Method

Place bread in a liquidiser. Once blended add seasoning.

Crack the egg into a bowl and whisk with a fork.

Place plain flour into a shallow bowl with seasoning.

Coat the chicken in egg and cover in plain flour.

Coat in egg again and then cover in breadcrumbs.

Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

.

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

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 (15 ml) brandy
• 4 teaspoons (15 g) black peppercorns
• Salt to taste

Makes enough for 4 servings

Green Pepperco ^[4]rn Cream Sauce

• 1 tablespoon (14 g) butter
• 1/4 cup (25 g) chopped shallots
• 3/4 cup (180 ml) beef broth or stock
• 1 cup (240 ml) whipping cream
• 3 tablespoons (45 ml) cognac or brandy
• 2 tablespoons (5.5 g) green peppercorns in brine,drained

Makes enough for 4 servings

aking Classic Peppercorn Steak SauceDownload Article ^[5]

1. 1Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.^[1]
   
2. 2Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes.[2]
   
3. 3Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.[3]
   
4. 4Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.[4]
   
5. 5Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it’s as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.[5]
   
   • Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

NOTE: Reglo 7 / 425F is 220C

Ingedients

[table] QTY,DESCRIPTION 1 quart (about 3 cups), whole-milk plain yogurt 1/2 cup, Heavy cream 3/4 to 1 cup, sugar / honey – or other sweetener 1 tablespoon, corn syrup – optional for smoother frozen yogurt [/table]

Instructions

1. Freeze the bowl of your ice cream maker 24 hours in advance.
2. 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.
3. 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 few minutes, another chilling isn’t necessary.
4. Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
5. Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
6. Freeze until hard, at least 6 hours or overnight.
7. Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.

For more info about Frozen Yoghurt :

https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 ^[11]

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. ^[14]
• 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 the pastry from the fridge.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
• Place the bacon along the pastry ( rectangle ) using as much as you wish.
• Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
• Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
• Cover the roll with the paper from above and also wrap it in an outer layer of foil.
• Secure the foil with some string or elastic bands.
• Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
• Place the roll in the steaming tray. Put the lid on.
• Steam after 20 mins if needed add a little more water.
  THE STEAMER MUST NOT BOIL DRY.
• Total cooking is about 1 1/2 to 2 hours.
  • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
• When its cooked, remove the pudding(s) from the steamer.
• Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.

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

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. ^[17]
• 1 mix of Click Here – Suet Pasty Mix. ^[14]
• 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 the yolk and white combine.

Method

• Select your pudding bowl this recipe makes 2 x 500g or 1kg.
• Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
• Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
• Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
• Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
• Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
• Brush the lid with some egg wash. This stops it sticking during steaming
• Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
• Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
• Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
  • Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
• Steam after 20 mins if needed add a little more water.
  THE STEAMER MUST NOT BOIL DRY.
• Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
  • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
• Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
• When its cooked, remove the pudding(s) from the steamer.
• Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.

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. ^[19]
• 1 mix of Click Here – Sweet Pasty Mix. ^[20]
• 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, 1 being about a 1/4 the size of the other.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
• Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
• Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
• Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
• Roll out the smaller piece of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
• Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
• Place in a pre heated over ~ 170 C – 180 C
• Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
• Remove the pie from the oven and allow to cool a little before serving.

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 the sugar, cinnamon and cornflour in a large pot – with a lid.

Stir in the apples.

Cover the pot and cook on a low heat.
Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot.
Check from time to time. Its done when the fruit starts to soften.

Give it a little stir from time to time and if need add some water.
DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.

The fruit is done when it begins to soften.

Add sugar to taste.

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. ^[17]
• 1 mix of Click Here – Basic Pasty Mix. ^[23]
• 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 mix it up. This makes the egg wash.

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, 1 being about a 1/4 the size of the other.
• Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
• Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
• Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
• Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
• Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
• Roll out the smaller piece of pastry until it is the correct size to form a lid.
• Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
• Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
• Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
• Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
• Place in a pre heated over ~ 170 C – 180 C
• Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
• Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
• Remove the pie from the oven and allow to cool a little before serving.

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 on a low heat for anywhere between 2 – 4 hours.
• Check the pot from time to time and add more stock as needed.
  DO NOT LET IT BOIL DRY.

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 ease of working I cut the butter into lumps. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

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 do not worry just put it in a bowl.
• For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

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 working I cut the butter into lumps. Add the fat to the flour.
• Use your fingers combine the ingredients.
• Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
• If it is sticky add some a little more flour.
• Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
• Remove when you wish to use it. Try to keep it cool up to the point of use.

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.

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.

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

1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
2. 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.
3. 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.
4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

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.
   
   

Ingredients

110g soft or spreadable butter

150g light brown soft sugar

^[33]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, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

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.

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.

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.

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.

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

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

1. 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.
2. 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 – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

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.

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 whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.

Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin. 

Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.

 Bake for 50 minutes to 1 hour.

The inside of the cake will be damp and mousse-like but the top should look cooked and dry. 

Let it cool completely on a cooling rack before releasing from the tin.

Now peel the foil gently away from the sides.

Ingredients

[table]

Qty,Ingedients

4oz (110g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

2,Egg

4oz(110g),Butter or Marg

1 lemon

1 Bramley / Granny Smith ( Cooking ) Apple

[/table]

 

Method

[table]

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 of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

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 cake to cool on a cooling rack.

Enjoy

 

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.

Ingredients

1/2 lb (225g) ,SR flour

1tsp baking powder

1/4 lb ( 120g ), Butter or Marge

1/4lb (120g), Caster Sugar

1 ,egg ( beat together )

Some, Milk as required.

1/2lb – 8oz – 225g

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 of the little containers) of the tin with butter / marg.

7,Pour mixture into each of the containers in the tin.

8, Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

9,Start checking after 25 mins as some ovens cook faster especially fan assisted.

10,You know when it’s ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.

11,When ready allow to cool on a cooling rack.

3 handfuls mint

1 handful chopped bread

extra virgin oil

salt & pepper

2tsb mustard powder – it can be the normal paste / spread but its more difficult to mix with the other ingredients.

red wine vinegar

3 handfuls fresh mint pounded , chopped whatever. Can use dried mint fresh is much better for this one.

2 crushed handfuls of fresh rosemary or approx 1 1/2 tsp of dried. Use a pestle & mortar.

3 cloves of garlic

olive oil as needed

3 lemons halved juiced into bowl.

For those in USA, Golden Syrup can be brought at Walmart.

https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633

Ingredients

[table]

Qty,Ingedients

4oz (110g),S-Raising Flour

1tsp,Baking Powder

4oz(110g),Castor Sugar

4oz(110g),Golden Syrup

2,Egg

4oz(110g),Butter or Marg. My pref is butter.

[/table]

Method

[table]

Mix sugar  and butter / marg  in a largish bowl.  This is sometimes called creaming.

Beat eggs in a small bowl. DO NOT OVER BEAT. The point is to get air into them not to beat into a stif mix.

Mix flour and baking power and sieve into sugar mixture and mix.

Add eggs – The correct method is called folding. Add a little , put spoon in deep, lift and rotate .  Nice and gentle.  You are trying to mix the ing and keep the air bubbles you just created in the egg part.

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 liquid the time may be vary. My oven tends to run hot and cook fast, so I start checking after 15 mins. It depends on the personality of your oven.  NOTE: Do not keep opening the door and checking or the sponge will collapse.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted see comment above, it depends on the personality of your oven. All ovens have their own personality.

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 cake to cool on a cooling rack.

Enjoy

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.

Make zabaglione by beating egg yolks, sugar in a bowl over boiling water , until ivory in colour, add 1/3 cup of liquor and whisk over gently boiling water until the mixture begins to thicken. Let it cool.

Beat egg whites until stiff.

Fold egg whites into zabaglione.

Stir coffee into mascarpone, add some sugar .

Whip the cream to soft peaks

Dip the cakes into remaining liquor.

Line serving bowl, with cakes, cover with mascarpone mixture, cover with zabaglione , repeat. Finish with the cream.

The recipe below is from Italy the Beautiful cookbook
by Lorenza di Medici.

3 egg yolks
3 tablespoons superfine (castor) sugar
1 1/3 cups vin santo, Marsala or brandy  (I have used Sherry and Frangelico)
1/4 cup strong expresso coffee
8 oz mascarpone cheese
1/2 cup cream
1-2 egg whites
4 oz savoiardi (ladyfingers)

Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored.  Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken.  Let it cool.

Stir the coffee into the mascarpone, add some sugar.  Whip the cream to soft
peaks.  Beat the egg white until stiff.  Fold the egg white into the
zabaglione.  Dip the lady fingers into the remaining liquor and line the
bottom of a 9″ bowl or individual containers (I have used wine glasses with
success).  Cover them with half the mascarpone, then half the zabaglione and
half the cream.  Repeat the layers, finishing with the cream.  Refrigerate
for several hours before serving.

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 ^[55] by Rick Stein ^[56]

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 tsp	toasted ground fennel seeds, plus ¼ tsp extra to finish
4 tbsp	tomato purée
750g	boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tsp	salt
300ml	water
125g	natural yogurt
50ml	double cream
A handful	of 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.

For the dough

• 225g/8oz plain strong flour, plus extra for dusting
• 90ml/3fl oz milk ^[58], warmed to body temperature
• 50ml/2fl oz water, warmed to body temperature
• 1 tsp dried yeast ^[59]
• 25ml/1fl oz olive oil ^[60]
• pinch salt ^[61]

For the filling

• 150g/5oz cherry tomatoes ^[62], halved
• 200g/7oz buffalo mozzarella ^[63], roughly chopped
• 200g/7oz assorted Italian cold meats (for example: salami, prosciutto ^[64], speck)
• slices of chorizo ( Jeff Mod )
• 30g/1oz grated parmesan ^[65]

 

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 heat proof bowl.

Use 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 separate bowl until pale and thick.

Fold egg mix into the cooled chocolate milk mix.

Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.

Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture.

Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.

• 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.

Ingredients

[table]

Qty, Ingredient

2 x 395g, cans sweetened condensed milk

2 cups, firmly packed brown sugar

250g, butter – chopped

1/3 cup, liquid glucose

1/4 cup, golden syrup

400g, good-quality white cooking chocolate – chopped

[/table]

 

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.

(Note: a 140g tube of liquid glucose is 1/3 cup)
(as this is an Aussie recipe, 1 cup is 250ml and 1/4 cup is 63ml, not that I think it would make much difference.)

.

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) and the bicarbonate of soda.

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

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

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

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

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

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

Ingredients

[table]

Qty,Ingredients

5,Eggs

125g,Sugar

60g,Butter

125g,Plain Flour

60g,  Choc

[/table]

Method

[table]

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

 

Ingredients

[table]

Qty,Ingedients

8oz (220g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

4,Eggs

8oz(2200g),Butter or Marg

[/table]

Method

[table]

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 cool on a cooling rack.

Spread one half with a tasty filling such as:
jam, jam & cream, anything you like

Place the two halves on top of each other and
Enjoy

[table]

Qty,Ingredients

3/4lb,Mince Meat

2tbl,Bread Crumbs

1sml, Fine chopped onion

1 clove,Garlic

1sml, Beaten egg

1tsp,Mustard powder

1tsp,Mixed herbs

1,Pinch salt

1,Pinch pepper

1,squirt tomato puree

1 dsp, nutmeg

1 dash, Worcester sauce

[/table]

[table]

Qty,Ingredients

1/2 lb,Mince Meat

3 tbl,Porridge Oats

1sml,fine chopped onion

1sml, beaten egg

1tsp,mixed herbs

1,pinch of salt

[/table]

[table]

Qty, Ingredients

475g,flour

5,eggs

[/table]

• 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

 

1. 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.
2. Heat the remaining oil in a separate large frying pan over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the stock about 250ml at a time. Add more stock as each addition is absorbed. Continue in this manner until all the stock is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

---

[table]

qty,ingredients

8oz, SR Flour

1/4tsp,salt

1tsp,sugar

2oz,sultanas

1/4pint, milk

[/table]

 

Method

^[86]

 

 

^[87]

[table]

qty,ingredient

3/4lb,mince

3 tbl, porridge oats

1small,Onion

1small,beaten egg

1tsp,mixed herbs

1,salt and pepper

[/table]

Flavourings can be added, about 1/4 tsp for powder or 1tbl liquid

 

[table]

qty,ingredient

500ml,Whipping cream

1/2,Vanilla pod or 1 1/2 tsp extract of vanilla.

4,Egg yolks

175g,Honey

[/table]

1. Use a Bain Marie to heat cream , vanilla and egg yolks.

2. Once it has cooled to room temp, stir in the honey.

3. Use Ice Cream Machine or step freezing method to freeze.

4. Put into pots, tub etc and keep in freezer.

NOTE: This is not soft scoop and may need to be removed before serving.

OPTION, substitute milk for cream. Do not use low fat milk.

NOTE: For soft scoop use 50/50 mix of white sugar and  sweetener.

[table]

Qty,Ingredient

185ml,Milk ( Full Fat Milk or substitute cream )

1,Vanilla Pod

90g,Granulated sugar  ( Soft scoop, 50/50 of sugar and sweetener )

5,Egg yolks

375ml,Whipping cream

[/table]

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 transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.

 

 

 

 

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.

 

 

 

 

Ingredients

[table]

qty,ingredients

50g,butter

100g,caster sugar

1, zest of orange

2,eggs separated

75g,sr flour

3tbl,marmalde thick ( can use thin ) cut

2, juice of orange – boiled and reduced by 2 thirds and cooled

600ml,milk

2tbl,marmalade to use for a glaze

[/table]

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.

 

 

 

Ingredients

[table]

qty,ingredient

125g,butter

85g,brown sugar

90g,white sugar

1tsp, vanilla

1,egg

175g,flour

1/2tsp,baking powder

25g,coco powder

25g,milk powder

[/table]

 

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. Put on a greesed tray

14. Cook for about 15 mins at 180 C, or until goldern looking

15. Put on racks to cool.

 

[table]

Qty, Inngredient

4oz  – 100g,unsweetened choc i.e 70%

1/2 cup-113g, butter

3/4 cup-100g, drinking choc ( dark)

2 cups-402g,sugar

1/2cup-120ml,milk

1/2cup-120ml,whipping cream

[/table]

1. Use bay marie to melt choc and butter. When melted stir in drink choc.

2. Use a bay marie to melt choc & butter, gradually stir in sugar. Let it cook gently stir occasionaly.

3. graduarly stir in cream and milk. Continue cooking for 1 hour.

 

Its ready when smooth

 

 

 

[table]

qty, item

8,egg yolk

75g,caster sugar

300ml,milk

300ml,cream

1,vanilla pod

[/table]

 

Beat eggs and sugar.

pour in the milk

add vanilla

bay marie and add cream

 

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 that the water spills into the smaller pan. This is to make a steamer to ‘steam’ the pudding.
5. Put on the lid to the larger pan and steam for about 2� hours – making sure that the water is topped up in the outer pan with boiling water.
Serve with double whipped cream and sprinkle lightly with chocolate shavings.

Ingredients

[table]

qty,item
185g, butter soft
375g, caster sugar
3,eggs
250g,flour
60g,choc powder
1 1/2 tsp, baking powder
[/table]

Filling

[table]

qty,item

125ml,milk

90g,melted dark choc

155g,jam

[/table]

 

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.

 

 

 

 

 

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 then venture to prepare and please don’t compromise with the ingredients if you want that authentic chicken curry flavor.

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.

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 […]

Ingredients

• 450g/1lb lean pork ^[119]
• 1 tbsp shaoxing rice wine or dry sherry ^[120]
• 1 tbsp light soy sauce ^[121]
• 2 tsp sesame oil ^[122]
• 1 tsp cornflour ^[123]
• 1½ tbsp groundnut (peanut) oil
• 1½ tbsp black beans ^[124], rinsed and coarsely chopped
• 1 tbsp garlic ^[108], finely chopped
• 3 tbsp spring onions ^[125], finely chopped
• 1 tbsp shallots ^[126], chopped
• 1½ tbsp light soy sauce ^[121]
• 1 tsp sugar ^[127]
• 1 tbsp chicken stock ^[82] or water
• 1 tbsp sesame oil ^[122]

• 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.

Ingredients

[table]

Qty,Ingredient

2,Cooking Wine / Sherry

4,Spring Onions – Chopped finely

1 inch, Ginger Shredded

500g,Chicken – shredded and floured

2tbsp, Oil

2,Celery Sticks – chopped

1,Green Pepper – sliced

2tbsp,light soy sauce

2,shredded rind of lemons

[/table]

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.

 

 

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 flakes to mix is to your taste.

Put in a tray, let cool then in fridge.

 

 

 

Ingredients

[table]

Qty, Ingredient

6tbsp,Golden Syrup — Note own brand syrup is ok. Normally the flavour is not as strong as Tate and Lyle so you end up using more.

200g, Butter

330g, Oats

[/table]

Method

Melt Butter add Syrup and stir in the oats.

Put in a tin and bake in oven 180C, about 25 mins.

Cut into shapes whilst still soft and  warm

Ingredients

For the sauce

[table]

Qty, Ingredient

1 tbsp, olive oil

1, onion diced

1, garlic clove finely chopped

1 tsp, dried mixed herbs

1 x 400g/14oz tin, tomatoes

500ml/18fl oz, vegetable or beef stock (from a cube)

400g/14oz, dried spaghetti

1,salt and pepper

[/table]

For the meatballs

[table]

Qty, Ingredient

400g/14oz, beef mince

1, onion diced

1, garlic clove finely chopped

½ tsp, dried mixed herbs

[/table]

Preparation method

Crumble Top

Butter 3 Oz

Flour  6 Oz

Brown Sugar 3 Oz

Filling :

Use 1 of these Apple / Fruit Sauce. ^[19]

Put the fruit mix into an oven proof dish.

Mix the ingredients for the Crumble Top and add the dish.

Cook in pre heated oven at 190C for 20 mins.

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.

Finely chopped pork or bacon bits

currents

sage

tyme

ginger powder

ground pepper

 

User a herb cutter to chop really fine ( not quite paste )

Stuff the bird breast under the skin.

Roast on a wire rack above the roasting tin to catch the juices

 

 

 

 

 

 

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.

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

[table]

Quantity,Ingredient

3tblspoon, Honey ( thick set honey  not runny )  ( big cooking spoon )

100g,Bread Crumbs

5 tsb,Ginger Powder

[/table]

 

[table]

Method

Makes 1 deep egg ring or 2 shallow egg rings

Gently warm the honey in a pan until soft – not liquid

Then mix the remaining ingredients in a sauce pan

Gently Heat for a few mins it should be hot but still thick. The heat should melt the honey and keep warm long enough for the bread to absorb the flavours.

Using damp fingers press into a shape such as an egg ring mould etc.

 

Leave in a warm dry place for 2 – 3 days to set.

When ready it should be soft and sticky

[/table]

 

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 ^[195], T. Austin (ed.)]: .iiij. Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And 3if þou wolt haue it Red, coloure it with Saunderys y-now.

Source [Curye on Inglish ^[196], Constance B. Hieatt & Sharon Butler (eds.)]:

Source [Curye on Inglish ^[197], Constance B. Hieatt & Sharon Butler (eds.)]: To make gingerbrede. Take goode honye & clarefie it on þe fere, & take fayre paynemayn or wastel brede & grate it, & caste it into þe boylenge hony, & stere it well togyder faste with a sklyse þat it bren not to þe vessell. & þanne take it doun and put þerin ginger, longe pepere & saundres, & tempere it vp with þin handes; & than put hem to a flatt boyste & strawe þereon suger & pick þerin clowes rounde aboute by þe egge and in þe mydes yf it plece you &c.

Source [The English Housewife ^[198], Michael R. Best (ed.)]: To make gingerbread. Take claret wine and colour it with turnsole, and put in sugar and set it to the fire; then take wheat bread finely grated and sifted, and liquorice, aniseeds, ginger, and cinnamon beaten very small and searced; and put your bread and your spice all together, and put them into the wine and boil it and stir it till it be thick; then mould it and print it at your pleasure, and let it stand neither too moist nor too warm.

Source [The English Housewife ^[198], Michael R. Best (ed.)]: How to make a coarse ginger bread. To make a coarse ginger bread, take a quart of honey and set it on the coals and refine it: then take a pennyworth of ginger, as much pepper, as much liquorice; and a quarter of a pound of aniseeds, and a pennyworth of sanders: all these must be beaten and searced, and so put it into the honey: then put in a quarter of a pint of claret wine or old ale: then take three penny manchets finely grated and strew it amongst the rest, and stir it till it come to a stiff paste, and them make it into cakes and dry them gently.

Source [The English Housewife ^[198], Michael R. Best (ed.)]: Coarse gingerbread. Take a quart of honey clarified, and seethe it till it be brown, and if it be thick put to it a dish of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of ginger, cloves, cinnamon, and a little liquorice and aniseeds; then knead it, and put it into moulds and print it: some use to put to it also a little pepper, but that is according unto taste and pleasure.

 

 

 

 

Mash Spud ( mix in eggs see text below )
Onion
Nutmeg
Pepper
Knob of butter.

Put in  a pan below the roast to catch the drips

 

^[203]

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

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.

 

 

 

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 ^[225]. 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 ^[225], 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 ^[225] 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 ^[225], garnish with the rosemary, pour a little of the sauce over and hand the rest round separately.

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.

[table]

Weight,Ingedient,Metric, 1Kg

15lb,  belly or shoulder pork approx 25% fat,6KG,1KG
3lb, water,1kg,166g
7oz, seasoning (see below),200g,33g
1lb 12oz,  rusk,800g,133g
3oz, dried sage,85g,15g
[/table]

 

Spice Mix

[table]

Weight,Ingedient,Metric, 1Kg, For 1Kg Above

1 lb, salt,450g,75g,35g
2oz, ground white pepper,56g,10g,5
2oz, ground black pepper,56g,8g,4g
2oz, ground nutmeg,56g,8g,4g
1oz, ground mace,28g,4g,2g
1oz, ground ginger,28g,4g,2g
1/2 oz, ground allspice (pimento),14g,2g,1g

TOTAL,,,,53g

[/table]