Ingredients

• 4 sweet potatoes
• 1 cup carrot, 1 large
• 1 tsp thyme
• 1 tsp parsley
• 6 cups 1.5l, stock
• 1 onion

Mushroom Soup

1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
2. 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.
3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
4. 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.

2 cups plain flour

1/2 tsp salt

1/4 tsp baking powder (for a puffier tortilla, use)

Then incorporate

4 tbsp room-temp butter (or soft coconut oil)

hand-mix until crumbly hand-knead into dough until smooth and doughy

add some hot water and mix and knead until it starts to lose its stickiness

Roll and divide into golf ball-sized balls (slightly over 1 oz.)

place plastic wrap over and let rest for 15-20 minutes

Ingredients

Qty	Desc
500g	strong white bread flour, plus extra for dusting
7g	fast yeast ( 1 sachet)
1tsp	sugar
2tsp	oil ( I’ve used sunflower and olive).
up to 325 ml	Luke warm water

Method

1. Tip the flour, yeast, sugar, salt and oil into a bowl.
   
2. Pour in up to 325ml warm water a little at a time, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated.
   
3. Cover and leave for 10 mins.
   
4. Lightly oil or flour your work surface and tip the dough onto it.
   
5. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a mixer you can do this with a dough hook for 5 mins.
   
6. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
   
7. Heat the oven to 230C/210C fan/gas 8.
   

For Rolls

1. Put the dough onto a lightly floured surface and roll into a long sausage shape.
   
2. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.
   
3. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.
   
4. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
   
5. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.)
   
6. Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
   

For Loaf

1. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
   
2. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin.
   
3. Cover with a clean tea towel and leave to prove for 30 mins.
   
4. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
   
5. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base.
   
6. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
   

Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion.

Gentle Fry until soft. Fine grate Garlic towards the end of cooking. Be careful not to burn this.

Add whole peppercorns. Black or Green, mix any are fine.

Add stock, about 500ml. Stock cube is fine, be aware they have salt added so you may need to balance the flavour. Tradional is beef stock. Veg is fine if you pref.

Bring to boil reduce it down and starts to thicken.

Add cream – 100ml whipping cream.

Boil until nice and thick.

.

Ingredients

500 to 750ml	Stock, your choice veg, beef, chick etc.
	Arrow Root – You may need some arrow root to control thickness. If you dont have, corn flour will work but will change the colour.
Some	Ghee
1 med	chopped ( big chop, even rings are ok) onion
2 clove	garlic
2	Cloves – 1 tsp Gnd Clove
1 inch	Cinnamon Stick / Cassia Bark
1tsp	Garam Masala
Some	Chili To Taste
1/2 tsp	Turmeric
1/2tsp	Gnd Corriander.
2	Tomatoes
1 tbl	Yoghurt
2 med	Spuds, chopped into large chunks
100g	Peas
Some	Corriander Leaves

.

Method

Use a largish sauce pan. Its your chocie to use a lid or not. That will help with loss / keeping the water content.

Toast or Fry Dried Spice powder. I do them in with the Ghee whilst softening the onion in the pan.

Add the potato chunks to soften a little.

Add stock and everything else EXCEPT TOMS.

Cook until the veg is starting to soften, the add the toms, I put them in for the last 10 or so mins, its to your taste. I like to have the toms as chucks of tom and not disappear into the sauce.

Whilst cooking, control the heat, add liquid as needed. If needed add some thickening re above. Another thickening option is to start with extra spuds. Remove some, mash to a paste then put them back. The starch will thicken..

For Basmati use 1 measure rice to 1.5 measure liquid.

Cheat Sheet

Rice	Liquid
1	1.5
2	3
3	4.5
4	6

Wash Rice, until the water is clear.

Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour

Bring liquid to a soft bubble boil

Add Rcie

V Important- heat to low, tight-fitting lid on

15-20 mins.

Turn off heat. Do not remove lid. Do not stir. LET IT REST for 10 Mins

Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.

Tips for no-fail basmati rice recipe

• Rinse basmati rice very well before cooking. Wash a few times (4 to 5) until the water runs clear. This will help remove starch from the surface of the grains. Starch is what makes cooked rice sticky and gummy, so for fluffy rice, it is important to remove the starch.
• Use the right amount of cooking liquid. The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice.
• Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
• Toast the rice before adding water. I like to start by toasting the rice in extra virgin olive oil first, this is not traditional but a great way to elevate the flavor and play up the nuttiness of the rice.
• Add flavor. Season the rice well with Sea salt. And if you like to add more flavor, try adding cardamom pods or bay leaf (this is completely optional).
• Allow the rice to rest before serving. Once the rice is fully cooked, let it sit undisturbed for 5 minutes before fluffing with a fork. It is tempting to remove the lid and immediately serve, but I’ve found these few minutes of rest essential in cooking perfectly fluffy and tender rice

Iiquid it depends on the mood and style. Start with a good stock.

A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.

Suggestions below are copied from various websites. They are just ideas.

Mediterranean Rice

Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.

3. Japanese Rice

My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)

5. Herbed Rice

Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.

6. Rice with Peas and Onions

I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.

Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.

8. Caribbean Rice

You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.

9. Curry Rice

This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.

Dough

[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
1/2 tsp,Salt
250g,Flour
some(125ml),Water
[/table]

Method Dough:

Mix. ( Mix salt with water, it helps even out when added to flour)

Leave to rest for about 30 mins, 1 hour ( Bag / Covered Bowl ).

Can knock back every 30 mins.

Cut into 1 inch cubes, roll out

Cover with a damp cloth or in bag to prevent drying out.

Fillings:

Anything.

Onions, mince, spices ( if powder, fry them out).

Use water as glue to stick edges together.

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.

Sauce

[table caption=”Sauce” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
7,1/2 tsp,Cinnamon
8,1/2tsp,Gnd Cumin
9,1/2 tsp,Turmeric
10,1 tsp,Honey
11,some,Parsley
[/table]

Meet Balls

[table caption=”Meet Balls” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Mince Meat
2,1,Onion
3,2,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,2tbl,Cumin
7,2 tsp,Oregano
7,2 tsp,Oregano
8,100g,Bread Crumbs
9,1,Egg

[/table]

Method:

Meat Balls:

Soften onion, garlic, fry spices.

Let cool.

Mix bread, mix above, meat, herbs

Make balls.

Oven 190C

Brush balls with olive oil (its worth the expense).

General Items

[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1/2,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,1/2 tsp,Paprika
7,2 tsp,Oregano
8,1/2 tsp,Worcester Sauce
9,1kg,Harricot Beans( soaked or rehydrated – I prefer in a simple stock to rehydrate in slow cook pot)
10,1 tsp,Parsley

[/table]

Method:

Soak / Rehydrate Beans ( 4 hours high, 6 low in a slow cook).

Gentle fry onion to soft, add garlic , pap, pepper, salt

Add tin toms

Bring to simmer for a few mins.

Add herbs and everything else except beans

Puree ( choppy thing) the mix.

Add beans and I add the stock used to rehydrate beans.

Thats It.

Ingredients

[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]

Method

1. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.
2. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.
3. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.
4. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.
5. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.
6. Preheat the grill to high.
7. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown.

.

Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]

.

Method

.

Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes

Melt the butter,

Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.

Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.

Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it.

Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.

Add flour and hard boil to reduce.

.

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 2 mm thick slices / strips cut CROS GRAIN

Depending on quality, it will need tenderizing.

This can be with a tenderizing hammer. Hit each one to break fibre. Down side of this is with you need to cut the fibres but not thin the meat.

Baking Soda – This works well but monitor the time carefully.
Dry the meat you can rub soda on to meat.

I prefer to dilute some soda in water and soak meat.

VERY IMPORTANT – MAX 15 mins. Longer will not tenderize more but will affect the texture and may make it chewy.

Salt- This works well but no my choice for this as it draws the moisture out. On a thick cut thats ok but on slices all moisture is important.

Acid Cook – This and be done by resting the meat in an acid :

vinegar (any kind, but be aware of its effect on flavor)
Worcestershire, tomato, teriyaki, or soy sauce
wine or beer
lemon or lime juice
yogurt or buttermilk
Kiwi fruit is good.
NOTE: Just because it is citric it does not mean it can acid cook.

Depending on thickness 1 to 2 hours. More will not help on thin cut.

After tenderizing , cover the meat pieces and leave in cool place for min 4 hours, over night is fine.

NOTE: Tenderizing is a separate step to marinading.

Main Dish

Carrot

Onion

Pepper, any colour is fine, green can be a little sour.

Tomatoes – quartered

Apple – At the end , peel and big chunks

Ginger – Fresh

Garlic

Stock – depends on the pan size, enough to mostly cover things.

Pasta shapes better than spaghetti

Method

Pre heat oven 160 C this is important. Do not skip.

Except for the Apple I peel, chunky chop in advance. I use bowls which are used based on cooking time.

Brown the meat can be done in the casserole dish

Gentle fry onions, add carrot cubes/ slices pieces.

Start to cook the pasta – no more than 3 mins boiling. It should have just started to soften a little. Cook less than Al Denti – Remove from boiling water and set aside.

The water from pasta can be used to make stock.

Add, onions to meat in casserole dish add a little stock, bring to gentle bubble boil.

Fry the peppers for 1 min – Re use the pan and oil from the onions.

Add peppers and the tasty oil to the casserole dish. There should only be a little oil

THE GOAL IS NOT TO LOOSE A Flavour

Add pasta

Add stock as needed.

Cooking in oven 15 – 20 mins

Stir in quartered toms and apple chunks.

Add garlic and ginger – use a press.

Check if more stock is needed. The final goal is there is a juice but the dish is not drowned in liquid.

A nice touch is sprinkle some cheese .

Cook 10 – 15 mins.

Serve

.

Ingredients

• 3 medium–large floury potatoes ^[16] (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
• 1 tbsp vegetable oil ^[17]
• 1 large brown onion ^[18], finely chopped
• 2 tsp cumin ^[19] seeds
• 1 star anise ^[20]
• 2 tsp sea salt ^[21], plus extra if desired
• 2 large garlic ^[22] cloves, crushed
• 4cm/1½in piece fresh root ginger ^[23], peeled and finely grated
• ½ chilli ^[24], finely chopped, plus extra if desired
• 1½ tsp garam masala ^[25]
• 1 tsp turmeric ^[26]
• few sprigs fresh coriander ^[27], leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)
• 50g/1¾oz unsalted butter ^[28]
• 1 small head of cauliflower ^[29], cut into small florets

How-to-videos ^[30]

Method

1. Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.
2. Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft.
3. Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.
4. Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes.
5. Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.
6. Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.
7. Remove the star anise and garnish with the coriander leaves just before serving.

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.

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.

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.

^[35]

^[36]

Ingredients

115g uncooked rice

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

1 medium onion, chopped

1 tbsp tomato paste

3 cloves garlic, crushed

450 g beef mince

1 (400g) can chopped tomatoes

1 tsp dried oregano

Salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

100 g grated Cheese

Freshly chopped parsley, for garnish

Method

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

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

Ingredients

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

Instructions

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

Ingredients

4 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon sugar

½ teaspoon onion powder

¼ teaspoon crushed red pepper

salt and black pepper – to taste

1 tablespoon olive oil

3 cloves garlic, chopped

500g minced beef

¼ cup tomato sauce

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.

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

Ingredients For Kebab

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

Ingredients For Rita

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

Instructions for Kebab

1. Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
2. Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
3. Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
4. To make the kebabs, check the oven / BBQ is up to temp.
5. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
6. To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it.
   If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
   
   To cook in the BBQ place the skewers on the hottest part.
   If you find that your kebabs are getting dry, brush oil as needed.
   
7. TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking.
   NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
8. Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.

Instructions For Rita

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

Serves 3

Ingredients

450g pork scotch fillet, cut into 5mm slices

2 to 3 tbsp olive oil

1 small brown onion, cut into wedges

2 garlic cloves, crushed

3 cm piece ginger, peeled, finely grated

2 heaped tbs Thai red curry paste

Pinch lemon myrtle

300 ml thickened cream

¾ cup chicken stock

300g potatoes, peeled, roughly chopped

200g green beans cut into 3 cm lengths

1 lime, zested and juiced

2 tsp fish sauce

2 tsp brown sugar

Pinch dried basil

¼ cup fresh coriander leaves, finely chopped

1 cup long grain rice

Method

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

Some butter and oil for saute

200g Onion – cut small

1 clove garlic – fine chopped

1 1/2 cup sweet corn

1  tin toms or 500g fresh toms

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

1/2 L ( 250 ml )Milk

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

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

Method

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

Add tomatoes ( small pieces ) and simmer 10 mins

Add stock and milk

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

Salt and Pepper to taste

Simmer 10 – 20  mins

Serve and add the cheese bits.

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

Easy creamy ricotta cheese sauce

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

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

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

4. Taste and adjust seasoning’s as necessary.

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

Spinach Pancakes

Serves: 4

• 100 g (3½ oz) young spinach ( I have often used frozen if fresh is not available)
• 125 g (4½ oz) plain flour
• 450 ml (15 fl oz) semi-skimmed milk
• 1 egg
• generous pinch of grated nutmeg
• about 1 tbsp sunflower oil
• salt and pepper

1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.

Ingredients
8 oz (225 g) dried spaghetti
5 oz (150 g) sliced smoked pancetta  or good baconFine chopped onion.Some garlic , chopped.
2 large eggs, plus 2 extra yolks
4 tablespoons Pecorino Romano, finely grated, plus extra to serve
4 tablespoons double cream
little olive oil
freshly milled black pepper Hand full of Peas Method First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and peas  ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta, onion and garlic in  a little extra oil Next, whisk the eggs, yolks and cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

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

 

Method

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

Ingredients

Quantity,Ingredient

1,Duck

2 tsp, Salt

4 , Spring Onions

1 inch, Fresh Ginger

4, Star Anise

1 tsp, Cloves

2 stk, Cinamon or 2 -3 tsp Five Spice

1tbl, Sichuan Peppercorns

4tbl, Cooking Wine

4tbl, Soy sauce

 

 

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.

 

 

 

Serves 2

• 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

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
12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones) [116]
8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this) [117]
2 tablespoons chopped fresh coriander [118]
1 heaped tablespoon capers, drained and roughly chopped (or, if they’re very small, left whole) [119]
2 tablespoons fresh lime juice [120]
a couple of pinches of cayenne pepper [121]
salt [122]
groundnut oil for frying [123]

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 a few pulses in a food ^[124] processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl and add the capers, lime juice and chopped coriander leaves. Mix well and season with salt and cayenne.

When the potatoes have had their 10 minutes they won’t be cooked through, but that’s how we want them. Drain them and, when they’re cool enough to handle, peel off the skins and grate them using the coarse blade of a grater. Then carefully combine them with the salmon ^[124], trying not to break up the grated bits. Now take tablespoons of the mixture and slap them into cakes: you need to press the mixture firmly together but don’t worry about the ragged edges because these look pretty when they cook. Repeat until the mixture is used up: you should have 12 cakes.

Measure 1-2 tablespoons of oil into a frying pan and, when the oil is really hot, add the fish cakes ^[124]. Fry them for 3 minutes on each side to a crusty golden colour. Drain on kitchen paper as they leave the pan and serve garnished with sprigs of coriander and accompanied by Toasted Sweetcorn Salsa.

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 a large bowl, then add a little water until the mixture is gluey. Mix the onion into the paste. Add a little salt.
2 Heat deep-frying oil to medium heat and gently drop a ping-pong ball sized blob of mixture off a tablespoon into the hot fat. When it firms up (about half a minute), put in the next blob. Continue until the fryer is full. Cook about 10—15 minutes until golden brown. Drain on kitchen paper. You could serve them at this stage.
3 Or they can be allowed to cool. Reheat them in hot deep fat for about 2 minutes, but don’t let them go too brown.

Serve hot.

Makes: about 10

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 parsley
fine breadcrumbs

Method

ONLY IF MAKING SIDE DISH —

Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.

fry in a little ghee for 20 minutes. Add a little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.

END OF SIDE DISH

For Seekh Kebabs

Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.

Add breadcrumbs , corriander, parsley to mixure
 roll mixture in to sausage shapes.

For Seekh Kebaba – Skewer them and cook over charcoal (best) or under the grill or fry in a frying pan.

6 For Shami Kebabs, roll into balls, coat in breadcrumbs and cook over charcoal (best) or under the grill or fry in a frying pan. deep-fry.

Makes: about 8

.

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 the pan and cover with a lid. Cook for about 5 minutes, until bubbles form on the surface and the bottom appears nicely browned. Slide the pancake gently onto a plate and turn it carefully over, back into the pan. Cook for another 3-4 minutes, until browned on both sides and firm and springy when pressed in the middle.

Transfer to a plate and cut in quarters. Make the second pancake.

.

Ingredients

[table caption=”Ingedients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
350g , spagetti
200g, Guanciale – If unavailble chunks of smoked gammon is not great but ok. Or better a good dry smoked ham.
4, Eggs
Some, Romano Cheese, If not possible a parmasan is ok.
Some, Black pepper
[/table]

.

Method

Boil water and cook pasta to al dente. The time varies between shop brought dried and homemade fresh.

Cut Guanciale / Ham / Gammon into small cubes. Cook over medium heat with a little olive oil to prevent sticking. Remember as the Guanciale cooks its own fat will render out. Give it a stir from time to time to ensure even cooking. Most prefer to cook until crispy if using a substitute achieve the best possible without burning.If sticking is a problem, add a touch of water NOT OIL !!!

Mix eggs just before needed. Many make the mistake of mixing eggs early and leave them standing. That will not give the best result. Ask any good pastry chef 🙂

Drain the pasta.

Stir in the cheese to the egg mix. To make a thick creamy sauce.

Drain pasta stir in egg mix and meat the heat of the pasta will cook the eggs

Mix well. Serve as quickly as possible as the heat will soon go even if you have a heavy pot. If its too sticky add a little of the water used when cooking the pasta, it should still be warm. If its too runny add cheese.

This dish is difficult to reheat. NEVER MICROWAVE IT !!!!!