Month: April 2014

April 30, 2014 Main Courses, Pork

Stuffed Pork Loin Roast

Stuffed Pork Loin Roast


Print
Stuffed Pork Loin Roast
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
There are dozens of pork loin roast recipes out there, but the secret is in the way the meat is cut, and the type of filling you stuff the pork loin with. Most recipes remove the loin from the actual cut, resulting in a dry, and tasteless meal. Watch our video for the best way to do stuffed pork loin roast, and then don't be scared to try different fillings once you've tried ours! For more "Learn to Cook" recipes, please subscribe to our channel!
Ingredients
For the Filling / Stuffing
  • 1½ Cups chopped spring onion
  • 1 Tbs Dried basil
  • 2 Tsp Dried rosemary
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 65g Feta cheese
  • A few sprigs of fresh rosemary
The Meat
  • 1 x 1.2kg Deboned pork loin, skin removed, fat on
Instructions
  1. Place all of the stuffing ingredients in a bowl and blend them to a paste using your stick blender. You can do this in a processor as well.
  2. Place the pork on your chopping board fat side down and cut laterally through the loin, almost all the way through
  3. Open up the loin and spread all of the spring onion puree onto the butterflied pork
  4. Fold the loin closed and transfer the meat to a roasting pan
  5. Season the fat liberally with salt and pepper, then make 9-12 deep incisions into the fat (almost all the way through the meat)
  6. Insert a sprig of fresh rosemary into a few of the incisions
To Roast
  1. Roast the pork in a preheated oven at 180c or 350f for 75 minutes.
  2. Remove the roast from the oven, cover with foil for 15 minutes before carving and serving

 

Fish Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Crisp Deep-Fried Calamari Rings

Crisp Deep-Fried Calamari Recipe


Print
Crisp Deep-Fried Calamari Rings
Author: 
Recipe type: Seafood
Serves: 2-4
 
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success!
Ingredients
  • 500g Calamari rings
  • ⅔ Cup Corn Flake crumbs
  • 2 Cups strong flour
  • 1 Tbs Salt
  • 1 Tbs sugar
  • 2 Tsp Cayenne pepper
  • 1 Tsp Garlic powder
  • 1 Cup cornflour
  • 2-3 Eggs lightly beaten
  • Lemon wedges to garnish
  • Oil for frying
Instructions
For the Coating
  1. Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl
  2. Measure a cup of cornflour into another bowl
  3. Lightly beat 2-3 eggs in a third bowl
To Coat the Rings
  1. Working with a few rings at a time, drench the rings in the cornflour
  2. Dip the rings in the egg, and then drop them into the coating mixture
  3. Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching.
  4. Repeat until all of the rings are coated.
  5. Allow the rings to stand for at least 20 minutes before proceeding
  6. Half-fill your frying pan with oil. Heat the oil to 180c / 350f
  7. Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings.
  8. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel.
  9. Repeat with the remaining rings
To Serve
  1. Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice

 

 

April 24, 2014 Accompaniments, Cheese, Italian Recipes, Mediterranean Recipes

Mediterranean Garlic & Herb Cream Cheese in Olive Oil

How to make Mediterranean cream cheese


Print
Mediterranean Garlic & Herb Cream Cheese in Olive Oil
Author: 
Recipe type: Cheese
Cuisine: Mediterranean
 
This unique garlic and herb cream cheese is rolled into little balls and preserved in olive oil. This cheese compliments any table and is also a great gift for friends and loved ones. This recipe makes a full kilogram or 2.2 pounds of cream cheese at a fraction of the cost of store bought products. For more great "Learn to Cook" video demonstrations, please subscribe to our channel!
Ingredients
  • 4lt Full cream milk
  • 4Tsp Citric acid, dissolved in 250ml of hot water
  • ½ Tbs Cheese salt (or Kosher salt / non-iodated sea salt)
  • 1Tsp Garlic powder
  • Olive oil
  • Dried Italian herb mix
  • 250ml / 1 cup Cultured sour cream
  • 4 x 330ml Glass preserving jars
Instructions
  1. In a large pot, heat the milk over medium low heat until the temperature reaches 90c or 194f
  2. Remove the pot from the heat and pour in half of the citric acid solution while stirring the milk
  3. The curds will start to separate from the whey, but the whey will still be cloudy
  4. Continue to add small amounts of the citric acid, little by little, stirring continuously, until the whey is totally clear
  5. Line a large colander with cheese cloth or butter muslin and strain the curds from the whey. Discard the whey.
  6. Fold the cloth over the cheese, place a plate on top of the cloth, place a weight on top of the plate. A weight of around 2-2.5kg (4.4-5lb) will be fine. A bag of sugar, rice or salt will do.
  7. Allow the cheese to press and drain for 20 minutes
  8. Transfer the cheese to a large mixing bowl and briefly break up the curds with a spatula
  9. Pour in the sour cream and mix it in thoroughly
  10. Add the salt and garlic powder and mix them in thoroughly
  11. Sterilize the jars in your dishwasher on the hottest setting
  12. Pour a little olive oil into the bottom of each jar
  13. Sprinkle a thin layer of Italian herb mix onto a flat plate
  14. pick up a slightly heaped teaspoon of cheese with 2 teaspoon and compress the cheese
  15. Drop the cheese onto the plate and using your fingers, lightly press the cheese into a ball, then drop it into one of the jars. Repeat this until all the jars are full, topping up the oil as you go.
  16. Top all of the jars up until all of the cheese is covered with oil and close the jars.
Notes
  1. This cheese will last indefinitely in your refrigerator, and will improve with age.

 

April 23, 2014 Italian Recipes, Main Courses, Pasta, Sauce Recipes

Fettuccine Alfredo – Pasta with Alfredo Sauce

How to make fettuccine alfredo. Pasta alfredo recipe.


Print
Fettuccine Alfredo - Pasta with Alfredo Sauce
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 2
 
Fettuccine Alfredo is one of the simplest yet tastiest of all pasta dishes. You can use any shape of pasta, even although the tradition cut is fettuccine. For the best results with the Alfredo sauce, use real butter and good quality parmesan. Margarine will spoil the dish entirely. For more "Learn to Cook" demonstration videos, please subscribe to our Youtube channel!
Ingredients
  • 200g Fettuccine
  • 1 Clove garlic, finely chopped
  • 1 Tbs Butter
  • ½ Cup cream
  • ¼ Tsp Salt
  • Black pepper to taste
  • ¼ Cup parmesan cheese, grated
  • Extra shredded parmesan for topping
Instructions
  1. Follow the package instructions and cook the fettuccine, drain and keep warm
  2. Heat a pan over medium heat, melt he butter and fry the garlic for 30 seconds
  3. Add the cream, season with the salt and pepper and bring to the boil. Allow this to boil until the cream has thickened slightly - about 3 minutes
  4. Remove the pan from the heat, add the grated parmesan cheese and stir it until totally combined
  5. Pour the fettuccine into the pan and toss it until all of the pasta is evenly coated
  6. Serve the pasta into 2 bowls, top with shredded parmesan and serve immediately

 

April 20, 2014 Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes, Vegetable

Fettuccine with Creamed Spinach, Crispy Bacon & Feta

Pasta with creamed spinach, bacon and feta. Creamed spinach recipe.


Print
Fettuccine with Creamed Spinach, Crispy Bacon & Feta
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
This pasta dish is creamy and full of awesome flavor. Creamed spinach, bacon and feta make a perfect combination.
Ingredients
  • 500g Packet of fettuccine pasta
  • 300g Spinach, stalks and main veins removed
  • 300g Streaky bacon, chopped
  • 150g Feta cheese
  • 4 Cloves garlic, finely chopped
  • 250ml Cream
  • Parmesan cheese to garnish
Instructions
  1. Follow the package instructions and cook the fettuccine. Keep warm.
  2. Heat a pan over medium high heat and fry the bacon for 8-10 minutes, stirring regularly, until it is crispy and golden.
  3. Just before removing the bacon from the pan, add the garlic and stir it in for about 30 seconds, until it is fragrant
  4. Scoop the bacon and garlic from the pan leaving as much of the fat behind as possible
  5. Add the spinach to the pan and stirfry until it is totally wilted and tender. Depending on the size of your pan, you may have to do this in 2 batches.
  6. Remove the spinach from the heat and transfer it to a large mixing bowl. Using your stick blender, puree the spinach until smooth
  7. Crumble the feta into the spinach and mix in well.
  8. Add the bacon and stir in, then pour in the cream and mix until everything is totally combined.
  9. Re-heat your pan to medium high heat, add the creamed spinach sauce to the pan, bring to the boil and boil briefly until the cream thickens slightly.
  10. Share the fettuccine among four pasta bowls, top each one with the creamed spinach sauce.
  11. Grate a little parmesan cheese over the top of each bowl and serve immediately.

 

April 17, 2014 Barbecue, Chinese Recipes, Pork

Crispy Crackling Barbecued Pork Belly.

Crispy crackling pork belly. Crispy pork belly on the barbecue.


Print
Crispy Crackling Barbecued Pork Belly.
Author: 
Recipe type: Pork/Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Barbecued pork belly with the tastiest, crisp crackling. This recipe demonstration will show you exactly how to get the crispest crackling ever!
Ingredients
  • 1.2kg / 2.6lb Pork belly, deboned, skin on, skin scored
  • 2 Tbs Hoisin sauce
  • 1 Tbs Light soy sauce
  • 1 Tbs Oyster sauce
  • 3 Tbs Ginger, finely chopped
  • 3 Tbs Garlic, finely chopped
  • 10 Spring onions, bruised with the back of your cleaver
Instructions
Preparation
  1. Place the pork belly skin / fat side down on your ribbed barbecue skillet
  2. Spread the garlic and ginger over the pork belly
  3. Bruise the spring onions with the back of your knife / cleaver
  4. Arrange the spring onions on top of the meat
  5. Combine and mix together the hoisin sauce, soy sauce and oyster sauce
  6. Drizzle this over the pork
To barbecue
  1. Light 2 burners on your gas barbecue and set them to the lowest flame
  2. Place the ribbed skillet over the flame and close the hood
  3. Allow this to cook for 80 minutes. As a reference the temperature gauge should show between 100c and 135c - adjust accordingly
  4. After 80 minutes, turn the pork over and continue to barbecue with the hood open, for another 10 minutes
  5. Remove the pork from the barbecue and transfer it to a carving board
  6. Cut the pork into cubes along the scoring lines in the skin and serve immediately with soy sauce and hoisin sauce for dipping

 

April 15, 2014 Breakfast, Starters

Crispy Bacon Baskets with Garlic Chive Omelettes

Crispy Bacon Baskets - Bacon Cups - Bacon Bowls


Print
Crispy Bacon Baskets with Garlic Chive Omelettes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I have seen dozens of ways to make bacon baskets, most of them complicated and not worth the hassle. This method is simple and quick, and yields the best results as well. These tasty treats are served with featherlight Chinese Garlic Chive Omelettes. For more videos like this, please subscribe to our Youtube channel!
Ingredients
For the bacon baskets
  • 4 Thick-cut onion rings
  • 8 Rashers streaky bacon
  • ¼ Green pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • ¼ Red pepper, finely diced
  • 60g Blue cheese
For the omelettes
  • 2 Eggs
  • 6 Tablespoons roughly chopped garlic chives
Instructions
For the bacon baskets
  1. Place 2 rashers of bacon in a cross formation
  2. Place an onion ring on top of the intersection of the cross
  3. Fold the ends of the bacon up and over the edges of the bacon to form the cup
  4. Fill each basket / cup with a quarter of the diced peppers
  5. Transfer these to a roasting pan
  6. Top each of the baskets with a quarter of the blue cheese
  7. Bake the baskets in a pre-heated oven at 180c or 350f for 15 minutes
For the omelettes
  1. Beat 1 egg with tablespoons of the roughly chopped chives
  2. Heat a crepe pan over medium-high heat
  3. Pour in the egg, tlt the pan to spread the egg evenly
  4. Fry the egg for 90 seconds per side
  5. Remove and keep warm - repeat with the remaining egg
To finish
  1. Place an omelette on each plate
  2. Top each omelette with 2 of the bacon baskets and serve immediately

 

April 13, 2014 Baking, Bread

How to Make Hot Cross Buns – Easter Recipes

How to Make Hot Cross Buns at Home!


Print
How to Make Hot Cross Buns - Easter Recipes
Author: 
Recipe type: Bread
 
This step-by-step demonstration will show you exactly how to bake the best hot cross buns at home! Follow the simple instructions and you will have amazing hot cross buns at home!
Ingredients
For the dough
  • 500g Strong white flour
  • 50g Butter
  • 3 Tbs Caster Sugar
  • 1 Tsp Salt
  • 1 Tsp Cinnamon
  • ¼ Tsp Allspice
  • ¼ Tsp Nutmeg
  • 1½ Tsp Yeast
  • 1 Large egg
  • 275ml Milk
  • 125g Seedless raisins
For the crosses
  • 125g Strong white flour
  • 9 Tbs Water (135ml)
For the glaze
  • 4 Tbs Milk (60ml)
  • 2 Tbs Caster sugar
Instructions
  1. Place the flour in a large mixing bowl along with the butter
  2. Using your fingertips, massage the butter into the flour until it is thoroughly mixed in and the flour resembles fine bread crumbs
  3. Add the caster sugar, salt, spices and yeast and mix them in
  4. Whisk the egg, add it to the bowl and mix it in thoroughly
  5. Make a well in the center of the flour and pour in the milk
  6. Using a wooden paddle, mix the milk into the flour until the dough comes together and comes away cleanly from the sides of the bowl
  7. Turn the dough out onto your work surface and start to knead the dough firmly but gently. (Please view the video)
  8. DO NOT use extra flour on the work surface. If the dough is slightly sticky, work through the stickiness. The stickiness will subside and the dough will pick up anything it has left on the work surface and your hands. A dough scraper is also useful in this regard
  9. Knead the dough for 5 minutes until it is smooth and elastic. Place the dough back into the mixing bowl, cover the bowl with a damp towel and allow it to rise for 60 minutes
  10. Turn the dough back out onto the work surface and start to knead again. This time adding some of the raisins every time you stretch the dough out.
  11. Once all of the raisins are incorporated, roll the dough into a sausage and cut it into four equal parts. Roll each quarter into a sausage and cut into thirds.
  12. Take one of the pieces of dough. Arch your fingers over the dough, with your fingertips touching the work surface. Moving your hand in a circular motion will form the dough into smooth balls. Repeat this until all 12 buns are formed.
  13. Grease a baking sheet. Transfer the buns to the baking sheet. Loosely cover the buns with greased cling film, and allow the buns to rise for a further 30 minutes, or until they have doubled in size
  14. Pre-heat your oven to 200c or 400f
  15. In a smaller mixing bowl, combine the 125g of flour with 135ml water. Mix this thoroughly to form a sticky, wet dough
  16. Transfer this to a piping bag
  17. Uncover the buns, and pipe the crosses onto the buns
  18. Put the buns into the oven and bake for 15 minutes until they are golden brown
  19. While the buns are baking, mix the 2 Tbs of caster sugar with the 60ml of milk. Heat this in a pan over medium heat until the solution just comes to the boil and turns to a thin syrup. Remove from the heat
  20. Remove the buns from the oven and immediately paint the tops of the buns with the syrup. After 5 minutes, transfer the buns to a wire rack to cool
  21. Store the buns in an air-tight container – if they last that long!

 

April 10, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken with Forty Cloves of Garlic

Chicken with Forty Cloves of Garlic. Garlic Roast Chicken.


5.0 from 1 reviews
Print
Chicken with Forty Cloves of Garlic
Author: 
Recipe type: Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Chicken with 40 Cloves of Garlic is undoubtedly one the most aromatic and flavorful chicken dishes. This classic French recipe is so good that you'll want it again and again.
Ingredients
  • 2 Celery stalks including leaves, roughly chopped
  • 4 Rosemary sprigs
  • 4 Thyme sprigs
  • 1 x 1.6kg Chicken
  • 40 Garlic cloves, unpeeled
  • Olive oil
  • 1 Carrot, roughly chopped
  • 1 Medium onion, cut into eighths
  • 250ml White wine
Instructions
  1. Cut any excess skin from the kneck and cavity of the chicken.
  2. Insert half of the celery, half of the herbs, and 6 cloves of garlic into the cavity of the chicken
  3. Do not truss the chicken
  4. Rub the chicken with olive oil and season it liberally with salt and pepper
  5. Line the bottom of your casserole or dutch oven with the other half of the celery, the carrot, the onion and 10 cloves of garlic
  6. Place the chicken on top of the vegetables
  7. Scatter the remaining garlic and herbs around the chicken
  8. Pour in the wine, and drizzle the chicken with a little olive oil
  9. Cover the casserole with the lid and roast in a pre-heated oven at 200c or 400f for 80 minutes
  10. Remove from the oven. Carefully transfer the chicken to a carving board and cut it into portions
  11. Strain the juices through a sieve. Heat a pan over medium hot heat and boil the juices until it reduces to the consistency of a gravy
  12. Remove the garlic cloves from the sieve. Arrange the chicken pieces on a large platter and scatter the garlic cloves over the chicken
  13. Pour the gravy over the platter and serve immediately

 

April 7, 2014 Accompaniments, Mexican Recipes, Salads, Sauce Recipes, Vegetable

Avocado Pear Salad with Lime and Chili Salsa

Avocado Pear with Lime and Chili Salsa. Avo Salad Recipe.


Print
Avocado Pear Salad with Lime and Chili Salsa
Author: 
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
This refreshing salad is the perfect accompaniment to any great meal. It can be prepared up to a few hours ahead of time making your entertaining job that much easier. Be sure to use very ripe avos for the best result. For more "Learn to Cook" videos please subscribe to our Youtube channel!
Ingredients
  • 1 Tbs Lime zest1
  • 2 Tbs Freshly squeezed lime juice
  • 1 Tsp Demarara sugar
  • 1 Tbs Vegetable oil
  • 1½ Tbs Chopped coriander leaves
  • 2-3 Pickled Jalapenos, chopped
  • 2 Very ripe avocado pears
  • 1 Lime to garnish
Instructions
  1. Combine the lime zest, lime juice, sugar, vegetable oil, coriander and chopped jalapenos in a mixing bowl and stir until the oil emulsifies
  2. Set this aside for the flavors to meld and develop
  3. Cut the avos in half length-ways and remove the seeds
  4. Slice the avos thinly along the length, slicing through the skin as well
  5. Peel back and remove the skin from each slice and arrange the avo slices on a large flat platter
  6. Slice the lime into thin slices to garnish the platter
  7. Spoon the lime and chili salsa over the avo and serve

 

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


Print
Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

April 2, 2014 Curries, Soups, Starters, Vegetable

Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!

Butternut Soup Recipe. Roasted Curry Butternut Soup. Easy Roasted Butternut Soup.


Print
Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
How do you make roasted butternut soup in 12 minutes? This simple trick will give you the best ever roasted curry butternut soup, and you can have it curried or plain. And yes, it will only take you 12 minutes! For more "Learn to Cook" recipes, please subscribe to our Youtube channel!
Ingredients
  • 500g Butternut, cut into blocks
  • 2 Medium onions, cut into ⅛'s
  • 30g Butter
  • 400ml Coconut milk
  • 1 TBs Curry powder
  • Salt and Pepper to taste
Instructions
  1. Heat your deep-fryer to 190c / 375f and deep-fry the butternut and onion together for 10 minutes
  2. While these are frying, heat your pan over medium hot heat, add the butter followed by the curry spice. Stir this until the curry is totally combined with the butter
  3. Pour 300ml of the coconut milk into the pan and stir this to heat through and combine. Do not boil. Remove from the heat
  4. Place the caramelised onion and butternut in a large mixing bowl and pour the curry cream into the bowl
  5. Using your stick blender, liquidize the soup until it is smooth
  6. Serve into soup bowls, Top with a little of the reserved coconut cream, and a sprinkling of paprika, and serve immediately

 

Scroll to top

Kitchen Conversions

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