Ingredients
- 4 sweet potatoes
- 1 cup carrot, 1 large
- 1 tsp thyme
- 1 tsp parsley
- 6 cups 1.5l, stock
- 1 onion
Heat oil
1 tbl spn Cumin Seeds
1 tbl spn Corriander Seeds
When they start to pop add fine chopped onion
Fry until growing
equal garlic & ginger – approx 3 cloves to 1 inch ginger make into paste
add to pan
after circa 1 min
Add tin of toms – fine / small. If they are not then blitz them — smooth tomato is vital to end result.
lower heat to low to med.
Add
1 tbl spn Turmeric Powder
1tbl spn Coriander Powder
2 tbl spn butter / ghee
Cillie power to taste
Look at the edges to see when it ready for the next step
If not cooking veg option add in and meat cut into cubes
Fry for about 2 mins – look for colour and texture change
add some veg into big bitesize pieces.
Add coriander leaf and curry leaf a decent handful of each
Last added 1/2 tbl spn of Garam Masala
cook for 3 to 5 mins
2 cups plain flour
1/2 tsp salt
1/4 tsp baking powder (for a puffier tortilla, use)
Then incorporate
4 tbsp room-temp butter (or soft coconut oil)
hand-mix until crumbly hand-knead into dough until smooth and doughy
add some hot water and mix and knead until it starts to lose its stickiness
Roll and divide into golf ball-sized balls (slightly over 1 oz.)
place plastic wrap over and let rest for 15-20 minutes
Methi Chicken
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry, stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
The ingredients are:
1/4 tsp ground cinnamon,
1 tsp ground coriander,
1/2 tsp ground ginger
1/2 tsp black pepper
birds eye chillies (remove the seeds to reduce the heat),
4 cloves garlic,
ginger root,
vegetable oil,
shallots,
pork shoulder,
1/2 litre chicken stock,
2 tbsp tamarind paste,
4 tbsp kecap manis
2 tbsp soy sauce.
Bulky strong veg, i.e. spud, sweet potato etc. Towards the end, I added some string beans and peas.
Cook in the pot until meat and veg are soft. Keep the lid on for most of the time, then remove and reduce to an almost dry mix.
rice
veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.
Make a stock based on JB Chinese Curry Sauce.
Marriande the main ingredients in JB Chinese Curry Sauce.
If using meat, Stir fry until sealed/browned.
Stir fry until veg start to soften.
Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.
IMPORTANT Keep the Stock Hot .
Add the rice.
Laddle in the stock until everything is covered and give it stir to ensure everything is covered.
Cook on low / middle heat. Add small amounts of hot stock as needed.
I like to add chopped toms close to the end.
6 whole star anise pods
1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground)
1 cinnamon stick (3 inches long ) or two tablespoons ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)
Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
Season everything well, then tip onto a plate.
1 tbsp plain flour into a bowl with a big pinch of salt and pepper
Add 500g of sliced fillet steak in the seasoned flour.
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
Add the onions and mushrooms back into the pan.
Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.
Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)
Qty | Desc |
500g | strong white bread flour, plus extra for dusting |
7g | fast yeast ( 1 sachet) |
1tsp | sugar |
2tsp | oil ( I’ve used sunflower and olive). |
up to 325 ml | Luke warm water |
Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion.
Gentle Fry until soft. Fine grate Garlic towards the end of cooking. Be careful not to burn this.
Add whole peppercorns. Black or Green, mix any are fine.
Add stock, about 500ml. Stock cube is fine, be aware they have salt added so you may need to balance the flavour. Tradional is beef stock. Veg is fine if you pref.
Bring to boil reduce it down and starts to thicken.
Add cream – 100ml whipping cream.
Boil until nice and thick.
Maris Piper, King Edwards are good chip spuds.
Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times
Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.
Dry , really dry.
Dont over fill the fryer. About 1/2 full.
Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.
Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.
When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.
Dont over fill the fryer. About 1/2 full.
Place bread in a liquidiser. Once blended add seasoning.
Crack the egg into a bowl and whisk with a fork.
Place plain flour into a shallow bowl with seasoning.
Coat the chicken in egg and cover in plain flour.
Coat in egg again and then cover in breadcrumbs.
Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.
.
500 to 750ml | Stock, your choice veg, beef, chick etc. |
Arrow Root – You may need some arrow root to control thickness. If you dont have, corn flour will work but will change the colour. | |
Some | Ghee |
1 med | chopped ( big chop, even rings are ok) onion |
2 clove | garlic |
2 | Cloves – 1 tsp Gnd Clove |
1 inch | Cinnamon Stick / Cassia Bark |
1tsp | Garam Masala |
Some | Chili To Taste |
1/2 tsp | Turmeric |
1/2tsp | Gnd Corriander. |
2 | Tomatoes |
1 tbl | Yoghurt |
2 med | Spuds, chopped into large chunks |
100g | Peas |
Some | Corriander Leaves |
.
Use a largish sauce pan. Its your chocie to use a lid or not. That will help with loss / keeping the water content.
Toast or Fry Dried Spice powder. I do them in with the Ghee whilst softening the onion in the pan.
Add the potato chunks to soften a little.
Add stock and everything else EXCEPT TOMS.
Cook until the veg is starting to soften, the add the toms, I put them in for the last 10 or so mins, its to your taste. I like to have the toms as chucks of tom and not disappear into the sauce.
Whilst cooking, control the heat, add liquid as needed. If needed add some thickening re above. Another thickening option is to start with extra spuds. Remove some, mash to a paste then put them back. The starch will thicken..
.
This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
.
Rice Part | |
Qty | Description |
Some | Ghee, used for cooking |
1 tsp | Cumin Seeds |
1 small | Onion |
450g | brown rice. Next time try aboria or rissoto uncooked |
1tsp | Sea Salt |
1/2 tsp | Gnd Black Pepper |
90ml | Stock |
Some | Corriander Leaves. |
Potato and Pea Curry Part. | |
Some | Ghee |
1 med | chopped onion |
2 clove | garlic |
2 | Cloves – 1 tsp Gnd Clove |
1 inch | Cinnamon Stick / Cassia Bark |
1tsp | Garam Masala |
Some | Chili To Taste |
1/2 tsp | Turmeric |
1/2tsp | Gnd Corriander. |
2 | Tomatoes |
1 tbl | Yoghurt |
2 med | Spuds, chopped into large chunks |
100g | Peas |
Some | Corriander Leaves |
.
Pre heat oven 150 Cish
Mix all spices to paste
Use an overproof casserole dish/pot
Gently Fry the onion and cook out the spices, add garlic and ginger
If adding meat brown off in a separate pan.
Add everything to the pot, including the rice and stock
Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.
For Basmati use 1 measure rice to 1.5 measure liquid.
Cheat Sheet
Rice | Liquid |
1 | 1.5 |
2 | 3 |
3 | 4.5 |
4 | 6 |
Wash Rice, until the water is clear.
Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour
Bring liquid to a soft bubble boil
Add Rcie
V Important- heat to low, tight-fitting lid on
15-20 mins.
Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.
Iiquid it depends on the mood and style. Start with a good stock.
A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.
Suggestions below are copied from various websites. They are just ideas.
Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.
My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)
Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.
I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.
Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.
You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.
This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.
450 g sirloin steak, sliced very thinly against the grain – Update, I’ve tried a few cuts. The best I found for flavour and texture was cross grain and picture, short skinny French Fries.
2 tbsp. Chinese black vinegar
60 ml soy sauce – For those who do not know, all Soy Sauce is made Dark. The light is dark watered-down i.e. source Interview with oldest traditional Soy Sauce farmer/maker in Japan.
1 tbsp. toasted sesame oil
1 tsp. granulated sugar
2 cloves garlic, grated
1 1/2 inch. freshly grated ginger or 2 – 3 tsp powder
1/4 tsp. freshly ground black pepper
1/2 tsp. Ground Szechuan peppercorn Use the multi-colour mix, green, red and dark peppercorns.
3 tbsp. cornflour
3 tbsp. peanut oil
1 tbsp.fermented chilli bean paste (doubanjiang)
Add Black bean sauce as required.
dried red chillies to taste
1 tbsp. whole Szechuan peppercorns
2 cloves garlic, crushed
3 spring onions, thinly sliced, plus more for serving
red chilli oil to taste
2 red bell peppers, thinly sliced
2 small carrots, thinly sliced
120 ml stock or water. I often make my own stock based on veg peelings and or leftover bones ( which since the do-gooders got involved who have never cooked in their lives and live on restaurant or ready meals ), are difficult to obtain in England, I do not know about Wales, Scotland and NI ). Stock cubes are fine, try to use a good brand for this stock i.e. OXO at a push Knor.
1 tbsp. hoisin sauce
Optional : 1 tbsp. sambal oelek. If you cannot find this, a tabasco like sauce can work, its not the same or as good. I guess you do not want to make your own Chinese Chilli Sauce. We buy ours from a family-run Chinese shop.
1 tsp. toasted sesame oil
1 tsp. Chinese black vinegar. If this is not available White Rice wine vinegar can be used. Change the quantity to balance the flavour. We use Shaohsing.
Sesame seeds, for garnish
1 cup | Juice, grape, orange, apple |
1 1/2 cup | Water |
1 tbsp | Lemon Juice |
1/2 tsp | Sea Salt – Not Rock — Sea |
1 tsp | Magnesium Chloride Hexahydrate | Pharmaceutical Grade | Crystal Powder. If your not sure, I buy this: https://www.amazon.co.uk/gp/product/B01591D0G0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 [2] |
1tsp | Honey |
Some | Sweetener, sugar to taste |
This is based on the WHO guidelines and choice of mixtures.
Quantities are based on how much you sweat. That is where you lose your salts and minerals. It has no relationship with how much you drink.
Normal Day – 100 – 150ml.
Rest Day / Light Exercise Day- 220 – 250 ml
Work out Day 500ml.
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Salad cream is a British fav dressing for salads. For those who know me I have travelled a lot and often either not been able to find it or had to visit an expat shop and pay rip-off prices.
I decided to use Heinz as a ref marker. It was not my intention to replicate or copy Heinz only use it as a baseline flavour.
It took a few attempts, this is what I came up with. It is close to Salad Cream, I may play around each time I make it.
I tried various mustards Dijon was tasty but the wrong flavour.
I think the key is the citric ( lemon juice ) to sugar balance and then balance that to the vinegar. Find that balance to give an almost neutral result. I tried both flavours toward vinegar and also towards lemon a little either side of neutral works well and is closest to Heinz. My taste favour towards the lemon but remember keep it subtle. You should not know any of them are in the recipe.
I think Heinz use an oil which has a flavour, I used Sunflower for my experiments. Olive oil would be overpowering. Rapeseed is a possible, Ill buy some next time I go shopping and give it a try.
.
Qty | Description |
2 | hard-boiled egg -yolks only hard boil them in shells then remove the yolks when cool. |
1tbs | English mustard |
1/2 | lemon juice only |
1 pinch | Pinch caster sugar |
2tbs | white wine vinegar |
100ml | double cream its a thick cream 48% fat but thats not important for this recipe-I think this might be USA Heavy Cream – it is a thick pouring with a little help cream Whipping and single cream are too thin) I guess Whipping cream which has been whisked until it starts to thicken but not all the way to solid. |
100ml | veg oil |
Some | Salt & Pepper |
Those who do not know English Spoon sizes:
tbs means Table Spoon. My spoon set says its 15ml. My nan and I also know it as a quick measure for 1 once. Note, I use English Table Spoon, I know Australians have different cup and spoon sizes but most Aussies know how the conversion.
Mix together in a bowl and blitz it until creamy.
I use one of the hand help spinny choppy things to blitz it but a liquidizer/blender on low speed would be as good.
For those who do not have a handheld spinny choppy thing, I love mine, when I was first given one by a friend my reaction was why do I need that. Now I love it. The pic is not the one I have but gives you an the idea.
.
Everything chopped very fine and to taste.
80 / 20 mayo to tom ketchup.
Everything chopped very fine and to taste.
onion, garlic, ginger
colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.
hard boiled egg.
English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.
In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.
mix well and leave to settle.
tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.
It takes a few hours ( in fridge ), for the flavours to settle.
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Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.
It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.
It also works well as a topping on any fruit mix.
Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.
If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.
Traditionally eaten with scones [4] .
Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.
Using the right cream is vital. Just like when making ice cream, the fat content is key.
Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).
In the UK, double cream seems to work fine, I used it for this and also when making ice creams.
In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.
WATCH FOR THE PROCESSING. NO ultra-pasteurized
I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.
Qty | Description |
300ml | cream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600. |
Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.
Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.
Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F
Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.
After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.
Once cool, it’s okay to store in the fridge.
Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.
If it it has a skin, skim it off.
DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE
Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).
Gently stir the remove thick cream until smooth.
Store in jars, tubs etc in the fridge the same as you would any other cream.
I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂
Enjoy.
This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.
[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Onion
2,2drop,Lemon
3,1,Garlic
4,2tsp,Cumin
5,1tsp,Allspice
6,1/2tsp,Turmeric
7,1/4tsp,Mint
[/table]
Pestle & Morter, too big its
Mix.
Leave for flavours to fuse.
[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
1/2 tsp,Salt
250g,Flour
some(125ml),Water
[/table]
Mix. ( Mix salt with water, it helps even out when added to flour)
Leave to rest for about 30 mins, 1 hour ( Bag / Covered Bowl ).
Can knock back every 30 mins.
Cut into 1 inch cubes, roll out
Cover with a damp cloth or in bag to prevent drying out.
Anything.
Onions, mince, spices ( if powder, fry them out).
Use water as glue to stick edges together.
[table caption=”Shopping End Sept 21″ width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2 tbl,Mint ( Fresh a big hand full fine chopped)
2,1tsp,Smoked Paprika
3,1tsp,Cinnamon
4,1/2 tsp,All Spice
5,2tbl,Orengano
6,1,Onion ( large chop)
7,2,Cloves Garlic fine chopped
8,1/2inch,Ginger fine chopped
9,1,carrot cut to size to tatse
10,1 tin, Pnto beans
11, Some, yoghurt
12,Some Stock
13,Some,Potato cut to size of baby spuds
14,some,Corn flour or any other non descript flour for thickening. About 1 dsp may be 1 tbl dependign on mix
[/table]
This version is for spuds and veg, it also works with meat chops, other cuts. Not sure about fish, it should work but do not add until close to the end of cooking.
Use an oven-proof pot. I have heavy iron one, giving an even heat on the hob and also in the oven.
Pre heat oven to about 150 / 160.
Low heat oil , fry onion to soft
Add powder spices ( if they are big, pestle and mortar them before adding – not too small just smash them up)
Turn up heat, add spuds. A little more oil if needed, there should be enough to just coat everything)
Add carrots.
Keep things moving and temp at med to high. Stir fry method.
Add garlic, ginger
Let cook for a few mins
The aim is to soften and cook out the spices not crisp them off.
Stir in a some flour, about 1 tbl , adding at this stage and stirring in means it wont lump later.
Keep everything moving and adjust heat as required to keep things cooking gently
Add in Beans , if tined, wash them off in a sieve before adding. If own rehydrated , just add.
If its dry and sticking do NOT ADD MORE OIL, add a little water.
Add yoghurt, enough to give a good covering.
Add stock to cover.
Give everything a good mix to ensure everything has a good covering.
In oven 160 for about 1 hour.
Keep checking and giving it a stir , add stock as needed.
It should be wet, not swimming.
Qty | Desc |
1 | Lewis |
1 | peppers |
1 | lettice |
1 | cucumber |
1 kg | onion |
1 pallet | toms |
5L | tonic |
10L | milk |
ginger | |
Frozen section | |
Fresh section |
Cut spuds to fat chips, dry
light fry spuds and soften, 2 cloves garlic, 1 onion and 1tbl paprika
1/2tsb honey to caramelise spuds.
Oven 180-190 turn and cover from time to time until spuds soft and good colour.
Go for a good crispy. Once done put on wire rack and leave in oven for a short time to let oil
drain and cook dry.
[table caption=”Sauce” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
7,1/2 tsp,Cinnamon
8,1/2tsp,Gnd Cumin
9,1/2 tsp,Turmeric
10,1 tsp,Honey
11,some,Parsley
[/table]
[table caption=”Meet Balls” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Mince Meat
2,1,Onion
3,2,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,2tbl,Cumin
7,2 tsp,Oregano
7,2 tsp,Oregano
8,100g,Bread Crumbs
9,1,Egg
[/table]
Method:
Meat Balls:
Soften onion, garlic, fry spices.
Let cool.
Mix bread, mix above, meat, herbs
Make balls.
Oven 190C
Brush balls with olive oil (its worth the expense).
[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1/2,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,1/2 tsp,Paprika
7,2 tsp,Oregano
8,1/2 tsp,Worcester Sauce
9,1kg,Harricot Beans( soaked or rehydrated – I prefer in a simple stock to rehydrate in slow cook pot)
10,1 tsp,Parsley
[/table]
Method:
Soak / Rehydrate Beans ( 4 hours high, 6 low in a slow cook).
Gentle fry onion to soft, add garlic , pap, pepper, salt
Add tin toms
Bring to simmer for a few mins.
Add herbs and everything else except beans
Puree ( choppy thing) the mix.
Add beans and I add the stock used to rehydrate beans.
Thats It.
1/2 peppermint
1 ginger
3/4 honey
1 genko
1/2 vanilla
1 coriander leaf
1 rosemary
1/2 All Spice
1/2 Gnd Corriander
1 thyme
All are given in units. Do not mix and match uints.
rosemary, basil, paprika, cumin, sage, all spice, oregano, lavender, thyme
[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]
[table caption=”Moring Tea” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1 dsp,Mint
2,1/2tsp,Ginger
3,1/4 tbl,Lemon grass
4,1/4 tsp,Allspice
5,1/4tsp,Cinnamon
6,1 tsp,Honey – Added when brewed
[/table]
.
.
Method
.
.
.
.
[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]
.
Method
.
Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
.
REF: .
https://tastylicious.com/how-to-make-kimchi/ [9]
.
https://tastylicious.com/5-best-daikon-radish-substitutes/ [10]
[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
4,Cabbage- Chinese Leaves
2 bundles,Spring Onion
1 big, carrot.
2,Chinese Radish
1, Strong Taste Apple for sweetness. Including peel.
6 cloves per cab,Garlic – Lots
1, small onion
1.5 inch,Ginger – Lots
Some,Salt for curing
Some,Chile powder.
Some, If needed a tasteless / low taste sweetener.
[/table]
.
.
Make sauce whilst leaves are standing.
Dry leaves
Salt leaves, rub into whole leaf.
Set aside 30 mins – check if more salt needed. If so add, repeat every 30 mins.
For 2 to 4 hours- until wilted. The test is a white stalk should just start to soften when pinched.
No longer than 2 1/2 hours
.
Make garlic , ginger paste, onion, apple paste ( NOT Chile), may need liquidizer or spiny choppy thing. Add sweetener and water if needed. Should be thick paste.
Chop spring onion to 1inch lengths, not sliced. Bruise them.
Chop carrot into 1 inch long thin pieces. Julianne style.
Chop radish into 1 inch long thin pieces. Julianne style.
Mix to coat above with paste.
Let stand for flavors to fuse. ( This done whilst waiting for leaves )
Wash the leaves and let hang / drain until dry.
Rub sauce on both sides each leaf. Layer them. Sprinkle each with chile powder whilst layering.
.
.
Sealed Jar-
Cool place ( cool room ) for 2 to 3 days.
Then fridge 5 to 7 days.
.
Stock Cubes
flour / bisto
grnd pepper ( black )
fine / tiny chopped garlic
fine / tiny chopped ginger
mixed herbs
red wine vinegar
after cooking for a while to cook out the flour and to let vinegar evap taste, it might need a small amt of sweetener. I didnt use, if it does need sweetness, damera sugar would add a nice flavor to balance flavor.
.
WHO rehydration solution recipe?Oral Rehydration Solution Recipes
.
This information is only for ileostomy patients.
After surgery, you will need to drink one full oral rehydration solution (ORS) recipe EVERY DAY until follow-up with your surgeon.
Remember to fill out an intake and output worksheet (PDF) [11] daily after discharge to make sure you are getting enough fluids. Please bring these worksheets with you to your first follow-up appointment.
Orange juice base
¾ tsp salt
8 tsp sugar
1 cup unsweetened orange juice without pulp
4½ cups of water
Gatorade base
Choose any flavour, except red
2 cups Gatorade
2 cups water
½ tsp salt
Grape juice base
½ cup juice
3½ cups water
½ tsp salt
Apple juice base
1 cup of juice
3 cups of water
½ tsp salt
Randy’s rehydration drink
1½ tsp salt
2 tbsp + 2 tsp sugar
4 cups Sprite Zero™
2 envelopes of orange or lemon sugar-free drink flavouring mix
Please be aware that carbonated (soda, seltzer) drinks will increase gas in your appliance.
World Health Organization ORS Recipe
3/8 tsp salt (sodium chloride)
¼ tsp Morton Salt Substitute® (potassium chloride)
½ tsp baking soda (sodium bicarbonate)
2 tbsp + 2 tsp sugar
Add tap water to make 1 litre
Optional: NutraSweet or Splenda-based flavouring of choice to taste
.
Key to this is to allow for everything needing different cooking times. The best outcome is things are cooked but still have bite. i.e you have a piece of apple, the carrots have crunch.
Also make sure the pasta does not end up over cooked.
.
50 / 50 Rosemary & Basil
Sesome Oil
White Miso
Garlic
Ginger fresh not powder.
Pestle & Mortar into a paste.
i.e qty for 1 kg meat, 1/4 cup Basil, 1/4 Rosemary, 2 heaped tsp Miso, Garlic & Ginger to taste (use fresh not powder ) Oil to make a thick paste.
It should be thin cut about 1mm to 2 mm thick slices / strips cut CROS GRAIN
Depending on quality, it will need tenderizing.
This can be with a tenderizing hammer. Hit each one to break fibre. Down side of this is with you need to cut the fibres but not thin the meat.
Baking Soda – This works well but monitor the time carefully.
Dry the meat you can rub soda on to meat.
I prefer to dilute some soda in water and soak meat.
VERY IMPORTANT – MAX 15 mins. Longer will not tenderize more but will affect the texture and may make it chewy.
Salt- This works well but no my choice for this as it draws the moisture out. On a thick cut thats ok but on slices all moisture is important.
Acid Cook – This and be done by resting the meat in an acid :
vinegar (any kind, but be aware of its effect on flavor)
Worcestershire, tomato, teriyaki, or soy sauce
wine or beer
lemon or lime juice
yogurt or buttermilk
Kiwi fruit is good.
NOTE: Just because it is citric it does not mean it can acid cook.
Depending on thickness 1 to 2 hours. More will not help on thin cut.
After tenderizing , cover the meat pieces and leave in cool place for min 4 hours, over night is fine.
NOTE: Tenderizing is a separate step to marinading.
Carrot
Onion
Pepper, any colour is fine, green can be a little sour.
Tomatoes – quartered
Apple – At the end , peel and big chunks
Ginger – Fresh
Garlic
Stock – depends on the pan size, enough to mostly cover things.
Pasta shapes better than spaghetti
Pre heat oven 160 C this is important. Do not skip.
Except for the Apple I peel, chunky chop in advance. I use bowls which are used based on cooking time.
Brown the meat can be done in the casserole dish
Gentle fry onions, add carrot cubes/ slices pieces.
Start to cook the pasta – no more than 3 mins boiling. It should have just started to soften a little. Cook less than Al Denti – Remove from boiling water and set aside.
The water from pasta can be used to make stock.
Add, onions to meat in casserole dish add a little stock, bring to gentle bubble boil.
Fry the peppers for 1 min – Re use the pan and oil from the onions.
Add peppers and the tasty oil to the casserole dish. There should only be a little oil
Add pasta
Add stock as needed.
Cooking in oven 15 – 20 mins
Stir in quartered toms and apple chunks.
Add garlic and ginger – use a press.
Check if more stock is needed. The final goal is there is a juice but the dish is not drowned in liquid.
A nice touch is sprinkle some cheese .
Cook 10 – 15 mins.
Serve
.
Hollandaise:
Gastric:
To serve:
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.
To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.
To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.
To transform into a maltese add the juice and zest of blood orange.
Chicken
bacon
ginger
garlic
peppers
pak choy
celery
sage
mint
vinegar ( White Wine )
bechamel / hollandaise sauce
Wok fry add bits at the correct time
When about 70% cooked add sauce.
.
How-to-videos [26]
To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast.
Stir thoroughly before adding the salt.
Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in.
Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable.
Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook.
When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone.
Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them â this is so you can slide them straight onto the baking tray or pizza stone.
Peel & slice sweet potato
Peel & slice sweet beets
Rough chop celery
Chickpeas
Baby Broad Beans
onions – softened
fine cut ginger
Layer everything in dish
Sprinkle with pumpkin seeds.
Sprinkle with oats.
The purpose of the top layer of oats and seeds is to give a crust.
Sweat fine chop onion & fine chop ginger
Stir in flour for thickening to make a Rue
Set heat to low and slowly add milk
Stir to prevent lumping.
Once boiling, set to slow buble for a few mins to cook out the flour.
Basically make a bechammel without the butter.
Pour sauce over the main dish.
Cover with shrededed cabbage, oats and pumpkin seeds
Oven about 150 until veg are soft about 1 1/2 hours.
Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.
It is very rich and tasty and can be used as petits fours or as a biscuit to go with ice-cream. Remember that when melting butter or chocolate, donât let it heat above room temperature.
Pre-heat the oven to 180â200°C/350-400°F/gas 4â6 and lightly grease a 20 cm (8 in) tin.
Beat together the sugar and eggs, making sure the sugar has completely dissolved.
Melt the butter and whisk into the eggs.
Sieve together the cocoa and flour and add to the butter and egg mix.
Melt the chocolate in a bowl over a pan of warm water, then stir in.
Add the chopped nuts and white chocolate.
Turn the mix into the prepared tin and bake in the pre-heated oven for 30â40 minutes. Leave to cool, then cut into wedges or squares.
1 tbl Lavender
5 drops Ashwagandha
1 tbl Basil
1 tbl Rosemary
1 tbl Mint
1/2 cup Hops
1/8 cup Passion Flower
1 dsp John Wart
Made with 100% wholegrain Irish Oats, shredded carrots, roughly chopped pecans, cinnamon, nutmeg and applesauce are just a few key natural ingredients, mixed in with the usual suspects. And… Top of the mornin’ to ya! Mimi’s Carrot Cake Oat Pecan Loaf IS the BOMB! 🙂 Prep Time20 minsCook Time1 hr Course: BreakfastKeyword: breakfast, easy quick bread, healthy, oats, snack Calories: Author: Kim Lange
Natural Erythritol Granulated ZERO Calorie Sugar Replacement
2 tbl Cloves ( ground )
2 tbl ( 1/8 Cup) Garlic Granules
2 tsp All Spice
3 tsp Cinamon
4 tsp Ginger
3 tsp cup nutmeg
3 tsp turmeric
Yes! You can also make your own homemade miso from scratch â with just 4 ingredients and a little patience! My simple step-by-step instructions on How to Make Miso will guide you through this process. Get the recipe here [28].
Make Homemade Miso from scratch with just 4 ingredients and a little patience. My simple step-by-step instructions on How to Make Miso will guide you through this process. Once miso paste is made, you can use it for many delicious Japanese dishes!
As a home cook and a Japanese cuisine advocator, I want to be able to share not just the recipes, but also to uphold the tradition of making food from scratch. I believe there is a beauty in preserving the heritage integral to our food culture. Do you agree? This year Iâve taken up a few cooking projects that Iâd like to accomplish, and making miso paste from scratch is one of them.
This is my first time making miso, and I canât be any more excited to share the experience with you!
The process of making miso takes 2 days, but it is not until 6 months later only you get to use the product. Umm⦠are you still here?
It may sound daunting, but the method is actually simple and the result is totally worth the effort!
In my recipe below, I included both Instant Pot and Stove Top options for cooking the soybeans.
I purchased organic American soybeans from WholeFoods where you can get the exact amount of soybeans you need from a dispenser. You can also look up Laura Soybeans [29]or purchase them on Amazon [30].
I used fine sea salt for my miso because it yields the best flavor and is rich in minerals.
Rice koji is steamed rice (and sometimes with other grains such as barley) that has been treated with a fermentation culture, Aspergillus oryzae, koji-kin (麹è). The enzymes found in the koji work to break down carbohydrates and proteins into amino acids, fatty acids, and other nutrients during the fermentation process.
In the US, you can find Cold Mountain [31] brand of rice koji for sale. You can also buy rice koji from Anything from Japan [32] which ships internationally.
Quality of water plays an important role in making good miso paste, so be sure to use filtered water that is safe and has removed most of the impurities.
This easy Miso Meat Sauce (Niku Miso) is a great side dish to go with steamed rice, noodles, or lettuce wrap! As a bonus, it’s meal prep friendly! Prep Time10 minsCook Time20 minsTotal Time30 mins Course: Side DishCuisine: JapaneseKeyword: miso, pork Servings: 4 (as a side dish) Calories: 368kcal Author: Namiko Chen
Calories: 368 kcal · Carbohydrates: 15 g · Protein: 17 g · Fat: 23 g · Saturated Fat: 7 g · Cholesterol: 61 mg · Sodium: 924 mg · Potassium: 339 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 81 IU · Vitamin C: 2 mg · Calcium: 29 mg · Iron: 1 mg
Method
Gather all the ingredients. Before we start: It’s really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi [33] because the broth tastes so much better! It only takes less than 30 minutes to make
https://d98037181c338999ef20d394c8ef793b.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html Auth
Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, sugar and salt; mix well. In separate bowl, combine milk and margarine; mix well. Place dry ingredients and milk mixture into bread machine pan according to manual. Select white bread and light crust settings.
[table id=4/]
2 tbl smoked paprika
1 tbl salt
1 tbl black pepper
1 tlb brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp cayenne pepper
2 flour
1 1/2 Hot Water ( Tap Hot )
1/2 tsp salt
Mix until dough forms ( Add the water as needed may not need qty above )
Roll out
Pre heat to a med heat heavy flat bottom pan —- Dry no oil.
Place totia on pan for a few mins, flip and a few mins. Done when colour looks right.
To make the mayo whisk together the egg yolks, mustard and vinegar.
Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.
[table id=3/]
Ingredients
1 pint cream / milk
6 large egg yolks
1 dsp cornflour
1 oz golden sugar
1 dsp Vanilla or a pod split
Method
Heat cream / milk
Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.
Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs
When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .
Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.
If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface and leave to cool.
For the Shrewsbury sauce:
2 level tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint (570 ml) Beaujolais or other light red wine
5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree
3 tablespoons Worcestershire sauce
juice 1 lemon
salt and freshly milled black pepper
4 eggs
1/2 cup sugar
2 cups milk
1 tsp ginger
Nutmeg to top
Beat eggs
Add milk sugar , ginger and mix.
Pour into oven dish
Sprinkle top nutmeg
Oen about 190C for 30mins to 1 hour, depending on depth of mix.
Use skewer test.
Should have a good wobble , dry skewer but still moist.
Dont over cook, it will be dry and have rubbery feel.
4 oz Pudding Rice
1 1/2 pint milk
10 floz cream ( optional )
1 tsp vanilla
2 oz Sugar ( Damera is good, normal White is fine )
1 tsp Ginger
nutmeg for topping
Put rice in seive
Pour boiling water over rice to clean
Bring milk, cream, rice to boil
During boil and simmer phase stir occassional to prevent sticking to pan
Simmer on most gentle bubble possible for 15 mins
Add sugar
Continue boil 15 mins
Pour into dish, sprinkle nutmeg on top & put in oven 150C for 45 mins.
Thymne
Margoram
Oregano
Parsely
Sage
Taragon
Basil
Mint
Rosemary
[table id=2 /]
1 tbl Garlic Granules ( not powder )
2 tspFennel Seed
1 tsp Cinnamon
2 tbl Fenugreek Powder
1 tsp Gnd Cumin
1 tsp Ginger
2 tbl JB Garam
1 tbl Gnd Corriander
1 1/2 Chilli Powder – Can change for fresh Chilli
Ghee For Frying
1 Tin coconut milk
1 large onion, chopped very large
3 tbl Curry Leaves
Fry the powders in ghee.
Fry onion
Add Coconut milk
Add Curry Leaves
Slow as possible simmer ( very gentle bubble )
Makes enough for 4 servings
Makes enough for 4 servings
Makes enough for 4 servings
1 ” Cassia Bark / Cinnamon
2 tsp Ginger
1 tsp Gnd Cummin
1/2 tsp Coriander Seed
1 tbl Mustard Seed
1 tsp Fenugrek Seed
2 tsp Turmeric
1 tsp chile
NOTE: Reglo 7 / 425F is 220C
For more info about Frozen Yoghurt :
https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 [42]
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
STEP 1
Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
STEP 2
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
STEP 3
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
1.5kg | waxy potatoes, peeled and cut into wedges |
1 | large red pepper, deseeded and cut into strips |
3 | large tomatoes, cut into thick slices |
1 1/2 tsp | salt |
12 | turns black peppermill |
1 | leg of lamb (about 2.5kg) |
Juice 1 lemon | |
60ml | olive oil |
1 | bulb garlic, cut in half horizontally |
1 tbsp | dried oregano |
200ml | water |
100g | feta cheese, roughly crumbled |
.
Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano .Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot,such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½â2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
This is the video :
Or on youtube
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.
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.
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
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 theyâre starting to soften â a few minutes â 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.
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 doesnât 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.
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.
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 donât 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
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
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sugar
½ teaspoon onion powder
¼ teaspoon crushed red pepper
salt and black pepper – to taste
1 tablespoon olive oil
3 cloves garlic, chopped
500g minced beef
¼ cup tomato sauce
450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
4 rashers streaky bacon, chopped
1 bunch spring onions, trimmed and chopped
8 – 10 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
4 large eggs
a large pinch paprika
salt and freshly ground black pepper
1. Cook the Jersey Royals in lightly salted boiling water until tender – about 15 minutes. Drain and allow to cool. Slice thickly.
2. Heat the olive oil in a frying pan and add the potatoes, bacon and spring onions. Sauté them for about 5 – 6 minutes until they are golden. Add the cherry tomatoes and parsley and cook for another minute or two. Turn the heat to low.
3. Poach the eggs in gently simmering water for 3 – 4 minutes, until set.
4. Divide the cooked Jersey Royal mixture between 4 warm serving plates. Lift the poached eggs from the water with a draining spoon, placing one on top of each portion of potatoes. Sprinkle with the paprika, season with salt and pepper and serve at once.
Cook’s tips:
Do not peel Jersey Royal potatoes – simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour – adding salt to the water is a matter of personal preference.
A few drops of vinegar added to the poaching water helps the egg whites to stay firm.b
125g/4½oz fresh fine breadcrumbs
½ tsp cayenne pepper
4 boneless and skinless chicken breasts, cut into strips
50g/2oz plain flour
3 medium free-range eggs, beaten
Method
1.heat a deep fat fryer to 190C/375F.
2. Mix the breadcrumbs and the cayenne pepper in a bowl and set aside.
3. Dredge the chicken in the flour, then dip into the beaten egg.
4. Dip the chicken into the spicy breadcrumbs, making sure all the chicken is coated thoroughly.
5. Carefully place the goujons into the deep fat fryer in batches and cook for about 3-4 minutes, until crisp and golden brown and the chicken is completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper. Repeat until all the goujons are cooked.