A quick and east midweek family meal by Curtis Stone with a Spicy Garlic Prawns Recipe made with Beer! We simply do not cook often enough with beer which is a brilliant substitute for many recipes that require a little water or stock. When it comes to how spicy you like you food adjust the cayenne pepper accordingly. Check out More Curtis Stone ...
For the absolute beginners, a Lamb Chop Recipe with Garlic, Paprika and Oregano from the man down under, Curtis Stone. This lamb chop recipe is incredibly quick and easy to make and Curtis Stone throws in a Greek Salad and Vinaigrette recipe into the mix too. Melbourne has the worlds third largest Greek population after Athens and Thessaloniki so Greek food can be found in abundance in the city. Hence Curtis' familiarity with it. For the marinade you ...
A quick and easy Fillet Steak Recipe with a Soy, Balsamic and Maple Marinade. The meat only needs about fifteen minutes to marinade and it'll be ready to hit the pan, braai or barbecue. Because of the sweet marinade which will caramelise quickly, cook your fillet steaks on a medium heat. You want to cook them slowly, too hot and they will burn, keep and eye on them. Serve with grilled corn & cherry tomatoes like Curtis Stone if you wish, he has ...
How to sharpen knives, Curtis Stone debunks a myth that even had us fooled. The steel rod 'thingy' that you have in your kitchen does not sharpen your knives, it only evens the blades out. If you want to sharpen a knife you need a stone upon which to sweep the blade back and forth. Watch the video, get yourself a stone and start practising your knife sharpening technique. ...
Add a little class to your meal, here's how to make a reduction. A reduction is essentially exactly what it says, a reduced liquid. By reducing a liquid you are intensifying the flavour by evaporating the liquid which does not contain any flavour. The solids that hold the flavour stay behind in the sauce pan and the density increases, thus more flavour. In this example Curtis reduces some balsamic vinegar but you could use any liquid really be it wine or orange juice.Once you have removed ...
Curtis Stone shows you how to make a pan sauce with the flavours in your roasting tray. No more packet sauces full of preservatives! This cooking tip is incredibly easy to do, you don't need to buy packet sauces that are full of salt and a variety of other colourants, flavourants and preservatives. You can make your own recipe! It'll work whether you are roasting chicken, lamb, beef or pork. The drippings from your roast are lying on the bottom of the roasting tray, they're pretty concentrated ...
Too many knives to choose from, Curtis Stone explains which knives you need in you kitchen. This is especially important if you are looking to spend a little money on some good quality knives. You really only need four knives in your kitchen, a bread knife, cooks knife, carving knife and a vegetable or pairing knife. I have one main philosophy about knives. Make sure they are sharp! ...
Curtis Stone takes us through which knife to use in the kitchen. We have kept it very simple with descriptions that you should have no problem identifying.
Treat yourself with this easy classical Italian Panna Cotta recipe from Curtis Stone with a few handy tips thrown in for good measure. Panna cotta (cooked cream) is an Italian dessert made by simmering cream, milk and sugar together. Mix in a little gelatin and then allow it to set. The dessert is best served with berries, caramel, chocolate sauce or fruit coulis (a thick sauce made from pureed and strained vegetables or fruits). It is not known exactly ...
If you ever wondered exactly why we rest meat before serving and how long for you are in the right place. When you finish cooking a piece of meat it carries on cooking, whether in the oven, stove top or on the braai. By allowing the meat to rest you let the cooking process finish and end up with an evenly cooked, juicy piece of meat. Curtis Stone reckons you should rest your meat for 1/2 the amount of time it took to cook it. Try it and taste the difference! ...
