300g Rump or Sirloin steak, trimmed
1tsp Sugar
1tbsp Dark soy sauce
2tsp Shaoxing rice wine
2tsp Cornflour
oil, for deep frying
4 Slices of ginger
1 Spring onion, cut into short lengths
75g Snowpeas, ends trimmed
1 Small carrot, thinly sliced
1/2tsp Salt
2-3tbsp Chicken and meat stock
2tbsp Oyster Sauce
1, Cut beef across the grain into thin bite-size slices. Combine with half the sugar, the soy sauce, rice wine, cornflour and 2 tablespoons water. Marinate in the fridge for several hours, or overnight.
2, Fill a wok one quarter full of oil. Heat the oil to 180c or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the beef for 45-50 seconds, stirring to separate the pieces, and remove as soon as the colour changes. Drain well in a colander. Pour the oil from the wok, leaving roughly 2 tablespoons.
3, Reheat the reserved oil over high heat until very hot and stir-fry the ginger and spring onions for 1 minute. Add the snowpeas and carrot and stir-fry for 1 minute, then add the salt, stock and remaining sugar. Stir-fry for a further minute. Toss with the beef and oyster sauce.
Wednesday, 28 September 2011
Chilli Lamb Cutlets
8 Lamb cutlets
3tbsp lemon Juice
1tbsp Thick plain yogurt
1 Garlic clove, crushed
1tsp Garam Masala
1/2tsp Ground turmeric
1/4tsp Chilli powder
2cm piece of ginger, grated
1, Trim the lamb of any fat and scrape the bone ends clean.
2, Combine the remaining ingredients to form a paste, adding a little lemon juice if necessary. Rub the paste over the chops, then cover and refrigerate for 2 hours or overnight.
3, Preheat the grill (broiler) to its highest setting. Sprinkle the chops with salt on both sides and grill them on each side for 2-3 minutes, or until they are browned and sizzling.
4, Squeeze the remaining lemon juice over them before serving.
SERVES 4
3tbsp lemon Juice
1tbsp Thick plain yogurt
1 Garlic clove, crushed
1tsp Garam Masala
1/2tsp Ground turmeric
1/4tsp Chilli powder
2cm piece of ginger, grated
1, Trim the lamb of any fat and scrape the bone ends clean.
2, Combine the remaining ingredients to form a paste, adding a little lemon juice if necessary. Rub the paste over the chops, then cover and refrigerate for 2 hours or overnight.
3, Preheat the grill (broiler) to its highest setting. Sprinkle the chops with salt on both sides and grill them on each side for 2-3 minutes, or until they are browned and sizzling.
4, Squeeze the remaining lemon juice over them before serving.
SERVES 4
Tamatar Shorba (Indian)
250ml Chicken stock
800g Chopped Tomatoes (2 Tins)
12 Peppercorns
2tbsp Oil
2tsp Ground Cumin
2tsp Garam Masala
3 Indian bay leaves
5cm cinnamon stick
1tsp Sugar
Coriander leaves, to garnish
1, Heat the oil over a low heat in a heavy-based saucepan and fry the onion, bay leaves, cinnamon and peppercorns until the onion is soft.
2, Add the cumin, garam masala and the tomatoes, mashing the tomatoes with a fork to break them up. Add the sugar and the stock and slowly bring to the boil. Simmer over low heat for 30 minutes.
3, Strain the soup through a sieve, using the back of a metal spoon to push against the solids and extract as much of the liquid as possible.
4, Discard what's left in the sieve. Reheat, then season with salt to taste, and garnish with the coriander leaves before serving.
800g Chopped Tomatoes (2 Tins)
12 Peppercorns
2tbsp Oil
2tsp Ground Cumin
2tsp Garam Masala
3 Indian bay leaves
5cm cinnamon stick
1tsp Sugar
Coriander leaves, to garnish
1, Heat the oil over a low heat in a heavy-based saucepan and fry the onion, bay leaves, cinnamon and peppercorns until the onion is soft.
2, Add the cumin, garam masala and the tomatoes, mashing the tomatoes with a fork to break them up. Add the sugar and the stock and slowly bring to the boil. Simmer over low heat for 30 minutes.
3, Strain the soup through a sieve, using the back of a metal spoon to push against the solids and extract as much of the liquid as possible.
4, Discard what's left in the sieve. Reheat, then season with salt to taste, and garnish with the coriander leaves before serving.
Gajar Matan (Indian)
350g Carrots, diced
250g Peas
125ml Oil
1 Small onion, roughly chopped
1 Garlic clove, roughly chopped
1tsp Cumin seeds
1tsp Ground turmeric
1tsp Ground cumin
1tsp Ground coriander
3tsp Salt
1/4tsp Sugar
1/4tsp Chilli powder
1/2tsp Garam masala
1, Put the onion, garlic and ginger in a food processor and blend until finely chopped, or chop them with a knife and mix together.
2, Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric.
3, When the seeds are sizzling, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes.
4, Stir in the peas and then the salt, sugar and chilli powder. Add 2 tablespoons of water if using frozen peas, or 4 tablespoons if using fresh peas. Reduce the heat to a simmer for 15 minutes, or until the carrot and peas are tender. Stir in the garam masala.
SERVES 6
250g Peas
125ml Oil
1 Small onion, roughly chopped
1 Garlic clove, roughly chopped
1tsp Cumin seeds
1tsp Ground turmeric
1tsp Ground cumin
1tsp Ground coriander
3tsp Salt
1/4tsp Sugar
1/4tsp Chilli powder
1/2tsp Garam masala
1, Put the onion, garlic and ginger in a food processor and blend until finely chopped, or chop them with a knife and mix together.
2, Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric.
3, When the seeds are sizzling, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes.
4, Stir in the peas and then the salt, sugar and chilli powder. Add 2 tablespoons of water if using frozen peas, or 4 tablespoons if using fresh peas. Reduce the heat to a simmer for 15 minutes, or until the carrot and peas are tender. Stir in the garam masala.
SERVES 6
Sunday, 21 August 2011
Skewered Chicken Spirals
4 skinless, boneless chicken breasts
4 slices of smoked back bacon
2 tbsp tomato puree
1 garlic clove, crushed
large handful of fresh basil leaves
oil for brushing
salt and pepper
1 - Spread out a piece of chicken between two slices of cling film and beat firmly with a rolling pin to flatten the chicken to an even thickness. Repeat with the remaining chicken breasts.
2 - Mix the garlic and tomato puree and spread over the chicken. Lay a bacon slice over each, then scatter with the basil. Season with salt and pepper.
3 - Roll up each piece of chicken firmly, then cut into thick slices.
4 - Thread the slices onto 4 skewers, making sure the skewer holds the chicken in a spiral shape.
5 - Brush lightly with oil and cook on a preheated hot barbecue or grill for about 10 minutes, turning once. Serve hot with green salad.
4 slices of smoked back bacon
2 tbsp tomato puree
1 garlic clove, crushed
large handful of fresh basil leaves
oil for brushing
salt and pepper
1 - Spread out a piece of chicken between two slices of cling film and beat firmly with a rolling pin to flatten the chicken to an even thickness. Repeat with the remaining chicken breasts.
2 - Mix the garlic and tomato puree and spread over the chicken. Lay a bacon slice over each, then scatter with the basil. Season with salt and pepper.
3 - Roll up each piece of chicken firmly, then cut into thick slices.
4 - Thread the slices onto 4 skewers, making sure the skewer holds the chicken in a spiral shape.
5 - Brush lightly with oil and cook on a preheated hot barbecue or grill for about 10 minutes, turning once. Serve hot with green salad.
Minty Lamb Burgers
350g lean lamb, minced (ground)
1 medium onion, finely chopped
4 tbsp dry wholemeal breadcrumbs
2 tbsp mint jelly
Salt and pepper
4 wholemeal baps, sliced
2 large tomatoes, sliced
small piece of cucumber, sliced
lettuce leaves
1 - Place the lamb in a large bowl and mix in the onion, breadcrumbs and mint jelly. Season well, then mould the ingredients together with your hands to form a firm mixture.
2 - Divide the mixture into 4 and shape each portion into a round disk. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
3 - Preheat the grill to medium. Line the grill rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over and cook for a further 7 minutes or until cooked through.
4 - Drain the burgers on absorbent kitchen paper (paper towels). Serve the burgers inside the baps with sliced cucumber, tomatoes and lettuce.
1 medium onion, finely chopped
4 tbsp dry wholemeal breadcrumbs
2 tbsp mint jelly
Salt and pepper
4 wholemeal baps, sliced
2 large tomatoes, sliced
small piece of cucumber, sliced
lettuce leaves
1 - Place the lamb in a large bowl and mix in the onion, breadcrumbs and mint jelly. Season well, then mould the ingredients together with your hands to form a firm mixture.
2 - Divide the mixture into 4 and shape each portion into a round disk. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
3 - Preheat the grill to medium. Line the grill rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over and cook for a further 7 minutes or until cooked through.
4 - Drain the burgers on absorbent kitchen paper (paper towels). Serve the burgers inside the baps with sliced cucumber, tomatoes and lettuce.
Wednesday, 17 August 2011
Pork Chops with Gorgonzola
4 large boneless pork loin chops
3 small tomatoes, thinly sliced
100g Gorgonzola, cut into 4 thick strips
1 tbsp olive oil
1 tbsp green pesto
new potatoes and salad, to serve
1 - Pre-heat the grill to high. Brush the chops with the olive oil and season well. Lay the chops on a baking sheet and grill for 4-5 minutes. Turn over and cook for a further 4-5 minutes.
2 - Remove the chops from the grill. Brush each one with pesto. Put the tomato slices on top of the chops and add the slices of cheese.
3 - Put the chops back under the grill for 2-4 minutes, until the cheese is bubbling and has melted. Serve immediately with new potatoes and a salad.
3 small tomatoes, thinly sliced
100g Gorgonzola, cut into 4 thick strips
1 tbsp olive oil
1 tbsp green pesto
new potatoes and salad, to serve
1 - Pre-heat the grill to high. Brush the chops with the olive oil and season well. Lay the chops on a baking sheet and grill for 4-5 minutes. Turn over and cook for a further 4-5 minutes.
2 - Remove the chops from the grill. Brush each one with pesto. Put the tomato slices on top of the chops and add the slices of cheese.
3 - Put the chops back under the grill for 2-4 minutes, until the cheese is bubbling and has melted. Serve immediately with new potatoes and a salad.
Leek, Pea and Ham Pasta - Serves 4
300g spaghetti
175g frozen peas
140g thick slice of smoked ham, cut into cubes
85g cheddar or lancashire cheese, grated
25g butter
4 eggs
1 large leek
1 - Bring a large pan of salted water to the boil. Add the spaghetti and cook for about 10-12 minutes, adding the peas for the last 3 minutes of the cooking time.
2 - Meanwhile, heat the butter in a small pan. Wash and slice the leek. Add to the pan and cook over a medium heat for 3 minutes until softened.
3 - Beat the eggs in a bowl and season. Drain the pasta and immediately return to the pan. Tip in the leeks, eggs, ham and half the cheese, stir well. Adjust the seasoning and serve sprinkled with the remaining cheese.
175g frozen peas
140g thick slice of smoked ham, cut into cubes
85g cheddar or lancashire cheese, grated
25g butter
4 eggs
1 large leek
1 - Bring a large pan of salted water to the boil. Add the spaghetti and cook for about 10-12 minutes, adding the peas for the last 3 minutes of the cooking time.
2 - Meanwhile, heat the butter in a small pan. Wash and slice the leek. Add to the pan and cook over a medium heat for 3 minutes until softened.
3 - Beat the eggs in a bowl and season. Drain the pasta and immediately return to the pan. Tip in the leeks, eggs, ham and half the cheese, stir well. Adjust the seasoning and serve sprinkled with the remaining cheese.
Spicy Sausage Pasta - Serves 4
2 tbsp Olive oil
1 tbsp Red pesto
1 tsp Dried oregano
1 Onion, finely chopped
1 Garlic clove, chopped
6 Good quality sausages
350g Penne pasta
1 - Heat the oil in a frying pan and cook the sausages over a high heat for about 8 minutes until brown. Remove from the pan and cut into 2.5cm pieces.
2 - Fry the onion and garlic in the frying pan for 5 minutes. Add the tomatoes, sausage pieces and oregano, and season to taste. Cover, reduce heat and simmer for 10 minutes. Meanwhile, cook the pasta in salted boiling water for 10-12 minutes until just tender.
3 - When the sauce has thickened, stir in the pesto. Drain the pasta and return to the pan. Stir in the sauce and serve immediately.
1 tbsp Red pesto
1 tsp Dried oregano
1 Onion, finely chopped
1 Garlic clove, chopped
6 Good quality sausages
350g Penne pasta
1 - Heat the oil in a frying pan and cook the sausages over a high heat for about 8 minutes until brown. Remove from the pan and cut into 2.5cm pieces.
2 - Fry the onion and garlic in the frying pan for 5 minutes. Add the tomatoes, sausage pieces and oregano, and season to taste. Cover, reduce heat and simmer for 10 minutes. Meanwhile, cook the pasta in salted boiling water for 10-12 minutes until just tender.
3 - When the sauce has thickened, stir in the pesto. Drain the pasta and return to the pan. Stir in the sauce and serve immediately.
Thursday, 11 August 2011
Chicken & Cashew Stir-fry - Serves 4
450g Chicken breast fillets
75g Cashew nuts
3tbsp Groundnut oil
2tbsp Chinese rice wine/dry sherry
3tbsp Hoi-sin sauce
6 Spring onions, green parts only
1 Red pepper
4 Garlic cloves, finely chopped
2tsp Sesame oil
Heat a wok until hot, add the cashew nuts and dry fry over a low to medium heat for 1-2 minutes until golden brown. Remove and set aside.
Cut the red pepper in half and remove the core and seeds. Slice into thin strips. Cut the chicken fillet into thin finger length strips.
Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the pepper and chicken and stir-fry for 2 minutes.
Add the rice wine or sherry and hoi-sin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.
Stir in the sesame oil, toasted cashew nuts and spring onion tips. Serve immediately.
75g Cashew nuts
3tbsp Groundnut oil
2tbsp Chinese rice wine/dry sherry
3tbsp Hoi-sin sauce
6 Spring onions, green parts only
1 Red pepper
4 Garlic cloves, finely chopped
2tsp Sesame oil
Heat a wok until hot, add the cashew nuts and dry fry over a low to medium heat for 1-2 minutes until golden brown. Remove and set aside.
Cut the red pepper in half and remove the core and seeds. Slice into thin strips. Cut the chicken fillet into thin finger length strips.
Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the pepper and chicken and stir-fry for 2 minutes.
Add the rice wine or sherry and hoi-sin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.
Stir in the sesame oil, toasted cashew nuts and spring onion tips. Serve immediately.
Monday, 25 July 2011
Keema Lamb - Serves 4
350g Lean minced lamb
2tsp Corn oil
2 Medium onions
10 Curry leaves
6 Green chillies
1tsp Crushed garlic
1tsp Crushed ginger
2 Tomatoes, skinned and quartered
1tbsp Chopped coriander
1tsp Chilli powder
1/4tsp Ground turmeric
1tsp Salt
1 - Heat the oil in a non-stick wok or frying pan. Stir-fry the onions together with the curry leaves and three of the whole green chillies for 3-4 minutes, until the onions begin to soften and turn translucent but not browned.
2 - Put the lamb into a large mixing bowl and add the garlic and crushed ginger, chilli powder, turmeric and salt. Mix well to blend everything together thoroughly.
3 - Add the lamb mixture to the pan with the onions and cook for about 10 minutes, stirring frequently and lowering the heat to medium if necessary.
4 - Add the tomatoes and coriander to the pan. Stir in the remaining whole green chillies, continue to stir-fry for a further 2 minutes before serving.
2tsp Corn oil
2 Medium onions
10 Curry leaves
6 Green chillies
1tsp Crushed garlic
1tsp Crushed ginger
2 Tomatoes, skinned and quartered
1tbsp Chopped coriander
1tsp Chilli powder
1/4tsp Ground turmeric
1tsp Salt
1 - Heat the oil in a non-stick wok or frying pan. Stir-fry the onions together with the curry leaves and three of the whole green chillies for 3-4 minutes, until the onions begin to soften and turn translucent but not browned.
2 - Put the lamb into a large mixing bowl and add the garlic and crushed ginger, chilli powder, turmeric and salt. Mix well to blend everything together thoroughly.
3 - Add the lamb mixture to the pan with the onions and cook for about 10 minutes, stirring frequently and lowering the heat to medium if necessary.
4 - Add the tomatoes and coriander to the pan. Stir in the remaining whole green chillies, continue to stir-fry for a further 2 minutes before serving.
Curry Crackers - Makes 30
175g Self-raising flour
75g Butter, diced
1 Egg, beaten
1tsp Finely chopped coriander
2tsp Garam Masala
pinch of salt
Topping:
1 Egg, beaten
Black onion seeds
Garam Masala
1 - Preheat the oven to 200C/400F/GM6. Put the flour, salt and garam masala into a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the coriander, add the egg and mix to a soft dough.
2 - Turn out on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of about 3mm.
3 - Cut the dough into neat rectangles measuring about 7.5 x 2.5cm. Brush with a little beaten egg and sprinkle each cracker with a few black onion seeds. Place on a non-stick baking sheets and bake in the oven for about 12 minutes, until the crackers are light golden brown all over.
4 - Remove from the oven and, using a metal spatula, transfer to a wire rack. Put a little garam masala in a saucer and, using a dry pastry brush, dust each cracker with a little of the spice mixture. Leave to cool before serving.
75g Butter, diced
1 Egg, beaten
1tsp Finely chopped coriander
2tsp Garam Masala
pinch of salt
Topping:
1 Egg, beaten
Black onion seeds
Garam Masala
1 - Preheat the oven to 200C/400F/GM6. Put the flour, salt and garam masala into a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the coriander, add the egg and mix to a soft dough.
2 - Turn out on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of about 3mm.
3 - Cut the dough into neat rectangles measuring about 7.5 x 2.5cm. Brush with a little beaten egg and sprinkle each cracker with a few black onion seeds. Place on a non-stick baking sheets and bake in the oven for about 12 minutes, until the crackers are light golden brown all over.
4 - Remove from the oven and, using a metal spatula, transfer to a wire rack. Put a little garam masala in a saucer and, using a dry pastry brush, dust each cracker with a little of the spice mixture. Leave to cool before serving.
Friday, 3 June 2011
Garlic Bread
150g Butter, softened
3 Cloves garlic, crushed
2tbsp Chopped fresh parsley
2 Small sticks of french bread
Pepper
1 - Mix together the butter, garlic and parsley in a bowl until well combined. Season with pepper to taste and mix well.
2 - Cut the french bread into thick slices.
3 - Spread the flavoured butter over one side of each slice and reassemble the bread on a large sheet of thick of kitchen foil.
4 - Place into a pre-heated oven GM6 for 15 minutes or until bread is crispy and butter has melted. Serve hot.
3 Cloves garlic, crushed
2tbsp Chopped fresh parsley
2 Small sticks of french bread
Pepper
1 - Mix together the butter, garlic and parsley in a bowl until well combined. Season with pepper to taste and mix well.
2 - Cut the french bread into thick slices.
3 - Spread the flavoured butter over one side of each slice and reassemble the bread on a large sheet of thick of kitchen foil.
4 - Place into a pre-heated oven GM6 for 15 minutes or until bread is crispy and butter has melted. Serve hot.
Italian Chocolate Truffles - Makes 24
175g Dark chocolate
50g Icing (confectioners) sugar
50g Ground almonds
50g Milk chocolate
40g Unsalted butter
2tbsp Amaretto (almond-flavoured liqueur)
1 - Melt the dark chocolate with the liqueur in a bowl set over a saucepan of hot water, stirring until well combined.
2 - Add the butter and stir until it has melted. Stir in the icing sugar and the ground almonds.
3 - Leave the mixture in a cool place until firm enough to roll into balls.
4 - Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them.
5 - Place the truffles in paper cases and chill.
50g Icing (confectioners) sugar
50g Ground almonds
50g Milk chocolate
40g Unsalted butter
2tbsp Amaretto (almond-flavoured liqueur)
1 - Melt the dark chocolate with the liqueur in a bowl set over a saucepan of hot water, stirring until well combined.
2 - Add the butter and stir until it has melted. Stir in the icing sugar and the ground almonds.
3 - Leave the mixture in a cool place until firm enough to roll into balls.
4 - Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them.
5 - Place the truffles in paper cases and chill.
Ratatouille Vegetable Grill - Serves 4
2 Medium onions
1 Garlic clove
1 Medium red pepper
1 Medium green pepper
1 Medium aubergine
2 Medium courgettes
2 Tins of chopped tomatoes
1 Bouquet garni
2tbsp Tomato puree
900g Potatoes
75g Mature cheddar cheese, grated
2tbsp snipped fresh chives, to garnish
Salt and Pepper
1 - Peel and finely chop the onions and garlic. Rinse, deseed and slice the peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2 - Place the onion, garlic and peppers into a large saucepan. Add the tomatoes and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring half way through. Stir in the prepared aubergine and courgettes and cook, uncovered for a further 10 minutes, stirring occasionally.
3 - Meanwhile, peel the potatoes and cut into 2.5cm. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and set aside.
4 - Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato evenly over the vegetables.
5 - Preheat the grill to medium heat, sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden. Serve garnished with snipped chives.
1 Garlic clove
1 Medium red pepper
1 Medium green pepper
1 Medium aubergine
2 Medium courgettes
2 Tins of chopped tomatoes
1 Bouquet garni
2tbsp Tomato puree
900g Potatoes
75g Mature cheddar cheese, grated
2tbsp snipped fresh chives, to garnish
Salt and Pepper
1 - Peel and finely chop the onions and garlic. Rinse, deseed and slice the peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2 - Place the onion, garlic and peppers into a large saucepan. Add the tomatoes and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring half way through. Stir in the prepared aubergine and courgettes and cook, uncovered for a further 10 minutes, stirring occasionally.
3 - Meanwhile, peel the potatoes and cut into 2.5cm. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and set aside.
4 - Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato evenly over the vegetables.
5 - Preheat the grill to medium heat, sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden. Serve garnished with snipped chives.
Tuesday, 24 May 2011
Caramelised Chicken Drumsticks
4 tbsp Soy sauce
4 tbsp Tomato puree
4 tbsp White vinegar
1 tbsp Dijon mustard
4 tbsp Sunflower oil
4 tbsp Soft brown sugar
2 Garlic cloves, crushed
Ground black pepper
12 Small chicken drumsticks
1/2 Round lettuce, leaves separated
1 - Preheat the oven to 200C/400F/GM6. Whisk together the first 8 ingredients on the list above. Pour over the drumsticks and mix well.
2 - Shake off marinade in the bowl and arrange the drumsticks, well spaced, on baking sheets and roast for 40-45 minutes until cooked.
3 - Meanwhile, transfer the leftover marinade to a pan. Add 2 tbsp of water and bring to the boil. Serve with the chicken and lettuce.
4 tbsp Tomato puree
4 tbsp White vinegar
1 tbsp Dijon mustard
4 tbsp Sunflower oil
4 tbsp Soft brown sugar
2 Garlic cloves, crushed
Ground black pepper
12 Small chicken drumsticks
1/2 Round lettuce, leaves separated
1 - Preheat the oven to 200C/400F/GM6. Whisk together the first 8 ingredients on the list above. Pour over the drumsticks and mix well.
2 - Shake off marinade in the bowl and arrange the drumsticks, well spaced, on baking sheets and roast for 40-45 minutes until cooked.
3 - Meanwhile, transfer the leftover marinade to a pan. Add 2 tbsp of water and bring to the boil. Serve with the chicken and lettuce.
Saturday, 23 April 2011
Chocolate butterfly cakes - makes 12
150g Self-raising flour
125g Caster sugar
125g Butter, softened
25g Plain chocolate, broken
2 Large eggs
2tbsp Cocoa powder
Icing sugar, for dusting
Lemon Butter cream Icing:
100g Butter, softened
225g Icing sugar
Grated rind of 1/2 lemon
1tbsp lemon juice
1 - Preheat the oven to 180C/350F/GM4. Line a 12 hole bun tin with 12 paper cases.
2- Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted, then leave to cool slightly.
3 - Place the sugar, butter, flour, eggs and cocoa in a large bowl and beat together until the mixture is just smooth. Beat in the melted chocolate. Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 minutes, or until springy to the touch. Transfer to a wire rack to cool completely.
5 - To make the icing, place the butter in a bowl and beat until fluffy, then gradually sift in the icing sugar and beat to combine. Beat in the lemon rind, then gradually beat in the lemon juice.
6 - Cut the top off each cake, then cut each top in half. Pipe the butter cream over the cut surface of each cake and push the 2 cut pieces into the icing to form wings. Dust with sifted icing sugar.
125g Caster sugar
125g Butter, softened
25g Plain chocolate, broken
2 Large eggs
2tbsp Cocoa powder
Icing sugar, for dusting
Lemon Butter cream Icing:
100g Butter, softened
225g Icing sugar
Grated rind of 1/2 lemon
1tbsp lemon juice
1 - Preheat the oven to 180C/350F/GM4. Line a 12 hole bun tin with 12 paper cases.
2- Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted, then leave to cool slightly.
3 - Place the sugar, butter, flour, eggs and cocoa in a large bowl and beat together until the mixture is just smooth. Beat in the melted chocolate. Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 minutes, or until springy to the touch. Transfer to a wire rack to cool completely.
5 - To make the icing, place the butter in a bowl and beat until fluffy, then gradually sift in the icing sugar and beat to combine. Beat in the lemon rind, then gradually beat in the lemon juice.
6 - Cut the top off each cake, then cut each top in half. Pipe the butter cream over the cut surface of each cake and push the 2 cut pieces into the icing to form wings. Dust with sifted icing sugar.
Friday, 25 March 2011
Chicken with Chilli & Basil - Serves 4
8 Chicken drumsticks
6 Celery stalks, cut into sticks
1 Red chilli
3tbsp Sweet chilli sauce
2tbsp Soy sauce
1tbsp Sunflower oil
100g Carrots
Oil, for frying
About 50 fresh basil leaves
1 - Remove the skin from the chicken drumsticks if desired. Make 3 slashes in each drumstick. Brush the drumsticks with the soy sauce.
2 - Heat the sunflower oil in a preheated wok and fry the drumsticks for 20 minutes, turning frequently, until they are cooked through.
3 - Deseed and finely chop the chilli. Add the chilli, carrots and celery to the wok and cook for a further 5 minutes. Stir in the chilli sauce, cover and allow to bubble gently whilst preparing the basil leaves.
4 - Heat a little oil in a heavy based pan. Carefully add the basil leaves and cook the basil leaves for about 30 seconds or until they begin to curl up but not brown. Leave the leaves to drain on kitchen paper.
5 - Arrange the cooked chicken, vegetables and pan juices on to a warm serving plate, garnish with the basil and serve.
6 Celery stalks, cut into sticks
1 Red chilli
3tbsp Sweet chilli sauce
2tbsp Soy sauce
1tbsp Sunflower oil
100g Carrots
Oil, for frying
About 50 fresh basil leaves
1 - Remove the skin from the chicken drumsticks if desired. Make 3 slashes in each drumstick. Brush the drumsticks with the soy sauce.
2 - Heat the sunflower oil in a preheated wok and fry the drumsticks for 20 minutes, turning frequently, until they are cooked through.
3 - Deseed and finely chop the chilli. Add the chilli, carrots and celery to the wok and cook for a further 5 minutes. Stir in the chilli sauce, cover and allow to bubble gently whilst preparing the basil leaves.
4 - Heat a little oil in a heavy based pan. Carefully add the basil leaves and cook the basil leaves for about 30 seconds or until they begin to curl up but not brown. Leave the leaves to drain on kitchen paper.
5 - Arrange the cooked chicken, vegetables and pan juices on to a warm serving plate, garnish with the basil and serve.
Thursday, 24 March 2011
Asparagus Parcels
100g Fine tip asparagus
50g Bean sprouts
1 Red bell pepper, deseeded and thinly sliced
1 Egg yolk
8 Sheets filo pastry
2tbsp Plum sauce
Oil, for deep frying
1 - Place the asparagus, pepper and beansprouts in a large mixing bowl.
2 - Add the plum sauce to the vegetables and mix until well-combined.
3 - Beat the egg yolk and set aside until required.
4 - Lay the sheets of filo pastry out on to a clean work surface.
5 - Place a little of the asparagus and red pepper filling at the top end of each pastry sheet. Brush the edges of the filo with a little beaten egg yolk.
6 - Roll up the filo pastry, tucking in the ends and enclosing the filling like a spring roll. Repeat with the remaining filo sheets.
7 - Heat the oil for deep frying in a large preheated wok. Carefully cook the parcels, 2 at a time, in the hot oil for 4-5 minutes or until crispy.
8 - Remove the parcels with a slotted spoon and leave to drain on absorbant kitchen paper.
9 - Transfer the parcels to warm serving dish and serve immediately.
50g Bean sprouts
1 Red bell pepper, deseeded and thinly sliced
1 Egg yolk
8 Sheets filo pastry
2tbsp Plum sauce
Oil, for deep frying
1 - Place the asparagus, pepper and beansprouts in a large mixing bowl.
2 - Add the plum sauce to the vegetables and mix until well-combined.
3 - Beat the egg yolk and set aside until required.
4 - Lay the sheets of filo pastry out on to a clean work surface.
5 - Place a little of the asparagus and red pepper filling at the top end of each pastry sheet. Brush the edges of the filo with a little beaten egg yolk.
6 - Roll up the filo pastry, tucking in the ends and enclosing the filling like a spring roll. Repeat with the remaining filo sheets.
7 - Heat the oil for deep frying in a large preheated wok. Carefully cook the parcels, 2 at a time, in the hot oil for 4-5 minutes or until crispy.
8 - Remove the parcels with a slotted spoon and leave to drain on absorbant kitchen paper.
9 - Transfer the parcels to warm serving dish and serve immediately.
Saturday, 5 March 2011
Irish Stew - Serves 4
4 tbsp Plain Flour
450g Potatoes, peeled and cut into wedges
850ml Hot beef stock
1.3kg Middle neck of lamb, trimmed of visible fat
3 Carrots
3 Large onions, chopped
½ tsp Dried thyme
2 tbsp Chopped fresh parsley, to garnish
Salt and pepper
1 - Preheat the oven to 160C/325F/GM3. Spread the flour on a plate and season with salt and pepper. Roll the pieces of lamb in the flour to coat, shaking off any excess, and arrange in the base of a casserole.
2 - Layer the onions, carrots and potatoes on top of the lamb.
3 - Sprinkle in the thyme and pour in the stock, then cover and cook in the preheated oven for 2 ½ hours. Garnish with the chopped fresh parsley and serve straight from the casserole.
450g Potatoes, peeled and cut into wedges
850ml Hot beef stock
1.3kg Middle neck of lamb, trimmed of visible fat
3 Carrots
3 Large onions, chopped
½ tsp Dried thyme
2 tbsp Chopped fresh parsley, to garnish
Salt and pepper
1 - Preheat the oven to 160C/325F/GM3. Spread the flour on a plate and season with salt and pepper. Roll the pieces of lamb in the flour to coat, shaking off any excess, and arrange in the base of a casserole.
2 - Layer the onions, carrots and potatoes on top of the lamb.
3 - Sprinkle in the thyme and pour in the stock, then cover and cook in the preheated oven for 2 ½ hours. Garnish with the chopped fresh parsley and serve straight from the casserole.
Wednesday, 23 February 2011
Fruity French Bread Pizza
2 Small baguettes
1 Jar of Tomato Sauce or Pizza topping
75g Sliced cooked ham
4 rings canned pineapple, drained and chopped
½ Small green pepper, seeded and cut into thin strips
75g Mature cheddar cheese
Salt and pepper
1 - Preheat the oven to 200C/400F/GM6. Cut the baguettes in half lengthways and toast the outsides under a grill until crisp and golden.
2 - Spread the tomato sauce or pizza topping over the toasted baguette halves.
3 - Cut the ham into strips and arrange on the baguettes with the pineapple and pepper. Season with salt and pepper.
4 - Grate the cheddar and sprinkle over the top. Bake or grill for 15 - 20 minutes until crisp and golden. Serve immediately.
1 Jar of Tomato Sauce or Pizza topping
75g Sliced cooked ham
4 rings canned pineapple, drained and chopped
½ Small green pepper, seeded and cut into thin strips
75g Mature cheddar cheese
Salt and pepper
1 - Preheat the oven to 200C/400F/GM6. Cut the baguettes in half lengthways and toast the outsides under a grill until crisp and golden.
2 - Spread the tomato sauce or pizza topping over the toasted baguette halves.
3 - Cut the ham into strips and arrange on the baguettes with the pineapple and pepper. Season with salt and pepper.
4 - Grate the cheddar and sprinkle over the top. Bake or grill for 15 - 20 minutes until crisp and golden. Serve immediately.
Monday, 21 February 2011
Carrot Topped Beef Pie
450g Lean ground beef
675g Potatoes (floury)
½ pint Beef stock
25g Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Celery stick, chopped
2 Carrots, diced
1 tbsp Plain flour
2 tbsp Tomato puree
3 tbsp Chopped fresh parsley
1 tbsp Worcestershire sauce
3 tbsp Skimmed milk
Salt and pepper
1 - Dry fry the beef in a large pan set over a high heat for 3-4 minutes or until sealed. Add the onion and garlic and cook for a further 5 minutes, stirring.
2 - Add the flour and cook for 1 minute. Gradually blend in the beef stock and tomato puree. Stir in the celery, Worcestershire sauce and 1 tbsp of the parsley. Season to taste.
3 - Bring the mixture to the boil, then reduce the heat and simmer for 20-25 minutes. Spoon the mixture into a oven dish.
4 - Meanwhile cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together.
5 - Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season with salt and pepper to taste. Spoon the potato on top of the beef mixture to cover it completely.
6 - Cook the carrot-topped beef pie in a pre-heated oven for 45 minutes on 190C/375F/GM5. Serve piping hot.
675g Potatoes (floury)
½ pint Beef stock
25g Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Celery stick, chopped
2 Carrots, diced
1 tbsp Plain flour
2 tbsp Tomato puree
3 tbsp Chopped fresh parsley
1 tbsp Worcestershire sauce
3 tbsp Skimmed milk
Salt and pepper
1 - Dry fry the beef in a large pan set over a high heat for 3-4 minutes or until sealed. Add the onion and garlic and cook for a further 5 minutes, stirring.
2 - Add the flour and cook for 1 minute. Gradually blend in the beef stock and tomato puree. Stir in the celery, Worcestershire sauce and 1 tbsp of the parsley. Season to taste.
3 - Bring the mixture to the boil, then reduce the heat and simmer for 20-25 minutes. Spoon the mixture into a oven dish.
4 - Meanwhile cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together.
5 - Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season with salt and pepper to taste. Spoon the potato on top of the beef mixture to cover it completely.
6 - Cook the carrot-topped beef pie in a pre-heated oven for 45 minutes on 190C/375F/GM5. Serve piping hot.
Sunday, 20 February 2011
Vegetable Fried Rice
125g Long-grain white rice
60g Green Beans
60g Cooked peas
25g Bamboo shoots, chopped
3 tbsp Peanut oil
1 tsp Sesame oil
2 Garlic cloves
1 green pepper, seeded and chopped
4 Baby corn cobs, sliced
3 Tomatoes, skinned, seeded and chopped
½ tsp Chinese five-spice powder
1 - Bring a large saucepan of water to the boil, add the long-grain rice to the saucepan and cook for about 15 minutes. Drain the rice well, rinse under cold water and drain thoroughly again.
2 - Heat the peanut oil in a preheated wok. Add the garlic and five-spice and stir-fry for 30 seconds.
3 - Add the green beans, chopped pepper and sliced corn cobs and stir-fry in wok for 2 minutes.
4 - Stir in the bamboo shoots, tomatoes, peas and rice into the mixture in the wok and stir-fry for a further 1 minute.
5 - Sprinkle with sesame oil and transfer to serving dishes.
60g Green Beans
60g Cooked peas
25g Bamboo shoots, chopped
3 tbsp Peanut oil
1 tsp Sesame oil
2 Garlic cloves
1 green pepper, seeded and chopped
4 Baby corn cobs, sliced
3 Tomatoes, skinned, seeded and chopped
½ tsp Chinese five-spice powder
1 - Bring a large saucepan of water to the boil, add the long-grain rice to the saucepan and cook for about 15 minutes. Drain the rice well, rinse under cold water and drain thoroughly again.
2 - Heat the peanut oil in a preheated wok. Add the garlic and five-spice and stir-fry for 30 seconds.
3 - Add the green beans, chopped pepper and sliced corn cobs and stir-fry in wok for 2 minutes.
4 - Stir in the bamboo shoots, tomatoes, peas and rice into the mixture in the wok and stir-fry for a further 1 minute.
5 - Sprinkle with sesame oil and transfer to serving dishes.
Wednesday, 16 February 2011
Crispy Seaweed
1kg Pak choi
850ml Groundnut oil
50g toasted pine kennels (nuts)
1tsp Salt
1tbsp Caster Sugar (superfine)
1 - Rinse the pak choi leaves under cold running water and then pat dry thoroughly with absorbent kitchen paper.
2 - Discarding any tough outer leaves, roll each pak choi leaf up, then slice through thinly so that the leaves are finely shredded. Alternatively, use a food processor to shred the pak choi.
3 - Heat the groundnut oil in a large wok or heavy-based frying pan.
4 - Carefully add the shredded pak choi leaves to the pan and fry for about 30 seconds or until the shrivel up and become crispy.
5 - Remove the crispy pak choi from the pan with a slotted spoon and drain on absorbent kitchen paper.
6 - Transfer the pak choi to a large bowl and toss with salt, sugar and nuts. Serve immediately.
TIP: Discard the tough outer leaves of the pak choi as these will spoil the overall taste and texture of the dish. You can use Savoy cabbage instead of pak choi.
850ml Groundnut oil
50g toasted pine kennels (nuts)
1tsp Salt
1tbsp Caster Sugar (superfine)
1 - Rinse the pak choi leaves under cold running water and then pat dry thoroughly with absorbent kitchen paper.
2 - Discarding any tough outer leaves, roll each pak choi leaf up, then slice through thinly so that the leaves are finely shredded. Alternatively, use a food processor to shred the pak choi.
3 - Heat the groundnut oil in a large wok or heavy-based frying pan.
4 - Carefully add the shredded pak choi leaves to the pan and fry for about 30 seconds or until the shrivel up and become crispy.
5 - Remove the crispy pak choi from the pan with a slotted spoon and drain on absorbent kitchen paper.
6 - Transfer the pak choi to a large bowl and toss with salt, sugar and nuts. Serve immediately.
TIP: Discard the tough outer leaves of the pak choi as these will spoil the overall taste and texture of the dish. You can use Savoy cabbage instead of pak choi.
Wednesday, 26 January 2011
Spiced Potato Bites
700g Potatoes
4 tbsp Cooking oil
½ tbsp Salt or to taste
¼ tsp Garam Masala
½ tsp Ground Cumin
¼ tsp Chilli powder
1 - Boil the potatoes in there jacket, cool thoroughly, peel and dice them into 1” cubes.
2 - In a wide shallow pan, preferably in a non-stick heat the oil over a medium heat.
3 - Add the potatoes and spread them evenly around the pan. Brown the potatoes evenly, stirring them occasionally.
4 - When the potatoes are browned, sprinkle over the ingredients. Stir gently and mix until the potatoes are fully covered with the spices. Remove from the heat.
4 tbsp Cooking oil
½ tbsp Salt or to taste
¼ tsp Garam Masala
½ tsp Ground Cumin
¼ tsp Chilli powder
1 - Boil the potatoes in there jacket, cool thoroughly, peel and dice them into 1” cubes.
2 - In a wide shallow pan, preferably in a non-stick heat the oil over a medium heat.
3 - Add the potatoes and spread them evenly around the pan. Brown the potatoes evenly, stirring them occasionally.
4 - When the potatoes are browned, sprinkle over the ingredients. Stir gently and mix until the potatoes are fully covered with the spices. Remove from the heat.
Potato Pakora's
50g Besan
1 tbsp Ground rice
½ tsp Salt or to taste
1 ½ tsp Ground coriander
1 tsp Ground cumin
½ tsp Chilli powder
50ml water
450g Medium potatoes, peeled and sliced
Oil for deep frying
1 - Mix all the dry ingredients in a large bowl.
2 - Add the water and mix to a thick paste.
3 - Add the potatoes and mix until slices are fully coated.
4 - Heat the oil over a medium heat in a deep pan ( deep fat fryer) and put in as many coated slices as the pan/basket can hold in a single layer.
5 - Fry the pakoras until golden brown ( 6-8 minutes).
6 - Drain on absorbent paper.
1 tbsp Ground rice
½ tsp Salt or to taste
1 ½ tsp Ground coriander
1 tsp Ground cumin
½ tsp Chilli powder
50ml water
450g Medium potatoes, peeled and sliced
Oil for deep frying
1 - Mix all the dry ingredients in a large bowl.
2 - Add the water and mix to a thick paste.
3 - Add the potatoes and mix until slices are fully coated.
4 - Heat the oil over a medium heat in a deep pan ( deep fat fryer) and put in as many coated slices as the pan/basket can hold in a single layer.
5 - Fry the pakoras until golden brown ( 6-8 minutes).
6 - Drain on absorbent paper.
Chicken Chaat
700g Chicken breast, skinned and boned
2-3 Cloves garlic, peeled and coarsely chopped
1 tsp Salt or to taste
1 ½ tsp Ground Coriander
¼ tsp Ground Turmeric
¼ tsp Chilli powder
1 ½ tbsp Lemon Juice
2 tbsp Finely chopped coriander leaves
1 - Cut the chicken into 1” cubes.
2 - Add the salt to the garlic and crush to a smooth pulp.
3 - Heat the oil in a frying pan, preferably non-stick, over a medium heat.
4 - Add the garlic and fry until it is lightly browned.
5 - Add the chicken to the pan and fry for 6-7 minutes, stirring constantly.
6 - Add the ground coriander, turmeric and chilli powder. Fry for 3 - 4 minutes, stirring frequently. Remove from the heat and stir in the lemon juice and coriander leaves.
2-3 Cloves garlic, peeled and coarsely chopped
1 tsp Salt or to taste
1 ½ tsp Ground Coriander
¼ tsp Ground Turmeric
¼ tsp Chilli powder
1 ½ tbsp Lemon Juice
2 tbsp Finely chopped coriander leaves
1 - Cut the chicken into 1” cubes.
2 - Add the salt to the garlic and crush to a smooth pulp.
3 - Heat the oil in a frying pan, preferably non-stick, over a medium heat.
4 - Add the garlic and fry until it is lightly browned.
5 - Add the chicken to the pan and fry for 6-7 minutes, stirring constantly.
6 - Add the ground coriander, turmeric and chilli powder. Fry for 3 - 4 minutes, stirring frequently. Remove from the heat and stir in the lemon juice and coriander leaves.
Wednesday, 12 January 2011
Tomato and Basil Sauce
55ml Olive Oil
1 Clove of garlic, bruised
2 Medium tomatoes
4 Large fresh basil leaves
Salt and pepper
1 - Peel the tomatoes, de-seed, then finely chop.
2 - Place the oil and the garlic in a small saucepan and set over a low heat to infuse for a few minutes.
3 - Remove the garlic and add the tomatoes and basil. Season to taste with salt and pepper.
4 - Serve warm.
1 Clove of garlic, bruised
2 Medium tomatoes
4 Large fresh basil leaves
Salt and pepper
1 - Peel the tomatoes, de-seed, then finely chop.
2 - Place the oil and the garlic in a small saucepan and set over a low heat to infuse for a few minutes.
3 - Remove the garlic and add the tomatoes and basil. Season to taste with salt and pepper.
4 - Serve warm.
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