Homemade Probiotic Greek Yogurt, Cream Cheese, or Cottage Cheese. Absolutely Delish!

How I bypass my dairy allergy with homemade, fermented, Probiotic Greek Yogurt, Cream Cheese or Cottage Cheese. Absolutely Delish! The easy peasy way to make it!

My Cream Cheese: 1.5 calories per gram cream cheese

You can pipe or swirl it!

Thickens further upon refrigeration. Any extra whey accumulating on the bottom can just be tipped out.

This is how I bypass my dairy allergy. I take a few tablespoons before any meal containing dairy and voilla! Magically, I get no allergic reaction at all and at long last, I can have yogurt again!!!!! This proves my body is not holding onto the bacteria that is needed to digest it and my only solution for that is to get it from my own home fermented yogurt! If I eat any shop-bought yogurt I get a bad reaction. All I can say is, “Thank goodness I found this out!”

Ingredients:

45 ml salt (Optional) – 0,000 calories

87 g (75 ml) yogurt, Parmalat – 45 calories

522 g cream (jersey cream) – 1,342 calories

10 liters milk, full cream jersey – 6,087 Calories

End of ingredients

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6.667 kg liquid whey – 1,267 calories

Total less whey = 6,207 calories in homemade cream cheese

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Method:

Without boiling and straight from sachets or milk containers, add all the above in order given, to you FlavorWave or Halogen 10 liter glass oven bowl or any similar suitable container. No need to sterilize. Just make sure it is clean. Do NOT use any reactive metals ~ Milk has acids that will react with it.

Give it all a good stir and close up. Do not jolt or jerk. Do NOT let any mites or flies to get in and allow to ferment. Takes a day in very hot weather, but as the weather cools down, it will take longer. See my pix.

When ready, gently scoop out yogurt with a slotted spoon into a fine-meshed sieve placed over a container. Do not overcrowd sieve. An ordinary one will do, but fine, as long as it is lined with a clean dishtowel.

Allow draining, for a few minutes, covered with a dinner plate.

Allow draining, a while longer for cream cheese.

Cottage cheese or Old Style Farmers Cheese:

I usually use this for my cream cheesecakes or for smearing on crackers. If you use a pillowcase you always end up with more weight somehow. This is what I’ve used for my cream cheesecakes but lately, I just go the route of the fine-meshed sieve or strainer.

Once drained, refrigerate where it will thicken upon chilling. Do not beat or cream.

For Greek Yogurt and Cream Cheese:

Whip until smooth. I like to use a stick blender for this.

Serve with sweetened macerated fresh berries or mango. With mango, it is so lovely and sweet that there is no need to add sugar at all. Serve and enjoy!

The best sugar-free dessert, full of prebiotics (fresh mango) and probiotics (fermented Greek yogurt). Replenishes your gut bacteria!

In winter, I make my yogurt in the FlavorWave Oven on a wash cycle, which creates a hot wind or heat-wave effect. Once yogurt starts setting it will no longer move. Do not use more than 5 liters milk or you will damage element and use your extender ring so element does not get splashed by milk.

Yogurt is ready – Sometimes it will pull completely off the floor.

Added scoby to boost my probiotics even further – the first batch won’t taste as good, but batches thereafter will get back to normal. Store scoby in whey and feed it dates.

Cottage Cheese emptied straight out of a pillowcase – Delish smeared on crackers!

Scoby added to yogurt in a pillowcase, to be hung up, with a bucket beneath to catch the whey. If emptying into a pillowcase, don’t forget to turn seams to the outside – To keep fresh-tasting, remove once drips are 30 seconds apart and weight down cream cheese in a pillowcase in colander refrigerated until firm. Remove from the pillowcase, and tip out into a sealed container, and refrigerate, or you may omit this step, and just tip out of the pillowcase into sealed Tupperware. A little bit whey will drain to the bottom, which you may just tip out.

Strain yogurt in a fine-meshed sieve to drain covered 10 – 20 minutes or so depending on how thick you want it.

Strained yogurt ready to be whipped or creamed.

Prevents dairy allergy! Homemade fermented yogurt digests the lactose sugar, or the casein – the allergens! – This is how I bypass my dairy allergy!

 

One Pot Mutton Chicken Curry and Rice. The juiciest, most succulent, delicious Mutton Chicken Curry made from mutton fat, and Chicken Breasts.

This is a One Pot, Delicious Curry. The mutton fat is added to compensate for your Chicken breasts being drier meat which becomes infused, moist, juicy and saturated with the most lovely Mutton flavor whilst cooking, and it tastes just like a Mutton Curry.

I discovered this recipe when I felt like a Curry but was out of Mutton and Chicken thighs, however, I had some mutton fat and chicken breasts and whala!, we have the most succulent Mutton Chicken Curry made from mutton fat and Chicken Breasts.

Total Calories: 8,302 Total Weight: 5.247 kg Calories per 500 g Serving: 791

Delish in a Dish!

When your potatoes are almost soft spread your rice out evenly over the top, add your lentils if adding, and close with a tight-fitting lid to gently steam.

NOTES:

⦁ Sheep tail fat is lovely if you can get it, but the kidney fat will be fine too.

⦁ Remember when using mutton fat that it will also soak up into your potatoes and rice, adding flavor, so you will also need to account for this.

⦁ Use as much fat as you wish for your own needs as fat adds flavor to curries.

⦁ If there is too much fat (tallow) you may cut off the excess to freeze it for later use.

⦁ Optional: When adding your rice you may sprinkle over a quarter cup of lentils.

⦁ You may replace normal rice with Basmati if you wish.

• You can very easily turn this into a Biryani by par-cooking and then frying your potatoes in some extra mutton fat/tallow and by adding some crispy fried onions, Indian-Style, to the top.

INGREDIENTS:

4 large chicken breasts (whole) with skin and bone in

1 piece of sheep’s kidney with fat or sheep tail fat.

3 onions

28 g fresh garlic

28 g fresh ginger

3 Oval shaped Roma/Italian tomatoes, fresh or 1 extra-large round tomato

6 cardamom pods, whole

30 ml cumin seeds

30 ml coriander seeds

pinch black peppercorns whole (about 10 – 11)

2 whole bay leaves, torn

15 ml turmeric powder

15 ml curry powder

5 ml of chili powder

A small handful of curry leaves (as seen in picture)

6 – 8 potatoes, medium, chopped

320 g rice

METHOD:

1. Place Sheep fat on the bottom of a heavy-bottomed saucepan, slow cooker or electric wok.

2. Place your chicken breasts, skin side down and pour over a cup of water.

3. Cook on a low simmer, topping up water, a cup at a time until all your mutton fat has dissolved

4. By hand, or in your food processor with a metal blade on, place roughly sliced or chopped ginger together with whole garlic cloves into the bottom of your bowl then add your roughly chopped onions on top. Close and whizz until all is finely chopped or pureed.

5. Add ginger, garlic and onion mix to your saucepan, gently stir in with a non-metal spatula, replace lid, and allow to soften on a gentle simmer.

6. Roughly chop tomatoes into your food processor and puree. Add to pot, replace lid and allow to simmer.

7. To a coffee grinder, add your 6 cardamom pods, whole, 30 ml cumin seeds, 30 ml coriander seeds, a pinch of black peppercorns, whole, and 2 whole bay leaves, torn up – close lid and grind to a fairly coarse powder (too fine and your flavor will dissipate faster).

8. Add your coarsely ground spices (Garam Masala) together with your 15 ml turmeric powder, 15 ml curry powder, 5 ml chili powder and a small handful of curry leaves, as seen in the picture.

9. Allow simmering with the lid on until cooked in.

10. Add your potatoes to the top of your curry and allow to gently simmer, topping up water as needed until almost soft.

11. Distribute your rice over the top of your potatoes together with your lentils if adding, and allow to soften and swell, topping up water as required.

12. Adjust seasoning as required, serve and enjoy!

Worlds Best Ostrich Spaghetti Bolognaise Ever! Drop Dead Delish!

Even Better the following day so be sure you make Plenty! Freezes well – The Bonus is the calories of Ostrich mince are approximately half that of your regular 70 % lean Beef Mince.

In the below calorie count I used 1 kg mince to 500 g spaghetti which I mixed together to lower my carbs.

There are 124 calories in 100 g of spaghetti.

Total Calories: 4,388 Total Weight of Dish: 4.059 kg

Per 300 g serving (324 kcal) including pasta plus 30 g (121 kcal) cheddar cheese: 445 Calories.

Parmesan Cheese contains 22 calories in 1 tablespoon (5 g)

NOTES:

The standard is 500 g pasta to every 500 g mince or ground meat in Bolognaise, however, you may halve this if you want to keep your carbs low as I do.

I always add freshly crushed garlic & bacon bits …Makes it so much nicer! You may also add a bit of fresh parsley to counteract garlic breath.

When adding the streaky bacon, fry with the onions to enhance the flavor of the sauce.

This Bolognese Sauce freezes very well.

You may vary this recipe by replacing the origanum with 2 heaped tsp of freshly ground cumin seed

1 tsp ground ginger, dried

1 tiny bullet red chili or chili powder in place of black pepper

You may also add 100 g sachet All Gold Tomato paste

You may add a dash good quality tomato sauce to taste

I usually double this recipe using 1 kg Beef or Ostrich mince but this recipe may be easily halved.

Use water only as needed.

Absolutely Divine! To die for! Allow standing because it gets even better the following day!

Ingredients for 500 g mince:

500 g (18 oz ) Ostrich mince

2 tbsp olive oil or schmaltz

2 tbsp butter or schmaltz

125 g bacon, (streaky bacon) chopped or bacon bits

1 large onion, chopped

4 sticks soup celery, sliced

1 carrot, peeled and grated

6 garlic cloves, fresh

1 x 400 g can peeled tomatoes, sliced & juice reserved… 417 g -OR- 4.5 Italian Roma tomatoes

120 ml (4 fl oz) white or red wine

250 ml (8 fl oz) water

2 tbsp tomato paste

1 tsp sugar

1 bay leaf

Salt and freshly ground black pepper

1 tsp dried oregano, or 1 tbsp chopped fresh oregano

500 g (18 oz) spaghetti or half to cut carbs

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Ingredients for 1 kg mince:

You may double the Spaghetti if you prefer but I like low carbs these days. In my younger days, I used to serve 500 g pasta to 500 g mince in Bolognaise which is standard.

Method:

1. Brown the mince in 30 g fat Heated fat. Stir-fry with a potato masher or pastry cutter until finely crumbled and browned, but still firm. Add salt, stir in. Remove meat and set aside.

2. Heat the balance of your 30 g fat, add onion and finely diced bacon. Fry until soft, then add celery and carrot. Stir-fry for a few minutes.

3. Turn up the heat, add mince, and brown, stirring to break up the mince lumps. A potato masher does an excellent job.

4. Add tomatoes with juice, wine, water, tomato paste, sugar, bay leaf, salt pepper, and oregano.

5. Cover and simmer very gently for 1 hour. Remove from heat and discard bay leaf.

6. Just before serving, bring a large pan of water to the boil. Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti, and boil for 12 minutes. Drain, and serve with meat sauce: either serve individually on very hot plates or serve the spaghetti and the sauce separately in large serving bowls, accompanied by a salad.

Place under grill and melt cheddar topping but not too hot to crack your bowl.

Dished up in a bowl and placed under a grill to melt cheese.

🌼🌸🌺🥀🌹🌷💐🌾🤗🌴🌻🌴🧡🌴🌞🌴😘🍒🍓🍋🍊🍏🥑🍅🍆🍰🎂🍩🍿🥗🧀

Enjoy!

Lemon Meringue Tart – It’s a Winner! Choice of 2 pastry crusts with a Microwave Lemon Curd filling and a Swiss Meringue Topping.

Lemon Meringue Pie – Most Divine You will Ever eat in your LIFE! It’s a Winner! Choice of 2 pastry crusts – 1 baked – 1 instant, with a very quick, smooth and buttery, microwave lemon curd filling, and a cooked Swiss Meringue Topping, so that your meringue won’t weep or slide off your filling. Just make sure that you glue your meringue topping, well to the edges of your crust.

 

Chefs Tips: As soon as your pastry crust comes out of the oven – very quickly before it cools down, with a teaspoon, gently press down on the pastry to prevent puffiness. It must be done quickly or you will damage your pastry, as it begins cooling down very fast once it comes from the oven. If you use this trick you will never need to bake your pastry blind. I just used ordinary table sugar in both my filling and pastry. If you want to make Castor sugar you may just run ordinary table sugar through a food processor with a metal blade on – or in a coffee grinder.

Do not risk replacing cream of tartar with fresh lemon juice, or you will risk weeping!

When placing on your meringue topping onto your filling, make sure that you glue it to the edges around your crust. This will prevent it from sliding off.

Be extra careful not to get any yolk in your egg whites for your Swiss Meringue or it will NOT whip up well – You want a fluffy and billowy result…

Use and extra clean grease free stainless steel bowl for best results.

When making meringues do not pick rainy days or when there is too much damp/humidity in the air. Alternately pick drier/normal days, or check the barometer if you have one.

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It’s “Numero Uno” so be Warned! You will want to make one every day!

Absolute Heaven in your mouth! You will have to go and try it out for Yourself! No slaving over the stove here! The filling is done in the microwave with my secret technique!

Servings: 8 

Total Calories with Instant Biscuit Pastry: 3,644 Per Serving: 456 Calories

Total Calories with Homemade Pastry: 3,316 Per Serving: 415 Calories

Smooth and dreamy, buttery and creamy. With just right amount of tart and sweet. This recipe is made with homemade condensed milk and does not affect my dairy allergy at all! Everybody will think it was made with condensed milk!

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Buttery, smooth, dreamy and Creamy – No Weeping or Seeping of any liquids!

Perfect calculations! Just enough Lemon Curd to generously fill a 23 cm diameter home-baked pastry shell. With just the right amount of pastry for the casing.

All my ingredients are just spot on! Do NOT change a thing!

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Beautifully set! – Just Perfect!

Instant Biscuit Pastry Crust – Recipe 1: Total Weight: 174 g Total Calories: 855

Notes:

If your biscuits are already sweet, omit the sugar when making your biscuit crust. You may use any plain, sweet tea biscuits for this one.

Ingredients:

100 g biscuits (Marie or Tennis biscuits in South Africa)

62.5 g butter, melted (may use good tasting margarine to economize) pinch salt to taste

11 g sugar (only if using Marie biscuits)

Do NOT add sugar with Tennis biscuits

Method:

Dissolve butter until very hot in the microwave. Break up biscuits by adding to the food processor together with sugar only if using South African Marie biscuits or place in bag and crush with feet or rolling-pin until fine crumbs. Stir biscuit crumbs into hot melted butter. Empty into pie plate and press out with an inverted drinking flat-bottomed glass. Bake 180 C until golden. Set aside to cool. – Note: Some people don’t bake this crust but it is preferable as it gives you a fresher tasting crispier texture but is entirely up to you.

Homemade Shortcrust Biscuit Pastry: Recipe 2: Total weight: 102 g – Total Calories: 527

This gives a delicious thin pastry crust, without wastage. I really love this crust. I have been using it all my life and it just cannot be bettered!

Ingredients:

45 g (3 Tablespoons / 45 ml) butter – May use a hard margarine or ½ and ½ (I prefer butter)

1 Tablespoon castor sugar

45 g (90 ml) Cake Flour – or use your set of measuring spoons

Pinch salt or to taste

1.25 ml vanilla extract (essence) or to taste – optional

Method:

Place your 23 cm diameter tart foil or baking dish on scale and weigh into it your flour, castor sugar, and salt. Rub in butter with fingertips until it forms crumbs. Knead to form a ball and press into foil tart baking dish. Use flour-dusted pastry press – if you don’t have, use your fingers to press out pastry into tart dish. If you have a food processor: Place food processor bowl with a metal blade on, onto the scale and weigh in your ingredients starting with flour, ending with small cubes of butter on top, sugar and just a light sprinkling salt to taste. Close lid and whizz until pastry forms a ball. Remove and continue with the above method.

Bake in a preheated oven at 180 degrees Celsius for 10 – 12 minutes or until light golden brown. Remove from oven. Set aside to cool.

Lemon Curd Filling:

Ingredients: Total Calories: 2,515 Total Weight: 808

240 g (480 ml) sugar

3 eggs, large (whole)

3 eggs, large (yolks only)

174 g butter (1.5 sticks)

125 ml lemon juice, freshly squeezed

1.5 tbsp lemon zest, freshly grated (plus a little extra)

Method:

Find 2 microwave oven, safe bowls. Place the 1st bowl onto a scale. Crack into it your first 3 eggs, whole. Separate the other 3 eggs, being careful not to get any yolk in your whites. Set whites aside or store in a sealed container, refrigerated, for later use. Add the 3 yolks to your whole eggs and weigh in the sugar. To the 2nd bowl, weigh in, or add your butter and lemon juice. Place in microwave and cook on high for 4 mins or until just melted but steaming hot. Meanwhile cream eggs and sugar with a stick blender and whilst constantly running the stick blender, pour over your steaming hot lemon butter mixture in a steady stream to partially cook (temper) your eggs. – Quickly, preventing the mixture from cooling rapidly, put entire contents back into the microwave oven to cook on high for a further 2.1 minutes (1000 watt oven) and Voila – There! Your filling is done.  Pour filling into pastry tart shell and set aside.

Swiss Meringue Topping:

Ingredients: Total Calories: 274 Total Weight:187 g

4 large egg whites (120 grams), at room temperature

1/2 cup (100 grams) granulated white sugar

1/2 teaspoon (2 grams) cream of tartar – prevents weeping

1/2 teaspoon (2 grams) vanilla essence

Method:

In a large enough stainless steel heatproof bowl, whisk the egg whites with the sugar and cream of tartar. Place your bowl containing your whites over a saucepan of simmering water, and whisking or stirring continuously, heat the egg whites until the sugar has melted and the mixture is hot, or if you have a sugar thermometer has reached 71 C or 160 F, as this will eliminate the risk of salmonella. Remove from heat and continue beating on high speed until stiff peaks form. Lastly, beat in your vanilla essence.

Pour your warm lemon filling into your prebaked pastry crust, smoothing the top with the back of a spoon or spatula. Using two spoons, place large spoonfuls of the meringue starting at the edges of your tart, all around where the crust meets your filling, making sure to glue the meringue to the crust well. You may gently press down on the meringue to remove any air bubbles. Once your meringue has been glued around the edges of your crust, pile the rest of the meringue onto the tart. Using a fork make decorative swirls in the meringue or with the back of your spoon.

Preheat oven to 180 and brown meringue until golden brown, but watch carefully as it does tend to burn very quickly – Alternately you may place under a gently heated grill if you have enough space between your element and meringue to prevent burning. If you are lucky enough to have a hand-held propane torch you may use that to save on energy and time.

Allow your tart to rest at room temperature for filling to set for an hour or two.

You may now serve it or you may store it, uncovered, refrigerated until serving time if you prefer it cold.

This tart is best eaten the day it’s made but can be stored for a 1 – 2 days.

Enjoy!

BASIC CHICKEN LEMON BROTH OR SOUP Totally Delish, Economical & Addictive! GMO / Preservative Free!

Delicious recipes without any onions. You won’t notice it and neither will your guests! 😉

Total Calories: 4,430 Total Weight: 5,939 kg

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A favorite standby recipe I always use when I’m out of onions and I love this soo adictively delicious soup!

NOTES:

The longer you cook this soup the softer the bones will get and the better your natural chicken stock becomes – I love to cook mine gently overnight and for part of the next day until the bones just crumble up in your fingers 🙂

You may add an onion but you won’t even notice it if you don’t and neither will your guests.

If worried about the fat, you may tip it out and place it in freezer to set. Fat will rise to the top with your chicken stock at bottom. When set just slice of your browned chicken stock, adding it back to your soup together with enough fat / chicken schmaltz as needed, according to your own taste 🙂

INGREDIENTS:

8 chicken thighs

4 liters water

2 lemons, juiced

6 garlic cloves

2 jalapenos

270 g rice

30 ml parsley

salt to taste

If you do have the below ingredients please include them but the plain simple above ingredients are also absolutely delicious! Especially when you are out of onions, carrots or celery 😉

 

1 onion

264 g carrots (3 medium)

2 celery stalks, including leaves

 

METHOD:

Evening before bed put on chicken skin side facing down and pour over a cup of water. Bring to a gentle simmer in an electric wok or slow cooker if you wish. Alternately you may use a simmer ring under a heavy bottomed saucepan over a low heat or flame.

Simmer on low overnight and all through the following day until bones disentegrate or crumble, so that they release all that lovely natural bone stock.

To a microwave steamer or pot, weigh in your rice and add 3 times the amount of water. IE; 810 g / ml. Close lid and microwave on high for 15 minutes. Remove and allow to stand 10 minutes to soften.

Remove chicken and set aside to cool.

With a stick or an immersion blender puree rice into a smooth cream, adding a little water as needed.

To a food processor with metal chopping blade on – Add your whole peeled garlic cloves, parsley and whole jalapenos and pulse until finey chopped.

Add to soup. Swish out food processor bowl with some water, adding it back to soup.

Remove bones or if they are soft enough they will just crumble to a pulp in your fingers. You may add the pulp to the soup if you wish. (I do for extra nutrition). Add all the meat and discard any sharp or hard bones.

Stir in the juice of 2 lemons.

Simmer a further 5 – 10 minutes.

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Serve and enjoy! 🙂

One Pot Irish Shepherds Pie (Stew) to get you through those Cold Winters – Totally Delish! Gmo and Preservative Free!

A great recipe if you are too lazy to put together a Shepherds Pie – Just eat it in a bowl and enjoy! Yes, it’s absolutely delicious! 😉

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Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Notes:

Cook long and slow. Preferably, put your mutton on with 1 cup (250 ml) water first thing in the morning and top up as needed to prevent drying out. Mutton takes  around 5 – 6 hours to cook at a very low temperature and sometimes I even take longer. Starting it overnight and then continuing during the day. Do not rush. It looks after itself very well! 😉 Long and slow will bring out the best flavour you can wish for 😉

 You may use any other mutton fat but sheep tail fat is rated best, however kidney fat will also do and is what I use from time to time if sheep tail fat is unavailable.

Ingredients:

1.760 kg Leg of mutton or chops (large one’s. ie; best end or other)

288 g sheep tail fat

3 onions, peeled – chopped or quartered

550 g carrots (3 or up to 550 g), peeled

1.316 kg potatoes, unpeeled or peeled (I like to leave my skin on )

1 small cabbage, chopped

Salt to taste – nothing more!

Method:

Add a cup water and put the sheep tail fat at bottom with meat resting on top of it. I do this in my electric wok or you may use a slow cooker or a heavy bottomed saucepan over a very low heat. When meat softens on outer side add onions, potatoes, whole with skin on together with carrots whole over top. When Softened add roughly chopped cabbage to top with light sprinkling salt and close lid and simmer until done.

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Absolutely delish eaten just like this. The potatoes and veg suck up all the delicious mutton fat and stock.

Serve and Enjoy!

 

Source: This is my ow creation

The Worlds Best Shepherds Pie Ever! Drop Dead Delish! Mutton not lamb is where the flavour lies. Roasted to perfection with a crispy mashed roast potato topping! GMO, Preservative and Gluten Free! No Heartburn! No oil! 100 % Natural ingredients!

GMO, Preservative and Gluten Free! No Heartburn! No oil! 100 % Natural ingredients! Mutton not lamb is where the flavor resides!

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Keep it plain and simple! Mutton is rich. Condensed and full of flavour!

This is the best Shepherds Pie you will ever eat! And it has all the flavours of a good Sunday Roast and the bonus is it comes with its own natural stock and gravy built-in 📷 Serve with crispy roasted potatoes, broccoli and cheese sauce and you are in 7 th heaven! Remember I said Mutton, not Lamb. However this may be made with lamb but you won’t get the same results.

SERVINGS: 9 – 10 With roast potatoes, broccoli and cheese sauce.

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Sorry but my carrots are not showing. I thought I would experiment and chop them with my onions in food processor and instead of being cubes they sort of grated up with the onions – So best do them separately.

NOTES:

You may use any stewing mutton or small chops that have enough fat on them but save your bigger cuts and chops for slow braising and roasting 😉

Mutton must cook very slow and will take around 6 – 8 hours to cook. Sometimes I even go slower and take up to 10 hours to cook mine. The lower the temperature the better and the more concentrated the flavour becomes. I promise you.. It is well worth it! 📷 This is best done overnight and when your wake up, before going to work, you can just switch off and when you come home your meat is ready and you can start putting dinner together. Mutton has a lot of fat especially the smaller cuts, so it can look after itself as long as you get to know your temperature and the amount of water to add, so that it releases its own fats, stocks and flavours and you will have more than enough fat to roast your potatoes. Once your water has evaporated the meat should just slip right off the bones without leaving a trace of meat clinging to them . You may now remove all the bones, discarding them. Once this is done you will hear the meat sizzling whilst it is browning in its own fats and stock. When browned. Remove your meat with a spatula whilst draining off the juices back into the pan and set meat aside, covered. You may cook your mutton from frozen. In this case, just add 1 cup (250 ml) water. No more. There is extra water that will be released from the frozen meat as it cooks.

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I used a pack of neck cuts and a pack of smaller sized chops. After cooking and rendering down of my fats and stock – I weighed my fat after slicing it off from the stock, which I had set and hardened in my freezer (to speed things up) and the total weight of my fat came to 188 g which is more than enough for your roast potatoes.

 

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After removing my cooked meat and pouring my fat together with stock into a 500 g chicken liver tub. After freezing to speed things up. You will see that the stock settles at the bottom whilst the fat rises to the top. So that on inverting it, it will look like this.

INGREDIENTS – ROAST MEAT FILLING:

2.304 kg mutton chops – Small chops plus neck chops

1 cup water

salt to taste

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Here as you can see I chopped my carrots separately in food processor and you can see them in this mixture that I previously made. Just mixed up like this with some peas thrown in will make an excellent Bubble and Squeak Breakfast with poached eggs and sausages for a crowd. Who knows.. You might just stop here and eat all by yourself. It’s delicious!

 

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The stock you slice off after setting in freezer you just add back to your meat mixture once you cut it away from your fat

 

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VEGETABLE FILLING:

660 g onions, whole – peeled

402 g carrots, whole – peeled

952 g cabbage, chopped

Salt to taste

70 of your mutton fat – With a wee bit of stock in it, too is fine

238 g peas (frozen)

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MASHED POTATO TOPPING:

1.242 kg potatoes, whole or 6 medium – peeled

80 g butter

318 g whole milk

salt to taste

white pepper to taste

nutmeg, freshly grated to taste -or- may use a bought powder

15 ml mutton fat (for brushing and crisping of topping) or as needed

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Bake mashed potato topping. Placed under grill to harden. Removed from oven and then brushed with melted mutton fat. That is the secret to a crisp, mashed, fluffy potato topping.

STEAMED BROCCOLI:

I work on 84 g broccoli per serving -or- 1 head giving 3 – 4 servings

GLUTEN FREE CHEESE SAUCE:

140 g rice

420 g water

704 g whole milk (hot)

40 g butter

246 g Cheddar Cheese, grated

Salt to taste

METHOD – COOKING YOUR MEAT:

First thing on rising, early morning or evening. Begin cooking your mutton by placing it together with 1 cup water and some salt to taste, into a heavy bottomed saucepan or wok with self-regulating temperature which is best for this purpose. You may use a slow cooker but I can’t guarantee what is going to happen to your crock pot or glass when you start browning and sizzling the meats in their own stocks and fats. It will brown if you can get the fat sizzling but that’s your risk 😉 If using a stove-top, place a simmer ring or your waffle metal plate / plates under your pot – especially if using gas. Cook on a very low heat, covered so that it just keeps it temperature by gently simmering or bubbling on and off. When meat comes away, clean from the bones and just slips off when gently lifted. Remove the bones and discard. When all your water has evaporated and all you are left with is your natural fats and stock, your meat will gently begin sizzling and browning in its own fats and stock. With a non-metal spatula or egg lifter, gently turn meat in their own fats and stock until browned. Remove meat, gently draining fats and stock back into pan whilst doing so and set meat aside, covered. Whilst fats and stocks are still hot, pour it into a suitable container without lid and place into coldest part of freezer to set but if storing it for future use keep covered.

PREPARE YOUR VEGETABLE FILLING:

To a food processor with metal blade on. Add your roughly chopped onions and whizz to finely chop. To a saucepan or electric wok with self-regulating temperature. Add your 70 g of your mutton fat, together with your finely chopped onions and saute gently. To your food processor, add your roughly chopped carrots, whizz and dice into small cubes, as for pie mixtures – Add your diced carrots to your onions and continue gently sautéing. To your food processor add your diced cubes of cabbage, 300 g per time.. NO MORE – Or you will end up with an awful mush. Chop until diced but not as fine as you would for coleslaw. Add your diced cabbage to your carrots and onions and continue sautéing gently, until all vegetables just or almost tender. Add your cooked meat into your sautéed vegetables and with a non-metal spatula, break it all up. You will find that it will just fall apart, as easy peasy.. like corned beef from a can 😉 Remove your stored fat and stock tub from freezer and very quickly dip container into hot water. Invert (See picture) to remove its contents and slice off all your browned mutton stock. Toss it in with your vegetable mixture and meat. Break it all up, whilst gently warming through or until it is all melted and well blended through. Lastly stir in your peas, lower the heat to well below minimum and keep warm but without any bubbling or simmering. If you are using an electric 5 liter wok as I do.. Just feel the outer or underside of the wok and it must feel just hotter than warm to the touch. If you are using an oven, then use your roasting pan.

PREPARE YOUR MASHED POTATO TOPPING:

Steam your potatoes using a microwave steamer, covered or until fork tender. Heat up your milk and butter. Mash your potatoes using a potato masher or a pastry cutter. Pour in the hot milk and continue to mash, until fluffy and lump free but do not over mash or your potatoes will become sticky, gooey and gloppy. Season to taste with white pepper, salt and freshly grated nutmeg.

PUTTING YOUR SHEPHERDS PIE TOGETHER:

Place all your vegetable meat mixture onto the bottom of your oven roasting pan or 5 liter electric wok (with self-regulating temperature) and smooth out the surface. Place dollops of your mashed potato topping on top of your meat mixture and with a fork, spread it out evenly, covering the entire surface, whilst creating grooved streaks with the tins of your fork. Bake at low temperature of around 160 C if using your oven and keep topping fairly close to element to become a very light golden or just to harden the potato topping. As soon as potato topping has hardened. Remove it from the oven and melt 15 ml mutton fat or as needed. Using a pastry brush, brush melted mutton fat all over your potato topping. This will give it a good shine and help it to really crisp up. Place your pie back into the oven whilst keeping underside warm, with potato topping closer to the grill. Do not burn. Watch carefully whilst you brown and crisp up your topping until done to your liking

PREPARE BROCCOLI:

Microwave steam, 4 -5 minutes or until almost or just fork tender. Set aside, covered to keep warm.

PREPARE CHEESE SAUCE:

To a microwave steamer add your 140 g rice with 420 g / ml water. Give it a good swirl, Seal container and microwave on high 15 minutes or until mushy and soft. Puree with stick blender (Immersion blender) or you may puree it in your food processor if you wish. Heat up your milk and gradually puree it in until you have a smooth sauce together with your 40 g butter. Once you have a nice and creamy smooth sauce, you may add in your grated cheese and continue to blending until you have a smooth and glossy cheese sauce. Adjust consistency by adding a little more hot milk, butter or cheese as you desire. Season to taste with salt and set aside to keep warm.

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ROASTED POTATOES:

Ingredients:

Your mutton fat and you should have plenty. 

Together with enough potatoes to serve – I usually go on 1 and a half potatoes per person

Method:

Peel potatoes and place them in enough cold water to cover – To prevent discolouration. You may with the tins of your fork, run / scrape groves down the lengths of your potatoes if you wish to give it that grooved appearance. Remove potatoes from water and par-cook them 10 minutes in boiling water or on high in a steamer, covered or until just cooked on their outer surface. Heat up oil to around 160 – 180 C but do not allow your temperature to drop below 160 C or your potatoes will begin to suck up oil. You may test your oil by dropping a crumb of bread into it and it should gently sizzle around its edges. When oil is ready, gently add potatoes. Do not at too many at once and do NOT over-crowd your pan or your temperature will drop. Watch potatoes carefully, whilst turning them with a fork and gently pricking them at the same time to help them crisp up or until they golden brown, crisp and cooked through. When done. Remove them, drain and set aside to keep warm.

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Dinner is ready.. Now Serve and Enjoy! 😉

SOURCE: This is my own creation

Chinese Style Pork and Beans – Very Delicious! Simple yet plain. Good old-fashioned Home-style Cantonese Cooking Simply at its Very Best!

Real Home Comfort food. It doesn’t get much better than this. I really love this dish! 🙂

If you don’t feel too well, you will feel much better after eating this dish – Especially on the tummy 😉

Not the best looking kid on the block but it certainly is delish! 😉

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The flavours go so well together

NOTES:

Never add salt to beans until they are mushy soft. Dried Beans have poisons sprayed on them in storage to prevent mites from eating them and you must wash these poisons off in hot soapy water as they have a waterproof coating. I discovered this when I began to react to their poisons. Prior to this a past dog of mine had passed on of a gastric (stomach) torsion after eating a bowl of bean soup. Had I known what I know now, perhaps I could’ve prevented it 😦 Please don’t give them to your dogs, especially if you don’t react to them.

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Pork shanks, sliced

INGREDIENTS:

1 kg pork shanks, sliced

500 g sugar beans (Dried Speckled Kidney Beans)

1 onion, medium

15 ml freshly grated ginger

15 ml garlic (optional)

96 g old brown sherry – I use Sedgwick’s in South Africa

salt to taste when beans are soft

Spring onions or green onions, finely chopped to serve

Rice to serve

METHOD: 

Wash and soak sugar beans overnight if you wish – However this is not necessary but it will take slightly longer to cook.

Put beans into saucepan with enough water to cover and bring to boil – Continue to gently boil for about 2 hours or until almost mushy soft.

Add your rice to a steamer or cook on high in microwave, covered in enough water to steam until fluffy and soft – When done use a fork to fluff up rice. Alternately, you may cook rice until fluffy and soft in a pot covered with enough water, then when rice is cooked through, empty it into a large fine meshed sieve. Fill a suitable pot with an inch of water and rest rice over pot still in its sieve. Take the pot lid and cover rice to steam. This way the steam rising up will help keep your grains separate and fluffy. Make sure it fits the pot though 😉

Add pork shanks together with a cup (250 ml) of water and simmer over a gentle heat, covered for about 1 – 2 hours or until about halfway cooked.

Stir in your cooked beans, adding water as needed but add no salt.

To a food processor bowl, add your roughly chopped ginger, followed by your whole garlic cloves and roughly chopped onions and pulse until pureed or very finely chopped or to your liking.

Add the contents from your food processor bowl to your meat stew.

Swish out food processor bowl with a little water and add this to your stew.

Continue to cook until beans and ginger are softened.

Once your ginger and beans have softened, you may then season to taste with just a bit of salt to taste – Add nothing else.

Serve Pork Stew on top of your steamed rice sprinkled with finely chopped green onion.

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Real Comfort Food in a Bowl

Enjoy!

 

 

Source: From an old Chinese friend who since passed on many years ago. This was her mothers old recipe.

SLOW ROASTED MUTTON LEG or CHOPS – Absolutely Drop Dead Delish! GMO, PRESERVATIVE AND GLUTEN FREE! No Heartburn after eating this Roast!

Goodbye to acid reflux with this delicious Roast! All ingredients are 100% natural, without any added oil and roast potatoes deliciously crisp!
Braised Mutton, slow roasted, is concentrated full of flavour whilst lamb gets left way behind.

Servings: 4 – 5

NOTES:
Mutton Servings: I always work on 300 g per person when serving mutton on bone.
An electric 5 liter wok with a self-regulating temperature is what I always use for all my cooking. I never use a stove top. It browns, roasts and it will bake too, if you have a halogen oven with an extender ring to place / fit over upper inner side lip of wok, covered / fitted the halogen ovens element head where you may then bake / roast / brown / grill. I wouldn’t recommend roasting any type of meats in glassware as it will not caramelize and brown your meats in the way you get with metal. Your electric wok makes the best slow cooker you could ever wish for!
Rule number 1: Get to know your temperature and your water measure to add and you won’t have a problem at all – cooking this overnight at a low temperature and when you get home from work all you will need do, is prepare your veggies, roast potatoes and gravy 😉
You may use a whole leg of mutton or any other large mutton chops
Mutton kidney fat usually comes with a kidney (I add that as well) but if you can get sheep tail fat that is even better, however I couldn’t so I used the kidney fat which is also a good alternative and will do perfectly fine 😉
In Place of Mutton Stock: If you use a delicious Homemade easy peasy gelatinized chicken stock, you will get a lovely deep rich brown gravy – Which is what I prefer but I had non left, so I used up my mutton stock in this dish (which I had saved) which too, is also absolutely delish. However, when you stir in some of your cheese sauce to thicken it, it will lighten the colour.
I’ve always loved mixing my cheese in with my gravy on my plate. I feel they compliment each other very well 😉
Mutton Fat is necessary for your roast potatoes as it is a hard fat and you will have lovely crispy roast potatoes. However Beef / Pork fat will give you the same results but not chicken schmaltz / fat as it is a soft fat but very lovely if you like soft roasted potatoes together with a little bit of homemade natural chicken stock added to boost their flavour and colour but that’s entirely up to your mood 😉
My Total Weight of my meat with added fat: 1.748 kg
Cheese Sauce Note: The more bendable your cheese or the softer it is, the more butter fat the manufacturer has added to it and you must then take this into account when adding the butter. The harder the cheese, the less butter fat it has. Butter is cheaper than cheese and manufacturers love to up their profits by adding it. If you melt your cheese you will see the percentage of butter pouring out. If you make my cream or cottage cheese, you won’t see any butter in there, unless you put it in 😉

 

INGREDIENTS:
1.330 kg mutton leg chops
416 g mutton kidney fat
CHEESE SAUCE:
117 g rice
548 g hot milk
204 g cheddar cheese
salt to taste
34 g butter or to taste
GRAVY:
14 g (15 ml) chicken schmaltz or fat
1 onion, medium
208 g mutton stock or Homemade easy peasy gelatinized chicken stock
110 g cheese sauce (Taken from given recipe after making up)
Mushrooms (Optional) – I never added them but they will be lovely as this is a homemade 100 % natural gravy. However don’t try this with a bought gravy powder or based version – It will not taste good at all! It must be the homemade version.
VEGETABLES:
6 carrots
1 and two-thirds (1 + 2/3rd), heads of broccoli
250 ml peas (I used frozen)
METHOD:
Before you go to bed or first thing when you wake in the morning: Add your fat to a heavy bottomed saucepan or an electric wok which will act as a slow cooker so that you may brown it in its own rendered fats once the meat has fallen clean off the bones.
Place your meat on top of your fat which will act as a cushion and will help with the rendering of this fat as this is what will keep your roast meat juicy, tender and moist.
Add 1 cup or a soup bowl of water. Close lid and cook on number 2 if using an electric wok with self-regulating temperature – or if at home during the day then you may cook just a wee notch past the number 2 mark but keep an eye on it that it does not dry out or burn – I never needed to add any more water than a soup mug or bowl, but I put my meat on whilst still frozen which you too may do too.
If using a stove top – Place a simmer ring under a heavy bottomed saucepan or you may even remove your metal waffle plates from your waffle machine and use that, especially if cooking over a gas flame. You don’t want it to burn your meat. You want it on a very low temperature so that it gently bubbles, on and off, gently simmering all night or all day. This is going to bring out the best flavours and that’s a promise 😉
Add NOTHING to your meat but salt to taste – however take into account the salt you will be adding to your other ingredients as there will be salt in your gravy too.
Mutton will take about 6 – 8 hours to cook depending on which cut you use as some cuts take longer to cook than others.
Add just enough water – a cupful but no more than a soup bowl – but remember when your meat is slipping clean off the bones, your water must’ve evaporated and you will then hear it gently sizzling in its own fats. Gently and still on a very low heat – you must turn it with a non-metal spatula to allow browning in its own rendered gravy and stock.
If you happen to put too much water and meat is slipping off bones: Gently, with a non-metal spatula, remove meat and set aside. Reduce liquids until all the water has evaporated. Put back meat and gently turn to brown in its own juices and fats.
Once done, gently lift meat out, draining it as you do so and place it into a serving dish. Cover and set aside.
Keep the stock and fats in your saucepan warm and whilst still warm before it sets, pour it out into a suitable container with lid to refrigerate, but if you are short on natural hard fats for your roast potatoes and meat stock for your gravy; to speed things up – place your meat stock together with its fat into one tub, uncovered, into coldest part of freezer to set. The stock will fall to the bottom with the fat rising to top.

GLUTEN FREE CHEESE SAUCE:
In microwave steamer or pot, steam rice in sufficient water to cover until mushy soft but still full of moisture. Do not allow to dry out.
Cream rice with a hand-held stick or an immersion blender or you may puree it in your food processor with metal blade on if you wish.
Add your creamed rice to your saucepan and stir in your hot milk, butter together with seasonings to taste. Cream again to smooth out. Turn off heat and stir in or cream in your cheese with your immersion or hand-held stick blender. Set aside to keep warm.

STEAM CARROTS:
In a microwave steamer, covered until tender. Allow to cool and slices like butter 😉

STEAM BROCCOLI:
In microwave steamer, covered until fork tender but not overcooked.

STEAM PEAS:
30 seconds or just until defrosted but warmed through.

HOMEMADE GRAVY – PRESERVATIVE AND GLUTEN FREE:
To a saucepan or wok, add 14 g or 1 tablespoon chicken schmaltz or fat, followed by your chopped onion and saute until tender and browned.
Add your mutton / gelatinized chicken stock and continue to brown and caramelize your onions. Do not burn.
When satisfied, stir in 110 g of your cheese sauce to thicken as for consistency of gravies, adding a little water as needed.
Season with salt to taste and continue to stir, adding a little water until desired gravy consistency is reached.

Serve and Enjoy! 😉

 

Source: This is my own creation.

The Best Cream of Chicken Soup You will ever Eat! No GMO’s, No Preservatives and Gluten Free!

The secret’s out! – 100% natural ingredients! The reason this soup is so delicious, even without the garlic, is because it uses natural flavourings such as gelatinized chicken stock, together with schmaltz (chicken fat) Which is the easiest thing in the world to collect and store refrigerated – There, now you have it, the secret’s out! 😉

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NOTES:

I use a 1 kg bag of brined chicken fillets / tenders, of which I end up with a weight of around 750 – 800 g after draining. There are many optionals you may add.. such as turning this into a mushroom soup by adding mushrooms or a chicken a la King by adding sweet green pepper, mushrooms and peas and you may even include freshly crushed garlic too. But even without all the above, this soup is still going to taste delicious. So delish that cream is merely an optional and you don’t need to add it at all. However, it will give a better colour to your soup 📷

INGREDIENTS:

750 – 800 g chicken, brined Tenders or fillets, drained

170 g rice

2 onions, medium

240 g carrots

1 celery stalk with leaves

50 g Chicken Schmaltz or fat (To saute veg)

36 g Chicken Schmaltz or fat (To stir-fry chicken)

225 g gelatinized chicken stock – See how easy peasy..  📷

125 g / ml cream (Optional)

5 ml freshly chopped parsley or to taste

Salt to taste

METHOD:

In a heavy bottomed saucepan, cook rice in enough water to cover until mushy soft.

When rice has softened, puree into a smooth cream with a hand-held, or stick blender.

Peel onions and roughly chop them into food processor with metal blade on – Whizz until onions are finely chopped as for soup mixtures but not pureed.

Melt 50 g of chicken schmaltz in a saucepan or wok. Add your finely chopped onions and saute them gently until tender. Remove your onions and add them on top of your creamed rice mixture.

Roughly chop your carrots and celery into your food processor and chop as you would for soup mixture or into small dice.

Add the extra 36 g schmaltz or fat to your saucepan and saute your carrots and celery until they are almost tender.

Add cooked carrots and celery to your creamed rice mixture, together with your gelatinized chicken stock or stir in according to your own taste.

Season with freshly ground peppercorns and finely chopped parsley.

Turn off heat and stir in cream if you will be using it.

Serve and Enjoy! 📷

 

Source: This is my own creation.