Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!

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Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!
Author: 
Recipe type: Pickling and preserving
Serves: 1kg
 
Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
Ingredients
  • 800g Onions (white or red)
  • 3Tbs Non-iodated salt
  • 110g Sugar
  • 2.5ml Coriander seed
  • 2.5ml Mustard seed, or coarsely ground mustard
  • 2.5ml Black peppercorns
Instructions
  1. Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  2. To start, you'll need 800g onions.
  3. Top and tail the onions and remove the skins.
  4. Cut each onion through the center lengthways and cut the halves into slices of 3mm in thickness.
  5. Place the sliced onion in a large non-reactive bowl.
  6. Measure 3 tablespoons of non-iodated salt, either pickling salt, kosher salt or Himalayan.
  7. Sprinkle this over the onion and mix it in thoroughly.
  8. Allow the onions to stand for 60 minutes.
  9. While the onions sweat, place 110g sugar, 2.5ml coriander seed, 2.5ml mustard seed, or roughly ground mustard and 2.5ml black pepper corns in a saucepan.
  10. Pour in 750ml white wine vinegar.
  11. Heat the pot over medium high heat and bring to a boil. Lower temperature and simmer the mixture for 30 minutes.
  12. While this continues, rinse and strain the onions.
  13. Place a sterilised 1 liter jar in a saucepan, and fill it with the onion rings.
  14. Pour hot water, not boiling water, into the pot around the jar. This will minimize any thermal shock to the glass when the boiling vinegar is added.
  15. Strain the vinegar through a sieve or coffee filter and pour it into the jar until the onions are completely covered.
  16. Any leftover vinegar mixture can be refrigerated for your next batch.
  17. Clip the jar closed and allow the bottle to cool in the water.
  18. The onions will last indefinitely stored in a cool dark place, however, they should be refrigerated once opened.
  19. (pickled onion rings,pickled onion rings recipe,how to make pickled onion rings,homemade pickled onion rings)

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How to Make Strawberry Jam – Whole Strawberry Jam Recipe

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How to Make Strawberry Jam - Whole Strawberry Jam Recipe
Author: 
Recipe type: Jams and preserves
Serves: 450-500g
 
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.
Ingredients
  • 900g Strawberries
  • 350g White sugar
  • 20ml Lemon juice
  • (15ml Methylated spirits / denatured spirits - for the pectin test)
Instructions
  1. To start, trim away the leaves from 900g berries.
  2. Cut the larger strawberries into quarters lengthways, and the smaller berries in half.
  3. Measure out 350g of sugar and 20ml of lemon juice.
  4. Place the berries in a large heavy base pan over medium low heat and pour in the lemon juice.
  5. Cook the berries gently for about 10 mjnutes until softened.
  6. Use a fork to crush one third of the berries to release the juices and pectin.
  7. Scoop out a teaspoon of the juice and place it in a small cup.
  8. Pour 15ml of methylated spirits into the cup and shake it up.
  9. 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.
  10. This has coagulated into a large mass and there is more than enough pectin present.
  11. After the pectin test, add the sugar to the pan.
  12. Continue cooking on medium low heat until the sugar dissolves.
  13. 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.
  14. Transfer the hot jam to sterilized jars and you're done.
  15. And here is our delicious creation, with excellent color, a brilliant gloss, and sumptuous big pieces of strawberry.
  16. Here the jam is pictured on a slice of fresh honey and oat bread which will be featured in our next episode.
  17. Thanks for joining us today, p,ease like, subscribe and share, and we'll see you again tomorrow.

 

How to Make Naturally Fermented Sauerkraut – courtesy of Microcosm Publishing

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How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Author: 
Recipe type: Vegetable / Fermenting
Cuisine: German
 
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.
Ingredients
  • Cabbage
  • Kosher salt
Instructions
  1. We will be using a new technique to do this, as well as the traditional method.
  2. For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
  3. To start, strip away any dodgy leaves on your cabbage.
  4. This cabbage is about 1.2kg once stripped. I will use half of this for each method.
  5. Use a large knife to cut the cabbage into quarters.
  6. Use a cleaver to cut away the heart from each quarter.
  7. Cut each quarter into thin strips.
  8. 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.
  9. Pour the salt over the cabbage and mix this in.
  10. 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.
  11. Insert the pressure plate and secure the lid and you're done.
  12. 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.
  13. Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
  14. Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
  15. 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.
  16. Place the stick across the tumbler.
  17. 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.
  18. Transfer the container and the ham press to a warm shady place to ferment.
  19. 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.
  20. All you need to now is enjoy your masterpiece.
  21. 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

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How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
Author: 
Recipe type: Tortillas
Cuisine: Mexican
 
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.
Ingredients
For the tortillas
  • 300g All-purpose flour
  • 5ml Baking powder
  • 2.5ml Salt
  • 60g Vegetable shortening
  • 125ml Warm water
For the quesadillas
  • 6 Tortillas
  • 200g Mature cheddar / Jack cheese grated
  • ½ Red pepper
  • 1 Large pickles jalapeno pepper
Instructions
  1. 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.
  2. Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
  3. Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
  4. Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
  5. Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
  6. 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.
  7. After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
  8. Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
  9. 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.
  10. Repeat this until all of the tortillas are formed.
  11. Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
  12. Toast them for 30 to 40 seconds, then flip them over and repeat.
  13. Remove these from the pan and continue with the remaining tortillas.
  14. You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
  15. To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
  16. Mix these together in a bowl.
  17. Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
  18. To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
  19. Fold the open side over the filling and press it down to secure.
  20. Heat a pan over medium high heat and drop the quesadillas into the pan.
  21. Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
  22. 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!!!

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. You can find the printable recipe on our website http://Whats4Chow.com --- or below in this description! This is episode #774 with Whats4Chow - please subscribe for notifications and updates. Ingredients 2-3 Large potatoes 30ml Kosher salt 500ml Cheap white vinegar 500ml Water A little oil for brushing Instructions 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.


Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Author: 
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.
Ingredients
  • 2-3 Large potatoes
  • 30ml Kosher salt
  • 500ml Cheap white vinegar
  • 500ml Water
  • A little oil for brushing
Instructions
  1. To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
  2. Using long smooth cutting strokes will result in more even slices.
  3. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
  4. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
  5. 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.
  6. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
  7. Fold the open half over the slices and pat them dry.
  8. Repeat this until all of the slices are dried.
  9. Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
  10. Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
  11. 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.
  12. Continue microwaving batches until all of the crisps are done.
  13. The crisps will keep crispy for up to a week in an air-tight container.
  14. 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

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How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Author: 
Recipe type: Preserves
Cuisine: Moroccan
 
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....
Ingredients
  • 850g Lemons
  • 55g / 60ml Coarse Kosher salt / Himalayan rock salt
  • 250ml Lemon juice
  • 250ml Lime juice
  • Extra water to top up
Instructions
  1. 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.
  2. Cut down through each lemon twice, leaving just about 5mm uncut at the base.
  3. 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.
  4. Continue until all of the lemons are filled.
  5. Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
  6. Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
  7. Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
  8. 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

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How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
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.
Ingredients
  • 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
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. 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.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. 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.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. 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!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
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.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. 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.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. 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.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. 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.
  9. 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.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. 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

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
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...
Ingredients
  • 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
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. 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.
  4. Put this aside and allow it to stand for 60 minutes.
  5. 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.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. 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.
  9. 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.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. 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

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
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.
Ingredients
  • 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
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Author: 
Recipe type: Vegetables
 
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
Ingredients
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
Instructions
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.

 

Vegan Steakhouse Melts – Vegan Patties Folded and Stuffed with Vegan Cheese

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Vegan Steakhouse Melts - Vegan Patties Folded and Stuffed with Vegan Cheese
Author: 
Recipe type: Vegan / Vegetarian
Serves: 10-12
 
These vegan steakhouse melts are super easy to make and there is a ton of flavor in the patties and the cheesy sauce.
Ingredients
For the Patties
  • 580ml TVP (textured vegetable protein)
  • 500ml Vegetable stock
  • 60ml Tomato sauce
  • 20ml Marmite or vegamite
  • 10ml Dried garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • 125ml Strong white bread flour
For the Cheese Sauce
  • 2 Medium potatoes
  • 2 Medium carrots
  • 75ml Nutritional yeast flakes
  • 5ml Salt
Instructions
  1. Starting with the cheese sauce, place the chopped carrots and potatoes in a medium size pot.
  2. Pour in enough boiling kettle water to cover the vegetables.
  3. Place the pot over high heat and bring this to a boil. Allow this to boil for 20 to 25 minutes until the potatoes and carrots are very tender.
  4. In the meantime, combine the vegetable stock with the tomato sauce, marmite or vegamite, garlic granules, chilli flakes, light soy sauce and salt.
  5. Pour this over the textured vegetable protein and stir this thoroughly.
  6. Cover the bowl and put this aside for 30 minutes to reconstitute.
  7. Drain the potatoes and carrots and transfer them to a tall jug.
  8. Use your stick blender to liquidise the vegetables.
  9. Add the nutritional yeast flakes and salt and blend these in. This is the cheese sauce.
  10. Add the strong white bread flour to the textured vegetable protein and stir this in. Get in there with your hands and mix this thoroughly until the mixture turns very sticky.
  11. Transfer the cheese sauce to a piping bag and snip a half inch off the end of the bag.
  12. Use your patty press to press out a patty. Carefully drop the patty onto a piece of plastic film.
  13. Pipe cheese over one half of the patty leaving a border open around the edge.
  14. Lift the plastic film and fold the patty over the cheese. Crimp the edges of the patty together being careful not squeeze out the filling.
  15. Transfer this to a large platter and continue with the remaining melts.
  16. Heat a large pan over medium heat and add just enough oil to coat the base of the pan.
  17. Carefully place the melts in the pan. Fry the melts for 6 minutes, turning halfway through.
  18. Serve the steakhouse melts immediately with the accompaniments of your choice.
  19. And there we have it, grilled vegan steakhouse melts.

 

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