Castle & Cannon Fried Potatoes - A Touch of Class for any Plate!
Recipe type: Potatoes
Cuisine: Chef T Original
Today we’re going to do something really simple and quick that can add a touch of class to any dish. All you need for this recipe is a large potato per person, a potato peeler, a very sharp knife and an apple corer. In addition to this you will need a pan and oil to fry the potatoes.
1 Large potato per person
Oil for frying
To start, you will need a large potato for each guest. They should be roughly the same size as one another, and peeled.
Slice a flat section off of the side of one of the potatoes.
Turn the potato onto the flat section and proceed to slice flat sections from each side of the potato.
Turn the potato onto one of the sides and slice off the remaining flat section.
Slice the ends off to create a rectangular shaped block.
Place the knife 5mm in from the edge of the potato and slice 5mm downwards.
Re-position the knife parallel with the work surface and 5mm from the top edge of the potato and slice in wards 5mm. A small chip will come free from the potato, getting rid of the slightly curved corners at the top and bottom of the potato.
Repeat this with all 12 edges of the potato.
Use your apple corer to remove the center of the potato along its length.
Continue until all of the potatoes are processed.
Heat your oil to 180c and fry the potatoes until deep golden in color, and they start to float to the top of the oil.
Remove the potatoes from the oil, drain any excess oil on kitchen paper, and serve immediately.
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In today's episode, we're going to be drying or dessicating onions. This is a fantastic way to preserve your onions, and I find that dried onion flakes and onion powder lend a different type of onion flavor to your meals - it is more of a roasted onion flavor as apposed to a regular onion flavor.
2kg / 4.4lb Onions
1-3 Tbs Cornstarch
To start, top, tail, and peel your onions. You can use any cultivar of onion - these are California Brown. Cut the onions into quarters from top to bottom. This is much quicker and easier than chopping the onion, and you lose less volatile oils, and this is where all the flavor is. You will also find that the larger flakes will dry quicker and more evenly than smaller chopped bits that tend to clump together inhibiting the airflow in your dryer.
Place all of the cut onion into a larger non-reactive bowl and cover them with boiling water. Allow this to stand for 3 minutes stirring constantly. This heat softens the membranes between the onion layers and will make the onion layers very easy to separate. This also dilutes some of the acidity resulting in a very mild aroma while drying. This is a major consideration if you're running your food dryer in the house, or worse, in an apartment.
Drain the onions in a large colander, and start packing the onion into your food dryer trays, making sure to separate any layers that did not separate during the heating and stirring process. By placing some of the pieces facing up and others facing down, you will ensure a good airflow through the dryer as a result of the big gaps between the pieces.
Once you're finished packing the onion into the trays, place the lid on top, make sure the lid vents are open and switch on the dryer.
The process can take anywhere from 36 to 72 hours depending on the relative humidity, the moisture content of the onions in the beginning, and mostly, your machine. If you're using a small domestic dryer like this one, then it will take longer. In a larger semi-industrial unit like an Excalibur, it will be much quicker.
This is the result after 3 days, or 72 hours. The onion is bone-dry, and simply crushes into pieces. At this stage, if you want onion flakes, crush them by hand to the size you require, and store. Alternatively, pulse them a few times in your food processor until the desired texture is achieved.
I am going mill my dried onion in my spice grinder to get a fine powder. To do this, place a large handful of the onion into the grinder and zap it a few times to break it down. Add more onion and continue. By adding more and more onion, the grinder blades get the required back-pressure to do their job properly. Continue until the mill is full of powder, empty the machine, and continue with the remaining onion.
As soon as the onion powder comes into contact with the atmosphere it starts to clump, or cake. To prevent this during storage, add 1-3 tablespoons of corn starch to the onion powder and mix it in.
Store the powder in an airtight bottle in a cool place. It will last indefinitely under these conditions.
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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Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
500g Finely shredded spinach
150g Feta cheese
15ml Dried garlic granules
80ml Dried onion flakes
80g Shredded Parmesan cheese
Salt & pepper to season
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
You will need 6 by 300ml pie foils as well.
Brush one of the foils generously with melted butter.
Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
Place the garlic and onion into the mixing bowl.
Follow this by crumbling the feta cheese.
Pour in the beaten eggs and cream and proceed to mix this all until well combined.
Season to taste with salt and cracked black pepper and we're almost done.
Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.
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.
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How to Make Coffee Burger Buns - Flavorful, Aromatic Burger Buns with a Difference!
Recipe type: Bread / Burgers / Burger buns
Serves: 8 - 12
The flavors of coffee and beef work very well together whether incorporated in dry rubs or bastings. Today we're going to take this marriage to a new level by making a batch of amazing coffee burger buns.
950g Strong white bread flour
60g Butter grated
10g Instant dry yeast
30ml Full cream milk powder
600ml Espresso, cooled to 35c
1 Egg whisked with 25ml water
To start, measure out 10g instant yeast, 1 tablespoon sugar, grate 60g of butter and run 600ml of espresso through your coffee machine. Allow the espresso to cool to 35c before proceeding.
Pour the espresson into a bowl and add the sugar and yeast. Give this a brief stir, cover the bowl and set this aside for 10 to 15 minutes to activate.
Measure 950g of strong white bread flour into your mixer bowl.
Add 2 tablespoons full cream milk powder and 2 teaspoons salt. Stir this to combine.
Add 60g of grated butter.
Place the bowl on your mixer with the beater paddle attached.
Mix the flour for about 60 seconds to cut the butter into flour.
Add the yeast coffee mixture to the bowl and mix this until all of the liquid has been absorbed into the flour.
Open the mixer and swap out the beater paddle for a dough hook.
Close the machine and allow the dough to knead for 8 to 10 minutes on medium slow speed.
You will have a beautifully smooth, soft dough that is not at all sticky.
Cover the bowl with cling-wrap and allow the dough to rise in a warm place for 60 minutes until doubled in bulk.
Turn the dough out onto a lightly flour work surface and knead briefly to knock it down.
Roll the dough into a log and divide it into 8 equal pieces for large buns, 10 for medium and 12 for regular size.
Working with one piece at a time stretch the dough from the edge down to the bottom all the way around the roll.
Finish it off by cupping your fingers over the roll and rounding it using a circular movement.
Place the rolls on a baking sheet lined with parchment.
Cover the rolls with a clean dish towel and allow these to tise again for 30 minutes.
After 30 kinutes the rolls will have doubled in size.
Whisk and egg with 25ml of water and brush the tops of the buns.
Use a razor sharp blade to slash the tops of the buns.
Bake the buns in a preheated oven at 200c or 400f for 20 minutes until golden and well risen.
Remove from the oven and transfer the buns to cooling racks.
Allow them to cool for at least 15 minutes before cutting.
And there we have a batch of beautifully textured and aromatic coffee burger buns.
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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.
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:
All- purpose flour
Finely crushed cornflakes or breadcrumbs
300mm Ruler or strip of rigid plastic
To start, place 2kg of roughly mashed potato in you mixer bowl.
Add 2 Tablespoons salt, 1 teaspoon white pepper, 4 tablespoons dried onion flakes and 6 tablespoons all-purpose flour.
Combine 4 egg yolks with 60ml of full cream milk and pour this in.
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.
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.
Fill the hopper with the potato mixture making sure to press it down after each addition to avoid air pockets in the mix.
Close the hopper and advance the plunger.
For the next step, you will need a school ruler, or a length of reasonably rigid plastic.
The potato mixture will be extruded along the plastic to make long cylinders of potato mix.
Advance the mixture along the funnel until it reaches the end of the funnel.
Hold the plastic under the funnel while advancing the potato, progressively moving the plastic at the same rate as the potato exits the funnel.
As it nears the end of the ruler, slice the potato off clean.
Roll the log of potato from the ruler into a large pan.
Continue until all of the potato has been extruded. At this diameter, you will get about 2 meters of extruded potato.
Cover the pans and transfer them to your freezer overnight.
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.
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.
Remove the potato logs from the freezer and use a strong knife to chop these into equal lengths.
Working with one portion at a time, dredge the croquette in the flour.
Roll the potato in the egg to wet all of the flour.
And then into the crumb to get a good solid coating all over.
Transfer this this to one of the platters and continue with the remaining croquettes.
To fry the croquettes, half fill a wok with oil and heat this to 170c or 340f.
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.
Use a slotted spoon to remove the crispy croquettes from the oil and drain any excess oil on kitchen paper.
Serve the croquettes piping hot as an accompaniment to your main course.
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Microcosm Publishing, based in Portland Oregon sent me an advanced copy of a very interesting book due for launch. The book is called Wild Fermentation and covers a myriad of fermentation recipes from brine pickles to cider vinegar, kimchi and loads more. The final publication will be in hard cover with full color photography. You can check out the website by clicking the link below in the description.
One of the recipes in the book is how to make cultured buttermilk, and other than the overnight wait, it is really quick and super-easy.
All you need is a liter of full cream milk and a bottle of cultured buttermilk to use as the starter culture.
Pour a quarter cup of the cultured buttermilk into a large jug.
Pour in the milk and give this a good stir.
Put a lid on the jug or cover it with cling wrap and place this in a warm place to ferment overnight.
The following day you will have more than a liter of lovely thick, creamy buttermilk.
This will last for months covered in the refrigerator, and you can use this starter to make even more buttermilk as required.
Stay tuned for tomorrows episode when we use this buttermilk to make a batch of buttermilk rusks, South Africas traditional crispy, crunchy dunking biscuit.
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