AMERICAN CRISPY, GOLDEN ROAST TURKEY

http://www.videojug.com/film/player?id=014ff256-24f3-7e9a-4521-ff0008c8db51
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 TURKEY

http://www.videojug.com/film/player?id=ff68d0f4-1b99-0e3a-a69b-ff0008cacb45
Northern American : How To Cook A Perfect Turkey

Turkey isn’t just for Thanksgiving. This big bird can be made all year round. Follow VideoJug’s recipe and make a perfect, delicious bird every time!

SERVING : 1

Preparation Time : 30 minutes
Cooking Time : 4 hours

INGREDIENTS
6 kg turkey
1 roasting rack
1 roasting pan
aluminum foil
papper towels

PROCESSING METHOD

Pre-Heat
* Pre-heat your oven to 400°F ( 200°C / Gas Mark 6 ).

Pat Dry
* Rinse the turkey thoroughly under cold water, then pat completely dry with paper towels. Make sure to dry the legs, wings and inside the cavity.

Season
* Rub butter all over the inside and outside of the turkey. The butter helps brown the turkey while roasting.
* Brush the turkey with a generous amount of olive oil. This will seal in the butter and keep the turkey moist.
* Finish by seasoning the turkey with plenty of salt and pepper. Many people tend to under-season with salt and pepper, but a lot of seasoning gets lost in the juices while baking.

Cover And Bake
* Transfer the turkey onto a grilling rack in a large pan. Place the giblets around the bottom of the rack. Tent the turkey with the aluminum foil. * Place the covered turkey in the oven and bake for 30 minutes.
* After 30 minutes, turn the oven down to 350°F ( 180°C / Gas Mark4 ) and bake for another two hours.
* As a general rule, 20 minutes per pound (40 minutes per kilogram) is an appropriate cooking time.

Golden Brown
* Remove the aluminum foil after 2 hours and bake for another 15 to 20 minutes, or until the skin is a crispy golden brown.
* Leave the aluminum foil on if you prefer softer, moister skin.

Serve
* Let the turkey stand for 20 to 30 minutes before carving to allow the juices to permeate the meat.
* Carve, serve and enjoy!

AMERICAN TURKEY AU GRATIN WITH SHERRY

http://www.videojug.com/film/player?id=213633e9-dd5b-64a3-6681-ff0008c8db54
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

http://www.videojug.com/film/player?id=2981dba9-76da-0fe8-da17-ff0008c8e919
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.

THAI RED CURRY FISH CAKE

http://www.videojug.com/film/player?id=3bb4d22d-f943-0475-8483-ff0008c8e92d
Starters & Appetizers : How To Make Thai Red Curry Fish Cakes

The Thai Red Curry Fish Cakes Recipe can be served as a appetiser or as an accompaniment to a main meal. A pleasurable treat for any anybody, anytime!

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
200 g cod fillet
200 g squid
2 tsp sugar
1 Tbsp fish sauce
60 g green beans cut into fine dice
1/2 a beaten egg
vegetable oil for deep frying
for the curry paste:
10 to 15 red chillies dried, soaked in water until soft
Ѕ tsp coriander seeds, dry roasted in a pan for 2-3 minutes
2 sterns of lemongrass
6 garlic cloves, peeled
60 g shallots, sliced
3 Tbsp ginger, sliced
lemon or lime zest
2 tsp salt
2 tsp pepper

1 food processor
1 plastic container for the chilli paste
1 bowl
1 pan for frying
1 plate with kitchen paper
1 plate for serving
1 slotted spoon

PROCESSING METHOD

Make the red curry paste
* Use the food processor to blend together all the ingredients for the red curry paste. Then add some salt and pepper.
* Put it into a plastic container. You can freeze what you don’t use.

Process the fish
* Put the cod and squid in the food processor and blend until you have a smooth paste.

Mix in the ingredients
* Add 1 tablespoon of curry paste, the fish sauce and the sugar to the fish mixture and blend well.
* Then transfer the mixture to a bowl.

Add the other ingredients
* Put the chopped beans and the egg into the bowl with the fish mixture and combine well.

Shape the fish cakes
* Using about 50g of mixture for each fish cake, roll it into balls and then flatten into discs about 5 mm thick.

Cook
* Deep fry the fish cakes in vegetable oil heated to about 180°C / 350° F for about 3 minutes.

Drain
* Remove the fish cakes from the oil and drain them on kitchen paper.

Serve the fish cakes
* Place on a serving dish with lemon for garnish.

INDIAN CHICKEN PILAU

http://www.videojug.com/film/player?id=c161cb51-f8e3-6e92-10e6-ff0008ca1368
Indian Cuisine : How To Make Chicken Pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.

SERVING : 4

INGREDIENTS
3 cups (750 ml) Basmati Rice
5 1/2 cups (1380 ml) water
2 strands of Saffron
1 stick of cinnamon
4 tbsp ghee
1/2 tbsp garlic and ginger paste
1 tsp garam masala
1 onion, thinly sliced
3 cloves
2 tbsp yoghurt
1 pinch of chilli powder
3 chicken breasts, skinned and cut into cubes
2 cardamoms, pods should be crushed
1 tbsp sultanas
1 tbsp blanched almonds
1 tsp salt

1 Large Saucepan
1 Frying Pan
2 large spoons for stirring

PROCESSING METHOD

Wash Rice
* Wash the rice until the water runs clear and then drain and set aside.

Heat Ghee and Add Spices
* Heat half of the ghee in a large saucepan and fry the onion until it has turned golden.
* Now add the cinnamon, cloves, cardamom pods.

Mix Together
* Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.

Add Water
* Now add the water.

Bring To Boil
* Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes

Cook Paste
* Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil / the melted ghee separates slightly from the yogurt.

Add Chicken
* Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through

Stir and Serve
* Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

CHINESE MOO SHU PORK

  
http://services.brightcove.com/services/viewer/federated_f8/271521142

Hi, I’m Gretchen Siegchrist for About.com Food, and I am going to show you how to make moo shu pork. Moo shu pork is a favorite Chinese dish that is stir fried to perfection, then served in a warm pancake. See the steps to making moo shu pork with a delightful homemade marinade.

INGREDIENTS

Moo Shu Pork Marinade
8 ounces of pork loin
2 tablespoons rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon garlic
1 tablespoon fresh ginger

Moo Shu Pork Ingredients
1/4 cup vegetable oil
3 large eggs
2 cups bok choy
1/2 cup green onions
1 cup fresh bean sprouts
1/2 cup bamboo shoots
1 teaspoon garlic
2 tablespoons soy sauce
1teaspoon sugar
You will also need some small pancakes (tortillas work great) and Hoisin sauce for serving the moo shu.

PROCESSING METHOD

Marinate the Moo Shu Pork
* Cut the meat into small slivers. Chop the garlic and the ginger into fine pieces.
* Place these in a medium bowl and then add the rest of the marinade ingredients. Whisk everything together and add the pork. Stir this up so that the pork is well coated.
* Then cover the bowl and place it in the refrigerator for four hours or so.

Chop the Moo Shu Vegetables
* Begin by chopping the green onions and the bok choy into small pieces.
* Add the eggs to a small bowl and beat them together.

Scramble the Eggs
* When you are ready to cook the moo shu, add two tablespoons of vegetable oil to a wok, and let it heat up over medium high heat.
* Add the eggs and scramble them until they are firm.
* When the eggs are done, remove them from the wok and place them in a bowl.

Stir Fry the Moo Shu Pork
* Add another tablespoon of oil to the wok, and then add the pork strips. Stir fry the pork over high heat for four to five minutes until it is brown and cooked through.
* Remove it from the wok and set it aside for now.

Stir Fry the Moo Shu Vegetables
* Add another tablespoon of oil to the wok and then add the boy choy, green onions, bamboo shoots, soy sauce, sugar and garlic and stir fry them together for about three minutes or so until the bok choy is wilted.

Mix and Serve the Moo Shu Pork
* Now add the bean sprouts and return the pork and the eggs to the wok. Mix everything together and let it cook until all the ingredients are heated through.
* When the moo shu is done cooking, transfer it to a large bowl.
* You can serve it as is, or roll it up in a pancake with Hoisin sauce.

SWISS CHESE FONDUE

http://www.videojug.com/film/player?id=37d8ca39-785b-c131-bdff-ff0008c93e96
Other European Recipes : How To Make Swiss Cheese Fondue

Part dining, part entertainment, this cheese fondue recipe might just make all the difference at your next get together.

SERVINGS : 6

Preparation Time : 5 minutes
Cooking Time : 15 minutes

INGREDIENTS
200 g emmenthal cheese, grated
200 g gruyere cheese, grated
2 tsp kirsch
1 tsp corn starch
240 ml dry white wine
some French bread, cut into cubes

1 whisk
1 fondue set
1 saucepan
1 spatula
1 spoon

PROCESSING METHOD

Begin the cheese sauce
* Place the saucepan onto a medium heat and add the wine. As soon as it begins to simmer, gradually add the grated emmental and stir.
* Add the gruyere. Stir once more until both the cheeses have completely melted.

Complete the sauce
* Mix the kirsch and cornstarch together.
* Add the mixture to the melted cheese, whilst constantly stirring.
* Cook until the mixture thickens and remove it from the heat.

Transfer and serve
* Light the flame on the fondue set, as instructed.
* Place the pan of cheese on top.
* Skewer a piece of bread, immerse into the melted cheese and thoroughly coat it!

AMERICAN CHICKEN FRIED STEAK

http://www.videojug.com/film/player?id=6507c0fd-afc7-ca07-8c2f-ff0008ca6eb8
Northern American : How To Make Chicken Fried Steak

INGREDIENTS
2 large eggs
250 ml milk
100 g flour
vegetable oil
230 g top round steak, 1/4 inch cut
meat mallet
whisk
splash guard
skillet or large pan
cooking thermometer

PROCESSING METHOD

Tenderize
* Use a meat mallet to tenderize 1/2 lb (226 g) top round steak.
* Tenderizing the meat will thin out the muscle, making it easier for the seasoning to permeate the steak and cook evenly.

Bread The Steak
* In a mixing bowl, add two large eggs and 1 cup (250 ml) milk. Whisk briskly until incorporated.
* Dip each steak into the egg mixture, then into 1 cup (100 g) flour, making sure to coat all sides. You can add additional salt, pepper or spices to the flour if desired.

Fry Away
* Coat the bottom of a large pan or skillet with 1/4 to 1/2 inch of vegetable oil (you can use canola oil as well).
* Heat the oil to 375°F ( 190°C ) before adding the breaded steak. Depending on how thick your steak is, fry for 5 to 10 minutes on each side.
* Remove from the oil and set on a paper towel or rack.
* For an added treat, combine 1/4 cup (60 ml) oil with 3 Tbsp flour in a pan on medium heat and stir until thick.
* Add 1-2 cups (500 ml) milk to the oil and flour, bring to a boil, then down to a simmer for 8-10 minutes until thick and rich.
* Pour the gravy over the chicken fried steak and serve hot.

JAPANESE CHICKEN TERIYAKI

http://www.videojug.com/film/player?id=e45b231c-6f6d-223d-b3c9-ff0008ca4b7d
Japanese : How To Make Chicken Teriyaki

Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.

INGREDIENTS
230 g chicken breast
1/4 medium bunch of broccoli
1/4 large carrot
90 ml mirin
60 ml soy sauce
60 ml sake
white pepper
salt
85 g flour

1 skillet
1 sauce pan

PROCESSING METHOD

Prepare The Vegetables
* First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.

Season The Chicken
* Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.

Make The Sauce
* To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.

Boil The Vegetables
* Place the cut broccoli and carrots in a pot of boiling water to cook.
* The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.

Make The Garlic Oil
* Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.

Cook The Chicken
* Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes.
* When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambe the chicken.

Reduce The Sauce
* Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.

Prepare To Serve
* Delicately cut the chicken breast.
* Place the broccoli and carrots on the plate, followed by the cut chicken breast.
* Now douse the teriyaki sauce over the chicken.