Food Recipes And Videos From Countries

CHINESE ORIANTAL GREEN BEANS

noreply@blogger.com (Matthew Jones) — Sun, 14 Nov 2010 18:37:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 14 Nov 2010 18:34:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 14 Nov 2010 18:23:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 10 Nov 2010 12:40:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 10 Nov 2010 12:37:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 10 Nov 2010 12:29:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 10 Nov 2010 12:22:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 09 Dec 2009 14:36:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 09 Dec 2009 14:33:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 09 Dec 2009 14:31:00 +0000

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

noreply@blogger.com (Matthew Jones) — Wed, 09 Dec 2009 14:28:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 06 Dec 2009 17:00:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 06 Dec 2009 16:56:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 06 Dec 2009 16:52:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 29 Nov 2009 13:01:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 29 Nov 2009 12:52:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 29 Nov 2009 12:49:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 22 Nov 2009 20:28:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 22 Nov 2009 20:24:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 22 Nov 2009 20:11:00 +0000

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

noreply@blogger.com (Matthew Jones) — Tue, 17 Nov 2009 18:56:00 +0000

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

noreply@blogger.com (Matthew Jones) — Tue, 17 Nov 2009 18:52:00 +0000

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

noreply@blogger.com (Matthew Jones) — Tue, 17 Nov 2009 18:19:00 +0000

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

noreply@blogger.com (Matthew Jones) — Sun, 15 Nov 2009 19:49:00 +0000

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)

noreply@blogger.com (Matthew Jones) — Sun, 15 Nov 2009 19:05:00 +0000

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.