Classic : How To Make Aioli

Aioli mayonnaise is a classy, yet simple substitution when a recipe calls for traditional mayonnaise. A creamy, garlicky, zesty dressing perfect for salads, sandwiches, meats and marinades. Let out VjdeoJug chef, CJ -aka- Chris Jacobson (finalist on the hit TV show Top Chef) show you how to make aioli.

INGREDIENTS
1 egg yolk
1 tbsp Dijon mustard
1 garlic clove, minced
1 cups (250ml) olive oil
2 tsp water
lemon juice, to taste
salt, to taste
pepper, to taste
1 whisk

PROCESSING METHOD

Whisk It
* Start by adding 1 egg yolk, 1 Tbsp Dijon mustard and a pinch of salt into a large mixing bowl. Whisk briskly until the yoke and Dijon are ribboning. * Add 1 clove of minced garlic to the mixture and continue to whisk.

Add Olive Oil
* Slowly drizzle in 1 cup (240 ml) of olive oil; always whisking briskly to help emulsification. It will take at least 5 minutes of whisking to fully combine the yolk with the olive oil.
* As the aioli thickens, use 1 to 2 tsp of water to cut the thickness to a desired consistency.

Season To Taste
* Once the olive oil is incorporated, season with salt and pepper.
* Add some lemon juice to brighten the dish and add more minced garlic if desired. The lemon juice will cut the thickness of the aioli even more so add a little more oil for a thicker dressing.
* Refrigerate and enjoy!

   
Salad : How To Make Honey-Roasted Duck Breast Salad

This roasted duck dish is sure to impress the guests at your next dinner with its enticing mix of marinated meat, salad, and fresh fruit.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 55 minutes

INGREDIENTS
2 tbsp honey
2 tbsp soy sauce
4 duck breasts
2 oranges
1 red lettuce, like lollo rosso or radicchio
30 g fresh chives, cut into short lengths
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sesame oil
2 tsp sugar

1 chopping board
1 sharp knife
1 frying pan
1 serving plate
1 spoon
1 bowl

PROCESSING METHOD

Prepare the duck
* Place the duck on a chopping board and trim away any excess fat.
* Next, score the duck breasts in a diagonal pattern with a sharp knife being careful not to cut into the meat, only cut into the fat.

Marinate the duck
* Stir the honey and soy sauce together in a bowl. Add the duck breasts and mix well. Cover and leave to marinate for about thirty minutes.

Make the dressing
* Stir together all the dressing ingredients, beginning with the vinegar, then the soy sauce, the sesame oil, and finally, the sugar.

Prepare the orange
* Cut a slice from each end of the orange and stand upright on the chopping board.
* With a sharp knife, cut away the peel, working from top to bottom, and removing as much of the white pith and peel as possible.

Segment the orange
* Cut the orange segments out of their membranes. Remove all the pith and pips.

Cook the duck
* Heat the pan on a medium to high heat. Cook the breasts with the skin-side down for five to six minutes.
* Flip and cook for another five to six minutes.
* When the duck is done, remove from pan and cover with plastic. Let stand for at least five minutes.

Serve
* Slice the duck breast on the diagonal into thin slices.
* Arrange the red lettuce, orange slices, and chives on a serving dish.
* Drizzle the dressing over the top of the duck breast and serve.

 
Starters & Appetizers : How To Make Four Types Of Marinated Olives

Four Types of Marinated Olives Recipe. A versatile canapй dish with four types of unique marinade.

SERVING : 12

Preparation Time : 40 minutes

INGREDIENTS
150-200 g black olives
1/2 preserved (pickled) lemon finely diced with juices
1 tbsp rosemary chopped
40 ml olive oil
150 g black olives
1 red pepper roasted and finely chopped
1/2 tbsp small capers
1 tbsp basil chopped
1 tsp balsamic vinegar
40 ml olive oil
150 g green olives
2 cloves garlic chopped
40 ml olive oil
2 tbsp lemon juice
1/2 tsp chilli pepper flakes
1 tbsp basil chopped
2 tbsp parsley chopped
150 g green olives
1 orange diced, its zest also cut into cubes
1 tbsp mint chopped
1 tsp cumin
2 cloves garlic roughly chopped
40 ml oil

PROCESSING METHOD

Prepare the first marinade
* Begin by combining the ingredients for first type of marinated olives. In the bowl of olives, add the preserved lemon, the olive oil, and the rosemary. * Now mix them together well and set aside.

Prepare the second marinade
* Next, mix together the roasted peppers, the capers, the chopped basil, the soy sauce, and the oil in the other bowl with the black olives. Mix thoroughly and set aside.

Prepare the third marinade
* Now combine the ingredients for the cracked green olive marinade. Add to the olives the parsley, basil, chopped garlic, pepper flakes, lemon juice and olive oil. Again, mix thoroughly and set aside.

Make the last marinade
* In to the fourth bowl of olives add the diced orange, the orange zest, chopped garlic, mint, cumin, and olive oil. Mix thoroughly until well-blended. Set aside.

Leave olives to marinade
* Allow the olive dishes to marinade for at least one hour up or up to one day in the refrigerator.

Serve
* After the olives have had enough time to marinade, place each individual mix into a bowl, serve, and enjoy!
* The marinated olives can be kept in a refrigerator up to one week if placed in an air-tight container.

 
British Food : How To Make Grilled Fish With Tartar Sauce

Crispy grilled fish coated in breadcrumbs and served with tangy tartar sauce. Great served with our chunky chips recipe!

SERVINGS : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
4 white fish fillets
3 tbsp vegetable oil
4 tbsp dijon mustard
4 tbsp breadcrumbs
salt and pepper

For The Tartare Sauce
250 ml mayonnaise
2 tbsp cornichons (baby gherkins), chopped
1/2 an onion, finely chopped
1 tbsp chopped capers
2 tbsp parsley, finely chopped
1 tsp mustard
the juice of a small lemon

1 bowl
1 spoon
1 non stick frying pan
1 metal spatula

PROCESSING METHOD

Prepare the tartare sauce
* Put all the ingredients into a bowl: the mayonnaise; cornichons; capers; chopped parsley; chopped onion; lemon juice and the mustard.

Stir generously and leave
* Stir the ingredients together thoroughly. When well combined put to one side.

Heat the oil and turn on the grill
* Pour the vegetable oil into a non-stick frying pan and place over a high heat then turn on the grill.

Season the fish
* While the oil heats, season the fish fillets on both sides with salt and pepper.

Coat one side with mustard
* Using a spatula or a spoon, give one side of each fillet a coating of mustard.

Cover the mustard with breadcrumbs
* Put the breadcrumbs on to a tray and press in the mustard-coated sides of the fillets. Be generous with the coating.

Fry the fish
* Fry the non-breaded side of the fish in the hot oil for approximately 2 minutes.
* Take out and put the fillets on to a tray.

Grill and serve
* Place the fish under the grill and leave for 3-5 minutes or until the breadcrumb surface has browned and turned crispy, then remove.
* Serve the fish with the tartare sauce in a bowl for people to help themselves and accompany with a freshly prepared salad.

 
Sauces & Condiments : How To Make Velouté Sauce

One of the basic white sauces in classic French cuisine. Perfect for dressing meats or fish. Adds flavour to any meal!

SERVING : 2 - 4

Preparation Time : 5 minutes
Cooking Time : 30 minutes

INGREDIENTS
50 g butter
50 g flour
1 ltr chicken, veal or fish stock
salt
pepper

1 medium saucepan
1 small saucepan
1 sieve or chinois
1 bowl for the finished sauce
1 whisk
1 wooden spoon

PROCESSING METHOD

Prepare the sauce
* First, heat the desired stock in the small saucepan.

Make the roux
* Add the flour to melted butter. Stir with a wooden spoon over a low heat for 2-3 minutes to create a blond roux.

Stir in the stock
* Remove the pan from the heat. Gradually add the hot stock beating constantly to blend it with the roux.
* Bring to a boil, stirring all the time. If you stop stirring or leave the sauce on the heat unattended, it will stick and burn.

Simmer
* Lower the heat and simmer until the sauce reaches the desired thickness, about 10-15 minutes.

Strain the sauce
* Strain the sauce through the sieve into a bowl.
* To stop a skin forming on the sauce, cover with cling film or buttered greaseproof paper, or rub the surface with a knob of butter.
TIP : Once the basic sauce is made other flavourings can be added for example;
Tomato Blush : Cook 2-3 tbsp of tomato puree with the roux; add finely chopped tomatoes at the end.
Sauce For Fish : Add 3 tbsp lemon juice and 2 tbsp chopped fresh parsley to the sauce before serving.
Citrus Sauce : Add 200 ml freshly squeezed orange juice after the stock has been added to the roux.

   
Salad : How To Make Green Beans And Garlic Salad

A great combination of your favourite beans to serve as an accompaniment to a variety of meat dishes. This salad is fantastic with grilled fish and roast lamb.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 50 minutes

INGREDIENTS
500 g green beans, trimmed
24 garlic cloves, peeled
4 tbsp almonds, sliced
100 g cherry tomatoes, chopped in quarters
65 ml olive oil
the juice of 1/2 a lemon
1 tsp sugar
salt
pepper

1 bowl of iced water
1 slotted spoon
3 trays
1 small bowl
1 spoon
2 sheets of aluminium foil
kitchen paper

PROCESSING METHOD

Preheat the oven
* Preheat the oven to 220°C or gas mark 7.

Prepare the garlic
* Place half the garlic onto a sheet of aluminium foil and season with salt and pepper. Sprinkle on half the sugar, drizzle with a little olive oil and wrap the garlic tightly in the foil. Repeat this process with the other half of the garlic.

Roast the garlic
* Put the two garlic parcels onto a tray and place it on the middle shelf of the oven. Roast for 20 minutes.

Roast the almonds
* Meanwhile, pour the sliced almonds onto a tray and place it into the oven beside the garlic. Roast for 5 minutes then remove the almonds from the oven and place on the side to cool.

Brown the garlic
* Remove the garlic from the oven and leave it for 3 minutes for the foil to cool.
* Carefully open the garlic parcels, put all the garlic together onto one piece of foil, return to the oven and roast for a further 5 minutes.
* After this time, remove from the oven and leave to cool.

Blanch the beans
* Into a saucepan of boiling, salted water, add half of the trimmed beans. Bring back to the boil and cook for 3 minutes or until the beans are soft but still have a crunch.
* Remove the beans from the saucepan and place into the bowl of iced water for 3 minutes.
* This stops the beans from cooking more and also helps them retain their colour.
* Place the rest of the beans into the boiling water.
* Remove the first batch of beans from the iced water and place on a tray lined with kitchen paper to drain.
* Repeat this process of blanching and cooling with the second batch of beans so all the beans are eventually left to drain.

Make the vinaigrette
* Into a bowl add the cherry tomatoes, pour in the olive oil and the lemon juice.
* Season with salt and pepper and mix together.

Plate the salad
* Onto the serving plate, place the green beans, put the roasted garlic on top and add some of the juice. Carefully mix together and spoon on the tomato vinaigrette.
* Finally sprinkle on the roasted almonds.

 
Main Dish : How To Marinate And Roast Poussin

A traditional French dish with some added Videojug flair.

SERVING : 2 to 4

Preparation Time : 3 hours 30 minutes
Cooking Time : 1 hour

INGREDIENTS
2 poussins
4 garlic cloves
1 tbsp honey
2 tbsp soy sauce
Juice of 1 lime
1 bunch of fresh coriander, chopped
1/2 a fresh green chilli, deseeded and chopped
1 tsp ground cumin
Salt and pepper
2 tbsp olive oil

And To Serve
250 g natural yoghurt
1 tsp lime pickle

1 food processor
1 bowl
Cling film
1 roasting tin
1 small bowl
some string
1 plate or tray
1 spoon

PROCESSING METHOD

Prepare the marinade a day in advance
* The poussins need to be marinated the day before cooking or at least few hours in advance.
* To make the marinade, start by putting all the necessary ingredients into the bowl of a food processor; 4 garlic cloves, 1 tbsp honey, 2 tbsp soy sauce, the juice of 1 lime, chopped coriander, 1/2 a fresh green chilli, 1 tsp ground cumin and 2 tbsp olive oil.

Blend the ingredients together
* Put the bowl onto the base of the food processor, add the lid and blend until the ingredients are well combined.

Tie the birds
* Take a piece of string and individually tie each bird firmly together.

Marinate the poussins
* Next, put the poussins in a bowl, pour over the marinade and rub it in. Tightly cover the bowl with cling film.

Refrigerate
* Place the covered bowl in the fridge and leave it there for a few hours or if possible overnight.

Preheat the oven
* The following day, or when you're ready to roast the poussins, start by preheating the oven to 200°C ( 460°F / gas mark 6 ).

Season the poussins and place them in the oven
* Place the marinated poussins on a roasting tray, season with salt and pepper and cover with the remaining marinade. Once the oven is hot, insert the tray.

Cook for 1 hour
* Leave the birds to roast for an hour.

Prepare the spiced yoghurt
* Just before removing the poussins from the oven, mix together the natural yoghurt with 1 tsp of lime pickle to create a delicious accompaniment for the dish.

Remove the poussins from the oven, discard the string and serve.
* When the poussins are fully roasted and have turned golden-brown, remove them from the oven and discard the string.
* Serve while hot with the spiced yoghurt.

 
Italian Food : How To Make A Basic Italian Tomato Sauce

Everyone should know how to make a basic pasta sauce and this one is ideal. Renowned chef, Katie Caldesi, takes us step by step in creating this classic.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 25 minutes

INGREDIENTS
7 tbsp olive oil
1/2 red onion
2 medium garlic cloves
800 g canned chopped tomatoes
100 ml vegetable stock or water
salt
freshly ground black pepper

1 knife
1 chopping board
1 wooden spoon
1 large frying pan

PROCESSING METHOD

Onion
* Put 7 tablespoons of olive oil into a pan over a low heat.
* While it is heating, slice the ends off the red onion, and peel the outer skins.
* Add the onion to the pan. Fry for 7 minutes, stirring occasionally to ensure that the pieces cook evenly. Cooking the onions for this long gives the sauce its sweetness. When cooked the onions should be translucent and golden.

Garlic
* Peel the 2 garlic cloves and add them whole to the pan. Cook for about a minute, taking care not to burn the garlic.
* Add 2 generous pinches of freshly ground black pepper and 3 generous pinches of salt

Tomatoes
* Pour in 800 grams of chopped tomatoes and stir. Use the spoon to break tomatoes down a little. You will also find that they naturally break down as they cook.
* Turn the heat up until the sauce begins to simmer.
* Then leave the sauce to cook for roughly 20 minutes. If it starts to burn add some water or vegetable stock.

Liquid
* Add the remaining 100 millilitres of water or vegetable stock to the pan and gently stir for about 2 minutes.
* The sauce should be thick and not watery so allow it to reduce down. This will concentrate the flavours.
* Now leave the sauce to reduce for 10 minutes. If you feel it has reduced too far and is likely to burn add a little more water.
* Don't be afraid to taste a little and add more salt or pepper if you think it needs it.

Serve
* This sauce goes well with any type of pasta.

   
Salad : How To Make Soba Noodle Salad And Sesame Soy Dressing

This exotic noodle salad will bring a touch of the orient to your dinner table. The tangy sesame soy dressing makes this vegetarian dish a delightfully light appetizer.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 20 minutes

INGREDIENTS
500 g Japanese soba noodles
50 ml soy sauce
75 ml vegetable oil
the juice of 1 lemon
4 spring onions, chopped
1 small bunch of fresh coriander leaves, chopped
30 g sesame seeds
1 inch of ginger, peeled and chopped
salt
pepper

1 chopping board
1 large pot with lid
1 colander
1 small knife
1 large knife
1 small frying pan
1 wooden spoon
1 frying spatula
1 small bowl
1 large bowl
1 whisk

PROCESSING METHOD

Boil the water
* Fill the large pot three-quarters full of water. Place on the stove with the lid on and bring to the boil.

Cook the noodles
* When the water is boiling, add the noodles and stir. Leave the pot uncovered and bring back to the boil. Cook for 10-15 minutes.

Toast the sesame seeds
* Place a small frying pan on the stove on a medium heat. Add the sesame seeds and stir, toasting them for about 3 to 4 minutes, occasionally stirring and taking great care not to burn them.
* When toasted, remove from heat.

Make the dressing
* Add the soy sauce to a small bowl followed by the lemon juice, ginger, oil and some freshly ground black pepper. Whisk well until all the ingredients are fully combined.

Drain the noodles
* Pour the noodles into the colander and drain when they are cooked.

Combine the ingredients
* Transfer the noodles into a large bowl and follow with the sesame seeds, onions, coriander and the dressing.
* Combine together with the wooden spoon.

Garnish and serve
* Heap a generous helping onto a plate, garnish with a few coriander leaves and serve.

   
Classic : How To Make Green Salad With Three Vinaigrettes

This Green Salad with Three Vinaigrettes Recipe offers three tasty vinaigrette dressing options for a basic green salad as well as a few tips on how to make your salads more memorable.

SERVING : 1 to 2

Preparation Time : 15 minutes
Cooking Time : 15 minutes

INGREDIENTS
120 g washed and dried mix green salad leaves
4 tbsp red wine vinegar
1 tsp Dijon mustard
1 shallot minced
60 ml olive oil
salt and pepper
4 tbsp soy sauce
2 tbsp lemon juice
40 ml olive oil
1 tbsp sesame oil
white pepper
40 ml balsamic vinegar
1/2 tbsp whole grain mustard
1 tbsp honey
80 ml olive oil
salt and pepper

3 small bowls
1 large bowl
3 spoons

PROCESSING METHOD

Make the wine vinaigrette
* Place into a bowl the red wine vinegar, the shallots, the Dijon mustard, the olive oil, and season with salt and pepper. Now thoroughly combine with a spoon and set aside.
TIP : It is always good to let a vinaigrette sit for a while before dressing a salad, perhaps for 10-15 minutes. This helps to blend the flavours.

Make the soy vinaigrette
* First, add the soy sauce to a bowl. Now add the lemon, the sugar, the olive oil, the sesame oil, and the white pepper. Mix together thoroughly and set aside.

Make the balsamic vinaigrette
* Into a bowl, mix the balsamic vinegar, the whole-grain mustard, the honey, the olive oil, the salt, and the black pepper. Mix together and let it stand.

3 Vinaigrettes
* And here are the three vinaigrette dressings together: the red wine vinaigrette, the soy vinaigrette, and the balsamic vinaigrette.
* All have different flavours but all also go extremely well with green salads. Experiment with different herbs and spices! Experiment with different herbs and spices. After all, the word vinaigrette literally means "vinegar-based".
* The rest of the ingredients can be up to you!

Making the green salad with vinaigrette
TIP : For any leafy salad, the leaves that you use must be fresh, well-washed, and dried properly or the resulting salad with be limp and lack crispness. Place the salad greens in a large bowl. Choose any of the three vinaigrettes and spoon just enough dressing onto the leaves to compliment but not enough to drown the taste of the greens. Now use your hands to gently mix the greens.
TIP : Always add the dressing immediately before serving any salad. The dressing breaks down the greens, making them limp and lifeless. Adding the dressing as late as possible makes the salad fresh, crisp and flavoursome.

Present and Serve
* In an individual salad bowl, gently pile the dressed salad in a high mound. Piling it high gives the salad a more impressive visual effect. Your green salad is now ready to serve!
* Experiment with this recipe by adding any of your favourite vegetables, fruits or nuts. The combinations are endless!

 
Classic : How To Make Fish Stock

Fish is the base for many different dishes. It can be made in large batches and stored in the freezer for a long while.

Preparation Time : 15 minutes
Cooking Time : 55 minutes

INGREDIENTS
1 1/2 kg fish bones
2 ltr water
3 celery stalks, roughly chopped
1 onion, chopped
1 fennel bulb, roughly chopped
1 head of garlic, cut in halves
50 g white mushrooms, sliced
1 tbsp black peppercorns
a few sprigs of parsley
2 bay leaves

1 saucepan
1 spoon
1 sieve
1 bowl

PROCESSING METHOD

Make the stock
* Place a large saucepan onto the hob. Add the fish bones, celery, onion, fennel, garlic and the mushrooms. Cover it all with the water. Turn the heat onto high. Make sure that everything is submerged under the water.
* Once simmering, skim the surface with a spoon and discard any impurities.
* Add the peppercorns, bay leaves and the parsley. Push it all under, making sure that everything is well immersed. Cook for 30-45 minutes.

Strain and store
* Once cooked, strain the fish stock through a colander into a bowl.
* Use it right away, chill it for 2-3 days in the refrigerator, or it will keep in freezer for months.

 
How To Make Barbecued Lemon & Thyme Chicken

This juicy barbecued lemon & thyme chicken recipe goes wonderfully with vegetables or potatoes. Marinate the chicken the night before and it will be much quicker to prepare and of course tastier!

SERVINGS : 2

Preparation Time : 1 hour 15 minutes
Cooking Time : 45 minutes

INGREDIENTS
2 chicken legs
2 tbsp olive oil
1 bunch of rocket
100 g cherry tomatoes, cut in half

Marinade
the juice and zest of 1 lemon
1 tbsp thyme, chopped
1 tbsp honey
2 tbsp soy sauce
salt and pepper, to taste

1 cutting board
1 small knife
1 pair of tongs
2 bowls
1 spoon
1 brush
1 tray
1 large knife
1 barbecue, either gas or charcoal
1 bottle of water to douse any flames

PROCESSING METHOD

Prepare the barbeque
* If you have a charcoal barbeque light it 25-30 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white.
* If you are using a gas barbecue, light it up on high and leave it for 20 minutes.

Remove the bone
* With a small, sharp knife make a cut along the inside of the quarter.
* Then place the knife under the bone and cut it away.
* Taking the bone out makes the cooking time shorter and the chicken more flavoursome and juicy.

Marinate the chicken
* In a bowl put the lemon zest and the lemon juice (leaving thirty millimetres for later use), the thyme, honey, soy sauce, salt and pepper.
* Now add the chicken and let marinate for at least an hour.
TIP : The chicken can be marinated overnight in the fridge if you choose.

Barbecue the chicken
* Place the quarters on the barbecue, skin side down. As soon as flames appear, put them out with a splash of water.
* Cook for 5 to 7 minutes per side, brushing with the marinade when you turn them.
* Turn often to prevent burning.
* Remove when ready.

Prepare the salad
* In a bowl combine the rocket, tomatoes, olive oil, lemon juice, salt and pepper and then mix together well.

Slice the chicken
* Place the barbecued chicken on a clean cutting board and cut each piece into two.

Serve
* Place the chicken on a plate and add some of the rocket salad.
* Serve it with potatoes, rice or vegetables.

   
Salad : How To Make Cold Seafood & Herbed Tahini Salad

An amazing seafood combination drizzled with a zesty tahini sauce - delicious hot or cold..

SERVING : 4

Preparation Time : 25 minutes
Cooking Time : 15 minutes

INGREDIENTS
250 g medium size calamari, cleaned
200 g medium size shrimp, peeled
2 medium octopus tentacles, cooked
3 garlic cloves, sliced
1 courgette (zucchini), thinly sliced
2 tomatoes, deseeded and sliced
3 green Italian peppers, sliced
2 Tbsp basil, roughly chopped
2 Tbsp coriander, roughly chopped
60 ml olive oil
1/2 tsp cayenne pepper
salt
pepper

For The Tahini Sauce
150 ml tahini
1 garlic clove
1 bunch of parsley, chopped
1 lemon, juiced
100 ml cold water
salt

1 sharp knife
1 cutting board
1 blender
1 frying pan or wok
1 slotted spoon
1 tray
1 large bowl
1 small bowl
2 spoons

PROCESSING METHOD

Prepare the seafood
* Cut the calamari into thick strips, taking 3-4 at a time.
* Take the octopus tentacles and cut them into small, bite-sized pieces.
* Onto the tray add the calamari, octopus and peeled shrimps. Season with cayenne pepper and salt.

Heat wok
* Place the wok on a high temperature to heat.

Cook seafood
* Once the wok is hot, add half the olive oil and the seafood and stir well.
* Add the garlic and courgette and stir-fry until the seafood is fully cooked.
* Spoon the cooked mixture back onto the tray to cool.

Make the tahini sauce
* Into the blender add the tahini, garlic clove, lemon juice, chopped parsley and a sprinkling of salt. Blend for approximately 10 seconds.
* Remove lid, add 100ml of water and blend for 30 seconds. Check consistency is smooth and transfer to a bowl.

Assemble salad
* Place the seafood and courgette into the large bowl and follow with the sliced green peppers, sliced tomatoes, chopped basil and chopped coriander.
* Drizzle over the remaining olive oil and season with salt and pepper. Mix well.

Serve
* In a circular motion, drizzle the tahini sauce around the serving plate.
* Heap the salad in the centre of the plate and eat immediately or keep in the fridge ready to serve as a cold appetiser.
* Serve with a slice of lemon.

 
Sauces & Condiments : How To Make Alfredo Sauce

Alfredo Sauce is a rich, creamy accompaniment to any pasta. Rising star of the cooking world, Tiffany Goodall, is going to show us how to make this delicious and easy dish.

INGREDIENTS
55 g Butter
240 ml Double Cream
2 Garlic, crushed
2 tbsp Parmesan or gruyere cheese
salt and pepper
chopped chives for garnish

PROCESSING METHOD

Prepare
* Crush and finely chop 2 garlic cloves.
* Finely chop the chives for the garnish

Pasta
* Put the pasta into a pan of boiling water and leave to cook while you prepare the sauce.

Sauce
* Melt the 55 grams of butter in a sauce pan.
* Add the garlic and gently fry. Whisk in 235 ml of double cream.
* Have a taste and add salt and pepper if you think it needs it.

Cheese
* Whisk in the grated cheese a little at a time, stir until it melts. Taste again, adding more cheese, salt or pepper if needed.

Serve
* Drain the pasta and stir into the sauce.
* Serve immediately with the chives sprinkled on top.

   
Salad : How To Make A Salad Lyonnaise

A traditional French salad made with endives, bacon, croutons and poached eggs.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 25 minutes

INGREDIENTS
4 endive lettuce, washed and torn into smaller pieces
8 strips of bacon cut into 1cm pieces
5 tbsp olive oil
6 tbsp red wine vinegar
3 slices of bread, crusts removed and cut into cubes
4 eggs
1 tbsp white wine vinegar
Half a clove of garlic
Freshly ground salt
Freshly ground pepper

1 baking tray
1 blender
2 bowls
1 saucepan
1 bowl of warm water
1 frying pan
1 slotted spoon

PROCESSING METHOD

Preheat the oven
* Set the temperature of the oven at 175°C, 325°F or gas mark 3.

Blend the garlic and oil
* Put the garlic and half of the olive oil into a blender. Blend until well mixed together.

Make the crotons
* Place the bread onto a baking tray and pour over the blended oil and garlic.
* Add salt and pepper and toss the bread coating it thoroughly in the seasoning.
* Place the bread into the oven and bake for 15 minutes.
* When golden brown and crispy remove the croutons from the oven.

Poach the eggs
* Bring a saucepan of water to simmering point and add the white wine vinegar.
* Break each egg into a small cup and one at a time gently slide them into the simmering water.
* Cook until the whites are set - this should take around 4 minutes.
* Remove the eggs with the slotted spoon and place them in a bowl of warm water.

Place the endive in a bowl
* Arrange the endive leaves in a large salad bowl.

Fry the bacon
* Heat up a frying pan, add the bacon and fry until brown and crispy.
* Using the slotted spoon remove the bacon from the pan and leave the pan on the heat with the bacon fat.

Make the vinaigrette dressing
* Add the remaining olive oil and the red wine vinegar to the frying pan and bring to the boil while stirring. Cook for 1 minute and remove from the heat.

Season the salad and serve
* To the bowl of endive add the croutons, bacon and the vinaigrette dressing.
* Season with salt and pepper and toss together.
* Divide the salad into 4 bowls, top each with a poached egg and serve immediately.

  
Latin American : How To Make Guacamole

A traditional Mexican accompaniment for chicken or beef fajitas. Can also be used as a scrumptious dip.

SERVING : 4

Preparation Time : 10 minutes

INGREDIENTS
2 ripe avocadoes
1 lime
1 1/2 tsp fresh coriander
1 shallot
Half tsp cayenne powder
Salt

1 tablespoon
1 chopping board
1 sharp knife
1 blender or mixing bowl
1 fork

PROCESSING METHOD

Prepare the avocadoes
* Halve the avocadoes, remove the stones and spoon the flesh into a bowl.

Add lime juice
* Squeeze the juice from the lime and add it to avocado.

Add the other ingredients
* Chop the coriander and shallot into small pieces and add to the bowl.

Season
* Finally, season with the cayenne pepper and salt.

Blend
* Place the mixture in a blender and blend at high speed for about 1 minute until the mixture is smooth.

Adjust the seasoning
* Taste and adjust seasoning, if necessary.

Serve
* Spoon the guacamole into a bowl, garnish with a couple of coriander leaves and serve.

 
Beef : How To Make Beef Stock

This is the base for hundreds of dishes especially for sauces and soups. Use for soups, stews, casseroles or whenever you need a highly flavoured base.

SERVING : 1.5 litres

Preparation Time : 10 minutes
Cooking Time : 3 hours 15 minutes

INGREDIENTS
1 kg of beef bones, cut into small pieces
30 ml vegetable oil
10 g butter
2 carrots, peeled and chopped
1 onion, chopped
3 celery stalks, chopped
1 whole garlic bulb, cut in half
1 tbsp tomato paste
3 ltr cold water
a few sprigs of thyme
1/2 tbsp whole black peppers
1 bay leaf

1 large saucepan
1 wooden spoon
1 slotted spoon
1 tray
1 sieve
1 bowl
1 pair of tongs

PROCESSING METHOD

Brown the bones
* Place a large saucepan onto a medium heat. When it has heated up, add the oil and the butter. Let them warm through.
* When the butter has melted add some of the bones. You will need to cook them in batches. Brown the bones on both sides being sure to keep turning them over to ensure that they are evenly cooking.
* Once browned, remove them and place them onto a tray.
* Now add the meat scraps and let them brown well.

Continue the stock
* Once the scraps have nicely browned, add the carrots, onion, celery and the garlic. Stirring occasionally, cook until the onions have caramelised. This will take about ten minutes.
* Now add the tomato purйe and cook for a few minutes with the vegetables.

Add the water
* Put the bones from the tray back into the pan. Cover them completely with cold water and bring it to a simmer.

Cook the stock
* As it simmers, occasionally skim off any fat or impurities that rise to the top. Now add the black pepper, thyme and the bay leaf and let it gently simmer for 3 hours uncovered. During this long cooking period you will have to skim the impurities, once more.

Strain the stock
* When the 3 hours have passed, place the sieve over the container and strain the stock.
* Discard the bones and the vegetables.

Some advice on cooling the stock
* Pour the stock into a jug. Then place the jug into a bowl of iced water.
* When it has cooled completely you can place it in the fridge. It will keep, covered, for a few days.

Store or use
* Freeze the stock and it will keep for months.
* However, bear in mind that the gelatine in the bones will coagulate and it will cool into one block. You will need to reheat it to return it to liquid again.

 
Main Dish : How To Make Grilled Squid

A delicious yet simple recipe for grilled squid. Can be eaten as either a snack or appetizer.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
4 medium-sized squid
1 lemon, zest only
2 tsp cumin
4 tbsp olive oil
1 garlic clove, minced
A mixed handful of fresh coriander, parsley and basil
4 slices of lime
salt
pepper

1 sharp knife
1 cutting board
2 bowls
1 spoon
1 deep-sided dish for marinating the squid
Cling film
1 grill pan
1 metal spatula
1 fork

PROCESSING METHOD

Clean the squid
* Remove the head of the squid, discard the innards and pull out the spine.
* Peel off the purple skin leaving a clean white body.
* Remove the tentacles though don't discard, wash each squid thoroughly and pat them dry with paper towels.

Mix the ingredients for the marinade
* In a deep-sided dish, combine the lemon zest, cumin, salt and pepper, garlic and olive oil. Mix well.

Marinate squid
* Put the squid into the marinade and stir well.
* Cover tightly with cling film and place in the fridge to marinate for a minimum of 30 minutes.

Heat the grill pan
* Heat the grill pan over a high temperature until very hot.

Grill the squid
* Remove the squid from the marinade and grill both sides for a maximum of 2 minutes.

Garnish and serve
* Place the squid on a serving dish, sprinkle over the fresh herbs, add the slices of lime and serve.

  
Sauces & Condiments : How To Make Hollandaise Sauce

This tasty and rich sauce is most well known served as part of Eggs Benedict. However, it also makes a perfect accompaniment to meat and fish dishes.

SERVING : 250 Millilitres

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
3 egg yolks
200 g unsalted butter
juice of half a lemon
salt
pepper

1 medium saucepan
1 bowl that will fit on top of the saucepan
1 small saucepan
1 medium sized whisk
1 jug
1 bowl
1 strainer

PROCESSING METHOD

Clarify the butter
* First of all, melt the butter over a very low heat without stirring for a few minutes until the milk solids start to stick to the bottom of the pot.

Skim and strain
* Take the butter off the heat and remove the foam from the surface.
* Strain the butter into a jug, being very careful to leave the milky sediment behind in the pan. This process is called "clarifying" and basically means to separate the oil from the milk.

Prepare the eggs
* Put a pan of half-filled water on to heat.
* Place the egg yolks and 3 tablespoon of hot water into the mixing bowl and quickly whisk them.

Whisk and heat
* Place the bowl over the water making sure the water does not boil.
* Whisk the egg yolks over the water until the eggs are at the ribbon stage, which is when they have become the consistency of semi-thick cream.

Whisk in the butter
* Take the pan off the heat and start to gradually add the clarified butter very slowly to begin with.
* Keep whisking vigorously after each addition of butter and add a few spoons of water when it gets too thick.
* Keep mixing until all the butter is added .

Season and serve
* Add the lemon juice and season with salt and pepper to your desired taste, the Hollandaise sauce is complete.
* If you find the sauce is too thick add a little hot water.
* It is best to use the sauce as soon as possible as it cannot be stored or kept for too long.
* Videojug recommends serving the Hollandaise sauce on a poached egg on a round of toast.

   
Salad : How To Make Caesar Salad A La Reggiano

Crispy Caesar Salad with crunch home made croutons brought together with bacon, cheese, and anchovies.

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 30 minutes

INGREDIENTS
6 of baby gem lettuce
4 slices of bread (1 inch or 2.2 cm cubes)
15 g parmesan reggiano cheese
1 tin of anchovie fillets
400 g smoked bacon
5 tbsp olive oil
4 tbsp olive oil
250 ml sunflower oil
1 garlic clove
3 tbsp shallot vinegar or white wine vinegar
1 egg plus 2 extra egg yolks
55 g grated Parmesan Reggiano cheese

1 food processor
1 sharp knife
1 mixing bowl
1 bowl for the salad
1 baking tray
1 frying pan
1 measuring jug
1 chopping board

PROCESSING METHOD

Make the dressing
* Put the egg and the two yolks in the food processor with the vinegar and garlic. Turn on the processor and mix it until the eggs are light and frothy.
* Add sunflower oil slowly to thin the mixture. If it's too thick add some boiling water to it.
* Add the parmesan cheese and season with salt and pepper to taste.
* Pour the mixture into a bowl and finally mix your dressing together by hand.

Make the croutons
* After cutting the bread into cubes place them in a bowl and add 4 tablespoons of olive oil and season with salt and back pepper and then stir with hands until they are lightly coated with oil.
* Lay the croutons on a baking tray and sprinkle with half the parmesan cheese. Preheat the oven to 150 degrees or gas mark 2 and bake for 10 minutes and remember to check them regularly.
* When golden, take them out and drain on some kitchen roll.

Fry the bacon
* Cut the bacon into lardons. This is done by 1st removing the skin from outside then cutting the bacon half an inch or 2.2.cms along the length of it and then repeating it the other way. They should be roughly the same size as your croutons.
* Now fry the bacon - you do not need oil, there is enough fat in the meat already.
* When cooked drain the bacon with some kitchen towel.

Add the anchovies
* Take the anchovies, drain them well and chop them. Again make them into a similar size to the croutons.

Mix the salad
* Place half the lettuce, bacon, anchovies and croutons into a bowl .
* When this 1st layer is complete, repeat with the rest of your ingredients for a 2nd layer.
* A great Ceasar Salad doesn't need to be mixed together.
* Spoon over some dressing & enjoy!