turning the burger.
  20. Remove the chicken from the pan and serve with the accompaniments of your choice.
  21. And there we have it.... beautifully spiced and flavor Jamaican jerk chicken kebabs and burger patties.

 

Spicy Moroccan Chicken Kebabs – Moroccan Chicken Kebabs with Ras al Hanout & Lemon

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Spicy Moroccan Chicken Kebabs - Moroccan Chicken Kebabs with Ras al Hanout & Lemon
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
This episode is the third in our short series on using the trademark Moroccan spice blend Ras al Hanout. These spicy chicken kebabs are succulent and tender and simply explode with flavor.
Ingredients
  • 9 Chicken thighs
  • Zest of a large lemon
  • 50g Butter for frying
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
Instructions
  1. To start you need to debone 9 chicken thighs. We have done this before, but here's a quick recap.
  2. Using a short sharp blade lift skin along the spine bone of the thigh.
  3. Cut underneath the oyster to free it from the bone.
  4. Continue to peel the skin back to reveal the hip joint.
  5. Using your chicken shears to cut through the hip joint.
  6. Flip the thigh over and cut away the connecting tissue to free the spine from the thigh.
  7. Slice through the flesh along the thigh bone.
  8. Grab the joint and use the edge of the blade to scrape the flesh down the bone.
  9. Cut around the lower joint to free the bone.
  10. Continue with the remaining thighs.
  11. Place the thighs in a large roasting pan skin side down.
  12. Sprinkle the ras al hanout liberally over the chicken. Don't be shy with the spice, it has to be well spiced.
  13. Turn the thighs over and give the skin a good coating of spice as well.
  14. Turn the thighs again and spice any spots you may have missed.
  15. Sprinkle the grated lemon zest over the thighs and transfer the tray to your refrigerator to marinate for at least 2 hours.
  16. After marinating, remove the chicken from the refrigerator and cut the thighs into bite-sized cubes.
  17. Pick up any lemon zest from the marinating pan and return it to the cubed chicken.
  18. Thread the chicken cubes onto 8 inch or 20cm skewers. You will need 6 skewers for this quantity of chicken.
  19. Heat a pan over medium high heat and add 50g of butter.
  20. When the butter is bubbling add the kebabs to the pan.
  21. Grill the kebabs for 4 minutes per side, remembering that they have 4 sides.
  22. The chicken will be beautifully charred and crispy with an aroma from heaven.
  23. Remove the kebabs from the pan and serve immediately with the accompaniments of your choice.

 

Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Author: 
Recipe type: Potatoes
Cuisine: Moroccan
 
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
Ingredients
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
Instructions
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.

 

Moroccan Chicken Tagine – Spicy Moroccan Style Chicken Curry – Ras el Hanout

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Moroccan Chicken Tagine - Spicy Moroccan Style Chicken Curry - Ras el Hanout
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Although this recipe is not entirely authentic, it has all the flavors and aromas of the real thing and is certainly worth a try. The list of spices required may seem a little daunting but please don't let this put you off.
Ingredients
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
  • 8-12 Chicken pieces
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 Red pepper
  • 4 Potatoes
  • 2 Onions
  • 3-4 Small lemons
Instructions
  1. Starting with the spice blend or Ras el Hanout. Ras el Hanout is Arabic for head of the shop, or the best spices the shop has to offer.
  2. Place the ground cumin, ground ginger, turmeric, salt, ground cinnamon, black peppercorns, white pepper, ground coriander, chilli powder, allspice berries, ground nutmeg and ground cloves in your spice grinder. Placing the ground ingredients into the grinder along with the ingredients that require grinding really helps the mill achieve a finer result.
  3. Machine the spice blend until nice and fine.
  4. Transfer the spice mixture to a spice shaker.
  5. To continue, seed and cut the peppers into chunky bits.
  6. Cut the onions into thick half-rounds.
  7. Top and tail the lemons and slice them into thin wedges.
  8. Peel and chop the potatoes into chunks.
  9. Pour the chopped peppers, onions and potatoes into a large roasting tin and mix them around.
  10. Traditionally this dish would be baked in a tagine, but a roasting tin does just fine.
  11. Sprinkle generous dose of the ras el hanout over the vegetables. Don't be stingy with the spices, this is a dish that requires a heavy hand, otherwise you will end up with a bland chicken stew.
  12. Place the chicken pieces on top of the vegetables and give this a large dose of the spice blend.
  13. Scatter the lemon wedges around the pan and your ready to roast.
  14. Roast the chicken at 160c or 320f for 60 minutes.
  15. Remove the pan from the oven. Shuffle the vegetables around the pan and flip the chicken pieces over.
  16. Reseason the chicken and the vegetables with another large dose of the spice blend.
  17. Place the chicken back into the oven and continue to roast for a further 60 minutes.
  18. Remove the pan from the oven, shuffle the vegetables around and flip the chicken over again.
  19. Once again, give the pan a generous dose of the ras el hanout.
  20. Return the pan to the oven, adjust the temperature to 250c or 480f and roast for a final 15 to 20 minutes until the chicken skin is well browned.
  21. Remove the pan from the oven and serve the chicken and vegetables on a bed of couscous and enjoy.

 

Mexican Deep Fried Chicken Wings – Crispy Deep Fried Wings with Mexican Spice

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Mexican Deep Fried Chicken Wings - Crispy Deep Fried Wings with Mexican Spice
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
These deep-fried Mexican spiced chicken wings are out of this world. By adjusting the quantity of cayenne you can make this dish as hot or mild as you like.
Ingredients
  • 12-16 Chicken wings
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • 2 Cups all-purpose flour
  • 4 Eggs
Instructions
  1. Starting with the Mexican spice blend, place the cumin seeds, dried coriander leaves, paprika, dried oregano, cayenne pepper a dried garlic granules and salt in your spice grinder.
  2. Putting the powdered spices into the grinder along with the ingredients that require grinding helps the grinder achieve a finer result.
  3. Unpack the chicken wings. Cut away the wing tips and discard them, then slice through the center joint of each wing.
  4. Sprinkle some of the spice blend over the base of a container and pack in a single layer of the wings.
  5. Sprinkle more of the spice followed by another layer of wings.
  6. Continue with this until all of the wings are packed in.
  7. Sprinkle any remaining spice over the top, put the lid on and give it all a good shake-up.
  8. Put the wings aside for 30 minutes to marinate.
  9. Place the all-purpose flour into a bowl, and 4 well whisked eggs into another.
  10. Sprinkle a little of the flour over a platter. This is where the coated wings will set, and the layer of flour prevents the coating from sticking to the plate and getting damaged.
  11. Dredge the wings in the flour to coat them all over.
  12. Dunk the wings in the egg to wet all of the flour.
  13. Then it's back to the flour to get a good solid coating all over.
  14. Transfer the wings to the platter and 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 wings into the oil and fry them for 6 minutes, turning once halfway through.
  17. Use a slotted spoon to lift the wings from the oil and drain any excess oil on kitchen paper.
  18. Serve the wings immediately with the accompaniments of your choice.

 

Sugar Chilli Steaks with Creamy Mushroom Sauce – How to Make Sugar Chilli Steaks at Home!!!

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Sugar Chilli Steaks with Creamy Mushroom Sauce - How to Make Sugar Chilli Steaks at Home!!!
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sugar chilli steak is flavor experience you will never forget. The caramelized sweet and spicy glaze offset by the creamy mushroom sauce is quite honestly one of the best combinations around.
Ingredients
For the Steaks
  • 4 x 250g Sirloin or Rump steaks
  • 60ml Demarara sugar (or treacle sugar)
  • 15ml Coarse ground black pepper
  • 15ml Chilli flakes
  • 10ml Salt
For the Mushroom Sauce
Instructions
  1. Combine the Demarara sugar, chilli flakes, coarsely cracked black pepper and salt.
  2. Press generous amounts of the mixture into the surface of both sides of the steaks.
  3. Stand the steaks up on their fatty edge and press 3 skewers through the steaks to secure them in this position.
  4. Flip the block over and give fatty strip a liberal dose of salt. Put these aside.
  5. To make the sauce you will need 300ml of the gourmet creamy mushroom soup we made yesterday..... click the link to see this video if you missed it.
  6. Pour the soup into a small saucepan. Dissolve the tapioca flour in a little water and stir this into the soup.
  7. Bring this to a simmer over medium heat and allow it to simmer for 90 seconds until thickened.
  8. Remove this from the heat and keep it warm.
  9. Heat a large frying pan over medium high heat and add 30g of butter.
  10. Place the steaks in the pan, fatty side down and allow this to fry for 6 minutes until the fat is well rendered.
  11. Remove the skewers from the steaks and drop them flat in the pan.
  12. Continue to grill these for 3 to 4 minutes per side until we glazed and caramelized.
  13. Remove the steaks from the heat and allow them to rest for a minute before serving topped with the creamy mushroom sauce.

 

Deep Fried Dragon Salt Chicken – How to Make Dragon Salt Chicken at Home!!!

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Deep Fried Dragon Salt Chicken - How to Make Dragon Salt Chicken at Home!!!
Author: 
Recipe type: Deep-Fried Chicken
Cuisine: Mongolian
 
Dragon salt is an extremely versatile and tasty addition to your kitchen. It can be used to flavor roast chicken, grilled kebabs, steaks and pork. In this episode we're making the dragon salt and using it to flavor a batch of crispy deep fried chicken.
Ingredients
For the Dragon Salt
  • 10ml Himalayan rock salt
  • 30ml Ground black pepper
  • 30ml Garlic powder
  • 30ml Ground ginger
  • 30ml Chilli powder
  • 30ml Dried dill
  • 10ml Lemongrass powder
  • 15ml Smoked paprika
  • 10ml Dried basil
  • 10ml Celery salt
For the Rest
  • Chicken pieces
  • Oil for frying
  • All-purpose flour
  • 4 Eggs
Instructions
  1. Combine the Himalayan rock salt, ground black pepper, garlic powder, ground ginger, chilli powder, dried dill, lemon grass powder, smoked paprika, dried basil and celery salt.
  2. This is the dragon salt. For the purposes of our recipe, we need this to be really fine. To achieve this zap the powder in your spice blender until fine. Transfer the powder to a sprinkle bottle. Store any excess powder in an airtight container.
  3. Place the chicken pieces in a large roasting tin in a single layer and sprinkle the dragon salt liberally over the chicken. Turn the pieces over and repeat with the other side.
  4. Place this in your refrigerator for at least 4 hours to marinate.
  5. Place 2 cups of all-purpose flour in a large mixing bowl. Beat 4 eggs and place these in a large dish. (you may need more flour and eggs depending on how many chicken pieces you are coating)
  6. Take some of the flour and sprinkle this over a large platter. This is where the coated chicken will set, and the flour prevents the chicken coating from sticking to the platter.
  7. To coat the chicken, dredge the chicken in the flour. Dunk the chicken in the egg to wet all of the flour. Return the chicken to the flour to get a good solid coating. For the double dip, return the chicken to the egg to wet all of the flour, them back to the flour to get a good thick, solid coating. Transfer the chicken to the platter and continue with the remaining pieces. Allow the coating to set for 20 minutes.
  8. Half fill a large pan with oil and heat this to 160c or 320f. Fry the chicken in batches for 20 minutes per batch, turning once, halfway through.
  9. Remove the chicken from the oil and drain any excess on kitchen paper before serving.

 

How to Smoke Peppers – How to Make Smoked Chilli Flakes at Home

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How to Smoke Peppers - How to Make Smoked Chilli Flakes at Home
Author: 
Recipe type: Smoking / Drying
 
Smoked chilli flakes add a whole new flavor to your food while also adding the heat. I am using Jalapeños, but you can use and peppers of your choice. To Provide the smoke, I am using the Smoke Daddy Vortex.
Ingredients
  • Jalapeño peppers
  • 20ml Bicarbonate of soda
  • 1 lt Water
Instructions
  1. Dissolve 20ml of bicarbonate of soda in a liter of cold water. The chillis will be soaked in this solution the preserve their color. Green and red chillis will darken as they smoke and dry, but will retain their characteristic color instead of turning an unsightly black.
  2. To prepare the peppers, cut of the stems and quarter them length-ways. Transfer the peppers to the bicarb solution and allow them to soak for 5 minutes.
  3. Drain the chillis and transfer them to stainless steel mesh sieves or spatter screens.
  4. A while back, I unboxed and introduced the Vortex passive smoke generator. This is what we're using today.
  5. Place the peppers on the right hand side of your barbecue, and the Vortex smoker near the center. Use your blow torch or a heat gun to set the Vortex smoking. In addition ignite the left hand side burner.
  6. Aldo note the probe thermometer on the right hand side. This helps to monitor the target temperature of 67c or 153f.
  7. Let the peppers smoke for a total of 4 hours.
  8. Remove the peppers from the barbecue. You will notice that they have shriveled significantly, but are not totally dried.
  9. At this stage, you can store the chillis in oil, or continue with the drying process by placing the peppers in an oven at 67c or 153f until totally dried. This can take anything from 4 to 10 hours.
  10. Once totally desiccated, chop the chillis into flakes and store indefinitely in an airtight container.

 

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