Recipes & Videos

September 5, 2020 Chicken Recipes, Italian Recipes, Mediterranean Recipes, Poutry

Easy Chicken Parmesan Burger Recipe – How to Make Chicken Parmesan Burgers at Home!

Chicken Parmesan Burger Recipe


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Easy Chicken Parmesan Burger Recipe - How to Make Chicken Parmesan Burgers at Home!
Author: 
Recipe type: Burger
Cuisine: Italian
Serves: 2
 
In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
Ingredients
  • 2 x Chicken breasts
  • 70g Shredded Parmesan cheese
  • Salt
  • 2 Eggs beaten
  • 250ml Fine breadcrumbs
  • 10ml Italian herb blend
  • 2 Burger buns
  • Salad greens
  • Marinara sauce
  • 6 Slices Mozzarella cheese
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. Chicken Parmesan Burger Recipe - Homemade Chicken Parmesan Burger - How to Make Chicken Parmesan Burgers
  2. In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
  3. To start, you will need 2 skinless, boneless chicken breasts. I am using big 120mm diameter burger buns, and am using large breasts, however you're using smaller buns, user smaller breasts.
  4. Whisk 2 large eggs.
  5. You will also need about 10ml of Italian herb blend. You can find this in your supermarket, if not, the recipe is in the description.
  6. Next up is salt.
  7. Finely shred 70g of Parmesan cheese.
  8. And pour out a cup of fine breadcrumbs.
  9. Working with one breast at a time, fold the breast in bread film or cling wrap and use your mallet to tap this down to about half of its original thickness.
  10. Place the 2 flattened breasts on a plate and fold in any stray edges.
  11. Paint the tops of the chicken liberally with egg.
  12. Sprinkle a liberal dose of the dried herbs evenly over the chicken, followed by a good grind of salt.
  13. Spread a quarter of the shredded Parmesan cheese over each breast and press this firmly into the surface of the chicken.
  14. Brush another dose of egg onto the breast to wet all of the compressed cheese.
  15. Sprinkle a good layer of breadcrumbs over the wet Parmesan and press this firmly into the surface.
  16. Sprinkle a layer of breadcrumbs over a large platter. This will protect the coated side of the chicken while we coat the other side.
  17. Lift the breasts from the plate and transfer them to the platter with the coated side facing downwards.
  18. Repeat the entire coating process and put the breasts aside to set for 15 minutes.
  19. Half fill a large pan with oil and heat this to 180c or 350f.
  20. Carefully transfer the breasts to the oil and fry them for 3 to 4 minutes until golden, turning every minute to ensure even browning.
  21. Lift the chicken from the oil and transfer it to a baking sheet lined with baking parchment.
  22. Top each breast with a heaped tablespoon of marinara sauce, followed by 3 slices of mozzarella cheese.
  23. Place the baking sheet under your oven grill to melt the cheese.
  24. While the breasts grill, cut your buns and spread a heaped tablespoonful of the marinara sauce on each base.
  25. Top the marinara with the greens of your choice. You can use fresh basil, baby spinach or even mixed lettuce.
  26. Place a breast onto each bun and you're ready to go.

 

Italian Recipes, Mediterranean Recipes, Pizzas, Sauce Recipes, Vegetable

Easy Marinara Sauce Recipe – How to Make Perfect Marinara Sauce at Home!

Perfect Marinara Sauce Recipe


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Easy Marinara Sauce Recipe - How to Make Perfect Marinara Sauce at Home!
Author: 
Recipe type: Sauces
Cuisine: Italian
 
Marinara sauce is an all-time favorite, and is used in dozens of Italian dishes including pizzas and chicken parmesan.
Ingredients
  • 800g Canned Italian tomatoes
  • 30ml Olive oil
  • 15ml Dried garlic flakes / powder (or 6 cloves fresh)
  • 2.5ml Crushed chili flakes
  • 7.5ml Salt
  • 15ml Dried Italian herb blend
  • 2.5ml Cracked black pepper
  • 5ml Sugar
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To make your own marinara sauce place 800g of tinned italian tomatoes in juice in your food processor.
  2. You can also use fresh skinned Roma tomatoes.
  3. Add 30ml olive oil, 15ml dried garlic flakes, or 6 fresh cloves of garlic, 2.5ml chilli flakes, 7.5ml salt, 15ml Italian herb blend, 2.5ml cracked black pepper and 5ml sugar.
  4. If you cannot find Italian herb blend in your local supermarket, I have included the recipe below in the description.
  5. Pop the lid on the processor and zap this for about 30 seconds until reasonably fine.
  6. Transfer the mixture to a large pan and place this over medium heat.
  7. Bring the mixture to a boil, reduce the heat to low and allow the sauce to simmer and reduce for 20 to 30 minutes, stirring regularly.
  8. Once the sauce has no visible liquid, and your spatula leaves a well defined trail that holds its shape, the sauce is ready.
  9. Turn off the heat and transfer the sauce to a container or serving bowl.

September 4, 2020 Baking, Dessert

Lemon Log Cake with Mirror Glaze – Easy No-bake Mirror Glaze Cake – Mirror Glaze Recipe

lemon log cake recipe


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Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
Author: 
Recipe type: Cakes & Tarts
 
In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
Ingredients
For the Crepes:
  • 500g All-purpose flour
  • 5ml Salt
  • 15ml Sugar
  • Zest of 1 large lemon
  • 4 Eggs
  • 900ml Full cream milk
  • 60ml Oil
For the Flavoring:
  • 125ml Caster sugar
  • 5ml Ground cinnamon
  • 3 Large lemon cut into 24 wedges
For the Mirror Glaze:
  • 150g Sugar
  • 75ml Water
  • 100g Sweetened condensed milk
  • 8g Unflavored gelatin
  • 30ml Water
  • 175g Good quality white chocolate
Instructions
  1. Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
  2. In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
  3. To start weigh 500g all-purpose flour into a large bowl.
  4. Add 5ml salt, 15ml sugar, the zest of 1 large lemon, 60ml oil, 4 beaten eggs and 900ml full cream milk.
  5. Whisk this together until smooth, then put this aside for 30 minutes to rest.
  6. After 30 minutes, rub a little oil into a 20cm non-stick crepe pan.
  7. Place the pan over medium-high heat.
  8. When the pan is nice and hot, use a one third cup measure to pour batter into the pan. Swirl the pan to distribute the batter evenly and put it back on the flame.
  9. Allow this to cook for about 60 seconds until the bottom is golden.
  10. Flip the frepe over and continue to cook for a further 30 seconds.
  11. Remove the crepe from the pan and continue with the remaing crepes. This quantity will yield 24 crepes.
  12. For the flavoring, combine 125ml caster sugar with 5ml cinnamon and mix this until totally combined. Transfer this to a shaker bottle.
  13. Top and tail 3 large lemons and cut each one into 8 wedges.
  14. Place one crepe on your work surface and squeeze the juice of one lemon wedge evenly over the crepe.
  15. Give the crepe a generous sprinkling of the cinnamon sugar mixture.
  16. Place another crepe on top of this and repeat the process.
  17. Continue until you have a stack of 6 crepes.
  18. Pick up one side of the stack and roll it up into a log.
  19. Transfer this to a platter and continue with the remaining 3 logs.
  20. Cover the logs with clingwrap and place these in your refrigerator for at least 2 hours.
  21. For the mirror glaze, measure 150g sugar and place it in a pot. Pour in 75ml water, followed by 100g sweetened condensed milk.
  22. Measure 8g of unflavored gelatin into bowl and add 30ml water.
  23. Chop 175g of good quality white chocolate into bits and put this aside.
  24. Put the pot over medium high heat and bring this to a boil, stirring regularly.
  25. Remove the pot from the heat and add the bloomed gelatin. Stir this until the gelatin dissolves completely.
  26. Add the chocolate and stir this in until completely dissolved.
  27. Allow the glaze to cool to 29c or 84f before continuing.
  28. Remove the lemon crepe logs from the refrigerator and place the logs on a rack over a clean pan.
  29. Spoon equal amount of the glaze over each log.
  30. Return the logs to the refrigerator for 30 minutes for the glaze to set before serving.
  31. Serve the lemony logs sliced in half at an angle, or in slices, accompanied with whipped cream and enjoy.

 

September 26, 2018 Italian Recipes, Mediterranean Recipes, Pizzas, Potato Recipes

Potato Pizza Recipe – Potato Pizza Crust with a Difference – Cheesy Potato Bake

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Potato Pizza Recipe - Potato Pizza Crust with a Difference - Cheesy Potato Bake
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
Today we're going to make a magnificent potato pizza. The recipe is really simple, super-tasty and will have your guests lining up for more.
Ingredients
For the Pizza
  • 1 x Large ripe tomato
  • 10ml Crushed garlic
  • 15ml Dried Italian herb mix (below)
  • 8 x Rashers streaky bacon
  • 100g Mozzarella
  • 80g Cheddar or Monterey Jack
  • Salt & pepper to taste
  • 650g Potatoes
  • Oil for deep frying
For the Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To start, you need a quarter red, yellow and green pepper, a large ripe but firm tomato, 10ml crushed garlic, and 15ml Italian herb blend. If you can't find the herb blend in your supermarket, I have included the recipe below in the description.
  2. Chop the tomato and place it in a bowl, dice the peppers and add these.
  3. Add the garlic, and finally the dried herb blend. Stir this all together thoroughly and put it aside for the flavors to develop.
  4. Take eight rashers of well smoked streaky bacon and cut this into bits, across the grain.
  5. Cut 100g mozzarella cheese into squares, and slice 80g cheddar or Monterey Jack into 8 slices.
  6. Peel 650g potato and dice it into cubes of 10mm in size.
  7. Cut 2 squares of baking parchment, 300mm in size and place these on a baking sheet.
  8. Fry the diced potato in your deep fryer at 180c or 350f until crispy and golden.
  9. At this stage, turn on the grill, or upper element of your oven to maximum to preheat.
  10. Transfer half of the fried cubes to each of the parchment squares.
  11. Spread them into a circle keeping them slightly heaped up at the same time.
  12. Divide the tomato pepper mixture evenly between the two and spread these over the top of the potato.
  13. Pick up any stray bits and place these on top.
  14. Place the cheddar slices on top of the heap in a cross formation.
  15. Complete the cheese by scattering the mozzarella blocks evenly over each pizza.
  16. Top each pizza with half of the bacon bits.
  17. Give each pizza a generous grind of salt and pepper, and you're ready to bake.
  18. Transfer the baking sheet to the center of your oven to grill until the cheese is well melted, and the bacon is fully cooked and browning nicely on the edges.
  19. Remove the pizzas from the oven and serve piping hot with a tall beer to keep it company.

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September 25, 2018 Beef, Cocktail Snacks, Curries, Indian Recipes

Beef Samosa Recipe From Start to Finish – Including Samosa Pastry Recipe – Homemade Samosa

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Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa
Author: 
Recipe type: Street Food
Cuisine: Indian
 
Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa South Africa has the largest East Indian population outside of India. One of their signature foods is samosa, or as it is called in South Africa, samoosa. Today we are going to make beef samosas from start to finish, including the samosa pastry.
Ingredients
For the Filling
  • 600g Ground beef
  • 400g Onions diced
  • 200g Mixed peppers diced
  • 600ml Beef stock
  • 45ml Masala
  • 15ml Hot curry powder
  • 30ml Oil
  • 15ml Ground cumin
  • 15ml Ground ginger
  • 15ml Garlic powder
  • 45ml Tapioca flour dissolved in a little water
For the Pastry:
  • 500g All purpose flour
  • 10ml Salt
  • 30ml Oil
  • 180ml Warm water
Instructions
  1. Starting with filling, you need 600g lean ground beef, 400g diced onion and 200g diced mixed red, yellow and green peppers.
  2. Measure out 45ml masala, 15ml extra hot curry powder, 15ml ground cumin, 15ml ground ginger and 15ml garlic powder.
  3. Mix 600ml beef stock and dissolve 45ml tapioca flour in a little water.
  4. And finally 30ml oil.
  5. Add all of the spices to the ground beef, and pour in the oil.
  6. Massage the spices into the beef until everything is very well combined.
  7. Heat a large pan over medium high heat, add 30ml of oil and fry the onions and peppers for 3 to 4 minutes until the onion is translucent.
  8. Scoop the onion from the pan and put it aside.
  9. Add a little mor oil to the pan and crumble the ground beef into the pan.
  10. Stirfry the beef for 4 to 5 minutes, chopping as go to break up any lumps.
  11. Return the onion mixture to the pan and mix this in.
  12. Pour in the stock and mix this in.
  13. Make well in the center of the pan and pour in tapioca slurry, stirting continuously.
  14. Allow the pan to cook for 1 to 2 minutes until the mixture has thickened considerably.
  15. Season the curry to taste with salt and pepper, turn off the heat and put this aside to cool completely.
  16. For the pastry, measure 500g all-purpose flour, 30ml oil, 180ml tepid water and 10ml salt.
  17. Place all of these in your food processor, starting with the dry ingredients.
  18. Place the lid on the bowl and zap the mixture until it starts to come together. The mixture will resemble cous cous, and will hold together well when pressed.
  19. Pour the crumbly mixture into a bowl and compress it into a block.
  20. Wrap the block in clingwrap and allow this to rest at room temperature for 30 minutes.
  21. After 30 minutes, unwrap the dough and divide it into 4.
  22. Working with one piece at a time, flatten the dough out.
  23. Run the dough through your pasta machine on number 1 a few times, folding it double after each pass.
  24. When the dough is nice and smooth, reduce the rollers to number 2 and repeat this process.
  25. Continue with this until you reach setting number 5, and the pastry is just less than a millimeter in thickness.
  26. Put this aside and continue with the remaining pastry.
  27. Cut each strip in half down the center, giving 8 strips of 7.5cm in width.
  28. Cut each of the strips into lengths of 30cm, giving you 16 strips in total. The offcuts can be rerolled.
  29. Place a heaped tablespoon of the filling at the end of one of the strips.
  30. Fold the corner of the strip up diagonally to cover the filling.
  31. Fold the parcel once more, this time straight up.
  32. Next, fold diagonally, and so on, until the samosa is completed.
  33. Seal the end with a little water.
  34. Continue with the remaining samosas.
  35. At this stage, you can choose the freeze your samosas for a later date. This is why we used tapioca flour to thicken the curry. Tapioca flour is freeze thaw stable, and will give you a far superior frozen product.
  36. To cook your samosas, fill an pan with oil to an inch in depth. Heat this to 180c or 350f and carefully lower a few samosas into the oil.
  37. Fry the samosas until golden turning often to ensure even browning.
  38. Serve the samosas piping hot accompanied with fruit chutney and yogurt for dipping.

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Uncategorized

Chicken & Prawn Curry – Best Chicken & Prawn Recipe, How to Make Creamy Chicken and Prawn Curry!

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Chicken & Prawn Curry - Best Chicken & Prawn Recipe, How to Make Creamy Chicken and Prawn Curry!
Author: 
Recipe type: Curry
Cuisine: Indian
Serves: 4-6
 
Today we're going to make chicken and prawn curry. This is one of the best curries around, just full of prawn flavor with a wonderful creamy finish.
Ingredients
  • 800g Prawns (13-15 size) (whole)
  • 500g Chicken breast fillet
  • 500ml Chicken stock
  • 500g Onions
  • Quarter Red pepper
  • Quarter Yellow pepper
  • 45ml Masala
  • 15ml Chilli powder (or to taste)
  • 15ml Cumin powder
  • 15ml Crushed garlic
  • 75ml Oil
  • 60ml Tapioca flour
  • 500ml Cream
  • 6 extra whole prawns to garnish
  • Fresh coriander to garnish
Instructions
  1. To start you will need 800g of 13-15 size prawns, whole in the shell with head on, and 500ml chicken stock.
  2. Snap the heads from the prawns and throw the heads into a large pot.
  3. Use your scissors to cut the shell along the spine of the prawn.
  4. Remove the shells and tail and throw these in the pot as well.
  5. Open the spine of each prawn and dig out the vein. You can normally grab it with your fingers, however you can also pull it out using a skewer or toothpick.
  6. Place the prawn meat into a bowl and refrigerate until later in the recipe.
  7. Pour the chicken stock into the pot with the prawn heads and shells. I am using a pressure cooker, and will cook this for 20 minutes once the pot has pressurised. If you're using a regular pot, put lid on and simmer the mixture for 35 minutes.
  8. While the prawn stock cooks, dice a quarter red pepper and a quarter yellow pepper, cut the prawn meat into bite size chunks, cut 500g onions into quarter rounds, and cut 500g chicken breast fillet into pieces similar in size to the prawn chunks.
  9. Once the stock has finished cooking, strain the mixture through a colander. Use a pair of tongs to squeeze out any trapped liquid, then put the stock aside.
  10. Measure 45ml masala spice, 15ml chilli powder, 15ml cumin and 15ml crushed garlic and add these to the chicken.
  11. Massage these into the chicken unyil evetything is well coated.
  12. Pour in 75ml of oil and mix this all again.
  13. Heat a large pan over medium high heat, add 15ml oil and the onion and peppers. Stirfry these for 4 to five minutes until the onion is translucent. Remove this from the pan and set it aside.
  14. Add the chicken to the pan and stirfry this for 4 to 5 minutes until cooked through.
  15. Return the onion and peppers to the pan and stir to combine.
  16. Pour in the prawn stock and stir everything again.
  17. Add the prawn chunks ans spred these across the top of the pan, making sure they are submerged.
  18. Allow this to cook for 60 seconds.
  19. Make well in the center of the pan. Dissolve 60ml tapioca flour in a little water and pour this to the pan. Stir to combine thoroughly and allow this to cook and thicken for 60 seconds.
  20. Pour in 500ml of cream and stir this in thoroughly. Don't bring the mixture to a boil at this stage as the cream will split, you simply want to reheat the mixture.
  21. Turn off the heat and you're ready to serve.
  22. Serve this creamy chicken and prawn curry with the accompaniments of your choice, garnished with an extra grilled prawn and fresh coriander.
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Accompaniments, Onion Recipes, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!

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Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!
Author: 
Recipe type: Pickling and preserving
Serves: 1kg
 
Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
Ingredients
  • 800g Onions (white or red)
  • 3Tbs Non-iodated salt
  • 110g Sugar
  • 2.5ml Coriander seed
  • 2.5ml Mustard seed, or coarsely ground mustard
  • 2.5ml Black peppercorns
Instructions
  1. Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  2. To start, you'll need 800g onions.
  3. Top and tail the onions and remove the skins.
  4. Cut each onion through the center lengthways and cut the halves into slices of 3mm in thickness.
  5. Place the sliced onion in a large non-reactive bowl.
  6. Measure 3 tablespoons of non-iodated salt, either pickling salt, kosher salt or Himalayan.
  7. Sprinkle this over the onion and mix it in thoroughly.
  8. Allow the onions to stand for 60 minutes.
  9. While the onions sweat, place 110g sugar, 2.5ml coriander seed, 2.5ml mustard seed, or roughly ground mustard and 2.5ml black pepper corns in a saucepan.
  10. Pour in 750ml white wine vinegar.
  11. Heat the pot over medium high heat and bring to a boil. Lower temperature and simmer the mixture for 30 minutes.
  12. While this continues, rinse and strain the onions.
  13. Place a sterilised 1 liter jar in a saucepan, and fill it with the onion rings.
  14. Pour hot water, not boiling water, into the pot around the jar. This will minimize any thermal shock to the glass when the boiling vinegar is added.
  15. Strain the vinegar through a sieve or coffee filter and pour it into the jar until the onions are completely covered.
  16. Any leftover vinegar mixture can be refrigerated for your next batch.
  17. Clip the jar closed and allow the bottle to cool in the water.
  18. The onions will last indefinitely stored in a cool dark place, however, they should be refrigerated once opened.
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Baking, Dessert

Moist Chocolate Cake Recipe – How to Make the Best Chocolate Cake!

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Moist Chocolate Cake Recipe - How to Make the Best Chocolate Cake!
Author: 
Recipe type: Baking, Cake
Cuisine: British
Serves: 8
 
Moist Chocolate Cake! Today we're going to look at a very special chocolate cake recipe. This chocolate cake is supremely moist and full of chocolaty flavor. It is quick and easy to make, and has a shelf life of 5 to 7 days.
Ingredients
  • 225g Cake / all-purpose flour
  • 350g Caster sugar
  • 85g Cocoa powder
  • 7.5ml Baking powder
  • 7.5ml Bicarbonate of soda (baking soda)
  • 2 Large eggs
  • 250ml Full cream milk
  • 125ml Sunflower oil
  • 10ml Vanilla exctract
  • 250ml Boiling water
For the Icing
  • 200g Dark chocolate
  • 175ml Cream
Instructions
  1. To start, add 225g cake flour or all-purpose flour to your mixer bowl, along with 350g caster sugar, 85g good quality cocoa powder, 7.5ml baking powder and 7.5g bicarbonate of soda or baking soda, 2 large eggs, 250ml full cream milk, 125ml sunflower oil and 10ml vanilla extract.
  2. Place the bowl on your mixer with the beater paddle attached and mix the batter until smooth.
  3. Add 250ml boiling water a little at a time and continue mixing until well combined. The batter will be thin and glossy.
  4. Butter two 20cm or 8 inch cake tins and line the bottoms of each tin with baking parchment. The butter effectively sticks the parchment to the tin and prevents batter from flowing underneath the parchment.
  5. Pour half of the batter into each tin.
  6. Bake the cakes in a preheated oven at 180c or 350f for 25 to 35 minutes or until skewer inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their tins.
  7. While the cakes bake, measure out 200g of dark chocolate and cut it into bits.
  8. You will also need 175ml of cream.
  9. Melt the chocolate in your microwave in 20 second bursts, stirting between each cycle.
  10. Pour in the cream and stir this in until combined. Don't panic if the chocolate seams to granulate. Simply pop this back into the microwave for 20 seconds, and will be as smooth as silk.
  11. Set this aside to cool completely and set. If you are in a warm climate, you may need to refrigerate the mixture until it reaches a spreadable consistency.
  12. Turn the cakes out of the tins and spread the icing onto the cakes evenly.
  13. And there it is, an absolutely, supremely moist chocolate cake fit for Royalty.

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August 1, 2018 4th of July Cookout, Accompaniments, Cocktail Snacks, Dessert, Snack Food, Sweets

Caramel Popcorn – How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!


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Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Author: 
Recipe type: Sweets / Snacks
Cuisine: American
 
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
Ingredients
  • 200g Sugar
  • 135g Unpopped popcorn
  • 30ml Oil
  • Salt (optional)
Instructions
  1. To start, measure out 200g sugar and 135g of unpopped popcorn.
  2. You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
  3. Place the corn in a pan large enough for the seeds to lie in a single layer.
  4. Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
  5. Flatten the seeds into a single layer and put the lid on the pan.
  6. Light the gas and set it to medium high.
  7. In about 2 minutes, the corn will start to pop.
  8. Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
  9. When the popping subsides, turn off the heat and remove the lid.
  10. Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
  11. Wipe out your pan and pour in the sugar.
  12. Place this over medium high heat.
  13. After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
  14. More and more of the sugar will melt until you have a golden mass of molten sugar.
  15. Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
  16. Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
  17. Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
  18. Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
  19. If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.

 

July 29, 2018 Curing Meats, Pickling Recipes, Pork

How to Pickle Eisbein by Injection – How to Cure Eisbein by Injecting Brine – Cured Pork Hocks


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How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Author: 
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
Serves: 20
 
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
Ingredients
For 20 Eisbein
  • 70g Prague powder
  • 140g Himalayan rock salt / non-iodated salt
  • 70g Sugar
  • 5ml Coriander seeds
  • 15ml Whole black peppercorns
  • 3 Allspice / pimento berries
  • 3 Bay leaves
  • 2 Liters water
Instructions
  1. To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
  2. Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
  3. Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
  4. In the meantime, sterilize your basting syringe and put this aside.
  5. After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
  6. Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
  7. Strain the brine through a sieve into a clean container.
  8. Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
  9. Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
  10. After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.

July 22, 2018 4th of July Cookout, Barbecue, Chicken Recipes, Italian Recipes, Main Courses, Poutry, Sandwiches, Sausage Making

How to Make Sweet Italian Chicken Sausage Patties – Making the Best Burger at Home!

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How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Author: 
Recipe type: Burgers / Patties / Sausages
Cuisine: Italian
Serves: 8
 
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
Ingredients
  • 800g Chicken fillet
  • 30ml Garlic powder
  • 45ml Dried Italian herb blend
  • 15ml Fennel seed
  • 15ml Coarsely ground black pepper
  • 7.5ml Salt
  • 30ml Oil
  • 30g Butter
Instructions
  1. To start, cut 800g of chicken breast into cubes.
  2. Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
  3. Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
  4. Run the partially frozen chicken through your mincer using a 4mm plate.
  5. Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
  6. Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
  7. To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
  8. Remove the scale and fold the film over the chicken.
  9. Use a flat bottom plate to press the patty to your desired thickness and diameter.
  10. Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
  11. If you have patty press, go agead and press the patties.
  12. Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
  13. Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
  14. Add the patties to the pan and fry them for 2 minutes.
  15. Flip the patties and fry for a further 2 minutes.
  16. Flip them again and fry for a further 60 seconds.
  17. And one final flip and another 60 seconds.
  18. Lift the patties from the pan and transfer them to your buns and you're ready to go.

 

Fish Recipes, Instructional Techniques, Main Courses, Seafood

The Simplest Crispy Fried Fish – Easy No Mess Fried Fish


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The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Author: 
Recipe type: Fish / Seafood
 
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Ingredients
  • Fish fillets
  • Fine dried breadcrumbs
  • Salt
  • Egg, beaten
Instructions
  1. To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
  2. Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
  3. Give them a good grind of salt, or the seasoning of your choice.
  4. This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
  5. Allow this to stand for 15 minutes before continuing.
  6. This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
  7. Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
  8. When the pan is nice and hot, add the fillets skin side up in the pan.
  9. Allow the fish to fry for 4 minutes until the coating is golden.
  10. Flip the fillets overs and fry for a further 3 minutes.
  11. Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
  12. Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.

 

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