The Simple Spring Roll Hack - How to Make Consistently Better Spring Rolls - Spring Roll Recipe
Recipe type: Entree
If you have struggled to make spring rolls that are consistent in size and weight, then this video is for you. This simple spring roll hack will have you making professional quality spring rolls in no time at all. Included in the demonstration is the recipe for a classic vegetable spring roll filling.
Recipe for Spring Roll Filling:
600g Shredded Cabbage
300g Carrots cut into matchsticks
150g Chopped onion
50g Ginger, finely chopped
50g Garlic, finely chopped
For the Sauce:
90ml Caster sugar
90ml Rice wine vinegar
60ml Light soy sauce
Inside Dimensions for spring roll filling mold for use with a 225mm square spring roll pastry: (L)120mm x (W)25mm x (H)28mm
Download the CAD .OBJ file here: https://drive.google.com/open?id=1-x8...
If you are using a different size spring roll wrapper, simply scale the mold up or down in size accordingly.
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How to Make Strawberry Jam - Whole Strawberry Jam Recipe
Recipe type: Jams and preserves
With strawberry season in full swing in our part of the world, it's time to use up the excess strawberries by making a batch of delectable strawberry jam.
350g White sugar
20ml Lemon juice
(15ml Methylated spirits / denatured spirits - for the pectin test)
To start, trim away the leaves from 900g berries.
Cut the larger strawberries into quarters lengthways, and the smaller berries in half.
Measure out 350g of sugar and 20ml of lemon juice.
Place the berries in a large heavy base pan over medium low heat and pour in the lemon juice.
Cook the berries gently for about 10 mjnutes until softened.
Use a fork to crush one third of the berries to release the juices and pectin.
Scoop out a teaspoon of the juice and place it in a small cup.
Pour 15ml of methylated spirits into the cup and shake it up.
If the juice coagulates into a large mass, there is enough pectin in the mixture to set the jam. If there are a few lumps, then the jam should still set successfully. If there are many small lumps, there is a pectin deficiency, and you will need to add a further 20ml of lemon juice to the pan, or alternatively, add pectin following the manufacturers instructions.
This has coagulated into a large mass and there is more than enough pectin present.
After the pectin test, add the sugar to the pan.
Continue cooking on medium low heat until the sugar dissolves.
Once all the sugar hass dissolved increase the heat to high and boil the jam rapidly until the mixture reaches 105c or 220f which is the setting point for the jam.
Transfer the hot jam to sterilized jars and you're done.
And here is our delicious creation, with excellent color, a brilliant gloss, and sumptuous big pieces of strawberry.
Here the jam is pictured on a slice of fresh honey and oat bread which will be featured in our next episode.
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How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Recipe type: Vegetable / Fermenting
A few episodes back I introduced a new book all about natural fermentation, called Basic Fermentation, published by Microcosm Publishing. Consequently they have sent me the final hard cover copy to replace my preliminary copy. It is full of excellent fermentation recipes, all very clearly explained and accompanied with good quality full color photography. You can check out their website by clicking the link in the description below. Today we're going to feature another recipe from this book when we make a batch of delicious home-fermented sauerkraut.
We will be using a new technique to do this, as well as the traditional method.
For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
To start, strip away any dodgy leaves on your cabbage.
This cabbage is about 1.2kg once stripped. I will use half of this for each method.
Use a large knife to cut the cabbage into quarters.
Use a cleaver to cut away the heart from each quarter.
Cut each quarter into thin strips.
I have transferred half of this to a large non-reactive bowl, and measured out 18g of kosher salt. This is 3% of the weight of the cabbage. This makes it really simple to calculate the salt requirement no matter what quantity of cabbage you start with.
Pour the salt over the cabbage and mix this in.
Pack the cabbage into the ham press a little at a time, pressing it down firmly after each addition. This is a 1.5 liter press, and 600g of cabbage fits perfectly, filling to an inch below the rim.
Insert the pressure plate and secure the lid and you're done.
For the traditional method, place the remaining cabbage in a large non-reactive bowl and add 3% salt to the cabbage. Mix the salt into the cabbage.
Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
To press this down, I have a short langth of bamboo, but you could use anything from a pencil to a butter knife for this.
Place the stick across the tumbler.
Loop a long elastic band underneat the container and bring the ends up to the stick. The elastic will pull the stick downwards, applying pressure to the tumbler and the cabbage.
Transfer the container and the ham press to a warm shady place to ferment.
After 10 to 14 days, your sauerkraut will be ready to eat. This is when you will notice the vast difference between home-fermented kraut and the packaged or canned versions. This is bright in appearance, with loads of crunch and an amazingly vibrant pickle flavor.
All you need to now is enjoy your masterpiece.
Thanks for joining us today, please subscribe, like and share and we'll see you again tomorrow.
How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
Recipe type: Tortillas
Some time ago we made corn tortillas. Today we're going to make soft and chewy wheat flour tortillas which are the more popular version of tortillas in Northern Mexico. After making the tortillas, we're also going to make a couple of cheesy melted quesadillas.
For the tortillas
300g All-purpose flour
5ml Baking powder
60g Vegetable shortening
125ml Warm water
For the quesadillas
200g Mature cheddar / Jack cheese grated
½ Red pepper
1 Large pickles jalapeno pepper
To start, you will need 300g of all-purpose flour, 5ml or a teaspoon of baking powder, 2.5ml or half teaspoon of salt, 60g of vegetable fat or shortening and 125ml or a half cup of warm water.
Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
Turn the dough out onto your work surface and press it into a block. Wrap the dough in cling-wrap and allow it to rest on the counter for 30 minutes.
After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
Use your rolling pin to roll these out until about 9 to 10 inches in diameter or 22 to 25cm. At this stage they will be about 1mm in thickness.
Repeat this until all of the tortillas are formed.
Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
Toast them for 30 to 40 seconds, then flip them over and repeat.
Remove these from the pan and continue with the remaining tortillas.
You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
Mix these together in a bowl.
Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
Fold the open side over the filling and press it down to secure.
Heat a pan over medium high heat and drop the quesadillas into the pan.
Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
Remove the quesadillas from the pan, cut them through the center and serve immediately accompanied with sour cream for dipping.
Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Recipe type: Snack Food
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
2-3 Large potatoes
30ml Kosher salt
500ml Cheap white vinegar
A little oil for brushing
To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
Using long smooth cutting strokes will result in more even slices.
Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
Fold the open half over the slices and pat them dry.
Repeat this until all of the slices are dried.
Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
Continue microwaving batches until all of the crisps are done.
The crisps will keep crispy for up to a week in an air-tight container.
And there we have it, a mountain of crisps, from just 2 potatoes.
How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Recipe type: Preserves
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
55g / 60ml Coarse Kosher salt / Himalayan rock salt
250ml Lemon juice
250ml Lime juice
Extra water to top up
To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
Cut down through each lemon twice, leaving just about 5mm uncut at the base.
Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
Continue until all of the lemons are filled.
Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.
How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Recipe type: Preserves and Sauces
Cuisine: South African
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
650g Dried peaches
250g Dried Apricots
1 Liter + 1.25 liters Brown grape vinegar
2.5kg White sugar
500g Onion chopped
120g Salt (Kosher, non-iodated)
75ml Cayenne pepper
30ml Dried chilli flakes
To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.
Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Recipe type: Accompaniments
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
250ml Cheap white vinegar
Boiling water to cover
The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
After this time you will visibly see how cloudy the water is.
Strain the fries through a large colander and rinse them thoroughly.
Tip the fries out onto a large dish towel and pat them dry thoroughly.
Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.
Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Recipe type: Preserves
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
1.2kg Crunchy gherkins (or mini-cucumbers)
45ml (3Tbs) Kosher salt
1 Liter white vinegar
110g White sugar
15ml (1Tbs) Coriander seed
15ml (1Tbs) Hot mustard seed
45ml (3Tbs) Black peppercorns
2 Bay leaves
To start, top and tail 1200g of gherkins.
Zap the gherkins through the thinnest slicing disc of your food processor.
Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
Put this aside and allow it to stand for 60 minutes.
While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
After this time, strain the mixture through a sieve and put this aside.
Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
Fill the jars to just below the brim with the sliced gherkins.
Pour in enough of the vinegar solution to cover the gherkins.
Close the jars and allow them to cool in the hot roasting pan.
The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.
How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Recipe type: Sauce
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
2 Cups fresh basil leaves (packed tightly)
15ml Crushed garlic
60ml Pine nuts
160ml Olive oil
125ml Finely shredded Parmesan, Romano or Grano
Salt and pepper to taste
To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
Use your stick blender to machine these until fine.
Add the remaining oil and mix this in.
Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.