Category: Vegan Recipes

March 27, 2015 Cheese, Main Courses, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.

stuffed sweet potatoes,filled sweet potatoes,baked stuffed sweet potatoes,how to make stuffed sweet potatoes,stuffed sweet potatoes recipe,stuffed sweet potatoes video recipe, sweet potato recipe, loaded sweet potatoes, loaded sweetpotatoes, easy sweet potato recipe, baked sweet potatoes, low fat vegan recipes, stuffed sweet potatoes paleo, stuffed sweet potatoes against all grain,stuffed sweet potatoes caramelized onion


Print
Caramelized Onion & Blue Cheese Sweet Potatoes. Baked, Stuffed Sweet Potatoes with Balsamic Onion & Blue Cheese.
Author: 
Recipe type: Vegetarian / Vegan / Sweet Potato
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These stuffed sweet potatoes are out of this world! Filled with caramelized balsamic onions and blue cheese, the flavor combination is outstanding!!!
Ingredients
  • 2 Large sweet potatoes
  • Oil
  • 2 Large onions
  • 30ml Brown sugar
  • 15ml Balsamic vinegar
  • 15ml Fresh rosemary, finely chopped
  • 75g Strong blue cheese
  • 5ml Fresh thyme, finely chopped
Instructions
  1. Scrub the sweet potatoes clean and cut away any ugly marks.
  2. Place the potatoes in a roasting pan and brush them liberally with oil. Bake the potatoes in a preheated oven at 200c or 400f for 60 minutes until tender.
  3. Remove from the oven and allow to cool for a few minutes.
  4. While the potatoes bake, cut the onions into half rounds. Heat a pan over medium high heat and add 30ml of oil. Fry the onions for 10 to 15 minutes until well browned.
  5. Add the sugar and balsamic vinegar and continue to fry for 3 to 5 minutes until well caramelized. Remove the pan from the heat and stir in the fresh chopped rosemary.
  6. Using gloves or tongs to hold the potatoes, cut a deep valley into each potato.
  7. Spoon half of the onion into each of the potatoes.
  8. Crumble half of the strong blue cheese over each potato then melt the cheese under the grill in your oven.
  9. Remove the potatoes from the oven, transfer them to platters and serve immediately garnished with little finely chopped fresh thyme.

 

February 27, 2015 Accompaniments, Barbecue, Beef, Garnishes, Pickling Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Best Burger Relish – Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.

burger relish,burger relish recipe,hamburger relish,hamburger relish recipe,wimpy burger relish,wimpy hamburger relish,wimpy burger relish recipe,wimpy hamburger relish recipe,how to make wimpy hamburger relish,how to make wimpy burger relish,the best burger relish recipe,famous wimpy burger relish,wimpy franchise burger relish, burger relish recipe jamie oliver, burger relish recipe bbc,burger relish recipe tomato


Print
Best Burger Relish - Famous Wimpy Burger Relish. Amazing Piquant Tomato & Gherkin Burger Relish.
Author: 
Recipe type: Sauce / Relish / Burgers
Prep time: 
Cook time: 
Total time: 
 
This burger relish is absolutely outstanding. This is a close copy of the original Wimpy franchise burger relish, which is famous across the globe.
Ingredients
  • 150g Finely chopped onion
  • 15g Finely chopped garlic
  • 600g Peeled and chopped tomato
  • 150ml Red wine vinegar
  • 75g Sugar
  • 100g Finely chopped gherkin
  • 50g Butter
  • 15ml Paprika
  • 15ml Tapioca flour or cornflour mixed with 30ml water
Instructions
  1. Heat a pan over medium heat, melt the butter and fry the onion and garlic for 5 minutes until the onion is soft and translucent.
  2. Add the tomato and continue to fry for a further 10 minutes and most of the tomato has disintegrated. Add the paprika and fry for a further 2 minutes.
  3. Pour in the sugar and the red wine vinegar. Stir this until the sugar has dissolved, bring it back to a boil, reduce the heat and simmer the relish for 30 minutes, stirring every minute or so.
  4. By this stage the relish will be approaching the consistency of a runny jam. Stir the tapioca flour or cornflour into a little water and add this to the pan. Bring back to a boil and stir continuously for a minute until thickened.
  5. Remove the pan from the heat, stir in the finely chopped gherkin and season with salt to taste.
  6. Transfer the relish to a sterilized jar. The relish will last for months stored in your refrigerator.
  7. In the commercial version of this relish, food coloring is added to achieve the deep red color. Whether you add coloring is entirely up to you.

 

February 7, 2015 Accompaniments, Indian Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Beetroot Chutney. How to Make Beetroot Chutney at Home

bramley apple; beetroot; chutney; homegrown apples and beetroot;, Chutney (Consumer Product), beetroot, beetroot chutney, Indian recipes, beetroot chutney recipe south africa, beetroot chutney jamie oliver, beetroot chutney recipe south indian, beetroot chutney tamil, beetroot chutney recipe uk, beetroot chutney by vahchef, beetroot chutney recipe, how to make beetroot chutney, how to prepare beetroot chutney


Print
Beetroot Chutney. How to Make Beetroot Chutney at Home
Author: 
Recipe type: Chutney / Accompaniments
Cuisine: Indian
 
Beetroot chutney is a fantastic accompaniment to curries and just about any meat dish, including chicken and seafood. It is easy to make, and although the cooking time is on the longer side, it is well worth the effort.
Ingredients
  • 400g Beetroot, peeled and finely diced
  • 250ml Water
  • 1 Onion, finely chopped
  • 400ml Cider vinegar
  • 50ml Balsamic vinegar
  • 400g Sugar
  • 5ml Ground cinnamon
  • ½ Tsp Fresh ginger paste
Instructions
  1. Place the finely diced beetroot, water, finely chopped onion, cider vinegar, balsamic vinegar, sugar, cinnamon and ginger in a large pan.
  2. Bring to a boil, reduce the heat and simmer for 60 to 90 minutes stirring every 10 minutes.
  3. After about 60 minutes you will notice that the liquid has reduced considerably and is starting to become syrupy.
  4. Continue to reduce the liquid until a clean trail is left when you drag the bottom of the pan.
  5. Remove the chutney from the heat and allow it to cool for 15 minutes before transferring it to sterilized jars. Allow the chutney to age for 2 weeks in a cool, dark place before serving.

 

February 6, 2015 Accompaniments, Curries, Main Courses, Potato Recipes, Thai Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes

how to cook thai food, how to make thai food, easy thai food, Green Curry (Food), bbc thai green curry potatoes, vegetarian thai green curry potato, how to make thai green curry with potatoes, Vegetarian Thai Green Curry, thai green curry new potatoes green beans, easy thai green curry with potatoes, thai green curry sweet potato chicken, thai food cooking video, thai food video, thai cooking video


Print
Thai Green Curry Potatoes. Rich & Spicy Thai Green Curry with Potatoes
Author: 
Recipe type: Thai Green Curry / Vegetarian / Vegan
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Thai Green Curry with Potatoes is really easy and really tasty. This makes for a perfect accompaniment or main course. Although this is not authentically Thai in origin, this dish displays all of the flavors and aromas of Thai green curry.
Ingredients
  • 2 Medium onions, peeled and cut into eighths
  • 2 Tbs Chopped Garlic
  • 6 Medium Potatoes, peeled and cubed
  • 45ml Oil
  • 2 Tbs Green Curry Paste (you can adjust this if you prefer hotter or cooler)
  • 400ml Coconut cream
  • 2 Tbs Chopped coriander or garlic chives
Instructions
  1. Place the cubed potatoes, onion and garlic in a large pan along with the oil. Place the pan over medium heat and saute for 7 minutes until the onion is tender.
  2. Add the Thai green curry paste and stir this in for 30 seconds until fragrant.
  3. Add the coconut cream and stir this in. Bring the pan to a boil, reduce the heat to a simmer and allow this to simmer for 20 to 30 minutes until the potato is tender.
  4. Season with salt to taste and transfer the potato to serving bowls. Garnish with fresh coriander or snipped chives and serve immediately.

 

February 1, 2015 Accompaniments, Garnishes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Shredded Beetroot. How to Pickle Beetroot at Home – Homemade Pickled Beetroot & Onion.

pickled beetroot,pickled shredded beetroot,pickled beetroot and onion,pickled shredded beetroot with onion,spicy pickled shredded beetroot, pickled grated beetroot, grated pickled beetroot recipe,how to pickle beetroot,how to preserve beetroot,how to picle and bottle beetroot,how to pickle and can beetroot,how to make beetroot chutney,how to make beetroot relish,pickled beetroot relish,chilli pickled beetroot


Print
Pickled Shredded Beetroot. How to Pickle Beetroot at Home - Homemade Pickled Beetroot & Onion.
Author: 
Recipe type: Vegetable / Preserves
Prep time: 
Total time: 
 
Pickled shredded beetroot is quick and easy to make. This recipe uses shredded beetroot and onion, and you can choose whether to make it hot and spicy or plain. If you prefer plain, simply omit the chilli and pepper from the recipe.
Ingredients
  • 2 Medium onions, halved and thinly sliced into half-rounds
  • 4 Medium beetroot, peeled, topped & tailed and grated with the grain
  • 3 Tbs Pickling salt (or Kosher salt)
  • 1 Green chilli sliced thinly (optional)
  • 1 Tsp Black peppercorns (optional)
  • 1½ Cups White wine vinegar
  • ⅓ Cup Cane syrup (or honey)
Instructions
  1. Top and tail and peel the beetroot. The grain of the beetroot runs from top to bottom, so when you grate it make sure you follow the grain otherwise it will disintegrate into small bits as it pickles.
  2. Cut the onions in half, then into thin half rounds. Combine the beetroot and onion in a large mixing bowl. Add the salt and mix this in thoroughly. The salt extracts the excess water from the vegetables. Allow this to stand for 20 minutes.
  3. Whole the veges stand, combine the vinegar, cane syrup, black peppercorns, and sliced chilli in a small saucepan.
  4. Bring this to a boil, remove it from the heat and allow it stand until the vegetables have completed sweating.
  5. Place a colander over a large mixing bowl and pour the beet and onion into the colander. Pick up handfuls of the veg and squeeze out as much liquid as you can, transferring the dry veg back to its original mixing bowl as you go.
  6. Transfer the beet and onion to a sterilized jar and pour the vinegar solution over the vegetables until it is just covered.
  7. Place the lid on the jar and allow this to age for at least a few days before serving.

 

January 21, 2015 Baking, Bread, Mediterranean Recipes, Vegan Recipes, Vegetarian Recipes

Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!

homemade phyllo pastry,, filo, phyllo, pastry, phyllo dough, filo dough, from scratch, greek filo pastry, homemade filo pastry, classic filo dough, homemade filo dough recipe, filo dough recipe, traditional filo dough, how to make filo dough, PhylloCups, homemade phyllo cups, how to make phyllo cups, how to make phyllo shells, athens phyllo, phyllo cups at home, chicken salad phyllo cups, easy phyllo cups


Print
Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!
Author: 
Recipe type: Pastry / Dough
Cuisine: Greek
 
In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spellings and pronunciations.
Ingredients
  • 4 Cups all-purpose flour
  • 1 Tsp White vinegar
  • 1 Tsp Olive oil
  • 15ml Lemon Juice
  • 300ml Hot water (70c)
  • Flour for dusting
Instructions
  1. Place the four in your food processor. With the machine running on medium speed, drizzle the white wine vinegar, olive oil, and lemon juice into the flour.
  2. Allow this to run for 60 seconds until the liquid is very well distributed in the flour.
  3. Increase the speed of the machine to maximum an slowly pour in the hot water. Allow this to run for 60 seconds until the flour looks like a fine crumbly mass.
  4. Turn the the mixture out into a large mixing bowl. Using your hands, compress the mixture together into a single mass of dough.
  5. Turn the dough out onto your work surface and kneed it for 10 minutes. The dough is stiff and dry and you have to use bot hands to knead.
  6. At the 10 minute point the dough will still break apart, but don't be too concerned about this, your pasta roller will finish the kneading for you.
  7. Wrap the dough tightly in cling-wrap and allow it to rest in your refrigerator for at least 2 hours.
  8. Remove the dough and divide it into 10 pieces, using your scale.
  9. Working with one piece at a time, slightly flatten the dough and pass it through the pasta roller on its widest setting. Fold the dough in half and pass it through again. Repeat this another 4 or 5 times until the dough is silky smooth.
  10. Reduce the width of the roller to number 2, pass it through again. Then number 3, and so on.
  11. By the time you reach number 5 or 6, the dough will begin to feel damp. Lie it on the work surface and rub a little flour into both sides of the dough.
  12. Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine.
  13. By this stage you will have a long, paper-thin length of dough.
  14. Spread the dough over your work surface and lightly rub a little more flour into both sides of the pastry. Trim the ends square and cut the length in half. Stack the pastry, cover it with a damp tea towel and continue processing the remaining dough.
  15. If you're not using the pastry immediately, fold the it into quarters, wrap it loosely in cling-wrap and store in in your refrigerator for up to 10 days, or in your freezer for up to 3 months.

 

January 7, 2015 Accompaniments, Cheese, Mexican Recipes, Sauce Recipes, Seafood, Vegan Recipes, Vegetarian Recipes

Queso Blanco Sauce / Dip – Perfect Mexican Tartare Sauce – No Mayonnaise!!!

Queso Blanco (Cheese), queso fresco, Dip (Type Of Dish), white cheese, Mexican, Queso, como hacer queso, queso blanco recipe, queso blanco dip, queso blanco cheese recipe, queso blanco cheese, queso blanco velveeta, queso blanco frito, queso blanco venezolano, tostitos queso blanco dip, como hacer queso blanco, Homemade Queso Blanco, Jalapeno Dip, Queso Ranchero, Mexican Queso Dip,Mexican cheese dip,Super Bowl


Print
Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4-8
 
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
Ingredients
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
  2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
  3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.

 

Breakfast, Cheese, Mexican Recipes, Starters, Vegan Recipes, Vegetable, Vegetarian Recipes

Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.

Queso Blanco (Cheese), queso fresco, white cheese, recipe, receta, how to make cheese, como hacer queso, Mexican, queso blanco recipe, queso blanco cheese recipe, queso blanco fried, queso blanco velveeta, como hacer queso blanco, Queso Blanco Recipe, Homemade Queso Blanco, preparacion queso, elaboracion de queso, Mexican Queso Dip, Mexican Recipe, Mexican Food, Mexican Cuisine, Queso Ranchero


Print
Butter-Fried Queso Blanco. Slices of Queso Blanco Fried until Golden, Topped with Heavenly Sauce.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
In our previous episode we made fresh queso blanco or Mexican white cheese. Today we're going fry slices of this cheese in butter until golden, then top it with rich combination of cocktail tomatoes, garlic, sliced pickled gherkin, capers and a unique instant ricotta.
Ingredients
  • 2 x 20mm / ¾ inch Slices of Queso Blanco cheese
  • 40g Butter
  • 8 Cherry / cocktail tomatoes
  • 1 Tbs Chopped garlic
  • 1 Pickled Gherkin, sliced
  • 2 Tbs Pickled capers
  • 90ml Fresh cream
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Cut 2 slices of queso blanco from the center of the round of cheese. Cut them 20mm or ¾ inch thick.
  2. Measure out the garlic, butter, red chilli flakes, cream and capers.
  3. Slice the tomatoes in half length-ways, and slice the gherkins.
  4. Heat your pan over medium high heat, add the butter.
  5. Add the cheese to the pan and wipe it around in the butter to coat all over.
  6. Fry the cheese on the flat sides for 2 to 3 minutes until golden.
  7. Turn the cheese over and fry for a further 2 to 3 minutes until golden.
  8. By this stage, the cheese will have softened, so use a spatula to remove it from the pan to avoid damaging it.
  9. Add the tomatoes to the pan and stir these around in the butter for 60 seconds.
  10. Add the garlic and stir this for further 15 seconds until fragrant.
  11. Add the capers and sliced gherkin and stir this briefly to heat it through.
  12. Pour in the cream. Almost immediately, you will see the cream react with the acid in the tomatoes, capers and gherkin.
  13. This reaction in combination with heat causes the cream to convert to full cream ricotta cheese instantly.
  14. Stir this briefly and remove the pan from the heat.
  15. Transfer the fried cheese to platters, top each with half of the sauce.
  16. Garnish the plates with a scattering of red chilli flakes and serve immediately.

 

January 6, 2015 Cheese, Mexican Recipes, Vegan Recipes, Vegetarian Recipes

Queso Blanco – How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.

white cheese, queso blanco, queso fresco, Queso Blanco (Cheese), Mexican, how to make cheese, queso blanco recipe, queso blanco dip, queso blanco dip recipe, queso blanco cheese recipe, queso blanco cheese, queso blanco fried, queso blanco frito, how to make queso blanco, como hacer queso blanco, homemade cheese, Mexican cheese dip,how to make queso blanco at home,easy queso blanco recipe,mexican white cheese


Print
Queso Blanco - How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Queso Blanco is a fresh Mexican white cheese. The term fresh refers to the cheese not being aged. It can be eaten the same day it is made. The outstanding feature of Queso Blanco is that it does not melt when cooked, making it the ideal protein to add to soups, stews, stir-fries and even grills.
Ingredients
  • 1 Gallon / 3.75lt Full cream cows or goats milk
  • 60ml Cider vinegar (plus a little extra on the side)
  • Salt to taste (non-iodated)
Instructions
  1. Pour the milk into a large pot over medium low heat. Over a period of 20 to 30 minutes bring the milk up to a temperature of 83c or 180f stirring regularly.
  2. Once at this temperature, hold the temperature here for 10 minutes by toggling the heat on and off as required.
  3. Pour in the cider vinegar and stir continuously while the curds form. If the whey is not clear after a minute or so, add a little more vinegar, stirring continuously while you do this, until the whey is clear.
  4. Remove the pot from the heat and pour the curds into a muslin lined colander in your sink. Allow the curds to drain briefly, then fold the edges of the muslin over the cheese.
  5. Place and upturned side plate on top the cheese and weigh this down with about 5lb of weight.
  6. Let the cheese press and drain for 3 hours.
  7. Unwrap the cheese and trim the rough edge from the cheese. The trimmings can be used in any dish, so don't discard them.
  8. You will see that the cheese has a medium firm feel, and is remarkably similar in texture and taste to haloumi cheese.
  9. If you're not using the cheese immediately, salt both sides of the cheese and refrigerate wrapped in cling-wrap.
  10. In our next episode we will use this queso blanco to make an amazing butter-fried Queso Blanco cheese dish.
  11. Makes 600-800g of cheese

 

December 27, 2014 Accompaniments, Italian Recipes, Mediterranean Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.

sun dried tomato, dried tomatoes, Sundried tomatoes, how to make Sundried tomatoes, Sundried tomato recipe, dried tomatoes recipe, make sun dried tomato, Sun-dried Tomato, how to make sundried tomatoes in your oven, how to make your own sun dried tomatoes in the oven, Oven-Dried Tomatoes, easy oven dried tomatoes, homemade oven dried tomatoes, dried dehydrated tomatoes,sundried tomatoes in olive oil,hot to make sundried tomatoes in olive oil


Print
How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.
Author: 
Recipe type: Vegetable / Preserving
Prep time: 
Total time: 
 
How to Make Sundried Tomatoes in Your Oven. This Episode shows you how to make perfectly preserved sundried tomatoes in your oven. Sundried tomatoes with perfect color and excellent shelf-life.
Ingredients
  • 12 Medium size tomatoes
  • ½ Tsp Bicarbonate of soda
  • ½ Tsp Saltpetre
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 250ml Water
Instructions
  1. Cut the tomatoes in half through the middle. If you prefer, you can skin the tomatoes first, and you can also scoop out the seeds. This is all entirely up to your personal preference. Removing the skin will temper a little of the acidity, but may result jn a less flavorful result. Removing the seeds has no effect on the flavor, but will certainly speed up the drying time.
  2. In a jug, combine the bicarbonate of soda, saltpeter, salt, sugar and water. Stir this until everything has dissolved.
  3. The bicarb preserves the amazing color of the tomatoes, while the saltpeter inhibits the growth of bacteria. Salt adds and enhances flavor, while the sugar combats the toughening effect salt has.
  4. Arrange the halved tomatoes on a rack in a large roasting tin. Brush the tomatoes liberally with the solution.
  5. Place the pan in your oven set to a temperature of 50c. Leave the door of the oven slightly open to allow moisture to escape.
  6. The drying time will be anything between 18 and 36 hours depending on the moisture content of the tomatoes, whether the tomatoes have been de-seeded, and whether they have been skinned.
  7. There is no formula and correct or incorrect procedure for the timing. I prefer my dried tomatoes leathery, but still soft and pliable. If you prefer yours totally dry and on the brittle side, then dry for longer.
  8. At this stage, you need to decide how you're going to store your dried tomatoes. The first way is to pack them in an airtight container, or to vacuum pack them in small quantities.
  9. I prefer mine in oil. To do this, pack them into a sterilized bottle and top the bottle up with oil until the tomatoes are covered. You can add raw garlic cloves and basil or marjoram leaves at this stage to further flavor the tomatoes. I prefer not to do this as it does limit your recipe choices if the tomatoes are already flavored.

 

December 2, 2014 Accompaniments, Mexican Recipes, Snack Food, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.

mexican-style corn,mexican street corn,spicy mexican corn,how to make mexican street corn,hot mexican corn,mexican corn medalions,mexican corn medalions recipe,mexican corn medalions, corn on the cob, mexican corn on the cob, grilled corn, how to make corn, Mexican Cuisine (Cuisine), how to cook mexican corn, yellow corn tortillas, mexican recipes vegetarian


Print
Mexican Corn Medallions. Mexican-Style Spicy Corn Medallions. Classic Street Food.
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
You can make this as hot or mild as you like. This spicy Mexican corn is absolutely delicious.
Ingredients
  • 4 Cobs corn
  • 80g Butter
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • 1 Tsp Garlic powder
  • 1 Tsp Cayenne pepper
Instructions
  1. Remove the husk and beard from the corn and using a sharp cleaver, cut the corn into medallions of 20mm or 34 inch thick.
  2. Place the corn on a large platter. Melt and heat the butter until very hot, then stir in the ground cumin, coriander, garlic powder and cayenne pepper.
  3. Brush the hot butter over the corn, season to taste with salt and cracked black pepper, and allow this to stand for at least an hour.
  4. Barbecue the corn on a ribbed skillet at medium hot heat for 15 minutes, turning halfway through.
  5. Remove the medallions from the heat and serve immediately.

 

November 22, 2014 Accompaniments, Garnishes, Marinades and Rubs, Pickling Recipes, Pizzas, Salads, Sandwiches, Vegan Recipes, Vegetable, Vegetarian Recipes

Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

marinated mushrooms,how to marinate mushrooms,marinated mushrooms recipe,marinated mushrooms for toasted sandwiches,marinated mushrooms for pizzas,marintaed mushrooms for pizzas, italian marinated mushrooms, marinated mushrooms recipe, marinated mushrooms gordon ramsay, marinated mushrooms for steak, marinated mushrooms calories, marinated mushrooms grilled, marinated mushrooms raw, how to make marinated mushrooms


Print
Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Author: 
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
Ingredients
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
Instructions
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.

 

Scroll to top

Kitchen Conversions

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