Recipes & Videos

August 22, 2014 Main Courses, Pork, Snack Food, Starters

Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.

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Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Perfectly tenderised and flavored with apple cider, then coated with a light batter and deep fried perfection, these deep fried ribs are outstanding. Simmered in apple cider and sherry to tenderize and flavor, then dipped in a light batter, this deep fried ribs recipe is unforgettable.
Ingredients
  • 800g Pork Belly, bone in, skin on
  • 660ml Apple cider
  • 140ml Full cream sherry
  • Water to cover
  • 2 Spring onions
  • 2 Bird's eye chillies
  • 2 Eggs
  • 4 Tbs Tapioca or cornflour
Instructions
  1. To start, you will need 800g of pork belly with the bone in and skin on. Have your butcher cut the belly into short ribs, 75mm or 3 inches in width.
  2. Cut the ribs apart and place them in a large pan. Pour over the apple cider and the sherry. Pour in enough water to almost cover the ribs.
  3. Bruise the spring onions with the back of your cleaver, and cut the chillis into quarters length-ways, then put these in the pan.
  4. Heat the pan over medium heat, bring it to a boil, reduce the heat and simmer for 45 minutes.
  5. Remove the pork from the pan and place it in a large mixing bowl.
  6. Combine the egg and the tapioca or cornflour in a jug and pour this over the ribs. Mix this thoroughly until the ribs are well coated.
  7. Fill your wok with oil to a depth of 50mm or 2 inches and heat this to 180c or 350f.
  8. Carefully lower half of the ribs into the oil and deep fry these for 2 to 3 minutes until crisp and golden, turning once during cooking.
  9. Remove these and drain on kitchen paper. Repeat with the remaining ribs.
  10. Transfer the ribs to platters and serve immediately with the accompaniments of your choice.

 

August 21, 2014 Accompaniments, Baking, Bread, Italian Recipes, Starters

Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
Ingredients
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
Instructions
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.

 

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

August 18, 2014 Fish Recipes, Seafood, Starters

Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.

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Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Skate wing is one of the most under-rated seafoods. Its superb texture and amazing flavor lends it perfectly to to making the most incredible seafood mousse. This recipe is a catering lifesaver as it can be prepared way ahead of time provided it is refrigerated.
Ingredients
  • 4 Cups / 1kg Skate wing meat, cooked and chopped
  • ½ Cup onion, chopped
  • ½ Cup Tangy mayonnaise
  • ¼ Cup Tomato sauce
  • ¼ Cup Pickled gherkin, chopped
  • Salt and pepper to season
  • 1½ Tbs Gelatin
  • ¼ Cup Cold water
  • 1½ cups Boiling chicken stock
Instructions
To cook the skate wings
  1. Heat a pan over medium high heat and add 30g butter. When the butter starts to bubble, add the skate wings. Fry these for 3-4 minutes per side, then remove from the pan.
  2. Flake the meat from the center bone and chop the meat into small pieces.
Prepare the gelatin
  1. Mix the gelatin with the cold water, then pour it into the hot stock. Stir until this had dissolved, then place it in your refrigerator to chill.
To continue
  1. In a large mixing bowl combine the chopped skate wing with the onion, pickled gherkin, tomato sauce and mayonnaise. Season with salt and pepper and mix this all together.
  2. When the gelatin mixture is about to set, pour this into the bowl and mix it in thoroughly.
  3. To mold the mousse you will need 8 by 125ml ramekins. Dip a ramekin in water, place a lemon slice into the ramekin, then proceed to fill the ramekin with the mousse, almost to the top.
  4. Continue this process until all 8 ramekins are filled. Place these in your refrigerator for 3 hours until well set.
  5. To serve the mousse, stand the ramekin in hot water for 15 to 20 seconds, lift the ramekin and dry the base, then turn the mousse out onto the serving platter.
  6. Garnish with a little dill and serve immediately.

 

August 17, 2014 Chicken Recipes, Main Courses, Middle East, Pork, Poutry, Snack Food

Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.

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Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.
Author: 
Recipe type: Chicken / Poultry / Pork
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-10
 
Traditionally kefta / kofta kebabs are made with lamb. This recipe gives a slightly different spin using chicken, bacon and pork sausage meat. The pork sausage meat along with a little tapioca or cornflour binds the mixture into delicious kefta kebabs.
Ingredients
  • 500g Chicken breast meat
  • 150g Pork sausage meat
  • 200g Streaky bacon
  • 2 Tsp Salt
  • 2 Tbs Tapioca or cornflour
Instructions
  1. Chop the bacon into thin slices across the grain, then do the same with the chicken. Squeeze the meat from the pork sausages.
  2. Place this all in your food processor along with 2 tsp salt and 2 tbs of tapioca or cornflour.
  3. Process this until quite fine.
  4. Wet your hand and grab a large handful of the mixture, then proceed to mold it onto a 15cm or 6 inch skewer. Continue this process until all of the kefta kebabs are formed.
  5. To make the sesame kefta, roll them in the tapioca or cornflour.
  6. Roll them in the egg, making sure to wet all of the flour, then roll them in the sesame seed to get a good solid coating.
  7. Transfer these to a platter and allow the sesame coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  9. Carefully lower the plain kefta into the oil, and fry these for 3 minutes per side. Remove these from the pan and drain them on kitchen paper.
  10. Carefully add the sesame coated kefta to the pan and fry these for 3 minutes per side as well. Remove these and drain on kitchen paper.
  11. Transfer the kefta kebabs to platters and serve immediately with the accompaniments of your choice.

 

August 15, 2014 Baking, Pork, Snack Food

How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.

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How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.
Author: 
Recipe type: Pastry / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
How to Make Sausage Rolls in Shortcrust Pastry. Traditionally sausage rolls have always been made using puff / flakey pastry. This recipe uses shortcrust pastry which is a pleasant change from the messy stuff.
Ingredients
For the Pastry
  • 4 Cups plain flour
  • 2 Tsp Sugar
  • 180g Cold butter, cut into cubes
  • 1 Cup cold milk
  • 1 Egg yolk mixed with 1Tbs water, to glaze
For the filling
  • 400g Beef mince
  • 400g Pork mince
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • ½ Tsp Tumeric
  • ¼ Ground allspice
  • ¼ Cayenne pepper
  • ½ Tsp Garlic powder
  • 1 Tsp Onion salt
Chef's Notes
  • For a softer sausage more akin to the commercial fillings, replace 125g of the beef and 125g of the pork with 250g of mashed potato.
  • The filling can also be made entirely with pork, pork and chicken, or a combination of pork, chicken and bacon.
Instructions
  1. Place the flour and sugar in you food processor. Cut the cold butter into pieces and add this to the bowl. Run the processor on high speed until all of the butter has been cut into the flour and the mixture resembles fine bread crumbs.
  2. Add the cold milk to the bowl and mix until a dough forms and this comes away cleanly from the sides of the bowl.
  3. Remove the dough from the bowl, wrap it in cling wrap and refrigerate for at least 30 minutes.
  4. Add the beef and the pork the your processor, along with the cumin, coriander, turmeric, allspice, cayenne pepper, garlic powder and onion salt. Run the processor on high speed until the mince is twice as fine as it was and everything is thoroughly mixed.
  5. Divide the mixture into 8 portions and shape these into slightly flattened sausages.
  6. Remove the dough from the refrigerator, unwrap it and divide it into 2 halves. Roll the first half out into a long strip, roughly as wide as the sausages, and 5mm or just less than a quarter inch thick.
  7. Place one of the sausages on the pastry, leaving about 5cm or 2 inches below the meat. Trim the edges of the pastry, the roll the bottom pastry over the sausage. Trim this off and repeat this and repeat with the second half of pastry until all of the sausage rolls are formed.
  8. Rub a light coating of oil onto a baking sheet and transfer the rolls to the sheet.
  9. Whisk together the yolk of one egg with 15ml or 1 tbs of water. Brush the egg wash onto the rolls, the bake in a preheated oven at 210c or 410f for 20 to 25 minutes until golden.
  10. Remove from the oven and serve immediately.

 

August 13, 2014 Dessert, Mexican Recipes

Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.

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Mexican Fritters with Cinnamon Orange Syrup. Soft, Airy and Delicious Cinnamon Fritter Recipe.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Mexican Fritters with Cinnamon Orange Syrup. The texture and taste of these light and airy fritters is second to none. The cinnamon orange syrup rounds it all off perfectly. Nothing finishes off a feast quite as well as a plate of these fritters with citrus syrup.
Ingredients
For the Batter
  • 1 Cup Water
  • 70g Butter
  • 1 Cup self-raising flour, sifted
  • 4 Eggs, lightly beaten
  • Oil to deep fry
For the Syrup
  • ½ Cup brown sugar
  • 1 Cup water
  • 30ml Orange juice
  • 1 Tsp Ground cinnamon
Instructions
  1. Combine the butter and the water in a pan over low heat. Stir these together until the butter has melted. Don't let the mixture boil during this step.
  2. Remove the pan from the heat, add the flour and using a wooden paddle beat this until smooth.
  3. Return this to the heat and stir the mixture as it cooks and thickens and comes away from the base and sides of the pan.
  4. Remove the pan from the heat, allow to cool for a minute, then transfer the batter to a glass mixing bowl.
  5. Add the beaten eggs bit by bit, beating thoroughly after each addition. The mixture will be a thick glossy batter.
  6. Pour oil into a wok or pan to depth of 1 inch or 25mm and heat this to 180c or 350f.
  7. Drop heaped tablespoons of the batter into the oil and fry the for 2-3 minutes per side until crispy and golden. Remove these from the oil using a slotted spoon and drain them on paper towel. Repeat this process until all of the fritters are cooked.
  8. To make the syrup, combine the water, orange juice, brown sugar, orange zest and cinnamon in a small saucepan. Stir until the sugar has dissolved, then bring the mixture to a boil.
  9. Reduce the heat and simmer until the liquid has reduced to ¾ of its volume and the syrup coats the back of a spoon.
  10. Remove the syrup from the heat. Transfer the fritters to platters, drizzle each platter with the cinnamon syrup and serve immediately.

 

August 12, 2014 Main Courses, Steak

Paprika Rump Steak or Sirloin Steak with Sweet Chilli Glaze.

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Paprika Rump Steak or Sirloin Steak with Sweet Chilli Glaze.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe can use rump steak or sirloin steak. It is a little more on the spicy side, and the steak is supremely tender and juicy.
Ingredients
  • 2 x 250g Rump or Sirloin steaks
  • Paprika for seasoning
  • 1 Egg, lightly beaten
  • 30g Butter
For the Glaze
  • 20ml White wine vinegar
  • 15ml Light soy sauce
  • 30ml Caster sugar
  • 2 x Bird's eye chillies finely chopped
Instructions
  1. Stand the steaks on their fatty edge and press 3 skewers through the meat - 2 just above the fat and 1 closer to the top.
  2. Flip the meat over a season the fat liberally with salt and pepper.
  3. Heat your pan over medium high heat, add the butter, when the butter starts to bubble, stand the steaks on their fatty edge in the pan and fry the fat for 8 minutes, until crispy golden and well rendered.
  4. Remove the steaks from the pan, remove the skewers, brush the steaks with the egg, then season liberally on both side with the paprika.
  5. Return the steaks to the pan and fry for 4 to 6 minutes depending on your preference of doneness, turning the steaks every 30 seconds.
  6. Remove the steaks from the pan and allow them to rest for 5 minutes.
  7. Drain all of the butter and fat from the pan. Add the vinegar and soy sauce and stir briefly to deglaze the pan.
  8. Add the chillis and caster sugar and stir until the sugar has dissolved entirely and the glaze has thickened to a syrup.
  9. Remove the pan from the heat.
  10. To serve the steaks, wipe them through the glaze in the pan and transfer them to platters.
  11. Divide any remaining glaze between the steaks and serve immediately.

 

August 11, 2014 Accompaniments, Mexican Recipes, Snack Food, Starters, Vegetable

Deep-Fried Jalapeño Chilli Poppers – Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.

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Deep-Fried Jalapeño Chilli Poppers - Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.
Author: 
Recipe type: Starter / Entre / Snack / Cocktail / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Deep-fried Jalapeño Chilli Poppers stuffed with cheese make a perfect cocktail snack, entre or accompaniment to a main meal. The chillies can be stuffed with anything from spiced pork to cream cheese. I have used processed cheese spread. You can use pickled jalapenos or fresh.
Ingredients
For the Batter (makes enough for 24 chilli poppers)
  • 150g All purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Pickled or fresh jalapeno peppers
  • 240ml Processed cheese spread
Instructions
  1. Add the flour, tapioca flour and baking powder to a large mixing bowl. Add the water and whisk this until smooth. Put this aside for 30 minutes to rest.
  2. While the batter rests, slice one side of each chilli open along the length and scrape the seeds out.
  3. Measure out the filling, in this case processed cheese spread. If it is a bit stiff, warm it in your microwave to soften it.
  4. Load the filling into your piping bag, or icing gun and inject about 2 teaspoons of the cheese into each chilli. Use your finger to wipe away any excess.
  5. To finish off the batter, pour in the oil and salt and whisk these in thoroughly until well combined.
  6. Fill your wok or pan with oil to a depth of 1 inch or 25mm and heat this to 190c or 375f.
  7. Dip the cillis in the batter to coat, then carefully drop them into the oil in batches of 6. Fry these for 3 minutes per side then remove and drain on paper towel. Repeat until all of the chillis are fried.
  8. Transfer to platters and serve immediately.

 

August 9, 2014 French Recipes, Starters, Vietnamese Recipes

Vietnamese Escargot. How to Make Traditional Vietnamese Snails.

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Vietnamese Escargot. How to Make Traditional Vietnamese Snails.
Author: 
Recipe type: Snails / Escargot
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Vietnamese Escargot - Vietnamese Snails. The influence of the French occupation of Vietnam is evident in the Vietnamese cuisine. Despite this, the way in which the Vietnamese prepare snails / escargot is distinctly different from the French. This step-by-step demonstration will show show you exactly how to produce this spectacular dish.
Ingredients
  • 24 Burgundy Snails
  • 225g Extra lean pork, finely minced
  • 3 Lemon grass stalks, outer leaves in strips, insides finely minced
  • 4 Tbs Garlic chives, finely chopped
  • 25g Ginger, finely chopped
  • 1 Birds Eye chilli, de-seeded and finely chopped
  • 10ml Roasted sesame oil
  • Salt and pepper to season
Instructions
  1. To start, you will need very lean, finely minced pork. Rinse the snails thoroughly, then chop them finely.
  2. Mince the garlic chives, the ginger, the chilli, and the inner stalks of the lemon grass.
  3. Take the outer leaves of the lemongrass and shred these lengthways.
  4. In addition measure out sesame oil.
  5. Place everything, except the shredded lemongrass, in a large mixing bowl. Season with salt and pepper, then mix until totally combined.
  6. Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers, press some of the filling into the shell until the shell is full. Repeat this until all of the shells have been filled.
  7. Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.
  8. Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.
  9. Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli.

 

August 7, 2014 Chicken Recipes, Poutry, Snack Food, Starters

Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.

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Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Deep-Fried Chicken Lollipops. Chicken wings are notoriously messy to eat, especially at a cocktail party. Making the wings into lollipops and chicken V's takes all the mess and hassle away.
Ingredients
  • 12 Chicken Wings
  • ½ Cup Tapioca flour (or corn flour)
  • 3 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • Light soy sauce to season
  • Garlic powder to season
Instructions
  1. Cut off and discard the wing tips, then slice through the center joint of each wing.
  2. To make the lollipops, take the buffalo wing, that's the piece with a single bone, and using a kitchen towel, pull the skin down off the knuckle.
  3. Holding the knuckle with one hand and using your blade, scrape the skin and flesh downward from the bone to create the lollipop.
  4. To make the V's, place the wing forearm, the piece with 2 bones on the chopping board with the inside of the wing facing upwards.
  5. Using a sharp knife cut through the wing length-ways between the bones, leaving the elbow joint in tact.
  6. Place all of the wing pieces in a tray, drizzle liberally with light soy sauce, then season liberally with garlic powder. Allow these to stand for 15 minutes.
  7. To coat the wing, dredge the pieces in the tapioca flour, or you can substitute corn flour.
  8. Dip the pieces in the egg making sure to wet all of the flour, then dredge the pieces in the cornflake mixture to get a good solid coating.
  9. Transfer all of the coated chicken to a platter and allow the coating to set for 20 minutes.
  10. Half fill your pan with oil and heat this to 170c or 325f.
  11. Carefully drop the pieces into the oil and fry them for 3 minutes per side until crispy and golden. Remove the wings from the oil and drain on paper towel. Repeat this with any remaining wings.
  12. Transfer the wings to platters and serve immediately with dipping sauce of your choice.

 

August 6, 2014 Baking, Dessert, Snack Food

Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.

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Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
Author: 
Recipe type: Dessert
 
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate.
Ingredients
For the Pastry
  • 225g Plain flour
  • 15 ml Baking powder
  • 5ml Salt
  • 25g Butter
  • 150ml Warm water
For the Marshmallow Fluff
  • 3 Egg whites
  • ¾ Cup / 180ml Sugar
  • ½ Cup / 125ml Liquid glucose
  • 1 Tsp Pure vanilla extract
Other
  • 125g of your favorite chocolate
Instructions
  1. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
  2. Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
  3. For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
  4. Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
  5. Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
  6. Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
  7. Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
  8. Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
  9. Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
  10. To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
  11. Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
  12. Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.

 

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