Best Dinner Rolls Ever – Savory, Soft, Slightly Chewy & Super Tasty Buns

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Best Dinner Rolls Ever - Savory, Soft, Slightly Chewy & Super Tasty Buns
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Serves: 12
 
These delicious little buns have a totally unique texture. Super soft, slightly chewy and insanely tasty, these little rolls will do justice to any great feast.
Ingredients
  • 360g All purpose / cake flour
  • 5ml Salt
  • 45ml Sugar (first batch)
  • 5ml Sugar (second batch)
  • 60ml Oil
  • 10g Active dried yeast
  • 250ml Warm water
  • 1 Egg, beaten
  • 125ml Chopped baby spinach
  • 75g Feta cheese
Instructions
  1. Chop the baby spinach and crumble the feta cheese into this and mix until combined.
  2. In your mixer bowl, measure out the all purpose flour, salt and first batch of sugar.
  3. Pour the warm water into a jug and add the yeast and second measure of sugar.
  4. Whisk this together until the sugar is dissolved, cover the jug and allow this to activate for 15 minutes.
  5. After this time the yeast mixture will be very frothy. Pour in the beaten egg and the oil.
  6. Whisk this until totally combined.
  7. Place your mixer bowl on your mixer with beater attached.
  8. Pour in the liquids, close the mixer and run the machine on slow for 2 minutes.
  9. Increase the speed to medium high and continue for a further 10 minutes.
  10. Stop the machine. The dough will be shiny and smooth and stretchy like melted mozzarella.
  11. Scrape the paddle down, close the machine and let the dough stand for 5 minutes undisturbed. If your machine doesn't have a splash guard, cover the bowl with a towel.
  12. After 5 minutes, add the spinach and feta cheese.
  13. Close the machine and mix on high speed for 60 seconds.
  14. Divide the soft dough equally between the holes of a 12 portion muffin pan.
  15. Cover the pan with a large inverted roasting tin to rise for 20 minutes.
  16. Brush the buns with a light coating of full cream milk and top each bun with a good pinch of finely shredded Parmesan.
  17. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes until well risen, golden brown and crispy on top.
  18. Remove the buns from the oven and allow them to cool in the muffin pan for 20 minutes before turning them out onto a cooling rack.
  19. And there it is.....a supremely soft, airy, springly and tasty roll... the best dinner roll ever.

 

How to Make Spicy Beef Empanadas – Crispy, Tasty Mexican Deep Fried Beef Pies

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How to Make Spicy Beef Empanadas - Crispy, Tasty Mexican Deep Fried Beef Pies
Author: 
Recipe type: Beef / Empanadas
Cuisine: Mexican
Serves: 30-32
 
With festive season right here it's good to have a couple of recipes that can feed hordes of family and friends. These super tasty beef empanadas will certainly warm your hearts and this recipe will make about 30 x 5 inch pocket pies. In addition they can be made in advance, frozen, and fried very successfully from frozen.
Ingredients
For the Filling
  • 1kg Beef mince
  • 2 Medium onions
  • 50g Butter
  • 15ml Cornflour
  • 300g Mature Jack Cheese
  • 15ml Ground cumin
  • 15ml Ground coriander seed
  • 15ml Paprika
  • 15ml Oregano
  • 15ml Chilli flakes (more if you want fire)
  • 15ml Garlic powder
  • 30ml Dried, powdered coriander leaf
  • 30ml Dried, powdered avocado leaf
  • 30ml Lemon or lime zest
  • 400ml Beef stock
For the Pastry (you need 4 batches of this)
  • 400g All purpose flour
  • 5ml Salt
  • 10ml Baking powder
  • 120g Shortening (baking lard)
  • 180ml Full cream milk
Instructions
  1. Measure out the ground cumin, ground coriander seed, paprika, oregano, chilli flakes, garlic powder, dried powdered coriander leaf, dried powdered avocado leaf and the lemon or lime zest.
  2. Roughly the onions and weigh out the butter.
  3. Place the ground beef in large container and pour in all of the herbs and spices.
  4. Get in there with your hands and massage this into the beef thoroughly.
  5. Heat a large pan over high heat and add the butter.
  6. When the butter starts to bubble, add the chopped onion. Fry this for about 6 minutes until tender and starting to brown slightly on the edges.
  7. Break the ground beef over the onions. Immediately start chopping the beef into the onion with the edge of your spatula.
  8. Ground beef tends to clump together when fried, and chopping through the lumps will break this all down.
  9. Fry and chop the beef for 6 to 8 minutes until cooked through and well colored.
  10. Pouring the beef stock and stir to combine. Turn the heat down to medium and allow this to simmer for for 6 minutes.
  11. Dissolve the cornflour in a little water and add this to the beef.
  12. Stir this in, bring it to a boil and allow to continue for a minute or two.
  13. Remove this from the heat and allow to cool completely.
  14. For the pastry, weigh out the all-purpose flour, baking powder, salt, shortening and milk. For this quantity of filling, you will need to make 4 batches of pastry, so weigh out all 4 separately before processing.
  15. Working with the first batch, place the flour, salt, baking powder and shortening in you processor.
  16. Put the lid on and pulse this briefly 2 to 3 times to cut the shortening into the flour.
  17. Remove the lid and pour in half of the milk. Put the lid on and run the machine on high speed for 5 seconds. While the machine runs, tilt the machine back and forth to aid the mixing.
  18. Remove the lid, pour in the remaining milk, replace the lid and switch the machine on high. Tilt the machine back and forth for about 10 seconds until the dough comes together in a crumbly mass.
  19. Turn the dough out onto your work surface. Wrap the dough in cling-wrap flattening it out as you go. Transfer this to your refrigerator and continue with the remaining 3 batches of pastry.
  20. By this stage the filling will have cooled. Pour in the grated cheese and mix this in thoroughly. Season with salt and pepper to taste.
  21. To assemble the empanadas, a tortilla press is very useful. If you don't have a press, simply roll the pastry with a rolling pin.
  22. Divide each batch of pastry into 8 portions, giving you 32 portions in all.
  23. Press the portions out, or roll, using plastic bread film to prevent sticking.
  24. Use your rolling pin to finished rolling these into rounds of just larger than 5 inches or 125mm.
  25. If you don't have an empanada press you can form the empanadas quite easily by hand.
  26. Drop 60g of the filling onto the top half of the pastry. Hold the front of the pastry while you lift the lower edge of the pastry up and over the filling. Crimp the edge to seal.
  27. Using an empanada press, cut the perfect round from the pastry using the cutter in the base of the press.
  28. Keeping the plastic film in place, drop this on top of the press.
  29. Add 60g of filling to one side of the pastry and tamp this down.
  30. Holding the plastic film and the handles close the press to seal in the filling.
  31. Continue until all of the empanadas are formed.
  32. Half fill a large pan with oil and heat this to 180c or 350f.
  33. Fry the empanadas in batches for 2 to 3 minutes per side until crisp, puffed and golden. Remove these from the oil and continue with the remaining pies.
  34. And there we have it... beautifully golden Mexican beef empanadas to feed the crowd.

 

How to Make Mossbolletjies – South Africa’s Traditional Brioche – Aniseed Flavored Tear & Share Bread

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How to Make Mossbolletjies - South Africa's Traditional Brioche - Aniseed Flavored Tear & Share Bread
Author: 
Recipe type: Bread
Serves: 12-18
 
Mossbolletjies are a traditional South African bread. With sweetness and feathery texture of brioche, the flavor and aroma is enhanced with aniseed, and makes for the perfect tear and share bread.
Ingredients
  • 1kg Cake flour
  • 10ml Salt
  • 100g Sugar
  • 10g Instant yeast
  • 30g Whole aniseed (or fennel seed)
  • 100g Butter
  • 250ml White grape juice
  • 125ml Warm milk
  • 250ml Warm water
  • 30ml Sugar mixed with 30ml lukewarm water to brush after baking (optional)
Instructions
  1. Pour the cake flour into your stand mixer bowl, along with the salt, sugar, instant yeast and whole aniseed. If you can't find aniseed, substitute this with whole fennel seed.
  2. Mix this together and put it aside.
  3. Pour the grape juice into a small saucepan and add the butter. Heat this gently over medium low heat just until the butter has dissolved. Remove this from the heat.
  4. Finally measure out the warm milk and warm water.
  5. Place your mixer bowl on your mixer. Pour in the butter mixture, the water, and the milk.
  6. Attach the dough hook to the mixer and knead the dough for 2 minutes on the slowest speed, followed by 6 minutes on medium slow.
  7. Remove the bowl from the machine, cover it with cling-wrap and put this in a warm place to rise for 30 minutes or doubled in size.
  8. While the dough rises, line a large baking pan with parchment.
  9. Turn the dough out onto a floured work surface. The dough will be slightly sticky so you will need to flour the top of the dough as well.
  10. Knead the dough for about 3 minutes to knock it down. Once the dough is smooth, grab handfuls of the dough and squeeze them off from the main mass and arrange these tightly in the baking pan.
  11. You can make the balls as big or small as you like. I wand to present these as tear and share dinner rolls, so I have made mine a little bigger than normal.
  12. Cover the pan with cling-wrap and allow to rise again for 40 to 45 minutes in a warm place.
  13. Bake the rolls in a preheated oven at 180c or 350f for 25 to 30 minutes until deep golden in color.
  14. Remove from the oven and turn the buns out onto a rack to cool. Allow them to cool for at least 15 minutes before serving.
  15. These little wonders are so easy to make, and I guarantee they will steal the show.

 

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

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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....

 

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

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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.

 

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

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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.

 

Bacon, Feta & Peppadew Kebabs – Absolute Kebab Perfection, Made in Heaven!

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Bacon, Feta & Peppadew Kebabs - Absolute Kebab Perfection, Made in Heaven!
Author: 
Recipe type: Grill / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These bacon, peppadew and feta kebabs are out of this world. Slightly sweet, slightly hot and tangy, these kebabs will have your guests lining up for more.
Ingredients
For 4 Kebabs
  • 8 Rashers streaky bacon
  • 16 Peppadews (pickled piquant peppers)
  • 50g Feta cheese
  • 4 x 150mm / 6 inch skewers
  • 15ml Butter
Instructions
  1. Cut the bacon rashers through the center.
  2. Cut the feta cheese into cubes of about 1cm or just less than a half inch.
  3. Stuff a cube of feta into each peppadew until each one is filled to the brim.
  4. Place s strip of bacon across the opening of a peppadew and wrap it around the peppadew to enclose the feta cheese. Continue until all of the bundles are formed.
  5. To make up the kebabs, drill the skewers through the peppadew bundles using a twisting motion. If you try to push them through, you will end up squeezing the cheese out.
  6. Once you have four bundles on the skewer, straighten the bundles out to align the edges.
  7. Heat a large pan over medium high heat and add a tablespoon of butter.
  8. Add the kebabs to the pan with the bacon in contact with the pan.
  9. Fry this for 3 minutes, then turn the kebabs over to the other bacon side. Fry this for a further 3 minutes.
  10. Turn the kebabs onto one edge and fry this for 60 seconds.
  11. Turn them to the other edge and fry for another 60 seconds.
  12. Remove the kebabs from the oven and serve immediately with the accompaniments of your choice.
  13. These little gems can also be grilled quite successfully on your barbecue using a skillet or riffle pan.

 

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

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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'.

 

Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

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Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Author: 
Recipe type: Soup
 
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
Ingredients
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.

 

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

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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.

 

Escargot Melba – Escargot with Garlic, Chilli & Sour Cream on Melba Toast

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Escargot Melba - Escargot with Garlic, Chilli & Sour Cream on Melba Toast
Author: 
Recipe type: Starter / Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
One of my favorite ingredients are snails, however every restaurant seems to the same boring renditions over and over. This recipe gives a new flavor, texture and presentation to what has become an otherwise boring and mundane dish.
Ingredients
  • 24 Escargot
  • 30g Butter
  • 5ml Granulated garlic
  • 2.5ml Chilli flakes
  • 60ml Sour cream
  • Salt & Pepper to taste
  • 4 Slices square loaf white bread
Instructions
  1. To start, we need to make the curly melba triangles. For this you need regular square loaf white bread.
  2. Working with 2 slices at a time, toast the slices in your toaster until they are well browned, then slice of the edges. Keep the edges on one side.
  3. Use your bread knife to cut the 2 crispy sides apart. The center is very soft and the knife will literally slide through.
  4. Turn each piece over and rub the inside surface on the work surface. The moisture in the untoasted side will cause the excess bread to ball up and rub away onto the counter, leaving you with a beautifully thin wafer of toast.
  5. Cut the wafers from corner to corner to make the triangles.
  6. Repeat this until all of the slices are processed.
  7. Place the melba triangles with the untoasted side facing upward onto a large baking sheet.
  8. Toast the melba in a preheated oven at 200c or 400f for about 90 seconds until the triangles have browned slightly and curled up.
  9. Clear the baking sheet and place any remaining triangles on the sheet along with the toast edges.
  10. Pop the sheet back in the oven for 90 seconds.
  11. Remove this from the oven and put the melba and bread batons aside.
  12. Now onto the snails.... remove the snails from the can and drain them in colander. Rinse the snails thoroughly under running water for 5 full minutes. This removes the terrible rancid brine from the snails.
  13. Measure out the dried chilli flakes, garlic granules, cultured sour cream and butter.
  14. Heat a pan over medium heat and add the butter.
  15. Once the butter is bubbling pour in the snails. Fry the snails gently for 2 minutes.
  16. Add the garlic granules and chilli flakes and continue to fry for a further 60 seconds.
  17. Turn off the gas or remove the pan from the heat and stir in the sour cream.
  18. To serve the escargot, place 3 triangles of melba on each serving plate.
  19. Top each of these with 2 snails.
  20. Dress each triangle with 2 toast batons and serve immediately.

 

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.

 

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