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Cooking Tips

How to de-vein prawns with Curtis Stone

It’s generally preferable to de-vein prawns before you cook them. I don’t like to fight with my food once it’s on my plate. I’ll occasionally play with my food but not have to start getting picky trying to find remove a yucky black intestinal cord filled with sea bed waste. So, before you cook them,…

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Know Your Ingredients

Jody Scheckter talks about his passion for food and Laverstoke Farm

The former F1 World Champion lives a life more in tune with nature nowadays, a stark contrast from the time he was burning rubber on the worlds racing circuits. When he retired Jody Scheckter set out to produce the best tasting healthiest food and for this he realised that he had to follow nature very strictly with two main…

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Cooking Tips

The science of baking, weight vs volume.

Stephanie Jaworski delves into the science of baking and explains why the metric system is the only measurement to use when it comes to baking. Get rid of those cups, they will only lead to failure. The simple fact of the matter is that the density of any single ingredient will vary every time you…

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Health & Hygeine

Research reveals shocking levels of fat and sugar in ‘on-the-go’ snacks and low-fat yogurt

Breakfast snacks are marketed as wholesome yet convenient by food manufacturers including Belvita, McVitie’s and Kellogg’s while research shows that ‘healthy’ yogurts can have a far higher sugar content than ice cream. Despite being positioned as a wholesome start to the day, breakfast biscuits contain more saturated  fat than biscuit favourites like digestives, Rich Tea…

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Cooking Tips, Recipes

Bobby Flay on how to Roast Chicken with Garlic & Rosemary

Roasting a chicken is one of the easiest meals to make and funnily enough one of the tastiest. Bobby Flay recommends stuffing the chicken with a garlic bulb and rosemary, season well with salt and pepper then brown in a frying pan with canola oil before roasting in the oven for 45-60 minutes depending on…

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Know Your Equipment

How to sharpen knives using a stone.

Essential kitchen skills, you should always use a sharp knife, here is how to sharpen it using a stone. Apply the knife to the rough grade side first and it should take you no more than three minutes.

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Know Your Equipment

How to juice a lemon using a fork.

Even if you are using a fork, are you getting all the juice out of you lemon? The same principal to be applied to all citrus fruits, limes and oranges etc.. Unfortunately every time you juice a lemon from now on you will have “On the beautiful Blue Danube” running through your head. It could…

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Kitchen Skills

How to clean up broken glass with a slice of bread.

Check out this neat little food trick using a slice of bread to clean up broken glass. Brown, White, Low GI, Wholewheat, Government Loaf or Best of Both, it does not matter as you get to work cleaning up all that broken glass from the bowl you’ve just dropped. Simply use the slice of bread…

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Kitchen Skills

How to cut corn off the cob.

You don’t always have to eat your mielies off the cob. Here is how to cut them off. Once you have cut the corn off, use the cob to make a broth. Simply add a few more vegetables like celery or carrots and simmer for 25 – 30 minutes.

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