- Recipes For All - http://recipes.for-all-ages.com -

Carbonara ( JB’s Mods )

Print Friendly, PDF & Email [1]
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 pepper

Hand 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 cream in a bowl and season generously with black pepper then whisk in the cheese. When the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta.

Serve the pasta on really hot deep plates with some extra grated Pecorino.

Delia / JB & Amy Ginger Bread

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,Delia,English / British,JB | No Comments
Print Friendly, PDF & Email [2]

.

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
 Â½ teaspoon bicarbonate of soda
 225g plain flour sifted, plus a little more (if needed)
 

Method

Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.

Then bring them to a boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.

Next, stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.

Now leave the dough covered in a cool place to become firm (approximately 30 minutes).

Preheat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut out the
gingerbread men.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.

Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Shoulder of Lamb stuffed with Rice ( Delia and JB Modifications )

Posted By JB On In ALL CATEGORIES,Delia,English / British,JB,Main | No Comments
Print Friendly, PDF & Email [3]
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
.

Method
Begin by seasoning the inside surfaces of the meat with the crushed rosemary, salt and pepper. Then mix the minced lamb with the crushed garlic, cooked rice, chopped onion, chopped olives, parsley and a little of the beaten egg.Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape. Now tie loops of string round it at 2 inch (5 cm) intervals, and season the surface with salt and pepper.Make a bed in the roasting tin of quartered onions, a few whole , un-peeled garlic cloves and some sprigs of fresh rosemary.

Next place the meat on the bed , cover with some more rosemary sprigs and roast the joint for 25 minutes to the pound @ 200 or better 4 hours at 160.

When it’s cooked, remove the string and place it on a warmed serving dish to keep warm whilst you make up the gravy. Using the juices in the pan, stir in the flour, then add the stock bit by bit. Serve the meat with the gravy separate – and some new carrots and new potatoes would be a nice accompaniment.

Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main | No Comments
Print Friendly, PDF & Email [4]

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 -English mustard.  The French styles are too sharp or too silky.  Colomans is a famous brand they sell as powder and a paste. The powder i best for this one.

570 ml light red wine

5 tsp red current jelly

3 tbl Worcester Sauce

juice 1 lemon

slat & pepper

Method

Oven 190C

NOTE: This is mostly as Delia published the recipe. I have made a few adjustments and additions to keep the flavour more in keeping with the region it is from.

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) leg this will be 2½ hours. Make sure that you baste the lamb at least 3 times while it is cooking, as this will help keep it juicy and succulent [5]. If you like to serve your lamb quite pink, give it 30 minutes less cooking time. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.

When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 30 minutes. Now, to make the sauce [5], spoon off any surplus fat from the roasting tin, tipping it to one side and allowing the fat to separate from the juices; you need to leave about 2 tablespoons of fat behind.

Now place the tin over a direct heat turned to low and stir in the flour and mustard powder until you have a smooth [5] paste that has soaked up all the fat and juices. Next, add the wine, a little at a time, mixing with a wooden spoon after each addition. Halfway through, switch from the spoon to a whisk and continue to whisk until all the wine has been incorporated.

Now simply add the redcurrant jelly, Worcestershire sauce, lemon juice and seasoning, then whisk again until the jelly has dissolved. Now turn the heat to its lowest setting and let the sauce gently bubble and reduce for about 15 minutes, then pour it into a warm serving jug. Carve the lamb [5], garnish with the rosemary, pour a little of the sauce over and hand the rest round separately.

Steak , Beef with Red Wine Sauce

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main,No Category | No Comments
Print Friendly, PDF & Email [6]

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.

Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty. Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done. Then, about 2 minutes before the end of the cooking time, return the onion to the pan, pour the wine around the steaks and, keeping the heat high, boil until reduced and syrupy. Serve the steaks on hot plates with the sauce spooned over.

Leek, Onion and Potato Soup

Posted By JB On In ALL CATEGORIES,Delia,English / British,Soup | No Comments
Print Friendly, PDF & Email [7]

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

 

 

Tortilla (Spanish Omelette)

Posted By JB On In ALL CATEGORIES,Delia,Spain | No Comments
Print Friendly, PDF & Email [8]
1 medium onion, about 4 oz (110 g)
10 oz (275 g) small Desirae potatoes – Very starchy
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 the pan.

Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail [9] sticks – lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread – sounds yummy but very fattening!

First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes [9] using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don’t want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.

Next, heat 2 tablespoons of the olive oil in the frying pan and, when it’s smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook [9] gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.

Meanwhile, break the eggs [9] into a large bowl and, using a fork, whisk them lightly – it’s important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg [9] left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it’s brillia

Traditional Braised Red Cabbage with Apples

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main | No Comments
Print Friendly, PDF & Email [15]

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 a food processor, I prefer to do it by hand: it doesn’t come out so uniform).

Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, a little water lastly add dots of butter on the top.

Check after 1 hour, give it a stir and if it is getting dry add a little water.

Put a tight lid on the casserole and let it cook very slowly in the oven ( 150 ish ) ,  for 2-2½ hours, stirring everything around once or twice during the cooking.

Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it’s a real winner of a recipe.

Salmon Rosti Fish Cakes

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [16]
Ingredients
12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones) [17]
8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this) [11]
2 tablespoons chopped fresh coriander [18]
1 heaped tablespoon capers, drained and roughly chopped (or, if they’re very small, left whole) [19]
2 tablespoons fresh lime juice [20]
a couple of pinches of cayenne pepper [21]
salt [14]
groundnut oil for frying [22]

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 a few pulses in a food [23] processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl and add the capers, lime juice and chopped coriander leaves. Mix well and season with salt and cayenne.

When the potatoes have had their 10 minutes they won’t be cooked through, but that’s how we want them. Drain them and, when they’re cool enough to handle, peel off the skins and grate them using the coarse blade of a grater. Then carefully combine them with the salmon [23], trying not to break up the grated bits. Now take tablespoons of the mixture and slap them into cakes: you need to press the mixture firmly together but don’t worry about the ragged edges because these look pretty when they cook. Repeat until the mixture is used up: you should have 12 cakes.

Measure 1-2 tablespoons of oil into a frying pan and, when the oil is really hot, add the fish cakes [23]. Fry them for 3 minutes on each side to a crusty golden colour. Drain on kitchen paper as they leave the pan and serve garnished with sprigs of coriander and accompanied by Toasted Sweetcorn Salsa.

Baby Summer Vegetables with Lemon Vinaigrette

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main | No Comments
Print Friendly, PDF & Email [24]

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 slip off the outer skin, which will reveal the beautiful vivid green inner bean in two halves. As you skin them, place them in a bowl. Next, put the carrots in a steamer fitted over a pan of simmering water, steam them for 4 minutes precisely, then add the spring onion bulbs and the peas and continue to steam for a further 3-4 minutes.

Meanwhile, make up the vinaigrette dressing by placing all the ingredients together in a screw-top jar, putting on the lid and shaking vigorously to combine everything. When the vegetables are tender but still retain their bite, remove the steamer, throw out the water from the pan and put the broad beans in the pan along with the rest of the vegetables and the dressing and toss everything around over a gentle heat for about 1 minute. Then transfer it all to a warmed serving dish, sprinkle the herbs over as a garnish and serve.

Chicken with Sherry Vinegar and Tarragon Sauce

Posted By JB On In Delia,French,Main | No Comments
Print Friendly, PDF & Email [25]

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 chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.

Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.

When they’re ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.

Roast Shoulder of Lamb with Garlic and Rosemary with Redcurrant and Mint Sauce

Posted By admin On In Delia,English / British,Main,Roast | No Comments
Print Friendly, PDF & Email [26]

Ingredients

1 shoulder lamb, 1.8-2kg

2 fat cloves garlic

3-4 sprigs rosemary

1 rounded teaspoon sea salt

275 ml dry white wine For the Redcurrant and Mint Sauce

3 tablespoons good-quality redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped mint (2 x 15g packs)

salt and freshly milled black pepper

Method

First of all, peel the garlic cloves and slice each one into about 8 pieces, then divide the rosemary into about 16 tiny sprigs.

Now, using a small, sharp knife, make 8 little slits into the underside of the lamb and into each slit, push a sliver of garlic and a little sprig of rosemary, then do the same thing on the top side of the lamb. 

Place the joint into a roasting tin, sprinkle the surface with the sea salt and place it in the oven. 

After 30 minutes’ cooking time, reduce the oven temperature to gas mark 4, 350F, 180C and leave the meat to cook for 1½-1¾ hours, basting the surface of the meat halfway through.

When the cooking time is up, remove the meat to a warm serving plate and leave it to relax for 20 minutes before carving. 

Then spoon off the surplus fat from the roasting tin, letting the wine bubble and reduce to about two-thirds of its original volume. 

Add some pepper and salt and pour it into a warm serving jug. 

Then carve the meat, adding a little of the wine-and-meat juices to each portion, and hand the remaining sauce around separately.

To make the sauce:
All you do is place the redcurrant jelly and wine vinegar in a sacuepan, whisk thoroughly, bringing the mixture up to simmering point and making sure the jelly is dissolved. 

Then remove it from the heat, add the chopped mint and some seasoning and pour it into a serving bowl or jug.