Recipes & Videos

March 7, 2014 Baking, Instructional Techniques

How to Make Clarified Butter

Learn how to clarify butter


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How to Make Clarified Butter
Author: 
Recipe type: Instructional
Cuisine: Tuition
 
How to clarify butter in a step-by-step video demonstration.
Ingredients
  • Unsalted Butter
Instructions
  1. Heat you pan over medium-low heat
  2. Add the butter
  3. As the but begins to boil, froth rises to the surface
  4. Using a large spoon, skim the froth from the surface continuously until no more froth rises
  5. Place a sieve over a heat-proof bowl and line the sieve with kitchen towel
  6. Pour the butter through the kitchen towel to strain any left-over solids
  7. The clarified butter will last for months in your refrigerator, and longer if frozen

 

March 5, 2014 Accompaniments, Instructional Techniques, Middle East, Pasta, Vegetable

How to Prepare Couscous

Learn how to make the best couscous


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How to Prepare Couscous
Author: 
Recipe type: Accompaniment
Cuisine: Middle Eastern
 
There is a formula to making great couscous. Please view the instructional video to see how easy it is!
Ingredients
  • 1 Part couscous (by volume)
  • 1 Part quality chicken stock (by volume)
  • ¼ Part Butter (by volume)
Instructions
  1. Place the couscous in a mixing bowl
  2. Add the butter and the hot stock
  3. Swirl the bowl around to ensure that the couscous is covered with liquid
  4. Cover the bowl with the lid and allow to stand for 10 minutes
  5. Separate the grains with a fork, season with salt and pepper and serve
  6. ---
  7. An example of the formula:
  8. Cup couscous : 1 Cup stock : ¼ Cup butter

 

March 4, 2014 Chinese Recipes, Poutry, Soups, Starters

Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup


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Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
Instructions
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve

 

March 3, 2014 Instructional Techniques, Vegetable

How to Chop an Onion

Learn the easiest way to chop an onion


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How to Chop an Onion
Author: 
Recipe type: Knife Skills
Cuisine: Cooking Techniques and Skills
 
Knife skills a certainly not the be-all and end-all of good cooking, however certain techniques can take the grunt work out of certain tasks making your cooking experience much more enjoyable. "How to Chop an Onion" is one of these skills.
Ingredients
  • Onions
Instructions
  1. Please view the video "How to Chop an Onion"

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

March 1, 2014 Accompaniments, Middle East, Salads, Vegetable

Tabbouleh (Bulgar Salad)

Learn how to make tabbouleh salad, or bulgar salad


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Tabbouleh (Bulgar Salad)
Author: 
Recipe type: Salad
Cuisine: Middle Eastern
Prep time: 
Total time: 
Serves: 4-8
 
Tabbouleh, or Bulgar Salad is a classic Middle Eastern salad.
Ingredients
  • ¼ Cup bulgar wheat
  • 2 Cups firmly packed parsley, coarsely chopped
  • ½ Cup fresh mint, coarsely chopped
  • 400g Cocktail tomatoes
  • 1 Medium onion, finely chopped
  • 2 Spring onions, greens only, finely chopped
  • ¼ Cup olive oil
  • ¼ Cup fresh lemon juice
  • Salt to taste
Instructions
  1. Prepare the bulgar according to the package instructions
  2. Chop the parsley and mint coarsely
  3. Chop the onion and spring onion greens finely
  4. Cut the tomatoes into 8ths
  5. Drain any excess water form the bulgar wheat and add all of the other ingredients to the bowl
  6. Toss the salad to mix thoroughly, and to coat with the oil and lemon juice
  7. Allow the salad to mature for 1-2 hours in your refrigerator before serving

 

February 28, 2014 Accompaniments, Barbecue, Mexican Recipes, Vietnamese Recipes

Street Style Mexican Corn

Learn to cook Street style Mexican corn on the cob


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Street Style Mexican Corn
Author: 
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Learn how to make street style Mexican corn. This corn recipe is quick and easy.
Ingredients
  • 4 Fresh cobs / ears of corn
  • Butter for spreading corn (about 50g)
  • ½ Cup Mayonnaise
  • 1 Tsp Garlic Powder
  • ½ Tsp Paprika
  • ½ Hot pepper sauce (optional)
  • 100g (4oz) Mature Jack, cheddar (or parmesan) grated
Instructions
  1. Remove the husk and strings from the corn
  2. Spread butter on the one side of each corn cob
  3. In a mixing bowl, combine the mayonnaise, garlic powder, paprika and hot pepper sauce
  4. Barbecue the corn over medium-high heat for 25 minutes, turning every 6 minutes
  5. The corn must take on color before turning each time
  6. Remove the corn from the grill and spoon the sauce over the corn
  7. Roll the corn in the sauce to coat it entirely
  8. Sprinkle the cheese over the corn and serve

 

February 27, 2014 Accompaniments, Potato Recipes, Sauce Recipes, Vegetable

Hasselback Potatoes with Sweet Pepper Salsa

How to cook hasselback potatoes with sweet pepper salsa


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Hasselback Potatoes with Sweet Pepper Salsa
Author: 
Recipe type: Potatoes / Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hasselback potatoes are the creamiest potatoes you can possibly imagine. This quick and simple hasselback potato recipe will give you a winning dish every time.
Ingredients
  • ¼ Red pepper, chopped finely
  • ¼ Yellow pepper, chopped finely
  • 1 small pickled gherkin, chopped finely
  • 50g Butter
  • 1 Tsp Garlic powder
  • 12 Baby potatoes
Instructions
  1. Chop the peppers and gherkin finely, just a bit bigger than match-heads
  2. Weigh out the butter, and measure the garlic powder
  3. To slice the potatoes, hold your knife with the tip pointing downward towards the chopping board
  4. Slice into the potato until the tip of the knife meets the chopping board
  5. Draw the blade towards yourself, allowing the tip of the knife to "bounce" over the bottom of the potato, leaving it intact
  6. Make the slices 1-2mm apart, until the entire potato is sliced. Repeat with the remaining potatoes
  7. Heat your oil to 190c / 360f and deep-fry the potatoes for 20 minutes until the skin has visibly taken on a golden color, and the potatoes have started to fan out slightly
  8. Drain the potatoes on kitchen towel, place them in a bowl and keep them warm
  9. Melt the butter in a pot or pan over medium heat. Add the peppers and sauté for 3 minutes
  10. Add the gherkins to the pan and sauté for further 3 minutes
  11. Ad the garlic powder, stir it in until it dissolves into the butter. Remove from the heat and pour over the potatoes
  12. Serve immediately

 

February 25, 2014 Beef, Main Courses, Sandwiches

Philly Cheese Steak

Learn how to cook the perfect Philly Cheese Steak


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Philly Cheese Steak
Author: 
Recipe type: Sandwich
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Step-by-step how to make a Philly Cheese Steak sandwich.
Ingredients
  • ¼ Green Pepper diced
  • ¼ Red Pepper diced
  • 4 White mushrooms, thinly sliced
  • 2 medium onions cut into half rounds
  • 2 Gherkins cut into spears
  • 200g Cheese Whiz or Provolone cheese, melted in your double boiler or microwave
  • 300g Rib-eye steak, slice thinly across the grain
  • 1 x 8 inch (20cm) Hoagie roll (a French roll is a suitable substitute)
Instructions
  1. Over high heat, fry the onions, green peppers and mushrooms until golden brown and caramelized (8-10 min)
  2. Remove the vegetables from the pan
  3. Add a little more oil to the pan and fry the steak until well-browned
  4. Arrange the steak in the center of the pan (roughly in the shape of the roll)
  5. Return the vegetables to the pan on top of the steak
  6. Spoon the cheese over the steak and onions and allow to settle
  7. Remove the pan from the heat and transfer the filling to the roll
  8. Slice the roll into 2 and transfer to 2 platters, garnish with the gherkin spears

 

February 24, 2014 Cheese, French Recipes, Starters

Escargot Roquefort

Learn how to cook beautifully succulent escargot with roquefort cheese


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Escargot Roquefort
Author: 
Recipe type: starters / entre's / snails
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Succulent snails served on a bed of creamy mashed potato, melted over with blue cheese.
Ingredients
  • 1 x 200g Tin of Escargot
  • 600g Mashed potato
  • 50g Butter
  • 125g Blue cheese, halved
  • 2 Large cloves of garlic, finely chopped
  • The greens of 3 spring onions, sliced into rounds
Instructions
  1. Mix the spring onion rounds into the mashed potato
  2. Drain the can of snails, wash the snails thoroughly, and pat them dry with a kitchen towel
  3. Heat your pan to medium heat, add the butter, then the snails
  4. Sauté the snails for 4 minutes
  5. Add the garlic to the pan and sauté for a further 60 seconds
  6. Use a slotted spoon to remove the snails from the pan, leaving behind as much of the butter and garlic as possible
  7. Crumble half of the blue cheese into the pan and stir until it melts into the butter
  8. Remove the pan from the heat
  9. Divide the mashed potato among the platters (heat-proof) and flatten the mash out
  10. Press 6 dimples into each plate of mash and fill the dimples with the snails
  11. Spoon the sauce evenly over all of the snails
  12. Crumble the remaining blue cheese over the snails
  13. Bake the platters under a pre-heated grill (on top level) until the blue cheese has melted and started to brown
  14. Remove from the oven and serve immediately

 

February 22, 2014 Beef, Cheese, Main Courses

Blue Cheese & Parmesan Rib-Eye Steak

Learn how to cook the perfect ribeye steak, with parmesan crust and blue cheese


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Blue Cheese & Parmesan Rib-Eye Steak
Author: 
Recipe type: Steak
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Dry-aged rib-eye steak crusted with parmesan cheese, and melted over with blue cheese - a meal fit for the kings of kings!
Ingredients
  • 4 Center-cut rib-eye steaks, cut 25mm / 1 inch thick
  • 40g Grated parmesan cheese
  • ½ Tsp Cracked black pepper
  • 125g Strong blue cheese
  • 1 Egg lightly beaten
  • 100g Butter for frying
Instructions
  1. Place the steaks on a rack and allow them to air-dry for 24 hours in your refrigerator
  2. Remove the steaks from the refrigerator, allow them to come to room temperature (about 1 hour)
  3. Brush the flat sides of the steaks lightly with the egg
  4. Mix the parmesan and the pepper and sprinkle a layer onto a flat plate
  5. Press the steaks into the parmesan to coat the flat sides evenly, adding to the parmesan on the plate between sides
  6. Heat your pan until smoking hot, add 50g of the butter and add 2 of the steaks
  7. Turn the steaks every 15 seconds, twelve times (a total of 3 minutes) The steaks should be golden brown and crispy
  8. Remove from the pan, add the other 50g of butter and repeat with the remaining streaks
  9. Pre-heat your oven grill
  10. Place all of the steaks into a roasting pan and crumble the blue cheese evenly over the steaks
  11. Grill the steaks on the second tier from the top of the oven for 6 minutes (medium-rare) or 8 minutes (medium)
  12. Remove the steaks from the oven, allow them to rest for 5 minutes before serving

 

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