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Indonesian pork stew
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[1]
The ingredients are:
For the spice rub:
1/4 tsp ground cinnamon,
1 tsp ground coriander,
1/2 tsp ground ginger
1/2 tsp black pepper
Main Dish
birds eye chillies (remove the seeds to reduce the heat),
4 cloves garlic,
ginger root,
vegetable oil,
shallots,
pork shoulder,
1/2 litre chicken stock,
2 tbsp tamarind paste,
4 tbsp kecap manis
2 tbsp soy sauce.
Bulky strong veg, i.e. spud, sweet potato etc. Towards the end, I added some string beans and peas.
Cook in the pot until meat and veg are soft. Keep the lid on for most of the time, then remove and reduce to an almost dry mix.
JB- Chinese Inspired Risoto ( Amy Likes )
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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 5 Five Spice
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6 whole star anise pods 1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground) 1 cinnamon stick (3 inches long ) or two tablespoons ground 2 tablespoons fennel seeds 2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)
JB Chinese Curry Sauce
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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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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
JB – a variation on Stroganoff
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Ingredients
1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g fillet steak, sliced or 500g of hard veg, i.e. spuds, turnips, swedes, carrots, parsnips that type of thing. Could also add a variety of beans.
150g crème fraîche or substitute to make low cal
1 tsp English mustard
100ml beef stock or veg stock
½ small pack of parsley, chopped
Method
Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
Season everything well, then tip onto a plate.
1 tbsp plain flour into a bowl with a big pinch of salt and pepper
Add 500g of sliced fillet steak in the seasoned flour.
Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
Add the onions and mushrooms back into the pan.
Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.
Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)
Easy White Bread Recipe Rolls And Loaf
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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
Tip the flour, yeast, sugar, salt and oil into a bowl.
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.
Cover and leave for 10 mins.
Lightly oil or flour your work surface and tip the dough onto it.
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.
Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
Heat the oven to 230C/210C fan/gas 8.
For Rolls
Put the dough onto a lightly floured surface and roll into a long sausage shape.
Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.
Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.
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.
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.)
Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
For Loaf
Knock back the dough by tipping it back onto a floured surface and pushing the air out.
Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin.
Cover with a clean tea towel and leave to prove for 30 mins.
Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
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.
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.
JB Pepper Corn Sauce – Lowish Cal
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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.
JB Belgium Chips French Fries
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Maris Piper, King Edwards are good chip spuds.
Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times
Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.
Dry , really dry.
Dont over fill the fryer. About 1/2 full.
Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.
Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.
When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.
Dont over fill the fryer. About 1/2 full.
Oven Cook Baked Chicken Fish
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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 Base Curry Sauce Potato And Pea Amy Uni Dish
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.
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..
JB-Veg Curry Base – Rice Casserole Plus Potato and Pea Curry Amy Uni
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.
Background
This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
.
Ingredients
Rice Part
Qty
Description
Some
Ghee, used for cooking
1 tsp
Cumin Seeds
1 small
Onion
450g
brown rice. Next time try aboria or rissoto uncooked
1tsp
Sea Salt
1/2 tsp
Gnd Black Pepper
90ml
Stock
Some
Corriander Leaves.
Potato and Pea Curry Part.
Some
Ghee
1 med
chopped onion
2 clove
garlic
2
Cloves – 1 tsp Gnd Clove
1 inch
Cinnamon Stick / Cassia Bark
1tsp
Garam Masala
Some
Chili To Taste
1/2 tsp
Turmeric
1/2tsp
Gnd Corriander.
2
Tomatoes
1 tbl
Yoghurt
2 med
Spuds, chopped into large chunks
100g
Peas
Some
Corriander Leaves
.
Method
Pre heat oven 150 Cish
Mix all spices to paste
Use an overproof casserole dish/pot
Gently Fry the onion and cook out the spices, add garlic and ginger
If adding meat brown off in a separate pan.
Add everything to the pot, including the rice and stock
Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.
Basmati Rice – Common Indian Method.
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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 restbefore 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.
JB – Tasty Veg / Beef / Pork / Chicken – Northern China Influence – Equal To Amy’s Gran
450 g sirloin steak, sliced very thinly against the grain – Update, I’ve tried a few cuts. The best I found for flavour and texture was cross grain and picture, short skinny French Fries.
2 tbsp. Chinese black vinegar
60 ml soy sauce – For those who do not know, all Soy Sauce is made Dark. The light is dark watered-down i.e. source Interview with oldest traditional Soy Sauce farmer/maker in Japan.
1/2 tsp. Ground Szechuan peppercorn Use the multi-colour mix, green, red and dark peppercorns.
For the stir fry
3 tbsp. cornflour
3 tbsp. peanut oil
1 tbsp.fermented chilli bean paste (doubanjiang)
Add Black bean sauce as required.
dried red chillies to taste
1 tbsp. whole Szechuan peppercorns
2 cloves garlic, crushed
3 spring onions, thinly sliced, plus more for serving
red chilli oil to taste
2 red bell peppers, thinly sliced
2 small carrots, thinly sliced
120 ml stock or water. I often make my own stock based on veg peelings and or leftover bones ( which since the do-gooders got involved who have never cooked in their lives and live on restaurant or ready meals ), are difficult to obtain in England, I do not know about Wales, Scotland and NI ). Stock cubes are fine, try to use a good brand for this stock i.e. OXO at a push Knor.
1 tbsp. hoisin sauce
Optional : 1 tbsp. sambal oelek. If you cannot find this, a tabasco like sauce can work, its not the same or as good. I guess you do not want to make your own Chinese Chilli Sauce. We buy ours from a family-run Chinese shop.
1 tsp. toasted sesame oil
1 tsp. Chinese black vinegar. If this is not available White Rice wine vinegar can be used. Change the quantity to balance the flavour. We use Shaohsing.
Sesame seeds, for garnish
Directions
In a medium bowl, whisk together marinade ingredients except for steak until fully combined.
Reserve half the marinade and set it aside.
Add steak to a medium bowl and toss in the remaining marinade until evenly coated.
Let marinate for 30 minutes, then drain and pat dry with a paper towel.
In a large bowl, toss together the cornflour and marinated beef, shaking off any excess cornflour before frying
In a large pan over medium-high heat, heat 2 tablespoons oil.
Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side.
Remove steak and set aside.
Return pan to medium heat.
Heat the remaining 1 tablespoon oil, then add bean paste, dried chillies, peppercorns, garlic, spring onion, and a pinch salt.
Stir and cook until fragrant, 1 to 2 minutes.
Add in chilli oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes.
Add in stock and let cook, stirring occasionally, until tender, 3 to 4 minutes more.
Add hoisin, sambal oelek, and reserved marinade.
Stir to distribute evenly, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar.
This is based on the WHO guidelines and choice of mixtures.
Quantities are based on how much you sweat. That is where you lose your salts and minerals. It has no relationship with how much you drink.
Normal Day – 100 – 150ml.
Rest Day / Light Exercise Day- 220 – 250 ml
Work out Day 500ml.
JB – Salad Cream – British Salad Dressing
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.
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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.
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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.
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.
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.
JB – Mint , Yogurt Base Sauce
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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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[26]
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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.
.
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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[33]
.
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 Pasta Bake
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[34]
.
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.
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
Hollandaise sauce
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[35]
.
Ingredients
Hollandaise:
3 large egg yolks
300g clarified butter
Gastric:
4 tbs white wine vinegar
6 white peppercorns
1 shallot peeled and diced
To serve:
1 blood orange
1 tsp chopped tarragon
Method
To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.
I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.
To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.
To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.
To transform into a maltese add the juice and zest of blood orange.
JB Amy TCM Mint Chicken Dang
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[36]
Chicken
bacon
ginger
garlic
peppers
pak choy
celery
sage
mint
vinegar ( White Wine )
bechamel / hollandaise sauce
Wok fry add bits at the correct time
When about 70% cooked add sauce.
JB – Veggie Bake
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[37]
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.
Tea For Sleep
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[38]
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
Beetroot / Oat Brownie.
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[39]
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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[40]
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
JB – Meat Dry Rub
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[41]
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
Tortia / Flat Bread
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[42]
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.
JB Mixed Herbs
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[43]
Thymne
Margoram
Oregano
Parsely
Sage
Taragon
Basil
Mint
Rosemary
Southern Indian JB Style
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[44]
Ingredients Spice Mix
1 tbl Garlic Granules ( not powder )
2 tspFennel Seed
1 tsp Cinnamon
2 tbl Fenugreek Powder
1 tsp Gnd Cumin
1 tsp Ginger
2 tbl JB Garam
1 tbl Gnd Corriander
1 1/2 Chilli Powder – Can change for fresh Chilli
Ghee For Frying
Ingredients For Sauce
1 Tin coconut milk
1 large onion, chopped very large
3 tbl Curry Leaves
Method
Fry the powders in ghee.
Fry onion
Add Coconut milk
Add Curry Leaves
Slow as possible simmer ( very gentle bubble )
JB Madras Curry Spice Mix
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[45]
Ingredients
2 tbsp coriander seeds
1 tbsp cumin seed
1 tbsp Fenugreek seed
1 tbsp Black mustard seed
10 cm Cinnamon stick
10 green cardamom pods split
6 dried Kashmiri chillies or other mild ones
1 tsp black peppercorns or 1 long pepper
12 dried curry leaves
2 tbsp ground turmeric
Instructions
Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Donât inhale too deeply!
Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder.
Add the turmeric, and give the masala another blitz, to mix everything together.
Remove from the grinder, and store for a month or so in an airtight jar, out of direct sunlight.
JB – Curry Spice Mix
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[46]
1 ” Cassia Bark / Cinnamon
2 tsp Ginger
1 tsp Gnd Cummin
1/2 tsp Coriander Seed
1 tbl Mustard Seed
1 tsp Fenugrek Seed
2 tsp Turmeric
1 tsp chile
JB Scones
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[47]
NOTE: Reglo 7 / 425F is 220C
Stuffed Peppers
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[48]
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.
Spicy Ground Beef
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[49]
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
Machine Made , Oven Cooked Loaf
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[50]
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.
JB- Variation on Tiger Bread
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[51]
Ingredients
Loaf
500g strong white bread flour, plus extra for kneading
7g sachet fast action yeast
1½ tsp caster sugar
1½ tsp fine sea salt
300-350ml warm water
vegetable oil, for the bowl
For the topping
90g rice flour
½ x 7g sachet fast action yeast
¼ tsp salt
1 tsp golden caster sugar
½ tbsp toasted sesame oil
90ml warm water
Method
Add the flour into a large mixing bowl. Stir through the yeast, sugar and salt.
Make a well in the middle and gradually pour in the water.
Swiftly mix together, then turn out onto a lightly floured surface
Knead the bread for 8-10 mins or until smooth and elastic.
Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
Once the dough has risen, tip it onto a worktop and knead it three times.
Shape the dough into an oval as best you can.
Lightly flour a baking sheet and sit the loaf on it.
Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
Heat oven to 200C/180C fan/gas 6.
Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins.
Gently spread the mixture over the loaf with a palette knife.
Place the baking sheet in the centre of the oven and bake for 35 mins.
Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size.
Leave to cool completely before cutting into slices.
Nan and Mum’s Bacon Roly Poly.
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[52]
This was a family favourite of ours.I would often help either Nan or Mum make this. Serves well with mash or baked potato, boiled veg and Or if you prefer after steaming it can be fried to give a crisp coating. This was one of my sister’s favourite ways of enjoying. We mostly did this option with left overs for breakfast the following day.
6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix.
Method
Remove the pastry from the fridge.
Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
Place the bacon along the pastry ( rectangle ) using as much as you wish.
Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
Cover the roll with the paper from above and also wrap it in an outer layer of foil.
Secure the foil with some string or elastic bands.
Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
Place the roll in the steaming tray. Put the lid on.
Steam after 20 mins if needed add a little more water. THE STEAMER MUST NOT BOIL DRY.
Total cooking is about 1 1/2 to 2 hours.
To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
When its cooked, remove the pudding(s) from the steamer.
Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.
Treacle Tart
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[54]
Ingredients
For the pastry
225g/8oz Flour
110g/4oz butter, chilled, diced
1 medium free-range egg , lightly beaten
For the filling
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated
Method
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
Nan’s Steak & Kidney Pudding.
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[55]
This was a family favourite of ours.Nan would make for us to have fresh for our evening meal. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pudding with salad is tasty.
Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
1 egg, broken into a cup and mixed until the yolk and white combine.
Method
Select your pudding bowl this recipe makes 2 x 500g or 1kg.
Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
Brush the lid with some egg wash. This stops it sticking during steaming
Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
Steam after 20 mins if needed add a little more water. THE STEAMER MUST NOT BOIL DRY.
Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
When its cooked, remove the pudding(s) from the steamer.
Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.
Nan’s Apple / Fruit Pie.
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[57]
This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with cream, custard or as is.
A good recipe for custard is made by The Hairy Bikers and can be found here.
1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
Optional – sultanas, cinnamon, nutmeg.
Method
Select your 8″ / 20 cm pie tin or any other oven proof dish.
Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
Roll out the smaller piece of pastry until it is the correct size to form a lid.
Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
Place in a pre heated over ~ 170 C – 180 C
Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
Remove the pie from the oven and allow to cool a little before serving.
Apple Pie / Sauce Mix ( other fruits may be used. Berries etc)
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[60]
This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc. The quantities are given as a guideline for an 8″ / 20 cm pie.
Ingredients
5oz golden sugar ( Demerara ). White or Basic brown sugar is fine.
1 tsp ground cinnamon
2 tbsp cornflour
600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them.
Apple and raspberry or black berry works well.
Apple or Pear with gooseberry also works well.
Apple or Pear with Apricot is tasty.
Method
Mix the sugar, cinnamon and cornflour in a large pot – with a lid.
Stir in the apples.
Cover the pot and cook on a low heat. Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot. Check from time to time. Its done when the fruit starts to soften.
Give it a little stir from time to time and if need add some water. DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.
The fruit is done when it begins to soften.
Add sugar to taste.
Nan’s Steak & Kidney Pie.
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[61]
This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty.
Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
Method
Select your 8″ / 20 cm pie tin or any other oven proof dish.
Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
Roll out the smaller piece of pastry until it is the correct size to form a lid.
Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
Place in a pre heated over ~ 170 C – 180 C
Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
Remove the pie from the oven and allow to cool a little before serving.
Steak & Kidney Mix
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[63]
This is a basic pie filling which is used for many things such as pies. The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak.
Ingredients
500g Steak. The cheap cuts are fine. Cut into bite size pieces.
250g Kidney. I prefer lamb or pork. Cut into bite size pieces.
Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine.
Method
Put the meat pieces into a large pot – must have a lid .
Cover the meat with the stock. This is a slow cook dish so allow for some evaporation.
Cook on a low heat for anywhere between 2 – 4 hours.
Check the pot from time to time and add more stock as needed. DO NOT LET IT BOIL DRY.
Sweet Pastry
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[64]
This is a sweet pastry which is used for many things such as friut pies. The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.
Ingredients for a 20cm / 8″ tin. Base & Lid
4 oz / 110g Self Raising Flour.
4 oz / 110g Sugar. I used either plain white or Demerara.
4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.
Method
Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
For ease of working I cut the butter into lumps. Add the fat to the flour.
Use your fingers combine the ingredients.
Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
If it is sticky add some a little more flour.
Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
Remove when you wish to use it. Try to keep it cool up to the point of use.
Suet Pastry
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[65]
This is a basic pastry which is used for many things such as pies. The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.
Ingredients for a 20cm / 8″ tin. Base & Lid
8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp.
Method
Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
Use your fingers combine the ingredients.
Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
If it is sticky add some a little more flour.
Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
Remove when you wish to use it. Try to keep it cool up to the point of use.
Standard / Basic Pastry
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[66]
This is a basic pastry which is used for many things such as pies. The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.
Ingredients for a 20cm / 8″ tin. Base & Lid
8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.
Method
Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
For ease of working I cut the butter into lumps. Add the fat to the flour.
Use your fingers combine the ingredients.
Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
If it is sticky add some a little more flour.
Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
Remove when you wish to use it. Try to keep it cool up to the point of use.
Nan and Mum’s Lamb Casserole.
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[67]
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.
Corned Beef Hash
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[68]
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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[69]
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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[70]
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.
Ingredients For Kebab
NOTE: An electric grinder can be used if you do not have a pestle & mortar.
1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb.
1 medium onion, finely chopped
2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar
¼ cup mint, finely chopped
¼ cup coriander, finely chopped
2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter and gives a nicer taste than butter.
1 green chilli (grind into paste using pestle & mortar)
1 tsp coriander powder
¾ tsp cumin powder
¾ tsp cayenne pepper – you can add more if you like it spicy
1 tsp salt
1/2 small green chilli, modify to your taste
Ingredients For Rita
1 cup yogurt (I use a low or 0 fat version which is fine)
1 hand fresh mint
1 hand fresh coriander leaf which is about 1 – 1/12 tsp of dried coriander leaf.
Optional some cucumber about 2″ or so can be mixed in with yogurt.
Instructions for Kebab
Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
To make the kebabs, check the oven / BBQ is up to temp.
Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it. If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.
To cook in the BBQ place the skewers on the hottest part. If you find that your kebabs are getting dry, brush oil as needed.
TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking. NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.
Instructions For Rita
While kebab is marinating, make yogurt rita.
Grind 2 tbsp each of mint and coriander along with the green chilli with a pestle & mortar – you can use an electric grinder if you wish.
If needed add a touch of water to make a paste.
Pour this paste into the yogurt. I also like to add diced cucumber.
Add water to get the desired consistency.
Season with salt and keep aside.
Choc Chip Cookie
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[71]
Ingredients
110g soft or spreadable butter
150g light brown soft sugar
[72]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.
Mexican Chilli Soup
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[73]
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.
3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese. Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency.
4. Taste and adjust seasoning’s as necessary.
5. Toss with bacon bits or your favourite vegetables, anything else you might like to have in a cream sauce. I have used Sweet potato and Butter Nut Squash. Garnish with freshly-grated Romano or Parmesan cheese if desired.
Spinach Pancakes
Serves: 4
100 g (3½ oz) young spinach ( I have often used frozen if fresh is not available)
125 g (4½ oz) plain flour
450 ml (15 fl oz) semi-skimmed milk
1 egg
generous pinch of grated nutmeg
about 1 tbsp sunflower oil
salt and pepper
Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted â the water on the leaves is enough moisture. Drain well, pressing out excess water.
Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
Herb Roast Mediterranean root vegetables
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[75]
Ingredients
This is made of pretty much any root or root like veg.
Olive Oil
Salt & Pepper
Herbs – Mixed herbs, Thyme, Rosemary or for a touch some oregano.
Peel and cut the veg into bite size cubes and put inside a container. A food bag is perfect.
Add a little olive oil and your choice of herbs. The idea is just. enough to form a coating on the veg. NOTE: They should not be swimming in the oil.
Add salt & pepper to your normal taste.
Roll the bag around to ensure the veg cubes have some herbs & oil.
Now leave for a time, ideal is overnight in a fridge or at least 1 hour. The longer the better to let the flavours come together.
Roll the bag around from time to time to keep the veg covered.
When ready put in a roasting tin, give them a stir to spread them out.
Roast in an over at 160C or add to an oven with an existing roast.
Give them a stir from time to time.
They are normally done in about 30 mins but its best to check and look for that nice roasted colour.
Beef Stew / Goulash Style
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[76]
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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[77]
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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[78]
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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[79]
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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[80]
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.
Golden Syrup Sponge Cake
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[81]
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
JB Creamy Caramel Fudge
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[82]
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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[83]
.
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.
Burgers
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[84]
[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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[85]
[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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[86]
OPTION, substitute milk for cream. Do not use low fat milk.
NOTE: For soft scoop use 50/50 mix of white sugar and sweetener.
[table]
Qty,Ingredient
185ml,Milk ( Full Fat Milk or substitute cream )
1,Vanilla Pod
90g,Granulated sugar ( Soft scoop, 50/50 of sugar and sweetener )
5,Egg yolks
375ml,Whipping cream
[/table]
Makes 800ml.
Method
Â
1. Combine milk, vanilla ( split )Â and 1/2 the sugar.
2. Warm in a pan to just below boiling point.
3. Remove from heat and leave for 15 mins to let flavours blend.
4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour.
5. Use a bay marie to combine and bring near boil, stir constantly.
6. Let it cool, then freeze / use ice cream maker.
Banana / Fruit versions.
Slice the fruit.
When transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.
Choc / Mint Cheese Cake
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[87]
1 tub Ricota Cheese
1 pck Ginger Biscuits ( GingerNut)
Some butter
1 bar dark chocolate
1 pack after 8 or other nice mint choc
small ( 120 ml ish ) tub of whipping cream
2tbl coco
Make the base.
Melt the choc
Whip cream to peaks
Mix with the cool melted choc
Add the coco
Mix Ricota & sugar
Mix cream mix & ricota mix
Add to base in tin
Decorate with after 8 ‘s
Fridge for a minimum of 30 mins, longer the better.
Choc Layer Biscuits
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[88]
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.
Choc Corn Flakes / Cornflakes
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[89]
Gently melt butter on a low heat ( about 1/2 pack )
As it starts to melt add Milk Drink Choc powder about 10 tbls and about 5 tbls of dark drinking choc powder.
Keep mixing slowly to prevent lumps and to blend the powders.
Once most of the butter has melted, add Golden Syrup about 1/2 the qty of the butter.
Let the mixture melt but no hotter than all melt. The temp is key to this working. If it becomes too hot it will not set after.
Add corn flakes a little at a time and gently fold them to cover them with the mixture. The ratio of flakes to mix is to your taste.
Put in a tray, let cool then in fridge.
JB Flap Jacks
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[90]
Ingredients
[table]
Qty, Ingredient
6tbsp,Golden Syrup — Note own brand syrup is ok. Normally the flavour is not as strong as Tate and Lyle so you end up using more.
200g, Butter
330g, Oats
[/table]
Method
Melt Butter add Syrup and stir in the oats.
Put in a tin and bake in oven 180C, about 25 mins.
Cut into shapes whilst still soft and warm
Shoulder of Lamb stuffed with Rice ( Delia and JB Modifications )
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[91]
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.
JB Tomato soup
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[92]
1 1/2 lb 700g tomatoes skins on quartered
1 medium onion chopped small
1 med spud chopped
2 tbsp olive oil
10 floz 275ml stock
1clove garlic
Good with thyme, basil or bacon bits
1 heat oil, soften spud & onion about 10 mins
2 add toms stir well leave for a min
3 add stock, garlic and season
4 cover and simmer for 25 mins
5 sieve to remove pips and skins
6 add fresh herbs
Spinach Ricotta Cheese Quiche
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[93]
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.
Steamed Treacle , Golden Syrup Or Marmalade Sponge Pudding
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[94]
For those in USA, Golden Syrup can be brought at Walmart.
Soften ( cream) the butter with the sugar, mix the flour and baking powder then put all into a bowl and mix
Golden Syrup or Marmalade into bottom of cooking bowl, add the mixture and cover the top with buttered baking /grease proof paper and a foil lid held on with string ( or I use an elastic band ).
steam 2 hours.
Another nice option is to add a couple of tbl spoons of golden syrup to the sponge mix.
This makes a 1lb / 1kg bowl.
Mince Meat
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[96]
Ingredients
[table]
qty,ingredients
225g, Bramley Apples – peeled & chopped
112g, Suet
175g,raisins
175g, sultanas
175g, mixed candied peel
175g, dark brown sugar
1, zest and juice of orange
1, zest and juice of lemon
25g,chopped almonds
2tsp,mixed ground spice
1/2tsp,gnd cinamon
1/4tsp,nutmeg
6tbl,Rum
[/table]
Method
1. Combine everything except the Rum
2. Cover the bowl and leave over night.
3. Pre heat oven to 110C
4. Use a covered dish or tray covered with foil.
5. Cook for 3 hours
6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine.
7. Stir occasionally until cool. It should all come together and not look tiny shreds.
8. When cool stir in Rum
Nan’s Mince Pie.
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[97]
This was a Christmas family favourite of ours. Nan would make for us to have fresh on the big day.
1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
Method
Select a pie tray mine has little dishes / cups to hold 12 pies.
Remove the pastry from the fridge.
Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry lump, regularly turning over and give it a twist until the pastry is the correct size and thickness to fill the cup in the pie dish. Cut the pastry into 12 parts the size to fill each of the the cups in the pie dish and 12 to make lids for each. Or I use standard pastry cutters / rings to make this easier.
Wipe each of the cups the insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pies from sticking to the dish.
Place the rolled out pastry over the a pie cup and work it into the cup. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
Now fill the pie with the filling the mix at the top of the page is very good, or use a shop brought jar which is a lot easier.
Roll out the smaller piece of pastry until it is the correct size to form a lid.
Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
Place the lid on top of each pie and press using a finger tip all around the edge to help the lid stick to the pie.
Trim the edges to form a neat edge to each pie.
Brush each of the lids with some egg wash and sprinkle it a little sugar. This gives a nice colour and taste to the pies once they are cooked.
Place in a pre heated over ~ 170 C – 180 C
Check after 20 mins if needed add a little more cooking time. The lids should be a deep golden brown colour.
Remove the pie tray from the oven and allow to cool a little before moving to a cooling rack. If you take them out of the tray too early they tend to fall apart.
Jersey Royals
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[100]
450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
4 rashers streaky bacon, chopped
1 bunch spring onions, trimmed and chopped
8 – 10 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
4 large eggs
a large pinch paprika
salt and freshly ground black pepper
1. Cook the Jersey Royals in lightly salted boiling water until tender – about 15 minutes. Drain and allow to cool. Slice thickly.
3. Poach the eggs in gently simmering water for 3 – 4 minutes, until set.
4. Divide the cooked Jersey Royal mixture between 4 warm serving plates. Lift the poached eggs from the water with a draining spoon, placing one on top of each portion of potatoes. Sprinkle with the paprika, season with salt and pepper and serve at once.
Cook’s tips:
Do not peel Jersey Royal potatoes – simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour – adding salt to the water is a matter of personal preference.
A few drops of vinegar added to the poaching water helps the egg whites to stay firm.b
Choc Pots – Choc Bomb
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[101]
250 ml single cream
200g 70% choc
2 large egg whites
3 tbl rum
20g butter
heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the choc and let stand for 1 minute to let choc melt, then stir until smooth.
Whisk egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into about eight ramekins. fridge until set.
JB Ice Cream
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[102]
Ice cream started using a very basic method. Italy and France started really raising the stakes for the best ice cream and over time came to a custard base which has been used ever since. It has been played around with to create different outcomes but all start with a simple custard base.
Ingredients: 4 egg yolks 1/2 pint (250ml) milk 1/2 pint (250ml) double/heavy cream 4 oz (100g) sugar or caster sugar 1 vanilla pod (sliced down the middle)
NOTE: This make traditional ice cream. To make it soft scoop you need to raise its sugar content. Do not simply add more normal sugar. Ive tried it does not taste nice. Ive also tried reducing the sugar and replacing it with sweeteners. This worked with some success. It does not work if you completely substitute with a sweetener. There are various sweetening syrups available. I had a reasonable result with some of them, its difficult to find one which maintains the creamy / silky texture. In short I have not found the perfect soft scoop option, they all change the final taste and or flavour in some way.
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.
Use a bain marine. Place the bowl on top and heat gently, stirring until the custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form over the back of your spoon it’s time to turn off the heat.
I prefer to leave the bowl on the bain marine and let it cool at its own speed. Many remove the bowl. Some even stand it bigger bowl of ice water to force cool it. I have tried this and feel the end result is thicker and can sometimes contain very small lumps which I think is caused by the egg. If you have lumps you will need to either sieve or pass through a muslin cloth.
Leave to cool.
When the custard base is cold stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
If you do not have an ice cream machine ( the entry-level ones are about £25 ). You can box freeze. Put the ice cream into a tub, make sure the tub has a tight fitting lid and also quite a bit of space above the mix.
Place tub in freezer every 15 mins, remove from freezer and use a food mixer to churn things up. The objective is to beat/break any ice crystals.
Repeat until the mix has thickened and really started to set , not quite solid yet.
The box method is a pain, I used it for many years before machines became available at affordable prices. Trust me the machine is well worth the money.
The cheap ones you need to work fast as they do not have a built in cooler and they warm up quickly.
I now use one with its own chiller but they are still quite expensive, Ive not checked for a while. When I brought mine they started at about £250. They are probably cheaper now but still an investment.
Lemon Sauce
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[103]
Ingredients
½ cup lemon juice
2 chicken stock cubes, crumbled
2 tablespoons cornflour
2 tablespoons honey
2½ tablespoons brown sugar
1 teaspoon grated green ginger
1¾ cups water
Method
Combine all ingredients in a saucepan.
Stir over low heat until sauce boils and thickens.
UPSIDE – DOWN APPLE CAKE
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[104]
3 tbsp. shortening
300g ( 1 1/2 c) brown sugar
1/2 tsp. cinnamon
1 egg, beaten
1/2 tsp. baking powder
1/2 c. milk, heated
1 c. flour
7 c. apples, peeled and sliced
Melt 1 cup brown sugar and shortening together in a small saucepan. Put in bottom of 8 x 8 inch baking dish. Mix together peeled apples and cinnamon. Pour over brown sugar mixture. Mix the rest of the ingredients together. Pour over apples. Bake at 350 degrees until the apples are done, approximately 45 minutes.
Apple Sausage
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[105]
Ingredients
1kg Pork shoulder
1Â Cooking Apple
2 Tbs. White wine Vinegar
4 tsp. Salt
2 Tbs. Sugar
11â2 tsp.   White pepper, ground
4 tsp.   Sage, rubbed
3â4 tsp.    Allspice, ground
1â2 tsp.    Ginger; dried, ground
1â4 tsp.    Clove, ground
1â4 tsp.    Cinnamon, ground
Method
1. Cut length of skin and put in cold water to soak, about 6ft is good for 1Kg meat.
2. Cube chilled pork and mince through the course plate.
2.  Add all the ingredients and mix well.
3. If you like it more like a paste then run through the mincer again with the fine plate.
4. Fit the stuffing tube to the mincer and slide the soft wet skin over the tube. Keep splashing with water, keep everything wet.
5.  Start mincing again, once the meat reaches the end of the tube pull off a little of the skin and knot it.
5.  Twist off the casing,( by gently squeezing and working a gap, gentle is the key if you squeeze too hard the skin will burst ) at approximately 5-inch intervals. N.B. Twist alternate directions on each sausage. i.e. 1st clockwise, 2nd anti clock, 3 clock etc. Also if you get any air bubbles, use a pin or needle to let the air out. If you try to work the air out of the skin it normally bursts, its better to make a tiny hole.
Stuffed Bread Rolls
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[106]
Ingredients
Crusty Bread Rolls, cut off the lid and scrape out the bread inside with tea spoon ( leave some thickness ).
Coat with melted butter and put in hot oven ( 190 ) until toasted inside.
Create tasty filling and place inside the rolls.
Place back in the oven for about 15 mins.
Custard
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[107]
[table]
Qty, Ingredient
8, egg yolk
few spoons about 75g, caster sugar
a cup of milk 300 ml, milk
lots of cream 300 ml, double cream
1, vanilla pod
[/table]
Method
Use a bae marie to infuse, keep wisking until cooked.
JB Curry
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[108]
Curry
5tbl oil
1 tsp turmeric
2 fine chopped garlic cloves or equiv dried etc
1 inch fine chopped ginger or powder equiv
2 tsp mustard seed
6 big toms or 1/2 tin
1 tsp fenugreek
440 ml Coconut milk – 100g powder
1 green chille (deseeded diced)
To add to the sauce pieces cut into bite size chunks :
I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — Basically anything I have laying around.
1 hand curry leaves
To Serve
1 inch ginger grated
Coriander leaves
3 onions chopped
Yoghurt
1 tsp chilie powder
When I use a meat, I cube it and sear it in a frying pan. Set aside until later.
Veg I have tried, potato, carrots, aubergine, swede, parsnips, turnips etc. Basically anything bulky enough to survive the cooking.
Sometimes, I add various beans. Red Kidney, haricot, chick pea , black eyed etc. I buy dried in which case make sure they are pre soaked. When adding small beans delay adding them or they break up and turn to mush in cooking.
Mix the powder spices and mustard seeds.
Pre chop onions, ( if using fresh , chop garlic and ginger ). This will make it less of a rush once things start.
Add oil to pan add in the spice / seed mix. Heat slowly until they pop.
Add 1/2 the onions , garlic , ginger ( if using powder add it to the powder mix above ) to the pan, turn the heat up until you get a gentle fry.
Stir from time to time until onions soft and translucent.
I use a choppy blender stick or put into a liquidiser etc blitz until a lumpy paste.
Put back into the pan and cook gently for a couple of mins. Constantly stiring / mixing.
Add in the toms and coconut milk.
Slowly bring to a boil and keep the pan simmering.
This is where I add the meat and veg, including the remaining onions from earlier.
Add a decent hand full of curry leaves and stir in.
Let bubble for hours, Sometimes I put in the oven and sometimes leave on the hob.
Time varies depending on the qty and size of veg bits.
Give it a stir every now and then, add moisture if needed.- water is fine.
End result should be creamy curry.
JB – Traditional Carbonara From Milan – Not the popular UK version.
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[109]
.
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 !!!!!
Pasta
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[110]
Ingredients
1 egg per 100g of flour
1 tsb olive oil per 100g of flour
i.e. 6 eggs , 600g flour, 6 tsp olive oil
Flavorings
Spinach either frozen ( defrost and drain before using )
Tomao puree or Sun Dried Toms.
Various herbs i.e oregeno, taragon , sage etc.
Method
Combine the ingredients.
Kneed until dough becomes elastic and glutin starts to work.
Cover / Wrap.
Put in fridge for at least 1 hour.
Roll out to shape.
Marmalade ( Oxford Style) Pressure Cooker
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[111]
Ingredients circa 6 jars
Remove trivet from pot.
1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting.
Slice them, thickness to taste.
Place in pot.
1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later
1kg sugar. Add 1/2 to pot before cook cooking, add the rest later.
2 tbl dark treacle or to taste.
Stir just to combine.
Pressure for 10 mins.
After let pot cool naturally – do not force de-steam.
It can sit for as long as you want.
Remove lid, then add the remaining water and sugar.
Add the dark treacle.
Swig of Rum
Give occasional stir.
As temp gets close, stir more often.
Boil until temp is 105 C – 110C
Do not over boil it or the sugar will burn.
When ready top is covered in bubbles and frothy. You can feel it thickening.
Let it cool a little for a few mins.
Use Sterilised jars.
When cool enough not to break the jars, put in jars and put lid on to make an air tight seal. As it cools the air gap between lid and sauce is important.
Google says :
1 cup = 128g , 1 cup = 236ml, 3tsp = 1tbl = 14.3g , 8tbl = 1/2 cup = 113g