Recipes & Videos

February 5, 2016 4th of July Cookout, Accompaniments, Barbecue, Beef, Cocktail Snacks, Sausage Making

Superbowl Snacks – Little Smokey Frankfurters in Tomato, Onion & Beer Gravy

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Superbowl Snacks - Little Smokey Frankfurters in Tomato, Onion & Beer Gravy
Author: 
Recipe type: Sausages / Super Bowl
 
The Superbowl is here! This is an awesome dish of cocktail frankfurters lovingly simmered in tomato, onion and beer gravy. The gravy is thick and rich and delicious.
Ingredients
  • 600g Cocktail frankfurter sausages
  • 500ml Cocktail tomatoes
  • 250ml Beer
  • 60ml Soft brown sugar
  • 45ml Worcestershire sauce
  • 15ml Balsamic vinegar
  • 15ml Paprika
  • 15ml Cornstarch
  • 5ml Ground black pepper
  • 5ml Salt
  • Half an onion
  • 3 Cloves garlic
Instructions
  1. Place the cocktail tomatoes, onion and garlic in your processor bowl. I am using a combination of fresh tomatoes and canned, however you can use all fresh or all canned.
  2. Place the lid on the bowl and process this until reasonably fine.
  3. Add the sugar, paprika, ground black pepper and salt. Add the balsamic vinegar, Worcestershire sauce and beer. Dissolve the cornflour in a little water and pour this in.
  4. Put the lid back in place and process for a further 30 seconds to dissolve the sugar and salt.
  5. Pour the mixture into your slow cooker or a digital pot and bring this to a very slow simmer. Allow this to continue for 60 minutes, stirring every 20 minutes.
  6. By this stage the gravy will have started to thicken nicely and it's time to add the cocktail frankfurters. Give it a brief stir yo make sure everything is submerged, then continue to slow simmer the pot for a further 60 minutes, stirring gently every 20 minutes.
  7. Transfer the franks to serving bowls, drizzle generously with the gravy and serve immediately. You can also make these ahead of time as they reheat perfectly. If your guests don't like getting down and dirty, serve accompanied with skewers.

 

4th of July Cookout, Barbecue, Cocktail Snacks, Curing Meats, Finger Foods, Sausage Making, Smoking, Snack Food

How to Make Little Smokey Frankfurters from Start to Finish – How to Make & Smoke Mini-Frankfurter Sausages!!!

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How to Make Little Smokey Frankfurters from Start to Finish - How to Make & Smoke Mini-Frankfurter Sausages!!!
Author: 
Recipe type: Sausage
 
These little smoked cocktail frankfurters are amazing, and really easy to make. I am using trimmings from a whole ribeye roast, but you can use rump or sirloin as well, provided the the fat content is 25%. If you use a leaner cut, add the balance in pork back fat. You can find the printable recipe on our website http://Whats4Chow.com This is episode #375 with Whats4Chow.com - please subscribe for notifications and updates.
Ingredients
  • 1.8kg Beef, 25% Fat
  • 200ml Milk powder
  • 1 medium onion
  • 3 Cloves garlic
  • 120ml Paprika
  • 36g Prague powder
  • 20g Kosher salt
  • 360ml Water, well chilled
Instructions
  1. Cut the meat into pieces that will fit through the feeder tube of your mincer. Cut a medium onion, peel 3 cloves of garlic, measure out the Prague powder and salt, as well as the milk powder and paprika. Use a good quality paprika as the success of this endeavor hinges on this.
  2. Place the meat in your freezer for 15 minutes, then run this through your mincer using the coarse mincer plate. Return the meat to the freezer for 15 minutes.
  3. Run the onion and garlic through the mincer and place this in your refrigerator.
  4. Combine the paprika, milk powder, Prague powder and salt. Mix this together thoroughly.
  5. Remove the meat from the freezer and place it in a large tub. Add the minced garlic and onion, and the paprika mixture. Mix this all together thoroughly.
  6. Run the beef through the mincer again, this time using the medium plate. Return the meat to the freezer for 25 minutes.
  7. After the chilling time place the meat back into the tub. At this stage the meat, despite being chilled is quite sticky and needs to be tempered by adding water. You need to add 20% of the meat weight in water in order to make it workable, and to make sure it will run through the sausage stuffer smoothly.
  8. Run the meat through the mincer again, this time using the fine plate.
  9. Load the finely minced meat into the hopper of the sausage stuffer.
  10. I am pumping this into 18mm collagen casings and to do this I have the 12mm funnel attached to the stuffer.
  11. Place the hopper on the stuffer and turn the crank until the filling reaches the end of the funnel. Load the casing onto the funnel, twist the end and start cranking.
  12. When making the mini franks, it is much easy to twist off the links progressively. If you extrude the entire length, you stand a good chance of ending up with over-filled casings that are difficult, or impossible to crimp and form links.
  13. Once all of the links are filled and formed, it's time for the smoker. I am using the Smoke Daddy Cold Smoke Generator attached to my regular gas barbecue.
  14. Fire up the smoker and arrange the sausages on racks, or hang them from the warming rack. The sausages must not be touching. Ignite a single burner furthest from the sausage, close the lid and allow the sausages to smoke for 2.5 to 3 hours. The barbecue thermometer should read 80c or 176f, and the target internal temperature of the sausages is 65c or 149f.
  15. Once smoking is complete, remove the sausages from the barbecue. These are only partially cooked and require cooking to completion, either by boiling, broiling or gently frying them to perfection.

 

February 2, 2016 Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Pizzas, Pork, Snack Food, Starters

Super Bowl Snacks – Cheese & Pancetta Melts – Quick, Easy & Yummy!!!

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Super Bowl Snacks - Cheese & Pancetta Melts - Quick, Easy & Yummy!!!
Author: 
Recipe type: Finger Foods
Cuisine: Mediterannean
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
With the Super Bowl just days away, here is a super-quick and super easy way to add some yummy to the occasion. I am using the Vietnamese Baguettes we baked in the previous episode, but you can use store bought as well.
Ingredients
For 16 Snacks
  • 3 Vietnamese baguettes cut into 16 angled slices
  • 1 Round Camembert cheese
  • Paprika to garnish
  • 16 Very thin slices of Pancetta
Instructions
  1. Cut the baguettes at an angle into long ovals. Take a round of Camembert cheese and cut it into 8 wedges. Cut each wedge through the center longitudinally, giving you 16 pieces in all.
  2. Place the wedges of cheese cheesy-side up on the ovals of baguette. Transfer these to a lightly greased baking sheet. The sheet must be greased as this inhibits and spill-over cheese from sticking to the sheet. In addition, you need 16 very thin slices of Pancetta.
  3. Heat the grill in your oven to maximum and melt the cheese over the baguette ovals. Remove theses from the oven and transfer them to serving platters.
  4. Sprinkle the tops with a little paprika. Fold each slice of pancetta into a zig-zag and stand a slice on top of each snack.
  5. Serve these snacks hot or cold and wait for the cheers and applause.

 

4th of July Cookout, Baking, Bread, Vietnamese Recipes

Gourmet Hotdog Rolls – Vietnamese Baguettes – Super-Crispy Crust, Super Soft Inside!!!

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Gourmet Hotdog Rolls - Vietnamese Baguettes - Super-Crispy Crust, Super Soft Inside!!!
Author: 
Recipe type: Hot Dogs / Bread & Dough
Cuisine: Vietnamese
Serves: 8
 
These gourmet hotdog rolls are actually Vietnamese Baguettes. The super-crispy crust and beautiful soft center makes for perfect hotdog roll. The process is simple, however it is time-consuming, so I do suggest making at least this batch size to make it worth your while.
Ingredients
  • 540g Strong White flour
  • 400ml Water
  • 7.5ml Salt
  • 10ml Sugar
  • 20ml Fast acting dry yeast
Instructions
  1. Place the strong white flour, salt, sugar and yeast in your mixer bowl. Place the bowl on your mixer and mix the dry ingredients together briefly.
  2. Add the water and allow the mixer to mix and knead for 8 minutes. If you're kneading by hand, knead for 10 to 12 minutes.
  3. Remove the bowl from the machine, scrape the dough down, cover the bowl with cling-wrap and let the dough rise for 60 minutes in a warm place.
  4. Rub a little oil onto your work surface. Turn the dough out and cut it into 8 equal pieces for regular rolls, or 4 for foot-longs.
  5. Working with oiled hands, fold each piece of dough in on itself 3 times, then transfer these to a baking sheet. Cover the baking sheet with an inverted roasting tin and allow these to rest for a further 20 minutes. This is the second rise.
  6. Make sure the work surface is still adequately oiled. Place one of the dough pieces on the surface and flatten it into a rectangle.
  7. Use your rolling pin to roll it out to a rectangle of 4 to 5 inches wide by about 8 inches long.
  8. Starting at the top, roll the dough down to form the roll. Roll the dough on the surface using your fingers to close the ends. Transfer the roll to your baguette pan or a baking sheet. Repeat this until all of the baguettes are formed.
  9. Time for the third rising.... lightly cover the buns lightly with cling-wrap and allow these to rise again for 45 to 50 minutes.
  10. Halfway through this time, start to pre-heat your oven to 230c or 450f.
  11. After the third rise, remove the cling-wrap and mist the rolls with water. Use a sharp knife or blade to slash 3 cuts into the tops of each roll. Spray the rolls again.
  12. Place a pan of water in the bottom of the oven.... place the buns in the center of the oven, and bake them for 20 to 25 minutes until golden.
  13. Remove the buns from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the buns to a wire rack.
  14. And there it is... beautifully crispy crust with light, soft and airy inside.... just waiting to become a gourmet hotdog.

 

January 31, 2016 Accompaniments, Greek Recipes, Lamb, Mediterranean Recipes, Starters

Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!

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Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!
Author: 
Recipe type: Lamb / Mutton
Cuisine: Greek / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Baked marrow bone is so addictive it should be scheduled as a controlled substance. This dish is suitable as a starter or accompaniment to your main course, and can be prepared ahead of time and reheated.
Ingredients
  • 1kg / 2.2lb Lamb leg bones, cut into 50mm / 2 inch pieces
  • Oil for coating
  • 60ml Oil for frying
  • 80ml Chopped onion
  • 125ml White wine
  • 125ml Chopped cherry tomatoes
  • 500ml Vegetable stock
For the Seasoned Flour
  • 1 Cup All-purpose flour
  • 5ml Salt
  • 1.25ml Fine black pepper
  • 1.25ml Ground nutmeg
For the Gremolata
  • 30ml Finely chopped parsley
  • 1 Clove garlic, finely chopped
  • 15ml Grated lemon rind
Instructions
  1. Combine the salt, ground black pepper and nutmeg with all-purpose flour.
  2. I am using lamb leg bones that have been cut into 50mm or 2 inch lengths, but you can use any marrow bones of your choice.
  3. Place the bones in a mixing bowl, pour in a little oil and toss the bones until they are all coated.
  4. Dredge the bones in the seasoned flour to coat them all over.
  5. In addition you need to chop the cocktail tomatoes and onion, and measure out the white wine and vegetable stock.
  6. Heat a large wok or pan over medium heat and add 60ml of oil. Add the marrow bones to the pan and fry the bones slowly for 15 minutes until browned, stirring intermittently to ensure even coloring.
  7. Remove the bones from the pan and place them in a small roasting tin.
  8. Add the onions to the pan and fry them for 8 minutes until they start to brown on the edges. Pour the onions and the roux from the pan over the marrow bones.
  9. Add the stock, wine and tomatoes to the pan and heat the mixture until almost boiling. Pour this over the marrow bones.
  10. Cover the roasting pan with foil and bake in a preheated oven at 150c or 300f for 60 minutes.
  11. While the bones bake, make up the gremolata by combining the finely chopped parsley, garlic and lemon rind.
  12. Remove the bones from the oven and serve them to platters. Pour some of the gravy from the pan over the marrow bones, sprinkle with the gremolata and serve immediately.

 

January 29, 2016 Chicken Recipes, KFC Recipes, Main Courses, Poutry, Sandwiches, Spice Mixes

KFC Zinger Burger. KFC Secret Recipe Zinger Burger – How to Make KFC at Home!!!

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KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Author: 
Recipe type: KFC Secret Recipes
Cuisine: American
 
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
Ingredients
  • 8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
  • 3lt Water
  • 45g Prague powder
  • 45g Salt
  • 60g Sugar
  • 5ml Ground ginger
  • 6 Whole allspice (pimento)
  • 15ml Whole black peppercorns
  • ½ of the spice mix below
For the Spice blend
  • 45ml Cayenne pepper
  • 5ml Dried sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground coriander seed
For the coating
  • 2 Cups all-purpose flour
  • 4-6 Eggs, lightly beaten
Other
  • Burger buns
  • Sliced Tomato
  • Lettuce leaves
  • Mayonnaise
Instructions
  1. For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
  2. For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
  3. Divide the herb and spice blend in half.
  4. Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
  5. Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
  7. Cover the pan and refrigerate this for a full 24 hours.
  8. After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
  9. If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
  10. To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
  11. Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
  12. To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
  13. While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
  14. Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
  15. Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.

 

January 28, 2016 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Poutry, Sandwiches

Smashed Chicken Cheese Burger – The Chicken Version of the Shake Shack & Smashburger Epic!!!

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Smashed Chicken Cheese Burger - The Chicken Version of the Shake Shack & Smashburger Epic!!!
Author: 
Recipe type: Burgers
Cuisine: American
Serves: 8
 
In our previous episode we made the inimitable smashed cheese burger. The video has created quite some interest, so here is the chicken version.... the smashed chicken cheese burger.
Ingredients
For 8 Burgers - The Chicken
  • 1kg / 2.2lb Deboned chicken thigh, skin on
  • 15g Fine salt
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Ground nutmeg
  • 5ml Ground white pepper
The Rest
  • 8 Large burger buns
  • 16 Slices tomato
  • Fresh crispy lettuce
  • 16 Slices Mozzarella cheese (5mm thick)
  • Butter
  • Mayonnaise
Instructions
  1. To prepare the chicken, run the chicken thigh meat through your mincer using the 6mm or quarter inch mincer plate.
  2. Add the salt, white pepper, ground cloves, ground coriander seed, and ground nutmeg to the chicken and mix this in.
  3. Fit the 3mm plate to your mincer and run the meat through again.
  4. Transfer the ground chicken to your refrigerator for 30 minutes to chill.
  5. Once chilled, divide the chicken into portions of 125g. Work on top of a square of foil, press a portion of chicken into a cylinder funnel to form a patty that resembles a hockey puck.
  6. Repeat this with all of the remaining portions. Transfer these to a large platter in a single layer and place them in your freezer for exactly 15 minutes.
  7. While the patties chill, slice your buns, the tomatoes and the cheese. You will also need a whole load of crispy lettuce leaves.
  8. Heat your pan over medium high heat and add 50g of butter. Drop the buns face down into the pan and fry them until golden. Repeat this with the remaining buns, adding more butter when necessary.
  9. By this stage the patties have chilled for 15 minutes. Crank the heat of the pan up to smoking hot and add the patties to the pan. Crush them using an egg lifter or similar utensil, pressing it down with any other sturdy kitchen tool.
  10. Allow these to fry for 3 minutes and 30 seconds. Flip the patties and immediately arrange the cheese slices on top of the patties. Continue to fry for a further 3 and half minutes.
  11. Transfer the patties to the buns. Top them with a healthy dose of lettuce and sliced tomato. Give to top of the bun a good dose of mayonnaise and close the burger.
  12. And there you have it.... the smashed chicken cheese burger.

 

January 22, 2016 4th of July Cookout, Barbecue, Beef, Cheese, Instructional Techniques, Sandwiches, Steak

Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!

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Smashed Cheese Burger. Shake Shack and Smashburger in Your Own Kitchen!!!
Author: 
Recipe type: Burgers / Franchise
Cuisine: American
Serves: 4
 
Shake Shack and Smashburger are taking the market by storm. The unique texture and taste of the smashed patty is what has everyone raving. The process has a good few steps, but just follow the steps and your burger will be smashing too.
Ingredients
For 4 Patties
  • 500g Ground beef - 25% fat content
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Garlic powder
For the Burgers
  • 4 Large burger buns
  • Sliced tomato
  • 8 Thick slices cheese (I used Mozzarella)
  • Lettuce
  • Mayonnaise
Instructions
  1. To achieve the texture that is more akin to steak, rather than compressed mince, the ground beef needs to be emulsified.
  2. Place the beef in your mixer bowl. Add the salt, ground white pepper, ground coriander seed, chilli flakes and garlic powder.
  3. Place the bowl on your stand mixer and attach the dough hooks to the mixer. Mix the meat on medium speed for a full ten minutes.
  4. By this stage proteins in the beef are liberated and the mixture will be very sticky. Transfer the bowl to the refrigerator while you continue with the other preparations.
  5. Cut the burger buns, slice the tomatoes and cut 2 thick slices of cheese for each burger. You will also need nice crispy fresh lettuce leaves.
  6. To continue with patties.... divide the beef into portions of 125g. Working with one portion, press it into a cylinder mold to form a thick narrow patty that resembles a hockey puck. Do this on top of a piece of foil or clingwrap. Continue until all the patties are formed.
  7. Transfer the patties to a large platter in a single layer and transfer these to your freezer for exactly 15 minutes. This chills the burger to the core and prevents the center of the burger from over-cooking under the extreme cooking heat to follow.
  8. While the burgers chill, heat your pan over medium high heat and add 50ml of butter. Drop the buns into the pan to toast the insides until golden.
  9. Increase the heat of the pan to smoking hot. Place the patties in the pan. Use an egg lifter or similar utensil along with any other sturdy tool to crush the burger patties. You want them to end up just slightly bigger than the buns. Allow these to grill for 3 and a half minutes and the underside is crispy and caramelized.
  10. Flip the patties and immediately add the cheese to each one. Continue grilling these for a further 3 and a half minutes.
  11. Transfer the patties to the buns. Top each one with 2 slices of tomato and loads of lettuce.
  12. Give the lid of the bun a good dose of mayonnaise and close the burger.
  13. Serve immediately.

 

January 20, 2016 Instructional Techniques, Poutry, Uncategorized

Whats4Chow Launches Two New Courses on Curious — All About Eggs!!!

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I am happy to announce the launch of our 2 new structured cooking courses on Curious.com – the world’s premier learning channel.

This time the courses are all about eggs. The first course simply called, “Cooking with Eggs” will give you an in-depth look into all of the techniques used to cook eggs.

This followed by the second course which is a magnificent array of egg recipes with which you can practice your new-found skills.

4th of July Cookout, Barbecue, Breakfast, Chicken Recipes, Poutry, Sausage Making

Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers – Quick & Easy!!!

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Chicken Breakfast Sausage. A Delicious Alternative to Pork Bangers - Quick & Easy!!!
Author: 
Recipe type: Sausages
 
Following the introduction of the sausage stuffer, we're going to make a batch of chicken breakfast sausages.
Ingredients
  • 1kg (2.2lb) Deboned chicken thigh with skin on
  • 15g Fine non-iodated salt
  • 5ml White pepper
  • 2ml Ground cloves
  • 10ml Ground coriander seed
  • 2ml Nutmeg
  • 10ml Cayenne pepper (optional)
Instructions
  1. You will need a kilogram or 2.2lb of deboned chicken thigh, with the skin on. Fit the 6mm mincer plate to your mincer and run the chicken through the machine.
  2. Add the salt, white pepper, ground cloves, ground coriander seed and ground nutmeg, and mix these into the chicken.
  3. Fit the 3mm plate to your mincer and run the chicken through the machine again. This minces the chicken finely and mixes the spices into the meat thoroughly.
  4. To stuff the sausages, I am using 26mm collagen casings on the 20mm funnel. Load the sausage stuffer's hopper with meat and press it down firmly to expel any air.
  5. Feed the collagen casing onto the funnel and twist the end. I have found that using a bull-clip to secure the end works quite well.
  6. Start cranking the handle of the stuffer while feeding the casing off of the funnel with your other hand. Don't apply too much pressure to the casing as this will lead to over-stuffing and cause the casings to burst while being cooked.
  7. Twist the sausage into links and snip these apart. Refrigerate the sausage overnight to allow the flavors to develop, then cook them in the same way that you would cook pork bangers.

 

4th of July Cookout, Barbecue, Instructional Techniques, Sausage Making

Upright 7lb Sausage Stuffer Review – Stainless Steel Sausage Stuffer Product Test.

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Over the next couple of weeks we’re going to do a few homemade sausage recipes. To take the mission out of stuffing the sausage casings, I ordered an upright sausage stuffer, and after putting about 200 pounds of sausage through this, here are my thoughts on the machine.

Constructed entirely from stainless steel, the machine a basically a massive syringe. The ground meat goes into a hopper and is injected into the sausage casings through various sized funnels. The machine is available in 3kg, 5 kg, 7kg and 10kg capacities, and although it comes with a selection of funnels, additional funnels can be purchased separately.

The funnels attach to the outlet of the hopper by means of a large and well threaded retaining collar.

The hopper simply clips into the frame making cleanup really easy. This also allows the machine to used left handed or right handed.

Built into the plunger is a one-way air valve which allows air in the hopper to escape. This ensures that you don’t end up pumping air into your sausages.

The plunger is driven by very strong, heavy gears with 2 different ratios. The fast gear is for dropping and retrieving the plunger, while the slower gear is used for stuffing.

All-in-all, this machine is excellent value for money, and if looked after, will probably outlive your great great grand children. Click HERE to see pricing for the various models.

January 16, 2016 Remedies, Uncategorized

Homemade Cough Syrup – Nuclear Powered Cough Mixture – Adults Only!!!

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Homemade Cough Syrup - Nuclear Powered Cough Mixture - Adults Only!!!
Author: 
Recipe type: Remedies
 
Everyone is coming down with colds & flu --- here is my homemade cough syrup recipe.... definitely not for under 18s.
Ingredients
  • 60ml Freshly squeezed lemon juice
  • 60ml Honey
  • 40g Finely grated fresh ginger
  • 50ml Boiling water
  • 150ml Brandy
Instructions
  1. Measure out the fresh grated ginger into a small jug and pour in 50ml of boiling water. Stir this briefly to combine.
  2. In another jug measure out the lemon juice and add the honey to this. Stir this to dissolve the honey. Pour the ginger mixture into the honey and lemon.
  3. Allow this to stand for 5 minutes before straining it through a fine strainer or coffee filter. Once most of the liquid has passed through the filter, press the remaining pulp against the side of the filter to extract us much liquid as you can.
  4. Pour in the brandy, mix to combine and you're almost done.
  5. Pour the mixture into clean bottles and store these in your refrigerator indefinitely until required.

 

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