How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: Whats4Chow
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
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Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
3 Eggs
100g Caster sugar
150g Cake flour
100g Butter, melted
Zest of 1 lemon and 1 orange
Instructions
Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
Fold in the flour until combined.
Fold in the lemon and orange zest.
Fold in the butter.
Spoon into the Madeleine molds leaving a little space for rising.
Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
Remove from the oven and cool on a wire rack for 15 minutes before serving.
Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Author: Whats4Chow
Recipe type: Beef / Rump
Cuisine: Chinese / Hunan
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Cook time:
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Serves: 2-4
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
Ingredients
450g Rump steak
For the coating
2 Eggs
2.5ml / ½ tsp Salt
60ml / 4 Tbs Tapioca flour
Other
2 Medium carrots cut julienne
3 Spring onions, white only, cut into rounds
1 Clove garlic, finely chopped
For the sauce
60ml / 4 Tbs Caster sugar
45ml / 3 Tbs White wine vinegar
30ml / 2 Tbs Light soy sauce
Instructions
Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
Cut the carrots, spring onions, garlic and measure out the chilli sauce.
In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
Remove the beef with a slotted spoon, then continue with the rest of the beef.
Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
Add the beef and carrots to the wok and stir to combine.
Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
Remove the wok from the heat and serve immediately.
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
240g Self-Raising flour
3ml Salt
10ml Baking powder
1 Egg
225ml Milk
50ml Melted butter
200g Blue cheese
6 Rashers of streaky bacon, chopped
Instructions
Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
Sift the flour, salt and baking powder into a large mixing bowl.
In a jug, whisk the egg into the milk, then pour this into the flour.
Whisk this to a thick batter, then mix in the melted butter.
Crumble the blue cheese into the batter, and add the bacon bits.
Stir this until everything is evenly distributed in the batter.
Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.
Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.
Author: Whats4Chow
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
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Serves: 6-8
How to make creme brulee. Creme brulee is one of the most well known and loved French desserts. It is remarkably easy to make following the step by step demonstration.
Ingredients
500ml Cream
200ml Milk
125g Caster sugar
2.5ml Pure vanilla extract
5 Egg yolks
1 Egg white
15ml / 1 Tbs Orange flower water
Fine white sugar for topping
Instructions
Pour the cream, milk and half of the sugar into a saucepan and heat this over medium heat.
Meanwhile, in a large mixing bowl, whisk together the eggs, the egg yolk and the remaining sugar. Whisk until the sugar is totally dissolved.
Stir in the orange flower water.
As the milk and cream comes to a boil, remove it from the heat and pour it into the egg mixture, whisking continuously as you do so.
Place 6-8 ramekins in a large roasting tin. Ladle the custard mixture into the ramekins.
Pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
Bake the custards in a preheated oven at 120c / 235f for 90 minutes and the centers of the custards have set.
Remove the custards from the oven and place the ramekins on a rack to cool.
Cover each ramekin with cling wrap before refrigerating. The custards can be refrigerated for up to a week, provided they are sealed air-tight with cling wrap.
To serve the creme brulee, sprinkle a little fine sugar over the tops of the custards.
Using your blow torch, caramelize the sugar over the tops and serve immediately.
Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: Whats4Chow
Recipe type: Pork
Cuisine: Chinese
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
1kg Pork ribs
For the marinade
125ml Hoisin sauce
45ml Light soy sauce
45ml Rice wine, or dry sherry
30ml Sugar
45ml Tomato sauce
3 Tbs finely chopped garlic
3 Tbs finely chopped ginger
Instructions
Get your butcher to cut the rack of ribs into 3 strips of short ribs.
Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
Reduce the heat to a simmer, and continue to simmer for 20 minutes.
While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
Remove the pork from the pan and cut the ribs apart.
Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
Return the pan to the oven and bake for a further 20 minutes.
Remove the pan from the oven, transfer the ribs to platters and serve immediately.
Mayo Batter Deep Fried Chicken Wings. Crispy Deep-fried chicken wings with a unique mayo batter.
Author: Whats4Chow
Recipe type: Chicken / Poultry
Crispy deep-fried chicken wings with the most unique flavor and texture. The combination of spices, mayonnaise and crispy coating make this a sure winner.
Ingredients
12 Chicken wings, tips discarded, cut through middle joint into buffalo wings
For the batter
½ Cup Tangy mayonnaise
3 Tbs Chicken spice
3 Tbs Tapioca flour (can substitute cornflour)
To coat
½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
Instructions
Cut the wing-tips from the wings and discard.
Cut through the center joint of the wings.
Mix the chicken spice and the tapioca flour together.
Place the mayonnaise in a large mixing bowl and add the spice-flour mixture. Mix this together until you have a thick, smooth paste.
Add the chicken wings to the bowl and stir until all the wings are well coated with the batter.
Dredge the wings in the cornflake mixture to get a good solid coating.
Transfer the wings to a platter and allow them to marinate and set in your refrigerator for at least 4 hours - preferably over night.
Half-fill your pan with oil. Heat the oil to 170c / 325f.
Carefully drop the wings into the oil and fry them for 3 minutes per side. Depending on the size of your pan, you may have to a few batches.
Remove the wings from the oil and drain on kitchen paper before serving.
Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.
Author: Whats4Chow
Recipe type: Seafood / Shellfish
Prep time:
Cook time:
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Barbecue Clams are quick and easy to cook, especially on your barbecue. There is no guess-work with this recipe, simply follow the steps and the timing and you'll have a perfect batch of clams.
Ingredients
1kg / 2.2lbs Clams
1 Cup Salt
½ Cup Butter, softened
2 Tsp Lemon zest
1 Tsp Cracked black pepper
2 Tbs Capers, drained
1 Tbs Garlic chives, chopped
Instructions
Half-fill a large mixing bowl with cold water and add ⅓ cup of salt. Stir until dissolved.
Add the clams to the bowl and allow to soak for 15 minutes. Drain and repeat twice more.
While the clams soak, add all of the other ingredients to a jug. Using your stick blender, mix these until smooth.
Heat your barbecue until medium hot and grill the clams for 5-8 minutes. Reomve the clams from the heat as soon as they have opened more than 12mm / ½ inch.
Discard any clams that do not open within 8 minutes.
Transfer the clams to serving platters and serve with the caper butter.
Crepes Suzette. Feather-light pancakes infused with citrus, flambe'd in Brandy and Grand Marnier.
Author: Whats4Chow
Recipe type: Dessert
Cuisine: French
Serves: 4-6
Crepes Suzette is a classic of French desserts. These feather-light crepes are infused with the flavor and aroma of citrus, then flambe'd in brandy and Grand Marnier resulting in a heavenly pancake saturated with citrus syrup. Crepes Suzette is quick and easy to make and will be a sure winner with your loved ones.
Ingredients
For the Crepes Suzette Batter
2 Tbs Orange zest
1 Tbs Lemon zest
250g Cake flour
Pinch of salt
1Tsp Sugar
2 Eggs
400ml Milk
1 Tbs Melted butter
Extra milk for thinning
For the Sauce / Syrup
125g Caster sugar
250ml Orange juice
1 Tbs Orange zest
2 Tbs Brandy
2 Tbs Grand Marnier
50g Butter
Instructions
To Make the Crepes
Add the flour, salt and sugar to a large mixing bowl.
In a jug, whisk the eggs into the milk, then pour this into the flour, whisking continuously as you pour.
Continue to whisk until you have a smooth batter.
Pour in the melted butter and the lemon and orange zest and whisk this in thoroughly.
Cover the bowl and refrigerate for 20 minutes.
Remove the bowl from the refrigerator and whisk in a little more milk, bit by bit, until the batter has the consistency of drinking yogurt.
Heat a 200mm / 8 inch crepe pan over medium high heat. Using a ⅓ cup measure, scoop up a measure of batter and pour it into the pan.
Swirl the pan to spread the batter.
Cook the crepe until the edges start to lift, then flip the crepe over and cook for another 60 seconds. Remove the crepe from the pan and continue this until all the crepes are cooked.
To Make the Sauce
Heat a large frying pan over medium heat and add the caster sugar.
When the sugar starts to melt, tip the pan from side to side or stir the sugar to ensure even coloring.
When all of the sugar is melted, add the orange juice and zest, stir this in, bring to a boil and boil for 2 minutes.
To Finish
Fold the crepes into quarters and place them in the pan. Turn the crepes over in the sauce until they are all totally saturated with the sauce.
Add the brandy and Grand Marnier, immediately set this alight with your blowtorch. Allow the flames to burn out on their own.
Add the butter to the pan and allow this to melt into the sauce.
Transfer 2 crepes to each serving platter and serve immediately.
Gluten, as protien replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protien from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide.
Ingredients
To make the gluten
1kg All-purpose bread flour (strong bread flour)
1 Tsp Salt
550ml Warm water
To coat the gluten
⅓ Cup Tapioca flour (can substitute cornflour)
Oil for frying
Other
1 Green Pepper, cut into short strips
For the sauce
100ml Vegetable stock
2 Tbs / 30ml light soy sauce
2 Tsp / 10ml Rice wine
1 Tsp / 5ml Soft brown sugar
½ Tbs / 7.5ml Tapioca flour dissolved in a little water
Instructions
To make the gluten
Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
Mix this together with a wooden paddle until a dough starts to come together.
Using your hands compress the dough together until all of the flour combines into a single mass.
Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest o the ingredients.
The other ingredients
Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
Cut the pepper in to short strips.
Mix the ½ tablespoon of tapioca flour with a little water.
Measure ⅓ cup tapioca flour into a bowl.
To continue
Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
Dredge the gluten pieces in the tapioca flour, place them on a platter - dont allow them to touch, they will stick together.
Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
Add the sauce mixture to the wok and bring this to a boil.
Return all of the gluten to the wok and toss this until everything is coated with the sauce.
Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
Remove from the heat, transfer to platters and serve immediately.
Creme caramel is a baked custard flavored with vanilla and topped with a decadent caramel syrup. This recipe is quick and easy and will give you smooth, creamy custard that will have your guests coming back for more.
Ingredients
For the caramel
100g Caster sugar
30ml / 2 Tbs Water
For the custard
650ml Milk
2.5ml / ½ Tsp Pure vanilla extract (can substitute essence)
125g Caster sugar
3 Eggs
3 Egg yolks
Instructions
To make the Caramel
Place the 100g of caster sugar in a small saucepan over medium high heat.
As the sugar melts, tips the pan pan from side to side to ensure even coloring.
When all of the sugar has melted, remove from the heat and add the water. Stand back when you do this, it will spatter. Mix the water in to make a smooth syrup.
Pour equal amounts of the syrup into each of the 6 ramekins.
To make the Custard
Pour the milk into a pot and add the vanilla.
Heat the milk over medium heat until it just comes to a boil.
In a large mixing bowl, combine the eggs, egg yolks and caster sugar. Whisk this together until all of the sugar has dissolved.
When the milk comes to a boil, remove it from the heat and pour it over the egg mixture, whisking continuously while pouring.
To finish
Ladle the custard mixture into the ramekins.
Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake the custards in a pre-heated oven at 180c / 350f for 35-40 minutes until the custards are firm to the touch.
Remove from the oven, remove the ramekins from the pan and allow them to cool for 15 minutes on a rack before turning out and serving.
Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.
Author: Whats4Chow
Recipe type: Chicken / Poultry
Prep time:
Cook time:
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Serves: 2-4
This chicken, bacon and parmesan pinwheels recipe is great as a cocktail snack, entre, or as a main course. The flavor combination of chicken, bacon and parmesan is supreme.
Ingredients
2 Chicken breasts
6-8 Rashers streaky bacon
20g Powdered parmesan
Butchers twine
Salt, cracked black pepper and paprika
1 Egg lightly beaten
Instructions
Cut 40cm of clinkwrap (16 inches)
Lie one of the breasts in the center of the plastic, fold the plastic over and use your meat mallet to tap the breast down to a thickness of 4mm / ⅙ inch
Repeat with the second breast
Lie one of the breasts on a board and top this with enough bacon to cover. The bacon must run from side to side.
Season liberally with salt, black pepper and paprika.
Roll the breast up from bottom to top as firmly as possible.
Tie the breast with butchers twine at 20mm intervals (just less than an inch)
Cut the loose ends off the twine.
Trim the ends of the chicken to within 10mm (just less than ½ inch)
Cut the roll into pieces, through the centers between each twine.
Repeat this with the second breast.
Place all of the wheels onto a board and brush them liberally with the egg.
Sprinkle liberally with parmesan, then turn the wheels over and repeat.
Heat your pan over medium high heat and add the butter.
When the butter begins to bubble. add the wheels to the pan.
Fry for 5 minutes per side, remove from the pan, snip and remove the strings and serve immediately.
Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.
Author: Whats4Chow
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
Pat the sole dry with kitchen paper.
Brush one side of the sole with egg, then sprinkle on a light covering of curry powder.
Turn the sole over and repeat this.
Dredge the sole in the flour to get a light coating all over.
Heat your pan over medium high heat and add the butter.
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.
Add the fresh coriander to the pan and stir briefly to mix with the butter.
Spoon half of the coriander butter over each of the platters and serve immediately with the accompaniments of your choice.
