Recipes & Videos

January 14, 2016 Accompaniments, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!

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Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!
Author: 
Recipe type: Deep-fried / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
These deep-fried mushrooms stuffed with pork banger meat are absolutely amazing!
Ingredients
  • 8-12 Medium size white mushrooms
  • 1 Large pork banger
  • 250ml All-purpose flour
  • 2 Eggs
For the flour seasoning
  • 5ml Cayenne pepper
  • 1.25ml Dried sage
  • 1.25ml Garlic powder
  • 1.25ml Dried oregano
  • 1.25ml Cracked black pepper
  • 1.25ml Dried basil
  • 1.25ml Dried marjoram
  • 1.25ml Gorund coriander seed
Instructions
  1. Snap the stems from the mushrooms. You can keep the stems to add to soups, salads or stir-fries.
  2. Take the pork banger and cut through the skin length-ways. Squeeze the pork filling from the sausage. This filling has more than enough seasoning and flavor, so you don't have to do anything more to it.
  3. Pick up a bit of the sausage meat and press it into one of the mushroom caps. You need enough meat to turn the mushroom into a totally rounded object. Smooth off the meat and continue with the remaining mushrooms.
  4. Combine the seasoning and the all-purpose flour and scatter some of this across a platter. This is where the coated mushrooms will set, and this layer of flour will prevent the coated mushrooms from sticking to the platter.
  5. In another bowl, crack 2 eggs and whisk them briefly. The mushrooms need to be double coated. To do this dunk a mushroom in the egg, then roll it in the flour to coat all over.
  6. Return it to the egg to wet all of the flour. Finally back into the flour once more, making sure to get a good solid coating. Transfer this to the platter and continue with the remaining mushrooms.
  7. Allow the coating on the mushrooms to set for 20 minutes before proceeding.
  8. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 180c or 350f. Carefully drop the mushrooms into the oil and fry them for 3 to 4 minutes. Gently roll the mushrooms around the pan while they fry in order to get even coloring and crisping.
  9. Remove the mushrooms from the pan using a slotted spoon and drain the excess oil on kitchen paper.
  10. Transfer the mushrooms to platters and serve immediately with any mayonnaise based dipping sauce of your choice.

 

January 12, 2016 Baking, Bread, Dessert, Instructional Techniques

Making Quality Pie Shells Fast Using a Tortilla Press – Increasing Pie Production with a Few Simple Tricks!!!

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Making Quality Pie Shells Fast Using a Tortilla Press - Increasing Pie Production with a Few Simple Tricks!!!
Author: 
Recipe type: Pastry
 
The humble tortilla press is far more useful than it appears. When you're making pies or tarts this brilliant tool can cut the time it takes to make the pastry shells dramatically. Use this alongside the shell forming technique I first demonstrated in our course on pie making, and you'll cut the pastry forming time by 80%.
Ingredients
Using 5 Inch #680 Pie Foils
  • 130g of pastry for each pie base
  • 100g of pastry for each pie lid
Instructions
  1. Starting with pot pies, line the entire press with cling-wrap or plastic film. These inexpensive bread bags work very well.
  2. Roll the bottom pastry portion into a ball and place in the center of the bottom plate of the press. Flatten it out slightly and fold the plastic over this. Close the press and use the lever to press the lid flat. Repeat this with all of the pie bottoms.
  3. Use your rolling pin to roll these out further to a diameter of 7 inches.
  4. Invert a 5 inch #680 pie foil on your work surface. Open one side of the plastic on one of the pastries. Drop the pastry over the pie foil. Even the pastry around the edges and drop another foil over this. Press this down firmly around the edges.
  5. Pick the whole lot up and flip it over. Press the inner foil down firmly around the edges of the base, then the remove the foil and plastic. And there it is.... a perfectly formed, perfectly even pie base. Repeat this with the remaining bases.
  6. Use the same pressing procedure to press out the lids. For this demonstration I am not filling the pie. Drop the lid onto the pie and press the edges down gently to seal. Use a fork to crimp the edges, then trim away the excess pastry with a sharp blade. Punch 2 vents in the lid and you're ready to go.
  7. To make tart shells is just as simple. Drop the pressed and rolled tart pastry over an inverted pie foil. Drop another shell over this and press this down firmly around the edges.
  8. Lift the whole lot up and flip it over. Press the inside edges of the inner foil down firmly, then remove the inner foil and plastic. Trim away the excess pastry with a sharp blade.
  9. Use a fork to dock the pastry. This prevents the pastry from bubbling away from the foil in the next step.
  10. Press a square of foil into each pastry. Fill the pastries with rice, beans or baking beads and bake the tart shells in a preheated oven at 200c or 400f for 10 minutes. Remove the shells from the oven, carefully remove the rice and foil squares, then return these to the oven for a further 5 minutes.
  11. Your tart shells are now ready for filling and processing.
  12. Not only does this process save you tons of time, but also keeps the pastry much cooler, and inhibits shrinkage, resulting in a much better quality pie or tart.

 

January 9, 2016 4th of July Cookout, Barbecue, Beef, Cheese, Main Courses, Steak

Steakhouse Melts – Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!

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Steakhouse Melts - Grilled Beef filled with Melted Cheese!!! Spicy Stuffed Steaks!!!
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Steakhouse melts are legendary. Oozing melted cheese encased in spicy emulsified beef makes for a feast from heaven.
Ingredients
  • 500g Ground beef
  • 20g Salt
  • 2.5ml White pepper
  • 5ml Ground coriander seed
  • 5ml Chilli flakes
  • 2.5ml Crushed garlic powder
  • 4 Thick slices Mozzarella cheese
  • 50g Butter for frying
Instructions
  1. Place the ground beef in your mixer bowl. Add the salt, white pepper, ground coriander seed, chilli flakes and garlic powder.
  2. Place the bowl on the stand mixer. Attach the dough hooks and mix the beef on medium speed for 10 minutes.
  3. By this stage the beef will be emulsified and very sticky.
  4. Divide the beef into 4 equal portions of 125g each. Working with one at a time, form a portion of the beef into a ball and place it in the center of a piece of cling-wrap. Flatten the beef into a disc, then fold the cling-wrap over to enclose the meat.
  5. Flatten the meat out into a large circle 4mm thick, or 1 sixth of an inch.
  6. Repeat this with the remaining portions.
  7. Cut 4 thick slices of Mozzarella cheese, about 10mm thick or just less than a half inch, and big enough to cover half of the beef circles with a border around the edge.
  8. Position the cheese pieces on the upper half of the beef portions and season with salt and cracked black pepper.
  9. Use the cling-wrap to fold the open half of beef over the cheese, and crimp the edges closed.
  10. Transfer the steakhouse melts to your refrigerator for 30 minutes.
  11. Heat your pan over medium high heat and add 50g of butter and fry the melts for 4 to 5 minutes per side.
  12. Serve the melts immediately with the accompaniments of your choice.

 

January 8, 2016 Uncategorized

Whats4Chow 2016 New Year Channel Update

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I trust everyone had an awesome festive season and new year. I have loads of amazing stuff in store for you in 2016 and I hope to see you all enjoying and supporting us through the year.

December has been a crazy month, so I apologise if videos were a bit slower than usual, but we’re back to normal now and we will be hammering out some awesome recipes.

In this year we still have 14 episodes of our smoking and curing course to go…. we’re going to go into a short course on sausage making, and a whole lot more secret recipes from famous franchises. So all I can say is happy new year, and I hope to see you all the way through 2016 as we explore a load of exciting food adventures.

December 22, 2015 Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Seafood

Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!

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Pasta with Anchovies, Capers, Garlic & Parmesan. Brilliantly Simple Pasta!!!
Author: 
Recipe type: Pasta / Seafood
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This pasta dish is pure brilliance in its absolute simplicity, and has the most amazing aromas and flavors. You can create this masterpiece with just a handful of ingredients!!!
Ingredients
  • 2 Portions Linguine, Taglietelle or spaghetti (cooked to package instructions)
  • 50g Butter
  • 15ml Olive oil
  • 4 Cloves garlic, roughly chopped
  • 6-8 Anchovy fillets, roughly chopped
  • 15 Capers, roughly chopped
  • 2.5ml Chilli flakes
  • 30ml Chopped parsley
  • Shredded Parmesan
  • Salt & cracked black pepper to taste
Instructions
  1. To start you will need Linguine, Taglietelle or even spaghetti. Cook this according to the package instructions.
  2. Measure out the chilli flakes, grate the parmesan cheese, chop the parsely, weigh out the butter, roughly chop the anchovy fillets, capers and garlic. In addition, you will need 15ml of olive oil.
  3. Heat your pan over medium high heat, add the butter and garlic. Fry this for 2 minutes until it just starts to take on some color.
  4. Add the chilli flakes, anchovies and capers and fry this for 60 seconds.
  5. Add the chopped parsley to the pan and stir this in. Remove the pan from the heat and stir in the olive oil.
  6. Pour this all over the cooked pasta and toss it thoroughly until everything is coated.
  7. Serve the pasta immediately dressed with a generous topping of shredded Parmesan cheese.

 

December 21, 2015 Accompaniments, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Honey Roasted Sweet Potato – Sticky Roasted Sweet Potato – Best Sweet Potato Recipe

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Honey Roasted Sweet Potato - Sticky Roasted Sweet Potato - Best Sweet Potato Recipe
Author: 
Recipe type: Vegetable / Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These golden sticky sweet potatoes will make a perfect accompaniment to any roast. Flavored with honey and cinnamon, all I can say is yum, yum....
Ingredients
  • 2 Large sweet potatoes
  • 60ml Olive oil
  • 60ml Honey
  • 10ml Cinnamon
  • Salt & Cracked Black Pepper to taste
Instructions
  1. To start, peel and cut the sweet potato into 1 inch cubes. Place the cubes in a large roasting pan.
  2. Combine the honey and olive oil in a jug.
  3. Heat this briefly in your microwave to thin it out and pour it over the potatoes. Stir the the pan until everything is well coated.
  4. Sprinkle the ground cinnamon over the potatoes and mix the pan again.
  5. Give this a generous grind of salt and cracked black pepper before popping it into a preheated oven at 190c or 375f.
  6. Roast the potatoes for 25 to 30 30 minutes, giving them a good stir every 10 minutes.
  7. Remove the potatoes from the oven and serve immediately.

 

December 20, 2015 Baking, Dessert, Sweets

How to Make Caramel from Sweetened Condensed Milk – Dulce de Leche from Condensed Milk!!!!

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How to Make Caramel from Sweetened Condensed Milk - Dulce de Leche from Condensed Milk!!!!
Author: 
Recipe type: Dessert / Sweets
 
With festive season in full swing, here's a tip on the sweeter side of life. Caramel is used in a whole range of desserts and this is how you can make your own using simple sweetened condensed milk.
Ingredients
  • Tinned / Canned condensed milk
Instructions
  1. You can use any brand of sweetened condensed milk, and you can make as many cans at a time as your pot will hold.
  2. To start, remove the labels from the cans as these can make a mess of your pot.
  3. Place the cans in your pot and pour in enough hot water to cover the cans completely.
  4. Put the pot over medium heat and bring this to a simmer. Set your timer and allow this to simmer for a full 3 hours.
  5. Check the water level every so often and top it up with boiling kettle water to keep the cans fully submerged.
  6. Once 3 hours is up, transfer the pot to your sink and run cold water into the pot until the cans have cooled enough to handle.
  7. Remove the cans from the pot and transfer them to the sink. Allow these to continue cooling in the sink submerged in cold water for 30 minutes.
  8. After 30 minutes, the cans are safe to open. And there it is... beautifully creamy caramel.

 

December 15, 2015 Accompaniments, Breakfast, Cocktail Snacks, Finger Foods, Instructional Techniques, Salads

Magic Basil Eggs – The Best Egg Trick Ever – How to Cook an Egg with Basil Leaf Inside it!!!

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Magic Basil Eggs - The Best Egg Trick Ever - How to Cook an Egg with Basil Leaf Inside it!!!
Author: 
Recipe type: Eggs / Breakfast / Salad
 
This is one of the coolest egg tricks around, and you saw it first on Whats4Chow. Serve yiur guests with whole boiled eggs, and when they cut them open, there is a whole basil leaf in the center of the yolk. This how it's done. You will need to own an egg steamer to do this.
Ingredients
  • Large chicken eggs
  • Fresh basil leaves
Instructions
  1. Use a sharp, pointed knife to chip a hole in the base of the egg. The air sack in the base prevents any egg from leaking through the hole.
  2. Gradually increase the size of the hole until the entire base of the shell is removed.
  3. Place the eggs in the egg steamer stand with the open side upwards. Use the knife to poke whole directly through the top of each yolk.
  4. Fold a fresh basil leaf over the end of a chopstick or skewer on press the leaf down into the center of the egg yolk. Repeat this with the remaining eggs.
  5. Hard boil the eggs according to the egg steamer's manufacturer instructions. Remove the eggs from the steamer, allow them cool until manageable, then peel the shells away from the eggs.
  6. On cutting the egg down the center, you'll find the basil leaf in the center of the yolk. You'll also notice the amazing fragrance that the egg has been infused with.
  7. Best off all, you'll definitely notice the looks of absolute amazement on your guest faces when they wonder how you did this.

 

December 12, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Curing Meats, Instructional Techniques, Smoking

Smoked Chicken Breasts – Cured and Smoked Chicken Breast Cold Cuts – How to Smoke Chicken Breast

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Smoked Chicken Breasts - Cured and Smoked Chicken Breast Cold Cuts - How to Smoke Chicken Breast
Author: 
Recipe type: Chicken / Smoked
 
This is part 10 of our short course on smoking and curing meats. Today we're curing and smoking chicken breast for use as cold cuts.
Ingredients
  • 8-16 Skinless, boneless chicken breasts
For the Brine
  • 5lt Water
  • 12.5g Saltpetre
  • 60g Sugar
  • 300g Salt (Kosher or dairy or rock salt)
  • 30g Black pepper corns
  • 10g Whole allspice
  • 45g Whole or ground coriander seed
  • 50ml Bicarbonate of soda
Instructions
  1. To cure the chicken, pour 5 liters of water into a large non-reactive pot. Add the saltpetre, sugar, salt, black pepper corns, whole allspice, coriander and bicarbonate of soda.
  2. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating it in a sink of cold water.
  3. Pour the solution into a large non-reactive container. Use a ladle to remove about 250ml of the liquid and pour this through a fine filter.
  4. Use your brining syringe to inject the filtered brine into the chicken breasts. Insert the needle all the way into the breasts from the thick end. Slowly remove the needle as you expel the liquid. Inject each breast 3 times.
  5. Place the breasts in the remaining brine, put the lid on the container and let this cure for 12 hours in your refrigerator. If you have not injected the breasts, allow the chicken to cure for a full 24 hours in your refrigerator.
  6. The following day, remove the breasts from the curing brine and pat them dry using clean dish cloths.
  7. Transfer the breasts to stainless wire racks.
  8. Fire up your cold smoker with apple wood chips. For the first 30 minutes we are cold smoking the chicken, so none of the barbecue burners will be lit.
  9. Place the chicken in the barbecue and allow these to smoke for 30 minutes.
  10. After 30 minutes, ignite the burner furthest from the chicken and raise the temperature in the barbecue to 110c or 230f.
  11. Insert your probe thermometer into the center of the thickest breast, close the lid and allow the chicken to smoke for 2 to 2.5 hours until the internal temperature reaches 79c or 174f.
  12. Remove the chicken from the barbecue and allow it to cool completely before vacuum packing for storage in your refrigerator or freezer.

 

December 1, 2015 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Stuffed Barbecue Grilled Buns – Stuffed Roostekoek – Roostekoek Stuffed with Garlic Butter & Herbs.

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Stuffed Barbecue Grilled Buns - Stuffed Roostekoek - Roostekoek Stuffed with Garlic Butter & Herbs.
Author: 
Recipe type: Barbecue Grilled Bread
Cuisine: South African
 
Just a few episodes back we made traditional South African roostekoek, or in English, barbecue grilled buns. Following that, I had a number of requests to do the same buns stuffed with fillings.
Ingredients
  • 2 Batches of Roostekoek dough
  • 160g Butter
  • 3 Large cloves garlic, finely chopped
  • 2.5ml Salt
  • 2.5ml Dried Italian herb mix
  • Fresh cracked black pepper
Instructions
  1. To make the filling, mush the butter, garlic, salt, herbs and cracked black pepper until totally combined.
  2. Lay out a sheet of cling wrap and drop the butter mixture into the center of the plastic.
  3. Fold the plastic over the butter and roll it out to a thickness of 3mm.
  4. Transfer this to your freezer for at least an hour to solidify.
  5. Turn the roostekoek dough out onto a lightly floured work surface and gently flatten it out to a roughly rectangular shape.
  6. Use your rolling pin to roll this down to a thickness of 10mm or just less then half an inch.
  7. Remove the solid sheet of garlic butter from the freezer and cut it into squares.
  8. Mark out the center point on the dough. Space squares of frozen butter over on half of the dough at even intervals.
  9. Fold the blank dough over this and press it down lightly, then run over the sheet lightly with your rolling pin.
  10. This will allow you to see where the squares of butter are located. Cut the dough between each row of butter squares to give you 9 buns.
  11. Lightly flour a roasting pan and transfer the buns to the pan. Cover the pan with cling wrap and allow the buns to rise in a warm place for 30 minutes.
  12. Heat your barbecue to the lower side of medium heat and oil the grid. When you can hold your hand an inch from the grid for 10 seconds before burning, the temperature is right.
  13. Grill the buns for 6 minutes per side until well colored and slightly crisped on the outside.
  14. Remember that the grill is not the same temperature all over, and some of the buns may have to bake slightly longer.
  15. Remove the buns from the grill once done and serve immediately.

 

November 22, 2015 Cocktail Snacks, Finger Foods, Fish Recipes, Instructional Techniques, Japanese Recipes, Seafood, Snack Food, Sushi Recipes

Product Review – Sushi Making Kit – Manual Sushi Machine – Make Sushi at Home!!!

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Product Review - Sushi Making Kit - Manual Sushi Machine - Make Sushi at Home!!!
Author: 
Recipe type: Sushi
Cuisine: Japanese
 
In this episode we're doing a quick product review of a manual sushi making kit. While do the review, I am also making a very simple, super tasty shrimp sushi.
Ingredients
  • 2 Batches sushi rice
  • 4 Spring onions
  • ¼ Red pepper (or red chilli / or pepperdew)
  • 250g Shrimp meat
Instructions
  1. For the filling, finely chop the spring onions and peppers and mix these together. Flash fry the shrimp over extreme heat and roughly chop these into bits.
  2. You will also need 2 batches of the sushi rice we prepared in the previous episode.
  3. Now for the machine. Made from a reasonably good quality high density plastic, the kit comes with 4 different moulds.
  4. One for round suchi, one for small square sushi, one for triangular sushi and finally one to make heart shaped sushi.
  5. The set includes the groover, tamper, spoon and spatula.
  6. The process for making the sushi is identical for all of the shapes. Press a sheet of nori into the mould. Fill the mould to halfway with the rice. Use the groover to press a furrow into the rice.
  7. Fill the furrow with shrimp and the vegetable mix. Fill the remaining space with more rice. Tamp the rice down with the tamper.
  8. Fold one side of the nori over the rice. Wet your fingers and wet the folded nori. Fold the othe half of the nori over this. Tamp this down with the tamper, or in this case the top mould.
  9. Cut the sushi into perfect rounds using a razor sharp knife through the grooves in the mould. Thats the round mould.
  10. And now quickly with the triangular mould....
  11. Place the nori in the mould and fill it halfway with rice. Use the groover to press a forrow into the rice and fill this with shrimp and the vegetable mix. Fill the remaining space with more rice.
  12. Fold one half of the nori over the rice and wet this with your fingers. Fold the other side of nori over this and tamp it down with the tamper.
  13. Cut the sushi into perfect triangles using a sharp knife through the measured grooves.
  14. You can get your manual sushi machine through the onscreen link. We do make a small commission on sales and this goes towards developing the channel and bringing you more great content.

 

Instructional Techniques, Japanese Recipes, Sushi Recipes

How to Make Sushi Rice – Perfect Sushi Rice Every Time – Tasty & Safe!!!

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How to Make Sushi Rice - Perfect Sushi Rice Every Time - Tasty & Safe!!!
Author: 
Recipe type: Sushi
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
 
Making sushi rice is a little more complicated than just boiling some rice. To do this successfully you need to use a glutinous rice called pearl rice. This is a very short grain rice that adopts a sticky and translucent finish once cooked.
Ingredients
  • 250ml Sushi rice (pearl rice) rinsed until the water runs clear
  • 375ml Water
  • 60ml Rice wine vinegar
  • 7.5ml oil
  • 30ml White sugar
  • Pinch of salt
Instructions
  1. Add the rice and cold water to a saucepan. Heat this over high heat until boiling. Reduce the heat and continue to simmer until all of the water has been absorbed.... normally about 15 to 20 minutes.
  2. While the rice is cooking, add the vinegar, sugar, salt and oil to another small saucepan and heat this over medium high heat, stirring until the sugar and salt have dissolved. Remove from the heat and put this aside.
  3. Remove the cooked rice from the heat and pour the vinegar solution into the pot. Stir this in until it is fully absorbed.
  4. And there we have it.... sushi rice made right, made safe and made tasty.

 

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