Month: March 2014

March 15, 2014 Fish Recipes, Main Courses, Seafood

Macadamia Nut Crusted Fish

How to Make Macadamia Nut Crusted Fish


Print
Macadamia Nut Crusted Fish
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Macadamia nut crusted fish is absolutely delicious, and easier to make than the name implies. This simple step-by-step video demonstration will ensure your success.
Ingredients
  • 2 x 250g White fish fillets
  • 80g Macadamia nuts
  • ½ Tbs All-purpose flour
  • ¼ Tsp Salt
  • ⅛ Cup Chopped parsely
  • 2 Egg whites
  • 50g Butter
  • Lemon wedges to garnish
  • Extra parsley for garnishing.
Instructions
  1. Place the nuts, flour salt and parsley in your food processor and chop until the mix resembles coarse bread crumbs. Transfer the nut mix to a flat platter.
  2. Separate the egg whites from the yolks, and whisk the egg white until slightly frothy. Transfer the egg whites to another flat platter.
  3. Drench the fish fillets in the egg whites making sure they are properly coated with egg white.
  4. Drench the fish fillets in the nut mixture, pressing them into the mixture to ensure a proper coating.
  5. Heat your pan medium-hot, add the butter and fry the fish for 3 minutes per side.
  6. Remove the fish from the heat.
  7. Serve the fish on heated platters garnished with lemon wedges and fresh parsley.

 

 

March 14, 2014 Beef, French Recipes, Main Courses

Steak au Poivre – Pepper Crusted Steak

Learn how to make steak au poivre - pepper crusted steak


Print
Steak au Poivre - Pepper Crusted Steak
Author: 
Recipe type: Steak
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Learn how to make steak au poivre or pepper crusted steak with this easy video tutorial.
Ingredients
  • 2 x 200g Fillet steaks (or ribeye)
  • 30ml Vegetable oil
  • 3 Tbs Black peppercorns, roughly crushed
  • 45g Butter
  • 30ml Cognac (or brandy)
  • 60ml White wine
  • 60ml Cream
Instructions
  1. Rub the steaks with the oil
  2. Drench the steaks in the cracked black pepper so the both sides of the steaks have a good coating of pepper
  3. Heat your pan until smoking hot, add the butter and fry the steaks for 6-10 minutes, turning every 15 seconds
  4. In the last turn-cycle, add the cognac and ignite it with your blowtorch, or by tipping the pan slightly over the gas. Stand back when you do this.
  5. Remove the steaks from the pan and transfer them to heated platters.
  6. Add the wine to the pan and stir briefly to deglaze the pan.
  7. Add the cream and stir to combine. Remove from the heat.
  8. Spoon the sauce over the steaks and serve.

 

March 8, 2014 Accompaniments, Baking, Bread, Instructional Techniques

Fancy Dinner Rolls (Part 1)

Learn how to make fancy dinner rolls - Part 1


Print
Fancy Dinner Rolls (Part 1)
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
How to make beautifully soft aromatic dinner roll. This step-by-step series of instruction videos will get you started.
Ingredients
For the Dough
  • 475g Strong white flour (15oz, 4½)
  • 2 Tbs Butter
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dry Yeast
  • 275ml Warm water
To Finish
  • 1 Egg yolk to glaze
  • Poppy seeds
  • Sesame seeds
  • Paprika
  • Rosemary sprigs
  • Fennel seeds
  • Coarse sea salt
Instructions
  1. Place the flour in a mixing bowl, add the butter and rub it into the flour until the flour resembles fine bread crumbs
  2. Mix in the salt, sugar and yeast, and make a well in the center of the flour
  3. Pour in the water
  4. Using a wooden paddle, mix the dough until the water is totally absorbed and the dough comes away from the sides of the mixing bowl
  5. Turn the dough out onto your work surface and knead it firmly but gently for 5 minutes until it is smooth and elastic
  6. Put the dough back into the bowl, cover and allow to rise for 60 minutes or until doubled in size
  7. Turn the dough out onto the work surface and knead for another 2-3 minutes
  8. Cut the dough into 12 equal portions
  9. Shape the portions as desired, transfer the rolls to a greased baking sheet, cover and allow to rise for a further 20 minutes
  10. Brush the tops of the rolls with the egg and sprinkle with the seeds of your choice
  11. Bake in a pre-heated oven at 200c / 400f / gas mark 6 for 10 minutes
  12. Remove from the oven, transfer to a wire rack and allow to cool
Shaping of the rolls will be covered in videos directly after this one

 

March 7, 2014 French Recipes, Main Courses, Seafood, Uncategorized

Sole Meunière

Learn how to make sole meuniere


Print
Sole Meunière
Author: 
Recipe type: Seafood
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sole meuniere is a classic French seafood dish. Learn to cook sole meuniere with this step-by-step video demonstration.
Ingredients
  • 4 Baby soles, or 2 medium soles
  • All-purpose flour for dusting
  • 200ml Clarified butter
  • 2 Tbs Fresh lemon juice
  • 4 Tbs Roughly chopped parsley
  • Season to taste
Instructions
  1. Pat the soles dry with kitchen towel
  2. Drench the soles in the flour to get a very light coating
  3. Chop the parsley roughly
  4. Squeeze the lemon juice and add it to the parsley
  5. Heat half of the butter in a pan over medium-high heat and add the soles to the pan
  6. Fry the soles for 4 minutes per side, then transfer them to a heat-proof platter
  7. Drizzle the lemon parsley mix over the soles
  8. Add the remain butter to the butter in the pan and heat over medium-high heat until it starts to smoke and turns golden
  9. Remove the pan from the heat and carefully pour the butter over the sole
  10. Beware that the hot butter will react quite violently when it comes into contact with the lemon juice and parsely - stand back when you do this
  11. Serve immediately

 

Baking, Instructional Techniques

How to Make Clarified Butter

Learn how to clarify butter


Print
How to Make Clarified Butter
Author: 
Recipe type: Instructional
Cuisine: Tuition
 
How to clarify butter in a step-by-step video demonstration.
Ingredients
  • Unsalted Butter
Instructions
  1. Heat you pan over medium-low heat
  2. Add the butter
  3. As the but begins to boil, froth rises to the surface
  4. Using a large spoon, skim the froth from the surface continuously until no more froth rises
  5. Place a sieve over a heat-proof bowl and line the sieve with kitchen towel
  6. Pour the butter through the kitchen towel to strain any left-over solids
  7. The clarified butter will last for months in your refrigerator, and longer if frozen

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: