Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

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Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
Recipe type: Pate'
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
  • 200g Streaky bacon
  • 600g Lamb's liver
  • 50g Butter
  • 2 x Medium onions, chopped finely
  • 1 Clove garlic, finely chopped
  • 1 Tbs Tomato puree
  • 60ml Brandy or Cognac
  • 200ml Sour cream (optional)
  1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
  2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
  3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
  4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
  5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
  6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
  7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
  8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.


Cocktail Corn Dogs – Easy Super Bowl Snacks – How to Make Corn Dogs, Video Recipe.

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Cocktail Corn Dogs - Easy Super Bowl Snacks - How to Make Corn Dogs, Video Recipe.
Recipe type: Super Bowl / Festival
Cuisine: American
Prep time: 
Cook time: 
Total time: 
With the Super Bowl just days away, here is the best corn dog recipe!!! It is super quick and super easy and you can literally churn them out in their hundreds if you need to. Super Bowl Cocktail Corn Dogs, the Easy Way!!!
  • 32 Cocktail Frankfurters
For the Batter
  • 1 Cup Fine corn meal
  • 1 Cup All-purpose flour
  • ¼ Tsp Salt
  • ¼ Tsp Cracked black pepper
  • ¼ Cup White sugar
  • 4 Tsp Baking powder
  • 1 Egg, lightly beaten
  • 1 Cup Milk
  • Prepared mustard, fruit chutney, sweet chilli sauce, ketchup - to serve
  1. Place the fine corn meal, flour, salt, pepper, sugar and baking powder in a large mixing bowl.
  2. Pour in the egg and the milk and mix this to a thick batter.
  3. Let the batter stand for 30 minutes.
  4. While the batter stands, press the mini franks onto short skewers, and heat a pan of oil to 180c or 350f.
  5. Dip the dogs in the batter to get a good coating all over and carefully lower them into the oil. Depending on the size of your pan you may need to do 2 or 3 batches.
  6. Fry the dogs for 3 minutes, turning halfway through. They will be crisp and golden.
  7. Remove the dogs from the pan and drain any excess oil on kitchen paper. Continue frying the remaining dogs.
  8. Arrange the dogs on platters and serve with prepared mustard and fruit chutney or sweet chilli sauce.


Mini Seafood Platter – Valentine’s Special Part 4 – Grilled Sole, Prawn & Pink Salmon Combo

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Mini Seafood Platter - Valentine's Special Part 4 - Grilled Sole, Prawn & Pink Salmon Combo
Recipe type: Seafood / Valentine's Day
Prep time: 
Cook time: 
Total time: 
This seafood platter is sure to create a stir! Grilled baby sole topped with prawn hearts, garnished with a rose of pink salmon, and an artistic drizzle of rich dill sauce. This is Part 4 of our Valentine's Special!
Ingredients per Person
  • 1 Baby sole (80-100g)
  • 2 Medium prawns (16-20 size)
  • 60g Norwegian or Atlantic salmon
For the Sauce (2 Portions)
  • 50ml Cream
  • 50ml Plain yoghurt
  • 2 Tbs finely chopped dill
  • A dash of ketchup for color
To Garnish
  • Lemon wedges
  1. Slice the salmon into thin strips at an angle across the grain. Put this aside.
  2. Season the baby sole liberally on both sides with salt and cracked black pepper.
  3. Cut the prawns down the spine and using a skewer, remove the veins.
  4. Using a sharp knife cut through the flesh along the spine, all the way through, but not through the bottom shell. Open the prawns up.
  5. Finely chop the fresh dill and combine it with the cream, mayonnaise and a dash of ketchup for color.
  6. Heat your pan over medium high heat, add the butter and grill the prawns for 3 minutes per side. Encourage the tails to curl up while they are grilling.
  7. After 6 minutes, turn the prawns onto their spines and grill for a further 2 minutes, then remove them from the pan.
  8. Add a little extra butter if necessary, then grill the sole for 3 minutes per side. Remove these from the pan.
  9. To plate, place a sole in the center of a platter. Create the prawn heart on top of the sole, and top this with half of the salmon, stacked to resemble a rose.
  10. Drizzle the sauce over the plate and serve immediately.


Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

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Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.


Grilled Lamb Chops with Crispy Lamb Crackling Hearts – Valentine’s Special Series – Part 2

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Grilled Lamb Chops with Crispy Lamb Crackling Hearts - Valentine's Special Series - Part 2
Recipe type: Lamb / Grilled / Valentine's Day
Prep time: 
Cook time: 
Total time: 
Serves: 2
This simple grilled dish of lamb loin chops garnished with crispy lamb crackling tied to symbolize little hearts, is a sure winner. Succulent grilled lamb chops will win anyone's heart!!!
  • 8 Lamb loin chops
  • Salt and cracked black pepper to season
  • 30g Butter
  1. Using a small sharp knife, cut the skin and a little of the fat from each chop.
  2. Cut each strip of skin in half length-ways, then tie each piece of skin in a simple knot. Season these with salt and pepper and set them aside.
  3. Heat a pan or wok of oil to 180c or 350f and deep-fry the knotted skin until it is crispy and golden. Scoop the crackling from the oil using a slotted spoon, drain on kitchen paper and season again with salt and pepper to taste.
  4. Keep this warm on the side.
  5. Season the chops liberally on both sides with salt and cracked black pepper. Heat a pan over medium high heat, add the butter and fry the chops for 3 minutes per side.
  6. Transfer the chops to platters, garnish them with the crispy lamb crackling hearts and serve immediately with the accompaniments of your choice.


Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.


Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.

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Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
Recipe type: Curry
Cuisine: Cape Malay
Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
  • 500g Ground Beef or Lamb
  • 1 Onion, finely chopped
  • 1 Slice white bread, crust removed, cut into blocks
  • 120ml Milk
  • Salt and pepper to taste
  • ½ Tbs Sugar
  • 15ml Lemon juice
  • 1 Egg Lightly beaten
  • 30g Butter
  1. To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
  2. Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
  3. Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
  4. Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
  5. Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
  6. Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
  7. Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
  8. Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
  9. Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
  10. Continue to form the remaining samosas.
  11. Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
  12. Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.


Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!

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Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!
Recipe type: Pastry / Dough
Cuisine: Greek
In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spellings and pronunciations.
  • 4 Cups all-purpose flour
  • 1 Tsp White vinegar
  • 1 Tsp Olive oil
  • 15ml Lemon Juice
  • 300ml Hot water (70c)
  • Flour for dusting
  1. Place the four in your food processor. With the machine running on medium speed, drizzle the white wine vinegar, olive oil, and lemon juice into the flour.
  2. Allow this to run for 60 seconds until the liquid is very well distributed in the flour.
  3. Increase the speed of the machine to maximum an slowly pour in the hot water. Allow this to run for 60 seconds until the flour looks like a fine crumbly mass.
  4. Turn the the mixture out into a large mixing bowl. Using your hands, compress the mixture together into a single mass of dough.
  5. Turn the dough out onto your work surface and kneed it for 10 minutes. The dough is stiff and dry and you have to use bot hands to knead.
  6. At the 10 minute point the dough will still break apart, but don't be too concerned about this, your pasta roller will finish the kneading for you.
  7. Wrap the dough tightly in cling-wrap and allow it to rest in your refrigerator for at least 2 hours.
  8. Remove the dough and divide it into 10 pieces, using your scale.
  9. Working with one piece at a time, slightly flatten the dough and pass it through the pasta roller on its widest setting. Fold the dough in half and pass it through again. Repeat this another 4 or 5 times until the dough is silky smooth.
  10. Reduce the width of the roller to number 2, pass it through again. Then number 3, and so on.
  11. By the time you reach number 5 or 6, the dough will begin to feel damp. Lie it on the work surface and rub a little flour into both sides of the dough.
  12. Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine.
  13. By this stage you will have a long, paper-thin length of dough.
  14. Spread the dough over your work surface and lightly rub a little more flour into both sides of the pastry. Trim the ends square and cut the length in half. Stack the pastry, cover it with a damp tea towel and continue processing the remaining dough.
  15. If you're not using the pastry immediately, fold the it into quarters, wrap it loosely in cling-wrap and store in in your refrigerator for up to 10 days, or in your freezer for up to 3 months.


Pickled Pork. How to Cure and Pickle Pork / Ham – Easy Home Made Pickled Pork

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Pickled Pork. How to Cure and Pickle Pork / Ham - Easy Home Made Pickled Pork
Recipe type: Pork / Preserving
Cuisine: Continental
Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked. The flavor is very similar to ham, but the texture is slightly looser.
  • 2.5lt Water
  • 25g Saltpeter
  • 30g Sugar
  • 400g Salt
  • 15g Whole black peppercorns
  • 15g Whole allspice
  • 25g Whole coriander seeds
  1. Place the water, saltpeter, sugar, salt, pepper, whole allspice and whole coriander in a pot. Bring this to a boil, simmer for 10 minutes, then quick-chill the curing brine by placing the pot in a sink of cold water.
  2. While the brine cools, trim any excess fat from the meat. I am using pork leg, but you can use the shoulder, rump or any cut of your choice.
  3. Cut the pork along the grain into manageable pieces, remembering that you are going to slice it thinly when cooked, and the larger the pieces, the more difficult it will be to do this.
  4. Place the pork in a large container and pour the cooled curing brine over the pork.
  5. Place a plate on top of the pork to keep it submerged in the brine and place the lid on the container. Place the container in your refrigerator and allow this to cure for 24 hours per 25mm or inch of meat thickness. My pieces are 50mm or 2 inches thick, so they will cure for 48 hours.
  6. After the curing time is up, remove the pork from the brine. To cook the pork, wrap each piece in foil, place the packages in a large roasting pan and bake them for 45 minutes plus 15 minutes extra for every pound in weight.
  7. Remove the pork from the oven and allow it to stand for 5 minutes before slicing, if you're serving it hot. If you're using it as cold-cuts, allow it to cool completely before slicing thinly.


Barbecue Mutton Ribs – Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!

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Barbecue Mutton Ribs - Mediterranean-Style Marinated Mutton Ribs Barbecued to Perfection!
Recipe type: Mutton / Lamb / Barbecue
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Mutton ribs are full of awesome flavor, however they do require an acidic oil marinade and an extended cooking time to tenderise. These Mediterranean-style mutton ribs will have the crowds cheering!!!
  • 1.5kg Mutton or Lamb ribs (skin on)
For the Marinade
  • 30ml Lemon juice
  • 60ml Oil
  • 1½ Tsp Finely chopped garlic
  • 1 Tbs Finely chopped fresh marjoram
  • 1 Tbs Salt
  • 1 Tsp Sugar
  1. To start you will need 2 racks of mutton ribs totaling about 1.5kg. Place them on your chopping board and score the skin into blocks of 1 inch or 25mm square. The skin contracts dramatically while grilling, and this scoring stops the racks from curling up and deforming during cooking.
  2. In a jug, combine the sugar, salt, finely chopped garlic, finely chopped fresh marjoram, oil and lemon juice. Whisk this vigorously until the salt and sugar have dissolved and the mixture has totally emulsified.
  3. Place the mutton in a large pan skin side up. Pour the marinade over the racks and brush it into the meat. Place the pan in your refrigerator and allow this to marinate for at least 4 hours, preferably overnight.
  4. Heat your barbecue to medium heat and grill the mutton ribs with the lid closed for 60 minutes turning every 15 minutes. The temperature should read around 150c. Use any remaining marinade to baste the mutton during the cooking process.
  5. Be aware that the ribs have a high fat content that can lead to flare-ups. If this happens, relocate the ribs to another part of the grill surface until the flames die. Turn the heat down slightly and return them to their original position.
  6. Remove the ribs from the grill and cut them apart before serving with the accompaniments of your choice.


Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.

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Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.
Recipe type: Seafood
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A while back we did a video on Crispy Deep-Fried Calamari. This recipe uses a totally different coating with cornmeal and Cajun spice. The result is an outstanding flavor explosion - crispy on the outside, meltingly tender on the inside.
  • 500g Calamari Rings
  • 1 Egg
  • 240ml / 1 Cup Milk
  • 60ml / ¼ Cup Fine cornmeal
  • 180ml / ¾ Cup Plain flour
  • ½ Tsp Baking powder
  • 1½ Tsp Cajun spice (see below)
  • ¼ Tsp Dried basil
  • ½ Tsp Garlic salt
For the Cajun Spice
  • 1 Tbs garlic powder
  • 1 Tbs Onion powder
  • 2 Tsp White pepper
  • 2 Tsp Cracked black pepper
  • 1½ Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • ½ Tsp Dried oregano
  • Mix the ingredients together and store in an airtight container
  1. Cut the calamari tubes into rings of ¼ inch or 6mm thick. Pat the rings dry and put them aside.
  2. To make the batter, whisk the egg and milk together in a jug.
  3. In a large mixing bowl, combine the fine cornmeal, plain flour, baking powder, Cajun spice, dried basil and garlic salt.
  4. Pour half of the milk egg mixture into the bowl and mic this to a paste. Pour in the remaining milk and mix this to a batter. Allow this to stand for 30 minutes.
  5. Fill your pan with oil to a depth of 1 inch or 25 mm and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil.
  6. Fry the calamari for 3 minutes per side until lightly golden and crisp. Use a slotted spoon to remove the rings, drain any excess oil on kitchen paper, then continue this process until all of the rings are fried.
  7. Transfer the rings to platters and serve with tartare sauce or our amazing Queso Blanco dip.


Queso Blanco Sauce / Dip – Perfect Mexican Tartare Sauce – No Mayonnaise!!!

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Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4-8
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
  1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
  2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
  3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.


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