How To Deep Fry Turkey

Serves:

six to eight

Preparation Time:

1 hour

Cooking Time:

50 minutes

Step 1:

You will need

• 5 ¼ kg Turkey (patted dry)
• 2 tbsp cayenne pepper
• 1 40 litre (70 pints) cooking pot
• 1 temperature gauge
• 1 gas burner and bottle of gas
• Approx 25 litres peanut/ vegetable oil -the produce less smoke than other oils
• 1 metal handle or hook
• 1 metre of wire for wrapping turkey
• 1 Protective gloves
• 1 Protective jacket
• 1 Foam extinguisher (in case of an emergency)
• 1 Large clean bucket -roughly same size as turkey
• kitchen roll
• 1 Pair of pliers

Step 2:

Season the turkey

Begin by sprinkling the cayenne pepper over the top of the turkey, and around the legs, rubbing it in as you go. Then turn it on its side, sprinkle more cayenne and rub it in. Completely turn the turkey over upside down and sprinkle and rub the underside. Continue until the entire body has been well covered and rubbed.

Step 3:

Make the metal handle

Video jug recommends the following option if you do not have a deep frying basket. Place the turkey on its head and begin to spear the wire through it, just underneath the breast, by the wings. Carefully pull the wire through, loop the wire around about three times to make a metal handle. Twist the ends of the wire around your handle so there are no sharp ends. It is very important to do a little test to make sure that your handle it totally secure when lifting up the turkey. Only when you are convinced that the handle is strong enough should you move onto the next step.

Step 4:

Prepare the burner

The frying of the turkey must be done outside, in a dry and well ventilated area. Our gas burner is set on a level, grass surface, as this is one of the safest options. Make sure other people, especially children, and animals are kept away from the cooking area.

Step 5:

Prepare the oil level

Half fill the pot with water. Then roughly half fill the bucket with water, which should represent the same weight as your turkey. Place the bucket into the pot to make sure the water does not go past the top of the bucket. If it does then discard some of the water. The water line will represent the quantity of oil you will need, so make a note of it. Then remove the bucket and tip away the water from the pot.

Step 6:

Dry the pot

It is extremely important to thoroughly wipe the pot dry with some kitchen roll. You must not leave any water in the pot as hot oil and water can be a very dangerous combination!

Step 7:

Add the oil

Pour the oil into the pot, to the level where the water was. Then light your gas burner to a high setting and place the pot carefully down onto the burner plate. Place the thermometer into the oil and allow the oil to heat to a temperature of 350 degrees. This should roughly take 45 minutes to an hour.

Step 8:

Check the temperature

After 45 minutes, look at the gauge to see how hot the oil is. Make sure you have on your protective gloves and jacket. If the oil has reached 350 degrees, you're ready to fry. With the metal hook attached to the wire loop handle of your turkey, lower the turkey with extreme care, into the hot oil. Do this very slowly and be aware of any hot splashing oil!.

Step 9:

Fry the turkey

Allow 3 minutes of cooking for every 500g grams (1lb), plus an extra 15 minutes at the end. Halfway through the cooking process check to see how the turkey is doing by briefly lifting it out of the pot, again using the metal hook attached to the wire handle. Then lower it back into the pot, for the rest of the cooking period.

Step 10:

Check the turkey

Once the turkey begins to float to the top of the oil, allow it cook for the extra 15 minutes of the cooking. Once cooked, carefully remove your turkey out of the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter.

Step 11:

Serve

Before serving you have to remove the wire. The turkey is now ready to serve. Why not try serving with some golden, roasted potatoes? And perhaps a choice of vegetables.

How To Make A Shrimp Po-Boy Sandwich

Serves:

2

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 1 French baguette , cut in halves
• 150 g shrimp , peeled & deveined
• 4 tbsp olive oil
• 2 tbsp mayonnaise
• ½ tbsp lemon juice
• 1 tsp Tabasco sauce
• ½ tsp paprika
• ½ tsp garlic powder
• a pinch of cayenne pepper
• 1 tsp oregano
• ½ tsp dried thyme
• some salt and pepper
• for the garnish:
• some lettuce , shredded
• 1 tomato , sliced
• 1 spoon
• 1 frying pan
• 1 bowl

Step 2:

Prepare the spread

Mix the mayonnaise, Tabasco sauce and the lemon juice together and set it aside.

Step 3:

Prepare the spice mix

In another bowl, briefly combine the paprika, garlic powder, cayenne, oregano and thyme and season with salt and pepper.

Step 4:

Season the shrimp

Tip the shrimp into the bowl of spicy seasoning and stir them in to make sure that all they are all well-coated.

Step 5:

Cook the shrimp

Heat the frying pan and add some oil. When the oil has heated up add the shrimp. When they appear to take on a reddish colour on one side, turn the shrimp over, then remove the pan from the heat.

Step 6:

Complete and serve

Spread a few dollops of mayonnaise onto both sides of the baguette. Add the tomatoes and the lettuce on top. Generously spoon on the lusciously seasoned shrimp. Your Po-Boy baguette is ready to devour!

How To Make BBQ Brisket

Step 1:

You Will Need

• 1 tbsp Kosher salt
• 1 tbsp Ground black pepper
• 1 tbsp Cayenne Pepper
• 1 tbsp Onion Powder
• 1 tbsp Paprika
• 3 Cloves garlic, minced
• 3 tbsp Worcestershire sauce
• ¼ cups (60ml) Brown sugar
• 1 tsp Cumin
• a little tobasco
• 1 Glass Bowl
• 1 Wire Whisk

Step 2:

Cut the Fat, Score, and Rub

The first thing we want to do is trim off any unnecessary chucks of fat from the top of the brisket. We want the fat on the bottom of the brisket.

Now what we are going to do is score the brisket. This will help to give the brisket extra surface area to hold our rub.

Step 3:

Rub The Meat

Now go ahead and work the rub into the brisket. Be sure to push it into the slices you made earlier. The sugars you added to this rub earlier are going to help give this brisket a nice crust. The crust is the crunchy outside that forms during smoking and it is delicious!

Step 4:

Foil It!

Now it's time to foil up our brisket so we can put it in the fridge for 24 hours. We want all the flavors to have time to suck themselves into the brisket.

Step 5:

Smoke Time

It has been in the refrigerator all night letting the rub work its way in and its ready for the smoker.

Place it into the center of the smoker with its thickest part closest to the heat source. Be sure to have the fat side up.

Step 6:

Jump Ahead 12 Hours…

Alright, your little pride and joy has been on the smoker for about 12 hours and it's ready to eat. You could cut this with your finger. It's filled with smoke flavoring and it's ready to go.

Step 7:

Slice It Up

So now you can remove the layer of fat. Some people leave it on and cut it with it on there. Take that fat and put it in your bowl to be discarded.

You can see the grain of the meat. You want cutting across the grain and that will make it tender and easy to eat.

You should be able to grab any piece of this brisket and just pull it apart effortlessly.

How To Make Boston Cream Pie

Serves:

8

Preparation Time:

15 minutes

Cooking Time:

1 hour

Oven Temperature:

180

360° c - ° f

180

Step 1:

You will need:

• 80 ml milk
• 4 tbsp vegetable oil
• 4 whole eggs
• 140 g flour
• 140 g sugar
• 1 tsp baking powder
• 1 tsp vanilla
• 1 pinch of salt
• for the pastry cream filling:
• 500 ml milk
• 6 egg yolks
• 1 vanilla bean
• 25 g butter
• 150 g sugar
• 60 g flour
• 150 ml cream , whipped
• for the ganache:
• 220 g dark chocolate , chopped
• 220 ml hot cream
• 1 mixer with whisk attachment
• 1 spatula
• 1 24 cm spring-form cake pan, lined with parchment paper
• 3 bowls
• 1 whisk
• 1 serrated knife
• 1 saucepan
• cling film
• 1 wooden skewer
• 1 small knife
• 1 spoon
• 1 cutting board

Step 2:

Preheat the oven

Set your oven to 180ºC (350ºF/ gas mark 4).

Step 3:

Combine the dry ingredients

Pour the flour into a bowl. Add the baking powder and the salt and briefly combine.

Step 4:

Make the cake batter

Pour the milk and the oil into another bowl and set aside without mixing. Tip the eggs and the sugar into the mixer bowl. Whip on a high speed until fluffy. After roughly 3 minutes, lower the speed down. Add the vanilla and allow it to incorporate. Spoon in a third of the flour and add in a little of the milk and oil. Continue to add in the flour and the milk and oil mix in little amounts until they are all used and the batter is fully combined. Stop the mixer and remove the bowl.

Step 5:

Bake the crust

Pour the batter into the baking pan, put it into the preheated oven and bake for 25-30 minutes or until done.

Step 6:

Make the pastry cream

Add the sugar, flour and a little of the milk into the egg yolks and mix well with your whisk. Next, slice the vanilla pod horizontally, split it open and scrape out the pulp with your knife. Place both the pulp and bean into the saucepan and pour in the remaining milk.

Step 7:

Continue the pastry cream

Place the pan onto a medium to high heat and allow it to heat up. Pour some of the hot milk into the yolk mixture and mix it a little. Pour the whole yolk mixture back into the pan of milk. Stir continuously until it thickens into a custard like consistency then remove from the heat. Discard the vanilla pod, add the butter and whisk until combined.
Pour the liquid into a bowl and cover it with the film. Press the film down into the cream with your fingers - this stops a crust forming - and place into the fridge until chilled.

Step 8:

Remove cake

Near the end of the cooking time, test the cake for readiness. Insert the skewer into the middle. If it comes out free of batter it is done. Remove it from the oven and let it cool completely.

Step 9:

Make the ganache

Pour the hot cream over the chocolate and mix until thoroughly melted.

Step 10:

Finish the cream filling

Pour the chilled cream filling into a bowl. Whisk it a little, spoon in the whipped cream and mix well.

Step 11:

Slice the cake

When the cake has nicely cooled, take it out of the pan and remove the parchment paper. Slice off the top of the cake to make the it level then slice it in half.

Step 12:

Build the cake

Generously heap one side of the sponge with the cream filling and spread it around to the sides. Place the other half of the sponge on top then spoon on the chocolate ganache and spread it over.

Step 13:

Serve

Enjoy your Boston Cream Pie after a good meal, or on its own with a cup of coffee. You can always place it in the fridge if you wish to chill a little. This will only enhance the flavour.

How To Make Chicago Hot Dogs

Serves:

2

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 2 poppy seed buns , steamed
• 2 pre-cooked beef hot dogs
• 2 tbsp sweet pickled relish
• 1 bottle of American mustard
• 2 pickled cucumbers , sliced
• ½ an onion , finely chopped
• 4 hot peppers
• 1 tbsp celery salt
• 1 tomato , cut into wedges
• 4 tbsp vegetable oil
• 1 frying pan
• 1 pair of tongs
• 1 spoon
• 1 tray

Step 2:

Warm the hot dogs

Place the frying pan on a medium heat. Allow the pan to warm through, before adding some oil. Now add the sausages to warm up a little. Turn them over a couple of times with your tongs to warm through evenly. Remove and set aside on a tray.

Tip! Hot dogs can also be steamed, grilled, or slowly simmered in water but never boil them! Experiment with different methods to find your favourite.

Step 3:

Make the hot dog

Fully open one bun and place a hot dog inside. Then, put half of the sliced tomato on one side of the sausage. Put half of the pickles on the other side. Now squirt mustard on top of the dog. Add half of the relish on top of the mustard, the chopped onions and the peppers. Finally, top it all with celery salt. Repeat exactly the same with the second bun and the remaining ingredients.

Step 4:

Serve

All that is left to do is serve your Chicago Hot Dogs and enjoy. They go well with an ice cold beer, a sunny summer afternoon and a game of football or baseball!