Recipes & Videos

April 11, 2017 4th of July Cookout, Accompaniments, Barbecue, Cheese, Cocktail Snacks, Onion Recipes, Snack Food, Starters, Vegetable

Mega Cheese and Bacon Deep Fried Onion Rings – Deep-Fried Onion Rings Filled with Cheese & Bacon!!!

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Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Author: 
Recipe type: Deep-fried
 
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Ingredients
  • Streaky bacon
  • Large Onions
  • Processed cheese slices
  • All-purpose flour (seasoned with salt and white pepper to taste)
  • Eggs
  • Oil for deep-frying
Instructions
  1. To start, top, tail and peel the onions.
  2. Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
  3. Keep all of the off-cuts for salads or stir-fries.
  4. Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
  5. Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
  6. Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
  7. Take a slice of streaky bacon and repeat this exercise.
  8. Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
  9. To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
  10. Pour a couple of cups into a large dish and beat a few eggs in a jug.
  11. Dredge the ring in the flour. This will dry any damp spots on the ring.
  12. Dip the ring in the egg to wet it all over.
  13. Dredge the ring in the flour to coat it all over.
  14. Return the ring to the egg to wet all of the flour.
  15. Then back into the flour for a final, good solid coating.
  16. Transfer this to the platter to set.
  17. Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
  18. Half fill a large pan or wok with oil and heat this to 170c or 340f.
  19. Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
  20. Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
  21. Serve the rings while piping hot and enjoy.
  22. And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.

 

April 9, 2017 Accompaniments, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Batch Processing French Fries – Homemade Par-Fried French Fries to Save Time & Money!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
  9. After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

 

April 8, 2017 4th of July Cookout, Barbecue, Finger Foods, Main Courses, Potato Recipes, Sandwiches, Snack Food

The Most Amazing Hot Dog Recipe – The Incredible Chip Dog – The Hot Dog with EVERYTHING!!!

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The Most Amazing Hot Dog Recipe - The Incredible Chip Dog - The Hot Dog with EVERYTHING!!!
Author: 
Recipe type: Fast Food
Cuisine: American
Serves: 2
 
Today is the final episode in our short series covering incredible and unusual hotdogs. You can check out the entire series by clicking the info button on the screen. Today's featured hotdog is the inimitable chip dog. Tasty and aromatic cheese griller sausages with fresh lettuce, more cheese and a healthy dose of french fries all wrapped in a tortilla makes for a full meal in one easy to manage package.
Ingredients
For 2 Chip Dogs
  • 4 Cheese griller sausages
  • 2 Handfuls of fresh frilly lettuce
  • 4 Handfuls of ready to fry French fries
  • 80g Mature cheddar cheese, grated
  • 2 x 12 inch (30cm) tortillas
  • Tomato sauce and mustard to garnish
Instructions
  1. To make 2 chip dogs you need 4 cheese griller sausages, 2 handfuls of fresh crunchy frilly lettuce, 4 handfuls of cut french fries, 80g of grated mature cheddar and 2 large tortillas.
  2. Fry the chips until crisp and golden, then transfer them to a low oven to keep warm.
  3. Drop the cheese grillers into the oil and fry these for 60 to 90 seconds. The grillers fry very quickly so keep an eye on them... as soon as they start to blister on the skin, they must be removed from the oil.
  4. Place a tortilla on a large platter and arrange a generous handful of lettuce in a stripe across the center of the wrap making sure some of the frilly ends stick out past the edge of the tortilla.
  5. Arrange a generous helping of the french fries on top of the lettuce.
  6. Garnish the fries with tomato sauce and mustard.
  7. Place 2 of the cheese grillers on top of the fries with a slight overlap and the ends protruding over the edges of the tortilla.
  8. Sprinkle 40g of the cheese over this.
  9. Roll up the tortilla to enclose everything and secure this with 2 toothpicks. Continue with the second dog and serve immediately with the accompaniments of your choice.
  10. And there it is, the inimitable chip dog.... pure art in a wrap.

 

April 7, 2017 4th of July Cookout, Accompaniments, Barbecue, Garnishes, Pickling Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Gherkins – How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
Ingredients
  • 1.2kg Crunchy gherkins (or mini-cucumbers)
  • 45ml (3Tbs) Kosher salt
  • 1 Liter white vinegar
  • 110g White sugar
  • 15ml (1Tbs) Coriander seed
  • 15ml (1Tbs) Hot mustard seed
  • 45ml (3Tbs) Black peppercorns
  • 2 Bay leaves
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
  4. Put this aside and allow it to stand for 60 minutes.
  5. While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
  9. Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.

 

April 5, 2017 Breakfast, French Recipes, Lamb, Main Courses, Starters

Devilled Lamb’s Kidneys with Brown Mushrooms and Creamy Garlic Glaze – Superb Kidney Recipe!!!

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Devilled Lamb's Kidneys with Brown Mushrooms and Creamy Garlic Glaze - Superb Kidney Recipe!!!
Author: 
Recipe type: Lamb
Serves: 2
 
Devilled Lamb's Kidneys! In today's episode we're going to fry up a delicious meal of devilled lamb kidneys with brown mushrooms and an amazing creamy garlic glaze.
Ingredients
  • 5 Lamb's kidneys
  • Milk to soak (enough to cover)
  • 35ml All-purpose flour
  • 3.75ml Cayenne pepper
  • 3.75ml Hot mustard powder
  • 15ml + 15ml Olive oil
  • 50g Butter
  • 2 Spring onions
  • 5ml Garlic, finely chopped
  • 4 Brown mushrooms
  • 50ml Chicken stock
  • 50g Cream cheese
  • Parsley to garnish
  • Salt and pepper to taste
  • Crusty rolls to serve
Instructions
  1. To start, soak 5 lamb kidneys in milk for 60 minutes. This tempers the gamey flavor that kidneys sometimes have.
  2. Use a sharp scissors to remove the connective tissue in the center of each kidney, and cut each kidney into quarters.
  3. Measure out 35ml of all-purpose flour, 3.75ml or 3 quarters of a teaspoon of cayenne pepper and the same quantity of hot mustard powder.
  4. Mix the flour, mustard and cayenne together thoroughly.
  5. Dredge the kidney quarters in the flour mixture to coat them all over and transfer these to a platter.
  6. Roughly chop 2 spring onions, finely chop a clove of garlic, quarter 4 brown mushrooms, measure out 50g of cream cheese and 50ml of chicken stock.
  7. Heat a large pan over medium high heat and add 50g of butter and 15ml of olive oil. Add the kidneys to the pan and fry these for 4 minutes, turning every minute, until they nice and golden brown with crispy edges.
  8. Remove the kidneys from the pan and put these aside.
  9. Add the mushrooms to the pan and pour in another 15ml of olive oil.
  10. Stir fry these for 60 seconds, then add the spring onions and garlic.
  11. Stir-fry this for a further 60 seconds and add the stock and the cream cheese. Stir the cheese around until it has melted into the stock.
  12. Return the kidneys to the pan and stir these around the pan until everything is well coated with the sauce.
  13. Serve your masterpiece on toasted crusty rolls garnished with fresh parsley and the accompaniments of your choice.

 

April 4, 2017 4th of July Cookout, Accompaniments, Baking, Bread, Cocktail Snacks, Finger Foods, Snack Food

Fancy Dipping Crackers – How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!

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Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Author: 
Recipe type: Cocktail Snacks / Finger Foods
 
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
Ingredients
  • 370g All-purpose flour (or cake flour)
  • 2.5ml Salt
  • 10ml Baking powder
  • 80ml Oil
  • 125ml Water
Instructions
  1. To start, place 370g of all-purpose flour or cake flour in your food processor.
  2. Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
  3. Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
  4. Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
  5. You can test the dough by pressing it between your fingers. If it holds together it is ready.
  6. Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
  7. After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
  8. Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
  9. As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
  10. Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
  11. Leave the remaining sheets aside.
  12. Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
  13. Repeat this until half of the cut pasta is used.
  14. To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
  15. Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
  16. Twirl a strand of the cut dough at an angle around the foil.
  17. Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
  18. Continue until all of the spirals are complete.
  19. For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
  20. Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
  21. Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
  22. And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.

 

March 31, 2017 4th of July Cookout, Barbecue, Beef, Chicken Recipes, Main Courses, Poutry, Seafood, Soups, Steak

Chef T’s Magic Powder – for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!

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Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Author: 
Recipe type: Seasoning / Rubs / Spices
 
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
Ingredients
  • 80g Fresh coriander leaves (with stems)
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 30ml Tabasco sauce
  • 8 Portabello mushrooms (or procini)
  • 30ml Onion Flakes
  • 15ml Lemon pepper
  • 15ml +15ml Cornstarch
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
Instructions
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
  6. To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
  7. Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
  17. Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
  18. Press the burger patties and grill as normal.
  19. Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.

 

March 30, 2017 4th of July Cookout, Breakfast, Finger Foods, Snack Food

Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog – A Full Breakfast in One Neat Package!!!

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Breakfast Hotdog Recipe! How to Make a Breakfast Hotdog - A Full Breakfast in One Neat Package!!!
Author: 
Recipe type: Fast Food
Serves: 2
 
In today's episode we're going to be making a hot dog that really stands out from the crowd. Frankfurter sausage with crispy fried streaky bacon, flipped egg and salad all served on a length of crusty baguette makes for a breakfast of note.... this is the breakfast dog.
Ingredients
For 2 Breakfast Hotdogs
  • 2 Frankfurter sausages
  • 4 Rashers streaky bacon
  • 2 Eggs
  • 30ml Butter for frying
  • Salad greens
  • 1 French baguette
  • Tomato sauce and mustard (or sauces of your choice)
Instructions
  1. To start, cut your baguette at an angle into lengths just a bit shorter than the frankfurters.
  2. Turn these length-ways and make 2 cuts downward, 1 third of the width of the roll in from either edge.
  3. Remove the center section of the roll.
  4. Butter the flat faces on the inside of the roll.
  5. Place a generous dose of salad leaves into the channel of each roll and put these aside.
  6. Cut angled incisions into the frankfurters with each incision going about 2 thirds of the way through the sausage.
  7. In addition, unpack 4 rashers of streaky bacon and 2 eggs.
  8. Heat a large pan over medium high heat and add 30g or 2 tablespoons of butter. Add the sausages and bacon to the pan.
  9. Fry the bacon until it is crispy and golden, and the sausages until the crisp up on the edges.
  10. When the bacon and sausages are almost ready, crack the eggs into the pan.
  11. Use your lifter to break the yolks and spread them across the whites of each egg.
  12. Also press in or fold the edges of the whites to form a long rectangular shape.
  13. By this stage the bacon can be removed from the pan and kept warm.
  14. Flip the eggs to cook the top side. The tops only need to fry for 30 seconds.
  15. Lift one of the eggs from the pan and place length-ways on one of the baguettes.
  16. Line the inside edges of the baguette with 2 slices of crispy bacon and fill the remaining space with a frankfurter. Continue with remaining dog.
  17. And there it is... a full breakfast in a crispy baguette. Simply garnish with the condiments of your choice and serve.

 

March 28, 2017 4th of July Cookout, Baking, Bread

Classic Big Mac Burger Buns Recipe – How to Make McDonald’s Burger Buns at Home – Quick and Easy!!!

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Classic Big Mac Burger Buns Recipe - How to Make McDonald's Burger Buns at Home - Quick and Easy!!!
Author: 
Recipe type: Buns
Cuisine: American
Serves: 8
 
Big Mac burger buns are quick and easy to make and that's what we're going to do today, and if you stay tuned to the end of the episode, I will show you a really simple trick to keeping your burger buns fresh for months.
Ingredients
  • 30ml Dried yeast
  • 60ml Sugar
  • 340ml Warm water
  • 20ml Oil
  • 1 Egg
  • 5ml Salt
  • 520g Strong white bread flour
  • 80g Strong white bread flour
  • 1 Egg whisked with 50ml water
  • Sesame seeds
Instructions
  1. To start, pour 60ml of sugar into your stand mixer bowl along with 30ml or 6 teaspoons of active dry yeast.
  2. Use a whisk to mix these together.
  3. Pour in 340ml of warm water and 20ml of oil.
  4. Whisk these together thoroughly, cover the bowl and allow this to stand for 10 to 15 minutes until very frothy.
  5. After this time, place the bowl on the mixer, pour in 520g of strong white bread flour, 1 egg and a teaspoon of salt.
  6. Fit the dough hook to the mixer and mix the dough on medium low speed for 7 minutes.
  7. Add a further 80g of flour and mix this for another 4 minutes.
  8. Scrape the dough hook down, remove it from the mixer, close the mixer and allow the dough to relax for 10 minutes. If your mach does not have a splash guard, cover the bowl with a damp tea towel.
  9. While the dough rests, cut 8 strips of baking parchment 40mm in width and 360mm in length. Cut them from the roll lengthways in order that they naturally curl into circles.
  10. Overlap the ends by 20mm and zap 2 staples top and bottom to secure. This is the rising collar. Continue until all of the collars are formed.
  11. Line a baking sheet with parchment and place the collars on the sheet.
  12. Turn the dough out onto a lightly floured work surface and roughly divide it into 8 pieces. Weigh the pieces and adjust each portions weight to 130g.
  13. To form the buns, smooth the tops by stretching dough from the top edge to the underneath around the edge of the bun.
  14. Place the bun on the work surface, cup your hand over the bun on roll in a circular motion to complete it.
  15. Flatten it slightly and place it into one of the collars.
  16. Continue until all 8 buns are formed.
  17. Cover the buns loosely with cling-wrap and allow them to rise for 30 minutes, or until they have almost filled the collars.
  18. Whisk 1 egg with 50ml of water and brush the tops of the buns.
  19. Sprinkle the tops with sesame seeds to garnish.
  20. Bake the buns in a preheated oven at 200c or 400f for 12 to 15 minutes and they are well risen and golden.
  21. Remove the buns from the oven and transfer them to a rack to cool, sliding the collars from the buns as you go.
  22. And there we have the tall Big Mac buns.
  23. As promised, here is how to keep them fresh for months....
  24. Slice your buns through the center. These buns will be sliced twice for classic McDonalds centerpiece.
  25. Butter all of the flat surfaces.
  26. These plastic film bread bags cost just a fraction of a cent each. For the McDonalds style bun, place the bottom of the bag on top of the base of the bun.
  27. Place the centerpiece on top of this.
  28. Fold the bag over the centerpiece.
  29. Place the lid of the bun on top of this.
  30. Open the bag and fold the remaining length of bag over the top and bottom of the bun to enclose the whole thing. Place your wrapped buns in a freezer tray and freeze indefinitely.
  31. Wrapping a single cut bun is even easier. Butter the flat surfaces and place the bottom of the bag over the base of the bun.
  32. Place the lid of the bun on top of this.
  33. Open the top of the bag and pull it over the bun to encapsulate it.... then off to the freezer.
  34. The plastic between the buttered surfaces make separating the buns instant, and you can quickly defrost the buns by toasting the flat surfaces in a pan over medium heat.
  35. That's all today folks, thanks for joining us, please subscribe to our channel, give us a thumbs up, share this with your family and friends and we'll see you again tomorrow.

 

 

March 26, 2017 Cheese, Chicken Recipes, Italian Recipes, Mediterranean Recipes, Pasta, Poutry, Sauce Recipes

Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

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Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

March 24, 2017 Distilling Alcohol

Serious Distilling with Brewcraft, Still Spirits & Grainfather – Grainfather Making Whisky Part 2

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Serious Distilling with Brewcraft, Still Spirits & Grainfather – Grainfather Making Whisky Part 2

Hi and welcome to episode 559 with Whats4Chow.com and the penultimate episode of our short series Serious Distilling with Brewcraft, Still Spirits and Grainfather.
In our previous distilling episode we used the Grainfather to mash a batch of grain to make whisky. The resulting mash has completed fermenting and it is time to clear the fermentation and distill it using the Grainfather armed with the alembic dome lid. This is the very same alembic dome we used on the Still Spirits distiller, and it is available as an optional extra from Brewcraft when you purchase your Grainfather.
To clear the mash we’re going to use the Still Spirits Turbo Clear 2 part kit.
Start by giving the wash a really vigorous stir to degas the liquid. This stage is quite important as the carbon dioxide is one of the elements that is keeping the micro-particles in suspension.
Once you have degassed the liquid, add Part A of the kit and stir this in thoroughly. Replace the lid of the bucket and allow this to stand for 60 minutes.
After the standing time, sprinkle Part B over the surface of the bucket. Use your stirrer top-stir Part B across the surface.
Replace the lid and leave the bucket undisturbed for 24 hours.
The following day, rack the cleared liquid off into the Grainfather boiler.
Add 5ml of Still Spirits distilling conditioner… this prevents foaming and improves the quality of the run.
Pour the boiling enhancer saddles into the boiler. These will give you nice even boil, instead of violent bubbling.
Undo the large nut from the condenserand attach the condenser to the dome lid.
Make sure the silicon seal is in place by crimping it firmly into the surround of the lid.
Place the lid on the boiler and fasten the spring clips to hold it in place.
Attach the water inlet pipe to the lower connector, and the outlet pipe to the upper connector.
Drop the probe thermometer into the thermometer housing at the top of the condenser.
Attach the distillate outlet pipe to the end of the condenser.
Turn on the main switch to the boil position at the base of the boiler, followed by the switch on the control box, also to the boil position.
Press the set button and adjust the temperature target to 95c using the plus button. To confirm the setting, press the set button again.
As the temperature reaches around 45c, the first drips will start emerging from the distillate outlet. Turn on the water flow.
As the temperature reaches 60c the flow will increase. Collect the first 100ml of distillate. This is made up of methanol and acetone and is discarded.
Collect the distillate in batches, measuring the ABV of each batch as you go. This will start out in the 80’s and gradually decrease as the run progresses. When the ABV drops below 40% it is time to call it a day.
The distillate up to this point will be the base for your product.
Blend your batches as discussed in our blending episode and if necessary, dilute the resulting blend to 60% ABV.
This is the optimum strength for oak aging.
Place the distillate in suitable bottles and add a teaspoon of French wine barrel oak chips per liter of distillate. I am using 500ml bottles and adding about a half teaspoon to each one.
There is no formula for how long it will take to age. When you are happy with the color, aroma and flavor of the whisky, it is ready to strain and bottle.
Next week, in our final distilling episode, we will discuss the equipment, a whole bunch of distilling tips and tricks and my personal views on Still Spirits and Grainfather.
Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with your family and friends, and we’ll see you again tomorrow.

Visit the Brewcraft website at http://Brewcraft.co.za

March 23, 2017 Cheese, Cocktail Snacks, Finger Foods, Snack Food, Starters

Bacon and Blue Cheese Spread Recipe – How to Make Cheese Spread – Homemade Cheese Spread

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Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Author: 
Recipe type: Cheese
 
This bacon & blue cheese spread is amazing on lightly buttered toast, crostini or crackers and even to turbo charge a burger. It can be a real lifesaver when catering for cocktail parties or any finger food occasion.
Ingredients
  • 3 Tbs Walnuts
  • 2 Tbs Fresh parsley
  • 2 Tbs Chopped chives
  • 240g Soft cream cheese
  • 100g Creamy blue cheese
  • 200g Streaky bacon, chopped and crispy fried
  • Thinly sliced pickled gherkin
  • Dried chilli flakes
  • Crackers, crostini or toast to serve
Instructions
  1. To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
  2. Fry 200g of chopped streaky bacon until crispy and golden, and roughly chop 2 tablespoons each of fresh parsley and chives. Measure out 3 tablespoons of walnuts.
  3. Place all of this in a tall jug, starting with the cheese. Crumble the blue cheese on top of this, followed by the remaining ingredients.
  4. Use your stick blender to machine this all until fine. You can also do this in a stand blender if you don't have a stick blender.
  5. Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
  6. Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.

 

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