Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.
Author: Whats4Chow
Recipe type: Seafood / Shellfish
Prep time:
Cook time:
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Barbecue Clams are quick and easy to cook, especially on your barbecue. There is no guess-work with this recipe, simply follow the steps and the timing and you'll have a perfect batch of clams.
Ingredients
1kg / 2.2lbs Clams
1 Cup Salt
½ Cup Butter, softened
2 Tsp Lemon zest
1 Tsp Cracked black pepper
2 Tbs Capers, drained
1 Tbs Garlic chives, chopped
Instructions
Half-fill a large mixing bowl with cold water and add ⅓ cup of salt. Stir until dissolved.
Add the clams to the bowl and allow to soak for 15 minutes. Drain and repeat twice more.
While the clams soak, add all of the other ingredients to a jug. Using your stick blender, mix these until smooth.
Heat your barbecue until medium hot and grill the clams for 5-8 minutes. Reomve the clams from the heat as soon as they have opened more than 12mm / ½ inch.
Discard any clams that do not open within 8 minutes.
Transfer the clams to serving platters and serve with the caper butter.
Gluten, as protien replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protien from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide.
Ingredients
To make the gluten
1kg All-purpose bread flour (strong bread flour)
1 Tsp Salt
550ml Warm water
To coat the gluten
⅓ Cup Tapioca flour (can substitute cornflour)
Oil for frying
Other
1 Green Pepper, cut into short strips
For the sauce
100ml Vegetable stock
2 Tbs / 30ml light soy sauce
2 Tsp / 10ml Rice wine
1 Tsp / 5ml Soft brown sugar
½ Tbs / 7.5ml Tapioca flour dissolved in a little water
Instructions
To make the gluten
Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
Mix this together with a wooden paddle until a dough starts to come together.
Using your hands compress the dough together until all of the flour combines into a single mass.
Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest o the ingredients.
The other ingredients
Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
Cut the pepper in to short strips.
Mix the ½ tablespoon of tapioca flour with a little water.
Measure ⅓ cup tapioca flour into a bowl.
To continue
Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
Dredge the gluten pieces in the tapioca flour, place them on a platter - dont allow them to touch, they will stick together.
Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
Add the sauce mixture to the wok and bring this to a boil.
Return all of the gluten to the wok and toss this until everything is coated with the sauce.
Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
Remove from the heat, transfer to platters and serve immediately.
Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.
Author: Whats4Chow
Recipe type: Chicken / Poultry
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Serves: 2-4
This chicken, bacon and parmesan pinwheels recipe is great as a cocktail snack, entre, or as a main course. The flavor combination of chicken, bacon and parmesan is supreme.
Ingredients
2 Chicken breasts
6-8 Rashers streaky bacon
20g Powdered parmesan
Butchers twine
Salt, cracked black pepper and paprika
1 Egg lightly beaten
Instructions
Cut 40cm of clinkwrap (16 inches)
Lie one of the breasts in the center of the plastic, fold the plastic over and use your meat mallet to tap the breast down to a thickness of 4mm / ⅙ inch
Repeat with the second breast
Lie one of the breasts on a board and top this with enough bacon to cover. The bacon must run from side to side.
Season liberally with salt, black pepper and paprika.
Roll the breast up from bottom to top as firmly as possible.
Tie the breast with butchers twine at 20mm intervals (just less than an inch)
Cut the loose ends off the twine.
Trim the ends of the chicken to within 10mm (just less than ½ inch)
Cut the roll into pieces, through the centers between each twine.
Repeat this with the second breast.
Place all of the wheels onto a board and brush them liberally with the egg.
Sprinkle liberally with parmesan, then turn the wheels over and repeat.
Heat your pan over medium high heat and add the butter.
When the butter begins to bubble. add the wheels to the pan.
Fry for 5 minutes per side, remove from the pan, snip and remove the strings and serve immediately.
Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.
Author: Whats4Chow
Recipe type: Seafood / Fish / Curry
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Serves: 2
This sole recipe is quick and easy, and can be scaled up with no hassle at all. Succulent baby sole dusted with curry and pan-fried ot perfection - served with coriander / cilantro butter.
Ingredients
6 x 80g Baby sole
Curry powder in a sprinkle bottle
1 Egg lightly beaten
½ Cup all-purpose flour
50g Butter
2 Tbs coriander leaf, roughly chopped
Instructions
Pat the sole dry with kitchen paper.
Brush one side of the sole with egg, then sprinkle on a light covering of curry powder.
Turn the sole over and repeat this.
Dredge the sole in the flour to get a light coating all over.
Heat your pan over medium high heat and add the butter.
When the butter starts to bubble, carefully add the sole to the pan. Fry the sole for 3 minutes per side, the remove and transfer to 2 serving platters.
Add the fresh coriander to the pan and stir briefly to mix with the butter.
Spoon half of the coriander butter over each of the platters and serve immediately with the accompaniments of your choice.
Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Author: Whats4Chow
Recipe type: Steak
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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
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.
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.
Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
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.
Heat your pan over medium heat and melt the butter.
When the but starts to bubble, carefully slide the steaks into the pan.
Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
Remove the steaks from the pan and serve immediately with the accompaniments of your choice.
Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Author: Whats4Chow
Recipe type: Curry
Cuisine: Indian
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Serves: 6-8
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
Ingredients
800g Chicken thigh meat, skin on, cut into bite sized pieces
2 Tbs Mild curry powder (you can use spicier powder if desired)
50ml Oil
Vegetables
150g Mixed peppers, sliced into short batons
150g Carrots, julienne, then cut into short batons
150g Cauliflower florets
8 Baby potatoes, quartered
300g Onions, quartered and cut into quarter rounds
4 Tbs Garlic, roughly chopped
4 Tbs Ginger, roughly chopped
1 Tbs Curry powder
15ml oil
100ml oil
To finish
½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
500ml Bulgarian yogurt
250ml Chicken or vegetable stock
Fresh coriander to garnish
Fruit chutney to serve
Sliced bananas to serve
Desicated coconut to serve
Instructions
Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
Prepare all of the vegetables and measure out the berries, yogurt and stock.
Add 50ml of oil to the chicken and stir until well coated.
Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
Add the onions to the wok and fry for 3 minutes.
Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
Drain the wok leaving only oil that sticks to the sides of the wok.
Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
Return all of the other ingredients to the wok, stir briefly, then add the berries.
Stir this to combine, then add the yogurt. Stir this until everything is coated.
Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.
Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Author: Whats4Chow
Recipe type: Steak / Beef
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Serves: 2-4
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
Ingredients
500g Center-cut ribeye
40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
2 Slices hickory ham.
Black pepper to season.
Finely grated parmesan cheese.
3-4 Rashers streaky bacon.
Instructions
Lie the ribeye on the cutting board with the end facing you.
Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
You will end up with a rolled out slab of ribeye about 15mm thick.
Spread the cheese evenly over the surface of the meat.
If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
Season liberally with cracked black pepper.
Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
Remove the meat from the oven, increase the oven temperature to 230c / 450f.
Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
Remove from the oven and cover lightly with foil for 5 minutes before carving.
Remove the bacon from the top of the meat and cut this into little bits.
Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
8 Chicken thighs, deboned with skin on
6 Canned pineapple rings, reserve the syrup
16 Slices streaky bacon
For the marinade
75ml Pineapple syrup
5ml Ground ginger
5ml Parika
5ml Garlic powder
5ml Cayenne pepper
5ml Salt
30ml Oil
Instructions
Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
Pour in the emulsified marinade and mix until everything is well coated.
Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
Remove from the grill and serve immediately with the accompaniments of your choice.
Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: Whats4Chow
Recipe type: Chicken / Poultry
Cuisine: French
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Serves: 2
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
2 x Boneless, skinless chicken breasts
2 Slices hickory ham
30g Grated mature cheddar mixed with 30g grated mozarella
½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
½ Cup Tapioca flour (can substitute cornflour)
2 Eggs, lightly beaten
100g Butter
Instructions
Roll out 40cm / 6 inches of cling wrap.
Place one of the breasts in the center of the plastic, fold the plastic over.
Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
Repeat this with the second breast.
Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
Place the hams slices on top of the breasts and top each with half of the cheese.
Fold the chicken over to enclose the ham and cheese.
Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
Dredge the breasts in the cornflake mixture to get a good thick coating.
Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
Heat your pan over medium heat and add the butter.
When the butter starts to bubble, carefully slide the breasts into the pan.
Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.
Pork fillet has a tendency to dry out when cooking. For this reason, you should bard the fillet before cooking. The barding in this recipe comes in the form of bacon, salami and mustard. The result is a beautifully tender and juicy pork fillet with a magnificent flavor.
Ingredients
2 x 150g Pork fillets
8 Slices of salami
15g Parmesan, finely grated
1 Egg, lightly beaten
Mustard, prepared - Hot English works best with this recipe
6 Rashers wood-smoked bacon
50g Butter
Instructions
Slice laterally into the fillet, almost all the way through.
Open the fillet up. Spread a little mustard onto 2 slices of salami, fold them in half and tuck them into the fillet.
Close the fillet, then repeat with the second fillet.
Spread more mustard onto the tops of the fillets, then cover each fillet with 2 slices of salami.
Lie 3 rashers of bacon on your work surface, invert a fillet and place it on top of the bacon.
Wrap the ends of the bacon over the fillet. Repeat with the second fillet.
Sprinkle half of the parmesan onto a plate. Paint the top of one of the fillets with the egg, then roll it in the cheese. Paint the bottom of the fillet and repeat.
Repeat this with the second fillet.
Heat your pan over medium heat and add the butter.
When the butter starts to bubble, carefully slide the fillets into the pan.
Fry the fillets for 5 minutes per side on all four sides, totaling 20 minutes of cooking time.
Remove the fillets from the pan and serve immediately with the accompaniments of your choice.
Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: Whats4Chow
Recipe type: Pork
Cuisine: Chinese
Prep time:
Cook time:
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Serves: 4-6
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
1.2kg Pork belly, deboned, rind on
Water to cover
For the Red Cooking Sauce
600ml Water
6 Spring onions, bruised with the back of your cleaver
6 Slices ginger, smashed
200ml Dark soy sauce
60ml Rice wine or dry sherry
5ml 5-Spice
50g Soft brown sugar
Instructions
With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
Half-fill your barbecue pan, or wok with water and bring this to a boil
Add the pork skin side down, return to a boil, and boil for 5 minutes.
Remove the pork from the wok and drain the pan, or wok.
Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
Carve into thin slices and serve on platters with the accompaniments of your choice.
Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: Whats4Chow
Recipe type: Seafood
Cuisine: Mediterranean
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Cook time:
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Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
120g / 12 Tbs Cooked long-grain rice
20g Finely grated parmesan
3 Tbs Lemon zest
½ Tsp Salt
½ Tsp Lemon pepper
½ Tsp Garlic powder
To marinate the tentacles
Juice of half a lemon
Pinch of lemon pepper
Pinch of salt
For the coating
½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
½ Cup Tapioca flour
2 Eggs lightly beaten
Other
8 Young whole calamari including tentacles
Oil for frying
Instructions
Combine all of the stuffing ingredients.
Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
Transfer the tubes to a platter and allow the coating to set for 20 minutes.
Half-fill your pan with oil, heat this to 180c / 350f.
Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
Fry the tentacles until the oil calms - about 45 seconds.
Remove the tentacles from the oil and drain on kitchen paper.
Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.
