Category: Main Courses

Main Course Meals

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

May 30, 2014 Beef, Chinese Recipes, Main Courses, Sauce Recipes, Steak

Beef Peppers with Black Bean Sauce

Beef with peppers and black bean sauce


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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

May 27, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Sauce Recipes

Sweet & Sour Chicken

Sweet and Sour Chicken. Simply the Best Sweet & Sour Chicken ever, brought to you by Whats4Chow.com


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Sweet & Sour Chicken
Author: 
Recipe type: Chicken Stirfry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Ingredients
Chicken and marinade
  • 600g Chicken breast, cut across the grain into 2-3mm slivers
  • 3 Tbs Tapioca flour
  • 50ml Light soy sauce
  • 30ml oil
For the sauce
  • ½ Green pepper cut into cubes
  • ½ Red pepper cut into cubes
  • ½ Yellow pepper cut into cubes
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Ginger, finely chopped
  • 60ml Wine vinegar
  • 60ml Tomato sauce
  • 60ml Sugar
  • 10ml Light soy sauce
  • 1 Tbs Tapioca flour
  • 180ml Water
  • 5 ml Roasted sesame oil
Instructions
To marinate the chicken
  1. Cut the chicken across the grain into 2-3mm slices.
  2. Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
  3. Allow this to marinate in your refrigerator for 2 hours.
  4. Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
  1. Finely chop the garlic and ginger, and chop the peppers into cubes.
  2. In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
To Cook
  1. Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
  2. Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
  3. Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
  4. Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
  5. Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
  6. Stir in the roasted sesame oil.
  7. Remove the wok from the heat and serve.

 

May 25, 2014 Main Courses, Pork, Sauce Recipes

Deep-fried Sesame Pork Fillet

Deep-fried sesame crusted pork fillet with cranberry sauce


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Deep-fried Sesame Pork Fillet
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This beautifully tender and succulent pork fillet is crusted in sesame seeds, then deep-fried to crisp, golden perfection. The sweet-sour cranberry sauce is also a pleasant change from the traditional apple sauce. Sesame crusted deep-fried pork fillet is a winner!
Ingredients
  • 2 x 250g Pork fillets
  • 60g Dried cranberries
  • 100ml Medium cream sherry
  • 2 x Large eggs, lightly beaten
  • 1 Cup flour
  • Cup Sesame seeds (un-hulled)
  • 30g Butter
  • Oil for deep frying
Instructions
  1. Drench the fillets in the flour, then roll them in the egg making sure to wet the ends as well.
  2. Roll the fillets in the sesame seed to get a good thick coating all over.
  3. Transfer the fillets to a large platter and allow them to set for 20 minutes.
For the Sauce
  1. Heat a saucepan over medium high heat, melt the butter and add the cranberries and sherry.
  2. Bring the pan to a boil and continue to boil until the liquid has reduced by half.
  3. Transfer the sauce to a bowl and puree until smooth using your stick blender.
  4. Return the sauce to the pan over low heat to keep it warm.
To Fry the Fillets
  1. Half fill your frying pan with oil and heat it to 170c / 325f.
  2. Lift the fillets one by one using a large spatula or egg lifter and slide them gently into the oil.
  3. Fry the fillets for 10 minutes, turning every 2 minutes.
  4. Remove the fillets from the pan, drain on kitchen paper and allow the fillets to rest for a couple of minutes.
  5. Serve the fillets onto platters, top each with half of the sauce and serve with the accompaniments of your choice.

 

Chicken Recipes, Main Courses, Poutry, Snack Food, Thai Recipes

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings. Easy to make Thai-style Sticky Chicken Wings. Sticky Barbecue Chicken Wings.


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Thai Sticky Chicken Wings
Author: 
Recipe type: Chicken / Poultry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course.
Ingredients
  • 900g / 2lb Chicken wings
For the Marinade
  • 250ml Light soy sauce
  • 2Tbs Fresh ginger, finely chopped
  • 2Tbs Coriander leaf, finely chopped
  • 2Tbs Fresh garlic, finely chopped
  • 2Tbs Chilli sauce
  • Juice of half a lemon
For Cooking
  • 4Tbs / 60g Butter
  • ½ Cup honey
Instructions
  1. Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
  2. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
  3. Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
  4. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
  5. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
  6. The wings will be glossy and well coated with a thick sticky glaze.
  7. Transfer the wings to serving platters and serve immediately.

 

May 24, 2014 Chicken Recipes, Main Courses, Poutry

Deep-Fried Chicken Roulade

Deepfried Chicken Roulade. Rolled, stuffed chicken quarter, crispy deep-fried to perfection!


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Deep-Fried Chicken Roulade
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These deep-fried chicken roulades are absolutely brilliant! You will need 2 deboned chicken quarters, and you can find out how to debone the quarters yourself by visiting this link - http://www.youtube.com/watch?v=P2L9ZFel4uo
Ingredients
  • ¼ Red pepper, cut into thick strips
  • ¼ Green pepper, cut into thick strips
  • ¼ Yellow pepper, cut into thick strips
  • 60g Mature cheddar cheese
  • Greens of 4 large spring onions
  • 2 Deboned chicken quarters (to see how to debone a chicken quarter, click here)
  • 1 Cup all purpose flour
  • Oil for frying
  • 15ml Butter for frying
Instructions
  1. Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
  2. Place the spring onion greens in a large pan and cover them with boiling water.
  3. Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
  4. Lie one of the deboned chicken quarters on the work surface, skin-side down.
  5. Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
  6. Roll the chicken quarter up by bringing the top down, and the bottom up over the top. Secure this in place with a skewer or toothpick.
  7. Slide a length of the spring onion green under the center of the chicken roll and tie securely.
  8. Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
  9. Repeat with the second chicken quarter,
  10. Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
  11. Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
  12. Half-fill your pan with oil and heat to 170c or 325f. Using a large spatula, egg lifter of grill scraper, gently slide the roulades into the oil, one by one.
  13. Fry the roulades for 20 minutes, turning every 2 minutes.
  14. Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.

 

Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Simple Spatchcock Chicken Roast

Simple Spatchcock Chicken Roast. How to spatchcock and roast a chicken. How to cut a roast chicken.


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Simple Spatchcock Chicken Roast
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This quick demonstration will show you the correct way to spatchcock a chicken. Included in the demonstration is how to cut the chicken for serving once it has been roasted. A spatchcocked chicken cooks more evenly, browns more evenly and cooks quicker than a whole chicken.
Ingredients
  • 1 x 1.8kg / 4lb chicken
  • 50ml Melted butter
  • Salt and pepper to season
Instructions
  1. Please view the video for instructions

 

May 23, 2014 Beef, Main Courses, Steak

How to Cook a Perfect Rump Steak

How to cook the perfect rump steak


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How to Cook a Perfect Rump Steak
Author: 
Recipe type: Steak
Cook time: 
Total time: 
Serves: 2
 
Cooking any piece of meat with a strip of fat down the side requires special treatment. For a great rump steak, the fat has to be properly rendered and cooked without over-cooking the meat. This video demonstration will show you exactly how to do this, and cook the perfect rump steak.
Ingredients
  • 2 Rump steaks, cut 1 inch / 25mm thick
  • 30g Butter
Instructions
  1. Please view the video demonstration

 

May 18, 2014 Barbecue, Beef, Main Courses, Marinades and Rubs

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic, Ginger Marinade - Whats4Chow.com


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Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade
Author: 
Recipe type: Steak / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These ribeye steak kebabs are what memories are made of. The steak is marinated in light soy, garlic and ginger, then threaded onto skewers with caramelized red, yellow and green peppers. Grilled to perfection, these kebabs will have your guests coming back for more.
Ingredients
  • ½ Green pepper, cut into 20mm blocks
  • ½ Red pepper, cut into 20mm blocks
  • ½ Yellow pepper, cut into 20mm blocks
  • 40g Butter
  • 400g Center cut ribeye steak, cut into 20mm cubes
For the marinade
  • 1 Tbs Cornflour
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 2 Tbs Light soy sauce
Instructions
  1. Heat your frying pan over medium high heat, add the butter and the peppers.
  2. Fry the peppers for 8-10 minutes until they are soft and charred and caramelized on the edges.
  3. Remove the peppers from the heat and allow to cool.
  4. Cut the ribeye steak into 20mm cubes (just less than an inch)
  5. Place the cubes in a large mixing bowl and add all of the marinade ingredients.
  6. Massage the marinade into the meat, then allow the meat to stand for 30 minutes.
  7. Thread the cubes onto skewers, alternating with different colored peppers.
  8. Grill the skewers on medium high heat for 3 minutes per side.
  9. Remove from the grill and serve immediately.

 

May 15, 2014 Main Courses, Pork

Roast Gammon with Quince Jelly Glaze

Roast Gammon with Quince Jelly Glaze. How to cook glazed gammon. How to glaze a ham.


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Roast Gammon with Quince Jelly Glaze
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Roast glazed gammon or ham is a classic. This recipe uses a quince jelly glaze, but you can use any good quality fruit jelly / jam. This step-by-step demonstration video will show you exactly how to cook your glazed gammon or ham at home
Ingredients
  • 1 x 1.6kg Gammon (3.5lb)
For the Glaze
  • 250ml Quince Jelly / Jam
  • 2.5ml Ground Cloves
  • 2.5ml Ground Cinnamon
  • 2.5ml Ground Nutmeg
  • 15ml (1Tbs) Oil
  • 15ml (1Tbs) White wine vinegar
Instructions
  1. Place all of the glaze ingredients in a small saucepan and heat through until the jelly just melts. Remove from heat and put aside.
  2. Remove the gammon from its net and score the skin in a 12mm / ½ inch checker pattern.
  3. Place the gammon on a rack in your roasting pan and spread half of the glaze mixture over the top and sides of the gammon.
  4. Roast the gammon in a preheated oven at 180c / 350f for 30 minutes.
  5. Remove the gammon and touch up the glaze using some of the glaze mixture.
  6. Roast the gammon for a further 30 minutes, remove and touch up again.
  7. Roast for a further 20 minutes, then spread the remaining glaze over the gammon.
  8. Roast for a final 10 minutes at 200c / 400f
  9. Remove the roast from the oven, cover loosely with foil and rest for 15 minutes before carving and serving.

 

May 13, 2014 Beef, French Recipes, Main Courses, Sauce Recipes

Fillet Madagascar

Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!


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Fillet Madagascar
Author: 
Recipe type: Steak
Cuisine: French Colonial
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
Ingredients
  • 2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
  • 3 Tsp Madagascan green peppercorns
  • 30ml Medium cream sherry
  • 60ml Cream
  • Salt
  • 40g Butter
Instructions
  1. Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
  2. Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
  3. Tap the steaks down with your meat mallet until 25mm (1 inch) thick
  4. Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
  5. Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
  6. Remove and transfer the steaks to serving platters.
  7. Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
  8. Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
  9. When the cream sauce has thickened, spoon it over the steaks and serve immediately.

 

Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

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