Hungry Camel

No Yeast Bread

2012-02-01T17:22:00.001Z

30 minutes to make
Serves 4

200g plain flour
0.5 tbsp sugar
0.5 tbsp baking powder/soda
120 ml water
1 tsp vinegar
Pinch salt

1] Put all the ingredients in a bowl.
2] Slowly mix for 15 minutes until malleable.
3] Form into rolls and cover in butter for a crust.
4] Put in a preheated oven for 30 minutes at 180 degrees.

Apple and Pear jelly

2012-01-27T10:24:00.001Z

1kg Bramley apples, peeled and cored
1kg Conference pears
500ml water
1 clove
Granulated sugar

1] Roughly slice the Apples and Pears into a pot with the water and the Clove. Bring to the boil and simmer for 12-15 minutes.
2] Using a ladle push the softened fruit through a sieve into a measuring jug. Measure how much puree you have collected then add ¾ sugar to the amount of puree you have, for example 1 litre of puree will require 750g of sugar.
3] Return to the heat, bring to the boil and then gently simmer for approx 1 hour, stirring frequently to prevent the mixture burning. After 1 hour the mixture should be thick and glossy.
4] Line small dish or mould with a little oil, so that when the mixture has set, it can be turned out easily onto a plate. The jelly must be left for 2-3 days to set.

Potted Pheasent

2012-01-12T12:13:00.000Z

   •    2 Pheasant
    •    2 Onion, roughly chopped
    •    2 cloves Garlic, roughly chopped
    •    Goose fat
    •    Salt and freshly ground black pepper
    •    Red Wine
    •    Pheasant stock
    •    ½ tsp blade Mace
    •    ½ tsp Black Peppercorns
    •    Seed and husk of 1 Star Anise
    •    Bay leaves (1 per pot)

1] Roast off the Pheasant, keep it on the pink side of cooked. Let it rest and strip the meat off.
2] Get a stock pot on with the bones for a rich stock.
3] Soften the Onion and Garlic in a frying pan using some of the goose fat and season with salt and pepper. Add the Red Wine and reduce.
4] Add your stock to the reduction and continue reducing.
5] Take the Mace, Peppercorns and Star Anise and grind using a pestle and mortar.
6] Put the Pheasant meat in a food processor with the spice mix and a 'little' of the liquid reduction.
7] Give the food processor a few short pulses to break up the meat, you want to keep some texture.
8] If it's too dry 'manually' mix in some more reduction. Don't use the processor, you will end up with pate.
9] Taste for season and adjust as appropriate.
10] Let the mixture cool thoroughly before spooning into your sterilised jars. Pop a Bay leaf on top.
11] Will keep for a good month unopened.

Serve with Apple and Pear jelly and some good strong cheese with melba toast or water biscuits.

This worked as a really tasty filling in puff pastry with some butter fried leeks added.

Empire Roast Chicken

2011-11-16T13:22:00.001Z

From Jamie's Great Britain book and TV program.

For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each finely grated garlic, fresh ginger and fresh red chilli
• 1 heaped tablespoon tomato purée
• 1 heaped teaspoon each of ground coriander, turmeric, garam masala and ground cumin
• 2 heaped teaspoons natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt

For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of white wine vinegar and Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken stock
• optional: natural yoghurt, to serve

For the Bombay-style potatoes
• 800g new potatoes
• sea salt and ground pepper
• 1 lemon
• 2 or 3 tablespoons olive oil
• a knob of butter
• 1 heaped teaspoon each of black mustard seeds, cumin seeds, garam masala and turmeric
• 1 bulb of garlic
• 1 fresh red chilli, deseeded and finely sliced
• 2 tomatoes, roughly chopped
• 1 small bunch of fresh coriander

Method
1] Slash the chicken’s legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it’s smeared everywhere. Ideally marinate overnight in the fridge.

2] Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top.

3] Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.

4] Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

5] Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes.

6] Add your drained potatoes to the tray, mix everything together, then season well.

7] Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

8] Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like.

Pakistani Lamb & Tomato Curry

2011-10-27T18:22:00.002+01:00

From Curry Cuisine

Prep Time: 20 minutes
Cooking Time: 45-60 minutes

Serves 4 (Ruth’s note: I used 2 lbs/1kg of lamb but kept the rest of the ingredients as the book suggested. This is a mild but flavorful curry and quite different to the Indian curries I’m used to)

Ingredients:
¼ cup sunflower oil (I used grapeseed oil)
1 large onion, finely chopped
1 tbsp grated ginger (the book called for 1 tsp ginger paste)
1 large garlic clove, minced (the book called for ½ tsp garlic paste)
1 tin (28oz/546ml) diced fire roasted tomatoes with juice (the book called for 1 ¼ lb/500g of fresh tomatoes, peeled and chopped)
2 tsp red chili powder (I doubled the book’s recommendation and it was still mild)
1 tsp cumin seeds
3 cardamom pods
5 cloves
1 bay leaf
3lb/1 kg lamb shoulder, cut into cubes (Ruth’s note: small cubes mean less cooking time)
1 cup water
¼ cup chopped cilantro leaves
Garnish
Slivers of fresh ginger root
Chopped green chilies

Directions:
1. Heat the oil over medium high heat, in a large saucepan (I actually used my Dutch oven), add the onions and fry until slightly browned. Add the ginger and garlic mince/paste and stir for a minute or until the wonderful aromas waft the air. Add the tomatoes, a pinch of salt, chili powder, cumin, cardamom pods, cloves and bay leaf. Stir until the oil separates out (Ruth’s note: I never noticed much separation, but I did cook for about 15 minutes.)

2. Add the lamb and fry, stirring frequently for 5 minutes. (Ruth’s note: I was skeptical that there was no searing, but the end result was very tender, very tasty). Pour in 1 cup of water, stir well and cover. Reduce the heat to medium low and cook for 45-60 minutes or until the lamb is cooked and tender.

3. Remove the lid and keep cooking gently, stirring occasionally until the oil separates out. Stir in the chopped cilantro leaves. Garnish with ginger and green chilies, if you like more heat) and serve.

I served it with Chana Pulao – Chickpea & Rice Pilaf.

Wild sea bass with sprouting broccoli, marinated artichokes and chickpeas

2011-10-12T15:50:00.000+01:00

Serves 4

By Skye Gyngell

8 artichokes
3 cloves of garlic, peeled and sliced
A few sprigs of thyme
150ml/5fl oz quality extra-virgin olive oil
150ml/5fl oz white wine or verjus
Sea salt and pepper
Half a lemon
350g/111/2oz cooked chickpeas
400g/13oz sprouting broccoli
1 red chilli
A small handful of flat leaf parsley, chopped
The juice and zest of one lemon
800g/26oz sea bass, cut into four portions
Sea salt and freshly ground black pepper

Heat the oven to 220C/425F/Gas7.

Prepare the artichokes as per the recipe with garlic and thyme. Drain the chickpeas and rinse well under cool running water. Place a large pot of well-salted water on to boil. Trim the broccoli and nip off the base. Cut in half lengthwise if the stems are fat. Plunge the broccoli into the boiling water and cook for a minute or so. Drain and set aside.

Slice the chilli finely, leaving in the seeds. Place the chickpeas in a bowl with the parsley, chilli, a tablespoon of olive oil and lemon zest and juice. Toss so that the chickpeas are well coated. Place a large pan on the stove and add the chickpeas, broccoli and artichokes. Place a lid on top and cook for about five minutes.

Season the fish on both sides. Place a non-stick pan on a high heat and add a tablespoon of olive oil. Once hot, lay the fish in skin side down and cook for three minutes or until the skin is crisp and brown. Remove to the oven pan and cook without turning for a further three minutes, until the flesh is cooked through.

Divide the warm vegetables between four plates, lay the fish on top and serve.

Pot-roasted Gurnard

2011-10-10T10:27:00.003+01:00

From River Cottage blog.

Prep time
    •    10 minutes
Cook Time
    •    40 minutes
Servings
    •    4
Ingredients
    •    A large knob of unsalted butter
    •    3 tablespoons olive oil
    •    2 medium leeks, white part only, cut into 2cm thick slices
    •    300g celeriac, peeled and cut into 2cm chunks
    •    2 onions, thickly sliced
    •    2 large potatoes, peeled and cut into 2cm chunks
    •    2 large carrots, cut into 2cm chunks
    •    1 large (about 1.5kg) or 2 medium (about 750g) or 4 small (about 400g) gurnard
    •    (or other whole fish), descaled and gutted
    •    A glass of white wine
    •    2 bay leaves
    •    Salt and freshly ground black pepper
Put the butter and olive oil in a large flameproof casserole over a medium-low heat. Add all the vegetables, season well and toss them in the fat, then sweat gently for about 10 minutes, until they begin to soften. Don’t let them colour.
Season the gurnard with salt and pepper, then add it to the pan, pushing it down so it is snuggled in among the aromatic vegetables. Sprinkle over the wine and a glass of water, tuck in the bay leaves and cover the dish. Bring to a gentle simmer on the hob.
Now transfer the casserole to an oven preheated to 180°C/Gas Mark 4 and bake for 30–40 minutes, depending on the size of fish. To check that the fish is ready, insert the tip of a knife at the thickest part to pull the flesh away from the bone. It should be opaque all the way through.
If you have one or two larger fish, take the flesh off the bones in big chunks. Otherwise, simply serve one fish per person, with plenty of the vegetables and juices alongside.

Marinated and Slow Roast Pork Shoulder

2011-10-09T14:18:00.001+01:00

Marinate: Overnight
Prep time: 1 hour
Cooking time: 2 to 3 hours

4-5 pounds boneless Pork Shoulder

1 tablespoon Fennel Seed, toasted and finely ground
2 teaspoons Black Peppercorns, cracked
2 tablespoons fresh Thyme, lightly chopped
2 tablespoons fresh Rosemary, lightly chopped
4 Garlic Cloves, passed through a press
Salt
Extra-virgin Olive Oil

4 Apples
1 Onion
Freshly ground Black Pepper
1 cup dry White wine
Trim sinew and all but p-inch of fat from pork shoulder.

1 In a small bowl mix together the ground fennel seed, cracked peppercorns, thyme and rosemary leaves, pressed garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform.
2 Rub the mixture evenly over the pork shoulder inside and out. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight (or up to two days).
3 Peel, halve and core the apples. (A melon baller is a great tool to remove the seeds effortlessly.) Cut each half into 4 equal wedges. Place the wedges in a medium bowl.
4 Peel and trim the onion. Cut in half and cut each half into 12 thin wedges. Mix with the apples.
5 Preheat the oven to 450°.
6 Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper. Place in the bottom of a roasting pan or Dutch oven with a cover and put the marinated pork shoulder on top. (You may also use a regular roasting pan with aluminum foil to cover.)
7 Roast uncovered for 30 minutes. Turn the oven heat down to 325° and add the wine. Cover the roasting pan and slow roast for 4-5 hours until the pork shoulder is very tender and pulls apart easily when probed with a fork.
8 Transfer the pork shoulder to a serving plate. If the pan juices are very thick, add enough water to loosen, then mash and strain. If more liquid is desired, add a little water. The apples will be so soft that they will break down.

Check the seasoning and correct to taste. Strain the sauce through a coarse strainer to refine the texture if desired.

Serves 4-6 with leftovers.

Beef Tagine

2011-10-09T14:17:00.003+01:00

• 600g Stewing Beef
• Olive Oil
• 1 Onion, chopped
• Bunch of fresh Coriander
• 1 tin of Chickpeas, drained
• 1 tin of Tomatoes
• 800ml vegetable/chicken stock
• Turmeric
• 2 tablespoons flaked Almonds, toasted

For the spice rub
• Sea Salt and freshly ground Black Pepper
• Ground Cumin (dry roast whole seeds and grind)
• Ground Cinnamon (or a whole piece)
• Ground Ginger
• Sweet Paprika
• Ground Coriander seeds

1] Mix all the spice rub ingredients together in a bowl. Add the Beef and massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours. Ideally overnight.
2] Heat a lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes.
3] Add the Onions and fry for another 5 minutes.
4] Tip in the Chickpeas, Coriander, Turmeric and Tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.
5] Add the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds.

I forgot to get some Chickpeas in, so I used diced Potatoes.
Roasted off a Red Pepper over a naked flame, removed the blackened skin, deseeded it and mixed it into the Couscous which was made with Chicken Stock.

Pork Loin and Apple 'Sandwich'

2011-10-09T13:17:00.003+01:00

Pork Filling:
Olive Oil
Onion (Finely diced)
Bacon (Finely diced)
Garlic (As much as you like)
Fresh Rosemary (Cut finely, as small as you can)
1 Apple (Finely diced)

1] Warm a little Olive Oil in a pan and gently soften the Onions. 5 minutes or so.
2] Add the Bacon.
3] Stir in the Garlic so it doesn't burn. Throw in the Rosemary, 30 Seconds! Then take off the heat to cool.
4] Get the Pork Loin on a board, trim it and cut it in, almost, half... (Butterfly it?)
5] Get messy and fill the Pork Sandwich with the half the filling mix.
6] Tie the pork with string and put in the oven on a lightly oiled baking tray. Reduce heat to Gas 4.
7] The Pork is going to take about 20-30 minutes.
8] Fry off the trimmings from the Pork to start off a nice sauce.
9] Splash in some White Wine and let it reduce.
10] Add the rest of your filling mix, stir and reduce while the Pork finishes cooking.
11] Let the Pork rest for 5 minutes on a board before you slice it and plate up.
12] Deglaze the roasting tray with some White Wine and add it to your sauce.

Pork Tenderloin with Pears

2011-09-22T14:20:00.000+01:00

I was given a big bag of home grown pears last week (thanks Liz) so thought I would play with them with pork instead of using apples.Worked out lovely.

Olive Oil
1 Garlic Clove, minced
Fresh Thyme, finely chopped
1/2 - 3/4 lb Pork Tenderloin
2 Shallots, peeled & quartered
2 Pears, peeled, quartered & cored
Butter
Flour
Chicken Stock
Pear Juice (I poached off some pears and pureed them - added some water, to get a wetness, and threw in a bit of Star Anise while it simmered away) This need to be done first before you get cooking.

Preheat the oven to 475 F./Gas 9 and put an oiled roasting tray in to warm through.

1] Mix the olive oil, garlic & thyme together. Smear it all over the Pork, Shallots and Pears.
2] Heat a large frying pan over medium-high heat. Add the Pork and Shallots. Brown the Pork on all sides.
3] Transfer the Pork to the roasting tray in the oven. I had to add a little more oil to the roasting pan and lowered the heat down. Basically adjust the oven temp to suit the size of the Pork Loin. This will take 15 - 20 minutes to cook.
4] Meanwhile, add the Pears to the the frying pan and cook until they have browned off. Remove from the pan.
5] Mix the Butter and Flour together, add to the frying pan with the Chicken Stock and Pear Juice. Bring to the boil and thicken to your liking.
6] Rest the Pork while you add the Shallots and Pears back to the frying pan and taste for seasoning.
7] Slice the Pork, pour over the sauce and serve.

Pork chops with apples and cider

2011-08-14T15:30:00.000+01:00

A great Pork dish from Nigel Slater

The great thing about this dish is you can either cook it quickly on a high heat or cook it for hours on low.
Ingredients

4 pork chops, good thick ones with lots of fat
salt and freshly ground black pepper
a good glug fruity olive oil
1 large onion, or 2 small ones, peeled, chopped
a couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole
a few fresh sage leaves
a few juniper berries, squashed using the back of a knife
a good glass of dry cider

Preheat the oven to Gas 6.

Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries.

Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked.

Lamb Leg Steaks with Shallots and Sticky Red Wine Sauce

2011-07-20T15:58:00.000+01:00

8 brown shallots, peeled and quartered but left whole at the root
2 lamb leg steaks, about 175g (6 oz) each
25g (1 oz) butter
60ml (4 tbsp) balsamic vinegar
175ml (6 fl oz) red wine
150ml (¼ pint) beef stock
5ml (1 tsp) redcurrant jelly [optional]

1] Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
2] Season the steaks with a little salt and plenty of crushed peppercorns.
3] Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
4] Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
5] Add the balsamic vinegar and bubble for a few minutes.
6] Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
7] If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
8] Spoon the shallots and sauce over the steaks and serve immediately.

Rough Puff Pastry

2011-05-24T16:31:00.000+01:00

125g strong plain flour
tsp fine sea salt
125g butter , at room temperature, but not soft
75ml cold water

1] Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

2] Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

3] Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.

4] Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Leftover trimmings should be stacked up and chilled or frozen for another use. Don't scrunch them together in a ball or you will lose the layers. To re-roll, allow to come back to room temperature.

Pan Fried Pigeon Breasts with Orange Zest Sauce

2011-05-17T22:15:00.001+01:00

Serves 2

2 Whole Pigeons
Unsalted Butter
Oil
1 Onion, chopped finely
1 Carrot, diced
1 Clove garlic, chopped
2 Oranges for their grated Zest and Juice
Lemon Juice
1 Fresh Bay Leaf
(Carrot, Onion, Peppercorns and Bay Leaf for a stock)

1] Remove the breasts from the birds (Try and keep the skin intact on the breasts). Put the remains in a pot with some Onion, Carrot, Peppercorns and a Bay Leaf to get a stock going. (The stock can be used to enhance your sauce later if you like).

2] Heat some Oil and Butter over a low heat and sweat the Onions and Carrots off until they soften. Add the Garlic near the end of this process to cook through a little. (I had the oven on, so I roasted the Garlic and just squeezed the Garlic out of the cloves into the Onions).

3] Zest and juice the Oranges and add to the Onions with a dash of Lemon Juice and the Bay Leaf. Gently simmer until it reduces to a good sauce for the Pigeon.

4] Heat a little oil in a frying pan over a medium heat and crack some pepper in. This seasons and also tells you when the oil is hot enough as you will see bubbles around the pepper. Lay the Pigoen in gently and fry for two minutes each side. Use your fingers to test for doneness, then take them out of the pan and let them rest in a warm oven.

5] Finish off your sauce and serve with whatever veg you like.

I roasted off a Squash and steamed some Cabbage, good earthy flavours to go with the Pigeon.

Orange-Braised Pigeon

2011-05-17T18:51:00.001+01:00

Serves 2

2 Whole Pigeons
Unsalted Butter
50 gm Onion, chopped finely
1 Clove garlic, chopped
1 Dessertspoons grated Orange Rind
6 Dessertspoons fresh Orange Juice
2 Dessertspoons fresh Lemon Juice
1 Fresh Bay Leaf

1] Press firmly down on the breasts of the pigeons to snap the rib cages and flatten them slightly. Cut out the back bones with kitchen scissors, leaving the rest of the ribs and the legs on, and open the pigeons as flat as possible. Trim off loose pieces of skin and pat dry all over.

2] Melt some butter over a medium heat and lightly brown the pigeon. Set them aside.

2] and cook the chopped onion and garlic until soft, but avoid browning.

3] Add the orange rind and citrus juices and continue cooking uncovered until most of the juices have evaporated.

4] Push the onion to one side
Redistribute the onion, turn the pigeon breasts uppermost and add the bay leaf; then cover and braise over a medium to low heat for 35-45 minutes, basting with the orange butter from time to time.

About 15 minutes before serving, wash and slice the greens thinly and cook in a little boiling salted water until wilted and soft, but still a bright green. Arrange in a circle on two hot plates. Place a pigeon in the middle of each and then strain the cooking liquid (discarding the onions) over the greens.

Pot Roast Pigeon

2011-03-12T22:50:00.000Z

I think this is from a Nigel Slater recipe, but I can't remember...

Serves 2
Butter 
2 Pigeons
2 herby sausages
1 Onion 1 Carrot 
1 Celery stick
a few sprigs of thyme 
Garlic - 2 cloves
unsmoked streaky bacon - 2 rashers 
bay leaves - 2 
juniper berries - 12 
plain flour - a level tbsp
fruity red wine - 150ml 
chicken or game stock - 150ml

Melt half the butter in a heavy casserole, then brown the pigeons and sausages lightly on all sides. Lift them out and set aside. Set the oven at 190 c/gas 5.

Peel the onion, cut it in half, then slice each half into five from root to tip. Melt the remaining butter over a moderate heat and add the onion. Peel the carrot, cut it into large dice and add it to the onion, together with the chopped celery, 4 or 5 sprigs of thyme and the peeled and sliced garlic. Continue cooking, stirring from time to time.

Remove the rind from the bacon and cut each rasher into about six pieces. Stir into the onion and add the juniper berries, lightly crushed, and the bay leaves. Leave to soften, making certain the sausages have the opportunity to colour. After about 20 minutes, the vegetables should be soft and golden.

Stir in the flour, let it cook for a few minutes then stir in the wine and the stock. Bring almost to the boil then return the pigeons and sausages to the pan and roast in the preheated oven for about 30 minutes, until the pigeons are tender but still lightly pink in the centre.

Easy roast duck

2011-02-26T22:02:00.001Z

A traditional British recipe, this roast duck is so easy to make  
Preparation time: 75 minutes
Cooking time: 90 minutes  

Serves: 4

1 free-range whole duck, around 2 to 2.2kg (41/2 to 5lb)  

1 Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.

2 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.  

3 Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.  

4 Don’t try to carve a duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.

Pork and chorizo stir fry served with herbed rice

2011-02-09T22:00:00.000Z

Based on a Brain Turner recipe.

For the herbed rice

* 150g/5½oz basmati rice
* ½ vegetable stock cube (I used fresh Chicken stock to cook the rice in)
* 25g/1oz butter
* 1 tbsp chopped fresh chervil
* 1 tbsp chopped fresh parsley
* 1 tbsp chopped fresh sage

For the stir fry

* 2 tbsp olive oil
* 1 small onion, chopped
* 100g/3½oz pork fillet, cut into strips
* 1 medium chorizo sausage, chopped
* ½ red pepper, seeds removed, flesh chopped
* handful green beans, trimmed and cut in half
* 2 tbsp ready-made tomato ketchup
* 1 tbsp sesame oil
* 2 tbsp soy sauce
* 1 tbsp clear honey
* 1 tbsp white wine vinegar
* 1 tbsp sesame seeds, toasted, to serve

1] For the herbed rice, cook the rice according to packet instructions, dissolving the stock cube in the water the rice is cooked in. Drain well.
2] Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the rice and stir fry for 2-3 minutes, or until golden-brown, then stir in the fresh herbs.
3] For the stir fry, heat the oil in a wok over a high heat, add the onion and stir fry for 2-3 minutes, or until softened.
4] Add the pork, chorizo, pepper and beans and stir fry for a further 3-4 minutes, or until the meat is golden-brown and cooked through.
5] Add the ketchup, sesame oil, soy sauce, honey and vinegar, stir well and bring the mixture to a simmer.
6] To serve, spoon the herbed rice into the centre of a serving plate and spoon the pork and chorizo stir fry on top. Sprinkle over the toasted sesame seeds.

Beef Tagine (Simple version)

2011-01-17T19:53:00.000Z

Ingredients
1 kg (2 lbs) well trimmed shoulder/chuck beef or shoulder of lamb, cubed
1 tablesp. ground ginger
1 teasp. ground black pepper
1 teasp. ground cinnamon
1 tablesp. turmeric
1 1/2 tablesp. paprika
1/2 teasp. chilli powder
1-2 tablesp. olive oil
2 large onions, diced
3 cloves garlic, chopped
100g (4 oz) dried apricots, chopped
50g (2 oz) sultanas or raisins
250ml (1/2 pt) tomato juice
125ml (1/4 pt) beef or lamb stock
1 tablsp. honey
Juice of 1⁄2 lemon
Salt to taste

Topping
1-2 tablesp. fresh coriander, chopped
Grated rind of 1 lemon
50g (2 oz) almonds, chopped
Salt and black pepper

I do this in my Tagine on the hob. If you are doing this in the oven, set to Gas Mark 4, 180ºC (350ºF).

1] Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Let it marinade for as long as you like, overnight would be fine.

2] Heat some oil in your Tagine and brown the onions well.

3] Brown the meat in the remaining hot oil (do this in batches).

4] Add all remaining ingredients. Stir well, bring to the boil. Reduce the heat as low as you can on the hob for approx. 11⁄2 hours or until the meat is very tender.

Sprinkle on the topping and serve with rice or cous cous.

Chicken and Cauliflower Curry

2010-12-11T13:42:00.000Z

Diced Chicken Thighs or Breasts
Cauliflower Florets
Yogurt
Ground Black Pepper
Mustard Seeds
Cumin seeds
Grated Nutmeg
Finely chopped Onions
Finely sliced Ginger
Finely sliced Garlic
Vegetable Oil
Green Peas
Rice

1] Dry fry the Cumin and Mustard Seeds then grind them in a pestle and mortar.

2] Marinade the Chicken and Cauliflower together for two hours in the Yogurt, Cumin, Mustad Seeds, grated Nutmeg and Black Pepper.

3] Heat the Oil in a pan and gently fry off the Onion. When it starts to colour add in the finely chopped Garlic and Ginger, and cook for a few minutes.

4] Turn up the heat, add in all the marinade and stir until the Chicken and Cauliflower takes on a little colour.

5] Pour in some boiling water until it just covers the Chicken and Cauliflower.

6] Place in the oven at Gas Mark 5 for about 20 minutes.

7] Stir in some frozen Peas and put back in the oven for another 5 minutes.

8] If the sauce is still to wet, reduce on the hob.

Serve with Rice.

Leftover Chicken with Oranges and Herbs

2010-11-29T19:41:00.001Z

Orange Chicken with Herbs

Cut orange in half and hollow it out as best as you can. Trim pulp so no white pith is showing. Set aside with accumulated juice.

½ individual cup of Mandarin orange sections, reserving liquid
1 c cooked diced chicken
salt and pepper to taste
¼ - ½ tsp thyme
¼ tsp crushed rosemary
2 T mayonnaise (or to taste)

Mix spices into may and add chicken and half of orange slices (the Mandarin and the pieces from the orange shell) Mix well. Add more oranges as you’d like. Spoon into orange half, drizzle with a bit of juice to keep moist and top with a pretty orange piece.

Lamb Liver Casserole

2010-11-25T18:15:00.001Z

Bacon or Chorizo
Plain Flour
Salt
Black Pepper
1 lb. Lamb Liver, trimmed of nasty tubes etc
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.

Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce

2010-10-12T18:56:00.000+01:00

Pigeon Breast ‘Sandwiches’ with Leek and Mustard Sauce

Serves 4

8 pigeon breasts
6 rashers streaky bacon
1 medium sized onion
40g (1½ oz) butter
3 tablespoons grated parmesan cheese
6 pepperdew peppers. Waitrose sells these mildly spicy miniature peppers in jars, as perhaps do other stores.
1 tablespoon well chopped parsley

Sauce:
1 good sized leek
50g (2 oz) butter
1 crushed clove of garlic
1 heaped tablespoon flour
300 ml (½ pt) stock
1 teaspoon wholegrain mustard

Method

Place the pigeon breasts between 2 layers of cling film and beat them with a kitchen mallet or rolling pin until well flattened and of a more or less similar size. This isn’t always easy and if some turn out larger than others keep these for the bottom part of the ‘sandwich’.

Chop the bacon and the onion finely and cook them in the butter. Chop the peppers and add them to the mixture together with two tablespoons of parmesan. Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top. Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinkle on top.

To make the sauce, chop the leek well and cook until soft in the butter and garlic. Stir in the flour and add the stock, stirring until thickened. Stir in the mustard and season to taste. Serve the sauce separately.

Reproduced from 'The Empty Larder' by Judy Malleson

Seared Pigeon Breasts

2010-08-24T13:58:00.001+01:00

Pork loin braised in milk

2010-08-17T15:32:00.003+01:00

By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen

1 kg Loin of Pork

Black Pepper

6 tbsp Olive Oil

3 Cloves Garlic, sliced lengthways

1 Onion, sliced

2 Carrots, finely chopped

6 Peppercorns

2 Bay Leaves

Milk, to cover

1. Season the pork loin with salt and freshly ground black pepper.

2. Heat 3 tablespoons of olive oil in a casserole dish. Add the pork and brown on all sides. Remove the pork and set aside.

3. Add the remaining olive oil in the casserole dish. Add the garlic, onion and carrot and cook over medium heat, stirring often, for 5 minutes until softened.

4. Return the pork loin to the casserole dish. Add the peppercorns and bay leaves.

5. Pour in enough milk to come three-quarters of the way up the pork loin. Season with salt and freshly ground pepper.

6. Bring the milk to the boil, cover the dish, reduce the heat to low and simmer gently for 1 and a half hours, turning the pork over halfway through.

7. Once the pork is so tender that it is practically falling apart, remove it from the casserole dish and let it rest for 5 minutes, keeping warm.

8. Meanwhile, transfer the cooking liquor and the vegetables to a blender and blend until smooth.

9. Finely slice the pork loin and serve with the sauce made from the cooking liquor.

Roast Pork Loin with Mustard Butter

2010-08-17T15:17:00.003+01:00

Serves 4

3 Garlic Cloves
1/2 Spanish Onion, finely chopped and mixed with 30 ml (2 tbsp) Olive Oil
50 g (2 oz) softened Butter
5 ml (1 tsp) crumbled fresh Thyme
1 Bay Leaf, crumbled
15 - 30 ml (1 - 2 tbsp) Dijon Mustard
salt and freshly ground black pepper
25 g (1 oz) Flour
25 g (1 oz) Butter
White Wine

1] Remove the pork from the refrigerator 4 hours before you plan to cook it.

2] Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places and insert a garlic slice and a little chopped onion mixture into each hole.

3] Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.

4] Heat the oven to 230°C (450°F) gas 8. Brown the meat for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.

5] Deglazed the pan with some white wine. Mash together the flour with the butter and add this a little at a time to the pan. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.

6] Garnish the pork with sprigs of watercress and serve with mashed celeriac/potatoes and the mustard butter.

Pork Stuffed Peppers

2010-08-12T23:30:00.003+01:00

Based on a recipe by Lizzie Kamenetzky

Serves 4
Takes 10 minutes to prep, 45 minutes to cook

Olive Oil
Ciabatta, torn into small pieces
1 Onion, finely diced
2 Garlic cloves, crushed
500g Pork Mince
150ml chicken stock
4 Romano Peppers
4 Spring Onions, sliced
3 tbsp sweet chilli sauce
2 tbsp dark soy sauce
Large handful of fresh coriander leaves, plus extra to serve

1] Heat some Olive Oil in a frying pan over a medium-high heat and
fry until the Ciabatta pieces start to crisp and colour. Use a slotted spoon to remove the bread and set aside on kitchen paper.
2] Add some more Oil id needed and add the Onion. Gently fry for 10 minutes until soft and golden.
3] Add the Garlic and mince and fry, stirring, until browned.
4] Add the stock and simmer for 15–20 minutes. Put aside to cool.
5] Preheat the oven to 200°C/fan180°C/gas 6.
6] Halve the Peppers, de-seed them and place cut-side up on an oiled baking tray.
7] Add the Spring Onion, Sweet Chilli, Soy and Coriander to the mince. Adjust the seasoning and stir in the Ciabatta pieces.
8] Spoon into the Pepper halves and roast in the oven for 15-20 minutes.
9] Scatter with the extra coriander leaves and serve.

Notes: I had some offcuts of Pork Loin, so I roughly minced that with some Chorizo instead of using plain Pork mince.
I didn't have any Romano Peppers and I imagine they would be a lot sweeter than regular Bell Peppers.

Spicy gammon steak with crisp potato stack

2010-08-04T16:34:00.001+01:00

By Gino D'Acampo
From Ready Steady Cook

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 1
Ingredients
For the spicy gammon steak
• ½ gammon steak
• ¼ tsp cayenne pepper
• ¼ tsp chilli powder
• 1 tbsp vegetable oil
For the crisp potato stack
• 30g/1oz butter
• 1 tbsp olive oil
• 1 free-range egg, lightly beaten
• 2 tbsp plain flour
• 1 potato, peeled and grated
•salt and freshly ground black pepper
For the apple sauce
• 1 tbsp butter
• ½ apple, peeled, cored and grated
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• sprig fresh parsley, to garnish

1. For the spicy gammon steak, use a 7.5cm/3in chefs' ring to cut out a disc of gammon, then dust the gammon with the cayenne pepper and chilli powder.
2. Heat the vegetable oil in a non-stick frying pan and fry the gammon for 3-4 minutes on each side, or until completely cooked through. Set aside and keep warm.
3. For the crisp potato stack, heat the butter and oil together in a non-stick frying pan.
4. Mix the egg, flour and grated potato together in a small bowl and season with salt and freshly ground black pepper.
5 .Divide the potato mixture in half and press into two chefs' rings the same size as that used for the gammon. Fry for 8-10 minutes, turning halfway through to cook on the other side, until crisp and golden-brown.
6. For the apple sauce, heat the butter, grated apple and lemon juice together in a small saucepan until the apple has broken down to a pulp. Stir in the mustard.
7. To serve, place one potato cake in the centre of a serving plate and top with the disc of gammon. Finish with the second potato cake and garnish with parsley.

Livers Explained

2010-07-28T18:23:00.004+01:00

I was doing some research on Lambs Liver today, and came across this post from the Argalinks Cookery Doctor, Richard Maggs, which I think is a great explaination of the different types of liver and how to treat them.
Thank you Richard, great stuff. Check out the link in the title above to jump to his page.

-------------------------------------

Calves' liver is the finest - tender, juicy and rich, with lambs' liver nearly of a similar quality. Pigs' and ox liver by contrast are strong and quite tough, fine for flavouring casseroles where the flavour is diluted with other ingredients such as vegetables or mushrooms. Incidentally, take a look at the prices at your butcher's. The prices reflect the type of product: calves' liver is nearly three times as expensive as pigs' or ox liver. Finally we have poultry livers which are cheaper still, and I am a great fan of these too. They are terrific value fresh or frozen - I must buy chicken livers at least twice a month - either to turn into everyday pâté which is really easy and absolutely delicious, or to pan-fry for a quick supper by the method I give below. Sometimes, especially in the run-up to Christmas, tubs of frozen duck livers also appear so I stock up when I see them. These are best saved for luxury pâtés. Both types can also be pan-fried and then served on a plate of dressed salad with peeled grapes and a simple walnut or hazelnut oil and lemon juice dressing.

The main fact to always bear in mind is that the two different types of liver require completely different cooking techniques to render them tender and delicious. As with cheap and expensive cuts of meat, typically the rule is to cook the better cuts for a short time at a high temperature, never for too long, and to leave cheaper cuts for a long slow sojourn at a very low temperature to magically transform them.

To Prepare Liver
Carefully snip and peel away the fine membrane covering the liver. Use a sharp knife to cut the liver diagonally into thin and even slices. To ensure success and even cooking for cooking calves' and lambs' liver, it is important to always have it sliced into very even, thin strips, just under ½ an inch (9mm) thick is considered perfection. If you want, ask your butcher to do this is you are at all worried. They like to be asked. Support your local butcher and he will look after you. At the same time snip out any tough internal tubes using strong kitchen scissors.

Before cooking, some books recommend soaking liver in milk to soften the flavour. In the past, liver often had a stronger taste than it does now; modern breeding produces much milder flavoured liver, certainly calves' and lambs' liver would never need this treatment. It is a matter of personal taste with the other types. However, if in doubt, I'd suggest you also try that next time.

Cooking Calves' Liver, Lambs' Liver and Chicken Livers
Calves' and lambs' liver only need a very short cooking time to keep them meltingly tender; cook for too long and the texture changes horribly and they become progressively more and more bitter. Some chefs maintain that sprinkling with lemon juice before cooking helps prevent this, but I think it is better to learn how to cook them for the correct length of time, as below. Lemon juice can also be applied afterwards to liver that has turned bitter, but it is rather a case of shutting the stable door... I'm not really convinced it does anything but confuse the palate away from some of the bitterness frankly. Chicken livers require the same cooking techniques as calves' and lambs' liver, but cook even more quickly. Most authorities recommend serving them quite pink but it is a matter of taste.

Dust lightly in seasoned flour then sauté very lightly in butter starting with the pan over quite a high heat. On the Aga I would start off on the Boiling Plate, add the liver and then transfer to the Simmering Plate or more probably to the floor of the Roasting Oven. All it needs is for it to be sealed to keep the juices in, then cooked gently, but not for too long. A couple of minutes on either side should be enough to cook it yet still keep the middle a juicy pink. I usually find that after 2 minutes when I check, the blood is starting to bubble through on the top showing that it is time to turn it. Leave to rest on a warmed plate and deglaze the pan with some wine and/or stock etc. A spoonful of redcurrant, rowan, sloe, crabapple, plum or quince jelly/jam may be used here to good effect if you any to hand. Stick to one, though; always keep flavours focused, never confused. Boil up to make a sauce, add a little cream if you like (I don't think it works as well personally), season and then serve with a little of the sauce coating the liver.

Before you cook your liver however I would suggest you get everything else apart from any green vegetables on to cook first. I would sauté lots of thinly sliced sweet onions in some butter and a little oil right at the start, transfer the pan to the Simmering Oven for 30 minutes to soften, then return to the Simmering Plate to drive off excess water. These will keep hot, covered, in the Simmering Oven until ready to serve. I prefer them soft and light golden like this, if you prefer darker onions, now stir constantly on the top of the cooker until they are how you like them. Your patience and thoroughness will be rewarded with a really delicious flavour, rather than resorting to adding some sugar and having a sweet mixture as is sometimes suggested. These will again keep hot in the Simmering Oven. Have the other parts of the meal already cooked or prepared ready to cook so that once it is ready the liver doesn't overcook waiting for you. I would perhaps have creamy mashed potatoes cooked and then keeping hot in the Simmering Oven with perhaps another root vegetable, and then only have to fast boil say some prepared broccoli on the Boiling Plate as soon as I transfer the liver to the oven to finish cooking. Boil the kettle first just before you start on the liver too so that the vegetable water jumps to attention when you need it. This way everything will be served in perfect condition and it will be really easy to do.

Since these types of liver are quite rich, remember to keep the accompaniments simple and some kind of piquant ingredient is a good idea. I like streaky bacon that has been placed on Bake-O-Glide on a baking sheet on the floor of the Aga Roasting Oven. Here is frizzes up to a delectable crispness. Apple rings sautéed in a little butter then flambéed with a slug of Calvados also elevate proceedings if you are cooking à deux for someone special (remember to check that they like liver first or your romantic evening could go horribly wrong!). Used judiciously, balsamic vinegar is also a good foil to experiment with.

Cooking Pigs' and Ox Liver
Pigs' and ox liver as I have said, require the reverse to the above technique. No high temperatures, just long, slow cooking for several hours at the merest blip of a simmer. Executed well, and this is easy of course in the Aga Simmering Oven, these types of liver can also be transformed into delicious, nourishing and cheap casseroles, but they are pretty horrible pan-fried on their own.

Aga Cookery Doctor's Easy Slow-braised Liver
Once you have mastered the other types listed above, please do give this recipe a try. It really works very well and has surprised quite a few people over the years. It started out life as one from the brilliant Stella Atterbury's (the famous doyenne of slow cookery, who had an Aga herself, on which of course she developed many of her brilliant slow cooking techniques). It has now evolved over the years (Jocasta Innes' variation on it with orange is a winner too) and it is quite forgiving and flexible. The conclusion I have come to is that the only thing which it is a mistake to cut down on is the bacon in and on the top. Pears or quinces make delicious variations at this time of year in place of the apple.

Serves 4

8 oz (225g) pig or ox liver
6 tbsp stock (made from Marigold vegetable bouillon powder is fine)
salt and freshly milled black pepper
4 oz (100g) rindless smoked bacon pieces or similar
1 medium onion, very finely sliced
½ clove of garlic, finely crushed
1 medium Bramley apple
1 oz (25g) demerara sugar
¼ pt (150ml) fresh breadcrumbs
2 oz (50g) rindless streaky bacon, thinly sliced

Prepare the liver as above, cut into slices and soak in milk for at least 2 hours. Drain and pat dry with kitchen paper. Lay the strips in a small greased baking dish. Add the liquid and season. Place the bacon pieces in a dry, heavy pan and place on the Simmering Plate. Once the fat starts to run, transfer to the floor of the Roasting Oven to crispen the pieces. Alternatively this may be done on the Boiling Plate, but it will need constant stirring. Add the onion and cook, covered, for 3 minutes on the Simmering Plate. Transfer to the Simmering Oven for 30 minutes. Return to the Simmering Plate, uncover, and add the apple, breadcrumbs and sugar. Pat the stuffing over the liver, covering it completely. Lay the streaky bacon over the top, with each rasher overlapping slightly. The aim is to seal in the liquid as much as possible. If in doubt, wrap in foil.

2, 3 and 4 oven Aga: Place the baking dish on the grid shelf on the floor of the Roasting Oven for no longer than 8 minutes to get it hot. Transfer to the Simmering Oven for 2-3 hours. If necessary, moisten with a little extra stock before serving (not usually necessary).

I like to serve this with whole onions baked in foil, drizzled with a little olive oil, slow braised red cabbage and plain steamed old potatoes with a little butter and freshly chopped parsley.

Murgh Makhani (Old Delhi style chicken curry)

2010-07-11T20:17:00.004+01:00

Serves 4

For the Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
Salt
1 tsp Chilli Powder
Juice of half a Lemon
100g Plain Yogurt
800g boned Chicken Thighs, skinned and cubed
Pinch of Garam Masala

For the Sauce
1.25 kg Tomatoes halved
Root Ginger crushed
4 Garlic Cloves crushed
4 Green Cardamom pods
2 Cloves
1 Bay Leaf
1 tbsp Chilli Powder

60g Butter
2cm Root Ginger, finely chopped
2 Green Chillies, slit into four, but still whole
75ml Single Cream
Salt
Pinch of Garam Masala

First start to make the sauce.
1] Put the Tomatoes in a pan with 125ml of water, the Ginger, Garlic, Cardomom, Cloves and Bay Leaf. Gently cook until the Tomatoes are completely broken down.
2] Remove the pan from the heat and puree the sauce.
3] Work the sauce through a sieve to get rid of the Tomato pips and spice husks.
4] Bring back to the boil and add the Chilli powder.
5] Turn the heat off and let the sauce sit.

Marinade the Chicken
6] Mix the Ginger, Garlic, Salt, Chilli Powder and Lemon Juice in a glass bowl.
7] Chop the Chicken into skewable pieces and add to the marinade. Let it sit for 20 minutes.
8] Add the Garam Masala and Yogurt. Let it sit for 10 minutes.
9] Thread the Chicken on skewers and grill for 15 minutes turning once. (the Chicken should still be slightly undercooked to finish cooking in the sauce).

10] While the Chicken grills reduce the sauce a little and slowly whisk in the Butter.
11] Add the Chicken and any juices to the sauce and simmer for 5 minutes.
12] As the sauce thickens, add the cream and Chillies.
13] Gently simmer while stirring until it has a nice rich texture.
14] Sprinkle some Garam Masala over and serve with rice.

Carrot and Orange Suop

2010-06-10T18:52:00.004+01:00

Serves 4

50g Unsalted Butter
3 Leeks or 2 big Onions, sliced
500g Carrots
Fresh Garlic, finely chopped
1 litres Chicken or Vegetable Stock
Grated Zest and Juice of 2 Oranges
Freshly grated Nutmeg
Sea Salt and fresh Black Pepper
Yoghurt or Cream
Bacon

1] Gently melt the Butter and add the Leek or Onions. Let them sweat for about 10 minutes, but don't let them colour.

2] Add the Garlic and cook for a few minutes, making sure it doesn’t burn.

3] Warm the Stock and Orange Zest/Juice, and add it to the pan.

4] Taste and season with Nutmeg, Salt and Pepper. Taste again.

5] Bring just to the boil, then lower to a simmer. Cover and simmer for 40 minutes, or until the vegetables are tender.

6] Get some Bacon frying to garnish the soup.

7] Turn off the heat and let it cool. Purée the soup in the pan. Reheat gently and taste adding more seasoning if required.

8] Serve and swirl some Yoghurt or Cream.

Pork Tenderloin in Milk

2010-05-28T15:27:00.006+01:00

Pork Tenderloin
Vegetable Oil
3 Cloves
Ground Cinnamon, or a stick
A sprig of fresh Rosemary
2 Garlic Cloves, bruised
Sea Salt
Black Peppercorns, cracked
1 fresh Bay Leaf
Unsalted Butter
300 ml Milk
Chicken Stock

1] Marinade the Pork in some Oil, the Cloves, Cinnamon, Rosemary, Garlic, Bay Leaf, some Salt and the cracked Black Pepper. Let it sit for 4 - 8 hours, tuning it occasionally.
2] Heat some Butter and Oil in a thick bottomed pan. When the Butter has stopped foaming, add the Pork leaving the marinade mixture to one side.
3] Gently brown of the meat on all sides.
4] Meanwhile gently heat the milk, adding in the marinade mixture.
5] Bring the Milk to the boil and gently add it to the Pork.
6] Get the liquid simmering gently and put on a lid slightly askew.
7] Cook for an hour or so until the Pork is cooked and the cooking liquid is reduced.
8] Take the Pork out and let it rest.
9] Stain the cooking juices to remove the herbs and spices into a small sauce pan.
10] Add warm Chicken Stock and reduce the sauce to your liking.
11] You may have a fair amount of Oil in your sauce so either skim it off, or use a separator.
12] Slice the Pork and serve with the sauce and roasted vegetables.

I had some Beetroot juice from the roasted veg, so I added that to the sauce for a nice earthy element.

Summer Herb Focaccia

2010-05-14T09:30:00.000+01:00

Preparation: 60 minutes

Cooking: 20 minutes

Ingredients
Focaccia
200g OO Tipo Flour or use all strong flour (bread flour)
200g Strong flour (Bread flour)
15g fresh yeast of 7g or 1 sachet of dried yeast
50ml olive oil
300ml warm water
2 tsp fresh thyme, finely chopped
2 tsp fresh rosemary leaves, finely chopped
1 tbps basil, shredded
a couple of handfuls of rocket leaves
maldon salt

Yeast: Place the yeast in a container with the olive oil and add the warm water and stir it together until the yeast has dissolved, if you are using dried yeast leave it to foam before using.
Dough: Place the flour, herbs and a little salt in a mixing bowl or on a work top. Make a well in the center and pour in the yeast mixture and gradually work the flour into the yeast mixture and knead it until it is smooth or mix it with a dough hook on a low speed until it forms a ball and comes away from the sides (this should take around 5 minutes). The dough should be moist but not wet.
Lightly oil a bowl and place the dough in it, cover the bowl with cling film or a clean tea towel. Leave it in a warm place until it has risen to double its size.
Preheat an oven to 220°C. Remove the risen dough from the bowl and knead it into a ball. Roll the dough out so that you have a round about 1cm thick. Oil a baking tray and place the dough on it, drizzle over a little oil and set it aside in a warm place for 15-20 minutes to rise.
Toss the rocket in a little olive oil and press it in into the dough making thumb marks all over the bread. Sprinkle over lightly crushed maldon salt.
Place the baking tray in the center of the preheated oven and cook it for 10 minutes. Reduce the temperature to 190°C and leave it to cook for a further 10-15 minutes until it has risen and is golden brown.
To Serve: Serve focaccia with plenty of olive oil for dipping or if you like butter.

Leftover Chicken Fried Rice

2010-05-13T17:45:00.008+01:00

Shredded cooked Chicken
Soy Sauce
Uncooked Long Grain Rice
Chicken Stock
Star Anise
Sea Salt
Vegetable Oil
1 coarsely Chopped Onion
Chopped Green or Yellow Pepper
Thinly Sliced vegetables of your choice.
Fresh Ginger
2 Garlic cloves
1 Beaten Egg
If you like, Bean Sprouts.

1] Combine Chicken, 1/2 tsp Salt, and Soy Sauce. Let stand 15 minutes. After that, add the Stock while you do the Rice.
2] Cook the Rice in hot pan over medium heat till starting to brown stirring frequently.
3] Reduce the heat and add the Chicken mix. Throw in a bit of Star Anise. Simmer covered for 20 to 25 minutes or until rice is tender. Remove the cover for the last few minutes. (You will have to judge how reduced you want this, but as long as the Rice is almost cooked).
4] Heat your wok with some Oil and stir fry the Veg. Onion first, then Pepper and other Veg, then Garlic/Ginger in swift order, moving them around all the time.
5] Add the Chicken and Rice mix and get to the right consistency for your liking.
6] Scramble Egg in 1 tablespoon of hot Oil until almost set. Stir into the wok, and then stir in Bean Sprouts if you have some (I forgot to buy mine...)
7] Serve with Soy Sauce.

Chinese Roast Duck

2010-05-09T15:44:00.002+01:00

Ingredients:
1 whole Duck
4 tb Onions, chopped
4 tb Ginger, minced
Cinnamon, ground or just a stick
1 Star anise, broken up
Dark Soy sauce
2 ts Sugar
2 tb Dry sherry
1 tb Salt
Honey
2 tb Chinese black vinegar or
2 tb Red wine vinegar

Instructions:

1] Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed, I used a butchers hook to do this.
2] Combine onion, celery, ginger, cinnamon, anise, soy sauce, sugar and wine.
3] Bring to a boil and pour into duck. Use another butchers hook to seal up the opening.
4] Rub skin with the salt.
5] Place duck on a rack over a baking tray.
6] Roast in a 425 F oven 30 minutes turning once, pouring off any fat and cooking juices.
7] Prick the skin lightly with a fork. Brush the duck with honey, vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.
8] Take off the butchers hooks and drain the duck.
9} Let the duck stand for 10 minutes while you reduce the filling with any cooking juices.

Stuffed Tenderloin of Pork

2010-04-28T23:29:00.033+01:00

We got some lovely Pork Tenderloin the other day, so this is one I played with.
Smiles all around ;)

Pork Filling:
Olive Oil
Chorizo (Finely diced)
Onion (Finely diced)
Garlic (As much as you like)
Unsalted Butter
Fresh Rosemary (Cut finely, as small as you can)
Lemon Juice
Single Cream

Potatoes (Leave the skins on, diced)
Some fresh Herbs for the Potatoes (I used Lemon Thyme)
Beetroot (Precooked from a pack, easy to chunk and nice and sweet)

Pork Tenderloin

1] Get the oven on, full heat. This is to get the Potatoes going before you turn the heat down for the Pork.
2] Warm a little Olive Oil in a pan and gently fry the diced Chorizo. 5 minutes or so.
3] Spoon out the Chorizo, holding back that lovely oil.
4] Add a little Butter and throw in the Onions and let them colour a little, then add the Garlic... Stir so the Garlic doesn't burn. Throw in the Rosemary, 30 Seconds! Then take off the heat while stiring and adding in the Cream. (You could try adding the Cream while on the heat to reduce it a little).
5] Splash the Lemon Juice in, stir the Chorizo in and put the pan aside to let the filling cool off.
6] Massage the diced Potatoes in some herbs (I used Lemon Thyme)and Olive Oil in the baking tray, throw the chunked Beetroot at the other end of the tray. Get them in the oven on the top shelf for a few minutes while you prep the Loin.
7] Get the Pork Loin on a board and cut it in, almost, in half... (Butterfly it?)
8] Get messy and fill the Pork Sandwich with the half the filling mix.
9] Tie the pork with string and put in the oven on a lightly oiled baking tray. Reduce heat to Gas 4. Give the Potatoes an Beetroot a quick stir at this point.
10] At Gas 4 the Pork is going to take about 60 minutes. But the Beetroot and Potatoes will be done before that.
11] Set your timer for 20 minutes and put two serving dishes to warm, one for the Beetroot, one for the Potatoes.
12] After the 20 minute timer the Beetroot should be done. Move them to the serving dish and mix up the Potatoes to finish off. Set the timer for how long you think they will take, about 15 minutes.
13] I had some trimmings from the Pork to start off a nice sauce.
14] Gently fry off the Pork trimmings in some Olive Oil.
15] Splash in some White Wine and let it reduce.
16] Add the rest of your filling mix, stir and reduce while the Pork finishes cooking.
17] Let the Pork rest for 5 minutes on a board before you slice it and plate up.
18] Deglaze the roasting tray with some White Wine and add it to your sauce pan.
18] Add the Beetroot and any juices from the vegetable baking tray into the sauce mix to serve.

Fry off the Chorizo in a little Olive Oil.

Get the Chorizo nicely crisped, but not burnt...

Spoon the Chorizo out leaving the lovely coloured oil. Add a little Butter.

Gently colour the Onions.

Add your Garlic being careful not to burn them. Add the Rosemary.

Stir in the cooked Chorizo.

Mix the Cream into the filling mix. Let it cool.

Cut the Pork Loin.

Fill the Pork with half the filling mix and tie up with string.

Get the Potatoes and Beet in the oven.

For the sauce, fry off any Pork trimmings in some Olive Oil.

Add the rest of your filling mix.

Deglaze the Pork pan and add to the sauce mix.

Add some more White Wine and/or Cream to the sauce if you wish.

Let the Pork rest for 5 minutes.

Add the Beetroot to the sauce.

Slice the Pork and serve.

Fish Pie

2010-04-23T15:41:00.006+01:00

1 Onion
2 Cloves
2 Bay Leaves
300ml Milk
150ml Single or Double Cream
350g Haddock or Cod fillet
Unsalted Butter
Plain Flour
Nutmeg
Capers
Maris Piper or King Edward Potatoes for mash topping

1] Slice the Onion and add it to a pan with the Cloves and Bay Leaves.
2] Pour in the Milk and Cream, then lay the Fish Fillets in.
3] Warm slowly until it is just about to come to the boil.
4] Turn the heat down so the liquid simmers gently for 8 minutes.
5] Lift the Fish out and strain the cooking liquid into a bowl.
6] Lightly Butter your ovenproof dish and flake the Fish into it, keeping the flakes pretty chunky.
7] Melt some Butter in a pan over a low heat. Sprinkle in some Flour and continuosly whisk until you get a nice roux.
8] Take it off the heat and slowly whisk in the cooking liquid. Return to the heat and bring it to the boil while whisking.
9] Simmer the liquid for about 10 minutes until you can't taste the Flour.
10] Retrive the Onions from the sieve, finely chop them and add them to the liquid.
11] Grate in some fresh Nutmeg to your taste.
11] Add the liquid to your Fish and let it rest for 1 hour.
12] Peel, chunk and boil your Potatoes.
13] Finely chop some Capers.
14] Mash the Potatoes with a little Butter and Milk to your liking.
15] Fold in the Capers to the Mash.
16] Gently lay the Mash over the Fish and spike the Mash however you wish so the peaks colour when it cooks.
17] Bake in a pre-heated oven at gas mark 6/200C/400F for 30-40 minutes.
18] Let it sit for 10 minutes to cool off a little before serving.

Chicken and Potato bake

2010-04-08T21:29:00.003+01:00

200g Sliced Mushrooms
Butter
100g Chopped Onions
200g Cooked Diced Chicken
200g Cooked Diced Potatoes
1tbl Flour
200ml Milk
Salt
Pepper
Bread Crumbs for topping

1] Heat butter in a heavy frying pan; sauté mushrooms and onions until tender and lightly browned.
2] Stir in flour until dissolved.
3] Gradually add milk, stirring until thickened.
4] In a lightly buttered casserole dish, combine chicken, potatoes, and mushroom mixture, along with the salt and pepper. Top with bread crumbs. Bake at 350° for 20 to 30 minutes.

Chocolate Truffles

2009-12-23T13:51:00.000Z

Christmas recipe makes: 2 dozen

Calories per truffle: 65

Preparation time: 30 – 60 minutes

Cooking time: 0 minutes

Suitable for freezing

Christmas recipe ingredients:

Truffle Mixture:

* chocolate, bitter, plain or milk 225g (8 oz)
* double cream, 75 ml (3 fl oz)
* brandy, 75 ml (3 fl oz)
or rum,orange liqueur, coffee liqueur, coconut liqueur

Rolled Truffles:

* cocoa powder
* chopped nuts
* coconut, dessicated or grated
* chocolate vermicelli or grated choclate for rolling

Dipped Truffles:

* chocolate, plain, milk or white (350 g (12 oz)
or mixture of all three

Christmas recipe instructions:

1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.
2. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.
3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.
4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]
5. Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.
6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.
7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.

Fragrant Indian Brittle

2009-12-23T13:14:00.001Z

Ingredients

• Vegetable oil for greasing parchment paper
• 1 teaspoon green cardamom pods (about 8 pods)
• 2 cups sugar
• 1/4 cup mild honey
• 1/4 cup light corn syrup
• 1/4 cup water
• 3/4 teaspoon salt
• 1 cup raw cashews, coarsely chopped (4 1/2 oz)
• 1/2 cup shelled pistachios (not dyed red; 2 1/4 oz), coarsely chopped
• 1/2 cup sliced almonds (preferably with skin; 2 oz)

Special equipment: parchment paper; a candy thermometer

Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.

Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.

Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.

Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.

Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.

Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

Cow Tongue

2009-04-22T21:05:00.000+01:00

http://www.erik-rasmussen.com/blog/2007/03/26/spanish-cow-tongue-recipe/

I really want to try this!

Chicken, Tomato and Yogurt curry

2009-04-07T18:19:00.000+01:00

Hugh Fearnley-Whittingstall
from The River Cottage Family Cookbook

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.

Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve

Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Whole sea bass with ginger and garlic

2009-03-24T15:51:00.000Z

Serves 2

2 tbsp grated fresh ginger
3 cloves garlic, crushed
Salt and pepper
2 small or one medium sea bass, gutted and scaled
1 satsuma
1 tbsp olive oil

Heat the oven to 200C/400F/gas mark 6. Mix the ginger and garlic and season with salt and pepper. Stuff the fish with this mixture, and place in a baking dish. Squeeze the juice from the satsuma and mix with the oil. Pour over the fish. Bake for 10 minutes for small fish, 16 minutes for medium.

Hot and Sour Beef

2009-01-25T18:55:00.002Z

For 2

250 Tender Steak
2 Tablespoons Fish Sauce
1 Shallot finely chopped
1 Teaspoon of Sugar
Dried Red Chilli seed, crushed (Quantity up to you...)

Optional for the sour - 2 Tablespoons of Lime Juice (1 fresh lime)

1] Grill the Steak, on a non stick griddle would be good, to your preference (it really should be rare, but each to your own on that one).

2] When the Steak is cooked, let it rest on a board and pour the juices from the pan into a bowl.

3] Mix the Fish Sauce, Shallot, Sugar and Chilli seeds into the bowl and stir/mash well.

4] Slice the Steak into really thin strips and mix into the bowl... It should still be warm at this point.

Serve on a bed of Rice, or Spicy Fried Cabbage etc

Curried Roast Chicken, Durban Style

2009-01-21T19:01:00.003Z

I think this is a Madhur Jaffey.
Serves 3 to 4

1 whole chicken (1.75kg), skinned
4 Tablespoons lemon juice
5 cm piece peeled ginger, chopped
3 cloves garlic, chopped
3 small fresh green chilies, chopped
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Freshly ground black pepper

1] Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
2] Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick puree. Rub puree over chicken, inside and out, and into slits. Set chicken aside for 30 minutes.
3] Heat oven to 200c/Gas Mark 6. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast for 1 hour.
4] Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

Chicken and Sweetcorn Potato Cakes

2009-01-12T18:18:00.002Z

Makes 4-6

100 ml milk
1 egg
35 g plain flour
salt and freshly ground pepper
225 g potatoes, peeled and coarsely grated
110 g onion, skinned and thinly sliced
110 g cooked chicken, finely chopped
3 oz sweetcorn
butter and vegetable oil for frying

1] Whisk the milk and eggs together, then beat in the flour and a pinch of salt, until smooth. Chill in the refrigerator for at least half an hour.

2] Blanch the potato and onion together in a pan of boiling salted water for 2-3 minutes. Drain well and press out as much liquid as possible using a clean tea towel. Let the potato and onion cool.

3] Stir the chicken into the batter with the sweetcorn, potato and onion, and add seasoning to taste. (I like to add a bit of smoked paprika)

4] Heat 0.5 cm butter and oil in a frying pan. Spoon heaped tablespoonfuls of the mixture into the pan, flatten and fry for about 4 minutes on each side.

5] Drain well and keep warm, uncovered, in a low oven. Repeat until all the mixture is used.

Potato and Leek Soup with Blue Cheese

2009-01-11T19:04:00.003Z

2 Medium leeks, washed and sliced
200g Potatoes, peeled and diced
25g Butter
Olive Oil
25g Plain Flour
500ml Stock, either chicken or vegetable
Ground black pepper
2 Bay leaves
50g Blue cheese

1] Saute the leeks for 4 minutes in the butter and a little oil.

2] Add the flour, stir and cook for a few minutes.

3] Add the stock, bay leaves and potatoes and bring to the boil. Simmer for 15-20 minutes, or until the potato is cooked.

4] Season the mixture with black pepper.

5] Remove the bay leaves , add half the cheese and blitz the soup till smooth.

6] Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup.

7] Serve the soup in warm bowls and sprinkle the remaining cheese over the top.

You can use any cheese you like.
Garlic croutons are good on top as well.

Potato Leek Cheese Soup

2009-01-11T18:42:00.002Z

SERVES 4

* olive oil
* 200 ml leeks, white and green tender parts diced
* 100 ml celery, diced
* 200 g potatoes, peeled and diced
* 400 ml water
* 100 ml milk
* 100 ml cream
* 50 ml parmesan cheese
* 6 ml flour
* salt and pepper

1. In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
2. Sprinkle with flour and cook for 5 more minutes
3. Add potatoes and water; bring to boil.
4. Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
5. Simmer 10 more minutes.
6. Just before serving, add cheese and cook 1 min more.

Roast Chicken with Lemon and Rosemary Roast Potatoes

2009-01-10T18:14:00.002Z

Rub the chicken inside and out with salt and freshly ground black pepper. Cover and sit in the fridge for an hour plus. Remove from the fridge half an hour before cooking.

Preheat your oven to 190ºC/375ºF/gas 5.

Bring a pan of salted water to the boil.

Put the potatoes into the water with the whole lemon and the garlic cloves. Cook for 12 minutes. Drain and allow to steam dry for 1 minute. Remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get fluffy.

While the lemon is still hot, stab it about all over with a knife tip.

Rub the chicken all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.

Remove the chicken to a plate. Some fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in.

Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden.

Roasted beetroot and carrots with goats' cheese

2009-01-08T15:11:00.000Z

by Antony Worrall Thompson
from Saturday Kitchen

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

200g/7oz baby beetroot
3 tbsp olive oil
salt and freshly ground black pepper
230g/8oz carrots, cut into 3cm chunks
2 garlic cloves
2 tbsp sherry vinegar
6 tbsp extra virgin olive oil
225g/8oz young goats' cheese
a few sprigs fresh thyme
200g/7oz salad leaves

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the beetroot onto a roasting tray and toss with the olive oil, salt and pepper.
3. Place into the oven and roast for 30 minutes.
4. Add the carrots and garlic and toss to coat with the oil before returning to the oven for a further 15 minutes until tender.
5. Remove beetroot from the tray and allow to cool slightly before squeezing the beetroot out of their skins.
6. Place in a bowl along with the roasted carrots.
7. Meanwhile to make the dressing, add the sherry vinegar to the pan to deglaze.
8. Pass through a fine sieve into a bowl, then whisk in the olive oil.
9. Season with salt and pepper.
10. Add the goats' cheese, salad leaves and leaves from the thyme sprigs to the beetroot and carrots.
11. Add the warm dressing to the salad and toss to combine.
12. Serve immediately.

Honey roasted Beetroot

2009-01-03T19:16:00.000Z

670g large cooked beetroot, unvinegared
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey

Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Sweet Potato and Carrot Soup

2008-11-07T16:26:00.000Z

by Annie Stirk
Serves 5

Preperation time 15 mins
Cooking time 25 - 30 mins

Ingredients:
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

Thai lamb massaman leg of lamb

2008-05-24T17:30:00.000+01:00

By Steven Saundersfrom Saturday Kitchen

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
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

Method
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.

Roasted Squash/Sweet Potato

2008-05-11T17:06:00.000+01:00

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

2008-05-11T16:30:00.001+01:00

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.

Buttered Garlic Cabbage

2008-05-11T16:30:00.000+01:00

Jamie Oliver Beef Stew

2008-03-31T16:25:00.000+01:00

• 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.

http://www.jamieoliver.com

Curly Kale as seaweed

2008-03-23T23:18:00.002Z

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.

Mamtas Kitchen Recipes

2008-03-07T17:06:00.003Z

This is a great website for Indian recipes. I use it all the time for reference and ideas.
http://www.mamtaskitchen.com

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

Paratha (Flat Bread), Plain
http://www.mamtaskitchen.com/recipe_display.php?id=10100

Pilaf Rice, Plain Fragrant
http://www.mamtaskitchen.com/recipe_display.php?id=10148

Green Beans & Potato Bhaji (DryCurry)
http://www.mamtaskitchen.com/recipe_display.php?id=10349

Grilled Chicken Breast on Pickled Beets and Garlic Potatoes

2008-03-06T13:45:00.002Z

Brian Turner from Great Food Live

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

Ingredients
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

Method

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.

Thai Red Curry Paste

2008-02-15T13:54:00.002Z

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

2008-02-15T08:43:00.001Z

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

2008-02-15T08:35:00.005Z

For 4

Marinade

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.

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

2008-01-12T22:36:00.000Z

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

Feeds: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

Ingredients:

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.

Cottage Pie

2008-01-03T19:26:00.000Z

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.

Peas and Potatoe with Anis

2007-12-31T12:18:00.001Z

4 tablespoons Olive Oil
1 large Spanish Onion, finely chopped
2 Garlic Cloves, thinly sliced
2 Bay Leaves
500g Cyprus potatoes (waxy), peeled and cubed
1 Carrot, finely diced
150ml Sweet Anis Liqueur
500g Peas
Bunch of fresh Mint

1] Over a low heat cook the Onion for 15-20 minutes.
2] Add the Bay Leaves, Potatoes, Carrot and season with Salt and Pepper.
3] Cook for 10 minutes.
4] Pour in the Anis and simmer.
5] When the Potatoes are nearly done add in the Peas and Mint.
6] Gently cook for another 5 minutes.

Add a little water if the mixture dries out.

Saffron Rice

2007-12-31T11:57:00.000Z

For 4

80g Unsalted Butter
Half a Cinnamon
5 Green Cardamom Pods, cracked
3 Whole Peppercorns
200g Basmati Rice, washed and soaked in salted water for 3 hours
2 tablespoons chopped Pistachio nuts
Pinch of Saffron infused in 4 tablespoons boiling water
Caramelised Onions to dress

1] Melt the Butter.
2] Add the Cinnamon, Cardamom Pods and Black Peppercorns and fry for about 4 minutes.
3] Drain the Rice and add to the pan, stirring.
4] Turn up the heat to medium high and add water to cover the rice by 1cm.
5] Add the nuts.
6] Rest some greaseproof paper on top of the water and put the lid on the pan.
7] Bring to the boil and simmer for 5 minutes.
8] Add the Saffron.
9] Turn the heat down and cook for another 5 minutes or until cooked.

Ground Lamb and Pinenuts

2007-12-31T11:50:00.000Z

Half Spanish Onion, finely chopped
Pinch of ground Cinnamon
170g minced Lamb
2 tablespoons Pinenuts, lightly toasted
Smoked Paprika
Bunch Flat Leaf Parsley

1] Gently fry the Onion in Olive Oil until caramelised.
2] Add the Lamb. Break it up while stirring.
3] When the Lamb starts to crisp stir in the Pinenuts.
4] Dress with the Paprika and Parsley.

Sirloin Salad with Barley and Grapes

2007-12-31T11:34:00.000Z

For 4

50g Pearl Barley
500g Sirloin Steak
Olive Oil
2 bunches of Flat Leaf Parsley, leaves only
350g White Grapes, cut in half and deseeded

Marinade
Half a small Onion
1 tablespoon Red Wine Vinegar
1 teaspoon Coriander Seeds, ground
Pinch of Allspice
1 teaspoon Sumac
Black Pepper

Dressing
1 Garlic Clove, crushed with Salt
1 tablespoon Red Wine Vinegar
4 tablespoons Olive Oil
2 teaspoons Sumac
1 teaspoon Coriander Seeds, ground
Pinch of Allspice

1] Simmer the Barley in 1 litre of water for 45 minutes. Drain and let cool.
2] Mix the marinade and let the steaks sit for 2 hours.
3] Mix the dressing.
4] Heat a griddle pan until hot, wipe the steaks with Olive Oil and sear on either side, a minute or two only.
5] Let the steaks rest and assemble the salad.
6] Cut the steaks into thin strips and mix into the salad.

Moorish Skewers (Pork)

2007-12-31T11:18:00.000Z

500g Pork Fillet

Marinade
Half a teaspoon of: Coriander Seeds, Cumin Seeds, Fennel Seeds, roughly ground
1 teaspoon Smoked Paprika
2 Garlic Cloves, crushed with some Salt
Pinch of Saffron infused in 2 tablespoons of warm water
Small bunch of fresh Oregano roughly chopped (or 1 teaspoon of dried)
1 Bay leaf, crumbled
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil

1] Cut the fillet in half length ways, then into 3cm cubes.
2] Mix the marinade and add the Pork.
3] Leave in the fridge for 2 hours.
4] Grill under a high heat or in a griddle pan.

Falafel

2007-12-30T22:48:00.001Z

250g dried Fava Beans (Broad Beans) or dried Chick Peas
{soak them overnight in water}
3 Garlic Cloves crushed with a little Salt
Bunch of fresh Coriander, chopped
Bunch of fresh Flat Leaf Parsley, chopped
1-2 teaspoons of Cumin Seeds, ground
1 teaspoon of Coriander Seeds, ground
1 small Onion, grated
50g Chickpea Flour, or "00" Flour
1 Egg
Quarter teaspoon of Bicarbonate of Soda
Sunflower oil for deep frying (a bottle)
Sesame Seeds

1] Drain the beans and place half of them in a saucepan. Cover with water and bring to the boil.
2] Reduce to a simmer and cook for 5-10 minutes until they are tender.
3] Put the remaining beans in a food processor and pulse until smooth.
4] Transfer to a mixing bowl and whizz the cooked beans.
5] Add them to the bowl with the Garlic, Coriander, Parsley, Cumin, Coriander Seeds, Onion, Flour, Egg and Bicarbonate of Soda.
6] Mix well and season with Salt and Pepper.
7] Shape into balls and flatten them to 2cm thick discs.
8] Coat them in the Sesame Seeds.
9] Heat the Oil until it is hot, but not smoking and fry the discs in batches.
10] Drain on kitchen paper.

Baba Ghanoush (Moutabel)

2007-12-30T22:37:00.001Z

For 4-6

3 Aubergines (about 750g-1kg)
2 Garlic Cloves, crushed (with a little salt)
Juice of 1 Lemon
3 tablespoons of Tahini paste
Olive Oil (4 tablespoons ish)
Sea Salt, Black Pepper

1] Pierce the skins of the Aubergines and grill until the skin is charred and crispy all over on either:
a) Barbecue
b) Naked flame on the hob
c) Under a grill
d) In an oven at 220c for 45-60 mins

2] Let them cool off
3] Slice the tops off and peel off the skin
4] Mash/beat/whip the flesh in a bowl until it is a bit smooth, but not total mush
5] Mix in the Lemon, Garlic, Tahini and Olive Oil (to taste)
6] Season with Salt and Pepper

Carrot and Cumin Salad with Coriander

2007-12-30T22:07:00.000Z

For 4

450g Carrots
1 Teaspoon Cumin Seeds
1 Garlic Clove
Juice of 1 Lemon
Caster Sugar (just a little pinch, depends how sweet you like it)
Olive Oil
Bunch of fresh Coriander, chopped
Sea Salt

1] Peel the Carrots, put them in a pot of cold salted water and boil them till they are tender
2] Drain them, let them cool, then slice them thinly
3] Roast the Cumin Seeds in a dry pan then pound them in a Mortar and Pestle
4] Pound in the Garlic and a little Salt
5] Mix the Lemon, Sugar and some Oil with the Cumin and Garlic mash
6] Dress the Carrots with the mash and sprinkle with the chopped Coriander. Pretty!!!!

Beetroot with Yogurt

2007-12-30T21:59:00.001Z

For 4

500g fresh Beetroot
Lemon juice
Olive Oil
Fresh flat leaf Parsley, chopped
Sea Salt and freshly ground Black Pepper

For the dressing:
1 crushed Garlic clove mixed with Salt
200g Greek Yogurt
Olive Oil

1] Clean the Beetroot without damaging the skins
2] Add them to a pan of salted water and bring to the boil
3] Cook for 30 mins (or 60mins, depends on their size) {when you can slide a knife easily in them, they are done}
4] Drain them and slip the skins off under the tap
5] Cut them into 1cm rounds and lay them on a serving plate
6] Dress them with the the Lemon juice, Oil, Parsley, Salt and Pepper

You can serve it warm right away by mixing in the dressing, or wait and let it cool before dressing it.

Flatbread

2007-12-30T21:49:00.001Z

For 4 breads

200g unbleached strong white flour
Half a teaspoon of salt
Third teaspoon dried yeast
170ml tepid water
1 tablespoon olive oil

1] Mix the Flour and Salt in a bowl
2] Dissolve the Yeast in the Water and gently stir in the Oil
3] Add the Water mix into the Flour while stirring (or use your hand)
4] Roll out onto a floured surface and kneed for 5 minutes
5] Put the dough back into the bowl and cover it with a damp cloth for 45 minutes
6] Preheat the oven to 230c
7] Break the dough into 4 balls and gently roll them into circles of 3-5mm thick
8] Oil a baking tray and put them in the top of the oven for 5-10 minutes

They should bubble and colour a little, but not burn. Someone should keep an eye on them.

Braised Red Cabbage

2007-12-30T16:38:00.000Z

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 mins

Serves: 4

500g red cabbage
250g onions
250g cooking apples
1 tsp ground allspice
1 tbsp brown sugar
2 tbsp red wine vinegar
1 clove garlic
15g butter
75g currants
salt & pepper

Most cabbage varieties are best cooked quickly to retain their flavour and avoid that school-dinners smell. Red cabbage is an exception - it benefits from long, slow cooking and with the addition of some flavouring, makes a wonderful rich, sweet and sour accompaniment to poultry, pork and game.

1. Pre-heat the oven to 150C (300F,gas 2). Finely shred the cabbage, finely chop the onions and garlic and peel, core and finely chop the apples.
2. Arrange a layer of cabbage in the base of a large casserole then add a layer of onions, apples, garlic, currants, spices and sugar and season. Continue to alternate the layers until tall the ingredients are used.
3. Pour over the wine vinegar, dot with butter, cover the dish with foil and bake slowly in the over for 1 1/2 to 2 hours.

From Riverford Organic Vegetables who deliver across the south UK.

http://www.riverford.co.uk

Moro Lamb parcels

2007-12-30T15:53:00.002Z

Make sure to roll the dough thinly, spread the lamb topping right out to the edges and cook it quickly in a very hot oven.

For the flatbread
350g plain flour, plus extra for dusting
1 tsp salt
2 tsp easy-blend yeast
250ml/9fl oz warm water
2 tbsp extra virgin olive oil

For the topping
600g/1lb 5¼oz lean minced lamb
1 medium onion
200g (about ½ each) red and green pepper, stalks and seeds removed
1 garlic clove, crushed
15g flatleaf parsley leaves, chopped
1½ tsp aleppo pepper (A finely ground red chilli from eastern Turkey and northern Syria also known as halaby pepper, halab pepper or near-eastern pepper; available at some Middle Eastern specialists and some online merchants. Substitute Hungarian hot paprika if not available.)
2 tsp salt
flatleaf parsley sprigs and lemon wedges, to serve

1. For the flatbread, sift the flour, salt and yeast into a bowl and make a well in the centre. Add the warm water and the olive oil and mix together to make a soft dough.
2. Transfer to a lightly floured surface and knead for five minutes. Put back into the bowl, cover and leave somewhere warm for about one hour until doubled in size.
3. Meanwhile, for the topping, bring the minced lamb back to room temperature if necessary. Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until finely chopped but not a pulp.
4. Tip into a sieve set over a bowl and press out the excess liquid. Add to the minced lamb with the crushed garlic, chopped parsley, aleppo pepper and two teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into 12 equal portions.
5. Preheat the oven to 240C/475F/Gas 9.
6. For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 12 evenly sized pieces. Working with four pieces at a time, roll each one out very thinly on a lightly floured surface into ovals of 14cm x 24cm (5½in x 9in). Place side by side on two lightly floured baking sheets.
7. Using your fingertips, spread one portion of the lamb mixture evenly over each base, taking it right up to the edges because the mixture shrinks as it cooks. Bake for eight minutes until the dough is lightly browned.
8. Serve straightaway. The traditional way to do this is to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a taco.
9. While your guests start to eat, repeat with the remaining dough and lamb topping.

Date and Red Wine Sauce

2007-12-28T17:24:00.000Z

600ml Chicken Stock
250ml Red Wine
3 tablespoons Port
3 tablespoons Balsamic Vinegar
200g Dates - stoned and halved

1] Reduce the Stock, Wine, Port and Vinegar by two-thirds.
2] Soak the Dates in boiling water for 5 minutes.
3] Drain the Dates and add them to the reduced liquid.
4] Simmer for 5 minutes.
5] Check for seasoning and serve.

Lapin aux Poireaux (Rabbit and Leeks)

2007-12-09T17:03:00.000Z

60g Unsalted Butter
1 Rabbit quartered
1 large Onion sliced
600 - 700g Leeks cut into 50mm lengths
400ml Chicken Stock
Ground Nutmeg, quarter teaspoon
Salt, one teaspoon
Ground Black Pepper, 1 teaspoon
150ml Single Cream

1] Melt the butter and brown off the Rabbit pieces.
2] Remove the Rabbit and set aside.
3] Add the Onion and Leeks and gently fry for 10 minutes. (Add a little more Butter if necessary).
4] Warm the Stock and add it to the Leeks and Onion.
5] Add the Pepper, Salt and Nutmeg.
6] Bring to the boil, then add the Rabbit back in.
7] Add some boiling water to almost cover the Rabbit pieces.
8] Bring the heat right down, cover and simmer for about an hour. (you can also do this in a low oven).
9] When the Rabbit is done, strain pan into another pan to prepare the sauce. Put the Rabbit and vegetables in a warm serving dish.
10] Reduce the liquid to your taste, then lower the heat and stir in the cream.
11] Warm the sauce through, but don't let it boil.
12] Plate the Rabbit and vegetables and pour over the sauce.

Mini Thai Lamb Meatballs With Mint Sauce

2007-11-21T11:50:00.000Z

300 grams minced Lamb
2 tsp minced fresh Ginger
2 tsp minced fresh Garlic
2 tsp minced Chilli
2 tbsp each chopped fresh Coriander, Mint and Basil
2 tbsp Fish Sauce
1 egg
Fresh breadcrumbs
Salt and Pepper to season
2 tbsp Honey

Method
1] Put the minced lamb, ginger, garlic, chilli, coriander, mint, basil, fish sauce, egg and breadcrumbs into a large non metalic bowl and mix together well. Season with salt and pepper.
2] Let it sit for an hour or more.
3] Roll tablespoonfuls into even-shaped balls.
4] Heat sufficient oil to cover the base of a non-stick frying pan and cook the meatballs over an even heat turning regularly until cooked.
5] Pour off any excess fat and add the honey to the pan and toss to glaze.
Serve with the mint sauce.

Mint Sauce
In a bowl mix together 1 tsp minced fresh ginger, 4 tbsp rice wine or cider vinegar, 2 tbsp light soy sauce, 2 tbsp finely chopped fresh mint, 1 tsp sugar and a seasoning of salt and pepper.

Butternut Squash and Apple Bake

2007-10-15T10:46:00.001+01:00

4 - 6 tbsp. cooking oil
1 large onion, peeled and chopped
1 large carrot, peeled and cut into slices
2 - 3 celery stalks, chopped
4 - 6 mushrooms, cleaned and sliced
1 medium butternut squash, peeled and cut into small chunks
120 ml of water or vegetable stock
Salt and pepper for seasoning
50g of chopped pecans or walnuts
75g of breadcrumbs
1 large cooking apple

Oven: Pre-heat to 190c

Heat half the oil in a pan. Add the chopped onion and cook for five minutes or until it starts to brown. Add the carrot, celery, mushrooms and squash. Continue cooking over a medium heat for five to ten minutes. Then add the water or stock along with the seasoning. Simmer gently for a few more minutes, or until the vegetables are just tender.

In a separate pan or skillet, gently sauté the nuts in the remaining oil. After a few minutes, stir in the breadcrumbs. Remove from the heat.

Finally, peel the apple and cut it into small chunks (don't do this ahead of time or the apple will turn brown). Transfer the vegetables to an oven-proof dish and add in the apple. Cover with an even layer of the breadcrumb mixture.

Bake in the oven for half an hour, or until the topping is a golden brown.

Apple-Stuffed Acorn Squash

2007-10-15T10:45:00.000+01:00

1 medium acorn squash
125 g chopped, peeled apple
20 ml honey
10 g butter
a pinch of ground cinnamon

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

Spicy fried Sweet Potato curry

2007-09-25T15:27:00.000+01:00

by Ross Burden
from Ready Steady Cook

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
1 sweet potato, peeled and diced
2 tbsp vegetable oil
2 tsp cumin seeds
2 cloves
2 tsp coriander seeds
150ml/5fl oz water
1 bay leaf
2 tbsp yoghurt
handful fresh coriander, chopped

Method
1] Fry the sweet potato in the oil until it is brown on all sides
2] Add the cumin, coriander seeds and cloves and fry for two minutes.
3] Add the water and bay leaf and simmer for 6-8 minutes or until the potato is tender.
4] Stir through the yoghurt and coriander and heat for one minute.
5] Serve.

Gratin Dauphinois

2007-09-24T21:29:00.000+01:00

8 Potatoes, peeled and sliced, 6mm
500ml of heavy Cream
5 Garlic cloves, lightly crushed
1 sprig of fresh Thyme
1 sprig of fresh Rosemary
Salt and White Pepper
A pinch of freshly ground Nutmeg
Butter
Gruyere Cheese

1] Preheat the oven to 180c.
2] Put the Potatoes, Cream, 4 garlic, herbs, nutmeg, salt and pepper in a large pot.
3] Bring to the boil and simmer for 10 minutes.
4] Remove from the heat and fish out all of the herbs.
5] Rub the 5th garlic around the inside of the gratin dish, then lightly butter the inside of the dish.
6] Pour the Potatoes and Cream into the dish and cover with the Cheese.
7] Cook in the oven for 40 minutes, or until the Cheese starts to brown off.
8] Let it sit for 10 minutes before serving as it is very hot.

Pork in Cider

2007-09-23T20:37:00.000+01:00

No dish I have ever done from Anthonys' recipes has ever gone wrong. I owe him a beer or three.

This is one from Les Halles Cookbook - Page 174, Palette de Porc å la Biére.
I made the slight alteration of Cider instead of Beer, and it works very well.

Some Pork - Tenderloin or some shoulder
Olive Oil
Unsalted Butter
2 Onions, finely sliced
2 Carrots, sliced
4 Garlic Cloves
2 tbspns "00" Flour
50ml Cider Vinegar
400ml good quality Cider
300ml Chicken Stock
Dijon Mustard
Bread Crumbs

1] Heat the oil then add the butter till it starts to foam.
2] Fry off the Pork all over. Remove the Pork from the pan and let it sit.
3] Discard the blackened butter and add in some fresh oil.
4] Add the Onions and Carrot and gently fry until they start to colour and soften.
5] When the Carrots and Onions are nearly done, add in the Garlic.
6] Add the Flour and stir away for a couple of minutes.
7] Add the Vinegar and Cider, using a wooden spoon to dissolve all the bits from the base of the pan.
8] Bring to the boil then simmer and reduce the liquid by half.
9] Add the Stock and bring to the boil.
10] Lower the heat to a simmer and add the Pork back in.
11] Cover the pot and let it simmer for at least an hour.
12] Preheat the oven to 230c.
13] Place the Pork on a baking tray and cover the top with a layer of Mustard and then the Bread Crumbs.
14] Cook in the oven for 15 minutes, then let it rest for 5 minutes before serving.
15] When the Pork goes into the oven get on with the sauce.
16] Strain the cooking liquid into a small pan, put the Onions and Carrots into a warm serving dish.
17] Bring the cooking liquid to the boil, then simmer to reduce.

Goes very well with Gratin Dauphinois.

Lentil and Lemon soup

2007-09-23T19:56:00.000+01:00

Olive Oil
1 Onion, finely chopped
1 Garlic Clove, crushed
150g Lentils
500ml Vegetable Stock
1 tin of Plum Tomatoes (chopped up)
2 tbsp of finely chopped fresh Thyme
Salt and Pepper to taste
Juice of a Fresh Lemon (add at the very end to taste)

1] Heat the oil and gently cook the Onions until golden.
2] Add the Garlic until they start to colour.
3] Stir in the Lentils so they pick up the oil.
4] Pour in the stock and bring it to the boil.
5] Skim off the frothy scum.
6] Add the Tomatoes and Thyme.
7] Cover and simmer for 15-20 minutes, checking it doesn't get too dry.
8] Taste, add a little Lemon Juice, taste... Maybe some pepper and more Lemon Juice?

Sweetcorn fritters

2007-09-09T12:06:00.000+01:00

Antony Worrall Thompson
from Ready Steady Cook

Serves 4-6

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
110g/4oz sweetcorn
1 egg white, whisked until soft peaks
110g/4oz self-raising flour
1 tbsp baking powder
1 egg
150ml/¼ pint milk
pinch of chilli flakes
55g/2oz unsalted butter
For the yoghurt dip
200ml/7fl oz Greek yoghurt
handful chives, finely chopped
2 tbsp white wine

Method
1. Place the sweetcorn in a food processor and blitz to form a purée.
2. Transfer the purée to a bowl and fold in the egg white.
3. Mix in the flour, baking powder, egg, milk and chilli flakes to form a batter.
4. Gently melt the butter in a frying pan over a medium heat.
5. Spoon the mixture into the pan to make 4-6 fritters.
6. Fry the fritters for 2-3 minutes on either side, until golden and crisp.
7. To make the yoghurt dip, place the yoghurt, chives and wine into a bowl and mix together until combined.
8. Transfer the dip to a serving dish and garnish with chives.
9. Remove the fritters from the heat and transfer to a serving plate. Serve the yoghurt dip alongside.

Sweetcorn Fritters - thai Style

2007-09-09T12:03:00.000+01:00

Serves 4 as a starter or side dish

250g frozen sweetcorn, defrosted, or 3 corn cobs
50g plain flour
Pinch of salt
1 chilli, finely sliced
1/2 inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
1/2 teaspoon ground cumin
2 small eggs / 1 large egg

1] Mix together the flour, salt, chilli, ginger, cumin and egg(s) to form a batter.

2] If using fresh corn cobs, remove the outer leaves and the hairy bits! Then boil / steam in boiling water for 5 minutes, until starting to soften. Then cool well before slicing the corn from the cob with a sharp knife.

3] If using frozen sweetcorn, soak in boiling water for a couple of minutes until defrosted.

4] Mix the sweetcorn with the batter.

5] Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

6] Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.

7] Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

8] Keep the fritters warm in a 100 deg C oven until all are cooked.

Barbecued Korean Chicken

2007-09-08T15:52:00.001+01:00

Serves:
2
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
4 chicken thighs , skinless and boneless

The marinade:
juice of 1/2 a lemon
1 ½ Tbsp sesame seeds , toasted
2 garlic cloves , minced
1 tsp ginger , grated
60 ml light soy sauce
60 ml dark soy sauce
2 Tbsp brown sugar
¼ tsp chilli flakes , use less if you do not like spicy food

for the garnish:
1 spring onion , thinly sliced
½ Tbsp sesame seeds , toasted

1] Place the sesame seeds into the mortar and grind firmly using the pestle until they are all smashed and broken.
2] Place the pan over a medium to high heat and add the light soy, dark soy, lemon juice, garlic, ginger, sugar, pepper flakes and ground sesame seeds. Warm it, stirring so all the sugar dissolves and the flavours combine. This will take 2-3 minutes. When boiling remove from the heat. Allow it to cool before proceeding.
3] Place the chicken thighs into a large bowl. Pour the cooled marinade over them and marinate for 1-4 hours. If marinating for more than an hour, transfer to the fridge.
4] Take the chicken straight out of the marinade and transfer onto the grill. Douse any flames that flare by sprinkling over some water. After roughly 3 minutes turn them using your tongs and then brush on the marinade.
Allow to cook for a couple of minutes and continue to brush and turn until the chicken thighs are lovely and golden. This will take around 10 minutes. Then remove and transfer to a baking tray.
5] Place the thighs onto a serving plate and sprinkle with toasted sesame seeds and spring onions.

Korean BBQ Chicken Marinade

2007-09-08T15:47:00.000+01:00

20 g white sugar
25 ml soy sauce
25 ml water
0.2 g onion powder
0.2 g ground ginger
2 ml lemon juice (optional)
2 g hot chile paste (optional)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

http://allrecipes.com/

Guinness Mustard

2007-08-30T15:27:00.000+01:00

By Robin Weirs via Heston Blumenthal

275g Black Mustard Seeds
250ml Guinness
225ml Red Wine Vinegar
1 teaspoon of the four spice mix (cinnamon, mace, cloves and allspice)
3 teaspoons Sea Salt
1 teaspoon ground Black Pepper

1] Mix all the ingredients together in a glass bowl, cover and let sit for 48 hours.
2] Blend in a food processor until the seeds are coarsely ground.

Grilled Artichoke and Cream Cheese

2007-08-14T18:29:00.000+01:00

1 tin of Artichoke Hearts
Olive Oil
Salt and Fresh Pepper
Cream Cheese (A fancy herbie one if you like)
Fresh Chives

1] Lightly Oil and season your Artichokes and grill, upside down.
2] Get a little colour to the undersides, but don't burn them.
3] Turn them onto a hot plate and fill them with the Cream Cheese and top with the Chives.

Bombay Potato

2007-05-31T16:34:00.001+01:00

For 6ish

1 kg Potatoes
Salt
Groundnut Oil
Roasted Cumin Seeds, about a teaspoon
Mustard Seeds, about a teaspoon
10 Curry Leaves (fresh if you can get them)
2 Dried Red Chillies
2 Onions, sliced
3 tablespoons of Tomato Puree
Turmeric Powder, a good teaspoon
Ginger, grated, depends on your love/hate for quantity
3 Garlic cloves, grated
1 fresh Green Chillie, finely chopped
1 generous bunch of Coriander, chopped

1] Cube or slice the Potatoes and drop them into salted boiling water. Simmer for 2 minutes then drain them and let sit.

2] Heat a little of the oil and fry off the Cumin, Mustard Seeds, Curry Leaves and Red Chilli quickly (10-20 seconds).

3] Add the Onions and Tomato Puree and stir and fry for a couple of minutes until the Onions start to brown.

4] Add the Turmeric, Ginger and Garlic - stir and fry for another couple of minutes.

5] Mix in the Potatoes and Green Chilli, lower the heat, cover with a lid and cook for 5 minutes or so, checking that nothing is sticking.

6] When the Potatoes are cooked through, transfer to a warm dish and sprinkle the chopped Corinder over.

Dahl Masala

2007-05-31T16:33:00.000+01:00

350g Red Lentils (orange or yellow ones are fine to)
500ml Water
100g Butter (or Ghee)
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
2 Fresh Green chillies, finely chopped
Ginger, grated (to taste, say 2 tablespoons)
1 teaspoon Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala
Salt
Fresh Coriander, chopped

1] Rinse the Lentils in a sieve until the water runs clear. Pick out any off colour ones.

2] Add the Lentils to the water and bring to the boil. Simmer for 20 minutes or until the Lentils are soft.

3] Meanwhile, heat the butter and add the Onions, Garlic and Chillies. Fry gently until the Onions start to colour.

4] Stir in the Ginger, Chilli powder and Turmeric. gently fry for a few minutes.

5] Mix in the Lentils and lower the heat right down. Cover and cook for 5 minutes. Check to make sure nothing is sticking. (burnt Dal tastes horrible, and be careful it doesn't explode and burn you) [if it looks like it is drying out, add a little hot water]

6] Serve in a warm dish and sprinkle with the Garam Masala and Coriander.

Risotto with Sun-Dried Tomatoes and Mozzarella

2007-05-14T21:53:00.000+01:00

650 ml Vegetable Stock
20g Sun-dried Tomatoes
Olive Oil (or the Oil from the Tomatoes)
1 Onion, finely chopped
Dry White Wine
230g Arborio Rice
60g Mozzarella Cheese
50g Parmesan Cheese
Fresh Basil
Salt and Pepper

1] Warm the Stock in a pan.

2] Heat the Oil and slowly fry the Onions until they start to colour.

3] Stir in the Rice and fry for a couple of minutes until the grains start to get translucent.

4] Add in a glug of Wine and stir for a minute.

5] Gradually add the Stock until the Rice is just about cooked, about 20 minutes.

6] Shred the Mozzarella and gentle fold it into the Rice with the Tomatoes and grated Parmean. Cover the pan and let it sit for a few minutes.

7] Serve into warm bowls and sprinkle the chopped Basil over. Add some fresh Pepper and Salt if it needs it.

Pork in Cider

2007-03-23T16:29:00.001Z

4 Four. Best prepared the day before.

6 Sage leaves
Sprig of Rosemary
1 tablespoon Juniper Berries – lightly crushed
1 tablespoon Black Peppercorns
150ml Cider
1kg Pork Loin
50ml Double Cream
8 Rashers of Smoked Bacon
Salt and freshly ground Black Pepper
Olive Oil
10m Clornflour

For the sauce
1 large Bramley Apple, roughly chopped
150ml Cider
1 Cox’s Orange Pippin Apple, roughly chopped
(reserve some of the peel)

1] To marinade the Pork overnight, mix the Sage, Rosemary, Juniper and Cider. Coat the Pork in the mixture, cover and let sit, turning now and then.

2] Preheat the oven to 200c. Oil a roasting tray and warm it in the Oven.

3] Remove the Pork from the marinade and wrap it up in the Bacon.

4] Cook the Pork for 10 minutes, then lower the heat to 170c and cook for a further 60 minutes.

5] Meanwhile gently simmer the Apples in the Cider, adding more if it is drying out.

6] In another pan simmer the strained marinade and add the Cornflour. Give it a good whisking.

7] When the Pork is cooked, let it rest for 5 minutes and add the Cream to the simmered marinade.

8] Slice the Pork and serve on warmed plates with a little of the marinade gravy.

9] Serve the Apple Sauce in a warmed dish, some people hate it.

Globe artichoke with Dijon mustard

2007-03-07T17:49:00.000Z

Alan Bennett from Taste of My Life

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 medium globe artichoke
½ lemon
For the vinaigrette
2 tbsp red wine vinegar
1 heaped tbsp Dijon mustard
salt and freshly ground black pepper
5 tbsp olive oil

Method
1. Cut off the stalk of the artichoke and remove any hard outer leaves. Rub with half a lemon.
2. Squeeze the remaining lemon juice into a pan of rapidly boiling, salted water. Plunge the artichoke into the water and boil uncovered for 25 to 30 minutes, until the outer leaves are easily detached. Drain well.
3. Turn the artichoke upside down and squeeze out the water.
4. While you are cooking the artichoke, make the vinaigrette. Combine the vinegar and mustard in a small lidded-jar and season to taste.
5. Pour in the olive oil, before screwing on the lid and shaking vigorously to make a thick dressing. Taste, adding more mustard, vinegar and seasoning if necessary. The dressing will keep in the fridge for several days
6. Remove the artichoke chokes carefully using a spoon, and serve straight away with the vinaigrette, before they discolour.

Lamb Tagine with Prunes and Carrots

2007-03-06T13:22:00.000Z

4 SERVINGS
The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gouret adds both boneless lamb shoulder and lamb neck to the stew.
ingredients

2 tablespoons pure olive oil
3 pounds meaty lamb neck and shoulder, cut into 1 1/2-inch cubes
Kosher salt
3 large carrots, cut into 1 1/2-inch lengths
2 medium onions, halved and thinly sliced
3 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
Pinch of saffron threads, crumbled
2 cups water
1 cup pitted prunes (6 ounces)
3 tablespoons fresh lemon juice
Freshly ground pepper
1/4 cup coarsely chopped cilantro

1. Heat the olive oil in a medium enameled cast-iron casserole. Add the lamb in 2 batches, season with salt and brown lightly on all sides over moderately high heat, about 12 minutes; transfer to a plate.
2. Add the carrots, onions and garlic to the casserole and cook over moderately low heat, stirring, until the onions are softened but not browned, about 5 minutes. Add the ginger, cinnamon, cumin and saffron and cook, stirring occasionally, until fragrant, about 3 minutes.
3. Gradually stir in the water, scraping up the browned juices from the bottom of the pan. Add the lamb, cover and bring to a boil. Reduce the heat to low and cook for 1 hour and 40 minutes. Add the prunes and continue cooking until the meat is very tender, about 20 minutes longer. Tilt the casserole and skim the fat from the sauce. Stir in the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve.

MAKE AHEAD The tagine can be refrigerated overnight; reheat gently.

SERVE WITH Couscous.

Converting Cups to Grams

2007-02-24T15:04:00.000Z

Some handy charts to help convert US style measurements to actual weights.

http://allrecipes.com/HowTo/Converting-Cups-to-Grams/detail.aspx

Also:

One teaspoon equals about 5 milliliters.
One tablespoon equals about 15 milliliters.
One fluid ounce equals about 30 milliliters (29.573 ml).
One cup equals about 240 milliliters (236.584 ml).
One quart equals about 1 liter (0.94635 L).
One gallon equals about 4 liters (3.7854 L).