Month: June 2014

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 13, 2014 Accompaniments, Fish Recipes, Mexican Recipes, Seafood, Vegetable

Crunchy Prawn Flavored rice

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Crunchy Prawn Flavored rice
Author: 
Recipe type: Rice / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rice is second to none. Fried first, then boiled in prawn bisque, the flavor in texture is outstanding. This crunchy prawn flavored rice is suitable for any seafoog platter, and will use all those leftover prawn shells and heads after cleaning the prawns.
Ingredients
  • 24-30 Prawn heads, shells and tails
  • 800ml Chicken stock
  • 1 Cup long grain white rice
  • 50g Butter
Instructions
  1. Pour the chicken stock into a pot or wok, add the prawn heads, tails and shells and bring this to a boil.
  2. Boil for 5 minutes, stirring regularly and crushing the prawn heads as you go.
  3. After 5 minutes, strain the liquid from the pan through a sieve.
  4. Heat another pan over medium high heat and add the butter and rice.
  5. Fry the rice until it is a dark golden color, then add the prawn stock.
  6. Bring this to a boil, and continue to boil for 10-12 minutes until blow holes appear in the surface of the rice, and almost all of the liquid has been absorbed.
  7. Remove from the heat, cover and allow to stand for 10 minutes before serving.

 

June 12, 2014 Chicken Recipes, Main Courses, Poutry, Sandwiches

The King’s Chicken Burger

The King's Chicken Burger. Crispy deep-fried deboned chicken thigh burger recipe by Whats4Chow.com


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The King's Chicken Burger
Author: 
Recipe type: Burgers / Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The King's Chicken Burger is a succulent feast of deep-fried deboned chicken thigh, with cheese spread, crispy lettuce, tomato and pickled gherkin. This burger is truly fit for kings.
Ingredients
  • 2 Sesame seed burger buns
  • 2 Medium size chicken thighs
  • Lettuce, cherry tomatoes, gherkins, cheese whiz / cheese spread, mayonnaise
  • ½ Cup Tapioca flour
  • 2 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil for frying
Instructions
  1. Debone the chicken thighs (please view the video)
  2. Drench the thighs in the tapioca flour, then the egg, followed by the corn flake mixture.
  3. Transfer these to a plate and allow the coating to set for 20 minutes.
  4. While the coating sets, toast the buns. Give the bottom half of the buns a good spread of cheese whiz, then top with lettuce and tomato slices.
  5. Season to taste.
  6. Half-fill your pan with oil and heat to 180c or 350f. Carefully slide the breasts into the oil and fry for 4 minutes per side.
  7. Transfer the breasts to the buns, top with a scoop of your favorite mayonnaise and slices of pickled gherkin.
  8. Serve with accompaniments of your choice.

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

June 6, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.


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Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Skate is undoubtedly one of the most under-rated seafoods out there. In this recipe the skate wings are coated with a milled cornflake mixture, then pan-fried to crisp perfection, and served with a nutty brown butter lemon caper sauce. Crisp fried skate wings with lemon caper sauce.
Ingredients
  • 2 x 300g Skate wings, skinned
  • 1 Cup powdered corn flakes
  • 1 Cup all-purpose flour
  • ½ Cup Tapioca flour (or cornflour)
  • 2 Eggs lightly beaten
  • 100g Butter
  • 30ml Lemon juice
  • Zest of 1 lemon
  • 2 Tbs Pickled capers
  • 2 Tbs Spring onion greens, finely chopped
Instructions
  1. In a bowl, combine the powdered corn flakes and all-purpose flour.
  2. Pat the wings dry with kitchen paper, drench them in the tapioca flour, then the egg, then the corn flake mix. Make sure to press the crumb into the flesh to get a good solid coating.
  3. Transfer the coated wings to a platter and allow the coating to set for 20 minutes.
  4. Heat your pan over medium high heat, add the butter and fry the wings for 5 minutes per side, then another 60 seconds per side.
  5. Finally, stand the wings up on the thick side and fry for 60 seconds before removing from the pan.
  6. Add the capers, spring onion greens, lemon juice and zest to the pan and fry for 15 seconds. Remove from the heat.
  7. Transfer the wings to serving platters, top with the lemon caper sauce and serve with the accompaniments of your choice.

 

June 5, 2014 Chinese Recipes, Main Courses, Pork

Sweet & Sour Pork Ribs

How to make sweet and sour pork ribs recipe


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Sweet & Sour Pork Ribs
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
Ingredients
  • 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
  • 2.5ml Salt
  • 2.5ml Fresh ground black pepper
  • 10ml Sugar
  • 30ml White wine vinegar
For the batter
  • 2 Large eggs, lightly beaten
  • 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
  • 60ml Sugar
  • 60ml White wine vinegar
  • 30ml Light soy sauce
  • 30ml Tomato sauce
  • 100ml Chicken stock
  • 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
Other
  • ½ Green pepper, cut into thin strips
  • ½ Red pepper, cut into thin strips
  • ½ Yellow pepper, cut into thin strips
Instructions
  1. Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
  2. Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
  3. Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
  4. Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
  5. As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
  6. Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
  7. Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
  8. Remove from the heat and serve.

 

June 3, 2014 Beef, Chinese Recipes, Main Courses

Chinese Red Cooked Beef

Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef.


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Chinese Red Cooked Beef
Author: 
Recipe type: Beef
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef. The technique of red cooking is widely used in the east to tenderize relatively inexpensive cuts of meat. In this beef recipe, I have used beef shin, but you can also use blade, skirt or any other lower grade cut.
Ingredients
  • 600g Deboned beef shin
Flavor pot 1
  • 200ml Rice wine (or dry white)
  • 1 inch Fresh ginger sliced
  • Water to cover
Flavor pot 2
  • 50ml Dark soy sauce
  • 45ml Soft brown sugar
Other
  • 300g Carrots, peeled and roll-cut
  • 5ml Salt
  • 1 Tbs Chilli sauce (optional)
Instructions
  1. Peel and roll-cut the carrots
  2. Cut the beef into 15mm cubes
  3. Peel and slice the ginger into 2mm slices
  4. Put the beef and ginger into your wok along with the flavor pot 1 ingredients.
  5. Bring the wok to a boil, reduce the heat and simmer for 35 minutes.
  6. Add the flavor pot 2 ingredients, stir to combine, and simmer for a further 15 minutes.
  7. Add the carrots, salt and chilli sauce and simmer for a further 25 minutes, stirring every 2 minutes for the first 20 minutes, then continuously for the remaining 5 minutes.
  8. Remove the wok from the heat and serve,

 

Accompaniments, Garnishes, Pork, Snack Food

How to Make Crispy Pork Crackling

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How to Make Crispy Pork Crackling
Author: 
Recipe type: Pork
 
Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
Ingredients
  • Rind / skin of pork (pork belly rind is most commonly used)
  • Oil for frying
  • Salt, pepper, or the seasoning of your choice
Instructions
  1. Scrape the pork rind with the blade of your knife to remove any stray hairs.
  2. Cut the rind into thin strips, 5-10mm in width.
  3. Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
  4. Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
  5. Drain the crackling on paper towel, season, and serve.

 

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

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