Sticky Mocha Coffee Chicken - Amazing Sticky Coffee Chicken - Sticky Chicken with a Difference!!!
Recipe type: Chicken / Poultry
Sticky chicken is awesome in any description, but this sticky mocha coffee chicken is at least a few steps ahead of the competition. A few episodes ago we introduced xanthan gum, the thickener of the future. This recipe owes its amazing stickiness and phenomenal mouth-feel to this simple ingredient
150ml Light Soy sauce
125ml Brown sugar
80ml Strong brewed coffee (at least double strength)
60ml Olive oil
8 Chicken pieces (drumsticks & thighs)
Salt and pepper to taste
Combine the light soy sauce, brown sugar, sherry, strong black coffee, and oil.
Normally there would be no way to combine the oil with the rest of the ingredients, and this is where xanthan gum comes in. Xanthan gum is a strong hydrocolloid which with its bipolar nature will effectively bind the oil and water based ingredients.
Add the xanthan gum and zap the mixture for 60 seconds using your stick blender. You can also do this in a regular blender.
Place the chicken pieces into a vacuum packing bag. If you don't have a vacuum packer, use a ziplock bag and extract as much air as possible.
Pour the marinade.
If you're using basic front-loading vacuum packer, it is a good idea to elevate the machine. This allows you to extract the air from the bag without sucking liquid into the vacuum pump, which will almost certainly damage the machine.
It it also a good idea to do second seal to ensure that the bag does not leak.
Transfer the bag to your refrigerator and allow the chicken to marinate for at least four hours.
After the marinating time, cut the bag open and empty everything into a tray or container of some sort.
Heat a heavy non-stick pan or a well seasoned cast iron pan over medium high heat. Do not add butter or oil.
Lift the chicken pieces fron the marinade and place them in the pan skin side up.... obviously with the drumsticks this could be a little confusing.
Fry the chicken for 3 minutes per side. It may appear that the chicken is burning, but this is simply the marinade becoming super-caramelized.
After both sides have had 3 minutes, turn the chicken pieces back to their first side and pour in the marinade.
Turn the heat down to medium and allow the chicken to simmer for 15 minutes.
At the 15 minute mark, turn the pieces over and continue simmering the chicken for a further 5 minutes.
Make sure to shake the pan back and forward every minute to ensure that the chicken is well coated with the sticky sauce.
Remove the chicken from the pan and serve with the accompaniments of your choice. As a hint these sticky chicken marvels go incredibly well with prawn crackers.
Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Recipe type: Steak
In today's episode we're making a couple juicy grilled sirloin steaks smothered in fried Portabellini mushrooms and a super quick red wine sauce using xanthan gum.
For the Sauce
250ml Dry red wine (good quality - bad wine = bad sauce)
Chicken stock or beef stock
3.75ml Xanthan gum
For the Rest
6 Portabellini / Porcini / brown mushrooms
2 Fronds fresh rosemary
2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
Salt and cracked black pepper
Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
Add 3.75ml of xanthan gum to the wine mixture.
Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
Flip the steaks over and season the fat liberally with salt and cracked black pepper.
Slice the mushrooms and put these aside.
Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
Remove the steaks from the pan and transfer them to warm plate to rest.
Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
In the meantime heat the red wine sauce in your microwave oven until nice and warm.
Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
Serve your masterpiece immediately with the accompaniments of your choice.
The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Recipe type: Salad / Dressings
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Plain Simple Salad Dressing
240ml Oil (olive, sunflower or peanut)
45ml Freshly squeezed lemon juice
2.5ml Xanthan gum
10ml Mix dried herbs of your choice
Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
160ml Olive oil
60g Anchovies in oil
45ml White wine vinegar
5ml Crushed garlic
2.5ml Hot English mustard
2.5ml Himalayan rock salt
Worcestershire sauce and Tabasco
100g Strong creamy blue cheese
2.5ml Xanthan gum
For the first, and simplest of all dressings, add the lemon juice to the oil.
To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
Add the dried herb mix of your choice.
And then a good dose of roughly ground black pepper and salt.
Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
Pour the lemon juice and wine vinegar into the olive oil.
Add a half teaspoon of xanthan gum.
Add the anchovy fillets with their oil.
Add the paprika, crushed garlic and hot English mustard.
Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
This dressing will not separate or precipitate and refrigerator and freezer stable.
To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.