The Dyson V8 is Dyson’s latest handheld cordless vacuum. Being a technology nerd as well as a food lover, I thought I’d throw up my Dyson V8 review.
I purchased the Dyson V8 Absolute just over a month ago so I’ve given it plenty of time and put it through it’s paces in day to day use before I wrote this review. I thought it would be better to wait this amount of time just so the shiny toy bias wears off.
This is my Chinese Orange Chicken Recipe. Two years ago, I posted my Chinese Lemon Chicken recipe which went down a hit. This is a similar recipe except I’m using a different batter mix and also substituting the lemon for orange.
This is one of my favourite Chinese takeaway dishes and from reading online, it appears that it is a huge hit with loads of people, especially in the United States where Panda Express do a famous Orange Chicken dish.
My version is really easy to make and is simple and delicious, it only requires 3 simple ingredients: chicken breasts, Robinson’s orange fruit juice and cornstarch or corn flour. A lot of recipes I’ve seen require you to marinade the chicken or to prepare the orange sauce from scratch, but I find that if I want a simple and quick dish, the below recipe satisfies my needs. My friends who run Chinese restaurants also use the same recipe as below and it flies out the door which is a good testament to their food and cooking.
This dish accompanied with fried rice goes really well too so why not check out my fried rice recipe while you’re here.
If you’ve tried this Chinese orange chicken recipe or have any hints or tips, please leave a comment at the bottom of the page. Don’t forget to like and share on Facebook too.
Medium Free Range Chicken Breasts – I serve one chicken breast per person. Try to use free range chicken breasts if you can
For the Sauce
500ml of Robinson’s Orange Juice (Feel free to experiment with lemon juice either)
2 Tablespoons of Corn Flour
Salt and Pepper for Seasoning
For the Batter
Corn starch – you will need enough to cover the chicken breasts so I’d recommend at least 200 to 300 grams
Pat down and dry the chicken breasts with kitchen paper
Butterfly the chicken breasts, butterflying the chicken breasts helps it cook quicker. If you’re not comfortable with butterflying the breasts, then just cut them in half. Here is how to butterfly the breasts:
Lay the breast flat on a chopping board
With a knife, make an incision along the side of the breast and cut until you nearly reach the other side but don’t cut through it
Open up the meet so as to resemble a butterfly
Season the chicken with salt and pepper
Cover the chicken with corn flour so that all the breast is covered
Carefully put the chicken into the deep fat fryer and fry until golden brown. This should take between 3 to 5 minutes depending on how thick your chicken is
Take out of the fryer and drain off any excess oil
Put the orange juice into a pan and bring to the boil
Add a little water to the corn starch and mix until all lumps are removed
Add the corn flour mixture to the orange juice slowly. This will help thicken the sauce
If it is still very runny, add more corn flour
Place the chicken onto a plate and add the orange sauce on top
In this post, I’m going to explain how to make sausage rolls. This is a really simple recipe to follow and the sausage rolls go down very well for finger food if you’re having a party or for a naughty snack.
I grew up eating sausage rolls for lunch from my local deli counter, once I made my own though, I haven’t looked back. The store bought ones just don’t taste as good or satisfying as a fresh batch straight out of the oven.
All you need are four ingredients – sausage meat, puff pastry, onions and egg. There’s also plenty of ways to chop and change the recipes but the below guide will give you the instructions on how to prepare your filling, roll the pastry and bake. Do experiment with different types of sausage meat like sage and onion or different herbs and spices like parsley, thyme or spice it up with some chillies in the mixture.
There is nothing nicer for a Sunday roast than a nice rib of beef on the bone. In this post, I’ll share my recipe for cooking the perfect roast rib of beef on the bone.
I’m a big fan of Sunday dinners, nothing beats a nice piece of chicken, ham or beef along with roast potatoes and all the trimmings. One of my favourites is roast rib of beef on the bone.
The cut of meat is really important, I always go to my local butcher and get a nice cut off him. If you’re unsure of the size of meat you need, your butcher will be able to advise on how much you need. Rib of beef isn’t cheap, so I’m always cautious when I cook it that I do not over do it. I guess it depends on how you like your meat cooked, I really enjoy a rare piece of steak so I do my rib of been in the same fashion. There is nothing worse than over cooking this cut of meat because if you do, it turns to rubber.
Here are the steps I take to make a perfect roast rib of beef on the bone for Sunday dinner. Some of the tips for roasting rib of beef I’ve picked up along the way are as follows:
Never cook the meat straight out of the fridge, you need to let it come up to room temperature. If you cook the beef while the inside of the meat is still very cold, it won’t cook as evenly or as nicely
Remember that you can always cook a rare piece of meat further but you can’t undo a well done piece! Basically, don’t over cook!
Rest the beef after you’ve taken it out of the oven – Do not go carving it straight away! Letting it rest allows the moisture to stay inside the meat to add flavour
If you don’t have one already, make sure you have a good sharp knife for carving. There is nothing worse than trying to cut a piece of meat with a blunt knife.
Roast Rib of Beef on the Bone
2 x Whole Bulbs of Garlic
1 x Large Onion
Salt and Pepper
Preheat your oven to the maximum temperature – 235 degrees
The night before or a few hours before you intend to cook, rub salt on the rib of beef to dry out some of the moisture
Take out the cut of meat a good 3 to 4 hours before cooking so you have it at room temperature.
Rub oil, salt, pepper, thyme and garlic onto the piece of meat
Chop up the onion roughly and place at the bottom of your roasting tin
Put the beef into the oven for 20 minutes at the highest temperature. This will help to seal the outside
Reduce the temperature after 20 minutes to 170 degrees and cook for 40 minutes for rare, 50 minutes for medium rare.
Rest the meat for at least 20 minutes before serving
If you are going to make a roast rib of beef, why not try and make homemade Yorkshire puddings too! They are delicious and really simple to make. Click above for my recipe and instructions!
Here is my Yorkshire Pudding Recipe. Yorkshire Puddings are a must have in a Sunday roast. I used to always buy the frozen, pre-made puds in the supermarkets until I realised how easy they are to make. Yorkshire Puddings consist of only 3 main ingredients, all of which you probably already have at home. Flour, eggs, milk. Add salt and pepper and you’re ready to go.
I’m a big fan of chicken fajitas. Typically I would buy an old el paso kit and use that to season my chicken and vegetables but recently, I discovered how easy it is to make my own seasoning paste. Below, you will find my easy chicken fajita recipe which is made from scratch. This recipe goes really well with homemade guacamole and salsa. The tortillas are also very easy to make and taste really nice and fresh when served warm.
I’m on a bit of a health buzz at the moment and trying to watch what I’ve been eating which means my pizza oven is getting a well deserved rest after the long summer. I tend to snack a lot and normally I run to the sweets press for a bar of chocolate or packet of crisps but I’ve turned to making hummus as I find it tastes nicer and isn’t the worst option when eaten in moderation. Check out my easy hummus recipe below.
This BBQ Pineapple recipe goes great after a delicious BBQ. I never really thought about using the BBQ to cook anything other than meat but recently, I’ve started using it to cook pizza and now have started to do love BBQ pineapple soaked in Malibu.
With the summer here, I’ve decided to cook other things on the barbecue other than the regular chicken, steak, fish and sweetcorn. A friend introduced me to pineapple and rum on the BBQ so I gave it a go and haven’t looked back since.
Borago in Santiago, Chile, is rated as the 36th best restaurant in the world according to this website. On a recent work trip to Santiago, I had the pleasure of visiting this fine restaurant and it is an experience I will never forget. Luckily, I work with a like minded bunch of foodies who all enjoy new experiences. We had one free night in Santiago and decided that this was probably a once in a lifetime opportunity to visit this restaurant. A few email exchanges later and we were confirmed for a Tuesday evening. I did some reading up on Borago on Tripadvisor and other reviews left for this restaurant and it got me even more excited. Every review I read gave it great feedback and it certainly did live up the expectation and the hype.
In this post I’m going to talk about cooking pizza on barbecue. So in recent posts, I’ve been focusing a lot on pizza! Who doesn’t love a delicious thin base pizza with lashings of cheese, salami and some tomato sauce. You can check out some of my posts including healthy pizza toppings, my duck pizza recipe and my yeastless pizza dough recipe for some inspiration or ideas on what to make. I’ve cooked pizzas and garlic breads in my barbecue with a pizza stone for a few months now. Ever since a friend mentioned that it was worth trying, I decided to give it a go and experimented with different techniques until I got some really decent and consistent results. I have not looked back since! I always had a pizza stone that I used in our electric oven and found it to be ok, when compared to a metal tray, it made a small difference to the base, nothing special but where it really showed a huge improvement was in the barbecue.