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Carbonara ( Jeff Mods )
Ingredients 8 oz (225 g) dried spaghetti 5 oz (150 g) sliced smoked pancetta or good baconFine chopped onion. Some garlic , chopped. 2 large eggs, plus 2 extra yolks 4 tablespoons Pecorino Romano, finely grated, plus extra to serve 4 tablespoons double cream little olive oil freshly milled black pepperHand full of Peas Method First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and peas ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in a little extra oil Next, whisk the eggs, yolks and…
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Delia / Jeff & Amy Ginger Bread
Adapted from Delia Smith Ginger Bread. Ingredients 75g light brown soft sugar 2 tablespoons golden syrup 1 tablespoon black treacle 1 tablespoon water 1 teaspoon ground cinnamon 2 rounded teaspoon ground ginger pinch of cloves finely grated zest of ½ orange (optional ) / substitute 1 tsp lemon juice 95g block butter ½ teaspoon bicarbonate of soda 225g plain flour sifted, plus a little more (if needed) Method Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan. Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the…
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Shoulder of Lamb stuffed with Rice ( Delia and Jeff Modifications )
Ingredients 3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings) 1 onion, quartered A few about 3 whole garlic cloves, not peeled. Fresh rosemary sprigs 3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking) 3-4 oz (75-110 g) minced lamb, from the trimmings Stuffing 1 egg, beaten 1 clove garlic, crushed 2 tablespoons chopped parsley ¼ teaspoon finely crushed rosemary Salt and freshly milled black pepper For the gravy ¾ oz (20 g) plain flour ½ pint (275 ml) stock Preheat the oven to gas mark 6, 400°F (200°C). Or 4 hours at 160C…
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Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce
Cook Lamb as normal ( Leg or steaks ) 1 small onion peeled small and sliced Little rosemary for garnish salt & pepper Sauce 2 tbl plain flour 1 tsp heaped mustard powder 570 ml light red wine 5 tsp red current jelly 3 tbl Worcester Sauce juice 1 lemon slat & pepper Method Oven 190C First of all, place the meat in the roasting tin, tucking the slices of onion beneath it. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) – for a 5lb (2.25 kg)…
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Steak , Beef with Red Wine Sauce
pieces of sirloin steak ( room temp ) 1 small chopped onion Little Olive Oil for cooking Sauce 175ml Red Wine Ground Black pepper Method First of all, heat half the oil in the frying pan over a high heat, then fry the chopped onion until it’s softened and tinged dark brown at the edges – about 6 minutes – and remove to a plate. Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt, as this encourages the juices to come out.…
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Leek, Onion and Potato Soup
Ingredients 4 large leeks 2 med spuds 1 med onion chopped small 2 oz butter 1 1/2 pint chick stock 10 floz milk salt & pepper Method split leeks along middle and slice melt butter in pan add spuds onion and leeks stir them around to cover with the butter cover and cook gentle for 15 mins Add stock and milk simmer ( covered ) for 20 mins
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Tortilla (Spanish Omelette)
1 medium onion, about 4 oz (110 g) 10 oz (275 g) small Desirée potatoes 3 tablespoons olive oil 5 large eggs salt and freshly milled black pepper Method First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits…
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Traditional Braised Red Cabbage with Apples
Ingredients 2 lb (1 kg) red cabbage 1 lb (450 g) cooking apples, peeled, cored and chopped small 1 lb (450 g) onions, chopped small 1 clove garlic, chopped very small ¼ whole nutmeg, freshly grated ¼ level teaspoon ground cinnamon ¼ level teaspoon ground cloves 3 level tablespoons brown sugar 3 tablespoons white wine vinegar ½ oz (15 g) butter 1 handful saltanas Pre-heat the oven to gas mark 2, 300°F (150°C). Method First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in…
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Salmon Rosti Fish Cakes
Ingredients 12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones) 8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this) 2 tablespoons chopped fresh coriander 1 heaped tablespoon capers, drained and roughly chopped (or, if they’re very small, left whole) 2 tablespoons fresh lime juice a couple of pinches of cayenne pepper salt groundnut oil for frying Method Begin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it…
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Baby Summer Vegetables with Lemon Vinaigrette
Ingredients 12 oz (350 g) broad beans (prepared weight) – about 4 lb (1.8 kg) in shell 8 oz (225 g) fresh tiny baby carrots 10 bulbous spring onions 8 oz (225 g) fresh garden peas (prepared weight) – 1½ lb (700 g) in shell For the lemon vinaigrette: 3 tablespoons lemon juice grated zest 1 lemon 2 tablespoons white wine vinegar 8 tablespoons light olive oil 2 level teaspoons mustard powder Method To get the very best colour and texture (and if you have the patience) it’s best to fillet the broad beans. So, after shelling, pour boiling water over them and, when the water has cooled sufficiently, simply…
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Chicken with Sherry Vinegar and Tarragon Sauce
This is my adaptation of a classic French dish called poulet au vinaigre. Ingredients 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions5 fl oz (150 ml) sherry vinegar 2 tablespoons fresh tarragon leaves 2 tablespoons olive oil 12 shallots, peeled and left whole 4 cloves garlic, peeled and left whole 15 fl oz (425 ml) medium-dry Amontillado sherry 1 heaped tablespoon crème fraîche salt and freshly milled black pepper Method First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the…
