Food Recipes And Videos From Countries

CHINESE ORIANTAL GREEN BEANS

2010-11-14T10:37:00.000-08:00

Chinese : How To Make Oriental Green Beans

An exotic way of cooking green beans. Imported from the shores of Asia, this variation adds spice to a vegetable dish.

SERVING : 2 to 4

Preparation Time : 15 minutes
Cooking Time : 10 minutes

INGREDIENTS
45 ml vegetable oil
150 g green beans, topped and tailed
2 large red chillies, deseeded and sliced
1 1/2 tbsp hoisin sauce
1 garlic clove, finely chopped
1 quarter tsp sea salt
1 quarter tsp vegetable oil

1 wok or deep frying pan
1 slotted spoon
1 spoon
some kitchen paper

PROCESSING METHOD

Heat the oil
* Pour the oil into a wok and heat over a high temperature.

Deep-fry the beans
* When hot, add the beans to the oil and deep-fry for 1- 2 minutes, until just tender and slightly wilted.

Add the chillies
* Add the chillies and cook for a further 30 seconds.

Drain the vegetables
* Remove the vegetables from the oil, drain on kitchen paper and set aside.

Discard the oil and wipe the wok
* Carefully empty the hot oil from the wok and wipe it clean with kitchen paper.

Add the garlic, hoisin sauce and salt
* Pour the remaining oil into the clean wok and add the garlic, hoisin sauce and salt.

Add the beans and chillies
* Toss the cooked beans and chillies into the sauce and stir-fry for 1 minute, coating them in the sauce.

Serve
Serve at once.

BRITISH ROAST POTATO

2010-11-14T10:34:00.000-08:00

British Food : How To Make Roast Potatoes

A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes.

SERVING : 6 people

Preparation Time : 5 minutes
Cooking Time : 1 hour 15 minutes

INGREDIENTS
8 large floury potatoes
100 ml vegetable or olive oil
salt
pepper

1 large saucepan
1 large roasting tin
1 peeler
1 fork

PROCESSING METHOD

Prepare the potatoes
* First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.
* Once you have peeled all of the potatoes cut them into egg-sized pieces.

Boil the potatoes
* Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Drain the water
* Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Prepare the roasting tin
* Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Heat the oven
* Set the oven to 250°C or gas mark 7 and begin to heat the oil.

Scratch the potatoes
* Once cooled, scratch the surface of the potatoes with a fork.

Add the potatoes
* When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Leave the potatoes to cook
* Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Check the potatoes
* After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Drain well and serve up
* Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up.
* Add salt and pepper to taste, and enjoy!

ITALIAN CRISP FRIED MUSHROOM RAVIOLI

2010-11-14T10:23:00.000-08:00

Italian : How To Make Crisp Fried Mushroom Ravioli

A tasty and original recipe for ravioli made with an authentic tomato and mushroom sauce to serve as a canape.

SERVING : 6

Preparation Time : 15 minutes
Cooking Time : 30 minutes

INGREDIENTS
200 g ready-made mushroom ravioli
1 ltr vegetable oil for frying
Half onion, finely chopped
3 cloves of garlic, sliced
150 g wild mushrooms
60 ml dry white wine
60 ml olive oil
400 g canned chopped tomatoes
1 tbsp thyme, chopped
Salt and pepper

2 saucepans
1 tray
1 wooden spoon
1 slotted spoon
1 hand blender
Kitchen paper

PROCESSING METHOD

Make the sauce
* Place one of the saucepans over a medium heat, then add the olive oil.
* When the oil is warm, add the onions and give them a stir with the wooden spoon.
* Next, add the sliced garlic and stir well. Cook for a couple of minutes, then add the mushrooms and stir again.
* Now pour in the white wine and leave it all to cook for about 5 minutes.
* Finally add the chopped tomatoes, stir well and then season with salt and pepper. Cook gently for 10 to 15 minutes, then remove the pan from the heat.

Puree the sauce
* Add the thyme to the sauce then use the hand blender to puree the sauce in the pan for about a minute.

Fry the ravioli
* Heat the vegetable oil in a large saucepan over a high temperature. Place the tray next to the pan covered in kitchen paper.
* When the oil is hot, use the slotted spoon to carefully add about a third of the ravioli.
* Fry the ravioli, while moving them around with the spoon, until they are brown. This will take about a minute.
* Remove them from the pan using the slotted spoon and place them on the kitchen paper to drain any excess oil.
* Cook the remaining ravioli in the same way in two more batches.

Serve
* Pour the sauce into a serving bowl and then stack the ravioli on a plate or on serviettes to one side.
* Eat while hot, dipping the fried ravioli into the tomato sauce.

CHOCOLATE BREAD PUDDING

2010-11-10T04:40:00.000-08:00

Bread & Buns : How To Make Chocolate Bread Pudding

A mouth-watering, sticky chocolate dessert or indulgent snack.

SERVINGS : 6 - 8

Preparation Time : 25 minutes
Cooking Time : 40 minutes

INGREDIENTS
1 loaf of brioche or other white bread (about 18 slices)
350 ml milk
450 ml cream
3 egg yolks
3 eggs
100 g sugar
100 g chocolate, neatly chopped
200 g chocolate roughly chopped
a pinch of salt

1 saucepan
2 bowls
1 whisk
1 2 litre mould- buttered
1 spoon
1 wooden spoon
1 small knife
1 sieve
1 cutting board
1 large knife

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 150°C ( 300°F / gas mark 2 ).

Cut the bread
* Using the large knife, cut all the brioche or bread into quarters and put them into a large bowl.

Make the chocolate sauce
* Place the pan on a medium high heat, add the cream and milk and heat.
* As soon as you begin to see small bubbles on the surface, add the 100 gr of neatly-chopped chocolate, the salt, stir in and turn off the heat.

Mix the eggs into the sauce
* To a bowl, add the egg yolks, whole eggs and sugar and whisk well to combine.
* Add a small amount of the hot chocolate sauce and whisk together.
* Pour this back into the pan and whisk once again.

Strain the sauce
* Place a sieve over the bowl of bread and strain through the chocolate sauce.
* Shake over the 200 gr of roughly-chopped chocolate and mix, being very careful not to break up the bread.
* Leave to soak for 10-15 minutes.

Transfer to tin
* Pour the bread and chocolate mix into the buttered tin.
* Spread it evenly and pour over any excess sauce.

Bake
* Place the tin into the centre of the oven and bake for roughly 35 - 40 minutes.
* Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry.
* Leave to cool down.

Serve
* Remove from the tin, cut into thick chunky slices and serve hot or cold with raspberry sauce, cream, toffee or simply on its own.

BRITISH CORNISH PASTY

2010-11-10T04:37:00.000-08:00

Starters & Appetizers : How To Make A Cornish Pasty

This famous, enclosed meat pie originates from Cornwall in the south of England. It is filling and absolutely delicious served warm at lunch or as a snack.

SERVINGS : 2

Preparation Time : 20 minutes
Cooking Time : 50 minutes

INGREDIENTS
250 g short crust pastry
180 g lamb, chopped very finely
55 g potatoes, chopped very finely
30 g turnip, chopped very finely
1/2 an onion, cut very finely
25 ml cold water
1 egg, beaten
salt and pepper

1 pastry brush
1 baking tray
1 bowl
1 knife
parchment paper

PROCESSING METHOD

Preheat the oven
* Set the oven to 230°C ( 450°F / gas mark 8 ).

Mix the ingredients
* Into a large bowl add the meat, onion, turnip and potatoes.
* Season with salt and pepper, add the water and mix together with your hands.

Cut the pastry and fill
* Unroll the pastry and slice it into two halves.
* Spoon roughly 4 tablespoons of the meat mix into the centre of each half.

Fold into pasties
* Fold the pastry over from left to right on each pasty.
* Turn the pasties around and gently push the edges of the pastry together with your fingers, sealing them well.
* Set to one side.

Line the baking tray
* Place a large rectangle of baking parchment onto the baking tray, followed by the pasties.

Brush with egg
* Using a large knife, make two diagonal slits in the pastry, to help the pasties breathe.
* Using the pastry brush, generously brush with the beaten egg.

Bake
* Place the tray into the centre of the oven and leave to cook for roughly 10 minutes or until the pastry is a light golden brown.
* Turn the oven down to 150°C ( 300°F / gas mark 2 ) and cook for a further 40 minutes.
* Remove after this time.

Serve
* Serve the pasties hot or cold for lunch or a filling snack.

AUSTRIAN VEAL SCHNITZEL

2010-11-10T04:29:00.000-08:00

Other European Recipes : How To Make Veal Schnitzel

One of, if not the most famous, Austrian dishes. Simple, quick to make and always satisfying. Perfect with mashed potato and salad.

SERVINGS : 4

Preparation Time : 20 minutes
Cooking Time : 6 minutes

INGREDIENTS
4 veal escallops
50 g bread crumbs
50 g parmesan cheese, grated
1 tbsp oregano
1 tbsp thyme
salt and pepper
50 ml milk
2 eggs
50 g plain flour
120 ml olive oil
4 portions of mashed potatoes
some lemon wedges
a bunch of watercress

1 chopping board
cling film
1 rolling pin
3 bowls
1 non-stick frying pan
1 fish slice

PROCESSING METHOD

Flatten the veal
* Lay a piece of cling film on the chopping board, put one escallop on top and cover with the cling film.
*Use the rolling pin to flatten it out.
* Repeat with all the veal.

Make breadcrumb coating
* Into a bowl, add the breadcrumbs, parmesan cheese, oregano, thyme, season with salt and pepper and mix well.

Prepare the egg and flour
* Break the eggs into a bowl and beat them.
* Add the milk, whisk together and pour into a bowl.
* Put the flour into a separate bowl.

Coat the veal
* Put one of the escallops into the flour and cover it well.
* Next, dip it in the egg, covering both sides and finally coat with the seasoned breadcrumbs.
* Repeat with all four of the escallops and put them onto a plate.

Cook the veal
* Place the frying pan on a medium heat and add the oil. When hot, add the veal (2 escallops at a time).
* Cook for 2-3 minutes or until golden brown. Turn over, cook the other side for a further 2 minutes and remove from the pan.
* Repeat with the other two escallops.

Reheat the potatoes
* Put the mashed potato into a saucepan and gently reheat. Alternatively, you could use a microwave.

Serve and garnish
* Place a portion of mashed potato onto a plate, top with an escallop, garnish with a lemon wedge and serve.

ITALIAN SAUSAGE AND EGG CASSEROLE

2010-11-10T04:22:00.000-08:00

When you're expecting a group of hungry people for brunch, this scrumptous egg casserole dish will win you great big compliments. I'm Kathy Maister...

SERVINGS : 8

INGREDIENTS
1 pound of Italian sweet sausage - casing removed
1/2 cup of shallots - chopped
2 teaspoons of garlic - minced
1/2 cup of oil-packed sun-dried tomatoes - drained and chopped
4 tablespoons of fresh parsley - chopped
5 large eggs
3 large egg yolks
1 cup of half and half
1 cup of whipping cream
2 cups of grated mozzarella cheese
1/2 teaspoon of salt

PROCESSING METHOD

* Preheat oven to 375°F.

* Smear 1 Tablespoon of Butter on a glass baking dish measuring 13 inches long by 9 inches wide by 2inches deep. Put it to one side

* Let’s get the first five ingredients prepared. Peel and chop 1/2 cup of shallots. Peel and mince 2 cloves of garlic. Drain 1/2 cup of sun-dried tomatoes on a paper towel. They too need get chopped up. Chop 4 tablespoons of washed parsley.

* With a knife cut the sausage casing lengthwise and then just peel them off. Set all this aside for the moment!

* Preheat your nonstick pan over medium heat. Fry the sausage until its browned and cooked through, this should take about 10 minutes. Be sure to keep breaking it up into small pieces with back of a fork.

* Add the shallots and garlic to the pan and continue cooking for another 3 minutes.

* Now add the sun-dried tomatoes and half of the parsley, stir 1 minute. Save the rest for later.

* Spread the sausage mixture into the prepared baking dish. If you want you can do all of this 1 day ahead. Cover it and put it in the refrigerator until tomorrow.

* Separate 3 large eggs. Separating means we break open the egg and let the white part slip into a bowl and put the yolks into a larger mixing bowl. You can freeze the whites and add them to your next omelet.

* Now add 5 more whole eggs, 1 cup of 1/2 and 1/2 and 1 cup of whipping cream whisk everything together. Add 1 and 1/2 cups of grated mozzarella cheese and 1/2 teaspoon of salt. Blend it all together really well.

* Pour the egg mixture over sausage mixture.

* Sprinkle the remaining 1/2 cup of cheese over the top. Then sprinkle on the rest of the parsley.

* Bake this for about 30 minutes, or until the top is golden brown. When you insert a knife into the center it should come out clean, without anything sticking to the knife.

* Let the dish rest for about 5 minutes before serving.

*Add some fruit and a bagel and you’ve got yourself some big ole compliments coming your way!

CHRISTMAS PUDDING

2009-12-09T06:36:00.000-08:00

Cakes : How To Make Christmas Pudding

What would we do at Christmas without Christmas pudding? For the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptious.

SERVINGS : 10

Preparation Time : 30 minutes
Cooking Time : 4 hours 15 minutes

INGREDIENTS
500 g currants
500 g raisins
500 g golden raisins
500 g bread crumbs
500 g brown sugar
250 g suet
120 g mixed peel
120 g glace cherries, chopped
120 g almonds, chopped
grated rind of 1 lemon
grated rind of 1 orange
1 carrot, grated
1 apple, grated
1 tbsp flour
1 tsp mixed spice
6 eggs
300 ml Guinness
a pinch of salt
a knob of butter for greasing
5 tbsp brandy - optional

1 large bowl
1 fork
1 wooden spoon
1 glass bowl
1 circle of parchment paper, cut to size of bowl
1 square of tinfoil
1 wide saucepan
1 ladle
1 jug

PROCESSING METHOD

Mix the dry ingredients
* Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt and with your wooden spoon, mix thoroughly.

Beat the eggs
* Crack all six eggs into a bowl and beat them lightly with your fork.

Add the eggs and Guinness
* Pour the eggs and Guinness over the dry mix and combine well with your hands.

Grease the bowl
* Coat the inside of the glass bowl with the knob of butter.

Transfer
* Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.

Cover and seal
* Place the circular piece of parchment paper over the mix, gently press it down and around the edges, follow by the tin foil and seal tightly.

Make a Bain Marie
* Place the bowl into the saucepan and pour in enough water to fill up to three quarters making a Bain Marie, which means a water bath, or to cook by water.

Cook the pudding
* Place the saucepan onto a high heat and bring the water to the boil.
* Once boiling turn down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.

Remove
* Remove the pudding from the heat after this time and take off the tin foil and the sheet of parchment paper.
* Place a large plate on top of the bowl and using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
* Tip : The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.

Serve
* Your Christmas pudding is now ready to serve!
* As an optional extra ladle over some brandy, along with some delicious brandy butter!

CUP CAKES FOR KIDS

2009-12-09T06:33:00.000-08:00

Cooking For Kids : How To Make Cup Cakes

Perfect treats for kids, sweet and easy to make. Party cakes that will be popular. Our cup cakes are the best!

INGREDIENTS
180 g butter
180 g caster sugar
3 medium eggs, beaten
1 tsp vanilla essence
180 g self-raising flour
1/2 tsp baking powder
1 tbsp milk
500 g icing sugar, sifted
5 tbsp water
Food colouring as desired

PROCESSING METHOD

Preheat oven
* Heat oven to 190°C /fan 170°C / gas 5.

Cake mixture
* Cream 175 g butter and 175 g caster sugar together until light and fluffy.
* Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating.
* Sift in 175 g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn't, add a little milk and keep stirring.

Bake
* Divide the mixture between the cake cases filling each on about 3/4 full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer).
* Cool on a wire rack.

Icing
* Combine 500 g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency.
* Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
* Top each cake with icing and a sugar flower or cherry, leave to set.

FRUIT CAKE

2009-12-09T06:31:00.000-08:00

Cakes : How To Make Fruit Cake

Perfect for wedding cake, christmas cake or cake for special occasions. This rich fruit cake is easy to make, iced with marzipan for a perfect fruit cake.

INGREDIENTS
220 g plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200 g butter
2 tbsp black treacle
1 tbsp marmalade
1/4 tsp vanilla essence
4 medium eggs, lightly beaten
800 g mixed dried fruit
100 g chopped mixed peel
150 g glace cherries, halved
100 g blanched almonds, chopped
250 ml orange liqueur, or orange juice
200 g brown sugar

PROCESSING METHOD

Soak the fruit
* Soak 800 g mixed dried fruit, 100 g chopped mixed peel and 150 g glace cherries in 250 ml orange liqueur overnight.

Preheat oven
* The next day, heat your oven to 150°C / 300°F / Gas2.
* Grease a 20 cm / 8 inch round or an 18 cm / 7 inch square cake tin and line the bottom and sides with baking parchment.

Flour mixture
* Sieve 225 g plain flour, 1/4 teaspoon salt, 1/2 teaspoon mixed spice and 1/2 teaspoon cinnamon into a bowl.

Butter mixture
* Cream 200 g butter and 200 g dark brown sugar in a large mixing bowl and then mix in 2 tablespoons of black treacle, 1 tablespoon marmalade and 1/4 teaspoon vanilla essence until light and fluffy.

Add eggs
* Beat 4 eggs, and fold them a little at a time into the mixture adding a tablespoon of the flour mixture with the last of the eggs.

Add flour mixture
* Fold in the remaining flour mixture until well mixed. Then mix in the soaked fruit mixture with 100g chopped almonds.

Bake
* Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If it's not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.

Cool
* Remove from the oven and leave to cool in the tin for 15 minutes.
* Turn out on to a wire rack and leave to cool.

Soak
* Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of Orange Liqueur. Let it soak into the cake.
* Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.

Store
* For a rich and moist cake, spoon over a few tablespoons of brandy, Orange Liqueur, or for an alcohol free version use cold tea, every week until you are ready to ice and decorate your cake.

CHRISTMAS CAKE

2009-12-09T06:28:00.000-08:00

Cakes : How To Make Christmas Cake

A fruity, moist traditional Christmas cake recipe. Watch our video for icing your Christmas cake to give it that special finishing touch!

SERVINGS : 8

Preparation Time : 30 minutes
Cooking Time : 4 hours 30 minutes

INGREDIENTS
450 g currants
180 g sultanas
180 g raisins
50 g glace cherries
50 g mixed candied peel, finely chopped
3 tbsp brandy
220 g plain flour
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
220 g unsalted butter
220 g soft brown sugar
4 large eggs
50 g slivered almonds
1 level dessert spoon of black treacle
grated zest of 1 lemon
grated zest of 1 orange
3 tbsp brandy for added flavour - optional
25 whole almonds - optional

2 large bowls
1 small bowl
cling film
1 sieve
1 large metal spoon
1 spatula
1 dessert spoon
1 baking tin 20 cm / 8 inches in diameter
parchment paper
1 wire rack
1 wooden skewer
1 cake mixer

PROCESSING METHOD

Soak the fruit
* Into the large bowl add the currants, sultanas, raisins and candied peel. Evenly pour on the brandy, mix and soak for 24 hours.

Preheat the oven
* Set the oven to 140°C ( 280°F / gas mark 1 ).

Make the lining
* Place the greaseproof paper onto your work surface. Turn the baking tin upside down and put the tin on the paper. Place your hand on top to steady it, take the knife and cut around the tin to make a circle. Remove the cut out circle from the paper. Repeat, to make another circle.

Prepare the baking tin
* Take a small knob of butter and grease the baking tin. Grease around the edge and the bottom of the tin.
* Place one of the paper circles into the tin and butter it.

Prepare the flour
* Into the large bowl, add the nutmeg and all spice and sift in the flour. Into the small bowl, break the eggs and gently whisk them together.

Blend the ingredients
* To the mixer bowl, add the butter, the brown sugar. Turn on the blender to its medium setting and mix until smooth and fluffy.
* Spoon in the egg mixture a little at a time. Let it blend for another minute, switch off the blender and remove the head.

Fold the mixture
* Add the blended mixture to the bowl with the sieved flour and spices. Using your spoon, create figure of eight movements around the bowl to keep the air in the mixture. This is called folding the ingredients. Pour in the mixed fruit, slivered almonds, cherries, salt, orange zest, lemon zest and the treacle. Once more, fold all of the ingredients in well.

Get ready to bake
* Spoon the cake mixture in the baking tin. Place the other paper circle onto the mixture and stab the centre in order to let the steam escape. Place the baking tin into the oven and bake for 4.5 hours.

Remove the cake
* After the cooking time, remove the lining and skewer the cake to test if it is cooked. If the skewer is clean the cake is ready to come out of the oven. If the skewer has cake mixture on it, put it back in the oven for another 30 minutes

Release the cake
* Place the cake on to the wire rack and undo the spring to free it.
* Leave the cake to cool for about an hour.

Finishing touches
* You can eat the Christmas cake as it is, or add some brandy to give it more flavour.
* To do so, pierce the cake with a skewer, spoon the brandy over and let it soak. As you may prepare the cake up to two months in advance you can spoon on a shot of brandy weekly if you like. Remember to keep it in an airtight container to keep it fresh.
* Decorate with almonds or some festive decorations. Or you can cover it with icing.

COFFEE CAKE

2009-12-06T09:00:00.000-08:00

Cakes : How To Make Coffee Cake

This simple coffee cake recipe is sweet and moist. Learn the perfect coffee sponge cake recipe, with delicious coffee butter icing.

INGREDIENTS
200 g butter
200 g caster sugar
4 medium eggs
200 g self-raising flour
1 tsp baking powder
2 tbsp instant coffee
100 g walnuts
100 ml water
200 g butter
300 g icing sugar
2 tbsp coffee

PROCESSING METHOD

Sponge mixture
* Heat your oven to 170°C / fan 150°C / gas mark 3.
* Line a deep 20 cm loose-based or springform cake tin.
* Beat 200 g butter and 200 g caster sugar together with electric beaters and then beat in 4 eggs, 200 g self-raising flour and 1 teaspoon of baking powder.

Coffee & Walnuts
* Dissolve 2 heaped tablespoons of instant coffee in 100 ml water, then beat in 1 tablespoon of this into the cake mixture.
* Add up to another tablespoon little by little until the mixture drops easily off the spoon.
* Keep the rest of the coffee mixture for the icing.
* Also stir in 50 g walnuts, snapping them in half as you drop them into the bowl.

Bake
* Spoon the mixture into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly.
* When it's ready, turn the cake out of the tin and leave to cool.

Icing
* To make the icing, beat 200 g butter until soft and then beat in 200 g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.

Decorate
* When it's cool, cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing; you need a reasonably thick layer.
* Cover the top of the cake with the rest of the icing and decorate with walnuts.

YULE CAKE

2009-12-06T08:56:00.000-08:00

Cakes : How To Make A Yule Log

This delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. With Videojug's excellent video, this can become a favourite all year round.

SERVINGS : 8

Preparation Time : 15 minutes
Cooking Time : 25 minutes

INGREDIENTS
6 large eggs, separated
140 g caster sugar
60 g cocoa powder
220 ml double cream
230 g plain chocolate
2 large eggs, separated
2 tbsp water
icing sugar for dusting
a knob of butter for greasing

2 baking trays relined with parchment paper
1 saucepan
1 spatula
1 whisk
1 wooden spoon
1 electric mixer
cling film
3 large bowls
1 small bowl

PROCESSING METHOD

Preheat the oven
* Set the oven to 180°C ( 350°F / gas mark 4 )

Break the chocolate
* To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.

Melt the chocolate
* Place a saucepan onto a high heat, half filled with water and bring it to a simmer.
* Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes.
* Once melted remove from the heat and mix into a smooth paste.

Mix with egg yolks
* Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly.
* Spoon in the melted chocolate and stir well.

Whip the egg whites
* Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.

Add egg whites
* Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.

Seal and chill
* Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.

Grease the paper
* Coat the paper on the baking tray with a layer of butter.

Make the sponge
* Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken.
* Add the caster sugar and whisk again for roughly 30 seconds.
* Finally add the cocoa powder and whisk well.

Whip the egg whites
* Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.

Add egg whites
* Add the stiffened egg whites to the chocolate mix and fold in with your spatula.

Layer the chocolate mix
* Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.

Bake
* Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy.
* Once baked allow to cool in the tray, for roughly 30-45 minutes.

Dust the tray
* Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar.
* Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.

Whip the cream
* Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.

Spread the mix
* Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.

Roll into a log
* Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.

Dust and serve
* Sprinkle some icing sugar over your Yule log and it's ready to serve!

ICING CHRISTMAS CAKE

2009-12-06T08:52:00.000-08:00

Classic Recipes : How To Ice Your Christmas Cake

Always stuck at Christmas for a decent cake? Follow this video to learn how to ice your cake perfectly and we also have the actual cake recipe here.

SERVINGS : makes icing for 1 500 g cake

Preparation Time : 2 minutes
Cooking Time : 45 minutes

INGREDIENTS
Christmas cake
1 packet of pre-rolled marzipan
750 g icing sugar
100 ml cold water

1 baking tray
1 spatula
1 bowl
1 wooden spoon
1 wire rack

PROCESSING METHOD

Lay the marzipan
* Have the cake already prepared on the wire rack and baking tray.
* Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.

Make the icing sugar
* Into the large bowl add the icing sugar and a dash of water and begin to mix it in.
* Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.

Ice the cake
* Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides.
* Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
* Tip : Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
* Once iced, place your cake into the fridge for half an hour to chill and set.

Present and serve
* Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel!

CHINESE CRISPY VEGETABLE SPRING ROOLS

2009-11-29T05:01:00.000-08:00

Chinese : How To Make Crispy Vegetable Spring Rolls

This quick recipe for spring rolls will show you how to make this authentic Asian appetiser at home. You'll no longer have to worry about them getting soggy while being delivered!

SERVING : 4 to 6

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
10 spring roll wrappers
1/2 red pepper, thinly sliced
1 carrot, grated
6 bamboo shoots, thinly sliced
some bean sprouts
¼ white cabbage, shredded
some rice noodles, soaked in water
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar

some salt and pepper
1 ltr vegetable oil
1 egg , beaten
1 wok
1 wooden spoon
1 bowl
1 spoon
1 brush
1 tea towel
1 saucepan
1 slotted spoon
1 tray lined with paper towel
tongs

PROCESSING METHOD

Prepare the vegetables
* Begin by heating the wok.
* When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Finish the filling
* Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Preheat the frying oil
* Place the pan with the oil for frying over a medium-high heat.

Make the spring rolls
* Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond.
* Brush the four edges of the wrapper with the beaten egg.
* Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear.
* Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll.
* Repeat until all the rolls are finished.

Fry the egg roll
* Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two.
* Put them on the towelled tray to let them drain.

Serve
* Serve your crispy spring rolls as you would any appetiser.
* They go wonderfully with a sweet and sour sauce and many other types of dip.

MEXICAN HUEVOS RANCHEROS

2009-11-29T04:52:00.000-08:00

Latin American : How To Make Huevos Rancheros

This Mexican recipe makes a great snack any time of the day or will give you a kick at breakfast!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 40 minutes

INGREDIENTS
4 eggs
6 tbsp olive oil
1 onion, chopped
1/2 red pepper, diced
1/2 green pepper, diced
3 garlic cloves, minced
250 g tomatoes, chopped
1 tbsp jalapeno pepper, minced
1 tsp cumin powder
100 ml chicken stock, or water
2 tbsp coriander, chopped
4 tortillas
salt and pepper

1 saucepan and lid
1 wooden spoon
1 frying pan
1 spatula

PROCESSING METHOD

Begin the sauce
* Place the saucepan on a medium to high heat and allow it to warm through a little. Add some olive oil followed by the onion, red pepper and green pepper. Stir and allow them to cook for roughly five minutes until soft. Stir occasionally to stop them burning. Add a little more oil, whilst it's cooking, if needed.

Continue the sauce
* Add the garlic, stir it in and allow it to cook for about a minute.
* Add the tomatoes, jalapenos, cumin powder and the stock.
* Season it all with some salt and pepper and stir once more to mix everything together.
* Lower the heat to a simmer and cook until it thickens, which should take about 5-7 minutes.

Add the eggs
* Once the sauce begins to thicken, gently pour the eggs on top.
* Cover with the pan lid and reduce the heat. Let it cook for another 7-10 minutes or until the eggs are set.
* Once set, remove the pan from the heat.

Fry the tortillas
* Let the frying pan warm through again. Add a small amount of oil then place one tortilla into the hot pan. Fry it for a few seconds on each side, just enough to warm it through and make it slightly crispy.
* Remove it and set it aside.
* Pour in a drop more oil, add another tortilla into the pan and fry.
* Continue the frying process with the remaining tortillas.

Garnish and serve
* Put a tortilla on a serving plate, place an egg into the centre and spoon some of the sauce around the egg.
* Sprinkle over some coriander and serve.

BRITISH FISH AND CHIPS WITH BEER BATTER

2009-11-29T04:49:00.000-08:00

Taste Sensations : How To Make English Fish And Chips With Beer Batter

Our English Fish and Chips recipe will be a definite hit with those who love their fish fried in a tasty, light, crispy batter. Make sure you try our English Fish and Chips recipe - it's truly delicious! Traditionally, it goes well with chips or "French fries".

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
2 fish fillets (cod, haddock, or any other white fish)
1 1/2 ltr vegetable oil or ground nut oil
140 g flour
50 g corn starch
1 tsp baking powder
1 egg
250 ml beer
1 tsp salt
salt and pepper
French fries to garnish

1 saucepan
2 bowls
1 whisk
1 slotted spoon
1 large fork
1 tray
kitchen towel

PROCESSING METHOD

Preheat oil
* Begin by pouring all the oil into a large pan. Turn to a medium high heat. Let it heat until it becomes hot enough to fry, but it must not be smoking hot!

Make the batter
* Now into a bowl, add the flour, the corn starch, the salt and the baking powder. Mix them together, until evenly combined and set aside.

Mix the egg and beer
* Next, place the beer into a bowl. Add the egg. Whisk it together well until the egg and beer are evenly combined.

Complete the batter
* Place the beer mixture into the bowl containing the flour mixture. And whisk well for a couple of minutes, to ensure that it combines smoothly, and is lump free. Then set it aside. You can now prepare your fish.

Prepare fish
* Take a fillet and pat it dry using a piece of paper towel. This will help it fry better. Any excess water will only make the fish less crispy.
* Next, run your fingers along its surface to ensure there are no small bones remaining. This is especially important if you are cooking for little children.
* Set it aside. And repeat with the other fillet.

Batter and fry
* Before cooking the fish, it's wise to check that the oil is at the correct temperature to fry. Test it by dropping some of batter into the oil. If it fries immediately, without burning, it's at the correct temperature.
* Then with your large fork, dip one of the fillets into the bowl of batter and coat it completely. Carefully place the fillet into the hot oil, taking special care not to burn yourself in the process.
* Make sure not to overfill the pan with fish. This will cause the temperature of oil to drop, making the batter less crispy and it can also make the fillets stick together in a lump!

Turn the fish
* Let the fillet fry for roughly 4-7 minutes, depending on its size. Flip it at least once during this time, to ensure that it's cooking evenly. When the batter becomes a light golden brown, remove it from the pan.
* Transfer it to the tray lined with paper. Repeat exactly the same frying process with the remaining fillet.

Serve
* Your fish in beer batter is now ready to serve.
* Season with salt and pepper and serve immediately.

AMERICAN TURKEY CURRY

2009-11-22T12:28:00.000-08:00

Main Dish : How To Make Turkey Curry

This quick and simple Turkey Curry Recipe is perfect for using up the leftover holiday turkey and is so flavourful that you might start making your curries with turkey more often!

SERVING : 3 to 4

Preparation Time : 10 minutes
Cooking Time : 15 minutes

INGREDIENTS
300 g leftover turkey, skinless and chopped
1 handful of fresh spinach
1 1/2 onions, chopped
2 cm ginger, minced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
3 cardamom pods
1 tsp turmeric
1 tsp paprika
1 tsp cinnamon powder
3 tbsp vegetable oil
150 ml water
120 ml yoghurt
salt and pepper

1 saucepan
1 wooden spoon

PROCESSING METHOD

Sweat the onions
* Heat the saucepan over a high heat. Add the oil and the onions, stir occasionally and cook until the onions begin to brown.

Add the spices
* Next, add the garlic and ginger, stir a little and add the coriander, cumin, turmeric, cinnamon, cardamom pods, and paprika. Mix together being careful not to let anything burn.

Add the meat
* Mix in the turkey, add the water and finally, the yoghurt.
* Bring it back to a simmer and season with salt and pepper.
* This recipe is for a mild curry. If you would like it a bit spicier, just add a little chilli!

Finish the curry
* Add the spinach, let it cook just until it wilts a remove it from the heat.

Serve
* Your Turkey Curry is now ready to serve! Enjoy it with some steaming basmati rice or make a snack of it on its own.

AMERICAN TURKEY AU GRATIN WITH SHERRY

2009-11-22T12:24:00.000-08:00

Main Dish : How To Make Turkey Au Gratin With Sherry

A fantastic, creamy, and wonderfully satisfying dish that turns your Thanksgiving or Christmas Turkey leftovers into something even more delicious than the roast turkey you had the day before. It can be made quickly and left in the oven on a low heat for hours.

SERVING : 6

Preparation Time : 15 minutes
Cooking Time : 55 minutes

INGREDIENTS
500 g turkey leftovers, chopped
100 g blanched almonds
2 bacon rashers, chopped
15 g butter

For The Sauce
400 ml skimmed milk
25 g butter
100 g grated cheddar cheese
1 garlic clove, minced
1 tbsp parmesan cheese
15 g flour
1 pinch of paprika
60 ml sweet sherry
1 tbsp chopped parsley
salt and pepper

1 large oven-proof dish
1 frying pan
1 large saucepan
1 wooden spoon
1 spoon

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven to 180°C / 360°F

Prepare the turkey
* Transfer the turkey cubes into the oven-proof casserole dish and set aside.

Brown bacon and almonds
* Melt a little butter in the frying pan. Add the almonds and season with a little salt and pepper.
* Once they have started to brown, add the bacon, cook for a few minutes more and remove from the heat.

Combine ingredients
* Sprinkle the almond/bacon mixture evenly on top of the turkey meat.

Make the sauce
* Melt the butter in a hot pan. When melted, add the flour and blend together.
* Add the milk and bring it to a boil while stirring, making sure that the spoon is constantly in contact with the bottom of the pan to prevent the flour from sticking. After a few minutes, reduce the heat.
* Add the sherry and wait for it to return to a boil.
* Next, add the cheese and the garlic and season with salt and pepper. Add the paprika, stir and remove from the heat.

Combine and bake
* Cover the turkey with the cheese sauce and sprinkle over a little parmesan cheese. Place it in the oven and bake for roughly 25 minutes.

Garnish and serve
* After 25-30 minutes, remove the dish from the oven. It should have a crispy, bubbly, golden-brown colour.
* Garnish it with a little chopped parsley or dot it with a little truffle oil and it is ready to serve.
* This dish is worth cooking on its own from scratch even if you have to buy the turkey pieces especially to make it.
* Arguably, it tastes even better when reheated as the flavours become stronger after a day in the refrigerator.

AMERICAN DEEP FRY TURKEY

2009-11-22T12:11:00.000-08:00

Northern American : How To Deep Fry Turkey

This delicious, alternative way to cook a turkey is an extremely popular dish in the United States, particularly around the Thanksgiving period.

SERVING : 6 - 8

Preparation Time : 1 hour
Cooking Time : 50 minutes

INGREDIENTS
5 1/4 kg Turkey (patted dry)
2 tbsp cayenne pepper
1 40 litre (70 pints) cooking pot
1 temperature gauge
1 gas burner and bottle of gas
Approx 25 litres peanut/ vegetable oil - the produce less smoke than other oils

1 metal handle or hook
1 metre of wire for wrapping turkey
1 Protective gloves
1 Protective jacket
1 Foam extinguisher (in case of an emergency)
1 Large clean bucket -roughly same size as turkey
kitchen roll
1 Pair of pliers

PROCESSING METHOD

Season the turkey
* Begin by sprinkling the cayenne pepper over the top of the turkey, and around the legs, rubbing it in as you go.
* Then turn it on its side, sprinkle more cayenne and rub it in.
* Completely turn the turkey over upside down and sprinkle and rub the underside. Continue until the entire body has been well covered and rubbed.

Make the metal handle
* Video jug recommends the following option if you do not have a deep frying basket. Place the turkey on its head and begin to spear the wire through it, just underneath the breast, by the wings. Carefully pull the wire through, loop the wire around about three times to make a metal handle. Twist the ends of the wire around your handle so there are no sharp ends.
* It is very important to do a little test to make sure that your handle it totally secure when lifting up the turkey. Only when you are convinced that the handle is strong enough should you move onto the next step.

Prepare the burner
* The frying of the turkey must be done outside, in a dry and well ventilated area. Our gas burner is set on a level, grass surface, as this is one of the safest options. Make sure other people, especially children, and animals are kept away from the cooking area.

Prepare the oil level
* Half fill the pot with water. Then roughly half fill the bucket with water, which should represent the same weight as your turkey. Place the bucket into the pot to make sure the water does not go past the top of the bucket. If it does then discard some of the water. The water line will represent the quantity of oil you will need, so make a note of it. Then remove the bucket and tip away the water from the pot.

Dry the pot
* It is extremely important to thoroughly wipe the pot dry with some kitchen roll. You must not leave any water in the pot as hot oil and water can be a very dangerous combination!

Add the oil
* Pour the oil into the pot, to the level where the water was. Then light your gas burner to a high setting and place the pot carefully down onto the burner plate. Place the thermometer into the oil and allow the oil to heat to a temperature of 350°F. This should roughly take 45 minutes to an hour.

Check the temperature
* After 45 minutes, look at the gauge to see how hot the oil is. Make sure you have on your protective gloves and jacket. If the oil has reached 350°F, you're ready to fry. With the metal hook attached to the wire loop handle of your turkey, lower the turkey with extreme care, into the hot oil. Do this very slowly and be aware of any hot splashing oil!.

Fry the turkey
* Allow 3 minutes of cooking for every 500 g grams ( 1 lb ), plus an extra 15 minutes at the end. Halfway through the cooking process check to see how the turkey is doing by briefly lifting it out of the pot, again using the metal hook attached to the wire handle.
* Then lower it back into the pot, for the rest of the cooking period.

Check the turkey
* Once the turkey begins to float to the top of the oil, allow it cook for the extra 15 minutes of the cooking.
* Once cooked, carefully remove your turkey out of the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter.

Serve
* Before serving you have to remove the wire. The turkey is now ready to serve.
* Why not try serving with some golden, roasted potatoes? And perhaps a choice of vegetables.

AMERICAN CRISPY, GOLDEN ROAST TURKEY

2009-11-17T10:56:00.000-08:00

Main Dish : How To Make A Crispy, Golden Roast Turkey

This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds.

SERVING : 12

Preparation Time : 30 minutes
Cooking Time : 3 hours

INGREDIENTS
1 fresh turkey, 5.5 kilos, washed and dried
1 1/2 onions, chopped into quarters
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
2 tbsp rock salt
salt and pepper

1 baking tray with rack
some kitchen twine
1 cutting board
1 knife
1 thermometer
1 bowl

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven to 200°C ( 400°F / gas mark 6 ).

Prepare the vegetables
* Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
TIP : Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.

Trim the turkey
* Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible.
* Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.

Fill the bird
* Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
* If there is enough skin remaining around the neck cavity to close it, stuff that area as well.

Tie the bird
* Start with a 1 metre piece of string. Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.

Prepare for oven
* Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper.
* Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.

Roast
* Allow for 10-15 minutes for each 450 g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.

Check the turkey
* At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown.
* Increase the oven to 220°C and let it cook for 10 minutes more.
* At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
* Don't forget to save the drippings for the gravy from the oven tray!

Serve
* Time to carve and serve.

AMERICAN PERFECT BREAD STUFFING

2009-11-17T10:52:00.000-08:00

Side Dishes : How To Make The Perfect Bread Stuffing

This quick and easy bread stuffing is the ideal complement to serve with your Thanksgiving or Christmas turkey.

SERVING : 4 to 6

Preparation Time : 20 minutes
Cooking Time : 1 hour 10 minutes

INGREDIENTS
1 onion, chopped
4 celery stalks, chopped
30 g butter
6 slices day-old bread, cubed
2 eggs, beaten
1 tbsp thyme, chopped
vegetable stock
salt
pepper

1 oven-proof casserole dish, buttered
1 saucepan
1 wooden spoon
1 bowl
aluminium paper

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven to 180° C / 360° F.

Brown the vegetables
* Place the saucepan on a medium-high heat. Once the pan is hot, add the butter, onions, and celery. Cook until the onions are translucent.

Combine ingredients
* Transfer the vegetables to a bowl and add the bread, thyme, egg, and season with salt and pepper.
* Next, moisten with some vegetable stock and let it sit for a few minutes, just long enough for the mixture to soak up the liquid.
TIP : If you want to add anything else to this recipe, this is the time to do it. Mushrooms, any spices, cheese, and walnuts all will go well.

Prepare for oven
* Put the stuffing in the baking dish, cover it with aluminium foil and place it in the oven.
* After approximately 30 minutes, remove the foil and bake for another 20 minutes.
* When brown on the surface, remove from the oven.

Serve
* Serve as an ideal accompaniment to Thanksgiving, Christmas or Sunday meals.

AMERICAN YAMS

2009-11-17T10:19:00.000-08:00

Roast Dinners : How To Make Thanksgiving Yams

This easy Thanksgiving Yams recipe is extra sweet and simply irresistible. They will go well with your turkey, your ham, and everything else on the table.

SERVING : 4 to 6

Preparation Time : 15 minutes
Cooking Time : 50 minutes

INGREDIENTS
650 g yams or sweet potatoes, peeled and cut into chunks
150 g brown sugar
100 ml water
1 tbsp lemon juice
1 tbsp sherry
1 tsp vanilla extract
2 tbsp maple syrup
2 tbsp olive oil
4 tbsp toasted almonds
salt and pepper

1 roasting tray
1 saucepan
1 spoon
1 oven-proof dish

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven to 220° C - 430° F.

Season the yams
* Place the yams in the roasting tray. Add the oil and season with salt and with pepper. Thoroughly coat the surface using your hands, and place them into the oven.
Tip : The yams can be boiled but they will lose a great deal of texture and flavour.

Make the syrup
* Heat the saucepan over a medium-high heat.
* Add the sugar, water, lemon juice, sherry, vanilla and maple syrup. Bring to a boil and simmer for 2-3 minutes.
* Remove from heat and set aside until the yams are done.

Test the yams
* Keep checking on the yams, making sure that they do not burn on the bottom by turning them over occasionally.
* At around 20-25 minutes, test them with a knife to see if they are cooked. The knife should enter easily without resistance. At this point, transfer them to the oven-proof dish.

Add the syrup
* Pour the syrup over the sweet potatoes and return them to the oven.
* Let them warm through, giving the syrup time to caramelize. This should take about 25 minutes.
* Finally, remove from the oven.

Serve
* Your Thanksgiving Yams are almost ready for table.
* All that is left is to sprinkle them with some toasted almonds.

MOROCCAN BARBECUE SALMON WITH PAPRIKA AND TOMATO

2009-11-15T11:49:00.000-08:00

African : How To Make Moroccan BBQ Barbecue Salmon With Paprika Tomatoes

A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat.

SERVINGS : 2

Preparation Time : 20 minutes
Cooking Time : 40 minutes

INGREDIENTS
2 x 200g salmon fillets
1 tbsp paprika
1/4 tsp cayenne pepper
1 tbsp coriander, chopped
1/2 tsp salt
1 tbsp olive oil
coriander, to garnish

For The Tomatoes
500 g tinned tomatoes
1 dried chilli
3 garlic cloves, sliced
1 tbsp paprika
salt
80 ml olive oil

1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Make the paprika tomatoes
* Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil.
* Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry.
* Pour in the oil, stir and remove from heat.

Marinate the salmon
* Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander.
* Season well with salt and drizzle over with oil.
* Using your hands to mix, make sure that the fillets are covered.

Barbecue the salmon
* Cook the fillets on the barbecue for 3 minutes on each side then remove.

Serve and garnish
* Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes.
* Garnish with chilli and a sprig of coriander.
* Serve with a glass of chilled white wine.

KOREAN MAEUNTANG (SPICY FISH SOUP WITH VEGETABLES)

2009-11-15T11:05:00.000-08:00

Maeuntang from Maangchi on Vimeo

SERVING : 4

Total Cooking Hours : 1 - 1 1/2 hours.

INGREDIENTS
a red snapper (25 cm long)
4 clams
4 large shrimp
Korean radish
2 shiitake mushrooms
water
kelp
fish sauce
salt
minari (water dropwort)
enoki mushroom
ssukgat (edible chrysanthemum)
green onions
green chili pepper
red chili pepper
half an onion
cooking wine
ginger.

PROCESSING METHOD

Make stock first
* Soak 2 shiitake mushrooms in warm water for 3 - 4 hours and cut them into bite size in length.
* Soak 4 - 5 clams in cold salty water (2 cups of cold water +1 tbs salt) for at least 3 - 4 hours and wash them and set them aside.
* Cut radish thinly into about 3 × 4 cm size, 0.2 - 0.3 cm in thickness.
* Place the sliced radish (about 1 cup), the pieces of mushroom, and some kelp in a pot.
* Pour 6-7 cups of water into the pot and boil it over high heat for 20 minutes.

Make maeuntang sauce
* Place 7 cloves garlic, 1/2 medium size onion, 1/2 tbs ginger, 2 tbs cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste, 2 tbs fish sauce in the food processor and grind it for about 1 minute.
* Set it aside.

Prepare fish
* Put a red snapper on a cutting board and clean out guts, remove scales and fins. Wash it in cold water, cut it into chunks, and set it aside.
TIP : To save time, you can ask your fishmonger to do this for you
* Prepare 4 large shrimp; remove the heads and intestines, wash them, and set aside.

Prepare vegetables
* Clean ssukgat (edible chrysanthemum) and cut it into 7 cm long pieces.
* Clean minari (water dropwort) and cut it into 7 cm long pieces.
* Cut out the bottom part of enoki mushrooms and wash and split them.
* Slice some green onions, 1 green chili pepper, 1 red chili pepper,
* After boiling stock for 20 minutes, open the lid of the pot and take out kelp.
* Place chunks of the fish, shrimp, clams in the boiling stock.
* Add the maeuntang hot sauce and boil it all over medium heat for 30 minutes.
*tip: It might boil over from time to time. Open the lid and remove the floating foam from the top and then close the lid halfway
* Add 1/2 ts of salt, enoki mushrooms, minari (water dropwort) and ssukgat (garland chrysanthemum), green chili pepper, red chili pepper, and boil a few more minutes before serving.
* Your maeuntang is done!

Serving
* Put some fish soup in a bowl for each person and provide each person with a bowl to collect fish bones and serve with rice and other side dishes.

SPANISH ATUN WITH WHITE BEAN CASSOULET

2009-11-15T10:57:00.000-08:00

Hi, my name is Craig Wilson from Tasca restaurant in New York City for About.com Food. Today we'll be cooking atun. In this tasty Mediterranean dish, seared tuna steak is placed on top of a bed of white beans, collard greens, peppers, and bacon. Watch how to make atun at home.

INGREDIENTS

Atun Ingredients
For this recipe, you'll need:
number two tuna, seasoned lightly with pepper
white bean cassoulet
garlic aioli

White Bean Cassoulet Ingredients
To make white bean cassoulet, combine:
1/2 can white beans
1 teaspoon diced bacon
1/2 ounce collard greens
1 teaspoon diced peppers

Garlic Aioli Ingredients
You'll use this for dipping when the tuna is seared and finished. For this recipe, you'll need:
4 whole eggs
3 cups oil
4 cloves garlic, minced
1 tablespoon lemon juice
salt and pepper to taste

PROCESSING METHOD

Prepare the Garlic Aioli
* Beat eggs in a medium bowl with a wire whisk, then stir in the garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in the lemon juice, and leave to cool in the refrigerator.

Sear the Tuna
* We got a hot pan here, very hot and all you want to do is sear the outside of this tuna because you want the inside to be rare. Since our pan is so hot, we'll move it off the stove for a minute.

Cook the White Bean Cassoulet
* And while were doing that, we can add our white bean cassoulet to the other pan. Put a little olive oil in there. Cook beans for three to five minutes, or until warm.

Slice the Tuna
* Make sure this tuna gets an even sear on it, and then we're going to be slicing it down and placing it over the white beans. It's a very simple

Spanish dish.
* Place the beans onto the center of the plate, then drizzle a little olive oil over that.
* Then take the tuna and slice it down into nice little slices like this. Place it onto the beans.

Serve the Atun
* Add a little more olive oil, and then put the aioli on the top of the dish.
* There you have it - -atun with white bean cassoulet and aioli.

FRENCH POTATO CAKE

2009-11-15T10:46:00.000-08:00

Starters & Appetizers : How To Make Potato Pancakes

Small, delectable pancakes which are ideal served hot or cold as canapes.

SERVING : 8

Preparation Time : 20 minutes
Cooking Time : 40 minutes

INGREDIENTS
500 g potatoes, peeled
1 to 2 Tbsp flour
1 egg
1 yolk
2 Tbsp cream fraiche
salt
white pepper
1 Tbsp sour cream
1 Tbsp chives, chopped
1 Tbsp trout roe
60 ml vegetable oil

1 saucepan
1 sieve
1 fork
1 spoon
1 frying pan
1 spatula
1 tray

PROCESSING METHOD

Cook the potatoes
* Place the potatoes in a saucepan over a medium heat, cover them with water and bring to a simmer. Cook the potatoes until soft. This should take between 20 - 30 mins.
* When soft, remove the pan from the heat and drain the water away.

Mash the potatoes
* While they are still hot, mash the potatoes with a fork until most of the lumps have been removed.

Make the pancake mix
* To the potatoes add the egg, creme fraiche, flour, season with salt and white pepper and mix well. If after mixing the mix is too dry, add the egg yolk and/or more creme fraiche. If on the other hand it is too moist, then add more flour.

Fry the pancakes
* Heat the frying pan over a medium temperature. Then when hot, add a little oil, followed by a dollop of the pancake mix, smoothing it down in the pan. Add 3 or 4 more along side and fry for about 2 minutes.
* Turn each one over, fry for a further minute until golden brown and remove. Repeat the same thing with the remaining pancake mix.
TIP : To make your pancakes finer and more rounded, after mixing, sieve the mixture to remove any big lumps and then put it into a piping bag before frying.

Serve
* Arrange the pancakes on a serving dish and garnish them with a dollop of sour cream, a small spoonful of trout doe and a sprinkling of chopped chives.

PAKISTANI CHICKEN JALFREZI

2009-11-03T05:41:00.000-08:00

Indian Cuisine : How To Make Chicken Jalfrezi

Chicken Jalfrezi is a Pakistani or Indian curry, with green peppers and a hot and spicy dry sauce.

SERVING : 2 to 4

Preparation Time : 5 minutes
Cooking Time : 17 minutes

INGREDIENTS
2 Tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
1/4 tsp Salt
1 tsp Tomato puree
120 ml Water
1 Green pepper

1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon

PROCESSING METHOD

Prepare
* Finely chop a medium sized onion.
* Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
* Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
* Chop finely Chilli juices can burn your skin so when you've finished, wash your hands.
* Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
* Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
* Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

Heat the oil
* Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
* Handy Hint : For a richer curry, use 2 tablespoons, or 30 ml, of butter instead of oil.

Start to fry
* When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Add flavour
* Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds

Add the chicken
* Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.

Add water
* Now add 125 ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125 ml of water and cook for 3 minutes longer.

Add ginger and pepper
* Finally add the grated ginger and chopped pepper, and cook for another minute.

Check the chicken
* If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

Serve

CHINESE CRAB IN BLACK BEAN SAUCE

2009-11-03T05:36:00.000-08:00

Chinese : How To Make Crab In Black Bean Sauce

A delicious main course fish dish - Chinese style!

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 medium uncooked crabs
3 tbsp dried black beans
1 tbsp peanut oil
1 medium clove of garlic, crushed
1 tsp grated fresh ginger
1/2 tsp sambal olek
1 tbsp soy sauce
1 tsp brown sugar
1 tbsp rice wine vinegar
200 ml chicken stock
2 medium spring onions, sliced diagonally

1 large frying pan with lid
1 kitchen spoon
1 pair of tongs
1 knife
1 chopping board
1 small bowl

PROCESSING METHOD

Prepare the crabs
* Take off one claw and clean it in a bowl of water. Repeat with the other claw.
* Then using a large knife, slide under the skin at the front of the body of the crab and break in half using your hands.
* Clean in the bowl of water and remove the membrane that looks like cling film by gently pulling it away from the shell.
* Next remove the feathers on both sides of the body.
* Chop the body in half using a large knife.
* Repeat this process with all 4 crabs.

Fry the ingredients
* Place a large frying pan on a high heat and allow to warm.
* Add the oil, then the garlic, ginger and sambal olek and stir for one minute.
* Then add the beans, soy sauce, sugar, vinegar and stock and bring to the boil.
* When boiling add the crabs using tongs.
* Cover and cook for 15 minutes, moving the crabs around occasionally.

Assemble and serve
* When cooked, transfer the pan to a chopping board.
* Then taking a large serving bowl, place the crab in the bowl and spoon over the sauce.
* Sprinkle with spring onions and serve.

BRITISH ROAST BEEF

2009-11-03T05:32:00.000-08:00

Taste Sensations : How To Make Roast Beef

What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal.

A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.

SERVING : 6 people

Preparation Time : 2 hours
Cooking Time : 1 hour

INGREDIENTS
2 kg beef sirloin
4 tsp wholegrain mustard
2 tsp olive oil
salt
fresh black pepper
A bunch of chopped fresh rosemary

1 sturdy roasting tin and rack
1 medium sized bowl
1 good carving knife
1 meat thermometer

PROCESSING METHOD

Preheat the oven
* Before cooking this dish, you will need to preheat the oven to 245°C or gas mark 9.

Prepare the meat
* Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
* Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.
* Season the beef with salt and freshly ground black pepper.

Place the beef in the oven
* Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Test to see if your beef is ready
* For a rare roast, after 15 mins take the temperature of the meat. It should be around 54°C.
* For medium rare take the temperature after 20 mins, it should be around 60°C.
* For medium, wait 30 mins and test for 65°C.
* For well done, 40 mins and 75°C.

Let the meat sit
* Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Carve and serve the roast beef
* The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Complete your roast dinner
* To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

BRITISH LANCASHIRE HOTPOT

2009-10-27T15:39:00.000-07:00

British Food: How To Make Lancashire Hotpot

A traditional meat and vegetable stew originating from the North West of England. It requires almost no effort to make, is filling and delicious. Just how Betty would make it! Savour our Lancashire Hotpot recipe today.

SERVINGS : 4

Preparation Time : 20 minutes
Cooking Time : 2 hours

INGREDIENTS
1 kg lamb roughly chopped
600 g potatoes, sliced
700 ml beef stock
2 onions, sliced
3 carrots, sliced
3 turnips, sliced
50 g melted butter
1 casserole dish
1 pastry brush

PROCESSING METHOD

Preheat the oven
* Set the oven to 190°C ( 375°F / gas mark 5 ).

Make the casserole
* Layer the bottom of the casserole dish with some of the lamb. Follow with a layer of turnip, a layer of carrots, onions and a layer of potatoes.
* Season with salt and pepper.
* Repeat exactly as before, making sure that there are enough potatoes left for the final layer.
* Season once more with salt and pepper.
* Pour the stock over and finally, brush the potatoes with melted butter. It is now ready to bake.

Stew the casserole
* Place the casserole dish into the centre of the oven and stew for 1.5 hours.

Baste
* After this time, open the oven door and baste the top of the potatoes with melted butter.
* Remove the lid and place the dish back into the oven for another 1/2 an hour brown the potatoes.
* Remove when the potatoes are golden.

Serve
* Your hotpot is now ready to serve, and can be eaten straight from the dish. It's hearty and filling and makes a meal in itself.

ITALIAN PUTTANESCA SAUCE

2009-10-27T15:36:00.000-07:00

Italian Food : How To Make Puttanesca Sauce

A delicious tomato and olive Italian sauce served with pasta of your choice. Has to be experienced to fully appreciate.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 tbsp olive oil
6 garlic cloves, minced
quarter tsp chilli flakes
1 tin of chopped tomatoes
1 1/2 tbsp black olives, chopped
1 tbsp small capers
2 tbsp basil, chopped
250 g fresh pasta, for example Pappardelle
30 g parmesan, grated
salt
pepper

2 saucepans
1 wooden spoon
1 colander

PROCESSING METHOD

Preheat the water
* Bring a pan of water to the boil and once boiling season with salt and then transfer onto the back burner.

Make the sauce
* Place a second saucepan under a medium high heat and add the olive oil and garlic. Stir in and quickly sweat it for a few seconds
* Add the tomatoes and stir them in well with your wooden spoon.
* Let it all cook for a few minutes whilst occasionally stirring.
* Add the pepper flakes, capers and black olives. Season with a little salt and pepper, mix it again and allow it to cook for a few minutes before turning off the heat.

Cook the pasta
* Bring the pan of water back to the boil and once boiling, add the pasta. Fresh pasta should take about two to four minutes (check the instructions on the package).
* After roughly two minutes, place a colander into the sink and allow to drain for a few minutes.

Mix the pasta into the sauce
* Add the cooked pasta into the sauce and mix well.
* Then add the basil and parmesan and combine well.

Serve
* With any tomato based dish it, is nice to drizzle over some olive oil; place a generous helping of the pasta into a serving bowl, drizzle with olive oil.
* Garnish with a sprig of basil.

AMERICAN EXTRA CRISPY ROAST POTATO

2009-10-27T15:30:00.000-07:00

Side Dishes : How To Make Extra Crispy Roast Potatoes

This easy recipe promises perfectly crispy and flavourful roast potatoes. Potatoes recipe today!

SERVINGS : 4

Preparation Time : 15 minutes
Cooking Time : 1 hour 5 minutes

INGREDIENTS
1 kg potatoes, peeled and cut to even sizes
80 g lard or any other fat
salt
pepper

1 saucepan with lid
1 roasting tray
1 spoon

PROCESSING METHOD

Preheat the oven
* Set the oven to 220°C ( 425°F / gas mark 7 ).

Parboil the potatoes
* Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Prepare the roasting tray
* While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Drain the potatoes
* Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.
* Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat.
* Finally, remove the lid and season with salt and pepper.

Bake
* With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself!
* Return the roasting tray to the oven and bake the potatoes for about 45 minutes.
* Half way through the cooking time, turn them over to ensure they are cooking evenly.
* Then place back in the oven to crisp on the other side.
* When they are golden brown, remove them from the oven.

Serve
* Your extra crispy potatoes are now ready to serve.
* Sprinkle them with a little more salt and pepper before serving.
* They make a wonderful accompaniment to a Sunday roast, a chicken dinner or nicely cooked rib-eye steak. They are as versatile as they are tasty.

MEXICAN LAMB FAJITAS

2009-10-27T15:27:00.000-07:00

Lamb:How To Make Lamb Fajitas

Fajitas are the perfect easy mexican recipe: these lamb fajitas are simple to make. Here's how to make Fuss Free lamb fajitas using 4 lamb leg steaks.

INGREDIENTS
4 medium lamb leg steaks (boned)
1 tsp mild chilli powder
1 tsp ground cumin
2 Tbsp chopped fresh coriander
3 Tbsp olive oil
1 medium red onion
1 medium red pepper
1 medium yellow pepper
1 large clove of garlic
2 tsp lemon juice

PROCESSING METHOD

Season the lamb
* Cut the lamb into thin strips and mix with 1 teaspoon of mild chili powder, 1 teaspoon of ground cumin, 2 tablespoons of chopped fresh coriander and 1 tablespoon of olive oil. Cover with cling film and leave for 10 minutes.

Cook the vegetables
* Cut a red onion in half and then cut each piece into 8 wedges. Core 2 peppers and cut them into strips.
* Heat 2 tablespoons of olive oil in a large frying pan.
* Fry the onion and peppers with a crushed clove of garlic over a medium heat for 5 minutes, until they're softened and beginning to brown.
* Tip the vegetables onto a clean plate and return the pan to the heat.

Fry the lamb
* Fry the over a high heat for about 3 minutes until it's well browned, stirring occasionally. Don't turn it too much, as you want it to get nicely browned all over.
* Return the vegetables to the pan and add a few splashes of lemon juice.

Finish and serve
* Cook for a minute or two until everything's really hot.
* Serve piled onto flour tortillas with loads of guacamole, soured cream and salsa sauce.

AMERICAN PEANUT COOKIES

2009-10-13T11:31:00.000-07:00

How To Make Peanut Cookies

A perennial favourite, protein-packed peanut cookies are a sure mid-afternoon pick-me-up.

SERVING : 6

Preparation Time : 5 minutes
Cooking Time : 40 minutes

INGREDIENTS
350 g flour
1 tsp baking powder
75 g sugar
75 g brown sugar
2 eggs , beaten
4 Tbsp milk
100 ml vegetable oil
100 g roasted peanuts , finely ground
some powdered sugar

1 bowl
1 wooden spoon
1 baking tray lined with wax paper

PROCESSING METHOD

Preheat the oven
Set the oven to 150ºC (300ºF/ or gas mark 2).

Begin the dough
* Add the flour, baking powder, white sugar, brown sugar, beaten egg, milk and oil into a large bowl. With your wooden spoon, mix it into a brown, floury paste.
* Add the ground peanuts then using your hands combine for a minute or so, until it comes together into a smooth ball.
Tip : Do not over mix the dough, as it will become too elastic and tough

Make into balls
* Next, take a small portion of the dough and with the palm of your hands, roll it into a small ball. Place the balls directly onto the baking tray. Use your thumb to flatten them out slightly, making them a little more cookie shaped.
* Repeat until all the dough is used.

Bake
* Transfer the cookies into the oven and bake for 20-25 minutes.

Remove, garnish, cool
* Once baked, remove and dust the cookies with the powdered sugar while hot.
* Let them cool a little, before serving.

Serve
* Your cookies are now ready to be served to your family and friends.

SPANISH PAN FRIED GARLIC SARDINES

2009-10-13T11:26:00.000-07:00

How To Make Pan Fried Garlic Sardines

A tasty recipe for this cold-water fish which contains very high amounts of omega-3 fatty acids which are essential for brain and vision development. Sardines are also rich in iron, potassium and vitamin B6.

Preparation Time : 10 minutes
Cooking Time : 10 minutes

SERVINGS : 4

INGREDIENTS
4 tbsp flour
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tbsp oregano
1/2 tsp black pepper
salt to taste
8 medium-sized sardines, gutted
60 ml olive oil
4 cloves of garlic, sliced
1 lemon cut into small cubes
1 bunch of fresh parsley

2 trays
1 cutting board
1 knife
1 frying pan
1 metal spatula

PROCESSING METHOD

Butterfly the sardines
* Remove the head and open the fish up. Carefully disect the central bone and discard. Do the same for all 8 sardines. Put them aside.
Mix the flour and herbs
* On a large plate mix the flour, the three herbs and season with salt and pepper.

Coat the sardines
* Coat each of the sardines in the flour mixture pressing it well into the skin.

Heat the oil and add the garlic
* Heat the oil in the frying pan and add the sliced garlic. Fry gently for about a minute.

Fry the sardines
* Add the sardines to the pan in batches of four and cook for one minute on each side until they turn golden brown. Remove the garlic with the first batch.

Serve
* Serve the sardines with the lemon, the parsley and the fried garlic.

THAI PAD KAPROW KOONG

2009-10-13T11:21:00.000-07:00

Stir Fry : How To Make Pad Kaprow Koong

Somchai Somkarchati, chef at London Restaurant Thai on the River, will show you how to make this deliciously spicy dish of stir-fried prawns with French beans, chilli and basil leaves.

SERVING : 1

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
half onion
quarter a quarter green bell pepper
1 large fresh red chilli
3 small fresh red chillis
2 Tbsp vegetable oil
a handful peeled Tiger prawns.
1 Tbsp light soy sauce
1 Tbsp of fish stock
1 tsp caster sugar
a handful French beans
1 tsp dark soy sauce
1 Tbsp oyster sauce
a few fresh basil leaves
some lettuce
some parsley

1 knife
1 chopping board
1 wok
1 spoon

PROCESSING METHOD

Prepare the vegetables
* Slice an onion then do the same with a green pepper 1 large red chilli and 3 small red chillies. You only will be using a small amount of each ingredient.

Stir-fry
* Heat 2 tbsp of vegetable oil in a wok at a high temperature.
* Add the 3 small chopped chillies and fry for a few seconds, then stir.
* Then add the onion and fry for a few seconds until slightly softened.
* Next add the peeled tiger prawns, 1 tbsp of light soy sauce, 1 tbsp of fish stock, 1 tsp of caster sugar, a handful of French beans.
* Add a small amount of the chopped pepper and a small amount of the large chopped chilli.
* Add 1 tsp of dark soy sauce and finally a few fresh basil leaves.
* Stir fry until the prawns turn pink in colour

Garnish
* Trim 1 lettuce leaf and place it on a serving plate.
* Add a few sprigs of parsley then serve.

MOROCCAN FILO CHICKEN PIE

2009-10-09T15:00:00.000-07:00

Starters & Appetizers : How To Make Moroccan Filo Chicken Pie

A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour 30 minutes

INGREDIENTS
2 chicken, cubed, or whole chicken pieces, or thigh
1 onion, chopped
4 cloves of garlic
1 tbsp ginger, peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
1 ltr chicken stock or water
4 eggs, whisked
2 tbsp chopped coriander
250 g finely chopped almonds
4 tbsp sugar
2 tsp ground cinnamon
100 g butter, melted
4 sheets filo
salt and pepper

To Garnish
powdered sugar
ground cinnamon

2 saucepans
2 bowls
1 ladle
1 wooden spoon
1 pastry cutter
1 cutting board
1 knife
1 spoon
1 brush
tongs
1 tray
1 baking tray

PROCESSING METHOD

Cook the chicken
* Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.
* Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer.
* Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Allow to cool
* Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Chop the chicken
* Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Scramble the eggs
* Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat.
* Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Season the mix
* Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Mix the nuts
* In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Preheat the oven
* Set the oven to a moderate 200°C ( 400°F or gas mark 6 ) in preparation for baking the pie.

Brush the filo pastry
* Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter.
* Take a second sheet, laying it over the first and also brush it over with butter.
* Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Fill the filo parcel
* Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken.
* Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Bake
* Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown.
* Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Serve
* Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder.
* It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

BRITISH HOMEMADE FISH FINGERS

2009-10-09T14:56:00.000-07:00

British Food : How To Make Homemade Fish Fingers

Traditional homemade fish fingers, perfect for the kids.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 30 minutes

INGREDIENTS
400 g fillets of white fish, partially thawed
120 g breadcrumbs
2 tbsp grated parmesan cheese
1 tbsp chopped fresh parsley
1 tsp grated lemon peel
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp garlic salt
150 ml double cream
1 egg
100 ml plain flour
100 ml vegetable oil
freshly ground pepper
salt

3 bowls
1 frying pan
1 slotted spoon
1 knife
1 plate or tray
1 fork
1 kitchen paper
1 spoon
1 cutting board

PROCESSING METHOD

Prepare the fillets
* Cut the cod fillets into strips and set aside.

Make the coating
* Place the breadcrumbs in a bowl, and season with some pepper and salt.
* Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Beat the egg
* In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Prepare the flour
* Put the flour in a bowl ready to coat the fish.

Coat the fish
* Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Fry the fingers
* Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat.
* When hot place the fingers in the pan turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Drain the fingers
* Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Serve up
* Place on plates and serve with lemon wedges and chips.

FRENCH DUCK IN ORANGE SAUCE

2009-10-09T14:50:00.000-07:00

Main Dish : How To Make Duck In Orange Sauce

Rich duck in orange sauce accompanied by colourful seasonal vegetables.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour

INGREDIENTS
2 duck breasts
salt
freshly ground pepper
8 Tbsp soy sauce
4 oranges - to produce the juice from 4 and zest from 2
180 ml white wine
180 ml chicken stock

1 sharp knife
1 cutting board
1 tray or plate
2 large frying pans
1 wooden spoon
1 spoon
1 fork

PROCESSING METHOD

Prepare the duck
* Season the duck breasts with salt and pepper and set aside on a tray or plate.

Make the orange sauce
* In one of the pans, mix the orange juice, stock, wine and orange zest. Bring to the boil and reduce. If you like a sweeter taste add 3 tbsp of sugar now.

Cook the duck
* In the other frying pan, cook the duck for 12 minutes, skin-side down. At this point, the duck will be medium cooked. If you prefer well done, leave for longer.
* Remove the fat and add the soy sauce. Now turn the duck to the other side and let it sit in the pan for 10 minutes on the stove without any heat.
* Spoon the soy sauce over the duck.

Put it all together
* After this resting period, cut the duck breasts into half, lengthwise.
* Place the 4 pieces into the frying pan with the reduced orange sauce. Heat gently on low heat till thoroughly warmed. When the sauce is reduced check the consistency.

Garnish the meal
* Place the breasts on a plate and pour some of the sauce over each one.

Serving Suggestions
* The duck with orange sauce needs to be served as soon as it is cooked.
* It is very rich and only needs steamed vegetables to complete it.
* Garnish with a spring of parsley to add to its brown and orange colour.

IRISH SODA BREAD

2009-09-21T13:51:00.000-07:00

Side Dishes How To Make Irish Soda Bread

Our Irish soda bread is quick and easy way of bringing traditional Irish cooking into your home. Its enticing smell will fill every corner of your home as it bakes.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 1 hour

INGREDIENTS
200 g flour
150 g whole wheat flour
25 g sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 egg
240 ml buttermilk
30 g butter
some extra whole wheat flour, for dusting

1 mixer with hook attachment
1 knife
1 baking tray lined with parchment paper

PROCESSING METHOD

Preheat the oven
* Set the oven to 190°C ( 375°F / gas mark 5 ).

Make the dough
* Pour into the mixer, the flour, whole wheat flour, sugar, salt, baking powder, baking soda and the butter.
* Lower the hook and mix for 1 minute.
* Whilst still mixing add the egg and the buttermilk. Continue mixing until it blends together.
* When fully blended, dust your hands and the dough with a little flour and remove.

Bake
* Shape the dough into a ball and place it onto the prelined baking tray.
* Sprinkle the top with a dusting of flour and make an "X" on the top of the dough.
* Place the tray into the centre of the preheated oven and bake for 40 minutes.

Cool and serve
* After 40 minutes, remove the bread from the oven.
* Let it cool completely by placing it on top of an inverted fork - it will cool quicker this way - and serve!

KOREAN JJAMPPONG (SOUP)

2009-09-21T12:18:00.000-07:00

Jjamppong from Maangchi on Vimeo

You need so many different ingredients to make good "jamppong" as you will see in this video. It contains all the nutrients we need, so I can say a bowl of jjamppong is a wholesome, nourishing, and well balanced meal. You can skip some ingredients or replace some ingredients with ones more easily available to you. I prepared 2 versions of jjamppong recipe here: spicy jjamppong and non-spicy jjamppong.

HOT SPICY JJAMPPONG

SERVING : 1

INGREDIENTS
Noodles for jjamppong, as well as…

For stock
10 dried anchovies, 3 shiitake mushrooms, a handful of dried kelp (1/3 cup), half a medium size onion

Meat and seafood
1/4 cup of pork, 3 large shrimp, 4 mussels, a few pieces of squid

Vegetables and seasoning
garlic, ginger, vegetable oil, oyster sauce, fish sauce, hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots.

PROCESSING METHOD

Make stock
* Pour 7 cups of water into a pot. Add 10 large dried anchovies (after removing heads and guts), a handful of dried kelp, half a medium sized onion, and 3 dried shiitake mushrooms.
* Boil it for 10 minutes over high heat. Then lower the heat to low-medium and boil for 30 minutes more. Then set it aside

Make mixture of hot pepper flakes and vegetable oil
* In a small bowl, mix 1 1/2 tbs of hot pepper flakes and 1 tbs of vegetable oil.
Tip : The reason we make this mixture is to prevent the hot pepper flakes from floating in the soup when it boils. You can add or decrease the amount of hot pepper flakes and vegetable oil according to your taste.

Prepare seafood and meat
* Cut squid in half lengthwise and then cut shallow the inside part of squid in a grid pattern.
* Shell 3 large shrimp and 4 mussels per serving.
* Cut 1/4cup of pork into thin strips.

* Prepare vegetables
* Slice some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
* Cut leeks and green onions into about 7 cm in length. Add some bamboo shoots.
Tip : 3-4 cups worth of vegetables are used per serving.

Cook noodles
* Boil water in a large pot and add the noodles. Cook for a few minutes, then drain and rinse in cold water.
Tip : When you cook the noodles, take a sample to see if it’s cooked fully or not. The noodles should be soft and chewy.

Now ready to cook!
* In a heated pan, drop 1 tbs of vegetable oil, 2 cloves of garlic, and 1 ts of minced ginger and stir it until its color starts to change to golden brown.
* Put pork strips into the pan and stir fry it for 2 minutes.
* Put in vegetables (cabbage, napa cabbage, carrot , sliced onion, green onion, leeks, white mushrooms, and a few pieces of bamboo shoots) and stir for 3-5 minutes.
* Lower the heat and put the mixture of hot pepper flakes and vegetable oil into the pot. Stir it.
* Put in seafood (squid, shrimp, and mussels) and keep stirring.
* Pour 5-6 cups of stock into the pan and boil it for about 5 minutes.
* Skim off the foam from the top with a spoon.
* Add 1 tbs of fish sauce, 1 tbs of oyster sauce, and a pinch of ground black pepper.

Ready to serve!
* Put some noodles in a large serving bowl and pour the soup and cooked ingredients on top of the noodles.
* Serve it hot.

NON-SPICY JJAMPPONG

SERVING : 1

INGREDIENTS
A can of non-sodium chicken broth, 1/4 cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (1/4 cup), garlic, ginger, vegetable oil, oyster sauce, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots, noodles, and Asian chives.

PROCESSING METHOD

Prepare seafood and meat
* Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
* Cut pork into thin strips (1/4 cup worth).

Prepare vegetables
* Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
* Cut leeks, green onions, and Asian chives into pieces about 7 cm long.
Tip : use 3-4 cups of vegetables per serving

Ready to cook
* Drop 1 1/2 tbs of vegetable oil and 2 cloves of chopped garlic and 1 ts of minced ginger into a heated pan. Stir it until it starts to go golden brown.
* Put pork strips into the pan and stir fry it for 2 minutes
* Put vegetables (cabbage, napa cabbage, a few sliced carrot, onion, green onions, and leeks, white mushrooms, and bamboo shoots) into the pan and stir them for 3-5 minutes.
* Put seafood into the pan and stir it for 1 minute.
* Pour a can of chicken broth into the pan and 2 cans of water from the can (that’s a total of 5-6 cups of liquid).
* Skim off the foam from the top with a spoon.
* Add 1 tbs of fish sauce and 1 tbs of oyster sauce.
* Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.
* Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.
* Transfer it into a large serving bowl and serve it hot.

INDIAN PILAU RICE

2009-09-21T12:13:00.000-07:00

How To Make Pilau Rice

Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must.

SERVING : 4

Preparation Time : 5 minutes
Cooking Time : 20 minutes

INGREDIENTS
250 g long grain rice
120 g cashew nuts
3 tbsp vegetable oil
4 cloves
2 cardamom pods
2 cm piece of a cinnamon stick
1 tsp cumin seeds
6 shallots
120 g raisins
1 tsp turmeric powder
1 tsp saffron threads
500 ml boiling water
salt
1 bunch of coriander for garnish
oil for frying
1 onion for garnish

1 sharp knife
1 cutting board
1 small pot
1 colander
1 thick bottomed pan
1 wooden spoon

PROCESSING METHOD

Prepare the ingredients
* First of all, put the water to boil in the small pot and add the saffron threads.
* Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains.

Get started
* In the pan, heat the 3 tablespoons of oil on a high temperature.
* Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes.

Add the other ingredients
* Add the shallots and fry for 2 minutes, till they are translucent.
* Add the raisins, salt and turmeric and stir for a few seconds.

Cook the rice
* Add the clean rice and stir well until all the grains have been coated with the spices.
* Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes.

Prepare the garnish
* Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end.

Remove the rice
* When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on.

Garnish
* Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish.

Serve
* Serve straight from the pan, with any type of curry or a beef carbonade.

MEXICAN FAJQUITOS

2009-09-21T12:05:00.000-07:00

Mexican Food : How To Make Fajquitos

Fajquitos are a cross between a fajita and a taquito: They’re grilled and fresh like a fajita, but rolled and easy to eat like a taquito! The Original Fajquito is steak, but you can fill your Fajquito however you like!

The inside of Fajquitos can be MUY CALIENTE (HOT)! Cut into four or five mini-bites for cooling purposes and to make easier to eat. Do not overstuff Fajquitos. Think equal portions of each ingredient. Betty uses sliced Monterey Jack cheese instead of shredded so it doesn’t ooze from the tortilla while on the grill.

INGREDIENTS
4 Burrito size (or similar) flour tortillas
3/4 -1 lb. top sirloin or similar steak
1/2 red bell pepper, sliced
2 wheels red onion
2 wheels sweet brown onion
1 - 2 jalepeno peppers (seeded after grilling)
20 slices monterey jack cheese
16 slices avocado (preferably Hass)
NOTE: Substitute 3/4 -1 lb. grilled chicken/pork or 16 grilled shrimp for steak if desired.

PROCESSING METHOD

Season steak, peppers and onions to taste.
* Betty prefers sea salt, fresh pepper and olive oil on the veggies. Season the steak with sea salt, fresh pepper and olive oil and a little cayenne pepper and garlic powder.

Grill.
* Remove from grill and allow to cool before handling.
* Slice steak on bias (with the grain) in strips.
* Cut grilled onion wheels in quarters.
* Chop jalepeno, minding seeds for heat.
* Halve the red pepper strips.
* Thinly slice monterey jack cheese.
* Slice Hass avocado.

Fajquito Assembly
* To assemble a Fajquito, lay flour tortilla on flat surface.
* Put five slices of cheese in a line down the center of the tortilla.
* Next, sprinkle chopped jalepenos on top of cheese slices.
* Align four avocado slices on top of jalepenos.
* Align 1/4 of the grilled steak slices on top the avocado (or 1/4 of grilled chicken/pork or 4 grilled shrimp).
* Finish with a sampling of each: bell pepper, red & brown onion.
* Carefully roll the tortilla.
* Place flap side down on a medium-high grill.
* Since all of the ingredients on the inside are cooked, you can grill them as little or as long as you like.
* Either until the cheese is melted and the ingredients warmed through; or until crispy, golden and grilled on the outside, and lava-like-melted on the inside.
* Serve fresh grilled corn-on-the-cob with Fajquitos for an added treat.
* Serve with Tapatio Hot Sauce for some added heat.

GERMAN KUGELHOPF CAKE

2009-09-15T15:23:00.000-07:00

Cakes : How To Make Kugelhopf Cake

This traditional German cake recipe goes well with coffee or tea. Use your imagination and add any of your favourite fruits or nuts to the dough!

SERVING : 16

Preparation Time : 20 minutes
Cooking Time : 1 hour 45 minutes

INGREDIENTS
200 ml warm milk
25 g dry yeast
550 g flour
220 g sugar
3 eggs
220 g butter, room temperature
zest of 1 orange
1 tbsp vanilla essence
1/2 tsp salt
150 g sultanas, coarsely chopped
50 g almonds
50 g flour for dusting
powdered sugar for garnish, icing sugar

1 bowl
1 spoon
1 brush
16 individual baking pans or any combination of large and small ones
1 tea towel
1 toothpick

PROCESSING METHOD

Preheat the oven
* Begin your cake by setting the oven to 180°C, 350°F or gas mark 4.

Butter and flour the baking pans
* Generously butter the baking pans using the brush. Next, sprinkle them with a little flour making sure that it covers the entire surface by moving the pans about in your hands. Shake off excess flour and set them aside.

Begin making the dough
* Place a mixing bowl on a damp tea towel and begin the dough by adding the flour, sugar and yeast. Mix it all together.
* Make a small whole in the middle of the mixture and add the milk, the orange zest, the vanilla, and the eggs. Combine the dough together thoroughly.
Tip : It is important that the eggs are at room temperature when making the dough. Generally, the ingredients for any dough blend together better when they are all at the same temperature.

Add the salt and then slowly add the butter
* Next, add the salt. Now slowly introduce the butter one spoonful at a time until it is evenly combined. The resulting dough should be very sticky to the touch.

Introduce the raisins and the almonds
* Now add the raisins and then the almonds, continuing to mix until evenly distributed.
Tip : Our chef has chosen to mix the dough by hand but the job could also been done by using an electric mixer with a hook attachment.

Place the dough in the baking pans and "proof it"
* Using the spoon, place the dough into the baking pans, making sure not to fill them too much. The dough will need room to rise.
* Cover the baking pans with a damp towel and allow the dough to rise. This process is called "proofing" and should take approximately one hour.
Tip : This recipe will make enough dough for about 16 small cakes but you can use any combination of baking pans just as you we have done.

Bake
* Once the Kugelhopf has had time to proof, place the baking pans on an oven tray and put them in the middle of the preheated oven.
* After about 20 minutes the smaller ones should be just ready. Insert a toothpick into them; they are ready when the toothpick comes out free of batter. The larger ones need a little more time to cook - approximately 10 more minutes.

Remove from the baking pans and dust with powdered sugar
* If you prepared your baking pans well, the Kugelhopf should just slide out of them.
* All that is left to do is to sprinkle them with powdered sugar.
* Kugelhopf goes well with coffee or tea. This recipe can also enhanced by adding any of your favourite nuts or fruit to the batter.

ARGENTINIAN BLACK BEAN & CHORIZO EMPANADAS

2009-09-15T15:11:00.000-07:00

How to Make Black Bean and Chorizo Empanadas

Empanadas are a very popular street food in South America and Spain. Essentially, an empanada is a crescent-shaped pastry with a filling. Empanadas can be fried or baked, and may use a variety of fillings from cheese to seafood. While this recipe uses the traditional Argentine filling, you can fill an empanada with virtually anything, so you are welcome to experiment. Spices in Argentina are not the same as in North America. Anything such as pepper or chili spices should be used very sparingly for true Argentinian flavor.

Tips
* If you don't have the time to make your own dough wrappers, you may be able to find frozen empanada wrappers. In some countries, Hispanic stores are a good place to try.
* If the decorative folding is too difficult, the edges can simply be pinched together (as in a pie crust), or folded over. However you choose to do it, make sure the empanada is sealed well, or the filling risks falling out.
* The empanadas can be deep-fried as well, which is also delicious (although not the healthiest choice).
* A little egg brushed on top before baking will give the empanadas a nice golden brown color.
* Butter-me-not biscuits may also be used.
* Mixture has more flavor if it sits in refrigerated overnight after cooking. Then placing in pastry. May be frozen, but best if thawed before cooking.

INGREDIENTS

Dough Wrapper
2 cups all-purpose flour
1-2 tsp salt
1 cup cold butter, cut into small cubes, or 1 cup lard
2 eggs
2/3 cup cold water
2 tbs white vinegar

Argentine Meat Filling
1 lb ground beef, turkey, or chicken
4-6 hard boiled eggs
1 cup green olives (optional)
handful of raisins (optional)
1 or 2 large onions
3 cloves of garlic
2-3 tbs ground cumin powder
1 tsp chili powder
2 tsp sugar
salt and pepper to taste

Large bowl
Saucepan
Rolling pin
Cooking knife

PROCESSING METHOD

Dough
* Sift the flour.
* Mix the sifted flour and salt in a large bowl.
* Blend in the solid butter or lard with your fingers, (best to cross cut with two sharp knives) until it breaks up. The flour mixture should have an even, coarse texture. The butter lumps should be no larger than the size of a pea.
* Beat together the eggs, water, and vinegar in a bowl. Add to the flour mixture and mix together.
* Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
* Cover the dough and allow to sit in a cool place for at least an hour.
* Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.

Filling
* Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
* Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
* Mix in the cumin, chili powder, and sugar.
* Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Prepare and Bake
* Preheat the oven to 400°F / 200°C.
* Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
* Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
* Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

SPANISH VEGETABLE PAELLA

2009-09-15T15:06:00.000-07:00

Hi! I'm Jonathon Stewart for About.com Food and today, it's all about vegetarian paella. Paella hails from the hometown of Valencia, Spain, and literally translated means "frying pan", although some trace the word back even further to the Arabic baqiyah, which means "leftovers". Whatever it means, it's delicious. One of world's great rice dishes, Spanish paella doesn't have to be loaded with strange crustaceans and mollusks to be packed with flavor. Try this vegan vegetable paella recipe at home for a dish with impressive taste and presentation.

INGREDIENTS
a pinch of saffron
1 medium-sized eggplant cut into cubes
3 tablespoons of extra virgin olive oil
1 chopped red onion
5 cloves of minced garlic
1 chopped yellow or orange bell pepper
1 chopped red pepper
2 teaspoons of paprika
1 cup of Arborio rice
3 and 1/2 cups of vegetable broth
1 can of diced tomatoes
a pinch of cayenne powder
1 teaspoon of dried thyme, salt, and ground pepper
1 can of garbanzo beans
1/4 cup of pitted black olives
1 tablespoon of fresh minced parsley

Pans for Paella
Many experts will insist that an authentic paella pan is an essential tool in creating a great paella. Now while there's no question that these pans are specifically designed for the ideal creation of this dish, if you've got an extra wide, non-stick skillet, then you're in business. (Paella, after all, means "frying pan".)

PROCESSING METHOD

Paella Heating Surfaces
* Another key factor is your heating surface. Traditionally, paella is cooked outdoors over an open flame to ensure an even distribution of heat. Try setting the pan over two burners, and be sure the surface is evenly balanced. Just be careful not to leave an exposed flame.

Start the Paella Sofrito
* Before we get cooking, cover your saffron with 3 tablespoons of water and set it to the side.
* Next, set your burners to medium high, heat the olive oil, then saute the onion, garlic, peppers and eggplant for about 5 minutes.
* Sprinkle with paprika and toss. This mixture is what's known as the sofrito, which is the flavor base for your paella.
* Now, everything up to this point can be done ahead of time - when you're about 40 minutes away from serving your paella, it's time for the next steps.

Add the Vegetables and Spices
* Add in your rice, vegetable stock, tomatoes, the saffron mixture, cayenne, thyme, salt, and pepper, and bring to a boil, then lower to a simmer. Cook uncovered for about 15 minutes, stirring frequently.
* Next, add the garbanzos and cook for another 15 minutes, stirring regularly. The key at this stage is to make sure the rice remains a touch al dente as the sauce thickens - you can always add a little vegetable stock if it congeals too quickly. By the end, you want your rice layer to be no thicker than "un ditet," as they say in Catalan - or, a finger's width to me and you. Finally, the socarrat.

Finish the Vegetable Paella
* This somewhat elusive caramelized crust is the hallmark of a great batch of paella. Turn your heat up to high for about 5 minutes - you want the bottom layer to be golden brown, but be very careful it does not burn. It's a good idea to test for this consistency with a fork as you go.

Serve the Vegetable Paella
* Remove your pan from the heat and let it cool about 5 minutes before garnishing with the olives and parsley.
* One of my favorite things about this dish - and that the Spanish insist on - is that you serve your paella straight out of the pan.

CHINESE BEGGAR'S CHICKEN

2009-07-27T14:36:00.000-07:00

Main Dish : How To Make Beggar's Chicken

This simple recipe is a traditional, rural Chinese a truly tasty dish dish.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 4 hours 45 minutes

INGREDIENTS
2 small poussins or spring chickens
1 tbsp salt
1 tbsp dark soy sauce
1 tbsp rice wine or Amontillado sherry
1 tsp sunflower oil
1 tsp toasted sesame oil
1 2cm piece of ginger, peeled and grated
2 spring onions, finely chopped
110 g lean pork, cut into cubes
8 finely sliced shiitake mushrooms
1 onion, finely chopped
1 tbsp light soy sauce
freshly ground black pepper

For The Dough Covering
600 g flour
water

1 rolling pin
1 bowl
1 baking tray
1 frying pan
1 small mixing bowl
aluminium foil or roasting bag
1 spoon

PROCESSING METHOD

Preheat the oven
Set the oven to 200°C (400°F/ gas mark 6).

Marinate the chicken
* Mix the dark soy sauce, wine, half of the oil, a little of the shredded ginger and the spring onions in the bowl.
* Spread this mixture all over the poussins and let it marinate for 1 hour.

Make the stuffing
* Heat up a little of the oil in a frying pan and add the pork. Fry until nice and crispy.
* Then add the mushrooms, onion, the rest of the ginger, sesame oil, soy sauce, and pepper. Cook over a moderate heat for a few minutes.

Stuff the poussins
* After a few minutes of cooking, take the saucepan off the heat and drain away any excess oil if necessary.
* Then, open up the necks of the poussins and put in the mixture.

Wrap up the poussins
* Wrap them tightly in aluminium foil or place them in a roasting bag and close tightly to prevent the juices from escaping.

Make the dough
* Put the flour in a bowl, gradually, stir in the water and mix until it is a firm dough ball.

Roll out the dough
* Once mixed, divide into two and roll out the dough to around 0.5 cm (1/5 inch) in thickness so that it is big enough to completely cover the poussins.

Cover the poussins
* Fold the dough over the poussins and press the edges and ends together. Add a little water to make the dough stick.

Cook the parcels
* Place the parcels on a baking tray. Check that there are no holes in the dough or at the joins for the steam to escape.
* Now place in the oven and cook for 3 hours.

Break, open and enjoy
* After 3 hours in the oven, take out the parcels.
* Crack open the dough (this is not meant to be eaten) and discard. Cut open the roasting bag or the foil. And tuck in!

Legend has it that this dish was discovered by a beggar in rural China who stole a chicken from a farm. He killed it and built a fire to cook it on but suddenly some emperor's guards came passing by. In his panic he covered the chicken in mud to hide it and threw it into the fire. The result was the most tender baked chicken he had ever tasted.

FRENCH WILD AND FRESH MUSHROOM SOUP

2009-07-27T14:20:00.000-07:00

Soup : How To Make Wild And Fresh Mushroom Soup

Why have tinned soup when you can whip up this winter delight - ideal as a Christmas appetiser! A real treat for you mushroom fanatics!

SERVINGS : 4

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS
50 g dried wild mushrooms
150 g oyster mushrooms
150 g Portobello mushrooms
150 g button / field mushrooms, destalked and trimmed
1/2 clove of garlic, peeled
1 ltr chicken stock / water
100 g butter
100 g double cream
salt
pepper

1 medium cooking pan with lid
1 large knife
1 chopping board
1 kitchen paper towel
1 wooden spoon
1 small heatproof bowl
1 electric blender/food processor
1 spatula
1 colander
1 ladle

PROCESSING METHOD

Prepare the dried wild mushrooms.
* For this recipe, you should transfer the dried wild mushrooms into a heatproof bowl. Pour enough boiling water into the bowl to cover them and allow to soak for half an hour.

Rinse the mushrooms.
* You should put the rest of the mushrooms into the colander and rinse well under a cold tap before allowing them to drain.

Prepare the garlic.
* Using the large knife, roughly chop into the garlic.

Chop the mushrooms.
* Take the colander and chop the oyster, Portobello and button mushrooms.

Melt the butter.
* You should place the pan on the hob on a low heat so that the butter slowly melts.

Fry the chopped mushrooms.
* Once you can see that the butter has melted, add the chopped mushrooms and the chopped garlic to the pan. Mix all of the ingredients together well and turn up the heat.
* Once this has been done, cover with a lid and allow to stew for 5 minutes.

Add the wild mushrooms and liquid.
* Take the heatproof bowl and carefully spoon in the dried wild mushrooms, allowing the sediment to settle for a brief moment before pouring in the liquid (ensure that the sediment stays in the heatproof bowl!)

Add stock and simmer.
* Add in enough chicken stock to cover the mushrooms (about half) and bring to the boil before turning down the heat.
* Cover with the lid again and allow to stew for a further 30 minutes.

Blend the soup.
* After 30 minutes, pour the mixture into the electric blender and liquidise on a high power for a couple of minutes. The texture you should aim for is a velvety smoothness - but be careful, as the dried mushrooms are a little tougher than the others.

Add the cream and check consistency.
* Pour the mixture back into the pan so that you can add most, but not all, of the cream. Stir well, checking consistency all the while, and add chicken stock should it be too thick.
* Place back on the hob and warm through.

Serve
* Finally, serve into soup bowls and decorate with a swirl of cream on the surface and a few sprigs of fresh herbs.
* A heart-warming soup guaranteed to banish those winter blues - perfect with fresh crusty bread!

BRITISH STUFFED LEG OF LAMB

2009-07-27T13:27:00.000-07:00

British Food : How To Make Stuffed Leg Of Lamb

Leg of lamb stuffed with chestnuts and served with home cooked gravy. An alternative for a Sunday Roast with no compromise on taste.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour 30 minutes

INGREDIENTS
1 leg of lamb de-boned
2 cloves of garlic, chopped
120 g mushrooms, chopped or sliced
3 shallots, roughly chopped
150 g tinned chestnuts
1 bunch of parsley, chopped
4 sprigs of thyme
4 tbsp olive oil
3 carrots
1 onion
150 ml beef or chicken stock
2 celery sticks
1 bulb of garlic
1 knob of butter
freshly ground black pepper
salt

1 frying pan
1 chopping board
1 bowl
string
1 chopping knife
1 roasting dish
1 scissors
1 spoon
1 fork

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 220°C.

Saute the mushrooms
* In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms.
* When they are slightly brown add the shallots.

Add the garlic
* Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. * Set it aside to cool down.

Chop the chestnuts
* Once cooled down put the onion mixture on a chopping board with the chestnuts on top and roughly chop.

Mix the stuffing and season
* Put the chopped mixture into a bowl, add the thyme and parsley and mix together thoroughly.

Stuff the lamb
* Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.

Roll the lamb up
* Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.

Chop the vegetables
* Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.

Season the lamb
* Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.

Place in the oven
* Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.

Add the stock
* 15 minutes before taking out the lamb add the stock into the dish.

Take the string off
* Once cooked, take it out of the oven and remove the string.

Carve
* Carve and serve with vegetables and the natural gravy in the roasting dish.

THAI CHICKEN WITH COCONUT AND BASIL

2009-07-19T10:13:00.000-07:00

Main Dish : How To Make Thai Chicken With Coconut And Basil

Treat yourself to a taste of the orient with a creamy Thai chicken curry. This dish is perfect all year with rice, noodles or vegetables.

SERVING : 4

Preparation Time : 40 minutes
Cooking Time : 50 minutes

INGREDIENTS
4 chicken breasts
2 Tbsp oil
1 medium onion, finely chopped
1 garlic, minced
2 red chillies, finely chopped
1 cups (250 ml) fresh basil leaves, chopped
2 Tbsp fish sauce
1 Tbsp fresh coriander, chopped
1 1/2 tsp brown sugar
250 ml coconut cream
1 lime sliced for garnish

1 sharp knife
1 cutting board
1 wok or large frying pan
1 wooden spoon

PROCESSING METHOD

Prepare the ingredients
* Cut the chicken breasts into 1 cm strips and set aside on the tray

Begin cooking
* The cooking method for this recipe is stir frying, which is a quick way of retaining all the flavours of fresh ingredients using little oil. Begin by heating the oil in a wok or pan and stir fry the onions, garlic and chilli for a couple of minutes until the onion is translucent.

Add the chicken
* Add the chicken strips and stir fry for 4 minutes until the chicken is cooked.

Put in the remaining ingredients
* Add the coriander, basil leaves, fish sauce and brown sugar to the mixture and fry for another minute.

Finish off the dish
* Finally, pour in the coconut cream and stir for 5 mins until the sauce has reduced.

Garnish the meal
* This dish can be served straight from the wok. To add colour, garnish it with a slice of lime.

Serving Suggestions
* This versatile dish goes perfectly with noodles, rice or steamed fresh vegetables.

MALAYSIAN CARROTS WITH CUMIN AND LEMON

2009-07-19T10:05:00.000-07:00

Side Dishes : How To Make Carrots With Cumin And Lemon

A tasty variation to a vegetable accompaniment, which is great with meat, chicken or fish dishes.

SERVING : 4

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
450 g carrots, peeled
150 ml vegetable stock
1/2 tsp cumin seeds, toasted
1/2 lemon, grated zest and juice
1/2 tsp caster sugar
1 Tbsp chopped coriander
salt
black pepper

1 sharp vegetable knife
1 chopping board
1 large saucepan and lid
1 wooden spoon

PROCESSING METHOD

Prepare the carrots
* Slice the carrots in half lengthways, then crossways into pieces about 2.5 cm wide.
* Put into a saucepan with the stock and add the toasted cumin.

Add lemon and cook
* Add the lemon zest and juice, sugar and pinch of salt. Bring the carrots to the boil, then simmer, covered, for 10 to 15 minutes, until the carrots are tender but still a little crunchy.
* Use a sharp knife to test if the carrots are cooked.

Season and serve
* Season the carrots with freshly ground black pepper, add the chopped coriander and the butter.
* Stir and serve immediately.

ITALIAN CHICKEN AND AUBERGINE PARMIGIANA

2009-07-19T10:00:00.000-07:00

Italian Food : How To Make Chicken & Aubergine Parmigiana

Chicken & Aubergine Parmigiana Recipe. This wonderful barbecued chicken recipe had a tinge of the Italian with its irresistible, cheesy aubergine. Give it a try and use your favourite pasta as a side dish. Try this dish with pasta, if you are feeling especially hungry.

SERVING : 2

Preparation Time : 20 minutes
Cooking Time : 1 hour

INGREDIENTS
1 large chicken breast, cut into 2 thin slices
1 aubergine, peeled and horizontally sliced into 4
80 ml olive oil
200 g mozzarella
1 Handful basil leaves, chopped
1 onion, peeled and diced
5 cloves of garlic, sliced
1/2 tsp chilli flakes, optional
few sprigs of thyme
400 ml tinned tomatoes
2 tbsp tomato purée
1 tbsp sugar
salt, to taste
pepper, to taste

1 ovenproof casserole dish
1 saucepan
1 hand blender
1 spoon
1 wooden spoon
1 set of tongs
1 tray
1 brush
1 barbecue

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue light it thirty minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up on high and leave it for twenty minutes.

Turn on the oven grill.
* Set the oven grill to the highest temperature to heat to bake the dish.

Heat the oil, add the onion and garlic
* Begin the tomato sauce by placing a large saucepan over a moderate heat. Add forty-five millimetres of olive oil. Next, add the onion and garlic.
* While stirring with a wooden spoon, sweat the two ingredients until soft and add tomato purée. Mix together.
* Now introduce the tinned tomatoes, breaking them up while mixing. Add chilli flakes, sugar, and season with salt and pepper. Now, add the thyme and stir well. If you don't like spicy food then leave out the chilli.
* Let the sauce simmer for fifteen minutes, stirring occasionally to avoid burning.

Season the chicken
* Meanwhile, take both pieces of chicken and brush them with olive oil. Season with salt and pepper. Repeat for other sides.

Season the aubergine
* Generously brush the aubergines with oil and season with salt and pepper. Repeat for other sides.

Finish the sauce
* Return to the sauce and turn the heat off. Give it one further quick stir and using the hand blender, blend into a chunky puree. Do not forget to remove the thyme stalks.

Barbecue the chicken and aubergine
* Place both pieces of chicken onto the barbecue along with two slices of aubergine. Grill them for three to five minutes.
* Now, turn the chicken over followed by the aubergine and cook for a further three minutes. Remove when brown.
* Add the remaining aubergine and grill for three to five minutes on the first side.
* Turn over, leave for another two to three minutes and remove.

Combine the ingredients
* Take the casserole dish and add two pieces of aubergine, one slice of chicken, a few slices of mozzarella, and cover with tomato sauce. Finally, add a sprinkling of chopped basil.
* Repeat the above step, layering the aubergine, the chicken, the tomato sauce, and on top, the mozzarella. This time, leave the basil for now or it will burn in the oven.
TIP : To make it easier to serve, chop the chicken up into chunks before adding it to the casserole dish.

Bake
* Place the dish into the centre of the oven and bake for seven to ten minutes.
* When the mozzarella has melted and browned slightly, take the dish out of the oven.

Garnish and serve
* Garnish with the remaining basil and serve while baking hot.

AMERICAN WHOLE STUFFED SEA BASS

2009-07-19T09:55:00.000-07:00

Main Dish : How To Make Whole Stuffed Sea Bass

The ham wrap and the tasty vegetable stuffing make give this recipe an unforgettable melange of flavours.

SERVING : 2

Preparation Time : 45 minutes
Cooking Time : 25 minutes

INGREDIENTS
1 sea bass (600 - 800 g), cut into fillets
1 onion, sliced
1 red pepper, sliced
4 cloves of garlic, sliced
4 tbsp parsley, chopped
2 tbsp basil, chopped
1 dried chilli, chopped
1 tbsp flour
60 ml olive oil
salt and pepper
8 thin slices of ham

1 frying pan
1 wooden spoon
1 length of kitchen twine
1 pair of scissors
1 baking tray
1 spatula
1 knife
1 cutting board
1 spoon
1 piece of wax paper

PROCESSING METHOD

Preheat the oven
* Begin by setting the oven to 220°C / 425°F / gas mark 7.

Make the stuffing
* Heat a pan over a high heat and add the olive oil. When the oil is hot, add the onions and cook them for a few minutes, stirring occasionally.
* Next, add the red pepper, garlic, and chopped chilli. Stir together and season with salt and pepper. Cook until the peppers begin to get soft, then add the parsley and basil, stirring it all together.
* Now add the flour, turn off the heat and stir it all together. Remove from the heat and let cool.

Stuff the fish
* Place a generous amount of stuffing in the centre of the fillet. Now place another fillet on top, making a sandwich of the stuffing. Set aside on a tray.

Prepare the ham for wrapping
* On a piece of wax paper, place the pieces of ham overlapping each other.

Wrap the fish
* Now place the fish on top of the ham and with the help of the wax paper, wrap the fish in the ham.

Secure the fish with the twine
* Begin tying the fish by passing the string underneath one end of the fish. Make sure to keep at least 15 cm at the beginning of the string in reserve.
* Now make a loop and again slide the string underneath the fish. Make another loop about four centimetres away from the first one. Repeat this action until the entire fish is tied.
* Finally run the 15cm end at the beginning of the string under the fish and tie it with the other.

Bake the fish
* Put a little oil in the baking pan and place the fish on top. Season with salt and pepper, then place in the oven. Bake for 15 minutes and then remove.

Remove the string
* Taking the scissors, carefully snip the string where it is looped being careful not to destroy the wrap.
* Now, using a very sharp knife, cut off the end of the wrap and then slice the rest into slices of about 3cm each, discarding the other end as well.

Serve
* Arrange the dish on a serving platter and garnish with a few sprigs of parsley.

INDONESIAN AYAM PANGGANG (SPICY CHICKEN)

2009-07-08T08:19:00.000-07:00

Main Dish : How To Make Ayam Panggang : Spicy Chicken Dish

This spicy Indonesian chicken dish blends a number of exotic ingredients into an unforgettable blend of tastes and colours. It goes perfectly with rice.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 35 minutes

INGREDIENTS
450 chicken quarters
1 tsp salt
1 cups (250 ml) vegetable oil
1 tsp dried shrimp paste
4 shallots, finely chopped
3 cloves of garlic, minced
4 fresh chilli peppers, deseeded and shredded
400 ml coconut milk
2 bay leaves
1 lemon grass stalk, thinly sliced
1 tbsp lime juice

1 sharp knife
1 cutting board
1 small bowl
2 trays or plates
1 roasting tray
1 wok
1 wooden spoon
1 fork
1 spoon

PROCESSING METHOD

Prepare the spices
* In a small bowl, mix together the shrimp paste, shallots, garlic, and most of the chillies.
* Keep aside a few strands of chilli for the garnish when the dish is completed. (If you like a less-spicy dish, use only half of the chillies suggested.)

Turn on the grill
* Turn on the grill to the highest temperature possible, at least 200°C - 390°F.

Prepare the chicken
* Cut the chicken into eight pieces and make small slits in the skin.
* Now trickle a little vegetable oil on the pieces and season them with salt, rubbing the salt and oil into the meat lightly.

Cook the chicken
* Now place the chicken on the roasting tray and grill for twenty to twenty-five minutes, turning the pieces occasionally to ensure that they are cooked on all sides.

Cooking the paste
* While the chicken is cooking in the grill, heat the remaining oil in the wok. Add the spices and fry on a moderate heat, stirring continuously.

Finishing the sauce
* Next, add the coconut milk, followed by the bay leaves and lemon grass, and continue to stir. Bring the sauce to a boil and then allow it to simmer for five to ten minutes, allowing the flavours to blend well.

Set aside the chicken
* Meanwhile, take the chicken out of the oven and set it aside.

Finish cooking the chicken
* Add the lime juice and the chicken to the sauce and allow it to cook another five to ten minutes, turning the chicken occasionally until it is done.

Serve
* Set the chicken on a platter along with the sauce. If you like your food hot and spicy, the platter can be garnished with the few shreds of chilli pepper reserved earlier from the sauce.
* The dish is traditionally served with rice and Sambal Olek, which is a spicy Indonesian sauce easily obtained at any Asian market.

FINNISH POTATO LATKES

2009-07-08T08:08:00.000-07:00

INGREDIENTS
2 lbs. of potatoes
1/4 cup of flour
1 tsp of baking powder
3/4 tsp of salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup of vegetable oil
1/2 cup of sour cream, optional
1/2 cup of apple sauce, optional

PROCESSING METHOD

* Using a food processor, grate potatoes and onion into a large mixing bowl.
* Squeeze the mixture tightly between your hands to release excess water and return the potatoes and onion to a bowl.
* To the potato mixture add flour, egg, salt and pepper and stir to combine.
* Next in a large heavy skillet, heat Extra Virgin Olive Oil over medium heat.
* Using your hands or a spoon, put about 2 tablespoons per pancake into the skillet.
* Cook each pancake for 4 minutes.
* Then flip and cook for another 2 minutes or until golden brown, crisp and cooked through.

DANISH MUSHROOM REMOULADE

2009-07-08T08:02:00.000-07:00

Danish Style Mushroom Remoulade Recipe

submitted by AdventureFood at ifood.tv

Preparation Time : 10 min
Cooking Time : 10 min
Difficulty Level : Easy

SERVING : 6

INGREDIENTS
1/2 cup chopped mushrooms
1 diced shallot
1/4 cup finely diced carrot
2 finely diced sweet pickles or 5-6 diced pickle slices
1 tsp chopped capers
1 tsp chopped tarragon
1 tsp Dijon mustard
1 tbsp wine vinegar
1/2 cup mayonnaise

PROCESSING METHOD

* Saute mushrooms, shallots, carrots in a little butter browning them slightly.
* Add the vinegar and reduce all the liquid.
* Add the Dijon, capers and pickles.
* Let cool and mix with the mayonnaise.

MOROCCAN BARBECUE SALMON WITH PAPRIKA AND TOMATO

2009-07-08T07:55:00.000-07:00

MALAYSIAN BEEF STIR FRY WITH BROCCOLI

2009-06-29T12:10:00.000-07:00

Beef : How To Make Beef Stir Fry With Broccoli

Stir frying is a quick cooking method adapted from the Orient. This simple recipe is bound to become a favourite in your home.

SERVING : 2

Preparation Time : 15 minutes
Cooking Time : 10 minutes

INGREDIENTS
300 g sirloin steak, thinly sliced into strips
2 garlic cloves, minced
1 Tbsp ginger, peeled and grated
1 chilli, chopped
1/2 tsp crushed black pepper
1 head of broccoli, cut into small florets
1 Tbsp lime juice
2 Tbsp fish sauce
1 Tbsp coriander, chopped
1 Tbsp basil
2 spring onions, sliced
6 Tbsp peanut oil

1 wok
1 tray
tongs
1 wooden spoon

PROCESSING METHOD

Cook the meat
* Place the wok onto a high heat and allow to heat through. When it's hot enough to stir fry, add some oil and fry the garlic, ginger, chillies and the black pepper. Stir well then add the meat in small batches so it doesn't cool down the wok. Add more oil when necessary.
* Cook it for a couple of minutes, stirring occasionally, then remove and transfer the meat to the tray.

Add the broccoli
* Place the wok back onto the heat. Add a little more oil plus the broccoli and stir fry for a few minutes.

Finish the stir fry
* Return the meat and spices back to the wok. Stir it in well and add the lime juice, the fish sauce, coriander, basil and spring onion.
* Mix it all together, tossing a little to combine and remove from the heat.

Serve
* Generously heap the stir fry into two serving bowls and it's now ready for the table!
* This dish goes well with rice or oriental noodles.

CHINESE BRAISED PORK BELLY

2009-06-29T12:06:00.000-07:00

Pork : How To Make Braised Pork Belly

Braised Pork Belly is a delicious Chinese dish that is very easy to make. Chef Jessica VanRoo will show us step by step how to make that tasty Asian treat.

SERVING : 4

INGREDIENTS
460 g pork belly, rind on, 1 pound
1 tbsp salt
2 tbsp oil
5 slices of ginger
3 garlic cloves , smashed
1 cups (250 ml) chicken stock
2 cups (500 ml) rice wine
3/4 cups (190 ml) soy sauce
5 tbsp sugar
1 cinnamon stick
2 cloves
2 star anise
6 spring onions

large wok
large chef knife
cutting board

PROCESSING METHOD

Tenderize
* First purchase a piece of 1 pound pork (455 g) with the rind still on. This can often be found in Asian supermarkets or you can ask your grocery butcher to leave the rind on.
* Start by salting the pork with 1 to 2 tablespoons of salt, rubbing it into the pork on both sides. This will both tenderize as well as flavor the meat.
* Set the salted pork aside for about an hour, leaving it out at room temperature.

Garlic, Ginger, And Green Onions
* While the pork is tenderizing, Use the heel of a large chef's knife and press down, crushing 3 cloves of garlic. Give them a rough chop.
* Next, take the ginger and coarsely cut off 5 slices.
* Finally, take 6 spring onions and chop off the ends and then cut into thirds.

Rinse And Brown
* After an hour has passed, take the pork and lightly rinse it, followed by pat drying it with a paper towel.

Simmer
* Heat a large wok or skillet on high heat until it starts to smoke a bit and then add 2 tablespoons of vegetable oil. Swirl the oil around a bit so as to cover much of the wok as possible and then let the oil get hot.
* Add the pork belly and brown, or sear, all sides of it. This will seal in the moisture and flavor of the pork.
* Once the pork is browned, add all the other ingredients to the wok: 6 spring onions, 3 cloves of garlic, 5 ginger slices, 1 stick of cinnamon, 2 star anise, 3/4 cup (175 ml) soy sauce, 2 cups rice wine (480 ml), 1 cup chicken stock (240 ml), and 5 tablespoons of sugar.
* Mix together and bring to a boil, then reduce the heat, cover and let simmer for two to three hours.
* Every thirty minutes or so, flip the meat so that it stays moist.

Remove And Plate
* After the pork has been braising for two to three hours, you can remove it from the wok. It is common for the pork to break apart during the cooking. This is a sign that it is done.
* Your pork is now ready to serve. Enjoy.

THAI HOT AND SOUR PRAWN SOUP "TOM YAM GOONG"

2009-06-29T11:56:00.001-07:00

How to cook Thai Hot and Sour Prawn Soup in Chaing Mai
Load By allthai

Thai Hot and Sour Prawn Soup is fast and easy once you learn how it is done. In the online video you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Hot and Sour Prawn Soup but about the ingredients at his cooking school Air's Thai Culinary Kitchen in Chiang Mai Thailand. The soup should be spicy, sour and salty.

INGREDIENTS
2 cups water or chicken stock or vegetable stock
250 g uncooked shrimp or prawns, unpeeled
1 stalk lemongrass, sliced
5 kaffir lime leaves stem removed and torn
1/2 cup straw mushrooms cut in half
1 cup pea eggplant (eggplant cubed into small pieces will do)
5 kaffir leaves stem removed and torn
2 1/2 tbsp Thai fish sauce
2 1/2 tbsp fresh lime juice
3 thin sliced fresh dried or matured galangal
3 red bird's eye chilies
1 tbsp fresh chopped coriander (cilantro) leaves

PROCESSING METHOD
* Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact.
* In a sauce pan, boil the water or stock over medium heat.
* Add lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant.
* Then add prawn and simmer until they have just changed color, turn off heat.
* In the serving bowl add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup.
* Transfer the ingredients from the sauce pan to the serving bowl and mix.

FRENCH CREPES

2009-06-29T11:32:00.000-07:00

Less than 1 hour : How To Make French Crepes

A Delectable French-style crepes recipe which can be served with sweet or savoury fillings. Your taste buds with be reeling with delight.

SERVING : makes 30 crepes

Preparation Time : 15 minutes
Cooking Time : 2 minutes

INGREDIENTS
500 g flour
6 eggs
1 ltr milk
2 tsp salt
2 Tbsp vegetable oil
zest of 3 lemons
100 g butter

1 medium frying pan
1 large bowl
1 serving plate
1 ladle
1 whisk
1 wooden spatula

PROCESSING METHOD

Make the mix
* Put the flour into the large bowl. Add the eggs, salt and vegetable oil and mix together well.
* Gradually pour in the milk while whisking continuously and stir until it becomes uniform in colour and consistency.
* Finally, add the lemon zest and combine.

Make the crepes
* Turn the heat to medium to warm the frying pan, then add the butter and let it melt.
* Ladle some of the crepe mix into the frying pan, just enough to make a thin layer. Move the frying pan in circles to evenly cover the pan with the mix.
* Cook until the liquid starts to dry then turn the crepe and cook for about another minute.
* When ready, remove from the frying pan onto a serving plate.
* Repeat the same sequence with every crepe until you use up all the mixture. When you finish, turn off the heat.

Serve
* Crepes can be served in many different ways - with fresh fruit fillings, cheese, ham or just sugar and lemon juice - the possibilities are endless.

SPANISH SALT COD WITH CHICK PEAS

2009-06-20T12:05:00.000-07:00

Main Dish : How To Make Salt Cod With Chick Peas

A tasty and light stew to warm you up on cold days. One for the fish lovers.

SERVINGS : 4

Preparation Time : 15 minutes
Cooking Time : 2 hours 30 minutes

INGREDIENTS
750 g salt cod, (Bacalao), soaked for 24hrs
350 g chickpeas, soaked overnight
180 g potatoes, peeled and cut into chunks
90 ml olive oil
8 cloves of garlic, chopped
1 tsp dried chilli
4 medium tomatoes, roughly chopped
4 Tbsp parsley, chopped
salt and pepper
300 ml water

1 colander
1 bowl
2 small pans
1 medium sized pan
4 serving plates
1 stirring spoon

PROCESSING METHOD

Drain the chickpeas
* Pour the chickpeas into the colander to drain the water and then place them in the saucepan. Pour over enough water to cover them.

Cook the chickpeas
* Place the pan of chickpeas on the heat. Bring to the boil and add the potatoes. Simmer until tender - about 45 minutes.

Drain the chickpeas and potato
* When the chickpeas are cooked, drain and set aside, saving cooking liquid for later.

Cook the salt cod
* Place a pan of water on the heat and bring to the boil. When boiling, add the salt cod and cook for 6-8 minutes.

Finish the salt cod
* When the fish is cooked, drain and leave to cool.
* When cool enough to handle, break up into large flakes, discarding the skin and bones.

Start the sauce
* Heat the olive oil in the large pan, add the garlic and chilli flakes and cook for 1 minute.
* Add the tomatoes and chickpeas and cook for another minute. Simmer on a low heat for about 25-30 minutes.

Add fish
* When the chickpea mixture has cooked for 30 minutes, gently add the salt cod and parsley and stir. Season well with salt and pepper.

Serve
* Serve with plenty of crusty bread.

THAI SQUID RED CURRY STIR FRY

2009-06-20T11:56:00.000-07:00

Stir Fry Squid With Red Curry (Plaah-Muk Pad Pick Geang)

SERVING : 2

INGREDIENTS
3 Medium size Squid
(we added a few left over tiger prawns, see Jules's blurb above)
2 Long Beans or 4 Green Beans
2 Thai Red Chillies
1 1/2 tbs Oil
1/2 tbs Red Curry Paste
3 Kaffir Lime leaves
1 tbs Fish Sauce
2 tbs Oyster Sauce
1/2 ts Sugar
2 tbs water

PROCESSING METHOD

Preparation
* Wash and cut the squid into bite sized pieces, (Super Top Tip in the video to ensure you squid remains soft and doesn't go rubbery)
* Cut long/green beans and slice the Thai chillies leave together

Cooking
* Turn on medium/high heat and pour oil in to the wok
* Add red curry paste, stir until you get a lovely rich aroma (less than a minute)
* Add the squid stir (about 1 minute)
* Add fish sauce, oyster sauce, sugar and a little water if needed and mix in together (see video)
* Add long/green beans and Thai chillies, stir fry for about 1 minute and taste test and adjust to suit, turn off heat
* At this point you can add more of the sauces, sugar or water to adjust the flavour to suit yourself

Serving Suggestions
* Lightly pack a bowl of hot jasmine rice and invert onto a plate, serve the squid and red curry along side and voila! Great with Thai Chicken Soup Recipe or maybe you'd fancy Chicken and Bean Sprout Stir Fry Recipe to compliment the spicy rich flavoured Squid Stir Fry.

BRITISH GRILLED FISH WITH TARTAR SAUCE

2009-06-13T05:28:00.000-07:00

British Food : How To Make Grilled Fish With Tartar Sauce

Crispy grilled fish coated in breadcrumbs and served with tangy tartar sauce. Great served with our chunky chips recipe!

SERVINGS : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
4 white fish fillets
3 tbsp vegetable oil
4 tbsp dijon mustard
4 tbsp breadcrumbs
salt and pepper

Tartare Sauce
250 ml mayonnaise
2 tbsp cornichons (baby gherkins), chopped
1/2 an onion, finely chopped
1 tbsp chopped capers
2 tbsp parsley, finely chopped
1 tsp mustard
the juice of a small lemon

1 bowl
1 spoon
1 non stick frying pan
1 metal spatula

PROCESSING METHOD

Prepare the tartare sauce
* Put all the ingredients into a bowl: the mayonnaise; cornichons; capers; chopped parsley; chopped onion; lemon juice and the mustard.

Stir generously and leave
* Stir the ingredients together thoroughly. When well combined put to one side.

Heat the oil and turn on the grill
* Pour the vegetable oil into a non-stick frying pan and place over a high heat then turn on the grill.

Season the fish
* While the oil heats, season the fish fillets on both sides with salt and pepper.

Coat one side with mustard
* Using a spatula or a spoon, give one side of each fillet a coating of mustard.

Cover the mustard with breadcrumbs
* Put the breadcrumbs on to a tray and press in the mustard-coated sides of the fillets. Be generous with the coating.

Fry the fish
* Fry the non-breaded side of the fish in the hot oil for approximately 2 minutes.
* Take out and put the fillets on to a tray.

Grill and serve
* Place the fish under the grill and leave for 3-5 minutes or until the breadcrumb surface has browned and turned crispy, then remove.
* Serve the fish with the tartare sauce in a bowl for people to help themselves and accompany with a freshly prepared salad.

MOROCCAN CHICKEN CASSEROLE

2009-06-13T05:25:00.000-07:00

African : How To Make Moroccan Chicken Casserole

A delicious tasteful chicken casserole with the richest of flavours from Morocco.

SERVINGS : 2 - 4

Preparation Time : 5 minutes
Cooking Time : 1 hour 45 minutes

INGREDIENTS
1 large whole chicken, cut into 4 pieces
100 ml olive oil
A few springs of thyme
500 g of salad potatoes, sliced lengthways
6 shallots, halved
2 tbsp butter
150 g black olives, stoned
1 lemon zest
2 tbsp white wine
3 bay leaves
2 tbsp chopped parsley
1 1/2 tbsp paprika
150 g cherry tomatoes
1 tsp cumin
1 dried red chilli pepper
salt
pepper

1 big bowl
1 frying pan
1 casserole dish
1 small pot
1 colander
1 spoon
1 knife

PROCESSING METHOD

Preheat the oven
* Start by turning the oven to 200°C.

Season the chicken
* Rub the chicken with 1-2 tbsp of olive oil and season with salt and pepper.

Par boil the potatoes
* In a small pot cover the potatoes with water, place on the heat and bring to a boil.
* Once boiling cook for 3 minutes.
* Take off the heat, drain and put aside.

Prepare the chicken
* Heat a heavy skillet or frying pan and add 2 tbsp of olive oil.
* Once heated up, place the chicken quarters in the pan skin side down, brown them and then add the shallots and garlic until all lightly browned.
* Add the potatoes and cook until lightly browned.
* Put the lemon zest in a pot of cold water and bring to a boil for 3 minutes.

Combine the ingredients together
* Put the chicken and potatoes into a big bowl.
* Next, add to the bowl all the remaining ingredients, except the parsley.

Mix the ingredients
* Make sure your hands are properly washed and mix all the ingredients together.

Place all in dish
* Using a casserole dish large enough to hold all the ingredients, pour in the mixture.

Put in the oven
* Place the dish in the oven and cook for 1 hour and 15 minutes at 200°C.

Baste the chicken
* Baste the casserole occasionally during the cooking time to keep the chicken covered with the juices, you can add about half a cup of water if there are not enough juices.
Tip : To check the chicken is cooked thoroughly, stick a knife into a chicken quarter. If the liquid from it runs clear and it feels tender then it is cooked.

ITALIAN BAKED CANNELLONI

2009-06-13T05:14:00.000-07:00

Italian Food : How To Make Baked Cannelloni

A hearty, warming, Italian pasta dish which will satisfy even the largest of appetites.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 20 minutes

INGREDIENTS
half cups olive oil
500 g ground beef
1 onion, thinly sliced
half tsp dried oregano
half cups white wine
2 balls of mozzarella, sliced
2 egg yolks
4 tbsp butter
4 tbsp plain flour
2 cups (500 ml) milk
salt and pepper
800 g tin chopped tomatoes
1 onion, thinly sliced
2 tbsp butter
half cups white wine
salt and pepper
16 cannelloni shells

2 medium saucepans
1 whisk (optional)
1 wooden spoon
1 medium cooking pot
1 bowl of cold water
1 oven dish
1 slotted spoon
1 ladle
1 colander

PROCESSING METHOD

Fry the onions
* Place the cooking pot on a medium heat, add half of the oil and warm through. Once hot, add the meat, onions and oregano. Stir well and leave the meat to brown . This will take approximately five minutes.
* Add half a cup of white wine, season with salt and pepper, stir and leave to evaporate for roughly 2-3 minutes.

Make the bechamel sauce
* Place a second pan on a medium heat, add the butter and allow to melt. Add the flour and cook for 3-4 minutes, continually stirring.
* Gradually pour in the milk, while continuing to stir and bring it the boil. When it thickens, remove it from the heat.

Combine meat and sauce
* Pour the bechamel sauce into the pan of meat, add the two egg yolks and stir well.

Make the tomato sauce
* Place another saucepan on a medium heat, add the butter and let it melt. Once melted add the onions and let them sweat down until soft and translucent, stirring occasionally.
* Add half a cup of white wine and leave to evaporate for approximately 3-5 minutes.
* When the wine has reduced add the chopped tomatoes, sprinkle in a little salt, stir and bring to the boil.
* Once boiling turn the heat down to a simmer and leave to cook for 15 minutes.

Cook and drain the pasta
* Add the cannelloni to a pan of lightly oiled, salted, boiling water. Stir and leave to cook for 9 minutes.
* Once cooked remove from the pan and place immediately into a bowl of cold water to stop the cooking process. Leave for 1 minute then drain into a colander, shaking off excess water and set aside.

Preheat oven
* Set the oven to 200°C or 390°F or gas mark 6.

Make the cannelloni wraps
* Place one pasta square onto a flat working surface. Spoon some of the meat mixture into the centre and roll lengthways to form a cylinder, shaped log.
* When completed, transfer to the oven dish.
* Ladle over the tomato sauce, place the sliced mozzarella on top and season with salt and pepper.

Bake and remove
* Place the dish in the centre of the oven and bake for 15-20 minutes.
* When cooked through, remove from the oven and allow to stand for 5 minutes before serving.

Serve the baked cannelloni
* Slice into portions, transfer to a serving plate and garnish with a little greenery for that extra splash of colour.

AMERICAN PANCAKES

2009-06-10T06:09:00.000-07:00

How To Make American Pancakes

American Pancakes Recipe served with sweet maple syrup, whipped cream and fresh fruit.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
250 g flour
100 g sugar
7 g baking powder
1 tbsp vanilla extract
1 egg
1 egg yolk
500 ml milk
30 g melted butter
60 ml vegetable oil for frying
whipped cream
icing sugar
maple syrup
fresh fruit

1 bowl
1 ladle
1 whisk
1 spatula
1 tray
1 frying pan

PROCESSING METHOD

Mix the dry ingredients
* Start your pancakes by whisking together the flour, the sugar, and the baking powder in a large mixing bowl.

Mix the wet ingredients
* Into the container with the milk add the egg yolk, the whole egg, the vanilla, and the melted butter and stir together thoroughly.

Mix all the ingredients
* Now add about one-half of the wet mixture to the contents of the mixing bowl and blend all together. Continue to keep adding more liquid until it reaches the consistency of a thick, runny paste.
* Don't worry if there is a little of the milk mixture left over.

Cook the pancakes
* Place a little oil in the medium hot frying pan and when it's heated, ladle in some of the batter.
* Let the pancake cook until it starts to bubble on the top and then flip it over to the other side.
* If you find the pan is a little dry, just add a little oil around the pancake. Also, make sure the pan does not get overly hot.
* About one minute after turning, remove the pancake from the frying pan and repeat the process with the rest of the batter.

Present and serve
* Individually dust each pancake with a little icing sugar and place them onto a serving plate, one on top of the other.
* Garnish with strawberries and blueberries. Trickle a little maple syrup on top and add a spoonful of whipped cream.
* Sprinkle with a little more icing sugar and you are ready to enjoy your American pancakes!

INDIAN STYLE BOMBAY POTATOES

2009-06-10T05:55:00.000-07:00

How To Make Bombay Potatoes

Bombay Potatoes are a popular accompaniment to any Indian meal . But how many of us actually know how to make them?

SERVING : 4

INGREDIENTS
2 Tbsp Cooking Oil
500 g Potatoes, parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger, grated
1 medium Onion, Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 Tbsp Fresh coriander leaves, roughly chopped
1 tsp Grated garlic
2 tomatoes, chopped

1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon

PROCESSING METHOD

Boil Potatoes and Set Aside
* Boil the potatoes in their skin. Put them in a colander and run cold water over them.
* Peel the potatoes and cut them into 2 inch sized pieces. Keep aside.

Heat Oil
* Heat the oil in a wok.

Add Mustard Seeds
* Add mustard seeds and Bay leaf. Allow the seeds to splutter. It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Add Ginger and Onions
* Add the ginger and onions. Fry until the onion is medium brown.

Add Spices
* Turn the heat down and add all ground spices. Give a quick stir to release flavours.

Add Potatoes
* Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.

Cook and Stir
* Cook for a further 5 minutes on a low to medium heat, stirring gently from time to time, taking care not to break the potatoes.

Serve
* Add coriander leaves and serve hot.

MEXICAN NACHOS SUPREME

2009-06-10T05:52:00.000-07:00

Mexican Food : How To Make Nachos Supreme

Now your menu at home can include these amazing Nachos Supreme, just the way they make them at the famous El Coyote Café in Los Angeles.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 5 minutes

INGREDIENTS
Fresh Tortilla Chips
1/2 cups (120 ml) Refried Beans
55 g Monterey Jack Cheese
55 g Pico de Gallo
55 g Sour Cream
55 g Guacamole

PROCESSING METHOD

Chips, Cheese and Beans
* Preheat the oven to 350° F / 117° C / Gas Mark 4.
* Arrange the tortilla chips on an oven safe plate so they cover the entire plate.
* Add the refried beans on top of the chips and spread them all around the plate.
* Then sprinkle on all the Monterey Jack cheese so it completely cover the chips.

Bake The Base
* Place the nachos into the oven for at least 5 minutes so the cheese completely melts.
* Once the cheese is completely melted then remove the plate from the oven.

Top With Flavor
* Top the chips with the pico de gallo or salsa, and make sure to spread it all the way around the plate.
* Add sour cream right in the middle of the nacho plate.
* Place scoops of the guacamole around the chips.
* Make sure to serve the nachos while they are still warm.

MALAYSIAN KEANG PANEANG GAI

2009-06-03T10:44:00.000-07:00

How To Make Keang Paneang Gai

Chef Somchai Somkarchati shows us how to make Keang Paneang Gai, a Thai chicken curry flavoured with peppers, chilli, coconut milk and peanuts. Savour our Keang Paneang Gai recipe.

Preparation Time : 5 minutes
Cooking Time : 8 minutes

SERVINGS : 1

INGREDIENTS
1 large red chilli
1/4 green bell pepper
2 Tbsp peanuts
2 Tbsp vegetable oil
1 1/2 Tbsp red chilli paste
1 chicken breast
200 ml coconut milk
1 Tbsp fish sauce
1 tsp caster sugar
a few fresh basil leaves
1 lime leaf
1 knife
1 chopping board
1 wok
1 spoon
1 pestle and mortar

PROCESSING METHOD

Prepare
* Slice 1 fresh red chilli. Somchai wears a glove to protect her skin from the chilli juices. Make sure to wash your hands thoroughly once you have finished chopping to get rid of the chilli.
* Cut quarter of a green bell pepper and quarter of a red bell pepper into small strips.

Peanuts
* Take 2 tbsp of peanuts and crush them using a pestle and mortar.

Chicken, chilli and coconut milk
* Slice a chicken breast into strips.
* Place the wok on a high heat and add 2 tbsp of vegetable oil. Once the oil is hot, add 1.5 tbsp of red chilli paste. Then add about half of your 200ml of coconut milk, the same as 1/4 of a tin. Stir well.
* Add 1 sliced chicken breast and stir so that the chicken is thoroughly coated in the mixture.
* Cook for 2-3 minutes until the chicken is mostly cooked and then add the other 100ml of coconut milk.

Final additions
* Now add 1 tbsp of fish sauce, 1 tsp of caster sugar and the crushed peanuts.
* Also add the chopped chilli, peppers and a few basil leaves. Stir well.

Simmer
* Leave the curry to simmer for 2 minutes.
* Then add a pinch of chopped lime leaf
* Serve

CHINESE BANG BANG CHICKEN

2009-06-03T10:40:00.000-07:00

Starters & Appetizers : How To Make Bang Bang Chicken

This Chinese street cuisine is a quick and easy lunchtime choice. The sprinkling of sesame seeds enhance the taste as well as giving it an authentic Szechwan appeal.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
300 g chicken, pre-cooked (roasted, smoked, or poached), no bones
some lettuce
1 carrot, peeled, and sliced into thin strips
1/2 a red onion, sliced
a few sprigs of coriander
a few sprigs of mint
1 tbsp sesame seeds

For The Sauce
6 tbsp smooth peanut butter
1 1/2 tbsp sweet chili sauce
5 tbsp sesame seed oil
2 tbsp soy sauce
1 tbsp rice wine vinegar

1 bowl
1 saucepan
1 whisk
1 spoon
1 cutting board
1 knife

PROCESSING METHOD

Make the sauce
* Place a saucepan, 3/4 full of water, over a medium heat and bring it to a simmer.
* Put a bowl on top of the saucepan and spoon in the peanut butter. Allow it to warm through and melt. Whisk it a little to help along the process.
* When melted, add in the chili sauce, soy sauce and rice vinegar.
* Add the oil, little by little and thoroughly combine with your whisk.
* Once incorporated, remove the bowl from heat.

Prepare the chicken
* With a large knife, cut the cooked chicken into bite-size morsels.

Assemble the dish
* Decorate a serving plate with the lettuce leaves.
* Then sprinkle on the carrots and the onions.
* Arrange the chicken on top and drizzle over the sauce.
* Garnish with the coriander, mint and a sprinkling of sesame seeds.

Serve
* Your Bang Bang chicken is ready.
* Enjoy it as a hot or cold salad, or wrap it in Chinese pancakes.

FRENCH BUTTER SAUCE "BEURRE BLANC"

2009-06-03T10:36:00.000-07:00

Beurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood.

INGREDIENTS
Alright, so beurre blanc means "white butter." It's a white butter sauce that begins with white wine.
1 cup of white wine
1/4 cup of white wine vinegar
2 tbsp finely minced shallots
8 oz of cold unsalted butter, which is 1 cup or 2 sticks, cut in cubes

PROCESSING METHOD

Heat the Beurre Blanc Ingredients
* Into a saucepan we're going to add the wine, vinegar and shallots. Over medium heat we're going to bring that to a simmer and reduce it down by about 75-80%. Don't walk away from it because it will burn quickly, so watch it reduce, until it gets down to this.
* Now at that point we would turn the heat to low and whisk in our butter, if we were a very old school chef. But, what we're going to do is add 2 tbsp of heavy cream.

Now, there is no cream in real beurre blanc, I want that to be clear. But if you add the cream you have a much higher success rate as the cream will stabilize the emulsification and will help incorporate the butter. So, it's not a must, but it does make it easier for the home cook in my experience.

Whisk in the Butter
* If you choose to add the cream let it reduce for 2 minutes, and then turn the heat down to low and begin whisking in the butter, 5 or 6 pieces at a time. I like to wait until about half the butter disappears before adding the next few chucks. Keep doing that until all the butter is gone. It will probably take 6 or 7 additions, and all that butter will be incorporated. Remember this was on the lowest heat setting you have.

Season the Beurre Blanc
Once it's all incorporated, season with salt to taste, maybe 1/4 to 1/2 tsp, and your beurre blanc is ready to serve. This is going to make just about a cup of sauce. It is an incredible combination of light and rich - nice and tangy from the reduction.

Now, don't be afraid of this sauce breaking. To prove it I'm going to bring this up to a rolling boil, breaking all the beurre blanc making rules and this isn't going to break - partially because of the cream we added. So that's why people sneak it in, even though the purist don't. It just makes it more stable. And there we go.

Serving Beurre Blanc
We're going to serve that with some seafood usually, I have some delicious scallops here, shrimp is good, any kind of light fish, people use it on chicken and veal. It's really easy to customize with herbs or different vinegars. Anyway, that's how you make beurre blanc. Very simple, very delicious. I hope you give it a try. Enjoy.

SWEDISH MEATBALLS

2009-05-26T06:15:00.000-07:00

How To Make Swedish Meatballs

This popular appetiser is just the thing for your next party. The seasoned meat and the savoury sauce will always be among the first snacks to disappear. Learn how to make Swedish meatballs in the comfort of your own home.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
350 g ground beef
150 g ground pork
1 egg
100 ml milk
60 g bread crumbs
1 tsp salt
1/2 tsp white pepper
a pinch of cinnamon
1/2 onion, finely chopped
100 ml vegetable oil

For The Sauce
2 tsp flour
2 Tbsp red wine
240 ml beef broth
1 Tbsp sour cream
2 Tbsp parsley, finely chopped
salt
pepper

1 bowl
1 spoon
2 trays
1 frying pan
1 set of tongs
1 wooden spoon
1 whisk

PROCESSING METHOD

Mix the ingredients
* Spoon the beef into a bowl. Follow with the pork, egg, milk, breadcrumbs, salt, white pepper, allspice and the onion. Mix it all together with a spoon until everything is fully combined.

Make the meatballs
* Take a spoonful of the meat. Roll it around in the palm of your hand to shape it into a small ball. Give it a final mould with your fingers and place it onto a tray. Repeat until all the meat has been made into balls.

Cook the meatballs
* Place the frying pan on a medium to high heat and allow to get hot. Add half of the oil and let it heat through.
* When the oil is sufficiently hot, add some of the meatballs. You may need to fry them in batches, depending on the size of your pan.
* Fry them for a couple of minutes. Using your tongs, turn them over to fry on the other side.
* When they are a crispy brown, remove them from the pan, transfer them onto a tray and fry the second batch.

Make the sauce
* Discard most of the oil in the pan, leaving about 2 tablespoons.
* Add the flour and whisk it into the oil. Make sure to scrape the bottom of the pan to add extra flavour.
* Add the wine and the beef broth. Let it come to a boil, whilst whisking continuously and season with salt and pepper.
* Let it boil for a few minutes, still whisking, helping the sauce to thicken.
* Add the sour cream and whisk in.
* Place the meatballs back into the sauce.

Garnish and serve
* Add the chopped parsley. Mix the balls well into the sauce to ensure that they are fully coated.
* Spoon them onto a serving plate. They are now ready to be served hot.