Archive for the 'Cooking techniques explained' Category

Bangers and mash recipe – with video

Published on June 21, 2012 in Cooking techniques explained, Cooking videos, English traditional, Favourites, Pork, Potatoes, Quick and easy and Video recipes. 2 Comments

* Go to the Bangers and mash recipe

Our cooking method for sausages adds extra flavour to the sometimes ho-hum “bangers and mash” by creating a chunky onion and tomato gravy out of the pan juices. Along with the obligatory mashed potato, this dish really does need some greens as well – green beans or broccoli, plunged into boiling water for just a few minutes. Perfect.

This is a reasonably quick dish – suitable for a weeknight dinner. It’s easy to scale up the recipe for extra guests – say, two sausages minimum per person. Continue reading ‘Bangers and mash recipe – with video’

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How to cook with truffles

Published on November 26, 2010 in Cakes, breads and baking, Chicken and poultry, Cooking techniques explained, Cooking videos, English traditional, Favourites, Indian, Pasta, Quick and easy, Sauces, Vegetarian and Video recipes. 6 Comments

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Go to the recipe for Pasta with white truffle
Go to the recipe for Eggs in cocotte with white truffle

On “schoolnights”, when everything happens at helter-skelter pace, it’s always a rush to get home from work, throw a meal together and do the day’s housekeeping before crashing into bed. If I’m lucky Waz has been on an early shift and we can share the evening duties.

So on the weekends we really like to give a lot more time and attention to creating lovely meals that we can enjoy eating at a slower pace.

I thoroughly respect the ideology of the Slow Food Movement – begun in 1986 to celebrate and enjoy local and regional cuisines. So when time permits I love to create meals that embody the Slow Food philosophy of creating the simplest of dishes, with the highest quality ingredients.

Chef Michelle and I recently treated ourselves with a whirlwind weekend trip to the centre of the white truffle universe – the Alba truffle festival in Piemonte near Turin, Italy. We ate a fantastic truffle meal at a Slow Food restaurant with some luscious local Barolo wine. We couldn’t believe our luck the following day when, while roaming the Alba hills, we ran into a local truffle hunter who sold us some white truffles that his little dog had just dug out of the ground. Continue reading ‘How to cook with truffles’

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Let the jelly roll: Swiss roll recipe from Waz’s Nana

Published on March 25, 2010 in Cakes, breads and baking, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional, Favourites, Quick and easy and Video recipes. 23 Comments

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Go to the recipe for Swiss roll, aka jelly roll

Swiss roll – or jelly roll to the Americans and Canadians – is what Lenny likes to call a store cupboard cake. Like my Mum’s teacake, this is baking at its easiest. You’ve probably got most of the ingredients already, and the results are sure to win you a disproportionate amount of praise from your guests. Continue reading ‘Let the jelly roll: Swiss roll recipe from Waz’s Nana’

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How to roast a duck, the slow and tender way

Published on December 7, 2009 in Chicken and poultry, Christmas recipes, Cooking techniques explained, Cooking videos, Favourites, Potatoes, Quick and easy, Sauces and Video recipes. 5 Comments

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Go to the recipe for Christmas duck

Let’s talk turkey. Actually let’s talk about something else this Christmas. Let’s talk turkey alternatives.

This is a first for Crash Test Kitchen. We’ve never done a Christmas episode before. So we thought we’d focus on two of the basic elements you want on your table: crispy roast potatoes and a lovely bird.

But instead of turkey, we’ve chosen duck. Continue reading ‘How to roast a duck, the slow and tender way’

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Baked salmon recipe, with a bed of puy lentils

Published on November 23, 2009 in Cooking techniques explained, Cooking videos, Fish and seafood, French traditional and Video recipes. 6 Comments

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Go to the recipe for salmon with puy lentils

If you’re good at chopping vegetables, this dish is a doddle. Even if you’re a little bit slower with the knife it’s still worth the effort. We find it an easy way to boost our fish intake, and it’s sophisticated enough to put on a dinner party menu.

Because salmon has quite a strong flavour, it’s good to have something a little bit hearty with it. The bed of puy lentils, diced vegetables and herbs does the job. Continue reading ‘Baked salmon recipe, with a bed of puy lentils’

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Our roast chicken recipe: hot and fast

Published on July 17, 2009 in Chicken and poultry, Cooking techniques explained, Cooking videos, Favourites, Potatoes, Quick and easy and Video recipes. 21 Comments Tags: brandy, butter, roast chicken recipe, roast potatoes.

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Go to the recipe for hot and fast roast chicken

People do fuss over a roast chicken, don’t they? Doing all sorts of things like draping bacon over the fleshiest bits to keep them moist, mucking around poking seasonings under the skin, stuffing all sorts of things inside them to add flavour, even insisting that you have to roast a chicken breast-down in the pan and then flip it over part way through cooking.

In our opinion, if you keep the cooking simple, getting a good result can be reduced to one decision: buying a decent chicken in the first place. There’s been a lot of publicity about chicken welfare lately, with the focus being on battery laying hens and intensively reared, fast-growing meat birds that can hardly stand up by themselves.

In our house we haven’t gone down the full free-range route, but have settled on buying slow-growing birds that are fed better food in more spacious barns endorsed by animal welfare authorities. In the UK the scheme is called RSPCA Freedom Foods and no doubt there are equivalents elsewhere in the world. Continue reading ‘Our roast chicken recipe: hot and fast’

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Crème caramel: from one flan to another

Published on May 8, 2009 in Cakes, breads and baking, Cooking techniques explained, Cooking videos, Desserts and puddings, French traditional, Sauces, Vegetarian and Video recipes. 20 Comments

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Go to the recipe for crème caramel

If you want a dessert that combines simplicity and wow factor, this has got to be it – crème caramel or flan, either vanilla or au café (the latter, “with coffee”, tends to be preferred in France).

Sure you’ve got to make caramel and custard. But neither could be easier. While a careful eye is needed to get the caramel just right, if you cut and run a bit early it will probably just mean that it’s a lighter colour.

And the custard is not your fraught stove-hovering kind, where you’ve got to heat and whisk over the burner for ages while engaging in some minor bacteriological warfare until the consistency and temperature hit their alchemy point. Nope, as far as custard goes this is really a straightforward heat-and-mix job. Continue reading ‘Crème caramel: from one flan to another’

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Duck a l’orange

Published on March 6, 2009 in Chicken and poultry, Christmas recipes, Cooking techniques explained, Cooking videos, French traditional, Potatoes, Sauces and Video recipes. 32 Comments

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Go to the recipe (duck breasts)
Go to the recipe (whole duck)

When I found whole duck on sale at our local supermarket, I got very excited. And I remembered that we had an episode up our sleeve not yet launched on the wider Crash Test Kitchen viewing public.

Friends and family were coming over for dinner this week and I had planned to do a simple roast chicken – but I had never cooked a whole duck before, and I want to have one next Christmas. So this would be the trial run.

It might be a tad retro, but duck a l’orange remains synonymous with birds that swim. A while back we did a show for the Word of Mouth blog that involved duck breasts and a recipe by Stefan Reynaud. Recipe-wise, what I’ll detail here is how we did the breasts-only version shown in the video, and how I handled the whole bird – a Gressingham duck in our case. Continue reading ‘Duck a l’orange’

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Partridges with bread sauce

Published on October 9, 2008 in Chicken and poultry, Cooking techniques explained, Cooking videos, English traditional, Sauces and Video recipes. 13 Comments

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Autumn is game season, and in years past I’ve indulged in wild meaty delights such as pheasant and woodcock (I think it was). I’ve fantasised about getting out in the woods with my wellies and peacoat, dogs yapping along the muddy tracks while I take a few shots at the woodland foul as the beaters scare them out of the brush. But I never really thought it would happen.

And it didn’t, exactly. But this did: our friend Richard was lucky enough to be taken on a game shoot recently and, lucky for us, his kitchen was being refurbished at the time, so we ended up with two lovely, bright-eyed fresh partridges trussed up in a plastic bag to do with what we would.

Continue reading ‘Partridges with bread sauce’

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Stock while-u-don’t-wait

Published on April 21, 2008 in Chicken and poultry, Cooking techniques explained, Cooking videos, Sauces, Soup and Video recipes. 9 Comments Tags: chicken stock, cooking, crash test kitchen, crock pot, fish stock, food, lenny, recipe, slow cooker, waz.

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Making stock is easy enough – bones, vegetables, herbs, seasoning, then simmer simmer simmer. For a long, long time. And therein lies the problem – can you afford to be housebound for eight hours or so while you wait for all that boney, marrowy, veggie goodness to leach out?

We’ve heard some people talk about making stock in a pressure cooker. You can cut the cooking time down to an hour and a half, maybe less, which should fit in nicely with your TV watching. But do you have a pressure cooker? No, neither do we. But we do have a slow cooker, or crock pot, as featured in our last episode. In this latest instalment of our Adventures in Slow Cooking we find another way to put it to good use. Continue reading ‘Stock while-u-don’t-wait’

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Automatic for the porridge

Published on March 25, 2008 in Breakfast, Cooking techniques explained, Cooking videos, Vegetarian and Video recipes. 17 Comments

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I’m pretty anal (can I say that in the international blogosphere?) about my breakfast routine. Rarely do I break it. I have two staples that I alternate daily. The first: two slices of toast, one with grilled cheddar, the other with quality marmalade (or, occasionally, Vegemite, and, it almost goes without saying, butter). The second: porridge cooked with chopped apple, topped with banana, milk and honey (and, occasionally, summer fruits). No sugar. No salt. Always with a pot of weak black tea (Loose. Leaf. Only.), in a proper teacup, with a saucer and a tea strainer.

So when Waz decided to experiment with a slow cooker (crock pot to many of us, though that is really a brand name) that our mates Shaun and Jeanette gave us when they left London for Australia, I was very sceptical when he told me he wanted one of the experiments to feature my tried-and-tested porridge. Continue reading ‘Automatic for the porridge’

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About the soufflé

Published on June 4, 2007 in Cakes, breads and baking, Cooking techniques explained, Cooking videos, Desserts and puddings, Favourites, French traditional, Vegetarian and Video recipes. 15 Comments

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There’s an old Buddhist saying that goes something like: “When two paths open up before you, make soufflé.”

There are two main paths to soufflé, and in accordance with the true version of that Buddhist proverb, we chose the difficult one. Continue reading ‘About the soufflé’

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Project Benedict

Published on March 9, 2007 in Breakfast, Cakes, breads and baking, Cooking techniques explained, Cooking videos, English traditional, French traditional, Sauces and Video recipes. 22 Comments

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You’ve had eggs benedict – but what about eggs benedict on a fresh, home-made muffin with handcrafted hollandaise sauce? And what if your hollandaise “splits” in the middle of the cooking process? Can it be retrieved, or should you bin it and start again?

These and other questions answered in this marathon episode.

Strictly speaking, eggs benny is made with ham, but in our experience smoked salmon has become synonymous with the dish. Continue reading ‘Project Benedict’

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Perfect Steak … in Time for Christmas

Published on December 24, 2006 in Beef, Christmas recipes, Cooking techniques explained, Cooking videos, Sauces and Video recipes. 20 Comments

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People of the Year! Yep, that’s us in Time magazine’s special issue, which awarded the Person of the Year title to “You”, meaning independent content creators like us who post video, audio, photos and what-not to the web.

It all started when Time contacted us a few weeks ago for an interview. They hinted that a photo might be needed, but when we left for our Christmas holidays in Australia and they had not been back in touch we assumed the photo call wasn’t going ahead. When we touched down in Brisbane we turned on our mobile phone and there was a frantic message from Time in Sydney saying “Where are you? We need a photo!” We arranged to meet the photographer, Paul Blackmore, on the Gold Coast and did one shoot in our friend Angie’s kitchen, and another around at her mum’s place. Continue reading ‘Perfect Steak … in Time for Christmas’

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Cinnamon teacake

Published on October 16, 2006 in Cakes, breads and baking, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional, Quick and easy and Video recipes. 27 Comments

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Wow! I was interviewed as an authority on food podcasting for the Guardian Unlimited newsdesk podcast this morning and can’t believe how nervous I was. I hope they managed to edit together something sensible from all my babble. You can find the interview about 16 min 40 sec into the bulletin.

Loads of stuff I forgot to mention – like how we’ve been in Time magazine, and how we’re cited in Stephanie Bryant’s new book Videoblogging for Dummies.

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Anyway. It’s been a while since we posted an episode – listen to the GU podcast and you’ll learn that it’s partly because our cooker/stove/oven was broken, and getting it replaced was a bit of a nightmare. Also we’ve been travelling again, and work life has been keeping us busy. But we’ve kicked back into gear and, to coincide with the Guardian interview, here’s an episode in which we make a simple teacake.

This video was previously posted incomplete, but it’s now the full episode, so if you saw “Part 1″ please watch again.

Now, about teacake. As the name suggests it’s the perfect accompaniment to a cup of your favourite leaf tea, and is as much a part of the Anglo-Australian baking repertoire as scones and sponge cake. Continue reading ‘Cinnamon teacake’

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Real Belgian fries, with mussels and mayo

Published on July 4, 2006 in Cooking techniques explained, Cooking videos, Fish and seafood, French traditional, Potatoes, Sauces and Video recipes. 13 Comments

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This episode our London-based mate Phil shows us how to make real French fries – so real, in fact, they’re actually Belgian. And his wife Michelle, a genuine chef, chips in (pun for Anglo-Anzac readers) with a tasty and simple egg mayonnaise, plus the mussels that go into a traditional Belgian “moules and frites” feast.

Phil and Michelle know their way around Belgium and its cuisine. Phil is a particular specialist at locating obscure monasteries that run breweries on the side, where the monks only sell their beer to people who show up at the door, and only in bulk.

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The secret to the Belgian “frite”, Phil insists, is the twice-cooked sweating method. You give them a blast in the hot oil, let them sit for half an hour, then fry them again. Continue reading ‘Real Belgian fries, with mussels and mayo’

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Revealing our (chocolate) sauce

Published on June 2, 2006 in Christmas recipes, Cooking techniques explained, Cooking videos, Desserts and puddings, Quick and easy, Sauces and Video recipes. 12 Comments

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It seems Lenny has a latent sweet tooth. In the past she was not really one for desserts, but more and more she’s turning out cakes and confections. This simple chocolate sauce based on just four ingredients has become one of her staples.

Our mate Chef Michelle gave us the recipe, handed down from her mum. You combine milk, sugar, cocoa and butter over heat, and whisk gently until it bubbles itself into a velvety and perilously rich topping. Tip it straight over ice cream and wolf down.

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Crash Test Kitchen is all about improvisation, so we slapped together a cherry and brandy maceration to create what Michelle dubbed “black forest chocolate delight”. Actually, she came up with “black forest” bit and I embellished it. Continue reading ‘Revealing our (chocolate) sauce’

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What’s French for onion soup?

Published on May 22, 2006 in Beef, Cooking techniques explained, Cooking videos, French traditional, Soup and Video recipes. 14 Comments

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In France, this ubiquitous soup is known simply as “gratinÃ©e” by virtue of the de rigueur melted GruyÃ¨re cheese on top.

Our travels through Quebec brought me into contact with the real thing (not a packet mix) for the first time, so of course we had to try and make it ourselves. Last episode we made beef stock as the base, and in this instalment we finish the process of creating French onion soup from scratch.

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It was a bit of a tearjerker for Lenny, who had to slice all the oignons because I was busy with bookkeeping. Continue reading ‘What’s French for onion soup?’

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Bones about it: Beef stock from scratch

Published on May 12, 2006 in Beef, Cooking techniques explained, Cooking videos, Favourites, French traditional, Soup and Video recipes. 12 Comments

We’ve set out to make authentic French onion soup, complete with crusty toasted bread and gruyere on top. And when you embark on such a mission, you simply must make the soup base – beef stock – from scratch.

This is one of those really rewarding kitchen marathons. The stock may take hours and hours to make, but most of that is simply the simmering process that seethes out the delicious juices from the beef bones and vegetables.

And the preparation is enjoyably crude: vegetables roughly chopped, roasted with the bones, then tossed into a pot with water and a few simple spices. Continue reading ‘Bones about it: Beef stock from scratch’

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Banoffi or Banoffee? Vol. 2

Published on May 5, 2006 in Cakes, breads and baking, Christmas recipes, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional and Video recipes. 10 Comments

If you’ve watched the last episode (this one includes a quick recap) you’ll know that we made banoffee (banoffi) pie after much pleading from our gastro-pal Chef Michelle and her hubby Phil.

Most of the work was done at our place, then we transported the components , including the fragile shortcrust base, across London to Michelle and Phil’s for completion and gustation.

Go to the recipe for banoffee pie

The crust made it intact and the results were pretty good all round, making allowances for a little over-zealous whipping of the cream by Lenny. Continue reading ‘Banoffi or Banoffee? Vol. 2′

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Coffee, Toffee, Banoffee Pie – Vol. 1

Published on April 24, 2006 in Cakes, breads and baking, Christmas recipes, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional and Video recipes. 13 Comments

Banoffi or banoffee? The debate rages, and the inventors of this world-famous dessert, the Hungry Monk Cafe, arguably should get the last word – even though they would appear to be in the wrong, since the name stands for “banana and toffee/coffee”. Maybe the “i” is there to make it sound Italian.

Go to the recipe for banoffee pie

Our friend Chef Michelle and her man Phil had suggested we crash test this one at our house, under her supervision. But plans change, and we had to switch the dinner venue to their place at very short notice. That meant whipping up the base and filling at ours, then transporting the components across London and finishing the job at theirs.

The easiest and perhaps most dangerous way to make the basic caramel filling needed for this dessert is to submerge a can or two of condensed milk in a pot of water and boil for hours and hours. There’s always the risk of the cans exploding if you let the water level drop. Continue reading ‘Coffee, Toffee, Banoffee Pie – Vol. 1′

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Triumph of the Lamb, Disaster of the Dish: Braised lamb shoulder recipe

Published on April 6, 2006 in Cooking techniques explained, Cooking videos, English traditional, Lamb and Video recipes. 12 Comments

Don’t roast it. Braise it! That’s Lenny’s new mantra after discovering the pleasurable results of cooking less-than-choice cuts very slowly in a tasty stock or sauce.

It’s not really stewing – you carve the cooked joint or piece of meat as you would a roast, rather than chopping it up beforehand.

This episode is also a lesson in the hidden perils of pyrex-style cookware. Well, if we’d just googled it beforehand, we would have known the risks of exposing it to a naked flame.

Lamb is available fairly cheaply where we live, so Lenny went on the hunt for value and got a boned-out shoulder for about six quid. She sent me hunting for “kitchen string” so she could roll it up, and I managed to scrounge a couple of metres from a butcher. I must say, she does a fine job of binding a very ordinary looking piece of meat into something that looks like “a bought one”. Continue reading ‘Triumph of the Lamb, Disaster of the Dish: Braised lamb shoulder recipe’

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How to make cracking creme brulee

Published on March 8, 2006 in Cakes, breads and baking, Chicken and poultry, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional, Favourites, French traditional, Quick and easy, Sauces, Vegetarian and Video recipes. 23 Comments

We all want one of those chef’s blowtorches, don’t we? You know, the ones that you can use to blacken a capsicum (sorry, a pepper), blister a tomato … or make creme brulee!

I’ve had a serious addiction to this oh-so-unhealthy French dessert for years now – probably since I saw the movie Amelie, with that pixie-faced leading lady who rates “cracking creme brulee with a spoon” as one of life’s greatest pleasures.

Most restaurants have it on the menu, and I’ve eaten all sorts of variations – fruit flavoured and the like – in different parts of the world. Continue reading ‘How to make cracking creme brulee’

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Froth my milk up: cappuccino foam and how to get it right

Published on January 28, 2006 in Breakfast, Cooking techniques explained, Cooking videos, Favourites and Video recipes. 27 Comments

One of my pet hates is a cappuccino without good froth, especially one for which I’ve forked out my hard-earned readies.

After I dropped many a hint, Lenny gave me an espresso machine for Christmas. Determined not to replicate the work of dud baristas who have been fleecing me for donkeys’ years, I went to work quickly to perfect my frothing technique. Now Crash Test Kitchen is ready to go public with the cappuccino tips you’ll find in this episode.

Too many of the coffee chains get away with selling fraudulently priced beverages with coarsely bubbled, over-aerated scum on top that has absolutely no body to it. Carry a coffee like this across the room, or up the street to your job, and you’ll find the foam has burst its bubbles and collapsed into plain old milk again. Really, really bad foam will discombobulate under the weight of the mandatory chocolate powder or flakes alone. Continue reading ‘Froth my milk up: cappuccino foam and how to get it right’

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Chocolate cake like mum makes

Published on December 18, 2005 in Cakes, breads and baking, Christmas recipes, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional, Favourites, Vegetarian and Video recipes. 24 Comments

I have never found a chocolate cake as good as my mum’s. Actually it’s my grandmother’s recipe, and a great one at that.

I didn’t know until I asked mum for the recipe that it’s a “boiled” cake. You don’t actually boil it to cook it – but you simmer some of the ingredients before making the final mix. Continue reading ‘Chocolate cake like mum makes’

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Lamb rack with balsamic mint sauce – recipe

Published on September 15, 2005 in Cooking techniques explained, Cooking videos, English traditional, French traditional, Lamb and Video recipes. 8 Comments

Mmm, lamb. We can’t get enough of it … after all, we come from the country that was built on the sheep’s back. No, we don’t mean the Shaky Isles (New Zealand), we mean the Wide Brown Land (Australia)!

After gobbling down some excellent lamb at Les Freres de la Cote restaurant in Quebec City, we couldn’t wait to do a “Canadian Safari” episode featuring this meat. But Canucks by and large don’t seem to “get” lamb, and there’s very little produced locally. So we resorted to some Kiwi lamb racks sourced at a supermarket on Prince Edward Island. Continue reading ‘Lamb rack with balsamic mint sauce – recipe’

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It’s pizza night

Published on May 1, 2005 in Cakes, breads and baking, Cooking techniques explained, Cooking videos and Video recipes. 5 Comments

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We started making our own pizza while we were living in an old house that had a wood-fired kitchen stove. It’s now one of our staples and we insist on always making the dough from scratch.

Actually, the dough part is really fun and satisfying, and pretty easy once you get the hang of it. Just be prepared for some scraping and sweeping when it comes time to clean the kitchen. The red wine that goes hand in hand with good pizza makes up for the hard labour. Continue reading ‘It’s pizza night’

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Dave makes a cheesecake

Published on April 18, 2005 in Cakes, breads and baking, Chicken and poultry, Christmas recipes, Cooking techniques explained, Cooking videos, Desserts and puddings, English traditional, Quick and easy, Sauces, Vegetarian and Video recipes. 14 Comments

Our guest for this instalment of Crash Test Kitchen is our old mate Dave.

Now Dave is a bit of a dark horse, it seems, when it comes to matters of the kitchen. Just recently, after all our years of knowing the lad, he declared that he knew how to make a cheesecake.

And not just your fridge-set cheesecake, mind you – the full-blown baked variety. So Lenny and I found this recipe on the internet, supplied the ingredients and set Dave to work. Continue reading ‘Dave makes a cheesecake’

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We did it all for the gnocchi!

Published on April 8, 2005 in Chicken and poultry, Cooking techniques explained, Cooking videos, Potatoes, Sauces and Video recipes. 11 Comments

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Welcome! We’re Len and Waz, a couple of foodies who are not afraid to try something new, different and potentially disastrous in our sparsely equipped kitchen.

What you’ll find here are clips of two normal people attempting new recipes we’ve never tested, as well as some of our old favourites that we’ve tweaked and refined. And it’s all for real. Things go wrong, stuff tastes like crap and, potentially, people get hurt. And we’re not afraid to show it! Continue reading ‘We did it all for the gnocchi!’

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