Category: Main Courses

Main Course Meals

June 20, 2014 Cheese, Main Courses, Pork

Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam

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Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crumbed Stuffed Pork Loin Chop. Tender, succulent pork loin chops stuffed with brie and strawberry jam, then crumbed and crisp fried to perfection. This demonstration shows you exactly how to stuff and crumb a pork loin chop.
Ingredients
  • 2 Pork loin chops, deboned
  • 2 Slices Brie cheese, 8mm x 25mm x 50mm
  • 3 Tbs Whole strawberry jam
  • 2 Eggs
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil to fry
Instructions
  1. Cut the base rind from the wedge of brie, then slice 2 slices 8mm thick.
  2. Using a very sharp knife, slice laterally through the center of the pork chops up to the fat.
  3. Flap the chops open ans spread some of the jam on the lower half of the inside.
  4. Place a slice of brie on top of the jam, then spread a little more jam on top of the brie.
  5. Flap the chops closed and press the edges closed.
  6. Drench the chops in the tapioca flour to get a good coating all over.
  7. Drench the chops in the eggs, making sure everything is well covered.
  8. Drench the chops in the cornflake mixture to get a good thick coating.
  9. Transfer the chops to a platter and lets the coating set for 20 minutes.
  10. Half fill your pan with oil and heat this to 180c or 350f.
  11. Carefully slide the chops into the oil. Fry for 3 minutes per side.
  12. Remove the chops and drain excess oil on kitchen paper.
  13. Serve immediately with a little extra strawberry jam and the accompaniments of your choice.

 

 

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 18, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Fish in Batter

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Crisp Fried Fish in Batter
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy fried fish in batter. Fish fried in batter is only as good as the batter recipe. This batter recipe is foolproof, and will give you a light, puffy and crispy batter coating that compliments the flavor and texture of the fish.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 2 x 250g White fish
  • Lemon wedges to serve
Instructions
  1. Sift the flours and the baking powder into a large mixing bowl.
  2. Add the water and mix this to a smooth batter. Allow this to stand for 30 minutes.
  3. While the batter stands, pat the fish dry with kitchen paper, then season liberally with lemon pepper, and season to taste with salt.
  4. Add the salt and oil to the batter and whisk this in until totally combined.
  5. Half-fill your pan with oil and heat this to 180c or 350f.
  6. Drag the fish through the batter to get a good coating all over, then carefully lower the fish into the oil.
  7. Fry the fish for 3 minutes per side. Remove the fish and drain any excess oil on kitchen paper.
  8. Serve immediately with lemon wedges and the accompaniments of your choice.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 12, 2014 Chicken Recipes, Main Courses, Poutry, Sandwiches

The King’s Chicken Burger

The King's Chicken Burger. Crispy deep-fried deboned chicken thigh burger recipe by Whats4Chow.com


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The King's Chicken Burger
Author: 
Recipe type: Burgers / Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The King's Chicken Burger is a succulent feast of deep-fried deboned chicken thigh, with cheese spread, crispy lettuce, tomato and pickled gherkin. This burger is truly fit for kings.
Ingredients
  • 2 Sesame seed burger buns
  • 2 Medium size chicken thighs
  • Lettuce, cherry tomatoes, gherkins, cheese whiz / cheese spread, mayonnaise
  • ½ Cup Tapioca flour
  • 2 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil for frying
Instructions
  1. Debone the chicken thighs (please view the video)
  2. Drench the thighs in the tapioca flour, then the egg, followed by the corn flake mixture.
  3. Transfer these to a plate and allow the coating to set for 20 minutes.
  4. While the coating sets, toast the buns. Give the bottom half of the buns a good spread of cheese whiz, then top with lettuce and tomato slices.
  5. Season to taste.
  6. Half-fill your pan with oil and heat to 180c or 350f. Carefully slide the breasts into the oil and fry for 4 minutes per side.
  7. Transfer the breasts to the buns, top with a scoop of your favorite mayonnaise and slices of pickled gherkin.
  8. Serve with accompaniments of your choice.

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

June 6, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.


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Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Skate is undoubtedly one of the most under-rated seafoods out there. In this recipe the skate wings are coated with a milled cornflake mixture, then pan-fried to crisp perfection, and served with a nutty brown butter lemon caper sauce. Crisp fried skate wings with lemon caper sauce.
Ingredients
  • 2 x 300g Skate wings, skinned
  • 1 Cup powdered corn flakes
  • 1 Cup all-purpose flour
  • ½ Cup Tapioca flour (or cornflour)
  • 2 Eggs lightly beaten
  • 100g Butter
  • 30ml Lemon juice
  • Zest of 1 lemon
  • 2 Tbs Pickled capers
  • 2 Tbs Spring onion greens, finely chopped
Instructions
  1. In a bowl, combine the powdered corn flakes and all-purpose flour.
  2. Pat the wings dry with kitchen paper, drench them in the tapioca flour, then the egg, then the corn flake mix. Make sure to press the crumb into the flesh to get a good solid coating.
  3. Transfer the coated wings to a platter and allow the coating to set for 20 minutes.
  4. Heat your pan over medium high heat, add the butter and fry the wings for 5 minutes per side, then another 60 seconds per side.
  5. Finally, stand the wings up on the thick side and fry for 60 seconds before removing from the pan.
  6. Add the capers, spring onion greens, lemon juice and zest to the pan and fry for 15 seconds. Remove from the heat.
  7. Transfer the wings to serving platters, top with the lemon caper sauce and serve with the accompaniments of your choice.

 

June 5, 2014 Chinese Recipes, Main Courses, Pork

Sweet & Sour Pork Ribs

How to make sweet and sour pork ribs recipe


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Sweet & Sour Pork Ribs
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
Ingredients
  • 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
  • 2.5ml Salt
  • 2.5ml Fresh ground black pepper
  • 10ml Sugar
  • 30ml White wine vinegar
For the batter
  • 2 Large eggs, lightly beaten
  • 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
  • 60ml Sugar
  • 60ml White wine vinegar
  • 30ml Light soy sauce
  • 30ml Tomato sauce
  • 100ml Chicken stock
  • 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
Other
  • ½ Green pepper, cut into thin strips
  • ½ Red pepper, cut into thin strips
  • ½ Yellow pepper, cut into thin strips
Instructions
  1. Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
  2. Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
  3. Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
  4. Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
  5. As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
  6. Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
  7. Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
  8. Remove from the heat and serve.

 

June 3, 2014 Beef, Chinese Recipes, Main Courses

Chinese Red Cooked Beef

Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef.


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Chinese Red Cooked Beef
Author: 
Recipe type: Beef
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef. The technique of red cooking is widely used in the east to tenderize relatively inexpensive cuts of meat. In this beef recipe, I have used beef shin, but you can also use blade, skirt or any other lower grade cut.
Ingredients
  • 600g Deboned beef shin
Flavor pot 1
  • 200ml Rice wine (or dry white)
  • 1 inch Fresh ginger sliced
  • Water to cover
Flavor pot 2
  • 50ml Dark soy sauce
  • 45ml Soft brown sugar
Other
  • 300g Carrots, peeled and roll-cut
  • 5ml Salt
  • 1 Tbs Chilli sauce (optional)
Instructions
  1. Peel and roll-cut the carrots
  2. Cut the beef into 15mm cubes
  3. Peel and slice the ginger into 2mm slices
  4. Put the beef and ginger into your wok along with the flavor pot 1 ingredients.
  5. Bring the wok to a boil, reduce the heat and simmer for 35 minutes.
  6. Add the flavor pot 2 ingredients, stir to combine, and simmer for a further 15 minutes.
  7. Add the carrots, salt and chilli sauce and simmer for a further 25 minutes, stirring every 2 minutes for the first 20 minutes, then continuously for the remaining 5 minutes.
  8. Remove the wok from the heat and serve,

 

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