Month: June 2014

June 30, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.

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Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
  • 2 x Boneless, skinless chicken breasts
  • 2 Slices hickory ham
  • 30g Grated mature cheddar mixed with 30g grated mozarella
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour (can substitute cornflour)
  • 2 Eggs, lightly beaten
  • 100g Butter
Instructions
  1. Roll out 40cm / 6 inches of cling wrap.
  2. Place one of the breasts in the center of the plastic, fold the plastic over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
  4. Repeat this with the second breast.
  5. Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
  6. Place the hams slices on top of the breasts and top each with half of the cheese.
  7. Fold the chicken over to enclose the ham and cheese.
  8. Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
  9. Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
  10. Dredge the breasts in the cornflake mixture to get a good thick coating.
  11. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  12. Heat your pan over medium heat and add the butter.
  13. When the butter starts to bubble, carefully slide the breasts into the pan.
  14. Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
  15. Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.

 

June 29, 2014 Main Courses, Pork

Salami, Bacon & Mustard Pork Fillet.

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Salami, Bacon & Mustard Pork Fillet.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pork fillet has a tendency to dry out when cooking. For this reason, you should bard the fillet before cooking. The barding in this recipe comes in the form of bacon, salami and mustard. The result is a beautifully tender and juicy pork fillet with a magnificent flavor.
Ingredients
  • 2 x 150g Pork fillets
  • 8 Slices of salami
  • 15g Parmesan, finely grated
  • 1 Egg, lightly beaten
  • Mustard, prepared - Hot English works best with this recipe
  • 6 Rashers wood-smoked bacon
  • 50g Butter
Instructions
  1. Slice laterally into the fillet, almost all the way through.
  2. Open the fillet up. Spread a little mustard onto 2 slices of salami, fold them in half and tuck them into the fillet.
  3. Close the fillet, then repeat with the second fillet.
  4. Spread more mustard onto the tops of the fillets, then cover each fillet with 2 slices of salami.
  5. Lie 3 rashers of bacon on your work surface, invert a fillet and place it on top of the bacon.
  6. Wrap the ends of the bacon over the fillet. Repeat with the second fillet.
  7. Sprinkle half of the parmesan onto a plate. Paint the top of one of the fillets with the egg, then roll it in the cheese. Paint the bottom of the fillet and repeat.
  8. Repeat this with the second fillet.
  9. Heat your pan over medium heat and add the butter.
  10. When the butter starts to bubble, carefully slide the fillets into the pan.
  11. Fry the fillets for 5 minutes per side on all four sides, totaling 20 minutes of cooking time.
  12. Remove the fillets from the pan and serve immediately with the accompaniments of your choice.

 

June 26, 2014 Accompaniments, Chinese Recipes, Snack Food, Starters, Vegetable

Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!

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Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!
Author: 
Recipe type: deep fried / vegetable
Cuisine: Chinese / Eastern
Prep time: 
Cook time: 
Total time: 
 
This fantastic batter recipe does it all --- no soda water, no beer -- just they way it is. Make vegetable tempura, prawn tempura, mushroom lollipops, and the best crispy deep-fried onion rings ever. The batter results in a beautifully light golden crispy coating, that maintains its crisp for longer than other batter types.
Ingredients
  • ½ Red pepper, yellow pepper, green pepper sliced into strips
  • 6 Button mushrooms
  • 1 Medium onion cut into rings
For the batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • Oil for frying
Instructions
  1. Sift the flour, tapioca flour and baking powder into a large mixing bowl.
  2. Add the water and whisk to a smooth batter.
  3. Allow this to stand for 20 minutes.
  4. While the batter stands, cut the peppers, onions and skewer the mushrooms.
  5. Half fill your pan with oil and heat to 180c or 350f.
  6. Just before using the batter, add the oil and salt and whisk thoroughly to combine.
  7. Drag the mushrooms through the batter to coat entirely and carefully drop them into the oil. Do the same with the onion rings.
  8. Fry these for 3 minutes, turning half-way through.
  9. Repeat this process with the peppers or other veg of your choice.
  10. Drain everything on kitchen paper, then transfer to serving platters.
  11. Serve with the dipping sauces of your choice.

 

June 25, 2014 Cheese, Fish Recipes, Mediterranean Recipes, Seafood, Starters

Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.

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Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe for butter-fried calamari stuffed with brie, is quick and simple. The recipe will make 2 starter portions, but can be scaled up to any quantity required. The calamri tubes are stuffed with brie cheese, then pan-fried in butter, served on a bed of lemon-butter couscous.
Ingredients
  • 6 Young calamari tubes
  • 6 Young calamari tentacles (optional)
  • 100g Brie cheese
  • 50g Butter
  • 1½ Cups cooked couscous (see recipe here)
  • 1 Medium lemon
Instructions
  1. Cut the brie cheese into batons.
  2. Press 2 cheese batons into each calamari tube, then secure the ends of the tubes with toothpicks.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, add the calamari tubes.
  5. Fry the tubes for 3 minutes per side, then remove from the pan.
  6. If you have the tentacles, add them to the pan now and fry for 60 seconds.
  7. Add the couscous to the pan and stir this to heat it through, and to absorb all of the butter.
  8. Squeeze the juice of the 2 lemon halves over the couscous, stir it in, and remove the pan from the heat.
  9. Divide the couscous between 2 starter size platters, top each with 3 of the calamari tubes and serve with lemon wedges.

 

June 24, 2014 Barbecue, Chinese Recipes, Main Courses, Pork

Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.

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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
  • 1.2kg Pork belly, deboned, rind on
  • Water to cover
For the Red Cooking Sauce
  • 600ml Water
  • 6 Spring onions, bruised with the back of your cleaver
  • 6 Slices ginger, smashed
  • 200ml Dark soy sauce
  • 60ml Rice wine or dry sherry
  • 5ml 5-Spice
  • 50g Soft brown sugar
Instructions
  1. With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
  2. Half-fill your barbecue pan, or wok with water and bring this to a boil
  3. Add the pork skin side down, return to a boil, and boil for 5 minutes.
  4. Remove the pork from the wok and drain the pan, or wok.
  5. Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
  6. Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
  1. You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
  1. Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
  1. At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
  2. Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
  3. Carve into thin slices and serve on platters with the accompaniments of your choice.

 

June 22, 2014 Fish Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

Accompaniments, Snack Food, Starters, Vegetable

Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.

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Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.
Author: 
Recipe type: Deep-fried / crumbed / mushrooms
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Crumbed mushrooms is a standard classic served across the globe. It is perfect as a cocktail snack, starter or accompaniment to a main course. This recipe will give you a coating that sticks very well, maintains its crispiness, and has loads of flavor.
Ingredients
  • 12 Button mushrooms
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed cornflakes mixed with ½ cup all-purpose flour
  • 2 Eggs
  • Oil for frying
Instructions
  1. Using a soft brush, clean off any mulch or dirt on the mushrooms - do not wash
  2. Dunk the mushrooms in the egg until totally coated.
  3. Drench the mushrooms in the tapioca flour to get a good covering all over.
  4. Dunk the mushrooms in the egg again to wet all of the tapioca flour.
  5. Drench the mushrooms in the corn flake mixture to get a good thick coating.
  6. Transfer the mushrooms to a platter and allow the coating to set for 20 minutes.
  7. Half-fill your pan with oil and heat this to 180c or 350f.
  8. Carefully add the mushrooms to the pan, cap side down.
  9. Fry like this for 2 minutes, then tip the mushrooms onto their sides.
  10. Fry like this for 2 minutes, then turn the mushrooms over onto their other sides.
  11. Fry for a final 2 minutes, remove and drain on kitchen paper.
  12. Serve immediately with the dipping sauce of your choice.

 

June 20, 2014 Cheese, Main Courses, Pork

Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam

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Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crumbed Stuffed Pork Loin Chop. Tender, succulent pork loin chops stuffed with brie and strawberry jam, then crumbed and crisp fried to perfection. This demonstration shows you exactly how to stuff and crumb a pork loin chop.
Ingredients
  • 2 Pork loin chops, deboned
  • 2 Slices Brie cheese, 8mm x 25mm x 50mm
  • 3 Tbs Whole strawberry jam
  • 2 Eggs
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil to fry
Instructions
  1. Cut the base rind from the wedge of brie, then slice 2 slices 8mm thick.
  2. Using a very sharp knife, slice laterally through the center of the pork chops up to the fat.
  3. Flap the chops open ans spread some of the jam on the lower half of the inside.
  4. Place a slice of brie on top of the jam, then spread a little more jam on top of the brie.
  5. Flap the chops closed and press the edges closed.
  6. Drench the chops in the tapioca flour to get a good coating all over.
  7. Drench the chops in the eggs, making sure everything is well covered.
  8. Drench the chops in the cornflake mixture to get a good thick coating.
  9. Transfer the chops to a platter and lets the coating set for 20 minutes.
  10. Half fill your pan with oil and heat this to 180c or 350f.
  11. Carefully slide the chops into the oil. Fry for 3 minutes per side.
  12. Remove the chops and drain excess oil on kitchen paper.
  13. Serve immediately with a little extra strawberry jam and the accompaniments of your choice.

 

 

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 18, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Fish in Batter

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Crisp Fried Fish in Batter
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy fried fish in batter. Fish fried in batter is only as good as the batter recipe. This batter recipe is foolproof, and will give you a light, puffy and crispy batter coating that compliments the flavor and texture of the fish.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 2 x 250g White fish
  • Lemon wedges to serve
Instructions
  1. Sift the flours and the baking powder into a large mixing bowl.
  2. Add the water and mix this to a smooth batter. Allow this to stand for 30 minutes.
  3. While the batter stands, pat the fish dry with kitchen paper, then season liberally with lemon pepper, and season to taste with salt.
  4. Add the salt and oil to the batter and whisk this in until totally combined.
  5. Half-fill your pan with oil and heat this to 180c or 350f.
  6. Drag the fish through the batter to get a good coating all over, then carefully lower the fish into the oil.
  7. Fry the fish for 3 minutes per side. Remove the fish and drain any excess oil on kitchen paper.
  8. Serve immediately with lemon wedges and the accompaniments of your choice.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

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