a BULLHORN pictures production www.facebook.com/BULLHORNpictures https://twitter.com/BULLHORNpic

Thumb

Avatar

0 repins 0 comments

Outback Matty food prepping for Kanga Salad Part 1. Official Website: http://www.outbackmatty.com

Thumb

Avatar

0 repins 0 comments

MasterChef Australia Full Episodes, MasterChef Au, MasterChef, Master chef australia, master chef full episodes, masterchef, master chef australia, food programs, tv reality show, great tv show, masterchef reality show, chef show, chef reality show, masterchef,

Thumb

Avatar

0 repins 0 comments

Hey guys, catch the dance queen Madhuri Dixit reveal her kitchen secrets on camera at the launch of Food Food Channel. For more bollywood updates http://www.youtube.com/live9tv

Thumb

Avatar

0 repins 0 comments

A sneak peek for the 2012 season of MKR on Seven. © Seven Network Australia 2011 © Fremantle International 2011

Thumb

Avatar

0 repins 0 comments

Musumeci Seafood

Thumb

Avatar

0 repins 0 comments

Spiced Squab with Heirloom Carrots and Pomegranate Jus Preparation time:45 minsCooking time:1 hour 15 minsServes:4 0 ratings 12345 Ingredients 4 squab breasts, skin on Squab Stock 2 squab carcasses 1 large carrot, chopped 1 large onion, chopped 2 celery stalks, chopped 2 cloves garlic, bruised 1 cinnamon quill 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 litre water Pomegranate Molasses 300ml pomegranate juice 2 tbs white sugar juice of half a lemon Pickled Radishes 125ml rice wine vinegar 60ml water 2 tbs caster sugar large pinch salt 4 radishes, thinly sliced Artichokes Puree 400g Jerusalem artichokes, peeled, chopped 40ml thickened cream Pomegranate Jus 1 quantity squab stock 100ml pomegranate molasses (recipe above) 1 tbs butter Heirloom Carrots 1 bunch baby heirloom carrots, peeled 2 tsp olive oil 40g butter 1 tsp cumin seeds 2 tbs honey Spice Rub ½ tsp ground cinnamon ½ tsp ground cumin ½ tsp ground coriander seeds ½ tsp tsp salt Notes Squab is a type of pigeon bred for eating. Jerusalem artichokes have a nutty flavour, look a bit like knobbly ginger and can be cooked and treated similar to a potato. They are not the same family and not to be confused with Globe artichokes. These pickled radishes would also be great served with cold meats or a cheese platter or added to a spring vegetable salad. Method To make the stock, place all ingredients in a pressure cooker. Bring to pressure and cook for 1 hour. Release pressure. Strain and discard solids. To make the molasses, stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Simmer for about 15 minutes or until reduced to 100ml and is the consistency of runny honey (watch carefully as it will burn if left too long). Set aside. To pickle radish, stir vinegar, water, sugar and salt in a small saucepan over low heat until sugar dissolves. Boil for 3 minutes. Remove from heat and cool slightly. Pour over radishes in a heatproof bowl. Refrigerate for at least 2 hours to pickle. Drain to serve. To make artichoke purée, place artichokes in a saucepan of cold, salted water. Bring to a boil. Boil until soft. Drain. Blend to form a thick purée. Pass through a drum sieve. Beat in cream with a wooden spoon. Season. To make jus, bring stock and molasses to a simmer in a medium frying pan. Simmer until thickened and reduced to about 150ml. Whisk in butter. Season. To cook carrots, place them in a saucepan of cold, salted water. Bring to a boil. Boil until almost tender. Drain. Heat oil, butter and cumin seeds in a frying pan over medium-low heat. Cook seeds for 2 minutes or until fragrant. Add carrots. Cook, turning occasionally, until tender. Add honey. Cook, tossing, until caramelised. Score the skin of the squab breasts and season well. To make spice rub, combine all ingredients in a bowl. Dip the flesh side of each breast into the spice mix to completely cover and shake off any excess. Spray both sides with olive oil. Heat a frying pan over medium-high heat. Cook squab, skin side up, for 3 minutes. Reduce the heat to medium-low. Turn squab and for a further 3 more minutes. Remove from the heat and transfer to a warm plate to rest for 5 minutes. Slice. Serve squab with artichoke purée, carrots, pickled radishes and jus. Garnish with micro herbs.

Thumb

Avatar

0 repins 0 comments

The Grand Final of MKR is here! See what happened when our SA Mums took on the Gourmet Travellers in the ultimate showdown!

Thumb

Avatar

0 repins 0 comments

The Grand Final of MKR is here! See what happened when our SA Mums took on the Gourmet Travellers in the ultimate showdown!

Thumb

Avatar

0 repins 0 comments

My Kitchen Rules - Official Site

Thumb

Avatar

0 repins 0 comments

Ling Nam Chinese Restaurant - Melbourne CBD - Melbourne, VIC 204 Little Bourke St ,  Melbourne   VIC   3000

Thumb

Avatar

0 repins 0 comments

Ling Nam Chinese Restaurant

Thumb

Avatar

0 repins 0 comments

Crunchy garlic-topped tuna lasagne

Thumb

Avatar

0 repins 0 comments

mini-shepherd-pies-wide

Thumb

Avatar

0 repins 0 comments

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for Heisenberg's blue crystal menth. . Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 1 Cup of boiling water 2 Cups of sugar 1 Teaspoon of peppermint essence 1-4 drops of food colouring

Thumb

Avatar

0 repins 0 comments

Learn how to Poach Eggs! Visit http://foodwishes.blogspot.com for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Poaching Eggs Demo.

Thumb

Avatar

0 repins 0 comments

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my giant gummy rainbow cake. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients Each layer 1 Cup of cold water 3 pkt's 255 grams of jello, jelly crystals etc 3 pkt's 30 grams of unflavoured gelatine Directions 1. In a sauce pan, pour water, add jelly crystals or jello and gelatine in it. Allow the mixture to rest for 10 minutes. 2. Turn the heat to medium, and place pan on it. Stir and cook for 5 minutes or until you get a nice and runny consistency. 3. Scrape and remove foam on top. 4. In non-stick baking tin, pour the mixture. Let it cool for 10-15 minutes on counter top. 5. Pop it in freezer for 30-40 minutes or until firm. 6. In the meantime prepare the second layer. Pour it on top of the first layer and place it in freezer. 7. Repeat the same for all the four layers. SERVING 8. On serving plate, transfer the cake, cut in slices and serve immediately. TIPS You can place baking tin in refrigerator but it will take about 2-3 hours for each layer to set. You can put some chocolate, and sprinkles between layers, and also on top.

Thumb

Avatar

0 repins 0 comments

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for gummy soda. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 1/2 Cup of water 20 Grams of Unflavoured Gelatine Tall glass of your favourite soda

Thumb

Avatar

0 repins 0 comments

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a Swimming Pool Cake. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients Bake two cakes Make or buy white frosting & add some yellow food colouring& mix it in For the Gummy/Jello add 2 cups of water, two packets or 170 grams of jello/jelly & 1 packet or 10 grams of unflavoured gelatin. Decorate the cake with Tiny Teddy's & anything you like. Be creative & have fun.

Thumb

Avatar

0 repins 0 comments

Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my egg-free marshmallow cones. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimplecookingchannelonlinestore Share my channel. http://www.youtube.com/share?u=simplecookingchannel SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=simplecookingchannel Facebook https://www.facebook.com/pages/The-Simple-Cooking-Channel/205871066123327?sk=... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 1 Cup white sugar 1 Tablespoon of unflavoured gelatin 2/3 Cup of water 1/2 Teaspoon vanilla essence 2 Drops of food colouring Sprinkles

Thumb

Avatar

0 repins 0 comments

Next Page