Recipes & Videos

September 13, 2014 Baking, Bread, Breakfast

How to Make English Muffins. Light & Fluffy Inside, Crispy Outside – Best English Muffin Recipe.

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How to Make English Muffins. Light & Fluffy Inside, Crispy Outside - Best English Muffin Recipe.
Author: 
Recipe type: Bread, Dough
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A great English muffins requires a rich dough with excellent rising properties. This recipes give you a fantastically light and fluffy inside and crispy outside, with tons of flavor.
Ingredients
  • 4½ Cups all-purpose flour
  • 1¾ Full cream milk
  • 45g Butter
  • 1¾ Tsp Kosher salt
  • 1 Tbs Sugar
  • 1 Large egg, lightly beaten
  • 1 Tsp Baking soda
  • 2 Tsp Dry yeast
  • Cornmeal for dusting
Instructions
  1. Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
  2. Warm the milk and butter together until the butter melts, then whisk in the egg.
  3. Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
  4. Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
  5. Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
  6. Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
  7. Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
  8. Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
  9. Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
  10. Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
  11. Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.

 

September 12, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.

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How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.
Author: 
Recipe type: Pork Fillet / Barbecue / Grilled
Cuisine: Chinese / Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Char Siu is the perfect addition to a main meal, or as part of a Dim Sum feast. Marinated in a blend of Hoisin and bean sauce, char siu has a very distinctive flavor and aroma that keeps people coming back for more. Apart from the long marinating time, this Chinese barbecue pork recipe is quick and easy to make and will leave a lasting impression with your friends and loved ones.
Ingredients
  • 800g Pork Fillet
  • 45ml Hoisin sauce
  • 45ml Black bean sauce
  • 2 Cloves garlic, finely chopped
  • 2.5ml 5 Spice
  • 45ml Light soy sauce
  • 15ml Brown sugar
Instructions
  1. To start, you will need 800g of pork fillet. Place this in a stainless pan.
  2. Combine the hoisin sauce, black bean sauce, finely chopped garlic, five spice, light soy sauce and brown sugar in a jug and mix this until the sugar has dissolved.
  3. Spoon this marinade over the pork and allow this to marinate in your refrigerator for a minimum of 8 hours, preferably overnight, turning and re-coating every 6 hours.
  4. Remove the pork from the pan and transfer it to a rack in a roasting pan. Reserve the marinade for basting.
  5. Roast the pork in a preheated oven at 180c or 350f for 10 minutes.
  6. Remove from the oven and baste the pork liberally, then turn it over. Return the pork to the oven for another 10 minutes.
  7. Remove the pork from the oven and baste liberally again. Turn it over, and return it to the oven.
  8. Soften the honey in your microwave for a few seconds, then combine this with the leftover basting sauce.
  9. Remove the pork from the oven and brush liberally with the honey mixture. Turn the pork over and roast for 2 minutes.
  10. Remove from the oven brush the remaining honey mixture on and roast for a final 2 minutes.
  11. Carve the pork into thin slices at an angle and 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 7, 2014 Chicken Recipes, French Recipes, Instructional Techniques, Main Courses, Poutry

Chicken Galantine / Ballotine – Part 1 & 2 – How to debone, stuff & roll a whole chicken for roasting.

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Chicken Galantine / Ballotine - How to debone, stuff & roll a whole chicken for roasting.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This 2 Part demonstration will show you how to debone a whole chicen, make the stuffing, roll it and tie it, and finally roast it. Chicken Galantine or Ballotine is a classic recipe, and can be stuffed with anything, but I have included a stuffing / filling that is a sure winner.
Ingredients
  • 1 x 1.6kg Chicken
  • 250g Streaky Bacon
  • 300g English spinach
  • 70g Feta Cheese
  • Butter for brushing
  • Butchers Twine
Instructions
Part 1
  1. Remove the wings at the elbow joint.
  2. With the chicken breast side up, pull the neck skin back and slice either side of the wishbone. Reach into the incision and pull the wishbone free.
  3. Roll the chicken onto its side and slice through the skin all the way down the spine.
  4. Move the wing up and down, feeling for the articulation. place your knife here and slice through the joint. Repeat with the other wing.
  5. Stand the chicken upright. Hold the carcass with one hand. With other hand grab the whole wing and pull this downward and away from the carcass until the oyster is exposed. Repeat this with other wing.
  6. Swivel the chicken around the chicken around, hold the carcass firmly with one hand. Place the index finger and middle finger of the other hand on either side of the breast bone or sternum and pull both breasts downward. The fillets will be left behind on either side of the sternum. We will rescue those later.
  7. Turn the chicken onto its breast. Using a pointed sharp knife, cut the oysters free.
  8. Grab one leg, move it sideways and upward, then pull it straight downward, cracking the joint open. Slice through the joint. Repeat this with the other leg.
  9. Grab the carcass firmly and pull this free from the chicken.
  10. To rescue the fillets from the carcass, simply slide your thumbnail under the fillets on either side of the sternum. Put these aside.
  11. To debone the leg, cut around the leg joint to loosen the flesh. Holding the joint with one hand, scrape the flesh down the bone with the edge of your blade until you reach the drumstick joint.
  12. Cut around the joint to free the flesh, then scrape the flesh down the bone to the end of the drumstick.
  13. Push the bone back into the skin. Using the back of your cleaver, break the bone at the end of the drumstick and pull the whole leg bone free. Repeat this with the other leg.
  14. To remove the bone from the wings, cut around the joint, scrape the flesh from the bone all the way down, then pull the bone free. Repeat this with the other wing.
  15. Open the chicken out flat. To level the meat out, fill the empty spots between the legs and breast with the fillets, then slice at an angle through either side of the breast and flap these forward.
Part 2
  1. Cut the bacon across the grain into thin strips then roughly chop the spinach.
  2. Heat your wok or pan over high heat and fry the bacon for 3 to 5 minutes until it takes on color and is nice and crispy.
  3. Add the spinach and fry this until it is well wilted..... about 3 minutes.
  4. Remove the pan from the heat and crumble the feta into the pan.
  5. Allow this to cool for about 15 minutes.
  6. To stuff the galantine, press some of the filling into each leg, then spread the remaining filling evenly across the chicken being careful not to get too close to the top and bottom.
  7. Fold one half of the chicken over across the center line, then fold the other half over this.
  8. Using butchers twine, tie the legs together. Using half hitch loops tie the rest of the chicken closed.
  9. Roll the chicken over and loop the twine through the cross twines then tie it up at the beginning.
  10. Place the chicken in roasting pan, brush it liberally with melted butter then roast in a preheated oven for 45 minutes plus 15 minutes extra for each pound or 450g of chicken.
  11. Remove the galantine from the oven, allow it to rest for 5 minutes before carving and serving.

 

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 3, 2014 Main Courses, Poutry

Feaux Oxtail Stew using Ostrich Neck. A rich, thick stew with tons of flavor – better than the real thing!

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Feaux Oxtail Stew using Ostrich Neck. A rich, thick stew with tons of flavor - better than the real thing!
Author: 
Recipe type: Stews
Cuisine: South Africa
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This feaux oxtail stew made with ostrich neck is actually better than the real thing! Using your Dutch oven, you can have this ready to serve in under 4 hours. I have included slow cooker instructions in the full printable recipe
Ingredients
  • 2kg Ostrich neck
  • 200g Streaky bacon, cut into bits
  • 60g Butter
  • ½ Cup all purpose flour, mixed with 1 Tsp salt and 1 Tsp Black pepper
  • 6 Baby onions, halved
  • 4 Medium Carrots, roughly chopped
  • 3 Celery sticks, sliced
  • 2 Leeks, sliced
  • 1 Tbs Chilli sauce
  • 1 Tbs Honey
  • 2 Tbs Cornflour
  • 2 Tbs Chicken or Beef stock powder
  • 2 x 440g tins whole peeled tomatoes
  • 2 Bay leaves
  • 2 Fresh thyme sprigs
  • 2 Fresh rosemary sprigs
  • 250ml Red wine
  • salt and pepper to season
  • 3 Tbs tapioca or cornfour mixed with a little water
Instructions
Dutch Oven Instructions (much quicker)
  1. To start you will need 2 kg of ostrich neck. You will notice that ostrich has very little fat, so we're going to add fat in the form of streaky bacon and butter.
  2. Add the salt and cracked black pepper to the flour and dredge the ostrich meat in this.
  3. Heat your dutch oven over medium high heat, add the butter and fry the bacon for 5 minutes until it is starting to brown and the fat is well rendered.
  4. Add the ostrich meat and fry this for 15 to 20 minutes until well browned, stirring the meat every minute.
  5. Add the baby onions, carrots, celery, leeks and garlic and stir this in.
  6. In a jug combine the chilli sauce, honey, corn flour, stock powder, tinned whole peeled tomatoes, bay leaves, thyme and rosemary. Pour this into the pot.
  7. Pour in the red wine and place the lid on the pot.
  8. Transfer the dutch oven to a preheated oven at 140c or 275f and allow this to cook for 3 hours undisturbed.
  9. Remove the dutch oven from the oven. Dissolve 3 tbs of cornflour in a little water and add this to the pot. Stir this in well and return the dutch oven to the oven for a final 30 minutes.
  10. After the final 30 minutes, transfer the stew to serving platters and serve with the accompaniments of your choice.
Slow Cooker Instructions
  1. Brown the ostrich meat using a large frying pan instead of the dutch oven. You will have to do this in batches.
  2. Add the ostrich and bacon to the slow cooker along with all of the other ingredients except the cornflour / tapioca flour mixed with water.
  3. Slow cook for 7 hours on high setting or 10 hours on low setting.
  4. Open the slow cooker and stir in the cornflour / tapioca slurry, bring this back to a boil for a few minutes.
  5. Serve with the accompaniments of your choice.

 

September 2, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe

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Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe
Author: 
Recipe type: Baking / Cookies / Biscuits
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
This delicious Mexican shortbread with cinnamon and toasted almonds is quick and easy to make - literally 20 minutes from start to completion.
Ingredients
  • ½ Cup Plain flour
  • 1 Cup Self raising flour
  • ½ Cup Toasted almonds
  • ¼ Cup Brown sugar
  • 150g Butter, softened and cubed
  • 1 Egg
  • ¼ Cup Caster sugar mixed with 1 Tsp ground cinnamon
Instructions
  1. Place the all purpose flour, self raising flour, brown sugar, toasted almonds, softened butter and egg in your food processor.
  2. Using the pulse action, process this until a dough comes together. This shouldn't take longer than a minute.
  3. Rub a little oil on your baking sheet, place a sheet of baking paper on top of this, then oil the baking paper. This protects the sheet against the cinnamon sugar later in the recipe.
  4. Using a tablespoon measure, take a level tablespoon of the dough and roll this into a ball. Center the ball the palm of your hand, then flatten this slightly between both palms. Place this on the baking sheet and continue until all 24 shortbreads are formed.
  5. Sprinkle the cinnamon sugar over the biscuits then bake for 10 minutes in a preheated oven at 180c or 350f.
  6. Remove the shortbreads from the oven and transfer them to a wire rack to cool before serving.

 

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.

 

August 25, 2014 Baking, Bread

New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.

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New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.
Author: 
Recipe type: Bread / Dough
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
New England style rye bread is much lighter than its European counterparts, both in color and texture. It is quick and easy to make and will yield a large loaf of rye bread.
Ingredients
  • 175g Rye flour
  • 175g Nutty wheat flour
  • 125g Strong white bread flour
  • 2 Tsp Caraway seeds
  • 1½ Tsp Salt
  • 1¼ Tsp Active dry yeast
  • 150ml Sour cream
  • 1 Tbs Lemon juice
  • 2 Tbs Demarara sugar
  • 250ml Warm water
Instructions
  1. place the rye flour, nutty wheat flour and strong white flour in a mixing bowl. Stir in the caraway seeds, salt and yeast...... then the sour cream, lemon juice and demarara sugar.
  2. Pour in the warm water and mix this with a wooden paddle until a dough comes together.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until the dough is smooth and elastic. The rye dough will be typically sticky, so you will need to sprinkle flour as you knead to combat this.
  4. Return the dough to the mixing bowl, cover with cling wrap and allow this to rise for 60 minutes in a warm place, and it has doubled in size.
  5. Turn the dough out again and knead for another 2 minutes. Form the dough into a free form loaf and transfer this to a lightly oiled baking sheet.
  6. Place a little flour in your sieve and sift a fine later over the top of the loaf.
  7. Using a sharp blade, slash the traditional crisscross pattern into the top of the loaf.
  8. Cover the dough loosely with cling film and allow the loaf to rise again for 30 minutes, and it has doubled in size.
  9. Remove the cling film and bake the dough in a preheated oven at 200c or 400f for 25 to 30 minutes and the bread sounds hollow when tapped.
  10. Transfer the dough to a wire rack to cool for at least 30 minutes before cutting.

 

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