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Peppyâs Brown Stew Chicken with Rice nâ Peas
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Ainsley Harriott,Casserole / Stew,Jamaican,Main |
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From Ainsleyâs Food We Love
Based on my mumâs delicious Jamaican brown stew with rice nâ peas â Iâve 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 nâ 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 nâpeas 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 sunï¬ower 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 ï¬our
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
ï¬aked sea salt
freshly ground black pepper
For the topping
3 medium potatoes (about 500g)
Trim any visible fat oï¬ the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
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 dishâ it will need to hold about 2.5 litres.
Tip the barley, onions and carrots into the pan with the lamb and sprinkle with the ï¬our. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
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-ï¬tting lid.
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 ï¬lling â if the meat is done the knife should slide in easily. Serve with freshly cooked greens.
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.
Meanwhile, preheat the oven to 230C/450F/Gas
OR Heat BBQ to high, put apple / hickory chips in smoker.
Cook for as below.
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.
Honey Chicken – Pressure Cooker.
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English / British,Main,Sauce,Snack,Starter |
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Tomato Ketchup
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English / British,Marmalade-Jam,Sauce |
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Lamb and Barley Hot Pot
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Casserole / Stew,English / British,Hairy Bikers,Main |
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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 â 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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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.
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.
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
Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
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.
Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
Add lots of freshly ground black pepper and three pinches of salt (two pinches if you’ve got big hands!).
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.
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.
Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
Once browned, remove the chops and add them to the potatoes.
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.
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.
If you like, add some parsley 10 minutes before the stew is ready.
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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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.
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.
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.
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.
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.
For a trial period, the log in and registration has been relaxed.
Lets hope those idiots do not start posting undesirable posts again !!
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.
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
Method
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
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.
Preheat the oven to 190C/375F/Gas 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.
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.
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.
1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
Optional – sultanas, cinnamon, nutmeg.
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.
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.
Double Fried Chips
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Cut spuds.
Soak in cold water – 20 – 30 mins.
Dry.
Fill chip basket no more than 2/3’s
Pre heat 130 – 140 C then cook for 10 Mins. Should light in colour.
Leave until room temp or cool. Not fridge temp.
Pre heat 180 – 190 C cook until crisp.
Corned Beef Hash
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Ingredients Serves:Â 4Â
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
Get your can of corned beef and cut into 1cm-ish pieces or break it up by hand for a more rustic look.
Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
Slice the onion.
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.
Drain the potatoes and set aside.
Fry the onions in the frying pan with oil until they are golden brown.
Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary.
Add the salt and pepper. Season to your taste.
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
preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
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.
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.
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.
after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.
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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
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.
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.
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.
To make the kebabs, check the oven / BBQ is up to temp.
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.
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.
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.
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
While kebab is marinating, make yogurt rita.
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.
If needed add a touch of water to make a paste.
Pour this paste into the yogurt. I also like to add diced cucumber.
Add water to get the desired consistency.
Season with salt and keep aside.
Choc Chip Cookie
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Ingredients
110g soft or spreadable butter
150g light brown soft sugar
[31]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 15â16 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.
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 20â30 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 â itâs 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.
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
Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted â the water on the leaves is enough moisture. Drain well, pressing out excess water.
Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
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.
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
Pre heat the oven to 140c
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.
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.
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
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.
Replace the lid and cook for a further 30 minutes.
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
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.
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 â make sure the bowl isnât 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.
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.
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.
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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Ingredients
[table]
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
[/table]
Â
Method
[table]
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 itâs 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
Â
Carbonara ( JB’s 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 pepper
Hand 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 â 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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Ingredients
1/2 lb (225g) ,SR flour
1tsp baking powder
1/4 lb ( 120g ), Butter or Marge
1/4lb (120g), Caster Sugar
1 ,egg ( beat together )
Some, Milk as required.
1/2lb – 8oz – 225g
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 itâs 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.
Sambal Eggplant – Taruang Balado
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Mix sugar and butter / marg in a largish bowl. This is sometimes called creaming.
Beat eggs in a small bowl. DO NOT OVER BEAT. The point is to get air into them not to beat into a stif mix.
Mix flour and baking power and sieve into sugar mixture and mix.
Add eggs – The correct method is called folding. Add a little , put spoon in deep, lift and rotate . Nice and gentle. You are trying to mix the ing and keep the air bubbles you just created in the egg part.
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 liquid the time may be vary. My oven tends to run hot and cook fast, so I start checking after 15 mins. It depends on the personality of your oven. NOTE: Do not keep opening the door and checking or the sponge will collapse.
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 see comment above, it depends on the personality of your oven. All ovens have their own personality.
You know when itâs 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
Pendang – Lamb Curry ( Gulai )
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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 )Â marsala ( cinzarno is tasty )
¼ cup ( 60 ml ) strong espresso coffee
8 oz ( 250g )Â mascarpone chesse
½ cup ( 100ish g)whipping cream
1 â 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.
boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tsp
salt
300ml
water
125g
natural yogurt
50ml
double cream
A handful
of 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
125ml Tamarind water â 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
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 â donât let it burn.
Tip into a food processor and leave to cool.
Meanwhile, put the dried Kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
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
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.
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.
Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
Serve straight away with some wild rice, cooked to packet instructions. Enjoy.
Rendang
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Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
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.
Fry the meat in the paste stirring all the time, until it is well browned.
Season with salt, stir well then reduce to a simmer.
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.
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.
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.
Add the spices and fry for a minute.
Add the rice and fry until the grains begin to turn an opaque white.
Add the water and a good pinch of salt.
Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
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).
Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
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.
Mix the milk, water and yeast together in a separate bowl.
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.
Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.
Place each ball onto a floured work surface and roll out into 20cm/8in circles.
For the filling, place all of the filling ingredients into a bowl and mix together well.
Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.
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.
Jeff Mod, brush the outer case with olive oil, it gives a nice colour and adds some flavour.
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
Some, oil for cooking
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, Szechuan pepper or ground black pepper
1 (14.5 ounces) 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.
What is the basic velveting recipe?
Basic quantity for a couple of chicken breasts:
1 tbsp whisked egg white
2 tsp cornflour
2 tsp sesame oil or rice wine
¼ tsp table salt
Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes. Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.
Method:
Mix the marinade ingredients together and marinate the pork for 15 minutes.
Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork.
When the pork is cooked remove it from the pan and set aside.
Add all the vegetables to the pan and stir fry.
While the vegetables are cooking whisk together the chicken stock, oyster sauce and cornstarch in a bowl.
When the vegetables are cooked add the pork and combine.
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
Recipe by Ginny Rolfe
Put the chocolate pieces and milk in a heat proof bowl.
Use 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 )
Beat the sugar and egg yolks in a separate bowl until pale and thick.
Fold egg mix into the cooled chocolate milk mix.
Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.
Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
Whip the cream into soft peaks, then fold into the cooled chocolate mixture.
Churn in an ice-cream machine, according to the manufacturers instructions, until its 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
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.
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.
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.
JB Creamy Caramel Fudge
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Ingredients
[table]
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
[/table]
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 / JB & 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 a 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 â 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).
Preheat 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 10â15 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
[table]
Qty,Ingredients
5,Eggs
125g,Sugar
60g,Butter
125g,Plain Flour
60g, Choc
[/table]
Method
[table]
Separate eggs -Â 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
[table]
Qty,Ingedients
8oz (220g),S-Raising Flour
1tsp,Baking Powder
8oz(220g),Castor Sugar
4,Eggs
8oz(2200g),Butter or Marg
[/table]
Method
[table]
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 itâs 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
Standard Burger
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[table]
Qty,Ingredients
3/4lb,Mince Meat
2tbl,Bread Crumbs
1sml, Fine chopped onion
1 clove,Garlic
1sml, Beaten egg
1tsp,Mustard powder
1tsp,Mixed herbs
1,Pinch salt
1,Pinch pepper
1,squirt tomato puree
1 dsp, nutmeg
1 dash, Worcester sauce
[/table]
Budget Burger
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[table]
Qty,Ingredients
1/2 lb,Mince Meat
3 tbl,Porridge Oats
1sml,fine chopped onion
1sml, beaten egg
1tsp,mixed herbs
1,pinch of salt
[/table]
Pasta Recipie
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[table]
Qty, Ingredients
475g,flour
5,eggs
[/table]
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
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.
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.
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
A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect.
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
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.
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.
Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.
Scones
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[table]
qty,ingredients
8oz, SR Flour
1/4tsp,salt
1tsp,sugar
2oz,sultanas
1/4pint, milk
[/table]
Method
[68]
[69]
Burgers
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[table]
qty,ingredient
3/4lb,mince
3 tbl, porridge oats
1small,Onion
1small,beaten egg
1tsp,mixed herbs
1,salt and pepper
[/table]
Flavourings can be added, about 1/4 tsp for powder or 1tbl liquid
Honey Ice Cream
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[table]
qty,ingredient
500ml,Whipping cream
1/2,Vanilla pod or 1 1/2 tsp extract of vanilla.
4,Egg yolks
175g,Honey
[/table]
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.
[table]
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
[/table]
Makes 800ml.
Method
Â
1. Combine milk, vanilla ( split )Â 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
[table]
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
[/table]
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
[table]
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
[/table]
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.
Hot Chocolate Fudge Sauce
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[table]
Qty, Inngredient
4oz – 100g,unsweetened choc i.e 70%
1/2 cup-113g, butter
3/4 cup-100g, drinking choc ( dark)
2 cups-402g,sugar
1/2cup-120ml,milk
1/2cup-120ml,whipping cream
[/table]
1. Use bay marie to melt choc and butter. When melted stir in drink choc.
2. Use a bay marie to melt choc & butter, gradually stir in sugar. Let it cook gently stir occasionaly.
3. graduarly stir in cream and milk. Continue cooking for 1 hour.
Its ready when smooth
custard
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[table]
qty, item
8,egg yolk
75g,caster sugar
300ml,milk
300ml,cream
1,vanilla pod
[/table]
Beat eggs and sugar.
pour in the milk
add vanilla
bay marie and add cream
Spotted Dick
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Spotted Dick
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Method
1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible.
4. Place this smaller pan into a larger one then fill the larger pan with boiling water – but do not fill so that the water spills into the smaller pan. This is to make a steamer to ‘steam’ the pudding.
5. Put on the lid to the larger pan and steam for about 2� hours – making sure that the water is topped up in the outer pan with boiling water.
Serve with double whipped cream and sprinkle lightly with chocolate shavings.
Rich Devil Food Choc Cake
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Put butter and sugar in a bowl, beat , beat in eggs and gently heat over hot water. let it cool a little
sieve in flour, choc powder and baking powder. Add milk and mix to combine.
Pour mixture into 2 cake 8″ cake tins. ( sponge )
Cook 45mins @ 180C ( test after 30 mins ), skewer test.
Cool on rack
Filling
Beat cream to soft peak. fold in melted choc.
Chettinad Style Chicken Curry
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first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.
Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please donât compromise with the ingredients if you want that authentic chicken curry flavor.
Chettinad Style Chicken Curry Recipe
Recipe source: Revathi Aunty
Prep: 20 mts, Cooking Time: 25 mts
Serves 5-6 persons
Cuisine: South Indian
.
Ingredients:1 kg chicken, washed and cut into medium sized pieces1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1â³ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1â³ cinnamon
6-7 curry leaves
1/2 tsp oil
1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesnât pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.
Chettinad Style Chicken Curry Recipe
Prep time: min
Cook time: min
Main Ingredients:
I first had this fiery, deeply flavorful chicken dish as a friendâs home along with dosas and ever since hooked to it. I was told itâs a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In todayâs version, chicken is simmered in coconut milk and gets its unique [â¦]
Chicken and apricot curry with potato straws (sali murghi)
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This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch.
Ingredients
For the sali (matchstick potatoes)
250g/9oz chip potatoes[62] such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes
Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.
For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.
Stir in the tomatoes and salt and simmer for 2â3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.
Add the chicken pieces to the pan and cook, stirring, for 2â3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30â40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.
Serve with the potato sticks heaped on top, and scatter with coriander.
Pork in black bean sauce
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Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.
Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.
Quick orange and lemon chicken
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Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.
Ingredients
For the chicken
450g/1lb boneless chicken breasts[97], skinned, cut into 2.5cm/1in cubes
750g/1½lb Chinese greens, such as choi sum or bok choi[105]
Preparation method
Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!
Bring the water to the boil and cook until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice, let it rest for five minutes before serving it.
To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest.
Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.
Serve the chicken with the Chinese greens and rice.
Banoffee Pie
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Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
 Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.
Oxtail soup with mini parsley dumplings
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A really warming traditional winter soup with added dumplings, so thereâs no need for bread.
Ingredients
1 whole oxtail[106] (around 1.3kg/3lb), cut into chunky pieces
Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces.
Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole.
Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract.
To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough.
Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve.
Honey-glazed Duck with pomegranate and pineapple
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This recipe is certainly exotic â honey and five-spice chilli guinea fowl served with a fresh fruit salsa splashed with soy sauce. If you can source one, serve in a banana leaf to impress.
Preheat the oven to 200C/425F/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.
Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly.
Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings.
Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.
While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any âeyesâ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.
Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds â you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl.
Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side.
Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon.
Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.
Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm.
Lemon Chicken
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Ingredients
[table]
Qty,Ingredient
2,Cooking Wine / Sherry
4,Spring Onions – Chopped finely
1 inch, Ginger Shredded
500g,Chicken – shredded and floured
2tbsp, Oil
2,Celery Sticks – chopped
1,Green Pepper – sliced
2tbsp,light soy sauce
2,shredded rind of lemons
[/table]
Method
Put Sherry, onions and ginger in a bowl and marinade Chicken.
Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.
Hot Wok , fry celery and peppers for 1 min.
Add Chicken and marinade for 5 mins.
Make the lemon slices into juice and mix with some flour.to make a sauce.
Add the lemon rind and lemon slices.
Choc Corn Flakes / Cornflakes
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Gently melt butter on a low heat ( about 1/2 pack )
As it starts to melt add Milk Drink Choc powder about 10 tbls and about 5 tbls of dark drinking choc powder.
Keep mixing slowly to prevent lumps and to blend the powders.
Once most of the butter has melted, add Golden Syrup about 1/2 the qty of the butter.
Let the mixture melt but no hotter than all melt. The temp is key to this working. If it becomes too hot it will not set after.
Add corn flakes a little at a time and gently fold them to cover them with the mixture. The ratio of flakes to mix is to your taste.
Put in a tray, let cool then in fridge.
JB Flap Jacks
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Ingredients
[table]
Qty, Ingredient
6tbsp,Golden Syrup — Note own brand syrup is ok. Normally the flavour is not as strong as Tate and Lyle so you end up using more.
200g, Butter
330g, Oats
[/table]
Method
Melt Butter add Syrup and stir in the oats.
Put in a tin and bake in oven 180C, about 25 mins.
Cut into shapes whilst still soft and warm
Spaghetti and meatballs
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Ingredients
For the sauce
[table]
Qty, Ingredient
1 tbsp, olive oil
1, onion diced
1, garlic clove finely chopped
1 tsp, dried mixed herbs
1 x 400g/14oz tin, tomatoes
500ml/18fl oz, vegetable or beef stock (from a cube)
400g/14oz, dried spaghetti
1,salt and pepper
[/table]
For the meatballs
[table]
Qty, Ingredient
400g/14oz, beef mince
1, onion diced
1, garlic clove finely chopped
½ tsp, dried mixed herbs
1 tbsp, olive oil
1, If needed use egg to bind the mixture
[/table]
Preparation method
1.Heat a large saucepan over a medium heat and add the olive oil.
Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for two minutes until aromatic, then add the dried herbs, tomatoes and stock.
Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
2. For the meatballs, mix together the mince, garlic and herbs along with a decent pinch of salt and pepper.
Using your hands roll into 20 balls.
3. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them.
You may need to do this in batches.
Transfer to the saucepan holding the sauce.
4. Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
5. Bring a large saucepan of water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions.
Once cooked, drain and tip into the saucepan with the meatball sauce.
Mix well and serve hot.
Nan’s Apple Crumble
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Mix the ingredients for the Crumble Top and add the dish.
Cook in pre heated oven at 190C for 20 mins.
Shoulder of Lamb stuffed with Rice ( Delia and JB Modifications )
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Ingredients
 3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings)
1 onion, quartered
A few about 3 whole garlic cloves, not peeled.
Fresh rosemary sprigs
 3 oz (75 g) rice, cooked (thatâs 3 oz/75 g weight before cooking)
 3-4 oz (75-110 g) minced lamb, from the trimmings
 Stuffing
 1 egg, beaten
 1 clove garlic, crushed
 2 tablespoons chopped parsley
 ¼ teaspoon finely crushed rosemary
 Salt and freshly milled black pepper
For the gravy
 ¾ oz (20 g) plain flour
 ½ pint (275 ml) stock
 Preheat the oven to gas mark 6, 400°F (200°C). Or 4 hours at 160C
.
Method
Begin by seasoning the inside surfaces of the meat with the crushed rosemary, salt and pepper. Then mix the minced lamb with the crushed garlic, cooked rice, chopped onion, chopped olives, parsley and a little of the beaten egg.Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape. Now tie loops of string round it at 2 inch (5 cm) intervals, and season the surface with salt and pepper.Make a bed in the roasting tin of quartered onions, a few whole , un-peeled garlic cloves and some sprigs of fresh rosemary.
Next place the meat on the bed , cover with some more rosemary sprigs and roast the joint for 25 minutes to the pound @ 200 or better 4 hours at 160.
When itâs cooked, remove the string and place it on a warmed serving dish to keep warm whilst you make up the gravy. Using the juices in the pan, stir in the flour, then add the stock bit by bit. Serve the meat with the gravy separate â and some new carrots and new potatoes would be a nice accompaniment.
Okonomiyaki – Japanese Omlete
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Best Okonomiyaki Recipe:
Okonomiyaki is easy to make! Our favorite “best” Osaka Okonomiyaki recipe (also called Kansai Okonomiyai style) is immediately below, and further down you will find even simpler recipes for the batter that don’t require as many specialized ingredients and still taste great. Recipes for Hiroshima style Okonomiyaki and a variety of other ideas on our Recipe Variations[132] page.
To make your own fun explories, like the one above, get the free Explory app here:
In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
2.
Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don’t over mix.
3.
Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
4.
Using a spatula flatten and form pancakes until around 1.5cm (3/4″) thick – approximately 30cm (12″) across.
5.
Add Bacon pieces to cover top of each pancake.
6.
After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7.
Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8.
Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.
9.
Eat quickly before someone near you takes your portion.
Whisk Flour & Water (this flour mix had tenkasu)
Sliced Cabbage & Onions
Shrimp (before chopping)
Sliced Chinese Sausage
Sliced Bacon
Ingredients added to Flour/Water Mix
Stirred Mixture
On Griddle
Formed into Pancakes
Bacon Added
Flipped Over
Condiments Added
Recipe Notes:
– If you do not have all of the ingredients above, don’t worry, you can probably still make Okonomiyaki using a variety of substitute ingredients and by skipping some. See Alternative Batter Receipes below and the Ingredients[134] tab for more information.
– Also, don’t worry about exact measurements, the recipe is very forgiving!
– Also, remember, Okonomi stands for “what you wish” so you are really open to modifying any of the added ingredients. It’s common to add a variety of vegetables, or to substitute or supplement the shrimp with cuttlefish, octopus, squid and other seafood.
– Chinese sausage is completely non-traditional, but we think it really adds a great flavor and texture.
– Click on Shop[133] if you want to buy Okonomiyaki Flour, Okonomi Sauce, or a complete Okonomiyaki Kit.
Alternative Batter Recipes:
Here are a variety of other ways to make the core batter that is added to the cabbage and other ingredients – pick one that suits the ingredients you have on hand.
Basic Flavor
————->
Best Flavor
Easy to Make
Water
Eggs
Flour
Water
Eggs
Okonomiyaki Flour
|
|
|
V
Water
Eggs
Flour
Dashi
Water
Eggs
Flour
Dashi
Yam Starch
Harder to Make
Water
Eggs
Flour
Dashi
Grated Yam
To make the simpler recipes above, use the quantities from the “Best” recipe at the top of the page.
– Add to the water, the amount of Dashi suggested its package for 1 cup (240ml) of water.
– For the Yam Starch (or Potato Starch or any other similar substitute), add 1/4 Cup (60ml).
Using Traditional Nagaimo or Yamaimo
– For the Grated Yam, you must use Chinese or Japanese mountain yam (Nagaimo or Yamaimo) and use at least 1/4 Cup (60ml).
– The recipe using Nagaimo is the most authentic Okonomi-Yaki receipe, but it’s faster and easier to use the packaged Okonomiyaki
flours, which also usually have added flavors.
When grated, the mountain yam becomes a glutinous liquid that helps bind the batter.
Okonomiyaki Nutritional Information
Based on the Best Recipe above, making 2 large Shrimp Okonomiyaki with all the condiments, here is the Nutritional Profile:
Okonomiyaki
(1 Large)
1 Wedge (1/5)
Healthier
Okonomiyaki
1 Wedge (1/5)
Calories
955
191
620
124
Fat (g)
59
12
26
5
Saturated Fat (g)
11
2
4
1
Cholesterol (mg)
427
85
145
29
Sodium (mg)
2318
464
1793
359
Carbohydrate (g)
62
12
61
12
Fiber (g)
5
1
5
1
Sugars (g)
25
5
25
5
Protein (g)
37
7
31
6
The Healthier Okonomiyaki has the following differences:
– Egg Substitute instead of Whole Egg
– No Chinese Sausage
– Lower fat Center Cut bacon instead of Regular Bacon
– Less Cooking Oil for griddling
– 1 Tbsp of Mayonnaise instead of 2 Tbsp