Ingredients
- 4 sweet potatoes
- 1 cup carrot, 1 large
- 1 tsp thyme
- 1 tsp parsley
- 6 cups 1.5l, stock
- 1 onion
Heat oil
1 tbl spn Cumin Seeds
1 tbl spn Corriander Seeds
When they start to pop add fine chopped onion
Fry until growing
equal garlic & ginger – approx 3 cloves to 1 inch ginger make into paste
add to pan
after circa 1 min
Add tin of toms – fine / small. If they are not then blitz them — smooth tomato is vital to end result.
lower heat to low to med.
Add
1 tbl spn Turmeric Powder
1tbl spn Coriander Powder
2 tbl spn butter / ghee
Cillie power to taste
Look at the edges to see when it ready for the next step
If not cooking veg option add in and meat cut into cubes
Fry for about 2 mins – look for colour and texture change
add some veg into big bitesize pieces.
Add coriander leaf and curry leaf a decent handful of each
Last added 1/2 tbl spn of Garam Masala
cook for 3 to 5 mins
2 cups plain flour
1/2 tsp salt
1/4 tsp baking powder (for a puffier tortilla, use)
Then incorporate
4 tbsp room-temp butter (or soft coconut oil)
hand-mix until crumbly hand-knead into dough until smooth and doughy
add some hot water and mix and knead until it starts to lose its stickiness
Roll and divide into golf ball-sized balls (slightly over 1 oz.)
place plastic wrap over and let rest for 15-20 minutes
Methi Chicken
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry, stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
The ingredients are:
1/4 tsp ground cinnamon,
1 tsp ground coriander,
1/2 tsp ground ginger
1/2 tsp black pepper
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.
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.
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)
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)
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 |
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.
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.
1 cup | Juice, grape, orange, apple |
1 1/2 cup | Water |
1 tbsp | Lemon Juice |
1/2 tsp | Sea Salt – Not Rock — Sea |
1 tsp | Magnesium Chloride Hexahydrate | Pharmaceutical Grade | Crystal Powder. If your not sure, I buy this: https://www.amazon.co.uk/gp/product/B01591D0G0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 [17] |
1tsp | Honey |
Some | Sweetener, sugar to taste |
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.
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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.
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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.
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.
1/2 peppermint
1 ginger
3/4 honey
1 genko
1/2 vanilla
1 coriander leaf
1 rosemary
1/2 All Spice
1/2 Gnd Corriander
1 thyme
All are given in units. Do not mix and match uints.
rosemary, basil, paprika, cumin, sage, all spice, oregano, lavender, thyme
[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]
[table caption=”Moring Tea” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1 dsp,Mint
2,1/2tsp,Ginger
3,1/4 tbl,Lemon grass
4,1/4 tsp,Allspice
5,1/4tsp,Cinnamon
6,1 tsp,Honey – Added when brewed
[/table]
.
.
Method
.
.
.
.
[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]
.
Method
.
Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes
Melt the butter,
Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.
Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.
Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.
After that, place a colander over a large bowl and strain the soup into it.
Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.
Add flour and hard boil to reduce.
.
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.
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WHO rehydration solution recipe?Oral Rehydration Solution Recipes
.
This information is only for ileostomy patients.
After surgery, you will need to drink one full oral rehydration solution (ORS) recipe EVERY DAY until follow-up with your surgeon.
Remember to fill out an intake and output worksheet (PDF) [32] daily after discharge to make sure you are getting enough fluids. Please bring these worksheets with you to your first follow-up appointment.
Orange juice base
¾ tsp salt
8 tsp sugar
1 cup unsweetened orange juice without pulp
4½ cups of water
Gatorade base
Choose any flavour, except red
2 cups Gatorade
2 cups water
½ tsp salt
Grape juice base
½ cup juice
3½ cups water
½ tsp salt
Apple juice base
1 cup of juice
3 cups of water
½ tsp salt
Randy’s rehydration drink
1½ tsp salt
2 tbsp + 2 tsp sugar
4 cups Sprite Zero™
2 envelopes of orange or lemon sugar-free drink flavouring mix
Please be aware that carbonated (soda, seltzer) drinks will increase gas in your appliance.
World Health Organization ORS Recipe
3/8 tsp salt (sodium chloride)
¼ tsp Morton Salt Substitute® (potassium chloride)
½ tsp baking soda (sodium bicarbonate)
2 tbsp + 2 tsp sugar
Add tap water to make 1 litre
Optional: NutraSweet or Splenda-based flavouring of choice to taste
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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.
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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.
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.
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
Pre heat oven 160 C this is important. Do not skip.
Except for the Apple I peel, chunky chop in advance. I use bowls which are used based on cooking time.
Brown the meat can be done in the casserole dish
Gentle fry onions, add carrot cubes/ slices pieces.
Start to cook the pasta – no more than 3 mins boiling. It should have just started to soften a little. Cook less than Al Denti – Remove from boiling water and set aside.
The water from pasta can be used to make stock.
Add, onions to meat in casserole dish add a little stock, bring to gentle bubble boil.
Fry the peppers for 1 min – Re use the pan and oil from the onions.
Add peppers and the tasty oil to the casserole dish. There should only be a little oil
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
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Hollandaise:
Gastric:
To serve:
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.
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How-to-videos [50]
To make the pizza base, put the flour in a large bowl (or stand mixer) and sprinkle in the yeast.
Stir thoroughly before adding the salt.
Mix the olive oil with the water, then make a well in the centre of the flour and start pouring it in.
Stir until you have a fairly wet dough, then turn out and knead until it is no longer sticky, but soft and pliable.
Leave to rise for an hour in a large bowl, covered, then knock back and divide into two large or 4 smaller pieces, depending on the size you are able to cook.
When you are ready to cook the pizzas, preheat the oven to its highest setting and either heat baking trays or a pizza stone.
Shape the pizzas into large circles, then dust more baking trays with flour and transfer the pizza bases onto them â this is so you can slide them straight onto the baking tray or pizza stone.
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.
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.
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
Made with 100% wholegrain Irish Oats, shredded carrots, roughly chopped pecans, cinnamon, nutmeg and applesauce are just a few key natural ingredients, mixed in with the usual suspects. And… Top of the mornin’ to ya! Mimi’s Carrot Cake Oat Pecan Loaf IS the BOMB! 🙂 Prep Time20 minsCook Time1 hr Course: BreakfastKeyword: breakfast, easy quick bread, healthy, oats, snack Calories: Author: Kim Lange
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
Bring all refrigerated ingredients to room temperature by letting them stand on counter about 30 minutes. Place yeast in bread machine pan according to directions in manual. In medium bowl, combine flour, oats, sugar and salt; mix well. In separate bowl, combine milk and margarine; mix well. Place dry ingredients and milk mixture into bread machine pan according to manual. Select white bread and light crust settings.
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
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.
To make the mayo whisk together the egg yolks, mustard and vinegar.
Slowly drizzle in the oil, whisking continuously, until thick. Add the lemon juice and zest then whisk again.
Ingredients
1 pint cream / milk
6 large egg yolks
1 dsp cornflour
1 oz golden sugar
1 dsp Vanilla or a pod split
Method
Heat cream / milk
Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.
Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs
When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .
Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.
If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface and leave to cool.
For the Shrewsbury sauce:
2 level tablespoons plain flour
1 heaped teaspoon mustard powder
1 pint (570 ml) Beaujolais or other light red wine
5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree
3 tablespoons Worcestershire sauce
juice 1 lemon
salt and freshly milled black pepper
Thymne
Margoram
Oregano
Parsely
Sage
Taragon
Basil
Mint
Rosemary
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
1 Tin coconut milk
1 large onion, chopped very large
3 tbl Curry Leaves
Fry the powders in ghee.
Fry onion
Add Coconut milk
Add Curry Leaves
Slow as possible simmer ( very gentle bubble )
Makes enough for 4 servings
Makes enough for 4 servings
Makes enough for 4 servings
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
NOTE: Reglo 7 / 425F is 220C
For more info about Frozen Yoghurt :
https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 [78]
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
STEP 1
Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
STEP 2
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
STEP 3
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
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 |
.
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 the garlic halves to the dish. Sprinkle all over with the oregano .Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot,such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½â2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
This is the video :
Or on youtube
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.
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 started to chemical / cold cook. This is good but not a show stopper if not.
Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking
Cover tin with foil folder the edges over good to form a seal.
Place pork in a roasting tin
Put in pre heat oven – 130 C fan oven- for 5 hrs.
Optional —-
For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc
Now pull pull apart and enjoy.
Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large frying pan.
Skin the sausages, break each one into a couple of pieces and flatten them slightly into little patties. Fry the sausage patties for a couple of minutes on each side until seared, then remove them and set them aside on a plate.
Add the onions to the frying pan with a pinch of salt and a splash of water. Fry them until theyâre starting to soften â a few minutes â then sprinkle over the flour. Stir until the onions are completely coated with the flour. Add the stock, together with the herbs and Worcestershire sauce, and simmer until the liquid has thickened.
Grease a large casserole dish with some butter. Divide the potatoes into 3 batches and arrange the first batch in the base of the casserole. Season them with salt and pepper, then add half the sausages and half the black pudding. Pour over half the gravy.
Arrange a second layer of potatoes over the sausages and black pudding, season again, then add the remaining sausage, black pudding and stock. Top with a last layer of potatoes, then dot with butter. Press down each layer to get rid of any gaps.
Put the lid on the casserole dish and cook the hotpot in the preheated oven for an hour. Remove the lid and cook for a further 30 minutes until the potatoes on the top are crisp and golden.
Good served with some spring greens.
Based on my mumâs delicious Jamaican brown stew with rice nâ peas â Iâve made a few changes over the years, but this always reminds me of my childhood.
In a bowl or dish mix the marinade ingredients together and add the chicken ensuring they are well coated. Cover and marinade for at least 2 hours, preferably overnight.
Heat 1 tbsp oil in a non-stick casserole or deep-sided frying pan with a lid over a medium-high heat. Pat off the extra marinade (reserving the marinade) from the chicken, season and add to the pan and cook for 10 min, turning occasionally until brown all over and caramelised. Remove the chicken from the pan. Add the onions and peppers and cook for 4-6 minutes then add the tomatoes, any remaining marinade, ketchup, stock and allspice. Give everything a good stir and then add the scotch bonnet, bay leaf and thyme and bring to the boil.
Reduce the heat and simmer for 10-12 minutes until the sauce has reduced a little, then return the chicken and any juices to the pan. Cover with a lid, and simmer gently for another 15-20 minutes or until the chicken is cooked through. Check for seasoning, stir through the parsley and remove the scotch bonnet before serving.
Rice nâ Peas
For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and fry for another 30 seconds until fragrant. Stir in the rice and thyme until everything is well coated in the oil.
Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.
Stir in the hot water with half a teaspoon of salt, pop in the chilli and all spice and bring to the boil, cover and cook over a low heat for 25-30 minutes.
Remove from the heat and set aside, undisturbed, for five minutes. Remove the chilli.
Season the rice and peas to taste with salt and freshly ground black pepper.
Serve the chicken stew with a portion of rice nâpeas sprinkled with parsley.
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.
2 tbsp ghee or vegetable oil
2 medium red onions, chopped
2 cloves garlic, finely chopped
5 cm piece of fresh ginger, finely chopped
1 tsp turmeric
1 tsp coriander, ground
1 tsp chilli powder (use less if you donât like your curries too hot)
4 cloves
1 cardamom
500g mince. This can be lamb, beef or pork which ever you like
400g tin of tomatoes
1 tbsp tomato ketchup
225g tin tomato soup
400g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek
To Serve
boiled rice (this can be cooked at the same time in the top pot)
salt
2 hard boiled eggs sliced
Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
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
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.
I often make / cook our loaves this way.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.
Instead of Choc Chip you can also use:
Blueberry , Cranberry, Banana slices / chips, sultanas,
There are many recipes for kebabs, this one I learnt from some Pakistani friends. I’ve also added my own tweaks to the original.
110g soft or spreadable butter
150g light brown soft sugar
1 teaspoon vanilla extract
175g plain flour
½ teaspoon bicarbonate of soda
75g toasted chopped hazelnuts
100g dark, milk or white chocolate chips
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.
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
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.
Sauté onion, corn, garlic for about 5 mins ( lid on )
Add tomatoes ( small pieces ) and simmer 10 mins
Add stock and milk
After flaming / grilling the chillies, remove the skin cut into think strips add to mixture
Salt and Pepper to taste
Simmer 10 – 20 mins
Serve and add the cheese bits.
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
[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]
[table]
qty,ingredient
some, pork about 8 chops
1, above marinade
3,parsnips
3, carrots
3,pears
680g,scrubbed spuds
[/table]
[table]
qty,ingredient
3 hand, fresh mint
1 hand, chopped bread
some, extra virgin olive oil
2 tsp, mustard
some, red wine vinegar
[/table]
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.
[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
[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
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.
3 handfuls mint
1 handful chopped bread
extra virgin oil
salt & pepper
2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients.
red wine vinegar
3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for this one.
2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar.
3 cloves of garlic
olive oil as needed
3 lemons halved juiced into bowl.
https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633
[table]
Qty,Ingedients
4oz (110g),S-Raising Flour
1tsp,Baking Powder
4oz(110g),Castor Sugar
4oz(110g),Golden Syrup
2,Egg
4oz(110g),Butter or Marg. My pref is butter.
[/table]
[table]
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
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.
Rick Stein’s India [157] by Rick Stein [158]
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 tsp | toasted ground fennel seeds, plus ¼ tsp extra to finish |
4 tbsp | tomato purée |
750g | boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes |
1 tsp | salt |
300ml | water |
125g | natural yogurt |
50ml | double cream |
A handful | of coriander leaves, roughly chopped, to finish |
Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.
Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.
Ingredients (serves 4)
Rendang Paste
For the Curry
For the paste
For the curry