Category: Accompaniments

Side dishes to main courses

October 21, 2014 Accompaniments, Dessert, Garnishes, Snack Food, Vegetable

Pumpkin / Butternut Fritters – Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!

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Pumpkin / Butternut Fritters - Crispy Fried Pumpkin Fritters, the Perfect Accompaniment or Dessert!
Author: 
Recipe type: Vegetable / Accompaniments / Dessert
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
These cinnamon pumpkin frtters are outstanding and can be made with pumpkin or butternut. Crispy and caramelized on the outside and beautifully soft and creamy on the inside, this recipe is a sure winner!
Ingredients
  • 2 Cups Cooked pumpkin or butternut, mashed
  • ½ Cup All-purpose flour
  • ½ Tsp Salt
  • 1 Tsp Ground cinnamon
  • 2 Tsp Baking powder
  • 2 TBS Brown sugar
  • 2 Eggs, lightly beaten
Instructions
  1. Place the cooked pumpkin in a mixing bowl, then add the flour, salt, ground cinnamon, baking powder and brown sugar. Mix this all until combined, then add the eggs.
  2. Mix this until you have a thick sticky batter.
  3. Pour enough oil into a large pan to cover the base of the pan, then heat this over medium high heat.
  4. Spoon heaped tablespoons of the batter into the pan, with a little space in between them.
  5. Fry the fritters for 3 minutes per side until crisp and golden.
  6. Remove the fritters from the pan and drain them on kitchen paper. Continue frying the remaining batter until all of the fritters are cooked.
  7. This recipe will yield about 16 fritters.

 

September 22, 2014 Accompaniments, Chinese Recipes, Garnishes, Pickling Recipes, Thai Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home

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Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Author: 
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Prep time: 
Cook time: 
Total time: 
 
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
Ingredients
  • 2 Cups peeled, wash and thinly sliced young ginger
  • 3 Tbs Salt dissolved in 1 liter water
  • 1½ Cups white sugar
  • 1 Tbs Salt
  • 1½ Cups white wine vinegar
  • ½ Cup Water
Instructions
  1. Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
  2. Drain and rinse the ginger, and squeeze out any excess water.
  3. Transfer the ginger to pickling jars.
  4. In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
  5. Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
  6. Pour in the boiling pickling solution to cover the ginger and seal the jars.
  7. Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.

 

September 20, 2014 Accompaniments, Dessert, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.

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Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.
Author: 
Recipe type: Vegetable / Potato
Cuisine: Central African
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet potato fritters are very popular in both Malawi and Zambia. It is quick and easy and will do any feast justice. Sweet potato fritters can serve both as a delicious dessert, served with syrup and lemon, or plain as an accompaniment to your main course.
Ingredients
  • ½ Kg Sweet potatoes
  • ½ Cup Milk
  • 1 Tsp Salt
  • 1 Tsp Ground cinnamon
  • ⅜ Cup Brown sugar
  • ⅞ Cup All-purpose flour
Instructions
  1. cut the sweet potato into small blocks and place it in a pot with the milk.
  2. Place the lid on the pot and cook this over medium heat for 15 minutes until the potato is very soft, and almost all of the milk has been absorbed.
  3. Remove the pot from the heat and mash the sweet potato until smooth.
  4. Add the salt, cinnamon, brown sugar and flour. Using a wooden paddle, mix this until everything is well combined and you have a soft sticky dough.
  5. Fill your pan with oil to a depth of 1 inch or 25mm and heat this to 180c or 350f.
  6. Scoop up single tablespoons of the dough and carefully drop them into the oil. Fry the fritters for 2 and a half minutes per side until crisp and golden. Repeat this until all of the batter is used.
  7. Drain any excess oil on kitchen paper before serving.

 

August 21, 2014 Accompaniments, Baking, Bread, Italian Recipes, Starters

Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
Ingredients
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
Instructions
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.

 

August 11, 2014 Accompaniments, Mexican Recipes, Snack Food, Starters, Vegetable

Deep-Fried Jalapeño Chilli Poppers – Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.

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Deep-Fried Jalapeño Chilli Poppers - Chillies Rellenos. Stuffed Jalapeños Deep Fried in Batter.
Author: 
Recipe type: Starter / Entre / Snack / Cocktail / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Deep-fried Jalapeño Chilli Poppers stuffed with cheese make a perfect cocktail snack, entre or accompaniment to a main meal. The chillies can be stuffed with anything from spiced pork to cream cheese. I have used processed cheese spread. You can use pickled jalapenos or fresh.
Ingredients
For the Batter (makes enough for 24 chilli poppers)
  • 150g All purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Pickled or fresh jalapeno peppers
  • 240ml Processed cheese spread
Instructions
  1. Add the flour, tapioca flour and baking powder to a large mixing bowl. Add the water and whisk this until smooth. Put this aside for 30 minutes to rest.
  2. While the batter rests, slice one side of each chilli open along the length and scrape the seeds out.
  3. Measure out the filling, in this case processed cheese spread. If it is a bit stiff, warm it in your microwave to soften it.
  4. Load the filling into your piping bag, or icing gun and inject about 2 teaspoons of the cheese into each chilli. Use your finger to wipe away any excess.
  5. To finish off the batter, pour in the oil and salt and whisk these in thoroughly until well combined.
  6. Fill your wok or pan with oil to a depth of 1 inch or 25mm and heat this to 190c or 375f.
  7. Dip the cillis in the batter to coat, then carefully drop them into the oil in batches of 6. Fry these for 3 minutes per side then remove and drain on paper towel. Repeat until all of the chillis are fried.
  8. Transfer to platters and serve immediately.

 

July 26, 2014 Accompaniments, Bread, Chinese Recipes

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

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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 5, 2014 Accompaniments, Cheese, Chicken Recipes, Poutry, Snack Food, Starters

Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.

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Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.
Author: 
Recipe type: Cocktail Snacks / Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
These cheesy chicken nuggets make a great cocktail snack, and they are quick and easy to make. The cheese melts into the chicken resulting in a wonderfully tender cheesy flavored chicken nugget.
Ingredients
  • 2 x Large skinless, boneless chicken breasts
  • 50g Mature cheddar cheese
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • 2 Eggs Lightly beaten
  • Skewers
  • Dipping sauce of your choice
Instructions
  1. Cut the chicken into 25mm cubes (1 inch)
  2. Cut the cheese into pieces 6mm x 6mm (1/4 inch) x 15mm (just over ½ inch)
  3. Using your olive pitter, punch a hole through the center of each chicken piece.
  4. Pull a chopstick through each hole to open the holes up.
  5. Press the cheese pieces into the holes, the press a skewer through each piece of cheese.
  6. Dredge the nuggets in the tapioca flour to get a good coating.
  7. Dunk them in the egg, making sure that all of the tapioca flour is wet.
  8. Dredge them in the cornflake mixture to get a good solid coating.
  9. Transfer the nuggets to a platter and allow the coating to set for 20 minutes.
  10. Half-fill your pan with oil and heat this to 180c / 350f
  11. Carefully drop the nuggets into the oil and fry them for 3 minutes per side.
  12. Remove and drain on kitchen paper.
  13. Serve immediately on platters with the dipping sauce of your choice.

July 1, 2014 Accompaniments, Cheese, Sauce Recipes

Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!

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Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!
Author: 
Recipe type: Sauces
 
This gourmet cheese sauce is second to none.... the trick is in not using roux as the base. This cheese sauce is comprised of stock, cheese, and tapioca flour to thicken and gloss. The flavor of this sauce is ALL CHEESE!
Ingredients
  • 30g Mature cheddar cheese, grated
  • 30g Mozzarella cheese, grated
  • 200ml Chicken stock
  • 60ml Sour cream
  • 10ml / 2 Tsp Tapioca flour, mixed with a little water
Instructions
  1. Heat your saucepan over medium high heat and add the stock.
  2. Bring this almost to a boil, then add the the cheese. At this stage you do not want the sauce to boil - control the heat by raising and lowering the pan over the heat.
  3. Stir the cheese until it melts and becomes stringy.
  4. Add the sour cream and stir this in.
  5. Mix the tapioca flour with a little water and pour this into the pan. Bring the pan to a low boil while stirring continuously. Once the sauce boils, stir for 60 seconds, then remove the pan from the heat.
  6. Serve immediately or store under a cartouche in your refrigerator.

 

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 22, 2014 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 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 13, 2014 Accompaniments, Fish Recipes, Mexican Recipes, Seafood, Vegetable

Crunchy Prawn Flavored rice

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Crunchy Prawn Flavored rice
Author: 
Recipe type: Rice / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rice is second to none. Fried first, then boiled in prawn bisque, the flavor in texture is outstanding. This crunchy prawn flavored rice is suitable for any seafoog platter, and will use all those leftover prawn shells and heads after cleaning the prawns.
Ingredients
  • 24-30 Prawn heads, shells and tails
  • 800ml Chicken stock
  • 1 Cup long grain white rice
  • 50g Butter
Instructions
  1. Pour the chicken stock into a pot or wok, add the prawn heads, tails and shells and bring this to a boil.
  2. Boil for 5 minutes, stirring regularly and crushing the prawn heads as you go.
  3. After 5 minutes, strain the liquid from the pan through a sieve.
  4. Heat another pan over medium high heat and add the butter and rice.
  5. Fry the rice until it is a dark golden color, then add the prawn stock.
  6. Bring this to a boil, and continue to boil for 10-12 minutes until blow holes appear in the surface of the rice, and almost all of the liquid has been absorbed.
  7. Remove from the heat, cover and allow to stand for 10 minutes before serving.

 

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