Archive for the ‘Cooking Tips’ Category
If you want a chicken recipe is healthy and full of flavor, roast chicken is one of the best dishes that are recommended for you. The preparation of this dish may seem difficult, but is actually very easy for even a novice can do it. Here are some guidelines on how to prepare roast chicken.
Cleaning
There are plenty of things you need to do to clean the chicken is cooked with the grill cooking unit. First, you have to wash the chicken thoroughly and completely thawed for health and safety. Once they are thawed, the package is inside the cavity if you have not been removed. At the end of the queue, check the kidneys, dark red pieces in the back of the chicken cavity. Remove the kidneys with thumbs or fingers, but make sure that they will not break. Trim excess fat that is normally found in the neck and tail areas and then rinse the chicken thoroughly. When finished, dry with a paper towel and is now ready for the next step which is the flavor.
Flavoring
The condiments to be added to the roast chicken recipe will depend on you are cooking. There are a lot of seasonings that you can actually use for the marinade, rub and spray. It’s up to you to choose where you’d like to have and not be afraid to do some experimenting if you choose. What you should do though is to rub the seasoning mixture on chicken and then cover with olive oil to seal in the flavors. This will also help keep the chicken moist during cooking so the flavor will remain. Also, do not forget to put a little spice in the cavity of the chicken rotisserie so that the flavor will not be just on the outside.
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Kitchen
Once you’ve finished washing, cleaning and flavor that is now ready to cook your roast chicken. You will need to preheat the grill grid for about 20 minutes before cooking. The roast chicken will take about one hour and 30 minutes to cook, but this depends on the size of the chicken from the oven and power grill. Remove the roast chicken, when it is dark brown with gold, making sure not too done, it dries in that case. Once done, remove roast chicken saliva, wait for it to cool for about 10 minutes and you are now ready to carve and serve.
It is so hard to cook the roast chicken, especially if you are already an expert in the kitchen. This is truly one of the best chicken dishes, and that is not only delicious but also healthy. The roasting process helps in reducing the fat content of chicken so if you are watching what you eat, you do not have any trouble with roast chicken. Just keep in mind these guidelines and that will surely make the best roast chicken.
Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English – peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit.
I tried a new mixture of fruits yesterday, adding a couple of limes and tangerines to the usual orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, but I haven’t ever found any out here in South Africa, so have to mix our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. When I tried with just oranges, I got a rather dull, sweet orange jam, that I christened Mellow Marmalade – fine for soothing the troubled tastebuds but not very stimulating.
My marmalade production is still in the experimental stages, each batch turning out different, so I have to think up appropriate adjectives to describe the flavour, to remember which is which. It might help the research process if I remembered to write down what I did each time…but I prefer the random element of surprise when it comes to tasting the results, so maybe I never will.Yesterday’s batch is going to be called Fragrant Citrus Medley – the limes give it an extra hint of perfume, and keep the zing alive!
Here is the recipe I use as a basic guide, provided by my mother, who also makes her own supply.
Three Fruit Marmalade Recipe
2 grapefruit
2 lemons
3 oranges
4 pint/2 litres water
3 ½ lbs/1.6kg sugar (if you use sour Seville oranges you need more sugar - 5lbs)
Wash the fruit, scrubbing the skins. Cut the fruit and rind into shreds, however thick you like your peel in the finished marmalade. Remove any very pithy bits and pips. Usually one should tie these in muslin and cook with the fruit, to get the most pectin available, then remove the whole package pips and all . I haven’t bothered the last cuople of times and the marmalade still seems to set.
Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours until the rind is tender.Add the sugar off the heat and stir till it dissolves. Don’t let the marmalade boil again till it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a light skin that wrinkles when you push your finger through it is done. Keep testing every five minutes if not. The bubbles also change to be slower, larger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal.
If you would like to try my variation on the fruit mixture, substitute two or three limes for one of the grapefruit and two tangerines for one of the oranges. Any citrus fruits can be made into marmalade. My next experiment is going to include kumquats – we have a small tree here and none of the family really like that sweet/sour explosion on the tastebuds when you bite into them, except me and I can’t eat a whole treeful myself! Happy marmalade-making!
This is my version of the no-frills Egg Fried Rice. Super simple and serves 2 persons.
Ingredients
* 2 cups / rice bowls cold cooked rice
* 2 eggs, lightly beaten
* 4 shallots (thinly sliced)
Seasoning :
* 1 ½ tsp light soy sauce
* salt and pepper to taste
Garnishing:
* Chopped spring onions, sliced cucumbers and tomatoes
Method
Heat one to two tablespoons oil in a wok and fry shallots till fragrant and light brown. Remove fried shallots.
Whilst oil is still hot, add the rice and stir-fry well. Pour in seasoning and continue to stir-fry for about 3 minutes. Pour in eggs and fry until properly cooked. The rice should be coated and yellowish-brown in colour.
Sprinkle the fried shallots over the rice. Dish out and serve with garnishing.
Pepper in fruit salsa? If you think it sounds odd, just try this colorful salsa. Blended with blueberries and other fruit, dashes of red and black pepper add just enough heat to kindle a delicious combination.
Serve this lively flavored sauce with ice cream and pound cake, as shown here. Or try it as a side with smoked ham, grilled pork chops or chicken.
Fresh blueberries are available year round and are most abundant in midsummer-ready to blend into smoothies, toss into your favorite chicken salad, or sprinkle over lemon meringue or cream pie. You should know that blueberries are loaded with antioxidants. Studies show that antioxidants may help reduce the buildup of cholesterol that contributes to cardiovascular disease, stroke and other age-related diseases.
Spicy Blueberry-Fruit Salsa
4 cups fresh blueberries
11/2 cups diced mixed fruit (such as melon, grapes, pineapple or kiwi)
2 tablespoons sugar
2 tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon ground allspice
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red and black peppers and salt. Serve immediately or refrigerate covered, up to 4 hours.
Yield: 51/2 cups
Per half-cup portion: 55 calories, 0 g fat, 14 g carbohydrate.
Mildly spiced blueberry salsa adds zest to dessert.
Cookout division is just about the bend and anybody is anxiously apprehension the begrimed balm that wafts throughout the adjacency if families blaze up their barbeque grills. Hamburgers, hot dogs, steaks and craven – we all adore the acceptable favorites of grilling, but how about spicing up your barbeque calendar with some fun and adorable Kabobs? Nothing is added acceptable or blithe than kabobs.
You can baddest from chunks of marinated beef or craven with some aperitive beginning veggies or bake-apple accurately seared over the coals. However you ‘stick it’, kabobs are a abundant best for both ancestors and entertaining.
Here’s a brace of adorable kabob recipes to try out this summer:
Steak and Veggie Kabobs
½ cup dry white wine
1 abysm garlic, crushed
½ tsp salt
½ c vegetable oil or olive oil
1 tsp Worcestershire sauce
2 tbsp chili sauce
1 tbsp vinegar
½ tsp broiled accomplished oregano
½ tsp broiled accomplished thyme
2 lbs boneless sirloin steak cut into 1 ½ inch pieces
½ lb beginning augment caps
2 ample blooming peppers, cut into 1 ½ inch pieces
1 pint blooming tomatoes
4 baby chicken squash, cut into 1 inch blubbery pieces
Combine the aboriginal 9 ingredients. Add meat; awning and marinate at atomic 2 hours in the refrigerator, axis meat occasionally. Remove meat from marinade, reserving marinade. Alternate meat and veggies on skewers. Grill over average dress-down 10-15 account or until adapted amount of doneness, basting with marinade. Serves 5.
Marinated Lamb Kabobs
2 lbs boneless lamb
1 onion, diced
1/3 c diced blooming pepper
1/2 c dry red wine
1/4 c olive oil
1/2 tsp pepper
1/4 tsp sage
1/8 tsp dry mustard
1/8 tsp broiled accomplished oregano
Remove fell (the tissue like covering) from lamb, if necessary; cut meat into 1 inch cubes and set aside. Combine the actual 8 capacity in a 13 x 9 inch baking dish. Add lamb; awning and marinate brief in refrigerator. Remove meat from marinade, assets liquid. Cook alkali in baby bucket until heated. Place meat on skewers. Grill about 6 inches from average dress-down for 15 account or until done, axis and basting generally with marinade
Take the barbecue itself - if it’s seen better days then maybe it’s due for an upgrade? Do you want the precision, efficiency and convenience of a gas barbecue or would you prefer the hands-on theater of a traditional charcoal-burner? Gas can be a real time-saver, assuming you remember to check the level of the gas bottle and don’t have to make a dash to the local garden center to re-stock in the middle of the party. But charcoal fans will tell you that nothing imparts the smoky barbecue flavor like the real thing - even if you do set your hair and the neighbor’s fence on fire in the process. It’s all down to personal taste, but with dozens of models available in all price ranges the choice has never been wider.
If you’re creative in your kitchen, then there’s no need to be boring when it comes to barbecue food either. Good quality burgers and sausages always go down well, but be a bit more imaginative and try something new. Swordfish, monkfish or tuna are very easy to cook on a barbecue, and can be really tasty when combined with a tangy marinade or dressing. If you’re short on time, you can always speed up the marinating process by massaging the meat in a plastic bag of marinade for a few minutes before placing in the fridge for just 30 minutes. Vegetables are delicious cooked over a fire and flambéed bananas & pineapple make the perfect finishing touch. Take an approach of experimentation.
If you’re feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.
If you’re feeling lazy, many of the supermarkets now sell pre-prepared food with the BBQ in mind, for example, Waitrose stocks Chinese-Style Pork Loin Ribs marinated in honey, orange and spices and Green Thai Chicken Kebabs marinated in aromatic coconut and fresh coriander and spices.
It’s best to prepare salads and dressings before you start cooking so that everything is ready to serve as soon as the cooked food comes off the heat. If you are cooking for a large number of guests, then many foods may be cooked off first and kept hot in the kitchen oven until required. Remember that you - the cook - are there to enjoy yourself too so give yourself time to relax by being properly organized.
There are some basic rules to remember when using a barbecue that do make sense to bear in mind. Keep safe, be aware of children and pets and keep them away from the hot stuff. If using charcoal, then allow enough time for the coals to really heat up before trying to cook anything. Look for signs of white ash on the charcoal to indicate that the temperature is hot enough for effective cooking.
Barbecue food is infamous for making an unwelcome return appearance! If you want to avoid this unpleasantness, be aware of basic food hygiene and wash your hands before handling food. Be especially careful when handling raw meats and do not contaminate cooked meats with raw meat juices. Ensure that all items are properly cooked through before serving. If you are cooking items on the bone, such as chicken legs, it’s a good idea to pre-cook them in the oven first and then finish them off on the barbecue.
Fish is one of the a lot of wholesome foods that man can eat. In fact, humans accept been bistro angle throughout animal history. These days, abounding cooks ache to add angle to their repertoire, but the accomplished action of charwoman and filleting beginning angle is a little alarming to them. The action of charwoman and filleting beginning angle is about simple already the accomplish are understood.
To begin, you accept to apple-pie your beginning angle appropriately in adjustment to advance it’s superior during the actual accomplish of processing. First, use a knife or angle ascent apparatus to abolish all of the scales. Removing the scales aboriginal on is a key to simple angle cleaning. Next, abolish the angle arch by acid just abaft the aboriginal set of fins. Now, admit your aciculate knife into the breadth area you just removed the arch and accomplish a aperture in the abdomen of the fish. You will wish to aperture the angle abdomen all the way down to the aperture next to the tail. This should accessible up the atrium of the angle and you can cull or cut abroad any abdominals or organs from central the fish. The next footfall is to cut abroad any added fins that the angle may have. Do this by acid into the angle in a annular motion about the fins and abolish them. Finally, bathe the angle physique and atrium beneath cold, active water. Now that the angle has been appropriately cleaned, you can move on to filleting.
Begin the angle filleting action by laying the angle on one ancillary and inserting your knife into the angle physique about to the backbone. Guide your knife alternating the backbone, advertisement the bandage as you cut. You will accept to lift and abstracted the beef from the cartilage as you cut. Next, echo this action for the added side. Already you accept created the two angle fillets, abode them derma ancillary down and cut through the beef next to the tail. Do not cut through the derma next to the tail, as you will authority assimilate this derma as you abstracted the derma from the flesh. Admit your bandage knife amid the beef and the derma and use a aback and alternating motion to abstracted the two. Bathe the fillets with algid baptize and be abiding to dry them afore autumn or using.
These simple and simple accomplish are all that it takes to accomplish the a lot of out of beginning fish. With these accomplish in apperception you can adapt beginning angle for any meal.