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  • English / British,  Jeff,  Nan,  Sauce,  Snack,  Soup,  Starter,  Vegaterian

    JB- Mushroom Sauce

    . Ingredients . Method . Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes Melt the butter, Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS. Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock. Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour. After that, place a colander over a large bowl and strain the soup into it. Remove the bay leaves, and purée the vegetables…

  • ALL CATEGORIES,  Casserole / Stew,  Italian,  Japanese,  Jeff,  Main,  Snack,  Starter

    JB Pasta Bake

    . Key to this is to allow for everything needing different cooking times. The best outcome is things are cooked but still have bite. i.e you have a piece of apple, the carrots have crunch. Also make sure the pasta does not end up over cooked. . Marinade 50 / 50 Rosemary & Basil Sesome Oil White Miso Garlic Ginger fresh not powder. Pestle & Mortar into a paste. i.e qty for 1 kg meat, 1/4 cup Basil, 1/4 Rosemary, 2 heaped tsp Miso, Garlic & Ginger to taste (use fresh not powder ) Oil to make a thick paste. The Meat It should be thin cut about 1mm to…

  • Curry - Curried,  Indian,  Main,  Snack,  Starter

    Aloo gobi

    . Ingredients 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces 1 tbsp vegetable oil 1 large brown onion, finely chopped 2 tsp cumin seeds 1 star anise 2 tsp sea salt, plus extra if desired 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and finely grated ½ chilli, finely chopped, plus extra if desired 1½ tsp garam masala 1 tsp turmeric few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste) 50g/1¾oz unsalted butter 1 small head of cauliflower, cut into small florets How-to-videos Method Wash the potatoes…

  • Casserole / Stew,  English / British,  Jeff,  Main,  Snack,  Starter,  Vegaterian

    JB – Veggie Bake

    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…

  • Bread,  Desert,  Jeff,  Main,  Mexico,  Snack,  Starter

    Tortia / Flat Bread

    2 flour 1 1/2 Hot Water ( Tap Hot ) 1/2 tsp salt Mix until dough forms ( Add the water as needed may not need qty above ) Roll out Pre heat to a med heat heavy flat bottom pan —- Dry no oil. Place totia on pan for a few mins, flip and a few mins. Done when colour looks right.

  • Desert,  English / British,  Nan,  Sauce,  Snack,  Starter

    Custard

    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…

  • English / British,  Italian,  Jeff,  Main,  Snack,  Starter

    Stuffed Peppers

    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,…

  • Curry - Curried,  Indian,  Main,  Pat Chapman,  Snack,  Starter

    Mince Curry

    This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or vegetable oil2 medium red onions, chopped2 cloves garlic, finely chopped5 cm piece of fresh ginger, finely chopped1 tsp turmeric1 tsp coriander, ground1 tsp chilli powder (use less if you don’t like your curries too hot)4 cloves1 cardamom500g mince. This can be lamb, beef or pork which ever you like400g tin of tomatoes1 tbsp tomato ketchup225g…

  • ALL CATEGORIES,  Burger / Kebab,  Indian,  Jeff,  Main,  Snack,  Starter

    Jeff ‘s Seekh Kebab & Rita

    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…

  • ALL CATEGORIES,  Curry - Curried,  Main,  Rick,  Starter,  Thai

    Red Thai Curry Pork with Ginger and Lime

    Serves 3 Ingredients 450g pork scotch fillet, cut into 5mm slices 2 to 3 tbsp olive oil 1 small brown onion, cut into wedges 2 garlic cloves, crushed 3 cm piece ginger, peeled, finely grated 2 heaped tbs Thai red curry paste Pinch lemon myrtle 300 ml thickened cream ¾ cup chicken stock 300g potatoes, peeled, roughly chopped 200g green beans cut into 3 cm lengths 1 lime, zested and juiced 2 tsp fish sauce 2 tsp brown sugar Pinch dried basil ¼ cup fresh coriander leaves, finely chopped 1 cup long grain rice Method Heat the oil in a large non-stick frying pan over medium heat. Coat the pork…

  • ALL CATEGORIES,  Has video,  Jeff,  Main,  Mexico,  Snack,  Soup,  Starter,  Vegaterian

    Mexican Chilli Soup

    Some butter and oil for saute 200g Onion – cut small 1 clove garlic – fine chopped 1 1/2 cup sweet corn 1  tin toms or 500g fresh toms 1 1/2 L  ( 750 ml ) Chicken / Veg  Stock 1/2 L ( 250 ml )Milk 2 red chilli  – Use flame or toast / grill  to darken and soften skin. Parmesan Cheese  – cut into small cubes and add to the bowl for serving. Method Sauté onion, corn, garlic for about 5 mins ( lid on ) Add tomatoes ( small pieces ) and simmer 10 mins Add stock and milk After flaming / grilling the chillies, remove the…

  • ALL CATEGORIES,  Has video,  Jeff,  Main,  Snack,  Starter,  Vegaterian

    Spinach Pancakes with Creamy Ricotta Cheese Sauce

    Good with ricotta cheese sauce and bacon 0r Vegetable , onion bits. Easy creamy ricotta cheese sauce 1. Finely-dice 1 onion and minced 3-4 cloves of garlic. 2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes. 3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese.  Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency. 4. Taste and adjust seasoning’s as necessary.…

  • ALL CATEGORIES,  Delia,  Italian,  Main,  Snack,  Starter

    Carbonara ( Jeff Mods )

    Ingredients  8 oz (225 g) dried spaghetti  5 oz (150 g) sliced smoked pancetta  or good baconFine chopped onion. Some garlic , chopped.  2 large eggs, plus 2 extra yolks  4 tablespoons Pecorino Romano, finely grated, plus extra to serve  4 tablespoons double cream  little olive oil  freshly milled black pepperHand full of Peas  Method First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and  peas  ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in  a little extra oil Next, whisk the eggs, yolks and…

  • ALL CATEGORIES,  English / British,  Main,  Snack,  Starter

    Fried Bread Crumb Chicken

    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.…

  • ALL CATEGORIES,  Chinese,  Ken Hom,  Main,  Snack,  Starter,  Stir Fry

    Quick orange and lemon chicken

    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, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander For the rice enough long-grain rice to fill a measuring jug to 400ml/14fl oz level For the greens 1 tbsp groundnut or peanut oil 3 garlic cloves,…

  • ALL CATEGORIES,  English / British,  Hairy Bikers,  Main,  Snack,  Soup,  Starter

    Oxtail soup with mini parsley dumplings

    A really warming traditional winter soup with added dumplings, so there’s no need for bread. Ingredients 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and diced 2 sticks celery, trimmed and diced 1 tsp dried thyme 2 bay leaves 300ml/10fl oz red wine 2 litres/3½ pints beef stock, made with 2 beef stock cubes 2 tbsp tomato purée 2 tbsp cream sherry 2 tbsp yeast extract, such as Marmite For the mini parsley dumplings 200g/7oz self-raising flour 100g/3½oz shredded suet…

  • ALL CATEGORIES,  English / British,  James Martin,  Main,  Snack,  Soup,  Starter

    Butternut squash and lime soup

    Ingredients 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Preparation method 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…

  • ALL CATEGORIES,  English / British,  Main,  Snack,  Soup,  Starter

    Roasted tomato & mascarpone soup

    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 garlic cloves, chopped 1 tbsp sundried or normal tomato purée 600ml vegetable stock 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…

  • ALL CATEGORIES,  English / British,  James Martin,  Main,  Starter

    Arnold Bennett – Fish Omlette

    This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. Ingredients 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1½oz butter 15g/½oz plain flour 50g/1¾oz grated mature cheddar cheese sea salt and freshly ground black pepper Preparation method 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…

  • ALL CATEGORIES,  Chinese,  Main,  Snack,  Starter

    Crispy Duck

    Ingredients   Method Trim wing tips, split duck and remove legs and wings,  rub the marinade into the pieces and then continue to marinade in a large bowl with spring onions cut into short lengths, ginger, spices, soy for at least 4 hours. Remove and steam for 3 -4 hours Remove drain and cool for 4 hours. The point is they must be dry and room temp before frying. Deep fat fry skin side down first until brown turn and fry for 5 mins.      

  • ALL CATEGORIES,  French,  Michel Roux,  Snack,  Starter

    Chicken and pork pâté with pistachios Terrine

    A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Preparation method Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt…

  • ALL CATEGORIES,  Chinese,  Main,  Snack,  Soup,  Starter

    Chicken & Sweetcorn Soup

    Serves 2 Ingredients list: 1 tbsp vegetable oil 100g boneless, skinless Chicken breast 1 clove Garlic, finely chopped 1 cm piece Ginger, finely chopped 1 tbsp cornflour 600ml hot chicken stock 100g Sweetcorn 1 Egg 1 tbsp fresh lemon juice shredded Spring onions, shredded, to garnish dark Soy sauce toasted Sesame seeds, to garnish Method Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring  Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes eat together the…

  • ALL CATEGORIES,  English / British,  Main,  Snack,  Soup,  Starter

    Sweet Corn Soup Creamy Low Cal

    Serves 2 This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. Ingredients 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5½oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream   or milk  plus corn flower to thicken salt and freshly ground black pepper 1 tsp fresh chives, finely chopped Preparation method Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes,…

  • ALL CATEGORIES,  Delia,  English / British,  Main,  Snack,  Starter

    Salmon Rosti Fish Cakes

    Ingredients 12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones) 8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this) 2 tablespoons chopped fresh coriander 1 heaped tablespoon capers, drained and roughly chopped (or, if they’re very small, left whole) 2 tablespoons fresh lime juice a couple of pinches of cayenne pepper salt groundnut oil for frying Method Begin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it…

  • Indian,  Pat Chapman,  Snack,  Starter

    ONION BHAJIAS

    These are probably the most common starter to be found in Indian restaurants. You’ll find them really quick and easy to make. It’s lust a matter of getting the batter consistency right. You must use gram flour (bsan) which is made from channa dhal. The two-stage cooking method in the recipe makes life easier if you want to serve bhajias at a dinner party. Ingredients 2 large tablespoons gram flour Spices 1 large onion, chopped into thin strips about 1 inch (2.5 cm) long 1/2 teaspoon turmeric 1/2 teaspoon cumin, ground 1/2 teaspoon garam masala salt corn oil for deep-frying Method 1 Mix the spices thoroughly with the flour in…

  • ALL CATEGORIES,  Indian,  Pat Chapman,  Snack,  Starter

    Seekh (Stick or Skewer) and Shami (Balls) KEBABS

    These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Ingredients For side dish 1oz (25 g) channa dhal, split Spices – Only if naking side dish 8 oz (22 g) fatless stewing ground (minced) steak or any meat 1 egg yolk For  kebabs 1brown cardamom, 1 bay leaf 1/2 large onion, chopped 1/4 teaspoon black pepper, 1 inch (2.5 cm) fresh ginger chopped or ground 1/2 teaspoon paprika 1 large clove garlic, chopped 1/2 teaspoon garam masala salt to taste ghee or oil 1/4 cup chopped fresh coriander or…

  • English / British,  Main,  Snack,  Starter,  Vegaterian

    Green Spinach Pancake

    . Ingredients 125 g   white flour 125 g  self raising wholemeal flour 2 teaspoons baking powder 2 eggs 240 ml  milk 200 g baby spinach leaves Cracked pepper Method Wash and dry the spinach In a large mixing bowl, mix the two flours and baking powder. Add the eggs, milk and melted butter mix until there are no remaining dry ingredients. Toss the spinach leaves into the bowl, and using a hand mixer, blitz the leaves into the batter, just enough to get a homogeneous mixture. Heat a large non-stick frying pan wiped on its entire surface with a bit of oil on medium-low heat. Pour half the batter into…