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  • ALL CATEGORIES,  English / British,  Sauce

    Pepper Corn Sauce

    Ingredients Classic Peppercorn Steak Sauce 1 tablespoon (15 ml) olive oil or steak drippings 1/3 cup (35 g) minced shallot 1 clove garlic minced 1/4 cup (60 ml) cognac or brandy 2 cups (475 ml) beef broth or stock 1 tablespoon (8 g) black peppercorns, coarsely crushed 1/3 cup (80 ml) heavy cream 4 teaspoons (10 g) cornstarch 2 to 3 teaspoons (10 to 15 g) Dijon mustard Makes enough for 4 servings Peppercorn Sauce Without Cream 2 1/2 tablespoons (35 g) butter 4 1/2 tablespoons (35 g) flour 3/4 cup plus 4 teaspoons (200 ml) milk 1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock 1 tablespoon…

  • ALL CATEGORIES,  Desert,  English / British,  Greek,  Ice Cream,  Snack,  Vegaterian

    Easy Frozen Yoghurt

    Ingedients Instructions Freeze the bowl of your ice cream maker 24 hours in advance. Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty. Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Nan and Mum’s Bacon Roly Poly.

    This was a family favourite of ours.I would often help either Nan or Mum make this. Serves well with mash or baked potato, boiled veg and Or if you prefer after steaming it can be fried to give a crisp coating. This was one of my sister’s favourite ways of enjoying. We mostly did this option with left overs for breakfast the following day. Ingredients 1 mix of Click Here Suet Pastry Mix. 6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix. Method Remove…

  • ALL CATEGORIES,  Desert,  English / British,  Jeff

    Treacle Tart

    Ingredients For the pastry 225g/8oz Flour 110g/4oz butter, chilled, diced 1 medium free-range egg , lightly beaten For the filling 450g/1lb  golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice   Method In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Nan’s Steak & Kidney Pudding.

    This was a family favourite of ours.Nan would make for us to have fresh for our evening meal. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pudding with salad is tasty. Ingredients 1 mix of Click Here Steak & Kidney Mix. 1 mix of Click Here – Suet Pasty Mix. Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste. 1 egg, broken into a cup and mixed until…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Nan’s Apple / Fruit Pie.

    This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with cream, custard or as is. A good recipe for custard is made by The Hairy Bikers and can be found here. Ingredients 1 mix of Click Here Apple / Fruit Mix. 1 mix of Click Here – Sweet Pasty Mix. 1 egg. Break an egg into a cup and mix it up. This makes the egg wash. Optional – sultanas, cinnamon, nutmeg. Method Select your 8″ / 20 cm pie tin or any other oven proof dish. Remove the pastry from the fridge. Divide the mix into 2 parts,…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

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

    This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc.The quantities are given as a guideline for an 8″ / 20 cm pie. Ingredients 5oz golden sugar ( Demerara ). White or Basic brown sugar is fine. 1 tsp ground cinnamon 2 tbsp cornflour 600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them. Apple and raspberry or black berry works well. Apple or Pear with gooseberry also works well. Apple or Pear with Apricot is tasty. Method Mix…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Nan’s Steak & Kidney Pie.

    This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty. Ingredients 1 mix of Click Here Steak & Kidney Mix. 1 mix of Click Here – Basic Pasty Mix. Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste. 1 egg. Break an egg into a cup and…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Steak & Kidney Mix

    This is a basic pie filling which is used for many things such as pies.The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak. Ingredients 500g Steak. The cheap cuts are fine. Cut into bite size pieces. 250g Kidney. I prefer lamb or pork. Cut into bite size pieces. Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine. Method Put the meat pieces into a large pot – must have a lid . Cover the meat with the stock. This is a slow cook dish so allow for some evaporation. Cook…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Sweet Pastry

    This is a sweet pastry which is used for many things such as friut pies.The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour. Ingredients for a 20cm / 8″ tin. Base & Lid 4 oz / 110g Self Raising Flour. 4 oz / 110g Sugar. I used either plain white or Demerara. 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp. Method Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl. For…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Suet Pastry

    This is a basic pastry which is used for many things such as pies.The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour. Ingredients for a 20cm / 8″ tin. Base & Lid 8 oz / 220g Flour. For pies I use plain white but self raising can also be used. 4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp. Method Sieve flour into a mixing bowl. If you don’t have a sieve…

  • ALL CATEGORIES,  Jeff,  Nan,  Pastry,Pie, Pie fillings

    Standard / Basic Pastry

    This is a basic pastry which is used for many things such as pies.The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour. Ingredients for a 20cm / 8″ tin. Base & Lid 8 oz / 220g Flour. For pies I use plain white but self raising can also be used. 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp. Method Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl. For ease of…

  • ALL CATEGORIES,  English / British,  Jeff,  Main,  Snack

    Corned Beef Hash

    IngredientsServes: 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 Get your can of corned beef and cut into 1cm-ish pieces or break it up by hand for a more rustic look. Combine the Worcestershire sauce and mustard in a cup and pour over the corned beef, stir to combine. Set this aside for later. Slice the onion. 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…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Jeff,  Nan,  Snack,  Vegaterian

    Choc Chip & other Muffins

    Ingredients 300g self raising flour 1 teaspoon baking powder 50g cold unsalted butter cubed 80g caster sugar 150g milk or plain chocolate chips 2 eggs , lightly beaten 225ml milk 1 teaspoon vanilla extract Method preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases. Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips. In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly. Spoon…

  • ALL CATEGORIES,  Burger / Kebab,  Indian,  Jeff,  Main,  Snack,  Starter

    Jeff ‘s Seekh Kebab & Rita

    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…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Jeff,  Nan,  Snack,  Vegaterian

    Choc Chip Cookie

    Ingredients 110g soft or spreadable butter 150g light brown soft sugar 1 large egg, beaten 1 teaspoon vanilla extract 175g plain flour ½ teaspoon bicarbonate of soda 75g toasted chopped hazelnuts 100g dark, milk or white chocolate chips Method First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy. Pre-heat the oven to 180°C, gas mark 4 Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly,…

  • ALL CATEGORIES,  Curry - Curried,  Main,  Rick,  Starter,  Thai

    Red Thai Curry Pork with Ginger and Lime

    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 Heat the oil in a large non-stick frying pan over medium heat. Coat the pork…

  • ALL CATEGORIES,  Has video,  Jeff,  Main,  Mexico,  Snack,  Soup,  Starter,  Vegaterian

    Mexican Chilli Soup

    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…

  • ALL CATEGORIES,  Has video,  Jeff,  Main,  Snack,  Starter,  Vegaterian

    Spinach Pancakes with Creamy Ricotta Cheese Sauce

    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.…

  • ALL CATEGORIES,  Has video,  Jeff,  Main,  Snack

    Herb Roast Mediterranean root vegetables

    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…

  • ALL CATEGORIES,  Casserole / Stew,  English / British,  Has video,  Hungry,  Jeff,  Main,  Snack

    Beef Stew / Goulash Style

    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 Pre heat the oven to 140c 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.…

  • ALL CATEGORIES,  Desert,  Has video,  Ice Cream,  Italian,  Snack,  Vegaterian

    Raspberry ripple ice cream

    Ingredients 250g raspberry, plus extra to serve, if you like 225g caster sugar 2 large eggs , plus 4 egg yolks 600ml whipping cream sliced mango, sprinkles, or cones, to serve Method Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water –…

  • ALL CATEGORIES,  English / British,  Has video,  Jeff,  Main,  Roast

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

    Marinade Main Mint Bread 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.

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British,  Has video,  Jeff,  Snack,  Vegaterian

    Chocolate Mousse Cake

    Ingredients: 300g best dark chocolate 50g best milk chocolate 175g unsalted butter 8 large eggs, separated 100g light brown sugar 100g caster sugar 1 tablespoon vanilla extract pinch of salt  25cm spring form tin foil  Method: Preheat the oven to gas mark 4/180°C and put the kettle on to boil. Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface.  Melt chocolate and butter in a double boiler or microwave, let it cool.  In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise.  Whisk the egg…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Has video,  Jeff,  Snack

    Apple & Lemon Sponge Cake

    Ingredients   Method Mix sugar  and butter / marg  in a largish bowl Beat eggs in a small bowl Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir . Peel and chop the fruit into large chunks and stir into mixture Pour mixture into  7″ cake tin Oven 160C – Gas 2 1/2 Cook in pre-heated oven 160 C – Gas 2 1/2 for about  30 – 35 mins. Note: Because of the juice in the fruit cooking time will vary. Depending on the amount of juice in the fruit the time may be longer. If the top…

  • ALL CATEGORIES,  Delia,  Italian,  Main,  Snack,  Starter

    Carbonara ( Jeff Mods )

    Ingredients  8 oz (225 g) dried spaghetti  5 oz (150 g) sliced smoked pancetta  or good baconFine chopped onion. Some garlic , chopped.  2 large eggs, plus 2 extra yolks  4 tablespoons Pecorino Romano, finely grated, plus extra to serve  4 tablespoons double cream  little olive oil  freshly milled black pepperHand full of Peas  Method First of all, cook the pasta for 8-10 minutes in boiling salted water to which 1 teaspoon of olive oil and  peas  ( its ok from frozen ) have been added. Meanwhile, heat a frying pan and fry the pancetta , onion and garlic in  a little extra oil Next, whisk the eggs, yolks and…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Has video,  Jeff,  Nan,  Snack

    Nan’s Cup / Fairy Cakes

    Ingredients 1/2 lb (225g) ,SR flour 1/2 lb ( 225g ), Butter or Marge 8 oz (225g), Caster Sugar 4 ,eggs ( beat together ) Some, Milk as required. Method 1, In a largish bowl mix sugar with butter / marg. This is often known as creaming. 2,Add the eggs and stir into mixture. 3, Mix flour & baking power and sieve into sugar mixture and mix  be careful not to over stir. 4,Add enough milk to mixture to make it a thick paste / soft butter texture. 5,Add flavouring of choice to mixture. 6,I use some grease proof paper with some butter on it to wipe the insides (all…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Has video,  Jeff,  Snack

    Golden Syrup Sponge Cake

    Ingredients Method Mix sugar  and butter / marg  in a largish bowl Beat eggs in a small bowl Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir . Add Golden Syrup to mixture. Pour mixture into  7″ tin Oven 160C – Gas 2 1/2 Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins. Depending on the amount of juice in the fruit the time may be longer. If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking. Start checking…

  • ALL CATEGORIES,  Desert,  Italian

    Tiramisu

    Tiramisu 3 egg yolks 3 tbl castor sugar 1 1/3 cup ( 300 ml )  marsala ( cinzarno is tasty ) ¼ cup ( 60 ml ) strong espresso coffee 8 oz ( 250g )  mascarpone chesse ½  cup ( 100ish g)whipping cream 1 – 2 egg whites 4 oz  ( 120g ) savoiardi ( dried cake / sponge fingers ) I think these may be called lady fingers in the USA. Substitute for Ladyfingers For 1lb of ladyfingers use 1lb Sponge cake cut into strips and baked for 10 minutes until lightly crisp. OR – Use a 1lb pound cake baked for 10 minutes until lightly crisp. Both of…

  • ALL CATEGORIES,  Curry - Curried,  Main,  Malay,  Rick Stein

    Lamb Rogan Josh

    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 by Rick Stein Ingredients 40g ghee 5cm piece of cinnamon stick 3 dried Kashmiri chillies, torn into pieces 6 green cardamom pods, lightly bruised with a rolling pin 4 cloves 1 large onion, chopped 15g / 3 cloves garlic, finely crushed 15g / 3cm ginger, finely grated 2 tbsp Kashmiri chilli powder 1 tbsp ground coriander 1 tbsp ground cumin 2 tsp turmeric ¼ tsp ground mace 1 tsp garam masala, plus 1 tsp extra to finish 1…

  • ALL CATEGORIES,  Italian,  Main,  Pizza / Pasta,  Simon Rimmer,  Snack

    Calzone

    For the dough 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt For the filling 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) slices of chorizo ( Jeff Mod ) 30g/1oz grated parmesan   Method For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on…

  • ALL CATEGORIES,  Chinese,  Main,  Snack

    Chop Seuy

    Note : 1 cup is about 250 g     To Velvet meat : Mix flour pinch of salt and enough water to make a paste. Cover the meat and let sit in marinade for 30 mins. Flash fry on high heat for a couple of mins. Remover and leave to the side whilst cooking the rest of the dish     Method: Mix the marinade ingredients together and marinate the pork for 15 minutes. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork. When the pork is cooked remove it from the pan and set aside. Add all the vegetables…

  • ALL CATEGORIES,  Desert,  English / British,  Ice Cream,  Snack

    Chocolate Ice Cream

    Ingredients 100 g 70% cocoa dark chocolate , broken into pieces 300 ml full-fat milk 85 g sugar 3 free-range egg yolks 300 ml whipping cream Method Recipe by Ginny Rolfe Put the chocolate pieces and milk in a heavy-based saucepan.  ( Jeff Note, I prefer a bay marie  ) Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together ) Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard…

  • ALL CATEGORIES,  English / British,  Main,  Snack,  Starter

    Fried Bread Crumb Chicken

    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 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. Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess.…

  • ALL CATEGORIES,  English / British,  Shelley,  Snack

    Shelley Creamy Caramel Fudge

    Ingredients   Method 1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. 2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil. 3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden. 4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Delia,  English / British,  Jeff

    Delia / Jeff & Amy Ginger Bread

    . Adapted from Delia Smith Ginger Bread. Ingredients  75g light brown soft sugar  2 tablespoons golden syrup  1 tablespoon black treacle  1 tablespoon water  1 teaspoon ground cinnamon  2 rounded teaspoon ground ginger  pinch of cloves  finely grated zest of ½ orange (optional ) / substitute 1 tsp lemon juice  95g block butter  ½ teaspoon bicarbonate of soda  225g plain flour sifted, plus a little more (if needed)   Method Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan. Then bring them to a boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps)…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Nan

    Chocolate Cake (Nans)

    Ingredients Method Separate eggs –  beat whites to stiff peak. Melt Butter & Choc Mix sugar eggs yolks  / marg – largish bowl Mix flour and baking power Sieve the flour into butter / choc mixture Carefully fold mix into egg white mix Use 7″ tins Oven 150C – Gas 2 Cook 25 – 30 Mins. May be faster in a fan oven  

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  English / British,  Has video,  Nan,  Snack

    Victoria Sponge Cake ( Nans)

    Ingredients Method Mix sugar  and butter / marg  in a largish bowl Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir . Divide the mixture equally between both  7″ tins Oven 160C – Gas 2 1/2 Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins. Start checking after 20 mins as some ovens cook faster – especially fan assisted You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean. When ready allow both halves to…

  • ALL CATEGORIES,  Italian

    Risoto

    4 tablespoons olive oil, divided 1 onion, chopped 4 tablespoons balsamic vinegar 340g uncooked Arborio rice 4 tablespoons dry white wine 1.6 litres hot chicken stock 2 tablespoons butter 280g chopped cooked chicken breast salt and pepper to taste 2 tablespoons chopped fresh thyme   Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onion and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let…

  • ALL CATEGORIES,  English / British,  James Martin,  Soup

    Potato soup

    Potato soup A comforting classic, this easy potato soup uses a handful of store cupboard ingredients to great effect. Ingredients 55g/2oz butter 425g/15oz potatoes, peeled and diced to 5mm/1/3in 110g/4oz onions, diced 1 tsp salt freshly ground pepper 900ml/1½pt home-made chicken stock or vegetable stock 120ml/4fl oz creamy milk freshly chopped herbs to garnish Preparation method Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately…

  • ALL CATEGORIES,  Desert,  English / British,  Ice Cream,  Jeff,  Snack

    Vanilla , Banana, Fruit Ice Cream

    OPTION, substitute milk for cream. Do not use low fat milk. NOTE: For soft scoop use 50/50 mix of white sugar and  sweetener. Makes 800ml. Method     1. Combine milk, vanilla ( split )  and 1/2 the sugar. 2. Warm in a pan to just below boiling point. 3. Remove from heat and leave for 15 mins to let flavours blend. 4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour. 5.  Use a bay marie to combine and bring near boil, stir constantly. 6. Let it cool, then freeze / use ice cream maker.   Banana / Fruit versions. Slice the fruit. When…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  Jeff

    Choc / Mint Cheese Cake

    1 tub Ricota Cheese 1 pck Ginger Biscuits ( GingerNut) Some butter 1 bar dark chocolate 1 pack after 8 or other nice mint choc small ( 120 ml ish ) tub of whipping cream 2tbl coco   Make the base. Melt the choc Whip cream to peaks Mix with the cool  melted choc Add the coco Mix  Ricota & sugar Mix cream mix & ricota mix Add to base  in tin Decorate with after 8 ‘s Fridge for a minimum of 30 mins, longer the better.        

  • ALL CATEGORIES,  Desert,  English / British,  Gary Rhodes,  Pudding

    Inside Out Orange or Apple Pudding

    Ingredients Method 1. Cream butter, sugar and orange zest 2.Stir in egg yolks then the flour 3. Add the marmalade , OJ and milk 4. Whisk egg whites to soft peaks. 5. Fold the whites into the mixture. 6.Spoon into a cooking bowl. 7. Place in a roasting tin and pour about 1cm deep boiling water 8.Bake at 190C for about 50 -55 mins 9.To glaze mix marmalade  with 3-4 tasp of warm water and brush over.      

  • ALL CATEGORIES,  English / British,  Jeff,  Snack

    Choc Layer Biscuits

    Ingredients   Method 1. Cream butter, sugars, vanilla. 2. Add the egg and beat well. 3. In sep bowl mix flour and baking powder 4. Add flour mixture to the butter mixture & mix to make a dough. 5. Split the dough into 2 equal parts. 6. Mix coco into 1 portion. 7. Mix milk into the other. 8. Roll each portion out so that they are the same size. about 1 cm thick. 9. Put the choc on top of the malt. 10. Cut in 1/2 length wise and place on top of the other. 11. Cover and Chill for 1 hour. 12.Cut into 1 cm wide fingers 13.…

  • ALL CATEGORIES,  Desert,  English / British

    Spotted Dick

    Spotted Dick 8 oz Self-raising flour 4 oz Shredded suet 8 oz Currants or Raisins 150 ml Cold Water 1 oz Sugar 1 pinch salt   Method 1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough. 2. Roll into a long cylindrical shape that is about 8 inches long. 3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible. 4. Place this smaller pan into a larger one then fill the larger pan with boiling water – but do not fill so…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British

    Rich Devil Food Choc Cake

    Ingredients Filling   Method Put butter and sugar in a bowl, beat , beat in eggs and gently heat over hot water. let it cool a little sieve in flour, choc powder and baking powder. Add milk and mix to combine. Pour mixture into 2 cake 8″ cake tins. ( sponge ) Cook 45mins @ 180C ( test after 30 mins ), skewer test. Cool on rack Filling Beat cream to soft peak. fold in melted choc.          

  • ALL CATEGORIES,  Curry - Curried,  Indian,  Main,  Rick Stein

    Chettinad Style Chicken Curry

    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. 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…

  • ALL CATEGORIES,  Indian,  Main,  Rick Stein

    Chicken and apricot curry with potato straws (sali murghi)

    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 such as Maris Piper or Sebago, peeled, cut into matchsticks or coarsely grated, soaked in cold water for 15 minutes vegetable oil, for deep frying 1–2 tsp salt For the curry 3 tbsp vegetable oil 6 black peppercorns 5 cloves 2 green cardamom pods, lightly bruised with a rolling pin 2 dried Kashmiri chillies 4cm/1½in piece cinnamon stick 1 medium onion, finely chopped 100g/3½z tomatoes, finely chopped 1 tsp salt 4cm/1½in fresh root ginger, finely grated 3…

  • ALL CATEGORIES,  Chinese,  Ken Hom,  Main

    Pork in black bean sauce

    Ingredients 450g/1lb lean pork 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp sesame oil 1 tsp cornflour 1½ tbsp groundnut (peanut) oil 1½ tbsp black beans, rinsed and coarsely chopped 1 tbsp garlic, finely chopped 3 tbsp spring onions, finely chopped 1 tbsp shallots, chopped 1½ tbsp light soy sauce 1 tsp sugar 1 tbsp chicken stock or water 1 tbsp sesame oil Preparation method 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…

  • ALL CATEGORIES,  Chinese,  Ken Hom,  Main,  Snack,  Starter,  Stir Fry

    Quick orange and lemon chicken

    Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice. Ingredients For the chicken 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander For the rice enough long-grain rice to fill a measuring jug to 400ml/14fl oz level For the greens 1 tbsp groundnut or peanut oil 3 garlic cloves,…

  • ALL CATEGORIES,  No Category

    Banoffee Pie

    For the base: 100g butter, melted 250g ginger nut biscuits, crushed For the caramel: 100g butter 100g dark brown soft sugar 397g can Carnation Condensed Milk For the top: 4 small bananas 300ml carton whipping cream, lightly whipped grated chocolate Method Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.  Carefully lift the…

  • ALL CATEGORIES,  English / British,  Hairy Bikers,  Main,  Snack,  Soup,  Starter

    Oxtail soup with mini parsley dumplings

    A really warming traditional winter soup with added dumplings, so there’s no need for bread. Ingredients 1 whole oxtail (around 1.3kg/3lb), cut into chunky pieces 3 tbsp plain flour flaked sea salt and freshly ground black pepper 3-4 tbsp sunflower oil 2 onions, halved and sliced 2 garlic cloves, finely chopped 3 carrots, peeled and diced 2 sticks celery, trimmed and diced 1 tsp dried thyme 2 bay leaves 300ml/10fl oz red wine 2 litres/3½ pints beef stock, made with 2 beef stock cubes 2 tbsp tomato purée 2 tbsp cream sherry 2 tbsp yeast extract, such as Marmite For the mini parsley dumplings 200g/7oz self-raising flour 100g/3½oz shredded suet…

  • ALL CATEGORIES,  English / British,  Hairy Bikers,  Main

    Honey-glazed Duck with pomegranate and pineapple

    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 1kg/2lb 4oz oven-ready guinea fowl / duck 2 tbsp sunflower oil ½ tsp dried crushed chilli ½ tsp Chinese five-spice powder ½ tsp flaked sea salt freshly ground black pepper 1 large ripe pineapple, around 1kg/2lb 4oz ½ cucumber ½ large pomegranate 2 tbsp clear honey 1 tbsp dark soy sauce 50g/1¾oz bunch fresh coriander 25g/1oz bunch fresh mint ½ small red onion 1 large lime, juice only banana leaf, to serve (optional) Preparation method…

  • ALL CATEGORIES,  Chinese

    Lemon Chicken

    Ingredients Method Put Sherry, onions and ginger in a bowl and marinade Chicken. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and  oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Hot Wok , fry celery and peppers for 1 min. Add Chicken and marinade for 5 mins. Make the lemon slices into juice and mix with some flour.to make a sauce. Add the lemon rind and lemon slices.    

  • ALL CATEGORIES,  English / British,  Jeff,  Snack

    Choc Corn Flakes / Cornflakes

    Gently melt butter on a low heat ( about 1/2 pack ) As it starts to melt add Milk Drink Choc powder about 10 tbls and about 5 tbls of dark drinking choc powder. Keep mixing slowly to prevent lumps and to blend the powders. Once most of the butter has melted, add Golden Syrup about 1/2 the qty of the butter. Let the mixture melt but no hotter than all melt. The temp is key to this working. If it becomes too hot it will not set after. Add corn flakes a little at a time and gently fold them to cover them with the mixture. The ratio of…

  • ALL CATEGORIES,  Italian

    Spaghetti and meatballs

    Ingredients For the sauce For the meatballs Preparation method 1.Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for two minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer  gently while you make the meatballs. 2. For the meatballs, mix together the mince, garlic and herbs along with a decent pinch of salt and pepper. Using your hands roll into 20 balls. 3. Heat a frying pan over a…

  • ALL CATEGORIES,  Delia,  English / British,  Jeff,  Main

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

    Ingredients  3-5 lb (1.35-2.25 kg) shoulder of lamb (ask the butcher to bone it for you and give you the trimmings) 1 onion, quartered A few about 3 whole garlic cloves, not peeled. Fresh rosemary sprigs  3 oz (75 g) rice, cooked (that’s 3 oz/75 g weight before cooking)  3-4 oz (75-110 g) minced lamb, from the trimmings  Stuffing  1 egg, beaten  1 clove garlic, crushed  2 tablespoons chopped parsley  ¼ teaspoon finely crushed rosemary  Salt and freshly milled black pepper For the gravy  ¾ oz (20 g) plain flour  ½ pint (275 ml) stock   Preheat the oven to gas mark 6, 400°F (200°C). Or 4 hours at 160C…

  • ALL CATEGORIES,  Japanese

    Okonomiyaki – Japanese Omlete

    Best Okonomiyaki Recipe: Okonomiyaki is easy to make!  Our favorite “best” Osaka Okonomiyaki recipe (also called Kansai Okonomiyai style) is immediately below, and further down you will find even simpler recipes for the batter that don’t require as many specialized ingredients and still taste great. Recipes for Hiroshima style Okonomiyaki and a variety of other ideas on our Recipe Variations page. To make your own fun explories, like the one above, get the free Explory app here: INGREDIENTS (To Make 2) Metric Imperial Okonomiyaki Flour 100g 1 cup Water (or Chicken stock) 160ml 2/3 cup Eggs (or Egg substitute) 2 (or 120ml) 2 (or 1/2 cup) Cabbage, cut into 3cm…

  • ALL CATEGORIES,  Casserole / Stew,  English / British,  Hairy Bikers,  Hungry,  Main,  Snack

    Beef Stew / Goulash Style

    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 purée 2 bay leaves 1 red pepper 1 green pepper 1 orange pepper flaked sea salt freshly ground black pepper   Cooking Method 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! Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard…

  • ALL CATEGORIES,  French

    Sausage and bean cassoulet with potato cakes

    Ingredients 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 225g/8oz smoked streaky bacon, cut into 2cm/½in strips 6 cooked sausages 1 can baked beans 1 glass red wine 290ml/½ pint beef stock 2 sprigs thyme 2 tomatoes, chopped 55g/2oz breadcrumbs 2 tbsp chopped fresh parsley salt and freshly ground black pepper For the potato cakes 225g/8oz ready-made mash potato 1 eating apple, peeled and grated knob of butter and oil, for frying Preparation method Preheat oven to 190C/375F/Gas 5. Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes. Chop the sausages into large chunks and add to the pan.…

  • ALL CATEGORIES,  French

    Chicken chasseur with mashed potato

    Ingredients For the chicken 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 2 tbsp olive oil 110g/4oz butter 110g/4oz pancetta, sliced into lardons 1 carrot, diced 150g/5oz button mushrooms 250g/9oz shallots, thickly sliced 2 garlic cloves, finely chopped 175ml/6fl oz white wine 275ml/10fl oz chicken stock 2 tbsp tomato purée 2 tbsp fresh tarragon, finely chopped 2 tomatoes, skinned, seeded and chopped 4 tbsp flatleaf parsley, finely chopped For the mash 1kg/2lb 2oz floury potatoes, peeled and cut into chunks 110g/4oz butter 110ml/4fl oz full-fat milk salt and freshly ground black pepper Preparation method For the chicken, season the chicken with salt and black pepper.…

  • ALL CATEGORIES,  English / British,  Olde ( Medevil ),  Snack

    15th Century Ginger Bread – Gyngerbrede

        Original Source 2 cups honey 1 tsp. cinnamon 1/2 tsp. white pepper pinch saffron 18 cups bread crumbs (about 2 loaves) cinnamon and red sandalwood to coat 2 tsb ginger powder Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. Remove from heat and add saffron, pepper, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well and scoop out into half inch sized portions. Form into small balls and coat with a mix of 2 parts sandalwood to 1 part cinnamon. Source [Two Fifteenth-Century Cookery-Books, T.…

  • ALL CATEGORIES,  English / British,  James Martin,  Main,  Snack,  Soup,  Starter

    Butternut squash and lime soup

    Ingredients 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Preparation method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. 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…

  • ALL CATEGORIES,  English / British,  Main,  Snack,  Soup,  Starter

    Roasted tomato & mascarpone soup

    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 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…

  • ALL CATEGORIES,  English / British,  James Martin,  Main,  Starter

    Arnold Bennett – Fish Omlette

    This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. Ingredients 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1½oz butter 15g/½oz plain flour 50g/1¾oz grated mature cheddar cheese sea salt and freshly ground black pepper Preparation method Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool…

  • ALL CATEGORIES,  Chinese,  James Martin,  Main

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

    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 2 boneless skinless chicken breasts, cut into slices 1cm/½in thick 3 tbsp light soy sauce 3 tbsp Shaoxing rice wine (or dry sherry) 2 tbsp toasted sesame oil 2 tbsp cornflour 4 tbsp vegetable oil 10cm/5in piece fresh root ginger, peeled and finely chopped 3 large garlic cloves, finely chopped 3 red chillies, finely chopped 50g/1¾oz fermented black beans 1 tbsp caster sugar 150ml/5fl oz chicken stock 6 spring onions, finely sliced 3 tbsp roughly chopped coriander leaves 2 heads bok choi 200g/7oz cooked basmati rice,…

  • ALL CATEGORIES,  Chinese,  Main,  Snack,  Starter

    Crispy Duck

    Ingredients   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.      

  • ALL CATEGORIES,  French,  Michel Roux,  Snack,  Starter

    Chicken and pork pâté with pistachios Terrine

    A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Preparation method Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt…

  • ALL CATEGORIES,  Curry - Curried,  Indian,  James Martin,  Main

    Spiced roasted shoulder of lamb with red lentil dal

    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 2 garlic cloves, crushed 2cm/¾in piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp red chilli powder 2 tbsp garam masala 500ml/18fl oz plain yoghurt 1 lemon, juice only salt and pepper 1 lamb shoulder 1 tbsp ghee For the red lentil dal 200g/7oz red lentils 3cm/1¼in piece fresh root ginger, peeled 1 tsp ground turmeric 2 tbsp ghee 1 onion, finely chopped 1½ tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 3…

  • ALL CATEGORIES,  Delia,  English / British,  Main

    Roast Leg of Lamb with Shrewsbury Sauce Red Wine Sauce

    Cook Lamb as normal ( Leg or steaks ) 1 small onion peeled small and sliced Little rosemary  for garnish salt & pepper   Sauce 2 tbl plain flour 1 tsp heaped mustard powder 570 ml light red wine 5 tsp red current jelly 3 tbl Worcester Sauce juice 1 lemon slat & pepper Method Oven 190C First of all, place the meat in the roasting tin, tucking the slices of onion beneath it. Season the surface with salt and freshly milled black pepper, then place it, uncovered, in the pre-heated oven on the middle shelf. Roast for 30 minutes per lb (450 g) – for a 5lb (2.25 kg)…

  • ALL CATEGORIES,  Delia,  English / British,  Main,  No Category

    Steak , Beef with Red Wine Sauce

    pieces of sirloin steak ( room temp ) 1 small chopped onion Little Olive Oil for cooking   Sauce 175ml Red Wine Ground Black pepper   Method First of all, heat half the oil in the frying pan over a high heat, then fry the chopped onion until it’s softened and tinged dark brown at the edges – about 6 minutes – and remove to a plate. Now add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper, but no salt, as this encourages the juices to come out.…

  • ALL CATEGORIES,  English / British,  Sausage

    Irish Breakfast Sausage

    Method: 1. Cube and partially freeze the pork and then grind through a medium (10mm or 3/8”) plateand regrind through a fine (4.5mm or 3/16”) plate. Refrigerate until needed. 2. Place the pepper, marjoram, mace, thyme and rosemary into a spice mill and grind to a fine consistency. 3. In a food processor add the egg white and process until frothy. 4. Add the beer, bread crumbs, salt, and dry spices and process the mixture until it is smooth. 5. Add the pork and process with a few pulses to blend all the ingredients; don’t over process. 6. Stuff into 28mm sheep casings and twist off into 4 inch links.