Street Style Mexican Corn

Learn to cook Street style Mexican corn on the cob

Street Style Mexican Corn
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
Learn how to make street style Mexican corn. This corn recipe is quick and easy.
  • 4 Fresh cobs / ears of corn
  • Butter for spreading corn (about 50g)
  • ½ Cup Mayonnaise
  • 1 Tsp Garlic Powder
  • ½ Tsp Paprika
  • ½ Hot pepper sauce (optional)
  • 100g (4oz) Mature Jack, cheddar (or parmesan) grated
  1. Remove the husk and strings from the corn
  2. Spread butter on the one side of each corn cob
  3. In a mixing bowl, combine the mayonnaise, garlic powder, paprika and hot pepper sauce
  4. Barbecue the corn over medium-high heat for 25 minutes, turning every 6 minutes
  5. The corn must take on color before turning each time
  6. Remove the corn from the grill and spoon the sauce over the corn
  7. Roll the corn in the sauce to coat it entirely
  8. Sprinkle the cheese over the corn and serve


Hasselback Potatoes with Sweet Pepper Salsa

How to cook hasselback potatoes with sweet pepper salsa

Hasselback Potatoes with Sweet Pepper Salsa
Recipe type: Potatoes / Vegetarian
Prep time: 
Cook time: 
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Serves: 4
Hasselback potatoes are the creamiest potatoes you can possibly imagine. This quick and simple hasselback potato recipe will give you a winning dish every time.
  • ¼ Red pepper, chopped finely
  • ¼ Yellow pepper, chopped finely
  • 1 small pickled gherkin, chopped finely
  • 50g Butter
  • 1 Tsp Garlic powder
  • 12 Baby potatoes
  1. Chop the peppers and gherkin finely, just a bit bigger than match-heads
  2. Weigh out the butter, and measure the garlic powder
  3. To slice the potatoes, hold your knife with the tip pointing downward towards the chopping board
  4. Slice into the potato until the tip of the knife meets the chopping board
  5. Draw the blade towards yourself, allowing the tip of the knife to "bounce" over the bottom of the potato, leaving it intact
  6. Make the slices 1-2mm apart, until the entire potato is sliced. Repeat with the remaining potatoes
  7. Heat your oil to 190c / 360f and deep-fry the potatoes for 20 minutes until the skin has visibly taken on a golden color, and the potatoes have started to fan out slightly
  8. Drain the potatoes on kitchen towel, place them in a bowl and keep them warm
  9. Melt the butter in a pot or pan over medium heat. Add the peppers and sauté for 3 minutes
  10. Add the gherkins to the pan and sauté for further 3 minutes
  11. Ad the garlic powder, stir it in until it dissolves into the butter. Remove from the heat and pour over the potatoes
  12. Serve immediately


Philly Cheese Steak

Learn how to cook the perfect Philly Cheese Steak

Philly Cheese Steak
Recipe type: Sandwich
Cuisine: American
Prep time: 
Cook time: 
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Serves: 2
Step-by-step how to make a Philly Cheese Steak sandwich.
  • ¼ Green Pepper diced
  • ¼ Red Pepper diced
  • 4 White mushrooms, thinly sliced
  • 2 medium onions cut into half rounds
  • 2 Gherkins cut into spears
  • 200g Cheese Whiz or Provolone cheese, melted in your double boiler or microwave
  • 300g Rib-eye steak, slice thinly across the grain
  • 1 x 8 inch (20cm) Hoagie roll (a French roll is a suitable substitute)
  1. Over high heat, fry the onions, green peppers and mushrooms until golden brown and caramelized (8-10 min)
  2. Remove the vegetables from the pan
  3. Add a little more oil to the pan and fry the steak until well-browned
  4. Arrange the steak in the center of the pan (roughly in the shape of the roll)
  5. Return the vegetables to the pan on top of the steak
  6. Spoon the cheese over the steak and onions and allow to settle
  7. Remove the pan from the heat and transfer the filling to the roll
  8. Slice the roll into 2 and transfer to 2 platters, garnish with the gherkin spears


Escargot Roquefort

Learn how to cook beautifully succulent escargot with roquefort cheese

Escargot Roquefort
Recipe type: starters / entre's / snails
Cuisine: French
Prep time: 
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Serves: 2-4
Succulent snails served on a bed of creamy mashed potato, melted over with blue cheese.
  • 1 x 200g Tin of Escargot
  • 600g Mashed potato
  • 50g Butter
  • 125g Blue cheese, halved
  • 2 Large cloves of garlic, finely chopped
  • The greens of 3 spring onions, sliced into rounds
  1. Mix the spring onion rounds into the mashed potato
  2. Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
  3. Heat your pan to medium heat, add the butter, then the snails
  4. Sauté the snails for 4 minutes
  5. Add the garlic to the pan and sauté for a further 60 seconds
  6. Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
  7. Crumble half of the blue cheese into the pan and stir until it melts into the butter
  8. Remove the pan from the heat
  9. Divide the mashed potato among the platters (heat-proof) and flatten the mash out
  10. Press 6 dimples into each plate of mash and fill the dimples with the snails
  11. Spoon the sauce evenly over all of the snails
  12. Crumble the remaining blue cheese over the snails
  13. Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
  14. Remove from the oven and serve immediately


Blue Cheese & Parmesan Rib-Eye Steak

Learn how to cook the perfect ribeye steak, with parmesan crust and blue cheese

Blue Cheese & Parmesan Rib-Eye Steak
Recipe type: Steak
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 4
Dry-aged rib-eye steak crusted with parmesan cheese, and melted over with blue cheese - a meal fit for the kings of kings!
  • 4 Center-cut rib-eye steaks, cut 25mm / 1 inch thick
  • 40g Grated parmesan cheese
  • ½ Tsp Cracked black pepper
  • 125g Strong blue cheese
  • 1 Egg lightly beaten
  • 100g Butter for frying
  1. Place the steaks on a rack and allow them to air-dry for 24 hours in your refrigerator
  2. Remove the steaks from the refrigerator, allow them to come to room temperature (about 1 hour)
  3. Brush the flat sides of the steaks lightly with the egg
  4. Mix the parmesan and the pepper and sprinkle a layer onto a flat plate
  5. Press the steaks into the parmesan to coat the flat sides evenly, adding to the parmesan on the plate between sides
  6. Heat your pan until smoking hot, add 50g of the butter and add 2 of the steaks
  7. Turn the steaks every 15 seconds, twelve times (a total of 3 minutes) The steaks should be golden brown and crispy
  8. Remove from the pan, add the other 50g of butter and repeat with the remaining streaks
  9. Pre-heat your oven grill
  10. Place all of the steaks into a roasting pan and crumble the blue cheese evenly over the steaks
  11. Grill the steaks on the second tier from the top of the oven for 6 minutes (medium-rare) or 8 minutes (medium)
  12. Remove the steaks from the oven, allow them to rest for 5 minutes before serving


Wonton Soup

Learn how to make wontons and cook wonton soup

Wonton Soup
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
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Serves: 4
Wonton soup is arguably one the most popular and well-known of all Chinese soups. It can be as simple or a complicated as you ant to make it. Here is a recipe that is somewhere in the middle, and yields great results.
For the Wontons
  • 375g Pork (fillet / loin - most cuts are suitable - even bacon)
  • 2 Cloves garlic
  • 6 Generous slices of fresh ginger
  • 3 Spring onions - whites only (reserve greens for soup)
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
  • 48 Wonton wrappers (see recipe here)
For the Soup
  • 1500ml Quality chicken stock
  • 30ml Light soy sauce
  • 30ml Rice wine or dry sherry
  • 5ml Roasted sesame oil
  • 15ml Cornflour
  • 3 Spring onions - green only, cut into rounds
For the Wontons
  1. Place all of the wonton ingredients in your food processor and chop until medium-fine
  2. Allow the filling to marinate for 2hrs in your refrigerator
  3. Lay out you wonton wrappers a few at a time. Place a heaped teaspoon of filling into the center of each wrapper
  4. Wet the edges of the wrappers using you finger dipped in water
  5. Fold the wrappers over, corner to corner. Wet one of the sharp corners and fold the 2 sharp corners downward to meet one another. Repeat until all of the wrappers are folded.
For the Soup
  1. Pour all of the soup ingredients into you wok or pot, except the cornflour and spring onion greens
  2. Bring the mixture to the boil
  3. Mix the cornflour with a little water and add this to the soup
  4. Add the spring onion greens to the soup
  5. Add the wontons to the soup and allow the to cook at a rolling boil for 4-5 minutes
  6. Remove from the heat and serve immediately
  1. Shredded Chinese cabbage, bok choy, or Chinese spinach can also be added to the soup - add these towards the end and cook until just wilted


Classic Banana Bread

Learn how to make banana bread with this classic banana bread recipe

Classic Banana Bread
Recipe type: Bread
Banana bread is an all-time favorite. This is the classic banana bread recipe that will result in a loaf the is crispy and aromatic, while soft and moist inside.
Dry Ingredients
  • 2 Cups bread flour
  • 1½ Tsp Baking powder
  • ½ Tsp Baking soda
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ¼ Tsp Salt
  • ⅛ Tsp Ginger
Wet Ingredients
  • 1½ Cups mashed bananas
  • 1 Cup sugar
  • 2 Eggs lightly beaten
  • ½ Cup vegetable oil or melted butter
Other Ingredients
  • ⅓ Cup roughly chopped walnuts
  1. Heat your oven to 180c / 350f and grease a 9 inch loaf pan (22cm)
  2. Place the dry ingredients into a mixing bowl
  3. Add the wet ingredients list, and fold them into the mix until just moistened. The result should be lumpy
  4. Fold in the nuts
  5. Spoon the batter into the loaf tin
  6. Bake for 55-60 mniutes (test for doneness by pressing a toothpick into the center of the loaf. If the toothpick comes out clean, the loaf is ready)
  7. If the loaf is over-browning at the 45 minute mark, you can cover the tin lightly with foil for the remainder of the cooking time
  8. Remove the loaf from the oven and allow it to cool in the tin on a rack, before removing from the tin and letting it cool on the rack


Focaccia Bread

Learn how to make focaccia bread with this easy focaccia bread recipe

Focaccia Bread
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
For the Dough
  • 475g Bread flour
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1½ Tsp Dry yeast
  • 3 Tbs Olive oil
  • 275ml Warm water
For the Topping
  • 4 Cloves garlic, roughly chopped
  • ¼ Green pepper, cut into 15mm squares
  • ¼ Red pepper, cut into 15mm squares
  • 12 Calamata olives
  • 1 Round of quality feta cheese
  • 80g (scant 3oz) Mixed cheddar and mozzarella grated
  • 3 Tbs Olive oil for brushing and drizzling
  • Dry Italian herb mix to taste
  • Coarse / flaked salt to taste
  1. Add all of the dry dough ingredients to your mixing bowl
  2. Mix these thoroughly, make a well in the center, and add the warm water and oil
  3. Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
  4. Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
  5. After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
  6. Punch the dough down and turn it out onto your work surface
  7. Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
  8. Press the pieces into oval disks just a bit bigger than an adult hand
  9. Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
  10. Press the peppers and olives into the suface of the bread
  11. Scatter half of the cheese mix over each of the focaccia
  12. Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
  1. Pre-heat your oven to 200c / 400f / Gas Mark 6
  2. Bake the loaves for 15-20 minutes until lightly browned
  3. Remove the loaves from the oven and transfer them to a cooling rack
  4. Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving


Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas

Cheesy Chicken Chimichangas
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa


Basic Mexican Spice Mix

Recipe for basic Mexican spice mix

Basic Mexican Spice Mix
Recipe type: Spices
Cuisine: Mexican
There hundreds of combinations of spices which embody the tastes and flavors of Mexican cuisine. This recipe is a good starting point, and can be used to flavour all meats, soups and stews. The quantities requirec qill be in each respective recipe.
  • 1 Tbs Cumin seeds
  • 1 Tbs Coriander seeds
  • 1 Tbs Parika
  • 1 Tbs Dried oregano
  • ½ Tsp Chilli powder
  • ½ Tsp Garlic powder
  1. Dry fry the cumin and coriander seeds over medium heat until fragrant
  2. Cool the seeds and mill them to powder
  3. Add the rest of the ingredients and mix well to combine
  4. The spice mix will last indefinitely if sealed in an air-tight container


Classic Tomato Salsa

Learn how to make classic tomato salsa with this classic tomato salsa recipe

Classic Tomato Salsa
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
Classic tomato salsa is a refreshing crispy Mexican salad, served as an accompaniment to any main meal.
  • 2 Jalepeño Chillies, deseeded and finely chopped
  • 1 Large white onion finely chopped
  • Grated rind of 2 limes
  • Juice of 2 limes
  • Lime rind strips to garnish
  • 8 Small, firm, ripe tomatoes
  • 1 Bunch of coriander
  • ¼ Tsp Caster sugar
  • Salt to taste
  1. Finely chop the onion and place it in a bowl with the lime juice and rind
  2. Skin the tomatoes, chop them finely and add them to the onion
  3. Roughly chop the coriander
  4. Add the coriander, chilli and caster sugar to the bowl
  5. Add salt to taste
  6. Mix this well, and allow to stand for 2-3 hours in the refrigerator before serving


How to Skin a Tomato

Learn how to skin a tomato with this quick video demonstration

How to Skin a Tomato
Recipe type: Instructional Techniques
Skinning a tomato is a simple but necessary skill. This simple instructional video will get you going in no time at all.
  • Tomatoes
  1. Score an X into the bottom of each tomato
  2. Place the tomatoes into a heat-proof bowl and pour boiling water over them to cover
  3. Allow them to stand for 60 seconds. Pour off the hot water, and refresh the tomatoes under cold water
  4. The skins will now be loose enough to simply slide off


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