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Sweet Potato And Soup

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Ingredients

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

Pressure Cooker – Mushroom Soup

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Mushroom Soup

  1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
  2. Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.
  3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
  4. Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.

Korai

Posted By admin On In Curry - Curried,Indian,Vegaterian | No Comments
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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

TORTILLAS

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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

Posted By admin On In Curry - Curried,Indian,James Martin,Main | No Comments
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Ingredients

Methi Chicken

  • 4 tbsp vegetable oil
  • 2 onions, thinly sliced into half moons
  • 2.5-cm piece of cassia bark
  • 2 green cardamom pods
  • 1 clove
  • 1 Indian bay leaf (tej patta)
  • 2 dried red chillies
  • 1kg boneless skinless chicken thighs
  • 5-6-cm piece of fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 tbsp ground coriander
  • 200 g full-fat Greek-style yoghurt
  • 1 tsp dried fenugreek leaves (kasur methi)
  • 1 tsp each salt and chilli powder
  • 4 tbsp tomato purée
  • ½ tsp sugar

Method

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.

Indonesian pork stew

Posted By admin On In Curry - Curried,Indonesia,JB,Main | No Comments
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The ingredients are:

For the spice rub:

1/4 tsp ground cinnamon,

1 tsp ground coriander,

1/2 tsp ground ginger

1/2 tsp black pepper

Main Dish

birds eye chillies (remove the seeds to reduce the heat),

4 cloves garlic,

ginger root,

vegetable oil,

shallots,

pork shoulder,

1/2 litre chicken stock,

2 tbsp tamarind paste,

4 tbsp kecap manis

2 tbsp soy sauce.

Bulky strong veg, i.e. spud, sweet potato etc. Towards the end, I added some string beans and peas.

Cook in the pot until meat and veg are soft. Keep the lid on for most of the time, then remove and reduce to an almost dry mix.

JB- Chinese Inspired Risoto ( Amy Likes )

Posted By admin On In Casserole / Stew,Chinese,Curry - Curried,English / British,Italian,JB,Main,Snack,Vegaterian | No Comments
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rice

veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.

Make a stock based on JB Chinese Curry Sauce.

Marriande the main ingredients in JB Chinese Curry Sauce.

If using meat, Stir fry until sealed/browned.

Stir fry until veg start to soften.

Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.

IMPORTANT Keep the Stock Hot .

Add the rice.

Laddle in the stock until everything is covered and give it stir to ensure everything is covered.

Cook on low / middle heat. Add small amounts of hot stock as needed.

I like to add chopped toms close to the end.

JB Chinese 5 Five Spice

Posted By admin On In Chinese,JB,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No Comments
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6 whole  star anise pods
1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground) 
1 cinnamon stick (3 inches long ) or two tablespoons ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)

JB Chinese Curry Sauce

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Ingredients  

  • 2 cups low sodium stock I made this using stock cubes and water
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon Cornstarch use with about 2 Tablespoons of water to make slurry
  • 2 teaspoons curry powder – The generic one is fine. I prefer my own JB Madras Mix.
  • 1 teaspoon Chinese 5 spice seasoning
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Dark soy sauce
  • Salt to taste optional

JB- Simple Curry Powder – Based on shop brought

Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No Comments
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Ingredients

  • 1 Tbsp ground coriander seeds
  • 1 ½ tsp cumin
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • ½ tsp chili powder
  • ½ tsp ground ginger

JB – a variation on Stroganoff

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[12]
This variation was made with beef, potato, carrot, onion, celery, red cabbage, kidney, black-eyed and pinto beans.
I used coconut oil to fry the ingredients rather than veg oil.
I also added some fine chopped fresh ginger and parsley.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced or 500g of hard veg, i.e. spuds, turnips, swedes, carrots, parsnips that type of thing.
    Could also add a variety of beans.
  • 150g crème fraîche or substitute to make low cal
  • 1 tsp English mustard
  • 100ml beef stock or veg stock
  • ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

1 tbsp plain flour into a bowl with a big pinch of salt and pepper

Add 500g of sliced fillet steak in the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

Add the onions and mushrooms back into the pan.

Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.

Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)

Easy White Bread Recipe Rolls And Loaf

Posted By admin On In Bread,JB,Main,Snack,Starter,Vegaterian | No Comments
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Ingredients

QtyDesc
500gstrong white bread flour, plus extra for dusting
7gfast yeast ( 1 sachet)
1tspsugar
2tspoil ( I’ve used sunflower and olive).
up to 325 mlLuke warm water

Method

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

For Rolls

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

For Loaf

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

JB Pepper Corn Sauce – Lowish Cal

Posted By admin On In JB,Main,Sauce,Starter,Vegaterian | No Comments
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Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion.

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

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

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

Bring to boil reduce it down and starts to thicken.

Add cream – 100ml whipping cream.

Boil until nice and thick.

Oven Cook Baked Chicken Fish

Posted By admin On In ALL CATEGORIES,English / British,JB,Pastry,Pie, Pie fillings | No Comments
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Method

Place bread in a liquidiser. Once blended add seasoning.

Crack the egg into a bowl and whisk with a fork.

Place plain flour into a shallow bowl with seasoning.

Coat the chicken in egg and cover in plain flour.

Coat in egg again and then cover in breadcrumbs.

Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

JB – Amy ReHydrate Mix

Posted By admin On In Health,JB | No Comments
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Ingredients

1 cupJuice, grape, orange, apple
1 1/2 cupWater
1 tbspLemon Juice
1/2 tspSea Salt – Not Rock — Sea
1 tspMagnesium 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]
1tspHoney
SomeSweetener, sugar to taste

Directions

This is based on the WHO guidelines and choice of mixtures.

Quantities are based on how much you sweat. That is where you lose your salts and minerals. It has no relationship with how much you drink.

Normal Day – 100 – 150ml.

Rest Day / Light Exercise Day- 220 – 250 ml

Work out Day 500ml.

JB – Salad Cream – British Salad Dressing

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Backdrop

Salad cream is a British fav dressing for salads. For those who know me I have travelled a lot and often either not been able to find it or had to visit an expat shop and pay rip-off prices.

I decided to use Heinz as a ref marker. It was not my intention to replicate or copy Heinz only use it as a baseline flavour.

It took a few attempts, this is what I came up with. It is close to Salad Cream, I may play around each time I make it.

I tried various mustards Dijon was tasty but the wrong flavour.

I think the key is the citric ( lemon juice ) to sugar balance and then balance that to the vinegar. Find that balance to give an almost neutral result. I tried both flavours toward vinegar and also towards lemon a little either side of neutral works well and is closest to Heinz. My taste favour towards the lemon but remember keep it subtle. You should not know any of them are in the recipe.

I think Heinz use an oil which has a flavour, I used Sunflower for my experiments. Olive oil would be overpowering. Rapeseed is a possible, Ill buy some next time I go shopping and give it a try.

Ingredients

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QtyDescription
2hard-boiled egg -yolks only hard boil them in shells then remove the yolks when cool.
1tbsEnglish mustard
1/2lemon juice only
1 pinchPinch caster sugar
2tbswhite wine vinegar
100mldouble 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
SomeSalt & Pepper

Those who do not know English Spoon sizes:

tbs means Table Spoon. My spoon set says its 15ml. My nan and I also know it as a quick measure for 1 once. Note, I use English Table Spoon, I know Australians have different cup and spoon sizes but most Aussies know how the conversion.

Method

Mix together in a bowl and blitz it until creamy.

I use one of the hand help spinny choppy things to blitz it but a liquidizer/blender on low speed would be as good.

For those who do not have a handheld spinny choppy thing, I love mine, when I was first given one by a friend my reaction was why do I need that. Now I love it. The pic is not the one I have but gives you an the idea.

[19]

JB-Peppermint Tea

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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

French Onion Soup

Posted By admin On In French,James Martin,No Category,Snack,Soup,Starter | No Comments
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Ingredients

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

Method

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

JB- Morning Tea /Wake Up

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Ingredients

[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]

Slow Cook Chicken Casserole

Posted By admin On In Casserole / Stew,English / British,JB | No Comments
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Method

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  1. Prepare the potatoes and carrots and place in the slow cooker.
  2. Sprinkle the flour over the vegetables and mix to cover.
  3. Prepare the celery, onion (could add mushrooms ) and add these to the slow cooker with half of the herbs.
  4. Dissolve the stock in boiling water with balsamic vinegar and some of the honey, set aside.
  5. Heat a frying panto a medium high heat then add the bacon, cook until crisp.
  6. Pour a little honey over the bacon and cook for 30 seconds.
  7. Transfer the crispy honey bacon to the slow cooker.
  8. Return the pan to the heat before adding the chicken thighs.
    Coat the chicken in the juices from the bacon and seal until golden.
  9. Add in ginger and garlic, herbs, I used thyme and rosemary, finally add the stock to the frying pan.
  10. Transfer the chicken to the slow cooker and pour over the stock mixture. Sprinkle over salt and pepper and remaining herbs. Cook for 8 hours on low or 6 hours on high.

Hairy Bikers Chilli con Carne

Posted By admin On In Casserole / Stew,Hairy Bikers,Main,Snack | No Comments
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Ingredients

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  • 500g lean minced beef (10% or less fat)
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder [25]
  • 2 tsp ground cumin [26]
  • 2 tsp ground coriander [27]
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes [28]
  • 400g can of red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • flaked sea salt
  • freshly ground black pepper

Method

  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
  2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  3. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

JB- Mushroom Sauce

Posted By admin On In English / British,JB,Nan,Sauce,Snack,Soup,Starter,Vegaterian | No Comments
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Ingredients

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

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Method

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

Melt the butter,

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

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

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

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

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

Add flour and hard boil to reduce.

JB- Tasty Gravy like thick sauce- Amy had with dry rub pork

Posted By admin On In English / British,JB,Sauce,Vegaterian | No Comments
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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.

WHO Rehydration

Posted By admin On In Drink,Health | No Comments
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WHO rehydration solution recipe?Oral Rehydration Solution Recipes

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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.

All Variations should also have:
1 tsp : Magnesium Chloride Hexahydrate | Pharmaceutical Grade | Crystal Powder.

If you’re 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]

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

JB Pasta Bake

Posted By admin On In ALL CATEGORIES,Casserole / Stew,Italian,Japanese,JB,Main,Snack,Starter | No Comments
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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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Marinade

50 / 50 Rosemary & Basil

Sesome Oil

White Miso

Garlic

Ginger fresh not powder.

Pestle & Mortar into a paste.

i.e qty for 1 kg meat, 1/4 cup Basil, 1/4 Rosemary, 2 heaped tsp Miso, Garlic & Ginger to taste (use fresh not powder ) Oil to make a thick paste.

The Meat

It should be thin cut about 1mm to 2 mm thick slices / strips cut CROS GRAIN

Depending on quality, it will need tenderizing.

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

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

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

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

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

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

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

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

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

NOTE: Tenderizing is a separate step to marinading.

Main Dish

Carrot

Onion

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

Tomatoes – quartered

Apple – At the end , peel and big chunks

Ginger – Fresh

Garlic

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

Pasta shapes better than spaghetti

Method

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

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

Brown the meat can be done in the casserole dish

Gentle fry onions, add carrot cubes/ slices pieces.

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

The water from pasta can be used to make stock.

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

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

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

THE GOAL IS NOT TO LOOSE A Flavour

Add pasta

Add stock as needed.

Cooking in oven 15 – 20 mins

Stir in quartered toms and apple chunks.

Add garlic and ginger – use a press.

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

A nice touch is sprinkle some cheese .

Cook 10 – 15 mins.

Serve

Hollandaise sauce

Posted By admin On In French,James Martin,JB,Sauce | No Comments
Print Friendly, PDF & Email [34]

.

Ingredients

Hollandaise:

  • 3 large egg yolks
  • 300g clarified butter

Gastric:

  • 4  tbs white wine vinegar
  • 6 white peppercorns
  • 1 shallot peeled and diced

To serve:

  • 1 blood orange
  • 1 tsp chopped tarragon

Method

To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.

I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.

To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.

To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.

To transform into a maltese add the juice and zest of blood orange.

Aloo gobi

Posted By admin On In Curry - Curried,Indian,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [35]

.

Ingredients

  • 3 medium–large floury potatoes [36] (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
  • 1 tbsp vegetable oil [37]
  • 1 large brown onion [38], finely chopped
  • 2 tsp cumin [39] seeds
  • 1 star anise [40]
  • 2 tsp sea salt [41], plus extra if desired
  • 2 large garlic [42] cloves, crushed
  • 4cm/1½in piece fresh root ginger [43], peeled and finely grated
  • ½ chilli [44], finely chopped, plus extra if desired
  • 1½ tsp garam masala [45]
  • 1 tsp turmeric [46]
  • few sprigs fresh coriander [47], leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)
  • 50g/1¾oz unsalted butter [48]
  • 1 small head of cauliflower [49], cut into small florets

How-to-videos [50]

Method

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

Pizza Dough

Posted By admin On In Bread,Hairy Bikers,Italian | No Comments
Print Friendly, PDF & Email [51]

Ingredients

  • 300g/10½ oz strong white flour, plus extra for dusting
  • 7g instant yeast (one sachet)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 175ml/6fl oz tepid water

Method

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 – this is so you can slide them straight onto the baking tray or pizza stone.

JB – Veggie Bake

Posted By admin On In Casserole / Stew,English / British,JB,Main,Snack,Starter,Vegaterian | No Comments
Print Friendly, PDF & Email [52]

Main Ingredients

Peel & slice sweet potato

Peel & slice sweet beets

Rough chop celery

Chickpeas

Baby Broad Beans

onions – softened

fine cut ginger

Layer everything in dish

Sprinkle with pumpkin seeds.

Sprinkle with oats.

The purpose of the top layer of oats and seeds is to give a crust.

Sauce

Sweat fine chop onion & fine chop ginger

Stir in flour for thickening to make a Rue

Set heat to low and slowly add milk

Stir to prevent lumping.

Once boiling, set to slow buble for a few mins to cook out the flour.

Basically make a bechammel without the butter.

Pour sauce over the main dish.

Cover with shrededed cabbage, oats and pumpkin seeds

Oven about 150 until veg are soft about 1 1/2 hours.

Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.

Carrot Cake Oat Pecan Bread

Posted By admin On In Bread,English / British | No Comments
Print Friendly, PDF & Email [53]

Ingredients

  • 1 ½ cups all-pupose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3/4 teaspoon salt
  • 1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups carrots , shredded
  • 3/4 cups old fashioned rolled oats
  • 3/4 cup chopped pecans , optional
  • 1/2 cup raisins , optional

Instructions

  • Preheat the oven to 170 – 180C. Grease a 9×5 loaf pan and set it aside.
  • In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
  • In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
  • Add the flour mixture to the oil mixture and stir just a few strokes.
  • Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
  • Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
  • Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
  • Cool completely.

Tea For Sleep

Posted By admin On In English / British,JB,Tea | No Comments
Print Friendly, PDF & Email [54]

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

Carrot Cake Oat Pecan Bread

Posted By admin On In Bread,English / British | No Comments
Print Friendly, PDF & Email [55]

Mimi’s Carrot Cake Oat Pecan Bread

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

Ingredients

  • 1 ½ cups all-pupose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3/4 teaspoon salt
  • 1 cup canola oil or (½ cup canola oil and ½ cup applesauce can be used as well)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups carrots , shredded
  • 3/4 cups old fashioned rolled oats
  • 3/4 cup chopped pecans , optional
  • 1/2 cup raisins , optional

Instructions

  • Preheat the oven to 350˚F. Grease a 9×5 loaf pan and set it aside.
  • In a mixing bowl whisk flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
  • In a large mixing bowl, combine oil, sugars, eggs, vanilla and mix well.
  • Add the flour mixture to the oil mixture and stir just a few strokes.
  • Fold in the carrots, rolled oats, ½ cup pecans and raisins, (optional) just until everything is combined.
  • Pour the batter into the prepared loaf pan and sprinkle ¼ cup chopped pecans on top. Add foil loosely over the top of the batter the last 15-20 minutes of baking in case the pecans start browning too much. You will be able to smell them if they start too.
  • Bake it in the preheated oven for 60-70 minutes or until a tester comes out clean.
  • Cool completely.

Amy Spcie Tea – No 1

Posted By admin On In JB,Olde ( Medevil ),Tea | No Comments
Print Friendly, PDF & Email [56]

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

Oat & Bread

Posted By admin On In Bread,English / British | No Comments
Print Friendly, PDF & Email [57]

Ingredients

  • 1/4 Ounce(s) package (about 2 1/4 teaspoon) quick rising yeast
  • 3 Cup(s) Bread Flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) granulated sugar
  • 1 Teaspoon(s) Salt
  • 1 1/4 Cup(s) milk or water
  • 2 Tablespoon(s) butter or margarine, melted or 1 tablespoon vegetable oil

Key Products


Cooking Instructions

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.

JB – Meat Dry Rub

Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [58]

2 tbl smoked paprika

1 tbl salt

1 tbl black pepper

1 tlb brown sugar

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground mustard

1/2 tsp cayenne pepper

Tortia / Flat Bread

Posted By admin On In Bread,Desert,JB,Main,Mexico,Snack,Starter | No Comments
Print Friendly, PDF & Email [59]

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.

Mayonnaise

Posted By admin On In James Martin,Sauce | No Comments
Print Friendly, PDF & Email [60]

Ingredients

  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 200ml vegetable oil
  • Salt and pepper
  • 1 lemon, juice and zest

Method

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.

Custard

Posted By admin On In Desert,English / British,Nan,Sauce,Snack,Starter | No Comments
Print Friendly, PDF & Email [61]

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.

Shrewsbury Sauce

Posted By admin On In English / British,Sauce | No Comments
Print Friendly, PDF & Email [62]

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

JB Mixed Herbs

Posted By admin On In English / British,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [63]

Thymne

Margoram

Oregano

Parsely

Sage

Taragon

Basil

Mint

Rosemary

Southern Indian JB Style

Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [64]

Ingredients Spice Mix

1 tbl Garlic Granules ( not powder )

2 tspFennel Seed

1 tsp Cinnamon

2 tbl Fenugreek Powder

1 tsp Gnd Cumin

1 tsp Ginger

2 tbl JB Garam

1 tbl Gnd Corriander

1 1/2 Chilli Powder – Can change for fresh Chilli

Ghee For Frying

Ingredients For Sauce

1 Tin coconut milk

1 large onion, chopped very large

3 tbl Curry Leaves

Method

Fry the powders in ghee.

Fry onion

Add Coconut milk

Add Curry Leaves

Slow as possible simmer ( very gentle bubble )

JB Madras Curry Spice Mix

Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [65]

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seed
  • 1 tbsp Fenugreek seed
  • 1 tbsp Black mustard seed
  • 10 cm Cinnamon stick
  • 10 green cardamom pods split
  • 6 dried Kashmiri chillies or other mild ones
  • 1 tsp black peppercorns or 1 long pepper
  • 12 dried curry leaves
  • 2 tbsp ground turmeric

Instructions

  • Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Don’t inhale too deeply!
  • Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder.
  • Add the turmeric, and give the masala another blitz, to mix everything together.
  • Remove from the grinder, and store for a month or so in an airtight jar, out of direct sunlight.

Minguichi / Chile & Cheese Soup

Posted By admin On In Mexico,Snack,Soup,Starter | No Comments
Print Friendly, PDF & Email [66]
[67]
[68]

Pepper Corn Sauce

Posted By admin On In ALL CATEGORIES,English / British,Sauce | No Comments
Print Friendly, PDF & Email [69]

Ingredients

Classic Peppercorn Steak Sauce

  • 1 tablespoon (15 ml) olive oil or steak drippings
  • 1/3 cup (35 g) minced shallot
  • 1 clove garlic minced
  • 1/4 cup (60 ml) cognac or brandy
  • 2 cups (475 ml) beef broth or stock
  • 1 tablespoon (8 g) black peppercorns, coarsely crushed
  • 1/3 cup (80 ml) heavy cream
  • 4 teaspoons (10 g) cornstarch
  • 2 to 3 teaspoons (10 to 15 g) Dijon mustard

Makes enough for 4 servings

Peppercorn Sauce Without Cream

  • 2 1/2 tablespoons (35 g) butter
  • 4 1/2 tablespoons (35 g) flour
  • 3/4 cup plus 4 teaspoons (200 ml) milk
  • 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
  • 1 tablespoon (15 ml) brandy
  • 4 teaspoons (15 g) black peppercorns
  • Salt to taste

Makes enough for 4 servings

Green Pepperco [70]rn Cream Sauce

  • 1 tablespoon (14 g) butter
  • 1/4 cup (25 g) chopped shallots
  • 3/4 cup (180 ml) beef broth or stock
  • 1 cup (240 ml) whipping cream
  • 3 tablespoons (45 ml) cognac or brandy
  • 2 tablespoons (5.5 g) green peppercorns in brine,drained

Makes enough for 4 servings

aking Classic Peppercorn Steak SauceDownload Article [71]

  1. 1Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.[1]
  2. 2Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes.[2]
  3. 3Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.[3]
  4. 4Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.[4]
  5. 5Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it’s as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.[5]
    • Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

JB – Curry Spice Mix

Posted By admin On In Indian,JB,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [72]

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

Makhani Chicken

Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No Comments
Print Friendly, PDF & Email [73]

Tandori Gamam Marsala

Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No Comments
Print Friendly, PDF & Email [74]

Gamam Marsala

Posted By admin On In ALL CATEGORIES,Indian,Pat Chapman,Spice Mix, Rubs, Marinades, odds and ends,Vegaterian | No Comments
Print Friendly, PDF & Email [75]

JB Scones

Posted By admin On In ALL CATEGORIES,Bread,Cake / Biscuit / Cookie,English / British,JB,Snack,Vegaterian | 1 Comment
Print Friendly, PDF & Email [76]

NOTE: Reglo 7 / 425F is 220C

Easy Frozen Yoghurt

Posted By admin On In ALL CATEGORIES,Desert,English / British,Greek,Ice Cream,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [77]

Ingedients

[table] QTY,DESCRIPTION 1 quart (about 3 cups), whole-milk plain yogurt 1/2 cup, Heavy cream 3/4 to 1 cup, sugar / honey – or other sweetener 1 tablespoon, corn syrup – optional for smoother frozen yogurt [/table]

Instructions

  1. Freeze the bowl of your ice cream maker 24 hours in advance.
  2. Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.
  3. Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn’t necessary.
  4. Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
  5. Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
  6. Freeze until hard, at least 6 hours or overnight.
  7. Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.

For more info about Frozen Yoghurt :

https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 [78]

Greek Roast Lamb

Posted By admin On In Greek,Main,Roast | No Comments
Print Friendly, PDF & Email [79]

Ingedients

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

Method

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.

kleftiko – Greek Lamp Recipe

Posted By admin On In Greek,Main,Rick Stein,Roast | No Comments
Print Friendly, PDF & Email [80]

Ingredients

1.5kgwaxy potatoes, peeled and cut into wedges
1large red pepper, deseeded and cut into strips
3large tomatoes, cut into thick slices
1 1/2 tspsalt
12turns black peppermill
1leg of lamb (about 2.5kg)
Juice 1 lemon
60mlolive oil
1bulb garlic, cut in half horizontally
1 tbspdried oregano
200mlwater
100gfeta 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 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 2½–2¾ 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.

Bran & Oat Loaf

Posted By admin On In ALL CATEGORIES,Bread,English / British,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [81]

Hairy bikers Tennessee Pulled Pork

Posted By admin On In English / British,Hairy Bikers,Main,No Category,Roast,Snack,Spice Mix, Rubs, Marinades, odds and ends,Spit Roast | No Comments
Print Friendly, PDF & Email [82]

This is the video :

This is the video link [83]

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 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.

The Hairy Bikers: Lancashire Sausage Hotpot Recipe

Posted By admin On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
Print Friendly, PDF & Email [84]
  1. List Of Ingredients
  2. 1 tbsp vegetable oil
  3. 600g sausages
  4. 2 onions, thinly sliced
  5. 1 tbsp flour
  6. 750ml beef or chicken stock
  7. 1 bay leaf
  8. 2 sprigs thyme or 1 tsp rubbed sage
  9. a good dash of Worcestershire sauce
  10. butter, for greasing and dotting
  11. 1kg floury potatoes, thinly sliced
  12. 250g black pudding, peeled and cut into slices
  13. flaked sea salt
  14. 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 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 they’re starting to soften – a few minutes – 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.

Peppy’s Brown Stew Chicken with Rice n’ Peas

Posted By JB On In Ainsley Harriott,Casserole / Stew,Jamaican,Main | No Comments
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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 of dark brown sugar
  • 5cm fresh root ginger, finely sliced
  • 1 tsp chopped fresh thyme leaves
  • salt & freshly ground black pepper
  • For the Rice n’ Peas
  • 1 tbsp sunflower oil
  • 25g butter
  • 3 spring onions or 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp allspice
  • 450g long grain rice, washed
  • 2 sprigs fresh thyme
  • 400g can red kidney beans or black-eyed peas rinsed and drained
  • 125g creamed coconut, coarsely grated
  • 1 scotch bonnet chilli, left whole
  • 1 litre hot water
  • salt and freshly ground black pepper

Method

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 n’ 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 n’peas sprinkled with parsley.

Lamb Hot Pot – Spuds Topping

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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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)
  1. Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
  2. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres.
  3. Tip the barley, onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
  4. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper , add some small knobs of butter to add crunch and cover with a tight-fitting lid.
  5. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked greens.

Keema

Posted By admin On In Curry - Curried,Indian,Main,Pat Chapman | No Comments
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Mince Curry

Posted By admin On In Curry - Curried,Indian,Main,Pat Chapman,Snack,Starter | No Comments
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This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.


Ingredients


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


Instructions


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

Spicy Ground Beef

Posted By admin On In Curry - Curried,JB,Main,Snack,Spciy / Savory,Starter | No Comments
Print Friendly, PDF & Email [89]

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

Posted By JB On In Bread,English / British,JB,Snack,Vegaterian | No Comments
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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.

  1. Meanwhile, preheat the oven to 230C/450F/Gas
    1. OR Heat BBQ to high, put apple / hickory chips in smoker.
    2. Cook for as below.
  2. Bake the loaf in the oven for 25-30 minutes, or until cooked through (the loaf is cooked when it is risen and golden and sounds hollow when tapped underneath).

I often make / cook our loaves this way.

Honey Chicken – Pressure Cooker.

Posted By JB On In English / British,Main,Sauce,Snack,Starter | No Comments
Print Friendly, PDF & Email [91]

Apple & Ginger Jam

Posted By admin On In English / British,Marmalade-Jam,Snack | No Comments
Print Friendly, PDF & Email [92]

Tomato Ketchup

Posted By JB On In English / British,Marmalade-Jam,Sauce | No Comments
Print Friendly, PDF & Email [93]

JB- Variation on Tiger Bread

Posted By admin On In Bread,Desert,JB,Snack,Vegaterian | No Comments
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Ingredients

Loaf

  • 500g strong white bread flour, plus extra for kneading
  • 7g sachet fast action yeast
  • 1½ tsp caster sugar
  • 1½ tsp fine sea salt
  • 300-350ml warm water
  • vegetable oil, for the bowl

For the topping

  • 90g rice flour
  • ½ x 7g sachet fast action yeast
  • ¼ tsp salt
  • 1 tsp golden caster sugar
  • ½ tbsp toasted sesame oil
  • 90ml warm water

Method

  • Add the flour into a large mixing bowl. Stir through the yeast, sugar and salt.
  • Make a well in the middle and gradually pour in the water.
  • Swiftly mix together, then turn out onto a lightly floured surface
  • Knead the bread for 8-10 mins or until smooth and elastic.
  • Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
  • Once the dough has risen, tip it onto a worktop and knead it three times.
  • Shape the dough into an oval as best you can.
  • Lightly flour a baking sheet and sit the loaf on it.
  • Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
  • Heat oven to 200C/180C fan/gas 6.
  • Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins.
  • Gently spread the mixture over the loaf with a palette knife.
  • Place the baking sheet in the centre of the oven and bake for 35 mins.
  • Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size.
  • Leave to cool completely before cutting into slices.

Lamb and Barley Hot Pot

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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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 the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
  • 5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
  • 6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
  • 7. Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
  • 8. Remove from the oven, then add the mint jelly and parsley.
  • 9. Check the seasoning then serve.

Navajo lamb stew

Posted By JB On In Casserole / Stew,Hairy Bikers,Main | No Comments
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Ingredients

  • 2 tbsp oil or lard [97]
  • 1kg/2lb 4oz lamb or mutton [98] neck fillet, cut into chunks
  • 2 onions [38], roughly chopped
  • 2 garlic [42] cloves, roughly chopped
  • 1 tbsp coriander seeds [99], lightly crushed
  • 1 tbsp dried thyme [100]
  • 2 tbsp tomato purée [101]
  • 3 celery [102] sticks, trimmed and cut into large chunks
  • 4 carrots [103], peeled and cut into large chunks
  • 2 large potatoes [104], peeled and cut into chunks
  • ½ pointed or hispi cabbage [105], cut into wedges or chunks
  • 250g tin sweetcorn [106] or hominy, drained and rinsed
  • salt and freshly ground black pepper [107]
  • finely chopped celery [102] leaves, to garnish

For the cornmeal dumplings

Method

  1. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.
  2. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour.
  3. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.
  4. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through.

White Irish stew

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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  • 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
  1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
  2. 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.
  3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
  4. Add lots of freshly ground black pepper and three pinches of salt (two pinches if you’ve got big hands!).
  5. Leave the potatoes and onions in the pan for a further 15 minutes over a very low heat, taking care not to let them burn – if they begin to stick add a little bit of stock.
  6. Meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
  7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
  8. Once browned, remove the chops and add them to the potatoes.
  9. Add some of the stock to the frying pan and stir well to get all the browned bits off the bottom of the pan. Add this to the chops and potatoes.
  10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
  11. If you like, add some parsley 10 minutes before the stew is ready.
  12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.

Lancashire Hot Pot

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main,Snack | No Comments
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Ingredients

  • 2 tbsp olive oil [114]
  • 1kg/2lb 2oz neck of lamb [115], chopped into bite-sized pieces
  • 4 lambs’ kidneys [116], cleaned, trimmed, cut into quarters
  • 2 onions [38], peeled, sliced
  • ½ tsp salt [117]
  • 1 tbsp plain flour [108]
  • 250ml/9fl oz lamb stock [118]
  • 1 sprig fresh thyme [100]
  • 2 fresh bay leaves
  • 1 tbsp Worcestershire sauce [119]
  • 50g/2oz butter [48], cut into cubes, plus extra for greasing
  • 2 x 250g/7oz black pudding [120] rings, outer casing removed, thickly sliced
  • 1kg/2lb 2oz potatoes, peeled and sliced
  • salt and freshly ground black pepper [107]

Method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
  3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
  4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
  5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs’ kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
  6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
  7. To serve, spoon into serving bowls.

Nan and Mum’s Bacon Roly Poly.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
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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. [122]
  • 6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix.

Method

  • Remove the pastry from the fridge.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
  • Place the bacon along the pastry ( rectangle ) using as much as you wish.
  • Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
  • Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
  • Cover the roll with the paper from above and also wrap it in an outer layer of foil.
  • Secure the foil with some string or elastic bands.
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Place the roll in the steaming tray. Put the lid on.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking is about 1 1/2 to 2 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.

Nan’s Steak & Kidney Pudding.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
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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. [124]
  • 1 mix of Click Here – Suet Pasty Mix. [122]
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg, broken into a cup and mixed until the yolk and white combine.

Method

  • Select your pudding bowl this recipe makes 2 x 500g or 1kg.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
  • Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
  • Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
  • Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
  • Brush the lid with some egg wash. This stops it sticking during steaming
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
  • Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
    • Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.

Nan’s Apple / Fruit Pie.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
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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

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Remove the pie from the oven and allow to cool a little before serving.

Apple Pie / Sauce Mix ( other fruits may be used. Berries etc)

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [128]

This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc.
The quantities are given as a guideline for an 8″ / 20 cm pie.

Ingredients

  • 5oz golden sugar ( Demerara ). White or Basic brown sugar is fine.
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them.
    • Apple and raspberry or black berry works well.
    • Apple or Pear with gooseberry also works well.
    • Apple or Pear with Apricot is tasty.

Method

Mix the sugar, cinnamon and cornflour in a large pot – with a lid.

Stir in the apples.

Cover the pot and cook on a low heat.
Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot.
Check from time to time. Its done when the fruit starts to soften.

Give it a little stir from time to time and if need add some water.
DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.

The fruit is done when it begins to soften.

Add sugar to taste.

Nan’s Steak & Kidney Pie.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [129]

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. [124]
  • 1 mix of Click Here – Basic Pasty Mix. [130]
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • Remove the pie from the oven and allow to cool a little before serving.

Steak & Kidney Mix

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
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This is a basic pie filling which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak.

Ingredients

  • 500g Steak. The cheap cuts are fine. Cut into bite size pieces.
  • 250g Kidney. I prefer lamb or pork. Cut into bite size pieces.
  • Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine.

Method

  • Put the meat pieces into a large pot – must have a lid .
  • Cover the meat with the stock. This is a slow cook dish so allow for some evaporation.
  • Cook on a low heat for anywhere between 2 – 4 hours.
  • Check the pot from time to time and add more stock as needed.
    DO NOT LET IT BOIL DRY.

Sweet Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [132]

This is a sweet pastry which is used for many things such as friut pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 4 oz / 110g Self Raising Flour.
  • 4 oz / 110g Sugar. I used either plain white or Demerara.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Suet Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [133]

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Standard / Basic Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [134]

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Nan and Mum’s Lamb Casserole.

Posted By JB On In Casserole / Stew,English / British,JB,Main,Nan | No Comments
Print Friendly, PDF & Email [135]

I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.

Ingredients

  • Lamp chops were our family favourite. I have also tried this with pork and beef.
  • 2 tbl Shop Dried Mixed Herbs or if you mix by hand- Thyme, Marjoram, Oregano, Parsley, Sage and Basil. I would use about 1 tsp of each.
    • I often use various herbs based on what I have available.
    • Adjust the qty to your taste.
  • 1 Onion – Chopped
  • 1 Carrot – sliced / chopped , what ever
  • As many as you want smallish potatoes halved
  • Any other root veg such as swede, parsnips, turnips etc all cut to a reasonable bit size.
  • 1 Clove Garlic – Crushed.
  • I like to add a small splash of Worcester Sauce – But this is not how my Mum or Nan made it.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.

Method

  • Pre – heat an oven to 170 C for normal cooking. It can be as low as 130C if you want to cook it slowly.
  • Place the chops in a large oven proof pan or dish which has a lid.
  • Add the onion, garlic, carrots, spuds and any other veg.
  • Cover with hot water. I fill as much as the oven dish or pan can take.
    • But I do really like the gravy 🙂
  • Stir in the thinking paste you made earlier. Make sure it well mixed in or you will end up with lumpy gravy.
  • During cooking its worth give it all a quick stir from time to time. Mostly leave it alone to get on with cooking.
  • If using 170C it should be done after 1:30 to 2 hours.
    If your using 150C about 4 hours.
    If your using 130C pretty much as long as you like.
  • VERY IMPORTANT —– DO NOT LET IT BECOME DRY. THERE MUST ALWAYS BE A COVERING OF LIQUID.

    OR
  • I sometimes use a slow cooker instead of an oven. The method is the same. It gives a different texture to the meat and also as it cooking for so long it gives a chance for the flavours to fuse together well. It also give a chance for the veg to give their flavour to the cooking juice and also absorb the overall flavour well.

  • I still switch between oven and slow cooking depending on my mood at the time.
    If I am working out all day, the slow cook pot is good to come home to.

Choc Chip & other Muffins

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,English / British,JB,Nan,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [136]

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

  1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
  2. 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.
  3. 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.
  4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
  5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

JB’s Seekh Kebab & Rita

Posted By JB On In ALL CATEGORIES,Burger / Kebab,Indian,JB,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [137]

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

Ingredients For Kebab

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

Ingredients For Rita

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

Instructions for Kebab

  1. Preheat your Grill to 450 degrees F / 230 C , which is max for most domestic devices. I prefer to use a BBQ which gives a nice open fire taste. A type of BBQ is used in most restaurants. Often these are known as Tandoor ovens.
  2. Into your meat, add coriander , cumin , cayenne pepper, salt along with the onion, ginger and garlic paste, mint, green chilli and melted butter. Be sure to squeeze the onions in your hands to drain its juice otherwise there will too much moisture in your meat and they won’t stick to the skewer.
  3. Mix with hand until everything is incorporated but don’t overwork it.Cover with foil and let marinate in refrigerator for at least an hour preferably longer, I normally make the day before I want to use.
  4. To make the kebabs, check the oven / BBQ is up to temp.
  5. Scoop out a big ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands. Note: if the meat mixture is too moist and doesn’t stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.If your feeling arty, press you middle finger in a diagonal angle down the meat skewer to make the signature grooves on the kebab.
  6. To cook the kebabs in the oven place on a rack in the upper third of the oven in a roasting tin that has a grill on it.
    If you find that your kebabs are getting dry, I don’t think you will need to add oil because unlike the heat from an outdoor grill, the oven keeps the kebabs cooking in its own juices.

    To cook in the BBQ place the skewers on the hottest part.
    If you find that your kebabs are getting dry, brush oil as needed.
  7. TOP TIP: IF you are using wooden skewers, soak them in water for a few hours before use. It helps to prevent / reduce burning during cooking.
    NOTE: Cooking times are very different between wooden and metal skewers. Metal cook much faster. Grill kebabs in oven for 20-25 minutes or BBQ about 10 – 15 mins, rotating as needed to brown the kebabs all around.
  8. Once cooked, slide of the kebabs onto a plate and serve with rita, pitta, naan bread or salad.This makes 6 really big kebabs.

Instructions For Rita

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

Choc Chip Cookie

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,English / British,JB,Nan,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [138]

Ingredients

110g soft or spreadable butter

150g light brown soft sugar

[139]1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Pre-heat the oven to 180°C, gas mark 4

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 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.

Red Thai Curry Pork with Ginger and Lime

Posted By Rick Hann On In ALL CATEGORIES,Curry - Curried,Main,Rick,Starter,Thai | No Comments
Print Friendly, PDF & Email [140]

Serves 3

Ingredients

450g pork scotch fillet, cut into 5mm slices

2 to 3 tbsp olive oil

1 small brown onion, cut into wedges

2 garlic cloves, crushed

3 cm piece ginger, peeled, finely grated

2 heaped tbs Thai red curry paste

Pinch lemon myrtle

300 ml thickened cream

¾ cup chicken stock

300g potatoes, peeled, roughly chopped

200g green beans cut into 3 cm lengths

1 lime, zested and juiced

2 tsp fish sauce

2 tsp brown sugar

Pinch dried basil

¼ cup fresh coriander leaves, finely chopped

1 cup long grain rice

Method

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

Mexican Chilli Soup

Posted By JB On In ALL CATEGORIES,JB,Main,Mexico,Snack,Soup,Starter,Vegaterian | No Comments
Print Friendly, PDF & Email [141]

Some butter and oil for saute

200g Onion – cut small

1 clove garlic – fine chopped

1 1/2 cup sweet corn

1  tin toms or 500g fresh toms

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

1/2 L ( 250 ml )Milk

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

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

Method

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

Add tomatoes ( small pieces ) and simmer 10 mins

Add stock and milk

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

Salt and Pepper to taste

Simmer 10 – 20  mins

Serve and add the cheese bits.

Beef Stew / Goulash Style

Posted By JB On In ALL CATEGORIES,Casserole / Stew,English / British,Hungry,JB,Main,Snack | No Comments
Print Friendly, PDF & Email [142]

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

  1. Pre heat the oven to 140c
  2. 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.
  3. Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden.  Add the garlic, sliced green pepper and return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
  4. Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven.  Cook for 2 hours
  5. Prepare the red pepper by halving it, removing the seeds and cutting the flesh into 3cms strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, this is also a good time to have a taste and maybe add some more paprika.
  6. Replace the lid and cook for a further 30 minutes.
  7. Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over.  Serve straight from the casserole.

Raspberry ripple ice cream

Posted By JB On In ALL CATEGORIES,Desert,Ice Cream,Italian,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [143]

Ingredients

  • 250g raspberry, plus extra to serve, if you like
  • 225g caster sugar
  • 2 large eggs , plus 4 egg yolks
  • 600ml whipping cream
  • sliced mango, sprinkles, or cones, to serve

Method

  1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
  2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
  3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
  4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

Tray ( tray ) baked pork with potato, parsnips,pears

Posted By JB On In ALL CATEGORIES,English / British,JB,Main,Roast | No Comments
Print Friendly, PDF & Email [144]

Marinade

[table]

qty,ingredient

2 handful(s), pounded ( all crushed up ) fresh rosemary

6 clove,garlic

10 lugs, good olive oil

3 lemons, halved – juiced – skin squashed

some, black pepper

[/table]

Main

[table]

qty,ingredient

some, pork  about 8 chops

1, above marinade

3,parsnips

3, carrots

3,pears

680g,scrubbed spuds

[/table]

Mint Bread

[table]

qty,ingredient

3 hand, fresh mint

1 hand, chopped bread

some, extra virgin olive oil

2 tsp, mustard

some, red wine vinegar

[/table]

Method

1. Rub marinade into the pork chops leave for 1 – 6 hours.

2.Heat oven 220C

3.Clean, Skin, quater pears & parsnips, spuds

4. Add everything to a roast tin

5. Cover evenly with the marinade

6. Make  Minted bread when the roast goes in the oven.  Mix the ingredients balancing flavours, taste again after 30 mins

Roast for about 1 hour.

Chocolate Mousse Cake

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,Desert,English / British,JB,Snack,Vegaterian | No Comments
Print Friendly, PDF & Email [145]

Ingredients:

300g best dark chocolate

50g best milk chocolate

175g unsalted butter

8 large eggs, separated

100g light brown sugar

100g caster sugar

1 tablespoon vanilla extract

pinch of salt 

25cm spring form tin foil 

Method:

Preheat the oven to gas mark 4/180°C and put the kettle on to boil.

Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface. 

Melt chocolate and butter in a double boiler or microwave, let it cool. 

In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise. 

Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.

Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin. 

Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.

 Bake for 50 minutes to 1 hour.

The inside of the cake will be damp and mousse-like but the top should look cooked and dry. 

Let it cool completely on a cooling rack before releasing from the tin.

Now peel the foil gently away from the sides.

Apple & Lemon Sponge Cake

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,English / British,JB,Snack | No Comments
Print Friendly, PDF & Email [146]

Ingredients

[table]

Qty,Ingedients

4oz (110g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

2,Egg

4oz(110g),Butter or Marg

1 lemon

1 Bramley / Granny Smith ( Cooking ) Apple

[/table]

 

Method

[table]

Mix sugar  and butter / marg  in a largish bowl

Beat eggs in a small bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Peel and chop the fruit into large chunks and stir into mixture

Pour mixture into  7″ cake tin

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about  30 – 35 mins. Note: Because of the juice in the fruit cooking time will vary.

Depending on the amount of juice in the fruit the time may be longer.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when 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 cake to cool on a cooling rack.

Enjoy

 

Nan’s Cup / Fairy Cakes

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,English / British,JB,Nan,Snack | No Comments
Print Friendly, PDF & Email [147]

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 it’s 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.

Sambal Eggplant – Taruang Balado

Posted By JB On In ALL CATEGORIES,Main,Pendang,Singapore,Starter | No Comments
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Spicy Grilled Fish – lkan Panggang

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Singapore,Starter | No Comments
Print Friendly, PDF & Email [149]

Spicy Fish Curry – Gulai Cabai Rawit )

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Singapore,Starter | No Comments
Print Friendly, PDF & Email [150]

Minted bread sauce

Posted By JB On In ALL CATEGORIES,English / British,Sauce,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [151]

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.

Rosemary, garlic and lemon marinade

Posted By JB On In ALL CATEGORIES,English / British,Sauce,Spice Mix, Rubs, Marinades, odds and ends | No Comments
Print Friendly, PDF & Email [152]

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.

Pendang – Chicken Curry

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Snack,Starter | No Comments
Print Friendly, PDF & Email [153]

Golden Syrup Sponge Cake

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,English / British,JB,Snack | No Comments
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For those in USA, Golden Syrup can be brought at Walmart.

https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633

Ingredients

[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]

Method

[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 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 cake to cool on a cooling rack.

Enjoy

Pendang – Lamb Curry ( Gulai )

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Singapore,Starter | No Comments
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Lamb Rogan Josh

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Malay,Rick Stein | No Comments
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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 [157] by Rick Stein [158]

Ingredients

40gghee
5cm pieceof cinnamon stick
3dried Kashmiri chillies, torn into pieces
6green cardamom pods, lightly bruised with a rolling pin
4cloves
1large onion, chopped
15g / 3 clovesgarlic, finely crushed
15g / 3cmginger, finely grated
2 tbspKashmiri chilli powder
1 tbspground coriander
1 tbspground cumin
2 tspturmeric
¼ tspground mace
1 tspgaram masala, plus 1 tsp extra to finish
1 tsptoasted ground fennel seeds, plus ¼ tsp extra to finish
4 tbsptomato purée
750gboneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tspsalt
300mlwater
125gnatural yogurt
50mldouble cream
A handfulof coriander leaves, roughly chopped, to finish

Instructions

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.

Rick Stein Beef Rendang

Posted By JB On In Curry - Curried,Main,Malay,Rick Stein | No Comments
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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 water – all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.  Break up the pulp with your fingers and then strain the syrupy mixture through a fine sieve, discarding the fibrous material and seeds.
  •  1 tbsp of palm sugar or you can use brown sugar, palm sugar will taste better in this dish.

Directions

For the paste

  1. Heat a dry, heavy based, frying pan over a medium heat.  Add the coconut and stir for a few minutes until it is richly golden – don’t let it burn.
  2. Tip into a food processor and leave to cool.
  3. Meanwhile, put the dried Kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
  4. Add this to the processor with the cooled coconut add the rest of the spice paste ingredients and 100ml of water.  Blend to a smooth-ish paste.

For the curry

  1. Heat the oil in a large, heavy based frying pan.  Add the beef in batches and fry briefly until it has changed colour but not browned, set aside in a bowl.  Add the spice paste to the pan and fry for a couple of minutes until fragrant. Return the beef and add the coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.
  2. Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.
  3. Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
  4. Serve straight away with some wild rice, cooked to packet instructions. Enjoy.