Persians are fun loving people and the Parsi community celebrate every possible festival with equal flavor.
They eat sweets for Nowruz/Norooz and Diwali, dance for New Year and dress up for Christmas, their marriages, fashions and other celebrations are accompanied by the legendary feasts of meat, sweets and fish specialties.
Though cosmopolitan Parsis believe strongly in their religion and their children are trained to understand the scriptures.
Every child is initiated into the Zoroastrian religion at a function called the Navjot.
Persian/Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colorful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal, the sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.
Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving .
Naturally a feast of typically Parsi delicacies is also served on this occasion.
Persian wines and whiskeys;
Parsees like their whiskey and wines; It's called the Parsee Peg for some reason. If someone asks for a Parsee Peg in India, you've asked for a lot of whiskey and wine - you measure out five fingers worth of whiskey in a glass.
The Persian culture invented alcohol 7500 years ago to preserve fresh fruit from the summer time, through fermentation in ceramic jars, so that they can be consumed in the winter cold winter months, and help people stay warm.
Persian and Parsees are really obsessed with foods and drinks. It's one of the things to miss in our Pizza Express culture.
Unlike a majority of religions in India and around world, the Parsis do not have the concept of fasting.
They are known, on every possible occasion, to enjoy a hot meal of Sheesh-Kabaabs, Lamp-chubs, Dhansak, Sali Gosh, chicken farcha and the list goes on.....
How To Make A Bacardi Cocktail
Bacardi Cocktail. Bacardi never tasted so good - prepare this for your friends and they might never leave! Relish our Bacardi Cocktail.
If you want to make this home made Bacardi Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need:
* 45 ml Bacardi light rum
* 30 ml lime juice
* 1 grenadine
* Ice cubes
* 1 egg white
* 1 tsp caster sugar
* 1 50/25ml measuring cup
* 1 shaker
* 1 strainer
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 cocktail glass
Step 1: Chill the cocktail glass.
Begin by chilling the cocktail glass - place 3 ice cubes into the glass and set aside for later.
Step 2: Prepare
Continue by filling the shaker halfway with ice cubes.
Add 45ml of Bacardi light rum into the shaker.
Using the chopping board, cut the lime in half and squeeze 30ml of the juice into the shaker.
Finally, add a splash of grenadine to the shaker.
Ensure that the lid is secure and shake vigorously.
Step 3: Strain, pour and serve.
Remove the ice cubes from the cocktail glass and strain the cocktail into the glass. Garnish the glass with a wedge of lime and sip into the early hours!
Rum:
How To Make A Bacardi Cocktail
If you want to make this home made Bacardi Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need:
* 45 ml Bacardi light rum
* 30 ml lime juice* 1 grenadine
* Ice cubes
* 1 egg white
* 1 tsp caster sugar
* 1 50/25ml measuring cup
* 1 shaker
* 1 strainer
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 cocktail glass
Step 1: Chill the cocktail glass.
Begin by chilling the cocktail glass - place 3 ice cubes into the glass and set aside for later.
Step 2: Prepare
Continue by filling the shaker halfway with ice cubes.
Add 45ml of Bacardi light rum into the shaker.
Using the chopping board, cut the lime in half and squeeze 30ml of the juice into the shaker.
Finally, add a splash of grenadine to the shaker.
Ensure that the lid is secure and shake vigorously.
Step 3: Strain, pour and serve.
Remove the ice cubes from the cocktail glass and strain the cocktail into the glass. Garnish the glass with a wedge of lime and sip into the early hours!
Rum:
How To Make A Bacardi Cocktail
How To Make A Hurricane Cocktail
Hurricane Cocktail. This classic cocktail is bound to bring a strong breeze into your hot summer afternoons by the pool. Be warned- this is strong! Enjoy our Hurricane Cocktail.
If you want to make this home made Hurricane Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need…
* 40 ml gold rum
* 40 ml light rum
* 25 ml gin
* 10 ml amaretto
* 150 ml orange juice ,
or the juice of 2 oranges
* 1 dash of grenadine
* 1 shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 shaker
* 1 strainer
* 1 glass
* 1 short straw
Step 1: Prepare the cocktail
Half fill the shaker with ice.
Tip
If you don't want to use a measure why don't you just free-pour the alcohol right from the bottle?
First, pour out a large splash or 40 millilitres of Gold Rum over the ice. Next, add a large splash, 40 millilitres of Light rum, a splash or 25 millilitres of gin, and about 10 ml of amaretto. Now pour on 150 millilitres of orange juice, add a dash of grenadine.
Step 2: Shake the cocktail, strain, and garnish, and serve.
Place the strainer on the shaker and add 3 large ice cubes to a highball glass and strain the drink over the ice. Take a slice of orange, and cut a groove into the flesh of the fruit. Place this on the side of the glass and add a straw. Enjoy!
SOURCE--> VIDEOJUG.COM
If you want to make this home made Hurricane Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need…
* 40 ml gold rum
* 40 ml light rum
* 25 ml gin
* 10 ml amaretto
* 150 ml orange juice ,
or the juice of 2 oranges* 1 dash of grenadine
* 1 shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 shaker
* 1 strainer
* 1 glass
* 1 short straw
Step 1: Prepare the cocktail
Half fill the shaker with ice.
Tip
If you don't want to use a measure why don't you just free-pour the alcohol right from the bottle?
First, pour out a large splash or 40 millilitres of Gold Rum over the ice. Next, add a large splash, 40 millilitres of Light rum, a splash or 25 millilitres of gin, and about 10 ml of amaretto. Now pour on 150 millilitres of orange juice, add a dash of grenadine.
Step 2: Shake the cocktail, strain, and garnish, and serve.
Place the strainer on the shaker and add 3 large ice cubes to a highball glass and strain the drink over the ice. Take a slice of orange, and cut a groove into the flesh of the fruit. Place this on the side of the glass and add a straw. Enjoy!
SOURCE--> VIDEOJUG.COM
How To Make A Mai Tai Cocktail
Mai Tai Cocktail. The cocktail you always have on holiday but can never make back home - well now you can! A combination of five liqueurs assures this is a feisty one. Savour our Mai Tai Cocktail.
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum
* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
How To Make A Caipirinha Cocktail
Caipirinha Cocktail. This world-famous, Brazilian cocktail is both tangy and sweet and great to serve at parties. Relish our Caipirinha Cocktail.
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 1 lime, cut into 8 wedges
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
How To Make A Mojito Cocktail
Mojito Cocktail. A zesty, minty, lemon-filled explosion - make your taste buds dance with this refreshing thirst-quencher! A popular drink amongst cocktail lovers. Appreciate our Mojito Cocktail.
If you want to make this home made Mojito Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need...
* 8 fresh mint leaves
* 2 tsp brown sugar
* fresh lime juice
* 50 ml light rum
* soda water
* 1 cups (250ml) crushed ice
* 1 25ml/50ml shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 muddle stick or fork
* 1 highball glass
* 1 barspoon or stirrer
Step 1: Prepare your cocktail
Put the sugar in the highball glass. Tear 5 or 6 of the mint leaves and add them to the glass.
Squeeze half a lime and add 25ml into the glass. Using the muddle stick or fork, gently crush or muddle them together.
Add the crushed ice, light rum and soda water and stir well with a bar spoon or stirrer.
Step 2: Present your cocktail
Garnish the drink with a couple more mint leaves, drink and enjoy!!
If you want to make this home made Mojito Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need...
* 8 fresh mint leaves
* 2 tsp brown sugar
* fresh lime juice* 50 ml light rum
* soda water
* 1 cups (250ml) crushed ice
* 1 25ml/50ml shot measure
* 1 knife
* 1 chopping board
* 1 squeezer
* 1 muddle stick or fork
* 1 highball glass
* 1 barspoon or stirrer
Step 1: Prepare your cocktail
Put the sugar in the highball glass. Tear 5 or 6 of the mint leaves and add them to the glass.
Squeeze half a lime and add 25ml into the glass. Using the muddle stick or fork, gently crush or muddle them together.
Add the crushed ice, light rum and soda water and stir well with a bar spoon or stirrer.
Step 2: Present your cocktail
Garnish the drink with a couple more mint leaves, drink and enjoy!!
How To Make A Pina Colada Cocktail
Pina Colada Cocktail. As the song goes, "if you like Pina Coladas... And the taste of champagne," you can't go wrong with this creamy recipe! Appreciate our Pina Colada Cocktail.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum
* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
How To Make A Sex On The Beach Cocktail
This video shows you how to make a Sex On The Beach Cocktail as it should be done.
* Serves:1
* Preparation Time:5 minutes
* Cooking Time:10 minutes
For this home made Cocktail video recipe you need the following Ingredients:
* 50 ml vodka
* 150 ml orange juice
* 25 ml peach liqueur
* 1 dash grenadine
* 1 cherry
* ice cubes
* 1 50/25ml measure
* 1 knife
* 1 chopping board
* 1 cocktail shaker
* 1 strainer
* 1 highball glass
* 1 straw
Step 1: Prepare the cocktail
Add 3 ice cubes to the cocktail shaker, followed by the vodka, peach liqueur and orange juice.
Put on the lid and shake well
Add 3 ice cubes to the highball glass and strain the cocktail over the ice.
Finally, add the dash of grenadine for the perfect sex on the beach cocktail.
Step 2: Present the cocktail
Slice a groove in the bottom of the cherry and place it on the side of the glass.
Add the straw and serve.
Step 4:Now relax and enjoy our sex on the beach cocktail.
How To Make A Chocolate Godiva Kiss Martini Cocktail
Thanks for watching our video How To Make A Chocolate Godiva Kiss Martini Cocktail For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Drinks.
Visit http://www.drinkstv.com/recipe5504.aspx?ref=tube to download and print this video drink recipe and more!
How To Make Brandy Butter
Brandy Butter Recipe. A delicious, buttery brandy topping for your Christmas pudding. It's simple to make and you won't find better on the shelf! Savour our Brandy Butter recipe.
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
How To Make Vanilla Custard
Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
How To Make A Yule Log
Yule Log Recipe. 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. Relish our Yule Log recipe.
Step 1: You will need… .
* 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
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 3: Break the chocolate
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Seal and chill
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 9: Grease the paper
Coat the paper on the baking tray with a layer of butter.
Step 10: 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.
Step 11: 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.
Step 12: Add egg whites
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 13: Layer the chocolate mix
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 14: 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.
Step 15: 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.
Step 16: 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.
Step 17: Spread the mix
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 18: 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.
Step 19: Dust and serve
Sprinkle some icing sugar over your Yule log and it's ready to serve!
Cakes:
How To Make A Yule Log
Step 1: You will need… .
* 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
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 3: Break the chocolate
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Seal and chill
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 9: Grease the paper
Coat the paper on the baking tray with a layer of butter.
Step 10: 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.
Step 11: 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.
Step 12: Add egg whites
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 13: Layer the chocolate mix
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 14: 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.
Step 15: 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.
Step 16: 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.
Step 17: Spread the mix
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 18: 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.
Step 19: Dust and serve
Sprinkle some icing sugar over your Yule log and it's ready to serve!
Cakes:
How To Make A Yule Log
How To Ice Your Christmas Cake
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 on VideoJug. Try our How To Ice Your Christmas Cake.
Step 1: You will need …
* 1 VideoJug 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
Step 2: 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.
Step 3: 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.
Step 4: 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.
VIDEOJUG 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.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
Step 1: You will need …
* 1 VideoJug 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
Step 2: 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.
Step 3: 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.
Step 4: 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.
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.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
How To Make Christmas Pudding
Christmas Pudding Recipe. 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. Enjoy our Christmas Pudding recipe.
Step 1: You will need ….
* 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
Step 2: 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.
Step 3: Beat the eggs
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 4: Add the eggs and Guinness
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 5: Grease the bowl
Coat the inside of the glass bowl with the knob of butter.
Step 6: Transfer
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 7: 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.
Step 8: 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.
Step 9: 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.
Step 10: 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.
Step 11: Serve
Your Christmas pudding is now ready to serve! As an optional extra ladle over some brandy, along with some delicious Videojug brandy butter! The recipe can be found here on the Videojug web site! Merry Christmas.
Cakes:
How To Make Christmas Pudding
Step 1: You will need ….
* 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
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.
Step 3: Beat the eggs
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 4: Add the eggs and Guinness
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 5: Grease the bowl
Coat the inside of the glass bowl with the knob of butter.
Step 6: Transfer
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 7: 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.
Step 8: 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.
Step 9: 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.
Step 10: 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.
Step 11: Serve
Your Christmas pudding is now ready to serve! As an optional extra ladle over some brandy, along with some delicious Videojug brandy butter! The recipe can be found here on the Videojug web site! Merry Christmas.
Cakes:
How To Make Christmas Pudding
How To Make Traditional Mince Pies
Traditional Mince Pies Recipe. Mince pies at their very best. Delicious served cold or hot with a splash of cream. Simply irresistible! Sample our Traditional Mince Pies recipe.
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon
tep 2: Preheat the oven
Set the oven to 200ºC (390ºF/ gas mark 6).
Step 3: Roll the pastry
Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Step 4: Prepare the pastry cups
Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.
Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.
Step 5: Fill with mincemeat
Add a spoonful of mincemeat to each of the cups.
Step 6: Re-roll the pastry
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Step 7: Make the lids
Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.
Step 8: Finish the lids
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.
With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Step 9: Bake
Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Step 10: Serve
Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon
tep 2: Preheat the oven
Set the oven to 200ºC (390ºF/ gas mark 6).
Step 3: Roll the pastry
Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Step 4: Prepare the pastry cups
Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.
Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.
Step 5: Fill with mincemeat
Add a spoonful of mincemeat to each of the cups.
Step 6: Re-roll the pastry
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Step 7: Make the lids
Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.
Step 8: Finish the lids
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.
With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Step 9: Bake
Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Step 10: Serve
Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
How To Make Double Chocolate And Chocolate Chip Cookies
Double Chocolate and Chocolate Chip Cookies recipe. Rich and chocolaty yet honeycomb light melt-in-the-mouth cookies, to be enjoyed at any time of the day! Savour our Double Chocolate and Chocolate Chip Cookies recipe today.
Step 1: You will need…ingredients:
* 180 g chopped dark chocolate
* 180 g chocolate chips
* 300 g all purpose flour
* 1 ½ tsp of baking powder
* ½ tsp of salt
* 150 g brown sugar
* 1 whole egg & 1 egg yolk
* 160 g soft butter
* 80 ml of milk
* 1 bowl
* 1 saucepan
* 1 spatula
* 1 spoon
* 1 baking tray lined with parchment paper
Chocolate:
How To Make Double Chocolate And Chocolate Chip Cookies
Step 1: You will need…ingredients:
* 180 g chopped dark chocolate
* 180 g chocolate chips
* 300 g all purpose flour
* 1 ½ tsp of baking powder
* ½ tsp of salt
* 150 g brown sugar
* 1 whole egg & 1 egg yolk
* 160 g soft butter
* 80 ml of milk
* 1 bowl
* 1 saucepan
* 1 spatula
* 1 spoon
* 1 baking tray lined with parchment paper
Chocolate:
How To Make Double Chocolate And Chocolate Chip Cookies
Beef in beer, in Guinness beer
Beef in Guinness recipe. This traditional Irish recipe uses the dark, malty flavour of Guinness beer to create a stew with a rich, meaty flavour which improves with time. We hope you enjoy our Beef in Guinness recipe.
You need:Step 1:
* 1 kg beef , cut into cubes
* 15 g butter
* 3 carrots , peeled and diced
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 tomatoes , peeled and chopped
* 300 ml Guinness beer
* 450 ml chicken stock , or beef stock
* a few sprigs of thyme
* 2 bay leaves
* 6 allspice berries
* 3 tbsp flour
* 6 tbsp vegetable oil
* 2 tbsp parsley , chopped
* salt and pepper
* 2 trays
* 1 saucepan
* 1 slotted spoon
* tongs
* 1 wooden spoon
* 1 spoon
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).
Step 3: Prepare the meat
Place some of the meat onto a tray and generously season with salt and pepper. Dust it with some flour and mix it a little with your hands. Repeat with the rest of the meat.
Step 4: Brown the meat
Place a saucepan on high heat, add the oil and butter and allow them to melt. When melted, add some of the beef cubes. Cook them in batches. You don't want to over crowd the pan, or they won't cook evenly. Let them brown for a couple of minutes, each side, remove and place them onto a tray. Repeat with other batches until all the beef is browned.
Step 5: Begin the stew
Add a little more oil into the pan followed by the onions. Next add the carrots and the celery. Stirring occasionally, let them cook for a few minutes until slightly softened. Return the meat to the pot along with all its juice. Add the Guinness beer and the stock. Bring it to a simmer. Skim the surface to get rid of any impurities or excess fat that will accumulate on top.
Step 6: Complete and stew
Once it begins to simmer, add the tomatoes, thyme, bay leaves and the allspice. Give it a stir and cover it with a lid. It is now ready to place into the centre of the preheated oven. Leave to stew for two and half to three hours. Half way through, the cooking process, remove the lid. And allow it to cook, uncovered to reduce the liquid.
Step 7: Remove and serve
After the cooking time, remove the finish from the oven. Garnish it with the chopped parsley. It is ready for the table. It goes well with Champ, an Irish mashed potatoes dish, the recipe for which can be found on our website.
source:videojug.com
You need:Step 1:
* 1 kg beef , cut into cubes
* 15 g butter
* 3 carrots , peeled and diced
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 tomatoes , peeled and chopped
* 300 ml Guinness beer
* 450 ml chicken stock , or beef stock
* a few sprigs of thyme
* 2 bay leaves
* 6 allspice berries
* 3 tbsp flour
* 6 tbsp vegetable oil
* 2 tbsp parsley , chopped
* salt and pepper
* 2 trays
* 1 saucepan
* 1 slotted spoon
* tongs
* 1 wooden spoon
* 1 spoon
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).
Step 3: Prepare the meat
Place some of the meat onto a tray and generously season with salt and pepper. Dust it with some flour and mix it a little with your hands. Repeat with the rest of the meat.
Step 4: Brown the meat
Place a saucepan on high heat, add the oil and butter and allow them to melt. When melted, add some of the beef cubes. Cook them in batches. You don't want to over crowd the pan, or they won't cook evenly. Let them brown for a couple of minutes, each side, remove and place them onto a tray. Repeat with other batches until all the beef is browned.
Step 5: Begin the stew
Add a little more oil into the pan followed by the onions. Next add the carrots and the celery. Stirring occasionally, let them cook for a few minutes until slightly softened. Return the meat to the pot along with all its juice. Add the Guinness beer and the stock. Bring it to a simmer. Skim the surface to get rid of any impurities or excess fat that will accumulate on top.
Step 6: Complete and stew
Once it begins to simmer, add the tomatoes, thyme, bay leaves and the allspice. Give it a stir and cover it with a lid. It is now ready to place into the centre of the preheated oven. Leave to stew for two and half to three hours. Half way through, the cooking process, remove the lid. And allow it to cook, uncovered to reduce the liquid.
Step 7: Remove and serve
After the cooking time, remove the finish from the oven. Garnish it with the chopped parsley. It is ready for the table. It goes well with Champ, an Irish mashed potatoes dish, the recipe for which can be found on our website.
source:videojug.com
How to Make Oden -Japanese Assorted Stew
Ingredients
(serves 2 people)
Daikon Radish
Konjac
Eggs
Potato
Cabbage Leaf
Spinach
Hanpen (fish minced and steamed)
Fried Fish and Tofu Cake
Deep Fried Tofu
Rice Cake
Slice Pork
Enoki Mushrooms
Shimeji Mushrooms
Welsh Onion
Mustard
- Soup Stock -
1200ml Water (5 U.S. cup)
*10cm Kombu Kelp (4 inch)
*20g Dried Bonito Flakes (2/3 oz)
3 tbsp Soy Sauce
3 tbsp Mirin
*Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi.
original from: ,,cookingwithdog,,
How To Make Eggy Bread
Eggy Bread Recipe. This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.
Breakfast:
How To Make Eggy Bread
Step 1: You will need..
* 50 ml double cream
* 50 ml milk
* 2 eggs
* a pinch of ground cinnamon
* 2 slices of bread
* 15 g of butter
* salt and pepper
* 1 whisk
* 1 bowl
* 1 frying pan
* 1 fish slice
1.
Step 2: Make the eggy mix
Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.
2.
Step 3: Fry the bread
Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.
3.
Step 4: Serve
Serve hot for breakfast and enjoy!
How To Make Eggy Bread
Salsa Roll-ups mexican video Recipe
Prep Time: 15 min. | Total Time: 15 min. | Makes: 10 servings.WHAT YOU NEED:
-4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
-3 Tbsp. Salsa
-4 Flour Tortillas
-1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
-2 tsp. chili powder
TO MAKE IT:video Mexican Recipe
MIX cream cheese and salsa; spread onto tortillas. Top with shredded cheese and chili powder. Roll up tortillas tightly. Cut each into 5 slices.
ALTERNATE RECIPES:
PIZZA ROLL-UPS
Sub 3 Tbsp. pasta sauce for salsa, KRAFT Italian shredded cheese and ¼ tsp. oregano.
BLT ROLL-UPS
Omit chili powder. Sub 2 Tbsp OSCAR MAYER Fully Cooked Bacon Pieces, for salsa and shredded lettuce and chopped tomatoes for cheese.
Philly Double Chocolate Cheesecake
What You Need for this Dessert
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
How to Prepare a Champagne Ice Bucket
Summary: Preparing an ice bucket for champagne requires a bucket, some ice and a good bottle of champagne to keep it perfectly chilled for best enjoyment. Learn to properly chill some champagne and celebrate with tips from a restaurant and bar owner in this free video on keeping a champagne bottle chilled.
Adrien Matthews runs the wine program at Tayst Restaurant and Wine Bar in Nashville, Tenn. Matthews has been in the service industry for more than six years and has been with Tayst, Nashville's only certified "green" restaurant, since its opening more than four years ago.
How to Prepare a Champagne Ice Bucket -- powered by eHow.com
How To Make A Breakfast Special Smoothie
Breakfast:
How To Make A Breakfast Special Smoothie
Step 1: You will need
* 2 tbsp plain yoghurt
* 1 banana
* 2 tbsp muesli
* 3 apples
* 1 juicer
* 1 jug
* 1 chopping board
* 1 knife
* 1 blender
* 1 spoon
* 1 glass
1.
Step 2: Juice
Chop 3 apples, add to the juicer & juice. Pour into the blender
2.
Step 3: Add ingredients
Add two tablespoons of plain yoghurt, 1 chopped banana, and 2 tablespoons of muesli.
3.
Step 4: Blend
Blend for about 20 seconds.
4.
Step 5: Optional Extra
Fushi recommends adding a vitamin booster to the glass before you pour.
5.
Step 6: Pour
Pour into the glass, stir and serve.
Gourmet Tuna Salad on Croissant Recipe
Gourmet Tuna Salad on Croissant:
8 ounces yellow fin tuna steaks
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoon capers
2 tablespoons red onion, finely diced
1 tablespoon dill weed
Salt and white pepper.
4 Croissants
In a large pot bring several quarts of water to a boil. Vacuum-seal the
tuna steaks in plastic bags (may substitute a heavy duty zip top bag with
the air removed) and place into the boiling water for 10 - 12 minutes.
Allow to cool.
In a large bowl whisk together the mayonnaise and sour cream, mix in the
capers, onions, dill weed, salt, and white pepper. Place the cooled tuna
steaks into a food processor or blender and pulse until finely ground.
Add tuna to the bowl of dressing and with gloved hands massage the tuna
until well blended. Serve on Croissant with lettuce and tomato.
WKRG.com Video
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Rice Pudding with Sundried Cherries
Active Time
15 minutes
Total Time
30 minutes
Servings
4
Recommended Beverage port
Created by Chef Keith Snow
Chef's Notes:
This can be made with raisins, cranberries or even bananas.
Description:
Rice pudding is a comforting and delicious dessert or even a sweet dinner recipe. I Love the rich flavors and texture of rice pudding.
Ingredients:
2 cups arborio rice
1 cup dried cherries soaked in boiling water for 10 minutes
2 tsp maple syrup
1 whole vanilla bean split
3 cup whole milk
Method:
1. After cooking rice add milk, vanilla beans and cherries. Stir over low heat and cover until milk is absorbed and rice is creamy.
2. Serve with a dash of extra syrup or dollop of Greek style yogurt.
How to make fresh pasta
Active Time
30 minutes
Total Time
1 hour
Created by
Chef Keith Snow
Description:
Learn how to make home made pasta. With high quality ingredients you can see how easy it is to make healthy noodles.
Ingredients:
1 3/4 cups AP-flour
1/4 cup whole wheat flour
4 large farm fresh eggs
2 tbs extra virgin olive oil
1 tsp salt
Method:
1. In a large work bowl add all ingredients and mix well until a dough forms.
2. Turn out dough on a work board.
3. Continue to knead in flour until dough is no longer sticky, and is smooth.
4. Set aside in refrigerator for 30 minutes to rest.
How To Make A Crispy, Golden Roast Turkey
How To Make A Crispy, Golden Roast Turkey
Crispy, Golden Roast Turkey Recipe. 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. Sample our Crispy, Golden Roast Turkey recipe.
Serves: 12
Preparation Time: 30 minutes
Cooking Time: 3 hours
Oven Temperature: 200 390° c - ° f 200
Roast Dinners:
How To Make A Crispy, Golden Roast Turkey
Step 1: You will need
1 fresh turkey, 5.5 kilos, washed and dried
1 ½ 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
Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3: 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.
VIDEOJUG 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9: 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!
Step 10: Serve
Pain Perdu-How To Make French Toast
Velvety on the inside, crisp on the outside, great French toast is like the delicious love child of bread and custard. Here’s how to make it yourself.
You Will Need
* A large, shallow dish
* 1 large egg, beaten
* 2 tbsp. melted unsalted butter
* 3/4 c. milk
* 2 tsp. vanilla extract
* 2 tbsp. sugar
* 1/3 c. unbleached all-purpose flour
* 1/4 tsp. salt
* 5 thick slices of challah bread, or sandwich bread
* A large skillet and a spatula
* Extra unsalted butter
* A wire baking rack
* A rimmed cookie sheet
* 2 tsp. your favorite liqueur
* Powdered sugar
* Maple syrup
* Jam
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Step 1: Mix the wet ingredients
In a shallow dish, whisk together the liquid ingredients until they’re thoroughly blended.
For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract.
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Step 2: Add the dry ingredients
Add the dry ingredients to the wet ones, and whisk them together until they’re fully incorporated.
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Step 3: Preheat your skillet and oven
Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees.
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Step 4: Dip the bread
Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices.
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Step 5: Cook
Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.
If you can’t fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch.
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Step 6: Warm the toast
If you’re serving a crowd, you’ll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They’ll stay warm without getting soggy.
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Step 7: Serve
Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!
In France, French toast is called pain perdu, which means “lost bread.”
How to Make Gyudon-Japanese Beef Rice Bowl
Ingredients for Gyudon
(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice
original from:,,cookingwithdog,,
How To Make Boiled Egg And Soldiers
Boiled Egg and Soldiers Recipe. A childhood favourite, but adored by big kids too. The old one's are always the best! Taste our Boiled Egg and Soldiers recipe.
Breakfast:
How To Make Boiled Egg And Soldiers
Step 1: You will need
* 1 large egg
* slices bread
* 15 g butter
* small saucepan
* plate
* large spoon with holes
* egg cup
* knife
* teaspoon
* timer
1.
Step 2: Cook the egg
There are different ways of cooking soft boiled eggs, but this is the simplest. Use the large spoon to gently lower the egg into the cold water. Then bring the water to the boil. When the water boils, leave the egg for a further 3 minutes.
2.
Step 3: Toasted Soldiers
But while the egg is cooking you can toast the bread.
When done, remove the toast and spread a little butter on one side. Then slice into strips about 2 centimetres wide, you should be able to get 4 strips from one slice of toast. Your soldiers are now ready for action.
3.
Step 4: Remove the egg from the boil
As soon as the 3 minutes are up, place the boiled egg into an egg cup.
Slice off the top immediately with a knife - if you don't the egg will continue to cook, and the yolk will harden.
4.
Step 5: Marshall your forces
Put the soldiers alongside, ready for dipping.
5.
And serve
How To Make Poached Eggs
Poached Eggs Recipe. Why not try poached eggs instead of the usual boiled or fried? You'll soon get hooked! A great accompaniment to toast. Relish our Poached Eggs recipe.
Step 1: You will need …
Units:
* 4 eggs
* 5 tbsp vinegar
* 2 tbsp salt
* pepper
* 1 frying pan
* 4 rings
* 1 fish slice
* 4 ramekins
Breakfast:
How To Make Poached Eggs
Step 2: Heat the water
Place a pan, half filled with water, on a medium heat. Add the vinegar and salt. Place the four metal rings in the pan and bring to a simmer.
Step 3: Break the eggs into the ramekins
Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs.
Step 4: Poach the eggs
Carefully pour each egg into one of the four rings and leave to cook for 3-4 minutes.
Step 5: Remove the rings
With a cloth to protect your hands remove the metal rings from the pan, leaving the eggs still in.
Step 6: Serve
Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.
How To Make Chocolate-Flavoured Fudge
The offer is with many, many recipes.
Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends.
What You Will Need
3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
Instructions
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
sides.
2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.
3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.
4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.
5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses it’s shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
cools.
6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.
7. Cut into bit-sized pieces and enjoy!
How To Make French Breakfast-video recipe
A Traditional French breakfast recipe including freshly squeezed orange juice and homemade hot chocolate with whipped cream. Provides that perfect European experience. Delight in our French Breakfast recipe.
Preparation Time:
40 minutes
Cooking Time:
1 hour
You Will Need
4 glasses of freshly squeezed orange juice
A selection of breads and croissants
A selection of cheeses including brie, Emmental, Roquefort and Camembert
for the crêpes:
3 eggs
500 ml milk
300 g flour, sifted
1 tsp baking soda
½ tsp salt
2 tbsp sugar
2 tbsp vegetable oil
50 g butter
fresh mixed berries
maple syrup
for the hot chocolate:
300 ml double cream
600 ml milk
2 cinnamon sticks
4 tbsp cocoa powder
2 tsp vanilla essence
100 g dark chocolate, finely chopped
a little fresh whipped cream
1 butter knife
1 cheese cutter
1 cheese knife
1 mixing bowl
1 whisk
1 spatula
1 non stick frying pan
1 saucepan
1 ladle
Step 1: Make the crêpes
Into a bowl crack the eggs, add the milk and whisk together. Carefully add the flour and mix it in thoroughly. Now add the salt, baking soda and the sugar and mix together. Finally add the oil and mix in until the mixture thickens.
Heat up the frying pan and add a knob of butter. When the butter has melted ladle in the crêpe mix - use enough to cover the base of the pan. After a few minutes the crêpe will have formed. Turn it over to cook the other side. Once it is cooked remove from the pan and repeat this process to make 1 crêpe per person.
Step 2: Make the hot chocolate
Into a pan add the double cream, milk, vanilla essence and the cinnamon sticks. Bring this to the boil and then simmer for 5 mins. Remove the cinnamon sticks and add the chopped chocolate and cocoa powder. Whisk together, simmer for a further two minutes and remove from the heat.
Step 3: Serve
Pour the orange juice. Top the crêpes with fruit and maple syrup and add whipped cream to the top of the hot chocolate.
How To Make Croissants-video recipe
Step 1: You will need:
500 g flour
15 g active dry yeast
90 g sugar
15 g salt
300 ml warm milk
340 g butter , room temperature
1 egg , beaten with 2 Tbsp water
some extra flour
1 rolling pin
cling film
1 knife
1 baking tray lined with parchment
1 mixer with hook attachment
1 bowl
1 tea towel
1 plastic bag
1 brush
Step 2: Begin the dough
Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.
Step 3: Prepare the butter
Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.
Step 4: Roll out dough
After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.
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Step 5: Fold in butter
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.
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Step 6: Turn the dough
At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.
Step 7: Chill and turn again
Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.
Step 8: Shape the croissants
One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.
Step 9: Allow to rise
Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.
Step 10: Preheat the oven
Set the oven to 190ºC (375ºF/ gas mark 5).
Step 11: Wash and bake
Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.
-
Step 12: Serve
Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.
How To Make Brioche Recipe-video recipe
Traditional French sweet bread that is delicious served warm for breakfast. Sample our Brioche recipe.Weights & Measures:
Metric US Imperial UK Imperial
Serves:
Makes 6 small brioche and loaf
Preparation Time:
16 hours
Cooking Time:
12 minutes
Oven Temperature:
190
370° c - ° f
190
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Step 1: You will need
660 g flour
8 eggs
16 g salt
70 g sugar
17 g dry yeast
70 ml lukewarm water
440 g butter at room temperature
The yolk of an egg mixed with 2 tbsp of milk
50 g flour for dusting
1 mixer with hook attachment
1 brush
1 bowl
1 tea towel
6 medium molds, buttered and floured
Step 2: Start the dough
Into the mixer bowl put the flour and then the eggs one by one. Add the salt, and the sugar. Lower the mixer head and begin mixing at a low speed.
Step 3: Add the yeast and water
When the ingredients have combined, add the yeast, the water, and continue mixing.
A quick tip - It's not recommended to mix this dough by hand as it's very sticky!
Step 4: Add the butter
Once the dough is well mixed, gradually add the butter, mixing continuously. Don't add the butter all in one go as this may cause it to separate and ruin the dough. When you have added all the butter, continue mixing on a low speed for another 20 minutes. Now lift up the head and wipe off the dough from the hook.
Step 5: Let the dough rise
Transfer dough into another bowl, cover it with a tea towel and leave to rise for about an hour and a half. Make sure the dough is not left in too warm a place or the butter will begin to "leak" out of the dough. After an hour and a half - it will have doubled in volume. Push down gently to deflate and cover again. place in the fridge to chill, preferably overnight.
Step 6: Make the brioche
First Preheat the oven to 200°C
Before working the dough, sprinkle a little flour on your work service.
Place the dough on this and pinch off a small amount. Roll in some flour
and using your hands form the dough into balls to fit your cake moulds.
Form the remaining dough into a log shape and place in a loaf tin
lightly press the dough into the corners.
Finally place a tea towel over the dough and let it rise for about another 2 hour
Step 7: Bake the brioche
Brush each brioche with the egg and milk mixture to glaze the tops, making sure not to touch the cake moulds, repeat this for the loaf.
Place in the oven. Bake the small ones for 12 min and the loaf for about 25 minutes.
Step 8: Serve
Carefully invert the cake moulds and remove your brioche. Use the same method for the loaf tin. Serve with butter, jam, or pâté.
How To Make Malaysian Chicken Wings
Malaysian Chicken Wings Recipe. Chicken wings as you have never had them before! Top chef Mark Read leads us through this authentic Malaysian recipe, you won't be able to resist. Try our Malaysian Chicken Wings recipe.
Main Dish: How To Make Malaysian Chicken Wings
Step 1: You will need
3 chicken wings, each chopped into 2 pieces
2 tbsp satay mix
1 tsp caster sugar
2 tbsp vegetable oil
1 pinch of ground white pepper
1 pinch of salt
2 tbsp plain unbleached flour
1 tbsp corn flour
2 tbsp rice flour
1 tbsp baking powder
1 tbsp tempura flour
100 ml sparkling water
vegetable oil , for frying
2 forks
1 bowl
1 serving plate
1 deep frying pan
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Step 2: Mix the batter
Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
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Step 3: The Chicken
Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.
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Step 4: Fry
Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting.
To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit.
Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove
one at a time and place on some kitchen towel to soak up
the excess oil.
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Step 5: Serve
You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine.
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