Category: Main Courses

Main Course Meals

August 3, 2014 Chinese Recipes, Main Courses, Poutry

How to Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.

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How Make Peking Duck. Perfect Chinese Roast Peking Duck with Hoisin Sauce and Honey.
Author: 
Recipe type: Duck / Poultry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Although Peking duck is an overnight recipe, it is really simple to make and certainly worth the wait. Peking duck is a classic of Chinese cuisine.
Ingredients
  • 1 x 2kg Duck
  • 30ml Honey or maltose dissolved in 30ml water
  • 125ml Hoisin sauce or plum sauce
Accompaniments
  • Mandarin pancakes
  • Shredded spring onions
  • Cucumber batons or ribbons
Instructions
  1. Remove the excess fat and skin from the neck and rear of the duck. Cut of the parsons nose and the wing tips.
  2. Half fill your wok with water and bring it to a rapid boil.
  3. Plunge the duck into the water for 3 minutes, turn the duck over to blanche the other side for 3 minutes.
  4. Remove the duck from the water, pat dry with paper towel then brush liberally with the sauce.
  5. Place the duck breast side up on a rack in a roasting pan and allow it to air-dry in your refrigerator overnight.
  6. Roast the duck at 180c or 350f for 0 minutes undisturbed.
  7. Carve the meat and skin into thin slices and serve immediately with the accompaniments.
Click here to get the [url:1]Mandarin Pancake recipe[/url]

 

August 1, 2014 Chicken Recipes, Main Courses, Poutry

Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.

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Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These are truly crumbed chicken fillet with a difference. Take schnitzeled chicken breast, laminate it with bacon, coat this all in crumbs, then deepfry to crispy perfection. You will need a contact grill to bond the chicken and bacon.
Ingredients
  • 2 x Chicken breasts, skinless, deboned
  • 6 x Rashers streaky bacon
  • ⅓ Cup Tapioca flour
  • ⅓ Cup finely crushed corn flakes mixed with ⅓ cup all-purpose flour
  • 2 Eggs lightly beaten
  • Oil for frying
Instructions
  1. Measure 40cm / 16 inches cling wrap.
  2. Place a breast in the center or the plastic and fold the cling wrap over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick. Repeat with the second breast.
  4. Heat your contact grill to maximum heat and place the chicken on the grill with the smooth side down.
  5. Top each breast with 3 strips of bacon, close the grill for 30 seconds.
  6. Open the grill and remove the chicken. The bacon will now be perfectly laminated to the chicken.
  7. Dredge the chicken in the tapioca flour to get a good coating all over.
  8. Drag the chicken through the egg making sure to wet all of the tapioca flour.
  9. Dredge the chicken in the cornflake mixture to get a good solid coating all over.
  10. Half-fill your pan with oil and heat this to 180c / 350f.
  11. Carefully slide the chicken into the oil and fry for 3 minutes per side until crisp and golden.
  12. Remove from the oil and drain on paper towel.
  13. Serve immediately drizzled with a little tangy mayonnaise and a little fruit chutney.

 

July 31, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.

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Deep Fried Tobasco Chicken Wings. Crispy Deep Fried Chicken Wings Infused with Tobasco.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
The flavor of Tobasco is legendary. This recipe infuses this flavor into a batch of crisp deep fried chicken wings. Ths sugar in the recipe tempers the burn, so if you like your wings a little hotter, omit the sugar from the recipe.
Ingredients
  • 12 Chicken wings
For the Tapioca Flour Mix - mix together
  • 2 Tbs Fine salt
  • 1 Tbs Caster sugar
  • ⅔ Cup Tapioca flour
For the Cornflake Mix - mix together
  • ½ Cup finely crushed cornflakes
  • ½ Cup all-purpose flour
For the Egg Mix - mix together
  • 3 Eggs lightly beaten
  • 30ml Tobasco sauce
Other
  • Oil for deepfrying
Instructions
  1. Cut off and discard the wing tips, then cut through the center joint of each wing.
  2. Dredge the wings in the tapioca flour mix.
  3. Dip the wings in the egg making sure all of the tapioca mix is wet.
  4. Dredge the eggs in the cornflake mix.
  5. Transfer the wings to a platter and allow the coating to set for 20 minutes.
  6. Half fill your pan with oil and heat to 170c or 325f.
  7. Carefully add the wings to the pan and fry for 3 minutes per side.
  8. Remove and drain on paper towel. Serve immediately.

 

July 30, 2014 French Recipes, Main Courses, Poutry

Duck A L’Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.

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Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
Author: 
Recipe type: Duck / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L'Orange is truly memorable.
Ingredients
  • 1.8kg Duck
  • 4 Oranges
  • 95g Light brown sugar
  • 125ml Cider vinegar
  • 80ml Grand Marnier
  • 30g Butter
Instructions
  1. Cut an orange in half and put it to one side.
  2. Cut away any excess skin and fat from the neck and tail of the duck.
  3. Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it.
  4. Pat the duck dry, then rub the skin thoroughly with the orange halves.
  5. Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
  6. Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
  7. While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
  8. Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
  9. Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
  10. Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
  11. After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
  12. Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
  13. After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
  14. Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
  15. Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.

 

July 29, 2014 Barbecue, Beef, Main Courses, Steak

Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.

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Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
Ingredients
  • 1 x 250g Sirloin, rump or porterhouse steaks
  • 50g Butter
For the Rub
  • 1 Tsp Salt
  • 1 Tsp Cracked black pepper
  • 1 Tsp White Pepper
  • 2 Tsp Demarara / treacle sugar
  • 2 Tsp Tapioca flour (can substitute corn flour)
Instructions
  1. Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
  2. Flip the steaks over and season the fat liberally with salt and cracked black pepper.
  3. Combine all of the rub ingredients in a bowl.
  4. Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
  5. Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
  6. Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
  7. min = rare
  8. min = medium rare
  9. min = medium

 

July 28, 2014 Baking, Cheese, French Recipes, Main Courses

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.

 

July 27, 2014 Cajun Recipes, Fish Recipes, Main Courses, Seafood, Spice Mixes

Cajun Blackened Fish

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Cajun Blackened Fish
Author: 
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
Ingredients
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
Instructions
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.

 

July 24, 2014 Beef, Main Courses, Steak

Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.

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Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This demonstration will show you the best way to perfectly cook a rump steak, and how to serve it with a sweet chili balsamic reduction.
Ingredients
  • 2 x 250g Rump Steaks
  • 50g Butter for frying
  • 45ml Balsamic vinegar
  • 30ml Chili sauce
  • 60ml Caster sugar
  • Salt & Pepper to season
Instructions
  1. Press 3 skewers through the steaks, 2 just above the fat and 1 near the top.
  2. Season the fat liberally with salt and cracked black pepper.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, stand the steaks on the fatty edge and fry for 8-10 minutes until the fat is well rendered and golden brown.
  5. Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper.
  6. Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds.
  7. Remove the steaks from the pan and allow them to rest.
  8. Add the balsamic vinegar to the pan and stir briefly to deglaze the pan.
  9. Add the chili sauce and stir in to combine.
  10. Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup.
  11. Working with 1 steak at a time, place a steak on top of an egg lifter and proceed to slice it at an angle into 3mm slices. Lift the steak and transfer it to a serving platter. Repeat with the second steak.
  12. Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.

 

July 23, 2014 Cheese, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

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.

 

July 21, 2014 Beef, Chinese Recipes, Main Courses, Steak

Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.

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Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: 
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
  • 450g Rump steak
For the coating
  • 2 Eggs
  • 2.5ml / ½ tsp Salt
  • 60ml / 4 Tbs Tapioca flour
Other
  • 2 Medium carrots cut julienne
  • 3 Spring onions, white only, cut into rounds
  • 1 Clove garlic, finely chopped
For the sauce
  • 60ml / 4 Tbs Caster sugar
  • 45ml / 3 Tbs White wine vinegar
  • 30ml / 2 Tbs Light soy sauce
Instructions
  1. Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
  2. In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
  3. Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
  4. Cut the carrots, spring onions, garlic and measure out the chilli sauce.
  5. In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
  1. Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
  2. Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
  3. Remove the beef with a slotted spoon, then continue with the rest of the beef.
  4. Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
  5. In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
  6. Add the beef and carrots to the wok and stir to combine.
  7. Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
  8. Remove the wok from the heat and serve immediately.

 

July 17, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Sauce Recipes, Snack Food, Starters

Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.

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Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: 
Recipe type: Pork
Cuisine: Chinese
 
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
  • 1kg Pork ribs
For the marinade
  • 125ml Hoisin sauce
  • 45ml Light soy sauce
  • 45ml Rice wine, or dry sherry
  • 30ml Sugar
  • 45ml Tomato sauce
  • 3 Tbs finely chopped garlic
  • 3 Tbs finely chopped ginger
Instructions
  1. Get your butcher to cut the rack of ribs into 3 strips of short ribs.
  2. Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
  3. Reduce the heat to a simmer, and continue to simmer for 20 minutes.
  4. While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
  5. Remove the pork from the pan and cut the ribs apart.
  6. Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
  7. Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
  8. Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
  9. Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
  10. Return the pan to the oven and bake for a further 20 minutes.
  11. Remove the pan from the oven, transfer the ribs to platters and serve immediately.

 

July 16, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.

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Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.
Author: 
Recipe type: Chicken / Poultry
 
Crispy deep-fried chicken wings with the most unique flavor and texture. The combination of spices, mayonnaise and crispy coating make this a sure winner.
Ingredients
  • 12 Chicken wings, tips discarded, cut through middle joint into buffalo wings
For the batter
  • ½ Cup Tangy mayonnaise
  • 3 Tbs Chicken spice
  • 3 Tbs Tapioca flour (can substitute cornflour)
To coat
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
Instructions
  1. Cut the wing-tips from the wings and discard.
  2. Cut through the center joint of the wings.
  3. Mix the chicken spice and the tapioca flour together.
  4. Place the mayonnaise in a large mixing bowl and add the spice-flour mixture. Mix this together until you have a thick, smooth paste.
  5. Add the chicken wings to the bowl and stir until all the wings are well coated with the batter.
  6. Dredge the wings in the cornflake mixture to get a good solid coating.
  7. Transfer the wings to a platter and allow them to marinate and set in your refrigerator for at least 4 hours - preferably over night.
  8. Half-fill your pan with oil. Heat the oil to 170c / 325f.
  9. Carefully drop the wings into the oil and fry them for 3 minutes per side. Depending on the size of your pan, you may have to a few batches.
  10. Remove the wings from the oil and drain on kitchen paper before serving.

 

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