Category: Accompaniments

Side dishes to main courses

January 7, 2015 Accompaniments, Cheese, Mexican Recipes, Sauce Recipes, Seafood, Vegan Recipes, Vegetarian Recipes

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

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Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Author: 
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.
Ingredients
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  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.

 

December 31, 2014 Accompaniments, Chinese Recipes, Poutry, Snack Food, Spice Mixes, Starters

Chinese Tea Eggs – Marbled Eggs Flavored with Aromatic Chinese Tea and Spices

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Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Author: 
Recipe type: Eggs
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
Ingredients
  • 10 Eggs
For the Tea Mixture
  • 3 Tbs Light soy sauce
  • 3 Tbs Rice wine or dry sherry
  • 1 Whole star anise
  • 1 Tbs Brown sugar
  • 1 Cinnamon stick
  • 2 Tbs Chinese black tea or 2 teabags black tea
  • 1 Tbs 5-Spice
Instructions
  1. Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
  2. Drain the pot and cool the eggs under cold running water.
  3. Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
  4. Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
  5. Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
  6. Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
  7. Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
  8. When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
  9. Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.

 

December 27, 2014 Accompaniments, Italian Recipes, Mediterranean Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.

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How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.
Author: 
Recipe type: Vegetable / Preserving
Prep time: 
Total time: 
 
How to Make Sundried Tomatoes in Your Oven. This Episode shows you how to make perfectly preserved sundried tomatoes in your oven. Sundried tomatoes with perfect color and excellent shelf-life.
Ingredients
  • 12 Medium size tomatoes
  • ½ Tsp Bicarbonate of soda
  • ½ Tsp Saltpetre
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 250ml Water
Instructions
  1. Cut the tomatoes in half through the middle. If you prefer, you can skin the tomatoes first, and you can also scoop out the seeds. This is all entirely up to your personal preference. Removing the skin will temper a little of the acidity, but may result jn a less flavorful result. Removing the seeds has no effect on the flavor, but will certainly speed up the drying time.
  2. In a jug, combine the bicarbonate of soda, saltpeter, salt, sugar and water. Stir this until everything has dissolved.
  3. The bicarb preserves the amazing color of the tomatoes, while the saltpeter inhibits the growth of bacteria. Salt adds and enhances flavor, while the sugar combats the toughening effect salt has.
  4. Arrange the halved tomatoes on a rack in a large roasting tin. Brush the tomatoes liberally with the solution.
  5. Place the pan in your oven set to a temperature of 50c. Leave the door of the oven slightly open to allow moisture to escape.
  6. The drying time will be anything between 18 and 36 hours depending on the moisture content of the tomatoes, whether the tomatoes have been de-seeded, and whether they have been skinned.
  7. There is no formula and correct or incorrect procedure for the timing. I prefer my dried tomatoes leathery, but still soft and pliable. If you prefer yours totally dry and on the brittle side, then dry for longer.
  8. At this stage, you need to decide how you're going to store your dried tomatoes. The first way is to pack them in an airtight container, or to vacuum pack them in small quantities.
  9. I prefer mine in oil. To do this, pack them into a sterilized bottle and top the bottle up with oil until the tomatoes are covered. You can add raw garlic cloves and basil or marjoram leaves at this stage to further flavor the tomatoes. I prefer not to do this as it does limit your recipe choices if the tomatoes are already flavored.

 

December 5, 2014 Accompaniments, Cheese, Garnishes, Italian Recipes, Snack Food, Starters

Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!

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Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
 
How to make perfect deep-fried mozzarella. The secret to perfect deep-fried mozzarella is in the triple coating - one coat of cornflour and two coats of crumb. watch the video to see just how to do it!!!
Ingredients
  • 6 Batons Mozzarella cheese (commercial block)
  • 3 Eggs, lightly beaten
  • ½ Cup Cornflour
  • ⅔ Cup Finely crushed cornflakes mixed with ⅔ cup all-purpose flour
  • Oil to fry
Instructions
  1. Using commercial mozzarella which is firmer than the good hand made stuff, cut it into batons of 20mm or ¾ inch.
  2. Before we start coating the cheese, sprinkle a good layer of the cornflake mixture onto a platter.
  3. To coat the mozzarella, dip it into the egg to wet it all over.
  4. Dredge it in the cornflour making sure to cover all of the cheese. Return it to the egg making sure to wet all of the cornflour.
  5. Dredge it in the cornflake mixture to get a good solid coating, then back into the egg making sure to wet all of the cornflake mix.
  6. Then back into the cornflake mixture for the final coating. This thick coating will help to stop the cheese oozing out when it melts.
  7. Transfer the coated cheese to the platter. The crumb layer on the platter inhibits the coating from sticking to the plate and being damaged when it is removed from the plate.
  8. Place the platter in your freezer for 2 hours.
  9. Fill your pan with oil to a depth of 20mm and heat this to 180c or 350f.
  10. Carefully lower the coated cheese into the oil and fry this for 3 minutes, turning once halfway through.
  11. Remove the sticks from the oil and drain any excess oil on kitchen paper.
  12. Transfer the crispy mozzarella to platters and serve immediately with a little fresh herb garnish and the dipping sauce of your choice.
  13. The mozzarella will be crisp and golden on the outside and soft and melted on the inside.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

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Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

November 27, 2014 Accompaniments, Breakfast, Instructional Techniques

Simple Sous Vide Eggs. Sous Vide Simpson Eggs – a Fun and Tasty Treat!!!

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Simple Sous Vide Eggs. Sous Vide Simpson Eggs - a Fun and Tasty Treat!!!
Author: 
Recipe type: Eggs / Breakfast
Prep time: 
Cook time: 
Total time: 
 
Simple Sous Vide Eggs. If you want to get technical, this should be cooked in a circulation sou vide bath, but this is the quick and easy version, requiring no special equipment, with very similar results to the real thing. I call them Simpson Eggs as a result of the spiky tops resembling Bart Simpson's hair.
Ingredients
  • Eggs
  • Butter
  • Cling-wrap
Instructions
  1. Take a piece of cling-wrap and a small dish. Rub a little butter in the dish, and then in the center of the plastic.
  2. Press the plastic into the dish and crack an egg into the indentation in the plastic.
  3. Lift the corners of the cling-wrap up together to enclose the egg. Repeat this until all of your eggs are wrapped.
  4. Half fill a pot with boiling water and put this over medium low heat. You don't want the water to boil, but merely keep the heat. The temperature should be between 70 & 80 Celcius.
  5. Using a double boiler makes this simpler, but this is not absolutely necessary.
  6. Hang the eggs over the edge of the pot so that the entire egg is in the hot water.
  7. Allow this to stand for 10 minutes, then lift the eggs from the water, unwrap them carefully and serve immediately.

 

November 25, 2014 Accompaniments, French Recipes, Instructional Techniques, Potato Recipes, Snack Food

How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

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How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Author: 
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
Ingredients
  • Potatoes
  • Boiling kettle water
  • Oil for frying
Instructions
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.

 

November 22, 2014 Accompaniments, Garnishes, Marinades and Rubs, Pickling Recipes, Pizzas, Salads, Sandwiches, Vegan Recipes, Vegetable, Vegetarian Recipes

Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Author: 
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
Ingredients
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
Instructions
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.

 

November 20, 2014 Accompaniments, French Recipes, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.

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French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.
Author: 
Recipe type: Deep-fried / Vegetable
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!!
Ingredients
  • 1 Large onion
  • Milk to cover
  • 2 Cups all-purpose flour
  • Oil to deep-fry
Instructions
  1. Top and tail the onion and remove the outer layer.
  2. Place onion on its end and cut down through the onion to split the rings, then place it on its side and slice rings as thinly as you can.
  3. Place the rings in a mixing bowl and pour in enough full cream milk to cover. Allow these to stand for 60 minutes.
  4. After the soaking time, dredge the rings in the flour and fry them at 190c or 375f until they are crisp and golden.
  5. Remove the onions from the oil with a slotted spoon and drain any excess oil on kitchen paper before serving.

 

November 17, 2014 Accompaniments, Baking, Bread, French Recipes, Mediterranean Recipes

How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.

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How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.
Author: 
Recipe type: Bread
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
In our previous video we baked two stunning traditional French Baguettes. This video show you how to make Garlic Bread using these 2 loaves.
Ingredients
  • 2 x 14 inch Baguettes
  • 100g Butter
  • 30g Minced garlic
  • ½ Tsp Salt (optional)
Instructions
  1. Mix 30g of minced garlic into 100g of softened butter and the salt.
  2. Working with one loaf at a time, slice the loaves leaving the bases intact.
  3. Open up the slices and spread a generous dose of garlic butter between each slice.
  4. Place each loaf on a sheet of foil and spread any remaining butter over the top of the baguettes.
  5. Fold the foil over the top and twist the ends.
  6. Bake the loaves in a preheated oven at 180c or 350f for 20 minutes.
  7. Remove the loaves from the oven, unwrap them and serve immediately.

 

November 3, 2014 Accompaniments, Garnishes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips – The Perfect Snack!

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How to Make Deep-Fried Beetroot Crisps. Crispy Delicious Beetroot Chips - The Perfect Snack!
Author: 
Recipe type: Vegetable / Vegetarian / Vegan / Snacks
Prep time: 
Cook time: 
Total time: 
 
The beetroot crisps / chips are delicious on their own, or served as an accompaniment or as an attractive and tasty garnish. They are quick and easy to make and cost a fraction of store bought crisps. Beetroot crisps will also be an interesting conversation piece at your next party, as almost no-one will have had them before!!!
Ingredients
  • Fresh beetroot (as many as you need for your requirements)
  • Oil for deep-frying
  • Coarse salt and fresh rosemary to garnish
Instructions
  1. Wash and dry the beetroot thoroughly, then top and tail them.
  2. Using a very sharp knife or a mandolin, cut the beetroot into thin slices of 1 to 2 mm in thickness.
  3. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  4. Carefully drop the slices one by one into the oil until the surface of the pan is covered in a single layer of frying beet.
  5. Fry the chips for 8 to 10 minutes until the surface of the crisps is bubbled. The slices will not crisp entirely until they cool, so at this stage, remove them from the oil and drain on kitchen paper.
  6. Repeat this until all of your chips are cooked.
  7. As a serving suggestion, transfer the crisps to platters, sprinkle with a little coarse salt and some roughly chopped fresh rosemary.

 

October 24, 2014 Accompaniments, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!

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Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER!
Author: 
Recipe type: Vegetable, Vegetarian, Accompanyment
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Oven-Fried Sweet Potato Chips with Sweet Balsamic Reduction. The Best Sweet Potatoes EVER! Todays recipe proves that the simpler things in life can be the best. These oven fried sweet potatoes drizzled with sweet balsamic reduction is the stuff of legends.
Ingredients
For the Potatoes
  • 600g Sweet potatoes, cut into 12mm / ½ inch chips
  • Olive oil to drizzle
  • Salt and cracked black pepper to season
For the Balsamic Reduction
  • 250ml Balsamic vinegar
  • 2 Tbs Honey
Instructions
  1. Cut the sweet potato into 12mm chips then place them in a roasting pan.
  2. Drizzle the chips with olive oil and mix them around until everything is coated.
  3. Roast the chips in a preheated oven at 220c or 425f for 25 to 30 minutes until lightly golden.
  4. While the potato roasts, combine the honey and balsamic vinegar in a small saucepan.
  5. Heat the saucepan over medium high heat. Bring the mixture to a boil and allow this to reduce for 12 to 15 minutes, stirring occasionally.
  6. Towards the end as the reduction thickens, turn the heat down and stir continuously until the mixture is one third of its original volume. Remove it from the heat and keep warm.
  7. Transfer the potato chips to a serving bowl, drizzle generously with the balsamic reduction, season with salt and crack black pepper and serve immediately.

 

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