CHEF-EXPLORER

Merry Christmas to all my 'Chef-Explorer out there. Here is recipe as presented at local EVENTS and on RADIO SHOW and in book TASTE OF THE WORLD. CHOCOLATE SNOWBALLS   Ingredients 500g chocolate =*A Good Cooking Chocolate 300ml cream Dessicated Coconut Icing sugar Ground Almonds A liquor to flavour (optional for adults!) CHOCOLATE GANACH 1.      Melt chocolate GENTLY in a stainless steel bowl over a pan of simmering water 2.      Bring cream to the boil in a separate saucepan. 3.      Remove from the heat and whisk in chocolate. 4.      Pour into a deep tray and place in fridge to set. 5.      Mould into balls for about the size of a small snowball. 6.      Mix the coconut and icing sugar (and optional  almonds) in a tray 7.       Roll balls in the ‘snow’ mix and keep in the fridge until read...

Frikadeller (Danish Meat Balls) Here is the Recipe from Denmark as presented on Radio Ellenbrook Makes 8 – 10  250 g boneless veal 250 g boneless pork 1 medium onion, coarsely chopped 3 tabs flour Up to 200ml soda water 1 egg, well beaten 1 tsp salt ½ tsp pepper 50 g butter 2 tabs veg oil Method Put the veal, pork and chopped onion twice through the finest blade of a mincer, (or get the butcher to mince the meats together and then grate in the onion yourself). In a large mixing bowl, vigorously beat the flour into the minced meat mixture with a wooden spoon, or use the electric mixer equipped with a  paddle.  Gradually beat in the soda water, a few tablespoons at a time, and continue to beat until the meat is light and fluffy.  Now thoroughly beat in the egg, salt and pepper.  Cover the bowl with aluninium foil or plastic wrap and refrigerate for 1 hour; this will ma...

CHEF FOR STARTERS: A TASTE OF EUROPE Here is the Dutch Bitterballen recipe covering the country of Holland. Full profile and other recipes will be in new book . Dutch Bitterballen These are a tasty starter that are often served as a snack in Dutch bars and cafés, and may also form part of a selection of fried finger foods. Originally they were made from  left over beef stew like a ragout, but for this recipe I use minced beef. While often translated as 'bitter balls' they do not have a bitter taste. The name, in fact, refers to the tradition of serving these deep-fried snacks with bitters, such as   ‘Jenever’ but nowadays they are more often enjoyed with beer. There are countless variations on this recipe from vegetable, cheese and even shrimps but this beef version is a classic. Serve with mustard, such as Dijon or make a Dijonnaise dip. Ingredients  (for 16 balls) 50g onions finely diced 300g minced beef 2 cloves finely chopped garlic 8...

CHEF-EXPLORER'S A-Z OF WORLD-BELGIUM Check facebook for photo and tips...the key point here is a QUALITY chocolate! BELGIUM CHOCOLATE CAKE I call this a Belgium chocolate cake simply because I use perhaps the best chocolate in the World from Belgium! 300g Self raising flour 100g Cocoa powder 1 T-Spoon Baking powder 250g Butter 250g Caster sugar 4 Beaten eggs-Large Creme Chantilly 200ml whipping cream A dash of  Vanilla essence 20g sugar 1.      Sieve and well mix the dry ingredients in a big bowl 2.      Cream butter and sugar  until nearly white 3.      Gradually add eggs to stage 2 4.      Lightly fold into stage 1 5.      Grease and line cake tin and bake at 180 c for 30-40 minutes approx depending on your oven 6.      When cool, whip up the chantilly ingredients. 7.      Slice ...

FEIJOADA This dish is regarded as Brazil’s national dish and in fact is very international in its ingredients. The beans and hot peppers come from Mexico, the meats from Portugal and the recipe from African cooks. Only the Cassava that it would be traditionally served with is native Brazilian. INGREDIENTS 400G diced pork 350g black beans, pre soaked and cooked 250g smoked sliced sausage 2 chopped onions 4 cloves chopped garlic 200ml chicken stock 2 bayleaves 2 handfuls fresh chopped Parsley 1 chopped paprika pepper or chilli pepper to taste (optional) Salt and pepper METHOD Cook the pre soaked beans as packet instructions until tender, Drain and reserve approx 100ml of the bean cooking liquor. In separate pan, sauté and brown pork with onions and garlic. Add the sausage and simmer 10 mins. Add the beans and rest of ingredients (keep some parsley for garnish) including bean liquor and simmer gently covered for 30 mins...

Ok Radio Ellenbrook listeners and Chef Explorer followers, try this tasty , yet easy to prep dish from my 'Taste of the World' book Spanish Chicken & Chorizo with Catalan Sauce Ingredients  ( Serves 8-10) 12 chicken joints, such as thighs and drumsticks* 50 ml olive oil 2 small onion, sliced 6 cloves of garlic, crushed 1 red,1 green and 1 yellow capsicum deseeded and sliced 1 chopped Red chilli 120ml dry sherry 800g can chopped tomatoes 2x bay leaf The zest of 2 orange rind 350g chorizo, sliced 100g pitted black olives Salt and black pepper 400 ml chicken stock Method Place chicken joints in a large non-stick frying pan and fry in a little oil for 5-8 minutes, turning occasionally, until golden.  Remove chicken and set aside. Add oil to the pan and fry onion, garlic and capsicum for 3-4 minutes.  Return chicken to the pan with the chilli, sherry, stock, tomatoes, bay leaf and orange zest....

'A Taste of Europe' the second book in the Chef Explorer Series is 1/2 complete. Here is a recipe from the country of Belgium as discussed on my Chef & Music Explorer Show on Radio Ellenbrook 88fm.   BELGIUM CHOCOLATE CAKE I call this a Belgium chocolate cake simply because I use perhaps the best chocolate in the World from Belgium! 300g Self raising flour 100g Cocoa powder 1 T-Spoon Baking powder 200g Butter 200g Caster sugar 4 Beaten eggs Creme Chantilly 20ml whipping cream Dash  of Vanilla essence 20g sugar 1.      Sieve and well  mix dry ingredients 2.      Cream butter and sugar  until nearly white 3.      Gradually add eggs to stage 2 4.      Lightly fold into  the flour mixture 5.      Grease and line cake tin and bake at 180 c  for 30 minutes approx 6.      When cool, whip up th...