Category: Starters

July 8, 2014 Curries, Fish Recipes, Main Courses, Seafood, Starters

Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.

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Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.
Author: 
Recipe type: Seafood / Fish / Curry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This sole recipe is quick and easy, and can be scaled up with no hassle at all. Succulent baby sole dusted with curry and pan-fried ot perfection - served with coriander / cilantro butter.
Ingredients
  • 6 x 80g Baby sole
  • Curry powder in a sprinkle bottle
  • 1 Egg lightly beaten
  • ½ Cup all-purpose flour
  • 50g Butter
  • 2 Tbs coriander leaf, roughly chopped
Instructions
  1. Pat the sole dry with kitchen paper.
  2. Brush one side of the sole with egg, then sprinkle on a light covering of curry powder.
  3. Turn the sole over and repeat this.
  4. Dredge the sole in the flour to get a light coating all over.
  5. Heat your pan over medium high heat and add the butter.
  6. When the butter starts to bubble, carefully add the sole to the pan. Fry the sole for 3 minutes per side, the remove and transfer to 2 serving platters.
  7. Add the fresh coriander to the pan and stir briefly to mix with the butter.
  8. Spoon half of the coriander butter over each of the platters and serve immediately with the accompaniments of your choice.

 

July 5, 2014 Accompaniments, Cheese, Chicken Recipes, Poutry, Snack Food, Starters

Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.

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Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.
Author: 
Recipe type: Cocktail Snacks / Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
These cheesy chicken nuggets make a great cocktail snack, and they are quick and easy to make. The cheese melts into the chicken resulting in a wonderfully tender cheesy flavored chicken nugget.
Ingredients
  • 2 x Large skinless, boneless chicken breasts
  • 50g Mature cheddar cheese
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • 2 Eggs Lightly beaten
  • Skewers
  • Dipping sauce of your choice
Instructions
  1. Cut the chicken into 25mm cubes (1 inch)
  2. Cut the cheese into pieces 6mm x 6mm (1/4 inch) x 15mm (just over ½ inch)
  3. Using your olive pitter, punch a hole through the center of each chicken piece.
  4. Pull a chopstick through each hole to open the holes up.
  5. Press the cheese pieces into the holes, the press a skewer through each piece of cheese.
  6. Dredge the nuggets in the tapioca flour to get a good coating.
  7. Dunk them in the egg, making sure that all of the tapioca flour is wet.
  8. Dredge them in the cornflake mixture to get a good solid coating.
  9. Transfer the nuggets to a platter and allow the coating to set for 20 minutes.
  10. Half-fill your pan with oil and heat this to 180c / 350f
  11. Carefully drop the nuggets into the oil and fry them for 3 minutes per side.
  12. Remove and drain on kitchen paper.
  13. Serve immediately on platters with the dipping sauce of your choice.

June 26, 2014 Accompaniments, Chinese Recipes, Snack Food, Starters, Vegetable

Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!

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Tempura Vegetables with Mushroom Lollipops and Fried Onion Rings. The best crispy tempura batter recipe!
Author: 
Recipe type: deep fried / vegetable
Cuisine: Chinese / Eastern
Prep time: 
Cook time: 
Total time: 
 
This fantastic batter recipe does it all --- no soda water, no beer -- just they way it is. Make vegetable tempura, prawn tempura, mushroom lollipops, and the best crispy deep-fried onion rings ever. The batter results in a beautifully light golden crispy coating, that maintains its crisp for longer than other batter types.
Ingredients
  • ½ Red pepper, yellow pepper, green pepper sliced into strips
  • 6 Button mushrooms
  • 1 Medium onion cut into rings
For the batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • Oil for frying
Instructions
  1. Sift the flour, tapioca flour and baking powder into a large mixing bowl.
  2. Add the water and whisk to a smooth batter.
  3. Allow this to stand for 20 minutes.
  4. While the batter stands, cut the peppers, onions and skewer the mushrooms.
  5. Half fill your pan with oil and heat to 180c or 350f.
  6. Just before using the batter, add the oil and salt and whisk thoroughly to combine.
  7. Drag the mushrooms through the batter to coat entirely and carefully drop them into the oil. Do the same with the onion rings.
  8. Fry these for 3 minutes, turning half-way through.
  9. Repeat this process with the peppers or other veg of your choice.
  10. Drain everything on kitchen paper, then transfer to serving platters.
  11. Serve with the dipping sauces of your choice.

 

June 25, 2014 Cheese, Fish Recipes, Mediterranean Recipes, Seafood, Starters

Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.

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Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe for butter-fried calamari stuffed with brie, is quick and simple. The recipe will make 2 starter portions, but can be scaled up to any quantity required. The calamri tubes are stuffed with brie cheese, then pan-fried in butter, served on a bed of lemon-butter couscous.
Ingredients
  • 6 Young calamari tubes
  • 6 Young calamari tentacles (optional)
  • 100g Brie cheese
  • 50g Butter
  • 1½ Cups cooked couscous (see recipe here)
  • 1 Medium lemon
Instructions
  1. Cut the brie cheese into batons.
  2. Press 2 cheese batons into each calamari tube, then secure the ends of the tubes with toothpicks.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, add the calamari tubes.
  5. Fry the tubes for 3 minutes per side, then remove from the pan.
  6. If you have the tentacles, add them to the pan now and fry for 60 seconds.
  7. Add the couscous to the pan and stir this to heat it through, and to absorb all of the butter.
  8. Squeeze the juice of the 2 lemon halves over the couscous, stir it in, and remove the pan from the heat.
  9. Divide the couscous between 2 starter size platters, top each with 3 of the calamari tubes and serve with lemon wedges.

 

June 22, 2014 Accompaniments, Snack Food, Starters, Vegetable

Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.

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Crumbed Mushrooms. How to make crispy, golden crumbed mushrooms.
Author: 
Recipe type: Deep-fried / crumbed / mushrooms
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Crumbed mushrooms is a standard classic served across the globe. It is perfect as a cocktail snack, starter or accompaniment to a main course. This recipe will give you a coating that sticks very well, maintains its crispiness, and has loads of flavor.
Ingredients
  • 12 Button mushrooms
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed cornflakes mixed with ½ cup all-purpose flour
  • 2 Eggs
  • Oil for frying
Instructions
  1. Using a soft brush, clean off any mulch or dirt on the mushrooms - do not wash
  2. Dunk the mushrooms in the egg until totally coated.
  3. Drench the mushrooms in the tapioca flour to get a good covering all over.
  4. Dunk the mushrooms in the egg again to wet all of the tapioca flour.
  5. Drench the mushrooms in the corn flake mixture to get a good thick coating.
  6. Transfer the mushrooms to a platter and allow the coating to set for 20 minutes.
  7. Half-fill your pan with oil and heat this to 180c or 350f.
  8. Carefully add the mushrooms to the pan, cap side down.
  9. Fry like this for 2 minutes, then tip the mushrooms onto their sides.
  10. Fry like this for 2 minutes, then turn the mushrooms over onto their other sides.
  11. Fry for a final 2 minutes, remove and drain on kitchen paper.
  12. Serve immediately with the dipping sauce of your choice.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 11, 2014 Cheese, Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Parmesan Crusted Baby Sole

Parmesan Crusted Baby Sole Recipe. Baby sole fried in butter with a crispy parmesan crust.


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Parmesan Crusted Baby Sole
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Parmesan Crusted Baby Sole. This simple recipe will receive accollades from your friends and family. Bay sole lightly coated in parmesan and lemon pepper, then butter-fried to crispy perfection fits the bill as the perfect starter, or as a main course by doubling the recipe.
Ingredients
  • 4 x Baby sole, 60-80g each
  • 1 Egg lightly beaten
  • 20g Parmesan, finely grated
  • 2½g Lemon pepper
  • 50g Butter
Instructions
  1. Pat the sole dry with kitchen paper, then paint with the egg.
  2. Combine the lemon pepper and parmesan, then sprinkle a thin layer of the mix onto a plate.
  3. Working with one sole at a time, press the sole into the mixture to get an even coating on each side of the fish. Repeat this with the remaining fish.
  4. Heat your pan over medium high heat, add the butter and fry the sole for 2 minute per side until crispy and golden.
  5. Transfer the sole to platters and serve with lemon wedges and the accompaniments of your choice.

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

May 6, 2014 Cheese, Dessert, French Recipes, Starters

Baked Camembert in Fillo Pastry

Bake Cambembert in Fillo Pastry Recipe


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Baked Camembert in Fillo Pastry
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
This baked camembert in fillo pastry is a winner. Not onlt does it look beautiful, but it tastes like heaven. The recipe is quick and easy. Give baked camembert in fillo a try today! This recipe is suitable as a starter course, or as a dessert. ps- "fillo", "filo", "phyllo", are all the same thing -- a very thing pastry, and the word is pronounced "fee-low"
Ingredients
Ingredients per serving
  • 1 x 125g Camembert round
  • 2 x 30cm Square sheets fillo pastry (12 inch sq)
  • 2 Tbs Whole fruit quince jelly (or the whole-fruit jelly of your choice)
  • A pinch of fresh thyme leaves
Instructions
  1. Cut the camembert in half laterally to make 2 rounds
  2. Oil the first sheet of fillo lightly
  3. Place the second sheet on top of this at a 90 degree angle, and oil as well
  4. Place one half of the camembert in the center of the pastry and top it with 1 Tbs of the jelly
  5. Place the other half camembert on top of this, followed by another Tbs of the jelly
  6. Sprinkle a pinch of fresh thyme leaves on top of this.
  7. Gather up the corners of the top fillo sheet and crimp the fillo lightly above the cheese to close
  8. Repeat this with the second sheet
  9. Lightly grease a baking tray, place the parcel on the tray and bake it in a preheated oven at 160c or 310f for 20-25 minutes until golden and crispy
  10. Remove from the oven and serve

 

April 30, 2014 Fish Recipes, Main Courses, Mediterranean Recipes, Seafood, Starters

Crisp Deep-Fried Calamari Rings

Crisp Deep-Fried Calamari Recipe


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Crisp Deep-Fried Calamari Rings
Author: 
Recipe type: Seafood
Serves: 2-4
 
The secret to crispy deep-fried calamari is in the coating. This recipe fr deep-fried calamari rings is quick and easy, and our step-by-step video demonstration will ensure your success!
Ingredients
  • 500g Calamari rings
  • ⅔ Cup Corn Flake crumbs
  • 2 Cups strong flour
  • 1 Tbs Salt
  • 1 Tbs sugar
  • 2 Tsp Cayenne pepper
  • 1 Tsp Garlic powder
  • 1 Cup cornflour
  • 2-3 Eggs lightly beaten
  • Lemon wedges to garnish
  • Oil for frying
Instructions
For the Coating
  1. Combine the corn flake crumbs, flour, salt, sugar, cayenne and garlic powder in a large bowl
  2. Measure a cup of cornflour into another bowl
  3. Lightly beat 2-3 eggs in a third bowl
To Coat the Rings
  1. Working with a few rings at a time, drench the rings in the cornflour
  2. Dip the rings in the egg, and then drop them into the coating mixture
  3. Shake them around until they are coated, then transfer them to a flat platter. Make sure the rings are not touching.
  4. Repeat until all of the rings are coated.
  5. Allow the rings to stand for at least 20 minutes before proceeding
  6. Half-fill your frying pan with oil. Heat the oil to 180c / 350f
  7. Using a skewer, scoop the rings up one by one and lower them into the oil. Repeat until the surface area of the pan is covered with rings.
  8. Fry the rings for 90 seconds per side, then remove and drain on kitchen towel.
  9. Repeat with the remaining rings
To Serve
  1. Arrange the calamari on platters, garnish with the lemon wedges and serve with the accompaniments of your choice

 

 

April 15, 2014 Breakfast, Starters

Crispy Bacon Baskets with Garlic Chive Omelettes

Crispy Bacon Baskets - Bacon Cups - Bacon Bowls


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Crispy Bacon Baskets with Garlic Chive Omelettes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I have seen dozens of ways to make bacon baskets, most of them complicated and not worth the hassle. This method is simple and quick, and yields the best results as well. These tasty treats are served with featherlight Chinese Garlic Chive Omelettes. For more videos like this, please subscribe to our Youtube channel!
Ingredients
For the bacon baskets
  • 4 Thick-cut onion rings
  • 8 Rashers streaky bacon
  • ¼ Green pepper, finely diced
  • ¼ Yellow pepper, finely diced
  • ¼ Red pepper, finely diced
  • 60g Blue cheese
For the omelettes
  • 2 Eggs
  • 6 Tablespoons roughly chopped garlic chives
Instructions
For the bacon baskets
  1. Place 2 rashers of bacon in a cross formation
  2. Place an onion ring on top of the intersection of the cross
  3. Fold the ends of the bacon up and over the edges of the bacon to form the cup
  4. Fill each basket / cup with a quarter of the diced peppers
  5. Transfer these to a roasting pan
  6. Top each of the baskets with a quarter of the blue cheese
  7. Bake the baskets in a pre-heated oven at 180c or 350f for 15 minutes
For the omelettes
  1. Beat 1 egg with tablespoons of the roughly chopped chives
  2. Heat a crepe pan over medium-high heat
  3. Pour in the egg, tlt the pan to spread the egg evenly
  4. Fry the egg for 90 seconds per side
  5. Remove and keep warm - repeat with the remaining egg
To finish
  1. Place an omelette on each plate
  2. Top each omelette with 2 of the bacon baskets and serve immediately

 

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