Enjoy Lisa's quick and easy herbed corn on the cob with any meal. As always, it's best to use fresh, but frozen corn can be used for this recipe. From her book: From Our Home to Yours.
Step 1:
Herbed Corn On The Cob
Hey y'all, I'm Lisa Shively. Today I am going to do a herbed corn on the cob. It's going to be cooked in the microwave, so its going to be quick and easy and you are going to love it.
Step 2:
Cut the Corn Using a Knife
The first thing we are going to do is get our corn ready, and like anything else, fresh is always best. But, if you are wanting some corn on the cob when it's not in season, frozen can be good too.
The easiest way to get the husk off the corn is to use a really good sharp knife. There is nothing like a good knife to help make things easier. Then you are going to feel with your finger on the corn where the kernels start and just make a cut around it a few times, and feel at the end where the stalk goes, make a few cuts and then it will break easily. So you can just peel off that husk.
That's all there is to it and I always just like to just use my hands to get the silks off. Rub it a few times, it'll come right off. And then go ahead with your other pieces.
Now this recipe will take 3-4 pieces of corn. Again feel with your finger where the stalk is and where the kernels start.
Step 3:
Baking Bag
The next thing we are going to do is baking bag, like you'd cook a holiday ham or turkey in the oven. That's what we are going to use to put our corn in the microwave. Then we are going to add to the bag one tablespoon of floor, two tablespoons of parmesan cheese, a half a teaspoon of basil, a half a teaspoon of salt, one eighth teaspoon of pepper, mix that together in the bag while its still dry and then you'll see what we are going to do next.
Step 4:
Blend
Shake it all around until it is really good and mixed up. Then add a half a cup of water and a half a stick of butter. Now, you know me, whenever I need a word that I've never head of before, I make one up. So we are getting ready to moosh this butter. Moosh it in with the herbs and get it all mixed up good with the water. It's always best when you are using butter, and you need it for something like this to let it sit out at room temperature for a few minutes before you get started. It'll just blend better.
Step 5:
Add The Corn
We've got it good and mashed up and mooshed in the bag, now we are going to add our corn. And again it uses 3-4 ears of corn. We've already husked it and got the silks off. We're just going to put that in the bag. Then you are going to try to moosh the herbs and the butter all over that corn. This is smelling wonderful. And instead of using basil, you can use rosemary, just use whatever you like. Alright, it's looking perfect. Alright, here is the corn. It's not looking very pretty right now, but it is going to be delicious. And see how it is all coated, we are going to close it up with the little tie path that it came with.
Step 6:
Casserole Dish
Next we are going to put the corn with the butter and those yummy herbs into a casserole dish. And you want to use a dish that will fit well in your microwave. An eight by eight or a nine by nine will fit well in mine, so that is what I am going to use tonight.
Step 7:
Poke Holes in the Bag
Poke about six holes in the bag after you put it in the dish and that's going help the steam to escape from the bag while its cooking because you don't want the bag to explode while its hot in the microwave.
Step 8:
Microwave
We are now going to put the corn in the microwave for 9-14 minutes, and that really depends on how done you want the corn. I'm going to put it on for ten minutes, and we are going to see how it is then.
Step 9:
A Quick Story
while the corn is in the microwave, I want to tell you a story, because you knew one was coming. I fix this corn one time for a friend of mine when she came over and she loved it so much, I had to give her the recipe. She went home and she ate this corn three times a day for about a week and a half. Don't do that, its great corn, but you don't need it three times a day.
Step 10:
Cut the Bag Open
Okay y'all, the corn's ready. It's out of the microwave. I can't stress it enough how hot that bag is when you take it out of the microwave. You do not want to let the corn sit in it because it will get soggy and not be any good at all. So be very careful, cut the bag open and the corn out while its still hot.
Isn't this delicious? I can't wait we are going to have it with dinner tonight. Y'all have some too. I'll talk to you next time. Bye.
“Dopiaza” means “two onions” in Hindu. Dopiaza is a medium strength curry that contains double the amount of onions than typically found in other curry recipes. It is a great recipe for onion lovers! We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
Put the chopped onions, ginger, and garlic into a blender and blend to a paste. Set this aside.
Step 2:
Fry Onions
Heat some oil in a large deep-frying pan over a medium heat. When the oil is hot, put in the sliced onions and stir fry them until they are slightly crispy and reddish-brown. With a slotted spoon remove the onions from the oil and set aside.
Step 3:
Add Paste to Oil
Remove the pan from the flame and add to the oil, the blended paste mixture taking care to minimise sputtering of the oil.
Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned brown.
Step 4:
Yoghurt, chicken & spices
Now add in the coriander, cumin, turmeric and chilli powder and stir.
Then add in 1 tablespoon yogurt and stir for 30 seconds or until the yogurt is mixed well into the sauce. Do the same with remaining yogurt, 1 tablespoon at a time.
Next add in the chicken pieces and stir them for a minute until they are well coated with the yogurt mixture.
Pour in the water and add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
Step 5:
Finishing Touches
Cover the pan and reduce the heat to low, whilst leaving to cook for 20 minutes.
Sprinkle in the garam masala and the fried onions. Mix and leave to cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish. Sprinkle the chopped coriander over the top to garnish.
Thanks for watching our video How To Make Chicken Dopiaza For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Indian.
How To Cook A Chicken Curry In Ten Minutes: Indian Chef and Cookery Book author Manju Malhi shows VideoJug users a quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.
Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.
Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.
Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.
Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.
Step 3:
Fry the onion
Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.
Step 4:
Add chicken
Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.
Step 5:
Add garlic and chilli
Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
Step 6:
Add spices
Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.
Step 7:
Add more flavour
Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.
Stir, and fold 2 generous tablespoons of double cream into the mixture.
Step 8:
Check the chicken
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.
Step 9:
Serve
Serve hot with freshly cooked basmati rice, or naan bread.
Apple Crumble Recipe. A simple but mouth-wateringly delicious recipe, which can be served hot or cold. Delight in our Apple Crumble recipe.
Weights & Measures:
Serves: 4 Preparation Time: 15 minutes Cooking Time: 30 minutes Oven Temperature: 150° c - 300° f
You Will Need
* 4 cooking apples * 250 g white sugar * 200 g plain white flour * 120 g butter * 1 clove or cinnamon stick * 1 wooden spoon * 1 pan with lid * 1 bowl * 1 shallow oven proof serving dish
Step 1: Peel the apples Firstly, peel and core the apples and roughly dice them into chunks. Step 2: Cook the apples Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick or clove and cover. Step 3: Stew the apples Allow to stew gently for half an hour, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning. Step 4: Check the apples Check that the fruit is cooked by mashing it a bit with the wooden spoon. The apples should be soft but not puréed. Step 5: Allow to cool Put the apples into the serving dish and allow to cool. Step 6: Make the crumble Mix the white flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency. Step 7: Preheat the oven Set the temperature of the oven to 150ºC (300ºF/ gas mark 2). Step 8: Add the crumble topping Cover the stewed apples with the crumble topping, without pressing down. Step 9: Cook the apple crumble Bake for approximately 30 minutes or until the crumble is golden brown and crunchy. Step 10: Serve Spoon a helping of apple crumble into a dish and serve with cream or ice cream.
Sponge Cake Recipe. This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts like angel food cake. Enjoy our Sponge Cake recipe.
Weights & Measures:
Serves: 6 to 8 Preparation Time: 10 minutes Cooking Time: 1 hour 40 minutes Oven Temperature: 180° c - 360° f
Step 1: You will need
* 8 eggs, separated to whites and yolks * 190 g sugar * 95 g flour * 55 g corn starch * 45 g butter, melted * 1 tsp vanilla extract * 1 mixer with whisk attachment * 1 rubber spatula * 1 spring-formed pan, 26cm diameter, lined with parchment * 1 bowl * 1 sieve * 1 wooden skewer
Step 2: Preheat the oven The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4. Step 3: Mix the egg yolks Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker. You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl. Wash your mixing bowl and the attachment well in preparation for whipping the egg whites. TIP! Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless! Step 4: Whip the egg whites Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer. Step 5: Combine yolks and whites Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix. Step 6: Complete the batter Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter. Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly. Step 7: Bake Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain. Now put the cake into the oven and allow it to bake. Step 8: Remove the cake After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan. Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake. Step 9: Serving Suggestions Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake - made the VideoJug way.
The American Cheesecake Recipe is a favourite all around the world but this version has a definite American flavour. Treat yourself to a taste of the US! Taste our American Cheesecake recipe.
Weights & Measures:
Serves: 8 to 10 Preparation Time: 10 minutes Cooking Time: 4 hours 45 minutes Oven Temperature: 150° c - 300° f
Step 1: You will need
* 300 g butter biscuits, finely crumbled * 110 g melted butter * 600 g cream cheese * 520 g quark cheese (or any low-fat, soft white cheese) * 300 g sugar * 1 Tbsp vanilla essence * 6 eggs * 400 g sour cream * 1 mixing bowl * 1 whisk * 1 spatula * 1 26 cm, spring baking ring
Step 2: Preheat the oven Set the oven to 150ºC (300ºF/ gas mark 2). Step 3: Prepare the biscuit base Add the butter to the crumbled cookies and mix thoroughly. Step 4: Add mix to the mould Pour the mixture into the baking ring and using your hands, press it all down evenly. Place into the fridge for between 5-10 minutes to stiffen. Step 5: Make the cheese mixture Put the cream cheese into a mixing bowl. Follow with the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended. VIDEOJUG TIP Stir, but don't beat the mixture. So as not to whisk in air, and make it too light in texture. Step 6: Stir in the eggs Add an egg to the mixture and stir it in thoroughly. Repeat for each of the other eggs in turn. Step 7: Add the sour cream Put the sour cream into the bowl and stir it in thoroughly, but again, take care not to beat the mixture. Step 8: Pour cheese mixture into baking ring Slowly and evenly, pour the mixture into the baking ring. It is now ready to go in the oven. Step 9: Bake the cheesecake Place it into the lower part of the oven and let it bake for approximately 1hr 15 minutes. Step 10: Remove from the oven When the cheesecake is ready it should be cooked but have a slightly wobbly consistency. Take it out, let it cool down and place in the fridge to set, for a minimum of 4 hours. Step 11: Serve Slide a knife all around the edge of the cheesecake to free it from the sides. Release the spring of the baking ring and take it off. Dust the cake with some icing sugar and slice it into portions. Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint.
Butter Chicken Recipe. A delicious chicken dish that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. Taste our Butter Chicken recipe.
* 2 chicken breasts, cut into chunks * 2 Tbsp vegetable oil * 2 Tbsp butter * 1 onion, chopped * ¼ tsp cinnamon * 1 tsp garlic, crushed * 1 tsp ginger, crushed * ½ tsp ground turmeric * 1 tsp chilli powder * 2 Tbsp ground almonds * 220 g can of whole peeled tomatoes * 1 Tbsp tomato paste * 1 Tbsp natural yoghurt * 2 Tbsp fresh coriander or spinach, chopped * salt * pepper * 1 large frying pan * 1 spoon * 1 tray
Step 1: Season the chicken. Begin by seasoning the chicken with a generous sprinkling of salt and pepper. Step 2: Heat the oil and begin to fry the chicken. Using a large frying pan, heat the vegetable oil and add the chicken. Step 3: Fry for 3-4 minutes. Fry the chicken for 3-4 minutes until it turns a golden-brown colour. Step 4: Remove the chicken. Take the chicken out of the frying pan and put it aside. Step 5: Melt the butter. Use the same frying pan to melt the butter. Step 6: Fry the onion with the cinnamon. Now add the onion and cinnamon and fry together in the pan. Step 7: Add the remaining ingredients. At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly. Step 8: Bring to the boil and cook. Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste. Step 9: Add the chicken. Put the chicken back into the pan and combine with the other ingredients. Step 10: Add the fresh coriander. To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce. Step 11: Serve while streaming and eat up! Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.
How To Cook A Chicken Curry In Ten Minutes: Indian Chef and Cookery Book author Manju Malhi shows VideoJug users a quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.
* 45 ml olive oil * 1 medium onion * 400 g chicken fillet * 2 cloves of garlic * 1 green chilli * ¼ tsp salt * ¼ tsp turmeric * ½ tsp ground cumin * ¼ tsp ground coriander * 1 tsp tomato purée * ¼ tsp garam masala or 1 tsp curry paste * 30 ml double cream * 1 Teaspoon * 1 Tablespoon * 1 Chopping board for meat * 1 Chopping board for vegetables * 1 Sharp knife * 1 Non-stick frying pan * some Plates to hold the ingredients * 1 Wooden spoon
Step 2: Prepare Finely chop a medium sized onion
Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.
Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.
Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.
Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat. Step 3: Fry the onion Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute. Step 4: Add chicken Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside. Step 5: Add garlic and chilli Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring. Step 6: Add spices Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well. Step 7: Add more flavour Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.
Stir, and fold 2 generous tablespoons of double cream into the mixture. Step 8: Check the chicken If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout. Step 9: Serve Serve hot with freshly cooked basmati rice, or naan bread.
Pilau Rice Recipe. Colourful Pilau rice perfect as the base to any Asian curry or beef carbonade. The variety makes this recipe a must. Taste our Pilau Rice recipe.
* 250 g long grain rice * 120 g cashew nuts * 3 Tbsp vegetable oil * 4 cloves * 2 cardamom pods * A 2cm piece of a cinnamon stick * 1 tsp cumin seeds * 6 shallots * 120 g raisins * 1 tsp turmeric powder * 1 tsp saffron threads * 500 ml boiling water * salt * 1 bunch of coriander for garnish * oil for frying * 1 onion for garnish * 1 sharp knife * 1 cutting board * 1 small pot * 1 colander * 1 thick bottomed pan * 1 wooden spoon
Step 1: Prepare the ingredients First of all, put the water to boil in the small pot and add the saffron threads. Thoroughly wash and drain the rice. This will get rid of most of the starch in it, enabling it to cook as individual grains. Step 2: Get started In the pan, heat the 3 tablespoons of oil on a high temperature. Add the nuts, cloves, cardamoms, cumin seeds and cinnamon and fry for 2 minutes. Step 3: Add the other ingredients Add the shallots and fry for 2 minutes, till they are translucent. Add the raisins, salt and turmeric and stir for a few seconds. Step 4: Cook the rice Add the clean rice and stir well until all the grains have been coated with the spices. Add the boiling water. Cover the pan and turn the heat to low, allowing the rice to cook gently in its spices. This should take about 12-15 minutes. Step 5: Prepare the garnish Whilst the rice is cooking, chop the coriander roughly. Slice the onion and brown in a little oil. Keep both aside, ready for garnishing at the end. Step 6: Remove the rice When the water is absorbed in the pan, test the rice by tasting it to see if it is done. If necessary, leave for another minute or two, with the lid on. Step 7: Garnish Garnish with the chopped coriander and the crispy browned onion slices, thereby adding extra taste and colour to this dish. Step 8: Serve straight from the pan, with any type of curry or a beef carbonade.
Enjoy Lisa's quick and easy herbed corn on the cob with any meal. As always, it's best to use fresh, but frozen corn can be used for this recipe. From her book: From Our Home to Yours.
