A destination for gourmet food lovers.

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This site is free to use.

Before you ask – I have / am doing this site because of my passion for cooking.

Recently I have been taken to hospital a quite few times some by ambulance (lights & siren etc ) and have been diagnosed to have critical / not long to live medical problems, which has made me think a lot about life and what I want to leave behind when my time comes.

The reason for you needing to use registration and log in to be able to leave a comment is to reduce spam and robots.

Sadly some degenerates keep leaving inappropriate comments of the adult graphic kind………. I’m saddened that this is the state of some people’s mind……..

Hairy bikers Tennessee Pulled Pork

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This is the video :

This is the video link

Or on youtube

Ingredients

shoulder of pork

50 g soft brown sugar

4 tbl paprika

3 tbl sea salt flakes

1tb cayenne

1 tbl cumin

1 tbl mustard Power

1 tbl dried thyme.

Method

Mix all of the above in a bowl

Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork

Only use half the mix

Leave in fridge for an hour or more

After the fridge rub in a 2nd coat of the mix

Really rub it in, good and hard rubbing

Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.

Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking

Cover tin with foil folder the edges over good to form a seal.

Place pork in a roasting tin

Put in pre heat oven – 130 C fan oven- for 5 hrs.

Optional —-

For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc

Now pull pull apart and enjoy.

Stuffed Peppers

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Ingredients

115g uncooked rice

2 tbsp extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

1 tbsp tomato paste

3 cloves garlic, crushed

450 g beef mince

1 (400g) can chopped tomatoes

1 tsp dried oregano

Salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

100 g grated Cheese

Freshly chopped parsley, for garnish

Method

  1. Preheat oven to 200°C (180ºC fan). In a small saucepan, prepare rice according to package instructions.
  2. In a large pan over medium heat, heat oil.
  3. Cook onion until soft, about 5 minutes.
  4. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
  5. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes
  6. . Drain fat.
  7. Return beef mixture to pan, then stir in cooked rice and chopped tomatoes.
  8. Season with oregano, salt, and pepper.
  9. Let simmer until liquid has reduced slightly, about 5 minutes.
  10. Place peppers cut side-up in a 23 x 33cm baking dish and drizzle with oil.
  11. Spoon beef mixture into each pepper and top with grated cheese, then cover baking dish with foil.
  12. Bake until peppers are tender, about 35 minutes.
  13. Uncover and bake until cheese is bubbly, 10 minutes more.
  14. Garnish with parsley before serving.

The Hairy Bikers: Lancashire Sausage Hotpot Recipe

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  1. List Of Ingredients
  2. 1 tbsp vegetable oil
  3. 600g sausages
  4. 2 onions, thinly sliced
  5. 1 tbsp flour
  6. 750ml beef or chicken stock
  7. 1 bay leaf
  8. 2 sprigs thyme or 1 tsp rubbed sage
  9. a good dash of Worcestershire sauce
  10. butter, for greasing and dotting
  11. 1kg floury potatoes, thinly sliced
  12. 250g black pudding, peeled and cut into slices
  13. flaked sea salt
  14. freshly ground black pepper

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large frying pan.

Skin the sausages, break each one into a couple of pieces and flatten them slightly into little patties. Fry the sausage patties for a couple of minutes on each side until seared, then remove them and set them aside on a plate.

Add the onions to the frying pan with a pinch of salt and a splash of water. Fry them until they’re starting to soften – a few minutes – then sprinkle over the flour. Stir until the onions are completely coated with the flour. Add the stock, together with the herbs and Worcestershire sauce, and simmer until the liquid has thickened.

Grease a large casserole dish with some butter. Divide the potatoes into 3 batches and arrange the first batch in the base of the casserole. Season them with salt and pepper, then add half the sausages and half the black pudding. Pour over half the gravy.

Arrange a second layer of potatoes over the sausages and black pudding, season again, then add the remaining sausage, black pudding and stock. Top with a last layer of potatoes, then dot with butter. Press down each layer to get rid of any gaps.

Put the lid on the casserole dish and cook the hotpot in the preheated oven for an hour. Remove the lid and cook for a further 30 minutes until the potatoes on the top are crisp and golden.

Good served with some spring greens.

Cantonese Beef and Tomato

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How to tenderise beef with baking soda

Always cut beef across the grain.

Sprinkle just a small amount of baking soda over the beef and then stir to coat.
Then let the meat sit for 15 minutes before washing really well to remove the baking soda.
The meat will change color and will be so tender!
Pat it dry before you fry it to ensure it gets nice and crisp and doesn’t sweat as you cook it.

This will work for the packets of stir fry beef or for any cut of beef you want to buy.

Tips for making Cantonese Beef and Tomato Stir Fry

  • Prepare the beef correctly by cutting across the grain and then marinating in baking soda.
  • Prepare your onion, garlic and tomato before you start cooking.
  • Chinese stir frying is quick cooking so you need everything prepped and ready.
  • Mix the sauce ingredients together before you start cooking, but ensure you whisk it well before you add it to the pan.
  • Don’t let the beef or tomatoes cook for too long, you want everything to be crisp and just cooked.
  • For the best heat use a flat bottom skillet/fry pan (see above for why)
  • For a truely authentic flavor grab a bottle of in Chinese rice wine also known as Chinese Cooking Wine or Chinese Shaoxing Wine. You can find it in the Asian section of the grocery store or online. It will make ALL the difference.

Ingredients

For the Stir Fry

  • 450 g beef – steaks or stir fry strips
  • 2 tsp baking soda / bicarbonate of soda
  • 1 onion – yellow/brown/white
  • 2 garlic cloves
  • 450 g fresh tomatoes
  • 1.5 tbsp vegetable oil
  • Can include ( add when stir frying ):
    • Bean shoots, bamboo , water chestnuts

For the Sauce:

  • 3 tsp cornstarch
  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Chinese rice wine

Instructions

To Tenderise the Beef

  • If using beef steaks, slice beef the beef across the grain, into 1/4″ / 0.5cm thick strips.
  • Place the beef strips in a non-metallic bowl and sprinkle with baking soda and gently mix so all the beef is fully coated.
  • Set the beef aside for 15 minutes.
  • Rinse the beef extremely well and then pat it dry with kitchen paper. Ensure you dry the beef really well so it stir fries rather that sweats when you cook it.

Prepare the vegetables.

  • Peel the onion and cut into thick wedges.
  • Peel and finely chop the garlic.
  • Cut each tomato into 6 wedges.

Prepare the sauce:

  • Mix the corn starch, Worcestershire sauce, soy sauce, and Chinese rice wine together in a small measuring cup. Set aside.

To cook the stir fry

  • Place a heavy based fry pan or wok over high heat.
  • Once hot add the 1 tablespoon of oil to it and swirl gently.
  • Add the beef and cook quickly for 2 minutes.
  • Remove the beef from the pan and set to one side.
  • Add the remaining oil to the pan and stir fry the onion until just starting to color. Add the garlic and tomatoes and cook for 2 minutes.
  • Give the sauce a stir and then add it to the pan along with the cooked beef.
  • Stir well and cook for a further minute until the sauce thickens.

Peppy’s Brown Stew Chicken with Rice n’ Peas

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From Ainsley’s Food We Love

Based on my mum’s delicious Jamaican brown stew with rice n’ peas – I’ve made a few changes over the years, but this always reminds me of my childhood.

Ingredients

  • 6-8 skinless chicken thighs
  • 1 onion, diced
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 500ml chicken stock or water
  • 2 large ripe tomatoes, diced
  • 1 tbsp tomato ketchup
  • 1 scotch bonnet, whole
  • 1 tsp allspice
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped parsley
  • For the Marinade
  • 2 tbsp dark soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 garlic cloves, minced
  • ½ tsp sweet paprika
  • 1 heaped tbsp of dark brown sugar
  • 5cm fresh root ginger, finely sliced
  • 1 tsp chopped fresh thyme leaves
  • salt & freshly ground black pepper
  • For the Rice n’ Peas
  • 1 tbsp sunflower oil
  • 25g butter
  • 3 spring onions or 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp allspice
  • 450g long grain rice, washed
  • 2 sprigs fresh thyme
  • 400g can red kidney beans or black-eyed peas rinsed and drained
  • 125g creamed coconut, coarsely grated
  • 1 scotch bonnet chilli, left whole
  • 1 litre hot water
  • salt and freshly ground black pepper

Method

In a bowl or dish mix the marinade ingredients together and add the chicken ensuring they are well coated. Cover and marinade for at least 2 hours, preferably overnight.

Heat 1 tbsp oil in a non-stick casserole or deep-sided frying pan with a lid over a medium-high heat. Pat off the extra marinade (reserving the marinade) from the chicken, season and add to the pan and cook for 10 min, turning occasionally until brown all over and caramelised. Remove the chicken from the pan. Add the onions and peppers and cook for 4-6 minutes then add the tomatoes, any remaining marinade, ketchup, stock and allspice. Give everything a good stir and then add the scotch bonnet, bay leaf and thyme and bring to the boil.

Reduce the heat and simmer for 10-12 minutes until the sauce has reduced a little, then return the chicken and any juices to the pan. Cover with a lid, and simmer gently for another 15-20 minutes or until the chicken is cooked through. Check for seasoning, stir through the parsley and remove the scotch bonnet before serving.

Rice n’ Peas

For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and fry for another 30 seconds until fragrant. Stir in the rice and thyme until everything is well coated in the oil.

Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.

Stir in the hot water with half a teaspoon of salt, pop in the chilli and all spice and bring to the boil, cover and cook over a low heat for 25-30 minutes.

Remove from the heat and set aside, undisturbed, for five minutes. Remove the chilli.

Season the rice and peas to taste with salt and freshly ground black pepper.

Serve the chicken stew with a portion of rice n’peas sprinkled with parsley.

Lamb Hot Pot – Spuds Topping

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Ingredients

For the filling

  • 700g well-trimmed lamb leg meat (or leg steaks)
  • 2 tsp sunflower oil
  • 2 medium onions, peeled and thinly sliced
  • 5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
  • 2sticks of celery , chopped
  • Perl Barley to taste – Remember they swell a lot during cooking
  • 3 tbsp plain flour
  • 600ml lamb stock, made with 1 lamb stock cube
  • 1 tbsp fresh thyme leaves or ½ tsp dried thyme
  • 1 rosemary stalk or ½ tsp dried rosemary
  • 2 tbsp Worcestershire sauce
  • flaked sea salt
  • freshly ground black pepper

For the topping

  • 3 medium potatoes (about 500g)
  1. Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
  2. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres.
  3. Tip the barley, onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
  4. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper , add some small knobs of butter to add crunch and cover with a tight-fitting lid.
  5. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked greens.

Mince Curry

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This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.


Ingredients


2 tbsp ghee or vegetable oil
2 medium red onions, chopped
2 cloves garlic, finely chopped
5 cm piece of fresh ginger, finely chopped
1 tsp turmeric
1 tsp coriander, ground
1 tsp chilli powder (use less if you don’t like your curries too hot)
4 cloves
1 cardamom
500g mince. This can be lamb, beef or pork which ever you like
400g tin of tomatoes
1 tbsp tomato ketchup
225g tin tomato soup
400g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek
To Serve
boiled rice (this can be cooked at the same time in the top pot)
salt
2 hard boiled eggs sliced


Instructions


Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

Machine Made , Oven Cooked Loaf

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Method

Use machine on dough mode.

Shape dough into a  ball(ish) shape.

Place on a try.   In our case a pizza / bread stone.  Use lots of flour on stone to stop it sticking.

Use sharp knife to cut a X in the top to allow it to expand without tearing during cooking

Brush the top of it with the beaten egg and sprinkle with the porridge oats.

NOTE : I place a tray of water in the oven / bbq, the steam helps to give a nice crispy crust.

  1. Meanwhile, preheat the oven to 230C/450F/Gas
    1. OR Heat BBQ to high, put apple / hickory chips in smoker.
    2. Cook for as below.
  2. Bake the loaf in the oven for 25-30 minutes, or until cooked through (the loaf is cooked when it is risen and golden and sounds hollow when tapped underneath).

I often make / cook our loaves this way.

Lamb and Barley Hot Pot

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Ingredients

  • 6 lamb shanks
  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • ½ swede/turnip, peeled and cut into small chunks
  • 4 garlic cloves, roughly chopped
  • 2 tbsp rosemary, finely chopped
  • 2 bay leaves
  • 2 sprigs thyme, finely chopped
  • 2 tbsp tomato puree
  • 250g (9oz) pearl barley
  • 1½ litres chicken stock
  • 2-3 tbsp mint jelly
  • 3 tbsp flat leaf parsley, roughly chopped

Method

  • 1. Preheat the oven to 150C/300F/Gas 2.
  • 2. Season the lamb shanks with salt and black pepper.
  • 3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.
  • 4. Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
  • 5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
  • 6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
  • 7. Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
  • 8. Remove from the oven, then add the mint jelly and parsley.
  • 9. Check the seasoning then serve.

Navajo lamb stew

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Ingredients

For the cornmeal dumplings

Method

  1. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.
  2. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour.
  3. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.
  4. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through.

White Irish stew

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  • 2 big knobs of butter
  • glug olive oil
  • 4 medium onions, cut into various sizes
  • 3 cloves garlic, crushed
  • 6 large potatoes, cut into various sizes
  • 8 lamb chops, excess fat trimmed off and reserved – thick neck chops will be best (go to a butcher if you can)
  • salt and freshly ground black pepper
  • 565ml / 1 pint good-quality lamb stock
  • chopped parsley
  1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
  2. Add the onions and garlic and sweat them gently, slowly teasing the flavours out – 15 minutes or so over a low heat should do it.
  3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
  4. Add lots of freshly ground black pepper and three pinches of salt (two pinches if you’ve got big hands!).
  5. Leave the potatoes and onions in the pan for a further 15 minutes over a very low heat, taking care not to let them burn – if they begin to stick add a little bit of stock.
  6. Meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
  7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
  8. Once browned, remove the chops and add them to the potatoes.
  9. Add some of the stock to the frying pan and stir well to get all the browned bits off the bottom of the pan. Add this to the chops and potatoes.
  10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
  11. If you like, add some parsley 10 minutes before the stew is ready.
  12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.

Lancashire Hot Pot

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Ingredients

Method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
  3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
  4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
  5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs’ kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
  6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
  7. To serve, spoon into serving bowls.

Scum strike again — Very Sad! RESTRICTED Login is back.

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You can still view posts but must be logged in to comment.

Sadly the morons and believe me I’d like to use stronger words have forced me to re-instate login.
It only took the scum a few days to target us. Since login was removed a few days ago I’ve received over 50000 rude and disgusting spam per day !!!
They were all blocked so the idiots failed.

Nan and Mum’s Bacon Roly Poly.

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This was a family favourite of ours.I would often help either Nan or Mum make this. Serves well with mash or baked potato, boiled veg and Or if you prefer after steaming it can be fried to give a crisp coating. This was one of my sister’s favourite ways of enjoying. We mostly did this option with left overs for breakfast the following day.

Ingredients

  • 1 mix of Click Here Suet Pastry Mix.
  • 6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix.

Method

  • Remove the pastry from the fridge.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
  • Place the bacon along the pastry ( rectangle ) using as much as you wish.
  • Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
  • Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
  • Cover the roll with the paper from above and also wrap it in an outer layer of foil.
  • Secure the foil with some string or elastic bands.
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Place the roll in the steaming tray. Put the lid on.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking is about 1 1/2 to 2 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.

Treacle Tart

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Ingredients

For the pastry

  • 225g/8oz Flour
  • 110g/4oz butter, chilled, diced
  • 1 medium free-range egg , lightly beaten

For the filling

  • 450g/1lb  golden syrup
  • 85g/3oz fresh breadcrumbs
  • generous pinch ground ginger
  • 1 lemon, zest, finely grated and 2 tbsp of the juice

 

Method

  1. In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
  2. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
  3. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
  4. Preheat the oven to 190C/375F/Gas 5.
  5. Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
  6. For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.

Nan’s Steak & Kidney Pudding.

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This was a family favourite of ours.Nan would make for us to have fresh for our evening meal. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pudding with salad is tasty.

Ingredients

  • 1 mix of Click Here Steak & Kidney Mix.
  • 1 mix of Click Here – Suet Pasty Mix.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg, broken into a cup and mixed until the yolk and white combine.

Method

  • Select your pudding bowl this recipe makes 2 x 500g or 1kg.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
  • Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
  • Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
  • Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
  • Brush the lid with some egg wash. This stops it sticking during steaming
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
  • Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
    • Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.

Nan’s Apple / Fruit Pie.

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This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with cream, custard or as is.

A good recipe for custard is made by The Hairy Bikers and can be found here.

Ingredients

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Remove the pie from the oven and allow to cool a little before serving.

Apple Pie / Sauce Mix ( other fruits may be used. Berries etc)

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This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc.
The quantities are given as a guideline for an 8″ / 20 cm pie.

Ingredients

  • 5oz golden sugar ( Demerara ). White or Basic brown sugar is fine.
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them.
    • Apple and raspberry or black berry works well.
    • Apple or Pear with gooseberry also works well.
    • Apple or Pear with Apricot is tasty.

Method

Mix the sugar, cinnamon and cornflour in a large pot – with a lid.

Stir in the apples.

Cover the pot and cook on a low heat.
Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot.
Check from time to time. Its done when the fruit starts to soften.

Give it a little stir from time to time and if need add some water.
DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.

The fruit is done when it begins to soften.

Add sugar to taste.

Nan’s Steak & Kidney Pie.

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This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty.

Ingredients

  • 1 mix of Click Here Steak & Kidney Mix.
  • 1 mix of Click Here – Basic Pasty Mix.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • Remove the pie from the oven and allow to cool a little before serving.

Steak & Kidney Mix

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This is a basic pie filling which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak.

Ingredients

  • 500g Steak. The cheap cuts are fine. Cut into bite size pieces.
  • 250g Kidney. I prefer lamb or pork. Cut into bite size pieces.
  • Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine.

Method

  • Put the meat pieces into a large pot – must have a lid .
  • Cover the meat with the stock. This is a slow cook dish so allow for some evaporation.
  • Cook on a low heat for anywhere between 2 – 4 hours.
  • Check the pot from time to time and add more stock as needed.
    DO NOT LET IT BOIL DRY.

Sweet Pastry

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This is a sweet pastry which is used for many things such as friut pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 4 oz / 110g Self Raising Flour.
  • 4 oz / 110g Sugar. I used either plain white or Demerara.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Suet Pastry

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This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Standard / Basic Pastry

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This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Nan and Mum’s Lamb Casserole.

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I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.

Ingredients

  • Lamp chops were our family favourite. I have also tried this with pork and beef.
  • 2 tbl Shop Dried Mixed Herbs or if you mix by hand- Thyme, Marjoram, Oregano, Parsley, Sage and Basil. I would use about 1 tsp of each.
    • I often use various herbs based on what I have available.
    • Adjust the qty to your taste.
  • 1 Onion – Chopped
  • 1 Carrot – sliced / chopped , what ever
  • As many as you want smallish potatoes halved
  • Any other root veg such as swede, parsnips, turnips etc all cut to a reasonable bit size.
  • 1 Clove Garlic – Crushed.
  • I like to add a small splash of Worcester Sauce – But this is not how my Mum or Nan made it.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.

Method

  • Pre – heat an oven to 170 C for normal cooking. It can be as low as 130C if you want to cook it slowly.
  • Place the chops in a large oven proof pan or dish which has a lid.
  • Add the onion, garlic, carrots, spuds and any other veg.
  • Cover with hot water. I fill as much as the oven dish or pan can take.
    • But I do really like the gravy 🙂
  • Stir in the thinking paste you made earlier. Make sure it well mixed in or you will end up with lumpy gravy.
  • During cooking its worth give it all a quick stir from time to time. Mostly leave it alone to get on with cooking.
  • If using 170C it should be done after 1:30 to 2 hours.
    If your using 150C about 4 hours.
    If your using 130C pretty much as long as you like.
  • VERY IMPORTANT —– DO NOT LET IT BECOME DRY. THERE MUST ALWAYS BE A COVERING OF LIQUID.

    OR
  • I sometimes use a slow cooker instead of an oven. The method is the same. It gives a different texture to the meat and also as it cooking for so long it gives a chance for the flavours to fuse together well. It also give a chance for the veg to give their flavour to the cooking juice and also absorb the overall flavour well.

  • I still switch between oven and slow cooking depending on my mood at the time.
    If I am working out all day, the slow cook pot is good to come home to.

Corned Beef Hash

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Ingredients
Serves: 4 

  • 340g tinned corned beef
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons French’s® or Dijon mustard
  • 1 large onion
  • 600g potatoes
  • 2 tablespoons olive oil or vegetable oil
  • salt and ground black pepper

Method

  1. Get your can of corned beef and cut into 1cm-ish pieces or break it up by hand for a more rustic look.
  2. Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
  3. Slice the onion.
  4. Wash the potatoes and cut into 1 cm cubes, leaving the skin on, place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and simmer for 8 minutes with the lid on.
  5. Drain the potatoes and set aside.
  6. Fry the onions in the frying pan with oil until they are golden brown.
  7. Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary.
  8. Add the salt and pepper. Season to your taste.
  9. Keep turning the mix, After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

Tip

Add a bit of Tabasco if you like it hot.

Choc Chip & other Muffins

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Ingredients

  • 300g self raising flour
  • 1 teaspoon baking powder
  • 50g cold unsalted butter cubed
  • 80g caster sugar
  • 150g milk or plain chocolate chips
  • 2 eggs , lightly beaten
  • 225ml milk
  • 1 teaspoon vanilla extract

Method

  1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
  2. Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
  3. In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
  4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
  5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

Jeff ‘s Seekh Kebab & Rita

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There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.

Ingredients For Kebab

  • NOTE: An electric grinder can be used if you do not have a pestle & mortar.
  • 1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb.
  • 1 medium onion, finely chopped
  • 2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar
  • ¼ cup mint, finely chopped
  • ¼ cup coriander, finely chopped
  • 2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter and gives a nicer taste than butter.
  • 1 green chilli (grind into paste using pestle & mortar)
  • 1 tsp coriander powder
  • ¾ tsp cumin powder
  • ¾ tsp cayenne pepper – you can add more if you like it spicy
  • 1 tsp salt
  • 1/2 small green chilli, modify to your taste

Ingredients For Rita

  • 1 cup yogurt (I use a low or 0 fat version which is fine)
  • 1 hand fresh mint
  • 1 hand fresh coriander leaf which is about 1 – 1/12 tsp of dried coriander leaf.
  • Optional some cucumber about 2″ or so can be mixed in with yogurt.

Instructions for Kebab

  1. Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
  2. Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
  3. Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
  4. To make the kebabs, check the oven / BBQ is up to temp.
  5. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
  6. To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it.
    If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.

    To cook in the BBQ place the skewers on the hottest part.
    If you find that your kebabs are getting dry, brush oil as needed.
  7. TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking.
    NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
  8. Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.

Instructions For Rita

  1. While kebab is marinating, make yogurt rita.
  2. Grind 2 tbsp each of mint and coriander along with the green chilli with a pestle & mortar – you can use an electric grinder if you wish.
  3. If needed add a touch of water to make a paste.
  4. Pour this paste into the yogurt. I also like to add diced cucumber.
  5. Add water to get the desired consistency.
  6. Season with salt and keep aside.

Choc Chip Cookie

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Ingredients

110g soft or spreadable butter

150g light brown soft sugar

1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Pre-heat the oven to 180°C, gas mark 4

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

Adding A New Recipe – Rick

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This is how a user added a new recipe

On 30/04/2020 05:52, Richard Hann wrote:

Hi Jeff,

That was fairly easy. I have loaded the recipe, title “Red Thai Curry Pork with Ginger and Lime”. The only thing I didn’t do was assign a category. Should be “curry”. I’ll leave that to you to fix, please.

Cheers,

Rick

At 15:04 29-04-20, you wrote:

Hi Rick,

Yep you can do anything you need.

Each recipe is a post.

Once logged in there should be  a lack bar along the top which has a +
then select post.

Put in a title, then the text.

Once finished there is a publish button top right.

If you need a few goes you can select save as draft. But you wont see it
until you publish.

Also you can use the Dashboard which gives loads of options. Such as
Posts , View All, Add New etc

I use categories and restrict page but dont worry I will do that part
for you.

If in doubt use dashboard to find the options.

You can get there by clicking on jeff is a chef on the black bar. Or

http://jeff.is-a-chef.com/wp-admin/


Look fwd to giving it a try.

Cheers

Jeff.




On 29/04/2020 05:50, Richard Hann wrote:
> Hi Jeff,
>
> I have a recipe I’d like to add to your chef site. Is that allowable,
> or do you want to have only your own recipes?
>
> I couldn’t find a way to add a recipe so I have attached it to this
> email. If you like it, please add it to the site or tell me how to do
> that.
>
> Cheers,
>
> Rick

Red Thai Curry Pork with Ginger and Lime

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Serves 3

Ingredients

450g pork scotch fillet, cut into 5mm slices

2 to 3 tbsp olive oil

1 small brown onion, cut into wedges

2 garlic cloves, crushed

3 cm piece ginger, peeled, finely grated

2 heaped tbs Thai red curry paste

Pinch lemon myrtle

300 ml thickened cream

¾ cup chicken stock

300g potatoes, peeled, roughly chopped

200g green beans cut into 3 cm lengths

1 lime, zested and juiced

2 tsp fish sauce

2 tsp brown sugar

Pinch dried basil

¼ cup fresh coriander leaves, finely chopped

1 cup long grain rice

Method

  1. Heat the oil in a large non-stick frying pan over medium heat.
  2. Coat the pork slices with plain flour.
  3. Cook pork in two batches in the heated oil until browned on both sides. Adding more oil before the second batch, if necessary.
  4. Remove pork from the pan and set aside.
  5. If necessary, add a little more oil to the pan and allow time for it to heat.
  6. Add onion to pan and cook for 5 minutes or until onion is softened.
  7. Add garlic and ginger. Cook stirring for 1 minute or until fragrant.
  8. Add curry paste. Cook stirring for 1 minute or until fragrant.
  9. Add lemon myrtle, cream and stock and bring to the boil.
  10. Add potatoes, beans, lime zest, lime juice, fish sauce, brown sugar, basil and coriander to the mixture.
  11. Bring mixture to the boil.
  12. Reduce heat to low. Return pork to the pan, cover and simmer for 30 minutes or until vegies and pork are cooked through and sauce is slightly thickened.
  13. Meanwhile, place the rice in boiling water for 15 minutes, drain and rinse with hot water.
  14. Serve the pork mixture over the rice.

Mexican Chilli Soup

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Some butter and oil for saute

200g Onion – cut small

1 clove garlic – fine chopped

1 1/2 cup sweet corn

1  tin toms or 500g fresh toms

1 1/2 L  ( 750 ml ) Chicken / Veg  Stock

1/2 L ( 250 ml )Milk

2 red chilli  – Use flame or toast / grill  to darken and soften skin.

Parmesan Cheese  – cut into small cubes and add to the bowl for serving.

Method

Sauté onion, corn, garlic for about 5 mins ( lid on )

Add tomatoes ( small pieces ) and simmer 10 mins

Add stock and milk

After flaming / grilling the chillies, remove the skin cut into think strips add to mixture

Salt and Pepper to taste

Simmer 10 – 20  mins

Serve and add the cheese bits.

Gary Rhodes Bread & Butter Pudding

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This is posted in honour and as a tribute to the late great Gary Rhodes.
Thank you for your inspired cooking.

Ingredients

  • 12 medium slices white bread
  • 50 g (2 oz) unsalted butter, softened
  • 8 egg yolks
  • 175 g (6 oz) caster sugar
  • 1 vanilla pod or a few drops of vanilla essence
  • 300 ml (10 fl oz) milk
  • 300 ml (10 fl oz) double cream
  • 25 g (1 oz) sultanas
  • 25 g (1 oz) raisins

To finish

  • caster sugar

Method

Grease a 1.75 litre (3 pint) pudding basin with butter.

Firstly, remove the crusts and butter the bread. Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve on to the egg yolks, stirring all the time. You now have the custard.

Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway, but I prefer to pour the custard over the pudding then leave it to soak into the bread for 20 minutes before cooking. This allows the bread to take on a new texture and have the flavours all the way through.

Pre-heat the oven to 180°C/350°F/gas 4.

Once the bread has been soaked, place the dish in a roasting tray three-quarters filled with warm water and place in the pre-heated oven. Cook for about 20–30 minutes in the pre-heated oven until the pudding begins to set. Because we are using only egg yolks, the mixture cooks like a fresh custard and only thickens; it should not become too firm.

When ready, remove from the water bath, sprinkle liberally with caster sugar to cover, and glaze under the grill on medium heat. The sugar should dissolve and caramelize and you may find that the corners of the bread start to burn a little. This helps the flavours, though, giving a bittersweet taste, and certainly looks good. The bread and butter pudding is now ready to serve and when you take that first spoonful and place it into a bowl you will see the custard just seeping from the dish – it’s delicious!

Spinach Pancakes with Creamy Ricotta Cheese Sauce

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Good with ricotta cheese sauce and bacon 0r Vegetable , onion bits.

Easy creamy ricotta cheese sauce

1. Finely-dice 1 onion and minced 3-4 cloves of garlic.

2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes.

3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese.  Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency.

4. Taste and adjust seasoning’s as necessary.

5. Toss with bacon bits  or your favourite vegetables, anything else you might like to have in a cream sauce. I have used Sweet potato and Butter Nut Squash.  Garnish with freshly-grated Romano or Parmesan cheese if desired.

Spinach Pancakes

Serves: 4

  • 100 g (3½ oz) young spinach ( I have often used frozen if fresh is not available)
  • 125 g (4½ oz) plain flour
  • 450 ml (15 fl oz) semi-skimmed milk
  • 1 egg
  • generous pinch of grated nutmeg
  • about 1 tbsp sunflower oil
  • salt and pepper
  1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
  2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
  3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
  4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.

Herb Roast Mediterranean root vegetables

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Ingredients

  • This is made of pretty much any root or root like veg.
  • Olive Oil
  • Salt & Pepper
  • Herbs – Mixed herbs, Thyme, Rosemary or for a touch some oregano.

Peel and cut the veg into bite size cubes and put inside a container. A food bag is perfect.

Add a little olive oil and your choice of herbs. The idea is just. enough to form a coating on the veg. NOTE: They should not be swimming in the oil.

Add salt & pepper to your normal taste.

Roll the bag around to ensure the veg cubes have some herbs & oil.

Now leave for a time, ideal is overnight in a fridge or at least 1 hour. The longer the better to let the flavours come together.

Roll the bag around from time to time to keep the veg covered.

When ready put in a roasting tin, give them a stir to spread them out.

Roast in an over at 160C or add to an oven with an existing roast.

Give them a stir from time to time.

They are normally done in about 30 mins but its best to check and look for that nice roasted colour.

Beef Stew / Goulash Style

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Ingredients

700g beef stewing steak trimmed and cut into 4cms cubes

2 large onions

1tblsp olive oil

1 clove garlic crushed

1 rounded tblsp plain flour

1 rounded tblsp smoked paprika – This also works well with sweet paprika or a mix of both

400g tin Italian chopped tomatoes

1 medium green pepper

1 red pepper

150ml soured cream

salt and pepper

Cooking Method

  1. Pre heat the oven to 140c
  2. Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
  3. Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden.  Add the garlic, sliced green pepper and return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
  4. Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven.  Cook for 2 hours
  5. Prepare the red pepper by halving it, removing the seeds and cutting the flesh into 3cms strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, this is also a good time to have a taste and maybe add some more paprika.
  6. Replace the lid and cook for a further 30 minutes.
  7. Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over.  Serve straight from the casserole.

Raspberry ripple ice cream

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Ingredients

  • 250g raspberry, plus extra to serve, if you like
  • 225g caster sugar
  • 2 large eggs , plus 4 egg yolks
  • 600ml whipping cream
  • sliced mango, sprinkles, or cones, to serve

Method

  1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
  2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
  3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
  4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

Tray ( tray ) baked pork with potato, parsnips,pears

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Marinade

qty ingredient
2 handful(s) pounded ( all crushed up ) fresh rosemary
6 clove garlic
10 lugs good olive oil
3 lemons halved – juiced – skin squashed
some black pepper

Main

qty ingredient
some pork about 8 chops
1 above marinade
3 parsnips
3 carrots
3 pears
680g scrubbed spuds

Mint Bread

qty ingredient
3 hand fresh mint
1 hand chopped bread
some extra virgin olive oil
2 tsp mustard
some red wine vinegar

Method

1. Rub marinade into the pork chops leave for 1 – 6 hours.

2.Heat oven 220C

3.Clean, Skin, quater pears & parsnips, spuds

4. Add everything to a roast tin

5. Cover evenly with the marinade

6. Make  Minted bread when the roast goes in the oven.  Mix the ingredients balancing flavours, taste again after 30 mins

Roast for about 1 hour.

New Feature – Your own favourites list.

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I was asked to add a way for users to create a favourites list of their own which would not get lost in the browser bookmarks and also move with them if they log in from a different location / computer.

If you look at the top of each recipe there is now a favourites button. Click on this if you want to add it to your personal list. If you decide to remove it click on it again.

Use the Favourites Menu option in the main menu bar, close to Home etc to view your list.

Hope that helps.

Chocolate Mousse Cake

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Ingredients:

300g best dark chocolate

50g best milk chocolate

175g unsalted butter

8 large eggs, separated

100g light brown sugar

100g caster sugar

1 tablespoon vanilla extract

pinch of salt 

25cm spring form tin foil 

Method:

Preheat the oven to gas mark 4/180°C and put the kettle on to boil.

Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface. 

Melt chocolate and butter in a double boiler or microwave, let it cool. 

In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise. 

Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.

Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin. 

Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.

 Bake for 50 minutes to 1 hour.

The inside of the cake will be damp and mousse-like but the top should look cooked and dry. 

Let it cool completely on a cooling rack before releasing from the tin.

Now peel the foil gently away from the sides.

Apple & Lemon Sponge Cake

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https://youtu.be/hmjYSIccTkg

Ingredients

Qty Ingedients
4oz (110g) S-Raising Flour
1tsp Baking Powder
8oz(220g) Castor Sugar
2 Egg
4oz(110g) Butter or Marg
1 lemon
1 Bramley / Granny Smith ( Cooking ) Apple

 

Method

Mix sugar  and butter / marg  in a largish bowl

Beat eggs in a small bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Peel and chop the fruit into large chunks and stir into mixture

Pour mixture into  7″ cake tin

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about  30 – 35 mins. Note: Because of the juice in the fruit cooking time will vary.

Depending on the amount of juice in the fruit the time may be longer.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow cake to cool on a cooling rack.

Enjoy

 

Carbonara ( Jeff Mods )

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Ingredients
 8 oz (225 g) dried spaghetti
 5 oz (150 g) sliced smoked pancetta  or good baconFine chopped onion.

Some garlic , chopped.

 2 large eggs, plus 2 extra yolks
 4 tablespoons Pecorino Romano, finely grated, plus extra to serve
 4 tablespoons double cream
 little olive oil
 freshly milled black pepperHand full of Peas 

Method

First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and  peas  ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in  a little extra oil

Next, whisk the eggs, yolks and cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.

Serve the pasta on really hot deep plates with some extra grated Pecorino.

Nan’s Cup / Fairy Cakes

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https://youtu.be/_M11mzlL494
Ingredients
1/2 lb (225g) SR flour
1/2 lb ( 225g ) Butter or Marge
8 oz (225g) Caster Sugar
4 eggs ( beat together )
Some Milk as required.
Method
1 In a largish bowl mix sugar with butter / marg. This is often known as creaming.
2 Add the eggs and stir into mixture.
3 Mix flour & baking power and sieve into sugar mixture and mix  be careful not to over stir.
4 Add enough milk to mixture to make it a thick paste / soft butter texture.
5 Add flavouring of choice to mixture.
6 I use some grease proof paper with some butter on it to wipe the insides (all of the little containers) of the tin with butter / marg.
7 Pour mixture into each of the containers in the tin.
8 Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.
9 Start checking after 25 mins as some ovens cook faster especially fan assisted.
10 You know when it’s ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.
11 When ready allow to cool on a cooling rack.

Golden Syrup Sponge Cake

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Ingredients

Qty Ingedients
4oz (110g) S-Raising Flour
1tsp Baking Powder
4oz(110g) Castor Sugar
4oz(110g) Golden Syrup
2 Egg
4oz(110g) Butter or Marg

Method

Mix sugar  and butter / marg  in a largish bowl

Beat eggs in a small bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Add Golden Syrup to mixture.

Pour mixture into  7″ tin

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

Depending on the amount of juice in the fruit the time may be longer.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow cake to cool on a cooling rack.

Enjoy

Thank you NHS England

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I would like to thank the Teams at the NHS – John Radcliffe and The Churchill Hospitals.

Especially Emily in Physio and Nurse Bryony, Nurse Vicky, Nurse Nina and Nurse Gina. I am sorry there are many more who have helped me but I do not know all of their names.

Tiramisu

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Tiramisu

3 egg yolks

3 tbl castor sugar

1 1/3 cup ( 300 ml )  marsala ( cinzarno is tasty )

¼ cup ( 60 ml ) strong espresso coffee

8 oz ( 250g )  mascarpone chesse

½  cup ( 100ish g)whipping cream

1 – 2 egg whites

4 oz  ( 120g ) savoiardi ( dried cake / sponge fingers ) I think these may be called lady fingers in the USA.

Substitute for Ladyfingers
  • For 1lb of ladyfingers use 1lb Sponge cake cut into strips and baked for 10 minutes until lightly crisp.
  • OR – Use a 1lb pound cake baked for 10 minutes until lightly crisp. Both of these options are good alternatives for making tiramisu.

Make zabaglione by beating egg yolks, sugar in a bowl over boiling water , until ivory in colour, add 1/3 cup of liquor and whisk over gently boiling water until the mixture begins to thicken. Let it cool.

Beat egg whites until stiff.

Fold egg whites into zabaglione.

Stir coffee into mascarpone, add some sugar .

Whip the cream to soft peaks

Dip the cakes into remaining liquor.

Line serving bowl, with cakes, cover with mascarpone mixture, cover with zabaglione , repeat. Finish with the cream.

The recipe below is from Italy the Beautiful cookbook
by Lorenza di Medici.

3 egg yolks
3 tablespoons superfine (castor) sugar
1 1/3 cups vin santo, Marsala or brandy  (I have used Sherry and Frangelico)
1/4 cup strong expresso coffee
8 oz mascarpone cheese
1/2 cup cream
1-2 egg whites
4 oz savoiardi (ladyfingers)

Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored.  Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken.  Let it cool.

Stir the coffee into the mascarpone, add some sugar.  Whip the cream to soft
peaks.  Beat the egg white until stiff.  Fold the egg white into the
zabaglione.  Dip the lady fingers into the remaining liquor and line the
bottom of a 9″ bowl or individual containers (I have used wine glasses with
success).  Cover them with half the mascarpone, then half the zabaglione and
half the cream.  Repeat the layers, finishing with the cream.  Refrigerate
for several hours before serving.

Lamb Rogan Josh

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A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods.

From the book

Rick Stein’s India by Rick Stein

Ingredients

40gghee
5cm pieceof cinnamon stick
3dried Kashmiri chillies, torn into pieces
6green cardamom pods, lightly bruised with a rolling pin
4cloves
1large onion, chopped
15g / 3 clovesgarlic, finely crushed
15g / 3cmginger, finely grated
2 tbspKashmiri chilli powder
1 tbspground coriander
1 tbspground cumin
2 tspturmeric
¼ tspground mace
1 tspgaram masala, plus 1 tsp extra to finish
1 tsptoasted ground fennel seeds, plus ¼ tsp extra to finish
4 tbsptomato purée
750gboneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tspsalt
300mlwater
125gnatural yogurt
50mldouble cream
A handfulof coriander leaves, roughly chopped, to finish

Instructions

Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.

Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.

Rick Stein Beef Rendang

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Ingredients (serves 4)

Rendang Paste

  • 100g grated fresh coconut (can use desiccated)
  • 4 dried Kashmiri chillies
  • 2 tablespoons coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 225g shallots or onions, roughly chopped
  • 30g garlic, roughly chopped
  • 50g peeled galangal or ginger, roughly chopped
  • 1 large fresh red chilli, seeded and roughly chopped

For the Curry

  • Glug of oil. I used rapeseed
  • 1kg of braising steak chunks
  • 1 quantity of rendang spice paste – as above
  • 2 tins of coconut milk
  • 4 fat lemon grass stalks – bruised – (just bash them lightly)
  • 12 dried kaffir lime leaves – crumbled
  • 2 x 7.5cm cinnamon sticks
  • 125ml Tamarind water – all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.  Break up the pulp with your fingers and then strain the syrupy mixture through a fine sieve, discarding the fibrous material and seeds.
  •  1 tbsp of palm sugar or you can use brown sugar, palm sugar will taste better in this dish.

Directions

For the paste

  1. Heat a dry, heavy based, frying pan over a medium heat.  Add the coconut and stir for a few minutes until it is richly golden – don’t let it burn.
  2. Tip into a food processor and leave to cool.
  3. Meanwhile, put the dried Kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
  4. Add this to the processor with the cooled coconut add the rest of the spice paste ingredients and 100ml of water.  Blend to a smooth-ish paste.

For the curry

  1. Heat the oil in a large, heavy based frying pan.  Add the beef in batches and fry briefly until it has changed colour but not browned, set aside in a bowl.  Add the spice paste to the pan and fry for a couple of minutes until fragrant. Return the beef and add the coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.
  2. Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.
  3. Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
  4. Serve straight away with some wild rice, cooked to packet instructions. Enjoy.

Rendang

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Ingredients

For the rendang

For the herby rice

To serve

Method

  1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
  2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
  3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
  4. Fry the meat in the paste stirring all the time, until it is well browned.
  5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest.
  6. Season with salt, stir well then reduce to a simmer.
  7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
  8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
  9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
  10. Add the spices and fry for a minute.
  11. Add the rice and fry until the grains begin to turn an opaque white.
  12. Add the water and a good pinch of salt.
  13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
  14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
  15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
  16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.


Calzone

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For the dough

  • 225g/8oz plain strong flour, plus extra for dusting
  • 90ml/3fl oz milk, warmed to body temperature
  • 50ml/2fl oz water, warmed to body temperature
  • 1 tsp dried yeast
  • 25ml/1fl oz olive oil
  • pinch salt

For the filling

 

Method

  1. For the dough, sift the flour into a bowl.
  2. Mix the milk, water and yeast together in a separate bowl.
  3. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.
  4. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
  5. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
  6. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.
  7. Place each ball onto a floured work surface and roll out into 20cm/8in circles.
  8. For the filling, place all of the filling ingredients into a bowl and mix together well.
  9. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.
  10. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.
  11.  Jeff Mod, brush the outer case with olive oil, it gives a nice colour and adds some flavour.
  12. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot.

Chop Seuy

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Note : 1 cup is about 250 g

Qty Ingredients
Some oil for cooking
1 1/2 cup diced pork or beef cut into strips or chicken cubes.
1 cup diced onion
2 -3 chopped spring onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
1 garlic clove
1 tsp   ginger
1/2 teaspoon shezhuan pepper or ground black pepper
1 (14.5 ounce) can or 1 packet  fresh bean sprouts drained and rinsed
1 tin Bamboo slices
some peas or green beans
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
Chicken stock to taste.

 Velveting

cornstarch
salt
water (enough to form a paste)

 

 

To Velvet meat :

Mix flour pinch of salt and enough water to make a paste.

Cover the meat and let sit in marinade for 30 mins.

Flash fry on high heat for a couple of mins.

Remover and leave to the side whilst cooking the rest of the dish

 

 

Method:

  1. Mix the marinade ingredients together and marinate the pork for 15 minutes.
  2. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork.
  3. When the pork is cooked remove it from the pan and set aside.
  4. Add all the vegetables to the pan and stir fry.
  5. While the vegetables are cooking whisk together the chicken stock, oyster sauce and cornstarch in a bowl.
  6. When the vegetables are cooked add the pork and combine.
  7. Gradually pour your stock /cornstarch mixture into the wok, stirring regularly, and cook until the sauce thickens.

 

Chocolate Ice Cream

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Ingredients

  • 100 g 70% cocoa dark chocolate , broken into pieces
  • 300 ml full-fat milk
  • 85 g sugar
  • 3 free-range egg yolks
  • 300 ml whipping cream

Method

  1. Recipe by Ginny Rolfe
  2. Put the chocolate pieces and milk in a heavy-based saucepan.  ( Jeff Note, I prefer a bay marie  ) Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )
  3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
  4. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

Fried Bread Crumb Chicken

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  • 2 eggs
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ½ cups fresh bread crumbs, made by cutting the crusts off white bread and swirling the bread in a food processor or blender
  • 1 large chicken breast, split, boned and skinned, and cut into strips (or 4 fillets of fish)
  • 3 tablespoons butter
  • 1 lemon, cut into wedges

 

Method

  1. Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
  2. Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
  3. Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

Shelley Creamy Caramel Fudge

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Ingredients

Qty Ingredient
2 x 395g cans sweetened condensed milk
2 cups firmly packed brown sugar
250g butter – chopped
1/3 cup liquid glucose
1/4 cup golden syrup
400g good-quality white cooking chocolate – chopped

 

Method

1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.

3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.

(Note: a 140g tube of liquid glucose is 1/3 cup)
(as this is an Aussie recipe, 1 cup is 250ml and 1/4 cup is 63ml, not that I think it would make much difference.)

Delia / Jeff & Amy Ginger Bread

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Adapted from Delia Smith Ginger Bread.

Ingredients
 75g light brown soft sugar
 2 tablespoons golden syrup
 1 tablespoon black treacle
 1 tablespoon water
 1 teaspoon ground cinnamon
 2 rounded teaspoon ground ginger
 pinch of cloves
 finely grated zest of ½ orange (optional ) / substitute 1 tsp lemon juice
 95g block butter
 ½ teaspoon bicarbonate of soda
 225g plain flour sifted, plus a little more (if needed)

 

Method

Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.

Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.

Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.

Now leave the dough covered in a cool place to become firm (approximately 30 minutes).

Pre-heat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut out the
gingerbread men.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.

Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Chocolate Cake (Nans)

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Ingredients

Qty Ingredients
5 Eggs
125g Sugar
60g Butter
125g Plain Flour
60g   Choc

Method

Separate eggs –  beat whites to stiff peak.

Melt Butter & Choc

Mix sugar eggs yolks  / marg – largish bowl

Mix flour and baking power

Sieve the flour into butter / choc mixture

Carefully fold mix into egg white mix

Use 7″ tins

Oven 150C – Gas 2

Cook 25 – 30 Mins. May be faster in a fan oven

 

Victoria Sponge Cake ( Nans)

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Ingredients

Qty Ingedients
8oz (220g) S-Raising Flour
1tsp Baking Powder
8oz(220g) Castor Sugar
4 Eggs
8oz(2200g) Butter or Marg

Method

Mix sugar  and butter / marg  in a largish bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Divide the mixture equally between both  7″ tins

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow both halves to cool on a cooling rack.

Spread one half with a tasty filling such as:
jam, jam & cream, anything you like

Place the two halves on top of each other and
Enjoy

Risoto

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  • 4 tablespoons olive oil, divided
  • 1 onion, chopped
  • 4 tablespoons balsamic vinegar
  • 340g uncooked Arborio rice
  • 4 tablespoons dry white wine
  • 1.6 litres hot chicken stock
  • 2 tablespoons butter
  • 280g chopped cooked chicken breast
  • salt and pepper to taste
  • 2 tablespoons chopped fresh thyme

 

  1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onion and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  2. Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the stock about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner until all the stock is absorbed and the rice is al dente, about 20 minutes.
  3. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Potato soup

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Potato soup

Potato soup

A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.

Ingredients

Preparation method

  1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
  2. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
  3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
  4. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
  5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

Honey Ice Cream

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qty ingredient
500ml Whipping cream
1/2 Vanilla pod or 1 1/2 tsp extract of vanilla.
4 Egg yolks
175g Honey

1. Use a Bain Marie to heat cream , vanilla and egg yolks.

2. Once it has cooled to room temp, stir in the honey.

3. Use Ice Cream Machine or step freezing method to freeze.

4. Put into pots, tub etc and keep in freezer.

NOTE: This is not soft scoop and may need to be removed before serving.

Vanilla , Banana, Fruit Ice Cream

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OPTION, substitute milk for cream. Do not use low fat milk.

NOTE: For soft scoop use 50/50 mix of white sugar and  sweetener.

Qty Ingredient
185ml Milk ( Full Fat Milk or substitute cream )
1 Vanilla Pod
90g Granulated sugar  ( Soft scoop 50/50 of sugar and sweetener )
5 Egg yolks
375ml Whipping cream

Makes 800ml.

Method

 

 

1. Combine milk, vanilla ( split )  and 1/2 the sugar.

2. Warm in a pan to just below boiling point.

3. Remove from heat and leave for 15 mins to let flavours blend.

4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour.

5.  Use a bay marie to combine and bring near boil, stir constantly.

6. Let it cool, then freeze / use ice cream maker.

 

Banana / Fruit versions.

Slice the fruit.

When transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.

 

 

 

 

Choc / Mint Cheese Cake

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1 tub Ricota Cheese

1 pck Ginger Biscuits ( GingerNut)

Some butter

1 bar dark chocolate

1 pack after 8 or other nice mint choc

small ( 120 ml ish ) tub of whipping cream

2tbl coco

 

Make the base.

Melt the choc

Whip cream to peaks

Mix with the cool  melted choc

Add the coco

Mix  Ricota & sugar

Mix cream mix & ricota mix

Add to base  in tin

Decorate with after 8 ‘s

Fridge for a minimum of 30 mins, longer the better.

 

 

 

 

Inside Out Orange or Apple Pudding

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Ingredients

qty ingredients
50g butter
100g caster sugar
1 zest of orange
2 eggs separated
75g sr flour
3tbl marmalde thick ( can use thin ) cut
2 juice of orange – boiled and reduced by 2 thirds and cooled
600ml milk
2tbl marmalade to use for a glaze

Method

1. Cream butter, sugar and orange zest

2.Stir in egg yolks then the flour

3. Add the marmalade , OJ and milk

4. Whisk egg whites to soft peaks.

5. Fold the whites into the mixture.

6.Spoon into a cooking bowl.

7. Place in a roasting tin and pour about 1cm deep boiling water

8.Bake at 190C for about 50 -55 mins

9.To glaze mix marmalade  with 3-4 tasp of warm water and brush over.

 

 

 

Choc Layer Biscuits

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Ingredients

qty ingredient
125g butter
85g brown sugar
90g white sugar
1tsp vanilla
1 egg
175g flour
1/2tsp baking powder
25g coco powder
25g milk powder

 

Method

1. Cream butter, sugars, vanilla.

2. Add the egg and beat well.

3. In sep bowl mix flour and baking powder

4. Add flour mixture to the butter mixture & mix to make a dough.

5. Split the dough into 2 equal parts.

6. Mix coco into 1 portion.

7. Mix milk into the other.

8. Roll each portion out so that they are the same size. about 1 cm thick.

9. Put the choc on top of the malt.

10. Cut in 1/2 length wise and place on top of the other.

11. Cover and Chill for 1 hour.

12.Cut into 1 cm wide fingers

13. Put on a greesed tray

14. Cook for about 15 mins at 180 C, or until goldern looking

15. Put on racks to cool.