Month: April 2015

April 30, 2015 Beef, Cocktail Snacks, Finger Foods, French Recipes, Snack Food, Starters

Snack Platter Catering – Part 8 – Boeff en Croute Petit – Mini Beef Wellington

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Snack Platter Catering - Part 8 - Boeff en Croute Petit - Mini Beef Wellington
Author: 
Recipe type: Beef / Finger Foods / Snacks
Cuisine: French
Serves: 20-40
 
Boeff en croute or Beef Wellington is an all time classic. Here this awesome treat of beef fillet coated with liver pate and wrapped in pastry is adapted to finger foods, using the millionaires chicken liver pate from yesterday's episode.
Ingredients
Instructions
  1. Cut the beef fillet into medallions across the grain.
  2. Heat a pan over medium high heat and add 50g of butter. Fry the medallions for 2 minutes per side until lightly browned.
  3. Remove the fillet from the pan and allow it to cool for 5 minutes. Stack the medallions and slice them into thin slices. Cut across the slices to dice the meat.
  4. Transfer the the beef to a mixing bowl and stir in the liver pate thoroughly. Set this aside to cool completely.
  5. Roll out the pastry to a thickness of 3mm and cut it into squares of 2 inches or 50mm.
  6. Working with 1 square at a time place a slightly heaped teaspoonful of the beef mixture in the center of the pastry.
  7. Fold the pastry diagonally over the filling and press the edges down lightly to seal.
  8. Pattern the edges using the tines of a fork. This also ensures a good seal on the edges. Continue until all of the pastries are formed.
  9. Transfer the pastries to a lightly greased baking sheet and brush them with an egg wash of 1 egg yolk whisked together with a tablespoon of water.
  10. Bake the pastries in a preheated at 200c or 400f for 25 to 30 minutes until golden. Remove from the oven and serve immediately.

 

April 29, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, French Recipes, Poutry, Snack Food, Starters

Snack Platter Catering – Part 7 – Millionaire’s Chicken Liver Pate’ – Ideal Snack Platter Food!!!

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Snack Platter Catering - Part 7 - Millionaire's Chicken Liver Pate' - Ideal Snack Platter Food!!!
Author: 
Recipe type: Snack Food / Finger Food / Pate'
Cuisine: French
 
Millionaire's Chicken Liver Pate' puts a new spin on a classic recipe. Once you've tasted this amazing flavor, you won't go back!!!
Ingredients
  • 500g Chicken livers
  • 50g Seedless raisins
  • 150ml Brandy
  • 1 Onion, finely chopped
  • 2 Cloves garlic, finely chopped
  • 10ml Fresh thyme, finely chopped
  • 50g Butter
  • 60ml Cream
  • Salt & cracked black pepper to taste
Instructions
  1. Cut away any sinew and discolored parts from the chicken livers. Place the livers in a large jug along with the seedless raisins and pour in the brandy. Set this aside for 1 to 2 hours.
  2. Dice the onion and finely chop the garlic and fresh thyme.
  3. Strain the livers through a colander and reserve the liquid.
  4. Heat a large pan over medium high heat, add 50g of butter and fry the onion and garlic for 5 minutes until tender and translucent.
  5. Add the liver and raisins to the pan along with the fresh chopped thyme. Fry this for 5 minutes until the livers are cooked through.
  6. Pour in the reserved liquid and continues to cook this for a further 2 to 3 minutes until the liquid has reduced by half.
  7. Remove the pan from the heat and allow it to cool for a few minutes.
  8. Transfer the mixture to a large jug and process this with your stick blender until smooth. You can also do this in a food processor or blender.
  9. Pour in the cream and mix this in thoroughly. Season to taste with salt and pepper.
  10. Cover the pate' and allow this to set in your refrigerator for at least an hour.
  11. As a serving suggestion, slice thin slices of dinner or cocktail buns and toast them under your grill for a few minutes on either side until golden.
  12. Transfer these to platters around a communal bowl of pate, or serve them in single portion bowls piped with a little pate and garnished with pickled green peppercorns.

 

April 26, 2015 Chinese Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 6 – Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.

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Snack Platter Catering Part 6 - Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.
Author: 
Recipe type: Snack Food, Finger Food, Chicken, Poultry
Cuisine: Chinese
Serves: 20-40
 
Spring rolls are an all-time favorite, and these mini sweet & sour spring rolls are perfect for snack platters and baskets.
Ingredients
For 40 Mini Spring Rolls
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 40ml Tomato sauce
  • 30ml White wine vinegar
  • 30ml Sugar
  • 5ml Light soy sauce
  • 2.5ml Salt
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • 50g Butter to fry
  • Melted butter for brushing
  • Fillo pastry
Instructions
  1. Place the cooked chicken thigh meat in your food processor and machine it until finely chopped. Measure out 400g of the chopped chicken and put it aside.
  2. Chop 250g of onion, then in a jug combine the tomato sauce, white wine vinegar, sugar, light soy sauce, salt, chicken stock and cornflour slurry. Mix this thoroughly until all of the solids have dissolved.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Pour in the sweet and sour sauce, bring this to a boil and allow it to boil for 60 seconds until thickened.
  5. Remove the pan from the heat and stir in the chopped chicken. Set this aside to cool completely.
  6. Once cooled, cut 3 inch or 75mm squares of pastry. Place one of the squares diagonally in front of you and spoon a tablespoon of the chicken mixture just below the center line in a small sausage shape.
  7. Fold the corner closest to you up and over the filling. Roll the pastry up to the center line, the fold the side corners in towards the center to totally enclose the filling.
  8. Continue rolling the pastry upward, wet the top corner with a little water and seal the roll. Continue until all 40 rolls are formed.
  9. Transfer the rolls to a lightly greased baking sheet and brush them with melted butter. Bake the spring rolls at 200c until lightly golden.
  10. Remove them from the oven and serve immediately.

 

April 25, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Indian Recipes, Poutry, Snack Food

Snack Platter Catering Part 5 – Mini Curry Chicken Samosas – Perfect Snack Platter Food

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Snack Platter Catering Part 5 - Mini Curry Chicken Samosas - Perfect Snack Platter Food
Author: 
Recipe type: Snack Platter Recipes, Curry Samosa, Finger Foods
Cuisine: Indian
 
Mini Curry Chicken Samosas are perfect for snack platter catering. Not only do they taste great, but they can be made way ahead of time and baked from frozen. These curry chicken samosas are sure winners!!!
Ingredients
For 40 Mini Samosas
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 30ml Garam Masala
  • 5ml Sugar
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • Fillo pastry
Instructions
  1. Strip the meat and skin from your cooked chicken thighs. Zap this in your food processor until fine. Weigh out 400g of the processed chicken.
  2. Chop the onion and weigh out 250g of this.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Add the garam masala and sugar and fry for a further 30 seconds until fragrant.
  5. Pour in the chicken stock and continue to fry for a further 60 seconds.
  6. Dissolve the cornflour in a little water and add this to the pan. Allow this to boil for 60 seconds until thickened.
  7. Remove the pan from the heat and stir in the finely chopped chicken. Set this aside to cool.
  8. When the filling has cooled, cut your pastry into strips 4cm or 1.5 inches in width. The length must be 5 times that of the width, in this case 20cm or 8 inches.
  9. You can make the samosas bigger or smaller according yo your preference, provided you keep the ratio of length to width.
  10. Working with a few strips at a time, spoon a tablespoon of filling onto the end of each strip.
  11. Fold the pastry at 45 degrees to cover the filling. Fold this straight up, then at 45 degrees and so on until the samosa is completely formed.
  12. Wet the last piece of pastry to seal.
  13. Transfer the samosas to a lightly greased baking sheet and brush them with melted butter.
  14. Bake the samosas in a preheated oven at 200c or 400f until golden. Turn the samosas over and continue to bake until the second side is golden and crispy.
  15. Transfer the samosas to serving platters and serve immediately.

 

April 23, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 4 – Petit Chicken & Salami Kebabs au Gratin – Cocktail Chicken Kebabs

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Snack Platter Catering Part 4 - Petit Chicken & Salami Kebabs au Gratin - Cocktail Chicken Kebabs
Author: 
Recipe type: Finger Foods, Cocktail Party Foods , Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 20-40
 
These cocktail chicken kebabs are outstanding. Tender chicken thigh meat enhanced with the flavor of strong salami and melted over with strong mature cheddar is legendary!!!
Ingredients
To Make 40 Cocktail Kebabs
  • 14 Chicken thighs
  • 10 Slices strong salami, 5mm thick, cut into quarters
  • 100g Mature cheddar cheese, grated
  • Salt & Pepper to taste
  • 40 Toothpicks
Instructions
  1. To debone the thighs, locate the spine along the one side. Use a sharp paring knife to lift the skin along the spine. Pull the skin back to expose the hip joint, then cut the oyster free.
  2. Using your shears, cut through the hip joint.
  3. Flip the thigh over and cut through the connecting tissue to free the spine from the thigh.
  4. Grab one side of the thigh bone and use the edge of your blade to scrape the flesh down the bone towards the other joint. Cut around the joint to free the bone from the thigh.
  5. Continue until all of the thighs are deboned, then cut each thigh into 6 blocks.
  6. Peel away the skin of the salami and cut 10 slices from the roll, each slice about 5mm thick.
  7. Stack the slices up and cut them into quarters.
  8. To make up each kebab, thread a piece of chicken onto a toothpick. Follow this with a piece of salami, then another piece of chicken. Repeat this until all of the skewers are done.
  9. Heat your pan over medium high heat and fry the kebabs for 12 to 16 minutes until well browned, turning every few minutes.
  10. Remove the pan from the heat and transfer the kebabs to a roasting tin.
  11. Sprinkle a generous layer of grated mature cheddar over the kebabs.
  12. Grill the kebabs on the second highest rack in your oven until the cheese is completely melted and starting to take on color.
  13. Transfer the kebabs to platters and serve immediately.

 

April 22, 2015 Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering Part 3 – Devils on Horseback – Brandy Soaked Prunes Wrapped in Bacon

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Snack Platter Catering Part 3 - Devils on Horseback - Brandy Soaked Prunes Wrapped in Bacon
Author: 
Recipe type: Snack Platter / Cocktail Snacks
Serves: 20-40
 
Devils on horseback are out of this world!!! Brandy soaked prunes wrapped in bacon and grilled to crispy perfection!!! Devils on horseback will get your cocktail party rocking.
Ingredients
For 40 Devils
  • 20 Rashers of streaky bacon
  • 40 Dried prunes
  • Brandy to cover
  • 40 Toothpicks
Instructions
  1. Place the pitted dried prunes in a bowl and pour in enough brandy to almost cover the prunes. Allow these to soak overnight.
  2. The following day cut the streaky bacon in half across the grain.
  3. Grab a half slice of bacon and one of the prunes and wrap the bacon around the prune. Press a toothpick through the overlap of bacon to secure it in place.
  4. Continue until all the devils are formed.
  5. Place the skewers in a roasting tin and grill the devils on the second highest shelf of your oven until the bacon is browned and crispy. Turn the devils over and repeat this with the other side.
  6. Remove the pan from the oven, transfer the devils to serving platters and serve immediately. They can also be served cold.

 

April 20, 2015 Cocktail Snacks, Fish Recipes, Pork, Seafood, Snack Food, Starters

Snack Platter Catering Part 2 – Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)

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Snack Platter Catering Part 2 - Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)
Author: 
Recipe type: Snacks / Cocktail Snacks / Finger Foods
Serves: 20-40
 
Angels on Horseback are absolutely delicious, and so easy to make that they lend themselves perfectly to catering for larger numbers of people.
Ingredients
For 40 Angels on Horseback
  • 20 Strips of streaky bacon
  • 40 Fresh mussels (or oysters / scallops)
  • 40 Toothpicks
Instructions
  1. Fry the bacon over medium heat until it is lightly browned but not crispy. Remove the bacon from the pan and allow it to coon for a few minutes, then cut it in half across the grain.
  2. Grab a half strip of bacon and one of the seafood pieces and wrap the bacon around the seafood. In this case I am using fresh mussels. Press a toothpick through the overlap of bacon to secure it in place. Continue until all of the skewers are done.
  3. Place the angels in a roasting tin and grill them on the second highest rack in you oven until well browned and crispy. Turn the skewers over and grill the other side until crispy.
  4. By grill, I mean using the top element of your oven on maximum temperature, which is normally 250c.
  5. The grilling is pretty quick, so be sure to keep a watchful eye on your creation so that it does not burn.
  6. Remove the angels from the oven, transfer to platters and serve hot or cold, although I must add that they are better on the hot side.

 

April 19, 2015 Cocktail Snacks, Finger Foods, Snack Food

Snack Platter Catering – Part 1 – A Short Course in Snack Platter Recipes & Finger Foods

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Snack Platter Catering – A Short Course Guide to Entertaining with Snacks & Finger Foods

Hi and welcome to Part 1, the introduction to our short course on snack platter catering. While I tell a bit about the course, the pictures and video are actually of recipes featured in the course.

Other than having a variety of different platters and single serving dishes, there is no specialized equipment required to accomplish any of the dishes featured in the course.

I will cover everything from mini pies, pizzetti, mini kebabs, samosas, skewered treats and even gourmet snacks like the deep-fried escargot. Some of the recipes, like the laminated bacon and cheese cocktail burgers are even suitable for children’s parties.

The course will roll out over the next 3 weeks, so fasten your seatbelts and get ready for some serious snack platter catering.

Thanks for joining us today, please subscribe to our channel and we’ll see you tomorrow for part 2 of snack platter catering where we will start with the serious stuff.

April 18, 2015 Uncategorized

Whats4Chow Channel Update April 2015

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Firstly let me apologise to all of our loyal viewers for being a little bit quieter than usual for the last few weeks. I have not been able to keep up to the normal 20 plus videos for the month, but there are a couple of reasons for this.

First up was a serious case of flu, which I am still trying to shake off.

Second, I am proud to announce that our second cooking course titled Mastering Iconic Chicken Recipes has just been launched on Curious.com.

For more details on this full structured cooking course, please click here.

This is the second fully structured cooking course we have published on Curious.com and I urge you all to go check it out.

To see our first course, “The definitive Guide to Preparing & Cooking Prawns” click here!!!
In addition to this, over the next few weeks I am rolling out another of our structured cooking courses right here on our Youtube channel, absolutely free.

The course titled Snack Platter Catering will take you on a journey through the world of finger foods, from simple to fancy.

Snack platters, tasting platters and snack baskets have become increasingly popular and allow you to cater for much larger groups without mess and hassle of formal dinners.

There will be 20 episodes in this series, and episode 1 will launch tomorrow, Sunday 19th April.

Thanks for joining us today and I will look forward to seeing you all tomorrow.

April 12, 2015 Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!

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Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!
Author: 
Recipe type: Chicken / Poultry
Cook time: 
Total time: 
 
These simple tips will have you on your way to making the best perfect pan-fried chicken possible. Your chicken will have beautifully crispy and golden skin, with the most tender meat!!!
Ingredients
  • Chicken Thighs
  • Butter
  • Salt, pepper & spices of your choice
Instructions
  1. Locate the spine bone to which the thigh bone is attached.
  2. Using a sharp knife cut under the skin along the spine to lift the skin. Lift the skin up and cut the oyster free.
  3. Using your shears, cut through the hip joint. Turn the thigh over and cut the connecting tissue to free the spine bone from the thigh.
  4. Cut through the flesh along the thigh bone. Grab the hip joint and use the edge of your blade to scrape the flesh away from the thigh bone.
  5. Cut around the knee joint and pull the bone free. Repeat this until all of the thighs are deboned.
  6. Season both sides of the thighs liberally with salt, pepper and the spices of your choice.
  7. Heat you pan over medium high heat and add a tablespoon of butter. Add the thighs to the pan skin-side down and fry them for five minutes.
  8. Turn the thighs over and fry for a further 5 minutes. Wipe the chicken around in the pan to pick up all the caramelized yummy stuff from the surface of the pan.
  9. Turn the thighs again and fry for a further 2 minutes to re-crisp the skin.
  10. Remove the chicken from the pan and serve immediately with the accompaniments of your choice.

 

April 8, 2015 Accompaniments, Baking, Cheese, Vegan Recipes, Vegetarian Recipes

How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer – Quick and Easy!!!

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How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer - Quick and Easy!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
Lemon cheese is quick and easy to make at home, and requires no specialised equipment or ingredients. You can use lemon cheese as you would use any cream cheese, or for the most amazing cheesecake.
Ingredients
  • 4lt / 1 Gallon + 1 cup full cream milk
  • Approx. 150ml lemon juice
  • Cheese salt / Kosher salt (optional)
  • Herbs (optional)
  • 100ml Cream or Cultured sour cream (optional)
Instructions
  1. Pour 4 liters or 1 gallon plus a cup full of full cream milk into a large pot over medium heat. Heat this stirring regularly until the milk reaches a temperature of 80c or 175f.
  2. Pour in half of the lemon juice. You will see the curds forming almost immediately. Pour in the remaining lemon juice little by little until there is a clear separation between the curds and whey. Turn the heat off.
  3. The whey must be clear. Allow the curds to set undisturbed for 10 minutes.
  4. Place a large colander in your sink and line it with cheese cloth or butter muslin. If you don't have either of these, you can use any finely woven, clean fabric.
  5. Pour the curds and whey into the colander. Fold the corners of the cloth over the curds, place a clean plate on top of this and weigh it down with about 5 lbs of weight, or about 2.5kg.
  6. Leave this to drain for 30 minutes.
  7. After the draining time, unwrap the cheese and place it in a bowl. Add cheese salt or kosher salt to taste, and any herbs or spices of your choice. If you intend using the cheese for cheesecake, leave the cheese unsalted and unflavored. If you want the cheese to be spreadable, add 100ml of cream or cultured sour cream and stir this in thoroughly.
  8. As a serving suggestion, use your burger press to mold the cheese on a serving platter. Scatter the platter with crisps and drizzle the cheese with a splash of fruit chutney or sweet chilli sauce and serve immediately.

 

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