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.

How To Cook Endive Salad With Gorgonzola

This is great served as an appetiser or with drinks. Endives, also known as chicory, has boat-shaped leaves that are easy to pick up and provide the perfect vessel for the cheese and nuts. The sweetness of the honey matches perfectly with the bitterness of the endive.


Salad: How To Cook Endive Salad With Gorgonzola

You Will Need

2 Endives
1 ½ tbsp Honey
30 g Pinenuts
100 g Gorgonzola
1 ½ tsp Olive Oil

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Step 1: Cut the end of both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients

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Step 2: Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping.

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Step 3: Take your honey and, raising the spoon high over the salad, drizzle over the salad creating a lovely cobweb effect over the leaves. Then pour over the olive oil in a similar way.

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Step 4: Finally, toast the pinenuts lightly in a saucepan and when done scatter over the endives.

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Step 5: Serve with a chilled glass of Gabbiano Pinot Grigio IGT Delle Venezie

Cucumber Maki Recipe-sushi-

A quick, expert led clip showing you how to make a Maki sushi roll. Seaweed sheets, cucumber and rice are combined the authentic, Japanese way. A must for all sushi connoisseurs. Devour our Cucumber Maki recipe.


Starters & Appetizers: How To Make Cucumber Maki

Step 1: You will need…
some Nori
some Sushi Rice
some Cucumber strips
some sesame seeds
1 Sushi Rolling mat
1 Knife
1 Bowl of water

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Step 2: Lay it out
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers. Then spread a layer of sushi rice over the nori.

Leave about 1 cm, or half an inch bare at the top – you will need this bare strip to hold the roll in place. Make sure the rice lies evenly over the Nori as this will make the rolling stage far easier.

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Step 3: Fillings
Put the Nori and rice onto the makisu. Sprinkle on some sesame seeds, and then lay the cucumber strips horizontally across the centre

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Step 4: Roll
Using the makisu, fold the maki and apply pressure. This shapes the maki. Fold the mat forwards once again and apply more pressure.

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Step 5: Slice
To ensure a smooth cut, dip the end of your knife in water. Slice the maki in half. Trim off the uneven ends. Then cut the maki into 6 even pieces.

Display the maki on a plate with each piece facing up.
Serve

How To Eat Lobster

How To Eat Lobster. Being served with a whole lobster can be intimidating. Watch the VideoJug guide on how to take a lobster apart, remove the meat, and eat it.


Dining Etiquette: How To Eat Lobster

Step 1: You will need
1 lobster cracker
1 spatula or lobster pick
1 plate for discarding pieces of shell and bone in
1 cooked, whole lobster

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Step 2: Claws
Start by breaking off the claws. Pull the claw down and away from the body to remove it. After cracking the shell of the claw with the lobster cracker, pick out the soft white meat with the spatula. Break the claw at the joint so you can get to all the meat. You can either put the meat aside on a plate until you have removed the meat from the entire lobster, or eat it as you go along. Discard pieces of shell and cartilage in a separate plate.
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Step 3: Legs
Next pull the legs off the lobster, and remove the meat in roughly the same way as the claws. Pick away the shell to reveal the meat, or use a toothpick to loosen the meat and then suck it out.
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Step 4: Tail
With the lobster upside down, cut incisions in the underside of the tail. Pull the shell of the tail open and pull the tail meat out in one big piece. Most of a lobster's meat is found in the tail and claws, but there is also some white meat to be found in the main body.
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Step 5: Body
Cut incisions in the underside of the body and pull the shell of the main body open. Pick out any pieces of white meat that you can find. This is also where the brains and intestines are located, and while these are edible, some people choose not to eat them.

Once you've removed the lobster meat, you can give your fingers a quick wash in a finger bowl of warm water and lemon. You're now ready to eat your lobster meat with a simple side salad, a squeeze of lemon juice and salt and pepper, or in the method of your choice.

How To Make Lamb Casserole (Moroccan Style)

Lamb: How To Make Lamb Casserole (Moroccan Style)

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.
You Will Need

4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
230 g tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp olive oil
1 lamb stock cube

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Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

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Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden.
Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

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Step 3: Accompaniments
While the lamb's cooking, prepare some cous-cous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.

How To Make Stuffed Leg Of Lamb

Stuffed Leg of Lamb Recipe. Leg of lamb stuffed with chestnuts and served with home cooked gravy. An alternative for a Sunday Roast with no compromise on taste. Delight in our Stuffed Leg of Lamb recipe.


British Food: How To Make Stuffed Leg Of Lamb

You Will Need

1 leg of lamb de-boned
2 cloves of garlic, chopped
120 g mushrooms, chopped or sliced
3 shallots, roughly chopped
150 g tinned chestnuts
1 bunch of parsley, chopped
4 sprigs of thyme
4 tbsp olive oil
3 carrots
1 onion
150 ml beef or chicken stock
2 celery sticks
1 bulb of garlic
1 knob of butter
freshly ground black pepper
salt
1 frying pan
1 chopping board
1 bowl
string
1 chopping knife
1 roasting dish
1 scissors
1 spoon
1 fork

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Step 1: Preheat the oven
Preheat the oven to 220°C.

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Step 2: Sauté the mushrooms
In a frying pan add 2 tbsp of oil with a knob of butter. When hot add the mushrooms. When they are slightly brown add the shallots.

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Step 3: Add the garlic
Continue cooking for 2 minutes then add the 2 cloves of chopped garlic. Season with salt and pepper and continue to cook for a further 2 minutes. Set it aside to cool down.

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Step 4: Chop the chestnuts
Once cooled down put the onion mixture on a chopping board with the chestnuts on top and roughly chop.

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Step 5: Mix the stuffing and season
Put the chopped mixture into a bowl, add the thyme and parsley and mix together thoroughly.

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Step 6: Stuff the lamb
Take the de-boned lamb and place it fat side down on a board. Season well. Put the stuffing in the middle of the leg right along the whole length.

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Step 7: Roll the lamb up
Start rolling the lamb from one side to the other. Tie with 6 separate lengths of string along the length of the rolled up leg.

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Step 8: Chop the vegetables
Roughly chop the carrots, onion, celery and bulb of garlic. Put all the vegetables into the centre of the roasting dish and drizzle some oil over the top.

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Step 9: Season the lamb
Now take the lamb roll and drizzle with oil. Season with salt and pepper and place it on top of the vegetables in the roasting dish.

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Step 10: Place in the oven
Place the dish in the oven and cook for 1 hour. After 1/2 hour of cooking time lower the temperature to 170° C and cook for a further 30 minutes.

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Step 11: Add the stock
15 minutes before taking out the lamb add the stock into the dish.

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Step 12: Take the string off
Once cooked, take it out of the oven and remove the string.

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Step 13: Carve
Carve and serve with vegetables and the natural gravy in the roasting dish.

How To Make Roast Lamb (Mediterranean Style)

Mediterranean Roast Lamb: this recipe for mediterranean roast lamb is delicious, simple to cook and ready in just over two hours. We've used a 1.8kg leg of lamb, in this roast lamb recipe which should serve 4-6 people.
video recipe:

Lamb: How To Make Roast Lamb (Mediterranean Style)
You Will Need

1 ¾ kg lamb leg
5 sprigs of rosemary
4 tbsp olive oil
1 small aubergine
1 medium red pepper
1 medium yellow pepper
1 medium red onion
3 medium courgettes
150 ml lamb stock
salt & pepper

Step 1: The lamb
Preheat the oven to 180C, which is 350F or Gas mark 4. Unwrap the lamb and slash the meat 20-30 times with a sharp knife. Poke small sprigs of rosemary into the lamb, place in a roasting tin and dribble with a tablespoon of olive oil. Season with salt and pepper and cover loosely with foil. In total, you're going to roast the lamb for just over two hours - but to start with, put it in the preheated oven and roast for an hour and a half. When you get to this point, you're ready to add the vegetables.

Step 2: The vegetables
While the lamb's roasting, cut a small aubergine and two peppers into chunks. Slice 3 courgettes, keeping the slices quite thick, and chop a red onion into wedges. Toss all the vegetables with 3 tablespoons of olive oil. When the lamb's been roasting for an hour and a half, take it out of the oven and remove the foil. Scatter the vegetables around the lamb and turn the oven temperature up to 220C/425F/Gas 7. Roast for a further 35-45 minutes, or until the lamb is cooked and the vegetables are tender and lightly charred. Turn the vegetables once during cooking to make sure they brown evenly.

Step 3: The gravy
Place the lamb and the vegetables on a serving plate. Cover it loosely with foil and leave it to rest. Spoon off as much fat as possible from the roasting tin. Place the tin on the hob and add 150ml of lamb stock. Bring the stock to the boil, stirring with a spoon to scrape up the pan juices. Simmer for a couple of minutes and season to taste.

Step 4: Serving
To serve, whip up a creamy mash from some boiled potatoes mashed with butter and milk, and steam some green veg. Carve the lamb, dish it up with the roasted vegetables, and drizzle with the pan gravy.

How To Make Lamb Chops With Roasted Vegetables

Lamb Chops with Roasted Vegetables Recipe. Juicy Lamb Chops served with roasted vegetables perfect for a family meal or as a traditional Sunday Roast! Experience our lamb chops with roasted vegetables recipe.

British Food: How To Make Lamb Chops With Roasted Vegetables

You Will Need

A rack of 16 lamb chops, divided into 4
4 sprigs of fresh rosemary or 2 tbsp of dried rosemary
6 sprigs of fresh thyme or 1 tbsp of dried thyme
4 carrots cut into chunks
1 whole celery root (celeriac) cut into cubes
2 large sweet potatoes cut into cubes
1 whole garlic bulb seperated into cloves
8 shallots
6 tbsp olive oil
50 g butter
2 tbsp chopped fresh parsley
freshly ground black pepper
salt
1 baking tray
1 frying pan
1 fork
1 knife
1 spoon
1 cutting board

How To Make One-Pan Lamb

One Pan Lamb - this quick and easy lamb recipe can be made in a few minutes. Using arrabiata sauce one pan lamb is a simple dinner recipe. We used 4 lamb chump chops for this lamb recipe which serves 4.
4 lamb chump chops
350 g arrabiata sauce
400 g can drained butterbeans
180 ml water
olive oil
rice
brocolli
Step 1:
Lamb
Heat a splash of olive oil in a large pan. Add the chump chops and cook them until they're brown all over. Take them out of the pan and set them aside.
Step 2:
Sauce
Tip in a jar of ready-made arrabiata sauce. Half fill the jar with water and add that to the pan as well. Bring the whole lot to the boil.
Step 3:
Beans
Stir in 400g of butterbeans, and add the chump chops, with a little salt and pepper. Cover the pan with a lid, reduce the heat and simmer for 10 minutes until the lamb is completely cooked through.
Step 4:
Serve
Serve on a bed of boiled rice with steamed green vegetables.


Lamb: How To Make One-Pan Lamb

Easter Candy

Ingredients:
Tempered Chocolate
Peanut butter
Powdered sugar
2 tsp water

Directions:
Take plastic eggs and paper cups, fill both parts of the eggs and paper cups with tempered chocolate with a pastry brush.
Place them on a tray, and put in the refrigerator to harden.
In a bowl, combine peanut butter, and powdered sugar.
Mix them well.
In another bowl, combine water and powdered sugar, mix them well.
Remove the tray from the refrigerator.
Peel off the paper cups from the chocolate.
To remove the plastic eggs, scrape off the edges with a knife.
Put knife between chocolate and cup and remove the chocolate.
Fill the paper cup chocolate with peanut butter filling.
Cover the butter with tempered chocolate, invert it on the tray.
Fill the egg chocolate with sugar filling.
Brush some tempered chocolate around the edge of the sugar filled chocolate.
Take other part of the egg chocolate, put it over the sugar filling.
Put both the varieties of chocolate on the tray.
Place the tray in the refrigerator for an hour.

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Broccoli Salad Recipe

This broccoli salad recipe is a great way to get more vegetables in to your diet. Crisp broccoli, onions and peppers come to life in this wonderful salad video.

Broccoli Salad recipes are delicious and nutritious. A real “super food” broccoli is chock full of nutrition, antioxidants and flavor. This recipe is also an easy way to get more vegetables in your diet.

You can make this salad with raw broccoli or blanch it a bit to hold the color and soften the florets. If you don’t like raw broccoli blanch the broccoli for 1 minute or so. But be careful to not leave the broccoli in the water too long.

This recipe pairs broccoli, bacon and a dressing to make a sweet and sour salad that’s a great side dish or meal all on its own.

Melting Chocolate for Easter Candy

By ChefToddMohr
Created 23 Mar 2009 - 9:50pm
Cook Time: 00
Preparation Time: 00
Health Index: Average
Level of Difficulty: Very Easy
Servings: 4
Ingredients:
water
chocolate chips

Directions:
Medium heat the saucepan.
Add some water to the pan.
Let it simmer, do not boil water.
In a bowl (larger than the saucepan), put chocolate chips.
Put the bowl over the pan, stir the chips.
Let the chips totally melted (it will attain a spread texture).
The temperature of the chocolate should not be more than 110 degrees. If it is more than that, add some cold chocolate chips to the bowl.
Chips will melt with a reducing temperature.
Add some more chips to the bowl, stir again.
If the temperature is less than 110 degrees, put the bowl on top of the pan.
Chips will melt, the tempering temperature should be between 95-110 degrees.
If your melted chocolate hardens after a few minutes, its a perfect tempered chocolate.

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Decorative Easter dinner rolls

Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
egg yolks
food coloring

Instructions
Flatten each dinner roll into an egg shape and place on a sprayed baking sheet. (The shape you originally create will fill out and distort while rising so make sure you emphasize the defining characteristics.) Cover with sprayed plastic wrap and let rise until almost double in size. Mix egg yolks with food coloring to get your desired colors. Remove wrap from rolls and paint with colored egg yolk as desired. Bake at 350°F 15-20 minutes.