Recipes & Videos

September 18, 2015 4th of July Cookout, Barbecue, Curing Meats, Instructional Techniques

Smoke Daddy Cold Smoke Generator – Installation – Quick & Easy to Install Smoke Daddy!

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In yesterday’s episode we unpacked the Smoke Daddy cold smoker unit. Today we’re going to install it on our barbecue.

To start, I have used a metal hole cutter to cut holes through the side carcass of the barbecue. This particular barbecue has a double wall, but the extra length of the outlet pipe accommodates this extra thickness with no problem.

Simply slide the outlet pipe through the hole. Use the locking nut and washer to secure the pipe on the inside of the barbecue. There is no need to over-tighten the nuts… finger-tight is just fine.

To operate the unit, I am using a small lump of charcoal. Drop this into the unit and set it alight using your blow-torch. At this stage, I have both lids off and the air pump is running on full output.

This particular model, the Magnum, will take up to 6 cups of wood chips. For this demo, I am adding just 2 cups which should give me an hour or 2 of good smoke. I have found that soaking the chips in water for 30 minutes will slow the burn, but also reduces the smoke rate.

Within a minute or 2 of adding the wood, the charcoal will set this smoldering and the smoke will start pumping through the outlet pipe.

All that remains is to adjust the air flow rate on the pump and you’re ready to go.

You can click the onscreen link to see the full range of Smoke Daddy products.

September 16, 2015 4th of July Cookout, Barbecue, Instructional Techniques

Smoke Daddy Cold Smoke Generator – Unboxing. Part 1 of Whats4Chow’s Smoking & Curing Foods.

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Smoke Daddy Cold Smoke Generator.

As promised last episode, our cold smoke generator has arrived, and our series on cold smoking, hot smoking and curing meats is starting today. This first episode is the introduction and un-boxing of this amazing product that we will be using throughout the course. So here we go…

Before we continue, you can see the full range of Smoke Daddy products on our website by clicking the onscreen link.

Smoke Daddy manufactures this product in the USA and it is shipped worldwide. In addition, the airpump that runs the venturi airflow system is available in 110v, 220v and 240v versions.

First to come out is the cast aluminium bottom cap with vents and bakelite handle.

Then the cast aluminium top cap, also with a heat proof bakelite handle.

Next up is the main body of the unit, consisting of a very solid aluminium cylinder with the air inlet pipe already threaded and attached. The stainless steel burning grate also slots into the cylinder, which we’ll look at just now.

This is followed by the stainless outflow pipe with all the fittings necessary to attach it to the barbecue or smoking chamber. In addition, the bakelite threaded nut which secures the bottom cap in place.

The unit also comes with a sturdy wire brush for cleaning the unit.

The operation manual is in full color, printed on good quality stock and includes information on all of Smoke Daddy’s products, as well as a selection of recipes for cold and hot smoking.

And last, but not least is the air pump. This pumps air through the top of the unit creating a venturi flow in the smoking chamber. This increases the efficiency of the burn and delivers the smoke to the barbecue. The pump output is variable via the rotating dial, giving you ultimate control over the burn rate and amount of smoke produced.

Back to the main unit. The stainless grating simply drops into the main cylinder and is supported by a c-clip towards the bottom of the cylinder.

The outlet pipe simply screws into the threaded outlet hole situated directly opposite the air pump delivery pipe. The extra length of the outlet pipe allows you fit the unit to barbecues or chambers with varying wall thicknesses.

The air pump hose is heat proof silicone and simply presses onto the outlet nipple on the pump.

Stay tuned for our next episode where we will be demonstrating how to mount the unit to a barbecue.

Thanks for joining us today, please subscribe to our channel, and we’ll see you again tomorrow.

Visit our website on http://Whats4Chow.com for more details.

This is episode #327 with Whats4Chow.com – please subscribe for notifications and updates.

September 7, 2015 Baking, Dessert, French Recipes

How to Make Chocolate Eclairs – Part 2 of Choux Pastry & Cream Puffs

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How to Make Chocolate Eclairs - Part 2 of Choux Pastry & Cream Puffs
Author: 
Recipe type: Dessert / Cakes / Baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
In our previous episode we made choux pastry and used this to make cream puffs, or profiteroles. If you missed it, click the onscreen link. Today we're going to make chocolate eclairs.
Ingredients
  • 1 Portion Choux pastry piped into 3 to 4 inch logs and baked per previous episode
For the Pastry Cream
  • 3 Eggs
  • 50g Sugar
  • Pinch of Salt
  • 20g All-purpose flour
  • 15g Cornflour
  • 300ml Hot milk (almost boiling)
  • 5ml Vanilla extract
For the Chocolate Glaze
  • 55g Grated dark chocolate / bitter chocolate
  • 60ml Hot cream (almost boiling)
  • 7.5ml Golden syrup
  • 2.5ml Vanilla extract
Instructions
  1. We're starting with the pastry cream which is the filling. Place the eggs, sugar and salt in a large mixing bowl and whisk these together briefly.
  2. Pour in the sifted all purpose flour and cornflour and whisk this in until smooth.
  3. Start adding the hot milk a little at a time, whisking after each addition. Be careful not to add it too quickly as this will cook and curdle the egg. Continue until all of the milk is combined.
  4. Transfer the mixture to a saucepan or wok and heat this over medium heat stirring continuously. As the mixture heats up and starts to cook it will start to form lumps. This is quite normal. Continue whisking and as the egg and flour in mixture cooks it will smooth out to a thick creamy custard. Turn off the gas, cover the custard with a cloche and allow it to cool completely.
  5. For the chocolate glaze, place the grated chocolate in a mixing bowl and pour in the hot cream. Whisk this in until all of the chocolate has melted.
  6. Add the syrup and vanilla extract and stir this thoroughly. Put the chocolate aside to cool.
  7. Cut the pastries down the center length-ways and pipe the custard cream onto the lower halves.
  8. Invert the lids and dip them in the chocolate glaze. Put the lids onto the eclairs and refrigerate for a few hours to set before serving.

 

September 2, 2015 Baking, Dessert, French Recipes

How to Make Choux Pastry – How to Make Cream Puffs – Perfect Cream Puffs Every Time!!!

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How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Choux pastry is like something out of a fairytail. The mysterious light crispiness cannot actually expressed in words. Despite this indescribable wonder, choux pastry is very easy to make. Today we're going to make up batch, and use this to make cream puffs.
Ingredients
For the Choux Pastry
  • 120ml Water
  • 55g Butter at room temperature
  • 65g All-purpose flour
  • 2.5ml sugar
  • 1.25ml Salt
  • 2 Eggs, lightly beaten
  • For the Filling
  • 250ml Cream
  • 15ml Caster sugar
  • 2.5ml Vanilla extract
Instructions
  1. Combine the all purpose flour, salt and sugar, weigh out the butter, measure the water, and lightly beat 2 large eggs.
  2. Heat a saucepan over medium high heat and add the water and butter. Having the butter at room temperature ensures that the butter will melt before the water boils.
  3. When the water comes to a boil, turn off the gas or remove the pan from the heat.
  4. Pour in the flour mixture and mix this into the butter to get a rough paste.
  5. Put the pan back on over medium heat and cook the roux. As you stir, the paste will become smooth and silky. This step will take about 2 to 3 minutes.
  6. Transfer the roux to a mixing bowl and allow this to cool for 5 minutes. In this step we're going to add the egg little by little, beating it into the roux after each addition.
  7. At this stage we don't know how much egg we're going to need to get the correct consistency. This is why we're adding bit by bit. The consistency we're looking for is a soft silky paste that falls slowly from the fork in a ribbon formation.
  8. Transfer the pastry to your piping bag. I am using a large star nozzle which inhibits the formation of cracks in the pastry as it rises.
  9. Line a baking sheet with baking parchment and pipe out a 10 to 12 puffs. Each one will be about 2 tablespoons on pastry.
  10. Bake the puffs in a preheated oven at 200c or 400f for 15 minutes. Reduce the oven heat to 180c or 350f and bake for a further 25 minutes until golden and crispy.
  11. Remove the puffs from the oven and use a sharp pointed blade to punch 2 slots into the sides of each puff. Turn the oven off and put the sheet back in the oven with door slightly ajar. Allow the puffs to cool like this.
  12. To make the filling add the cream, sugar and vanilla essence to your food processor with the whisks attached. You can also do this with a hand mixer. Whisk the cream until it is stiff and holds a peak.
  13. Cut the puffs through the center. Fill each puff with cream, either using a spoon or a piping bag and replace the lids.
  14. Dust the tops with a good dose of icing sugar and serve immediately.

 

August 24, 2015 Chicken Recipes, Finger Foods, Main Courses, Pork, Poutry, Sandwiches

The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.

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The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're taking yesterday's schnitzel even further from the traditional version. A footlong sausage wrapped in cheese, schnitzel and bacon, pan-fried to golden crispy perfection, then served on a length of fresh French loaf. Gourmet Hotdog Deluxe!!!
Ingredients
For 2 Gourmet Hot Dogs
  • 2 x 12 inch Smoked Vienna sausages
  • 2 x Chicken breasts
  • 6 Slices streaky bacon
  • 40g Mozzarella cheese, finely shredded
  • 1 x 24 inch French loaf
  • ⅓ Small lettuce
  • Condiments of your choice to garnish
Instructions
  1. Using sharp knife, slash angled cuts into both sides of the sausages.
  2. Unpack the smoked streaky bacon.
  3. To prepare the chicken, cut away the fillets from the breasts. Fold them in cling-wrap and using your meat mallet, tap them down to a thickness of 3mm or ⅛th of an inch.
  4. Working with one schnitzel at a time, turn the schnitzel width-ways and sprinkle half of the finely shredded cheese over the chicken.
  5. Place the sausage in the center and proceed to roll the chicken around the sausage as firmly as possible.
  6. Place a strip of bacon at a slight angle above the chicken. Roll this up with the chicken so that it spirals along the chicken. Repeat this with another 2 slices of bacon until the chicken is totally wrapped in bacon.
  7. Repeat this with second dog.
  8. Before frying the dogs, finely slice a third of a small lettuce.
  9. Cut the French loaf in half. This is a store-bought loaf, and the cheese had already been added, however, you can use any loaf of your choosing, provided it is large enough to accommodate these huge dogs.
  10. Slice through the tops of the half-loafs leaving the bottoms intact.
  11. Fill each half-loaf with half of the shredded lettuce.
  12. Heat a large pan over medium high heat and add 30g of butter. Fry the dogs for 3 minutes per side, remembering that they have 4 sides, giving you a total of 12 minutes.
  13. Transfer the crispy golden dogs to the 2 half-loaves and garnish with condiments of your choice.

 

August 23, 2015 Austrian Recipes, Chicken Recipes, Main Courses, Poutry

Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!

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Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: Austrian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're cooking a variation of the inimitable chicken schnitzel, an awesome crispy, golden sesame crusted schnitzel. This quick and easy schnitzel recipe can be scaled up to any quantity required!!!
Ingredients
  • 2 Chicken Breasts
  • Seasoning of your choice
  • ½ Cup Cornflour
  • 1 Cup sesame seeds (divided into to ½ cups)
  • 2 Eggs
  • 50g Butter
  • Lemon wedges to serve
Instructions
  1. Cut the fillets away from the breasts and put these aside.
  2. Fold the first breast in cling-wrap and using your meat mallet, tap it down to a thickness of 3mm or 18th of an inch.
  3. Season both sides of the schnitzel with your favorite seasoning, whether salt and pepper, chilli powder or in this case, I am using Indian masala spice mix. Season the fillet as well, then fold the schnitzel in the cling-wrap and put it aside while you repeat this with the second breast.
  4. To coat the chicken, spread the cornflour out across a platter.
  5. Measure out half of the sesame seeds. Sprinkle a little of this across a larger third platter. This is where the coated chicken will rest.
  6. Spread the remaining sesame seeds across the smaller platter. In addition beat 2 eggs.
  7. Unwrap one of the schnitzels and dredge it in the cornflour. Also dredge the fillet. Place these back on the cling-wrap and repeat this process with the second schnitzel.
  8. Pour the egg onto a fourth platter. Drag one of the schnitzels through the egg on both sides, making sure to wet all of the cornflour.
  9. Dredge the schnitzel in the sesame to get a good solid coating, then transfer it to the large platter to set. Replenish the sesame with other half of seeds and repeat this with the remaining schnitzel and fillets.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Heat a large frying pan over high heat and add 50g of butter. Fry the schnitzels for 90 seconds per side until crisp and golden.
  12. Remove the schnitzels from the pan and serve immediately with the accompaniments of your choice.

 

August 21, 2015 Finger Foods, Italian Recipes, Mediterranean Recipes, Pizzas, Pork, Sandwiches

The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Pan Grilled.

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The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Pan Grilled.
Author: 
Recipe type: Toasted Sandwiches / Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Following yesterdays super stacker toasted sandwich, here's another super stacker, this time with all the flavor of real Italian pizza.
Ingredients
  • 4 Slices hickory ham
  • 8 Slices strong mini-Salami
  • 6 Calamata Olives, pitted and sliced
  • 24 x 1 inch Squares of mozzarella cut ⅛th inch thick (3mm)
  • 5ml Italian herb mix
  • 75ml Tomato sauce or tomato puree
  • 6 Slices square loaf bread
  • Butter
Instructions
  1. Chop the smoked hickory ham and strong aged salami, and pit the olives and cut them into rounds.
  2. Add the Italian herb mix and tomato sauce and mix this all together thoroughly.
  3. In addition cut 24 squares of mozzarella cheese to a thickness of around 3mm or ⅛th of an inch.
  4. Take 6 slices of square loaf bread and cut the centers from 2 of the slices.
  5. Butter the remaining 4 slices and place them in 2 pairs with the butter inwards.
  6. Working with on pair, arrange cheese around the edge of the bread. Top this with one of the hollow slices. While cooking the cheese will melt and glue the sandwich closed.
  7. Fill the hollow slice with half of the filling. Don't fill past the level of the crust.
  8. Arrange more cheese around the edges.
  9. Lift the filled half of the sandwich and place the underneath slice on top to close. Both outer surfaces will be buttered surfaces.
  10. Repeat this with the second sandwich.
  11. Heat your pan over a low flame. The pan must not be too hot as you want the cheese inside the sandwich to melt before the bread over-browns.
  12. Toast the sandwiches on the first side until you visibly see the underneath layer of cheese melting. Turn the sandwich over and repeat.
  13. To cut the sandwiches use the tip of your knife to get a clean cut, and avoid crushing the sandwich.
  14. Transfer the quarters to platters and serve immediately.

 

August 20, 2015 Bread, Chicken Recipes, Finger Foods, Poutry, Sandwiches

The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Grilled Chicken Mayo

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The Mega Toasted Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Grilled Chicken Mayo
Author: 
Recipe type: Sandwich / Gourmet Deli
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The Mega Toasted Sandwich!!! Super-Stacker Double-Thick Toasted Sandwich - Grilled Chicken Mayonnaise. Today's episode presents simply the best way to make a toasted sandwich. My recipe is using chicken mayo, but you can use tuna mayo or any saucy type filling.
Ingredients
  • 1 Chicken breast
  • ½ Onion
  • 30g Butter for frying
  • 75g Mayonnaise
  • Butter for spreading
  • 6 Slices bread from a square loaf
  • Salt and pepper
Instructions
  1. Cut away the fillet on the inside of the breast and put this aside.
  2. Fold the breast in cling-wrap and tap it down using your meat mallet to a thickness of 3mm or ⅛th of an inch.
  3. To continue, dice half of a medium size onion.
  4. Use your peeler to cut 16 very thin slices of mozzarella cheese.
  5. Unwrap the chicken and season it liberally on both sides with salt and cracked black pepper. This includes the fillet that you cut away.
  6. Heat a pan over medium high heat and add 30g of butter. Fry the onion for 5 minutes until it just starts to brown on the edges. Scoop the onion from the pan leaving as much butter behind as possible.
  7. Add the chicken to the pan and fry this for 3 minutes, turning every 30 seconds.
  8. Remove the chicken from the pan and transfer it to a chopping board. Cut the chicken into strips, then into blocks, then march chop until reasonably fine.
  9. Add the chicken to the onion along with the mayonnaise and mix this thoroughly to combine.
  10. Take 6 slices from a square loaf of bread. Cut the centers from 2 of the slices.
  11. Butter one side of the remaining 4 slices of bread and put them in pairs with the butter facing inward.
  12. Working with the first pair, position 4 strips of cheese along the edges of the bread. This will melt and glue the sandwich closed.
  13. Place one of the hollow slices on top of this. Fill the hollow with half of the chicken filling. Don't fill it past the level of the crust.
  14. Place another 4 slices of cheese around the edges. Lift the filled part of the sandwich and place the underneath slice on top of the sandwich. Both outer surfaces of the sandwich are buttered surfaces.
  15. Repeat this with the second sandwich.
  16. Heat another pan over medium heat and grill the sandwiches until crispy golden on both sides. Use your lifters to square up the edges every time you turn the sandwiches.
  17. I urge you not to try this in a sandwich toasted unless you have a toaster like a Breville 800 with self leveling and thickness settings. A regular toaster will simply crush the sandwich.
  18. To cut the sandwich, use the tip of your knife to get a clean cut, and to avoid crushing the sandwich.
  19. Serve these the amazing toasties to platters and enjoy.

 

August 18, 2015 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food

Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!

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Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!
Author: 
Recipe type: Snack / Health Food
Cuisine: Middle Eastern / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Spicy roasted chickpea nuts are really easy to make and make a great snack for everyday as well as at the big game.
Ingredients
  • 450g Drained can of chickpeas (15oz)
  • 15ml Olive oil
  • 10ml Ground cumin
  • 5ml Dried marjoram
  • 1.25ml Ground allspice
  • 1.25ml Salt
Instructions
  1. Measure out the ground cumin, dried marjoram, ground allspice and salt. We need to reduce the salt and dried marjoram to a powder of the same consistency as the allspice and cumin.
  2. To do this place everything in your spice mill and pulse it 4 or 5 times. We put everything in the mill as spice mills work much more efficiently with larger quantities, even although the allspice and cumin are already powdered.
  3. Open the can of chickpeas, rinse them and drain them. Pour them out onto a clean dish towel and pat them dry.
  4. Transfer the chickpeas to a jug or bowl and pour in the oil. Stir this well until everything is coated with oil.
  5. Pour the spice blend in bit by bit, mixing every time to make sure everything gets an even dose.
  6. Pour the coated chickpeas out into a medium size roasting tin and spread them out evenly across the pan.
  7. Roast the chickpeas on the second highest shelf in your oven at 230c or 450f for 30 minutes. Remove the pan from the oven every 10 minutes and stir the chickpeas around to ensure even roasting.
  8. Remove the pan from the oven and allow the spicy roasted chickpea nuts to cool for 15 minutes before serving.

 

August 16, 2015 Curries, Fish Recipes, Main Courses, Pickling Recipes, Seafood, Starters

Cape Malay Pickled Fish – Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!

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Cape Malay Pickled Fish - Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!
Author: 
Recipe type: Seafood / Fish / Pickling
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course.
Ingredients
  • 400g Firm white fish fillet
For the seasoned flour
  • 1 Cup all-purpose flour
  • 10ml Salt
  • 10ml Ground white pepper
For the Pickling Sauce
  • 3 Bay leaves
  • 2 Onions
  • 200ml Brown vinegar
  • 125ml Water
  • 90ml Sugar
  • 7.5ml Turmeric
  • 25ml Curry powder (your personal choice - mild or spicy)
  • 2.5ml Salt
  • 4 Whole black peppercorns
  • 2 Whole allspice
To thicken
  • 20ml Cornflour dissolved in a little water
Instructions
  1. Combine the all purpose flour, salt, and ground white pepper.
  2. Cut the fish fillets into large blocks then dredge them in the seasoned flour.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the fish for 3 to 4 minutes, turning halfway. The fish should be crispy and well bronzed.
  4. To make the pickling sauce, cut your onions in half length-ways and slice them into thin half rounds.
  5. Combine the brown vinegar with the water and measure out the bay leaves, sugar, turmeric, curry powder, salt, black pepper corns and whole allspice.
  6. In addition, dissolve the cornflour in a little water to make slurry.
  7. Add the onions, all of the spices and vinegar solution to the pan over medium heat. Bring the pan to a boil, lower the heat and allow this to simmer for 10 minutes.
  8. Pour in the cornflour slurry and continue to simmer for a minute or 2 until the sauce has thickened.
  9. Place the fried fish in a non-reactive pan and pour the pickling sauce over the fish. Allow the pan to cool, cover the pan with cling-wrap and let the fish mature in the refrigerator for one to 2 days before serving.
  10. The pickled fish will last for a few weeks under refrigeration if you can resist the temptation to eat it first. This allows you to process much bigger batches without the risk of spoilage by simply multiplying this recipe out.

 

August 13, 2015 Fish Recipes, Seafood

Crispy Fried Fish in Beer Batter. How to Make Delicious Beer Battered Fish.

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Crispy Fried Fish in Beer Batter. How to Make Delicious Beer Battered Fish.
Author: 
Recipe type: Seafood / Fish
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In today's episode we're going to make really simple deep fried fish in a light crispy beer batter.
Ingredients
  • 330ml Beer
  • 180g Self-raising flour
  • 150g All-purpose flour
  • 800g Fish fillets of your choice (Hake is fine)
  • Salt and cracked black pepper
Instructions
  1. Place the self raising flour, a generous pinch of salt, and very generous grind of black pepper in a large mixing bowl.
  2. Pour in the beer and stir this until you have a smooth batter. Put this aside for 30 minutes.
  3. Cut the fish fillets across the grain into strips of around and inch (25mm) in thickness.
  4. Half fill your wok or pan with oil and heat this to 160c or 320f.
  5. Dredge the fish pieces in the all purpose flour. This dries the surface of the fish and gives the batter something to hold onto.
  6. Dip the fish pieces in the batter one by one and carefully drop them into the oil. Fry the fish for 3 to 4 minutes until crispy and golden.
  7. Remove the fish from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  8. Serve the fish with crispy french fries, tartare sauce and lemon wedges.

 

August 10, 2015 Accompaniments, Baking, Bread, Cheese, Mediterranean Recipes

Soft Cheese & Garlic Dinner Rolls – How to Make Soft Cheesy Garlic Dinner Snail Rolls – Quick & Easy!!!

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Soft Cheese & Garlic Dinner Rolls - How to Make Soft Cheesy Garlic Dinner Snail Rolls - Quick & Easy!!!
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Soft Cheese & Garlic Dinner Rolls. These soft rolls are amazing. Depending on what size you decide to make them, you can use them as dinner rolls, or if larger, as burger buns. Superbly soft and tasty, and super quick to make, these rolls are a winner every time.
Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 60ml Sugar
  • 80ml Oil
  • 1 Egg, lightly beaten
  • 5ml Salt
  • 500g All-purpose flour
  • 30ml Garlic, finely chopped
  • 100g Parmesan, finely shredded
Instructions
  1. Mix the instant yeast and sugar together in a large mixing bowl. Pour in the warm water and mix this until the yeast has totally dissolved.
  2. Pour in the oil and mix this in briefly, then set the bowl aside for ten minutes until the yeast if frothy.
  3. Add the salt, egg, flour, garlic and finely shredded cheese.
  4. Using a wooden paddle, stir the mixture until a dough comes together, and the mixture comes away from the side of the bowl.
  5. Turn the sticky dough out onto a well floured work surface. Sprinkle flour over the top of the dough as well and start to knead.
  6. Knead the dough for 5 minutes sprinkling a little more flour every time it becomes too sticky. Knead until the dough is smooth and elastic.
  7. Roll the dough into a sausage and divide it into 4 pieces. Roll each of these out and divide in half to get 8 pieces in total.
  8. Roll each piece out into a sausage then turn the piece at 90 degrees and roll it up like a snail shell. Transfer the rolls to an oiled baking sheet and stand them up on their widest edge.
  9. Press them down gently to flatten them slightly if they don't want to stand up.
  10. Brush the rolls with egg wash and give them a good grind of cracked black pepper.
  11. Bake the rolls in a preheated oven att 220c or 425f for 8 to 12 minutes until golden.
  12. Remove the rolls from the oven and transfer them to a rack to cool for at least 30 minutes before serving.

 

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