THAI FRIED RICE

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Stir Fry : How To Make Thai Fried Rice

 

This fried rice dish will become a favourite side dish and with the addition of chicken, beef, or other meats, it can become a main course.

SERVING : 2 to 4

INGREDIENTS
350 g pre-cooked rice
4 tbsp peanut oil
2 eggs beaten
2 Tbsp soy sauce
2 Tbsp fish sauce
1/4 onion, sliced
2 cloves of garlic, minced
1 small tomato, quartered
1 red chilli, copped
4 tbsp coriander, chopped
salt, white pepper
1 lime, quartered
1/2 cucumber, sliced

1 Wok
1 Wooden spoon

PROCESSING METHOD

Mix the egg with soy sauce
* Combine the egg and one-half of the soy sauce into a bowl and mix it to a uniform consistency.

Fry the eggs
* Place the oil into a very hot wok. Add the egg mixture and stir until it is cooked. Now move it to the side of the wok.

Add the onion, garlic, chilli and the rice
* Next, add more oil to the wok. Add the onion, mix everything together well and then add the garlic, the chilli and stir again. Add a touch more oil and add in the rice.
TIP : Refrigerated rice is used in this recipe because when rice is chilled, the grains do not tend to stick together. This makes it the perfect consistency for fried rice dishes.

Add tomato soy sauce, fish sauce
* We now add the tomato, the soy sauce, and the fish sauce to the wok. Stir it all together well.

Finish with coriander
* Just before serving, stir in the chopped coriander making sure it is distributed evenly throughout the rice.

Present with lime, cucumber, onion
* Spoon your Thai fried rice into a serving bowl.
* Next, garnish it with slices of cucumber and a piece of lime. The lime can be squeezed over top of the rice to give it an added tangy flavour.

Serve
* You can now serve this dish to your friends or family.
* This version of special rice can be altered by adding shrimp, chicken, pork or beef. Experiment and surprise yourself!

FRENCH DUCK IN ORANGE SAUCE

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Main Dish : How To Make Duck In Orange Sauce

 

Rich duck in orange sauce accompanied by colourful seasonal vegetables.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour

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

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

PROCESSING METHOD

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

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

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

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

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

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

MEXICAN BAJA FISH TACOS

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Mexican Food : How To Make Baja Fish Tacos

 

INGREDIENTS
1 pound whitefish cut into 2 inch pieces (Betty used frozen Mahi Mahi)

Avocado Relish
1/2 cup diced tomato
1/4 cup diced jalapeno
1 tbsp chopped cilantro
1/4 cup diced onion
1/2 cup diced avocado
fresh lime
salt
pepper

Yogurt Sauce
1 1/2 tbsp plain yogurt
1 1/2 tbsp mayonnaise
fresh lime
dash hot sauce

Beer Batter
3/4 cup amber cerveza (Betty used Dos Equis)
3/4 cup flour
1/2 tsp salt

Garnish
1 cup finely shredded cabbage
8 corn tortillas (or 16 if you like them doubled)
your favorite hot sauce
fresh lime wedges

PROCESSING METHOD

* In a bowl combine tomato, jalapeno, cilantro, onion, avocado, fresh lime, black pepper and salt. Stir together.
* Set aside.
* In another bowl combine yogurt, mayonnaise, a dash of hot sauce and a squeeze of lime. Stir together until smooth.
* Set aside.
* In a third bowl combine flour, salt and your favorite amber cerveza. Stir together until smooth.
* Batter will have the consistency of thickish pancake batter.
* Add fish pieces to flour mixture and coat.
* Heat canola oil in a tall-sided heavy pot/pan over medium-high heat.
* Slowly add battered fish to oil and fry 3-4 minutes a side until golden and crisp. (6-8 minutes total)
* Remove from oil and drain on a paper towel.
* Sprinkle with a little sea salt.
* On a warmed (preferably a little charred) corn tortilla, spread the yogurt mixture.
* Add a few pieces of fish and a sprinkling of cabbage.
* Serve with lime and avocado relish.
* Makes 8 tacos.

AMERICAN HOMEMADE BAGELS

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Northern American : How To Make Homemade Bagels

Deliciously light and fluffy on the inside and slightly chewy on the outside. Just waiting to be crammed full with glorious goodies.

SERVING : 6

Preparation Time : 1 hour 20 minutes
Cooking Time : 25 minutes

INGREDIENTS
500 g flour
260 ml tepid water
12 g instant yeast
1 tbsp honey
12 g of salt
20 g soft butter
and for the caramel water:
300 g sugar
3 ltr water
to garnish:
100 g poppy seeds
100 g sesame seeds

1 mixer with hook attachment
1 baking tray, prelined with parchment
1 tray lined with parchment
2 shallow trays or plates
1 saucepan
1 slotted spoon
1 plastic bag
1 knife
1 wooden spoon

PROCESSING METHOD

Knead the dough
* Add all the flour, water, yeast, and honey into the bowl of your mixer. Switch it on to knead for roughly 4 minutes.
* Add the butter and the salt and continue kneading for a further 8 minutes until the mixture becomes a smooth, elastic dough.

Prove
* Remove the bowl from the mixer, cover it with a plastic bag and let it prove, which means to rise, for 40 minutes at room temperature.

Make into balls
* Carefully remove the dough from the bowl and place it onto a clean working surface.
* Divide the dough evenly into six portions, and then, using the palm of your hand gently roll each portion into a soft ball of about 3 inches in diameter.
* Continue by pushing your two thumbs through the centre of the each ball and manipulating it a little, to create a hole. The hole should be roughly 2 inches in diameter.
* Repeat the same process with the rest of the balls and place them onto the pre-lined tray.

Prove once more
* Cover it once more with the same plastic bag and prove again for another 35 minutes. It should only increase slightly in volume during this time. It must not be allowed to over prove and get too large!

Make the caramel water
* While the bagels are nicely proving, place the saucepan onto a medium to high heat.
* Then add sugar and allow it to melt, to finally caramelize into a rich, golden, sticky syrup.
* Add the water, taking great care not to get splattered and bring this sweetened pan of caramel water to the boil.

Preheat the oven
* Turn on the oven to 200°C ( 390°F / gas mark 6 ).

Poach the bagels
* Gently and individually place each bagel into the boiling, caramel water and allow them to boil for 1 minute on each side. This is the secret to bagels having a slightly chewy crust, as the dough is enveloped in an invisible caramel coating.
* Once poached, gently remove them and place onto a tray.

Season the bagels
* Having scattered the poppy seeds evenly over a tray take each bagel and dip one surface into them, pressing very gently so they stick.
* Do the same with the sesame seeds.

Bake
* Transfer the bagels to the prelined baking tray and place them in oven to bake for 15 minutes until golden brown.

Serve
* Allow them to cool down for at least half an hour, before serving, resisting the urge to eat them immediately as the smell of fresh bagels is intoxicating!

JAPANESE CHICKEN RAMEN (SOUP)

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Soup : How To Make Chicken Ramen

A hearty Japanese soup to serve as a main course.

SERVING : 2

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS
750 ml chicken broth
2 tbsp peanut oil
1 1/2 leeks, chopped
1 carrot, chopped
2 cm of ginger, peeled and chopped
2 cloves of garlic, crushed
2 tbsp soy sauce
160 g noodles
1 chicken breast
6 oyster mushrooms
2 eggs, hard boiled
1 spring onion, sliced
salt and pepper

2 saucepans
1 wooden spoon
1 sieve
1 slotted spoon
1 chopping board
1 knife
1 ladle
1 tray

PROCESSING METHOD

Make the broth
* Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
* Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
* Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper.
* Bring to a simmer and cook for 15 to 20 minutes.

Sieve the broth
* Place the sieve over the other saucepan and strain the broth.
* Then put it back on the heat.

Poach the chicken and mushrooms
* Place chicken, followed by the mushrooms into the hot broth.
* Slowly poach for about 7 minutes. Don’t let it boil: keep it over a low heat.
* If the chicken becomes too hot it will dry out: this way it will stay moist.
* Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.

Cook the noodles
* Add the noodles to the broth and raise the heat to a simmer.
* Leave them to cook for about 3 minutes.

Prepare the chicken
* Moving lengthwise along the chicken breast, cut into fairly thin slices.
* Then take the hard boiled eggs and chop them in half.

Serve
* Place the noodles into a soup bowl and ladle the broth on top.
* Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
* Add a little more broth and your soup is ready.

ITALIAN CHICKEN AND AUBERGINE PARMIGIANA

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Italian Food : How To Make Chicken & Aubergine Parmigiana

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

SERVING : 2

Preparation Time : 20 minutes
Cooking Time : 1 hour

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

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

PROCESSING METHOD

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

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

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

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

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

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

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

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

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

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

SPANISH SALT COD WITH CHICK PEAS

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Main Dish : How To Make Salt Cod With Chick Peas

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

SERVINGS : 4

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

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

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

PROCESSING METHOD

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

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

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

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

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

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

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

Serve
* Serve with plenty of crusty bread.