Queso Blanco – How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.

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Queso Blanco - How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Queso Blanco is a fresh Mexican white cheese. The term fresh refers to the cheese not being aged. It can be eaten the same day it is made. The outstanding feature of Queso Blanco is that it does not melt when cooked, making it the ideal protein to add to soups, stews, stir-fries and even grills.
Ingredients
  • 1 Gallon / 3.75lt Full cream cows or goats milk
  • 60ml Cider vinegar (plus a little extra on the side)
  • Salt to taste (non-iodated)
Instructions
  1. Pour the milk into a large pot over medium low heat. Over a period of 20 to 30 minutes bring the milk up to a temperature of 83c or 180f stirring regularly.
  2. Once at this temperature, hold the temperature here for 10 minutes by toggling the heat on and off as required.
  3. Pour in the cider vinegar and stir continuously while the curds form. If the whey is not clear after a minute or so, add a little more vinegar, stirring continuously while you do this, until the whey is clear.
  4. Remove the pot from the heat and pour the curds into a muslin lined colander in your sink. Allow the curds to drain briefly, then fold the edges of the muslin over the cheese.
  5. Place and upturned side plate on top the cheese and weigh this down with about 5lb of weight.
  6. Let the cheese press and drain for 3 hours.
  7. Unwrap the cheese and trim the rough edge from the cheese. The trimmings can be used in any dish, so don't discard them.
  8. You will see that the cheese has a medium firm feel, and is remarkably similar in texture and taste to haloumi cheese.
  9. If you're not using the cheese immediately, salt both sides of the cheese and refrigerate wrapped in cling-wrap.
  10. In our next episode we will use this queso blanco to make an amazing butter-fried Queso Blanco cheese dish.
  11. Makes 600-800g of cheese

 

Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.

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Cheese Injected Beef Rump Roast. Prime Beef Rump Injected with Cheese Wizz, Rubbed with Chilli Sugar and Roasted to Perfection.
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In todays episode we're going to roast a perfect beef rump roast, injected with Cheese Wizz, rubbed with our special chilli sugar rub. You will nedd to have a meat syringe to inject the cheese. If you don't own one, never fear, they only cost about 10 dollars on eBay.
Ingredients
  • 1.4kg Beef Rump Roast
  • 100g Cheese Whizz (soft spreading processed cheese)
  • 15g Butter
  • 2 Tbs Brown sugar
  • 1 Tbs Salt
  • 1 Tbs Chilli flakes
For the Serving Suggestion
  • 6 Soft sundried tomato halves (the type in olive oil)
  • Feta cheese
Instructions
  1. To start you will need a nice 1.4kg or just over 3 pound rump roast cut. Look for a piece that has good marbling and a fair strip of fat on the edge.
  2. Place the Cheese Wizz in a bowl along with the butter and warm it up in your microwave to soften and liquify the cheese the cheese. Stir this thoroughly until the butter and the cheese are totally combined.
  3. Load half of this into your meat syringe and start injecting the meat with the cheese. Do this by pressing the needle almost all the way through the meat. Start pressing the plunger down while simultaneously withdrawing the needle from the meat. Load the other half of the cheese into the syringe and continue injecting the meat at even spaces until all of the cheese has been injected into the rump.
  4. In a bowl, combine the brown sugar, flaked salt and chilli flakes. Sprinkle these liberally all over the roast and rub them in yo the surface. Be careful not to apply to much pressure as this will force the cheese out of the meat.
  5. Place the roast on a rack in your roasting pan and bake the meat in a preheated oven at 180c or 350f for 90 minutes.
  6. Remove the roast from the oven and allow it to stand for 5 minutes.
  7. Transfer the roast to a carving board and slice the meat into thin slices at an angle across the grain.
  8. You will notice that the whole inside of the meat has been infused with the cheese, and the little cheese that has oozed out during cooking has created a beautiful cheesy crust on the top of the roast.
  9. As a serving suggestion, plate a few slices of the beef, top it with soft sundried tomato, the type preserved in olive oil, then crumble a little feta over the top before serving with the accompaniments of your choice.

 

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.

 

Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
Ingredients
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
Instructions
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.

 

The Gourmet Breakfast. Bacon on Egg with Caramelized Pears, Blue Cheese, Camembert and Feta.

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The Gourmet Breakfast. Bacon on Egg with Caramelized Pears, Blue Cheese, Camembert and Feta.
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Bacon, blue cheese and caramelized pear slices make a formidable combination. Add a Chinese Egg Omelette, a crumble of Feta and a couple of slices of Camembert.... that gives you THE Gourmet Breakfast!!!
Ingredients
For Each Serving you will need
  • 3 Rashers streaky bacon
  • 8 Slices of fresh pear
  • 25g Feta cheese
  • 25g Creamy blue cheese
  • 4 Small wedges Camembert cheese
  • 2 Eggs, lightly beaten
Instructions
  1. Heat a 20cm or 8 inch pan over medium high heat and fry the bacon until lightly golden, then remove it from the pan and keep it warm.
  2. Add the pear slices to the pan and fry these for 6 to 8 minutes turning halfway through. The pears should be well browned and tender. Remove these from the pan and keep them warm with the bacon.
  3. Pour in the egg and fry this for 3 minutes per side until golden.
  4. Place the egg in the center of a platter and arrange the fried pears around the edge of the egg.
  5. Place the bacon in the center in such a way that it stznds up on its edges giving the meal some height.
  6. Arrange the Camembert around the bacon at every quarter of the circle. Crumble the feta cheese over the bacon, then crumble the blue cheese over the caramelized pears.
  7. Season with cracked black pepper and serve immediately. There is no need to season with salt as the feta and the blue cheese provide more than enough salt.

 

Trev’s Gourmet Burger – All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!

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Trev's Gourmet Burger - All-Beef Patty with Crumbed Camembert, Bacon and Roast Red Pepper Relish!!!
Author: 
Recipe type: Burgers / Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This gourmet burger is all good - 150g all beef patty with another patty of crumbed camembert, topped with crispy bacon and roasted red pepper relish -- you should need a license to eat a burger like this!!!
Ingredients
For the Patties
  • 150g Ground sirloin
  • 150g Ground rump
  • 1 Tsp Salt
For the Relish
  • 1 Large Red Pepper
  • 1 Medium Onion
  • 30ml Balsamic vinegar
  • 30g Butter
  • Salt to taste
For the Camembert
  • ¼ Cup finely crushed cornfalkes mixed with ¼ cup all-purpose flour
  • ¼ Cup cornflour
  • 1 Eggs lightly beaten
Other
  • 2 Large burger buns
  • 4 Rashers streaky bacon
  • Lettuce
  • Butter
Instructions
  1. Starting with the relish, scorch the skin of the red pepper with your blowtorch, gas hob, or under the grill. Place the pepper in a plastic packet, tie the top and allow the pepper to sweat.
  2. While the pepper sweats, chop the onion.
  3. Remove the pepper from the bag and scrape the skin from the pepper. Chop the whole pepper into cubes.
  4. Heat a pan over medium high heat and add the butter. When the butter is bubbling, add the pepper and onion and fry this for 10 min until it is well browned and caramelized. Add the balsamic vinegar and stir this for 60 seconds until the vinegar has thickened to a sticky syrup and coated everything.
  5. Remove this from the heat and transfer it to a jug. Using your stick blender, puree the relish then keep it warm on the side.
  6. Next in line is the camembert. For the coating combine the flour with the finely crushed cornflakes and measure out the cornflour. Whisk the eggs briefly.
  7. Hold the camembert round on its side and cut through the cheese, effectively giving you 2 rounds.
  8. Dip one of the rounds in the egg, then dredge it in the cornflour.
  9. Dip the cheese in the egg making sure to wet all of the cornflour.
  10. Dredge the cheese in the cornflake mixture making to get a good solid coating.
  11. Return the cheese to the egg making sure to wet all of the cornflake mixture, then second coating of the cornflake mixture. Make sure to get a good solid coating.
  12. Repeat this with the second round of cheese, then transfer both rounds to a platter and allow the coating to set for 20 minutes.
  13. My burger mix is 50% ground sirloin mixed with 50% rump, with a fat content of 20%. This is just a recommendation - you can use a good quality ready-made patties of 150g each.
  14. Place the mince in a bowl with 1 teaspoonful of salt and mix well. The salt reacts with the protein binding the meat.... there is no need for egg. Go ahead and form your 2 patties by hand or using a press. Place the patties between 2 pieces of foil and flatten out until they are the slightly bigger than the burger buns. When flattening them out make sure to make the center thinner than the edges, this helps keep the patty flat when it cooks.
  15. Put the patties in the freezer while you continue.
  16. Cut and butter the buns, then toast them in a large pan until crisp and lightly browned on the inside.
  17. Remove the buns from the pan then add the bacon the pan. Fry the bacon until well browned, then remove.
  18. Remove the patties from the freezer and add them to the pan. Fry the patties for 3 minutes per side, then remove these from the pan.
  19. Add 300ml of oil to the pan, allow the oil to heat for a minute, then add the camembert. Fry the camembert for 3 minutes, turning after 90 seconds. Remove the camembert from the pan.
  20. Dress the buns with a healthy bed of lettuce and top this with a little of the relish. Top this with a patty, then the bacon.
  21. Finish the burger off with the camembert and a bit more relish, then serve your masterpiece immediately with the accompaniments of your choice.

 

Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.

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Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.
Author: 
Recipe type: Cheese / Starter / Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Deep-Fried Camembert / Brie. Deep-fried camembert or brie is absolutely amazing - soft and runny on the inside and crisp and crunchy on the outside. The trick to getting this right is in the coating - check out the video to find out more!
Ingredients
  • 125g Camembert or Brie cheese
For the Coating
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Cup tapioca flour or cornflour
  • 2 Eggs lightly beaten
For the Garnish
  • 6 Preserved green figs & a little fig syrup
  • Cashew nuts
Instructions
  1. Cut the cheese into 4 wedges.
  2. Before you coat the cheese, sprinkle a layer of the cornflake crumb mix over a platter. This stops the coating on the cheese from sticking to the platter while the coating sets.
  3. To coat the cheese, dip it in the egg wetting it all over.
  4. Dredge it in the tapioca or corn flour.
  5. Then dip it in the egg again making sure to wet all of the cornflour.
  6. Then it's into the cornflake mixture making sure to get a good solid coating all over.
  7. Then back into the egg making sure to wet all of the cornflake mixture.
  8. And finally another good solid coating of the cornflake mixture.
  9. This may seem like overkill, but the cheese melts very quickly and this good coating inhibits it leaking into the oil while frying.
  10. Transfer the coated cheese to the platter and allow the coating to set for 20 minutes.
  11. Fill a saucepan with oil to a depth of 50mm or 2 inches and heat this to 170c or 325f.
  12. Deep fry the cheese for 3 minutes turning halfway through.
  13. Remove the cheese from the oil and drain on kitchen paper.
  14. Transfer the cheese wedges to platters. Serve with lightly crushed preserved figs, some of the fig syrup and salted cashew nuts.

 

Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.

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Black Olive, Feta & Spinach Muffins. Savory Muffins Recipe with a Taste of the Mediterranean.
Author: 
Recipe type: Baking / Muffins / Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These olive, feta and spinach muffins are dead-easy and quick to make. The flavor is outstanding, and this is simply the best savory muffins recipe around.
Ingredients
  • 240g Self-raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 60g Baby spinach, finely chopped
  • 200g Feta cheese
  • 200g Balck olives, pitted and cut into rounds
  • 1 Egg
  • 300ml Milk
  • 50ml Melted butter
Instructions
  1. Sift the flour, salt and baking powder into a large mixing bowl.
  2. Add the finely chopped baby spinach and the black olive rounds and mix them into the flour, then crumble in the feta cheese.
  3. In a jug, whisk together the milk, egg and melted butter, and pour this into the mixing bowl.
  4. Using a wooden paddle, mix the batter until all of the ingredients are just wet. Over-mixing the batter will result in tough muffins.
  5. Press a square of baking paper into one of the muffin pan holes then fill this with batter. The weight of the batter will hold the paper in place. Continue this until all 12 holes are filled with equal amounts of batter.
  6. Bake the muffins in a preheated oven at 180c or 350f for 30 minutes. Test for doneness by pressing a toothpick or skewer into one of the muffins. If it comes out clean, the muffins are ready, if not, return them to the oven for another 5 minutes.
  7. Remove the muffins from the oven and allow them to cool for 20 minutes on a wire rack before serving.

 

Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.

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Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.
Author: 
Recipe type: Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This quiche recipe is absolutely amazing, and the base does not require blind pre-baking. Gypsey ham, sinach and three cheeses make for an unforgettable quiche.
Ingredients
For the Filling
  • 100g Ham, roughly chopped
  • 150g Cooked and chopped spinach
  • 6 Spring onions, cut into rounds, sauteed
  • 150g Mixed cheddar, feta and parmesan
  • ¼ Cup chopped parsley
  • ¼ Tsp Ground nutmeg
  • 250ml / 1 Cup Milk
  • 1 Medium onion, chopped, sauteed
  • 3 Eggs, beaten
For the Pastry
  • 100g Cake flour
  • 100g Grated cheddar
  • 100g Butter, melted
  • ¼ Tsp Mustard powder
Instructions
For the Filling
  1. In a large mixing bowl, combine the milk, feta, cheddar, and parmesan. Pour in the chopped ham, cooked spinach, onion and spring onion.
  2. Add the parsely and the nutmeg and stir these in.
  3. Pour in the eggs and stir everything until well combined.
For the Pastry
  1. Add the flour and the cheddar to a mixing bowl. Pour in the melted butter and stir this until a dough comes together.
To make up and bake the quiche
  1. Transfer the dough to a heatproof quiche dish, or pan and press it into the dish as evenly as possible. You can check the evenness by holding the base up to light.
  2. Spoon the filling into the pastry and bake the quiche in a preheated oven at 180c or 350f for 45 minutes.
  3. Remove the quiche from the oven and allow it to cool for 10 to 15 minutes before serving. The quiche can also be served cold, and will keep for a few days covered in your refrigerator.

 

Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.

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Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.
Author: 
Recipe type: Seafood / Fish
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greek / Mediterranean style baked fish stuffed with feta, olives, chives and lemon zest is really easy to do and will have your guests applauding. Succulent whole fish infused with the flavors of Greece.
Ingredients
  • 1 x 500g Red Snapper, Red Roman or any tall body fish
  • 8 Calamata olives, pitted and cut into rounds
  • 70g Feta cheese
  • 3 Tbs Chives finely chopped
  • 3 Tbs Lemon zest
  • 1 Tbs Olive oil
  • Melted butter to baste
Instructions
  1. Have your fishmonger gut, scale and defin the fish, then butterfly the fish, including the head.
  2. Place the feta in a bowl and pour the olive oil over the cheese. Using a fork, mash the feta until the oil has been absorbed.
  3. Add the olives, chives and zest and mix this in.
  4. Open the fish and spoon the feta mixture into the fish keeping everything closer to the dorsal side.
  5. Close the fish and press it firmly down to compress the filling.
  6. Using butchers twine, tie the fish closed, taking care not to tie too tightly as this will cause the fish to tear while cooking.
  7. Brush the fish liberally with melted butter.
  8. Bake the fish in a preheated oven at 180c / 350f for 20 minutes. Remove the fish and baste again with the butter in the pan.
  9. Return the fish to the oven and bake for a further 15 minute.
  10. Remove the fish from the oven, cut and remove the twine, and serve immediately.

 

Bacon & Blue Cheese Savory Muffin.

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Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

Blue Cheese Rib-eye Turnovers. Rib-eye schnitzel, folded with blue cheese, crumbed and crisp fried.

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Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
Ingredients
  • 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
  • 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 100g Butter for frying
Instructions
  1. Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
  2. Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
  3. Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
  4. Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
  5. Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
  6. Heat your pan over medium heat and melt the butter.
  7. When the but starts to bubble, carefully slide the steaks into the pan.
  8. Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
  9. Remove the steaks from the pan and serve immediately with the accompaniments of your choice.

 

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