Homemade Goat Prosciutto (Violino di Capra) Dry Cured Whole Leg or Ham of Mutton with Natural Nitrate

homemade goat prosciutto capra dry cured mutton whole leg ham goat charcuteria from scratch

Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

Homemade Goat Prosciutto, Prosciutto di Capra  or Violino di Capra Recipe. Prosciutto is Italian ham made of bone-in hind leg (usually pork) which marinated in spiced and salt cured then hung to air-dried cured for several months. Capra is Italian word for goat or mutton; so Prosciutto di Capra is air-dried and salt cured (cold smoked) goat leg or ham. This homemade goat prosciutto is also cured without any preservative or curing salt (NO pink salt or salt petre)

goat prosciutto ham violino di capra mutton lamb leg smoked dry cured hung homemade charcuterie fridge dry chamber amateur kitchen

Homemade Goat Prosciutto (Air Dry Cured Whole Goat Leg or Ham)

how to make prosciutto recipe  goat ham from scratch dry cured goat leg violino di capra

Unpopular Delicacy Goat Prosciutto di Capra

Goat prosciutto is not as well-known as the pork prosciutto, even in Italia it’s rarely served nowdays.  I’ve never seen any deli store here in Indonesia sold any goat prosciutto before and it’s challenging me even more to made it. Eversince I’ve made several whole meat muscles charcuterie before, i think finding the right goat leg for making the prosciutto di capra is my only issue.

homemade prosciutto goat ham violino di capra mutton leg cold smoked dry cured hung in refrigerator dry chamber

Homemade Goat Prosciutto, Nicely Cured Mutton Ham!

dry cured goat hind leg ham muttom prosciutto violino di capra

Goat Prosciutto a.k.a Violino di Capra

Homemade Goat Prosciutto isn’t that hard to made if you got the passion on home curing charcuterie, i mean any amateur kitchen can made it, but sure it need some patients and precision steps to made the goat ham prosciutto edible. A little bit of passion can create a far better delicious prosciutto than any professional deli store products ever sold. Homemade charcuterie or dry curing is so easy; salting, washing (sometimes cold smoking) and then the final air dry curing. This is some of my previously charcutterie project;

violino di capra recipe goat prosciutto smoked ham mutton lamb dry cured homemade charcuterie cold cut

Goat Prosciutto (Salt Cured , Cold Smoked, Air Dried Whole Goat Ham)

recipe goat prosciutto violino di capra mutton leg whole goat ham dry cured homemade charcuterie

Prosciutto di Capra

Goat prosciutto is considered delicacy for its mild gamey, sweet and yet tender delicious because it’s made from very young or junvenile goat that unless the prosciutto will be tough and rubbery. Prosciutto di capra usually made from about 6 months to 1-year-old goat hind leg weighed about 1 to 1.5 kg and no more than 2 kg each. Goat prosciutto will be hung to air curing for about two to three months untill it lost about 30% its original weight after salt cured. Goat prosciutto can enjoyed  for a long day since it can last for months or even years. Some would love to inoculate a good white mould in the exposed meat to make it last longer.

homemade prosciutto recipe goat violino di capra ham whole leg dry cured smoked mutton dry charcuterie

Goat Prosciutto; Nicely Vivid Red, Well Done Curing Celery Seed & Juice!!!

To maintain the red meat color and prevent spoiling and poisoning from botulism, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrit. The nitride oxide bonded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. These process get even better when the water is drained out from the flesh. I used to used salt petre to my charcuterie project, but eversince i’m concerning about the health hence I’m using the natural form of nitrate from celery juice & celery salt for making this goat ham prosciutto.

prosciutto di capra goat ham dry cured whole mutton goat lamb leg homemade charcuterie

Vivid Red Sliced Goat Prosciutto, Cured with Natural Nitrate of Celery Seed & Celery Juice

Measure the weight of your beef then calculate the sea salt weight (3 %) and the pink salt weight (0,1%) needed to curing the goat leg prosciutto di capra . If  you using salt petre for making prosciutto  it’s recommended ammount is 500 ppm (part per million) or 500 mg for one kg of meat. Unfortunately, i didn’t know about the correct ammount of nitrate on celery salt and juice for properly cured this prosciutto but judging from the satisfying result i guess my recipe is quite correct.

homemade prosciutto goat violino di capra salted cured whole goat ham leg smoked

Homemade Goat Prosciutto

how to slice prosciutto goat ham violino di capra afumisata smoked ham mutton dry cured carved like violin

Sliced Goat Prosciutto

I mention before that home curing goat prosciutto need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and possibly causing death, no kidding!!!. Before you considering to made your homemade lamb pancetta or any other air dry cured meat, you should know about the safety about curing  first. You NEED NITRATE, that’s for sure because it’s the only known additive that effective to prevent the Clostridium botulinum growing.

thin sliced prosciutto homemade goat violino di capra dry cured smoked goat mutton lamb ham

Prosciutto di Capra, Salt Cured Cold Smoked and Hung Dried Whole Goat Hind Leg

thin slice prosciutto recipe dry smoked goat ham violinodi capra

Thinly Sliced Goat Prosciutto

Making homemade goat prosciutto is very fun to me, if you ask me why I’m curing my own goat prosciutto, my simple answer is; why not ? Beside the fact it’s must be very expensive to purchased and imported  genuine Italian prosciutto di capra, i also simply can control all ingredients and adjust the taste according to your own personal licking. For example, i add a little bit Szechuan peppercorn to my homemade prosciutto to satisfied my asian descent taste buds and you won’t get any of it in the store.

homemade prosciutto salad lettuce vinegar dressing

Thinly Sliced Goat Prosciutto with Lettuce Salad

Properly prepared goat prosciutto is  save to eaten raw as thinly sliced appetizer on charcuteries platter alongside other homemade cold cut charcuterie. Goat prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more.

bruchetta goat prosciutto capra cheese lettuce mustard leaves pink peppercorn

Bruchetta with Goat Prosciutto, Mild Cream Cheese , Kalamata Olives Puree, Preserved Artichoked, Mustard Leaves and Blossom, Crab Clawn Herbs, Pickled Garlic & Green Pepercorn, & Crushed Pink Pepeprcorn

I also made some bruchetta whith my homemade goat prosciutto. Crispy oven toasted french baguette, spread with some mild cream cheese and kalamata olives puree, then topped with  preserved artichoked and finished with some micro greens mustard leaves and blossom, micro crab clawn herbs, pickled garlic & green peppercorn, & crushed Pink pepeprcorn

crispy fried prosciutto bruchetta mayonaise goat ham fried violino di capra My grandma won’t eat any uncooked meat, not even my raw delicious cured goat prosciutto, so she decided to crisp up the goat prosciutto by fried it up with some avocado oil and enjoy the crispy proscoutto like a fried goat bacon, lol

violino di capra prosciutto goat leg dry cured mutton ham

Violino di Capra a.k.a Violin of Goat

Violino di Capra or literary translated as violin of goat is the Italian names for goat prosciutto. It ‘a leg of ham made from goat and the name derives not so much from the cured ham shape as from the characteristic way of holding it for slicing. It is placed on the arm like a violin and sliced thinly using the knife as a bow

goat prosciutto violino di capra how to slice carved thinly goat mutton leg ham dry cured

Slicing Goat Prosciutto

Slicing a goat prosciutto or violino di capra is quite challenging for me. First you need to sharpen your knive to get a thinner sliced prosciutto. I’m using small boning knives, i sharpen it using automatic knife sharpener and it’s almost as sharp as surgical scalpel knives. If you had the prosciutto holder, use it to secure and fixation it, but if you didn’t have any, use your left hand to hold it tight while  you slicing the prosciutto horizontally. Slice the prosciutto as thin as possible with a gentle and confident movement, well my grandma gladly do this job for me; at least for the photograph session, lol

carving prosciutto homemade violino di capra italian goat ham smoked mutton leg

Thinly Carving the Goat Prosciutto

Now this is How I Make My Goat Prosciutto or Violino di Agnello from scratch!!!

fresh goat leg recipe prosciutto di capra dry cured whole hund leg mutton goat

Young Goat Leg from 8 Months Old Goat Leg Weighed About 1 Kg, The Best Ingredients for Making Goat Prosciutto

1. Select the Goat Leg;

Prosciutto di capra usually made from young goat, i personally order 8 months old goat leg weighed about 1 kg for each of it. DO NOT EVER WASHED THE GOAT LEG WITH WATER or it will be had a very strong gamey aromas. Properly trimming the sinew as much as possible is essential to the rich taste and properly cured prosciutto. Clean the goat leg from any debris or remaining fur and trimmed the remaining blood debris or stain. You can pushed the leg a little bit to drain remaining blood then wipe it out with paper towel.

2. Salt Curing the Goat Leg

prosciutto recipe homemade curing celery juice natural nitrate celery seed homemade goat prosciutto charcuterie without pink salt curing salt

Young Goat Leg, Celery Seed-Spices-Salt & Celery Juice = Homemade Goat Prosciutto

The spices and herbs used for making the goat prosciutto differ according to the traditions and your personal preferences. For making my homemade prosciutto do capra i’m using a combinations of nutmeg, celery seed, Szechuan peppercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade sea salt that i processed with the spices and herbs until fine powder to made it penetrate better to the meat. The natural nitrate preservatives source for making this goat prosciutto is the celery seed and the celery juice that i added into it.

3. Salt-Dry Curing (Plus Cold Smoked) The Goat Leg

making prosciutto goat celery juice seed natural nitrate charcuterie amateur kitchen recipe violino di capra

Salt Curing Goat Leg with Natural Nitrate

The hind leg or ham of the goat salted and cured with the celery juice, salt and seasoning for about 14 days, depend on your goat leg size. During this time the goat leg ham is sit in the refrigerator and gently pressed to drain all the blood that remains  in the meat and flipped over every day.  After the curing process, the goat leg is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment.  At this point, you can cold smoked the cured goat leg a little bit to improved the taste and induced the smokey flavour on it before hung it to air cured. The  humidity and temperature of the enviroment is the key success of making a good quality of goat prosciutto. The best environment for making cured meat is cold climate with low humidity. The goat prosciutto  is then left until dry and loosen  30 percent of it’s weight, so make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the freshly cured goat leg weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

how to make prosciutto recipe  goat ham from scratch dry cured goat leg violino di capra

Recipe Homemade Goat Prosciutto (Violino di Capra)

Recipe Homemade Goat Prosciutto (Violino di Capra) with Natural Nitrate Preservatives (Celery seed & Juice) :

  • 1 small goat hind leg (about 1 kg)
  • 3% sea salt (30 grams) *add more if necessary
  • 1 tsp celery seed
  • 50 ml celery juice (from about 1 1/2 cups celery leaves and little stem)
  • 1/2 tbsp freshly grounded black peppercorn
  • 1 tsp of rosemary
  • 1/2 tsp of Szechuan peppercorn *optional
  • 1/2 tsp juniper berry, coarsely ground
  •  2 tbsp of mix italian herbs
  • 1 tbsp brown sugar

How To Make Homemade Goat Prosciutto (Violino di Capra):

  • Clean the goat leg from any debris, pushed out the remaining blood and patted it dry with paper towel
  •  Rub the celery seed, spices and salt mixture to the goat leg, make sure all the surface is coated with salt mixture evenly
  • Pour the celery juice over the goat leg and massage it all over the surface, put it in a ziplock bag and pushed out the air to sealed it properly
  • Let the salted goat leg cured for about 14  days, in the refrigerator flip it over every  day.
  • Gently press the cured goat leg by putting some weight over the ziplock bag.
  • When the curing process is done, your goat leg should be slightly flattened and firm to touch
  • Washed the cured goat leg gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Washed it a little bit with red wine vinegar*optional
  • Rub it with a freshly ground black peppercorn*optional
  • Measure and note the weight of your cured goat leg
  • Hang it in your refrigerator (make sure you set it in dry mode)
  • Ater hung 1 day in the fridge, you can cold smoked for about 2 hour *optional
  • Let the goat leg dry cured into prosciutto for about 2 months up to 12 months
  • Make sure you watch the weight loss
  • Your goat prosciutto or violino di capra  is ready when it loosen 30 percent of it’s freshly cured leg weight, but if you want it develop more flavour let it cured for longer period of times.
  • You can either serve it raw on salad or cook it in your pasta, your choice

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Recipe Homemade Bottarga di Tonno (Salted Cured Tuna Fish Roe)

homemade bottarga di tonno botargo tuna roe salt cured fish egg recipe

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Botarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. This is one of the seafood charcutteries featured in my blog, you can served this bottarga with my Homemade Hot Smoked Salmon and Homemade Gravlax (Dill and Honey Cured Salmon Fillet).

tuna botargo bottarga di tonno butàriga tuna fish roe salt cure

botargo boutargue karasumi bottarga di tonno batarekh butarkhah avgotaraho tuna botarga salted fish roe egg cured Bottarga (Salted Cured Fish Roe)

Bottarga is popular name in English and Italian, while it’s popular with other names around the world; karasumi (Japan) butàriga (Sardinian), botarga (Occitan, Spanish, and Catalan), poutargue or boutargue (French), butarga (Portuguese), batarekh or butarkhah (Arabic), tarama or haviar (Turkey) and avgotaraho (Greek). Here in Indonesia bottarga possibly translated as telur ikan tuna asin, while in Malaysia there also salted and cured fish roe called telur terubuk masin made of the roe of  freshwater fish Toli Shad.

how to make bottarga salted tuna roe cured fish egg botargo di tonno recipe

Tuna Roe Bottarga

Botargo di Tonno is made from the roe sac of tuna, beside tuna or mullet roe, bottarga can also made of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish egg with sac, so never made it with salmon roe. My fellow blogger friend Merryn of Merry’sMenu even Making Bottarga from Flathead Fish Roe. I’m making mine from tuna, the fishmonger told me that it’s dogtooth tuna fish roe. I actually specially ask my fishmonger to save the tuna’s roe for this fish egg seafoood charcuterie project. The Minangkabau descent fishmonger guy actually used to save the roe and bring it to feed his family and never even though to sell it because it’s considered as delicacy, his wife used to make Gulai telur Ikan (Fish Roe Curry) or Pindang Telur Ikan (Spicy sour Fish Roe Soup) with it.

making bottarga tuna botarga botarga sal cured tune fish roe soaked olive oil

Fresh Tuna Roe with Whole Attached Sac Membrane

How too choose the egg roe for making homemade bottarga ? first step is make sure you choose the very fresh egg roe with complete and unbroken sac attached and covering the roe. Never used any fish roe broken sac because the salt will penetrated too much into the roe and made it too salty and almost unedible once it cured. FRESHNESS is the KEY of DELICIOUSNESS of bottarga, fresh tuna roe used to be bouchy and not too watery or too dry with natural pleasant sea fragrance, never used if the smell too strong or even slight rotten fishy aromas. Choose the ripe fish roe is one where you can see the eggs in the sac they come in, and that they are uniform in color. The watery fish roe is normal, but will take longer time to cure. Unripe fish roe will not work, you must be able to see the eggs; if they are too small, do something else with the roe.

homemade bottarga tonno boutargue salted tuna roe botargo cured fish egg roe salt cured

Salted Fresh Tona Fish Roe

Now we making the homemade tuna fish roe Bottarga di Tonno. The tuna fish roe submerged in a 37 % salt saturated water solution overnight and then patted dry. The tuna fish sacs then individually coated with olive oil  and let it sit for about few hours until the oil absorbed to prevent it dry once cured. The fish roe then coated with salt and then marinated for about 2-3 days depending on the size of the fish roe sac, the bigger sac needed more time. You may see some liqued dripping from the fish roe sac and some of the salt dissolved, hence you need to massaged the outside by hand to eliminate air pockets and add extra salt and  to coated the cured fish roe.  The result is firmer fish roe and it’s need to be air dry cured and let the time changing the salted raw tuna fish roe into Bottarga di Tonno

homemade botarga salt cured fish roe tuna bottarga botargo tono

Firm Salted Tuna FIsh Roe

This is the salted and marinated fresh tuna fish egg roe for two days. The salted tuna fish roe sack then washed under running cold water, rubbed the sack a little bit to removed the excess salt and then patted dry with dry and clean pepper towel.  The salted tuna fish roe much more firmer than than the raw sack.

tuna botarga di tonno salt cured fish roe

Bottarga di Tonno, Already Dry Cured for 14 days

This is the Bottarga di Tonno or salted and cured tuna fish roe after air dry cured for about fourteen days in my refrigerator. Bottarga should be firm but not rock hard, the salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

tuna bottarga tonno caviar salted fish roe moist oily botargo crumble grated

Different Ripeness of Tuna Roe Made Different Texture of Bottarga di Tonno

botargo di tonno cut crumbly tuna roe salted cured fish egg homemade bottarga tuna karasumi

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

This is homemade Bottarga di Tonno or salted and air dried cured tuna fish roe finished product looked a like once i cut the sac it in half. There’s different color and texture of the bottarga, it’s depent on the ripeness of the roe inside of the sac before it’s salted an cured. The overly ripe tuna fish roe got bigger individual grainy egg and it’s crumbled easily once grated, just perfect for making pasta or fried rice. The sufficiently fully ripe fish turn into a very moist and creamy bottarga, just perfect to almost any bottarga recipe, but i prefer to served it raw without any heating or cooking process.

homemade tuna bottarga boutargue salted tuna bottargo di tonno tuna fish roe

Grated Bottarga di Tonno

bottarga tuna roe powder grated botargo salt cure tuna roe fish egg homemade bottargo

Ready to Use Bottarga di Tonno Powder, Seafood Gold!!!

The salted tuna fish roe or Bottargo di Tonno is now ready to use in any kind of dish you want it to be. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy in texture with a natural savoury sea flavour. If you love caviar, you probably loves bottarga and vice versa, but my friend who doesn’t love caviar lovin the bottarga once it cooked with pasta.

grated bottarga tonno tuna botarga grated recipe topping pasta homemade cure botargo

Freshly Grated Tuna Fish Roe Bottarga

Here’s Few Ideas of How to Eat and Enjoy Bottarga:

thin sliced bottarga homemade botargo salt fish roe appetier topping flat bread bruschetta salsa olive oil vinegar balsamic dressing chili

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

bottarga thinly sliced recipe appetier botargo flat bread bruschetta topping pizza salsa raw botarga topping olive oil balsamic vinegar dressing onion chili mustard blossom

Thin Sliced Bottarga Flatbread with Kalamata Olives Puree, Sliced Red Shallots, Chili, Cherry Tomato, Fresh Micro Green Herbs (Mustard & Lemon Basil),  Edible Black Mustard Blossom, Olive oil & Balsamic Vinegar Reduction

Raw thiny sliced or grated bottarga is used to be served as as an appetizer. The richness of bottarga with it’s naturl briny ts is a great option for appetier because the bold naked savoury flavour  of bottarga is definitely tickle the taste buds. Bottarga also can be eaten with lemon juice on a piece of baquette, pizza, flatbread or any kind of bread which used as you serving anchovy. This is thinnly sliced Tuna Fish Bottarga di Tonno served as topping for Homemade Flat Bread or Tortilla with sliced raw shallots, chopped tomato, black olives puree, chopped chillies, micro greens and edible black mustard blossom. The flat bread tuna fish Bottarga di Tonno also drizzled with olive oil and balsamic vinegar.

pasta bottarga di tonno aglio olio spaghetti botargo tuna egg roe

Bottarga Pasta (Aglio Olio Style Angel hair Pasta with Confit Crayfish)

2. Bottarga with Pasta

Bottarga with pasta is the most common way to prepare the cured fish roe. The dried salted fish roe grated or finely chopped then sauteed with butter and other ingredients like garlic, chili and shallots until slighly bubbly and cooked. The best quality bottarga made of ripe fish roe will be crumbly well coated evely the pasta that lated added into it. The picture above is Bottarga Angel Hair Pasta aglio olio and served it with crayfish confit.

fried rice bottarga sit fry spicy rice salted fish egg roe cured karasumi rice don

Bottarga Fried Rice

3. Bottarga with Rice

Bottarga with rice, now my Indonesian taste buds will be satisfied. The Nasi Goreng (fried rice) telur ikan asin or translated as salted  fish roe fried rice is the best way to present the savoury sea flavour of it. The sauteed grated bottarga stir fried with the spicy spice paste and rice and other ingredients until the individual grain of rice is charred and coated well with the cured fish egg. Extra grated bottarga made it delicious even more. In Malaysia especialy in Serawak, the freshwater toli shad fish bottarga or telur ikan terubuk masin used to be steamed with rice and eaten as a morning booster.

recipe bottarga fried rice botargo rice salted botarga di tonno tuna roe egg fish

Spicy Fried Rice Bottarga

Raw bottarga is got a pleasant sea briny flavour and the delicate sea aromas even stronger once it cooked. This afternoon i made dinner of  Nasi Goreng or fried rice with grated bottarga and my grandma comes curiously to the kitchen by the aromas once i tossed the grated tuna bottarga with butter. The fried rice above is actually bold and very simple, but the spicy chili spice paste and the savoury grated Bottarga di Tonno made it very hearty and delicious, then i said myself this salt cured fish roe is worth all the time the efforts.

homemade botargo di tonno bottarga  bottarga butàriga botarga poutargue  boutargue  butarga  batarekh butarkhah avgotaraho toro karasumi

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Ingredients:

  • whole fish roe or egg sacks (small eggs are best)
  • salt
  • 37% salt solution brine (10 grams salt per 1 litre of water)
  • olive oil

How to Make Bottarga di Tonno (Salt Cured Tuna Fish Roe)

  1. Soak the tuna fish roe overnight in 37%  saltwater solution .
  2. Remove from the solution and pat dry the tuna fish roe on paper towels.
  3. Coat the tuna fish roe with olive oil for about 2-3 hours
  4. Lay out fresh paper towel on a tray and liberally sprinkle with salt, place the roe on top and cover with more salt.
  5. Place this in the fridge and massage it to remove hte air pocket, replace the paper towels daily.
  6. After 2 or 2 days the tuna roes will have firmed up.
  7. Washed the tuna roe fish sac under running tab water to removed the excess salt, pat dry
  8. Hang or pleace the salted tuna roe in a rack  and place it in a cool dry place (refrigerator) for 10–14 days (or longer, if desired).
  9. Remove the roe from its hanging place, wrap and refrigerate.
  10. Bottarga is best served freshly sliced or grated onto pasta.

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Grilled Pork Belly with Char Siu and Coffee Sauce Glazed Recipe (with Indonesian Genuine Wild Civet Coffee Essence)

Grilled Pork Belly with Chinese Barbeque Coffee Char Siu Sauce Marinated and Glazed

barbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork belly

Grilled Pork Belly with Char Siu and Coffee Sauce Glaze Recipe

Grilled pork belly marinated with coffee char siu sauce recipe is a fushion of chinese char siu barbeque sauce and sticky honey coffee glaze sauce.  Char siu (Chinese: 叉燒 caa siu, literally means “fork-roast”. Char siu also known as chasu, cha siu, cha shao, char siew, babi panggang merah is a popular Cantonese cuisine that marinated pork meat with aromatic reddish sweet seasoning then grilled until throughly cooked. Char siu pork is one of the components of siu mei or  roasted meat combo that used to be served in Cantonese restaurant.  The common halal version of char siu usially using chicken, duck or beef brisket. There’s so many ready to use char siu sauce in a bottle like Lee Kum Kee brand, you can use it if you don’t to mush effort to made it from scratch, use about 8 tbsp  instant char siu sauce and mix it with  about 1/4 cup coffee essence for this recipe.

recipe pork belly barbeque honey coffee glaze sticky roasted pork belly chinese style char siu

Recipe Barbequed Pork Belly with Char Siu Honey and Coffee Glaze Sticky Sauce

This honey and coffee glazed barbequed pork belly is got a red shinny sweet and sticky glazed from the caramelized honey within the sauce, bursting fragrance and aromatic flavour from the civet coffee essence and five spice powder. The dish not that special without fruity and tangy sensation from the civet coffee essence. Beside giving extra ummami flavour and aromas,  the coffee essence infact act as tenderizer. the acid also naturally break the protein bond within the meat when you using it to marinade the meat before put it in the griller. Using coffee with your barbeque sauce is quite tricky, too much of it would made your barbeque sauce taste bitter while using less than needed would not given any benefits into it, so use it wisely, 2-4 tbsp for 1 kg of meat is works with my taste buds.

coffee glazed pork belly barbeque recipe sweet char siew honey roasted pork

Coffee Glazed Pork Belly with Char Siu Style Barbeque Marinade

Basically, i just mix a reddish sweet char siu sauce with brewed dark civet coffee essence and using it to marinade the pork  belly ovenight before cooking it. I’m using honey, five-spice powder, light and dark soy sauce, hoisin sauce, chinese rice wine and angkak a.k.a yeast rice or red fermented recipe for giving the natural red color. I’m using angkak or red yest rice for many kind of recipe mostly to coloring roast such as my Homemade Roasted Peking Duck Recipe with Crispy Crackling Skin and Chinese Style Roasted Squab or Pigeon. You can purchased the angkak a.k.a red yeast in any chinese groceries or medicine shop nearby your place. The starch within the red yeast rice made your marinade thicken once you cooked it and you didn’t need to add ony of starch to adjust the consistence of your sauce. I’m using 3 tbsp of wild Indonesian civet coffee that brewed with 1 cup of hot water than simmerred until reduced quarter it’s originally volume.

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Skewerred Grilled Pork Belly with Char Siu and Coffee Sauce Glaze

recipe grilled pork belly with sticky honey coffee glazed chinese style

Juicy Grilled Pork Belly, with Sweet, Tangy and Aromatic Char Siu and Coffee Glazed

Making this chinese style char siu and coffee marinated pork belly is so easy. First you choose the meaty layered  pork belly from the butcher, pork butt or even baby back ribs will be good too if you want your char siu pork less fatty. Cut the pork belly into 5 cm long with 1- 1.5 inch thickness. The pork belly then marinated overnight in the fridge with the brewed coffee essence and homemade char siu sauce .  I also forked the pork belly meat to made ths marinade penetrated even better inside the meat. Firstly in the morning, i put the marinated pork belly in non sticky pan and bring it all to slowly boil and cover it with lid. Let the pork belly stewed in the civet coffee and char siu sauce for about 10-15 minutes. You may look the marinate looks more red and the sauce consistency is thicken. Right after the pork belly is cool enough to handle, pierced the pork belly with two bamboo skewer within the pork belly to made it easier to handle or flipped around on the griller.

honey glazed Grilled pork belly barbeque wrapped chinese buns mantou bread

Chinese Char Siu Pork Belly with Deep Fried Mantou Buns

Chinese roast pork used to eaten with carbs, whether inside a steamed bun or mantau/cha siu bao, homemade soft chinese pancakes,with noodles/cha siu mein, or with steaming hot rice/cha siu fan. I preferto served my coffee char siu pork belly inside a homemade deep fried mantou buns and add some jullienned greens veggies like carrot, scallion, and mung bean sprout and local aromatic herbs called  daun kenikir. To enhanced the flavour, nothing better than chopped birds eye chilles over it.

honey coffee glazed pork belly recipe char siew pork belly with civet coffee

Coffee Marinated Grilled Pork Belly

charsiew recipe pork belly honey glazed grilled pork belly sticky sweet

Finger Licking Good Barbequed Pork belly with Coffee Char Siew Sauce

This coffee glazed grilled pork isn’t special if i didn’t use genuin wild Indonesian civet coffee that i brought from my hometown, Muara Dua, South Sumatra Province. Civet coffee or locally known as kopi luwak is a coffee have been eaten, digested and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Sounds icky, but wait until you taste it and know that it’s got a title the most expensive coffee in the world with more than 400 USD/kg price tag. Genuin Indonesian wild civet coffee is real when it’s collected from wild civet droppping. If you found Indonesian civet coffee that tagged less than 200 USD per kilo , it must be civet coffee comes from cruelty farm raised and batterry caged civet that feed with cofee beans.  The local civet coffee hunter told me that the unsuffecient ammount of supply with fluctuative stock while the demand is always high rockets the wild civets coffee price tag. Local wild civet cofee hunter rewarded with 30-40 USD/kg and then local collector used to sold it to international trader for at least 200-400 USD/kg after washed from the dirt and shit, hulled and then sun drained it. The biggest toke or local civet coffee colletor in my hometown can fullfilling the minimum 100 kg quota for about 3-6 months depending on the season.

indonesian civet coffee recipe wild civet coffee kopi luwak asli indonesia

Indonesian Wild Civet Coffee a.k.a Kopi Luwak Asli Indonesia

Then why Indonesian wild civet coffee is so special ? The wild civet eats the best qualities and the ripest coffee berries, then the fleshy pulp digested while the fermentation did the magic to the coffee bean;  proteolytic enzymes seep into the beans, break some protein chains and shorter peptides and more free amino acids and made the coffee taste even better. Luckily, my father’s friend is a genuin wild civet coffee trader is too kind to take me with his civet cofee hunter crews to foraging the prescious poops . Hopefully, i’m gonna post about it as soon as possible.  The hillarious and life time experiments climbing up hill then down hill for several times in traditional coffee plantation looking for a prescious poop.  Right before i’m gonna said good bye to the crews, the  leader of the civet coffee hunter was given me about 1 kg of our wild civet coffee for free (HALLELUYA!!! HALLELUYA!!! HALLELUYA!!! themed song playing). Eversince i’m to scared to processed it by myself, i ask the local coffee store to washed, hulled and then roast it for me. You won’t believe how good it’s smells while the coffee shops employee roast the beans in a traditional rotisserie metal tong that filled with some beach sand and then rotate it over mangoo wood flames.

resep sate babi panggang merah char siu bumbu madu resep samcan madu panggang chasiu

Resep Sate Babi Panggang Manis Bumbu Merah Char Siu

In Indonesia, we used to called char siu as babi panggang merah literrary grilled pork with red spice/reddish pork roast simply because the pork roast got red color. Others called it sate babi manis or skewerred pork with sweet  barbeque seasoning.  Among batakness descent, we used simplified char siu as babi panggang cina or chinese style roasted pork, it’s a common topping for bakmi Pematang Siantar; a curled tiny noodle served from Pematang Siantar region in North Sumatra Province. Otherwise, in chinese Indonesian community, char siu used to be served over nasi campur or  hainamese-style mixed rice

Grilled Pork Belly with Chinese Coffee and CHar Siu Sauce Marinated and Glazed Recipe:

  • 1 kg pork belly, cut 3 inches long and 1 inch thick
  • salt and pepper to taste
  • 1 cup water for stewing the pork belly
Char Siu or Char Siew Coffee Marinade/BBQ sauce Recipe:
    • 3 tbsp wild civet coffee powder, brewed with 1 cup hot water then simmer until thicken into quarter , strained with fine sieve, set aside
    • 2 tbsp honey or maltose
    • 1 tbsp five spice powder
    • 2 tbsp angkak or powderred chinese red yeast rice,
    • 2 tbsp light soy sauce
    • 4 tbsp chinese cooking wine
    • 1 tsp dark soy sauce
    • 2 tbsp hoisin sauce*optional
    • 2 tbsp oyster sauce*optional
    • 1 whole star anise*optional
    • ½tbsp salt
    • 1 tbsp garlic powder

How to Made Grilled Pork Belly with Chinese Coffee and CHar Siu Sauce Marinated and Glazed Recipe

  • Mix all the coffee char siu barbeque sauce in a glass bowl
  • Slice the pork belly along the grain to 1 inch thick slices and mix it well with the charsiu coffee marinade sauce
homemade char siew marinated pork belly recipe honey glaze sticky grilled pork belly

Marinade The Pork Belly with Civet Coffee Essence and Char Siu Sauce

  • Cover the mixture with cling wrap and let it marinade overnight in the fridge
  • Firstly in the morning, put  the cofee marinated pork belly in a non stick pan, add 1 cup water and bring it to slowly boil, cover it with lid and turning once after 5 minutes then continue to stewed it until all liquid completely evaporated, set aside.
char siew pork belly recipe honey sticky grilled pork belly coffe recipe

Slowly Boil The Marinated Pork Belly Until All Liquid Evaporated

  • Once the pork belly is cool enough to handle, put the pork belly in two wooden skewer
Recipe honey coffee glazed pork belly grilled pork chinese char siu style

Skewerred Char Siu and Cofee Sauce Pork Belly

  • Put the skewered coffee char siu sauce pork belly over medium low heat griller and flip it several times until it throughly cooked and the fat it’s rendered and the meat is still moist
  • Served the coffee char siu barbequed pork belly with steaming hot rice or chinese mantou buns with jullienned veggies.

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Homemade Peking Duck Recipe with Crispy Crackling Skin, Served with Homemade Soft Chinese Pancake

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Homemade Roasted Peking Duck with Crispy and Crackling Skin

Peking duck is the most popular duck dish in chinese cuisine around the world. Roasted Peking Duck is prized for its thin, crispy and crackling skin. Authentic versions of peking duck used to be dish served or carved the skin and little meat, skillfully sliced by the cook in front of the diners. The rest of the meat is eaten with scallion, cucumber and hoisin sauce with homemade chinese pancakes rolled around the fillings.

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Homemade Roasted Peking Duck Recipe is quite an effort with hectic and prescise step by step preparation. All the effort worthed when you’ve making your homemade peking duck that mostly away cheaper than chinese restaurant along the fact that you’ve could adjust the test of your homemade peking duck. Once you’ve try making peking duck  very on kitchen,  it’s actually not really that hard, i even adjust the bycycle pump that used to plump the duck skin with ball pump as long as you can lifted up and seperate the skin from the meat. I’ve try  this method for making Crispy Roasted Chicken with Herbs Butter Recipe, ant it’s turn out successfully.

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How to pump air under the duck skin is quite tricky, you can’t skip this step if you wanted your peking duck crispy. Air is pumped to separate the skin from the fat and let the fat under the skin renderred and being “fried” out the skin until crisp. The trick is you put your pump tips under the duck skin without pierching it’s meat through the neck cavity, seal the airway to make sure all the air from the pump entering the soft tissue underneath the duck skin. Once the duck skin is raised up, you may push or slightly palpate the duck skin to distribute the air underneath the duck skin. After one side, flip out the duck and doing the same treatment with another side.

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I like my roasted peking duck meat is tasty, quite spicy with  nice aromatic, moist and fork tender. Sometimes the chef in the chinese restaurant is too focus on the crispy skin highlight and let the meat overcooked and dry. Honestly, i think it’s a kinda unnecessary waste . That’s why one of my friend who is a junior executive chef in famous chinese restaurant in Palembang told me that i need to spiced up the duck cavity and then seal it good. He recommended to rub salt throught out the skin and cavity and then dust the cavity with a generous amount of bumbu ngohiang or chinese five spice powder, sliced ginger, chopped scallion and few cloves of crushed garlic. Once you’ve stuffed the duck cavity, seal it with bamboo skewer or you can sew it with butcher twines. The cavity stuffing gives a nice aromatic flavour and keep the moisture in the cavity, then the peking duck would be flavoursome, moist and tender. Never forget to discard the oil gland (Uropygial Gland) from the duck tail since it’s had stink aromas, but you should keep the pope’s nose since it’s quite meaty there.

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After the duck skin being pumped or blown out and the cavity is well sealed, now it’s the glazing step.  The duck is glazed with soy sauce, maltose and chinese red yeast rice or angkak as natural coloring agent mixture.  You can purchase the red rice in almost chinese groceries store nearby your place, if you can’t find any, instead you can simply use food coloring  and adjust the consistency of the glazing mixture with cornstarch.  While the duck is hung, the duck is glazed with the boiling glazing mixture until the duck skin is thighten, and the duck skin changing it’s color into nice reddish brown.

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The Peking Duck is Glazed Until The Duck’s Skin is Thighten and The Skin Color is Nice Reddish Brown

Drying out the duck skin is the next crucial step. You can expose the glazed peking duck with blowing fan for a couple of minutes then let the duck stand for 24 hours until the skin is totally dry in a dry cold place. This steps is sounds easy to do if you live in a cold climates, but if you live in tropical climates like me; letting the duck standing in room temperature for 24 hours may iniciate the bad bacteria and fungus spores to ruined out your duck. That’s why i suggest to hung dry your duck in your fridge. Instead, you can laid it down in a shallow and hollow metal rack to allow the air circulated all over the duck skin, but i more like to hung out my duck in my fridge door, just like what i did to dry cure my Homemade Bresaola Recipe and Homemade Duck Prosciutto.

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The glazed peking duck is hung to dry in a fridge door!

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The peking duck skin is totally dry and it’s ready to be roasted!

Peking Duck is traditionally roasted in either a closed oven or hung oven, but eversince my oven is to small for that, i used my shallow and hollow baking rack with a tray underneath.  Preheat the oven to 170ºC/325ºF. Place the duck in a roasting tray and put it in the oven for about 2 minutes. You should discard the excess water and oil dripping from the duck every 10 minutesor your duck is steamed instead of roasted. This will make the skin go wonderfully crispy. Generally, after a 40 minutes it will be perfect,the leg meat will pull off the bone and the skin will be wonderfully crisp. You don’t always need to, but I sometimes turn the heat up to 200ºC/400ºF/for 5 or more minutes until it’s really crispy and cracking.

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Serving  your homemade roasted peking duck is quite optional; you can eat it either with steaming hot rice, steamed buns or mandarin pancake.To made youer live easier, you can buying a couple of packs of pre-made chienese pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. But eversince i’m too lazy to work out my butt to the supermarket, i like to made the chinese pancake from scratch. The basic recipe is quite simple, just like my Homemade Tortilla Recipe, but you just recplace the water with boiling water.

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 Homemade Peking Duck Recipe with Step by Step Instructions:

Ingredients:

  • One 2- 2.5 kg Peking Duck
  • Salt for rubbing

Peking Duck Stuffing Recipe:

  • few slice ginger
  • 1 bunch of roughly chopped scallions

Peking Duck Glazing Recipe:

  • 4 cups Water
  • 1 tablespoon Salt
  • 1 cup Chinese Cooking Wine/dry sherry
  • 1/2 cups Rice Vinegar
  • 1/4 cups Red Yeast Rice powder or Angkak (replace with 1 tbsp red food coloring plus dissolved 2 tablespoons cornstarch)
  • 1/2 cup Maltose or Honey
  • 2 tbsp Chinese Five Spice Powder
  • Few slices of Ginger
  • 1 roghly chopped Scallion

How To Make Homemade Roasted Crispy Peking Duck:

1. Making The Peking Duck Glaze:

  •  Place the water into a large wok pan, add the chinese five spice powder, ginger and scallion, bring it  to boil and let it boil gently for about 10 minutes
  • Strain the mixture through a fine sieve and discard the solid ingredients, put the liquid back into the large wok
  • Dissolved the rest of the peking duck glazing ingredients and keep stirring and bring it to boil, turn off the heat and set aside

2. Preparing the Peking Duck

  • Clean duck inside out and wipe dry
  • Discard the oil gland from the tail and cut the wing’s tips and the duck feet
  • Rub  the duck all over  with salt
  • Pump the skin to seperate it from the meat with bicycle or balloon pump from the neck skin
  • Put the stuffing ingredients inside the ducks cavity and seal it good with  bamboo skewer
  • Bring the glazing ingredients to boil
  • Hung the duck and then pour the glazing mixture all over the duck skin until it thighten out and the skin color is rurn into nice reddish brown
  • Expose the glazed peking duck with blowing fan for about 30 minutes and let it stand for another 24 hours in a cold and dry place (i placed the duck in my fridge)
  • When the duck duck is really dry, preheat oven to 170ºC, put the duck in a shallow and hollow baking rack and make sure the roasted duck dripping can’t touch the skin
  • Let the peking duck roasted for about 10 minutes and discard or spoon out the dripping from the tray and continue to roast another 30 minutes (discard the dripping every 10 minutes)
  • Increase the heat to 200ºC/400ºF and let it roasted for another 5 minutes until the skin is very-very crispy
  • When your homemade peking duck is done, carved it and served it with the homemade pancake and other condiments

Homemade Chinese Pancake Recipe for Roasted Peking Duck:

Ingredients

  • 450 grams plain flour
  • 310 ml boiling water
  • 1 teaspoon vegetable oil
  • 1/4 cup sesame oilplus 1 tbsp cornstarch

Recipe Savoury Zucchini Pancake (Gluten Free Courgette Fritter) with Cheese, Dill Weed, Bacon & Anchovies

recipe zucchini pancake savoury courgette pancake fritter bacon anchovies zucchini fried

Savoury zucchini pancake recipe. Zucchini or courgette squash is one of my favourite vegetable because it’s tasty and also extremely low calories. One cup (125 gr) of chopped raw unpeeled zucchini contain only 20 calories. Zucchini also a good source of protein and dietary fibers. Dietary fibers helps to bond vitamins and minerals for the best nutritional delivery, and protein replaced the broken cells in your body A medium size zucchini supplies 35 milligrams of vitamin C, or between 39 and 46 percent of the recommended daily allowance for adults. Zucchini is also rich in vitamin A, providing between 13 and 17 percent of the recommended daily intake for adults.

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The term of zucchini pancake and zucchini fritter sometimes a little bit confusing, but i guess the major different of pancake and fritter is the method of frying it. Even basically the zuchinni batter is the same, the end result is different in taste and also texture. Zucchini pancake made of thick batter that pan fried with a little ammount of cooking oil that made the inner side of the pancake is moist and pluffy, while the outside is slighly charred. Zucchini fritter made of thinner batter that deep fried with cooking oil that made the inner side of the pancake is still moist and firmer than zucchini pancake while the outside very crispy and crunchy. Honestly, i love the crispy and crunchy deep fried zucchini fritter more than the zucchini pancake, but  i guess i won’t add any unnecesssary ammount of calories for my snack.

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This savoury zucchini pancake or courgette fritter in this recipe is not only less calories that i’ve already mention before, but also gluten free. One of my older causin along with my lovely niece who came to my house several days ago got some health issues with gluten.This savoury gluten free zucchini pancake recipe is gonna be my first project with my Rob’s Red Mill Gluten Free All Purpose Baking Flour that made of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour medley. Instead, you can use rice flour or even red rice flour as a substitution for the gluten free baking flour. Making the zucchini pancake batter is so easy, simply mix all the ingredients in a big glass bowl. The batter  gonna be looks dry in the beginning of mixing but when you let it sit for five to ten minutes, the batter consistency got thinner due the osmosis dripping liquid from the grated zucchini. Once you sit the batter too long, it’s gonna be too liquid and not easy to handle, you need to adjust the consistency by adding more flour into it.

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Homemade savoury and gluten free zucchini pancake sometimes got a bitter aftertaste, but for my asian licking i considered it’s pleasantly bitter. Zucchini, along with many of its closely related relatives including cucumber, produces an intensely bitter group of compounds known as cucurbitacins. If you didn’t like the bitter aftertaste, you can peel off the zucchini before grated it to reduce the bitterness. Choose the medium size zuchinni with light green color because it’s less bitter than the  small and darker color zucchini. This savoury zucchini pancake got some kicking cheesy flavour from grated Parmaggiano-Reggiano parmesan cheese and soft and creamy mascarpone cheese. I also add finely chopped bacon and mashed anchovies to the zucchini pancake batter to  give kicking savoury flavour. The saltiness of the anchovies take over the zucchini bitterness.

 

resep bakwan sayuran teri resep zukini sukini terung italia zucchini pancake fritter

Resep bakwan sayuran zukini or bakwan terung sukini was the Indonesian names for zucchini pancake. Even traditionally savoury bakwan sayuran or vegetables pancake contain no cheese but dried and salted anchovies that called ikan teri in Bahasa. Basic seasoning and spice that usually added is shallots, garlic, sand ginger and turmeric paste.  Candle nuts and coconut cream usually added to give a creamy and also crunchy outside layer of the vegetables pancake once it deep fried. This bakwan sayuran sukini usually served with sambal or traditional Indonesian chilli relish.

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I choose to serve my homemade savoury zucchini pancake or courgette fritter with homemade sriracha sauce, a fermented chilli relish or sambal sauce with sweet, tangy and garlicky taste. You can get the Homemade Sriracha Recipe from my fellow foodie  blogger Mummy, I Can Cook. I also add pickled green bird eye chilies and pickled garlic, alongside, i add mascarpone cheese and chopped dill weed, somekind of eastern and western fusion.

 

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Recipe Cheesy Savoury Zucchini Pancake (Gluten Free) with Dill Weed, Bacon, Anchovies, Parmesan & Mascarpone Cheese :

Ingredients:

  • 1 pound zucchini, grated
  • 1/4 cup grated Parmigianno Regianno Parmesan Cheese
  • 1/2 cup Mascarpone Cheese
  • 1 tsp Homemade garam Masala Spice Powder
  • 2 tbsp chopped fresh dill weed
  • 1/4 tsp lemon zest
  • 1/2 teaspoon chopped garlic
  • 2 slices of bacon, finely chopped
  • 1 oz (28 gr) tinned anchovies in olive oil, mashed
  • salt and pepper to taste
  • 1/2 cup Bob’s  Red Mill Baking All Purpose Flour
  • 1 large  organic brown eggs, beaten
  • 1/2 cup olive oil fon pan frying the savoury zucchini pancake
  • 1/2 cup mascarpone cheese for serving

How to Make Savoury Zucchini Pancake:

  • Combine all ingredients (except the dill weed) in a large glass bowl

recipe zucchini cheese dill pancake savoury bread bacon anchovies courgette cucumber fritter courgette pancake

  • Crack open the egg and mix it with all the ingredients until the batter smooth and got no lumpy flour, let it sit for about five to ten minutes
  • Add the dill weed just right about you want to cook the zavoury zucchini pancake

savoury zucchini pancake dill recipe cucumber kyuri bread breakfast vegan pancake recipe

  • Heat up the olive oil in the pan in medium low heat
  • Put the pancake ring, pour the batter and let the bottom got nice golden brown and the batter losen up from the pancake ring

how to make zucchini pancake cheese dill bacon savoury courgette fritter courgertte bread

  • Flip the savoury zucchini pancake to cook another side for another 1 minutes
  • Repeat until all the savoury zucchini pancake finished.

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Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

broccoli crust pizza recipe easy broccoli pizza

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe  is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your  teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

pizza broccoli crust base recipe

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

broccoli pizza crust recipe step by step recipe

Broccoli Crust Pizza Recipe

For the broccoli crust  pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and  bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

  • 1 head broccoli including stalk
  • 1/2 cup  grated cheddar cheese
  • 1 large egg
  • salt and pepper to taste

Pizza Topping:

  • 30 gr homemade duck prosciutto
  • 1/2  onion, thinly slice
  • 1/2 cup sweet corn kernel
  • 1/2 bell pepepr, jullienned
  • 1 bavarian sausage (bratwurst), thinly slice
  • Kalamata olives, thinly slice
  • Salt and pepper to taste
  • 1/2 cup spicy tomato sauce
  • 1 cup mozzarella cheese

Instruction:

  • Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
  • Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
  • Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
  • Put the processed broccoli in a bowl,  mix it with the egg, cheese and salt and pepper. 
broccoli crust pizza recipe

Broccoli Crust Pizza Base

  • Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
  • Place cooked bratkes on paper towels to drain oil.  You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
  • Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the  toping ingredients (remember to add the mozarela cheese for the last)
broccoli pizza crust base recipe

Broccoli Crust Pizza Recipe

  • Put it the oven and broil for 2-3 minutes until cheese has melted and browned.
broccoli base pizza crust recipe

Broccoli Crust Pizza Recipe

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