Everything you've always wanted to know about cooking, but were too afraid to ask
Posted in 2) Recipes, Cooking on Jan 30th, 2010
Shallow fried Chicken Picatta Ingredients: 2 pieces Chicken breast – skinless 60 gm Parmesan cheese 1 tbps Parsley, chopped 2 nos Whole egg Flour for dusting Salt and freshly crack black pepper Method: In the bowl crack the egg, beat until its mixed well, then add the parmesan cheese and parsley. Flatten the chicken breast, [...]
Posted in 2) Recipes, Cooking on Jan 25th, 2010
Ingredients: 400 g Cod fillet, portion to 100gm each ¾ cup All purpose flour 1 tsp Baking powder A pinch Paprika powder 1 cup Beer – optional, you can change to milk/water Flour for dusting Oil for deep frying Lemon, malt vinegar and tartar sauce Method: In a bowl, sieve the flour, baking powder, salt, [...]
Posted in Uncategorized on Jan 22nd, 2010
Cutting a mango correctly could not be easier if you have the right tools and the basic knowledge to do so. The first step is to cut a mango as you would normally cut it, if you make a mess of it please do not worry, all you want is the stone from inside as [...]
Posted in Uncategorized on Jan 21st, 2010
When cooking vegetables most people would believe it to be the most simple of tasks, but if done correctly, you can retain all the vitamins, minerals and the wonderful natural colours. Let’s take a simple vegetable such as long beans and go through the steps taking into consideration that most vegetables can be cooked the [...]
Posted in 2) Recipes, Cooking on Jan 18th, 2010
Ingredients: 1200 g Low gluten flour or soft flour 600 g Butter 600 g Sugar 3 nos Eggs 150 ml Cold milk Apple Filling: 1.1 kg apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced and about 900 grams sliced) 1/4 cup (50 grams) granulated white sugar 1/4 cup [...]
Posted in 2) Recipes, Cooking on Jan 13th, 2010
Ingredients: 1370 g Banana, ripe 600 g Brown sugar 300 g Sugar 275 g Corn oil 11 Eggs, whole 1 tbsp Black pepper corn crushed 675 g Soft flour or cake flour 50 g Baking powder 375 g Fresh cream A pinch of salt Raspberry compote: 500 g Raspberry puree 200 g Fresh raspberry 140 [...]
Posted in 2) Recipes, Cooking on Jan 9th, 2010
Chef Kasdi has outdone himself with his sea bass fillets making them look great with his easy to assemble presentation. He achieves good height and they have become very pleasing and appetizing to the eye. Great stuff, Happy New Year and Happy Cooking!
Posted in 4) Industry News on Jan 7th, 2010
