Month: July 2014

July 31, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.

crisp fried chicken wings,deep fried chicken wings,crispy deep fried chicken wings,crisp fried buffalo wings, crispy deep fried buffalo wings,deep fried tobasco chicken wings,tobasco chicken wings, tobasco buffalo wings,crispy deep fried tobasco buffalo wings,crisp deep fried chicken recipe, crisp deep fried chicken wings recipe,how to make crisp deep-fried chicken,how to make cripy deep fried buffalo wings, battered chicken wings, Buffalo Wild Wings, crispiest chicken wings, crunchiest wings


Print
Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
The flavor of Tobasco is legendary. This recipe infuses this flavor into a batch of crisp deep fried chicken wings. Ths sugar in the recipe tempers the burn, so if you like your wings a little hotter, omit the sugar from the recipe.
Ingredients
  • 12 Chicken wings
For the Tapioca Flour Mix - mix together
  • 2 Tbs Fine salt
  • 1 Tbs Caster sugar
  • ⅔ Cup Tapioca flour
For the Cornflake Mix - mix together
  • ½ Cup finely crushed cornflakes
  • ½ Cup all-purpose flour
For the Egg Mix - mix together
  • 3 Eggs lightly beaten
  • 30ml Tobasco sauce
Other
  • Oil for deepfrying
Instructions
  1. Cut off and discard the wing tips, then cut through the center joint of each wing.
  2. Dredge the wings in the tapioca flour mix.
  3. Dip the wings in the egg making sure all of the tapioca mix is wet.
  4. Dredge the eggs in the cornflake mix.
  5. Transfer the wings to a platter and allow the coating to set for 20 minutes.
  6. Half fill your pan with oil and heat to 170c or 325f.
  7. Carefully add the wings to the pan and fry for 3 minutes per side.
  8. Remove and drain on paper towel. Serve immediately.

 

July 30, 2014 French Recipes, Main Courses, Poutry

Duck A L’Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.

duck a l'orange,roasted duck with orange sauce,roasted duck recipe,french duck recipe,how to roast a duck,roast duck recipes,grilled duck,duck with orange sauce and grand marnier,french roast duck recipe,how to roast duck with orange sauce,how to cook duck,roasted duck recipe video,french a l'orange sauce,duck with citrus sauce,grilled duck with orange sauce,easy duck a l'orange,easy roast duck recipe


Print
Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
Author: 
Recipe type: Duck / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L'Orange is truly memorable.
Ingredients
  • 1.8kg Duck
  • 4 Oranges
  • 95g Light brown sugar
  • 125ml Cider vinegar
  • 80ml Grand Marnier
  • 30g Butter
Instructions
  1. Cut an orange in half and put it to one side.
  2. Cut away any excess skin and fat from the neck and tail of the duck.
  3. Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it.
  4. Pat the duck dry, then rub the skin thoroughly with the orange halves.
  5. Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
  6. Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
  7. While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
  8. Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
  9. Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
  10. Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
  11. After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
  12. Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
  13. After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
  14. Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
  15. Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.

 

July 29, 2014 Barbecue, Beef, Main Courses, Steak

Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.

how to grill sirloin steak,perfectly grilled sirloin steak,how to cook sirloin steak,how to panfry sirloin steak,how to barbecue sirloin steak,best sirloin steak recipe,how to cook tender sirloin steak,how to tenderise steak,how to tenderise sirloin steak,, perfect grilled sirloin steak, perfectly cooked sirloin steak, perfect bbq sirloin steak, perfectly cooked top sirloin steak, grill perfect top sirloin steak


Print
Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
Ingredients
  • 1 x 250g Sirloin, rump or porterhouse steaks
  • 50g Butter
For the Rub
  • 1 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 1 Tsp White Pepper
  • 2 Tsp Demarara / treacle sugar
  • 2 Tsp Tapioca flour (can substitute corn flour)
Instructions
  1. Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
  2. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  3. Combine all of the rub ingredients in a bowl.
  4. Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
  5. Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
  6. Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
  7. min = rare
  8. min = medium rare
  9. min = medium

 

July 28, 2014 Baking, Cheese, French Recipes, Main Courses

Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.

Ham, Spinach & Three Cheese Quiche,how to make the best quiche,how to bake a quiche,best quiche recipe,, Spinach and Onion Quiche Recipe, How to make a Quiche, Easy Quiche Recipe, quiche lorraine, homemade quiche, quiche crust, quiche fillings, quiche pastry, quiche resepte, quiche recipes south africa, quiche recipes cheese spinach, simple quiche recipe,foolproof quiche recipe,picnic food recipes,packed lunch recipes,ham quiche,


Print
Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.
Author: 
Recipe type: Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This quiche recipe is absolutely amazing, and the base does not require blind pre-baking. Gypsey ham, sinach and three cheeses make for an unforgettable quiche.
Ingredients
For the Filling
  • 100g Ham, roughly chopped
  • 150g Cooked and chopped spinach
  • 6 Spring onions, cut into rounds, sauteed
  • 150g Mixed cheddar, feta and parmesan
  • ¼ Cup chopped parsley
  • ¼ Tsp Ground nutmeg
  • 250ml / 1 Cup Milk
  • 1 Medium onion, chopped, sauteed
  • 3 Eggs, beaten
For the Pastry
  • 100g Cake flour
  • 100g Grated cheddar
  • 100g Butter, melted
  • ¼ Tsp Mustard powder
Instructions
For the Filling
  1. In a large mixing bowl, combine the milk, feta, cheddar, and parmesan. Pour in the chopped ham, cooked spinach, onion and spring onion.
  2. Add the parsely and the nutmeg and stir these in.
  3. Pour in the eggs and stir everything until well combined.
For the Pastry
  1. Add the flour and the cheddar to a mixing bowl. Pour in the melted butter and stir this until a dough comes together.
To make up and bake the quiche
  1. Transfer the dough to a heatproof quiche dish, or pan and press it into the dish as evenly as possible. You can check the evenness by holding the base up to light.
  2. Spoon the filling into the pastry and bake the quiche in a preheated oven at 180c or 350f for 45 minutes.
  3. Remove the quiche from the oven and allow it to cool for 10 to 15 minutes before serving. The quiche can also be served cold, and will keep for a few days covered in your refrigerator.

 

July 27, 2014 Cajun Recipes, Fish Recipes, Main Courses, Seafood, Spice Mixes

Cajun Blackened Fish

cajun blackened fish,spicy cajun fish,how to make cajun blackened fish,how to make cajun spices,how to mix cajun spices,cajun spice mix,how to fry cajun blackened fish,spicy fried fish,pan-fried cajun fish,louisiana cajun blackened fish,how to make cajun seasoning, cajun blackened fish rub, cajun blackened fish recipe, cajun blackened fish seasoning recipe, seasoning blackened fish, cajun style blackened fish


Print
Cajun Blackened Fish
Author: 
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
Ingredients
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
Instructions
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.

 

July 26, 2014 Accompaniments, Bread, Chinese Recipes

How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe – quick and easy at home.

mandarin pancakes,how to make mandarin pancakes,easy mandarin pancakes recipes,madarin pancakes for duck,chinese mandarin pancakes,mandarin pancakes for peking duck,how to make real mandarin pancakes,how to make authentic mandarin pancakes, mandarin pancakes ingredients, mandarin pancakes recipe video,mandarin pancakes mushu pork,mandarin pancakes shredded pork,mandarin pancakes crispy duck,mandarin pancakes with roasted sesame oil


Print
How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe - quick and easy at home.
Author: 
Recipe type: Breads and Dough / Chinese Pancakes
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin pancakes are quick and easy to make at home.
Ingredients
  • 450g Strong white flour
  • 300ml Boiling water
  • 5ml Vegetable oil
  • Roasted Sesame oil for brushing
Instructions
  1. To start, place the flour in a large mixing bowl, make a well in the center and pour in the boiling water and the oil.
  2. Using a wooden paddle stir until the water is absorbed. Using your hands, knead the dough in the bowl until it comes together as a single mass.
  3. Cover the bowl with a damp tea towel, or a plate and allow this to stand for 30 minutes.
  4. Turn the dough out onto your work surface and knead for 8 minutes until the dough is very smooth and elastic. Do not add extra flour during this process..... any stick will subside as you knead.
  5. Roll the dough into a sausage and divide this in 3. Roll each third into s sausage and divide each one into 8 pieces..... giving you a total of 24 pcs.
  6. Take 2 pieces, roll them into balls, then flatten them into discs 70mm or just less then 3 inches in diameter. Brush one disc with a light coating of roasted sesame oil, then place the other disc on top of this.
  7. Using your rolling pin, roll this out to a diameter of 150mm, or 6 inches.Repeat this until all 12 pairs are done.
  8. Heat your pan over medium high heat and dryfry the pancakes for 60 seconds per side..... they will be spotted.... if they spots are too dark your pan is too hot.... if too light, too cold.
  9. As the second pancake completes cooking, the first pancake will be cool enough to separate. Gently peel the halves away from one another.
  10. Repeat until all of the pairs are cooked - serve immediately.
  11. These can be stored in an airtight container in your refrigerator, and also freeze quite well using cling wrap to separate the pancakes.

 

July 25, 2014 Breakfast, Chinese Recipes, Fish Recipes, Seafood, Starters

Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.

chinese steamed prawn custards,chinese prawn recipes,chinese shrimp recipes,chinese starter recipes,chinese egg recipes,chinese seafood recipes,how to steam chinese prawns,how to steam chinese shrimp,Salted Egg Yolk Custard Bun, Chinese Steamed Bun Recipe, Homemake Chinese Steamed,homemade chinese steamed recipes,how to use your chinese steamer, chinese steamed prawns, How To Steam Shrimp, Chinese Steamed Eggs Recipe


Print
Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.
Author: 
Recipe type: Prawns / Seafood / Egg
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Not only do Chinese steamed prawn custards look amazing, but they taste just as good. Thea flavor and aroma and texture of these treats will get your dinner off to a great start.
Ingredients
  • 200g Prawn meat
  • 4 Large eggs
  • 300ml Chicken stock, cooled
  • 60ml / 4 Tbs Garlic chives, finely chopped
  • Light soy sauce to garnish
Instructions
  1. In a jug, combine the eggs and the chicken stock. Whisk these together.
  2. Add half of the chives, and season with salt and cracked black pepper.
  3. Roughly chop the prawn meat and divide among 4 bowls.
  4. Pour equal amounts of the egg mixture into each bowl.
  5. Place the bowls in your steamer and steam over rapidly boiling water for 10 minutes until the center of the egg is set.
  6. Using s paring knife, score an X into the center of each custard.
  7. Drizzle a little soy sauce onto each custard, then top with the remaining chives and serve immediately.

 

 

July 24, 2014 Beef, Main Courses, Steak

Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.

how to perfectly cook rump steak,how to cook rump steak,how to pan-fry rump steak,the best way to cook rump steak,how to grill rump steak,how to cook rump steak with balsamic reduction,how to cook rump steak with sweet balsamic chili reduction,best rump steak recipes,how to make sweet balsamic chili reduction,how to serve rump steak with balsamic reduction, learn to grill rump steak, perfect grilled rump steak, how to cook rump steak tender, the trick to cooking rump steak, rendering the fat on rump steak, the secret to cooking perfect rump steak


Print
Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This demonstration will show you the best way to perfectly cook a rump steak, and how to serve it with a sweet chili balsamic reduction.
Ingredients
  • 2 x 250g Rump Steaks
  • 50g Butter for frying
  • 45ml Balsamic vinegar
  • 30ml Chili sauce
  • 60ml Caster sugar
  • Salt & Pepper to season
Instructions
  1. Press 3 skewers through the steaks, 2 just above the fat and 1 near the top.
  2. Season the fat liberally with salt and cracked black pepper.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, stand the steaks on the fatty edge and fry for 8-10 minutes until the fat is well rendered and golden brown.
  5. Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper.
  6. Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds.
  7. Remove the steaks from the pan and allow them to rest.
  8. Add the balsamic vinegar to the pan and stir briefly to deglaze the pan.
  9. Add the chili sauce and stir in to combine.
  10. Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup.
  11. Working with 1 steak at a time, place a steak on top of an egg lifter and proceed to slice it at an angle into 3mm slices. Lift the steak and transfer it to a serving platter. Repeat with the second steak.
  12. Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.

 

July 23, 2014 Cheese, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.

whole baked fish,whole fish stuffed and baked,how to stuff a fish,greek style whole fish,fish stuffed with feta and olives,mediterranean stuffed fish,how to bake whole fish,feta and olive stuffed fish,whole stuffed fish,stuffed whole fish, stuffed whole fish recipe, stuffed baked fish, stuffed baked fish recipes easy, stuffed roasted fish, stuffed baked whole fish recipes, grilled stuffed whole fish, herb stuffed whole fish, stuffed fish recipes


Print
Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.
Author: 
Recipe type: Seafood / Fish
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greek / Mediterranean style baked fish stuffed with feta, olives, chives and lemon zest is really easy to do and will have your guests applauding. Succulent whole fish infused with the flavors of Greece.
Ingredients
  • 1 x 500g Red Snapper, Red Roman or any tall body fish
  • 8 Calamata olives, pitted and cut into rounds
  • 70g Feta cheese
  • 3 Tbs Chives finely chopped
  • 3 Tbs Lemon zest
  • 1 Tbs Olive oil
  • Melted butter to baste
Instructions
  1. Have your fishmonger gut, scale and defin the fish, then butterfly the fish, including the head.
  2. Place the feta in a bowl and pour the olive oil over the cheese. Using a fork, mash the feta until the oil has been absorbed.
  3. Add the olives, chives and zest and mix this in.
  4. Open the fish and spoon the feta mixture into the fish keeping everything closer to the dorsal side.
  5. Close the fish and press it firmly down to compress the filling.
  6. Using butchers twine, tie the fish closed, taking care not to tie too tightly as this will cause the fish to tear while cooking.
  7. Brush the fish liberally with melted butter.
  8. Bake the fish in a preheated oven at 180c / 350f for 20 minutes. Remove the fish and baste again with the butter in the pan.
  9. Return the fish to the oven and bake for a further 15 minute.
  10. Remove the fish from the oven, cut and remove the twine, and serve immediately.

 

July 22, 2014 Baking, Dessert, French Recipes

How to Bake Traditional Madeleines. Original French Madeleines recipe – quick and easy.

madeleines recipe,how to bake madeleines,original french madeleines recipe,classic french madeleines recipe,recipe for madeleines,recette de madeleines, recette madeleines, madeleines recipes, madeleines patisserie, madeleines pan, how to make madeleines, recette pour les madeleines, homemade madelins, french butter cakes, recette de Magdalenas,make madeleines at home,homemade madeleines recipe


Print
How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: 
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
  • 3 Eggs
  • 100g Caster sugar
  • 150g Cake flour
  • 100g Butter, melted
  • Zest of 1 lemon and 1 orange
Instructions
  1. Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
  2. Fold in the flour until combined.
  3. Fold in the lemon and orange zest.
  4. Fold in the butter.
  5. Spoon into the Madeleine molds leaving a little space for rising.
  6. Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
  7. Remove from the oven and cool on a wire rack for 15 minutes before serving.

 

July 21, 2014 Beef, Chinese Recipes, Main Courses, Steak

Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

hunan crisp fried beef,crispy fried rump steak,chinese beef recipe,deep-fried beef strips recipe,crisp deep-fried beef strips recipes,chinese beef stirfry recipe,how to deep-fry beef strips,chinese beef stirfry,best beef recipe chinese,, Crispy Chilli Beef, Crispy Beef Recipe, crispy fried beef chinese, crispy fried beef with chilli, crispy shredded beef recipe, deep fried shredded beef,crispy fried beef with sweet and sour,sweet and sour beef


Print
Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

July 19, 2014 Baking, Bread, Breakfast, Cheese, Snack Food

Bacon & Blue Cheese Savory Muffin.

savory muffin recipe,savory cheese muffin recipe,savory bacon muffin recipe,savory bacon and blue cheese muffin recipe,how to make savory muffins, easy savory muffin recipe,savory muffins with bacon and blue cheese,, savory muffin recipes healthy, savory muffin recipes uk, recipes for a picnic, easy picnic recipes, savory muffin recipe breakfast, make ahead picnic recipe, lunch box recipe, cheese muffin recipe


Print
Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

Scroll to top

Kitchen Conversions

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