Recipes & Videos

May 24, 2014 Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Simple Spatchcock Chicken Roast

Simple Spatchcock Chicken Roast. How to spatchcock and roast a chicken. How to cut a roast chicken.


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Simple Spatchcock Chicken Roast
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This quick demonstration will show you the correct way to spatchcock a chicken. Included in the demonstration is how to cut the chicken for serving once it has been roasted. A spatchcocked chicken cooks more evenly, browns more evenly and cooks quicker than a whole chicken.
Ingredients
  • 1 x 1.8kg / 4lb chicken
  • 50ml Melted butter
  • Salt and pepper to season
Instructions
  1. Please view the video for instructions

 

May 23, 2014 Beef, Main Courses, Steak

How to Cook a Perfect Rump Steak

How to cook the perfect rump steak


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How to Cook a Perfect Rump Steak
Author: 
Recipe type: Steak
Cook time: 
Total time: 
Serves: 2
 
Cooking any piece of meat with a strip of fat down the side requires special treatment. For a great rump steak, the fat has to be properly rendered and cooked without over-cooking the meat. This video demonstration will show you exactly how to do this, and cook the perfect rump steak.
Ingredients
  • 2 Rump steaks, cut 1 inch / 25mm thick
  • 30g Butter
Instructions
  1. Please view the video demonstration

 

May 22, 2014 Baking, Bread, Dessert

Foolproof Flapjack / Crumpet Recipe

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Foolproof Flapjack / Crumpet Recipe
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4-6
 
This quick and easy flapjack / crumpet recipe requires no special skills.... just mix and cook. Our step-by-step demonstration will have you cooking the best flapjacks in town, in no time at all.
Ingredients
For the Flapjacks / Crumpets
  • 2 Cups all-purpose flour
  • ¾ Cup Sugar
  • 1 Tbs Baking powder
  • 3 Eggs
  • 1 Cup milk
  • 2 Tbs Butter, melted
For the Topping (Optional)
  • 240g Whole Strawberry Jam
  • 80ml Brandy
  • Whipped cream
Instructions
For the Batter
  1. In a large mixing bowl, combine the flour, sugar, baking powder, eggs and milk. Stir this until you have a smooth batter.
  2. Pour in the melted butter and mix this until totally combined.
  3. Allow the batter to stand for 10 minutes.
For the Topping
  1. In a small bowl, mix together the strawberry jam and the brandy.
To Cook the Flapjacks / Crumpets
  1. Heat your pan over medium high heat.
  2. Using a ⅓ cup measure, pour 2 full measures into the pan.
  3. Bubbles will start to rise in the cooking batter. When a few of these bubbles have burst on the top of the flapjacks, it is time to flip them over.
  4. Cook the reverse side for roughly the same amount of time it took for the bubbles to form on the first side.
  5. Repeat this until all of the batter is used.
To Serve
  1. Place one pancake on a serving platter.
  2. Top the pancake with a tablespoon of brandy jam, and a little whipped cream.
  3. Place another flapjack on top of this, with more of the jam and cream.
  4. Serve immediately.

 

May 18, 2014 Barbecue, Beef, Main Courses, Marinades and Rubs

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic, Ginger Marinade - Whats4Chow.com


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Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade
Author: 
Recipe type: Steak / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These ribeye steak kebabs are what memories are made of. The steak is marinated in light soy, garlic and ginger, then threaded onto skewers with caramelized red, yellow and green peppers. Grilled to perfection, these kebabs will have your guests coming back for more.
Ingredients
  • ½ Green pepper, cut into 20mm blocks
  • ½ Red pepper, cut into 20mm blocks
  • ½ Yellow pepper, cut into 20mm blocks
  • 40g Butter
  • 400g Center cut ribeye steak, cut into 20mm cubes
For the marinade
  • 1 Tbs Cornflour
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 2 Tbs Light soy sauce
Instructions
  1. Heat your frying pan over medium high heat, add the butter and the peppers.
  2. Fry the peppers for 8-10 minutes until they are soft and charred and caramelized on the edges.
  3. Remove the peppers from the heat and allow to cool.
  4. Cut the ribeye steak into 20mm cubes (just less than an inch)
  5. Place the cubes in a large mixing bowl and add all of the marinade ingredients.
  6. Massage the marinade into the meat, then allow the meat to stand for 30 minutes.
  7. Thread the cubes onto skewers, alternating with different colored peppers.
  8. Grill the skewers on medium high heat for 3 minutes per side.
  9. Remove from the grill and serve immediately.

 

May 16, 2014 Dessert

Sherry Apple Pie Fillo Baskets

Sherry Apple Pie Fillo Baskets. How to make sherry apple filling in fillo pastry baskets.


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Sherry Apple Pie Fillo Baskets
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Apple slices fried to tender perfection in sherry, presented in flamboyant, crispy fillo baskets. This cooking video will show you how to make the sherry apple filling and the fancy fillo / filo / phyllo pastry baskets.
Ingredients
  • 6 Medium Granny Smith apples, cored, peeled and sliced thinly
  • 100ml (4oz) Medium cream sherry
  • 100g (4oz) Seedless raisins
  • 6 Sheets fillo pastry, cut into quarters
  • Cream to garnish, plain or whipped
  • 1 Tsp Cinnamon
  • 50g (2oz) Butter
Instructions
For the Filling
  1. Heat your pan over medium heat, add the raisins and sherry.
  2. Heat these until they start to steam, then transfer them to a bowl and set aside.
  3. Add the butter to the pan, along with the apple slices. Fry these for 5 minutes.
  4. Return the raisins and sherry to the pan, and continue to fry for a further 5 minutes until the juices are a glossy syrup.
  5. Remove from the heat. Keep warm if you intend using immediately, other wise store in an airtight container in your refrigerator for up to a week.
For the Baskets
  1. Lightly oil each piece of fillo by dripping a little oil on each and spreading it by hand.
  2. Press one piece of fillo into one of the recesses of your muffin pan.
  3. Press another piece into the recess on top of this, at 90 degrees to the first one.
  4. Continue to do this until all of the recesses are filled.
  5. Bake the baskets in a preheated oven at 160c / 310f for 20 to 25 minutes, until golden and crisp.
  6. Remove from the oven.
To Serve
  1. Spoon a little of the apple into each basket, top with a little cream and serve hot or cold.

 

May 15, 2014 Main Courses, Pork

Roast Gammon with Quince Jelly Glaze

Roast Gammon with Quince Jelly Glaze. How to cook glazed gammon. How to glaze a ham.


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Roast Gammon with Quince Jelly Glaze
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Roast glazed gammon or ham is a classic. This recipe uses a quince jelly glaze, but you can use any good quality fruit jelly / jam. This step-by-step demonstration video will show you exactly how to cook your glazed gammon or ham at home
Ingredients
  • 1 x 1.6kg Gammon (3.5lb)
For the Glaze
  • 250ml Quince Jelly / Jam
  • 2.5ml Ground Cloves
  • 2.5ml Ground Cinnamon
  • 2.5ml Ground Nutmeg
  • 15ml (1Tbs) Oil
  • 15ml (1Tbs) White wine vinegar
Instructions
  1. Place all of the glaze ingredients in a small saucepan and heat through until the jelly just melts. Remove from heat and put aside.
  2. Remove the gammon from its net and score the skin in a 12mm / ½ inch checker pattern.
  3. Place the gammon on a rack in your roasting pan and spread half of the glaze mixture over the top and sides of the gammon.
  4. Roast the gammon in a preheated oven at 180c / 350f for 30 minutes.
  5. Remove the gammon and touch up the glaze using some of the glaze mixture.
  6. Roast the gammon for a further 30 minutes, remove and touch up again.
  7. Roast for a further 20 minutes, then spread the remaining glaze over the gammon.
  8. Roast for a final 10 minutes at 200c / 400f
  9. Remove the roast from the oven, cover loosely with foil and rest for 15 minutes before carving and serving.

 

May 13, 2014 Beef, French Recipes, Main Courses, Sauce Recipes

Fillet Madagascar

Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!


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Fillet Madagascar
Author: 
Recipe type: Steak
Cuisine: French Colonial
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
Ingredients
  • 2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
  • 3 Tsp Madagascan green peppercorns
  • 30ml Medium cream sherry
  • 60ml Cream
  • Salt
  • 40g Butter
Instructions
  1. Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
  2. Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
  3. Tap the steaks down with your meat mallet until 25mm (1 inch) thick
  4. Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
  5. Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
  6. Remove and transfer the steaks to serving platters.
  7. Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
  8. Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
  9. When the cream sauce has thickened, spoon it over the steaks and serve immediately.

 

Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

May 9, 2014 Baking, Bread, Dessert

How to Make Real Chelsea Buns

How to Make Authentic Chelsea Buns. The real and authentic Chelsea Bun Recipe.


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How to Make Real Chelsea Buns
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
If you're tired of the stodgy and overly sweet Chelsea Buns from your bakery, then this recipe is for you. This authentic Chelsea Bun recipe is as close to the original centuries old favorite as you can get, right down to the orange rind. Every step is worth the effort. For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
For the dough
  • 500g Strong white flour
  • 1 Tsp Salt
  • 7g Fast acting yeast
  • 300ml Full cream milk
  • 40g Unsalted butter
  • 1 Large egg
For the filling
  • 25g Unsalted butter, melted
  • 1 Orange, zest only, finely grated
  • 75g Demarara sugar
  • 2 Tsp Ground cinnamon
  • 100g Dried cranberries
  • 100g Seedless Raisins
For the glaze
  • 1½ Tbs Smooth apricot jam
  • 1 Tbs Water
For the icing
  • 200g Icing sugar, sifted
  • 1 Orange, zest only,finely grated
  • 45ml Water
Instructions
  1. Place the flour and salt in a large mixing bowl and mix thoroughly. Make a well in the center and pour in the yeast.
  2. Melt the butter in a small saucepan and add the milk. Heat this until lukewarm.
  3. Lightly beat the egg.
  4. Pour the egg and the milk-butter mixture into the flour.
  5. Mix the flour until the dough begins to come together and comes away from the sides of the bowl.
  6. Turn the dough out onto a lightly floured work surface, sprinkle a little more flour on top of the dough, and proceed to knead the dough for 5 minutes until it is smooth and elastic.
  7. Place the dough back in the mixing bowl, cover the bowl with a damp kitchen towel and allow to rise for 60 minutes.
  8. Turn the dough back out onto the work surface, knead briefly, then roll out into a rectangle 20cm x 30cm (8in x 12in)
  9. Paint the surface of the dough with the melted butter.
  10. Sprinkle the sugar evenly over the surface of the dough, followed by the cinnamon, dried fruit and orange zest.
  11. Working with the long side of the dough, roll the dough up, keeping it as tight as possible without deforming the roll.
  12. Using a sharp, thin blade knife, cut the roll into 4cm (1¾in) sections.
  13. Lightly oil a deep roasting pan and arrange the buns in the pan, no further than 1cm apart.
  14. Allow the buns to rise for a further 30 minutes, uncovered, in a warm place.
  15. Preheat your oven to 190c / 375f.
  16. Bake the buns for 20-25 minutes until golden brown. Check the buns after 15 minutes and cover lightly with foil if they are browning too quickly.
  17. Remove the buns from the oven and allow to cool for a few minutes before transferring them to a wire rack.
  18. Melt the jam in a small pan along with the tablespoon of water and paint the buns with this solution to glaze.
  19. In another bowl, mix together the icing sugar, orange zest and water until totally combined. Drizzle this liberally over the buns.
  20. Allow the icing to set before serving.

 

May 6, 2014 Cheese, Dessert, French Recipes, Starters

Baked Camembert in Fillo Pastry

Bake Cambembert in Fillo Pastry Recipe


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Baked Camembert in Fillo Pastry
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
This baked camembert in fillo pastry is a winner. Not onlt does it look beautiful, but it tastes like heaven. The recipe is quick and easy. Give baked camembert in fillo a try today! This recipe is suitable as a starter course, or as a dessert. ps- "fillo", "filo", "phyllo", are all the same thing -- a very thing pastry, and the word is pronounced "fee-low"
Ingredients
Ingredients per serving
  • 1 x 125g Camembert round
  • 2 x 30cm Square sheets fillo pastry (12 inch sq)
  • 2 Tbs Whole fruit quince jelly (or the whole-fruit jelly of your choice)
  • A pinch of fresh thyme leaves
Instructions
  1. Cut the camembert in half laterally to make 2 rounds
  2. Oil the first sheet of fillo lightly
  3. Place the second sheet on top of this at a 90 degree angle, and oil as well
  4. Place one half of the camembert in the center of the pastry and top it with 1 Tbs of the jelly
  5. Place the other half camembert on top of this, followed by another Tbs of the jelly
  6. Sprinkle a pinch of fresh thyme leaves on top of this.
  7. Gather up the corners of the top fillo sheet and crimp the fillo lightly above the cheese to close
  8. Repeat this with the second sheet
  9. Lightly grease a baking tray, place the parcel on the tray and bake it in a preheated oven at 160c or 310f for 20-25 minutes until golden and crispy
  10. Remove from the oven and serve

 

Accompaniments, Pork, Sauce Recipes

5 Spice Apple Cider Sauce

5 Spice Apple Cider Sauce. How to make apple sauce for pork dishes. Apple cider sauce recipe.


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5 Spice Apple Cider Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
 
Apple sauce is quick and easy to make. This sauce is flavorful and aromatic, infused with 5 spice and cider, it will compliment any pork dish. For more "Learn to Cook" videos, please subscribe to our channel!
Ingredients
  • 275g Peeled and chopped apple
  • ½ Tsp 5 Spice
  • 100ml Sweet apple cider
  • 50g Butter
Instructions
  1. Heat you pan over medium heat
  2. Add the butter, apple and 5 spice
  3. Fry the apple for 5 minutes until tender
  4. Add the apple cider and continue to fry for a further 5 minutes until the apple is very soft and the juice is syrupy
  5. Transfer the apple to a jug and puree with your stick blender until smooth

 

May 3, 2014 Main Courses, Marinades and Rubs, Pork

Spicy Peanut Crusted Pork Loin Chops

Spicy Peanut Crusted Pork Chops


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Spicy Peanut Crusted Pork Loin Chops
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These spicy peanut crusted pork chops are second to none. Juicy, tender and succulent pan-fried pork chops, crusted in spicy peanuts will have you wishing for more! Quick and easy to make, our step-by-step recipe will have you wowing your guests in no time! For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
  • 2 x 200g Pork Loin Chops
  • 100g Roasted, salted peanuts
  • 2 Tsp Cayenne pepper
  • 2 Tbs Butter
  • 1 Egg lightly beaten
  • 4 Tbs Sour cream
  • Salt and pepper to season
Instructions
  1. Stand the pork chops up on the fatty side and press 2 skewers through the chopps just above the fatty layer
  2. Flip the chops over and season the skin liberally with salt and pepper
  3. Heat you pan over medium high heat, add a tablespoon of butter
  4. Stand the chops up in the pan on the fatty side and fry for 8-10 minutes until the skin is crisp, well browned and the fat has rPaint the chops endered and is translucent
  5. Place the peanuts and cayenne in the your food processor or spice grinder and process until they resemble fine gravel and the peanut fragments are coated with the cayenne
  6. Remove the chops from the pan, remove the skewers, separate and allow to cool for 10 minutes.
  7. Paint the chops with eggs and press liberal amounts of the peanut mix into the surface of the chops. Turn over and repeat with the other sides.
  8. Wipe out your pan, reheat over medium high heat and the chops for 31/2 minutes per side
  9. Remove the chops from the pan and place on serving platters. Top the chops with a couple of tablespoons of sour cream and serve immediately

 

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