Month: February 2014

February 15, 2014 Instructional Techniques, Vegetable

How to Chop a Tomato

Learn how to chop or dice a tomato with this quick video demonstration


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How to Chop a Tomato
Author: 
Recipe type: Instruction Techniques
 
Chopping a tomato is a simple yet necessary skill. This short video will have you chopping away in no time at all.
Ingredients
  • Tomatoes
Instructions
  1. Place the tomato stem-side down on the chopping board
  2. Slice through the tomato with your blade at an angle to the chopping board
  3. when the tip of the blade hits the chopping board, pull the blade towards yourself allowing the tip of the blade to "bounce" over the stem of the tomato, leaving the bottom intact
  4. Rotate the tomato 90 degrees and repeat
  5. Rotate 45 degrees and repeat
  6. Rotate 90 degrees and repeat, this time slicing all the way through the tomato
  7. Turn the halves onto their flat sides and continue to the slice then into the desired thickness slices - thicker for coarsely chopped, and thinner for finely chopped.

 

Bread, Italian Recipes, Main Courses, Pizzas

No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe


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No-Knead Pizza Dough
Author: 
Cuisine: Italian
 
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
Ingredients
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
Instructions
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!

 

February 12, 2014 Italian Recipes, Pasta, Pizzas, Sauce Recipes

No-Cook Pizza Sauce

Learn how to make pizza sauce with this no-cook pizza sauce recipe and demonstration


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No-Cook Pizza Sauce
Author: 
Cuisine: Italian
Prep time: 
Total time: 
 
This no-cook pizza sauce is super-easy and quick to make. This recipe makes enough sauce for 4 x 30cm (12inch) pizzas.
Ingredients
  • 1 Can Italian tomatoes 800g (400g nett)
  • 15ml Garlic, finely chopped
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 2 Tbs olive oil
Instructions
  1. Pour the tin of tomatoes into a sieve
  2. Gently but firmly squeeze the excess juice from the tomatoes and allow the juice to run through the sieve
  3. Discard the juice
  4. Put the tomatoes into a bowl
  5. Add all of the dry ingredients, the garlic and the olive oil
  6. Use a masher or stick-blender to blend all of the ingredients together

 

February 8, 2014 Chicken Recipes, Main Courses, Poutry, Spice Mixes, Uncategorized

Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration


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Spiced Fruit Chicken Roulade
Author: 
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
Instructions
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving

 

February 6, 2014 Barbecue, Instructional Techniques, Lamb, Main Courses

The Best Way to Cook Lamb Chops

Learn how to cook lamb chops properly for the best result with our cooking video demonstration


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The Best Way to Cook Lamb Chops
Author: 
 
This simple tip will give you the best lamb chops every time.
Ingredients
  • Lamb chops cut 20-25mm thick (¾ to 1 inch)
  • Salt and pepper to season
Instructions
  1. Stand the chops up on the fatty side and press skewer through the chops just above the fat
  2. Turn the block of chops over and season the fat liberally with salt and pepper
  3. Heat your grill or pan to medium-high, and grill the fatty side until it is crisp and dark golden brown. This will take 5-8 minutes depending on the thickness of the fat
  4. Remove the skewers and proceed to cook the chops for 4-6 minutes on each side. (4 minutes for medium rare - 6 minutes for medium well)
  5. In the final step, stand the chops on the bone and cook for a further 2-3 minutes
  6. Remove the chops from the grill and allow them to rest for 5 minutes before serving

 

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