Friday, November 07, 2008

Sweet Potato and Carrot Soup

by Annie Stirk
Serves 5

Preperation time 15 mins
Cooking time 25 - 30 mins

1.4 litres (2.5 pints) hot vegetable stock
900g (2lbs) carrots, peeled and sliced. This can be substituted with pumpkin or squash
500g (1lb 2oz) sweet potato, peeled, washed and cubed
1 teaspoon ground coriander
1 medium onion, finely chopped
50g (2oz) butter
300ml (half pint) orange juice
200ml tub creme fraiche
freshly chopped flat-leafed parsley

1. Heat butter in a pan, add onion and coriander and cook for 4 mins to soften
2. Add sweet potato, sliced carrot, stock and orange juice
3. Season, bring to the boil and simmer for 25 mins
4. Blend in a processor or a liquidiser until smooth, stir in half the creme fraiche and warm through gently
5. Spoon into dishes and sprinkle with parsley
6. Serve remaining creme fraiche separately

Saturday, May 24, 2008

Thai lamb massaman leg of lamb

By Steven Saundersfrom Saturday Kitchen

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

For the massaman paste (makes approx. 250g/9oz):
10 red chillies, dried
5 tbsp vegetable oil
5-6 shallots, sliced
12 cloves garlic, peeled and sliced
1 tsp cumin seeds, dry fried
1 tsp coriander seeds, dry fried
1 tsp cloves, dry fried
2 tsp black peppercorns, dry fried
2cm/¾in piece of galangal ginger, chopped
1 tbsp of kaffir lime zest
1 stick of cinnamon
½ stick lemongrass, finely chopped
2 kaffir lime leaves
sea salt
bay leaves

For the kaffir baked rice:
250g/9oz basmati rice, if you use organic rice it takes twice the time
1 large onion, finely chopped
3-4 kaffir lime leaves
2 x organic chicken or vegetable stock cubes
enough water to cover the rice allowing 2cm/¾in extra above the rice
vegetable oil
salt to season

For the lamb:
1kg/2¼lb lean leg of lamb
6tbsp massaman paste (see above) or purchase a paste from an oriental store
a little light sesame oil
4 coriander roots
4 medium potatoes peeled and pre cooked
2 kaffir leaves
1 bay leaf
1 pinch of ground cinnamon
1 tbsp of cardamon seeds/pods
1 tin of coconut milk
12 Thai or small shallots, peeled and roasted until tender
2 cloves garlic, peeled and whole
4 x thin slices galangal ginger
5 tbsp palm sugar or honey
1 tbsp Thai fish sauce
4 tbsp of tamarind juice
1 tbsp roasted cashew nuts
fresh coriander for sprinkling

To make the massaman paste:
1. Reconstitute the chillies in hot water and set aside. Fry the shallots and garlic cloves until golden, drain and set aside.
2. Dry-fry the spices and then use your pestle and mortar to grind them finely.
3. Add all other ingredients and grind or liquidise to a smooth paste.

To make the kaffir baked rice:
1. Fry the onion in vegetable oil until translucent in an ovenproof dish, add rice and fry for a couple of minutes.
2. Dissolve stock cubes in hot water and pour over rice/onion mixture. Add lime leaves and seasoning - be careful though, stock cubes are usually very salty.
3. Put on the lid and place in a preheated oven and bake at 180C/350F/Gas 4 for approximately 20-30 minutes until the rice is tender. Remove from the oven, leave the lid on and rest.

To make the lamb:
1. Fry the chunks of lamb in the sesame oil until brown and take out of pan. Set aside.
2. Add the massaman paste to the same pan and fry for a couple of minutes. Then add coconut milk and bring to boil. Slowly add the cinnamon, cardamon, kaffir lime leaves and bay leaf. Then put in the chopped garlic, tamarind pulp, palm sugar and remaining ground spices.
3. Add the meat with the juices that have escaped. Add the deep fried garlic and roasted off shallots. Cook gently for 20-30 minutes. Finish with fresh coriander and the cashew nuts and the potatoes warmed through the sauce. Serve with plenty of sauce in a Thai dish with baked rice.

Sunday, May 11, 2008

Roasted Squash/Sweet Potato

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Serves: 6

1 Squash or Sweet Potato
2 Onions, sliced
2 Garlic Cloves very finely chopped
1 Red Chilli very finely chopped
1 Sprig Rosemary very finely chopped
Olive Oil

1] Cut Squash in half lengthways. Peel and slice across into lengths about 1cm wide.
2] Place sliced Onions on shallow baking tray, lay Squash slices on the Onions and sprinkle with olive oil.
3] Bake in a medium hot oven (about 200ºc) for about 30 minutes or until Squash is nearly cooked.
4] Sprinkle Garlic, Red Chilli and Rosemary over Squash and return to oven for another 10 minutes, until Garlic and Chilli is cooked but not brown.

Buttered Garlic Cabbage

Serves 6
20 minutes

2 tbsp Sunflower Oil
25g Butter
2 Garlic cloves, finely chopped
1 large Savoy Cabbage, shredded

1] Heat the oil and butter in a large saucepan.
2] Add the garlic and heat for 20 seconds.
3] Stir in the cabbage and 2 tablespoons water. Season, cover and cook over a medium heat for 10 minutes, stirring now and then, until wilted and tender.

Monday, March 31, 2008

Jamie Oliver Beef Stew

• olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely choppedJools’s favourite beef stew

Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

Sunday, March 23, 2008

Curly Kale as seaweed

Wash and rinse.
Remove all the Big stalks.
Spread the sweet leaves on a baking tray on a little Olive Oil.
Season with black pepper (and whatever else you fancy, garlic, salt, fresh herbs etc)
Bake in the oven for 20 mins.

Friday, March 07, 2008

Mamtas Kitchen Recipes

This is a great website for Indian recipes. I use it all the time for reference and ideas.

I am doing these three side dishes tonight, which reminded me to post her site here.

Paratha (Flat Bread), Plain

Pilaf Rice, Plain Fragrant

Green Beans & Potato Bhaji (DryCurry)

Thursday, March 06, 2008

Grilled Chicken Breast on Pickled Beets and Garlic Potatoes

Brian Turner from Great Food Live

Servings: 4
Preparation Time: 20 minutes, plus 1 hour marinating
Cooking Time: 2 hours 30 minutes

For the chicken

4 chicken breasts
4 tbsp Olive oil
pinch chilli flakes

For the pickled beets

550g beetroots, topped and tailed
2 tbsp white wine vinegar
1 tsp caraway seeds
1 tbsp Olive oil

For the potatoes

2 baking potatoes
6 garlic cloves, finely chopped
1 tbsp red wine vinegar
150ml Olive oil
1 tbsp chopped parsley


1] Preheat the oven to 180C/gas 4.
2] Prick the potatoes and place in the oven to bake for 1 - 1 ½ hours.
3] Flatten the chicken breasts, but leave the bone on.
4] Mix the olive oil and chilli flakes and pour over the chicken breasts. Leave to marinate for 1 hour.
5] Meanwhile put the beetroots in a pan and cover with water.
6] Simmer for about 30 minutes (depending on size) until just cooked. Remove from the pan and while warm, peel and cut into wedges.
7] Place the beetroot in a baking dish and pour over the vinegar. Season with salt and pepper and add the caraway seeds.
8] Bake in the oven for 15 minutes.
9] Remove from the oven and put the beetroot in a bowl. Add the olive oil and keep warm.
10] When the potatoes are cooked scoop out the flesh into a bowl. Add the garlic and stir in the vinegar. Slowly add the oil, beating until light and fluffy. Stir in the parsley and season with salt and pepper.
11] Preheat the grill.
12] Remove the chicken from the marinade and cook under the grill for about 5-10 minutes on each side (depending on size) until thoroughly cooked.
13] To serve: place some potato in the middle of each serving plate. Top with the beetroot and lay the chicken breasts on top.

Friday, February 15, 2008

Thai Red Curry Paste

Makes about 8 tablespoons

4 medium Red Chillies
4 teaspoons Coriander Seeds
2 teaspoons Cumin Seeds
4 stems Lemon Grass, trimmed and chopped
2 teaspoons grated fresh Ginger
4 Shallots
6 cloves Garlic
grated zest and juice 2 Limes
2 level dessertspoons hot Paprika

1] Split the chillies in half and remove and discard the seeds.
2] Pre-heat a small no-stick pan over a medium heat and add the coriander and cumin seeds.
3] Gently toss them around in the dry pan for about 5 minutes, but don't let them blacken and burn.
4] Using a mortar crush them into a fine powder.
5] Place all the ingredients into a food processor and whiz them to a coarse paste.

You can freeze in tablespoon portions and it will be usable for a couple of months.

Thai Pumpkin Custard

From Darlene Schmidt,

This custard is spectacular to look at, and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe, and a nice alternative to pumpkin pie. A small pumpkin (or squash) is hollowed out and then filled with an easy Thai custard (a healthier and lower calorie version than traditional custard, plus it's gluten-free). It is then baked in the oven for an hour. Serve warm or cold with a splash of maple syrup or brandy and a cup of strong tea or coffee.

* 1 small pumpkin or pumpkin-like squash, approx. 6-7 inches tall x 8-9 inches wide)
* 9 eggs
* 2 cups good-quality coconut milk
* 2 cups white sugar (or you can use brown sugar, which will make the custard a little darker and not so sweet)
* pinch salt
* 1 tsp. vanilla
* maple syrup to serve
* optional: brandy or other favorite liqueur

1. Wash and dry the outside of the pumpkin or squash. Preheat oven to 375 degrees Using a sharp knife (and being careful not to cut yourself), cut a "lid" in the top (as you would to carve a jack-o-lantern).
2. Remove the "lid" and slice off the seedy part, so that you're left with a clean lid or hat. Set aside.
3. Using an ice cream scoop (or large steel spoon), scoop out the seeds and "guts" of the pumpkin. You may have to get in there with your hands, which is always fun (!). Save seeds to roast in the oven later with a little oil and salt, or simply discard.
4. Break the eggs into a large mixing bowl. Using a fork or whisk, beat the eggs by hand until fluffy (or use an automatic mixer set to low or medium) - about 1 minute.
5. Add the coconut milk and vanilla. Beat again for 1 minute, or until well mixed.
6. Add the sugar 1/2 cup at a time, stirring as you go, until all sugar is added and has dissolved in the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin/squash.
7. Pour or ladle the egg mixture into the pumpkin. Tip: try not to spill any on the outside of the pumpkin, or it may burn. If you do spill some, wipe it away with a cloth. Don't overfill - leave about 1/2 inch of room room at the top, since the egg mixture will rise a little out of the hole (it is not runny, so this is fine).
8. Set the pumpkin plus the "lid" together in a roasting pan (a metal or stainless steel roasting pan works well). Pour a little water (1/8 to 1/4 inch) into the bottom of the pan.
9. Being careful not to spill the contents of the pumpkin, place dish in the oven to bake for 1 hour and 15 minutes at 375 degrees.
10. When the pumpkin on the lid is cooked (soft), remove from oven (about 1/2 hour).
11. After 1 hour and 15 minutes, you should see the custard rising like a bubble out of the pumpkin. Try inserting a long cake tester down into the custard (or use a wooden skewer/satay stick if you have one) - it should come out clean. You can also poke the top of the pumpkin itself (with a fork) to make sure it is soft enough to eat. If the custard hasn't set , or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes to 1/2 hour.
12. Remove from oven and allow to cool for at least 30 minutes before attempting to move. The pumpkin can be sliced and eaten when cool enough. Or, place the pumpkin on a plate and refrigerate for a few hours (or overnight). This will help the custard firm up. Note: The custard may "drop" a little - this is normal.
13. To serve, replace the "lid" or "hat" of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices (see picture) and place them on serving plates. Eat as is, or serve warm (heat up in the oven or your microwave). Pour a little maple syrup, plus a little brandy or your favorite liqueur (if desired) over each piece. Pair with a cup of strong tea or coffee, and ENJOY!

Korean Beef on Chinese Cabbage

For 4


1 tablespoon sesame seed
80 ml Soy Sauce
2 Spring Onions, finely chopped
1 tablespoon brown Sugar
1 tablespoon Sesame Oil
1 tablespoon minced fresh Ginger
1/4 teaspoon crushed Red Pepper or Red Chillies

Sirloin steak, trimmed, about 3/4 inch thick (150g per person for a light course)

1] Dry roast the sesame seeds until toasted and golden brown, about 3 minutes.
2] Let them cool then crush them.
3] At the crushed seeds to your marinading dish and mix in the other ingredients.
4] Add the Steak, cover and marinade for 1-8 hours in the fridge.
5] Remove the Steak from the marinade and cook under a preheated grill until just getting crispy.
6] Boil the marinade and simmer until it thickens.
7] Lay the Steak strips* on a bed of rice and the cabbage and dress with the reduced marinade.

*You can cut the Steak into strips before you marinade it, or before you grill it, or after you have grilled it.

Chinese Cabbage

500g Pak Choi
1 tablespoon Vegetable Oil
3 Spring Onions, chopped
1 tablespoon minced fresh Ginger
3 garlic cloves, minced
Chicken Stock
1/2 teaspoon salt
1/4 teaspoon Chillie Powder
2 tablespoons rice vinegar

1] Slice the Pak Choi length ways into thin strips.
2] Heat the Oil in a non stick pan and quickly fry the Spring Onions, Ginger and Garlic.
3] Add the Pak Choi, Stock, salt and Chillie Powder.
4] Cook until the Pak Choi is still a bit crunchy, a couple of minutes.
5] When ready to serve, stir in the Vinegar.

The amount of Stock used here is flexible. You can use a little to keep the dish dry, or use lots of stock which leaves you with a really tasty sauce to wet the rice with.

Saturday, January 12, 2008

Bloody Mary roast beef with oven roasted tomatoes and Bloody Mary salsa

I had this emailed me to me, so I cannot give a reference to whomever had this great idea.

100-175g (4-6oz) raw meat per person for boneless joints
and 225-350g (8-12oz) for bone-in joints

Time to cook:
Rare – 20 minutes per 450g/ ½kg (1lb) plus 20 minutes
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes

Oven temperature: Gas mark 4-5, 180oC, 350oF


Lean boned and rolled beef rib joint (sirloin or topside could also be used)

Oven Roasted Tomatoes:
Cherry tomatoes
Olive oil
Red chillies

Bloody Mary Glaze:
3 cloves garlic, chopped.
1 red chilli, deseeded and finely chopped.
Black pepper.
150ml (¼pt) passata or tomato juice.
15m (1tbsp) olie oil.

Oven roasted tomatoes:
450g (1lb) cheery tomatoes.
30ml ( 2tbsp) olive oil.
2 whole red chillies, cut in half and deseeded.
2 cloves garlic.

Bloody Mary Salsa:
2 tomatoes, finely chopped.
5ml (1tsp) sweet chilli sauce.
¼ red chilli, deseeded and finely chopped.
½ lime, juice and rind.
10ml (2tsp) tomato ketchup.
30ml (2tbsp) vodka.

Take lean beef rib joint, weigh and calculate the cooking time using the timings above. Place onto a rack in a roasting tin and open roast in a preheated oven for calculated time.
Make Bloody Mary glaze – Mix together the garlic, red chilli and black pepper. Add passata or tomato juice, and olive oil. About 20 minutes before the end of the beef roasting time, spoon over some of the glaze and repeat a couple of times.
Oven roasted tomatoes – Place cherry tomatoes, olive oil, red chillies, and cloves garlic, (squash cloves), into a shallow ovenproof dish. These will take approx 15 minutes to cook so put in the oven towards the end of the beef roasting time.
Make Bloody Mary salsa – Mix together tomatoes, sweet chilli sauce, red chilli, lime juice and rind, tomato ketchup and vodka. Cover and leave to stand.

Great served hot or cold.

Thursday, January 03, 2008

Cottage Pie

by James Martin

Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours

1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz can tomatoes
290ml/10fl oz beef stock
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
For the topping:
parsnips, potato and horseradish mash
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp creamed horseradish
75g/2½oz butter
55ml/2fl oz milk

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.