Category: Starters

October 11, 2014 Chicken Recipes, Chinese Recipes, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes, Starters

KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.

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KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.
Author: 
Recipe type: KFC Deep-fried chicken wings / poultry
Cuisine: American
 
KFC Chicken Wings Recipe / KFC Hot Wings Recipe. This is Part 3 of the series on KFC Chicken. This Episode covers KFC Hot Wings. If you missed Episode 1 & 2, click on the onscreen link to view them in order to understand the process. Crispy deep-fried KFC chicken wings are legendary - this is how to make them at home.
Ingredients
  • 16-24 Whole chicken wings
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 1 Tbs Dried chilli flakes
Other
  • 2 Cups all purpose flour
  • 1 Tbs Cayenne pepper
  • 4-6 eggs lightly beaten
Instructions
  1. To start prepare the curing brine as we did in part 1 and part 2.
  2. Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.
  3. Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.
  4. Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.
  5. Lightly beat 4 eggs.
  6. To coat the wings, first dredge them in the flour, then dip then in the egg.
  7. Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.
  9. Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.

 

October 5, 2014 Beef, Curing Meats, Italian Recipes, Starters, Steak

Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.

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Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.
Author: 
Recipe type: Beef Ribeye / Fillet
Cuisine: Italian
 
Carpaccio is a starter of thinly sliced beef served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured beef ribeye carpaccio made from either ribeye or fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
Ingredients
  • 750g Rib-eye or beef fillet
  • 2.5 liter Water
  • 375g Un-iodated salt (dairy salt / kosher salt)
  • 12.5g Saltpetre
  • 45g Sugar
  • 15g Bicarbonate of soda
  • 2.5ml Black Peppercorns
  • 1 Bay leaf
  • 1 Whole allspice
  • 15ml Ground ginger
  • 5ml Garlic powder
Instructions
  1. Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
  2. Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
  3. Remove the pot from the heat a allow the brine to cool completely.
  4. Take 750g of beef fillet or rib-eye or fillet and pat this dry.
  5. Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
  6. Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
  7. Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
  8. After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
  9. Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.

 

October 2, 2014 Breakfast, Fish Recipes, Potato Recipes, Seafood, Starters

Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

October 1, 2014 Chicken Recipes, Curries, Indian Recipes, Poutry, Snack Food, Starters

How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.

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How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.
Author: 
Recipe type: Indian Street Food
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Samosas are a traditional Indian snack. Filled with anything from curried potato to spicy meats, these treats are easy to make. This demonstration will show yo how to make the pastry and the chicken curry filling, and how to fold the samosa.
Ingredients
For the Pastry
  • 3 Cups all-purpose flour
  • 15ml Oil
  • Pinch of Salt
  • 200ml Water
For the Curry Chicken Filling
  • 500g Skinless, boneless chicken breast
  • 3 Tbs of your favorite curry powder
  • 25ml Lemon juice
  • Salt to taste
Instructions
  1. Place the flour and salt in a large mixing bowl. Pour in the water and oil and mix this until a dough comes together.
  2. Turn the dough out onto your work surface and knead this for 5 minutes until smooth and elastic. Wrap the dough in cling wrap and allow it to rest for 30 minutes.
  3. For the curry chicken filling, cut the onions into half rounds, and slice the chicken thinly across the grain.
  4. Place the chicken in a mixing bowl and pour in 60ml of oil. Mix this in until everything is coated.
  5. Pour in the curry powder and mix this in until everything is coated, then put this aside.
  6. Heat your wok or pan over medium high heat, add 30ml oil and fry the onions for 8 to 10 minutes until well browned and caramelized. Remove these from the pan.
  7. Add the chicken to the wok and stir-fry this for 4 minutes until well browned and cooked through.
  8. Return the onion to the pan and stir-fry for a further 60 seconds to combine. Pour in the lemon juice, add salt to taste and mix this in.
  9. Remove the wok from the heat and put this aside to cool.
  10. Unwrap the dough and roll it into a sausage. Cut the sausage into 4 pieces. Roll each pieces into a sausage and cut each of these into 3.
  11. Working with one piece ate a time roll these into strips of approximately 75mm or 3 inches wide by 300mm or 12 inches long. Trim the edges to to square it off.
  12. Place 2 tbs of the chicken curry on one end of the pastry. Fold the corner over the curry, then continue folding until the end of the strip.
  13. Wet the end of the pastry and fold it over to seal. Repeat this until all of the samosas are formed.
  14. Fill your pan or wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  15. Carefully lower a few samosas into the oil and fry these for 3 minutes per side until crisp and golden. Remove and drain on kitchen paper, then repeat until all the samosas are fried.
  16. Transfer the samosas to platters and serve immediately.

 

September 26, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food, Starters

Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs – Dim Sum Pork Ribs

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Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Author: 
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
Ingredients
  • Pork Belly, bone in, cut to 75mm / 3 inches wide
  • 1 Tbs Rice wine
  • 2 Tsp Caster sugar
  • 1 Tsp Salt
  • 1 Tsp Sesame oil
  • 1 Tsp Garlic powder
  • 2 Tbs Fermented black beans, rinsed and finely chopped
  • ½ Tsp Dried chilli flakes
  • 2 Tsp Cornflour
Instructions
  1. To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
  2. Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
  3. Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
  4. Cut the ribs apart and place them in a large mixing bowl.
  5. Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
  6. Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
  7. Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
  8. Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.

 

September 19, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks – Easy Cocktail Meals

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Stuffed & Deep-Fried Chicken Drumsticks. Deep-Fried Stuffed Chicken Drumsticks - Easy Cocktail Meals
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These drumsticks get the King's treatment - first tunnel boned, then stuffed, then coated with a special seasoned coating, then deep-fried to golden perfection. This video demonstration will show you how tunnel bone the drumstick, fill it, coat it and fry it.
Ingredients
  • 8 x Chicken Drumsticks
  • Stuffing of your choice
To Coat
  • ½ Cup Tapioca flour or cornflour
  • 3 Eggs, lightly beaten
½ Cup Finely crushed cornflakes mixed with:
  • ½ All-purpose flour
  • 1 Tbs Salt
  • 1 Tbs Brown sugar
  • 1 Tbs Lemon pepper
  • 1 Tbs Dried chilli flakes
Instructions
  1. To de-bone the drumstick, holding the narrow end, pull the skin back to expose the joint.
  2. Using a sharp paring knife, cut around the joint to free the meat.
  3. Grab the joint with your dish cloth and scrape the meat down the bone with the edge of your blade.
  4. Pull the flesh back onto the bone, then using the back of your cleaver, break the bone just above the narrow joint.
  5. Pull the bone out of the drumstick.
  6. You can stuff the drumstick with anything, I am using a puree of fried bacon, spinach and feta. Using your piping bag or syringe, pipe the filling into the leg until it is plumped up.
  7. If you are using a chunky filling, you can use your fingers to stuff the drumstick.
  8. Pull the skin together at the opening, and pin it closed using a toothpick.
  9. To coat the drumsticks, dredge them in the tapioca or cornflour.
  10. Dunk the drumstick in the egg making sure to wet all of the flour.
  11. Finally dredge it in the special mixture consisting of finely crushed cornflakes, flour, salt, brown sugar, lemon pepper and chilli flakes. Make sure to get a good solid coating all over.
  12. Transfer the coated drumsticks to a platter and allow the coating to set for 20 minutes.
  13. Fill your pan with oil to depth of 1 inch or 25mm and heat this to 180c or 350f.
  14. Carefully lower drumsticks into the oil and deep-fry them for 4 minutes per side. Remove them from the oil and drain on kitchen paper.
  15. Serve immediately with the accompaniments of your choice.

 

September 10, 2014 Beef, Bread, Chinese Recipes, Main Courses, Snack Food, Starters, Steak

Chinese Steamed Buns with Black Bean Beef.

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Chinese Steamed Buns with Black Bean Beef.
Author: 
Recipe type: Beef / Chinese Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Finely chopped rump steak, stir-fried with peppers and black bean sauce makes an aromatic and flavorful filling for the delicious Chinese steamed buns. The recipe is quick and easy and makes a fantastic entre', snack or addition to a Dim Sum feast.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 250g Rump steak, finely chopped
  • ¼ Red pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • 15ml Fermented black beans
  • 15ml Light soy sauce
  • 15ml Rice wine (or dry sherry)
  • 5ml Brown sugar
  • 5ml Roasted sesame oil
  • 10ml Cornflour or tapioca flour
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  2. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  3. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  4. While the dough matures, finely chop the rump steak. In a jug, combine the soy sauce, rice wine, sugar, sesame oil and cornflour. Pour this into the beef and massage the marinade into the meat, then put this aside.
  5. Finely dice the peppers, and chop the spring onions into fine rounds.
  6. Rinse and dry the fermented black beans, then chop them until fine.
  7. Heat your wok over medium high heat and stir-fry the beef in 2 batches, for 60 seconds per batch.
  8. If necessary, add extra oil to the wok, then stir-fry the peppers and spring onions for 60 seconds. Add the black beans and stir-fry for a further 60 seconds.
  9. Return the beef to the wok and stir-fry for a further 60 seconds.
  10. Remove this from the heat and transfer it to a mixing bowl. Quick chill the beef by floating the bowl in a sink of cold water.
  11. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  12. Roll each of these into a sausage and divide these into 4 pieces.
  13. Working with one piece, roll this into a ball, flatten the ball into a disk.
  14. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  15. Repeat this until all of the buns are completed.
  16. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  17. Hal fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes.
  18. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

September 9, 2014 Chinese Recipes, Main Courses, Pork, Snack Food, Starters

Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings – Quick & Easy

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Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings - Quick & Easy
Author: 
Recipe type: Steamed Dumplings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chinese steamed dumplings make an elegant and styleful starter course, or a fantastic addition to a Dim Sum feast. This recipe is super-quick and easy, and is infinitely scaleable without any hassle.
Ingredients
  • 250g Pork fillet, roughly chopped
  • 2 Tbs Hoisin sauce
  • 1 Tsp Light soy sauce
  • 1 Tbs Oyster sauce
  • 1 Tsp Roasted sesame oil
  • 2 Cloves garlic
  • 6 Slices ginger
  • 6 Spring onions
  • 1 Tbs Cornflour
Instructions
  1. Place the pork fillet, hoisin sauce, light soy sauce, oyster sauce, roasted sesame oil, garlic, ginger, spring onion and cornflour into your food processor.
  2. Process this until it is fine, but not mushy.
  3. Working with one wonton wrapper, use a wet finger to wet the edges of the wrapper.
  4. Place a tablespoon of the pork filling in the center of the wrapper.
  5. Lift the corners up around the sides of the wrapper and crimp the folds in the wrapper together around the base causing the corners to stand upright. Bend the corners over to resemble the petals of a flower.
  6. Repeat this until all 16 dumplings are formed.
  7. Cut 16 squares of baking paper and pack the dumplings into your steamer. You will have to use both tiers of the steamer, or steam 2 batches.
  8. Fill your wok with water to just below half full and bring this to a rapid boil. Steam the dumplings for 12 minutes.
  9. Remove the steamer from the wok and transfer the dumplings to serving platters.
  10. Serve with the dipping sauces of your choice.

 

September 5, 2014 Chicken Recipes, Chinese Recipes, Poutry, Snack Food, Starters

Dim Sum. Wok-Fried Money Bags. Crispy deep fried parcels of aromatic chicken.

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Dim Sum. Wok-Fried Money Bags. Crispy deep fried parcels of aromatic chicken.
Author: 
Recipe type: Dim Sum, Chinese snacks
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
 
Dim Sum come in all forms - Wok-fried money bags are one of the classics. Aromatic chicken wrapped up in wonton wrappers and then deep-fried to crispy golden perfection. These are quick and easy to make, and the recipe can be scaled up infinitely without any hassle.
Ingredients
  • 250g Chicken breast, roughly chopped
  • 6 Spring onions, roughly chopped
  • 10 Slices fresh ginger
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Tsp Light soy sauce
  • 1 Tsp Roasted sesame oil
  • 1 Tbs Oyster sauce
  • 1½ Tbs Cornflour or Tapioca flour
  • 16-20 Wonton wrappers
Instructions
  1. place the chicken, spring onion, ginger, salt, soy sauce, roasted sesame oil, oyster sauce and cornflour in your food processor.
  2. Using the pulse action, pulse this for 3 or 4 short bursts until the ingredients are finely chopped, but not mush.
  3. Lay out the wonton skins and using a wet finger, wet the edges of one of the skins. Place a tablespoonful of the filling in the center of the skin. Gather up the corners of the skin and crimp them together above the filling. Repeat with remaining skins and filling. This recipe will yield 16 to 20 moneybags.
  4. Fill your wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  5. Fry the dumplings in 2 batches for 3 minutes, turning over halfway through. Remove these from the oil and drain any excess oil from the dumplings on kitchen paper.
  6. Transfer the dumplings to platters and serve with the dipping sauces of your choice.

 

September 1, 2014 Bread, Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Starters

Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.

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Chinese Steamed Buns Filled with Aromatic Chicken. Delicious & Tender Chinese Steamed Chicken Buns.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These delicious Chinese steamed buns are well worth the effort. With soft and tender pastry and an aromatic and flavorful filling of chicken, these are definite winners.
Ingredients
For the Dough / Pastry
  • 300g All purpose flour
  • 1 Tbs Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Filling
  • 4 Dried Chinese mushrooms
  • Small handful of dried wood-ear fungus
  • 2 Tbs Fresh ginger, finely chopped
  • 250g Minced chicken
  • 6 Spring onions, finely chopped
  • 1 Tbs Oyster sauce
  • 1 Tsp Light soy sauce
  • 1 Tsp Roasted sesame oil
  • ¼ Tsp Salt
  • 2 Tsp Cornflour or Tapioca flour, dissolved in 2 Tbs chicken stock
Instructions
  1. Starting with the pastry, place the flour, baking powder and caster sugar in a mixing bowl.
  2. In a jug, combine the milk water and oil, then pour this into the flour. Mix this all to a soft dough.
  3. Turn the dough out onto a well floured work surface and start to knead. The dough will be soft and sticky and you will sprinkle flour onto the dough continuously while kneading to make it manageable.
  4. Knead the dough for 2 minutes, then dust it with flour, wrap it in cling wrap and refrigerate for 60 minutes.
  5. While the dough matures and chills, reconstitute the Chinese mushrooms and wood ear fungus in boiling water. Allow them to soak for 15 minutes, then drain and squeeze out any excess water.
  6. Chop the mushrooms and fungus until fine.
  7. Mince the chicken until fine.
  8. Chop the spring onion until fine.
  9. Chop the ginger until until fine.
  10. For the aromatic flavoring sauce, combine the oyster sauce, light soy sauce, the sesame oil and salt.
  11. Mix the cornflour or tapioca with 30ml of chicken stock and add this to the sauce.
  12. Heat your wok over medium high heat, add 30ml of oil and stirfry the ginger for a few seconds until aromatic.
  13. Add the chicken to the wok and stirfry this for 3 minutes until all the chicken has changed color.
  14. Add the mushrooms, fungus and spring onions and stirfry this until everything is mixed, then pour in the sauce.
  15. Stirfry this for 60 seconds until the sauce has thickened and coated everything, then remove from the heat.
  16. Transfer the filling to a mixing bowl and quick chill this by floating it in a sink of cold water.
  17. Remove the dough from the refrigerator, unwrap it and roll it into a sausage. Divide the sausage into 4 pieces.
  18. Roll each of these into a sausage and divide these into 4 pieces.
  19. Working with one piece, roll this into a ball, flatten the ball into a disk.
  20. Place a tablespoon of the filling in the center of the disk, stretch the edges of the disk upwards and over the filling. Give it twist to seal.
  21. Repeat this until all of the buns are completed.
  22. Cut 16 squares of baking paper and start packing the buns into your steamer. You will need to use both tiers of your steamer, or cook 2 batches.
  23. Half fill your wok with water and bring this to a rapid boil. Place the steamer on the wok and steam the buns for 20 minutes. (the water must not touch the steamer)
  24. Remove the steamer from the heat, transfer the buns to platters and serve with the dipping sauces of your choice.

 

August 29, 2014 Curries, Seafood, Snack Food, Starters, Thai Recipes

Cocktail Prawn Lollipops. How to make crispy deep-fried prawn lollipops at home.

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Cocktail Prawn Lollipops. How to make crispy deep-fried prawn lollipops at home.
Author: 
Recipe type: Seafood / Finger Food / Cocktail Snacks
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These delicious prawn lollipops make a fantastic starter / entre' and also serve well as cocktail party finger snacks. The process is very quick and easy, and the recipe can be scaled up to suit any quantity required.
Ingredients
  • 150g Prawn meat (uncooked)
  • 15ml Thai green curry paste
  • 15ml Tapioca or corn flour
  • 1 Egg lightly beaten
  • ½ Cup finely crushed cornfalkes
Instructions
  1. Pat the prawn meat dry, then roughly chop it into bits.
  2. Place the meat in a jug along with the Thai green curry paste and a tablespoon of tapioca or cornflour. Mix this together until combined.
  3. Using your stick blender process this until fine. If you are making larger quantities, you can us a food processor.
  4. Wet your hands, pick up a slightly heaped teaspoon of the mixture and shape it into a ball. Press a toothpick through the ball.
  5. Dunk the ball in the egg, then dredge it in the finely crushed cornflakes.
  6. Repeat this until all of the lollipops are formed. Transfer the lollipops to a platter and allow the coating to set for 20 minutes.
  7. Fill your pan or wok with oil to a depth of 25mm or an inch and heat this to 190c or 375f.
  8. Carefully lower half of the lollipops into the oil and fry them for 90 seconds, turning halfway through. Remove these, drain on kitchen paper, then repeat this with second half of the lollipops.
  9. Transfer the lollipops to platters and serve with coconut cream for dipping.

 

August 27, 2014 Fish Recipes, Seafood, Soups, Starters

Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!

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Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!
Author: 
Recipe type: Seafood / Prawns
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This prawn bisque recipe is second to none. It makes use of the prawn shells and heads you would normally throw away when cleaning prawns for another recipe. The beautifully flavored stock made from the heads and shells is the base for this insanely good prawn bisque.
Ingredients
  • Enough prawn heads and shells to completely cover the base of a large frying pan.
  • 800ml Chicken stock
  • 150g Cooked prawn meat, puree'd to a paste
  • 2 Tbs Chives, finely chopped
  • 1 Tbs Tapioca or cornflour mixed with a little water
  • 100ml Cream
Instructions
  1. Place enough prawn heads and shells in a large pan to completely cover the base of the pan.
  2. Pour in 800ml of chicken stock and bring this to a boil. Reduce the heat and continue to simmer for 20 minutes, crushing the heads to extract all of the flavor during this time.
  3. Strain the liquid by pouring it through a sieve, then allow this to cool.
  4. In another bowl, puree 150g of cooked prawn meat, then add this to the prawn stock, along with 2 tbs of finely chopped chives.
  5. Mix 1 tbs of tapioca or cornflour with a little water, then add this. Stir everything until well combined.
  6. Pour the mixture back into the pan and over medium heat bring this to a simmer. Allow the bisque to simmer for 5 minutes, then pour in the cream. Stir this for 60 seconds to combine and reheat, then serve immediately with sliced artisan bread.

 

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