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Tempura Onion Rings

Light, crispy and airy - some of the best onion rings you'll ever eat.

Tempura Onion Rings recipe

Ingredients:
2 Qt (2L) vegetable oil
2 Large Spanish Onions
1-1/2 cups (375 mL) all-purpose flour
1cup (250 mL) cornstarch (cornflour in the UK)
1 large egg
1 cup (250 mL) vodka
1 cup (250 mL) soda water (club soda, seltzer)





Method:
Pre-heat oven to 200ºF (100ºC).

In a Dutch oven with a candy / oil thermometer, heat oil over high heat to 385ºF (195ºC).
While oil heats prep the Onions; peel, slice thick, and separate the rings . Whisk together flour and 1/2 cup cornstarch in large bowl. Whisk together egg, vodka and soda water.

When oil hits 385ºF (195ºC), gently whisk liquid mixture into flour mixture until just combined.

Dip onions first in a shallow dish with 1/2 cornstarch, then into batter 1 at a time, allowing excess to drip off, and carefully place in oil. Repeat with 3-4 rings at a time. Fry until light brown, 2 to 3 minutes. Using slotted spoon or spider, transfer rings to cooling rack over a baking sheet. Place in oven, while you fry the rest
Return oil to temp, and repeat with remaining rings.

Serve immediately with our Ginger-Soy Dipping Sauce recipe.

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Apple Mango Smoothie Recipe - LeGourmetTV

Apple Mango Smoothie Recipe
A tasty and healthy smoothie!

Apple Mango smoothie recipe Le Gourmet TV

Ingredients:
½ cup (125 mL) unfiltered apple juice
½ cup (125 mL) mango, peeled & cut up
2 Tbsp (30 mL) plain yogourt
1 tsp (5 mL) fresh ginger
½ cup (125 mL) ice - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1½ cups (375 mL) - 1 serving.

Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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Soy Ginger Dipping Sauce

Soy Ginger Dipping Sauce
The perfect Asian inspired dipping sauce for Tempura, potstickers, and just about anything!

Soy_Ginger Dipping Sauce recipe le gourmet tv

Ingredients
1/2 cup (125 mL) soy sauce
1/4 cup (50 mL) rice wine vinegar
2 Tbsp (30 mL) finely grated ginger
1 chopped green onion
2 cloves garlic minced
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil





Method:
Add all of the ingredients to a bowl and whisk well to combine. Serve as a dipping sauce for tempura.

This pairs really well with our Tempura Shrimp Recipe: http://youtu.be/0qfdkUaIYEk?list=UUsU...

Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv

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Shrimp Tempura

Shrimp Tempura
Light airy, crispy tempura batter recipe for shrimp, vegetables... anything you want to batter and fry! The secret is in the Vodka!

Tempura Shrimp recipe

Ingredients:
2 Qt (2L) vegetable oil
1-1/2 Lbs (750g) 8-12 count shrimp
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) cornstarch (cornflour in the UK)
1 large egg
1 cup (250 mL) vodka
1 cup (250 mL) soda water (club soda, seltzer)
sea salt





Method:
Pre-heat oven to 200ºF (100ºC).

In a Dutch oven with a candy / oil thermometer, heat oil over high heat to 385ºF (195ºC).
While oil heats prep the shrimp (peel, devein, and score underside) . Whisk together flour and cornstarch in large bowl. Whisk together egg, vodka and soda water.

When oil hits 385ºF (195ºC), gently whisk liquid mixture into flour mixture until just combined.

Dip shrimp in batter 1 at a time, allowing excess to drip off, and carefully place in oil. Repeat with 8-10 shrimp at a time. Fry until light brown, 2 to 3 minutes. Using slotted spoon or spider, transfer shrimp to cooling rack over a baking sheet and sprinkle with salt. Place in oven, while you fry the rest
Return oil to temp, and repeat with remaining shrimp.

Serve immediately with our Ginger-Soy Dipping Sauce recipe.

Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv

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Chocolate Doughnut Glaze

Chocolate Doughnut Glaze
An easy fool proof chocolate glaze for doughnuts, and cookies!

Chocolate_Doughnut_Glaze recipe

Ingredients:
1-1/2 cups (375 mL) icing sugar
1/4 cup (60 mL) Cocoa
2 - 4 Tbsp (30 - 60 mL) Milk
2 tsp (10 mL) vanilla





Method:
Sift icing sugar and cocoa together into a bowl. Pour in 2 Tbsp of milk and the vanilla, then whisk until it comes together. Whisk in more milk a little at a time until desired consistency is reached.

Here is our Angel Yeast Biscuit Doughnut Recipe: http://youtu.be/LCQszSedYIM?list=UUsU...
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Pumpkin Caramel Oatmeal Squares

Nothing says fall like Pumpkin - and these squares are the perfect match for cooler weather.

Makes 24 (1 square) servings.

Caramel Pumpkin Oatmeal Squares recipe

Ingredients
2 cups (500 mL) flour
2 cups (500 mL) rolled oats
1½ cups (375 mL) firmly packed brown sugar
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1½ tsp (7 mL) ground cinnamon
¾ tsp (3 mL) ground ginger
¼ tsp (1 mL) ground nutmeg
1 cup (250 mL) melted butter
1 cup (250 mL) canned pumpkin
1 tsp (5 mL) pure vanilla extract
30 caramels, unwrapped
2 Tbsp (30 mL) milk







Method:
Preheat oven to 350°F (180ºC)
Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add melted butter, and stir until mixture is blended and forms coarse crumbs.
Reserve ½ of this mixture for the topping. Stir pumpkin and vanilla into the remaining mixture in bowl.
Press this evenly into the bottom of a foil-lined 13x9" baking pan.

Place milk and caramels into a microwavable bowl and nuke on HIGH 2 to 3 minutes or until completely melted, stirring after every minute.
Pour over pumpkin mixture in pan, spreading to within ½" of edges. Sprinkle with reserved crumb mixture.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan with the foil and cut into bars.


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Pumpkin Spice Ice Cream Recipe - LeGourmetTV

Who says Pumpkin is only for fall, and ice cream is only for summer?
Try this great flavour mash up!


Makes approximately 1 quart

Pumpkin Pie Spice Ice Cream recipe

Ingredients:
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
pinch nutmeg






Method:
Whisk cream, milk, and pumpkin in a medium heavy-based saucepan.
Heat until mixture just starts to simmer (don't boil).

Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick.
Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan

Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
Once mixture is frozen; eat immediately or freeze for up to 1 week.

We’re big fans of the Breville Smart Scoop ice cream maker that we use in this video - but it could just as easily be made in any ice cream maker.

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‘Angel’ Yeast Biscuit Doughnuts

Yeast doughnuts don't have to be hard or complicated to make... These are as easy as biscuits!
Makes 12

Angel Biscuit Doughnuts recipe

Ingredients:

1 tsp (5 mL) active dry yeast
1 cup (250 mL) milk, at room temperature
2½ cups (625 mL) all purpose flour
2½ tsp (12 mL) baking powder
2 Tbsp (30 mL) sugar
½ tsp (2 mL) salt
½ cup (125 mL) butter, cubed & Frozen
2 Qts (2L) Vegetable Oil, for frying






Method:

Mix yeast into room-temperature milk.
Place all of the dry ingredients and frozen cubed butter into a food processor and pulse to combine.
Some pea sized chunks of butter still visible.

Add the milk and yeast to the mixer, and pulse, just until the mixture starts to come together.
Pour the mixture out onto a floured surface, and lightly knead it together.
Roll the dough out to about ½" thick, and use a doughnut cutter to cut out as many donuts as you can.
Re-rolling the dough scraps until done.

Set aside your donuts in a cool place for 30 minutes.
Heat about 2 inches of oil in a Dutch oven, and bring it up to 350°F (170°C).
Place 3 donuts at a time into the hot oil, They will need about 1½ minutes per side, turning over ½ way.
Remove the donuts from the oil, and place them on a cooling rack to drain.



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Oven-Fried Onion Rings

Ok so 'Oven-Fried' doesn't really mean 'healthy'... but these are really easy to make and clean up is easier than a deep fryer.
Makes 24-ish rings

Onion-Fried_Onion_Rings Recipe

Ingredients:

1/2 cup (125 mL) flour
1 large egg
1/2 cup (125 mL) buttermilk
1/4 tsp (1 mL) cayenne pepper
Salt & pepper to taste
1/4 cup (50 mL) panko
4 cups thick potato chips
2 large onions cut into thick rings
6 Tbsp (90 mL) vegetable oil





Method:

Pre-heat oven to 450ºF (230ºC).

Prep the onions by cutting thick slices and pulling apart the rings.
(use the small centre rings in another recipe)


Put 1/4 cup flour in shallow baking dish.
Whisk egg, buttermilk, 1/4 cup flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together then pour into a second shallow dish.

Whiz chips in food processor until finely ground and mix in 3rd shallow dish with Panko.
One at a time, dredge each onion ring in flour, then dip in buttermilk mixture, shake of excess, then cover in crumb coating.
Transfer to a plate and repeat with remaining rings.

Pour 3 Tbsp oil onto a rimmed baking sheet and heat in oven until just smoking.
Tilt heated sheet to coat evenly with oil, then arrange onion rings on sheet.
Bake for 7 minutes, then flip onion rings over and bake another 7 minutes, until golden brown on both sides.
Transfer onion rings to a cooling rack to drain oil briefly. Serve immediately.


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Tempura_Onion_Rings recipe

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Apple Ginger Warm Up Smoothie

This smoothie will get you up and running on a cool fall morning!

Apple Ginger Warmup smoothie recipe

Ingredients:
½ cup (125 mL) coconut water
½ cup (125 mL) unfiltered apple juice
1 garlic clove - peeled
2 Tbsp (30 mL) chia seeds
1 tsp (5 mL) fresh ginger - peeled
½ cup ice (125 mL) - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1½ cups (375 mL) - 1 serving.
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Mixed Mushroom Quiche

If your family won't eat 'quiche' just tell them it's Breakfast Pie!



mixed Mushroom Quiche recipe

Ingredients
½ pkg (250 g) frozen puff pastry, thawed
1½ cups (375 mL) grated Cheddar
1 Tbsp (15 mL) olive oil
⅓ cup (75 mL) chopped onion
4 cups (375 g / 1 L) sliced mixed mushrooms, shiitake, oyster, cremini and/or portobello
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) dried rosemary
3 eggs
1 cup (250 mL) milk
½ tsp (2 mL) salt
1 Pinch each salt and pepper
2 Tbsp (30 mL) minced fresh parsley





Method:
Pre heat oven to 400°F (200°C)

On lightly floured surface, roll out pastry large enough to line a removable bottom tart tin of 11" (28 cm).
Gently press pastry into pan; trim edges. Sprinkle evenly with grated cheddar cheese.In large skillet, over medium-high heat;
sauté onion and mushrooms in olive oil, stirring often. Until cooked down and liquid is evaporated.
Stir in thyme and rosemary, then remove from heat and let cool slightly; spread over goat cheese.
Whisk together eggs, milk, salt, pepper until frothy; pour over mushroom and cheese mixture.
Bake until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes.

Serve warm.

Can be made a day ahead and refrigerated - then reheated in 350°F/180°C oven for about 20 minutes.

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Egg Custard Tarts Recipe


Our take on the Portuguese 'Pastel de nata', crossed with a Hong Kong egg tart, crossed with a Macau egg tart...



Egg tart recipe Le Gourmet TV

Ingredients:

1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
6 egg yolks
¾ cup (175 mL / 150g) sugar
2 tbsp (30 mL) corn starch (corn flour)
2¾ cups (680 mL) milk
2 tsp (10 mL) vanilla extract





Method:

Pre-heat the oven to 400ºF (200ºC)
Dissolve the corn starch in the milk, and strain into a saucepan.
Add sugar, egg yolks, and vanilla extract into the milk. Whisk.
Cook the mixture over medium heat, whisking constantly until it's thickened.
Set the custard aside to cool while you prep the pastry.

Roll the pastry into 2 tight logs.  
Cut each log into 6 equal pieces.
Place one piece of pastry into each muffin cup. Push the pastry straight down in the centre and up the sides of the cup.

Divide the custard between each pastry filled cup. 
Bake for 20-25 minutes, or until the custard is blistered and golden.



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Apple Ginger Lemon Smoothie

Stop buying the 700+ calorie smoothies at the mall... those aren't really good for you.
This one will boost you up, and help you reach your goals!



Apple Ginger Lemon smoothie recipe

Ingredients:
½ cup (125 mL) unfiltered apple juice
1 Tbsp (15 mL) fresh ginger peeled
1 Tbsp (15 mL) chia seeds
2 tsp (10 mL) fresh squeezed lemon juice
½ cup ice (125 mL) - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1 cup (250 mL) - 1 serving
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Quick Pickled Hot Peppers

This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months.
These are great in salads, or with a sandwich.



quick hot pickled pepper recipe

500g or enough peppers to fill a large wide mouth Mason jar
some little carrots
2.5 cups of water
2.5 cups of vinegar (mixed white with rice & cider)
2 Tbsp of peppercorns
2 Bay Leaves
2 Tbsp coriander
4 cloves garlic
2 Tbsp dried chopped onion
3 Tbsp sugar
3 Tbsp salt





Poke holes in peppers.
Combine your liquid and remaining spices in a pot and bring to a boil.
Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly.
Pack the peppers & carrots into a sterilized wide mouth 1.5L Mason jar.
Pour the pickling liquid over the peppers, put on a lid and stick in the fridge.

**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and must be eaten with 2-3 months.
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Chipotle Pocorn Chicken

Fire up the tailgate party, we've got the perfect big game treat!


Chipotle Popcorn Chicken Recipe

Serves 4
Ingredients:

2 chicken breasts
1 cup (250 mL) buttermilk
3-4 canned chipotles in adobo sauce
2 cups (500 mL) all purpose flour
Salt & pepper
1 bunch cilantro
2L vegetable oil





Method: 
Cut chicken breasts into bite sized chunks. Purée chipotles & buttermilk together in a food processor.
Combine chicken and buttermilk / chipotle mixture. 


Cover and refrigerate overnight. Dredge chicken in flour seasoned with salt & pepper and fry in 350ºF (180ºC) oil. 
Until golden brown about 3 minutes.


Once out of fryer, season with salt, pepper and chopped cilantro.
Comments

Cinnamon Apple Smoothie

This is not the overly sweet 700 calorie smoothie you buy at the mall...
This is actually good for you, while still tasting great!


Cinnamon Apple Smoothie Recipe

Ingredients:
½ cup (125 mL) unfiltered apple juice
2 Tbsp (30 mL) chia seeds
1 Tbsp (15 mL) fresh ginger peeled
½ tsp (2 mL) turmeric powder
1/4 tsp (1 mL) ground cinnamon
½ cup (125 mL) ice - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1 cup (250 mL) - 1 serving
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