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Pressure Cooker – Mushroom Soup
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[1]
Mushroom Soup
Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.
Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.
JB- Chinese Inspired Risoto ( Amy Likes )
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[2]
rice
veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.
Make a stock based on JB Chinese Curry Sauce.
Marriande the main ingredients in JB Chinese Curry Sauce.
If using meat, Stir fry until sealed/browned.
Stir fry until veg start to soften.
Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.
IMPORTANT Keep the Stock Hot .
Add the rice.
Laddle in the stock until everything is covered and give it stir to ensure everything is covered.
Cook on low / middle heat. Add small amounts of hot stock as needed.
I like to add chopped toms close to the end.
JB Chinese Curry Sauce
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[3]
Ingredients
2 cups low sodium stock I made this using stock cubes and water
2 Tablespoons all-purpose flour
1 Tablespoon Cornstarch use with about 2 Tablespoons of water to make slurry
2 teaspoons curry powder – The generic one is fine. I prefer my own JB Madras Mix.
1 teaspoon Chinese 5 spice seasoning
1 Tablespoon Olive oil
1 Tablespoon Dark soy sauce
Salt to taste optional
JB- Simple Curry Powder – Based on shop brought
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[4]
Ingredients
1 Tbsp ground coriander seeds
1 ½ tsp cumin
1 tsp turmeric
½ tsp ground black pepper
½ tsp chili powder
½ tsp ground ginger
Oven Cook Baked Chicken Fish
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[5]
Method
Place bread in a liquidiser. Once blended add seasoning.
Crack the egg into a bowl and whisk with a fork.
Place plain flour into a shallow bowl with seasoning.
Coat the chicken in egg and cover in plain flour.
Coat in egg again and then cover in breadcrumbs.
Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.
JB – Salad Cream – British Salad Dressing
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[6]
.
Backdrop
Salad cream is a British fav dressing for salads. For those who know me I have travelled a lot and often either not been able to find it or had to visit an expat shop and pay rip-off prices.
I decided to use Heinz as a ref marker. It was not my intention to replicate or copy Heinz only use it as a baseline flavour.
It took a few attempts, this is what I came up with. It is close to Salad Cream, I may play around each time I make it.
I tried various mustards Dijon was tasty but the wrong flavour.
I think the key is the citric ( lemon juice ) to sugar balance and then balance that to the vinegar. Find that balance to give an almost neutral result. I tried both flavours toward vinegar and also towards lemon a little either side of neutral works well and is closest to Heinz. My taste favour towards the lemon but remember keep it subtle. You should not know any of them are in the recipe.
I think Heinz use an oil which has a flavour, I used Sunflower for my experiments. Olive oil would be overpowering. Rapeseed is a possible, Ill buy some next time I go shopping and give it a try.
Ingredients
.
Qty
Description
2
hard-boiled egg -yolks only hard boil them in shells then remove the yolks when cool.
1tbs
English mustard
1/2
lemon juice only
1 pinch
Pinch caster sugar
2tbs
white wine vinegar
100ml
double cream its a thick cream 48% fat but thats not important for this recipe-I think this might be USA Heavy Cream – it is a thick pouring with a little help cream Whipping and single cream are too thin) I guess Whipping cream which has been whisked until it starts to thicken but not all the way to solid.
100ml
veg oil
Some
Salt & Pepper
Those who do not know English Spoon sizes:
tbs means Table Spoon. My spoon set says its 15ml. My nan and I also know it as a quick measure for 1 once. Note, I use English Table Spoon, I know Australians have different cup and spoon sizes but most Aussies know how the conversion.
Method
Mix together in a bowl and blitz it until creamy.
I use one of the hand help spinny choppy things to blitz it but a liquidizer/blender on low speed would be as good.
For those who do not have a handheld spinny choppy thing, I love mine, when I was first given one by a friend my reaction was why do I need that. Now I love it. The pic is not the one I have but gives you an the idea.
JB – Thousand Island Dressing
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[8]
.
Everything chopped very fine and to taste.
80 / 20 mayo to tom ketchup.
Everything chopped very fine and to taste.
onion, garlic, ginger
colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.
hard boiled egg.
Note:
English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.
In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.
mix well and leave to settle.
tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.
It takes a few hours ( in fridge ), for the flavours to settle.
JB – Clotted Cream
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[9]
.
Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.
It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.
It also works well as a topping on any fruit mix.
Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.
If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.
Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.
Important
Using the right cream is vital. Just like when making ice cream, the fat content is key.
Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).
In the UK, double cream seems to work fine, I used it for this and also when making ice creams.
In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.
WATCH FOR THE PROCESSING. NO ultra-pasteurized
I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.
Be Warned. This takes a long time to cook. Its worth the wait.
Ingredients
Qty
Description
300ml
cream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600.
Method
Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.
Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.
Day 1
Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F
Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.
After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.
Once cool, it’s okay to store in the fridge.
Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.
Day 2
If it it has a skin, skim it off.
DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE
Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).
Gently stir the remove thick cream until smooth.
Store in jars, tubs etc in the fridge the same as you would any other cream.
I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂
Enjoy.
This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.
JB – Mint , Yogurt Base Sauce
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[11]
Ingredients
Ingredients
[table caption=”Shopping End Sept 21″ width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2 tbl,Mint ( Fresh a big hand full fine chopped)
2,1tsp,Smoked Paprika
3,1tsp,Cinnamon
4,1/2 tsp,All Spice
5,2tbl,Orengano
6,1,Onion ( large chop)
7,2,Cloves Garlic fine chopped
8,1/2inch,Ginger fine chopped
9,1,carrot cut to size to tatse
10,1 tin, Pnto beans
11, Some, yoghurt
12,Some Stock
13,Some,Potato cut to size of baby spuds
14,some,Corn flour or any other non descript flour for thickening. About 1 dsp may be 1 tbl dependign on mix
[/table]
Method
This version is for spuds and veg, it also works with meat chops, other cuts. Not sure about fish, it should work but do not add until close to the end of cooking.
Use an oven-proof pot. I have heavy iron one, giving an even heat on the hob and also in the oven.
Pre heat oven to about 150 / 160.
Low heat oil , fry onion to soft
Add powder spices ( if they are big, pestle and mortar them before adding – not too small just smash them up)
Turn up heat, add spuds. A little more oil if needed, there should be enough to just coat everything)
Add carrots.
Keep things moving and temp at med to high. Stir fry method.
Add garlic, ginger
Let cook for a few mins
The aim is to soften and cook out the spices not crisp them off.
Stir in a some flour, about 1 tbl , adding at this stage and stirring in means it wont lump later.
Keep everything moving and adjust heat as required to keep things cooking gently
Add in Beans , if tined, wash them off in a sieve before adding. If own rehydrated , just add.
If its dry and sticking do NOT ADD MORE OIL, add a little water.
Add yoghurt, enough to give a good covering.
Add stock to cover.
Give everything a good mix to ensure everything has a good covering.
In oven 160 for about 1 hour.
Keep checking and giving it a stir , add stock as needed.
It should be wet, not swimming.
JB Tasty Oven Spuds
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Cut spuds to fat chips, dry
light fry spuds and soften, 2 cloves garlic, 1 onion and 1tbl paprika
1/2tsb honey to caramelise spuds.
Oven 180-190 turn and cover from time to time until spuds soft and good colour.
Go for a good crispy. Once done put on wire rack and leave in oven for a short time to let oil
drain and cook dry.
JB Mediterain Meat Balls And Tom Sauce
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[17]
.
.
Method
.
Prepare the potatoes and carrots and place in the slow cooker.
Sprinkle the flour over the vegetables and mix to cover.
Prepare the celery, onion (could add mushrooms ) and add these to the slow cooker with half of the herbs.
Dissolve the stock in boiling water with balsamic vinegar and some of the honey, set aside.
Heat a frying panto a medium high heat then add the bacon, cook until crisp.
Pour a little honey over the bacon and cook for 30 seconds.
Transfer the crispy honey bacon to the slow cooker.
Return the pan to the heat before adding the chicken thighs. Coat the chicken in the juices from the bacon and seal until golden.
Add in ginger and garlic, herbs, I used thyme and rosemary, finally add the stock to the frying pan.
Transfer the chicken to the slow cooker and pour over the stock mixture. Sprinkle over salt and pepper and remaining herbs. Cook for 8 hours on low or 6 hours on high.
JB- Mushroom Sauce
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Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
JB- Tasty Gravy like thick sauce- Amy had with dry rub pork
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[19]
.
Stock Cubes
flour / bisto
grnd pepper ( black )
fine / tiny chopped garlic
fine / tiny chopped ginger
mixed herbs
red wine vinegar
after cooking for a while to cook out the flour and to let vinegar evap taste, it might need a small amt of sweetener. I didnt use, if it does need sweetness, damera sugar would add a nice flavor to balance flavor.
JB – Veggie Bake
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[20]
Main Ingredients
Peel & slice sweet potato
Peel & slice sweet beets
Rough chop celery
Chickpeas
Baby Broad Beans
onions – softened
fine cut ginger
Layer everything in dish
Sprinkle with pumpkin seeds.
Sprinkle with oats.
The purpose of the top layer of oats and seeds is to give a crust.
Sauce
Sweat fine chop onion & fine chop ginger
Stir in flour for thickening to make a Rue
Set heat to low and slowly add milk
Stir to prevent lumping.
Once boiling, set to slow buble for a few mins to cook out the flour.
Basically make a bechammel without the butter.
Pour sauce over the main dish.
Cover with shrededed cabbage, oats and pumpkin seeds
Oven about 150 until veg are soft about 1 1/2 hours.
Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.
Gary Rhodes Brownie
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[21]
It is very rich and tasty and can be used as petits fours or as a biscuit to go with ice-cream. Remember that when melting butter or chocolate, donât let it heat above room temperature.
Ingredients
300 g (10 oz) caster sugar
4 eggs
225 g (8 oz) unsalted butter
75 g (3 oz) cocoa
75 g (3 oz) plain flour
225 g (8 oz) good quality plain chocolate
100 g (4 oz) hazel or pecan nuts, chopped
100 g (4 oz) white chocolate, cut into 1 cm (½ in) chunks
Method
Pre-heat the oven to 180â200°C/350-400°F/gas 4â6 and lightly grease a 20 cm (8 in) tin.
Beat together the sugar and eggs, making sure the sugar has completely dissolved.
Melt the butter and whisk into the eggs.
Sieve together the cocoa and flour and add to the butter and egg mix.
Melt the chocolate in a bowl over a pan of warm water, then stir in.
Add the chopped nuts and white chocolate.
Turn the mix into the prepared tin and bake in the pre-heated oven for 30â40 minutes. Leave to cool, then cut into wedges or squares.
Carrot Cake Oat Pecan Bread
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[22]
Ingredients
1 ½ cups all-pupose flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
3/4 teaspoon salt
1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
3/4 cup granulated sugar
3/4 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups carrots , shredded
3/4 cups old fashioned rolled oats
3/4 cup chopped pecans , optional
1/2 cup raisins , optional
Instructions
Preheat the oven to 170 – 180C. Grease a 9×5 loaf pan and set it aside.
In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
Add the flour mixture to the oil mixture and stir just a few strokes.
Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
Cool completely.
Tea For Sleep
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[23]
1 tbl Lavender
5 drops Ashwagandha
1 tbl Basil
1 tbl Rosemary
1 tbl Mint
1/2 cup Hops
1/8 cup Passion Flower
1 dsp John Wart
Carrot Cake Oat Pecan Bread
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[24]
Mimi’s Carrot Cake Oat Pecan Bread
Made with 100% wholegrain Irish Oats, shredded carrots, roughly chopped pecans, cinnamon, nutmeg and applesauce are just a few key natural ingredients, mixed in with the usual suspects. And… Top of the mornin’ to ya! Mimi’s Carrot Cake Oat Pecan Loaf IS the BOMB! 🙂 Prep Time20 minsCook Time1 hr Course: BreakfastKeyword: breakfast, easy quick bread, healthy, oats, snack Calories: Author: Kim Lange
Ingredients
1 ½ cups all-pupose flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
3/4 teaspoon salt
1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
3/4 cup granulated sugar
3/4 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups carrots , shredded
3/4 cups old fashioned rolled oats
3/4 cup chopped pecans , optional
1/2 cup raisins , optional
Instructions
Preheat the oven to 350ËF. Grease a 9×5 loaf pan and set it aside.
In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
Add the flour mixture to the oil mixture and stir just a few strokes.
Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
Cool completely.
Beetroot / Oat Brownie.
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Ingredients
½ of a big cooked beet *
350g (12oz) oats
¼ cup melted coconut oil / olive oil / rapeseed oil or any good stable oil.
â cup milk
½ cup cooked chickpeas
½ cup honey
a pinch of sea salt
a pinch of baking powder
¼ cup cocoa (optional)
cocoa nibs/dark chocolate to sprinkle (optional)
Substitutions
Natural Erythritol Granulated ZERO Calorie Sugar Replacement
Instructions
If chickpeas are dried. Use slow cooker on low setting. 3 X Water to 1 of Chickpeas.
Steam beetroot for about 25 to 45 mins. Medium size about 30mins. If its cooked a little too long no big deal.
In a liquidizer , blend oats, baking powder, pinch of salt, and cocoa until fine.
Next, add melted coconut oil, sweetener, and milk into the liquidizer and blend thoroughly.
When the dough is smooth, fold in chickpeas and cooked, grated beet and blend.
Put dough into a baking tray ( lined with baking paper ), you can sprinkle with dark chocolate chips or cocoa nibs and bake at 190 degrees Celsius (375 °F) for 25 to 35 minutes.
Take it out of oven when the top is slightly brown and a skewer comes out clean.
Let the baked brownie cool for at least 15 minutes and then cut into smaller pieces.
Amy Spcie Tea – No 1
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[26]
2 tbl Cloves ( ground )
2 tbl ( 1/8 Cup) Garlic Granules
2 tsp All Spice
3 tsp Cinamon
4 tsp Ginger
3 tsp cup nutmeg
3 tsp turmeric
Oat & Bread
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1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
2 Tablespoon(s) granulated sugar
1 Teaspoon(s) Salt
1 1/4 Cup(s) milk or water
2 Tablespoon(s) butter or margarine, melted or 1 tablespoon vegetable oil
Key Products
Cooking Instructions
Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, sugar and salt; mix well. In separate bowl, combine milk and margarine; mix well. Place dry ingredients and milk mixture into bread machine pan according to manual. Select white bread and light crust settings.
JB – Meat Dry Rub
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[28]
2 tbl smoked paprika
1 tbl salt
1 tbl black pepper
1 tlb brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp cayenne pepper
Custard
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[29]
Ingredients
1 pint cream / milk
6 large egg yolks
1 dsp cornflour
1 oz golden sugar
1 dsp Vanilla or a pod split
Method
Heat cream / milk
Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.
Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs
When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .
Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.
If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface and leave to cool.
Shrewsbury Sauce
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[30]
For the Shrewsbury sauce:
2 level tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint (570 ml) Beaujolais or other light red wine
5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree
3 tablespoons Worcestershire sauce
juice 1 lemon
salt and freshly milled black pepper
Nan Eggs, Good when feeling sick.
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[31]
4 eggs
1/2 cup sugar
2 cups milk
1 tsp ginger
Nutmeg to top
Beat eggs
Add milk sugar , ginger and mix.
Pour into oven dish
Sprinkle top nutmeg
Oen about 190C for 30mins to 1 hour, depending on depth of mix.
Use skewer test.
Should have a good wobble , dry skewer but still moist.
Dont over cook, it will be dry and have rubbery feel.
Nan Rice Pudding
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[32]
4 oz Pudding Rice
1 1/2 pint milk
10 floz cream ( optional )
1 tsp vanilla
2 oz Sugar ( Damera is good, normal White is fine )
1 tsp Ginger
nutmeg for topping
Put rice in seive
Pour boiling water over rice to clean
Bring milk, cream, rice to boil
During boil and simmer phase stir occassional to prevent sticking to pan
Simmer on most gentle bubble possible for 15 mins
Add sugar
Continue boil 15 mins
Pour into dish, sprinkle nutmeg on top & put in oven 150C for 45 mins.
JB Mixed Herbs
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[33]
Thymne
Margoram
Oregano
Parsely
Sage
Taragon
Basil
Mint
Rosemary
Pepper Corn Sauce
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[34]
Ingredients
Classic Peppercorn Steak Sauce
1 tablespoon (15 ml) olive oil or steak drippings
1/3 cup (35 g) minced shallot
1 clove garlic minced
1/4 cup (60 ml) cognac or brandy
2 cups (475 ml) beef broth or stock
1 tablespoon (8 g) black peppercorns, coarsely crushed
1/3 cup (80 ml) heavy cream
4 teaspoons (10 g) cornstarch
2 to 3 teaspoons (10 to 15 g) Dijon mustard
Makes enough for 4 servings
Peppercorn Sauce Without Cream
2 1/2 tablespoons (35 g) butter
4 1/2 tablespoons (35 g) flour
3/4 cup plus 4 teaspoons (200 ml) milk
1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
1Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.[1]
3Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.[3]
4Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.[4]
5Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it’s as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.[5]
Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.
JB Scones
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[37]
NOTE: Reglo 7 / 425F is 220C
Easy Frozen Yoghurt
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[38]
Ingedients
[table]
QTY,DESCRIPTION
1 quart (about 3 cups), whole-milk plain yogurt
1/2 cup, Heavy cream
3/4 to 1 cup, sugar / honey – or other sweetener
1 tablespoon, corn syrup – optional for smoother frozen yogurt
[/table]
Instructions
Freeze the bowl of your ice cream maker 24 hours in advance.
Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.
Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn’t necessary.
Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
Freeze until hard, at least 6 hours or overnight.
Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.
To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8â10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1â2 hours.
To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
Cook the latkes for 6â8 minutes on each side until golden-brown and cooked through. Donât be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10â15 minutes, or until hot and crisp.
Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
Bran & Oat Loaf
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[58]
Hairy bikers Tennessee Pulled Pork
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Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork
Only use half the mix
Leave in fridge for an hour or more
After the fridge rub in a 2nd coat of the mix
Really rub it in, good and hard rubbing
Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.
Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking
Cover tin with foil folder the edges over good to form a seal.
Place pork in a roasting tin
Put in pre heat oven – 130 C fan oven- for 5 hrs.
Optional —-
For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc
Now pull pull apart and enjoy.
Stuffed Peppers
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[61]
Ingredients
115g uncooked rice
2 tbsp extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp tomato paste
3 cloves garlic, crushed
450 g beef mince
1 (400g) can chopped tomatoes
1 tsp dried oregano
Salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
100 g grated Cheese
Freshly chopped parsley, for garnish
Method
Preheat oven to 200°C (180ºC fan). In a small saucepan, prepare rice according to package instructions.
In a large pan over medium heat, heat oil.
Cook onion until soft, about 5 minutes.
Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes
. Drain fat.
Return beef mixture to pan, then stir in cooked rice and chopped tomatoes.
Season with oregano, salt, and pepper.
Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 23 x 33cm baking dish and drizzle with oil.
Spoon beef mixture into each pepper and top with grated cheese, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes.
Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.
The Hairy Bikers: Lancashire Sausage Hotpot Recipe
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[62]
List Of Ingredients
1 tbsp vegetable oil
600g sausages
2 onions, thinly sliced
1 tbsp flour
750ml beef or chicken stock
1 bay leaf
2 sprigs thyme or 1 tsp rubbed sage
a good dash of Worcestershire sauce
butter, for greasing and dotting
1kg floury potatoes, thinly sliced
250g black pudding, peeled and cut into slices
flaked sea salt
freshly ground black pepper
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large frying pan.
Skin the sausages, break each one into a couple of pieces and flatten them slightly into little patties. Fry the sausage patties for a couple of minutes on each side until seared, then remove them and set them aside on a plate.
Add the onions to the frying pan with a pinch of salt and a splash of water. Fry them until theyâre starting to soften â a few minutes â then sprinkle over the flour. Stir until the onions are completely coated with the flour. Add the stock, together with the herbs and Worcestershire sauce, and simmer until the liquid has thickened.
Grease a large casserole dish with some butter. Divide the potatoes into 3 batches and arrange the first batch in the base of the casserole. Season them with salt and pepper, then add half the sausages and half the black pudding. Pour over half the gravy.
Arrange a second layer of potatoes over the sausages and black pudding, season again, then add the remaining sausage, black pudding and stock. Top with a last layer of potatoes, then dot with butter. Press down each layer to get rid of any gaps.
Put the lid on the casserole dish and cook the hotpot in the preheated oven for an hour. Remove the lid and cook for a further 30 minutes until the potatoes on the top are crisp and golden.
Good served with some spring greens.
Lamb Hot Pot – Spuds Topping
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[63]
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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[64]
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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[65]
Apple & Ginger Jam
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[66]
Tomato Ketchup
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[67]
Lamb and Barley Hot Pot
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[68]
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.
White Irish stew
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[69]
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.
To serve, spoon into serving bowls.
Treacle Tart
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[79]
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 and Mum’s Lamb Casserole.
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[80]
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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[81]
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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[82]
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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[83]
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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[84]
Ingredients
110g soft or spreadable butter
150g light brown soft sugar
[85]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.
Beef Stew / Goulash Style
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[86]
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.
Tray ( tray ) baked pork with potato, parsnips,pears
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[87]
Marinade
[table]
qty,ingredient
2 handful(s), pounded ( all crushed up ) fresh rosemary
6 clove,garlic
10 lugs, good olive oil
3 lemons, halved – juiced – skin squashed
some, black pepper
[/table]
Main
[table]
qty,ingredient
some, pork about 8 chops
1, above marinade
3,parsnips
3, carrots
3,pears
680g,scrubbed spuds
[/table]
Mint Bread
[table]
qty,ingredient
3 hand, fresh mint
1 hand, chopped bread
some, extra virgin olive oil
2 tsp, mustard
some, red wine vinegar
[/table]
Method
1. Rub marinade into the pork chops leave for 1 – 6 hours.
2.Heat oven 220C
3.Clean, Skin, quater pears & parsnips, spuds
4. Add everything to a roast tin
5. Cover evenly with the marinade
6. Make Minted bread when the roast goes in the oven. Mix the ingredients balancing flavours, taste again after 30 mins
Roast for about 1 hour.
Chocolate Mousse Cake
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[88]
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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[89]
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
Nan’s Cup / Fairy Cakes
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[90]
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.
Minted bread sauce
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[91]
3 handfuls mint
1 handful chopped bread
extra virgin oil
salt & pepper
2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients.
red wine vinegar
3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for this one.
Rosemary, garlic and lemon marinade
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[92]
2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar.
3 cloves of garlic
olive oil as needed
3 lemons halved juiced into bowl.
Golden Syrup Sponge Cake
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[93]
For those in USA, Golden Syrup can be brought at Walmart.
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
Pineapple & Orange Marmalade
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[94]
Potato Bread
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[95]
Lime Marmalade
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[96]
3 Fruit Marmalade – Grapefruit, Orange & Lemon
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[97]
Chocolate Ice Cream
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[98]
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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[99]
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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[100]
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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[101]
.
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.
Victoria Sponge Cake ( Nans)
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[102]
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
Potato soup
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[103]
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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[113]
[table]
qty,ingredients
8oz, SR Flour
1/4tsp,salt
1tsp,sugar
2oz,sultanas
1/4pint, milk
[/table]
Method
[114]
[115]
Burgers
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[116]
[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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[117]
[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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[118]
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.
Inside Out Orange or Apple Pudding
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[119]
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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[120]
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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[121]
[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
Spotted Dick
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[122]
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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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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[142]
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.
Choc Corn Flakes / Cornflakes
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[157]
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.
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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[160]
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.
15C Stuffing for birds
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[161]
Finely chopped pork or bacon bits
currents
sage
tyme
ginger powder
ground pepper
User a herb cutter to chop really fine ( not quite paste )
Stuff the bird breast under the skin.
Roast on a wire rack above the roasting tin to catch the juices
Beef Stew / Goulash Style
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[162]
Ingredients
1kg good braising steak, preferably chuck steak
1 tbsp sunflower oil
3 medium onions, cut into 12 wedges
3 garlic cloves, crushed
2 tsp hot smoked paprika
1 tbsp paprika
1 beef stock cube (Oxo works well here)
600ml cold water
400g can of chopped tomatoes
2 tbsp tomato puree
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
flaked sea salt
freshly ground black pepper
Cooking Method
Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!
Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.
Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.
Serve with small portions of rice (see pages 178â179) and spoonfuls of soured cream if you like, but donât be too generous â soured cream contains less fat than double cream but still has 30 calories per tablespoon!
15th Century Ginger Bread – Gyngerbrede
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[163]
[table]
Quantity,Ingredient
3tblspoon, Honey ( thick set honey not runny ) ( big cooking spoon )
100g,Bread Crumbs
5 tsb,Ginger Powder
[/table]
[table]
Method
Makes 1 deep egg ring or 2 shallow egg rings
Gently warm the honey in a pan until soft – not liquid
Then mix the remaining ingredients in a sauce pan
Gently Heat for a few mins it should be hot but still thick. The heat should melt the honey and keep warm long enough for the bread to absorb the flavours.
Using damp fingers press into a shape such as an egg ring mould etc.
Leave in a warm dry place for 2 – 3 days to set.
When ready it should be soft and sticky
[/table]
Original Source
2 cups honey
1 tsp. cinnamon
1/2 tsp. white pepper
pinch saffron
18 cups bread crumbs (about 2 loaves)
cinnamon and red sandalwood to coat
2 tsb ginger powder
Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add saffron, pepper, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well and scoop out into half inch sized portions. Form into small balls and coat with a mix of 2 parts sandalwood to 1 part cinnamon.
Source [Two Fifteenth-Century Cookery-Books[164], T. Austin (ed.)]: .iiij. Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And 3if þou wolt haue it Red, coloure it with Saunderys y-now.
Source [Curye on Inglish[165], Constance B. Hieatt & Sharon Butler (eds.)]:
Source [Curye on Inglish[166], Constance B. Hieatt & Sharon Butler (eds.)]: To make gingerbrede. Take goode honye & clarefie it on þe fere, & take fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge hony, & stere it well togyder faste with a sklyse þat it bren not to þe vessell. & þanne take it doun and put þerin ginger, longe pepere & saundres, & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe þereon suger & pick þerin clowes rounde aboute by þe egge and in þe mydes yf it plece you &c.
Source [The English Housewife[167], Michael R. Best (ed.)]: To make gingerbread. Take claret wine and colour it with turnsole, and put in sugar and set it to the fire; then take wheat bread finely grated and sifted, and liquorice, aniseeds, ginger, and cinnamon beaten very small and searced; and put your bread and your spice all together, and put them into the wine and boil it and stir it till it be thick; then mould it and print it at your pleasure, and let it stand neither too moist nor too warm.
Source [The English Housewife[167], Michael R. Best (ed.)]: How to make a coarse ginger bread. To make a coarse ginger bread, take a quart of honey and set it on the coals and refine it: then take a pennyworth of ginger, as much pepper, as much liquorice; and a quarter of a pound of aniseeds, and a pennyworth of sanders: all these must be beaten and searced, and so put it into the honey: then put in a quarter of a pint of claret wine or old ale: then take three penny manchets finely grated and strew it amongst the rest, and stir it till it come to a stiff paste, and them make it into cakes and dry them gently.
Source [The English Housewife[167], Michael R. Best (ed.)]: Coarse gingerbread. Take a quart of honey clarified, and seethe it till it be brown, and if it be thick put to it a dish of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds; then knead it, and put it into moulds and print it: some use to put to it also a little pepper, but that is according unto taste and pleasure.
Butternut squash and lime soup
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Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
Transfer to a blender and pulse until smooth.
Taste, and add more salt and pepper if required. Finish with a little lime juice.
Roasted tomato & mascarpone soup
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[171]
Ingredients
1kg very ripe tomatoes
pinch golden caster sugar
1 tbsp balsamic vinegar
3 tbsp olive oil
1 large onion, chopped
1 carrot, finely chopped
sprig of thyme and 2 fresh bay leaves, tied together
2 tbsp mascarpone cheese (or use double cream as alternative)
To serve (optional)
best quality extra-virgin olive oil
fresh thyme
Method
Heat oven to 170C/150C fan/gas 3 – 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isnât really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
Fired Pudding – Spit Roast Mash
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[172]
Mash Spud ( mix in eggs see text below )
Onion
Nutmeg
Pepper
Knob of butter.
Put in a pan below the roast to catch the drips
[173]
Arnold Bennett – Fish Omlette
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[174]
This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.
Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
Preheat the grill to hot.
Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper.
Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
Serve immediately.
Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce
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[179]
Cook Lamb as normal ( Leg or steaks )
1 small onion peeled small and sliced
Little rosemary for garnish
salt & pepper
Sauce
2 tbl plain flour
1 tsp heaped mustard powder -English mustard. The French styles are too sharp or too silky. Colomans is a famous brand they sell as powder and a paste. The powder i best for this one.
570 ml light red wine
5 tsp red current jelly
3 tbl Worcester Sauce
juice 1 lemon
slat & pepper
Method
Oven 190C
NOTE: This is mostly as Delia published the recipe. I have made a few adjustments and additions to keep the flavour more in keeping with the region it is from.
First of all, place the meat in the roasting tin, tucking the slices of onion beneath it. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) â for a 5lb (2.25 kg) leg this will be 2½ hours. Make sure that you baste the lamb at least 3 times while it is cooking, as this will help keep it juicy and succulent[180]. If you like to serve your lamb quite pink, give it 30 minutes less cooking time. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked â the pinker the juice, the rarer the meat.
When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes. Now, to make the sauce[180], spoon off any surplus fat from the roasting tin, tipping it to one side and allowing the fat to separate from the juices; you need to leave about 2 tablespoons of fat behind.
Now place the tin over a direct heat turned to low and stir in the flour and mustard powder until you have a smooth[180] paste that has soaked up all the fat and juices. Next, add the wine, a little at a time, mixing with a wooden spoon after each addition. Halfway through, switch from the spoon to a whisk and continue to whisk until all the wine has been incorporated.
Now simply add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning, then whisk again until the jelly has dissolved. Now turn the heat to its lowest setting and let the sauce gently bubble and reduce for about 15 minutes, then pour it into a warm serving jug. Carve the lamb[180], garnish with the rosemary, pour a little of the sauce over and hand the rest round separately.
Steak , Beef with Red Wine Sauce
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[181]
pieces of sirloin steak ( room temp )
1 small chopped onion
Little Olive Oil for cooking
Sauce
175ml Red Wine
Ground Black pepper
Method
First of all, heat half the oil in the frying pan over a high heat, then fry the chopped onion until it’s softened and tinged dark brown at the edges â about 6 minutes â and remove to a plate. Now add the remaining oil to the pan and, keeping the heat high â the pan should be as hot as you dare â season the steaks with coarsely milled black pepper, but no salt, as this encourages the juices to come out.
Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty. Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Then, about 2 minutes before the end of the cooking time, return the onion to the pan, pour the wine around the steaks and, keeping the heat high, boil until reduced and syrupy. Serve the steaks on hot plates with the sauce spooned over.
Lincolnshire Sausage
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1. Cube and partially freeze the pork and then grind through a medium (10mm or 3/8â) plateand regrind through a fine (4.5mm or 3/16â) plate. Refrigerate until needed.
2. Place the pepper, marjoram, mace, thyme and rosemary into a spice mill and grind to a
fine consistency.
3. In a food processor add the egg white and process until frothy.
4. Add the beer, bread crumbs, salt, and dry spices and process the mixture until it is
smooth.
5. Add the pork and process with a few pulses to blend all the ingredients; donât over
process.
6. Stuff into 28mm sheep casings and twist off into 4 inch links.
Cumberland Sausage
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[184]
[table]
Ingedient, Weight
Pork,4500g
Bread crumb,100g
Salt,55g
Black Pepper,10g
Sage,6g
Marjoram,6g
Mace,5g
Nutmeg,5g
Pepper White, 5g
[/table]
Sweet Corn Soup Creamy Low Cal
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[185]
Serves 2
This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.
Add the sweetcorn and continue to cook for two more minutes.
Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. Keep back some corn cobs for serving.
To serve, pour into a warm bowl and garnish a sprinkle of chives
Leek, Onion and Potato Soup
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[189]
Ingredients
4 large leeks
2 med spuds
1 med onion chopped small
2 oz butter
1 1/2 pint chick stock
10 floz milk
salt & pepper
Method
split leeks along middle and slice
melt butter in pan
add spuds onion and leeks
stir them around to cover with the butter
cover and cook gentle for 15 mins
Add stock and milk
simmer ( covered )Â for 20 mins
Spinach Ricotta Cheese Quiche
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[190]
1 tub about 250g Ricotta cheese
3 eggs, beaten
6 tbsp. milk
1 cube of frozen chopped spinach, or 2 handfuls of blanched 1 min then cooled and rested fresh.
Salt & pepper to taste
Blind bake the case with beads. About 200 C for 10 mins.
Beat eggs into Ricotta cheese., milk and spinach and any other flavourings.
Add to pastry case
Reduce oven to 150 C
Cook for about 30 to 35 mins.
Use the skewer test.
Dot with butter
If you garnish with sliced tomato and sprinkle a little basil. Use grill and medium heat and colour for about 10 mins.