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Hairy Bikers Chilli con Carne

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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 [2]
  • 2 tsp ground cumin [3]
  • 2 tsp ground coriander [4]
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes [5]
  • 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.

Kimchi – Hairy Bikers Version – Easy Table Use

Posted By admin On In Hairy Bikers,Korean,Main,Snack | No Comments
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REF: .

https://tastylicious.com/how-to-make-kimchi/ [7]

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https://tastylicious.com/5-best-daikon-radish-substitutes/ [8]

Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
4,Cabbage- Chinese Leaves
2 bundles,Spring Onion
1 big, carrot.
2,Chinese Radish
1, Strong Taste Apple for sweetness. Including peel.
6 cloves per cab,Garlic – Lots
1, small onion
1.5 inch,Ginger – Lots
Some,Salt for curing
Some,Chile powder.
Some, If needed a tasteless / low taste sweetener.

[/table]

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Method

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Make sauce whilst leaves are standing.

Dry leaves

Salt leaves, rub into whole leaf.

Set aside 30 mins – check if more salt needed. If so add, repeat every 30 mins.

For 2 to 4 hours- until wilted. The test is a white stalk should just start to soften when pinched.

No longer than 2 1/2 hours

.

Sauce.

Make garlic , ginger paste, onion, apple paste ( NOT Chile), may need liquidizer or spiny choppy thing. Add sweetener and water if needed. Should be thick paste.

Chop spring onion to 1inch lengths, not sliced. Bruise them.

Chop carrot into 1 inch long thin pieces. Julianne style.

Chop radish into 1 inch long thin pieces. Julianne style.

Mix to coat above with paste.

Let stand for flavors to fuse. ( This done whilst waiting for leaves )

Combine

Wash the leaves and let hang / drain until dry.

Rub sauce on both sides each leaf. Layer them. Sprinkle each with chile powder whilst layering.

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Fermenting

.

Sealed Jar-

Cool place ( cool room ) for 2 to 3 days.

Then fridge 5 to 7 days.

Pizza Dough

Posted By admin On In Bread,Hairy Bikers,Italian | No Comments
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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.

Pot Roast

Posted By admin On In English / British,Hairy Bikers,Main | No Comments
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Ingredients

For the beef brisket

For the potato latkes

Method

  1. Preheat the oven to 160C/140C Fan/Gas 3.
  2. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
  3. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours.
  4. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
  5. Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours.
  6. To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
  7. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
  8. Cook the latkes for 6–8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
  9. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10–15 minutes, or until hot and crisp.
  10. Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.

Sweet & Sour Chicken

Posted By admin On In Chinese,Hairy Bikers,Main,Singapore,Snack | No Comments

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
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This is the video :

This is the video link [31]

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
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  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.

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.

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 [36]
  • 1kg/2lb 4oz lamb or mutton [37] neck fillet, cut into chunks
  • 2 onions [13], roughly chopped
  • 2 garlic [38] cloves, roughly chopped
  • 1 tbsp coriander seeds [39], lightly crushed
  • 1 tbsp dried thyme [14]
  • 2 tbsp tomato purée [16]
  • 3 celery [20] sticks, trimmed and cut into large chunks
  • 4 carrots [19], peeled and cut into large chunks
  • 2 large potatoes [24], peeled and cut into chunks
  • ½ pointed or hispi cabbage [40], cut into wedges or chunks
  • 250g tin sweetcorn [41] or hominy, drained and rinsed
  • salt and freshly ground black pepper [27]
  • finely chopped celery [20] 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

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.

Double Fried Chips

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Main,Snack,Starter | No Comments
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Cut spuds.

Soak in cold water – 20 – 30 mins.

Dry.

Fill chip basket no more than 2/3’s

Pre heat 130 – 140 C then cook for 10 Mins. Should light in colour.

Leave until room temp or cool. Not fridge temp.

Pre heat 180 – 190 C cook until crisp.

Oxtail soup with mini parsley dumplings

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Main,Snack,Soup,Starter | No Comments
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A really warming traditional winter soup with added dumplings, so there’s no need for bread.

Ingredients

For the mini parsley dumplings

Preparation method

  1. Preheat the oven to 170C/3140F/Gas 3-4.
  2. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a strong plastic food bag and season well with salt and freshly ground black pepper. Drop half of the oxtail pieces into the seasoned flour and shake to coat. Transfer to a plate. Repeat with the remaining oxtail pieces.
  3. Heat two tablespoons of the oil in a large non-stick frying pan. Brown the oxtail pieces over a medium heat for about 10 minutes, or until deeply coloured, turning every now and then. You may need to add extra oil or cook the beef in batches depending on the size of your pan. Put the oxtail pieces in a large, flame-proof casserole.
  4. Return the frying pan to the hob and add the onions, garlic, carrots and celery, with a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally.
  5. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper and bring to a gentle simmer. Cover the casserole with a lid and cook in the centre of the oven for three hours, stirring and turning the oxtail pieces halfway through the cooking time until the meat is falling off the bones.
  6. Remove the casserole from the oven and transfer the oxtail pieces to a board. Leave to cool slightly. Skim off the fat from the soup that will have pooled on the surface and discard. Pull the meat off the bones and discard any gristly bits. Cut the beef into small chunks and return to the casserole. Stir in the sherry and yeast extract.
  7. To make the dumplings, mix the flour, suet, parsley and salt in a large bowl. Stir in enough water to mix to a soft, spongy dough.
  8. Roll the dough into 18 small balls and put to one side. Bring the soup to a gentle simmer, stirring occasionally. Add plenty of seasoning and drop the dumplings gently on top of the soup. Cover tightly with a lid and simmer for 15-18 minutes, or until the dumplings are well-risen and fluffy. Ladle the soup into deep bowls to serve.

Honey-glazed Duck with pomegranate and pineapple

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Main | No Comments
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This recipe is certainly exotic – honey and five-spice chilli guinea fowl served with a fresh fruit salsa splashed with soy sauce. If you can source one, serve in a banana leaf to impress.

Ingredients

Preparation method

  1. Preheat the oven to 200C/425F/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.
  2. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly.
  3. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings.
  4. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.
  5. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.
  6. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl.
  7. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side.
  8. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon.
  9. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.
  10. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm.

Beef Stew / Goulash Style

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

  • 1kg good braising steak, preferably chuck steak
  • 1 tbsp sunflower oil
  • 3 medium onions, cut into 12 wedges
  • 3 garlic cloves, crushed
  • 2 tsp hot smoked paprika
  • 1 tbsp paprika
  • 1 beef stock cube (Oxo works well here)
  • 600ml cold water
  • 400g can of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 bay leaves
  • 1 red pepper
  • 1 green pepper
  • 1 orange pepper
  • flaked sea salt
  • freshly ground black pepper

Cooking Method

  1. Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!
  2. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.
  3. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
  4. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours.
  5. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.
  6. Serve with small portions of rice (see pages 178–179) and spoonfuls of soured cream if you like, but don’t be too generous – soured cream contains less fat than double cream but still has 30 calories per tablespoon!

Somerset Sauce – Pork or Chickhen

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Main,Sauce,Vegaterian | No Comments
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JB Version

I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time.

1) Cut for pork you need slices about 1″ thick or use thick chops.

2) dry the slices with a tissue etc.

3) put some flour on a plate and lightly cover the slices.

4) heat some oil in a pan we use a metal casserole dish

5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan.

6) Use the same pan and juice  to construct the sauce as below. We omit the mushrooms.

7) Once the sauce is together, add the slices, put a lid / cover on and cook in an oven about 150C for about 1 1/2 hours.  Check from time to time to ensure its not getting too dry, if so add cider. The sauce should be thick.

Goes well with spud, various rices – I’ve tried some of the brown grain rices.

Sauce

2 onion to soft
2 apple
1 tbl herbs – most work well, either sage, mixed, thyme etc
2tbl grain mustard

250 ml stock
300ml cider
250 ml creame fresh is nice.  You can use either single or double cream.

You may need a little flour for thickening.
cook for 10 mins

Somerset chicken Orig – Biker’s Version

Ingredients

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Season the chicken breasts with salt and freshly ground black pepper.
  3. Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.
  4. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
  5. Preheat the grill to high.
  6. Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
  7. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
  8. Pour the sauce over the chicken so that it is completely covered.
  9. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
  10. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.

Melton Mowbray pork pie

Posted By JB On In English / British,Hairy Bikers,Snack | No Comments
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Description

The pastry is best made the day before and kept in the fridge wrapped in cling film. Bring to room temperature before rolling out.

Ingredients

For the pastry
150g/7oz lard
50ml/2fl oz milk
50ml/2fl oz water
450g/1lb plain flour, plus extra for dusting
salt and freshly ground black pepper
1 free-range egg, beaten, for brushing
For the pork jelly
900g/2lb pork bones
2 pig’s trotters
2 large carrots, chopped
1 onion, peeled, chopped
2 sticks celery, chopped
1 bouquet garni (bay, thyme, parsley; tied together with string)
½ tbsp black peppercorns
For the pie filling
400g/14oz shoulder of pork, finely chopped
55g/2oz pork belly, skin removed, minced
55g/2oz lean bacon, finely chopped
½ tsp ground allspice
½ tsp freshly grated nutmeg
salt and freshly ground black pepper
To serve
piccalilli or chutney

Method

1. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted, then whisk until well mixed.
2. Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well.
3. Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside.
4. For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil, then reduce the heat to a simmer. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids.
5. Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint.
6. For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper.
7. Preheat the oven to 180C/350F/Gas 4.
8. Dust a pork pie dolly (or a small jam jar) with plain flour to prevent the pastry from sticking.
9. Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Carefully remove the dolly from the pastry once your pie casing is formed.
10. Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case.
11. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid.
12. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.
13. Remove the pie from the oven and set aside to cool. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set.
14. To serve, cut the pie into slices and serve with piccalilli or chutney.

The People’s Cornish pasty

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Snack | No Comments
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Ingredients

Pasty:

  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

Filling:

  • 450g potato, finely diced
  • 150g swede, finely diced
  • 150g onion, finely chopped
  • 300g beef skirt, finely chopped
  • Salt and black pepper
  • 1tbsp plain flour
  • 40g butter
  • 1 egg, beaten

Method

  1. To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
  2. To prepare the filling: Preheat the oven to 180°C or gas 4. Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
  3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
  4. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

Somerset chicken / pork

Posted By JB On In ALL CATEGORIES,English / British,Hairy Bikers,Main,Soup | No Comments
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Ingredients

  • 6 boneless chicken breasts, skin on
  • 3tbsp olive oil
  • 75g butter
  • 2 onions, sliced
  • 4tbsp plain flour
  • 2tbsp grain mustard
  • 2 dessert apples, peeled and sliced into batons
  • 110g button mushrooms, sliced
  • 250ml chicken stock
  • 300ml cider
  • 250ml double cream
  • 1tbsp finely chopped sage leaves
  • 300g Cheddar cheese, grated

Method

  1. Preheat the oven to 200°C or gas 6. Season the chicken breasts with salt and black pepper.
  2. Heat a large saute pan and add 2tbsp of the oil and 50g of the butter.
  3. Fry the chicken breasts in batches for 1-2 mins on each side until golden. Put them into a deep-sided oven tray and roast for 25 mins until the chicken is cooked through.
  4. Add the remaining butter and oil to the pan and cook the onions for 4-5 mins until softened but not coloured. Add the flour and mustard to the pan and cook for another 2 mins. Add the apples and button mushrooms and cook for 1 min. Pour in the chicken stock and bring to the boil, then pour in the cider. Bring back to the boil and cook for 5 mins. Add the cream and sage, cook for another 5 mins, then season with salt and black pepper.
  5. Take the chicken out of the oven and pour the sauce into the dish to cover the chicken completely. Preheat the grill to high. Sprinkle the cheese over the chicken and place under the grill for 5 mins until the cheese is melted, golden and bubbling. Serve with jacket potatoes topped with a knob of butter.