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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

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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 )

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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 – a variation on Stroganoff

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[6]
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

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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.

JB Belgium Chips French Fries

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Maris Piper, King Edwards are good chip spuds.

Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times

Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.

Dry , really dry.

Dont over fill the fryer. About 1/2 full.

Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.

Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.

When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.

Dont over fill the fryer. About 1/2 full.

JB Base Curry Sauce Potato And Pea Amy Uni Dish

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

500 to 750mlStock, your choice veg, beef, chick etc.
Arrow Root – You may need some arrow root to control thickness.
If you dont have, corn flour will work but will change the colour.
SomeGhee
1 medchopped ( big chop, even rings are ok) onion
2 clovegarlic
2Cloves – 1 tsp Gnd Clove
1 inchCinnamon Stick / Cassia Bark
1tspGaram Masala
SomeChili To Taste
1/2 tspTurmeric
1/2tspGnd Corriander.
2Tomatoes
1 tblYoghurt
2 medSpuds, chopped into large chunks
100gPeas
SomeCorriander Leaves

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Method

Use a largish sauce pan. Its your chocie to use a lid or not. That will help with loss / keeping the water content.

Toast or Fry Dried Spice powder. I do them in with the Ghee whilst softening the onion in the pan.

Add the potato chunks to soften a little.

Add stock and everything else EXCEPT TOMS.

Cook until the veg is starting to soften, the add the toms, I put them in for the last 10 or so mins, its to your taste. I like to have the toms as chucks of tom and not disappear into the sauce.

Whilst cooking, control the heat, add liquid as needed. If needed add some thickening re above. Another thickening option is to start with extra spuds. Remove some, mash to a paste then put them back. The starch will thicken..

JB-Veg Curry Base – Rice Casserole Plus Potato and Pea Curry Amy Uni

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Background

This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.

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Ingredients

Rice Part
QtyDescription
SomeGhee, used for cooking
1 tspCumin Seeds
1 smallOnion
450gbrown rice. Next time try aboria or rissoto uncooked
1tspSea Salt
1/2 tspGnd Black Pepper
90mlStock
SomeCorriander Leaves.
Potato and Pea Curry Part.
Some Ghee
1 medchopped onion
2 clovegarlic
2Cloves – 1 tsp Gnd Clove
1 inchCinnamon Stick / Cassia Bark
1tspGaram Masala
SomeChili To Taste
1/2 tspTurmeric
1/2tspGnd Corriander.
2 Tomatoes
1 tblYoghurt
2 medSpuds, chopped into large chunks
100gPeas
SomeCorriander Leaves

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Method

Pre heat oven 150 Cish

Mix all spices to paste

Use an overproof casserole dish/pot

Gently Fry the onion and cook out the spices, add garlic and ginger

If adding meat brown off in a separate pan.

Add everything to the pot, including the rice and stock

Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.

Basmati Rice – Common Indian Method.

Posted By admin On In Country,JB,Main,Many,Many,Many Sources,Snack,Starter,Vegaterian | No Comments
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For Basmati use 1 measure rice to 1.5 measure liquid.

Cheat Sheet

RiceLiquid
11.5
23
34.5
46

Wash Rice, until the water is clear.

Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour

Bring liquid to a soft bubble boil

Add Rcie

V Important- heat to low, tight-fitting lid on

15-20 mins.

Turn off heat. Do not remove lid. Do not stir. LET IT REST for 10 Mins

Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.

Tips for no-fail basmati rice recipe

  • Rinse basmati rice very well before cooking. Wash a few times (4 to 5) until the water runs clear. This will help remove starch from the surface of the grains. Starch is what makes cooked rice sticky and gummy, so for fluffy rice, it is important to remove the starch.
  • Use the right amount of cooking liquid. The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice.
  • Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
  • Toast the rice before adding water. I like to start by toasting the rice in extra virgin olive oil first, this is not traditional but a great way to elevate the flavor and play up the nuttiness of the rice.
  • Add flavor. Season the rice well with Sea salt. And if you like to add more flavor, try adding cardamom pods or bay leaf (this is completely optional).
  • Allow the rice to rest before serving. Once the rice is fully cooked, let it sit undisturbed for 5 minutes before fluffing with a fork. It is tempting to remove the lid and immediately serve, but I’ve found these few minutes of rest essential in cooking perfectly fluffy and tender rice

Iiquid it depends on the mood and style. Start with a good stock.

A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.

Suggestions below are copied from various websites. They are just ideas.

Mediterranean Rice

Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.

3. Japanese Rice

My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)

5. Herbed Rice

Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.

6. Rice with Peas and Onions

I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.

Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.

8. Caribbean Rice

You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.

9. Curry Rice

This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.

JB – Thousand Island Dressing

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Everything chopped very fine and to taste.

80 / 20 mayo to tom ketchup.

Everything chopped very fine and to taste.

onion, garlic, ginger

colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.

hard boiled egg.

Note:

English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.

In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.

mix well and leave to settle.

tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.

It takes a few hours ( in fridge ), for the flavours to settle.

JB – Clotted Cream

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Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.

It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.

It also works well as a topping on any fruit mix.

Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.

If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.

Traditionally eaten with scones [15] .

Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.

Important

Using the right cream is vital. Just like when making ice cream, the fat content is key.

Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).

In the UK, double cream seems to work fine, I used it for this and also when making ice creams.

In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.

WATCH FOR THE PROCESSING. NO ultra-pasteurized

I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.

Be Warned. This takes a long time to cook. Its worth the wait.

Ingredients

QtyDescription
300mlcream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600.

Method

Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.

Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.

  • Day 1

Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F

Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.

After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.

Once cool, it’s okay to store in the fridge.

Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.

  • Day 2

If it it has a skin, skim it off.

DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE

Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).

Gently stir the remove thick cream until smooth.

Store in jars, tubs etc in the fridge the same as you would any other cream.

I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂

Enjoy.

This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.

JB Dim Sum

Posted By admin On In Chinese,JB,Main,Snack,Starter | No Comments
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Dough

[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
1/2 tsp,Salt
250g,Flour
some(125ml),Water
[/table]

Method Dough:

Mix. ( Mix salt with water, it helps even out when added to flour)

Leave to rest for about 30 mins, 1 hour ( Bag / Covered Bowl ).

Can knock back every 30 mins.

Cut into 1 inch cubes, roll out

Cover with a damp cloth or in bag to prevent drying out.

Fillings:

Anything.

Onions, mince, spices ( if powder, fry them out).

Use water as glue to stick edges together.

JB – Mint , Yogurt Base Sauce

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Ingredients

Ingredients

[table caption=”Shopping End Sept 21″ width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2 tbl,Mint ( Fresh a big hand full fine chopped)
2,1tsp,Smoked Paprika
3,1tsp,Cinnamon
4,1/2 tsp,All Spice
5,2tbl,Orengano
6,1,Onion ( large chop)
7,2,Cloves Garlic fine chopped
8,1/2inch,Ginger fine chopped
9,1,carrot cut to size to tatse
10,1 tin, Pnto beans
11, Some, yoghurt
12,Some Stock
13,Some,Potato cut to size of baby spuds
14,some,Corn flour or any other non descript flour for thickening. About 1 dsp may be 1 tbl dependign on mix

[/table]

Method

This version is for spuds and veg, it also works with meat chops, other cuts. Not sure about fish, it should work but do not add until close to the end of cooking.

Use an oven-proof pot. I have heavy iron one, giving an even heat on the hob and also in the oven.

Pre heat oven to about 150 / 160.

Low heat oil , fry onion to soft

Add powder spices ( if they are big, pestle and mortar them before adding – not too small just smash them up)

Turn up heat, add spuds. A little more oil if needed, there should be enough to just coat everything)

Add carrots.

Keep things moving and temp at med to high. Stir fry method.

Add garlic, ginger

Let cook for a few mins

The aim is to soften and cook out the spices not crisp them off.

Stir in a some flour, about 1 tbl , adding at this stage and stirring in means it wont lump later.

Keep everything moving and adjust heat as required to keep things cooking gently

Add in Beans , if tined, wash them off in a sieve before adding. If own rehydrated , just add.

If its dry and sticking do NOT ADD MORE OIL, add a little water.

Add yoghurt, enough to give a good covering.

Add stock to cover.

Give everything a good mix to ensure everything has a good covering.

In oven 160 for about 1 hour.

Keep checking and giving it a stir , add stock as needed.

It should be wet, not swimming.

JB Tasty Oven Spuds

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Cut spuds to fat chips, dry

light fry spuds and soften, 2 cloves garlic, 1 onion and 1tbl paprika

1/2tsb honey to caramelise spuds.

Oven 180-190 turn and cover from time to time until spuds soft and good colour.

Go for a good crispy. Once done put on wire rack and leave in oven for a short time to let oil

drain and cook dry.

JB Mediterain Meat Balls And Tom Sauce

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Sauce

[table caption=”Sauce” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
7,1/2 tsp,Cinnamon
8,1/2tsp,Gnd Cumin
9,1/2 tsp,Turmeric
10,1 tsp,Honey
11,some,Parsley
[/table]

Meet Balls

[table caption=”Meet Balls” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Mince Meat
2,1,Onion
3,2,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,2tbl,Cumin
7,2 tsp,Oregano
7,2 tsp,Oregano
8,100g,Bread Crumbs
9,1,Egg

[/table]

Method:

Meat Balls:

Soften onion, garlic, fry spices.

Let cool.

Mix bread, mix above, meat, herbs

Make balls.

Oven 190C

Brush balls with olive oil (its worth the expense).

JB Baked Beans

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General Items

[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,1,Tin Toms
2,1/2,Onion
3,1,Clove Garlic
4,1/4 tsp,Pepper
5,1/4 tsp,Salt
6,1/2 tsp,Paprika
7,2 tsp,Oregano
8,1/2 tsp,Worcester Sauce
9,1kg,Harricot Beans( soaked or rehydrated – I prefer in a simple stock to rehydrate in slow cook pot)
10,1 tsp,Parsley

[/table]

Method:

Soak / Rehydrate Beans ( 4 hours high, 6 low in a slow cook).

Gentle fry onion to soft, add garlic , pap, pepper, salt

Add tin toms

Bring to simmer for a few mins.

Add herbs and everything else except beans

Puree ( choppy thing) the mix.

Add beans and I add the stock used to rehydrate beans.

Thats It.

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 [22]
  • 2 tsp ground cumin [23]
  • 2 tsp ground coriander [24]
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes [25]
  • 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
Print Friendly, PDF & Email [26]

.

REF: .

https://tastylicious.com/how-to-make-kimchi/ [27]

.

https://tastylicious.com/5-best-daikon-radish-substitutes/ [28]

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]

.

Method

.

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.

.

Fermenting

.

Sealed Jar-

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

Then fridge 5 to 7 days.

JB Pasta Bake

Posted By admin On In ALL CATEGORIES,Casserole / Stew,Italian,Japanese,JB,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [29]

.

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.

.

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

JB Amy TCM Mint Chicken Dang

Posted By admin On In Chinese,JB,Main,Snack | No Comments
Print Friendly, PDF & Email [30]

Chicken

bacon

ginger

garlic

peppers

pak choy

celery

sage

mint

vinegar ( White Wine )

bechamel / hollandaise sauce

Wok fry add bits at the correct time

When about 70% cooked add sauce.

Aloo gobi

Posted By admin On In Curry - Curried,Indian,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [31]

.

Ingredients

  • 3 medium–large floury potatoes [32] (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
  • 1 tbsp vegetable oil [33]
  • 1 large brown onion [34], finely chopped
  • 2 tsp cumin [35] seeds
  • 1 star anise [36]
  • 2 tsp sea salt [37], plus extra if desired
  • 2 large garlic [38] cloves, crushed
  • 4cm/1½in piece fresh root ginger [39], peeled and finely grated
  • ½ chilli [40], finely chopped, plus extra if desired
  • 1½ tsp garam masala [41]
  • 1 tsp turmeric [42]
  • few sprigs fresh coriander [43], leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)
  • 50g/1¾oz unsalted butter [44]
  • 1 small head of cauliflower [45], cut into small florets

How-to-videos [46]

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.

JB – Veggie Bake

Posted By admin On In Casserole / Stew,English / British,JB,Main,Snack,Starter,Vegaterian | No Comments
Print Friendly, PDF & Email [47]

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.

Tortia / Flat Bread

Posted By admin On In Bread,Desert,JB,Main,Mexico,Snack,Starter | No Comments
Print Friendly, PDF & Email [48]

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.

Nan Eggs, Good when feeling sick.

Posted By admin On In Desert,English / British,Main,Nan,Snack | No Comments
Print Friendly, PDF & Email [49]

4 eggs

1/2 cup sugar

2 cups milk

1 tsp ginger

Nutmeg to top

Beat eggs

Add milk sugar , ginger and mix.

Pour into oven dish

Sprinkle top nutmeg

Oen about 190C for 30mins to 1 hour, depending on depth of mix.

Use skewer test.

Should have a good wobble , dry skewer but still moist.

Dont over cook, it will be dry and have rubbery feel.

Greek Roast Lamb

Posted By admin On In Greek,Main,Roast | No Comments
Print Friendly, PDF & Email [50]

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 [51]

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.

Pot Roast

Posted By admin On In English / British,Hairy Bikers,Main | No Comments
Print Friendly, PDF & Email [52]

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
Print Friendly, PDF & Email [70]

This is the video :

This is the video link [71]

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.

Stuffed Peppers

Posted By admin On In English / British,Italian,JB,Main,Snack,Starter | No Comments
Print Friendly, PDF & Email [72]

Ingredients

115g uncooked rice

2 tbsp extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

1 tbsp tomato paste

3 cloves garlic, crushed

450 g beef mince

1 (400g) can chopped tomatoes

1 tsp dried oregano

Salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

100 g grated Cheese

Freshly chopped parsley, for garnish

Method

  1. Preheat oven to 200°C (180ºC fan). In a small saucepan, prepare rice according to package instructions.
  2. In a large pan over medium heat, heat oil.
  3. Cook onion until soft, about 5 minutes.
  4. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
  5. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes
  6. . Drain fat.
  7. Return beef mixture to pan, then stir in cooked rice and chopped tomatoes.
  8. Season with oregano, salt, and pepper.
  9. Let simmer until liquid has reduced slightly, about 5 minutes.
  10. Place peppers cut side-up in a 23 x 33cm baking dish and drizzle with oil.
  11. Spoon beef mixture into each pepper and top with grated cheese, then cover baking dish with foil.
  12. Bake until peppers are tender, about 35 minutes.
  13. Uncover and bake until cheese is bubbly, 10 minutes more.
  14. Garnish with parsley before serving.

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 [73]
  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.

Sweet and Sour

Posted By admin On In Chinese,Main,Snack | No Comments
Print Friendly, PDF & Email [74]

Peppy’s Brown Stew Chicken with Rice n’ Peas

Posted By JB On In Ainsley Harriott,Casserole / Stew,Jamaican,Main | No Comments
Print Friendly, PDF & Email [75]

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
Print Friendly, PDF & Email [76]

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
Print Friendly, PDF & Email [77]

Mince Curry

Posted By admin On In Curry - Curried,Indian,Main,Pat Chapman,Snack,Starter | No Comments
Print Friendly, PDF & Email [78]


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 [79]

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

Honey Chicken – Pressure Cooker.

Posted By JB On In English / British,Main,Sauce,Snack,Starter | No Comments
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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 [83]
  • 1kg/2lb 4oz lamb or mutton [84] neck fillet, cut into chunks
  • 2 onions [34], roughly chopped
  • 2 garlic [38] cloves, roughly chopped
  • 1 tbsp coriander seeds [85], lightly crushed
  • 1 tbsp dried thyme [55]
  • 2 tbsp tomato purée [57]
  • 3 celery [61] sticks, trimmed and cut into large chunks
  • 4 carrots [60], peeled and cut into large chunks
  • 2 large potatoes [64], peeled and cut into chunks
  • ½ pointed or hispi cabbage [86], cut into wedges or chunks
  • 250g tin sweetcorn [87] or hominy, drained and rinsed
  • salt and freshly ground black pepper [67]
  • finely chopped celery [61] 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

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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.

Nan and Mum’s Lamb Casserole.

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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.

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.

Corned Beef Hash

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Ingredients
Serves: 4 

  • 340g tinned corned beef
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons French’s® or Dijon mustard
  • 1 large onion
  • 600g potatoes
  • 2 tablespoons olive oil or vegetable oil
  • salt and ground black pepper

Method

  1. Get your can of corned beef and cut into 1cm-ish pieces or break it up by hand for a more rustic look.
  2. Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later.
  3. Slice the onion.
  4. Wash the potatoes and cut into 1 cm cubes, leaving the skin on, place the cubes in a saucepan. Pour enough boiling water from the kettle to almost cover them, then add salt and simmer for 8 minutes with the lid on.
  5. Drain the potatoes and set aside.
  6. Fry the onions in the frying pan with oil until they are golden brown.
  7. Put the heat on high, add the drained potatoes and toss these around with the onions. Add more oil if necessary.
  8. Add the salt and pepper. Season to your taste.
  9. Keep turning the mix, After about 6 minutes, add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

Tip

Add a bit of Tabasco if you like it hot.

JB’s Seekh Kebab & Rita

Posted By JB On In ALL CATEGORIES,Burger / Kebab,Indian,JB,Main,Snack,Starter | No Comments
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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.

Red Thai Curry Pork with Ginger and Lime

Posted By Rick Hann On In ALL CATEGORIES,Curry - Curried,Main,Rick,Starter,Thai | No Comments
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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
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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.

Spinach Pancakes with Creamy Ricotta Cheese Sauce

Posted By JB On In ALL CATEGORIES,JB,Main,Snack,Starter,Vegaterian | No Comments
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Good with ricotta cheese sauce and bacon 0r Vegetable , onion bits.

Easy creamy ricotta cheese sauce

1. Finely-dice 1 onion and minced 3-4 cloves of garlic.

2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes.

3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese.  Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency.

4. Taste and adjust seasoning’s as necessary.

5. Toss with bacon bits  or your favourite vegetables, anything else you might like to have in a cream sauce. I have used Sweet potato and Butter Nut Squash.  Garnish with freshly-grated Romano or Parmesan cheese if desired.

Spinach Pancakes

Serves: 4

  • 100 g (3½ oz) young spinach ( I have often used frozen if fresh is not available)
  • 125 g (4½ oz) plain flour
  • 450 ml (15 fl oz) semi-skimmed milk
  • 1 egg
  • generous pinch of grated nutmeg
  • about 1 tbsp sunflower oil
  • salt and pepper
  1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
  2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
  3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
  4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.

Herb Roast Mediterranean root vegetables

Posted By JB On In ALL CATEGORIES,JB,Main,Snack | No Comments
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Ingredients

  • This is made of pretty much any root or root like veg.
  • Olive Oil
  • Salt & Pepper
  • Herbs – Mixed herbs, Thyme, Rosemary or for a touch some oregano.

Peel and cut the veg into bite size cubes and put inside a container. A food bag is perfect.

Add a little olive oil and your choice of herbs. The idea is just. enough to form a coating on the veg. NOTE: They should not be swimming in the oil.

Add salt & pepper to your normal taste.

Roll the bag around to ensure the veg cubes have some herbs & oil.

Now leave for a time, ideal is overnight in a fridge or at least 1 hour. The longer the better to let the flavours come together.

Roll the bag around from time to time to keep the veg covered.

When ready put in a roasting tin, give them a stir to spread them out.

Roast in an over at 160C or add to an oven with an existing roast.

Give them a stir from time to time.

They are normally done in about 30 mins but its best to check and look for that nice roasted colour.

Beef Stew / Goulash Style

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

Baked Stuffed Tomato

Posted By JB On In Chinese,Main,Snack | No Comments
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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 [110]

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.

Carbonara ( JB’s Mods )

Posted By JB On In ALL CATEGORIES,Delia,Italian,Main,Snack,Starter | No Comments
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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.

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 [113]

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 [114]

Pendang – Chicken Curry

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Snack,Starter | No Comments
Print Friendly, PDF & Email [115]

Pendang – Lamb Curry ( Gulai )

Posted By JB On In ALL CATEGORIES,Curry - Curried,Main,Pendang,Singapore,Starter | No Comments
Print Friendly, PDF & Email [116]

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 [118] by Rick Stein [119]

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.

Rendang

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Ingredients

For the rendang

For the herby rice

To serve

Method

  1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
  2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
  3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
  4. Fry the meat in the paste stirring all the time, until it is well browned.
  5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest.
  6. Season with salt, stir well then reduce to a simmer.
  7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
  8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
  9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
  10. Add the spices and fry for a minute.
  11. Add the rice and fry until the grains begin to turn an opaque white.
  12. Add the water and a good pinch of salt.
  13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
  14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
  15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
  16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.


Stuffed Peppers

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Chicken with Cashew Nuts

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Do-Piaza

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Madras

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Medium Curry

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Vindaloo

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Calzone

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For the dough

  • 225g/8oz plain strong flour, plus extra for dusting
  • 90ml/3fl oz milk [142], warmed to body temperature
  • 50ml/2fl oz water, warmed to body temperature
  • 1 tsp dried yeast [143]
  • 25ml/1fl oz olive oil [144]
  • pinch salt [145]

For the filling

  • 150g/5oz cherry tomatoes [146], halved
  • 200g/7oz buffalo mozzarella [147], roughly chopped
  • 200g/7oz assorted Italian cold meats (for example: salami, prosciutto [148], speck)
  • slices of chorizo ( Jeff Mod )
  • 30g/1oz grated parmesan [149]

 

Method

  1. For the dough, sift the flour into a bowl.
  2. Mix the milk, water and yeast together in a separate bowl.
  3. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.
  4. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
  5. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
  6. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.
  7. Place each ball onto a floured work surface and roll out into 20cm/8in circles.
  8. For the filling, place all of the filling ingredients into a bowl and mix together well.
  9. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.
  10. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.
  11.  Jeff Mod, brush the outer case with olive oil, it gives a nice colour and adds some flavour.
  12. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot.

Chop Seuy

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Note : 1 cup is about 250 g

Some, oil for cooking

1/2 cup, diced pork or beef cut into strips or chicken cubes.

1 cup, diced onion

2 -3 , chopped spring onion

1 cup, diced celery

1 cup, hot water

1 teaspoon, salt

1 , garlic clove

1 tsp,  ginger

1/2 teaspoon, Szechuan pepper or ground black pepper

1 (14.5 ounces) can or 1 packet  fresh bean sprouts, drained and rinsed

1 tin , Bamboo slices

some, peas or green beans

1/3 cup, cold water

2 tablespoons, cornstarch

2 teaspoons, soy sauce

1 teaspoon, white sugar

Chicken stock to taste.

What is the basic velveting recipe?

Basic quantity for a couple of chicken breasts:

1 tbsp whisked egg white

2 tsp cornflour

2 tsp sesame oil or rice wine

¼ tsp table salt

Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes.
Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.

Method:

  1. Mix the marinade ingredients together and marinate the pork for 15 minutes.
  2. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork.
  3. When the pork is cooked remove it from the pan and set aside.
  4. Add all the vegetables to the pan and stir fry.
  5. While the vegetables are cooking whisk together the chicken stock, oyster sauce and cornstarch in a bowl.
  6. When the vegetables are cooked add the pork and combine.
  7. Gradually pour your stock /cornstarch mixture into the wok, stirring regularly, and cook until the sauce thickens.

Fried Bread Crumb Chicken

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  • 2 eggs
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ½ cups fresh bread crumbs, made by cutting the crusts off white bread and swirling the bread in a food processor or blender
  • 1 large chicken breast, split, boned and skinned, and cut into strips (or 4 fillets of fish)
  • 3 tablespoons butter
  • 1 lemon, cut into wedges

 

Method

  1. Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
  2. Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
  3. Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

Chettinad Style Chicken Curry

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first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.

Chettinad Chicken Curry

Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please don’t compromise with the ingredients if you want that authentic chicken curry flavor.

Ingredients - shallots, coconut milk, tomatoes, spice powder and chilli paste

Chettinad Style Chicken Curry Recipe

Recipe source: Revathi Aunty

Prep: 20 mts, Cooking Time: 25 mts

Serves 5-6 persons

Cuisine: South Indian

.

Ingredients:1 kg chicken, washed and cut into medium sized pieces1 cup small onions, shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:

2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms

1″ cinnamon

6-7 curry leaves

1/2 tsp oil

1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice, biryani, chapatis or dosas.

Note:

Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

Chettinad Style Chicken Curry Recipe

Prep time: min
Cook time: min
Main Ingredients:

I first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique […]

Chicken and apricot curry with potato straws (sali murghi)

Posted By JB On In ALL CATEGORIES,Indian,Main,Rick Stein | No Comments
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This Parsee dish uses jaggery, soft apricots and vinegar for a really successful balance of sweet and sour. The crisp fried potatoes add crunch.

Ingredients

For the sali (matchstick potatoes)
  • 250g/9oz chip potatoes [154] such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes
  • vegetable oil [155], for deep frying
  • 1–2 tsp salt [145]
For the curry

Preparation method

  1. Drain the potatoes and dry on kitchen paper. Heat the vegetable oil in a deep pan over a medium heat until hot (or heat a deep-fat fryer to 180C/350F). CAUTION: hot oil can be dangerous. Do not leave unattended. Deep-fry the potatoes in batches until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Season with salt.
  2. For the curry, heat the oil in a heavy-based pan or karahi over a medium heat. Add the whole spices and fry for a minute until fragrant, then add the onion and fry for 10 minutes, or until softened and golden-brown.
  3. Stir in the tomatoes and salt and simmer for 2–3 minutes, then add the ginger, garlic, chilli powder, cumin, coriander, garam masala and turmeric and cook for a minute.
  4. Add the chicken pieces to the pan and cook, stirring, for 2–3 minutes, or until well coated with the spice mixture, then add the jaggery, apricots, vinegar and enough water just to cover. Bring to the boil, lower the heat, cover the pan with a lid and simmer for 30–40 minutes, or until the chicken is cooked through and tender, and the sauce is reduced to a rich, thick consistency.
  5. Serve with the potato sticks heaped on top, and scatter with coriander.

Pork in black bean sauce

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Ingredients

Preparation method

  1. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.
  2. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
  3. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.

Quick orange and lemon chicken

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Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.

Ingredients

For the chicken
For the rice
  • enough long-grain rice [192] to fill a measuring jug to 400ml/14fl oz level
For the greens
  • 1 tbsp groundnut or peanut oil [193]
  • 3 garlic [164] cloves, finely sliced
  • 2 tsp salt [145]
  • 750g/1½lb Chinese greens, such as choi sum or bok choi [194]

Preparation method

  1. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
  2. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!
  3. Bring the water to the boil and cook until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
  4. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice, let it rest for five minutes before serving it.
  5. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest.
  6. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
  7. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.
  8. Serve the chicken with the Chinese greens and rice.

Oxtail soup with mini parsley dumplings

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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

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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.

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

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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.

Boulangère potatoes

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Thin slice spuds ( use grater slicer )

add a little nutmeg and slat to the dish

 

layer up spuds and onions add a touch of garlic.

cover with stock and a little milk

Cook hot oven 200C for 1 hour.

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!

Butternut squash and lime soup

Posted By JB On In ALL CATEGORIES,English / British,James Martin,Main,Snack,Soup,Starter | No Comments
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Ingredients

Preparation method

  1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
  2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
  3. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
  4. Transfer to a blender and pulse until smooth.
  5. Taste, and add more salt and pepper if required. Finish with a little lime juice.

Roasted tomato & mascarpone soup

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

  • 1kg very ripe tomatoes
  • pinch golden caster sugar
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • sprig of thyme and 2 fresh bay leaves, tied together
  • 2 garlic cloves, chopped
  • 1 tbsp sundried or normal tomato purée
  • 600ml vegetable stock
  • 2 tbsp mascarpone cheese (or use double cream as alternative)

To serve (optional)

  • best quality extra-virgin olive oil
  • fresh thyme

 

Method

  1. Heat oven to 170C/150C fan/gas 3 – 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
  2. Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
  3. Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn’t really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.

Arnold Bennett – Fish Omlette

Posted By JB On In ALL CATEGORIES,English / British,James Martin,Main,Starter | No Comments
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This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.

Ingredients

Preparation method

  1. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
  2. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
  3. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
  4. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
  5. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
  6. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
  7. Preheat the grill to hot.
  8. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper.
  9. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
  10. Serve immediately.

Chicken and black bean with stir-fried rice and wilted bok choi

Posted By JB On In ALL CATEGORIES,Chinese,James Martin,Main | No Comments
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Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice.

Ingredients

Preparation method

  1. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.
  2. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.
  3. Mix together the ginger, garlic and chilli.
  4. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.
  5. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
  6. Finish with a third of the spring onion and a tablespoon of coriander and stir through.
  7. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.
  8. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.
  9. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.
  10. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.
  11. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi.

Crispy Duck

Posted By JB On In ALL CATEGORIES,Chinese,Main,Snack,Starter | No Comments
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Ingredients

Quantity,Ingredient

1,Duck

2 tsp, Salt

4 , Spring Onions

1 inch, Fresh Ginger

4, Star Anise

1 tsp, Cloves

2 stk, Cinamon or 2 -3 tsp Five Spice

1tbl, Sichuan Peppercorns

4tbl, Cooking Wine

4tbl, Soy sauce

 

 

Method

Trim wing tips, split duck and remove legs and wings,  rub the marinade into the pieces and then continue to marinade in a large bowl with spring onions cut into short lengths, ginger, spices, soy for at least 4 hours.

Remove and steam for 3 -4 hours

Remove drain and cool for 4 hours. The point is they must be dry and room temp before frying.

Deep fat fry skin side down first until brown turn and fry for 5 mins.

 

 

 

Spiced roasted shoulder of lamb with red lentil dal

Posted By JB On In ALL CATEGORIES,Curry - Curried,Indian,James Martin,Main | No Comments
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Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads.

Ingredients

For the lamb
For the red lentil dal
For the flatbread

Preparation method

  1. For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.
  2. Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.
  3. Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.
  4. For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.
  5. Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.
  6. Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.
  7. For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
  8. Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
  9. To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.

Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main | No Comments
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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 [248]. 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 [248], 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 [248] 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 [248], 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
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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.

Chicken & Sweetcorn Soup

Posted By JB On In ALL CATEGORIES,Chinese,Main,Snack,Soup,Starter | No Comments
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Serves 2

Ingredients list:
  • 1 tbsp vegetable oil
  • 100g boneless, skinless Chicken breast
  • 1 clove Garlic, finely chopped
  • 1 cm piece Ginger, finely chopped
  • 1 tbsp cornflour
  • 600ml hot chicken stock
  • 100g Sweetcorn
  • 1 Egg
  • 1 tbsp fresh lemon juice
  • shredded Spring onions, shredded, to garnish
  • dark Soy sauce
  • toasted Sesame seeds, to garnish

Method

  1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
  2.  Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
  3. eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Sweet Corn Soup Creamy Low Cal

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Serves 2

This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling.

Ingredients

Preparation method

  1. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
  2. Add the sweetcorn and continue to cook for two more minutes.
  3. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
  4. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.  Keep back some corn cobs for serving.
  5. To serve, pour into a warm bowl and garnish a sprinkle of chives

Spinach Ricotta Cheese Quiche

Posted By JB On In ALL CATEGORIES,English / British,JB,Main,No Category,Snack | No Comments
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1 tub about 250g Ricotta cheese
3 eggs, beaten
6 tbsp. milk
1 cube of frozen chopped spinach, or 2 handfuls of blanched 1 min then cooled and rested fresh.
Salt & pepper to taste
Blind bake the case with beads. About 200 C for 10 mins.
Beat eggs into Ricotta cheese., milk and spinach and any other flavourings.
Add to pastry case
Reduce oven to 150 C
Cook for about 30 to 35 mins.
Use the skewer test.
Dot with butter
If you garnish with sliced tomato and sprinkle a little basil.  Use grill and medium heat and colour for about 10 mins.

Kheema Curry

Posted By JB On In ALL CATEGORIES,Curry - Curried,Indian,Main,Pat Chapman | No Comments
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.Its good to add potato,s and larger onion pieces

Ingredients:3/4 kg minced meat (kheema), washed and drained

3 large onions, finely chopped

2 tomatoes, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp poppy seeds

3 dry red chillis

pinch of methi/fenugreek/menthulu seeds

pinch of saunf/sompu/aniseed (optional)

1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
2 Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
3 Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4 Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.

Vietnamese Beef Curry Recipe

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Vietnamese Recipes & Cuisines (Meat)

When made last time, I used green beans instead of carrot and also left out the fish sauce.  I didn’t have time to marinade so made and cooked. Used a whole tin of coconut milk. To make it a wet curry.

Vietnamese Beef Curry Recipe

Ingredients : Serves 4
2 lb / 1 kg

1

4 cloves

30 g

2

3 1/2 tablespoons

2 teaspoons

1 teaspoons

1 tablespoon

1 1/2 teaspoon

100 ml

250 ml

70 ml

3

3 tablespoons

1 pint

Stewing beef

Large onion, sliced

Garlic, crushed

Ginger, crushed

Red chili peppers, seeded and finely chopped

Hot curry powder

Turmeric

Black ground pepper

Sugar

Salt

Vegetable oil

Water

Nuoc Cham (fish sauce)

Carrots (chopped)

Cornstarch

Coconut milk

Method :

  • Cube beef. Add onion, garlic, ginger, chili peppers, curry powder, turmeric, pepper and 1 teaspoon of salt.
  • Toss to mix and cover with plastic wrap to marinate overnight, turning occasionally.
  • In a big, heavy-based saucepan, heat oil on high, add beef, turning to seal in flavors before pouring in the water, 1/2 teaspoon salt and Nuoc Cham sauce. After boiling, cover with lid, reduce heat, and simmer for about 1 hour or until meat is cooked.
  • Add sugar and carrots until they are done for about 15 minutes.
  • Add cornstarch to coconut milk, stirring to dissolve. Pour this into the curry, stirring for 10 to 15 minutes until thickened.
  • Serve in a casserole with rice and salad. Garnish with coriander leaves.

Jersey Royals

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450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
2 tablespoons olive oil
4 rashers streaky bacon, chopped
1 bunch spring onions, trimmed and chopped
8 – 10 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
4 large eggs
a large pinch paprika
salt and freshly ground black pepper

1. Cook the Jersey Royals in lightly salted boiling water until tender – about 15 minutes. Drain and allow to cool. Slice thickly.

2. Heat the olive oil in a frying pan and add the potatoes, bacon and spring onions. Saut̩ them for about 5 Р6 minutes until they are golden. Add the cherry tomatoes and parsley and cook for another minute or two. Turn the heat to low.

3. Poach the eggs in gently simmering water for 3 – 4 minutes, until set.

4. Divide the cooked Jersey Royal mixture between 4 warm serving plates. Lift the poached eggs from the water with a draining spoon, placing one on top of each portion of potatoes. Sprinkle with the paprika, season with salt and pepper and serve at once.

Cook’s tips:
Do not peel Jersey Royal potatoes – simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour – adding salt to the water is a matter of personal preference.

A few drops of vinegar added to the poaching water helps the egg whites to stay firm.b

Madagascan beef

Posted By JB On In ALL CATEGORIES,Main | No Comments
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Ingredients:
* 600 g (1 lb 5 oz) beef steak (such as topside, rump or fillet) cut into bite-sized pieces
* 1 onion, thinly sliced
* 2-3 cloves garlic, finely chopped
* 1 tablespoon (peeled) fresh root ginger, finely chopped or cut into thin strips
* 4 tomatoes, chopped
* salt and freshly ground black pepper, to taste
* 2 tablespoon light olive oil
* 500 ml (18 fl oz) cold water
* 400 g (14 oz) small salad potatoes, such as charlotte, juliette or asperge (peeled, if desired), cut in half lengthways
* 1 tablespoon cornflour
* 1 tablespoon tomato purée
* 25-55 g (1-2 oz) wild rocket (optional)
Preparation:
Place the beef in the actifry pan with the onion, garlic, fresh ginger, 1 tomatoes and seasoning drizzle the oil evenly over the top cook for 5 minutes.
add the cold water to the actifry and cook for 15 minutes, add the potatoes to the Actifry and cook for a further 20 minutes stop the actifry once or twice during cooking and stir the mixture using a wooden spoon or spatula.
Blend the cornflour with a little cold water in a small bowl stir in the tomato puree Pour the cornflour mixture evenly into the actifry and stir in cook for 5­ 10 minutes or until the sauce is thickened, stir in the rocket if using. Serve with cooked fresh vegetables such as broccoli florets and baby carrots.

Yorkshire Pudding

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Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

Ingredients

  • 4 heaped tbsp flour
  • ½ tsp salt
  • 2 free-range eggs, beaten
  • milk, to bind
  • 2 tbsp sunflower oil for cooking

Method

  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
  3. To make the batter, add 4 heaped tbls plain flour into a bowl / jug and beat in 2 eggs until smooth.
  4. Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 
  5. Remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.

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.

Traditional Braised Red Cabbage with Apples

Posted By JB On In ALL CATEGORIES,Delia,English / British,Main | No Comments
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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.