Category: Mediterranean Recipes

May 10, 2022 Cocktail Snacks, Finger Foods, Main Courses, Mediterranean Recipes, Portuguese Recipes, Seafood, Snack Food, Starters

Prawn Rissoles – Rissóis de camarão – Authentic Portuguese Prawn Rissoles

Prawn rissoles


Print
Prawn Rissoles - Rissóis de camarão - Authentic Portuguese Prawn Rissoles
Author: 
Recipe type: Seafood
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Step-by-step authentic Portuguese prawn rissoles.
Ingredients
For the filling:
  • 700g Medium prawns / shrimp
  • 480ml Hot chicken stock
  • 30g Butter
  • 15ml oil
  • 1 Tomato
  • 1 Onion
  • 4 Cloves garlic
  • 2 Tbs Flat leaf parsley
  • Zest and juic of one lemon
  • 1 Tsp chilli flakes
For the filling sauce:
  • 30g Butter
  • 2 Tbs All-purpose flour
  • 250ml Full cream milk
  • 125ml Reserved prawn liquid
  • 2 Egg yolks
For the Pastry dough:
  • 250ml Reserved prawn liquid
  • 250ml Full cream milk
  • 45g Butter
  • 4 Cups All-purpose flour
  • Extra flour for dusting if needed
Instructions
Prepare the prawn filling:
  1. Place 700g medium size prawns in deep pan or a pot. The prawns must be in the shell with head on as this contributes to the flavor of the prawn meat, the sauce and the pastry. Pour in 480ml hot chicken stock.
  2. Place the pan over high heat and bring it to a boil. Allow this to boil for 2 minutes, then remove from the heat. Be sure to turn the uppermost prawns, to ensure that everything cooks evenly.
  3. Remove the prawns from the liquid and set these aside to cool. Strain the liquid through a sieve and set this aside.
  4. Measure out 30g butter, 15ml oil, chop one tomato, one onion, 4 cloves garlic, 2 tablespoons flat leaf parsley. In addition, you need the zest and juice of one lemon, and a teaspoon of chilli flakes.
  5. By this stage the prawns would have cooled enough to peal and chop. Chop them relatively finely, but not to a paste.
  6. Saute’ the onion in the butter until just starting to brown. Add all of the remaining ingredients from this section. Fry these from 3-4 minutes until everything is soft, then add the chopped prawns. Remove the pan from the heat.
  7. Measure out a quarter cup prawn liquid that was reserved after cooking the prawns. In addition, a half cup of full cream milk, whisk 2 egg yolks, weigh 30g butter and measure 2 tablespoons all-purpose flour.
  8. Melt the butter in a pan and add the flour. Stir the flour in until you have a smooth paste, or roux. This should cook for 1-2 minutes. Remove from the heat.
  9. Whisk the milk and prawn liquid into the roux thoroughly until smooth.
  10. Return the pan to the heat and bring it to a boil, reduce the heat and simmer for 5-6 minutes until thickened.
  11. Whisk in the egg yolks and cook for a further minute.
  12. Remove the pan from the heat and pour the sauce into the prawn mixture. Mix thoroughly and set this aside.
Prepare the dough:
  1. To make the dough, measure out 45g butter, mix together 1 cup prawn cooking liquid with 1 cup milk, measure 4 cups all-purpose flour, and a little extra on the side just in case you need it for kneading and rolling.
  2. Add the prawn liquid milk mixture and the butter to a pan. Place the pan over high heat and bring to a boil. Remove the pan from the heat.
  3. Add the flour to the liquid a little at a time and mix this in, first using a whisk, then as the liquid becomes stiff, a wooden spoon, then finally by hand. Once most of the flour is incorporated, turn the dough out onto the counter and start to knead it until all of the flour is incorporated. If the dough is still sticky, add a little extra flour from the side reserve.
  4. When the dough is smooth, wrap it in cling warp and allow this to rest for 15 minutes.
Assembly and cooking:
  1. To make the rissoles, start with a quarter of the dough, keeping the remaining dough wrapped. Using a scale, portion the dough into 20g portions and roll these into balls.
  2. Fold a single portion of the dough in a plastic bread bag and use a flat bottom dinner plate to press it flat. Use your roller to continue rolling this out to a diameter of around 80mm. Put this aside and continue until all the discs are rolled. If you can’t find bread bags, any plastic should work fine.
  3. Place a slightly heaped teaspoon measure of the filling in the centre of a pastry disc. Use the plastic to fold the pastry over the filling. Crimp the pastry lightly in the front and work around to the edges, removing as much air as possible in the process. Use the tines of a fork to seal and pattern the edges. Keep the rissoles in their plastic to prevent them from drying out. Continue until all the rissoles are completed.
  4. To coat the rissoles, beat 4 eggs and half-fill a bowl with bread crumbs. Dunk one of the rissoles in the egg to wet all over, then transfer it to the bread crumbs to coat. Transfer this to a platter to wait while you continue with the remaining rissoles.
  5. Heat your oil to 180c or 350f and fry the rissoles for 2-3 minutes until golden and slightly puffed up. Don’t be tempted to fry for any longer as steam will build up in the rissoles and they will rupture.
  6. Once complete, remove from the oil and serve immediately. In a 5 litre fryer, you can comfortably fry 10-12 rissoles at a time. Adjust your frying load accordingly if your fryer or pan is smaller or larger. This recipe will make approximately 60 rissoles.

 

September 5, 2020 Baking, Breakfast, Cake and Tart Recipes, Main Courses, Mediterranean Recipes, Vegetarian Recipes

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


Print
Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

Chicken Recipes, Italian Recipes, Mediterranean Recipes, Poutry

Easy Chicken Parmesan Burger Recipe – How to Make Chicken Parmesan Burgers at Home!

Chicken Parmesan Burger Recipe


Print
Easy Chicken Parmesan Burger Recipe - How to Make Chicken Parmesan Burgers at Home!
Author: 
Recipe type: Burger
Cuisine: Italian
Serves: 2
 
In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
Ingredients
  • 2 x Chicken breasts
  • 70g Shredded Parmesan cheese
  • Salt
  • 2 Eggs beaten
  • 250ml Fine breadcrumbs
  • 10ml Italian herb blend
  • 2 Burger buns
  • Salad greens
  • Marinara sauce
  • 6 Slices Mozzarella cheese
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. Chicken Parmesan Burger Recipe - Homemade Chicken Parmesan Burger - How to Make Chicken Parmesan Burgers
  2. In our previous episode we made a rich thick marinara sauce. (https://www.youtube.com/watch?v=QMmVF...) Today we're going one step further making a magnificent chicken Parmesan burger, where Parmesan cheese and marinara sauce are the 2 primary flavoring ingredients.
  3. To start, you will need 2 skinless, boneless chicken breasts. I am using big 120mm diameter burger buns, and am using large breasts, however you're using smaller buns, user smaller breasts.
  4. Whisk 2 large eggs.
  5. You will also need about 10ml of Italian herb blend. You can find this in your supermarket, if not, the recipe is in the description.
  6. Next up is salt.
  7. Finely shred 70g of Parmesan cheese.
  8. And pour out a cup of fine breadcrumbs.
  9. Working with one breast at a time, fold the breast in bread film or cling wrap and use your mallet to tap this down to about half of its original thickness.
  10. Place the 2 flattened breasts on a plate and fold in any stray edges.
  11. Paint the tops of the chicken liberally with egg.
  12. Sprinkle a liberal dose of the dried herbs evenly over the chicken, followed by a good grind of salt.
  13. Spread a quarter of the shredded Parmesan cheese over each breast and press this firmly into the surface of the chicken.
  14. Brush another dose of egg onto the breast to wet all of the compressed cheese.
  15. Sprinkle a good layer of breadcrumbs over the wet Parmesan and press this firmly into the surface.
  16. Sprinkle a layer of breadcrumbs over a large platter. This will protect the coated side of the chicken while we coat the other side.
  17. Lift the breasts from the plate and transfer them to the platter with the coated side facing downwards.
  18. Repeat the entire coating process and put the breasts aside to set for 15 minutes.
  19. Half fill a large pan with oil and heat this to 180c or 350f.
  20. Carefully transfer the breasts to the oil and fry them for 3 to 4 minutes until golden, turning every minute to ensure even browning.
  21. Lift the chicken from the oil and transfer it to a baking sheet lined with baking parchment.
  22. Top each breast with a heaped tablespoon of marinara sauce, followed by 3 slices of mozzarella cheese.
  23. Place the baking sheet under your oven grill to melt the cheese.
  24. While the breasts grill, cut your buns and spread a heaped tablespoonful of the marinara sauce on each base.
  25. Top the marinara with the greens of your choice. You can use fresh basil, baby spinach or even mixed lettuce.
  26. Place a breast onto each bun and you're ready to go.

 

Italian Recipes, Mediterranean Recipes, Pizzas, Sauce Recipes, Vegetable

Easy Marinara Sauce Recipe – How to Make Perfect Marinara Sauce at Home!

Perfect Marinara Sauce Recipe


Print
Easy Marinara Sauce Recipe - How to Make Perfect Marinara Sauce at Home!
Author: 
Recipe type: Sauces
Cuisine: Italian
 
Marinara sauce is an all-time favorite, and is used in dozens of Italian dishes including pizzas and chicken parmesan.
Ingredients
  • 800g Canned Italian tomatoes
  • 30ml Olive oil
  • 15ml Dried garlic flakes / powder (or 6 cloves fresh)
  • 2.5ml Crushed chili flakes
  • 7.5ml Salt
  • 15ml Dried Italian herb blend
  • 2.5ml Cracked black pepper
  • 5ml Sugar
Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To make your own marinara sauce place 800g of tinned italian tomatoes in juice in your food processor.
  2. You can also use fresh skinned Roma tomatoes.
  3. Add 30ml olive oil, 15ml dried garlic flakes, or 6 fresh cloves of garlic, 2.5ml chilli flakes, 7.5ml salt, 15ml Italian herb blend, 2.5ml cracked black pepper and 5ml sugar.
  4. If you cannot find Italian herb blend in your local supermarket, I have included the recipe below in the description.
  5. Pop the lid on the processor and zap this for about 30 seconds until reasonably fine.
  6. Transfer the mixture to a large pan and place this over medium heat.
  7. Bring the mixture to a boil, reduce the heat to low and allow the sauce to simmer and reduce for 20 to 30 minutes, stirring regularly.
  8. Once the sauce has no visible liquid, and your spatula leaves a well defined trail that holds its shape, the sauce is ready.
  9. Turn off the heat and transfer the sauce to a container or serving bowl.

September 26, 2018 Italian Recipes, Mediterranean Recipes, Pizzas, Potato Recipes

Potato Pizza Recipe – Potato Pizza Crust with a Difference – Cheesy Potato Bake

potato pizza crust,potato pizza,potato pizza recipe,cheesy potato bake


Print
Potato Pizza Recipe - Potato Pizza Crust with a Difference - Cheesy Potato Bake
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
Today we're going to make a magnificent potato pizza. The recipe is really simple, super-tasty and will have your guests lining up for more.
Ingredients
For the Pizza
  • 1 x Large ripe tomato
  • 10ml Crushed garlic
  • 15ml Dried Italian herb mix (below)
  • 8 x Rashers streaky bacon
  • 100g Mozzarella
  • 80g Cheddar or Monterey Jack
  • Salt & pepper to taste
  • 650g Potatoes
  • Oil for deep frying
For the Italian Herb Blend:
  • 45ml Dried savory
  • 45ml Dried basil
  • 45ml Dried marjoram
  • 45ml Dried oregano
  • 45ml Dried chives
  • 30ml Dried rosemary
  • 15ml Dried thyme
  • 15ml Dried sage
  • 15ml Dried parsley
Instructions
  1. To start, you need a quarter red, yellow and green pepper, a large ripe but firm tomato, 10ml crushed garlic, and 15ml Italian herb blend. If you can't find the herb blend in your supermarket, I have included the recipe below in the description.
  2. Chop the tomato and place it in a bowl, dice the peppers and add these.
  3. Add the garlic, and finally the dried herb blend. Stir this all together thoroughly and put it aside for the flavors to develop.
  4. Take eight rashers of well smoked streaky bacon and cut this into bits, across the grain.
  5. Cut 100g mozzarella cheese into squares, and slice 80g cheddar or Monterey Jack into 8 slices.
  6. Peel 650g potato and dice it into cubes of 10mm in size.
  7. Cut 2 squares of baking parchment, 300mm in size and place these on a baking sheet.
  8. Fry the diced potato in your deep fryer at 180c or 350f until crispy and golden.
  9. At this stage, turn on the grill, or upper element of your oven to maximum to preheat.
  10. Transfer half of the fried cubes to each of the parchment squares.
  11. Spread them into a circle keeping them slightly heaped up at the same time.
  12. Divide the tomato pepper mixture evenly between the two and spread these over the top of the potato.
  13. Pick up any stray bits and place these on top.
  14. Place the cheddar slices on top of the heap in a cross formation.
  15. Complete the cheese by scattering the mozzarella blocks evenly over each pizza.
  16. Top each pizza with half of the bacon bits.
  17. Give each pizza a generous grind of salt and pepper, and you're ready to bake.
  18. Transfer the baking sheet to the center of your oven to grill until the cheese is well melted, and the bacon is fully cooked and browning nicely on the edges.
  19. Remove the pizzas from the oven and serve piping hot with a tall beer to keep it company.

(potato pizza crust,potato pizza,potato pizza recipe,cheesy potato bake)

November 22, 2017 4th of July Cookout, Accompaniments, Baking, Bread, Cocktail Snacks, Mediterranean Recipes, Snack Food, Starters, Thanksgiving

Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

grissini,grissini sticks,pencil crackers,pretzel sticks,bar snacks,pub snacks,how to make,recipes,cooking baking,thanksgiving starters,how to make grissini sticks,how to make pretzel sticks,homemade


Print
Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Author: 
Recipe type: Bread
 
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
Ingredients
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
Instructions
  1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.

 

April 20, 2017 Beef, Italian Recipes, Main Courses, Mediterranean Recipes, Sauce Recipes

Bolognese – How to Make the Best Bolognese Ever – The Real Deal Bolognese Recipe!!!

bolognese,bolognese sauce,how to,how to make,how to make bolognese,how to make bolognese sauce,best bolognese recipe,authentic bolognese recipe,italian bolognese recipe,homemade bolognese,best recipe,best bolognese recipe,best bolognaise,make bolognese from scratch,making bolognese at home,recipe,food,cooking,pasta,recipes,spaghetti,bolognese sauce (dish),kfc chicken recipe,kfc secret recipe,burger bun recipe,how to make apple cider vinegar at home


Print
Bolognese - How to Make the Best Bolognese Ever - The Real Deal Bolognese Recipe!!!
Author: 
Recipe type: Sauce
Cuisine: Italian
Serves: 4-6
 
Bolognese is an all-time favorite, however the real thing is not simply fried ground beef and tomato, and this fact is what separates the men from the boys. True bolognese has an incredible depth of flavor, aroma and texture..... and this is how to do it.
Ingredients
  • 1 Medium onion
  • 1 Celery stalk
  • 1 Large carrot
  • 10ml Garlic (4 cloves)
  • 60g Butter
  • 45ml Olive oil
  • 200g Streaky bacon
  • 225g Lean pork shoulder
  • 450g Lean ground beef
  • 250ml Beef stock
  • 250ml Dry white wine
  • 800g Italian style crushed tomatoes
  • 5ml Salt
  • 2.5ml Cracked black pepper
  • 7.5ml Dried sage
  • 15ml Dried oregano
  • 2.5ml Dried chilli flakes
  • 1.25ml Ground nutmeg
  • 250ml Full cream milk
  • Pasta of your choice for serving
Instructions
  1. To start, finely chop a celery stalk, a large carrot, a medium onion and 4 cloves of garlic.
  2. Measure out 45ml or 3 tablespoons of olive oil and 60g of butter.
  3. Finely chop 200g of streaky bacon and 225g of lean pork shoulder and place this in a mixing bowl along with 450g of lean ground beef. Massage these together until completely combined.
  4. Combine 250ml of beef stock with 250ml of dry white wine and put this aside.
  5. Combine 5ml or a teaspoon of salt with 2.5ml or a half teaspoon of cracked black pepper, 7.5ml or one and a half tespoon of dried sage, 15ml or a tablespoon of dried oregano, 2.5ml of dried chilli flakes and 1.25ml or a quarter teaspoon of ground nutmeg, and put this aside.
  6. In addition, you need an 800g can of Italian style crushed tomatoes, and 250ml or a cup of full cream milk.
  7. Heat the butter and oil over medium high heat until bubbling and add the finely chopped onion, garlic, celery and carrot.
  8. Fry these until the onion is translucent.... about 6 to 8 minutes.
  9. Add the three ground meats and fry these until lightly browned.... this will take another 6 to 8 minutes.
  10. Increase the heat to high and pour in the combined beef stock and wine.
  11. Bring this to a boil and continue cokoing until the liquid has almost reduced to nothing.
  12. Turn the heat down to a simmer and add the mixed herbs and spices. Stir this in thoroughly and allow this simmer gently for 20 minutes.
  13. Pour in the crushed tomato, raise the heat to a boil, reduce the heat to a low simmer and allow this to simmer away gently for 2 to 4 hours, partially covered. Give the pot a stir every so often, and add a dash of wine every time the mixture gets too dry. The 2 to 4 hours simmering time is up to you. 2 hours being the minimum, however the longer you simmer the deeper the flavor and texture of the bolognese will become.
  14. About 10 minutes before serving, pour in the milk and continue cooking until the sauce reaches your preferred consistency and you're done.
  15. Serve the bolognese with the pasta of your choice topped with a generous dose of finely shredded Parmesan cheese and enjoy.
  16. This recipe will make 4 to 6 portions, and can be scaled up to any size with the limiting factor being the size of your pot or pan.
  17. Thanks for joining us today, please subscribe to our channel, give us a thumbs up, and share this with your family and friends, and we'll see you again tomorrow.

 

April 18, 2017 Curries, Mediterranean Recipes, Middle East, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Moroccan Preserved Lemons – Middle Eastern Cuisine, Moroccan Preserved Lemons

moroccan preserved lemons,how to make,how to,how to make moroccan preserved lemons,tagine,moroccan curry,moroccan tagine,preserved lemons for moroccan recipes,homemade moroccan preserved lemons,homemade,preserving fruit,moroccan recipes,preserved lemon recipe,lemons,moroccan,preserved,cooking,recipe,cuisine,kitchen,food,morocco,middle,eastern,preserved lemons,kfc chicken recipe,recipe,kfc secret recipe,burger bun recipe,how to make apple cider vinegar at home


Print
How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Author: 
Recipe type: Preserves
Cuisine: Moroccan
 
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
Ingredients
  • 850g Lemons
  • 55g / 60ml Coarse Kosher salt / Himalayan rock salt
  • 250ml Lemon juice
  • 250ml Lime juice
  • Extra water to top up
Instructions
  1. To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
  2. Cut down through each lemon twice, leaving just about 5mm uncut at the base.
  3. Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
  4. Continue until all of the lemons are filled.
  5. Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
  6. Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
  7. Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
  8. Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.

 

March 26, 2017 Cheese, Chicken Recipes, Italian Recipes, Mediterranean Recipes, Pasta, Poutry, Sauce Recipes

Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish – Quick & Easy Lasagna Recipe!!!

lasagna, lasagne, lasagne recipe, lasagna recipe, creamy chicken lasagna, creamy chicken lasagne, zig-zag lasagna, zig-zag lasagne, how to, how to make, sausage lasagna, sausage lasagne, recipe, gemma stafford, bigger bolder baking, bold baking basics, baking, tutorial, kfc chicken recipe, cooking, recipe, food, recipes, kfc recipe, kfc secret recipe, homemade, burger bun recipe, kfc hot wings, how to make apple cider vinegar at home, spring roll wrapper recipe, pasta recipe, lasagna,


Print
Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 6
 
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
Ingredients
For the Pasta
  • 500g All-purpose flour
  • 5ml Salt
  • 250ml Water
For the Cheese Sauce
  • 130g Butter
  • 80g All-purpose flour
  • 2,5ml Nutmeg
  • 1200ml Full cream milk
  • 2 Bay leaves
  • 200g Mature cheddar cheese, grated
For the Rest
  • 1200g Chicken sausage
  • 100g + 100g + 100g Mature cheddar cheese, grated
  • Salt and pepper to taste
Instructions
  1. Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
  2. To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
  3. Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
  4. Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
  5. You will know the dough is ready when it holds together when compressed.
  6. Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
  7. After 30 minutes, unwrap the dough and cut the block into 4 pieces.
  8. Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
  9. Square off the ends of the sheet and dust it liberally with flour on both sides.
  10. Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
  11. For the cheese sauce, melt 130g of butter in a large pan over medium heat.
  12. Add 80g of all-purpose flour and a half teaspoon of nutmeg.
  13. Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
  14. Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
  15. Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
  16. Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
  17. You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
  18. Spoon just enough of the sauce into each dish to cover the base.
  19. Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
  20. Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
  21. Press the lasagna sheet down between the sausages to create furrows.
  22. Spoon enough sauce into the dish to completely cover the pasta.
  23. Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
  24. Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
  25. Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
  26. Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
  27. Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
  28. Remove the pasta from the oven and allow it to stand for 10 minutes to set.
  29. Use a sharp knife to cut cleanly through the cheesy top and the sausages.
  30. Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
  31. Thanks for joining us today, please subscribe to our channel, give us a thumbs up and share this with everyone you know, and we'll see you again tomorrow.

 

March 22, 2017 Baking, Bread, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas

Calzone Recipe – How to Make Calzone from Start to Finish – Calzone Made with No Knead Pizza Dough

calzone, how to, how to make, calzone recipe, pizza, pizza recipe, pizza dough, pizza dough recipe, no-knead pizza dough, no-knead pizza dough recipe, easy pizza dough recipe, homemade pizza, homemade calzone, recipe, cooking, dough, food, make, calzones, chef, homemade, easy, calzone (dish), how to make pizza dough, kfc chicken recipe, kfc recipe, recipes, kfc secret recipe, homemade, burger bun recipe, how to make kfc chicken, kfc hot wings, kentucky fried chicken,


Print
Calzone Recipe - How to Make Calzone from Start to Finish - Calzone Made with No Knead Pizza Dough
Author: 
Recipe type: Pizza
Cuisine: Italian
 
Some time ago we briefly touched on no-knead pizza dough. Today we will deal with this in more detail when we make a wonderful tasty and aromatic calzone from start to finish.
Ingredients
For the Dough (enough for 4 bases)
  • 500g All-purpose flour / double zero / cake flour
  • 1.25ml Dried yeast
  • 10ml Salt
  • 360ml Water
For the Calzone Filling (for 1 Calzone)
  • 4 Rashers streaky bacon, fried and chopped into bits
  • 60g Pizza salami
  • 100g Mozzarella cheese
  • 100g Mature cheddar cheese
  • Fresh basil
  • Cherry tomatoes,sliced
Instructions
  1. To make the dough, place 500g of all-purpose flour in a large tub. Add a quarter teaspoon of dried yeast and 2 teaspoons of salt and stir this in.
  2. Pour in the water and use your paddle to mix this together until the dough balls up and comes cleanly away from the sides of the bowl, with no more loose flour in the the mix.
  3. Put the lid on the bowl and allow this to stand at room temperature for 18 to 24 hours to develop.
  4. After this time the dough will have more than doubled in size and you will see bubbles in the surface of the dough.
  5. Use a scale to divide the dough into 4 equal portions.
  6. The dough will be quite sticky, and we need to work about 25g of additional flour into each potion.
  7. Flour the work with some of the flour, place portion of dough on the surface and scatter more flour over the top of the dough portion.
  8. Start working the flour into the dough by flattening it and folding it lightly until all or most of the flour is incorporated.
  9. Don't knead the dough as you would normally.... work gently so as not to overdevelop the gluten.
  10. Put this aside and continue with the remaining portions.
  11. To roll the pizza bases, lightly flour your work surface, place a portion of the dough on the flour and lightly flour the top of the dough as well.
  12. Us your rolling pin to roll this out into a circle of 12 inches or 30cm in diameter.
  13. Transfer this to a baking sheet.
  14. Cover one half of the dough with 100g of sliced mozzarella cheese.
  15. Top this with 60g of sliced pizza salami.
  16. Top this with 100g of lightly fried and chopped streaky bacon.
  17. Add the sliced cherry tomatoes and the fresh basil leaves.
  18. Last but not least, finish this off with 100g of grated mature cheddar cheese.
  19. Fold the blank side of the base up and over the filling and match up the edges of the base.
  20. Working one side to the other, secure the seal by folding and crimping the edges together.
  21. Use a paring knife or skewer to poke two steam holes in the top of the calzone.
  22. Zap this into a preheated oven at 250c or 480f until crispy and golden.... about 20 to 30 minutes, depending on the efficiency of your oven.
  23. And there we have it... a beautifully browned and crisped calzone filled with heavenly cheeses, bacon and salami.

 

March 9, 2017 Italian Recipes, Main Courses, Mediterranean Recipes, Pasta, Sauce Recipes

Pasta Pesto – How to Make Pasta with Basil Pesto – Quick & Easy Comfort Food!!!

food, pasta, pesto, recipe, recipes, dinner, pasta al pesto, pasta with pesto sauce, pasta with pesto recipes, pesto pasta recipe, linguine, linguini, pesto, recipe, basil, sauce, garlic, pine, nuts, laura vitale, food, cooking, restaurant, episode, chicken, recipes, meat, bbq, dinner, cuisine, italian pasta recipes, italian, chef vitale, chef laura, lauren vitale, kitchen, healthy, foods, pasta with pesto bacon and tomatoes, comfort foods, homemade pasta with pesto, easy pasta pesto, quick pasta pesto,


Print
Pasta Pesto - How to Make Pasta with Basil Pesto - Quick & Easy Comfort Food!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
In yesterday's episode we made a batch of basil pesto. Today we're going to use the pesto to make an amazing bowl of real comfort food, pasta with basil pesto.
Ingredients
  • Pasta of your choice (Dry weight 500g)
  • 6 Slices streaky bacon (good quality smoked)
  • 16 Cherry tomatoes
  • 75g Parmesan cheese (or Grano or Romano)
  • 120ml Basil pesto
Instructions
  1. Measure out the pesto, finely shred the Parmesan. You can also use Grano Padano or Romano. Slice the cherry tomatoes into halves, and cut the streaky bacon across the grain into thin strips.
  2. Cook the pasta according to the package instructions, drain the pasta and put this aside.
  3. Add a tablespoon of butter to a smoking hot pan and fry the bacon until is golden and starting to crisp on the edges.... about 90 seconds.
  4. Add the cherry tomatoes and continue to fry for a further 60 seconds before removing the pan from the heat.
  5. Pour the pasta into a serving bowl, add the bacon and tomato mixture and stir this in.
  6. Add the basil pesto and the Parmesan.
  7. Use two forks to toss the pasta until everything is well distributed.
  8. Serve the pasta immediately garnished with more fresh basil and the accompaniments of your choice.

 

March 8, 2017 Accompaniments, Garnishes, Italian Recipes, Mediterranean Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

basil pesto, basil pesto sauce, basil pesto recipe, pesto sauce recipe, how to make pesto, pesto, pesto recipe, how to make basil pesto, how to make basil pesto sauce, how to make basil sauce, basil pesto ingredients, basil pesto pasta, basil pesto chicken breasts, basil pesto uses, recipe for pesto, basil pesto chicken, basil pesto pasta salad, basil pesto recipe with almonds, how to make homemade pesto, homemade pesto, basil pesto crostini, how to make basil pesto pasta,


Print
How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: