Friday, March 31, 2006

Hoisin Sauce

4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter
1 tb Honey
2 ts White Wine Vinegar
2 Garlic Cloves, crushed
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper

Lighter for chicken and pork.
Stronger for beef and game.
Sweeter for Dim Sum.

Wednesday, March 29, 2006

About Celeriac

Resembling the turnip in appearance, celeriac has a rough, fibrous outer skin and the flavour and aroma of celery, though surprisingly it is actually a member of the parsley family.

Choose celeriac which is pale, of medium size with a slight greenish colouring on the top, with no visible wrinkling. Celeriac provides us with potassium, calcium and vitamin C, and contains just 14 calories per 100g.

Celeriac has a wonderful ability to absorb flavours, and is infinitely tastier than celery. The whole bulb can be eaten, and the leaves are excellent for flavouring soups.

To cook, peel the skin as thinly as possible, as the goodness lies beneath it and sprinkle with lemon juice to prevent discolouring. Unlike most root vegetables, which are brought to the boil from cold, celeriac must be added to boiling salted water and then brought back to a simmer. Cut into slices or cubes and cook for 10 minutes. Raw celeriac can be used shredded in salads, but is best if first blanched in boiling water for a few seconds then refreshed in cold water to remove the slightly bitter taste.

Celeriac Chips

300g Celeriac
Vegatable/Groundnut Oil for deep-frying
Fresh Coriander

1] Peel the Celeriac and slice into 5mm sized chips.
2] Pat them dry.
3] Heat the Oil in a deep pan and fry the chips for 2-3 minutes.
4] Drain on kitchen paper and dress with the Salt and chopped Coriander.

Enough for 4-6

Tuesday, March 28, 2006

Baked Red Snapper

Whole Red Snapper
Olive Oil
White Wine
Fresh Black Pepper
Fresh Rosemary, Oregano and Parsley

1] Descale and rinse the fish. Pat them dry.
2] Score the fish on both sides.
3] Mix the remainding ingredients and pour over the fish.
4] Cover and let it marinade in the fridge for at least an hour, turning the fish at least once.
5] Bake in the oven, basting ocassionally.

Cooking time roughly 20 minutes per kg at 200c.

Hint: To descale the fish without the scales flying all over the kitchen, put the fish inside a plastic bag and descale inside that.

Hua Hin Beach red snapper

Hua Hin Beach red snapper

by Ainsley Harriott

Serves 4

Preparation time less than 30 mins
Cooking time 10 to 30 mins

4 x 350g/12oz red snapper

4 heaped tbsp Thai red curry paste

4 tbsp coconut milk

4 limes

4 garlic cloves, peeled

4 spring onions

banana leaves or extra thick foil and cocktail sticks soaked in cold water for 30 minutes.

1. Clean the snapper, remove the scales by scraping them from the tail end to the head with a large blunt knife and then cut off the fins. Cut several deep slashes into both sides of each fish and place them in the centre of a banana leaf or large square of foil.

2. Mix the red curry paste and coconut milk powder together into a thick paste and rub it into the fish, making sure it goes right down into the slashes.

3. Cut 2 of the limes into thin slices. Push one piece into each of the slashes along the side of each fish.

4. Thinly slice the garlic and spring onions and sprinkle over the top of each fish. Wrap the leaves or foil over the fish to make well-sealed parcels, secure with the cocktail sticks and barbecue over medium-hot coals for 15-20 minutes, turning occasionally, until the snappers are completely cooked through and tender.

5. Remove the cocktail sticks and serve each fish straight from its leaf or foil container. Allow each person to open their own parcel, as the aroma is sensational.

Saturday, March 25, 2006

Baked Stuffed Red Gurnard

4 Red Gurnard, gutted
1 Onion, thinly sliced
Olive Oil
150 ml Fish Stock
1 glass dry white wine
1 tablespoon cream

for the stuffing
250 g Smoked Bacon, de-rinded and finely chopped
1 Onion, shredded
1 Egg
6 tablespoons Breadcrumbs
1 teaspoon thyme, finely chopped
2 teaspoons parsley, finely chopped
1 tablespoon lemon juice
Fresh Black Pepper

1] Pre heat the oven to 200°c.
2] Gently fry the bacon in a little Olive Oil until the Bacon fat runs out.
3] Slowly cook the shredded Onion until it softens. Put aside to cool.
4] Once cool mix in the rest of the stuffing ingredients
5] Wash the fish inside and out, dry with kitchen paper.
6] Push the stuffing into the fishes belly.
7] In a baking dish arrange a layer of sliced Onion and lay the fish ontop.
8] Add the stock and wine to the dish.
9] Brush the fish with some Olive Oil.
10] Bake in the oven for 20-40 minutes until cooked.
11] Keep the fish warm in the oven while you reduce down the pan juices.
12] Add the Cream if you feel like it.

Wednesday, March 22, 2006

Meatball casserole with tomato sauce

by Antony Worrall Thompson
from Ready Steady Cook

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Quick Recipe

For the meatballs
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 beef steaks, chopped (approx. 200g/7oz each,)
1 lime, juice only
2 tbsp fresh coriander leaves
1 tbsp tomato purée
1 tsp Worcestershire sauce
1 egg yolk
freshly ground black pepper
For the tomato sauce
2 tbsp olive oil, for frying
1 chopped onion
110g/4oz button mushrooms
400g/7oz tin chopped tomatoes
½ glass red wine
handful fresh flatleaf parsley, chopped

1. Place all the ingredients for the meatballs into a food processor and whizz together until blended.
2. Using wet hands, divide the mixture into 16 even sized portions and then roll into balls.
3. Heat the oil in a pan and fry the meatballs for 3-4 minutes until sealed and lightly browned.
4. Add the onion, tomatoes, mushrooms and wine to the pan and simmer for a further 10-12 minutes or until the meatballs are completely cooked through.
5. Transfer the casserole to serving plates and garnish with chopped parsley.

Meatballs with tomato sauce

Rachel Allen
by Rachel Allen
from Saturday Kitchen

Serves 6

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Quick Recipe

For the meatballs
2 tbsp olive oil
150g/5oz onion, finely chopped
1 clove garlic, crushed
900g/2lb freshly minced beef
2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary
1 free-range egg, beaten
salt and freshly ground black pepper
3 tbsp olive oil
For the tomato sauce
3 tbsp olive oil
110g/4oz onion, sliced
1 garlic clove, crushed
150g/5¼oz fresh mozzarella, grated
1 tsp sugar
salt and freshly ground black pepper
2 x 400g/14oz cans tomatoes

1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
7. Season the contents with sugar, salt and freshly ground pepper.
8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
11. Serve with spaghetti.


Volume U.S. Units U.K. Units Metric Units
1 teaspoon (US) 1/6 ounce 5/6 teaspoon 4.929 millilitres
1 tablespoon (US) 0.5 ounce 5/6 tablespoon 14.79 millilitres
1 fluid ounce (US) 1 ounce 1.041 ounces 29.57 millilitres
1 gill (US) 4 ounces 5/6 gill 118 millilitres
1 cup (US) 8 ounces 5/6 breakfast cup 236.6 millilitres
1 pint (US) 16 ounces 5/6 pint 473.2 millilitres
1 quart (US) 32 ounces 5/6 quart 946.3 millilitres
1 gallon (US) 128 ounces 5/6 gallon 3.785 litres
1 cubic inch 0.5541 ounces 0.5767 ounce 16.387 millilitres
1 teaspoon (UK) 1.2 teaspoons 0.2083 ounce 6.16 millilitres
1 dessert spoon (UK) 2.4 teaspoons 0.4167 ounce 12.32 millilitres
1 tablespoon (UK) tablespoons 0.625 ounce 18.48 millilitres
1 fluid ounce (UK) .96076 ounces 1 ounce 28.4 millilitres
1 gill (UK) 1.2 gills 5 ounces 142 millilitres
1 breakfast cup (UK) 1.2 cups 10 ounces 284 millilitres
1 pint (UK) 1.2 pints 20 ounces 568 millilitres
1 quart (UK) 1.2 quarts 40 ounces 1.136 litres
1 gallon (UK) 1.2 gallons 160 ounces 4.546 litres
1 millilitre 0.203 teaspoon 0.169 teaspoon l millilitre
1 centilitre 2.03 teaspoons 1.69 teaspoons 10 millilitres
1 decilitre 0.423 cup 0.352 cup 100 millilitres
1 litre 1.057 quarts 0.8806 quart 1000 millilitres
1 decalitre 2.642 gallons 2.202 gallons 10000 millilitres
1 teaspoon (metric) 1.014 teaspoons 0.845 teaspoons 5 millilitres
1 tablespoon (metric) 3.04 tablespoons 2.54 tablespoons 15 millilitres
1 standard cup 1.0567 cups 0.8806 cup 250 millilitres

Weight U.K. / U.S. Units Metric Units
1 ounce 1/16 pound 28.34952 grams
1 pound 16 ounces 453.592 grams
1 milligram 0.000035274 ounces 0.001 gram
1 centigram 0.00035274 ounces 0.01 gram
1 decigram 0.0035274 ounces 0.1 gram
1 gram 0.035274 ounces 1.0 gram
1 decagram 0.35274 ounces 10 grams
1 hectogram 3.5274 ounces 100 grams
1 kilogram 35.274 ounces 1000 grams
1 kilogram 2.204625 pounds 1000 grams

Length U.K. / U.S. Units Metric Units
1 inch 1/12 foot 2.54 centimetres
1 foot 12 inches 30.48 centimetres
1 yard 36 inches 91.44 centimetres
1 millimetre 0.03937 inches 0.1 centimetre
1 centimetre 0.3937 inches 1.0 centimetres
1 metre 39.37 inches 100 centimetres

°F Gas °C
225 1/4 110
250 1/2 120
275 1 140
300 2 150
325 3 160
350 4 175
375 5 190
400 6 200
425 7 220
450 8 230
475 9 240
500 10 260

Imperial Metric US Units
1/2 fl oz 15 Millilitre 1 Tablespoon
1 fl oz 30 Millilitre 1/8 cup
2 fl oz 60 Millilitre 1/4 cup
3 fl oz 90 Millilitre 3/8 cup
4 fl oz 120 Millilitre 1/2 cup
5 fl oz (1/4 pint) 150 Millilitre 2/3 cup
6 fl oz 180 Millilitre 3/4 cup
8 fl oz 240 Millilitre 1 cup (1/2 pint)
10 fl oz (1/2 pint) 285 Millilitre 300 Millilitre
12 fl oz 340 Millilitre 1 1/2 cup
16 fl oz 455 Millilitre 2 cups (1 pint)
20 fl oz (1 pint) 570 Millilitre 2 1/2 cups
1 1/2 pints 900 Millilitre 3 3/4 cup
1 3/4 pints 1 litre 4 cups (1qt)
2 pints 1 1/4 litres 1 1/4 quarts
2 1/3 pints 1 1/2 litres 3 US pints
3 1/4 pints 2 litres 2 quarts
1 teaspoon = 1/2 fl oz (5 Millilitre)
1 Tablespoon = 1 1/2 fl oz (15 Millilitre)
1 fl oz = 30 Millilitre
1Millilitre = 0.035 fl oz
1 UK pint = 20 fl oz
1 US pint = 16 fl oz
1 litre = 33 fl oz (1 US qt)

1/2 oz 15 g
1 oz 30 g
2 oz 55 g
3 oz 85 g
4 oz (1/4 lb) 115 g
5 oz 140 g
6 oz 170 g
8 oz (1/2 lb) 225 g
12 oz (3/4 lb) 225 g
16 oz (1 lb) 455 g
1 oz = 30 g
1 lb = 16 oz (455 g)
1 lb = 16 oz (455 g)
1 kg = 2.2 lb

Sweetcorn Fritters

Makes 6-8 fritters

240g tin of Sweetcorn
100g Plain Flour
1 Egg
50ml Milk
100ml Sparkling Water

Vegetable Oil for deep frying

1] Mix the Flour, Egg, Milk and Water to make a smooth batter.
2] Heat the Oil to hot but not smoking.
3] Drain the Sweetcorn and add to the batter.
4] Drop a large spoonful of the mix into the oil.
5] Cook until the edges start to crisp and the underside is golden.
6] Drain on kitchen paper and keep warm until they are all cooked.

Wednesday, March 15, 2006

Lamb Chop Kleftico

4 - 8 Lamb Chops (depending on size and hunger)
4 cloves Garlic, slivered
3 tbsp Lemon Juice
3 tbsp White Wine
1 tbsp dried Mint
1 tbsp dried Oregano
salt & pepper

Using a small knife insert the garlic into the chops. Place each chop (or pair of chops) onto the centre of a 12" piece of foil. Distribute the remaining ingredients evenly on the top of the chops. Seal parcels. Place in baking dish and bake in a moderate oven for 1½ hours.

Sunday, March 12, 2006

Twice baked Souffle

Based on a Jill Duplex recipe

Prep 15 minutes
Cooking time 45 minutes
Serves 4

For coating the pots:
Unsalted Butter

60g Unsalted Butter
60g Plain Flour
350ml warm Milk
100g Grated Cheese (Gruyere, Parmesan, Strong Chedder etc)
4 Eggs (separated)
1 Tablespoon Dijon Mustard
100ml Double Cream
More Grated Cheese for topping
Salt and Pepper

1) Heat the oven to 180c.
2) Butter 4 ovenproof pots.
3) Coat the butter with the breadcrumbs.
4) Gently melt the Butter in a pan, add the Flour and cook for 2 minutes.
5) Gradually stir in the warm Milk.
6) Add the Cheese, season with Salt and Pepper and stir for 5 minutes.
7) Let it cool for 10 minutes.
8) Beat in the egg yolks one at a time.
9) Add in the Mustard.
10) Whip the egg whites until they firm up then gently fold in.
11) Fill each pot to threequarters full.
12) Place the pots in a baking dish half filled with boiling water.
13) Bake for 20 minutes in the middle of the oven until they have risen and slightly browned.
14) Let them cool for at least an hour.
15) Heat the oven to 220c.
16) Turn out the souffles on buttered oven proof plates.
17) Top with Grated Cheese and the Cream.
18) Bake for 10 minutes or until golden.
19) Dust with the paprika.

Thursday, March 02, 2006


450g Minced Beef or Lamb
6 tbsp Milk
1 slice day old Bread, crumbed
1 small Onion, finely chopped
1 tbsp chopped Parsley
1 tsp dried Oregano
1 Egg
2 tbsp grated Parmesan
1 tbsp Olive Oil
1 large tin of Tomatoes

Put the milk and bread in a small pan and bring to the boil. Mash with a fork to blend uniformly. Allow to cool. Put the meat, bread mixture, onion, cheese, herbs and egg together and mix thoroughly. Gently form into balls about 2cm diameter. In a frying pan that will take all the meatballs in one layer brown them on all sides in the oil. Add the tomatoes and their juice, cover the pan and simmer for 30 minutes. Serve with spaghetti, extra parmesan and garnish with basil.