John The Butcher Tutorials in Manly, New South Wales | Education

John The Butcher Tutorials

Locality: Manly, New South Wales

Phone: +61 422 253 030

Address: Sydney 2099 Manly, NSW, Australia

Website: http://www.johnthebutcher.com

Likes: 83

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25.01.2022 https://youtu.be/cB6aWB2uqqk Happy Australia Day everybody! If you are looking for something tasty to satisfy all the family today, and all year through, try my boned out and marinated butterfly leg of lamb. Let me know how you get on. Have a great day!

25.01.2022 As fit as a butcher's dog. Some of you may have have already seen my 'Trussing a Chicken' video previously posted, however due to friends requesting I add in one of my out-takes, it has now been updated. The 'trussing' is essentially the same, but I do have with me my two assistants, Hunter and Panda. https://youtu.be/Ys0I8p5fl74

23.01.2022 How many engineers does it take to make a sausage! At Taylor, Thomson and Whitting I presented my 'How to make Sausages' tutorial. We had a lot of laughs and made some damn fine sausages which literally went down very well indeed. I thought I was presenting to around 100 engineers, but it turned out I was also being beamed live to Jakarta , Canberra and Melbourne, so my sausages have gone international. Thank you to Taylor, Thomson, Whitting for inviting me. Also thank you to all the engineers for making me so welcome, and being game enough to have a go at making their own sausages, which were fantastic!. http://www.ttw.com.au

23.01.2022 Thank you to everyone who came along to the South Curl CUrl Surf Club Sausage Tutorial. Was a fun night, lots of laughs, lots of sausage! #chickenleekandfetasausage #sweetchilibeefbasilgarlicandgingersausage #southcurlcurl #makingsausageswithacaulkinggun

23.01.2022 As we move closer to the Australia Day holiday, I am demonstrating some lamb butchery techniques you can do at home. Today I am demonstrating how bone out (tunnel bone) a leg of lamb. I will take you step by step through how to take out the bone to enable you to stuff the joint, and tie it up ready for roasting. This will give you a roast that is succulent, full of flavours, and easy to carve at the dining table. #lamb #tunnelbone #roastlamb #johnthebutchertutorial #australiaday https://youtu.be/wb63sAaR9dk

22.01.2022 I am very happy to say the feedback from my sausage making tutorials has been great, 'Best Sausages Ever' Just has to be the phrase you want to hear, thanks everyone! The beef recipe is on my Youtube tutorial, but here are all three recipes as requested. Beef, Basil & Chili. Chicken, Leek, and Rocket, and Pork Cumberland. You know, if you don't have time to make sausages, you can just make the sausage recipe and make patties, which are delicious too. They are also a great way to sneak a few veggies onto your children's plate at dinner time.

20.01.2022 I hope you all had a very happy festive season. It's hard to believe it's New Year's eve already. Well looking to next week, when we all might be looking to have some good simple home cooking, and maybe also looking to save a little money, here is my next tutorial, how to bone and portion a whole chicken. Utilising the whole chicken has many benefits. An old South American proverb says, "good broth will resurrect the dead." There is actually some scientific backing to the reason we often turn to chicken soup when we have a cold. A natural amino acid called cysteine is found in chicken. Cysteine can thin the mucus in our lungs and make it easier for us to expel. Have a great New Year, and see you in 2016. My https://youtu.be/MB3cGgux9e8

19.01.2022 Do you fancy a succulent juicy steak this weekend? Well, why not treat yourself? I have been asked by friends, 'how to cook the perfect steak?' My tutorial this week will show you how to caramelise the outside of your steak, leaving it tender and mouthwateringly juicy inside. Do let me know how you go on! If you are enjoying my Youtube tutorials, 10 so far, please 'SUBSCRIBE' to my Youtube channel, if you haven't already, and help me to up my ratings :) Thank you, and see you next time. https://youtu.be/arAVahRhdiI

16.01.2022 This week I am going to show you how to make fresh, preservative free, homemade sausages, without the cost of purchasing expensive sausage making equipment. You will need to pop into your local large hardware store to purchase a silicone/caulking gun. The one I am using was from my local Australian Bunning’s store, AU$11:98. http://www.bunnings.com.au/aluminium-sausage-caulking-gun_p It comes with 3 nozzles, and you will need to cut one down in order for the sausage meat ...to pass through. Make sure you leave a minimum of 2.5cms length to push the sausage skin onto, whilst also enlarging the hole big enough to let the meat through. If the cut edge feels jagged, smooth it down with an emery board. If you decide sausage making is not for you, well you still have 2 more silicone nozzles to use for those DIY home improvements. (If this type of caulking gun isn't available in your country, let me know and I can post one to you, at cost price at exchange rate, plus postage, 5-7 days delivery). I mention in the video I always cook a little of the mixture in a frying pan before going to the effort of making the sausage, to check I love the flavour. I don’t use a lot of salt in the recipe and you may want to adjust this to your preference. If you are planning to cook, then eat the sausages cold, remember our taste buds cannot pick up flavours as well when food is cold, so more seasoning will be required. This recipe has a sweet chili sauce. You don’t have to add this in, I just like the extra depth of flavour it gives. Experiment with the chili, and seasoning, and add just a little at a time and keep frying & tasting. You can also divide your mixture into batches, and make several flavours, just adding to the basic mince and breadcrumb mixture. The sausages I am making in the video are beef, traditionally an Aussie favourite. However I will be posting a recipe for pork, and for chicken to follow, which are actually my personal favourites. I have used breadcrumbs instead of rice powder. Rice powder is generally found in Australian sausages. However I actually prefer the lighter fluffier consistency achieved from breadcrumbs, which are generally found in British sausages. You can use either, and rice powder is great if you want a gluten free sausage. You can add anything you want to your sausage mixture, as long as the consistency can be easily pushed through the gun into a sausage casing. By grating in some carrots and celery for example, you create great flavour, and sneak a few healthy vegetables into your children’s diet. I hope you have fun making your sausages, and please message me with any queries, and do tell me how you get on! https://youtu.be/vl8LnvOqmOs

16.01.2022 It's time to get all tied up. My next tutorial will be boning and stuffing a whole leg of lamb. You will need to tie up the meat to ensure the stuffing stays inside and the meat cooks evenly. This will also create a succulent lamb joint that is easy to carve. So get ready and practice your knots. https://youtu.be/BU_PcX14vRk

12.01.2022 Hi, in today's John The Butcher Tutorial I am going to show you various ways you can sharpen your knives. First with the Electric Sharpener, secondly with the Combination Stone, and finally how to keep your knife sharp and maintain a perfect edge. Please bear in mind that electric sharpeners, although effective and quick to use, do grind your knives away quite quickly. Lastly once you have beautifully sharp knives, do not put them in the dishwasher, as the coarse washing ab...rasion blunts them. After use, get into the habit of rinsing and drying your knife and placing it in a safe place. Although it's common sense, never leave your knives in a bowl of washing up water, where they may go unnoticed, you or someone else may go to into the bowl to grab something to wash and could catch the blade, and your knives will now be razor sharp. https://youtu.be/GLlu-359Ujw See more

12.01.2022 If you don't want to go to Youtube, here is my 2 min Spatchcock video running on facebook. I hope you enjoy! If you do want to see more tutorials, you can go to my Youtube channel via the link.

11.01.2022 Hello, I have been working on some 2 min videos, 'Quick Cuts' showing you how to create simple cuts of meat, again all using simple home kitchen equipment. This is my Spatchcock tutorial. By flattening out the chicken you can cook it quickly, so it's great for quick roasting or for a BBQ. https://youtu.be/jxEZGs2PdNc #spatchcock #chickenskewer #chickenbbqq #bestchickenbbqever #johnthebutchertutorial #johnthebutcherquickcuts #masterbutcher #marinadeforchicken #meatpreparation #flattenoutchicken

11.01.2022 Well I have been preparing a ham for you today. It's the festive season and what better to have on the table when friends arrive than a honey glazed ham with cloves. As soon as I take my golden roast out of the oven the whole kitchen is filled with the sweet aroma of cloves and it says 'Christmas' to me. Here is my tutorial on how to skin your cooked ham and prepare for roasting. I hope you enjoy. https://youtu.be/F5Sus5_PwJI

09.01.2022 Wondering what you can prepare over the Easter weekend? Click on the picture below to see how to prepare this stunning crown roast of lamb. If you want fairly easy meat preparation and a finished dish that will have you friends questioning ‘Did you just run out and buy that from a restaurant? The crown roast of lamb has to be the one. It takes a little bit of time, maybe 5-15 minutes, just depending on how fiddly you find French trimming the bones. You can actually buy the r...acks already French trimmed in many butcher’s shops which will save you time. Then you just need to do a little sewing, taking 5 minutes max, and you will have prepared a roast fit for a king. You need to buy two racks of lamb. The quantity of ribs on a rack can vary, so ask your butcher for the amount you need. Using some butcher’s twine and a darning needle create a crown shape, and roast the lamb in the oven. In my tutorial I also prepare a Dijon mustard marinade to infuse into the lamb while roasting. You can serve this with any combination of accompaniments, vegetables or even polenta or couscous. I have made it a traditional roast dinner in my tutorial. I hope you enjoy. Do let me know how you get on and message me with any queries. If you like my tutorials, please subscribe to my Youtube channel if you haven’t already. Thank you and I’ll see you next time. https://youtu.be/ZWLqnEC6RtY

09.01.2022 One more sleep before the Gourmet South Curly Sausage Sizzle! I have been tasting hot sausages all afternoon, and boy do they taste good! Do take a look at my recipes, and also my sausage making tips, that way you will be ready to pump a few out yourself and impress your family and friends!

08.01.2022 Well for all my Aussie friends Australia Day celebrations are just around the corner. That means it's that, slam in the lamb time of year again. I will be sharing a few lamb cuts which you can easily prepare at home. For now, do take a look at the Ausie lamb new promotion video, its pretty good. http://bit.ly/22SNHpE

08.01.2022 I will be at South Curl Curl Surf Life Saving Surf Club on Sunday 10th July. I will be demonstrating my gourmet sausage tutorial. I would love to see you there, and I will also have a few caulking guns set up so we can have some audience participation filling and linking sausages. At 6:30 we will be having a sausage sizzle where we will eat the succulent snags. I look forward to seeing you there! South Curl Curl SLSC, Carrington Parade, 2096, NSW.

07.01.2022 Picking lemons at home with my daughter to use in my lamb kleftiko later today. #lemons #freshlemons #lemontree #kleftiko #daughter

02.01.2022 Only one day to go before the sausage making tutorial at South Curly Surf Club. I am posting the recipes again so you will be ready to make them yourself at home next week. Hope to see you, bar open from 5pm Sunday 10th

01.01.2022 I have been playing with flavours all afternoon, making sure you have the best sausage experience ever. Don't forget tomorrow at South Curly Surf Club you can have a go at squeezing a few out yourself. It may be cold but there is nothing like a hot BBQ sausage to warm your cockles.

01.01.2022 Well some of you may have seen this little guy on some of my tutorials. we had a trip to the vet last night as he was bitten on the foot by a spider. He is fine, just limping with a swollen paw, nothing that a nice steak can't help with, and a few $100's in vet bills ha!