Recipes & Videos

November 20, 2015 Baking, Mother's Day, Snack Food, Sweets, Valentine's Recipes

How to Make Marshmallows – Homemade Marshmallows – Amazing Vanilla Marshmallows Recipe

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How to Make Marshmallows - Homemade Marshmallows - Amazing Vanilla Marshmallows Recipe
Author: 
Recipe type: Sweets / Candy
 
These homemade marshmallows are light and fluffy and just melt in your mouth. The process does require that you own a candy or deep frying thermometer as temperatures are critical. Other than than that, marshmallows are incredibly easy to make.
Ingredients
For the Powder Coating
  • 180ml Icing / Powdered sugar
  • 120ml Cornstarch
For the Mallows
  • 22.5ml Powdered gelatin
  • 60ml + 120ml cold water
  • 60ml + 60ml Corn syrup
  • Pinch of salt
  • 10ml Pure vanilla extract
  • 180ml Sugar
Instructions
  1. To start, we need to make the powder coating which prevents the marshmallows from sticking together once they have set. To do this, sift the powdered sugar and cornflour together in a bowl, then put this aside.
  2. In a heat proof jug, combine the water and gelatin and whisk these together. Put this aside for 5 minutes for the gelatin to soften.
  3. In a small saucepan, combine half of the corn syrup with a quarter cup water, the sugar and salt and stir this briefly.
  4. Heat this over high heat stirring intermittently and keeping an eye on the temperature using your candy thermometer.
  5. In the meantime, heat the gelatin solution on high in your microwave for about 30 seconds until the gelatin is totally dissolved.
  6. Place this in your stand mixer bowl along with the remaining half of corn syrup.
  7. Start your mixer running on slow speed.
  8. When the the sugar solution in the saucepan reaches 115c or 240f remove the pan from the heat and drizzle the mixture slowly into the mixing bowl.
  9. Increase the mixer speed to medium and allow this to continue mixing for 5 minutes.
  10. Increase the speed again to medium high and continue mixing for a further 5 minutes.
  11. Pour in the pure vanilla extract and increase the speed to maximum for a final 90 seconds.
  12. Dust a baking sheet with the powdered sugar cornflour mixture and pour the marshmallow mixture into the pan.
  13. Use a spatula to spread the mallow out to your desired thickness. Don't worry if the mixture doesn't take up the whole pan, it won't spread any further than you want it to as it is quite thick.
  14. Powder the top and leave the mallow to set undisturbed for at least 6 hours.
  15. Once set, use a plastic spatula to loosen the sides. Use a roller cutter or pizza cutter to cut the marshmallow sheet in your desired sizes.
  16. Serarate the mallow squares, dredge the squares in the powdered sugar mixture and store in an airtight container until required.

 

November 17, 2015 Baking, Dessert, Paleo Recipes, Snack Food, Sweets, Valentine's Recipes

How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Just a Few Minutes!!!

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How to Make Paleo Friendly Dark Chocolate. Melt-in-your-mouth Dark Chocolate in Under 10 Minutes!!!
Author: 
Recipe type: Chocolate / Paleo
 
This paleo friendly dark chocolate is dead easy to make, with just a handful of ingredients, and can be made in just a few minutes.
Ingredients
  • 125ml Coconut oil
  • 125ml Cocoa powder
  • 50g Honey
  • 2.5ml Pure vanilla extract
Instructions
  1. To start, measure out the coconut oil in a pot, the cocoa powder and the honey. In addition you will need a half teaspoonful of pure vanilla extract.
  2. Heat the coconut oil gently over low heat until it has liquified.
  3. Add the cocoa powder and the vanilla. Stir this until thoroughly combined, then remove the pot from the heat.
  4. Allow this to stand for 30 minutes until it has cooled and thickened, then whisk in the honey.
  5. Use a large spoon to pour the chocolate mixture into the slab moulds. Transfer the moulds to your refrigerator and allow these to set for at least 60 minutes.
  6. Once the chocolate has set, gently tap the moulds to free the slabs. Store the slabs in a container in your refrigerator until required.

 

November 15, 2015 4th of July Cookout, Accompaniments, Baking, Barbecue, Bread

Traditional South African Roostekoek – Best Barbecue Buns Recipe – Bread Rolls on the Barbecue!!!

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Traditional South African Roostekoek - Best Barbecue Buns Recipe - Bread Rolls on the Barbecue!!!
Author: 
Recipe type: Bread / Dough / Barbecue
Cuisine: South African
Serves: 6-8
 
Roostekoek are the traditional barbecue buns served at South African barbecues, or braais. There is a trick to achieving light, well textured roostekoek, with a beautifully soft inside and slightly crispy outside.
Ingredients
  • 300g Strong white bread flour
  • 5ml Salt
  • 15ml Sugar
  • 10ml Yeast
  • 30ml Oil
  • 180ml Warm water
Instructions
  1. To start, pour the warm water into a jug. Add the yeast, sugar and oil and stir this all together. Put this aside in a warm place for 20 to 30 minutes until it is very frothy.
  2. In a large mixing bowl, combine the strong white bread flour and salt. Make a well in the center and pour in the frothy yeast mixture.
  3. Using a wooden paddle mix this until a dough comes together and comes away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface, sprinkle a little flour over the top, and proceed to knead the flour for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with cling-wrap and allow this to rise to double for 60 minutes in a warm place.
  6. Once again, turn the dough out onto a lightly floured work surface. Don't punch the dough down. You want keep as much air in the dough as possible.
  7. Lightly flour the top of the dough and gently flatten it out into a roughly rectangular shape. Use your roller to roll it to a thickness of 10mm or just less than a half inch.
  8. Use your dough scraper to cut this into 6 or 8 pieces. Place the pieces in a lightly floured pan. Cover the pan and allow these to rise again for 20 minutes in a warm place.
  9. Heat your barbecue to medium heat and oil the grid. You will know you have the correct temperature when you can hold you hand over the heat for 10 seconds before it becomes unbearable. If it hotter the buns will burn before the inside cooks, any cooler and they will dry out and become dense and heavy.
  10. Grill the buns for 5 to 6 minutes per side. Bare in mind that not all parts of the grill are the same temperature, and as a result some of the buns will grill quicker than others.
  11. Remove the buns from the grill and serve hot with a large dose of butter and the fillings of your choice.

 

November 14, 2015 Curing Meats, Pork, Smoking

Pressed & Smoked Ham – Making Cold Cuts at Home – Homemade Ham Loaf

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Pressed & Smoked Ham - Making Cold Cuts at Home - Homemade Ham Loaf
Author: 
Recipe type: Cold Meats / Cold Cuts / Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
Today we're going to make a pressed ham, then cook it gently in water bath before drying and cold smoking it with the Smoke Daddy cold smoke generator.
Ingredients
  • 1.4kg Relatively lean pork (shoulder or rump)
  • 20g Non-iodated salt (or 40g for a stronger ham)
  • 3g Potassium nitrate saltpetre)
  • 2.5ml Ground white pepper
  • 2.5ml Ground nutmeg
  • 2.5ml Sugar
  • 2.5ml Garlic powder
  • 80ml Water
Instructions
  1. To prepare the meat cut it into cubes of around an inch in size. This is 1.4kg of relatively lean pork shoulder. I have separated it into 2 lots.... 1 kg and 400 grams.
  2. Run the 400g batch through your mincer using the fine mincing plate.
  3. Place all of the meat and mince in your food mixer bowl. Add the salt and saltpetre, then the sugar, garlic powder, white pepper and ground nutmeg. Pour in the water.
  4. Put the bowl on the mixer and using the kneading hooks, knead the meat continuously for 10 minutes. This liberates protein from the meat, causing it to start emulsifying. This action along with the salt and heat is what combines the meat into a homogenous block of meat.
  5. Once you've finished kneading the meat you will notice just how sticky it has become. Cover the bowl with cling-wrap and place this in your refrigerator for a full 48 hours to cure.
  6. Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork.
  7. Place the pot in a water bath at 80c or 175f for about 2 hours until the internal temperature of the ham is 80c or 175f.
  8. To achieve this you can use an induction cooker with digital temperature control, or what I have heat is an electronic pressure cooker with temperature control.
  9. Once the internal temperature of the ham has reached 80c or 175f, remove the pot from the bath and remove the meat from the cylinder.
  10. And there it is, a beautifully firm pressed ham. This is ready to eat as is, and is absolutely amazing, but we're going to take it a step further.
  11. Place the ham on a clean dish cloth and dry all of the surface.
  12. Place the ham on a rack in a pan and allow this to air-dry for about 6 hours in your refrigerator.
  13. After the drying time, lift the rack up and balance it diagonally across the corners of the pan.
  14. Fire up the cold smoke generator and place the ham in the barbecue. Remember that we're cold smoking.... there is not heat applied and none of the burners are running.
  15. As far as smoking time goes, you can smoke from 90 minutes to 18 hours, depending on how strong you want the smoking flavor. I am running smoke for 90 minutes using a mild flavor cherry wood chip.
  16. Once smoking is complete, remove the ham from the smoker and package it whole or slice and package before refrigerating.

 

November 10, 2015 4th of July Cookout, Barbecue, Lamb, Main Courses, Marinades and Rubs, Smoking

Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!

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Smoked Lemon & Herb Lamb Chops. Marinated Lemon & Herb Lamb Cutlets Hot-Smoked to Perfection!!!
Author: 
Recipe type: Lamb / Smoking / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
In todays episode, part 9 of the series on smoking and curing foods, I am using the Smokedaddy cold smoke generator attached to a regular closed gas barbecue to hot smoke a batch of delectable lamb loin chops.
Ingredients
  • 8 Lamb loin chops
  • 60ml Oil
  • Juice of 1 medium lemon
  • Zest of 1 medium lemon
  • 2.5ml Garlic powder
  • 1.25ml Salt
  • 1.25ml Dry basil
  • 1.25ml Dry rosemary
  • Generous grind of cracked black pepper
Instructions
  1. To start, combine the oil, lemon juice, lemon zest, garlic powder, salt, dried basil and dried rosemary in a jug.
  2. Whisk these vigorously until the mixture is totally emulsified.
  3. Grind in a generous dose of cracked black pepper and your ready to go.
  4. Arranger your lamb loin cuts in a pan and pour the marinade over the lamb. Spread it out evenly to ensure the meat is totally covered. Place the pan in your refrigerator for 4 hours.
  5. Turn the meat over half-way through this time.
  6. After marinating, remove the chops from your the refrigerator.
  7. Lift half of the chops up onto their fatty edge and drive 2 skewers through the chops just above the fatty strip. Repeat this with the remaining chops.
  8. Heat your barbecue to medium high and get the smoke generator running. Within a few minutes the smoke will be billowing out and you can place the lamb fatty side down in the barbecue.
  9. Close the lid and allow the fatty strip to cook for 6 to 8 minutes.
  10. Open the barbecue, remove the skewers from the meat, lie the the chops on their sides and continue to barbecue for 4 to 6 minutes per side (with the barbecue lid closed), depending on your preference of doneness.
  11. Transfer the lamb to platters and serve immediately with the accompaniments of your choice.

 

November 9, 2015 Chicken Recipes, Main Courses, Poutry

Spicy Pan Fried Chicken with Chimichurri Sauce – Hammered Chicken Chimichurri

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Spicy Pan Fried Chicken with Chimichurri Sauce - Hammered Chicken Chimichurri
Author: 
Recipe type: Chicken / Poultry
Cuisine: Argentinian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This mildly spicy schnitzeled chicken breast is complimented brilliantly with the Chimichurri sauce from our previous episode!!!
Ingredients
  • 2 Medium chicken breasts
  • 5ml Cracked lemon pepper
  • 5ml Paprika
  • 5ml Salt
  • 5ml Sugar
  • 30g Butter
  • 1 Portion Chimichurri sauce
Instructions
  1. To flatten the chicken, fold it over in cling-wrap and tap it down to a thickness of 4mm or a 6th of an inch using your meat mallet. Repeat this with the second breast.
  2. Combine the paprika, salt, sugar and lemon pepper and sprinkle the mixture onto both sides of the schnitzels, pressing it into the surface as you go.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the first schnitzel for 90 seconds per side, remove it from the pan, then fry the second.
  4. Transfer the schnitzels to platters and top them with a generous portion of chimichurri sauce and the garnish of your choice before serving.

 

October 28, 2015 4th of July Cookout, Accompaniments, Barbecue, Beef, Garnishes, Sauce Recipes, Steak

Argentinian Chimichurri Sauce – Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!

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Argentinian Chimichurri Sauce - Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!
Author: 
Recipe type: Sauce
Cuisine: Argentinian
Prep time: 
Total time: 
 
Chimichurri sauce originates in Argentina, a country that eats more beef per capita than any othe country in the world. Most of there beef is barbecued and this sauce is the perfect accompaniment to smokey barbecued beef, however it goes equally well with chicken, pork and lamb.
Ingredients
  • 250ml Fresh parsley
  • 2 Cloves garlic
  • 30ml Fresh Oregano
  • 30ml Red wine vinegar
  • 1.25ml Red chilli flakes
  • 1.25ml Salt
  • Cracked black pepper to taste
  • 125ml Oil
Instructions
  1. Measure out the parsley, oregano, red wine vinegar, olive oil, cracked black pepper, red chilli flakes, salt and 2 cloves of garlic.
  2. Transfer all of these to a tall jug and proceed to puree them with your stick blender. Place the pureed sauce in your refrigerator to chill for at least 2 hours, preferably overnight.
  3. The sauce will keep for up to a week in your refrigerator.
  4. To serve, simply spoon the chimichurri liberally over the meats you are serving and enjoy.

 

October 24, 2015 4th of July Cookout, Barbecue, Beef, Main Courses, Smoking, Steak

Cold Smoked Rump Steak – Cold Smoked Then Grilled to Tasty Perfection!!! Part 8 Smoking & Curing

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Cold Smoked Rump Steak - Cold Smoked Then Grilled to Tasty Perfection!!! Part 9 Smoking & Curing
Author: 
Recipe type: Steak / Smoking / Barbecue
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The concept of this recipe was passed on to me by Dennis Correa, the owner of Smoke Daddy. To cold smoke these steaks, I am using the Smoke Daddy cold smoke generator which has proved to be absolutely amazing throughout this series.
Ingredients
  • 4 x 250g Rump steaks
  • 60ml Demarara or treacle sugar
  • 15ml Himalayan rock salt
  • 15ml Cracked black pepper
Instructions
  1. Pat the steaks dry using kitchen paper.
  2. Transfer the steaks to a rack that has been positioned at an angle over a drip pan.
  3. Fire up your cold smoker. I am using hickory chips which produce a strong, thick smoke, but you can use any flavor of your choice.
  4. After a minute or 2, the smoke generator will be pumping out loads of smoke. Place the steaks in the barbecue and allow them to smoke for 45 minutes.
  5. Remove the steaks from the smoker and wrap them individually in cling-wrap. Allow these to stand at room temperature for a further 45 minutes.
  6. To make the rub, combine the Demerara sugar with the Himalayan rock salt and the cracked black pepper.
  7. Sprinkle the mixture onto both sides of the steaks and use the back of a spoon to polish the rub into the surface of the meat.
  8. Heat a ribbed skillet over high heat and grill the steaks to your preference of doneness. Remove the steaks from the grill and allow them to rest for 5 minutes before serving with the accompaniments of your choice.

 

October 23, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Cocktail Snacks, Main Courses, Poutry, Snack Food, Starters

Barbecue Bourbon Sticky Chicken Wings – BBQ Chicken Wings with Sticky Bourbon Basting!!!

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Barbecue Bourbon Sticky Chicken Wings - BBQ Chicken Wings with Sticky Bourbon Basting!!!
Author: 
Recipe type: Chicken / Poultry / Barbecue
Cuisine: American
 
Bourbon chicken wings can be done on the barbecue or in the oven.... no matter which way, these bourbon sticky chicken wings are outstanding and will have your friends and family lining up for more.
Ingredients
  • 18 - 24 Full chicken wings
  • 2 Onions chopped
  • 3 Cloves garlic chopped
  • 250ml Bourbon
  • 500ml Tomato puree
  • 80ml Cider vinegar
  • 80ml Worcestershire sauce
  • 125ml Sticky brown sugar (Demarara or treacle)
  • 5ml Tabasco sauce
  • 10ml Coarse salt
  • 10ml Cracked black pepper
Instructions
  1. Starting with the marinade, saute the onions and garlic in a pan over medium heat for 5 minutes until they are tender and translucent.
  2. Pour in the bourbon and continue to fry for a further 2 minutes.
  3. Add the Tabasco, cider vinegar, Worcestershire sauce, brown sugar, salt, cracked black pepper and tomato puree.
  4. Mix this all together thoroughly and continue to simmer the sauce for a further 2 to 3 minutes. Remove the pan from the heat and set it aside to cool while you continue with the wings.
  5. Cut the the wingtips from the wings and transfer the wings to a large non-reactive pan. Pour the bourbon sauce over the wings evenly so that everything is covered.
  6. Place the wings in the refrigerator to marinate for at least 8 hours, preferably overnight.
  7. Barbecue the wings over high heat for 16 minutes, turning every 4 minutes and basting at every turn with the remaining sauce.
  8. If you prefer to use your oven, place the pan in your preheated oven at 180c or 350f for 30 to 40 minutes.
  9. Serve the wings to platters with the accompaniments of your choice and serve immediately.

 

October 20, 2015 Baking, Bread, Cocktail Snacks, Italian Recipes, Mediterranean Recipes, Pizzas, Snack Food

Instant Pizza Dough – Quick Matzah Bread Style Pizza Bases – No Rising Time!!!

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Instant Pizza Dough - Quick Matzah Bread Style Pizza Bases - No Rising Time!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
These super thin, crispy pizza bases are really easy to make. More like crispy matzah bread, this dough can be used to make mini and regular sized pizzas. There is no rising time, and the added bonus is that the dough can be rolled through a pasta roller.
Ingredients
  • 500g Self-raising flour
  • 250ml Milk
  • 2.5ml Salt
Instructions
  1. Place the self-raising flour, salt and milk in your food processor. Put the lid on and start mixing at maximum speed.
  2. Mix the dough for about 2 minutes, scrape the bowl down, and continue mixing for another 2 to 3 minutes. The dough will be crumbly, but will hold together well when compressed.
  3. Turn the dough out onto a lightly floured work surface and compress it into a ball. If you're not going to use the dough immediately wrap it in cling-wrap and store it in your refrigerator.
  4. Divide the dough into 4 pieces and proceed to roll each piece out to a thickness of 3 mm. This can be done by hand or machine.
  5. I am making mini pizzas for a wine tasting, but you can cut your bases to any size you require. Dock the bases.... this is fancy term for pricking holes in the dough. The docking prevents the bases from blowing up into large pillows while baking.
  6. Top the bases with toppings of your choice and bake them in a preheated oven at 250c or 480f for 10 to 12 minutes.
  7. Remove the pizzas from the oven and serve immediately.
  8. This recipe will make 4 regular bases, or up to 120 mini pizzetti.

 

October 18, 2015 Baking, Bread, Instructional Techniques

Product Review – Joseph & Joseph Thicknessing Rolling Pin – The Best Rolling Pin Ever!!!!

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This episode is a short product review. The products I review are generally products that I use on a dailly basis and have tried and tested thoroughly. Today’s product is the Joseph and Joseph thicknessing rolling pin.

I have been using this one for over a year now, and as you can see, it still looks brand new. These are available in stainless steel and wooden versions, however I opted for the stainless as it can go in my dishwasher.

The rolling surface is a generous 350mm wide and is laser etched with width measurements in centimeters and inches, and this proves to be quite useful.

At each end of the cylinder, four different sized discs are attached to the tube with a large heavily threaded screw.

These discs allow you to select the desired thickness of the pastry by raising the rolling surface the desired amount from the work surface. The disc sizes are 2mm, 4mm, 6mm and 10mm. The discs also have inch measurements on the reverse side.

As previously mentioned these discs simply attach via a heavy gauge screw.

This is a superbly made product, and if you’re looking for a rolling pin than will almost certainly outlive your entire family tree, this is it.

You can go directly to the product by clicking the onscreen link.

October 17, 2015 4th of July Cookout, Barbecue, Fish Recipes, Main Courses, Seafood, Smoking

Gourmet Cold-Smoked Baby Sole – How to Make Cold-Smoked Sole with Smoke Daddy Cold Smoke Generator.

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Gourmet Cold-Smoked Baby Sole - How to Make Cold-Smoked Sole with Smoke Daddy Cold Smoke Generator.
Author: 
Recipe type: Seafood / Fish / Smoking
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In today's episode we're going to use the Smoke Daddy cold smoke generator to flavor a batch of baby sole. The fish is first cold smoked, then pan-fried to perfection resulting in a truly gourmet fish dish subtly infused with apple wood smoke.
Ingredients
  • 4 Baby sole (approx 130g each)
  • 60g Butter
  • 5ml Herbs provence herb mix
  • 2.5ml Garlic powder
  • 30g Butter for frying
  • Apple wood chips
Instructions
  1. To start, place the butter, garlic powder and dried herbs in a heatproof bowl. Pop this in your microwave oven and melt the butter.
  2. Pat the sole dry with kitchen paper.
  3. Place a rack at an angle across the corners of a roasting pan, and transfer the sole to the rack. Brush both sides of the sole with the butter mixture.
  4. Fire up your cold smoke generator and place the fish in the barbecue. Allow this to smoke for 45 minutes.
  5. After 45 minutes remove the sole from the barbecue. Heat a pan over medium high heat and add 30g of butter. Fry the sole for 2 to 3 minutes per side.
  6. Season to taste with salt and pepper.
  7. Transfer the sole sole to serving platters and top with a little of the pan butter and lemon or lime wedges before serving with accompaniments of your choice.

 

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