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Cooking, Recipe and Food Blog

Colombian Chili Sauce

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Aji picante is a Colombian chili sauce that is eaten with appetizers or snacks like papas rellenas (stuffed potatoes) and empanadas. This spicy condiment is also used to flavor soups, stews, rice and beans as well.

For this recipe we used chopped herbs, but it is also possible to just combine all the ingredients in a food processor and blend them. I personally think that it is perfect for grilled meats too, as it adds more bite and flavor.

 

Ingredients:

1 seeded small red habanero pepper

1/2 cup white vinegar

1/4 cup water

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lime juice

2 tablespoons vegetable oil

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 cup chopped scallions
1/2 cup chopped tomato

 

Combine the water, vinegar and habanero peppers in a food processor or blender. Process it for 1-2 minutes or until the peppers and seeds are minced.

Place the processed chili in a medium sized bowl. Add the salt, sugar, lime juice, vegetable oil, cilantro, parsley and scallions.  Mix well. Serve immediately or store in a covered jar. Refrigerate if storing. Store up to 10 days.

 

Photo Courtesy Of:  pellesten

Tzatziki

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Tzatziki is a Greek appetizer or dip served with pita bread that can be used as a sauce for other dishes like souvlaki. Other variations use mint instead of dill, while some even add sour cream. The cucumbers make this dish refreshing.

 

Ingredients:

3 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup plain or Greek yogurt

2 cucumbers, peeled, seeded and diced

1 teaspoon fresh dill, chopped

 

Strain the yogurt for 10 minutes, so that the excess water is drained. The yogurt also becomes thicker in the process. After, place it in a bowl and add the olive oil, garlic and lemon juice. Season it with salt and pepper. Mix well. Add the cucumber and toss until they are coated in yogurt. You may blend it in a food processor if desired. Adjust the taste with more salt or lemon juice if desired. Refrigerate for at least an hour before serving. Serve chilled with pita bread or meat.

 

Photo Courtesy Of: dcarlbom

 

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Leek Pancakes with Watercress Sauce

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To make this batter very smooth and light – as it would be best, prepare it using a Food Processor or Blender. The more air bubbles that are in the mixture, the lighter and fluffier the pancakes will be.

Savoury Pancake

This batter makes eight pancakes, however, you can easily adjust the quantity to make more or less –depending on what you need.

To Serve 8
125g White Plain Flour
1 Egg
300ml Milk
Salt and Pepper
1tbsp Snipped Fresh Chives
1tbsp Vegetable Oil
25g Butter
3 Leeks, trimmed and cut into thin strips
125g Button Mushrooms, wiped and sliced
2tbsp Chopped Fresh Parsley
1tbsp Chopped Sunflower Seeds
50g Edam Cheese, grated
1 Bunch Watercress, trimmed and chopped
2tsp Capers
2tbsp Olive Oil
1 Garlic Clove, peeled and crushed
Grated Rind and Juice of ½ Lemon
3tbsp Vegetable Stock

1. Put the Flower into a bowl and make a well in a centre. Add the Egg, half the Milk, and beat until smooth. Beat in the rest of the Milk, add Salt and Pepper, then add the Chives.
2. Lightly grease a baking tray, with the Vegetable Oil, tilting the pan to cover the sides and base completely. Pour away any excess Oil, before heating the pan up.
3. Pour in just enough Batter to coat the base, and cook for one or two minutes until light brown, before turning over and cook the other side. Repeat this process to make eight pancakes.
4. Keep the pancakes warm. Meanwhile, melt the Butter in a heavy based Frying Pan. Cook the Leeks for around five minutes or until soft. Add the Mushrooms to the pan, cook for a further two minutes, then add the Parsley and Sunflower seeds, stir in well. Season with Salt and Pepper to taste.
5. Lay the pancakes out, and divide the mixture from the pan into eight. Spoon down the centre of each pancake, then arrange in a shallow ovenproof dish.
6. Puree the Watercress and Capers in a food processor with half of the Olive Oil, and process until smooth. Slowly add the rest of the Oil, Lemon Rind, Lemon Juice and Garlic, and enough Vegetable Stock to make the mixture smooth.
7. Pour the Sauce over the Pancakes, and sprinkle with the Cheese. Bake in the Oven at 190C for twenty minutes until Golden and hot through.

Photo Courtesy of: heliosphan

Classic Tomato Sauce

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A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!

Tomato Sauce

You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.

To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped

1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.

Photo Courtesy of: ashengrove

Pan-Fried Venison with Blueberry Sauce

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This is a truly stunning dish – the tastes that are provided combine brilliantly with the aromas that the Venison provides.
Venison Steaks
The Blueberry sauce that you create in this dish can be used with a variety of strong-flavoured Meats, so it may be worthwhile remembering it separately!

To Serve 6
15g Butter
1tbsp Vegetable Oil
6 Venison Steaks
225g Blueberries
150ml Dry White Wine
2tsp Caster Sugar
4tbsp Orange Juice
1tbsp Wine Vinegar
Salt and Pepper
25g Unsalted Butter

1. Put three quarters of the Blueberries into a heavy saucepan, along with the White Wine and the Caster Sugar. Bring to the boil, stirring and simmer for ten minutes with a lid on. Once the Berries are soft, remove from the heat, and press through a sieve into a jug.
2. Return the Pureed Berries to the pan, add the Orange Juice, Wine Vinegar, before adding Salt and Pepper to taste. Bring to the boil again, and whisk in the Unsalted Butter, slowly until it’s all melted. Simmer, stirring constantly until the sauce has reduced and is thicker. Check the tastes, and season to suit. If it’s too tart, add more Sugar at this point.
3. For the Steaks, hear the Butter in a large frying pan, along with the Vegetable Oil. Place each Steak in the pan, and fry for three to four minutes on each side, until cooked through. Stir in the Blueberry Sauce, and then the remaining Blueberries, and stir gently. Heat through, and serve immediately.

Photo Courtesy of: FotoosVanRobin

Sticky Toffee Pudding with Whisky Sauce

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A classic pudding, with a luxuriously decadent twist – the addition of the Whisky sauce makes this a very rich treat.
Sticky Toffee Pudding
Make sure you pick a Scottish Whisky, as opposed to an Irish Whiskey – the difference is in the flavours and tastes that are wide and noticeable – especially when adding the other ingredients.

To Serve 6
150g Pitted Dates, chopped
225ml Boiling Water
100g Butter
150g Soft Dark Brown Sugar
2 Large Eggs
200g Self Raising Flour, sifted
1tsp Bicarbonate of Soda, sifted
3tbsp Cold Water
125g Caster Sugar
5tbsp Whisky
125ml Double Cream

1. Heat an oven to 180c, and line a large tray with baking paper.
2. Soak the Dates in the Boiling Water. Cream the Butter and Soft Dark Brown Sugar in a large bowl until smooth. Then add the Large Eggs, one at a time, whisking until smooth each time.
3. Start to slowly add the Sifted Flour to the mixture, along with the Bicarbonate of Soda. Mix in, and then drain the Dates over a bowl to catch the liquid, and lightly blend them in a food processor. Add the processed Dates back to the Water, then add the mixture into the batter.
4. Pour into the baking tray, and bake for thirty to thirty five minutes, or until a skewer can be pressed through and come out clean. Leave to cool.
5. For the Whisky Sauce, add the Cold Water to a pan along with the Caster Sugar, and bring to the boil for about five minutes, until it’s caramelised evenly, then remove from the heat, and add the Double Cream and Whisky.

Photo Courtesy of: Ella Mullins

Plum Sauce

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Plum sauce is commonly used in Asian dishes. It is a delicious condiment you can use as a dipping sauce for meats. It is especially good with roasted duck and spring rolls. You can also use it as a marinade or spread it over pancakes.

Ingredients:

3 onions, finely chopped
50g fresh root ginger, finely grated
4 garlic cloves, finely chopped
2.5kg plums, stoned and quartered
1 litre white wine vinegar
250g light soft brown sugar

1 teaspoon sesame oil

1 lemon, juice of, fresh
200 ml light soy sauce
1 cinnamon stick
3 star anise

Chili paste (optional)

Place 300 ml water in a large pan under medium heat. Add plums, ginger, garlic, vinegar, lemon and chili (if desired). Let it boil. Next, lower the heat and simmer for 10-15 minutes or until the plums are soft.

With a sieve, strain the liquid mixture and extract the liquid from the plum pulp. Discard the solids in the sieve.

Pour the strained liquid into a deep sauce pan under medium heat. Stir in the lemon juice, soy sauce and sugar. Cover and let it boil. After, lower the heat and add the cinnamon and star anise. Simmer for 1-2 hours or until it thickens. Remove the cinnamon and star anise and let it cool.

Pour the sauce into sterilized jars or bottles and seal. Store it in a cool dark place for 3 months. If opened, consume within 2 weeks and keep it refrigerated.

Photo Courtesy Of: Hoppo Bumpo (Liesl)

Currywurst Sauce

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Currywurst is known as a German fast-food. It is sold in the streets and diners. It refers to sausages with sauce. It is eaten alone or with bread and fries. According to Wikipedia an average of 800 million servings are sold each year.

They say that the original sauce was made with Worcestershire sauce, curry powder and other spices. If you are in the mood to experiment, feel free to add other spices to suit your taste. It is a dish you and your friends will enjoy.

Ingredients:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 tablespoons curry powder

1 tablespoon hot paprika

2/3 cup tomato ketchup

2 cups crushed tomatoes with juice

1/2 cup sugar

1/4 cup red wine vinegar

Salt to taste

In a medium saucepan over medium low heat, heat the oil. Sauté the onions for 5-8 minutes or until they become soft and translucent. Add the crushed tomatoes and ketchup. Next, sprinkle with curry powder and paprika. Let it cook for 2 minutes before pouring in the red wine vinegar. After, add the sugar and stir until it dissolves. Season it with salt. Increase the heat to medium high and bring it to a boil, then lower the heat and let it simmer until it thickens. Stir occasionally.

Transfer sauce to a blender or food processor. Puree it until smooth. Serve warm over hot sausages.

Photo Courtesy Of: Seph Swain

Baked Vegetables with a Spicy Sauce

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A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

Vegetables

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of ½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob

Stuffed Thai Omelette

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A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz

Deep Fried Camembert with Rhubarb Sauce

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This dish is a popular one in a wide range of restaurants. The tartness of the Rhubarb Sauce complements the flavours that are in the Camembert.
Camembert
Cooking at a high heat for a short time period means that the cheese will be quite soft and gooey, but will still retain its shape. To get the best flavours from the dish, serve as soon as you have removed any excess oil from the Cheese.

To Serve 4
8 Camembert Cheese Portions
1 Large Egg
125g Fine Fresh Breadcrumbs
Sunflower Oil, for Deep Frying
225g Rhubarb, trimmed and cut into small pieces
40g Sugar
1/4tsp Ground Ginger
Salt and Pepper

1. To make the sauce, place the Rhubarb and Sugar into a medium sized saucepan, along with a tablespoon of Water. Cover the pan, and cook on a low heat for ten minutes, until the Rhubarb is very soft.
2. Place the contents of the Pan into a food processor, and blend until smooth. Mix in the Ground Ginger, before seasoning to taste with Salt and Pepper. Return to the pan, and then heat through gently.
3. Remove the rind from the Camembert Portions. Beat the Egg with Salt and Pepper, and pour onto a large, flat plate. On another plate, spread out the Breadcrumbs. Dip the Portions of Camembert into the egg, making sure that they are completely covered, before dipping them into the breadcrumbs. Repeat the process, dipping in each for a second time. Make sure that they are completely covered by Breadcrumbs before you finish.
4. Heat the Oil in a deep fat fryer to around 190C. Fry the Cheese portions four at a time, for about two minutes until they are crisp and golden. Gently pat dry on Kitchen paper, and serve with the sauce at once.

Photo Courtesy of: ChatiryGirl

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Lime-Peppered Chicken

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A spicy, flavoursome dish, that’s great to add a bit of Summer Sun to the coldest of Winter lazy days. You can always make these less hot by removing the seeds from the Chillies, and it’s good practice to wear rubber gloves when handling Chillies, especially if you’re slightly clumsy (like I am) and knick your fingers!

Lime-Peppered Chicken

This dish is great cooked on a barbecue, as it gives real smoky flavours to the meat, but understandably, you might not want to risk going outside at all in the winter, so it’s easy enough to cook under a very hot grill.

To Serve 6
6 Skinless Chicken Breast Fillets
2 Small Red or Yellow Chillies, thinly Sliced
2tsp Coarse ground Black Pepper
3 Limes, Rind and Juice
2 Garlic Cloves, peeled and Crushed
2tbsp Clear Honey
1 Medium Aubergine, cubed
1 Courgette, in 1cm Slices
1 Onion, in Wedges
1 Lemon, in Wedges
60ml Mango Chutney
1 Green Chilli, seeded and thinly Sliced
2.5cm piece of Ginger, grated
2tsp Soft Brown Sugar
2tsp White Wine Vinegar
3tbsp Soy Sauce
1stp Tabasco
6tbsp Olive Oil

1. Cut the Chicken into bite sized pieces, and place in a large bowl, with the Red or Yellow Chillies, Black Pepper, Lime Rind and Juice, Garlic and Honey, and toss well, cover and then chill in a refrigerator for at least ten minutes – the longer the better.
2. Whilst the Chicken is marinating, make the Dipping Sauce. Mix the Mango Chutney, one of the Garlic Cloves, the Green Chilli, the Ginger, Soft Brown Sugar, White Wine Vinegar, Soy Sauce, Tabasco and the Oil into a blender, and process for around fifteen seconds, or until well combined. Place into a dipping bowl, and refrigerate.
3. Thread the Chicken pieces onto a skewer – either metal or wood (if you’re using Wooden Skewers, soak for a long time in Warm Water first), with the pieces of Aubergine, Courgette, Onion or Lemon in between the Chicken.
4. Cook for ten to twelve minutes, turning over and basting with the remaining marinade. Serve straight away with the dipping sauce.

Photo Courtesy of: Ollie Crafoord

Twice Cooked Coconut Shrimp

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Dipped in a tasty batter, rolled in shredded coconut, fried and baked, these shrimp will simple amaze and delight anyone who tastes them. Especially when they try mixed with the home-made dipping sauce!

Deep Fried Shrimp

To serve 6
750gm Large Shrimp – Peeled and de-veined
½ Cup All-Purpose Flour
½ Cup Cornstarch
1tbsp Salt
½ tbsp Ground White Pepper
2tbsp Vegetable Oil
1cup Ice Water
2cups Shredded Coconut
Vegetable Oil (For frying)
½ Cup Orange Marmalade
¼ Cup Dijon Mustard
¼ Cup Honey
¼ tsp Hot Pepper Sauce

1. Peel, de-vein and wash the shrimp, before drying well on paper towels.
2. Mix the Flour, Cornstarch, Salt and White Pepper together, and add two tablespoons of Vegetable Oil and the Ice water, before stirring to blend well – make sure that there are no lumps.
3. Heat the oven up to around 150 C, and pour some Vegetable Oil in a pan and heat up.
4. Pour the Shredded Coconut into a shallow tray. Dip each Shrimp one at a time into the Batter, before dipping into Coconut. Once each Shrimp is coated, place in a frying pain of Oil heated to around 175C, and fry until lightly browned – around about four minutes.
5. Bake the fried Shrimp in the oven for around five minutes to finish them off.
6. Once the Shrimp have been taken out of the oven, leave to cool. During this time, combine the Marmalade, Mustard, Honey and Hot Sauce in a small bowl, and mix well.

Serve on the same plate, on a bed of shredded lettuce.

Photo Courtesy of: VeryGreen

Classic American Hamburger

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Almost three quarters of Americans believe that the Cheeseburger is the most Classic American Burger, and over eighty five percent prefer Beef over Turkey, Pork or veggie Patties inside.

Classic American Hamburger

The mix of the sauce is also down to personal preference. Add small amounts at the start, and slowly increase the quantities until you get the right taste.

The Burgers can be stored in either the fridge or freezer and then make sure you defrost them thoroughly before cooking, and allow them to get to room temperature before cooking to make sure that they taste as good as possible.

To serve 4
600g Minced Beef
Hamburger Bun
Thousand Island Dressing
Dijon Mustard
Hot Sauce
Fresh Lettuce
Ripe Tomato
Onion
Salt
Pepper
Mixed Herbs

1.       Mix the Beef with Salt, Pepper and the Mixed Herbs, and refrigerate for at least fifteen minutes

2.       Cook the Burger in your preferred method (grill, from or bake – my preference is to Grill them) until the temperature reaches 70C.

3.       Whilst the Burger is cooking, mix the Thousand Island Dressing, Dijon Mustard and Hot Sauce to taste.

4.       Lay the slice of cheese on top of the Burger for thirty seconds, before removing from the cooking tray

5.       Grill the bun for fifteen to twenty seconds on each side, just enough to make it crisp.

6.       Spread the Sauce mixture over the bun, and slice the Tomato and Onion before adding that to the bun, as well as a couple of slices of fresh, crisp Lettuce.

7.       Add the Burger and Cheese to the Bun, and serve either with Chips, or a salad.

Photo Courtesy of: pointnshoot

Pastichio

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This traditional Greek dish is full of flavour, and very simple to make. If you want it to be even simpler, you can use White Sauce instead of creating your own sauce.

Pastichio

To Serve 4
200g Pastichio Noodles
1lb Minced Beef or Minced Pork
1 medium Onion
½ Stick of Butter
1/3 Cup of Flour
1 Tube of Tomato Puree
3 cups of Milk
3 Eggs
1 Cup Grated Cheese
1 tbsp Cinnamon
Salt And Pepper

1.       Brown the Meat off in a pan, and finely chop the Onion, adding to the pan and cook off until the fat evaporates.

2.       Add the Tomato Paste along with a cup of water. Add the Salt, Pepper and Cinnamon to the pan, cover and simmer on a low heat for fifteen minutes. Boil the Noodles and set them aside.

3.       In a separate pan, melt the butter and slowly add in the flour until it makes a thick mixture. Add the Milk until it boils – it should take around five minutes, stirring all the time.

4.       Beat the Eggs in a bowl, and slowly add the Butter, Flour and Milk into the Eggs, stirring all the time to prevent any lumps forming. Return to the saucepan, and stir constantly over a medium heat for one or two minutes. Add the Grated Cheese and stir in.

5.       Spread half of the Noodles over the bottom of a casserole dish, and cover with half of the sauce. Cover with the Meat, and then cover with some more of the sauce. Lay the rest of the noodles over the top, and cover with the remainder of the sauce.

6.       Bake at 180C for forty to forty five minutes.

Serve this dish either on its own, or serve with seasonal vegetables.

Photo Courtesy of: pink_fish13

Beef with Chilli and Black Bean Sauce

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Beef with Black Bean SauceSince we’re getting all Christmas-y, here’s a completely non-related dish guaranteed to get you in the mood for festivities!

Okay, so it’s not exactly a Turkey Dinner, with all the trimmings, but it’s a very nice treat – especially with a nice, thick, sticky sauce…mmm! Serve with fresh cooked rice or noodles

To Serve 4
600g Beef Fillet, cleaned of any fibres, cut into thin slices
1/3 Cup Oil
2tbsp Spring Onions
2tbsp Dry Sherry or Dry Vermouth
1tsp Salt
1tsp Sugar
½ Red Pepper, cut into thin strips
1 small Red Onion, thinly sliced
1 heaped tbsp Ginger, cut into thin strips
3 Garlic Cloves, finely chopped
2tbsp Dry Sherry, or dry white wine
2tbsp Black Bean Sauce, from a jar
1tbsp Vinegar
1/2tsp Sesame Oil
2 large red Chilli Peppers, cut into diagonal pieces

1.       Mix the Meat with two tablespoons of the Sherry (or Vermouth), Salt and Sugar, and keep covered in the fridge for thirty minutes.
2.       In a large, heavy pan or wok, heat some of the oil until very hot, and fry half the Meat for thirty seconds, and then repeat with the other half of the meat.
3.       Fry the Onion, Ginger and Garlic for thirty seconds, before adding the Meat back to the Wok, with the remaining Sherry and stir until warmed through.
4.       Add the Black Bean sauce, Sugar, Soy Sauce, Vinegar and Sesame Oil to the pan, and continue cooking for another minute.
5.       Finally add the Chilli Peppers and Pepper to the pan, and continue stirring for another thirty seconds, before serving.

Photo Courtesy of: Avlxyz

Swordfish with Peppers in a White Wine Sauce

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SwordfishItalian Sophistication served up on a single plate. The contrast of colours, textures, tastes and simplicity of this dish make it a superb dinner party dish. It’s all about timing – if the fish is cooked for too long, or too high a heat, the textures and tastes may spoil, so you have to be really careful with it.

Try to get all the ingredients as fresh as possible – for the fish, try to avoid frozen if possible. If you can’t help it, make sure that it is thoroughly defrosted first, and closer to room temperature.

To Serve 8

2kg of Swordfish in 8 fillets, boneless and skinless

1/3 cup Olive Oil

1 Medium Onion, sliced

3 Orange or Yellow Peppers, cut into thin slices

2 Medium Tomatoes

2 or 3 cups of White Wine

1 tsp Oregano

½ Lemon, Juiced

1 tsp Demerara or White Sugar

½ Cup Light Raisins

½ Cup Pine Nuts

½ Cup Parsley, finely chopped

1.       Make a cross on the bottom of the Tomatoes, and place them in a pan of boiling water for thirty seconds. Drain from the pan, and cool under a running tap, peeling the skins and removing the seeds. Cut the flesh into cubes.

2.       Heat a non-stick frying pan up without any oil in, and add the Pine Nuts, stirring until they start to brown, at which time place them on a plate.

3.       Wash and dry the pieces of Fish, and lightly flour them.

4.       Heat two tablespoons of oil in a large shallow pan, or large deep frying pan, and brown the fish off, half at a time. You may need to add some more oil half-way through.

5.       Wipe the pan with some kitchen paper, and add two more tablespoons of oil before sautéing the Onions and Peppers on a low heat until they begin to soften – around ten minutes.

6.       Add the tomatoes to the pan, and turn up the heat. Continue stirring for five more minutes.

7.       To the pan, add the Wine, Oregano, Raisins, Sugar, Lemon Juice and Parsley, seasoning to taste. Allow to boil for around three or four minutes, and then return the Fish to the pan to heat with the rest of the sauce.

8.       Add the Pine Nuts and serve!

Photo Courtesy of: Melvin Schlubman

Crispy Fried Duck

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Crispy Fried Duck PancakeThese pancakes are crispy, juicy and full of flavour, all in the same mouthful. They are great as a posh snack, part of a party menu, or as part of a themed dinner night. When preparing the Cucumber and Spring Onion, try to get it as close to serving time as possible to make sure that they’re fresh, and you can keep the pancakes warm in over steam in order to make sure they keep their softness.

You can buy the pancakes pre-made, and just heat them up before serving, but if you’re going to make it all yourself, you really should make it all – otherwise it’s cheating really! (p.s., I won’t tell if you do use pre-made ones!)

To serve 16

1 Duck (1 ¾ to 2kg)

Oil for Frying

5 cups Chicken Stock

2 ½ cups Dry Sherry (not white Wine)

7tbsp Light Soy Sauce

4tbsp Dark Soy Sauce

4tbsp Hoisin Sauce

4 Onions, Sliced

6 slices fresh Ginger

1 ½ tbsp Sugar

1 tsp Five Spice

1 ½ kg Beef and Pork Bones

16 Mandarin Pancakes

5-6tsp Hoisin Sauce

4 Cucumbers, peeled and cut into thin strips

5 Spring Onions, cut into strips

For the Mandarin Pancakes

½ Cup Flour

½ Cup Hot Water

1 tsp Oil

1 tsp Sesame Oil

1.       Boil the duck for ten minutes, before draining.

2.       Mix the Chicken Stock, Sherry, Soy Sauce (light and dark), Hoisin Sauce, sliced Onions, Ginger, Sugar, Five Spice and Beef and Pork bones, and simmer for thirty minutes, then remove the bones.

3.       Add the duck to this sauce, and simmer on a low heat for 1 ½ hours, turning it over every so often. After an hour and a half, remove the duck, and place on an oven grill tray, and leave to completely cool and drain – it will need at least two hours.

4.       Heat up a large amount of Oil in a wok or pot, and fry for around eight to ten minutes. Remove from the oil, and dry with some absorbent paper towels, and shred.

For the Pancakes

1.       Mix the Flour, hot Water and the teaspoon of Oil. Empty the mixture out onto a floured surface, and knead until it becomes smooth and tight.

2.       Create 16 even-sized balls, and spread out until small and paper-thin. Spread Sesame Oil onto the surface of each pancake.

3.       Heat a non-stick pan, and lightly brown each side of the pancakes.

Serve with the thin slices of Spring Onion and Cucumber, and a bowl of Hoisin Sauce.

Photo Courtesy of ItJournalist