Condiments Recipes

Uses Of Spicy Corn Relish

Spicy Corn relish is  one of those condiments which is spicy and have a very good flavor when used as a topping of some burgers patty especially meat burger like beef burger etc.It can also be served with meat dishes.

Basically people use eggs and other sauces as their burger patty toppings to make the taste of their burger good but try this condiment as your burger patty topping and you will have a tasty and spicy and tasty burger experience.

spicy corn relish
spicy corn relish

Spicy Corn Relish (very best among corn condiments)

corn relish
corn relish

 Recipe

Preparation time: 5 minutes

total cooking time: 25 minutes

Makes: 2 cups

Ingredients 

1 cup white vinegar 

1/4 cup caster sugar

2 teaspoon dry mustard

1 small onion finely chopped

425 grams can corn kernels

1/4 cup finely chopped red capsicum

1 teaspoon finely chopped red chili

1/2 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons cornflour

1 tablespoon water

Method 

1.  Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.

2.  Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place

SERVE with cold meats or on jacket potatoes

Eggplant Relish

Eggplant relish is among those condiments which are served with barbecued,grilled or roast meats such as lamb, beef or kangaroo.

eggplant relish condiments
eggplant relish condiments

Recipe

Preparation time: 15 minutes plus standing time

Total cooking time: 15 minutes

Makes about: 1 ½  cups

Ingredients

300g baby egg plant,cut into 5 mm slices

salt 2 tablespoons

olive oil

1 medium red onion,finely chopped

1-2 cloves garlic, crushed

1 tablespoon soft brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil extra

1/4 cup chopped fresh parsley

Method 

1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.

2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.

3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.

4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature

SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.

Horserdarish Cream

Horseradish cream is among those condiments which are served with vegetables,crudites,salads,smoked fish or over savory foods such as fish cakes

horseradish cream condiments
horseradish cream condiments

Recipe

Preparation time: 5 minutes

Total cooking time: nil

Makes 2/3 cups

Ingredients 

1/3 cup bottled horseradish

1/4 cup sour cream

1 tablespoon snipped fresh chives

Salt and pepper

Method

1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.

2.  Season to taste with salt and pepper

SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes

Minute Steak

Minute Steak And Beef Cuts

Minute steak is actually cube steak which is called minute steak in Australia,Ireland,Canada and in some parts of United States of America.It is usually top  sirloin cut or top round cut of beef.

One advantage of this steak is that its cooking time is very less than other steaks as it is a very thin steak and it is due to this reason that its preparation time is also very less because there is no need to tenderize the steak by an electric tenderizer or manually as it is very thin.

The diagram will show you the parts of the cow from where the top round beef cut or top sirloin cut is taken 

Beef Cuts
Beef Cuts

The diagram above shows the top sirloin beef cut and top round cut of the beef taken to prepare this steak .

Minute Steak

Minute steaks
Minute steaks

Ingredients 

Scale   lb=pound    oz=1 ounce

YIELD: 50 Portions                           EACH PORTION: 6 oz

INGREDIENTSQUANTITY
Sirloin strips ,
boneless
Well trimmed
, small eye
Salad oil


20 lb  



to lightly
coat

Method

1.  Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion
scale.Eye must be small or steaks must be too thin.


2.  Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.


3.  Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.


4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.

How To Make Delicious Christmas Pudding

Christmas pudding is a delicious pudding to make on special occasions like birthdays ,Christmas or for special guests etc.It is made by the combination of ingredients like apple,raisins,flour,breadcrumbs,cherries,apricots nutmeg etc.

christmas pudding
christmas pudding

Recipe

Ingredients To Prepare Christmas Pudding

Cooking Time: 5-6 hours  plus reheating each pudding serves 4-6 The most famous pudding of all is the traditional Christmas pudding rich and dark with fruits.A Christmas pudding is one of the recipes that is known and enjoyed in many parts of the world.

IngredientsMetric/Imperial or
American
Plain (all purpose )
flour


  soft breadcrumbs


ground cinnamon


ground or grated
nutmeg



ground all spice


dark moist brown
sugar



shredded suet


glace (candied)
cherries chopped



uncooked dried
apricots,chopped



uncooked dried
prunes,chopped



currants


sultanas (golden

raisins)



raisins,de-seeded


almonds,blanched
and finely chopped



medium carrot,
grated



medium cooking
(baking),apple,
grated




mixed crystallized
(candied),peel,
chopped




grated lemon rind


grated orange
rind


lemon juice


orange juice


black treacle
(molasses)



beer or stout


brandy or sherry


eggs


50 g/2 oz or 1/2
cup in American


100 g/4 oz or
2 cups in American

1/2 teaspoon or
1/2 teaspoon in
American
1/2 teaspoon or 1/2
teaspoon in Ameri
can


1/2 teaspoon or
1/2 teaspoon in
American
100 g/4 oz or
2/3 cup in American



100 g/4 oz or
generous 3/4
cup in American
75 g/3 oz or
1/2 cup in American



75 g/3 oz or 1/2
1/2 cups in American



75 g/3 oz or
1/2 cups in American



175 g/6 oz or
1 cup in American

175 g/6 oz or

1 cup in American



350 g/12 oz or
2 cups in American

100 g/4 oz or
1 cup in American



1 or 1 in American




1 or 1 in American






100 g/4 oz or
2/3 cups in American





1 teaspoon or
1 teaspoon in
American
1 teaspoon or
1 teaspoon in
American

1 tbsp or 1 tbsp
in American

1 tbsp or 1 tbsp in
American

1 tbsp or 1 tbsp in
American



150 ml/ ¼ pint or
2/3 cup in American

1 tbsp or 1 tbsp in
American

2 or 2 in American



Method To Prepare This Christmas Pudding

Mix all the ingredients together and allow to stand in the bowl overnight.Cover the bowl to keep the mixture moist.Standing for some hours improves the flavor of the pudding.Grease two 1.5 liter/2 ½ pint (6 ¼ cup) ovenproof basins (bowls) and spoon in the mixture.If you like a pudding that slices perfectly ,press the ingredients together very firmly.For a lighter crumbly pudding ,pack the ingredients less tightly.leave at least a 2.5 cm/1 inch space at the top of the basin because although a Christmas pudding does not rise like a light pudding,it swells in cooking.

Cover the pudding with well greased grease proof (waxed) paper and foil.Put a central pleat in both covers. So the pudding will not split the covering.

Steam each pudding over the boiling water for 5 to 6 hours and allow about 1 to 1 ½ hours in a pressure cooker.Follow the manufacturers instructions as to the settings to use.If you have no steamer stand the basin on an upturned saucer tin in a saucepan of water,so the water comes only half way up the basin .Keep the water boiling steadily and always top up the pan with boiling water. When the puddings are cooked remove the damp covers at once . When cold cover with fresh dry grease proof (waxed) paper and foil .Store in a cool dry place away from the stem from cooking in the kitchen.

On Christmas day steam the pudding for 2 hours.Serve with cream or custard sauce,or brandy butter or rum butter ( recipe is given below)

note: This pudding keeps for months or several years if stored carefully .It can be frozen but the flavor will not mature as well.

Rum Butter

This Splendid flavored butter is a rival to brandy butter to serve with Christmas pudding; it is so much part of the Cumberland scene that it is made or bought to serve with bread , on plain cakes or in sponges, in pancakes etc.The butter keeps almost indefinitely if sealed down well, so a good quantity can be prepared at one time

rum butter
rum butter

Recipe

Ingredients 

No Cooking Serves 6

Ingredients
Metric/Imperial or
American
Butter preferably
unsalted


  Demerara or moist
light brown sugar



Ground cinnamon


Grated nutmeg


Rum


100 g/4 oz or
½ cup  in American


175 g/6 oz or
1 cup in American



pinch or pinch in American


pinch or pinch in American


2 tbsp or to taste or
3 tbsp or to taste in American

Method To Prepare Rum Butter

Cream the butter until very soft and light.Gradually beat in the sugar.The choice of sugar makes a great deal of difference to both flavor and texture- for Demerara gives a somewhat gritty taste, whereas a light moist brown sugar produces a much smoother texture.Do not choose the dark brown moist sugar for this is too strong in flavor. The amount of sugar depends upon whether a softer and less sweet butter is required.Add the spices and gradually beat in the rum; do this slowly so there is no fear for the mixture curdling.Put into attractive pots and cover well

Appetiser Recipes

Appetiser is a very tasty and light food also known as starter meal given before the main course or lunch and dinner.Appetisers are given to enhance the hunger and prepare the guest for the next meal.Appetisers taste are coordinated with the taste of the main meals.

White Bait Appetiser

White Bait Appetizer
White Bait Appetiser

Recipe Of White Bait Appetiser

Ingredients

Cooking time:10 minutes  Serves 4

These tiny fish are the fry of herrings and sprats.When the fresh fish is not available ,white bait can be obtained in a frozen state.

(1) White bait 450-550 g/1-1¼ lb  or 1-1¼ lb in American

(2) Plain all purpose flour  50 g/2 oz or 1/2 cup in American

(3) Salt and pepper to taste or to taste in American

(4)Cayenne pepper pinch or pinch in American

(5)To fry:

deep oil or fat

(6) To garnish:

Lemons quartered  1-2 or 1-2 in American

Method

Make certain that fresh white bait is kept in a cold place until ready to cook, for it deteriorates badly.Wash in ice cold water and pat dry very gently.Do not remove the heads.If using frozen white bait, defrost sufficiently to separate the small fish.Put the flour with the very good pinch of salt,pepper and cayenne pepper into a large grease proof (waxed) paper bag.Drop some of the white bait into the bag and shake gently until  thinly and evenly coated with flour.Continue like this until all the small fish are coated;Separate them before frying if they stick together. Heat the oil or fat to 185°C/370°F when a cube of bread turns golden brown within 1 minute. Put some of the fish into frying basket ,lower into the hot oil or fat.Fry 2 to 3 minutes then lift out.Continue frying in batches.Place on a heated dish, covered with absorbent paper (kitchen towels) and keep hot in the oven .Serve white very hot with the quarters of lemon,cayenne pepper  and brown bread and butter.

Smoked Salmon Pate Appetiser

The pate is an economical way of using expensive smoked salmon ; often fish mongers will sell trimmings as well as slices of the smoked fish.

 

smoked salmon pate
smoked salmon pate

Recipe Of Smoked Salmon Pate Appetiser

Ingredients 

No Cooking Serves 4-6

IngredientsMetric/Im
perial
American
smoked
salmon



  unsalted
butter



corn or
olive oil



lemon juice


cayenne
pepper



dry sherry


double
(heavy )
cream

225 g/8 oz  




50 g/2 oz




1 teaspoon




2 teaspoon


pinch




2 tbsp


2 tbsp



½  lb  




¼  cup




1 teaspoon




2 teaspoon


pinch




3 tbsp


3 tbsp



Method

Cut the smoked salmon into very small pieces or put through a mincer (grinder).Cream the butter in a bowl,add the salmon and the remaining ingredients except the cream.If using a liquidizer (blender) or food processor, simply dice the fish ,melt the butter, then liquidize or process until a smooth pate.Add the cream , beat until the mixture thickens.Place into a container to set. Garnish with lemon and parsley.Serve with thin brown bread and butter or hot toast and butter.This pate can be frozen for up-to   1 month.

Prawn And Apple Cocktail Appetiser

 

Prawn and Apple Cocktail Appetiser
Prawn and Apple Cocktail Appetiser

Recipe Of Prawn And Apple Cocktail Appetiser

Ingredients

No cooking   Serves  4

For the dressing :

(1)Yogurt 2 tbsp or 3 tbsp in American

(2) Mayonnaise 2 tbsp in 3 tbsp in American

(3) Tomato puree (paste) 1 tbsp or 1 tbsp in American

(4)Lemon juice 1/2 or 1/2 tbsp in American

(5) Dry sherry 1 tbsp or 1 tbsp

(6) Worcestershire sauce 1 teaspoon or 1 teaspoon in American

(7) For the cocktails :

Peeled prawns (shelled shrimps)  175 g/6 oz or 1 cup

(8) Dessert apples peeled and diced 2-3 or 2-3 in American

(9) Celery stalks,finely chopped 2 or 2 in American

(10) Lettuce heart,finely shredded 6 tbsp or 7 tbsp

(11) To garnish:

Lemon slices 4 or 4 in American

Method

Blend the ingredients for the dressing.Mix most of the prawns (shrimp), all the apples and celery with the dressing.Divide the lettuce between cocktail glasses.Spoon the prawn mixture on the lettuce.Top with the remaining prawns.Garnish with the lemon slices.Serve with brown bread and butter.

Baked Fish Recipes

Baked Cod Bella Vista Fish

This is a very delicious baked cod fish dish.Its ingredients are very easily available and its very easy to make.Ingredients are shallots,butter,white wine or white wine vinegar,lemon,onions and tomatoes.

baked cod bella vista fish
baked cod bella vista fish

Recipe

YIELD : 8 portions EACH PORTION : about 6 oz

Step One To Prepare Baked Cod Fish

Ingredients 

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Fresh codfish3 ½ lb

Method 

1. Cut codfish in 6 ½ to 7 oz portions

Step Two To Prepare Baked Cod  Fish

Ingredients

INGREDIENTSQUANTITY
Shallots ,chopped


Butter

White wine or white
wine vinegar(its non alcoholic)
2 2 oz ¼ cup


2 oz

¼ cup

Method 

2. Saute chopped shallots in butter.Add wine and codfish.

Step Three To Prepare Baked Cod Fish

Ingredients 

INGREDIENTSQUANTITY
Green peppers
sliced in 8 rings



Lemon sliced


Onions cut in
8 slices



Tomatoes

Salt

1




1


1 medium




8 slices

to taste

Method 

3. Place one slice each of green pepper, onion and tomato overlapping

on top of each portion

Step Four To Prepare Baked Cod Fish

Method

4 . Cover with greased brown paper.
5 . Bake at 375°F for 15 to 20 minutes.After first 10 minutes remove cover and baste fish.

NOTE: For luncheon dishes reduce portion size to 5 to 6 oz

Baked Smoked Cod Fish Delmonico

baked smoked cod fish
baked smoked cod fish

Recipe

Step One To Prepare Baked Smoked Cod Fish 

Ingredients 

INGREDIENTSQUANTITY
smoked cod


medium cream
sauce (recipe
given below)



hard boiled eggs
,diced



pimientos


Worcestershire
sauce



pepper

16 lb


2 gal





18




12 oz


to taste




to taste

Method 

(1) Because of its excessive saltiness,whole fish should be blanched.Cover fish in pot with cold water.Slowly bring to a boil and simmer for a few minutes.After blanching remove, let cool, then flake fish before combining with the rest of the ingredients

(2) Put in suitable pot and stir in cream sauce.Add diced eggs ,pimientos and seasoning.

(3) Add diced eggs,pimientos and seasoning.

Step Two To Prepare Baked Smoked Cod Fish 

Ingredients 

INGREDIENTSQUANTITY
potatoes Duchesse
(recipe given below)



Hollandaise sauce
(recipe given below)


3 lb




1 qt



Method 

(4) Place in individual casseroles.Pipe border of potatoes Duchesse around edge.

(5) Cover with Hollandaise sauce and brown under broiler or in very hot oven before serving.

Cream Sauce (Medium)

Recipe

Ingredients

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine

 

Bread flour

Milk

Salt

8 oz

 

8 oz 

1 gal 

1 tbsp 

1 lb.8 oz

 

1 lb.8 oz

3 gal 

3 tbsp 

2 lb 10 oz 

 

2 lb 10 oz 

5 gal 

2 oz 

Method

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown. 2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 3. Simmer for 5 minutes stirring occasionally. Bring to a boil. 4. Strain through china cap

Duchesse Potatoes

 

Duchesse Potatoes
Duchesse Potatoes

Recipe

Step One To Prepare Duchesse Potatoes

Ingredients 

YIELD : 50 portion           EACH PORTION:  5 oz

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Potatoes peeled


Butter melted


Egg yolks


Salt


Pepper


Grated nutmeg
(optional)

14 lb


½ lb


10


to taste


to taste


to taste


Method 

1. Cook as for whipped potatoes (recipe given below).Do not over cook as they get soggy

2 . Drain well.Place on the range to permit evaporation of excess moisture.Remove from range and cool slightly.Blend well with butter , egg yolks , salt and pepper.A small amount of nutmeg may be added if desired, but it should not predominate the taste.

3. Place potato mixture in pastry bag with star tube and bag out in desired shape on lightly buttered bake sheet.Excess butter will make bagging difficult.Brush lightly with egg wash or slightly whipped egg whites.Brown lightly in oven at 475 ° F.

Hollandaise Sauce

hollandaise sauce
hollandaise sauce

Recipe

Step One To Prepare Hollandaise Sauce 

Ingredients 

INGREDIENTSQUANTITY
egg yolk


water cold

12


2 oz

Method 

(1) Whip egg yolks and water together in stainless steel bowl.

(2) place bowl over pot of boiling water (like a double broiler) making sure that bottom of bowl does not touch water. (this results in overcooking)

(3) whip yolks lightly until cooked to a soft peak.Stir down from edges and up from bottom of bowl.

(4) Remove from range.

Step Two To Prepare Hollandaise Sauce 

Ingredients 

INGREDIENTSQUANTITY
clarified butter
, warm



lemon juice


cayenne pepper


salt

2 ½ lb,AP




from 2 lemons


to taste


to taste

Method 

(5) Slowly pour butter into eggs,whipping lightly to blend.

(6) Add lemon juice, cayenne pepper and salt if needed.

(7) Do not overheat.