Recipes & Videos

February 19, 2015 Chicken Recipes, Italian Recipes, Main Courses, Pasta, Poutry

Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna – The Best!!!

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Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna - The Best!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Lasagna is a cornerstone meal in many households, however the cliche'd savory mince or chicken with tomato and white sauce can be extremely tedious on the tastebuds. This creamy cheese chicken lasagna will change the way you see lasagna forever!!!
Ingredients
For the Cheese Sauce
  • 120g Mature cheddar, shredded
  • 120g Parmesan, shredded
  • 800ml Chicken stock
  • 240ml Cultured sour cream
  • 60ml Tapioca or cornflour
For the Chicken Gravy
  • 400ml Chicken stock
  • 30ml Tapioca or cornflour
The Rest...
  • 600g Roasted chicken, skin on, roughly chopped
  • 500g Fresh lasagna sheet (or quick-cook dried)
Instructions
  1. To start, we are going to make a thin gravy for the chicken. In a saucepan over medium heat, mix the tapioca or cornflour with a little water and add it to the cold chicken stock.
  2. Bring this to a boil, reduce the heat and simmer for 60 seconds until thickened. Remove the gravy from the heat and put this aside.
  3. For the creamy cheese sauce, heat the second batch of chicken stock over over medium heat. Mix the tapioca or cornflour with a little water and add this to the pot.
  4. Bring this to a boil, lower the heat and simmer for 60 seconds until thickened. Remove the pot from the heat.
  5. Stir in the shredded mature cheddar and parmesan cheeses until melted and totally combined.
  6. Pour in the sour cream and stir this in until totally combined.
  7. Place the roughly chopped chicken in a mixing bowl and pour in the gravy. Stir this until combined.
  8. Lightly grease a medium size roasting pan and line the bottom with 2 slices of lasagna sheet. I am using freshly made lasagna sheet, but you can use quick cook dried pasta as well.
  9. Top the pasta with a layer of the chicken and gravy. This is the reason we made the gravy thin. The pasta will absorb 30 percent of the liquid from the gravy as it cooks and it will thicken as a result.
  10. Add another layer of pasta to the pan.
  11. Top this with a generous layer of the creamy cheese sauce.
  12. Top this with another layer of pasta.
  13. Then another layer of chicken and gravy.
  14. A final layer of pasta topped with another generous spread of creamy cheese sauce and you're almost done.
  15. Sprinkle a generous helping of mature cheddar over the surface.
  16. Bake the lasagna in a preheated oven for 35 to 40 minutes until the cheese is crispy and well browned.
  17. Remove the lasagna from the oven and allow it to stand for 10 minutes before slicing and serving.

 

February 16, 2015 Chinese Recipes, Fish Recipes, Main Courses, Seafood

Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.

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Hunan-Style Sweet & Piquant Deep Fried Calamari. Chinese Sweet & Sour Calamari.
Author: 
Recipe type: Seafood / Calamari / Deep-fried
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hunan-style sweet & piquant deep-fried calamari is out of this world!!! Battered and deep-fried, the calamari is then tossed in a sweet and piquant Hunan style sauce to glaze. Served on a bed of shrimp fried rice, this is pure heaven.
Ingredients
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour (or Corn flour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
For the Sauce / Glaze
  • 30ml Caster sugar
  • 20ml White wine vinegar
  • 15ml Light soy sauce
Other
  • ½ Red pepper cut into strips
  • ½ Yellow pepper cut into strips
  • 3 Tbs Snipped chives
Instructions
  1. Place the flour, tapioca flour, baking powder and salt in a large mixing bowl. Add the water and mix this to a thick batter. Allow this to stand for 20 minutes.
  2. While the batter stands, cut the calamari into rings of around 6mm or a quarter inch in width.
  3. Transfer the rings to a clean dish towel and pat them dry.
  4. Cut the peppers into strips, and snip 3 tablespoons of chives.
  5. Once the batter has rested, pour in the oil and mix this thoroughly until combined.
  6. Half fill a large pan with oil and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil. Continue until the surface of the oil is covered.
  7. Fry the calamari for 3 minutes per side until light golden and crispy. Use a slotted spoon to scoop these from the oil and drain the rings on kitchen paper.
  8. Repeat this until all of the rings are fried.
  9. Heat your wok over medium high heat, add a teaspoonful of oil and fry the peppers for 2 minutes. In a jug, combine the caster sugar, white wine vinegar and light soy sauce.
  10. Stir this until the sugar has dissolved, and add this to the wok.
  11. Allow this to boil for 90 seconds, then add the calamari to the wok. Toss the calamari in the sauce until everything is well coated.
  12. Remove the wok from the heat and stir in the snipped chives.
  13. Arrange a bed of shrimp fried rice in each your serving bowls. Top this with the calamari and serve immediately.

 

February 15, 2015 Accompaniments, Chinese Recipes, Starters

Egg Foo Yong / Yung / Young. How to Make Classic Egg Foo Yong. Chinese Foo Yong.

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Egg Foo Yong / Yung / Young. How to Make Classic Egg Foo Yong. Chinese Foo Yong.
Author: 
Recipe type: Egg / Vegetable
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chinese Egg foo / fu yong / yung / young is a classic and is served both as a starter or as an accompaniment to the main course. Essentially it is a Chinese omelette, however the thickness & shape differs due to the fact that it is cooked in a wok.
Ingredients
  • 6 Eggs
  • 3 Spring onions
  • 3 Tbs Diced peppers
  • 5ml Salt
  • 5ml Finely chopped garlic
  • 5ml Finely chopped ginger
  • 15ml Light soy sauce
  • 15ml Hoisin sauce
Instructions
  1. Cut the spring onion into rounds, dice the red pepper, mince the garlic and ginger, lightly beat the egg with the salt, then mix the light soy sauce with the hoisin sauce.
  2. Heat the oil in your wok over medium high heat and add the spring onion and red pepper. Stir-fry this for 30 seconds.
  3. Add the garlic and ginger and continue to stir-fry for a further 30 seconds.
  4. Pour in the egg. The egg will force the vegetables to the edges of the pan. Use your wok shovel to redistribute the vegetables evenly across the egg.
  5. Allow the bottom of the egg to set for 60 seconds. It will start to bubble up as it starts yo set.
  6. Slide your shovel under the egg and flip it over. Allow the second side to set for another minute. Remove the foo yong from the heat.
  7. Slice it into 6 or 8 wedges and transfer to platters.
  8. Drizzle a little of the soy hoisin sauce over each wedge and serve immediately.

 

February 14, 2015 Accompaniments, Chinese Recipes, Seafood

Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 – Delicious, Aromatic Shrimp Fried Rice.

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Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 - Delicious, Aromatic Shrimp Fried Rice.
Author: 
Recipe type: Rice / Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With Chinese New Year starting on the 19th of February, this Chinese shrimp fried rice is the first of a 3 part Chinese Cuisine Mini-Series.
Ingredients
  • 4 Eggs
  • 4 Spring onions
  • 3 Cups cooked Jasmine rice (preferably cooked the day before)
  • 1 Tsp Finely chopped garlic
  • 1 Tsp Finely chopped ginger
  • 240g Shrimp meat
Instructions
  1. Defrost the shrimp and pat it dry. Chop the spring onions into rounds, keeping the green and white rounds separate.
  2. Mince the garlic and ginger and lightly beat the eggs. You will also need to measure out the cooked rice, preferably from the day before.
  3. Heat 2 tablespoons of oil over medium high heat and add the garlic, ginger and spring onion whites. Stir these briefly until fragrant, about 15 seconds.
  4. Add the shrimp to the wok and stir-fry these for 3 minutes.
  5. Pour in the egg, allow it to start setting for 15 seconds, then start to turn the egg.
  6. After about 90 seconds the egg will almost all be set. Add the rice to the pan and continue to stir-fry this for 3 minutes, breaking the egg up into bits while doing this.
  7. Remove the wok from the heat, add the spring onion greens and stir these in to combine.
  8. Keep the rice warm until your main course is ready to serve.

 

Baking, Chicken Recipes, Main Courses, Poutry

Plaited Chicken Pie. How to Make Rustic Chicken Pie from Start to Finish. Homemade Chicken Pie.

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Plaited Chicken Pie. How to Make Rustic Chicken Pie from Start to Finish. Homemade Chicken Pie.
Author: 
Recipe type: Chicken / Baked / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This amazing plaited chicken pie that really does look incredible and tastes even better. For the best result, use the best quality parmesan and salami you can find.
Ingredients
  • 500g Chicken breast
  • 8 White mushrooms
  • 1 Medium onion
  • 50g Parmesan cheese
  • 250ml Sour cream
  • 50g Salami
  • 1 Roll puff pastry
Instructions
  1. Slice the chicken breasts across the grain into thin slices.
  2. Slice the mushrooms thinly, and dice the onion.
  3. Shred the parmesan using a fine grater and mince the salami finely.
  4. Heat your pan over medium high heat and fry the onion and mushroom for 3 minutes.
  5. Add the chicken and continue to fry for a further 5 minutes until the chicken is cooked through.
  6. Remove the pan from the heat and add the shredded parmesan and salami. Stir in the sour cream and put this aside to cool completely.
  7. Lay the puff pastry out on a lightly greased baking tray and heap the filling up down the center of the pastry.
  8. Using a sharp knife, cut the pastry at an angle in 1 inch intervals from the edge of the filling to the edge of the pastry. Repeat this on the other side as well.
  9. Lift the end of the pastry closest to you to enclose the filling.
  10. Alternating with strips on the right and left, lift these to cover the filling up until the second last pair of strips. Trim the odd ends from the end strip and lift the center piece to enclose the filling.
  11. Wrap the second last strips over this to secure it.
  12. Whisk 1 egg yolk with a tablespoon of water and paint on to the entire pie.
  13. Bake the pie in a preheated oven at 200c or 400f for 30 to 35 minutes. The pie will be well puffed up, crispy and golden.
  14. Remove the pie from the oven and allow it to rest for 5 minutes before slicing and serving with the accompaniments of your choice.

 

February 13, 2015 Baking, Bread, Mediterranean Recipes, Middle East, Snack Food, Starters

How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.

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How to Make Lavash. Crispy Middle Eastern Flat-Bread. Homemade Lavash Recipe.
Author: 
Recipe type: Flat Bread / Crackers
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
 
Lavash is a middle eastern flat bread that has become quite popular in the west on snack platters served with a variety of dips.
Ingredients
  • 1 Tsp Dried yeast
  • 1 Tsp Honey
  • 125ml Warm water
  • 185g All-purpose flour
  • 2 Tsp Salt
  • ¼ Tsp Ground hot paprika
  • ¼ Tsp Cayenne pepper
  • 1 Egg white, lightly beaten
  • 2 Tbs seeds (poppy, sesame, caraway)
Instructions
  1. Combine the yeast, warm water and honey in a jug. Allow this to stand for 15 minutes until frothy.
  2. While the yeast matures, combine the flour, salt, ground hot paprika and cayenne pepper in a mixing bowl.
  3. Add the frothy yeast to the bowl. Using a wooden paddle stir this into the dry ingredients until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead it for 2 minutes until smooth. Wrap the dough in cling wrap and place it in your refrigerator for 45 minutes to firm up.
  5. Remove the dough from the refrigerator and divide it in half. Flatten one half and flour the outside if it is sticky. Pass it through your pasta roller on the widest setting. Fold it in half and pass it through again. Repeat this until the dough is silky smooth. Rub a little flour into the surface every time it becomes sticky.
  6. Reduce the thickness of the rollers by one step, pass the dough through, then another step and so on, until you reach number 5 on the machine.
  7. Dust both sides of the pastry with flour and put this aside while you roll out the second strip of pastry.
  8. Cut the pastry into triangles across the width of the pastry.
  9. Transfer the triangles to a lightly greased baking sheet and brush them with the egg white. Sprinkle the seeds of your choice onto the lavash.
  10. Using a fork prick holes into the pastry triangles. The closer you make the holes, the crispier and flatter the breads will be. If you make the holes further apart, the lavash will be lighter and airier, with bigger rising bubbles. The choice is yours.
  11. Bake the lavash in a preheated oven at 180c or 350f for 10 minutes until crisp and golden.
  12. Remove from the oven and serve hot or cold with the dipping sauces of your choice. In our serving we have uses our creamy lambs liver pate.

 

February 11, 2015 Barbecue, Main Courses, Mexican Recipes, Pork, Spanish Recipes

Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.

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Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.
Author: 
Recipe type: Pork / Grilled
Cuisine: Mexican / Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These grilled Pork loin chops with crispy golden crackling are full of spicy flavor. The Diabolo spice is straight from the hotter part of heaven!!!
Ingredients
  • 2 Pork loin chops
  • ½ Tsp Ground coriander
  • 1 Tsp Crushed red chilli flakes
  • ½ Tsp Oregano
  • ½ Tsp Mustard powder
  • ½ Tsp Garlic powder
  • ½ Tsp Hot smoked paprika
Instructions
  1. Stand the pork chops up on their skin and press 2 skewers through the chops just above the fatty strip. If the chops are cut on the thinner side, you may need a third skewer towards the top as well.
  2. Flip the chops over, spread the skin with butter and season the skin liberally with salt and pepper.
  3. Heat your pan over medium high heat add a little butter and stand the chops in the pan skin side down.
  4. Fry the skin for 8 to 10 minutes until it is well crisped and golden, and the fat has started to render.
  5. Remove the chops from the pan and remove the skewers. Combine the cracked black pepper, ground coriander, red chilli flakes, oregano, mustard, garlic powder and hot smoked paptika.
  6. Season the chops with salt and sprinkle the spice mix liberally onto both sides of the chops. Press the spices into the surface of the meat.
  7. Wipe out your pan, reheat it over medium high and add 30g of butter.
  8. Fry the chops for 3 minutes per side until crispy and well colored. Remove the chops from the heat and serve immediately with the accompaniments of your choice.

 

February 9, 2015 Accompaniments, Potato Recipes, Vegetable

Crispy Oven Baked Potato Croquettes. Easy Golden Baked Herbed Potato Croquettes.

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Crispy Oven Baked Potato Croquettes. Easy Golden Baked Herbed Potato Croquettes.
Author: 
Recipe type: Accompaniment / Potato
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Potato croquettes make the perfect accompaniment to any roast dish. These baked croquettes can be flavored with any herb of your choice to match your main course. This quick and easy potato croquette recipe will have the crowds cheering for more!!!
Ingredients
  • 4 Medium Potatoes
  • 2 Eggs
  • 30ml Sour cream
  • 30ml Chopped herbs of your choice
  • 2.5ml Salt
  • 15ml Water
  • 15ml Cornflour
  • 2 Cups fine breadcrumbs or finely crushed corn flakes
Instructions
  1. Peel and quarter the potatoes and boil them for about 20 minutes until soft. Add the sour cream, salt and herbs and mash the potatoes until smooth.
  2. Add one of the eggs and continue to mash until the egg is totally combined.
  3. Refrigerate the mashed potato for at least 30 minutes to firm it up.
  4. For the coating, whisk the second egg with the cornflour and water. Measure out 500ml of fine bread crumbs or finely crushed corn flakes.
  5. Remove the potato from the refrigerator. Lift a heaped tablespoon of the mash and shape it into a cigar shape.
  6. Dip the cigar in the egg mixture, then dredge it gently in the flour to get a good coating all over.
  7. Transfer the croquette to a greased baking sheet. Continue shaping and coating until all of the potato is used.
  8. Bake the croquettes in a preheated oven at 180c or 350f for 30 minutes, turning halfway through.
  9. The croquettes will be crisp and golden with a creamy smooth interior. Serve these immediately as an accompaniment to your main course.

 

February 7, 2015 Baking, Chicken Recipes, Poutry, Snack Food

Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.

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Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.
Author: 
Recipe type: Cocktail Snacks / Snack Platter Food
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Making amazing chicken sausage rolls is easy and quick. This in this vide you will see how to season the chicken, fill and roll the pastry, and bake the sausage rolls to golden perfection.
Ingredients
  • 700g Chicken breast
  • 7.5ml Salt
  • 2.5ml White pepper
  • ¼Tsp Ground cloves
  • 5ml Ground coriander
  • ¼ Tsp Ground nutmeg
  • 2 Rolls puff pastry
Instructions
  1. Cut the chicken into blocks and place it in your food processor along with the salt, white pepper, ground cloves, ground coriander and ground nutmeg.
  2. Run the processor until the chicken is completely minced.
  3. Unpack the puff pastry and roll it. Keep the separating plastic in place.
  4. Using wet hands, form a sausage of the chicken mixture across the width of the dough.
  5. Using the separating plastic, lift the end of the dough up and over the chicken. Roll the dough over until you have an overlap in the pastry.
  6. Flatten the roll slightly and trim the roll from the remaining pastry. Transfer the roll to a lightly greased baking sheet.
  7. Continue rolling the sausage rolls until all of the filling and pastry is used. Any off-cuts at the ends can be used sideways to make shorter rolls.
  8. Whisk a single egg yolk with a tablespoon of water and brush the tops of the sausage rolls with the solution.
  9. Using a sharp thin blade knife, cut through the tops of the rolls. This helps moisture escape during baking ensuring that the inside of the dough is not wet and mushy. It also helps with portioning once baked. You should do this even you don't intend cutting the rolls into portions.
  10. Bake the sausage rolls in a preheated oven at 200c or 400f for 30 to 40 minutes until crisp and golden.
  11. Remove the rolls from the oven, cut them apart and serve immediately. The quantities in the recipe will yield 48 1 inch cocktail sausage rolls.

 

Accompaniments, Indian Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Beetroot Chutney. How to Make Beetroot Chutney at Home

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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

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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 3, 2015 Dessert, Vegetarian Recipes

Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.

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Mango Yoghurt Ice-Cream. Homemade Creamy, Smooth Yogurt Ice Cream.
Author: 
Recipe type: Dessert
Serves: 4
 
This mango yogurt ice-cream is absolutely delicious. By a adding a little sour cream to the mix, the result is a smooth, creamy ice-cream with very little crystallization, which is always a problem when making yogurt ice cream.
Ingredients
  • ½ Cup plain yogurt
  • ½ Cultured sour cream
  • ¼ Cup sugar
  • Flesh of 2 ripe mangos
  • 45ml Cane syrup
  • Pinch of salt
Instructions
  1. Place the mango flesh, yogurt, sour cream, sugar, cane syrup and salt in your blender.
  2. Blend this until absolutely smooth.
  3. Pour the creamy mixture into your ice cream maker and follow the manufacturer's instructions for your machine.
  4. If you do not have an ice cream maker, simply pour the mixture into a container and place it in the freezer for 45 minutes. Remove it from the freezer and whisk it vigorously. Return it to the freezer to complete freezing.
  5. Serve as you would any other ice cream. You will notice just how smooth and creamy this is, with very little crystallization, wonderful color and a magnificent flavor.

 

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