Category: Main Courses

Main Course Meals

March 14, 2014 Beef, French Recipes, Main Courses

Steak au Poivre – Pepper Crusted Steak

Learn how to make steak au poivre - pepper crusted steak


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Steak au Poivre - Pepper Crusted Steak
Author: 
Recipe type: Steak
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Learn how to make steak au poivre or pepper crusted steak with this easy video tutorial.
Ingredients
  • 2 x 200g Fillet steaks (or ribeye)
  • 30ml Vegetable oil
  • 3 Tbs Black peppercorns, roughly crushed
  • 45g Butter
  • 30ml Cognac (or brandy)
  • 60ml White wine
  • 60ml Cream
Instructions
  1. Rub the steaks with the oil
  2. Drench the steaks in the cracked black pepper so the both sides of the steaks have a good coating of pepper
  3. Heat your pan until smoking hot, add the butter and fry the steaks for 6-10 minutes, turning every 15 seconds
  4. In the last turn-cycle, add the cognac and ignite it with your blowtorch, or by tipping the pan slightly over the gas. Stand back when you do this.
  5. Remove the steaks from the pan and transfer them to heated platters.
  6. Add the wine to the pan and stir briefly to deglaze the pan.
  7. Add the cream and stir to combine. Remove from the heat.
  8. Spoon the sauce over the steaks and serve.

 

March 7, 2014 French Recipes, Main Courses, Seafood, Uncategorized

Sole Meunière

Learn how to make sole meuniere


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Sole Meunière
Author: 
Recipe type: Seafood
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sole meuniere is a classic French seafood dish. Learn to cook sole meuniere with this step-by-step video demonstration.
Ingredients
  • 4 Baby soles, or 2 medium soles
  • All-purpose flour for dusting
  • 200ml Clarified butter
  • 2 Tbs Fresh lemon juice
  • 4 Tbs Roughly chopped parsley
  • Season to taste
Instructions
  1. Pat the soles dry with kitchen towel
  2. Drench the soles in the flour to get a very light coating
  3. Chop the parsley roughly
  4. Squeeze the lemon juice and add it to the parsley
  5. Heat half of the butter in a pan over medium-high heat and add the soles to the pan
  6. Fry the soles for 4 minutes per side, then transfer them to a heat-proof platter
  7. Drizzle the lemon parsley mix over the soles
  8. Add the remain butter to the butter in the pan and heat over medium-high heat until it starts to smoke and turns golden
  9. Remove the pan from the heat and carefully pour the butter over the sole
  10. Beware that the hot butter will react quite violently when it comes into contact with the lemon juice and parsely - stand back when you do this
  11. Serve immediately

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

February 25, 2014 Beef, Main Courses, Sandwiches

Philly Cheese Steak

Learn how to cook the perfect Philly Cheese Steak


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Philly Cheese Steak
Author: 
Recipe type: Sandwich
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Step-by-step how to make a Philly Cheese Steak sandwich.
Ingredients
  • ¼ Green Pepper diced
  • ¼ Red Pepper diced
  • 4 White mushrooms, thinly sliced
  • 2 medium onions cut into half rounds
  • 2 Gherkins cut into spears
  • 200g Cheese Whiz or Provolone cheese, melted in your double boiler or microwave
  • 300g Rib-eye steak, slice thinly across the grain
  • 1 x 8 inch (20cm) Hoagie roll (a French roll is a suitable substitute)
Instructions
  1. Over high heat, fry the onions, green peppers and mushrooms until golden brown and caramelized (8-10 min)
  2. Remove the vegetables from the pan
  3. Add a little more oil to the pan and fry the steak until well-browned
  4. Arrange the steak in the center of the pan (roughly in the shape of the roll)
  5. Return the vegetables to the pan on top of the steak
  6. Spoon the cheese over the steak and onions and allow to settle
  7. Remove the pan from the heat and transfer the filling to the roll
  8. Slice the roll into 2 and transfer to 2 platters, garnish with the gherkin spears

 

February 22, 2014 Beef, Cheese, Main Courses

Blue Cheese & Parmesan Rib-Eye Steak

Learn how to cook the perfect ribeye steak, with parmesan crust and blue cheese


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Blue Cheese & Parmesan Rib-Eye Steak
Author: 
Recipe type: Steak
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Dry-aged rib-eye steak crusted with parmesan cheese, and melted over with blue cheese - a meal fit for the kings of kings!
Ingredients
  • 4 Center-cut rib-eye steaks, cut 25mm / 1 inch thick
  • 40g Grated parmesan cheese
  • ½ Tsp Cracked black pepper
  • 125g Strong blue cheese
  • 1 Egg lightly beaten
  • 100g Butter for frying
Instructions
  1. Place the steaks on a rack and allow them to air-dry for 24 hours in your refrigerator
  2. Remove the steaks from the refrigerator, allow them to come to room temperature (about 1 hour)
  3. Brush the flat sides of the steaks lightly with the egg
  4. Mix the parmesan and the pepper and sprinkle a layer onto a flat plate
  5. Press the steaks into the parmesan to coat the flat sides evenly, adding to the parmesan on the plate between sides
  6. Heat your pan until smoking hot, add 50g of the butter and add 2 of the steaks
  7. Turn the steaks every 15 seconds, twelve times (a total of 3 minutes) The steaks should be golden brown and crispy
  8. Remove from the pan, add the other 50g of butter and repeat with the remaining streaks
  9. Pre-heat your oven grill
  10. Place all of the steaks into a roasting pan and crumble the blue cheese evenly over the steaks
  11. Grill the steaks on the second tier from the top of the oven for 6 minutes (medium-rare) or 8 minutes (medium)
  12. Remove the steaks from the oven, allow them to rest for 5 minutes before serving

 

February 15, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry

Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas


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Cheesy Chicken Chimichangas
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
Instructions
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa

 

Bread, Italian Recipes, Main Courses, Pizzas

No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe


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No-Knead Pizza Dough
Author: 
Cuisine: Italian
 
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
Ingredients
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
Instructions
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!

 

February 8, 2014 Chicken Recipes, Main Courses, Poutry, Spice Mixes, Uncategorized

Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration


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Spiced Fruit Chicken Roulade
Author: 
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
Instructions
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving

 

February 6, 2014 Barbecue, Instructional Techniques, Lamb, Main Courses

The Best Way to Cook Lamb Chops

Learn how to cook lamb chops properly for the best result with our cooking video demonstration


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The Best Way to Cook Lamb Chops
Author: 
 
This simple tip will give you the best lamb chops every time.
Ingredients
  • Lamb chops cut 20-25mm thick (¾ to 1 inch)
  • Salt and pepper to season
Instructions
  1. Stand the chops up on the fatty side and press skewer through the chops just above the fat
  2. Turn the block of chops over and season the fat liberally with salt and pepper
  3. Heat your grill or pan to medium-high, and grill the fatty side until it is crisp and dark golden brown. This will take 5-8 minutes depending on the thickness of the fat
  4. Remove the skewers and proceed to cook the chops for 4-6 minutes on each side. (4 minutes for medium rare - 6 minutes for medium well)
  5. In the final step, stand the chops on the bone and cook for a further 2-3 minutes
  6. Remove the chops from the grill and allow them to rest for 5 minutes before serving

 

January 21, 2014 Chicken Recipes, Main Courses, Middle East, Poutry, Sauce Recipes

Onion Jam Chicken

Learn how to cook succulent and tender onion jam chicken


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Onion Jam Chicken
Author: 
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Beautifully succulent and tender chicken pieces baked in a sweet and sour balsamic onion jam.
Ingredients
  • 3 Tbsp. oil
  • 2 large onions, chopped
  • ¼ cup balsamic vinegar
  • ¼ cup red wine
  • ½ cup treacle sugar (or brown sugar)
  • 2 cloves garlic finely sliced
  • salt
  • pepper
  • 1 chicken, jointed
Instructions
  1. Sauté onions and garlic in oil until they are soft and brown, about half an hour. Add vinegar, wine, salt and pepper. Allow the vinegar to cook out for about 5 minutes. Add brown sugar and stir until sauce thickens.
  2. Arrange the chicken pieces in a roasting pan
  3. Spread jam sauce over chicken and bake for 1½ hours uncovered, or, for softer chicken, bake for 1 hour covered and 30 minutes uncovered.

 

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