Month: August 2014

August 9, 2014 French Recipes, Starters, Vietnamese Recipes

Vietnamese Escargot. How to Make Traditional Vietnamese Snails.

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Vietnamese Escargot. How to Make Traditional Vietnamese Snails.
Author: 
Recipe type: Snails / Escargot
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Vietnamese Escargot - Vietnamese Snails. The influence of the French occupation of Vietnam is evident in the Vietnamese cuisine. Despite this, the way in which the Vietnamese prepare snails / escargot is distinctly different from the French. This step-by-step demonstration will show show you exactly how to produce this spectacular dish.
Ingredients
  • 24 Burgundy Snails
  • 225g Extra lean pork, finely minced
  • 3 Lemon grass stalks, outer leaves in strips, insides finely minced
  • 4 Tbs Garlic chives, finely chopped
  • 25g Ginger, finely chopped
  • 1 Birds Eye chilli, de-seeded and finely chopped
  • 10ml Roasted sesame oil
  • Salt and pepper to season
Instructions
  1. To start, you will need very lean, finely minced pork. Rinse the snails thoroughly, then chop them finely.
  2. Mince the garlic chives, the ginger, the chilli, and the inner stalks of the lemon grass.
  3. Take the outer leaves of the lemongrass and shred these lengthways.
  4. In addition measure out sesame oil.
  5. Place everything, except the shredded lemongrass, in a large mixing bowl. Season with salt and pepper, then mix until totally combined.
  6. Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers, press some of the filling into the shell until the shell is full. Repeat this until all of the shells have been filled.
  7. Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.
  8. Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.
  9. Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli.

 

August 7, 2014 Chicken Recipes, Poutry, Snack Food, Starters

Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.

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Deep-Fried Chicken Lollipops. Crispy, Golden & Delicious Cocktail Snack Chicken Wings.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Deep-Fried Chicken Lollipops. Chicken wings are notoriously messy to eat, especially at a cocktail party. Making the wings into lollipops and chicken V's takes all the mess and hassle away.
Ingredients
  • 12 Chicken Wings
  • ½ Cup Tapioca flour (or corn flour)
  • 3 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • Light soy sauce to season
  • Garlic powder to season
Instructions
  1. Cut off and discard the wing tips, then slice through the center joint of each wing.
  2. To make the lollipops, take the buffalo wing, that's the piece with a single bone, and using a kitchen towel, pull the skin down off the knuckle.
  3. Holding the knuckle with one hand and using your blade, scrape the skin and flesh downward from the bone to create the lollipop.
  4. To make the V's, place the wing forearm, the piece with 2 bones on the chopping board with the inside of the wing facing upwards.
  5. Using a sharp knife cut through the wing length-ways between the bones, leaving the elbow joint in tact.
  6. Place all of the wing pieces in a tray, drizzle liberally with light soy sauce, then season liberally with garlic powder. Allow these to stand for 15 minutes.
  7. To coat the wing, dredge the pieces in the tapioca flour, or you can substitute corn flour.
  8. Dip the pieces in the egg making sure to wet all of the flour, then dredge the pieces in the cornflake mixture to get a good solid coating.
  9. Transfer all of the coated chicken to a platter and allow the coating to set for 20 minutes.
  10. Half fill your pan with oil and heat this to 170c or 325f.
  11. Carefully drop the pieces into the oil and fry them for 3 minutes per side until crispy and golden. Remove the wings from the oil and drain on paper towel. Repeat this with any remaining wings.
  12. Transfer the wings to platters and serve immediately with dipping sauce of your choice.

 

August 6, 2014 Baking, Dessert, Snack Food

Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.

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Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
Author: 
Recipe type: Dessert
 
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate.
Ingredients
For the Pastry
  • 225g Plain flour
  • 15 ml Baking powder
  • 5ml Salt
  • 25g Butter
  • 150ml Warm water
For the Marshmallow Fluff
  • 3 Egg whites
  • ¾ Cup / 180ml Sugar
  • ½ Cup / 125ml Liquid glucose
  • 1 Tsp Pure vanilla extract
Other
  • 125g of your favorite chocolate
Instructions
  1. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
  2. Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
  3. For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
  4. Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
  5. Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
  6. Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
  7. Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
  8. Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
  9. Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
  10. To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
  11. Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
  12. Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.

 

August 5, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry

Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.

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Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.
Author: 
Recipe type: Chicken / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hunan-Style Fried Chicken with a Piquant Glaze. This recipe is really simple and has very few ingredients, yet it is one of the tastiest dishes around. Thinly sliced chicken breast is shallow-fried until crispy and golden, then glazed with and beautifully glossy and tasty Hunan-style sauce.
Ingredients
  • 2 Chicken Breasts, skin off, deboned
  • 1 Egg lightly beaten
  • 30ml Tapioca flour (can substitute corn flour)
  • 2.5ml Salt
For the Sauce
  • 30ml Caster sugar
  • 20ml Rice wine vinegar or regular white wine vinegar
  • 15ml Soy sauce
Other
  • ½ Red pepper, cut into strips
  • ½ Yellow pepper cut into strips
Instructions
  1. Slice the chicken breasts across the grain into slices 3mm / ⅛ inch thick. Place them in a mixing bowl.
  2. Whisk the egg, salt and tapioca flour together until smooth then mix it into the chicken.
  3. In a jug jug, whisk together the caster sugar, vinegar and soy sauce until all of the sugar is dissolved.
  4. Slice the peppers into strips.
  5. Pour oil into your wok to a depth of 1 inch / 25mm, and heat it over high heat.
  6. Add the peppers and fry for 3-4 minutes until they start to brown on the edges. Remove them with a slotted spoon.
  7. Add half of the chicken and fry this for 3 minutes until crisp and golden. remove this with a slotted spoon and repeat with the balance of the chicken.
  8. Drain the wok, return it to the heat and return the chicken and the peppers to the wok. Mix briefly to combine, then pour in the sauce.
  9. Stir this for 0 seconds until the sauce has thickened and glazed everything.
  10. Serve immediately with the accompaniments of your choice.

 

August 3, 2014 Chinese Recipes, Main Courses, Poutry

How to Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.

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How Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.
Author: 
Recipe type: Duck / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Although Peking duck is an overnight recipe, it is really simple to make and certainly worth the wait. Peking duck is a classic of Chinese cuisine.
Ingredients
  • 1 x 2kg Duck
  • 30ml Honey or maltose dissolved in 30ml water
  • 125ml Hoisin sauce or plum sauce
Accompaniments
  • Mandarin pancakes
  • Shredded spring onions
  • Cucumber batons or ribbons
Instructions
  1. Remove the excess fat and skin from the neck and rear of the duck. Cut of the parsons nose and the wing tips.
  2. Half fill your wok with water and bring it to a rapid boil.
  3. Plunge the duck into the water for 3 minutes, turn the duck over to blanche the other side for 3 minutes.
  4. Remove the duck from the water, pat dry with paper towel then brush liberally with the sauce.
  5. Place the duck breast side up on a rack in a roasting pan and allow it to air-dry in your refrigerator overnight.
  6. Roast the duck at 180c or 350f for 0 minutes undisturbed.
  7. Carve the meat and skin into thin slices and serve immediately with the accompaniments.
Click here to get the [url:1]Mandarin Pancake recipe[/url]

 

August 1, 2014 Chicken Recipes, Main Courses, Poutry

Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.

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Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These are truly crumbed chicken fillet with a difference. Take schnitzeled chicken breast, laminate it with bacon, coat this all in crumbs, then deepfry to crispy perfection. You will need a contact grill to bond the chicken and bacon.
Ingredients
  • 2 x Chicken breasts, skinless, deboned
  • 6 x Rashers streaky bacon
  • ⅓ Cup Tapioca flour
  • ⅓ Cup finely crushed corn flakes mixed with ⅓ cup all-purpose flour
  • 2 Eggs lightly beaten
  • Oil for frying
Instructions
  1. Measure 40cm / 16 inches cling wrap.
  2. Place a breast in the center or the plastic and fold the cling wrap over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick. Repeat with the second breast.
  4. Heat your contact grill to maximum heat and place the chicken on the grill with the smooth side down.
  5. Top each breast with 3 strips of bacon, close the grill for 30 seconds.
  6. Open the grill and remove the chicken. The bacon will now be perfectly laminated to the chicken.
  7. Dredge the chicken in the tapioca flour to get a good coating all over.
  8. Drag the chicken through the egg making sure to wet all of the tapioca flour.
  9. Dredge the chicken in the cornflake mixture to get a good solid coating all over.
  10. Half-fill your pan with oil and heat this to 180c / 350f.
  11. Carefully slide the chicken into the oil and fry for 3 minutes per side until crisp and golden.
  12. Remove from the oil and drain on paper towel.
  13. Serve immediately drizzled with a little tangy mayonnaise and a little fruit chutney.

 

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