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 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 Tempura Onion Rings – Gourmet Deep Fried Onion Rings

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How to Make Tempura Onion Rings - Gourmet Deep Fried Onion Rings
Author: 
Recipe type: Vegatables / Onions
 
Onion rings can be absolutely awesome, or they can be sloppy, oily and terrible. This tempura onion recipe is one of the best I have tried, and really takes the humble onion ring into the realm of gourmet cuisine.
Ingredients
  • 500ml Buttermilk
  • 15ml Tabasco sauce
  • 5ml Salt
  • 2-3 Large onions
  • 2 Eggs
  • 475ml Soda water (well chilled)
  • 1 Cup all purpose flour
  • 1 Cup Rice flour
  • 2.5ml Salt
  • 2.5ml Black pepper
  • 2 Cups all purpose flour
Instructions
  1. To start, add 15ml or a tablespoon of Tabasco sauce to a jug.
  2. Pour in 500ml of buttermilk, and add 5ml or a teaspoon of salt.
  3. Give this a good stir and set it aside.
  4. Cut 2 large onions into rings of about 10mm or a half inch thick. Place these in a large pan.
  5. Pour the buttermilk mixture over the onions, and rearrange the rings so that they are in a single layer.
  6. Cover the pan with cling-wrap and transfer it to your refrigerator for a few hours, preferably overnight. Make sure to turn the onions a few times during this time.
  7. The following day, remove the onions from the refrigerator, and measure 2 cups of all-purpose flour into a bowl.
  8. Start preheating your oil to 180c or 350f.
  9. Whisk 2 eggs in another bowl.
  10. Pour 475ml of soda water into the eggs and mix this briefly.
  11. Add a cup of sifted all-purpose flour and a cup of sifted rice flour to the egg soda mixture. Whisk this until smooth.
  12. Add a generous gring of salt and cracked black pepper and mix these in.
  13. Use a skewer to lift an onion ring from the marinade and dredge it in the flour.
  14. Drop this into the batter, and continue until you have coated about a dozen rings.
  15. Make sure to submerge the rings in the batter while doing this.
  16. Use the skewer to hook the rings out of the batter and drop them in the oil. Allow the rings to fry for 5 minutes, turning halfway through.
  17. The rings will be superbly crispy and lightly golden.
  18. Use a slotted spoon to lift them from the oil before continuing with the next batch of rings.
  19. When frying, make sure you oil is up to temperature, and that you don't overcrowd the pan. This will drop the temperature and will result in overly oily onion rings.
  20. Serve your creation piping hot as a snack, or accompaniment to your main course and enjoy.
  21. Thanks for joining us today, please like, subscribe and share and we'll see you again tomorrow.

 

Bulk Producing Potato Croquettes at Home

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Bulk Producing Potato Croquettes at Home
Author: 
Recipe type: Potatoes
Cuisine: French
Serves: 2kg
 
Potato croquettes are an all-time favorite with their creamy inside and super-crispy shell. Made in small quantities, they are actually quite a hassle to make, especially considering that they are an accompaniment. Today we're going to make these in bulk, allowing you to freeze the croquettes and use them as required without all the hassle.
Ingredients
Main Ingredients
  • 2kg Roughly mashed potato
  • 60ml Full cream milk
  • 2 Tbs Salt
  • 1 Tsp White pepper
  • 4 Tbs Dried onion flakes
  • 4 Egg yolks, beaten
  • 6 Tbs All-purpose flour
For the Coating:
  • Eggs, beaten
  • All- purpose flour
  • Finely crushed cornflakes or breadcrumbs
Special Equipment
  • Sausage stuffer
  • 300mm Ruler or strip of rigid plastic
Instructions
  1. To start, place 2kg of roughly mashed potato in you mixer bowl.
  2. Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
  3. Combine 4 egg yolks with 60ml of full cream milk and pour this in.
  4. Place the bowl on your mixer with the dough hook attached and mix the mash until totally combined. This will take about 5 minutes. You can also mix it by hand if you don't have a mixer.
  5. Attach the funnel of your choice to your sausage stuffer. I am using a 35mm funnel, but you can go with any diameter of your choice.
  6. Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
  7. Close the hopper and advance the plunger.
  8. For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
  9. The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
  10. Advance the mixture along the funnel until it reaches the end of the funnel.
  11. Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
  12. As it nears the end of the ruler, slice the potato off clean.
  13. Roll the log of potato from the ruler into a large pan.
  14. Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
  15. Cover the pans and transfer them to your freezer overnight.
  16. The following day you will need a bowl of all-purpose flour, whisked eggs, and a bowl of finely crushed cornflakes or breadcrumbs. These quantities are all dependent on how much potato you processed.
  17. Take a little of the flour and sprinkle it over a couple of large platters. This is where the coated croquettes will sit waiting to be fried, and the flour will prevent the coating from sticking to the platter and getting damaged.
  18. Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
  19. Working with one portion at a time, dredge the croquette in the flour.
  20. Roll the potato in the egg to wet all of the flour.
  21. And then into the crumb to get a good solid coating all over.
  22. Transfer this this to one of the platters and continue with the remaining croquettes.
  23. To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
  24. Carefully add the croquettes to the oil and fry them for 3 to 4 minutes. Give them a gentle stir every minute to ensure even browning. You can also par-fry for 60 seconds to set the coating, remove from the oil, cool and refreeze for super-quick croquettes in the future.
  25. Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
  26. Serve the croquettes piping hot as an accompaniment to your main course.
  27. Thanks for joining us today, please subscribe, like, and share, and we'll see you again tomorrow.

 

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.

 

Mega Cheese and Bacon Deep Fried Onion Rings – Deep-Fried Onion Rings Filled with Cheese & Bacon!!!

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Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Author: 
Recipe type: Deep-fried
 
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Ingredients
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
Instructions
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
  5. Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.

 

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.

 

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