Jamie Oliver Beef Stew

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

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

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

http://www.jamieoliver.com

Curly Kale as seaweed

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

Mamtas Kitchen Recipes

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

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

Makes about 8 tablespoons

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

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

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

Thai Pumpkin Custard

From Darlene Schmidt,

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

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

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

Korean Beef on Chinese Cabbage

For 4

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

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

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

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

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

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

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

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

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

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

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)

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

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)

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

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

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

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

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