2 Chefs TV
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Tips of the Week

1

To peel garlic cloves quicker, microwave them first for 10 seconds. They pop out of their skin instantly.
2

To separate white from yolks, open the egg over a small funnel. The white will run through and the yolk will remain.
3

Insert paper plates or paper napkins between fine china plates as you stack to prevent scratching.
4 Use wine that has turned in place of vinegar, especially in marinades and dressings.
5

The general ratio to substitute fresh herbs for dried is 3 to 1. That is, use 3 times as much fresh herbs as dried herbs that recipes might call for.
 
2 Chefs TV
Chilli Prawns


Recipe of the Week

Barbecued Lobster Thermidor

Ingredients:
 
  • 1 large lobster (about 1.5kg, pre-cooked)
  • 2 shallots
  • 25g butter
  • 125ml white wine
  • 200ml basic roux sauce [refer to index]
  • 1 tsp English mustard
  • 2 tsp finely chopped tarragon
  • 50g Gruyere cheese
  • Pinch cayenne
  • Sea salt & ground black pepper
 Barbecued Lobster Thermidor

Method:

Steps

To prepare and cook the Lobster crack claws with a hammer or the back of a heavy knife.

Split the body lengthways, grill lobster halves meat side down for 3-4 minutes then flip and cook for futher 5-6 minutes just so it is undercooked, remembering it is about to be placed into a hot sauce and cooked again. Remove all flesh and roughly chop, add to the claw meat and any brown meat from the head, place in bowl.

Gently sweat the shallots in the butter in a frying pan until soft. Add the white wine and simmer until wine has almost bubbled away. Add the roux and mustard and stir well. Remove from heat and add tarragon, 3/4 of the cheese and cayenne. Stir until cheese has melted.

Pour sauce over lobster meat and stir to coat each piece, season to taste. Pile the meat into the shells, scatter over remaining cheese and place on to hot barbecue shut the lid cook until cheese is browned Serve with lemon wedge side salad or something lovely from the vegetable patch.


2 Chefs Supermarket Budget-beater of the Week Recipe

Lunchbox Filler: Burritos, Tuna & Salad
Prep time: 5 mins

Ingredients:
 
  • 4 flour burritos
  • 135g (1/2 cup) hummus
  • 200g (2 cups) bought tabouli, drained
  • 1 x 425g can Sirena tuna in oil Italian style, drained
 Lunchbox Filler

Method:

Spread the burritos evenly with hummus. Top with tabouli and tuna. Roll up to enclose filling. Wrap in non-stick baking paper. Use kitchen string to tie the burrito wraps twice to secure. Cut each burrito wrap in half. Wrap in plastic wrap.

Notes

For morning tea, put together nuts, fruit & crackers: Add an apple, 1 x 30g pkt Lucky almonds and cheese crackers to the box. Share it with the ones you love.


About the show

A TV cooking show that listens to the people who watch it and then makes an episode based entirely on that feedback...about time!Most of us, at one time, have sat down and watched a very clever, sometimes even funny and quick witted chef, cook up a masterpiece.

It's great entertainment and visually appealing (most of the time) but when the show is over, most of us never run out and get cracking on the dish.

2 Chefs TV brings a touch of gourmet to you but keeps it simple enough for everyone to follow.

The ingredients used are what we all mostly know but 2 Chefs also kindly and gently introduce new flavours and ingredients at a pace we can all feel comfortable with. On top of all this, they are real, they are approachable and they are here to help.

They love getting questions and requests for how to cook anything and everything and that is the whole premise of 2 Chefs TV. It is the first truly interactive cooking show to launch of it’s kind.

 

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Channel 183

Check out all the episodes from the 2009 series of 2 Chefs TV as seen on
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