Recipes & Videos

March 22, 2015 Baking, Beef, Curries, Snack Food

Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!

beef mince pies,curry beef mince pies,how to make curry mince pies,curry mince pies recipe,home beef mince pies,beef mince pies in shorcrust pastry,curied beef mince pies recipe,easy curried beef mince pies,mince pies recipe,beef pies recipe,recipe for curry mince pies, curry mince meat pie recipe, curried mince meat pie, mince pies from scratch, mince pie demonstration, how to make mince pies


Print
Curry Beef Mince Pies. Quick & Easy Curried Mince Pies using Homemade Pastry!!!
Author: 
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
These awesome curried beef mince pies are quick and easy to make. You can use store-bought pastry, but we are using the pastry from yesterday's episode, which is just as quick to make - and twice as nice!!!
Ingredients
For the Filling
  • 700g Beef mince
  • 30g Garam masala spice mix
  • 5ml Salt
  • 5ml Sugar
  • 5ml Ground ginger
  • 5ml Garlic powder
  • 60ml Oil
  • 200ml Chicken or beef stock
  • 30ml Cornflour mixed with a little water
For Frying
  • 30ml Oil
For Assembly & Finishing
  • 1 Egg, lightly beaten
  • 1 Egg yolk mixed with 15ml of water
Instructions
  1. Starting with the filling, place the mince beef, oil, garam masala, salt, sugar, ground ginger and garlic powder in a mixing bowl.
  2. Massage this all into the beef for a few minutes until everything is very well mixed.
  3. Add 30ml of oil to a wok or pan over medium high heat. Fry the mince for 8 to 10 minutes until separate and cooked through.
  4. Pour in the stock and bring this to boil.
  5. Mix the cornflour with a little water and pour this into the pan. Bring the mixture back to a boil and continue to boil for 60 seconds until thickened. Remove the pan from the heat.
  6. Allow the filling to cool completely.
  7. Remove the pastry from the refrigerator. Weigh the pastry and divide it into 10 equal portions.
  8. Flour the work surface. Working with one portion of dough, flatten the dough into a rectangular shape.
  9. Flour the top of the dough as well. Using your rolling pin, roll the dough out into a lager rectangle of slightly bigger than 20cm by 15cm, or 8 inches by 6 inches. Trim off the rough edges. You can keep the off-cuts to re-roll at the end.
  10. Transfer the rectangle to a piece of grease-proof paper and spoon some of the filling across one half of the pastry leaving about 12mm or half an inch clear around the edges.
  11. Brush the edge with the beaten egg. Use the paper to lift and flip the blank pastry over the pie and press the edges together.
  12. Use a fork to press and pattern the edges to secure them.
  13. Use a paring knife to punch 2 holes into the top of the pie. Transfer the pie to a lightly greased baking sheet. Continue until all your pies are formed.
  14. Brush the pies with an egg-wash consisting of an egg yolk whisked together with 15ml of water.
  15. Bake the pies in a preheated oven at 200c or 400f for 30 minutes until golden and crispy.
  16. Remove the pies from the oven and serve immediately with the accompaniments of your choice.
  17. The uncooked pies can be frozen for up 6 months. To cook these, follow the exact same procedure as for the fresh pies.

 

March 21, 2015 Baking, Bread, Vegetarian Recipes

How to Make Pie Pastry. Make Your Own Amazing Flaky Shortcrust Pastry at Home!!!

how to make pie pastry,pie pastry recipe,homemade pie pastry,easy pie pastry,quick pie pastry,how to make shortcrust pastry,how to make flaky pastry,how to make flaky shortcrust pastry, how to make pie crust, pie crust recipe, pie dough, pie pastry recipe easy, pie pastry recipe south africa, pie pastry ingredients, pie pastry recipe savoury, how to make beef pie pastry,chicken pie pastry,savory pie pastry


Print
How to Make Pie Pastry. Make Your Own Amazing Flaky Shortcrust Pastry at Home!!!
Author: 
Recipe type: Pastry
Cuisine: English / British
Prep time: 
Total time: 
 
Pie pastry is quick and easy to make!!! I just a few minutes you can make amazing flaky shortcrust pastry that costs a fraction of the store-bought stuff, and tastes much better too.
Ingredients
  • 600g All-purpose flour
  • 300g Butter, frozen, then grated
  • 5ml Salt
  • 250ml Cold water
Instructions
  1. Place the flour, grated butter and salt in a large mixing bowl. Using your hands, rub the butter into the flour. You can control the flakiness of the pastry by how thoroughly you rub the butter in. If you leave the butter reasonably coarse, the pastry will be quite flaky. If you rub it in until the flour resemble breadcrumbs, the pastry will be flaky, but more on the side of shortcrust.
  2. Once the butter is nicely incorporated, pour in the iced water.
  3. Using 2 forks, mix the water in until it is absorbed by the flour. Using your hands, start compressing the dough together. Don't knead the dough or it will toughen, simply compress it into a single mass until it all comes together, and all of the loose bits are incorporated.
  4. Wrap the dough in clingwrap and refrigerate for 30 minutes before rolling out.
  5. At this stage, you can store the dough in your fridge for up to 30 days, or in the freezer for up to 6 weeks.

 

March 19, 2015 Baking, Breakfast, Main Courses, Pork

Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!

toad in the hole,how to make toad in the hole,easy toad in the hole recipe,yorkshire pudding toad in the hole,best toad in the hole recipe,homemade toad in the hole,make toad in the hole at home,toad in the hole recipe video,toad in the hole with pork sausage and gravy, Toad In The Hole (Dish), YORKSHIRE PUDDING BATTER, toad in the hole jamie oliver, toad in the hole gordon ramsay, toad in the hole recipe south africa


Print
Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!
Author: 
Recipe type: Yorkshire pudding
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Toad in the Hole is an all-time traditional favorite. Crispy pork sausages encased in golden baked Yorkshire pudding is well worth the effort!!!
Ingredients
  • 4 Pork sausages
  • 4 Eggs
  • 200ml Milk
  • 200g All-purpose flour
  • 2.5ml Salt
Instructions
  1. Place the flour and salt in your mixing bowl and pour in the milk and eggs. Whisk this by machine or hand until you have a smooth, silky batter. Transfer the batter to a pouring jug.
  2. Heat a pan over medium high heat and fry the pork sausages until almost cooked through, and nicely browned. Remove these from the heat.
  3. Place 2 single portion baking dishes in a roasting pan and pour in just enough oil to cover the base of each dish.
  4. Place the roasting tin in your oven at 200c or 400f for 15 to 20 minutes until the oil is really hot. Remove the toasting pan from the oven.
  5. Place 2 sausages into each of the dishes and pour batter into each until they are ⅔ full.
  6. Return these yo the oven and bake undisturbed for 30 minutes until well risen and browned.
  7. Remove these from the oven and marvel at the amazing hollow Yorkshire puddings surrounding the beautifully browned and crispy pork bangers.
  8. Remove these from the baking dishes and transfer them to platters. Drizzle with a generous portion of brown onion gravy and serve immediately.

 

March 16, 2015 Accompaniments, Baking, Beef, Bread, Starters

How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!

yorkshire pudding,yorkshire pudding recipe,how to make yorkshire pudding,yorkshire pudding batter recipe, Yorkshire Pudding (Dish), yorkshire pudding recipe easy, yorkshire pudding recipe jamie oliver, roast beef with yorkshire puddings and gravy recipe, yorkshire pudding nigel slater, yorkshire pudding james martin, yorkshire pudding delia, yorkshire pudding gordon ramsay, yorkshire pudding alton brown


Print
How to Make the Best Yorkshire Pudding!!! Simply the Best Yorkshire Pudding Recipe to go with Your Roast!!!
Author: 
Recipe type: Accompaniments
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Yorkshire pudding is an all-time favorite accompaniment to any roast meal. In Yorkshire it is even served on its own as a starter with a thick gravy.
Ingredients
  • 200g All-purpose flour
  • 4 Eggs
  • 200ml Full cream milk
  • 2.5ml Salt
Instructions
  1. Sift the flour into a large mixing bowl. In a jug, lightly whisk 4 eggs and add this to the flour along with 200ml of milk and a pinch of salt. Whisk this thoroughly until you have a smooth, silky batter.
  2. Fill the end hollows of your muffin pan with oil and tip the pan up so that oil runs down to the lower hollows. When the bottom hollows fill at an angle, level the pan, and all of the hollows will have exactly the same amount of oil.
  3. Place the muffin pan into a roasting tin. This catch any spillage while the puddings bake. Place this in an oven at 200c or 400f for 15 to 20 minutes and the oil is really hot.
  4. Remove the pan from the oven and pour batter into each hollow. For regular sized puddings, fill them up halfway. For giant sized puddings fill them almost all the way.
  5. Return the pan to the oven for 20 to 25 minutes until the puddings are well risen and browned. Do not open the oven while the puddings are baking. This will cause them to drop back and you will have a flop.
  6. Remove the pan from the oven and marvel at the beautifully golden and crispy, puffed up and hollow Yorkshire puddings.
  7. Transfer these to platters and serve with the roast of your choice and a rich gravy.

 

March 12, 2015 Baking, Barbecue, Bread

Super-Quick Burger Buns!!! Make Your Own Burger Buns in Just over 30 Minutes!!!

easy burger buns,easy burger buns recipe,quick burger buns,quick burger buns recipe,super-quick burger bun recipe,40 minute burger buns,30 minute burger buns,how to make burger buns recipe,burger buns video recipe, Hamburger Buns, step-by-step, burger buns light and soft, how to make burger buns at home,how to make mini burger buns, mini burger buns, best burger buns, Homemade Burger Bun Recipe, Homemade Hamburger Buns Recipe


Print
Super-Quick Burger Buns!!! Make Your Own Burger Buns in Just over 30 Minutes!!!
Author: 
Recipe type: Bread / Burger
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Sometimes you just don't have the time or energy to wait 2 hours for dough to rise. This recipe will make life much easier - make your burger buns is just over 30 minutes!!!
Ingredients
  • 30ml Instant yeast
  • 280ml Warm water
  • 80ml Oil
  • 60ml Sugar
  • 1 Egg
  • 1 Tsp Salt
  • 3½ Cups All-purpose flour
Instructions
  1. Pour the instant yeast into a large mixing bowl and pour in the warm water. Mix this briefly to dissolve the yeast, then pour in the sugar and oil. Mix again briefly, then let this stand for for 5 minutes.
  2. After 5 minutes the mixture will be very frothy. Add the salt and egg, and pour in the flour.
  3. Using a wooden paddle, mix this all until a soft dough comes together and it comes away from the sides of the bowl.
  4. Turn the dough out onto a floured work surface, sprinkle more flour over the top and knead the dough for 3 minutes until smooth and elastic. Sprinkle a little more flour every time it becomes too sticky.
  5. Roll the dough into a sausage and divide it into 6 for large buns, 9 for medium buns and 12 for cocktail burgers.
  6. Working with one piece of dough at a time, cup your hand over the dough and using a circular motion roll the dough into perfect balls. Transfer the balls to a greased baking sheet leaving about 5cm or 2 inches of space between each bun.
  7. Cover the buns lightly with a damp kitchen towel and allow them to rest for 10 minutes.
  8. Bake the buns in a preheated oven at 220c or 425f for 8 to 12 minutes until well browned and risen.
  9. Remove the buns from the oven and allow them to cool on a wire rack.

 

March 8, 2015 Chinese Recipes, Main Courses, Pork

Chinese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!

pulled pork recipe, bbq pulled pork, Pulled Pork (Dish), homemade bbq pulled pork, pulled pork sandwich,chinese-style pulled pork,flavor-potted pulled pork, pulled pork recipes, pulled pork sauce, pulled pork pressure cooker, pulled pork in slow cooker, pulled pork crock pot, best pulled pork recipe,pulled pork recipe video,how to make pulled pork,tender pulled pork,slow-cooked pulled pork,pulled pork pie


Print
Chicnese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pulled Pork is an all-time favorite. It is extremely versatile and can be served on burger buns, sandwiches and in a hundred other ways. In this demonstration, I make Chinese flavor-potted pulled pork and serve it with golden crispy flaky pastry as a top-hat pie!!!
Ingredients
  • 2 Pork knuckles - total 1.5kg
For the Flavor Pot Ingredients
  • 2 Whole star anise
  • 2 Tsp Szechuan peppers
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
To make the Sauce
  • 200ml of the flavor pot liquid
  • 50ml Hoisin sauce
  • 1 Tsp Tapioca or cornflour mixed with a little water
Other
  • 2 Rolls Puff pastry
Instructions
  1. Take 2 pork knuckles, pickled and smoked, or plain, an cut down to the bone on both sides of each knuckle.
  2. Measure out a liter of chicken stock, and combine the star anise, Szechuan peppers, ground cinnamon, ginger, fennel seeds, cloves and cardamom.
  3. Place the pork knuckles in a pot, pour in the spice mixture and the stock. Pour in just enough water to cover the knuckles.
  4. Bring the pot to boil, reduce the heat and allow this simmer, partially covered, for 3 and a half hours.
  5. Remove the knuckles from the pot and transfer them to a chopping board. You will notice that they are fall off the bone tender.
  6. Pull the skin from the pork and the flesh from the bone. Using 2 forks, pull the pork flesh into shreds.
  7. Remove 200ml of the flavor pot sauce. Mix 1 teaspoon of tapioca or cornflour with a little water and stir this in. Measure 50ml of hoisin sauce and stir this in thoroughly.
  8. Transfer the sauce to a small saucepan and bring this to a boil. Allow it to boil for 60 seconds until thickened then remove from the heat.
  9. Pour half of the sauce into the pork and stir this in to glaze all of the meat. Keep the remaining sauce warm.
  10. Roll out your puff pastry and using a bowl as a template, cut rounds from the pastry.
  11. Transfer the pastry to a lightly greased baking sheet and glaze the rounds with and egg wash of 1 egg yolk mixed with a tablespoon of water.
  12. Bake the pastry according to the package instructions.
  13. To assemble the dish, place a round of puff pastry on the plate. Top this with a portion of pulled pork and drizzle this with some of the remaining sauce.
  14. Top the pork with another round of pastry and serve immediately with the accompaniments of your choice.

 

March 6, 2015 Greek Recipes, Lamb, Main Courses, Mediterranean Recipes

Incredible Greek Lamb Burger – Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.

greek lamb burger,greek-style lamb burger,greek lamb burger on pitta bread,greek lamb burger with tzatziki,how to make lamb burger patties,how to make a lamb burger,mediterranean style lamb burger,lamb burger with pitta and tzatziki,greek lamb burger recipe,lamb burger patty recipe, burger recipes, lamb burger recipes, barbecue lamb burger, Gyro Burger Recipe, Greek Gyro Burger Recipe, greek lamb burgers rachael ray, greek lamb burgers feta


Print
Incredible Greek Lamb Burger - Succulent Greek Lamb Burger Patty Served on Pitta with Tzatziki.
Author: 
Recipe type: Burgers
Cuisine: Greek / Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This one is a real winner!!! Succulent Greek Lamb Burger Patty served on a pitta bread and topped with a cascade of tzatziki. This burger really has all the tastes and flavors of the Mediterranean!!!
Ingredients
  • 600g Lamb mince
  • 2 Cloves garlic, crushed
  • ½ Onion, finely chopped
  • 1 Tbs Tomato sauce
  • 1 Egg, lightly beaten
  • 30g Fresh bread crumbs
  • 2 Tbs Finely chopped Calamata olives
  • 60g Feta cheese, crumbled
  • ½ Tsp Ground cumin
  • ½ Tsp Ground coriander
  • 1 Tsp Dried oregano
  • Salt & pepper to taste
For the Tzatziki
  • 1 Tomato, finely chopped
  • An equal amount of finely chopped Israeli cucumber
  • ½ Tsp Dried mint
  • 150ml Greek yoghurt
Instructions
  1. In a large mixing bowl, combine the lamb mince, crushed garlic, finely chopped onion, tomato sauce, egg, fresh bread crumbs, chopped Calamata olives, ground cumin, ground coriander, dried oregano and crumbled feta cheese.
  2. Season with salt and pepper and mix this thoroughly until everything is evenly distributed.
  3. Weigh the mixture and divide it into 4 equal portions of around 220g.
  4. Shape the potions into patties of about 20mm or ¾ inch thick.
  5. Place the patties on a platter and refrigerate them for 30 to 60 minutes.
  6. While the patties set, finely chop 1 tomato, and a matching amount of Israeli cucumber. Place these in a bowl and add 150ml of Greek yogurt, along with the dried mint. Mix this thoroughly and put it aside.
  7. Heat a heavy pan over medium high heat and add 30g of butter. Fry the patties for 8 minutes, turning every minute.
  8. The patties should well charred, but not burnt.
  9. Place a pitta bread on each serving platter and top each one with a patty. Arrange a cascade of tzatziki on top of each patty, garnish with snipped chives or fennel sprigs and serve immediately.

 

March 5, 2015 Accompaniments, Baking, Bread, Greek Recipes, Mediterranean Recipes

Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!

pita bread, tzatziki, Greek Food (Dish),traditional greek pitta bread,how to make pitta bread,how to make traditional greek pitta bread, homemade greek pitta bread,pitta bread recipe,, how it's made pita bread, Greek Cuisine (Cuisine), chicken souvlaki pita bread, flat bread making, producing greek pita,how to make greek pitta bread,prefect homemade pitta bread,pitta bread for souvlaki,real greek pitta bread recipe


Print
Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread at Home!!!
Author: 
Recipe type: Bread / Dough
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Traditional Greek Pitta Bread is absolutely out of this world! Slightly salty, with its trademark chewy texture, pitta bread is a must-have with any Greek meal.
Ingredients
  • 500g Strong white flour
  • 300ml Warm water
  • 12.5ml Instant yeast
  • 15ml Salt
  • 15ml Olive oil
Instructions
  1. Place the flour, dried yeast, salt and oil in your mixing bowl. Mix this to combine, and pour in the water.
  2. Mix this with a wooden paddle until a dough comes together and comes away from the sides of the bowl.
  3. Turn the dough out onto your work surface and knead it for 3 minutes until reasonably smooth.
  4. Place the dough back in the bowl, cover the bowl with cling wrap and allow the dough to rise for 60 minutes in a warm place.
  5. After an hour, turn the dough back out onto your work surface and knead it for 10 minutes until it is smooth and elastic.
  6. Place the dough back in the bowl, cover with cling wrap and allow this to rise again for 60 minutes.
  7. Turn the dough out again, roll it into a cylinder shape and divide it into 8 equal pieces.
  8. Flatten each piece into a disc and roll the discs out into circles of 20cm or 8 inches in diameter.
  9. Heat a heavy pan over medium high heat and give it a light rubbing of oil.
  10. Working with one pitta at a time, fry the pitta for 30 seconds and bubbles start popping up on the top surface.
  11. Turn the pitta over and fry for a further 60 seconds. Turn the pitta over and fry for a further minute. One final turn and a further 90 seconds frying before transferring the pitta to a platter.
  12. Continue with the remaining pitta breads.

 

March 3, 2015 Baking, Bread, Snack Food

How to Make Cream Crackers – Delicious, Crispy Cream Crackers Made with Real Cream!!!

how to make cream crackers,cream crackers recipe,homemade cream crackers,make cream crackers at home,cream crackers recipe with real cream,real cream crackers recipe,saltine crackers, graham crackers, homemade graham crackers, how to make cream crackers from scratch, how to make english cream crackers,water biscuits,how to make water biscuits,cream cracker recipe with real cream,best cream cracker recipe


Print
How to Make Cream Crackers - Delicious, Crispy Cream Crackers Made with Real Cream!!!
Author: 
Recipe type: Crackers / Biscuits / Baking
Prep time: 
Cook time: 
Total time: 
 
These cream crackers are quick and easy to make. Made with real cream, they are absolutely delicious as a snack, or as on platters for entertaining. The cream crackers can be topped with anything from simple to fancy, and will have your guests lining up for more!!!
Ingredients
  • 2 Cups all-purpose flour
  • 1 Tsp Salt
  • 1½ Tsp Sugar
  • 1 Tsp Baking powder
  • 160ml Cream
Instructions
  1. Place the flour, salt, sugar and baking powder in your mixing bowl. Mix this to combine and pour in the cream.
  2. Using a wooden paddle, mix until all of the cream has been absorbed.
  3. Using your hands, compress the dough in the bowl, turning and squeezing continuously. Avoid any kneading motion as you don't want any over-development of gluten.
  4. Turn the dough out onto your work surface and continue compressing the dough until all of the loose bits are incorporated into a single mass.
  5. Wrap the dough in cling wrap and allow this to rest for 30 minutes.
  6. After 30 minutes, unwrap the dough and cut it into 4 pieces. Working with 1 piece, pass it through your pasta roller on the thickest setting. Fold the sheet of dough in half and pass it through again. Continue doing this until the dough is smooth.
  7. Reduce the setting by 1 step and pass it through again. Continue reducing until the dough reaches a thickness of 3mm or 1 eight of an inch. Put this sheet aside and continue rolling the remaining 3 sheets.
  8. Cut the sheets length-ways down the center, then cut these strips into squares.
  9. Transfer the squares to un-greased baking sheets and poke 2 sets of holes into each square using a fork.
  10. Bake the squares in a preheated oven at 180c or 350f for about 8 minutes on each side until lightly browned and risen.
  11. Serve with the toppings of your choice. Simple or fancy, these go down a real treat.

 

February 28, 2015 Accompaniments, French Recipes, Garnishes, Sauce Recipes

How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.

mayo, mayonnaise, how to make mayonnaise, food processor mayonnaise, mayonnaise recipe, how to make mayo, how to make mayonnaise at home, how to make mayonnaise easy, how to make mayonnaise with olive oil, how to make mayonnaise from scratch, how to make mayonnaise sauce, how to make mayonnaise in a blender, how to make homemade mayonnaise, homemade mayonnaise recipe, great tasting mayonnaise, the best mayonnaise


Print
How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.
Author: 
Recipe type: Mayonnaise / Sauce
Cuisine: French
Prep time: 
Total time: 
 
Making real mayonnaise is quick and easy, and certainly tastes 100% nicer than the store-bought mayonnaise. This demonstration shows you how to make great mayonnaise in under 7 minutes using your food processor or hand mixer.
Ingredients
  • 2 Egg yolks
  • 45ml White wine vinegar
  • 2.5ml Worcestershire sauce
  • 750ml Oil (sunflower or olive)
  • 5ml Kosher salt
  • 5ml Garlic powder
  • 5ml Mustard powder
  • (5ml salpeter - optional preservative)
Instructions
  1. Pour the egg yolks, white wine vinegar, Worcestershire sauce and mustard powder into your food processor. You can also use a hand mixer, or even a blender.
  2. Process this for 2 minutes until completely combined and light and creamy.
  3. With the mixer still running, slowly drizzle in the oil in a very thin stream. The mayonnaise will start to combine and form almost immediately. Allow the mixer to run for 4 minutes until you have a very smooth, glossy and thick mayonnaise.
  4. Add the salt and garlic powder. If you are not using the mayonnaise within 7 days, it is advisable to add 5ml of saltpeter to the mixture as well. Saltpeter inhibits the growth of bacteria, and considering the mayonnaise contain raw egg, this is a good safety precaution.
  5. Turn the mixer back on and mix for a further 60 seconds.
  6. You will notice how well emulsified the mayonnaise is by the beater tails left In the surface of the sauce.
  7. Store the mayonnaise in sterilized jars in your refrigerator.
  8. Makes 850ml

 

February 27, 2015 Accompaniments, Barbecue, Beef, Garnishes, Pickling Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Best Burger Relish – Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.

burger relish,burger relish recipe,hamburger relish,hamburger relish recipe,wimpy burger relish,wimpy hamburger relish,wimpy burger relish recipe,wimpy hamburger relish recipe,how to make wimpy hamburger relish,how to make wimpy burger relish,the best burger relish recipe,famous wimpy burger relish,wimpy franchise burger relish, burger relish recipe jamie oliver, burger relish recipe bbc,burger relish recipe tomato


Print
Best Burger Relish - Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.
Author: 
Recipe type: Sauce / Relish / Burgers
Prep time: 
Cook time: 
Total time: 
 
This burger relish is absolutely outstanding. This is a close copy of the original Wimpy franchise burger relish, which is famous across the globe.
Ingredients
  • 150g Finely chopped onion
  • 15g Finely chopped garlic
  • 600g Peeled and chopped tomato
  • 150ml Red wine vinegar
  • 75g Sugar
  • 100g Finely chopped gherkin
  • 50g Butter
  • 15ml Paprika
  • 15ml Tapioca flour or cornflour mixed with 30ml water
Instructions
  1. Heat a pan over medium heat, melt the butter and fry the onion and garlic for 5 minutes until the onion is soft and translucent.
  2. Add the tomato and continue to fry for a further 10 minutes and most of the tomato has disintegrated. Add the paprika and fry for a further 2 minutes.
  3. Pour in the sugar and the red wine vinegar. Stir this until the sugar has dissolved, bring it back to a boil, reduce the heat and simmer the relish for 30 minutes, stirring every minute or so.
  4. By this stage the relish will be approaching the consistency of a runny jam. Stir the tapioca flour or cornflour into a little water and add this to the pan. Bring back to a boil and stir continuously for a minute until thickened.
  5. Remove the pan from the heat, stir in the finely chopped gherkin and season with salt to taste.
  6. Transfer the relish to a sterilized jar. The relish will last for months stored in your refrigerator.
  7. In the commercial version of this relish, food coloring is added to achieve the deep red color. Whether you add coloring is entirely up to you.

 

February 22, 2015 Baking, Bread, Breakfast, French Recipes, Sandwiches

Petit Breakfast Rolls (Petit Pains) – Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls

breakfast rolls,soft breakfast rolls,how to make breakfast roll,homemade breakfast rolls,petit pains,how to make petit pains,petit pains breakfast rolls,petit pains breakfast rolls homemade,soft breakfast rolls,soft breakfast rolls homemade,soft and sweet breakfast rolls recipe,how to make soft sweet breakfast rolls at home, recette pain, recette petits pain, petit pains recipe, petit pains au lait, dinner rolls


Print
Petit Breakfast Rolls (Petit Pains) - Beautiful Soft, Sweet and Flavorful Homemade Breakfast Rolls
Author: 
Recipe type: Bread rolls / Breakfast rolls
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These amazingly soft and slightly sweet breakfast rolls (Petit Pains) are really easy to make and despite the slightly longer than usual rising times, are well worth the effort.
Ingredients
  • 1 Tsp Dried yeast
  • 280ml Warm milk
  • 450g Strong white flour
  • 10ml Salt
  • 15ml Caster sugar
  • 50g Softened butter
Instructions
  1. Add the yeast to the warm milk and whisk this thoroughly. Put this aside for 10 minutes to mature.
  2. In a large mixing bowl, combine the flour, salt and caster sugar.
  3. Add the softened butter and rub this into the flour mixture until it resembles fine bread crumbs.
  4. Make well in the center of the flour and pour in the milky yeast.
  5. Using a wooden paddle, mix this until a dough comes together, and it comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it is smooth and elastic.
  7. Dust the dough with a little flour every time it becomes too sticky.
  8. Place the dough back in the mixing bowl, cover the bowl with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  9. After 60 minutes, knock the dough back and remove it from the bowl.
  10. Using your scale, divide the dough into 12 equal portions.
  11. Working with a piece at a time, briefly knead the dough. Pull the edges of the dough up to the center of the ball.
  12. Turn the ball over. Cup your hand over the ball and rotate to make the ball perfectly round. Using one hand, roll the ball into an elongated oval shape.
  13. Transfer the roll to a lightly greased baking sheet and continue with the remaining rolls. Leave about an inch or 25mm of space between each roll.
  14. Cover the rolls with an upturned roasting tin and allow this to rise for a further 60 minutes in a warm place.
  15. After 60 minutes, the rolls will be well risen and will just be touching. As they bake they will support one another and rise upwards instead of sideways.
  16. Using a sharp knife, slash 3 cuts into the top of each roll and brush the rolls with milk.
  17. Bake the rolls in a preheated oven at 180c or 350f for 12 to 15 minutes until lightly browned.
  18. Remove the rolls from the oven, separate them and allow them to cool on a wire rack.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: