We’ve decided to try this pork belly curry recipe, as a change from the usual chicken, prawn or even lamb dishes. This is a really flavoursome pork belly curry recipe that is worth the wait, due to the longer cooking times.
1kg pork belly (preferably bone in) cut into bite size chunks with the greasy fat removed (not the top fat but the fat that separates the bottom part of the belly) and wash until clean
2 large onion finely chopped
2 Tbsp garlic ginger paste
5 green finger chilli’s (hot or 10-15 medium)
1 1/2 tsp salt (adjust to taste) add extra at the end if needed
1/2 tin chopped tomatoes
1 tsp turmeric
1 Tbsp homemade Garam masala or 1 large heaped tsp if using ready made from the shop.
1 tsp deggi mirch
1/2 tsp cumin powder
1 tsp coriander powder
Fresh coriander to garnish
Add 4 Tbsp oil to a pan, once heated add the onions and fry until browned all over, add the garlic ginger paste and fresh chilli and fry until the raw smell has gone.
Add the tomatoes, salt, and all of the powdered spices and cook on a gentle, low heat until the oil begins to separate.
Add the washed pork and turn the heat up a little to sear it for a couple of minutes, then turn the heat down and cover and cook on a simmer for 30 mins to allow the water to release from the meat.
Then turn the heat back up to medium and allow the pork to boil gently until the fat is completely soft (use a knife to check) and oil begins to release from the pork.
Add 100ml of water and cook the pork for a further 40-50mins on a simmer, try not to rush the process to ensure you get maximum flavour from the pork.
Finally, take the lid off and simmer for another 15 mins to allow the sauce to thicken to your liking, add coriander and serve with your choice of naan, roti or rice.
This dish may not appeal to everyone, as it’s pork being used. We decided to add this recipe though, just to mix things up a little. A chicken Bhuna Massala is quicker and more popular, but we wanted something that was different.Continue reading
Quick & easy, Chicken Bhuna Masala is a delicious and easy to make dish. It is made with chicken, onions, tomatoes, and spices. This dish is perfect for a quick weeknight meal. So if you’re wanting something slightly different to out on the bone balti recipe, then this is the one. Don’t forget to make some bhajis to start.
This dish is best served with rice, roti or naan bread. We really do like the Roasted Garlic Naan bread we can buy, just to speed up things. Enjoy!
1 tablespoon oil
1 onion, chopped
1 teaspoon cumin seeds
1 teaspoon ground ginger
1 red chili pepper, seeded and finely chopped
4 boneless, skinless chicken breasts, cut into small cubes
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 cup chicken broth
Salt and black pepper to taste
Fresh cilantro leaves for garnish
1. Heat the oil in a large skillet over medium heat. Add the onion, cumin seeds, ginger, chili pepper, chicken cubes, tomato paste, garlic, garam masala, coriander, and turmeric. Cook for 5 minutes, stirring occasionally.
2. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the chicken is cooked through. Season with salt and black pepper to taste.
3. Serve the chicken bhuna masala over rice or naan bread, garnished with fresh cilantro leaves. Enjoy!
1 lb. boneless, skinless chicken breasts, cut into cubes
1/2 onion, chopped
1 green bell pepper, chopped
3-4 cloves garlic, minced
1 can diced tomatoes (14.5 oz.)
1 tbsp. tomato paste
1 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. Kashmiri red chili powder or paprika (optional)
1/2 cup chicken broth or water
2-3 tbsp. oil, divided
Salt and black pepper to taste
1/2 cup chopped cilantro for garnish (optional)
1. In a large bowl, combine the chicken cubes, onion, green bell pepper, garlic, diced tomatoes, tomato paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder or paprika (if using), and chicken broth or water. Mix well and set aside.
2. Heat oil in a large skillet over medium-high heat. Add the chicken mixture to the skillet and cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through.
3. Season with salt and black pepper to taste. Garnish with cilantro if desired and serve warm with rice. Enjoy!
OR why not get the tawa out and make your own Roti?
No, a Chicken Bhuna is not spicy. It is a mildly spiced dish made with chicken, onions, tomatoes, and spices. However, the Kashmiri red chili powder or paprika added to the dish gives it a slight kick. If you are not a fan of spicy food, you can omit this ingredient.
Bhuna masala is a spice blend used in Indian cuisine. It typically contains cumin powder, coriander powder, Kashmiri red chili powder or paprika, and turmeric powder. You can make your own bhuna masala blend or purchase it from an Indian grocery store.
A Bhuna is not a dry dish. It is a mildly spiced, gravy-based dish made with chicken, onions, tomatoes, and spices. The chicken broth added to the dish makes it slightly saucy.
Yes, you can make this dish gluten-free by using gluten-free soy sauce or tamari in place of the regular soy sauce. Also, be sure to use gluten-free naan or roti if needed.
The main difference between a balti and a Bhuna is that a balti is a wet, gravy-based dish while a Bhuna is a dryer dish. A balti usually contains more spices than a Bhuna, and the chicken is cooked in the sauce versus being cooked separately.
The main difference between a Bhuna and Rogan Josh is that a Bhuna is a dryer dish while a Rogan Josh is a wet, gravy-based dish. Additionally, Rogan Josh contains more lamb than chicken, and it features Kashmiri red chili powder which gives it a deeper flavor profile.Continue reading
A Chicken Bhuna is a dish made with chicken that has been cooked in a sauce made from onions, tomatoes, and spices. It is typically served on the bone, which adds flavor and texture to the dish. Chicken Bhuna is a popular dish in India and Pakistan, where it is often eaten as a main course.
Chickens are a popular source of protein in many parts of the world, and there are many different ways to cook them. Bhuna is one of the most popular chicken dishes in India and Pakistan, where it is cooked with a sauce made from onions, tomatoes, and spices. The sauce adds flavor and texture to the chicken, and the dish is typically served on the bone, which adds even more flavor.
Chicken Bhuna is a hearty dish that can be eaten as a main course. It is popular in both India and Pakistan, where it is often eaten at home or at restaurants. If you are looking for a tasty and flavorful chicken dish, be sure to try our Chicken Bhuna recipe as shown below.
There are many different types of rice that can be served with Chicken Bhuna, but basmati rice is a good option. Basmati rice is a long-grain rice that is light and fluffy, and it pairs well with spicy dishes like Chicken Bhuna. If you don’t have basmati rice on hand, any type of white rice will work. Just be sure to cook the rice according to the instructions on the package.
Roti, a type of flatbread, is a good option to serve with Chicken Bhuna. Naan, another type of flatbread, is also a good choice. Both roti and naan are made from flour, water, and salt, and they are typically cooked in a tandoor oven. If you don’t have a tandoor oven, you can cook the roti or naan in a skillet or on the grill.
So there you have it! Some suggestions for what to serve with Chicken Bhuna. Whether you choose roti, naan, or basmati rice, you’re sure to enjoy this delicious dish.
Best Beer To Have With This Dish?
There are many different types of beer that can be paired with an Indian curry, but a good option is an India Pale Ale (IPA). IPAs are brewed with hops, which give them a bitter flavor that pairs well with spicy dishes like Chicken Bhuna.
If you don’t have an IPA on hand, any type of pale ale or lager will work. Just be sure to drink a cold one to help cool down your taste buds after eating a spicy dish like Chicken Bhuna!
This Chicken Bhuna Recipe is straightforward to make, it is tasty and can be made hotter if you prefer.
If you love onion bhaji but don’t want to deep fry them, then you’ll be happy to know that you can make them in an air fryer! This healthier version of the popular Indian dish is just as crispy and delicious, but without all the oil. Give it a try next time you’re in the mood for some tasty Onion Bhaji!
Onion bhaji is a popular Indian dish made of onions, chickpea flour, and spices. It’s a healthy and tasty snack that’s low in calories and high in fiber. A typical onion bhaji has only around 190 calories, making it a great choice if you’re looking for something healthy to eat. Plus, the spices used in onion bhaji give it a delicious flavor that you’ll love. So if you’re looking for a tasty and healthy snack, be sure to try onion bhaji!
3 sliced red onion
3 sliced white onion
1 tsp cumin Seeds
1 tsp corriander powder
1 tsp chilli powder
1 tsp turmeric
1 tsp cinnamon powder
2 fine chop green chilli
6 tbsp Gram flour
Mix all ingredients (not flour) then add flour and mix again
Add 1/2 tbsp water to make sticky. Leave in fridge for 1 hour.
Heat oil ( add a tiny bit of mix to check for sizzle)
Form bhaji and add to hot oil, turn over when golden, cook other side until golden.
Remove and drain on kitchen roll.
There are many ways to make bhaji. One easy way to make it is in an air fryer. An air fryer is a small appliance that cooks food by circulating hot air around it. This cooks the food quickly and evenly, without using any oil. This makes onion bhajis a healthy option, since it doesn’t contain any unhealthy oils.
Now that you know how to make onion bhaji in an air fryer, give it a try! You’ll love the delicious flavor and healthy ingredients. And be sure to share your recipe with your friends on social media!
1/2 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon cumin powder
1 large onion, peeled and chopped into small pieces
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
1. Heat the air fryer to 400 degrees Fahrenheit.
2. In a bowl, combine the chickpea flour, salt, and cumin powder.
3. Add the chopped onion to the chickpea flour mixture and stir to combine.
4. In a separate bowl, combine the water, olive oil, and cayenne pepper.
5. Add the water mixture to the chickpea flour mixture and stir to combine.
6. Scoop the bhaji batter into the air fryer basket and cook for 12 minutes.
7. Serve hot with your favorite dipping sauce.
• Mint chutney
• Tamarind chutney
• Yogurt raita
• Tomato ketchup
Each of these sauces has its own unique flavor and texture, so it’s up to individual diners to decide which one they like best. However, most people seem to agree that mint chutney is the perfect accompaniment for onion bhaji. It’s a refreshingly minty sauce with a slightly sour taste, and it goes really well with the spicy onions.
Tamarind chutney is also a popular choice, as it has a sweet and tangy flavor that complements the spices in the bhaji. Whatever sauce you choose, be sure to enjoy it with a big smile!
This delicious Indian snack is deep fried and full of flavor, but it can also be high in fat and calories. Let’s take a closer look at the nutrition information for onion bhajis to see how many calories they really contain.
Onion bhajis are a popular Indian dish made of onions, chickpea flour and spices. They are usually deep-fried, making them a high-calorie food. How many calories are in an onion bhaji?
A typical onion bhaji contains around 100 for air fried, upto deep fried at 190 calories. This is a high calorie count, especially for a single dish. However, considering that it is usually part of a larger meal, the calorie count is not as bad as it could be.
There are many ways to enjoy onion bhajis. Some people like to eat them as part of a main course meal, while others enjoy them as a snack or appetizer. No matter how you eat them, just be sure to enjoy every bite!Continue reading
When it comes to recipes, 500ml cup options tend to be the 2 options listed in the cookbooks. But what do these measurements equate to?
There are many different ways of measuring the amount of liquid in a cup. One common way is to use milliliters (ml). 500 ml is equal to about 16.9 ounces. So, if you wanted to know how many cups are in 500 ml, you would divide 16.9 by 2, since there are two cups in a pint. This would give you an answer of 8.45 cups.
Another way of looking at it is that 500 ml is just shy of 1/2 liter, so it would be close to 8 and 1/4 cups. whichever way you look at it, 500 ml is a lot of liquid! If you’re ever unsure about how many cups are in a certain amount of ml, just do the calculation to find out. You’ll be able to measure out your liquids like a pro in no time!
So, now that we know how to convert between cups and ml, let’s take a look at some common recipes and see how their measurements change. For example, if you want to make a cake that calls for 1/2 cup of sugar, that would be equal to 120 ml. If you wanted to make a batch of cookies that called for 3/4 cup of sugar, that would be equal to 180 ml.
And if you were making something like a smoothie that called for 1 cup of liquid, you would use 240 ml of liquid. As you can see, the measurements between cups and ml are pretty consistent, so it’s easy to convert between the two depending on what recipe you’re following.
So let’s look at conversions for a 500ml cup and work out how many cups are there in 500 milliliters?
There are 8.45 cups in 500 milliliters.
500 ml equals 16.91 ounces, or there are 16.91 ounces in 500 milliliters. 54.22 cubic inches in 500 milliliters. 1/2 liter is equal to 8 cups and 1/4 cups. 500 milliliters is just shy of 1/2 liter. 3 teaspoons in a tablespoon. 16 tablespoons in a cup. 2 cups in a pint. 4 pints in a quart.
So there you have it! Now you can easily convert between cups and milliliters depending on the recipe you’re following. Happy baking!
There are 3.54 cups in 200 milliliters.
200 ml equals 6.76 ounces, or there are 6.76 ounces in 200 milliliters. 27 cubic inches in 200 milliliters. 1/4 liter is equal to 2 cups and 3/4 cups. 200 milliliters is just shy of 1/4 liter. 1 and 1/2 teaspoons in a tablespoon. 8 tablespoons in a cup. 1 cup in a pint. 2 pints in a quart.
Once again, there you have it! Now you can easily convert between cups and milliliters depending on the recipe you’re following. Happy cooking!
There are 4.35 cups in 300 milliliters.
300 ml equals 10.58 ounces, or there are 10.58 ounces in 300 milliliters. 45 cubic inches in 300 milliliters. 3/4 liter is equal to 6 cups. 300 milliliters is just shy of 3/4 liter. 2 teaspoons in a tablespoon. 12 tablespoons in a cup. 1 and 1/2 cups in a pint. 3 pints in a quart. So there you have it!
Now you can easily convert between cups and milliliters depending on the recipe you’re following. Happy cake making!
There are 5.27 cups in 400 milliliters.
400 ml equals 14 ounces
Now that you know all about measuring liquids in cups and ml, why not put your skills to the test? Try making your favorite recipe using these new measurements, and see how accurate you are! I’m sure you’ll be surprised at just how well you can measure now.
Yes it does. The downside of using different measurements like this means if you need to cross convert, then you need to know how much X is the equivillant to Y and so on. We have worked out what a 500ml cup is equal to as well as 400ml etc above. Buying a set such as Stainless Steel Measuring Cups And Measuring Spoons 10-Piece Set, 5 Cups And 5 Spoons is one way to save time.
Thanks for reading!Continue reading
Ever asked yourself, Is 5ml A Teaspoon Or Tablespoon Or a Cup measurement? When baking you really do not want to confuse these measurements.
It’s a question that has plagued humanity since the beginning of time – is 5ml a teaspoon or tablespoon? And, more importantly, which one should you use when measuring out your spices? Well, never fear, because we’re here to answer that question once and for all! Keep reading to find out the difference between teaspoons and tablespoons, as well as when you should use each one. Trust us – after reading this post, you’ll be able to impress all your friends with your knowledge of kitchen measurements!Magnetic Kitchen Conversion Chart
A tablespoon is a unit of volume that is typically used in the kitchen to measure out small amounts of ingredients. There are three teaspoons in a tablespoon, so five milliliters would be equivalent to 1.6 teaspoons. If you’re looking for a smaller measurement, then you can use the Milliliter Conversion Chart to convert 5ml into other common measurements.
Is 5ml a tablespoon? The answer is yes, five milliliters is equivalent to one and a half teaspoons. If you’re looking for a smaller measurement, then you can use the Milliliter Conversion Chart to convert 5ml into other common measurements. Thanks for reading!
A five milliliter volume is equivalent to 1.6 teaspoons in the United States Customary System. This measurement can be easily converted to other systems of measurement using the milliliter conversion chart. For example, a 5 mL volume is also equal to 0.17 tablespoons or 2.9 drams.
When measuring in metric units, 5 mL is also equal to 0.17 centiliters or 17 milliliters. Understanding the equivalencies between these systems of measurement is an important step in accurately converting measurements. So let’s see if Is 5ml A Teaspoon or is it not. Knowing this could make or break your recipe if you are unsure.
There are a variety of applications for which a 5 mL volume might be needed. A few common examples include teaspoons, tablespoons, and milliliters. In terms of teaspoons, there are three in a tablespoon and 1/3 of a teaspoon in a milliliter. Conversely, tablespoons contain 1/3 of a cup and there are 16 tablespoons in a cup. Finally, one milliliter is equal to 1/1000th of a liter or 0.035 ounces.
Milliliter Conversion Chart:
5ml = 1.6 teaspoons
10ml = 3 teaspoons
15ml = 4.5 teaspoons
20ml = 6 teaspoons
25ml = 7.5 teaspoons
30ml = 8.5 teaspoons
35ml = 9.5 teaspoons
40ml = 10.5 teaspoons
50 ml= 12.5 teaspoons
80 ml= 17 tablespoons
85 ml= 17 and 1/3 tablespoons
90 ml= 18 tablespoons
95 ml= 18 and 2/3 tablespoons
100 ml= 20 tablespoons
150ml= 30 tablespoons
200 mL- 40 spoons
5 milliliters is equal to 0.005 liters. To convert from milliliters to liters, divide the number of milliliters by 1,000. This will give you the number of liters.
To convert from liters to milliliters, multiply the number of liters by 1,000. This will give you the number of milliliters.
So, 5 milliliters is equal to 0.005 liters or 0.5 teaspoons. Alternatively, 5 mL is also equal to 0.17 tablespoons or 2.9 drams. When measuring in metric units, 5 mL is also equal to 0.17 centiliters or 17 milliliters. Understanding the equivalencies between these systems of measurement is an important step in accurately converting measurements.
A 5 milliliter volume has many applications, including teaspoons, tablespoons, and milliliters. In terms of teaspoons, there are three in a tablespoon and 1/3 of a teaspoon in a milliliter. Conversely, tablespoons contain 1/3 of a cup and there are 16 tablespoons in a cup. Finally, one milliliter is equal to 1/1000th of a liter or 0.035 ounces.
The milliliter conversion chart can be used to easily convert 5 mL into other common measurements. This measurement is especially useful when cooking or baking, as it is often necessary to measure out very small amounts of ingredients. Thanks for reading!
(fl oz to ml) conversion calculator – How many milliliters in a fluid ounce?
Converting milliliters (mL) to fluid ounces (fl oz) is a simple calculation, but it’s important to know how to do it in order to be precise when measuring liquids. Here’s a quick guide on how to convert mL to fl oz. With this knowledge, you’ll be able to measure any liquid accurately!
Did you know that there are approximately 29.5735296875 milliliters in a fluid ounce? This means that 1 milliliter is equal to 0.033814022651285005 ounces. If you need to convert milliliters to ounces for cooking or baking recipes, it’s important to know this conversion.
let’s see Is 5ml A Teaspoon or is it more? As this fluid ounce is defined as exactly 29.5735295625 ml. However, when it comes to nutritional labelling, the US uses a tablespoon of exactly 15 ml, and thus 5 ml is a third of a tablespoon, so approximately 0.333 tablespoons.
3 teaspoons in a tablespoon. 5 milliliters is 1 and 1/2 teaspoons.
1 milliliter is equivalent to 1/29 teaspoons. So
5 milliliters is 1 and 1/2 teaspoons.
1 tablespoon = 3 teaspoons = 15 milliliters.
5 milliliters is 1 and 1/2 teaspoons.
There are three teaspoons in a tablespoon so five milliliters would be equivalent to 1.6 teaspoons. If you’re looking for a smaller measurement, then you can use the Milliliter Conversion Chart to convert 5ml into other common measurements. Thanks for reading!
From: Fluid Ounces To: Milliliters
3 fl oz = 88 ml
1 fl oz = 29 ml
0.5 fl oz = 14 ml
From: Milliliters To: Fluid Ounces
5 ml = 1.6 fl oz
10 ml = 3.2 fl oz
15 ml = 4.8 fl oz
20 ml = 6.4 fl oz
25 ml = 7.9 fl oz
30 ml = 8.8 fl oz
35 ml = 10.2 fl oz
40 ml = 11.1 fl oz
50 ml= 15.9 fl oz
80 ml= 26.4 fl oz
85 ml= 27.7 fl oz
90 ml= 29.3 fl oz
Hopefully you’ve now got the answer as to Is 5ml A Teaspoon a table spoon or a cup measurement.Continue reading
In honour of National Airfood Day, we have compiled a list of our five favourite airfood recipes previously found on the Whisker Menu. Here we’ve put together suggestions for food ideas for you.
5) Bacon Wrapped Asparagus: There is something about wrapping a vegetable in bacon that just makes you feel good inside. It takes the bitter, earthy flavour out of asparagus and adds a nice salty balance to sweet little spears. This recipe couldn’t be simpler; simply wrap fresh asparagus with thin cut bacon (or pancetta), season lightly and roast in the oven for 10 minutes at 400 degrees Fahrenheit.
4) Chicken Caesar Salad: We can’t think of anything more classic than chicken caesar salad, but what if you infused it into an entirely different dish? With this recipe, you take a chicken salad and sandwich it between two pieces of toast to create a meal worthy of any Caesar himself.
3) Mini Lobster Rolls: What’s better than a classic lobster roll? How about a mini one? Placed on top of a hot dog bun or Texas Toast, these bites are the perfect way to celebrate National Airfood Day. Just make sure you have plenty of napkins handy because drippy lobster juices can get everywhere!
2) Tuna Sushi Cupcakes: Finally, even cupcakes have made their mark as an airfood. These little treats are baked with seaweed mixed into the batter to give them that “sushi” taste without all the sticky rice. Once baked simply frost with your favourite “sushi” frosting, add a cherry on top and enjoy.
1) Pecan Pie Airfoods: We couldn’t have made up our minds so here’s a tie for first place! These little guys are the perfect bite size pecan pie without any of the hassles. Simply mix together the ingredients for the recipe, roll out the dough and cut into small squares. Place a few pecan halves on each mini pie before baking for an excellent holiday treat.
Airfood, also known as ‘cloud food’ or ‘air cake’, is an alternative to cooking. An airfood dish is one that contains no actual food but instead uses dry ice to create the illusion of a dish. Airfood Chefs all around the world are attempting to expand these new culinary phenomena into new and exciting dishes every day; some of which you can find on Whisker Menu!
What started off as a joke became a delicious reality when Micah Melton (the creator behind Micah’s Epic Cloud Eggs) decided he had enough with eggs for breakfast. One fateful morning Micah decided not to make eggs over easy- instead, the inventor whipped up the first batch of cloud eggs whisking egg whites until they were stiff enough to hold the yolks. Micah then spooned the yolk mixture into his meringue and let it sit until he had created beautiful little shapes which were virtually indistinguishable from real eggs. The inventor says, “you’d never know unless I told you” that they were anything other than eggs.
What Should You Do About Safety?
Restaurants hopefully warn all of their diners to NEVER put dry ice in your mouth; it can cause serious internal damage if ingested! Always use tongs when handling dry ice and make sure to seek medical attention right away if you think you have swallowed any pieces.
Much like cupcakes, there is no one person who created airfood. It was not started by any one individual but instead snowballed into something that has taken the world of food by storm. Many chefs are now experimenting with this new medium and have started to develop their own unique dishes for national or international culinary competitions.
Lobster Bites: Forget the lobster bib and all of those pesky utensils; when you bite into one of these it will feel like you are dining in an upscale restaurant. These little guys aren’t made from any actual lobster, but instead from popcorn (which is dyed to give it that “lobster food” color). Add a touch of powdered sugar to mimic sand and your dish is complete!
Pepperoni Airbread: This tasty treat combines the crunchiness of bread with the gooeyness of pepperoni in what can only be described as orgasm. The process for making this culinary creation is simple enough- cut out bread dough in the shape of pepperoni and wrap around some fresh mozzarella cheese before baking.
Bubble Wrap Cheese: Who wouldn’t want to eat bubble wrap? Our final dish is simultaneously simple but fun. Grab a block of cheddar cheese, remove all of the bubbles then bake until golden brown! Add powdered sugar for that “bubble wrapped” look and enjoy!Continue reading
1/2 pint butter milk.
When ready to cook put the fryer on medium heat and let it warm up. Next we will place the chicken into the flour mix and coat well. Ensure an even coverage, and no missed gaps. We then place into the fryer and cook on medium heat until the liquid runs from the chicken.
This is when you can prepare a baking tray with wire rack and turn on the oven to heat up. Go to Electric oven 190°C or for a fan oven 170 °C. We use gas, so it’s gas mark 5 for us.
Now place the chicken pieces into the pre-heated oven on gas 5 for 10-15 minutes to finish off the cooking.
Your spicy fried chicken will soon be ready to serve.
I’m damn sure you’ll enjoy this but if not, go and buy the deep-fried greasy stuff from the takeaway. Yeah it takes time to do this yourself, but you know it is fresh, it is cooked and it’s not been reheated from the night before.
Yeah, yeah it’s easy to pick up the phone or go online and order in a take away, but doing this yourself means you can experiment with the taste and add more spices if you want it hotter. Another thing to keep in mind is that you know everything that is going into your own dish. No more hidden extras in there, this version means you know exactly what is in the pot.
Enjoy and feel free to share this Spicy Fried Chicken recipe with your friends.
Let’s talk Dry Rub. If you’ve ever been to the Southern States in America, eaten out at the authentic BBQ shacks, then you’ll understand what I’m talking about here. Mouthwatering, succulent recipes where you get served fall off the bone ribs and meat. Darn, I’m hungry just thinking about this now.
Anyway, we have found some really easy to follow rub recipes here, suitable for all types of meat.
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup paprika
2 teaspoons freshly ground black pepper
2 teaspoons ancho chili powder
2 tablespoons cumin
3 tablespoons of sea salt
1/4 cup of brown sugar
– This recipe can be used on pork as well.
1 tablespoon white sugar
1 tablespoon celery salt
1 tablespoon of sea salt
1 tablespoon freshly ground black pepper
2 tablespoons ground cumin
2 tablespoon garlic powder
2 tablespoons brown sugar
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup sea salt
2 tablespoons freshly ground black pepper
2 lbs. lamb loin chops
1 teaspoon paprika
½ teaspoon crushed dried thyme
½ teaspoon crushed dried basil
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon of sea salt
~ Allow 10 to 13 minutes for medium rare (140 degrees), 14-16 minutes for medium (155 degrees).
2 tablespoons brown sugar
1 tablespoon sea salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
3 tablespoons paprika
2 tablespoons cayenne pepper
– This recipe works well for pork, chicken or beef. It will cover approximately 2 lbs. of meat.
If you like meat, then a proper BBQ is a must. If you cannot get across the water to the USA, then bring the taste of Southern BBQ to your kitchen.Continue reading
Why have we done our own homemade bbq sauce when it’s easy to buy in the store?
How many times have you seen a tv advert for an amazing, mind blowing bbq sauce? Then you rush out to buy it and find it is as tasty as …. Well, you know what I mean. It’s bland, lacks flavour, lacks kick, lacks punch. In fact, it is about as appealing as a kick in the balls.
So, the easiest way is to make your own. At least you know what is actually going in there to start with, plus you can make it as hot as you like.
Alright folks, the first bbq recipe out of the shoot will actually be an absolutely mouth-watering bbq sauce recipe I have. This decision was based on the fact that almost any slow-smoked beef, pork or chicken dish will benefit from adding a little of this sauce to it. So, just to clarify, this is a finishing sauce (either added right before the meat stops cooking or usually after it is served). It is not a mop sauce which I will cover later.
Now, when making any barbeque sauce recipe it is best to use a “non-reactive” saucepan. These are stainless steel, glass or ceramic materials and you should refrain from using any copper or aluminum saucepans because of the reaction they have to acidic ingredients.
And now, without further ado –
In a large non-reactive saucepan, mix together the following:
1 TBS Unsalted Butter
3 cloves (lg.) Garlic – finely chopped
1 Small White Onion – finely diced
1 ½ Cups Sugar
1 TBS Yellow mustard
1 TBS Crushed Red Pepper Flakes
1 tsp. Fresh black pepper
2 TBS BBQ Seasoning – Use McCormick’s Barbecue Seasoning if you can
2 med. Size Lemons – freshly squeezed juice (watch out for seeds)
1 Cup Apple Cider Vinegar
1 ½ Cups Water
Bring the mixture above to a boil. Reduce heat and simmer for 20 minutes (stirring frequently)
Then, add the last 3 ingredients
1 small Bottle of ketchup (24 oz.)
1 TBS Worcestershire Sauce
2 TBS Liquid Smoke
Simmer all of the above for another 45 minutes (again stirring frequently).
Remove from heat and allow the sauce to cool.
Add this sauce to any BBQ meat and you are in for a treat!
Heck, when I’m rushed for time and can’t slow smoke my own brisket or Boston Butt (for pulled pork) – I’ll stop off at my local BBQ joint and just get a pound of meat. Most of the guys there don’t even bother to ask me which sauce I want anymore – they know I’ve got the good stuff waiting back home.
Which reminds me, you can make a batch of this and store in mason jars ahead of time if need be. It will keep well in the fridge and will only need to be heated up when ready to serve.
Until next time,Continue reading