Recipes & Videos

January 27, 2017 Breakfast, Main Courses, Poutry, Valentine's Recipes

The Best Omelette EVER! An Omelette Made with Noodles – is it a Nomlette???

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The Best Omelette EVER! An Omelette Made with Noodles - is it a Nomlette???
Author: 
Recipe type: Breakfast / Brunch
 
Today's episode is a good fun recipe. This super-tasty omelette made with 2 minute noodles is quick and easy to make, and makes for the perfect breakfast or brunch. It will serve 2 people, one one very hungry giant.
Ingredients
  • 4 Eggs
  • 1 Pack Two minute noodles
  • 6 Rashers streaky bacon
  • Handful of garlic chives, roughly chopped
  • 100g Mozzarella cheese
  • 6 Cocktail tomatoes
  • 60g Butter (2 x 30g)
  • Finely shredded Parmesan cheese
  • Fresh basil to garnish
  • Salt and pepper to taste
Instructions
  1. To start, whisk the eggs in a jug and place the 2 minute noodles in a bowl.
  2. Pour boiling water over the noodles to submerge and cover the bowl.
  3. Cut the streaky bacon across the grain into thin strips.
  4. Roughly chop the garlic chives.
  5. Slice the mozzarella cheese and cut the cocktail tomatoes into halves.
  6. By this time the noodles are ready. Drain the excess water and put these aside.
  7. Heat a 30cm or 12 inch pan over medium high heat and add 30ml of butter.
  8. Add the bacon and fry for 6 to 8 minutes until it has taken on a nice golden color.
  9. Add the chives and tomatoes and fry these for about 60 seconds.
  10. Remove everything from the pan and put this aside.
  11. Add another 30ml of butter to the pan. Spread this evenly over the base of the pan.
  12. Add the noodles to the pan and spread these evenly across the pan.
  13. Allow this to fry for 2 minutes undisturbed.
  14. Pour in the egg making sure to spread it around evenly.
  15. Allow this to cook and set of 2 minutes undisturbed.
  16. Top half of the pan with some of the cheese and the bacon chives and tomato.
  17. Use the remaining cheese on top of the bacon mixture.
  18. Season with salt and cracked black pepper and allow this to fry for a further 2 minutes.
  19. Slide the whole omelette from the pan onto a large platter and flip the empty side of the omelette over the filling.
  20. Cut the omelette in half and slide the halves onto serving platters.
  21. Top the omelettes with finely shredded Parmesan, garnish with fresh basil and serve immediately.
  22. And there we have it... breakfast fit for a hungry king.

 

January 26, 2017 Chicken Recipes, Cocktail Snacks, Finger Foods, Main Courses, Poutry, Snack Food, Starters

Dominican Deep Fried Chicken – Pico Pollo – the Traditional Dominican Deep Fried Chicken

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Dominican Deep Fried Chicken - Pico Pollo - the Traditional Dominican Deep Fried Chicken
Author: 
Recipe type: Chicken - Deep-fried
Cuisine: Dominican
Serves: 12
 
Dominican Deep-fried chicken or Pica Pollo is quite different to the fried chicken we are accustomed to. The chicken is precooked in a flavor pot, then lightly coated, and deep-fried to crispy, golden yummy.
Ingredients
  • 12 Chicken drumsticks
For the Flavor Pot
  • 1.5lt Water
  • 1 Small red onion
  • Juice of 2 limes
  • 3 Sprigs parsley
  • 2 Teaspoons salt
  • 1 Clove garlic, crushed
For the Seasoned Coating
  • 1 Cup all-purpose flour
  • 2.5ml Dried oregano
  • 5ml White pepper
  • 5ml Salt
Other
  • Oil for frying
Instructions
  1. For the flavor pot, crush the garlic, measure the salt, cut 3 sprigs of parsley, squeeze the lime juice and cut the red onion in half.
  2. Add the water to the pot along with the chicken drumsticks and all of the aforementioned ingredients.
  3. Place the pot over medium-high heat and bring this to a boil. Reduce the heat and simmer the chicken for 15 minutes.
  4. For the seasoned coating, measure out the white pepper, dried oregano and salt. Add this to the flour and mix this in thoroughly.
  5. Remove the drumsticks from the flavor pot and allow them to cool for a few minutes.
  6. Working with a couple of drumsticks at a time, drop them into the flour, pop the lid on the container and shake it up to coat the chicken.
  7. Remove the lid, shake any excess flour from the drumsticks and transfer these to a platter while you continue with the remaining pieces.
  8. Half-fill a large pot or wok with oil and heat this to 170c or 340f. Fry the drumsticks in batches until they are lightly golden and crispy. This will take about 4 to 6 minutes. Remove the chicken from the oil and drain any excess oil on kitchen paper. Continue until all of the drummies are complete.
  9. Serve the chicken immediately with a super-cold beer and the accompaniments of your choice.

 

January 25, 2017 Distilling Alcohol

Serious Distilling with Brewcraft, Still Spirits & Grainfather – Running the Still Spirits T500 Refl

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Running the Still Spirits T500 Reflux Distiller

In our previous episode we cover the process used to make invert sugar, then went on to make a batch of sugar wash using the invert sugar.
Today we’re going to put the Still Spirits T500 Reflux Distiller through its paces when we distill this batch of sugar wash.
First we need to assemble the T500.
Unscrew the large nut from the base of the column taking care not to spill the saddles that fill the column. Insert the threaded end of the column through the boiler lid and screw the nut back on. Tighten the nut firmly.
Attach the water inlet pipe to the inlet. This is the thinner of the 2 long pipes supplied with the T500.
Attach the thicker pipe to the water outlet.
Use the supplied adapters to attach the inlet, or thinner pipe to your flow controller, and position the outlet pipe in your sink.
Attach the pipe from the flow controller to the tap.
Our next episode will look at the operation of the flow controller in detail.
Attach the short transfer tube to the top of the column.
Pour the sugar wash into the boiler and add the packet of boiling enhancers and the distilling conditioner to the wash.
The ceramic boil enhancers give a smoother boil, while the conditioner prevents foaming in the wash.
Pop the lid on the boiler and secure the 4 clips.
Turn on the thermometer by using a toothpick to depress the tiny switch on the back of the unit.
Clip the thermometer on to the column and place the thermometer probe into the recess in the water outlet elbow.
Finally, attach the alcohol outlet pipe to the laterally orientated pipe just below the thermometer.
Start the water flow and set the flow rate to 500ml per minute.
Turn the boiler on. After some time the temperature on the thermometer will start to climb. As it approaches 50c, the first drips of alcohol will emerge. The first 50ml is comprised mostly of acetone and is collected and discarded.
As the temperature approaches 60c, the target temperature, the alcohol flow rate will increase and you will continue to collect alcohol until the boiler shuts down or the alcohol flow ceases.
If the temperature does not climb to 60c, your flow rate is too high and needs to be reduced, and if it spikes past 60c then the rate is too low and needs to be increased on the flow controller.
From this particular batch of sugar wash, I collected just over 5 liters of 94% pure alcohol. This is higher than usual owing to the invert sugar used in the wash. With regular sugar wash, you can expect about 4 liters of product.
Stay tuned for our next episode where we’re looking at the Still Spirits flow controller.

January 21, 2017 Chicken Recipes, Finger Foods, KFC Recipes, Main Courses, Poutry

How to Make REAL KFC – The Simplified Version – The REAL KFC Fried Chicken Recipe

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How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Author: 
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
Ingredients
  • 8-12 Chicken pieces (drums and thighs)
  • Oil for frying
For the Herb & Spice Blend
  • 15ml Paprika
  • 30ml Onion flakes
  • 5ml Dried Sage
  • 10ml Garlic powder
  • 5ml Dried Oregano
  • 15ml Cayenne pepper
  • 10ml White pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 15ml Dried and powdered coriander leaf
  • 5ml Ground ginger
  • Salt (2% of the weight of the chicken)
For the Rest
  • 2 Cups all purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
Instructions
  1. Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
  2. Transfer this to your spice blender and zap it all to a fine powder.
  3. Place 3 tablespoons of the powder in a sprinkle bottle.
  4. Weigh the chicken pieces and calculate 2 percent of this weight.
  5. This weighs 1200g, so I need 24 grams of salt.
  6. Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
  7. Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
  8. This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
  9. Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
  10. Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
  11. Alternatively you can use a digital pot set to 70c, filled with water.
  12. While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
  13. Place the flour and the remaining spice blend in a large bowl.
  14. Add 30ml of salt and mix this together thoroughly.
  15. After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
  16. To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
  17. Pour the liquid into a flat bowl.
  18. Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
  19. Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
  20. Transfer this to the flour and dredge it to coat all over.
  21. Back to the liquid to wet all of the flour....
  22. Then back to the flour to get a good solid coating.
  23. Transfer this to a platter and continue with the rest of the chicken.
  24. Allow the coating to set for 20 minutes before frying.
  25. Half fill a wok or large pan with oil and heat this to 160c or 320f.
  26. Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
  27. Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
  28. And there it is, an amazing batch of KFC...

 

January 19, 2017 Distilling Alcohol

Serious Distilling with Brewcraft, Still Spirits & Grainfather – How to Make Invert Sugar

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Serious Distilling with Brewcraft, Still Spirits & Grainfather - How to Make Invert Sugar
Author: 
Recipe type: Brewing and Distilling
 
Today we're going to look at a refinement that can be implemented to ensure a good strong fermentation that will consistently and will yield above average results, and higher alcohol volumes. Yeast feeds on sugar to stay alive, multiply and produce alcohol. If the yeast has a supercharged food, it goes without saying that it will produce the alcohol faster, and more of it. The food I am talking about is invert sugar.
Ingredients
  • White sugar (regular household sugar)
  • 2.5ml Citric acid per Kilogram of sugar
  • Water
Instructions
  1. Hi and welcome to episode 529 with Whats4Chow.com, and the next episode in our epic series on serious distilling with Brewcraft, Still Spirits and Grainfather.
  2. Today we're going to look at a refinement that can be implemented to ensure a good strong fermentation that will consistently yield above average results, and higher alcohol volumes.
  3. Yeast feeds on sugar to stay alive, multiply, and produce alcohol. If the yeast has a supercharged food, it goes without saying that it will produce the alcohol faster, and more of it.
  4. The food I am talking about is invert sugar.
  5. Invert sugar is a combination of glucose and sucrose and is manufactured by splitting the disaccharide sugar (regular white sugar) into these two components. This makes the invert sugar more readily available to the yeast resulting in a more reliable, efficient and complete fermentation. Think of it as rocket fuel for your fermenter.
  6. This amazing substance can be made quite easily at home, and works brilliantly with any of the Still Spirits yeast varieties.
  7. To start, add the white sugar and citric acid to a medium size pot. Citric acid is available off the shelf at any store in the baking section. You can also use tartaric acid, however this is more difficult to find. Cream of tartar is not recommended, as you will only achieve a partial conversion to invert sugar.
  8. Pour in enough water to cover the sugar.
  9. Place the pot over medium high heat and stir this until all of the sugar has dissolved.
  10. Our target temperature is 130c or 266f.
  11. As the temperature climbs, the process will stall at 110c or 230f until all of the excess water has been evaporated. If you poured in too much water, don't panic, the process will simply take a little longer.
  12. When the excess water has evaporated, the temperature will start to climb again.
  13. While you wait for the target temperature, fill a small jug with water at room temperature. It is important that the syrup does not spike over 135c or 275f or the process is ruined. Adding small amounts of water will keep the temperature in check.
  14. Once the syrup has reached the target temperature, turn the heat down to medium. We need to boil the mixture for 20 minutes for the process to complete.
  15. Keep a keen eye on the temperature and add about 50ml of the cold water every time it spikes towards 135c. This will bring the temperature back into line.
  16. You will have to add water 4 or 5 times over the 20 minute period. Make sure to stir the water in as you add it.
  17. Also, be aware that the water will give of a puff of steam as it goes into the hot syrup, so make sure your hands are away from the top of the pot.
  18. At the 20 minute mark, turn off the heat and your invert sugar is ready.
  19. I am going use this homemade rocket fuel to ferment a batch of sugar wash using the Still Spirits Classic 8 Turbo Yeast.
  20. The batch pack calls for 8kg of sugar. I have used 2kg of this to make the invert sugar.
  21. Add the remaining 6kg of sugar to your fermentation bucket and fill this to 2 thirds with hot water. Pour in the 2kg batch of invert sugar and stir everything thoroughly until all of the sugar has dissolved.
  22. Top the fermenter up with cooler water to attain a target temperature of between 38 and 40c.
  23. Add the Still Spirits yeast pack and stir this in.
  24. Add the Still Spirits Turbo Carbon and stir this. Put the lid on and allow the fermentation to complete over the following 2 to 4 days.
  25. Use the Still Spirits Turbo Clearing pack to clear the fermented wash and it is ready.
  26. Stay tuned for next serious distilling episode where we're going to distill this batch through the Still Spirits Turbo 500 Reflux Distiller.

 

January 18, 2017 4th of July Cookout, Fish Recipes, Main Courses, Mother's Day, Seafood, Valentine's Recipes

Grilled Prawn & Monkfish Skewers – Succulent Prawns and Rich Monkfish, Grilled to Perfection!

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Grilled Prawn & Monkfish Skewers - Succulent Prawns and Rich Monkfish, Grilled to Perfection!
Author: 
Recipe type: Seafood
Serves: 4
 
Today we're going to grill a batch of seriously tasty prawn and monkfish skewers. Monkfish is found worldwide and is revered for its remarkable similarity in texture and taste to crayfish and lobster. Combine this with the prawns and you have an amazing flavor explosion.
Ingredients
  • 32 Medium size prawns
  • 800g Monkfish tails
  • 16 x 6 inch Bamboo skewers (150mm)
  • 150g Butter
  • 30g Crushed garlic
  • 2 Small lemons
  • Salt to season
  • 4 Portions cooked rice (according to the package instructions)
Instructions
  1. Start with 32 medium size prawns. Use a sharp scissors to cut down the spine of each prawn up until and including the second last segment of the shell.
  2. Use toothpick to hook out the vein. Put this aside and continue until all of the prawns are deveined.
  3. Monkfish only has a central bone. Use a sharp knife to cut the fillets from the bone. For this quantity of prawns, you will need about 800g of monkfish fillets.
  4. Cut through the fillets at an acute angle to get strips of fish 50mm or 2 inches in length.
  5. You will need 16 x 6 inch or 150mm thin bamboo skewers.
  6. Press a skewer through the prawn just behind the head. Press another skewer through the prawn just above the second last segment. Notice that the prawn is lying sideways. The skewers enter the belly and exit the spine.
  7. Thread a strip of monkfish onto the skewers.
  8. Follow this with another prawn, and so on, until each kebab has 4 prawns and 3 strips of monkfish.
  9. Continue until all 8 skewers are complete.
  10. Heat a large pan over high heat. Add the butter.
  11. Once the butter is sizzling, add the garlic. Stir this around the pan for just a few seconds before adding the skewers.
  12. If your pan is not as large as this one, use a smaller pan, half the butter and half the garlic and fry 2 batches.
  13. Fry the skewers for 4 to 5 minutes. Squeeze the fresh lemon over the prawns.
  14. Turn the skewers, squeeze the remaining lemon over the prawns and season liberally with salt. Continue frying for 4 to 5 minutes.
  15. Wipe the skewers around in the pan then turn again. Fry for 60 seconds.
  16. Wipe the skewers around the pan and turn again. Fry the prawns for a final 60 seconds.
  17. Remove the prawns from the pan and add the prepared rice to the pan.
  18. Stirfry the rice in the prawn butter to pick up all the yummy bits from the pan.
  19. Serve a bed of rice onto each platter and top each with 2 of the seafood skewers.
  20. Serve immediately with lemon wedges and the accompaniments of your choice.

 

January 16, 2017 Distilling Alcohol

Pat Mack’s Brewing Caps – How to Make Ginger Beer – Real Alcoholic Carbonated Ginger Beer

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Pat Mack's Brewing Caps - How to Make Ginger Beer - Real Alcoholic Carbonated Ginger Beer
Author: 
Recipe type: Home Brewing
Serves: 3 liters
 
Just before the festive season I stumbled across a rather unique product called Pat Mack's Brewing Caps. The kit comes direct from Pat Mack, and it allows you to brew carbonated alcoholic beverages in regular soft drink bottles.
Ingredients
  • 250ml Sugar
  • 3 Liters water
  • Zest and juice of 1 lemon
  • 50g Fresh ginger, chopped
  • 5ml Cream of tartar
  • ⅛ tsp Brewer's yeast
  • 30g Sultanas or raisins
Instructions
  1. Just before the festive season I stumbled across a rather unique product called Pat Mack's Brewing Caps. The kit comes direct from Pat Mack, and it allows you to brew carbonated alcoholic beverages in regular soft drink bottles.
  2. The kit comes in various different options, however the one I chose includes 5 of the caps, enough high quality brewer's yeast for 300 liters of brew, a full instruction manual with a load of recipes and a download eBook, with recipes and information.
  3. Anyway, today I am going to make batch of real ginger beer to show you how it all works.
  4. Let's first have close look at the caps. These are standard size bottle caps and inserted into the cap is a flexible diaphragm type valve. This allows some of the CO2 to escape in order that the bottle does not burst. The remaining CO2 remains in the bottles adding the carbonation to the contents.
  5. To start, add the water, roughly chopped ginger, sugar, zest and juice of one lemon and cream of tartar to a large pot.
  6. Bring this to a boil, reduce the heat and simmer the mixture for 30 minutes.
  7. Strain the mixture through a large sieve and allow it stand and cool to 30c before adding the yeast.
  8. Add 1 eighth of a teaspoon of the supplied yeast and stir this in.
  9. Add the sultanas to the bottles and pour the mixture into bottles.
  10. Screw on the brewing caps and transfer the bottles to a warm, but shady place to ferment.
  11. Note how low the valve is sitting before fermentation.
  12. Allow these to ferment for 3 to 5 days. The longer you leave them, the higher the alcohol content will get, and the dryer the drink will get as eventually all of the sugar is consumed.
  13. After 3 to 5 days you will notice the valves in the caps bulging outwards due to the CO2 buildup in the bottles.
  14. The instruction manual supplied gives a very good indication of what alcohol content to expect with various fermentation times and sugar quantities.
  15. Notice the slight sediment of yeast at the bottom of the bottle.
  16. I have allowed mine to ferment for 5 days. Now it is time to clear the ginger beer.
  17. To do this, place the bottles in your refrigerator for 2 to 3 days. The fermentation will stop and most of the particulate in the beer will precipitate to the bottom.
  18. At this stage the ginger beer is ready to consume.
  19. Open the bottles very slowly to avoid spraying your precious cargo all over the kitchen, and serve.
  20. Notice how fizzy, clear and fresh this looks..... and it tastes great as well.
  21. This has come out at about 8 percent ABV, while a 3 day fermentation would probably come out at between 3 and 5 percent.
  22. You can find Pat Mack's website by clicking HERE

 

January 14, 2017 Baking, Bread, Dessert, Finger Foods, Snack Food, Sweets, Vegetarian Recipes

How to Make Koeksisters – South Africa’s Favorite Sweet Pastry – Yummy South African Snacks

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How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Author: 
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Serves: 32
 
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
Ingredients
For the Syup
  • 500ml Water
  • 1Kg White sugar
  • 2.5ml Cream of Zest and juice of 1 Lemon
  • 8cm Cinnamon stick
  • 8-10 Slices fresh ginger
  • 5ml Glycerin
For the Pastry
  • 4 Cups all purpose flour
  • 125g Shortening (baking lard)
  • ⅛ tsp Salt
  • 2 Eggs
  • 7.5ml Baking powder
  • 180ml Full cream milk (split 60ml / 60ml / 60ml)
  • Oil for frying
Instructions
  1. To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
  2. Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
  3. Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
  4. Once the syrup has cooled, cover the pot and refrigerate overnight.
  5. The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
  6. Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
  7. Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
  8. Add the second batch of milk and repeat the mixing process.
  9. Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
  10. After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
  11. Sprinkle a little flour on your work surface and turn the pastry out.
  12. Work the pastry into a flat disc shape and wrap it in cling wrap.
  13. Allow this to stand for 60 minutes at room temperature.
  14. After the resting time, cut the pastry into 16 equal portions.
  15. Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
  16. Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
  17. Unfold the plastic and cut the pastry in half across the width.
  18. Cut each half into three along the length, leaving the narrower end intact.
  19. Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
  20. Half fill a wok or large pan with oil and heat this to 180c or 350f.
  21. Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
  22. Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
  23. Put the coated koeksisters aside and continue with the remaining batches.
  24. And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.

 

January 13, 2017 Baking, Dessert, Snack Food, Sweets, Thanksgiving, Valentine's Recipes

How to Make Honeycomb – Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!

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How to Make Honeycomb - Honeycomb Candy Recipe, Simple and Quick, and Super Delicious!
Author: 
Recipe type: Candy
 
How to Make Honeycomb - quick and easy honeycomb recipe! Whether you decide to coat these little wonders with chocolate or just have them plain, honeycomb is just super yummy.
Ingredients
  • 75ml Water
  • 320ml Caster sugar
  • 120ml Corn syrup, Lyle's Golden Syrup, or glucose syrup
  • ⅛ tsp Cream of tartar
  • 5ml White vinegar
  • 7.5ml Bicarbonate of soda (baking soda)
  • Chocolate to coat (optional)
Instructions
  1. Place the corn syrup or Lyles golden syrup or glucose syrup, caster sugar, cream of tartar, white wine vinegar and water in a deep pot.
  2. Half fill a large pan with water at room temperature.
  3. Place the pot over medium high heat and stir the mixture until the sugar has dissolved and everything is well combined.
  4. Bring the mixture up to 300f or 154c. To judge this you will need to use a candy thermometer or an infrared thermometer.
  5. While the mixture heats up, line an 8 x 8 inch baking pan with baking parchment.
  6. As the mixture comes to the correct temperature, remove the pot from the heat and carefully lower it into the pan of water.
  7. Add the bicarbonate of soda and whisk this into the mixture.
  8. The mixture will froth up like a volcano.... this is why you need a deep pot.
  9. The cooling bath cools the mixture just enough to ensure a nice fine texture of bubble in the honeycomb.
  10. Remove the pot from the cooling bath and pour the honeycomb into the lined baking pan. Quickly level off the surface and put this aside to set.
  11. Once the mixture has set solid, turn it out from the pan.
  12. Use your meat mallet and a butter knife as a chisel to fracture the honeycomb into bite sized pieces.
  13. And there it is.... a beautifully finely texture honeycomb to add a little sweetness to the beginning of your new year.

 

December 30, 2016 4th of July Cookout, Accompaniments, Curries, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

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.

 

December 23, 2016 Distilling Alcohol

Serious Distilling with Brewcraft, Still spirits and Grainfather – Making Gin, Part 1 and 2

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Serious Distilling with Brewcraft, Still spirits and Grainfather - Making Gin, Part 1 and 2
Author: 
Recipe type: Distilling
 
In this distilling episode we're making gin from start to finish. Starting with the sugar wash, clearing the wash, and distilling the neutral alcohol. This is followed by the actual ginning process where there are 3 different methods to choose from to infuse the gin flavors into the alcohol.
Ingredients
  • 1 Pack Still Spirits Fast Turbo Yeast
  • 1 Pack Still Spirits Turbo Carbon
  • 1 Pack Still Spirits Turbo Clear
  • 6kg Refined white sugar
  • 21 liters water
For the Ginning Spices
  • 2g Star anise
  • 3g Cardamom
  • 15mm Cinnamon stick
  • 6 Cloves
  • 4g Coriander seed
  • 20g Juniper berries
  • 5g Fennel seeds
  • 2g Lemon zest
  • 2g Orange zest
Instructions
To Make the Sugar Wash
  1. Gin requires a base of neutral spirit, and although we have covered sugar wash previously, we're going to do it again, this time with the textbook recipe using all of Still Spirits products resulting in a batch of really clear, quality wash.
  2. To do this we need a pack of Still Spirits Fast Turbo Yeast. This yeast is specially developed for sugar wash and will ferment a batch of wash in as little as 24 hours. The yeast already contains yeast nutrients and anti-foaming agents which make it incredibly easy and reliable to use.
  3. You will also need a pack of Still Spirits Turbo Carbon. This thick liquid carbon absorbs most of volatiles and unwanted flavors that often accompany very fast fermentations.
  4. And finally, you will need a Still Spirits 2-part clearing pack which includes chitosan and kieselsol to clear the wash.
  5. To start, pour 6kg of refined white sugar into a 25lt bucket and fill the bucket to one third with hot water. Stir this thoroughly until the sugar has dissolved.
  6. Continue filling the bucket with cooler water, adjusting as you go to achieve a target temperature of between 36 and 38c.
  7. Pour the yeast over the top of the sugar solution and stir this in thoroughly.
  8. Give the carbon a good shake to break down any lumps, cut it open and pour this in. Stir this in thoroughly.
  9. Put the lid on loosely and let this ferment for 24 to 48 hours.
  10. The time the fermentation takes to complete will be largely dependent on the ambient temperature.
  11. Once the fermentation has ended, which will be quite apparent by the subsiding of the sizzling sound it makes while fermenting, we need to clear the wash.
  12. Use your paddle to stir the wash vigorously. This gets all of the yeast and carbon into suspension and well as degassing the wash. This may take a few minutes of stirring, but be sure not to skip this step.
  13. Cut open part A of the clearing pack and pour this in. Give it another good stir then leave this for 60 minutes to do its work.
  14. Snip the corner off of part B and sprinkle this gently over the surface of the wash. Use your paddle to distribute this across the surface.
  15. Cover the bucket loosely with the lid and let this clear for 24 hours.
  16. The following day, the wash will be amazingly clear and ready to rack off into the distiller.
  17. Distill the wash twice using the alembic setup. On the first run you will achieve about 50% ABV, while on the second you will end up with a neutral, almost flavorless spirit of over 80% ABV.
  18. Please go on to the second part of this demonstration to see the 3 different techniques for ginning the alcohol.
Infusing the Gin Spices into the Alcohol
  1. To continue with gin.... we have fermented our wash and double distilled it to above 80%ABV.
  2. We need to measure out and assemble the ginning spices and botanicals. This includes star anise, cardamom, cinnamon bark, cloves, coriander seed, juniper berries, fennel seeds, lemon zest and orange zest.
  3. Cut a square piece of cotton cloth and place the spices in the center of the square. Gather up the edges of the cloth to enclose the spices. Tie this closed with a length of twine.
  4. This is where you choose which method you're going to follow.
  5. The first, and easiest method is to dilute your neutral spirit to 43% ABV. Pour the spirit into a large non-reactive container and drop the spice bag into the spirit.
  6. Let the spices steep in the spirit until you are happy with the aroma and flavor of the gin.
  7. The second method is to calculate the quantity of water required to dilute the spirit to 43% ABV and pour this into a pot. Add the bag of ginning spices and bring the water to a boil. Lower the heat and simmer the mixture for 10 to 15 minutes.
  8. Allow the liquid to cool and add it to the neutral spirit. In both of the aforementioned techniques, the resulting gin will end up pale golden in color.
  9. The 3rd method, the traditional method, the undiluted spirit is placed in a non-reactive container. The spice bag is added to the spirit and left to steep overnight.
  10. The following day, the bag is removed from the spirit and tied to the vapor outlet in the alembic lid of the distiller.
  11. The spirit is poured into the distiller and distilled a third time. The vapors which are already flavored, pass over the spice bag on their way to the condenser and extract even more flavors from the ginning spices.
  12. The result is a very strong aromatic gin. Dilute this to 43% ABV and you're done.
  13. Bottle the gin in suitable bottles, and voila, you have a batch of magnificently aromatic and flavorful gin.
  14. Click Here to visit Brewcraft's website.

 

December 20, 2016 Beef, Main Courses, Mexican Recipes

Shepherd’s Pie Towers – a Great Way to use Left-overs, and Just as Easy From Scratch!!!

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Sherherd's Pie Towers - a Great Way to use Left-overs, and Just as Easy From Scratch!!!
Author: 
Recipe type: Pie
 
These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
Ingredients
For Each Portion You Will Need...
  • 250g Savory mince (with grated cheese)
  • 250g Stiff mashed potato
  • 1 Egg
  • Finely shredded Parmesan
Instructions
  1. These single portion shepherd's pies are a great way to use up leftovers, or you can make them quite easily from scratch. I am using leftover beef filling from the empanadas we made just a few days back.
  2. All you need for this is the cooked savory ground beef, an equal quantity of stiff mashed potato and finely shredded parmesan cheese. To set the beef, you will also need 1 beaten egg per 250g of beef.
  3. Pour the beaten eggs into the beef and mix this thoroughly.
  4. Take a 4 inch by 2 inch cylinder mold and place it on a baking sheet lined with baking parchment.
  5. Half fill the cylinder with the beef, compacting it as you go. Smooth off the surface when you reach halfway.
  6. Continue filling the mold with the mash up to the top, and smooth off the surface.
  7. Carefully slide the mold upwards to leave the contents behind.
  8. Continue molding the towers, leaving 2 inches of space between each, as the beef will spread as it bakes.
  9. Top each of the towers with a generous dose of shredded Parmesan cheese and bake the towers in a preheated oven at 200c or 400f for 15 to 20 minutes until the potato is crispy and golden, and the beef is well set.
  10. Serve the towers immediately with the accompaniments of your choice.
  11. And there it is.... an amazing single portion shepherd's pie topped with creamy potato with a crispy Parmesan crust.

 

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