Recipes & Videos

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

June 6, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.

Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.


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Crisp Fried Skate Wings. Crumbed skate wings fried in butter, topped with lemon caper butter.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Skate is undoubtedly one of the most under-rated seafoods out there. In this recipe the skate wings are coated with a milled cornflake mixture, then pan-fried to crisp perfection, and served with a nutty brown butter lemon caper sauce. Crisp fried skate wings with lemon caper sauce.
Ingredients
  • 2 x 300g Skate wings, skinned
  • 1 Cup powdered corn flakes
  • 1 Cup all-purpose flour
  • ½ Cup Tapioca flour (or cornflour)
  • 2 Eggs lightly beaten
  • 100g Butter
  • 30ml Lemon juice
  • Zest of 1 lemon
  • 2 Tbs Pickled capers
  • 2 Tbs Spring onion greens, finely chopped
Instructions
  1. In a bowl, combine the powdered corn flakes and all-purpose flour.
  2. Pat the wings dry with kitchen paper, drench them in the tapioca flour, then the egg, then the corn flake mix. Make sure to press the crumb into the flesh to get a good solid coating.
  3. Transfer the coated wings to a platter and allow the coating to set for 20 minutes.
  4. Heat your pan over medium high heat, add the butter and fry the wings for 5 minutes per side, then another 60 seconds per side.
  5. Finally, stand the wings up on the thick side and fry for 60 seconds before removing from the pan.
  6. Add the capers, spring onion greens, lemon juice and zest to the pan and fry for 15 seconds. Remove from the heat.
  7. Transfer the wings to serving platters, top with the lemon caper sauce and serve with the accompaniments of your choice.

 

June 5, 2014 Chinese Recipes, Main Courses, Pork

Sweet & Sour Pork Ribs

How to make sweet and sour pork ribs recipe


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Sweet & Sour Pork Ribs
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
Ingredients
  • 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
  • 2.5ml Salt
  • 2.5ml Fresh ground black pepper
  • 10ml Sugar
  • 30ml White wine vinegar
For the batter
  • 2 Large eggs, lightly beaten
  • 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
  • 60ml Sugar
  • 60ml White wine vinegar
  • 30ml Light soy sauce
  • 30ml Tomato sauce
  • 100ml Chicken stock
  • 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
Other
  • ½ Green pepper, cut into thin strips
  • ½ Red pepper, cut into thin strips
  • ½ Yellow pepper, cut into thin strips
Instructions
  1. Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
  2. Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
  3. Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
  4. Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
  5. As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
  6. Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
  7. Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
  8. Remove from the heat and serve.

 

June 3, 2014 Beef, Chinese Recipes, Main Courses

Chinese Red Cooked Beef

Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef.


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Chinese Red Cooked Beef
Author: 
Recipe type: Beef
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Cooked Beef. Chinese Red Cooked Beef Shin. How to Red Cook Beef. The technique of red cooking is widely used in the east to tenderize relatively inexpensive cuts of meat. In this beef recipe, I have used beef shin, but you can also use blade, skirt or any other lower grade cut.
Ingredients
  • 600g Deboned beef shin
Flavor pot 1
  • 200ml Rice wine (or dry white)
  • 1 inch Fresh ginger sliced
  • Water to cover
Flavor pot 2
  • 50ml Dark soy sauce
  • 45ml Soft brown sugar
Other
  • 300g Carrots, peeled and roll-cut
  • 5ml Salt
  • 1 Tbs Chilli sauce (optional)
Instructions
  1. Peel and roll-cut the carrots
  2. Cut the beef into 15mm cubes
  3. Peel and slice the ginger into 2mm slices
  4. Put the beef and ginger into your wok along with the flavor pot 1 ingredients.
  5. Bring the wok to a boil, reduce the heat and simmer for 35 minutes.
  6. Add the flavor pot 2 ingredients, stir to combine, and simmer for a further 15 minutes.
  7. Add the carrots, salt and chilli sauce and simmer for a further 25 minutes, stirring every 2 minutes for the first 20 minutes, then continuously for the remaining 5 minutes.
  8. Remove the wok from the heat and serve,

 

Accompaniments, Garnishes, Pork, Snack Food

How to Make Crispy Pork Crackling

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How to Make Crispy Pork Crackling
Author: 
Recipe type: Pork
 
Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
Ingredients
  • Rind / skin of pork (pork belly rind is most commonly used)
  • Oil for frying
  • Salt, pepper, or the seasoning of your choice
Instructions
  1. Scrape the pork rind with the blade of your knife to remove any stray hairs.
  2. Cut the rind into thin strips, 5-10mm in width.
  3. Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
  4. Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
  5. Drain the crackling on paper towel, season, and serve.

 

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

May 30, 2014 Beef, Chinese Recipes, Main Courses, Sauce Recipes, Steak

Beef Peppers with Black Bean Sauce

Beef with peppers and black bean sauce


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Beef Peppers with Black Bean Sauce
Author: 
Recipe type: Beef / Steak
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The deep flavors and aroma of beef peppers with black bean sauce make this dish a real winner. You can use fillet, ribeye or rump in this masterpiece.
Ingredients
  • 700g Fillet, ribeye or rump steak
For the marinade
  • 15ml / 1 Tbs light soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml / 1 Tsp Roasted sesame oil
  • 5ml / 1 Tsp Tapioca flour
  • 50ml Oil
For the Sauce
  • 1 Tbs Garlic, finely chopped
  • 1½ Tbs Ginger, finely chopped
  • 30g Spring onion, finely chopped
  • 1 Tbs Fermented black beans, roughly chopped
  • 1 Green pepper, cut into strips
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 10ml / 2 Tsp Light soy sauce
  • 15ml / 1 Tbs Rice wine or dry sherry
  • 5ml / 1 Tsp Sugar
  • 40ml Chicken stock
  • 5ml / 1 Tsp Sesame oil
  • 15ml / 1 Tbs Tapioca flour
To Fry
  • 200ml oil
Instructions
To prepare and marinate the beef
  1. Cut the beef into thin strips, across the grain
  2. Place the beef into a large mixing bowl, and add all of the marinade ingredients, except for the oil.
  3. Allow this to marinate for at least 30 minutes, then mix in the 50ml oil.
To make the sauce
  1. Finely chop the garlic, ginger and spring onion.
  2. Rinse and roughly chop the fermented black beans.
  3. Cut the peppers into thin strips.
  4. In a jug, combine the light soy, rice wine or sherry, sugar, chicken stock, sesame oil and tapioca flour. Stir until everything has dissolve.
To cook
  1. Heat your wok over high heat, add the 200ml oil and fry ⅓ of the beef for 0 seconds. Remove the beef from the wok using your slotted spoon, and repeat twice with the remaining beef.
  2. Carefully pour the oil from the wok, leaving just a tablespoon behind.
  3. Add the garlic, ginger and black beans and fry for 5 seconds until fragrant.
  4. Add the spring onion and continue to fry for 5 seconds.
  5. Add the peppers and continue to fry for 3 minutes.
  6. Add the wet sauce ingredients, stir this in briefly, then return the beef to the pan.
  7. Fry this for 60 seconds until the sauce has thickened and glazed all of the ingredients.
  8. Remove from the heat and serve immediately.

 

May 29, 2014 Baking, Barbecue, Bread

Best Gourmet Burger Buns

How to make the perfect burger bun. Homemade gourmet burgers.


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Best Gourmet Burger Buns
Author: 
Recipe type: Bread
Cuisine: American
Serves: 6
 
In your efforts to make the perfect gourmet burger, you will need a perfect burger bun that stands up to the challenge - a bun that's not too heavy, not too light, not too dense, but not too airy, and most importantly, a bun that has loads of flavor! Look no further.... this is that bun -- the perfect burger bun!
Ingredients
For the Dough - Step 1
  • 235ml Milk
  • 30ml Cream
  • 1 Tbs Demarara sugar
  • 2 Tsp Yeast
For the Dough - Step 2
  • 375g Strong flour
  • 2 Tsp Salt
  • 1 Tbs Butter
  • 1 Egg, lightly beaten
Finishing
  • 1 Egg, Lightly beaten
Instructions
Step 1
  1. In a small saucepan, combine the milk, cream and sugar. Heat this to 40c. Remove from the heat and sprinkle the yeast over the surface of the mixture. Allow this to stand for 10 minutes.
Step 2
  1. In a large mixing bowl, combine the flour and salt. Add the butter and rub this into the flour until it resembles fine bread crumbs. Pour in the yeast mixture and 1 egg. Mix this until a sticky dough comes together.
To Knead
  1. Lightly flour your work surface and turn out the dough. Knead the dough firmly but gently for 10-15 minutes until smooth and elastic.
  2. Place the dough back into the bowl, cover with a damp towel and allow the dough to rise for 90 minutes.
  3. Turn the dough out after 90 minutes, knead very briefly, and form this into a sausage shape. Divide the dough into 6 equal portions.
  4. Form the portions into buns and transfer them to a lightly oiled baking sheet.
  5. Cover the buns with a damp towel and allow them to rise for another 90 minutes.
To Bake
  1. Preheat your oven to 200c or 400f. Paint the buns with the egg and sprinkle the tops with sesame seeds.
  2. Bake the buns for 15 minutes until well risen and golden brown.
  3. Remove the buns from the oven and transfer them to a wire rack to cool.

 

May 27, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Sauce Recipes

Sweet & Sour Chicken

Sweet and Sour Chicken. Simply the Best Sweet & Sour Chicken ever, brought to you by Whats4Chow.com


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Sweet & Sour Chicken
Author: 
Recipe type: Chicken Stirfry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Ingredients
Chicken and marinade
  • 600g Chicken breast, cut across the grain into 2-3mm slivers
  • 3 Tbs Tapioca flour
  • 50ml Light soy sauce
  • 30ml oil
For the sauce
  • ½ Green pepper cut into cubes
  • ½ Red pepper cut into cubes
  • ½ Yellow pepper cut into cubes
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Ginger, finely chopped
  • 60ml Wine vinegar
  • 60ml Tomato sauce
  • 60ml Sugar
  • 10ml Light soy sauce
  • 1 Tbs Tapioca flour
  • 180ml Water
  • 5 ml Roasted sesame oil
Instructions
To marinate the chicken
  1. Cut the chicken across the grain into 2-3mm slices.
  2. Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
  3. Allow this to marinate in your refrigerator for 2 hours.
  4. Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
  1. Finely chop the garlic and ginger, and chop the peppers into cubes.
  2. In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
To Cook
  1. Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
  2. Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
  3. Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
  4. Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
  5. Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
  6. Stir in the roasted sesame oil.
  7. Remove the wok from the heat and serve.

 

May 25, 2014 Main Courses, Pork, Sauce Recipes

Deep-fried Sesame Pork Fillet

Deep-fried sesame crusted pork fillet with cranberry sauce


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Deep-fried Sesame Pork Fillet
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This beautifully tender and succulent pork fillet is crusted in sesame seeds, then deep-fried to crisp, golden perfection. The sweet-sour cranberry sauce is also a pleasant change from the traditional apple sauce. Sesame crusted deep-fried pork fillet is a winner!
Ingredients
  • 2 x 250g Pork fillets
  • 60g Dried cranberries
  • 100ml Medium cream sherry
  • 2 x Large eggs, lightly beaten
  • 1 Cup flour
  • Cup Sesame seeds (un-hulled)
  • 30g Butter
  • Oil for deep frying
Instructions
  1. Drench the fillets in the flour, then roll them in the egg making sure to wet the ends as well.
  2. Roll the fillets in the sesame seed to get a good thick coating all over.
  3. Transfer the fillets to a large platter and allow them to set for 20 minutes.
For the Sauce
  1. Heat a saucepan over medium high heat, melt the butter and add the cranberries and sherry.
  2. Bring the pan to a boil and continue to boil until the liquid has reduced by half.
  3. Transfer the sauce to a bowl and puree until smooth using your stick blender.
  4. Return the sauce to the pan over low heat to keep it warm.
To Fry the Fillets
  1. Half fill your frying pan with oil and heat it to 170c / 325f.
  2. Lift the fillets one by one using a large spatula or egg lifter and slide them gently into the oil.
  3. Fry the fillets for 10 minutes, turning every 2 minutes.
  4. Remove the fillets from the pan, drain on kitchen paper and allow the fillets to rest for a couple of minutes.
  5. Serve the fillets onto platters, top each with half of the sauce and serve with the accompaniments of your choice.

 

Chicken Recipes, Main Courses, Poutry, Snack Food, Thai Recipes

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings. Easy to make Thai-style Sticky Chicken Wings. Sticky Barbecue Chicken Wings.


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Thai Sticky Chicken Wings
Author: 
Recipe type: Chicken / Poultry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course.
Ingredients
  • 900g / 2lb Chicken wings
For the Marinade
  • 250ml Light soy sauce
  • 2Tbs Fresh ginger, finely chopped
  • 2Tbs Coriander leaf, finely chopped
  • 2Tbs Fresh garlic, finely chopped
  • 2Tbs Chilli sauce
  • Juice of half a lemon
For Cooking
  • 4Tbs / 60g Butter
  • ½ Cup honey
Instructions
  1. Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
  2. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
  3. Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
  4. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
  5. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
  6. The wings will be glossy and well coated with a thick sticky glaze.
  7. Transfer the wings to serving platters and serve immediately.

 

May 24, 2014 Chicken Recipes, Main Courses, Poutry

Deep-Fried Chicken Roulade

Deepfried Chicken Roulade. Rolled, stuffed chicken quarter, crispy deep-fried to perfection!


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Deep-Fried Chicken Roulade
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These deep-fried chicken roulades are absolutely brilliant! You will need 2 deboned chicken quarters, and you can find out how to debone the quarters yourself by visiting this link - http://www.youtube.com/watch?v=P2L9ZFel4uo
Ingredients
  • ¼ Red pepper, cut into thick strips
  • ¼ Green pepper, cut into thick strips
  • ¼ Yellow pepper, cut into thick strips
  • 60g Mature cheddar cheese
  • Greens of 4 large spring onions
  • 2 Deboned chicken quarters (to see how to debone a chicken quarter, click here)
  • 1 Cup all purpose flour
  • Oil for frying
  • 15ml Butter for frying
Instructions
  1. Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
  2. Place the spring onion greens in a large pan and cover them with boiling water.
  3. Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
  4. Lie one of the deboned chicken quarters on the work surface, skin-side down.
  5. Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
  6. Roll the chicken quarter up by bringing the top down, and the bottom up over the top. Secure this in place with a skewer or toothpick.
  7. Slide a length of the spring onion green under the center of the chicken roll and tie securely.
  8. Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
  9. Repeat with the second chicken quarter,
  10. Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
  11. Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
  12. Half-fill your pan with oil and heat to 170c or 325f. Using a large spatula, egg lifter of grill scraper, gently slide the roulades into the oil, one by one.
  13. Fry the roulades for 20 minutes, turning every 2 minutes.
  14. Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.

 

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