Category: Spice Mixes

Spice mix recipes

October 9, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Burger – Original Recipe – The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com

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KFC Chicken Burger - Original Recipe - The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com
Author: 
Recipe type: KFC Fried Chicken / Poultry
Cuisine: American
 
KFC Chicken Burger Video Recipe This is Part 2 of a 3 Part series on how to make KFC Fried Chicken. Part 2 is all about fried chicken breast fillets and in particular, KFC Chicken Fillet Burgers.
If you missed Part 1 you will need to view this first in order to understand the process used. You can find Part 1 HERE
WHATS4CHOW.COM IS THE FIRST TO PUBLISH THIS METHOD - I AM SURE THAT THIS VIDEO WILL BE COPIED BY NUMEROUS WEBSITES AND VIDEO CHANNELS WITHIN A VERY SHORT SPACE OF TIME - TO THE FREELOADERS WHO INEVITABLY WILL STEAL MY HARD WORK, PLEASE AT LEAST HAVE THE DECENCY TO GIVE OUR CHANNEL AND WEBSITE THE CREDIT IT DESERVES FOR DECODING THE MYSTERY OF KFC'S INSANELY GOOD TASTE, AROMA AND TEXTURE.
Ingredients
The Chicken
  • 8-12 Chicken breast fillets (100g - 125g each)
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
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Mix the curing brine discussed in episode 1, bring it to a boil stirring frequently, lower the heat and simmer for 5 minutes.
  2. Remove the brine from the heat and allow it to cool completely.
  3. Take 8 to 12 chicken breasts of 100 to 125g each and place them in a large sterilized container.
  4. Pour the curing brine over the breasts, put the lid on the container and allow the breasts to cure in your refrigerator for 12 hours. The reason for time being half that of the chicken pieces is that there is no skin, and the surface area of the breast is far bigger, and the meat is thinner.
  5. After 12 hours, combine the second half of the spice mix with 2 cups of all purpose flour and lightly beat the eggs.
  6. Sprinkle a solid layer of the spice mix over the surface of a large platter.
  7. Remove the chicken from the brine and tap the breasts down to an even thickness of 10mm or just under half an inch using your meat mallet.
  8. To coat the fillets, dredge them in the seasoned flour then dip them in the egg making sure to wet all of the flour.
  9. Dredge them in the flour again making sure to get a good solid coating.
  10. Transfer the coated chicken to the floured platter and allow the coating to set for 20 minutes.
  11. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f.
  12. Carefully lower a few breasts into the pan and fry them for 20 minutes, turning halfway through.
  13. Remove the fillets from the oil and keep warm in a low oven until the remaining breasts are fried.
  14. To serve, butter the buns, top the lower half with shredded lettuce, then top each of these with chicken.
  15. Top the chicken with tangy mayonnaise, followed by the top of the bun then serve immediately.

 

October 7, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Poutry, Snack Food, Spice Mixes

KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC
Author: 
Recipe type: Deep-fried chicken / KFC / Secret Recipe / 11 Herbs & Spices
Cuisine: American
Serves: 6-12
 
KFC Fried Chicken Secret Recipe Kfc fried chicken is legendary, and there must be hundreds of websites and videos claiming to have cracked the secret recipe of 11 herbs and spices. Others get into deep discussions about how the chicken is pressure fried. Over time I have tried many of these copycat recipes and can only say that it was one disappointment after the next. None of them even came close to the real thing.
Today I will reveal to you the actual secret behind the legendary taste, aroma and texture of this iconic chicken. Before I continue, I would just like make a point.
Whats4Chow.com is the FIRST TO PUBLISH THIS, and I am sure that there will be a load of other channels copying my video within a very short time of this being published. Unfortunately there is nothing I can do to prevent this, but to those free loaders out there that will inevitably copy my work, please have the decency to give our channel and website the credit it deserves for finally decoding the mystery of the world's finest chicken brand.
Let's get started by saying that it is not the secret blend of 11 herbs and spices, and it is not the use of pressurized deep fryers, or the type of oil or shortening used to do this. The secret to the insanely good flavor, texture and aroma is in the preparation of the chicken before it even coated. In fact, using this method the chicken tastes very close to the real thing even without the 11 herbs and spices!
Ingredients
The Chicken
  • 8-12 Chicken thighs and drumsticks
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
  • 70g 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
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Combine the paprika, onion salt, sage, garlic powder, oregano, chilli powder, black pepper, basil, marjoram and coriander in a bowl and mix it together, then divide this in half.
  2. Pour 2.5lt of filtered water into a pot and add half of the spice mix along with all of the curing brine ingredients.
  3. Bring the pot to a boil, stirring frequently. Reduce the heat and allow the pot to simmer for 5 minutes.
  4. Remove the pot from the heat and allow the brine to cool completely.
  5. Using a carving fork or similar tool, poke holes through the skin of the chicken pieces, then place them in a large sterilized container.
  6. Pour the cooled brine over the chicken pieces, put the lid on and let this cure in your refrigerator for a full 24 hours.
Before I continue, for this recipe to succeed, you cannot omit anything, especially the saltpetre and bicarb. The proper curing process is where the taste, texture and juiciness comes from.
  1. After 24 hours, remove the chicken from the brine.
  2. Combine 2 cups of all purpose flour with the other half of the spices, and lightly beat 4 eggs.
  3. Dredge the chicken in the flour mixture, then dip it in the egg making sure to wet all of the flour. Dredge the chicken in the flour again making sure to get a good solid coating.
  4. Sprinkle a layer of the flour mixture onto a platter, transfer the coated chicken pieces to the platter and allow the coating to set for 20 minutes.
  5. Half fill your wok or pot with oil. Heat the oil to 160c or 325f. Fry the chicken pieces for 20 minutes, turning over halfway.
  6. Remove the chicken from the oil, drain on kitchen paper and serve.
Just a few more notes before we go....
  1. The chicken must fry for at least 20 minutes. If you fry hotter and shorter, the coating will have a chalky texture.
  2. The chicken is cured, and as a result it can stand in a low oven for extended periods of time with no health risks, just as it does in the store. This makes it possible to make a mountain of chicken before your guests arrive.
  3. Smaller cuts like the KFC wings and chicken burgers will be covered in the next few days. Please subscribe for notifications and updates.

 

July 27, 2014 Cajun Recipes, Fish Recipes, Main Courses, Seafood, Spice Mixes

Cajun Blackened Fish

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Cajun Blackened Fish
Author: 
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
Ingredients
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
Instructions
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.

 

March 27, 2014 Lamb, Main Courses, Marinades and Rubs, Mediterranean Recipes, Middle East, Sauce Recipes, Spice Mixes

Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb


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Moroccan Yogurt Crusted Lamb
Author: 
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
Ingredients
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
Instructions
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice

 

February 15, 2014 Mexican Recipes, Spice Mixes

Basic Mexican Spice Mix

Recipe for basic Mexican spice mix


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Basic Mexican Spice Mix
Author: 
Recipe type: Spices
Cuisine: Mexican
 
There hundreds of combinations of spices which embody the tastes and flavors of Mexican cuisine. This recipe is a good starting point, and can be used to flavour all meats, soups and stews. The quantities requirec qill be in each respective recipe.
Ingredients
  • 1 Tbs Cumin seeds
  • 1 Tbs Coriander seeds
  • 1 Tbs Parika
  • 1 Tbs Dried oregano
  • ½ Tsp Chilli powder
  • ½ Tsp Garlic powder
Instructions
  1. Dry fry the cumin and coriander seeds over medium heat until fragrant
  2. Cool the seeds and mill them to powder
  3. Add the rest of the ingredients and mix well to combine
  4. The spice mix will last indefinitely if sealed in an air-tight container

 

February 8, 2014 Chicken Recipes, Main Courses, Poutry, Spice Mixes, Uncategorized

Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration


5.0 from 1 reviews
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Spiced Fruit Chicken Roulade
Author: 
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
Instructions
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving

 

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