-
kleftiko – Greek Lamp Recipe
Ingredients 1.5kg waxy potatoes, peeled and cut into wedges 1 large red pepper, deseeded and cut into strips 3 large tomatoes, cut into thick slices 1 1/2 tsp salt 12 turns black peppermill 1 leg of lamb (about 2.5kg) Juice 1 lemon 60ml olive oil 1 bulb garlic, cut in half horizontally 1 tbsp dried oregano 200ml water 100g feta cheese, roughly crumbled Method . Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add…
-
Pot Roast
Ingredients For the beef brisket 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied 4–5 tbsp sunflower oil 4 onions, 2 thinly sliced and 2 quartered 3 sprigs bushy thyme 1 large bay leaf 2 tbsp tomato purée 500ml/18fl oz hot beef stock, made with 1 beef stock cube 200ml/7fl oz red wine 4 large carrots, cut into 3cm/1¼in chunks 6 celery sticks, trimmed and cut into 4cm/1½in lengths sea salt and freshly ground black pepper For the potato latkes 1 free-range egg 1 free-range egg yolk 1 large onion, grated 1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated 25g/1oz plain flour 1 tsp flaked sea salt 2 tbsp finely chopped fresh…
-
Sweet & Sour Chicken
- English / British, Hairy Bikers, Has video, Main, No Category, Roast, Rubs, Marinades, odds and ends, Snack, Spit Roast
Hairy bikers Tennessee Pulled Pork
This is the video : This is the video link Or on youtube Ingredients shoulder of pork 50 g soft brown sugar 4 tbl paprika 3 tbl sea salt flakes 1tb cayenne 1 tbl cumin 1 tbl mustard Power 1 tbl dried thyme. Method Mix all of the above in a bowl Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork Only use half the mix Leave in fridge for an hour or more After the fridge rub in a 2nd coat of the mix Really rub it in, good and hard rubbing Note the spices have already…
-
Stuffed Peppers
Ingredients 115g uncooked rice 2 tbsp extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped 1 tbsp tomato paste 3 cloves garlic, crushed 450 g beef mince 1 (400g) can chopped tomatoes 1 tsp dried oregano Salt Freshly ground black pepper 6 bell peppers, tops and cores removed 100 g grated Cheese Freshly chopped parsley, for garnish Method Preheat oven to 200°C (180ºC fan). In a small saucepan, prepare rice according to package instructions. In a large pan over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add beef and cook,…
-
The Hairy Bikers: Lancashire Sausage Hotpot Recipe
List Of Ingredients 1 tbsp vegetable oil 600g sausages 2 onions, thinly sliced 1 tbsp flour 750ml beef or chicken stock 1 bay leaf 2 sprigs thyme or 1 tsp rubbed sage a good dash of Worcestershire sauce butter, for greasing and dotting 1kg floury potatoes, thinly sliced 250g black pudding, peeled and cut into slices flaked sea salt freshly ground black pepper Method Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large frying pan. Skin the sausages, break each one into a couple of pieces and flatten them slightly into little patties. Fry the sausage patties for a couple of minutes on each side until…
-
Peppy’s Brown Stew Chicken with Rice n’ Peas
From Ainsley’s Food We Love Based on my mum’s delicious Jamaican brown stew with rice n’ peas – I’ve made a few changes over the years, but this always reminds me of my childhood. Ingredients 6-8 skinless chicken thighs 1 onion, diced 1 red pepper, deseeded and chopped 1 green pepper, deseeded and chopped 500ml chicken stock or water 2 large ripe tomatoes, diced 1 tbsp tomato ketchup 1 scotch bonnet, whole 1 tsp allspice 1 bay leaf 1 tsp fresh thyme leaves 1 tbsp chopped parsley For the Marinade 2 tbsp dark soy sauce 2 tbsp Worcestershire sauce 3 garlic cloves, minced ½ tsp sweet paprika 1 heaped tbsp…
-
Lamb Hot Pot – Spuds Topping
Ingredients For the filling 700g well-trimmed lamb leg meat (or leg steaks) 2 tsp sunflower oil 2 medium onions, peeled and thinly sliced 5 medium carrots, peeled and thickly sliced (about 300g prepared weight) 2sticks of celery , chopped Perl Barley to taste – Remember they swell a lot during cooking 3 tbsp plain flour 600ml lamb stock, made with 1 lamb stock cube 1 tbsp fresh thyme leaves or ½ tsp dried thyme 1 rosemary stalk or ½ tsp dried rosemary 2 tbsp Worcestershire sauce flaked sea salt freshly ground black pepper For the topping 3 medium potatoes (about 500g) Trim any visible fat off the lamb and cut…
-
Keema
-
Mince Curry
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional. Ingredients 2 tbsp ghee or vegetable oil2 medium red onions, chopped2 cloves garlic, finely chopped5 cm piece of fresh ginger, finely chopped1 tsp turmeric1 tsp coriander, ground1 tsp chilli powder (use less if you don’t like your curries too hot)4 cloves1 cardamom500g mince. This can be lamb, beef or pork which ever you like400g tin of tomatoes1 tbsp tomato ketchup225g…
-
Spicy Ground Beef
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
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…
-
Lamb and Barley Hot Pot
Ingredients 6 lamb shanks 2 tbsp olive oil 2 onions, roughly chopped 3 carrots, peeled and roughly chopped ½ swede/turnip, peeled and cut into small chunks 4 garlic cloves, roughly chopped 2 tbsp rosemary, finely chopped 2 bay leaves 2 sprigs thyme, finely chopped 2 tbsp tomato puree 250g (9oz) pearl barley 1½ litres chicken stock 2-3 tbsp mint jelly 3 tbsp flat leaf parsley, roughly chopped Method 1. Preheat the oven to 150C/300F/Gas 2. 2. Season the lamb shanks with salt and black pepper. 3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown. 4. Remove from…
-
Navajo lamb stew
Ingredients 2 tbsp oil or lard 1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 tbsp coriander seeds, lightly crushed 1 tbsp dried thyme 2 tbsp tomato purée 3 celery sticks, trimmed and cut into large chunks 4 carrots, peeled and cut into large chunks 2 large potatoes, peeled and cut into chunks ½ pointed or hispi cabbage, cut into wedges or chunks 250g tin sweetcorn or hominy, drained and rinsed salt and freshly ground black pepper finely chopped celery leaves, to garnish For the cornmeal dumplings 125g/4½oz medium fine cornmeal or polenta 125g/4½oz plain flour 1 tsp baking…
-
White Irish stew
2 big knobs of butter glug olive oil 4 medium onions, cut into various sizes 3 cloves garlic, crushed 6 large potatoes, cut into various sizes 8 lamb chops, excess fat trimmed off and reserved – thick neck chops will be best (go to a butcher if you can) salt and freshly ground black pepper 565ml / 1 pint good-quality lamb stock chopped parsley Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid. Add the onions and garlic and sweat them gently, slowly teasing the flavours out – 15 minutes or so over a low heat should do it. Add the potatoes and stir well…
-
Lancashire Hot Pot
Ingredients 2 tbsp olive oil 1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces 4 lambs’ kidneys, cleaned, trimmed, cut into quarters 2 onions, peeled, sliced ½ tsp salt 1 tbsp plain flour 250ml/9fl oz lamb stock 1 sprig fresh thyme 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g/2oz butter, cut into cubes, plus extra for greasing 2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced 1kg/2lb 2oz potatoes, peeled and sliced salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until…
-
Nan and Mum’s Bacon Roly Poly.
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. Ingredients 1 mix of Click Here Suet Pastry Mix. 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…
-
Treacle Tart
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 and 2 tbsp of the juice 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.…
-
Nan’s Steak & Kidney Pudding.
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. Ingredients 1 mix of Click Here Steak & Kidney Mix. 1 mix of Click Here – Suet Pasty Mix. 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…
-
Nan’s Apple / Fruit Pie.
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. Ingredients 1 mix of Click Here Apple / Fruit Mix. 1 mix of Click Here – Sweet Pasty Mix. 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,…
-
Apple Pie / Sauce Mix ( other fruits may be used. Berries etc)
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…
-
Nan’s Steak & Kidney Pie.
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. Ingredients 1 mix of Click Here Steak & Kidney Mix. 1 mix of Click Here – Basic Pasty Mix. 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…
-
Steak & Kidney Mix
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…
-
Sweet Pastry
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…
-
Suet Pastry
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…
-
Standard / Basic Pastry
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…
-
Nan and Mum’s Lamb Casserole.
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,…
-
Double Fried Chips
Cut spuds. Soak in cold water – 20 – 30 mins. Dry. Fill chip basket no more than 2/3’s Pre heat 130 – 140 C then cook for 10 Mins. Should light in colour. Leave until room temp or cool. Not fridge temp. Pre heat 180 – 190 C cook until crisp.
-
Corned Beef Hash
IngredientsServes: 4 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…
-
Choc Chip & other Muffins
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…
-
Jeff ‘s Seekh Kebab & Rita
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original. Ingredients For Kebab NOTE: An electric grinder can be used if you do not have a pestle & mortar. 1 lb beef , minced. Also works with Chicken, Turkey, Pork and of course Lamb. 1 medium onion, finely chopped 2 tsp ginger and garlic paste or 1 clove of garlic and 1″ fresh ginger , crush them into a paste using pestle & mortar ¼ cup mint, finely chopped ¼ cup coriander, finely chopped 2 tbsp ghee or butter, melted to liquid. Ghee is a purified butter…
-
Choc Chip Cookie
Ingredients 110g soft or spreadable butter 150g light brown soft sugar 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,…
-
Red Thai Curry Pork with Ginger and Lime
Serves 3 Ingredients 450g pork scotch fillet, cut into 5mm slices 2 to 3 tbsp olive oil 1 small brown onion, cut into wedges 2 garlic cloves, crushed 3 cm piece ginger, peeled, finely grated 2 heaped tbs Thai red curry paste Pinch lemon myrtle 300 ml thickened cream ¾ cup chicken stock 300g potatoes, peeled, roughly chopped 200g green beans cut into 3 cm lengths 1 lime, zested and juiced 2 tsp fish sauce 2 tsp brown sugar Pinch dried basil ¼ cup fresh coriander leaves, finely chopped 1 cup long grain rice Method Heat the oil in a large non-stick frying pan over medium heat. Coat the pork…
-
Mexican Chilli Soup
Some butter and oil for saute 200g Onion – cut small 1 clove garlic – fine chopped 1 1/2 cup sweet corn 1 tin toms or 500g fresh toms 1 1/2 L ( 750 ml ) Chicken / Veg Stock 1/2 L ( 250 ml )Milk 2 red chilli – Use flame or toast / grill to darken and soften skin. Parmesan Cheese – cut into small cubes and add to the bowl for serving. Method Sauté onion, corn, garlic for about 5 mins ( lid on ) Add tomatoes ( small pieces ) and simmer 10 mins Add stock and milk After flaming / grilling the chillies, remove the…
-
Gary Rhodes Bread & Butter Pudding
This is posted in honour and as a tribute to the late great Gary Rhodes.Thank you for your inspired cooking. Ingredients 12 medium slices white bread 50 g (2 oz) unsalted butter, softened 8 egg yolks 175 g (6 oz) caster sugar 1 vanilla pod or a few drops of vanilla essence 300 ml (10 fl oz) milk 300 ml (10 fl oz) double cream 25 g (1 oz) sultanas 25 g (1 oz) raisins To finish caster sugar Method Grease a 1.75 litre (3 pint) pudding basin with butter. Firstly, remove the crusts and butter the bread. Whisk the egg yolks and caster sugar together in a bowl. Split…
-
Spinach Pancakes with Creamy Ricotta Cheese Sauce
Good with ricotta cheese sauce and bacon 0r Vegetable , onion bits. Easy creamy ricotta cheese sauce 1. Finely-dice 1 onion and minced 3-4 cloves of garlic. 2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes. 3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese. Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency. 4. Taste and adjust seasoning’s as necessary.…
-
Herb Roast Mediterranean root vegetables
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…
-
Beef Stew / Goulash Style
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.…
-
Tray ( tray ) baked pork with potato, parsnips,pears
Marinade Main Mint Bread 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.
- ALL CATEGORIES, Cake / Biscuit / Cookie, Desert, English / British, Has video, Jeff, Snack, Vegaterian
Chocolate Mousse Cake
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…
-
Apple & Lemon Sponge Cake
Ingredients Method 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…
-
Carbonara ( Jeff Mods )
Ingredients 8 oz (225 g) dried spaghetti 5 oz (150 g) sliced smoked pancetta or good baconFine chopped onion. Some garlic , chopped. 2 large eggs, plus 2 extra yolks 4 tablespoons Pecorino Romano, finely grated, plus extra to serve 4 tablespoons double cream little olive oil freshly milled black pepperHand full of Peas Method First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and peas ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in a little extra oil Next, whisk the eggs, yolks and…
-
Nan’s Cup / Fairy Cakes
-
Golden Syrup Sponge Cake
Ingredients Method 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 . 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 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…
-
Lamb Rogan Josh
A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods. From the book Rick Stein’s India by Rick Stein Ingredients 40g ghee 5cm piece of cinnamon stick 3 dried Kashmiri chillies, torn into pieces 6 green cardamom pods, lightly bruised with a rolling pin 4 cloves 1 large onion, chopped 15g / 3 cloves garlic, finely crushed 15g / 3cm ginger, finely grated 2 tbsp Kashmiri chilli powder 1 tbsp ground coriander 1 tbsp ground cumin 2 tsp turmeric ¼ tsp ground mace 1 tsp garam masala, plus 1 tsp extra to finish 1…
-
Rick Stein Beef Rendang
Ingredients (serves 4) Rendang Paste 100g grated fresh coconut (can use desiccated) 4 dried Kashmiri chillies 2 tablespoons coriander seeds 1 teaspoon of cumin seeds 1 teaspoon of turmeric powder 225g shallots or onions, roughly chopped 30g garlic, roughly chopped 50g peeled galangal or ginger, roughly chopped 1 large fresh red chilli, seeded and roughly chopped For the Curry Glug of oil. I used rapeseed 1kg of braising steak chunks 1 quantity of rendang spice paste – as above 2 tins of coconut milk 4 fat lemon grass stalks – bruised – (just bash them lightly) 12 dried kaffir lime leaves – crumbled 2 x 7.5cm cinnamon sticks 125ml Tamarind…
-
Rendang
Ingredients For the rendang 1 onion, roughly chopped 1 tbsp chopped fresh ginger 1 tbsp chopped galangal (or another tbsp of the above) 1 tbsp chopped garlic 1 lemongrass stalk, tough outer layer removed and roughly chopped 1 tsp turmeric 6 long red dried chillies, soaked in water and roughly chopped 2 tbsp sunflower oil 1 cinnamon stick 6 cardamom pods 650g/1lb 7oz braising steak, cut into 2cm/1inch cubes 4 kaffir lime leaves zest of a kaffir lime or lime 400ml/14fl oz coconut milk 1 tbsp of tamarind paste or juice of a lime 50g/2oz desiccated coconut flakes coriander sprigs to garnish For the herby rice 1 tbsp sunflower oil…
-
Do-Piaza
-
Madras
-
Medium Curry
-
Vindaloo
-
Calzone
For the dough 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt For the filling 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) slices of chorizo ( Jeff Mod ) 30g/1oz grated parmesan Method For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on…
-
Shelley Creamy Caramel Fudge
Ingredients 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…
-
Delia / Jeff & Amy Ginger Bread
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 boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the…
-
Chocolate Cake (Nans)
Ingredients Method Separate eggs – beat whites to stiff peak. Melt Butter & Choc Mix sugar eggs yolks / marg – largish bowl Mix flour and baking power Sieve the flour into butter / choc mixture Carefully fold mix into egg white mix Use 7″ tins Oven 150C – Gas 2 Cook 25 – 30 Mins. May be faster in a fan oven
-
Victoria Sponge Cake ( Nans)
Ingredients Method Mix sugar and butter / marg in a largish bowl Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir . Divide the mixture equally between both 7″ tins Oven 160C – Gas 2 1/2 Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins. Start checking after 20 mins as some ovens cook faster – especially fan assisted You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean. When ready allow both halves to…
-
Potato soup
Potato soup A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. Ingredients 55g/2oz butter 425g/15oz potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, diced 1 tsp salt freshly ground pepper 900ml/1½pt home-made chicken stock or vegetable stock 120ml/4fl oz creamy milk freshly chopped herbs to garnish Preparation method Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately…
-
Scones
Method
-
Burgers
Flavourings can be added, about 1/4 tsp for powder or 1tbl liquid
-
Honey Ice Cream
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
OPTION, substitute milk for cream. Do not use low fat milk. NOTE: For soft scoop use 50/50 mix of white sugar and sweetener. Makes 800ml. Method 1. Combine milk, vanilla ( split ) 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…
-
Choc / Mint Cheese Cake
1 tub Ricota Cheese 1 pck Ginger Biscuits ( GingerNut) Some butter 1 bar dark chocolate 1 pack after 8 or other nice mint choc small ( 120 ml ish ) tub of whipping cream 2tbl coco Make the base. Melt the choc Whip cream to peaks Mix with the cool melted choc Add the coco Mix Ricota & sugar Mix cream mix & ricota mix Add to base in tin Decorate with after 8 ‘s Fridge for a minimum of 30 mins, longer the better.
-
Inside Out Orange or Apple Pudding
Ingredients Method 1. Cream butter, sugar and orange zest 2.Stir in egg yolks then the flour 3. Add the marmalade , OJ and milk 4. Whisk egg whites to soft peaks. 5. Fold the whites into the mixture. 6.Spoon into a cooking bowl. 7. Place in a roasting tin and pour about 1cm deep boiling water 8.Bake at 190C for about 50 -55 mins 9.To glaze mix marmalade with 3-4 tasp of warm water and brush over.
-
Choc Layer Biscuits
Ingredients 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.…
-
Chettinad Style Chicken Curry
first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few. Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only…
-
Chicken and apricot curry with potato straws (sali murghi)
This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch. Ingredients For the sali (matchstick potatoes) 250g/9oz chip potatoes such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes vegetable oil, for deep frying 1–2 tsp salt For the curry 3 tbsp vegetable oil 6 black peppercorns 5 cloves 2 green cardamom pods, lightly bruised with a rolling pin 2 dried Kashmiri chillies 4cm/1½in piece cinnamon stick 1 medium onion, finely chopped 100g/3½z tomatoes, finely chopped 1 tsp salt 4cm/1½in fresh root ginger, finely grated 3…
-
Pork in black bean sauce
Ingredients 450g/1lb lean pork 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp sesame oil 1 tsp cornflour 1½ tbsp groundnut (peanut) oil 1½ tbsp black beans, rinsed and coarsely chopped 1 tbsp garlic, finely chopped 3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped 1½ tbsp light soy sauce 1 tsp sugar 1 tbsp chicken stock or water 1 tbsp sesame oil Preparation method Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20…
-
Quick orange and lemon chicken
Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice. Ingredients For the chicken 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander For the rice enough long-grain rice to fill a measuring jug to 400ml/14fl oz level For the greens 1 tbsp groundnut or peanut oil 3 garlic cloves,…
-
Oxtail soup with mini parsley dumplings
A really warming traditional winter soup with added dumplings, so there’s no need for bread. Ingredients 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and diced 2 sticks celery, trimmed and diced 1 tsp dried thyme 2 bay leaves 300ml/10fl oz red wine 2 litres/3½ pints beef stock, made with 2 beef stock cubes 2 tbsp tomato purée 2 tbsp cream sherry 2 tbsp yeast extract, such as Marmite For the mini parsley dumplings 200g/7oz self-raising flour 100g/3½oz shredded suet…
-
Honey-glazed Duck with pomegranate and pineapple
This recipe is certainly exotic – honey and five-spice chilli guinea fowl served with a fresh fruit salsa splashed with soy sauce. If you can source one, serve in a banana leaf to impress. Ingredients 1kg/2lb 4oz oven-ready guinea fowl / duck 2 tbsp sunflower oil ½ tsp dried crushed chilli ½ tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 1 large ripe pineapple, around 1kg/2lb 4oz ½ cucumber ½ large pomegranate 2 tbsp clear honey 1 tbsp dark soy sauce 50g/1¾oz bunch fresh coriander 25g/1oz bunch fresh mint ½ small red onion 1 large lime, juice only banana leaf, to serve (optional) Preparation method…
-
Choc Corn Flakes / Cornflakes
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…
-
Nan’s Apple Crumble
Crumble Top Butter 3 Oz Flour 6 Oz Brown Sugar 3 Oz Filling : Use 1 of these Apple / Fruit Sauce. Put the fruit mix into an oven proof dish. Mix the ingredients for the Crumble Top and add the dish. Cook in pre heated oven at 190C for 20 mins.
-
Shoulder of Lamb stuffed with Rice ( Delia and Jeff Modifications )
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 (that’s 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…
-
Beef Stew / Goulash Style
Ingredients 1kg good braising steak, preferably chuck steak 1 tbsp sunflower oil 3 medium onions, cut into 12 wedges 3 garlic cloves, crushed 2 tsp hot smoked paprika 1 tbsp paprika 1 beef stock cube (Oxo works well here) 600ml cold water 400g can of chopped tomatoes 2 tbsp tomato purée 2 bay leaves 1 red pepper 1 green pepper 1 orange pepper flaked sea salt freshly ground black pepper Cooking Method Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry! Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard…
-
Butternut squash and lime soup
Ingredients 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Preparation method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six…
-
Arnold Bennett – Fish Omlette
This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. Ingredients 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1½oz butter 15g/½oz plain flour 50g/1¾oz grated mature cheddar cheese sea salt and freshly ground black pepper Preparation method Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool…
-
Chicken and black bean with stir-fried rice and wilted bok choi
Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice. Ingredients 2 boneless skinless chicken breasts, cut into slices 1cm/½in thick 3 tbsp light soy sauce 3 tbsp Shaoxing rice wine (or dry sherry) 2 tbsp toasted sesame oil 2 tbsp cornflour 4 tbsp vegetable oil 10cm/5in piece fresh root ginger, peeled and finely chopped 3 large garlic cloves, finely chopped 3 red chillies, finely chopped 50g/1¾oz fermented black beans 1 tbsp caster sugar 150ml/5fl oz chicken stock 6 spring onions, finely sliced 3 tbsp roughly chopped coriander leaves 2 heads bok choi 200g/7oz cooked basmati rice,…
-
Chicken and pork pâté with pistachios Terrine
A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Preparation method Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt…
-
Spiced roasted shoulder of lamb with red lentil dal
Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads. Ingredients For the lamb 2 garlic cloves, crushed 2cm/¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala 500ml/18fl oz plain yoghurt 1 lemon, juice only salt and pepper 1 lamb shoulder 1 tbsp ghee For the red lentil dal 200g/7oz red lentils 3cm/1¼in piece fresh root ginger, peeled 1 tsp ground turmeric 2 tbsp ghee 1 onion, finely chopped 1½ tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 3…
-
Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce
Cook Lamb as normal ( Leg or steaks ) 1 small onion peeled small and sliced Little rosemary for garnish salt & pepper Sauce 2 tbl plain flour 1 tsp heaped mustard powder 570 ml light red wine 5 tsp red current jelly 3 tbl Worcester Sauce juice 1 lemon slat & pepper Method Oven 190C First of all, place the meat in the roasting tin, tucking the slices of onion beneath it. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) – for a 5lb (2.25 kg)…
-
Steak , Beef with Red Wine Sauce
pieces of sirloin steak ( room temp ) 1 small chopped onion Little Olive Oil for cooking Sauce 175ml Red Wine Ground Black pepper Method First of all, heat half the oil in the frying pan over a high heat, then fry the chopped onion until it’s softened and tinged dark brown at the edges – about 6 minutes – and remove to a plate. Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt, as this encourages the juices to come out.…
-
Leek, Onion and Potato Soup
Ingredients 4 large leeks 2 med spuds 1 med onion chopped small 2 oz butter 1 1/2 pint chick stock 10 floz milk salt & pepper Method split leeks along middle and slice melt butter in pan add spuds onion and leeks stir them around to cover with the butter cover and cook gentle for 15 mins Add stock and milk simmer ( covered ) for 20 mins
-
Onion Soup
Ingredients 1.5kg/3lb5oz onions, peeled and sliced 115g/4oz unsalted butter 1 tbsp olive oil 1 tsp salt freshly ground black pepper 2 bay leaves 2tsp fresh thyme leaves 25g/1oz plain flour 1 bottle dry white wine 2l/3½pt fresh beef stock 1 small French baguette 1 large clove garlic, peeled 170g/6oz gruyère cheese, grated Preparation method Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions. Remove the lid and cook uncovered for a further 20-30 minutes, stirring…
-
Tomato soup
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
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
6 oz SR Flour 6 oz butter 3 Large Eggs 1 tsp baking powder 6 oz sugar ( light brown is nice ) 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…
-
Chocolate Roule
>X-POP3-Rcpt: jeff@percy.atoz.co.uk >Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST) >From: Rick Hann <rick@cyberspace.net.au> >X-Sender: rick@advanced.ais.com.au >To: Jeff Arnold <jeff@atoz.co.uk> >Subject: Re: Probably a daft question > >Jon, > >Yep. Here ’tis. > >INGREDIENTS > >SPONGE >5 eggs, separated >1.25 cups caster sugar >185g (6oz) dark cooking chocolate >3 tblspns water >2 tblspns icing sugar >1 tblspn cocoa > >FILLING >300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream) >1 tspn vanilla >1 tblspn caster sugar >1 punnet strawberries > >TO DECORATE >extra sifted icing sugar >whipped cream >sliced strawberries > >METHOD >1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and…
-
Norwegian Mountain Loaf
250ml milk / butter milk 250 ml water 350g whole (meal ) bread flour 50g rye flour 7g ( 1 sachet ) yeast (easy blend) or 15g fresh yeast 50g porridge oats 25g wheat germ 3+ tbl spoons sunflower seeds 3+ tbl spoons linseed 1+ tbl spoon salt Mix water + milk in measuring jug. Combine all other ingredients in large bowl. Pour liquid in whilst stirring well to make sticky porridge. Scrape into well buttered loaf tin. Put in cold oven, turn on and set to 110 C , gas ¼. After 30 Min, increase to 180C, gas 4 for 1 hour. Test with skewer. If it comes out…
-
Christmas Xmas Puddings
Xmas Pudds – Makes 3 ( This is the full recipe , 1/2 it to fit in the big mixing bowl ) 1lb ( 500g ) Sultana 1lb ( 500g ) Raisins 1lb ( 500g ) Currents ( washed and dried ) ½ lb ( 250 g ) mixed peel 1lb (500g ) Sugar 1lb SR flour 1lb Breadcrumbs – can bulk out. If making 1/2 the recipe to 250g can be 350g 1 tsp mixed spice ( 5ml ?? ) 1 tsp Nutmeg Juice 1 lemon ( 1tsp jif) 1lb Suet 1lb chopped cooking apples 1/4lb ( 125g ) chopped almonds 8 eggs Mix with barley wine as required…
-
Christmas Cake ( Nans )
Christmas Cake – JA – This is the one 10oz (280g) Butter 10oz (280g) Moist dark brown sugar 1 tbl black treacle 1 lemon rind ( finely grated ) 4 large or 5 medium eggs 3 tbs sherry, rum or brandy 12oz (340g) plain flour 1oz (25g) ground almonds ½ tsp powder cinnamon ½ tsp powder allspice 4oz (100g) chopped candied peel 4oz (100g) chopped glace cherry 1lb (½ kg ) currants 8oz ( 200g ) sultanas 12oz ( 340g) seedless raisins 2-4 oz ( 50g – 100g) chopped blanched almonds Cooking time 3 ½ – 3 ¾ Hours Makes 9” round or 8” square tin. Line the tin with…
-
Mince Meat
Ingredients 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.
This was a Christmas family favourite of ours. Nan would make for us to have fresh on the big day. Ingredients 1 mix of Click Here Sweet Pastry Mix. 1 jar of mince meat or better one batch of Click Here – Mince Meat Mix. some sugar for covering the tops. 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…
-
Kheema Curry
.Its good to add potato,s and larger onion pieces Ingredients:3/4 kg minced meat (kheema), washed and drained 3 large onions, finely chopped 2 tomatoes, finely chopped 1 tbsp ginger garlic paste few curry leaves 4-5 green chillis, slit ½ tsp turmeric pwd garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick) salt to taste 2 1/2 tbsps oil coriander leaves for garnish Dry roast for 3-4 mts and make a pwd: 1/2 tbsp coriander seeds 1/2 tsp cumin seeds 1/2 tsp poppy seeds 3 dry red chillis pinch of methi/fenugreek/menthulu seeds pinch of saunf/sompu/aniseed (optional) 1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped…
-
Gary Rhodes’ digestive biscuits recipe
Ingredients 4oz/100g wholewheat flour 4oz/100g medium oatmeal 2oz/50g soft brown or caster sugar 1teaspoon baking powder or ½ teaspoon of bicarbonate of soda pinch of salt 4oz/100g butter or margarine 1-2 tablespoons milk You will also need a lightly greased baking sheet and some cling film. Method Pre-heat the oven to gas mark 4/350F/180C. Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix. This creates a reasonably delicate dough so it’s important to roll between the sheets of cling film with great care. When 3mm…
-
Tortilla (Spanish Omelette)
1 medium onion, about 4 oz (110 g) 10 oz (275 g) small Desirée potatoes 3 tablespoons olive oil 5 large eggs salt and freshly milled black pepper Method First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits…
-
Jersey Royals
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. 2. Heat the olive oil in a frying pan and add the potatoes, bacon and spring onions. Sauté them for about 5 – 6 minutes until they are golden. Add the cherry tomatoes and parsley and…
-
Choc Pots – Choc Bomb
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.
-
Stuffing
½ lb (8oz) breadcrumbs 3 oz suet some mixed herbs some egg to bind mixture. Cook 20 – 30 mins in hot dripping.
-
Somerset Sauce – Pork or Chickhen
Jeff Version I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time. 1) Cut for pork you need slices about 1″ thick or use thick chops. 2) dry the slices with a tissue etc. 3) put some flour on a plate and lightly cover the slices. 4) heat some oil in a pan we use a metal casserole dish 5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan. 6) Use the same pan and juice to construct the sauce as below. We omit the mushrooms. 7) Once the sauce is together, add the slices,…
-
Jeff Ice Cream
2 large eggs 1 cup milk (250 ml ) ¾ cup sugar ( 190 g) 2 teaspn Vanilla 2 cups cream (36%) (500 ml ) Whisk eggs in bowl, add sugar a little at time and whisk until mixed. Place over boiling water add cream, milk and vanilla. ( Standard custard method ) Then freeze.
