Recipes & Videos

July 7, 2014 Beef, Cheese, Main Courses, Steak

Blue Cheese Rib-eye Turnovers. Rib-eye schnitzel, folded with blue cheese, crumbed and crisp fried.

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Blue Cheese Rib-eye Turnovers. Rib-eye schnitel, folded with blue cheese, crumbed and crisp fried.
Author: 
Recipe type: Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This crispy rib-eye schnitzel is folded and filled with creamy blue cheese, crumbed then butter-fried to crispy, golden perfection.
Ingredients
  • 4 Rib-eye steaks cut from the center of the rib-eye, each 16mm / ¾ inch thick
  • 100g Creamy blue cheese, cut into 8mm / ⅓ inch slices
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixes with ½ cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 100g Butter for frying
Instructions
  1. Working with one steak at a time, place a steak in the center of a piece of cling-wrap , fold the plastic over, and tap the steak down with your meat mallet until it is half its thickness. Repeat with the remaining steaks.
  2. Place the steak on a platter, cover half the steak with blue cheese, leaving 10mm / just less then half an inch open around the edges.
  3. Fold the open half over the cheese and press this down firmly to compress the cheese and the steak. Repeat with the remaining steaks.
  4. Drench the steaks in the tapioca flour, the the egg, making sure all of the tapioca is wet.
  5. Drench the steaks in the cornflake mixture to get a good solid coating. Transfer the steaks to a platter and allow the the coating to set for 20 minutes.
  6. Heat your pan over medium heat and melt the butter.
  7. When the but starts to bubble, carefully slide the steaks into the pan.
  8. Fry the steaks for 4 minutes per side, then an extra minute on the folded edge.
  9. Remove the steaks from the pan and serve immediately with the accompaniments of your choice.

 

July 6, 2014 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.

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Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
Ingredients
  • 800g Chicken thigh meat, skin on, cut into bite sized pieces
  • 2 Tbs Mild curry powder (you can use spicier powder if desired)
  • 50ml Oil
Vegetables
  • 150g Mixed peppers, sliced into short batons
  • 150g Carrots, julienne, then cut into short batons
  • 150g Cauliflower florets
  • 8 Baby potatoes, quartered
  • 300g Onions, quartered and cut into quarter rounds
  • 4 Tbs Garlic, roughly chopped
  • 4 Tbs Ginger, roughly chopped
  • 1 Tbs Curry powder
  • 15ml oil
  • 100ml oil
To finish
  • ½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
  • 500ml Bulgarian yogurt
  • 250ml Chicken or vegetable stock
  • Fresh coriander to garnish
  • Fruit chutney to serve
  • Sliced bananas to serve
  • Desicated coconut to serve
Instructions
  1. Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
  2. Prepare all of the vegetables and measure out the berries, yogurt and stock.
  3. Add 50ml of oil to the chicken and stir until well coated.
  4. Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
  5. Add the onions to the wok and fry for 3 minutes.
  6. Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
  7. Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
  8. Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
  9. Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
  10. Drain the wok leaving only oil that sticks to the sides of the wok.
  11. Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
  12. Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
  13. Return all of the other ingredients to the wok, stir briefly, then add the berries.
  14. Stir this to combine, then add the yogurt. Stir this until everything is coated.
  15. Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
  16. Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.

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

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

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

July 3, 2014 Beef, Main Courses, Steak

Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.

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Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
Ingredients
  • 500g Center-cut ribeye
  • 40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
  • 2 Slices hickory ham.
  • Black pepper to season.
  • Finely grated parmesan cheese.
  • 3-4 Rashers streaky bacon.
Instructions
  1. Lie the ribeye on the cutting board with the end facing you.
  2. Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
  3. Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
  4. You will end up with a rolled out slab of ribeye about 15mm thick.
  5. Spread the cheese evenly over the surface of the meat.
  6. If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
  7. Season liberally with cracked black pepper.
  8. Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
  9. Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
  10. Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
  11. Remove the meat from the oven, increase the oven temperature to 230c / 450f.
  12. Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
  13. Remove from the oven and cover lightly with foil for 5 minutes before carving.
  14. Remove the bacon from the top of the meat and cut this into little bits.
  15. Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.

 

July 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry

Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.

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Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
  • 8 Chicken thighs, deboned with skin on
  • 6 Canned pineapple rings, reserve the syrup
  • 16 Slices streaky bacon
For the marinade
  • 75ml Pineapple syrup
  • 5ml Ground ginger
  • 5ml Parika
  • 5ml Garlic powder
  • 5ml Cayenne pepper
  • 5ml Salt
  • 30ml Oil
Instructions
  1. Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
  2. Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
  3. Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
  4. Pour in the emulsified marinade and mix until everything is well coated.
  5. Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
  1. Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
  2. You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
  3. Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
  4. Remove from the grill and serve immediately with the accompaniments of your choice.

 

July 1, 2014 Accompaniments, Cheese, Sauce Recipes

Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!

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Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!
Author: 
Recipe type: Sauces
 
This gourmet cheese sauce is second to none.... the trick is in not using roux as the base. This cheese sauce is comprised of stock, cheese, and tapioca flour to thicken and gloss. The flavor of this sauce is ALL CHEESE!
Ingredients
  • 30g Mature cheddar cheese, grated
  • 30g Mozzarella cheese, grated
  • 200ml Chicken stock
  • 60ml Sour cream
  • 10ml / 2 Tsp Tapioca flour, mixed with a little water
Instructions
  1. Heat your saucepan over medium high heat and add the stock.
  2. Bring this almost to a boil, then add the the cheese. At this stage you do not want the sauce to boil - control the heat by raising and lowering the pan over the heat.
  3. Stir the cheese until it melts and becomes stringy.
  4. Add the sour cream and stir this in.
  5. Mix the tapioca flour with a little water and pour this into the pan. Bring the pan to a low boil while stirring continuously. Once the sauce boils, stir for 60 seconds, then remove the pan from the heat.
  6. Serve immediately or store under a cartouche in your refrigerator.

 

June 30, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.

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Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
  • 2 x Boneless, skinless chicken breasts
  • 2 Slices hickory ham
  • 30g Grated mature cheddar mixed with 30g grated mozarella
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour (can substitute cornflour)
  • 2 Eggs, lightly beaten
  • 100g Butter
Instructions
  1. Roll out 40cm / 6 inches of cling wrap.
  2. Place one of the breasts in the center of the plastic, fold the plastic over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
  4. Repeat this with the second breast.
  5. Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
  6. Place the hams slices on top of the breasts and top each with half of the cheese.
  7. Fold the chicken over to enclose the ham and cheese.
  8. Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
  9. Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
  10. Dredge the breasts in the cornflake mixture to get a good thick coating.
  11. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  12. Heat your pan over medium heat and add the butter.
  13. When the butter starts to bubble, carefully slide the breasts into the pan.
  14. Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
  15. Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.

 

June 29, 2014 Main Courses, Pork

Salami, Bacon & Mustard Pork Fillet.

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Salami, Bacon & Mustard Pork Fillet.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pork fillet has a tendency to dry out when cooking. For this reason, you should bard the fillet before cooking. The barding in this recipe comes in the form of bacon, salami and mustard. The result is a beautifully tender and juicy pork fillet with a magnificent flavor.
Ingredients
  • 2 x 150g Pork fillets
  • 8 Slices of salami
  • 15g Parmesan, finely grated
  • 1 Egg, lightly beaten
  • Mustard, prepared - Hot English works best with this recipe
  • 6 Rashers wood-smoked bacon
  • 50g Butter
Instructions
  1. Slice laterally into the fillet, almost all the way through.
  2. Open the fillet up. Spread a little mustard onto 2 slices of salami, fold them in half and tuck them into the fillet.
  3. Close the fillet, then repeat with the second fillet.
  4. Spread more mustard onto the tops of the fillets, then cover each fillet with 2 slices of salami.
  5. Lie 3 rashers of bacon on your work surface, invert a fillet and place it on top of the bacon.
  6. Wrap the ends of the bacon over the fillet. Repeat with the second fillet.
  7. Sprinkle half of the parmesan onto a plate. Paint the top of one of the fillets with the egg, then roll it in the cheese. Paint the bottom of the fillet and repeat.
  8. Repeat this with the second fillet.
  9. Heat your pan over medium heat and add the butter.
  10. When the butter starts to bubble, carefully slide the fillets into the pan.
  11. Fry the fillets for 5 minutes per side on all four sides, totaling 20 minutes of cooking time.
  12. Remove the fillets from the pan and serve immediately with the accompaniments of your choice.

 

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

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

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

 

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

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

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

 

June 24, 2014 Barbecue, Chinese Recipes, Main Courses, Pork

Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.

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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
  • 1.2kg Pork belly, deboned, rind on
  • Water to cover
For the Red Cooking Sauce
  • 600ml Water
  • 6 Spring onions, bruised with the back of your cleaver
  • 6 Slices ginger, smashed
  • 200ml Dark soy sauce
  • 60ml Rice wine or dry sherry
  • 5ml 5-Spice
  • 50g Soft brown sugar
Instructions
  1. With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
  2. Half-fill your barbecue pan, or wok with water and bring this to a boil
  3. Add the pork skin side down, return to a boil, and boil for 5 minutes.
  4. Remove the pork from the wok and drain the pan, or wok.
  5. Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
  6. Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
  1. You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
  1. Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
  1. At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
  2. Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
  3. Carve into thin slices and serve on platters with the accompaniments of your choice.

 

June 22, 2014 Fish Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

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