Recipes & Videos

December 22, 2014 Barbecue, Lamb, Main Courses, Marinades and Rubs

Barbeue Minted Lamb Chops. Thick-cut Lamb Chops in Mint Marinade Barbecued to Perfection.

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Barbeue Minted Lamb Chops. Thick-cut Lamb Chops in Mint Marinade Barbecued to Perfection.
Author: 
Recipe type: Lamb / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
How to barbecue the perfect minted lamb chops. Lamb chops need special treatment on the barbecue to be moist and tender - this will show you how to get the best results.
Ingredients
  • 4 Lamb loin chops cut 25mm / 1 inch thick
For the Marinade
  • ¼ Cup Oil
  • 30ml White wine vinegar
  • Generous handful of finely chopped mint
  • Pinch of Salt
  • ½ Tsp Ground white pepper
  • 1 Tbs Sugar
Instructions
  1. Add the finely chopped mint, oil, white vinegar, salt and ground white pepper to a jug and stir these until emulsified.
  2. Place the chops in a small roasting tin and spoon the marinade evenly over the meat. Allow this to marinate in your refrigerator for 2 to 6 hours.
  3. Remove the chops from the refrigerator and rinse most of the mint leaves off of the meat by swishing the chops in the marinade. Reserve the marinade for basting during the cooking process.
  4. Stand the chops up on their fatty side and press 3 skewers through the chops.... 2 just above the fatty strip and one towards the top of the chops.
  5. Flip the chops over and season the fat liberally with salt.
  6. Heat your barbecue to medium high heat and place the chops directly on the grid over the heat with the fatty side down.
  7. Grill the fat for 6 to 8 minutes until it charred crispy and well rendered.
  8. Remove the skewers from the chops and lay them on their sides. Baste liberally with the marinade and grill them for 4 to 6 minutes depending on your preference of doneness. 4 minutes will give you medium rare.
  9. Turn the chops over, baste liberally again and continue to grill for a further 4 to 6 minutes.
  10. Turn again, baste again and grill for 1 minute. Then 1 final turn, baste again and grill for another minute.
  11. Remove the chops from the barbecue and allow them to stand briefly before serving with the accompaniments of your choice.

 

December 20, 2014 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!

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KFC Chicken Tenders. KFC Chicken Strips the Real Way!!! Homemade KFC Recipes!!!
Author: 
Recipe type: Chicken / Poultry / KFC
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A few weeks back we did a 3-Part series on KFC. Numerous requests have come in regarding KFC Chicken Tenders, so here it is. If you have not viewed the previous episodes in our KFC series, please click the onscreen link in the video, or the links below and view these first in order to understand the curing process.
Ingredients
  • 8 Fresh chicken breasts
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
For Coating
  • 3 Cups all-purpose flour
  • 4-6 Eggs
Instructions
  1. Combine the spices for the spice mixture, stir to combine and divide these in half.
  2. Place all of the curing ingredients in a pot along with one half of the spice mixture and pour in 2.5 lt of hot water. Stir until everything has dissolved, then bring it to a boil. Remove the pot from the heat and quick chill it by placing the pot in a sink of cold water.
  3. Place the chicken breasts in a large container and pour in the cooled curing brine. Place the lid on the container and allow this this cure for a full 24 hours in your refrigerator.
  4. After 24 hours, remove the breasts from the brine and slice it at an angle across the grain into slices of 10mm or just less than a half inch thick.
  5. To coat the chicken, combine the spice blend with the flour, and lightly whisk the eggs.
  6. Before you start coating the chicken, sprinkle a layer of the seasoned flour over a large platter. For this quantity of chicken you will need more than one platter.
  7. To continue with the coating, dredge the chicken in the flour mix, then dunk it in the egg, making sure to wet all of the flour.
  8. Dredge the chicken the flour again making sure to get a good solid coating...... then back to the egg making sure to wet all of the flour.
  9. Finally a last coating of flour finishes it off. Transfer the chicken to the platter and continue with the rest of the chicken.
  10. Allow all of the coated chicken to set for 20 minutes before frying.
  11. Fill your pan with oil to a depth of 1 inch and heat this to 160c or 310f and fry the chicken for 4 minutes per side until crispy and golden.
  12. Remove the chicken from the oil and drain any excess oil on kitchen paper. Repeat this until all of the chicken is cooked.

 

December 17, 2014 Baking, Bread

Deep-Fried Burger Buns – South African Vetkoek, Crispy on the Outside, Soft on the Inside!!!

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Deep-Fried Burger Buns - South African Vetkoek, Crispy on the Outside, Soft on the Inside!!!
Author: 
Recipe type: Bread, Burger Buns, Deep-fried
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
 
Deep-Fried Burger Buns!!! In South Africa these crispy golden buns are called Vetkoek, and are filled with any number of tasty fillings. These buns also make fantastic burger buns with their crispy golden outside and soft moist inside.
Ingredients
  • 500g Strong white flour
  • 10g Instant yeast
  • 10g Salt
  • 10g White sugar
  • 300ml Warm water
  • Oil for deep-frying
Instructions
  1. Add the flour, yeast, salt and sugar to a large mixing bowl. Stir these to combine and pour in the warm water.
  2. Using a wooden paddle, mix this until a dough comes together and it comes away from the sides of the bowl.
  3. Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it is smooth and elastic.
  4. Return the dough to the bowl, cover the bowl with cling-wrap and allow this to rise for 60 minutes in a warm place.
  5. After rising, punch the dough down and divide it in half for giant buns, quarters for large, eights for regular buns and sixteens for cocktail buns. In this demonstration I am making a mix of large, standard and cocktail sizes.
  6. Knead the pieces briefly and shape them into flattened balls. Transfer the buns to a greased baking sheet, cover with a damp tea towel and allow them to rise again for 20 minutes.
  7. Heat your oil to 180c or 350f and fry the buns in batches for 3 to 4 minutes per side and they are crispy and golden.
  8. Remove the buns from the oil and drain any excess oil on kitchen paper. Allow them to cool for at least 15 minutes before cutting.
  9. To cut the buns, it is easier to punch a hole in the edge, then snip the crispy outside along the edge with your scissors to reveal the beautifully soft and moist inside.

 

December 12, 2014 Baking, Bread, Sandwiches, Snack Food

Perfect Hotdog Rolls. Soft and Flavorful Hotdog Buns – Easy Recipe by Whats4Chow.com

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Perfect Hotdog Rolls. Soft and Flavorful Hotdog Buns - Easy Recipe by Whats4Chow.com
Author: 
Recipe type: Fast Food / Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Perfect Hotdog rolls / buns are really easy to make, and despite the long rising times are well worth the effort.
Ingredients
  • 450g Strong white flour
  • 200ml Warm water
  • 25g Melted butter
  • 50g Sugar
  • 2 Eggs
  • 1 Tsp Salt
  • 2 Tsp Yeast
Instructions
  1. Add the sugar and yeast to the warm water and stir until the sugar has dissolved. Allow this to rest for 10 minutes.
  2. In a separate bowl, beat 1 egg and 1 additional egg yolk. Place the white of the second egg in a tumbler, add 4 tablespoons of water and whisk this together. Put this aside until later.
  3. In another bowl, melt the butter in your microwave.
  4. Place the flour in a large mixing bowl, add the egg and egg yolk, salt, melted butter and the yeast mixture.
  5. Using a wooden paddle, mix this until a dough comes together and it all comes away from the side of the bowl.
  6. Turn the dough out onto a lightly floured work surface and knead it well for 10 minutes until it is very smooth and elastic. Sprinkle lightly with a little extra flour every time the dough becomes too sticky to handle.
  7. Return the dough to the mixing bowl, cover the bowl with clingwrap and allow the dough to rise for 60 minutes in a warm place.
  8. Once risen, turn the dough out and using your scale divide the dough into 8 equal pieces.
  9. Lightly flour your work surface and press each piece out 3 inch by 5 inch rectangles.
  10. Fold the long side of the rectangle over the centerline, then the other log side over this. Turn the roll over and transfer it to a greased baking sheet. Repeat this until all of the rolls are formed.
  11. Place the rolls on the sheet with about half an inch or 12mm between them. Like this, as they rise they will support one another and rise upwards instead of sideways.
  12. Dust the tops of the rolls with flour, cover loosely with a damp tea towel and allow the rolls to rise again for 60 minutes.
  13. Heat your oven to 190c or 375f. Brush the rolls with the egg white mixture, then bake the rolls for 15 minutes until golden brown.
  14. Remove the rolls from the oven and transfer them to a wire rack to cool.

 

December 10, 2014 Barbecue, Beef, Marinades and Rubs, Mexican Recipes, Steak

Carne’ Asada – Mexican Marinated Beef Grilled to Perfection by Whats4Chow

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Carne' Asada - Mexican Marinated Beef Grilled to Perfection by Whats4Chow
Author: 
Recipe type: Beef / Barbecue
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Carne'Asada is a popular Mexican marinated beef dish, thinly sliced very thinly as a filling for tortillas, or served on its own with refried beans on the side.
Ingredients
  • 1kg Skirt, flank or rump tail steak
For the Marinade
  • 4 Cloves garlic, minced
  • 1 Jalapeno chilli, seeded and minced
  • 1 Tsp ground cumin
  • 1 Generous handful fresh coriander, roughly chopped
  • Salt and pepper to taste
  • Juice of 2 limes
  • 2 Tbs White wine vinegar
  • ½ Tsp Sugar
  • ½ Cup Oil
Instructions
  1. Place the beef in a roasting pan or a large shallow tray.
  2. In a jug, combine the minced garlic, jalapeno chilli, ground cumin, fresh coriander, salt and pepper, lime juice, white wine vinegar, sugar and oil.
  3. Mix this until the oil has emulsified, then spoon the marinade evenly over the steak.
  4. Allow this to marinate in your refrigerator for 4 to 6 hours.
  5. Heat your a ribbed skillet on your barbecue or range over medium high heat.
  6. Place the meat with the fat side down and cook it for 8 minutes.
  7. Turn the steak over and cook it for a further 8 minutes. This timing will give you a medium rare result, so you can adjust the times according to your personal preference.
  8. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing into very thin slices and serving.

 

December 9, 2014 Fish Recipes, Seafood, Snack Food, Starters

Smoked Haddock Pate’ – Smoked Haddock Dip – Smoked Haddock Mousse

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Smoked Haddock Pate' - Smoked Haddock Dip - Smoked Haddock Mousse
Author: 
Recipe type: Seafood
Prep time: 
Total time: 
Serves: 6
 
Smoked Haddock Pate' or mousse is quick and easy to make, and can also be used as a dip. This recipe will make enough to serve 6 starter portions.
Ingredients
  • 350g Smoked Haddock, poached and flaked
  • 250g Cream cheese
  • 30ml Culture sour cream / creme fraiche
  • Juice from 1 medium lemon
  • 30ml Horseradish sauce
  • ¼ Cup chopped chives
  • ¼ Cup chopped parsely
Instructions
To Poach the Haddock
  1. Place the haddock in a large pan and pour in enough milk to come halfway up the side of the fish.
  2. Bring the milk to a simmer and simmer for 15 minutes, turning the fish once halfway through.
  3. Allow the fish to cool completely
To Make the Pate'
  1. Flake the fish and place it in a mixing bowl.
  2. Place all of the other ingredients in the bowl with the fish and puree the mixture with your stick blender. You can also do this in a food processor, however the result will not be as fine.
  3. Season with salt and pepper.
  4. At this stage the mixture is suitable as a dip. To thicken the pate' to spreading consistency, cover and refrigerate for 3-4 hours.

 

December 5, 2014 Accompaniments, Cheese, Garnishes, Italian Recipes, Snack Food, Starters

Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!

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Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
 
How to make perfect deep-fried mozzarella. The secret to perfect deep-fried mozzarella is in the triple coating - one coat of cornflour and two coats of crumb. watch the video to see just how to do it!!!
Ingredients
  • 6 Batons Mozzarella cheese (commercial block)
  • 3 Eggs, lightly beaten
  • ½ Cup Cornflour
  • ⅔ Cup Finely crushed cornflakes mixed with ⅔ cup all-purpose flour
  • Oil to fry
Instructions
  1. Using commercial mozzarella which is firmer than the good hand made stuff, cut it into batons of 20mm or ¾ inch.
  2. Before we start coating the cheese, sprinkle a good layer of the cornflake mixture onto a platter.
  3. To coat the mozzarella, dip it into the egg to wet it all over.
  4. Dredge it in the cornflour making sure to cover all of the cheese. Return it to the egg making sure to wet all of the cornflour.
  5. Dredge it in the cornflake mixture to get a good solid coating, then back into the egg making sure to wet all of the cornflake mix.
  6. Then back into the cornflake mixture for the final coating. This thick coating will help to stop the cheese oozing out when it melts.
  7. Transfer the coated cheese to the platter. The crumb layer on the platter inhibits the coating from sticking to the plate and being damaged when it is removed from the plate.
  8. Place the platter in your freezer for 2 hours.
  9. Fill your pan with oil to a depth of 20mm and heat this to 180c or 350f.
  10. Carefully lower the coated cheese into the oil and fry this for 3 minutes, turning once halfway through.
  11. Remove the sticks from the oil and drain any excess oil on kitchen paper.
  12. Transfer the crispy mozzarella to platters and serve immediately with a little fresh herb garnish and the dipping sauce of your choice.
  13. The mozzarella will be crisp and golden on the outside and soft and melted on the inside.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

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Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

December 1, 2014 Barbecue, Chicken Recipes, Curing Meats, Main Courses, Poutry

Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.

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Cured Barbecue Chicken. How to Cure & Barbecue the Most Tender & Succulent Chicken.
Author: 
Recipe type: Chicken / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
How to Cure and Barbecue the Best Chicken Ever! Even on the best of days, barbecue chicken can be on the dry and stringy side. Curing the chicken results in a supremely tender and succulent chicken that wins hands down.
Ingredients
  • 1 x 1.6kg Chicken
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • Melted Butter
  • Salt & freshly cracked black pepper to taste
  • Other seasoning of your choice - optional
Instructions
  1. Combine the curing spices with 2.5lt of hot water. Bring this to a boil, then quick chill it by floating the pot in a sink of cold water.
  2. To spatch-cock the chicken, slice through the skin along the sternum, then cut through the breast with your shears.
  3. Open the chicken up, turn it over and dislocate the pelvis with a sharp downward thrust of your hand.
  4. Cut the wing tips from the wings and discard them.
  5. To ensure maximum penetration of the pickling brine, poke holes all over the chicken using your carving fork or any thin sharp object.
  6. Place the chicken in a large container and pour the brine over the bird. Put the lid on and allow this to cure for a full 24 hours in your refrigerator.
  7. The following day, remove the chicken from the brine and pat it dry with kitchen paper. Paint the chicken liberally with melted butter, then season with salt and fresh cracked black pepper.
  8. You can also add chilli flakes or any other seasoning of your choice.
  9. Heat your gas barbecue with burners directly beneath the chicken on minimum, and the remaining burners on maximum.
  10. Place the bird skin side up, close the lid and barbecue for 90 minutes. 15 minutes before the end, turn the chicken over to brown and crisp the skin.
  11. Remove the chicken from the heat, joint into portions and serve immediately. The first thing you will notice is just how tender it really is, along with outstanding aroma.

 

November 27, 2014 Accompaniments, Breakfast, Instructional Techniques

Simple Sous Vide Eggs. Sous Vide Simpson Eggs – a Fun and Tasty Treat!!!

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Simple Sous Vide Eggs. Sous Vide Simpson Eggs - a Fun and Tasty Treat!!!
Author: 
Recipe type: Eggs / Breakfast
Prep time: 
Cook time: 
Total time: 
 
Simple Sous Vide Eggs. If you want to get technical, this should be cooked in a circulation sou vide bath, but this is the quick and easy version, requiring no special equipment, with very similar results to the real thing. I call them Simpson Eggs as a result of the spiky tops resembling Bart Simpson's hair.
Ingredients
  • Eggs
  • Butter
  • Cling-wrap
Instructions
  1. Take a piece of cling-wrap and a small dish. Rub a little butter in the dish, and then in the center of the plastic.
  2. Press the plastic into the dish and crack an egg into the indentation in the plastic.
  3. Lift the corners of the cling-wrap up together to enclose the egg. Repeat this until all of your eggs are wrapped.
  4. Half fill a pot with boiling water and put this over medium low heat. You don't want the water to boil, but merely keep the heat. The temperature should be between 70 & 80 Celcius.
  5. Using a double boiler makes this simpler, but this is not absolutely necessary.
  6. Hang the eggs over the edge of the pot so that the entire egg is in the hot water.
  7. Allow this to stand for 10 minutes, then lift the eggs from the water, unwrap them carefully and serve immediately.

 

November 25, 2014 Accompaniments, French Recipes, Instructional Techniques, Potato Recipes, Snack Food

How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

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How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Author: 
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
Ingredients
  • Potatoes
  • Boiling kettle water
  • Oil for frying
Instructions
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.

 

November 23, 2014 Bread, Cheese, Instructional Techniques, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas

Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
Ingredients
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
Instructions
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.

 

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