Food Recipes And Videos From Countries

CHINESE CRAB IN BLACK BEAN SAUCE

noreply@blogger.com (Matthew K Jones) — Sun, 16 Sep 2012 19:58:00 +0000

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.

CHOCOLATE CHIP COOKIES

noreply@blogger.com (Matthew K Jones) — Sun, 16 Sep 2012 16:21:00 +0000

SERVING : Makes about 4 dozen - 3 inch round cookies.

INGREDIENTS
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

PROCESSING METHOD

* Preheat oven to 375° F (190° C) with rack in center of oven. Line two baking sheets with parchment paper.

* In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy.
* Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition.
* Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

* In a separate bowl, combine flour, baking soda, and salt.
* Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

* For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets.
* Bake about 10 - 14 minutes , or until golden brown around the edges.
* Cool completely on wire rack.

NOTE: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

ITALIAN BAKED MEATBALL

noreply@blogger.com (Matthew K Jones) — Sun, 16 Sep 2012 15:44:00 +0000

If you never had these gigantic meatballs then its time to give it a try. Its quick to put together, and while its baking in the oven, you can prepare a hearty salad, some pasta or whatever sides you would like to serve by this low fat delicious recipe. Perfect for a quick meal, ready in less than 45 minutes. These are really tasty, and just wonderful that they are baked and not pan fried. Also they are perfect to freeze after they are cooked, just thaw them out and put some spaghetti sauce on them if desired and toss it with some spaghetti and you got a great meal on a busy night.

SERVING : 12

INGREDIENTS
2 pounds 15 % fat lean ground beef
4 cloves crushed garlic
2 jalapeno - finely chopped
1/2 cup parsley - chopped
1/2 medium onion - finely chopped
salt to taste
black pepper to taste
1 cup plain bread crumbs
2 eggs
1 cup ricotta cheese

PROCESSING METHOD

* Preheat Oven to 350 degrees F.

* In a mixing bowl add the ground beef, crushed garlic, jalapeno, parsley, onion, plain bread crumbs, eggs, ricotta cheese and season with sea salt and black pepper to taste.

* Mix the meat mixture together until well incorporated.

* Using an ice scream scoop or enough meat to fit the palms of your hands. Make large round meatballs.

* Using an oven safe pan 13"x9"x2" (35 x 25 x 5 cm). Coat pan with conola spray.

* Place the meatballs side by side keeping a little space between each.

* Cook the meatballs in the preheated oven for 25 to 30 minutes.

* In a serving dish place the meatballs onto the plate

* Garnish with chopped parsley.

OATMEAL RAISIN COOKIES

noreply@blogger.com (Matthew K Jones) — Wed, 12 Sep 2012 21:18:00 +0000

How To Make Oatmeal Raisin Cookies

Oatmeal raisin cookies just like mom used to make…with a little VideoJug twist. There's nothing like a warm batch of oatmeal raisin cookies. Young or old, who among us can have just one? Follow our chef, "CJ" aka Chris Jacobson through cookie dough heaven.

INGREDIENTS
240 g rolled oats
75 g coconut , shredded
230 g raisins
200 g brown sugar
190 g white sugar
230 g butter
150 g flour
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt

1 sifter
parchment paper (optional)
1 electric mixer (optional)
1 cooking sheet

PROCESSING METHOD

The Sweet Stuff
* In a large mixing bowl ( or electric mixer) cream together 1 cup (230 g) butter, 1 cup (200 g) brown sugar and 1 cup (190 g) white sugar until incorporated.

Dry Ingredients
* Using a sifter or other similar filter, combine 1 1/2 cups (150 g) flour, 1 tsp baking soda and 1 tsp salt. Sift together onto a clean piece of parchment paper.

The Batter
* Add 1 egg and 1 tsp vanilla extract to the creamed butter and sugar and mix together.
* Slowly add the flour, baking soda and salt mixture to the batter and mix well.
* Once mixed, add 3 cups (240 g) rolled oats, 1 cup (75 g) shredded coconut and 1 1/2 cup (230 g) raisins and continue mixing until incorporated.

Spoon And Bake
* Spoon the batter into large, rounded balls and place on a non-stick or greased cooking sheet.
* Bake the oatmeal raisin cookies in a 350°F - 180°C - Gas Mark #4 oven for 7-9 minutes.

Cool And Enjoy
* Allow the oatmeal raisin cookies to cool for a few minutes and harden before serving. Enjoy!

RED VELVET CAKE

noreply@blogger.com (Matthew K Jones) — Wed, 12 Sep 2012 21:04:00 +0000

Jaworski of Joyofbaking.com demonstrates how to make a Red Velvet Cake. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb.

SERVING : 10 - 12 people.

INGREDIENTS
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

PROCESSING METHOD

* Red Velvet Cake: Preheat oven to 350° F (175° C) and place rack in center of oven.
* Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

* In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

* In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
* Add the sugar and beat until light and fluffy (about 2-3 minutes).
* Add the eggs, one at a time, beating well after each addition.
* Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

* In a measuring cup whisk the buttermilk with the red food coloring.
* With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

* In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

* Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
* Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
* Cool the cakes in their pans on a wire rack for 10 minutes.
* Place a wire rack on top of the cake pan and invert, lifting off the pan.
* Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting
* In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth.
* Add the vanilla and confectioners sugar and beat until smooth.
* Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble
* With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers.
* Place one of the cake layers, top of the cake facing down, onto your serving platter.
* Spread the cake layer with a layer of frosting.
* Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.
* Frost the top and sides of the cake.
* Can garnish the cake with sweetened or unsweetened coconut.

SINGAPORE NOODLES

noreply@blogger.com (Matthew K Jones) — Sun, 09 Sep 2012 19:43:00 +0000

Main Dish : How To Make Singapore Noodles

This mild spicy dish is both quick and easy to make and is guaranteed to bring a touch of the orient to your dining table.

SERVING : 2 to 4

Preparation Time : 20 minutes
Cooking Time : 40 minutes

INGREDIENTS
150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking
12 shrimps peeled
150 g pork, cubed (chicken will do as well)
30 ml rice wine or white wine
2 tbsp soy sauce
2 tbsp fish sauce
1/2 tbsp brown sugar
1 tbsp corn starch
60 ml vegetable oil
1/2 onion sliced
1 handful bean sprouts
1/2 red pepper sliced
1 spring onion sliced
2 cloves garlic minced
2 eggs whisked
1 1/2 tbsp curry powder
salt and white pepper
few sprigs of coriander for garnish

1 wok
1 wooden spoon
tongs
1 tray
1 slotted spoon

PROCESSING METHOD

Marinate the shrimp and pork
* Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

Cook the marinated shrimp and pork
* Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
* When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok.
* Place it onto a tray while leaving the wok on the heat.

Cook the vegetables
* Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so.
* Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
* Place the vegetables on the tray beside the pork and shrimp.

Cook the egg and the noodles
* Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir.
* Next, combine the curry powder, sugar, season with salt and pepper and stir again.

Combine the other ingredients
* Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.

Garnish and serve
* There is nothing left to do except to garnish your creation with a little coriander and serve.
* It makes a whole meal in itself so there's no need to worry about side-dishes.

INDIAN SPICY CHICKEN

noreply@blogger.com (Matthew K Jones) — Sun, 09 Sep 2012 16:23:00 +0000

Indian Spicy Chicken is hot and spicy but also the surprise flavors your taste buds will enjoy and want more of. As most of you already know I love spicy food and here is one that I love and do not hesitate recomending to you. Do feel free to experiment and add more hotness if you are brave enough but I think the recipe is great as is. So do be considerate and ask if your guest like spicy food if not then take that into consideration. It is actually a not so complicated recipe and can be ready to be put on the table in under 45 minutes.

INGREDIENTS
3 Pounds of chicken skinned, bone in or out your choice
2 large onions, finely diced
5 tablespoons plain yogurt
3/4 tablespoon corn starch
1 bunch fresh cilantro, finely chopped
2 inches fresh ginger, finely chopped
1 jalapeno finely diced, seeded (optional)
1/2 teaspoon turmeric
1/2 paprika
2 teaspoon cumin seeds
salt to taste
3 to 4 tablespoon vegetable or canola oil.

PROCESSING METHOD

* In a deep frying pan, heat the vegetable oil, and once the oil is fairly hot, place the turmeric and paprika in to the oil. Cook for about 1 minute, this helps the infuse the seasonings in the oil.

* Then place the chicken pieces into the seasoned hot oil, and cook on each side for two minutes. This will seal the flavors of the chicken. (Do not over crowd the pan, if necessary cook in batches.)

* Place the chicken in a dish, and repeat until all the chicken is sealed.

* After all the chicken is sealed, in the remainding oil, cook the onion, cumin seeds, jalapeno, half the amount of ginger (1 inch), and half the amount of fresh cilantro. Reserve the rest of the ginger and cilantro for later use with this recipe.

* Cook down the onions until it is translucent. About 5 minutes.

* Pour in about 5 to 6 tablespoons of water onto the onion mixture, and add the chicken back into the pan.

* Cook covered for 15 minutes on medium high heat. Make sure to check on it so that it does not burn.

* Flip the chicken over after 15 minutes and coat well with the onion mixture.

* Turn heat off and allow the chicken and sauce to cool down slightly.

* While the chicken and sauce is cooling, in a small mixing bowl add the plain yogurt and add 3/4 tablespoon of corn starch and mix together until smooth. Set aside if the chicken is still very hot. The reason you want the chicken and sauce to cool down, is so when you put the yogurt into the sauce it does not break. If the sauce is to hot, and the yogurt is cold, it can easily break, and you will not have a smooth sauce.

* Mix in the yogurt into the sauce of the chicken right in the pan.

* Cook uncovered until the chicken is cooked completely and the sauce will thicken as well.

* Cook for 10 to 15 minutes or until the chicken juices run clear and there is no pink inside.

* The last 2 to 3 minutes of cooking time, add the reserved Fresh Cilantro and the rest of the fresh ginger, season with salt to taste.

* Ready to serve with your favourite Indian Breads, Rice or by itself.

* Can also be garnished with some fresh cilantro leaves.

ITALIAN BISCOTTI

noreply@blogger.com (Matthew K Jones) — Sun, 09 Sep 2012 15:56:00 +0000

Perfect dipped in tea, or coffee. A very popular and well known Italian Cookie. There are so many variations of this cookie, this is one of the simplest ways to prepare it, using walnuts as the nut of choice. Now any type of nut can work, almonds, fennel seeds, sun flower seeds, even cranberries would go great. Vera in this video will demonstrate how quickly and in about an hours time, you will have a batch of biscotti, home made! Its also very not very expensive to make. Hope you give this recipe a try, its a keeper!

INGREDIENTS
6 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup walnuts,
1 1/2 cup sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all purpose butter
2 tablespoon butter, melted

PROCESSING METHOD

* Preheat owen 180C / 350F degrees - Middle rack.

* In a large mixing bowl, crack all the eggs, and whisk together.

* Add the vanilla extract, almond extract and sugar and mix together.

* Pour in the melted butter slowly, and incorporate with the eggs.

* In another mixing bowl, add the all purpose flour and baking powder. Whisk together.

* Pour the egg mixture in batchs into the flour and mix with a spatula or wooden spoon. (dough should be sticky)

* Add the walnuts and mix together.

* Place the dough on a floured surface.

* Form into a log, then cut the dough in half and flatten the dough to a 1/2 inch thick.

* Place both the flattened dough onto a baking mat on a cookie sheet.

* Bake in the preheated oven for 35 minutes or until golden brown.

* Remove from the oven and allow to cool for 10 minutes.

* With a bread knife cut in an angle about 1 inch thick.

* Place them flat back into the cookie sheet.

* Bake in the oven again for 10 minutes.

* Then flip over and place back in the oven for another 10 minutes. (This process will help giving it a golden color as well as drying or toasting it)

AMERICAN APPLE PIE

noreply@blogger.com (Matthew K Jones) — Fri, 07 Sep 2012 20:16:00 +0000

Northern American : How To Make American Apple Pie

This simple recipe for American-style apple pie will not only impress your friends but will also please your taste buds as well!

SERVINGS : 6 to 8

Preparation Time : 10 minutes

INGREDIENTS

For The Crust
500 g flour
360 g butter, cut into cubes
2 tsp salt
3 tbsp sugar
150 ml cold water
some extra flour for dusting

For The Filling
6 granny smith apples, peeled, cored, and cubed
65 g sugar
65 g brown sugar
1/2 tsp cinnamon powder
1 tsp lemon juice
1 tbsp flour
50 g melted butter
1 egg, beaten with 2 tbsp cream

1 mixer with the flat beater attachment
1 spoon
1 knife
1 brush
1 pie pan
1 rolling pin
cling film

PROCESSING METHOD

Make the crust
* Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow, for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact.
* Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together.
* Remove the dough from the hook and make into a ball. Remove it from the bowl.

Refrigerate the dough
* Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film.
* Now place them in the fridge for a minimum of 30 minutes.

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

Roll out the dough
* Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimetre in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.

Continue the shell
* Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that's over hanging leaving half a centimetre above the rim. Pinch the edge of the crust with your fingers to make little ridges.
* Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.

Make the filling
* Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.

Prepare the top
* Flour the work surface with flour. Roll out the remaining dough into a rectangle of 1/2 centimetre in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimetres wide.

Prepare for the oven
* Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg.
* Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect.
* Cut off the overhanging excess pastry. Press the edges down into the rim. Brush the pastry lattices with a little bit of the egg wash.

Bake
* Place the pie into the oven. Bake for about 60 minutes. Once brown, remove it from the oven.

Serve
* Allow the apple pie to cool before serving.
* Your apple pie is now ready to serve. It goes perfectly with a little vanilla ice cream!

FINNISH GRAVLAX

noreply@blogger.com (Matthew K Jones) — Fri, 07 Sep 2012 20:13:00 +0000

Other European Recipes : How To Make Gravlax

This tangy marinated fish dish offers an exotic alternative for an appetizer at a dinner party. Your guests will never guess just how easy it is to make.

SERVING : 8 to 10

Preparation Time : 12 hours 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
500 g salmon fillets, skinless
8 Tbsp salt
1 orange, the juice and zest
6 Tbsp sugar
2 tsp black peppercorns, crushed
1 tsp whole allspice berries, crushed
1 large bunch of fresh dill, chopped
1 Tbsp cognac
1 Tbsp olive oil

1 bowl
1 knife
1 deep tray
1 kitchen tweezers
1 cling film
1 kitchen paper
1 cutting board
1 spoon

PROCESSING METHOD

Check for bones
* Run your fingers over the salmon and remove any small bones.

Make the marinade
* In a bowl mix the sugar, salt, peppercorns, all spice berries, orange zest, cognac, orange juice and most of the dill (save some for later).

Marinate the fish
* Line a deep tray with cling film, spread some of the marinade in the tray, and place the salmon on top.
* Pour the rest of the marinade over the salmon.
* Cover with cling film and place in the fridge for 12 hours, turning the salmon over once.

Remove the fish
* Take the salmon out of the fridge and remove it from the marinade.
* Wash it with cold water and dry with kitchen paper.

Rub with oil
* Pour a little olive oil over the salmon and rub it in.
* Spread the remaining dill on top of the fillet.
TIP : Gravlax will stay fresh for a week if wrapped in cling film and placed in the fridge.

Slice and serve
* Slice the salmon thinly with a sharp knife.
* Serve with crusty bread and mustard.

MALAYSIAN SATAY

noreply@blogger.com (Matthew K Jones) — Fri, 07 Sep 2012 20:09:00 +0000

How To Make Satay

Follow our quick, slick guide to making your own chicken Satay - do it the VideoJug way and you can't go wrong. Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce.

SERVING : 1

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
2 medium chicken thighs
1 tsp ground white pepper
1 tsp garlic powder
1 Tbsp ground turmeric
1 Tbsp aniseed powder
1 Tbsp ground cumin
1 Tbsp paprika powder
1 Tbsp ground coriander
2 Tbsp vegetable oil
1 medium lime

6 6 inch wooden skewers
1 teaspoon
1 tablespoon
1 knife
1 bowl

PROCESSING METHOD

The Satay Mix
* Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix.
* Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs.
* Add 2 tablespoons of vegetable oil. Stir to create a paste.

The Chicken
* Remove the bones by running a sharp knife down either side. The top end will come away easily.
* Then cut around the bottom of the bone and remove the gristle.
* Trim and scrape off any excess fat.
* Tear the skin away as this will burn.
* Carefully cut from the middle into one side of the thigh and fold it open.
* Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken
* Slice into pieces of about 5 centimetres.
* Repeat with the second thigh.
* Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out.
* Slice into strips ready to be marinated.

Marinate
* Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.

Get Skewering
TIP : Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.
* Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn't show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means 'Triple Stacked' so aim to thread 3 pieces on each skewer if you can.
* Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers.
* This can be a messy procedure so wash you hands well when finished.

Grill
* Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.
* After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside
* When done transfer the satay to a serving plate.

Serve
TIP : Roll a lime back and forth under your hand. This will squeeze the insides making it juicier
* Cut a wedge from the lime and place it alongside the satay.

SPANISH WHITE BEAN SOUP WITH SALSA

noreply@blogger.com (Matthew K Jones) — Thu, 06 Sep 2012 16:11:00 +0000

Soup:How To Make Summer White Bean Soup With Salsa

A delicious and filling summer soup - Spanish style. Sprinkle with a spot of salsa on top! Experience our Summer White Bean Soup recipe.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 10 minutes

INGREDIENTS

For The Salsa
2 ripe tomatoes
1/2 red onion
8 basil leaves
1 tbsp olive oil
salt and pepper

For The Soup
1 600 g / 2 1oz can of cooked Cannellini beans, or any other white bean
3/4 ltr water, approximately
4 tbsp olive oil
garlic cloves, peeled and chopped
1/2 tsp red chilli flakes, optional
2 basil leaves
salt and pepper
150 g parmesan cheese, grated
a sprig of basil, to garnish

1 chopping board
1 small knife
1 large knife
1 medium pot with lid
1 colander
1 pair of scissors
1 wooden spoon
1 spoon

PROCESSING METHOD

Prepare the beans
* Drain the white beans, using a colander and rinse briefly.

Combine the ingredients
* Add four tablespoons of olive oil into the cooking pot, then add the garlic and the red chilli.
* Tear two of the basil leaves into large fragments and also add to the pot.
* Cook over a low heat for 2 to 3 minutes, stirring occasionally.

Cook the beans
* Add the white beans and then enough water to cover the ingredients and allow to cook, covered with a pan lid, over a low to medium heat.
* Use a wooden spoon to crush about a quarter of the beans against the side of the pot. This will help to thicken the soup.
* Cover with the lid again and allow to heat through.
* As the soup comes to the boil, turn down the heat and simmer for 15 minutes uncovered.

Make the salsa
* To make the salsa, core the tomatoes and chop finely.
* Chop the onion finely and cut the basil leaves into strips.
* Stir the mixture together well then add one tablespoon of olive oil and stir.
* Season with salt and pepper and stir again.

Serve
* Transfer the white bean soup to a bowl and add a generous helping of salsa on top.

MEXICAN CHICKEN FAJITAS

noreply@blogger.com (Matthew K Jones) — Thu, 06 Sep 2012 16:08:00 +0000

Latin American : How To Make Chicken Fajitas

A traditional Mexican dish full of colour and flavour- a real favourite with everyone!

SERVING : 6

Preparation Time : 15 minutes
Cooking Time : 10 minutes

INGREDIENTS
2 boneless chicken breasts
2 limes
Half Tbsp caster sugar
2 tsp dried oregano
Half tsp cayenne pepper
1 tsp cinnamon powder
2 onions
1 red pepper
1 orange pepper
1 green pepper
3 Tbsp vegetable oil
Parsley for garnishing
Salt
Pepper

1 sharp knife
1 chopping board
1 plate or small tray
1 large bowl
1 large frying pan or griddle
1 wooden spoon
1 grater
1 fork

PROCESSING METHOD

Chop the vegetables
* De-seed the 3 different coloured peppers. Thinly slice them and the onions and put them aside on a plate.

Prepare the chicken
* Slice the chicken breasts into thin strips, about 3 cm long.

Make the marinade
* Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix together well.

Marinate the chicken
* Add the chicken strips and mix until all the pieces are coated. Set aside to marinate for at least 30 minutes - however, the longer you can leave it, the more the juices will soak in.

Cook the chicken
* Heat the oil in the pan or griddle over a high temperature until smoking hot.
* Add the chicken and the marinade and cook until tender. This will take approximately 4-5 minutes.
Add the vegetables
* Stir in the peppers and onions and cook for 3 more minutes until the vegetables are soft. Taste and adjust the seasoning if needed.

Garnish and serve
* Garnish with chopped parsley and serve the Mexican way.
* Put the chicken mixture into a warmed floury-tortilla, then add a spoonful of guacamole, sour cream and tomato salsa and roll it up.

FRENCH CROISSANTS

noreply@blogger.com (Matthew K Jones) — Thu, 06 Sep 2012 16:04:00 +0000

Breakfast : How To Make Croissants

Croissants recipe. Flaky and flavourful, these croissants will taste just like those from your local French bakery.

SERVING : 10

Preparation Time : 10 minutes
Cooking Time : 16 hours

INGREDIENTS
500 g flour
15 g active dry yeast
90 g sugar
15 g salt
300 ml warm milk
340 g butter, room temperature
1 egg, beaten with 2 Tbsp water
some extra flour

1 rolling pin
cling film
1 knife
1 baking tray lined with parchment
1 mixer with hook attachment
1 bowl
1 tea towel
1 plastic bag
1 brush

PROCESSING METHOD

Begin the dough
* Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency.
* Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl.
* Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

Prepare the butter
* Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 x 25 cm with your rolling pin and place it into the fridge to chill.

Roll out dough
* After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

Fold in butter
* Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn.
* Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

Turn the dough
* At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.

Chill and turn again
* Place it back into the fridge for another 30 minutes.
* Once removed, roll and fold for the third and final turn.
* Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

Shape the croissants
* One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly.
* Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.

Allow to rise
* Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.

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

Wash and bake
* Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.

Serve
* Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

BRITISH PLUM CAKE

noreply@blogger.com (Matthew K Jones) — Mon, 03 Sep 2012 11:43:00 +0000

British Food: How To Make Plum Cake

A deliciously moist plum cake, which goes perfectly with a nice cup of afternoon tea or coffee.

SERVING : 6

Preparation Time : 20 minutes
Cooking Time : 1 hour

INGREDIENTS
12 plums, halved and stoned
3 eggs
320 g sugar
200 g creme fraiche
1 tbsp vanilla essence
230 g butter, at room temperature
340 g self-raising flour
1 orange, juice and zest
1 lemon, juiced
icing sugar for decoration

1 mixer with the whisk attachment
1 rubber spatula
1 26 cm / 10 in spring-form pan, lined with greaseproof paper
1 skewer
1 spoon

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 180°C, 350°F or gas mark 4.

Whip the eggs, sugar and vanilla
* Add the sugar into the mixer bowl, followed by the 3 eggs and the vanilla essence. Lower the whisk attachment, switch on the blender to a medium-high speed and whisk for roughly 2 minutes.
* When it is nicely pale and fluffy, carefully start to add the butter, little by little. Spoon in the first batch while the blender is still whisking, allow to mix in, then add the second spoonful. Continue adding the butter one spoon at a time until it is all mixed in.
* Whilst still whisking add the crème fraiche, briefly let it mix in, then turn off the mixer.

Add the rest of the ingredients
* Now add the flour, orange juice, lemon juice and orange zest. Switch on the blender to a slow whisk and blend for roughly one minute to combine everything, then switch off.
* Shake the mixture off the whisk attachment and remove the bowl.
* Using your spatula, give it a quick mix by hand to make sure that everything is completely blended.

Transfer to the cake tin
* Using your spatula pour the batter into the spring form tin and spread it into the edges and the mould of the tin, finally smoothing over the top.

Place the Plums
* Individually place the plums at an angle around the edges of the tin, using gentle pressure to push them slightly into the batter. Leave about 1 cm between each plum. Then make a second, inner ring until all the plums are used. Your cake is now ready to bake.

Bake the cake
* Place the tin into the centre of the preheated oven and bake for roughly 60 minutes.
* Once baked remove from the oven and allow to cool down before serving.

Serve
* Decorate the cake with a little icing sugar, then cut into slices and serve with a nice cup of tea.
* You can add a dollop of fresh cream if you wish!

RUSSIAN CHICKEN KIEV

noreply@blogger.com (Matthew K Jones) — Mon, 03 Sep 2012 11:37:00 +0000

Other European Recipes : How To Make Chicken Kiev

A popular and versatile way to enjoy chicken. A juicy feast of flavours whether served with salad or steamed vegetables, chips or baked beans.

SERVING : 2

Preparation Time : 1 hour
Cooking Time : 20 minutes

INGREDIENTS
2 boneless chicken breasts
60 g unsalted butter, at room temperature
4 Tbsp chopped fresh parsley
1 garlic clove, finely chopped
2 Tbsp plain flour
1 Tbsp grated parmesan cheese
100 g dried breadcrumbs
1 egg
6 Tbsp vegetable oil
salt
freshly ground pepper

1 frying pan or deep fat fryer
1 chopping knife
1 chopping board
1 spoon
1 fork
4 small bowls
1 piping bag
1 slotted spoon
1 shallow dish
kitchen paper
toothpicks
cling film

PROCESSING METHOD

Season the butter
* In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.

Prepare the chicken
* Using the chopping knife, cut a horizontal pocket into both chicken breasts.

Fill the chicken
* Fill the pocket of the chicken with the butter mixture and fasten the openings with a toothpick.

Prepare the breadcrumbs
* Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed.
* Season the flour well with salt and pepper.

Beat the egg
* Crack the egg into a small bowl and beat it well.

Line up the bowls
* Line up the flour, the egg and the breadcrumbs in the three small bowls.

Bread the chicken
* Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs.

Refrigerate the chicken
* Place your breaded chicken kiev in a shallow dish, then cover and place in the fridge for 30 minutes. This makes the butter less likely to leak out of the chicken during cooking.

Cooking the chicken
* Heat up the vegetable oil in a frying pan on a moderate heat.
* Place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly.
TIP : If the chicken is thick, crispen up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C - 430° F.

Drain the chicken
* Place the chicken on kitchen paper to drain off any excess oil.
* Serve and enjoy!

ITALIAN CHILLI, GARLIC AND PARSLEY SPAGHETTI

noreply@blogger.com (Matthew K Jones) — Mon, 03 Sep 2012 11:29:00 +0000

Italian Food:How To Make Chilli, Garlic And Parsley Spaghetti

A traditional and filling vegetarian favourite - make it as spicy as you like!

Preparation Time : 10 minutes
Cooking Time : 20 minutes

SERVING : 4

INGREDIENTS
500 g spaghetti
200 g sun dried tomatoes plus oil
1 Tbsp flaked hot chili
12 cloves garlic, peeled
1 1/2 bunches flat leaf parsley, unpicked
200 ml olive oil
parmesan cheese, to garnish
salt and pepper
1 large pot with lid
1 chopping board
1 knife
1 spaghetti spatula
1 colander
1 wooden spoon

PROCESSING METHOD

Fill the pot with water
* Add enough water to the large pot to fill it three quarters full.

Heat the water
* Place the pot on a high heat. Add a little olive oil and a pinch of salt. (The olive oil will stop the spaghetti from sticking together).

Chop the garlic
* Slice the garlic into thin pieces and chop very finely.

Prepare the parsley
* Pick all the parsley leaves from the stalks and roughly chop.

Prepare the tomatoes
* Chop the sundried tomatoes into small pieces. (Keep the oil to use later).

Cook the spaghetti
* When the water is boiling, add the spaghetti. Stir and cook for 8 minutes.

Drain the spaghetti
* Place the colander in the sink and drain in the spaghetti.

Make the sauce
* Put the pan back onto the heat and add the olive oil, chopped garlic, chili flakes, sundried tomatoes, sundried tomato oil, and the chopped parsley. Stir well.

Add the cooked spaghetti and stir
* Tip the spaghetti into the pan with the sauce and mix well.

Serve
* Spoon the spaghetti into a serving bowl. Add some flaked parmesan and season with black pepper.
* Drizzle over some olive oil and add a sprig of parsley to garnish.

CHINESE CHICKEN WITH GINGER AND SPRING ONION

noreply@blogger.com (Matthew K Jones) — Fri, 31 Aug 2012 11:57:00 +0000

Chicken with ginger and spring onions is a common Chinese dish found in many restaurants today. It is very easy to make and you can either serve it hot or cold. Chef Jessica VanRoo will show you step by step how to make this delicious Asian treat.

SERVING : 4

INGREDIENTS
680 g chicken, breast, leg or thigh - with bones
5 small green onions
5 small slices of ginger
1 Tbsp salt
2 Tbsp rice wine
2 Tbsp vegetable oil
1 1/2 cups ( 380ml ) water

1 food processor
1 large wok
1 large skillet
1 large steam basket
1 large chef knife
1 cutting board

PROCESSING METHOD

Make The Marinade
* First take 3 spring onions (or green onions) and coarsely chop them.
* Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade.
* Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle.
* Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on.
* Now set the chicken aside for 1 hour at room temperature and let it marinate.

Make The Garnish
* While the chicken is marinating, prepare the garnish.
* Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup.
* Remove the both the tops and ends of the green onions. Slice the green onion in half lengthwise and then line up all the green onion halves. Thinly slice them at a diagonal.
* Mix the chopped green onions and the prepared ginger in a small bowl.

Steam The Chicken Breasts
* Put about 1 1/2 cups of water in the bottom of a large wok or skillet and heat to a low boil.
* Place a large steam basket in the wok and put the chicken into it. Cover the wok and steam for about 15 to 20 minutes to cook.

Garnish And Serve
* Remove the chicken from the steam basket to a serving dish.
* Take a large skillet and pour in 2 tablespoons of vegetable oil and heat. While the oil heats, take the green onion and ginger mix and spread it evenly on top of the green onions.
* Once the oil starts to crackle, remove from the heat and pour on top of the chicken.

AMERICAN BOSTON CREAM PIE

noreply@blogger.com (Matthew K Jones) — Fri, 31 Aug 2012 11:01:00 +0000

Despite its name, Boston Cream Pie is actually a cake. It's a favourite with those who love baking.

SERVING : 8

Preparation Time : 15 minutes
Cooking Time : 1 hour

INGREDIENTS
80 ml milk
4 tbsp vegetable oil
4 whole eggs
140 g flour
140 g sugar
1 tsp baking powder
1 tsp vanilla
1 pinch of salt

For The Pastry Cream Filling
500 ml milk
6 egg yolks
1 vanilla bean
25 g butter
150 g sugar
60 g flour
150 ml cream, whipped

For The Ganache
220 g dark chocolate, chopped
220 ml hot cream

1 mixer with whisk attachment
1 spatula
1 24 cm spring-form cake pan, lined with parchment paper
3 bowls
1 whisk
1 serrated knife
1 saucepan
cling film
1 wooden skewer
1 small knife
1 spoon
1 cutting board

PROCESSING METHOD

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

Combine the dry ingredients
* Pour the flour into a bowl. Add the baking powder and the salt and briefly combine.

Make the cake batter
* Pour the milk and the oil into another bowl and set aside without mixing.
* Tip the eggs and the sugar into the mixer bowl. Whip on a high speed until fluffy. After roughly 3 minutes, lower the speed down. Add the vanilla and allow it to incorporate. Spoon in a third of the flour and add in a little of the milk and oil. Continue to add in the flour and the milk and oil mix in little amounts until they are all used and the batter is fully combined. Stop the mixer and remove the bowl.

Bake the crust
* Pour the batter into the baking pan, put it into the preheated oven and bake for 25-30 minutes or until done.

Make the pastry cream
* Add the sugar, flour and a little of the milk into the egg yolks and mix well with your whisk. Next, slice the vanilla pod horizontally, split it open and scrape out the pulp with your knife. Place both the pulp and bean into the saucepan and pour in the remaining milk.

Continue the pastry cream
* Place the pan onto a medium to high heat and allow it to heat up. Pour some of the hot milk into the yolk mixture and mix it a little. Pour the whole yolk mixture back into the pan of milk. Stir continuously until it thickens into a custard like consistency then remove from the heat. Discard the vanilla pod, add the butter and whisk until combined.
* Pour the liquid into a bowl and cover it with the film. Press the film down into the cream with your fingers - this stops a crust forming - and place into the fridge until chilled.

Remove cake
* Near the end of the cooking time, test the cake for readiness. Insert the skewer into the middle. If it comes out free of batter it is done. Remove it from the oven and let it cool completely.

Make the ganache
* Pour the hot cream over the chocolate and mix until thoroughly melted.

Finish the cream filling
* Pour the chilled cream filling into a bowl. Whisk it a little, spoon in the whipped cream and mix well.

Slice the cake
* When the cake has nicely cooled, take it out of the pan and remove the parchment paper. Slice off the top of the cake to make the it level then slice it in half.

Build the cake
* Generously heap one side of the sponge with the cream filling and spread it around to the sides. Place the other half of the sponge on top then spoon on the chocolate ganache and spread it over.

Serve
* Enjoy your Boston Cream Pie after a good meal, or on its own with a cup of coffee.
* You can always place it in the fridge if you wish to chill a little. This will only enhance the flavour.

ARGENTINEAN RIBS WITH CHIMICHURI

noreply@blogger.com (Matthew K Jones) — Fri, 31 Aug 2012 10:43:00 +0000

A delicious spicy barbecue rib dish with an Argentinean twist.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 20 minutes

INGREDIENTS
4 beef short ribs
salt and pepper
4 tbsp olive oil

For The Chimichuri
1 bunch parsley, chopped
8 garlic cloves, minced
250 ml olive oil
60 ml white wine vinegar
40 ml water
1 tsp salt
1 tbsp oregano
1/2 tsp chilli flakes
1/2 tsp ground black pepper

1 tray
1 blender
1 jar
1 spoon
1 pair of tongs
1 brush
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

PROCESSING METHOD

Prepare the barbecue
* If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.

Make the chimichuri
* Add the parsley, garlic, oil, vinegar, salt, oregano, chilli, black pepper and water to the blender and blend into a fine paste.
* Pour into a jar. (This will keep in the fridge for up to a week).

Season the ribs
* Brush the ribs with olive oil and season with salt and pepper on both sides.

Barbecue the ribs
* Place the ribs on the barbecue and cook for 7-10 minutes.
* Turn the ribs over and cook for 7-10 minutes on the other side.
* When they are cooked, remove and place onto a tray.

Serve
* Place two strips of ribs onto a plate with some chimichuri on the side and serve.

SPANISH PAELLA

noreply@blogger.com (Matthew K Jones) — Fri, 31 Aug 2012 09:17:00 +0000

This traditional Spanish dish of seafood, chicken, rice and spices can now become a treat in your own home with this easy to follow recipe.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 1 hour
Oven Temperature : 180° C - 360° F

INGREDIENTS
40 ml olive oil
1 onion, chopped
1 red pepper chopped
2 garlic cloves, chopped
1 tomato, chopped
50 g Spanish chorizo sausage, diced
2 boneless chicken thighs, cut in cubes
300 g short grained rice
120 ml white wine
800 ml chicken stock
1 tsp saffron threads
100 g peas
8 large prawns, peeled and head still on
2 squid, cut into rings
200 g clams
1 1/2 tsp paprika
salt
pepper
lemon wedges

1 30 cm paella pan
1 wooden spoon
1 sheet of aluminium foil

PROCESSING METHOD

Begin the paella
* Put the paella pan over a medium to high heat. Once it has heated up add some of the oil and then the chicken pieces. Season with salt and pepper.
* Fry for a few minutes, stirring occasionally to help even cooking.
* Add the chorizo and stir in. Let it cook for a minute.
* Add the onions and mix them in.
* Add the red pepper, garlic, tomato and then the rice, stirring them all in well.
* Add the wine, saffron and the paprika. Mix it all together.
* Add enough of the hot chicken stock to cover all the ingredients. Bring it to a bubbling simmer.
* Lower the heat slightly, so that it cooks whilst still gently bubbling. Cook for 7-10 minutes until most of the liquid has been absorbed, but not all.

Add the seafood
* Add the clams, pushing them under the surface with your hands, to ensure that they cook.
* Lay the prawns around the pan, then the squid. Sprinkle the peas over and season with salt and pepper.
* Cover the pan with foil. Let it cook for 3-5 minutes more.
* Turn off the heat. Let it stand for a further 5 minutes, still covered with the foil.

Serve
* Remove the foil. Heap a generous portion onto a serving plate.
* Garnish with some lemon wedges and your paella is ready to serve.
* It goes well with fresh bread and a glass of wine.

MEXICAN STYLE BEEF TACOS

noreply@blogger.com (Matthew K Jones) — Fri, 31 Aug 2012 09:08:00 +0000

A taco is one of the most traditional and popular Mexican foods. Learn how to make those tasty tacos that you enjoy in restaurants, right in your own home. It is that simple!

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 35 minutes

INGREDIENTS
8 Corn Tortillas
2 cups (500ml) Vegetable Oil
900 g Ground Beef
1/2 Head Shredded Lettuce
110 g Shredded Monterey Jack Cheese
1 tsp Finely Chopped Garlic
1 tsp Crushed Dried Oregano
1 tsp Ground Black Pepper
1/2 tsp Ground Cumin
1/2 cups Chopped Tomatoes
1/2 cups Chopped Onions
1/2 cups Chopped Bell Peppers
1 Can of Tomatoes Sauce
1/2 tsp Crushed Dried Oregano
1/2 tsp Ground Black Pepper
1/4 tsp Ground Cumin
Salt to Taste
Sour Cream
Guacamole
Lime Wedges

PROCESSING METHOD

Make The Meat Filling
* Heat two tablespoons of vegetable oil in a large skillet. Then add the onions, bell peppers, and garlic. Saute for a few minutes until the vegetables start to soften.
* Then add the tomatoes, oregano, black pepper, cumin, and salt. Cook for 5 minutes, stirring occasionally to avoid burning.
* Once the vegetables are soft add the ground beef to the skillet. Use your spoon to break up the ground beef and incorporate it into the vegetable mixture.
* Let this cook, uncovered for 30 minutes, stirring occasionally until the meat is completely browned and the flavors have combined well.

Make The Sauce
* While the meat is cooking make the taco sauce. To do this you will need a small bowl. In the bowl, combine the entire can of tomato sauce, oregano, black pepper, cumin, and salt to taste. Mix with a spoon.
* Set aside for use later.

Prepare The Shells
* Pour two cups (273 ml) of vegetable oil in a skillet over medium/high heat. Allow it to cook until hot. Also, take a griddle or another frying pan and heat it over medium heat.
Quick Tip : In order to tell if the cooking oil is hot and ready to use, place the tip of a wooden spoon in the center of the skillet. If bubbles form around the spoon then you know that you oil is hot and ready to go.
* Take one tortilla and place it on the warm griddle or frying pan. Allow it to warm for about a minute on each side. Using tongs, remove it from the pan and place it in the hot oil, just long enough to coat the entire tortilla in oil. Remove the tortilla from the oil and allow the excess oil to drip from the tortilla.
* Then place the tortilla on a plate. Repeat this step for all of the tortillas.

Fill The Shells
* Take one of the tortillas and place it on a flat surface. Fill the tortilla with a handful of the ground beef. Fold the tortilla in half and secure it with toothpicks. Use one toothpick on the top, and one on each side of the tortilla, so the meat will not fall out. Repeats this step for each of the tortillas.

Fry Taco
* Re-heat the oil in the frying pan. Place one taco at a time in the hot oil. Make sure to use your tongs when flipping the tacos. You should leave the taco in the oil for about 5 minutes or until it is nice and crispy.
* Remove each taco from the oil and set it aside. Repeat this step for each of the tacos.

Top The Taco
* Remove the toothpicks from the taco. Then open up your taco and place a small handful of lettuce, some Monterey Jack cheese and some taco sauce into each shell. Repeat this step for each of the tacos.
* You have the option of serving the tacos with some sour cream, guacamole and lime wedges.

BRITISH ROAST LEG OF LAMB

noreply@blogger.com (Matthew K Jones) — Thu, 30 Aug 2012 18:06:00 +0000

Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative.

SERVING : 2 to 4

Preparation Time : 10 minutes
Cooking Time : 1 hour 15 minutes

INGREDIENTS
1 Leg of lamb weighing 1 1/2 to 2 kg
6 cloves of garlic, peeled and cut into 4 slices lengthwise
2 to 3 sprigs of rosemary
6 tbsp olive oil
2 tbsp wholegrain mustard
Freshly ground black pepper
Salt

1 roasting tray and rack
1 knife

PROCESSING METHOD

Preheat the oven
* Set the temperature at 250°C, that's 480°F or gas mark 9.

Season the lamb
* Rub the leg of lamb with the mustard and generously season with salt and pepper.

Add the herbs
* Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Drizzle with oil and place on a roasting rack
* Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Roast the lamb
* Put the roasting tray in the oven and cook for 1 hour.
* After about 30 minutes, lower the temperature to 200°C (460°F, gas mark 6) and continue cooking for the remaining 30 minutes.
* TIP : it is always best to cook meat when it is at room temperature.

Leave the meat to rest
* After the cooking time, check that the lamb is ready.
* Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.
* Remove it from the oven and leave to rest for 15 minutes.

Carve and serve
* Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

FRENCH CROISSANTS

noreply@blogger.com (Matthew K Jones) — Thu, 30 Aug 2012 16:13:00 +0000

Croissants recipe. Flaky and flavourful, these croissants will taste just like those from your local French bakery.

SERVING : 10

Preparation Time : 10 minutes
Cooking Time : 16 hours

INGREDIENTS
500 g flour
15 g active dry yeast
90 g sugar
15 g salt
300 ml warm milk
340 g butter, room temperature
1 egg, beaten with 2 Tbsp water
some extra flour

1 rolling pin
cling film
1 knife
1 baking tray lined with parchment
1 mixer with hook attachment
1 bowl
1 tea towel
1 plastic bag
1 brush

PROCESSING METHOD

Begin the dough
* Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency.
* Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl.
* Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

Prepare the butter
* Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 x 25 cm with your rolling pin and place it into the fridge to chill.

Roll out dough
* After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

Fold in butter
* Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn.
* Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

Turn the dough
* At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.

Chill and turn again
* Place it back into the fridge for another 30 minutes.
* Once removed, roll and fold for the third and final turn.
* Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

Shape the croissants
* One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly.
* Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.

Allow to rise
* Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.

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

Wash and bake
* Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.

Serve
* Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

ITALIAN SPINACH AND RICOTTO LASAGNA

noreply@blogger.com (Matthew K Jones) — Thu, 30 Aug 2012 15:41:00 +0000

This vegetarian recipe for Spinach and Ricotta Lasagne is so tasty that people may not even notice it is meatless!

SERVINGS : 6

Preparation Time : 15 minutes
Cooking Time : 1 hour 20 minutes

INGREDIENTS

For The Cheese Sauce
1 ltr milk
65 g butter
65 g flour
2 bay leaves
a few sprigs of thyme
70 g parmesan cheese , grated

For The Lasagne
220 g ricotta cheese
500 g spinach , cooked, squeezed and chopped
6 to 8 lasagne sheets , fresh or pre-soaked
250 g mozzarella cheese , thinly sliced
a pinch of nutmeg

For The Tomato And Herb Sauce
2 ripe tomatoes
1 clove of garlic , chopped
4 tbsp olive oil
1 tbsp thyme , chopped
1 tbsp basil , chopped
salt and pepper

2 saucepans
1 whisk
1 spoon
1 blender
1 bowl of iced water
1 slotted spoon
1 small knife
1 cutting board
1 baking dish
some cling film/Saran wrap
1 bowl

PROCESSING METHOD

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

Make the cheese sauce
* Into a saucepan put the milk, flour, butter, thyme and bay leaves. Season with salt and pepper. Bring to a simmer while whisking until it thickens.
* Next, reduce heat and cook for 3-5 minutes while stirring continuously. Now, remove the thyme and the bay leaves and stir in the half of parmesan.
* Place cling film/Saran wrap over the sauce making sure it is in contact with the surface. This will prevent it from developing a skin.

Prepare the spinach
* To a bowl add the chopped spinach, ricotta and a bit of the cheese sauce. Season with salt, pepper and a little nutmeg. Mix it together well.

Assemble and bake
* First, place a layer of the spinach/ricotta mixture on the bottom of the baking dish. Add the cheese sauce on top and then the mozzarella.
* Now add a layer of the lasagne sheets. Begin a second level starting again with spinach, the sauce, and lasagne sheets. End with a layer of sauce on top. * Sprinkle the remaining parmesan cheese on top. Place in the oven and bake for about 45 min.
* Tip : The order in which you build your lasagne is really up to you. Just remember to end up with a level of sauce on top and not to start with the pasta on the bottom or it might stick.

Prepare the tomatoes
* While the lasagne is baking, you can begin the tomato and herb sauce. Place a saucepan filled with water on to boil.
* Now remove the tomatoes' cores at their tops and score them on their bottoms, making a small "X". This will aid in the peeling later on.
* Place them into the boiling water 20 seconds or until you see the skin coming loose.
* Using your slotted spoon, place them into the ice bath until cool.
* Peel the tomatoes and put aside. It should be an easy job with the skin already loosened.

Make the tomato/herb sauce
* Next, cut the tomatoes into large chunks and place them into the blender along with the garlic and the olive oil. Blend it into a fine puree.
* Now, pour it into a bowl. Add the basil and the thyme. Season with salt and pepper and let it rest for a while.

Remove and serve
* Remove the lasagne from the oven when it becomes golden on top. Let it rest for at least 15 minutes before serving.
* Serve along with the sauce and a crusty Italian bread.