Month: March 2014

March 5, 2014 Accompaniments, Instructional Techniques, Middle East, Pasta, Vegetable

How to Prepare Couscous

Learn how to make the best couscous


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How to Prepare Couscous
Author: 
Recipe type: Accompaniment
Cuisine: Middle Eastern
 
There is a formula to making great couscous. Please view the instructional video to see how easy it is!
Ingredients
  • 1 Part couscous (by volume)
  • 1 Part quality chicken stock (by volume)
  • ¼ Part Butter (by volume)
Instructions
  1. Place the couscous in a mixing bowl
  2. Add the butter and the hot stock
  3. Swirl the bowl around to ensure that the couscous is covered with liquid
  4. Cover the bowl with the lid and allow to stand for 10 minutes
  5. Separate the grains with a fork, season with salt and pepper and serve
  6. ---
  7. An example of the formula:
  8. Cup couscous : 1 Cup stock : ¼ Cup butter

 

March 4, 2014 Chinese Recipes, Poutry, Soups, Starters

Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup


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Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
Instructions
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve

 

March 3, 2014 Instructional Techniques, Vegetable

How to Chop an Onion

Learn the easiest way to chop an onion


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How to Chop an Onion
Author: 
Recipe type: Knife Skills
Cuisine: Cooking Techniques and Skills
 
Knife skills a certainly not the be-all and end-all of good cooking, however certain techniques can take the grunt work out of certain tasks making your cooking experience much more enjoyable. "How to Chop an Onion" is one of these skills.
Ingredients
  • Onions
Instructions
  1. Please view the video "How to Chop an Onion"

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

March 1, 2014 Accompaniments, Middle East, Salads, Vegetable

Tabbouleh (Bulgar Salad)

Learn how to make tabbouleh salad, or bulgar salad


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Tabbouleh (Bulgar Salad)
Author: 
Recipe type: Salad
Cuisine: Middle Eastern
Prep time: 
Total time: 
Serves: 4-8
 
Tabbouleh, or Bulgar Salad is a classic Middle Eastern salad.
Ingredients
  • ¼ Cup bulgar wheat
  • 2 Cups firmly packed parsley, coarsely chopped
  • ½ Cup fresh mint, coarsely chopped
  • 400g Cocktail tomatoes
  • 1 Medium onion, finely chopped
  • 2 Spring onions, greens only, finely chopped
  • ¼ Cup olive oil
  • ¼ Cup fresh lemon juice
  • Salt to taste
Instructions
  1. Prepare the bulgar according to the package instructions
  2. Chop the parsley and mint coarsely
  3. Chop the onion and spring onion greens finely
  4. Cut the tomatoes into 8ths
  5. Drain any excess water form the bulgar wheat and add all of the other ingredients to the bowl
  6. Toss the salad to mix thoroughly, and to coat with the oil and lemon juice
  7. Allow the salad to mature for 1-2 hours in your refrigerator before serving

 

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