Category: Starters

April 3, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Mexican Fish Cakes with Veracruz Sauce

Mexican Fish Cakes with Veracruz Sauce


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Mexican Fish Cakes with Veracruz Sauce
Author: 
Recipe type: Seafood
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These are the nicest fish cakes ever! And certainly the nicest sauce ever! Chef Trevor has at last revealed his secret Veracruz Sauce --- don't miss this recipe -- Mexican fish cakes with Veracruz sauce!
Ingredients
For the Fish Cakes
  • 500g Baby sole, chopped into pieces (the bones are fine enough not to have to debone the fish)
  • 1 Large egg
  • 1 Jalapeno pepper, deseeded
  • 2 Spring onions
  • 1 Tbs Ground cumin
  • 1 Tsp Salt
  • 1 Tsp Ground black pepper
  • 60g Butter for frying
For the Sauce
  • 3 Tbs Finely chopped garlic chives
  • 3 Tbs Finely chopped coriander leaves
  • 2 Tsp Demarara sugar
  • 2 Tbs Fresh lime juice
  • 2 Tbs Creme Fraiche (or cultured sour cream)
  • 40g Butter
Instructions
For the Fish Cakes
  1. Put all of the fish cake ingredients into your food processor and chop them to a paste
  2. Wet your hands and working with 2 heaping tablespoons of paste at a time, shape the fish cakes into rounds
  3. Heat your pan to medium hot and fry the fish cakes for 3 minutes per side
  4. Remove the fishcakes from the heat and keep warm
For the Sauce
  1. Heat another pan over medium hot heat and add the sugar, followed by all of the other sauce ingredients
  2. Stir until everything is well combined and the sauce comes to the boil
  3. Remove from the heat
To finish
  1. Arrange the fish cakes on platters, drizzle with sauce, garnish the plates with lime wedges and serve

 

April 2, 2014 Curries, Soups, Starters, Vegetable

Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!

Butternut Soup Recipe. Roasted Curry Butternut Soup. Easy Roasted Butternut Soup.


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Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
How do you make roasted butternut soup in 12 minutes? This simple trick will give you the best ever roasted curry butternut soup, and you can have it curried or plain. And yes, it will only take you 12 minutes! For more "Learn to Cook" recipes, please subscribe to our Youtube channel!
Ingredients
  • 500g Butternut, cut into blocks
  • 2 Medium onions, cut into ⅛'s
  • 30g Butter
  • 400ml Coconut milk
  • 1 TBs Curry powder
  • Salt and Pepper to taste
Instructions
  1. Heat your deep-fryer to 190c / 375f and deep-fry the butternut and onion together for 10 minutes
  2. While these are frying, heat your pan over medium hot heat, add the butter followed by the curry spice. Stir this until the curry is totally combined with the butter
  3. Pour 300ml of the coconut milk into the pan and stir this to heat through and combine. Do not boil. Remove from the heat
  4. Place the caramelised onion and butternut in a large mixing bowl and pour the curry cream into the bowl
  5. Using your stick blender, liquidize the soup until it is smooth
  6. Serve into soup bowls, Top with a little of the reserved coconut cream, and a sprinkling of paprika, and serve immediately

 

April 1, 2014 Cheese, Greek Recipes, Starters

Traditional Grilled Haloumi Recipe. How to Grill Haloumi Cheese.

Traditional Grilled Hamoumi Cheese Recipe


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Traditional Grilled Haloumi Recipe. How to Grill Haloumi Cheese.
Author: 
Recipe type: Cheese
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Haloumi Cheese is one of few cheese that do not melt, making it perfect for frying, grilling and hot pasta meals. This traditional Greek grilled haloumi recipe is a real crowd-pleaser and will impress the heck out of your friends and family!
Ingredients
  • 300g Block of Haloumi cheese
  • 50g Butter
  • 2 Tbs of finely diced green pepper
  • 2 Tbs of finely diced red pepper
  • 2 Tbs of finely diced yellow pepper
  • 1 Clove garlic, finely chopped
  • 6 Pitted calamata olives, cut into rounds
  • 1 Lemon, topped and tailed and cut into 6 wedges
Instructions
  1. Heat your pan over medium high heat, melt the butter and fry the haloumi for 3 minutes per side
  2. Remove the haloumi from the pan and keep it warm
  3. Add the peppers, garlic and olives to the pan and fry for 60 seconds
  4. Transfer the haloumi to platters. Share the sauce out evenly between the plates
  5. Garnish the plates with the lemon and serve

 

March 28, 2014 Accompaniments, Breakfast, Cheese, Starters, Vegetable

Grilled Mushrooms Stuffed with Blue Cheese and Bacon

Grilled Mushrooms with Blue Cheese and Bacon


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Grilled Mushrooms Stuffed with Blue Cheese and Bacon
Author: 
Recipe type: Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The grilled bacon and blue cheese mushrooms are so good that it would be a crime to confine them to the breakfast menu! Giant brown mushrooms topped with cheese, onion and wood-smoked bacon - first baked - then topped again with blue cheese and more bacon before going under the grill to crisp. The full recipe is available on our website http://whats4chow.com Please subscribe to our channel for lots more fantastic instructional cooking videos!
Ingredients
  • 6 Giant brown mushrooms (10cm - 13cm / 4in - 5in diameter)
  • 135g Grated 50/50 Cheddar Mozzarella mix
  • 1 Small onion finely chopped
  • 60g Strong blue cheese
  • 250g Wood smoked bacon, chopped
  • Salt and Pepper
Instructions
  1. Grease a roasting pan and arrange the mushrooms in the pan
  2. Divide the grated cheese and onion amongst the mushrooms
  3. Top the cheese and onion with half of the bacon
  4. Season liberally with salt and ground pepper
  5. Bake the mushrooms in a preheated oven at 180c / 350f for 15 minutes
  6. Remove the pan from the oven and reset the oven to grill
  7. Top the mushrooms with the blue cheese, and top the blue cheese with the other half of the bacon
  8. Grill the mushrooms for 5 minutes until the bacon has taken on color, and the blue cheese is melted
  9. Remove from the oven and serve immediately

 

March 16, 2014 Chicken Recipes, French Recipes, Poutry, Starters

Traditional French Chicken Liver Paté


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Traditional French Chicken Liver Pate'
Author: 
Recipe type: Starters / entres / pate'
Cuisine: French
 
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
  • 500g Chicken livers
  • 80ml Brandy
  • 90g Unsalted butter
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Tsp Fresh chopped thyme
  • 60ml Cream
Instructions
Preparation
  1. Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
  2. Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
  3. Chop the onion, garlic and thyme.
  4. Measure out the butter in 2 lots of 45g
  5. Measure out the cream
To cook the livers
  1. Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
  2. Drain the livers retaining the brandy
  3. Add the livers and the thyme to the pan and simmer for a further 5 minutes
  4. Pour in the reserved brandy and continue simmering for another 2 minutes
  5. Remove the pan from the heat and allow to cool for 5 minutes
  6. Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
  7. Add the butter and blend again until the butter is incorporated and the mixture is smooth
  8. Pour in the cream and stir it by hand until totally incorporated
  9. Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
  10. If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.

 

March 4, 2014 Chinese Recipes, Poutry, Soups, Starters

Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup


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Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
Instructions
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve

 

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 24, 2014 Cheese, French Recipes, Starters

Escargot Roquefort

Learn how to cook beautifully succulent escargot with roquefort cheese


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Escargot Roquefort
Author: 
Recipe type: starters / entre's / snails
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Succulent snails served on a bed of creamy mashed potato, melted over with blue cheese.
Ingredients
  • 1 x 200g Tin of Escargot
  • 600g Mashed potato
  • 50g Butter
  • 125g Blue cheese, halved
  • 2 Large cloves of garlic, finely chopped
  • The greens of 3 spring onions, sliced into rounds
Instructions
  1. Mix the spring onion rounds into the mashed potato
  2. Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
  3. Heat your pan to medium heat, add the butter, then the snails
  4. Sauté the snails for 4 minutes
  5. Add the garlic to the pan and sauté for a further 60 seconds
  6. Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
  7. Crumble half of the blue cheese into the pan and stir until it melts into the butter
  8. Remove the pan from the heat
  9. Divide the mashed potato among the platters (heat-proof) and flatten the mash out
  10. Press 6 dimples into each plate of mash and fill the dimples with the snails
  11. Spoon the sauce evenly over all of the snails
  12. Crumble the remaining blue cheese over the snails
  13. Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
  14. Remove from the oven and serve immediately

 

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