Lets Get Cooking - For those both hank & marvin
- Every week from 20.01.2013 - As we commence our Sunday Shows we will be bringing you a FRESH and tantalising new recipe as we invite you to have a little cook along with Marky each Sunday 1-3pm UK time.
20.01.2013 - this is like curried goat but a vegan version of it
Meat eaters obviously replace the non meat elements as
required etc.
Curried Goatee
Dash of vegetable oil
1 large onion, thinly sliced
3 cups veggie mutton (you can get this in most Asian Markets)
If cannot be found then Quorn Vegetarian Chicken, Lamb or Beef Strips
will work well)
2 potatoes peeled and cut into large 1 inch chunks
2 carrots cut coarsely into 2 pieces
2 stalks of celery cut roughly into 2 pieces
1 1/2 Tbs. curry powder
1 tsp salt
Spring fresh thyme
Dash allspice
1/4 cup ketchup
1/4 cup red wine
2 cups water
Infuse Bay Leaves whilst cooking and remove when complete
Garlic is Optional & Pureed Peppers are a nice addition to the stock.
(For additional warmth add a whole Scotch Bonnet Pepper
and remove after cooking, alternatively use
finger chillies top and tailed but left whole and then removed)
If looking to bulk the meal up, Dumplings can be unconventionally added
and return the whole dish to the even to brown off.
Meat eaters can obviously substitute with real Mutton, Lamb or Chicken for
an appetizing meal.
1.Sauté onions in a little oil
2.Add veggie mutton / substitute and brown
3.Add all other ingredients, scraping side of pan
4.Cook, uncovered, on medium/low heat for 40 minutes. Do not let boil.
5.Serve over brown rice or with coconut rice and plantains.
*Can also be served with traditional Roti's or even Tortilla wraps can make
a nice quick lunch snack for the busy souls.
Meat eaters obviously replace the non meat elements as
required etc.
Curried Goatee
Dash of vegetable oil
1 large onion, thinly sliced
3 cups veggie mutton (you can get this in most Asian Markets)
If cannot be found then Quorn Vegetarian Chicken, Lamb or Beef Strips
will work well)
2 potatoes peeled and cut into large 1 inch chunks
2 carrots cut coarsely into 2 pieces
2 stalks of celery cut roughly into 2 pieces
1 1/2 Tbs. curry powder
1 tsp salt
Spring fresh thyme
Dash allspice
1/4 cup ketchup
1/4 cup red wine
2 cups water
Infuse Bay Leaves whilst cooking and remove when complete
Garlic is Optional & Pureed Peppers are a nice addition to the stock.
(For additional warmth add a whole Scotch Bonnet Pepper
and remove after cooking, alternatively use
finger chillies top and tailed but left whole and then removed)
If looking to bulk the meal up, Dumplings can be unconventionally added
and return the whole dish to the even to brown off.
Meat eaters can obviously substitute with real Mutton, Lamb or Chicken for
an appetizing meal.
1.Sauté onions in a little oil
2.Add veggie mutton / substitute and brown
3.Add all other ingredients, scraping side of pan
4.Cook, uncovered, on medium/low heat for 40 minutes. Do not let boil.
5.Serve over brown rice or with coconut rice and plantains.
*Can also be served with traditional Roti's or even Tortilla wraps can make
a nice quick lunch snack for the busy souls.
sunday 27th january 2013
jamaican-veggie-patties
You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Any smaller and they tend to come apart at the seams - a bit like gaping mouths (see lead photo). Also, be sure to roll the pastry dough thinly - a true 1/8-inch. And lastIy, I can't resist brushing the patties with a bit of beaten egg before placing them in the oven - it makes the crust nice and golden, but also takes them out of the vegan category.
1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.
For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I've also make this dough by pulsing ingredients in a food processor with good results).
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350F and remove the dough from the refrigerator.
With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.
Makes six big patties, or a couple dozen smaller ones.
This weeks recipe (above) comes from: http://www.101cookbooks.com/archives/jamaican-veggie-patties-recipe.html
03rd february 2013
thai red curry
This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chillies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweetpotatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil to create a real vegetarian thai dish that will tantalize the taste buds.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
PASTE:
3 shallots & 1 small cooking onion, diced
1 stalk lemongrass (see instructions below) OR 2 Tbsp. ready-bought lemongrass (available frozen at most Asian stores)
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
2 Tbsp. chilli powder
2 tsp. Cumin
1 Tbsp. coriander seeds, ground with pestle & mortar (or a coffee-grinder)
3 Tbsp. regular (light) soy sauce or tamari
1 kaffir lime leaf
½ tsp. dark soy sauce
1 tsp. brown sugar
1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
OTHER:
10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced
3-4 kaffir lime leaves
1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin)
1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces
1 yellow bell pepper, chopped
optional: 1 small sweet potato (or yam), peeled and cut into cubes
½ cup fresh Thai holy basil leaves OR sweet basil
1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
(UK Shopper can substitute Quorn Chicken Strips or cut (pre-cooked & Seasoned) fillets)
1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)
About 10 fine green beans, topped & chop into inch lengths)
Preparation:
(Meat eaters, drop the Tofu / Quorn Chicken Substitue - add the Meat, easy as that!)
For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
To make the paste, place all paste ingredients in a food processor.
Add ½ can of the coconut milk and process into a paste.
Place paste, wheat gluten or tofu, remaining 1/2 can coconut milk, and limes leaves in a casserole dish.
Stir well until paste is thoroughly mixed with the other ingredients.
Bake at 375 degrees for 20 minutes. Then remove from oven and add vegetables. Stir well. (Note: if you prefer more sauce, or if you find the curry tastes too spicy, add 1/2 can more coconut milk.)
After another 10 minutes, remove from oven. Check to make sure vegetables are cooked to your liking.
Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more soy sauce (or season with sea salt). If not spicy enough, add another red chilli, sliced finely, OR 1-2 tsp. Thai chilli sauce. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well.
Sprinkle with fresh basil leaves (these can be roughly chopped if too large), and serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
PASTE:
3 shallots & 1 small cooking onion, diced
1 stalk lemongrass (see instructions below) OR 2 Tbsp. ready-bought lemongrass (available frozen at most Asian stores)
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
¼ tsp. white pepper (may be substituted with black pepper)
2 Tbsp. chilli powder
2 tsp. Cumin
1 Tbsp. coriander seeds, ground with pestle & mortar (or a coffee-grinder)
3 Tbsp. regular (light) soy sauce or tamari
1 kaffir lime leaf
½ tsp. dark soy sauce
1 tsp. brown sugar
1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)
OTHER:
10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced
3-4 kaffir lime leaves
1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin)
1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces
1 yellow bell pepper, chopped
optional: 1 small sweet potato (or yam), peeled and cut into cubes
½ cup fresh Thai holy basil leaves OR sweet basil
1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
(UK Shopper can substitute Quorn Chicken Strips or cut (pre-cooked & Seasoned) fillets)
1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)
About 10 fine green beans, topped & chop into inch lengths)
Preparation:
(Meat eaters, drop the Tofu / Quorn Chicken Substitue - add the Meat, easy as that!)
For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
To make the paste, place all paste ingredients in a food processor.
Add ½ can of the coconut milk and process into a paste.
Place paste, wheat gluten or tofu, remaining 1/2 can coconut milk, and limes leaves in a casserole dish.
Stir well until paste is thoroughly mixed with the other ingredients.
Bake at 375 degrees for 20 minutes. Then remove from oven and add vegetables. Stir well. (Note: if you prefer more sauce, or if you find the curry tastes too spicy, add 1/2 can more coconut milk.)
After another 10 minutes, remove from oven. Check to make sure vegetables are cooked to your liking.
Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more soy sauce (or season with sea salt). If not spicy enough, add another red chilli, sliced finely, OR 1-2 tsp. Thai chilli sauce. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well.
Sprinkle with fresh basil leaves (these can be roughly chopped if too large), and serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.
10th February 2013
SOME VARIATIONS ON BEEF WELLINGTON FOR VEGETARIANS
Simply refer to the following web page via this link; http://outoftheordinaryfood.com/tag/vegetarian-beef-wellington/
OR CLICK ON THE PICTURE TO OPEN IN A NEW WINDOW.
OR CLICK ON THE PICTURE TO OPEN IN A NEW WINDOW.
Moroccan lamb tagine
This authentic Tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back with a glass of wine until it’s ready.
Vegetarians can replace meat with Quorn lamb Strips
Ingredients
Preparation method
Vegetarians can replace meat with Quorn lamb Strips
Ingredients
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
- 2 large onions, grated
- 2 tbsp olive oil
- 2 tbsp argan oil
- 3 cloves garlic, crushed
- 570ml/1 pint tomato juice
- 2 x 400g tinned chopped tomatoes
- 115g/4oz dried apricots, cut in half
- 55g/2oz dates, cut in half
- 55g/2oz sultanas or raisins
- 85g/3oz flaked almonds
- 1 tsp saffron stamens, soaked in cold water
- 600ml/1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
Preparation method
- Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
- Preheat the oven to 150C/300F/Gas2.
- Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
Technique: De-glazing pan gravy
Watch technique 1:18 mins - Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender. *This recipe taken from the following website; http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696
24th February 2013 - Katsu Chicken with Curry Sauce
The following recipe taken from original source here; http://www.bbcgoodfood.com/recipes/2040639/chicken-katsu
Vegetarians may replace Chicken Breasts with Quorn or Suitable Alternative of thier Preference.
Ingredients
4 skinless chicken breasts
1 large egg , beaten
8 tbsp finely crushed cornflakes or panko crumbs
2 garlic cloves , crushed
1-2 tbsp Korma paste
1 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
2 tbsp cornflour
Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
PER SERVING
3RD mARCH 2013 sELECTION JERK CHICKEN RICE AND PEAS
http://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas
The recipe below taken from the above site; Vegetarians may replace the meat with Quorn or Similar Alternatives
to choice. Quorn Chicken filets, Strips and pieces all work well but with pieces I douse with lime or lemon juice
every 6-7 mins to stop drying out. Another top tip is to serve with Thai Sweet Chilli Sauce for a great contrast
in flavours giving you fireworks in your taste buds ;-)
Ingredients
12 chicken thighs , bone in
1 lime , halved
hot sauce , to serve (optional)
1 big bunch spring onions , roughly chopped
thumb-sized piece ginger , roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme , or 1 tbsp thyme leaves
juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions , sliced
2 large thyme sprigs
2 garlic cloves , finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans , drained
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 45 mins
plus overnight marinating
To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
PER SERVING
757 kcalories, protein 38g, carbohydrate 48g, fat 43 g, saturated fat 18g, fibre 6g, sugar 14g, salt 2.6 g
Recipe from Good Food magazine, August 2012
The recipe below taken from the above site; Vegetarians may replace the meat with Quorn or Similar Alternatives
to choice. Quorn Chicken filets, Strips and pieces all work well but with pieces I douse with lime or lemon juice
every 6-7 mins to stop drying out. Another top tip is to serve with Thai Sweet Chilli Sauce for a great contrast
in flavours giving you fireworks in your taste buds ;-)
Ingredients
12 chicken thighs , bone in
1 lime , halved
hot sauce , to serve (optional)
1 big bunch spring onions , roughly chopped
thumb-sized piece ginger , roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme , or 1 tbsp thyme leaves
juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions , sliced
2 large thyme sprigs
2 garlic cloves , finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans , drained
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 45 mins
plus overnight marinating
To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
PER SERVING
757 kcalories, protein 38g, carbohydrate 48g, fat 43 g, saturated fat 18g, fibre 6g, sugar 14g, salt 2.6 g
Recipe from Good Food magazine, August 2012
10th March 2013 Selection: halloumi-stuffed-peppers
Ingredients
4 large red peppers
290g jar antipasti marinated mushrooms
50g couscous
100ml hot vegetable stock
250g halloumi cheese , cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Per serving
334 kcalories, protein 16g, carbohydrate 19g, fat 22 g, saturated fat 10g, fibre 4g, salt 2.4 g
Recipe from Good Food magazine, January 2002.
http://www.bbcgoodfood.com/recipes/1331/halloumi-stuffed-peppers
4 large red peppers
290g jar antipasti marinated mushrooms
50g couscous
100ml hot vegetable stock
250g halloumi cheese , cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Per serving
334 kcalories, protein 16g, carbohydrate 19g, fat 22 g, saturated fat 10g, fibre 4g, salt 2.4 g
Recipe from Good Food magazine, January 2002.
http://www.bbcgoodfood.com/recipes/1331/halloumi-stuffed-peppers
17th March 2013 - Filipino style chicken curry
Ingredients
· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
Vegetarians may use Tofu / Quorn or desired alternative to meat and still enjoy these wonderful flavours :-)
METHOD or Cooking Procedure
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Please note; Taken from the website - http://www.philippinecountry.com/filipino_recipe/chicken/chicken_curry.html
Go check them out, show you're support & make sure you check their Fried Chicken recipe :-)
· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
Vegetarians may use Tofu / Quorn or desired alternative to meat and still enjoy these wonderful flavours :-)
METHOD or Cooking Procedure
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Please note; Taken from the website - http://www.philippinecountry.com/filipino_recipe/chicken/chicken_curry.html
Go check them out, show you're support & make sure you check their Fried Chicken recipe :-)
24th March 2013 selection- How to Cook Hasselback Potatoes
KEY POINTS
Preparation Time: 20minutes Cooking Time: 1 hr 10 mins
How Difficult Medium Freeze? No
Servings
4 potatoes
INGREDIENTS
Ingredients Imperial Metric
Medium sized potatoes
4
HERBY TOPPING
Parsley
2 tablespoons fresh or 2 teaspoons dried
Basil
2 tablespoons fresh or 2 teaspoons dried
Oregano
2 tablespoons fresh or 2 teaspoons dried
Butter 2 oz 60 grams
GARLIC TOPPING
Rosemary
1 teaspoon fresh or a sprinkling of dried
Garlic cloves
3
Lemon
1 medium
Olive oil
1 tablespoon
WHAT SPECIAL KITCHEN EQUIPMENT?
Oven proof tray.
COOK'S NOTES
Hasselback potatoes originated in Sweden and are a tasty alternative to baked potatoes. The size of the potato affects the cooking time so test that they are cooked through before eating.
We use two different toppings but in fact they taste good if you just drizzle olive oil over the top of the potato. There is not set topping for Hasselback potatoes, parmesan or gruyere cheese also taste good.
PREPARATION
Pre-heat the oven to 170°C / 325°F / Gas mark 3
The only slightly complication with Hasselback potatoes is cutting the potatoes. It probably helps to first cut a thin slice off the base of the potato so that they sit evenly. Then slice (1cm / third inch) along the potato as shown in the picture. Only slice two thirds of the way down the potato so that they hold together. Tow knives down each side of the potato should stop you slicing all the way through.
For the garlic topping, chop the rosemary sprigs and garlic finely. Grate off the rind of the lemon. Mix all the ingredients (including the olive oil) in a bowl.
Pour the mixture over two of the sliced potatoes doing your best to get it between the potato slices, especially the garlic.
For the herb seasoning, melt the butter in a pan, add the herbs and stir well.
Pour the mixture over the top of the remaining two potatoes making sure some of the mixture goes between the slices.
Put the potatoes on a baking tray and place in the middle of the oven for around 1 hour 10 minutes. The precise cooking time will depend on the size and type of potatoes. Test to ensure they are cooked through.
Place them under a hot gill for 3 minutes to crisp up the top. Serve with almost any other dish, try our sausage stew.
http://www.cookuk.co.uk/vegetarian/hasselbacks.htm
Preparation Time: 20minutes Cooking Time: 1 hr 10 mins
How Difficult Medium Freeze? No
Servings
4 potatoes
INGREDIENTS
Ingredients Imperial Metric
Medium sized potatoes
4
HERBY TOPPING
Parsley
2 tablespoons fresh or 2 teaspoons dried
Basil
2 tablespoons fresh or 2 teaspoons dried
Oregano
2 tablespoons fresh or 2 teaspoons dried
Butter 2 oz 60 grams
GARLIC TOPPING
Rosemary
1 teaspoon fresh or a sprinkling of dried
Garlic cloves
3
Lemon
1 medium
Olive oil
1 tablespoon
WHAT SPECIAL KITCHEN EQUIPMENT?
Oven proof tray.
COOK'S NOTES
Hasselback potatoes originated in Sweden and are a tasty alternative to baked potatoes. The size of the potato affects the cooking time so test that they are cooked through before eating.
We use two different toppings but in fact they taste good if you just drizzle olive oil over the top of the potato. There is not set topping for Hasselback potatoes, parmesan or gruyere cheese also taste good.
PREPARATION
Pre-heat the oven to 170°C / 325°F / Gas mark 3
The only slightly complication with Hasselback potatoes is cutting the potatoes. It probably helps to first cut a thin slice off the base of the potato so that they sit evenly. Then slice (1cm / third inch) along the potato as shown in the picture. Only slice two thirds of the way down the potato so that they hold together. Tow knives down each side of the potato should stop you slicing all the way through.
For the garlic topping, chop the rosemary sprigs and garlic finely. Grate off the rind of the lemon. Mix all the ingredients (including the olive oil) in a bowl.
Pour the mixture over two of the sliced potatoes doing your best to get it between the potato slices, especially the garlic.
For the herb seasoning, melt the butter in a pan, add the herbs and stir well.
Pour the mixture over the top of the remaining two potatoes making sure some of the mixture goes between the slices.
Put the potatoes on a baking tray and place in the middle of the oven for around 1 hour 10 minutes. The precise cooking time will depend on the size and type of potatoes. Test to ensure they are cooked through.
Place them under a hot gill for 3 minutes to crisp up the top. Serve with almost any other dish, try our sausage stew.
http://www.cookuk.co.uk/vegetarian/hasselbacks.htm
31ST MARCH 2013 - A SPANISH INFLUENCED TAPAS DISH SELECTION
Crispy Pastry Filled with Chorizo, Tomatoes and Veg
(Empanadas)
http://www.cookuk.co.uk/ethnic/spanish/tapas_empanadas.htm
KEY POINTS
Preparation Time: 10 mins Cooking Time: 25 minutes
How Difficult Medium Freeze? Filling
Servings
4 tapas portions
INGREDIENTS
Metric Imperial
PASTRY INGREDIENTS
280g plain flour 10oz plain flour
110g cooking margarine 4oz cooking margarine
100ml white wine 3.5fl oz white wine
Cooking oil to shallow fry pasties
Four sprigs of parsley (optional)
FILLING INGREDIENTS
200g sliced chorizo / Spanish ham 7oz sliced chorizo / Spanish ham
4 ripe tomatoes
1 medium onion
1 sweet (bell) pepper
10 green pitted olives
2 tablespoons white wine
2 garlic cloves
4 tablespoons olive oil
Specific Cooking Equipment
I frying pan
Preparation
Roughly chop up the sliced chorizo / ham. See pictures below for example.
Roughly chop the tomatoes.
Finely chop the olives.
Finely chop the onion and garlic cloves.
Pre-heat the oven to 180°C / 350°F / Gas Mark 4
Start by making the pastry. Sift the flour into a bowl, chop up the margarine and add to the bowl. Use your fingers to break up the margarine and mix it into flour.
The mixture is right when it is mostly small crumbs. This will take five to ten minutes. Click the picture on the left to enlarge it.
Pour the white wine (100ml / 3.5 fl oz) into the mixture and mix well with your hands. Form a ball out of the pastry, place it on a well-floured surface and knead it for a couple of minutes.
The pastry should be elastic but not sticky. If it's too sticky, knead in a bit more flour. If it is too dry (it will not form a ball), mix in a tablespoon of water.
Put the pastry on a plate, cover with cling film and place in the fridge for 30 minutes.
Cut the sweet pepper (red, green or orange) into quarters and remove the seeds and white pith.
Drizzle two tablespoons of olive oil over the peppers and place in the pre-heated oven (180°C / 350°F / Gas Mark 4) for 15 minutes.
Add two tablespoons of olive oil to the frying pan on a low heat. Add the chopped onion and garlic and gently fry until they are soft but not browned (about ten minutes).
Take the peppers from the oven and roughly chop them. Add the chopped peppers, tomatoes, olives and 2 tablespoons of white wine to the onions and simmer for 10 minutes. Add the chopped chorizo / ham and simmer for five more minutes.
When the pastry has chilled in the fridge for 30 minutes roll it out on a well-floured surface to about 3mm (⅛in) thick. Enough for at least four 10cm (4in) circles. Cut out the circles and place a spoonful of the filling onto each. Fold the pastry over the filling to make a semi-circle and firm down the edges to seal in the filling. Place the remaining filling on a plate and cover with foil.
Pour the cooking oil into the frying pan and heat to a medium high heat. Add the pasties and fry each side for four minutes until golden brown.
Serve each pastie on a plate with a portion of additional filling on the side. garnish with a sprig of parsley if you have any.
(Empanadas)
http://www.cookuk.co.uk/ethnic/spanish/tapas_empanadas.htm
KEY POINTS
Preparation Time: 10 mins Cooking Time: 25 minutes
How Difficult Medium Freeze? Filling
Servings
4 tapas portions
INGREDIENTS
Metric Imperial
PASTRY INGREDIENTS
280g plain flour 10oz plain flour
110g cooking margarine 4oz cooking margarine
100ml white wine 3.5fl oz white wine
Cooking oil to shallow fry pasties
Four sprigs of parsley (optional)
FILLING INGREDIENTS
200g sliced chorizo / Spanish ham 7oz sliced chorizo / Spanish ham
4 ripe tomatoes
1 medium onion
1 sweet (bell) pepper
10 green pitted olives
2 tablespoons white wine
2 garlic cloves
4 tablespoons olive oil
Specific Cooking Equipment
I frying pan
Preparation
Roughly chop up the sliced chorizo / ham. See pictures below for example.
Roughly chop the tomatoes.
Finely chop the olives.
Finely chop the onion and garlic cloves.
Pre-heat the oven to 180°C / 350°F / Gas Mark 4
Start by making the pastry. Sift the flour into a bowl, chop up the margarine and add to the bowl. Use your fingers to break up the margarine and mix it into flour.
The mixture is right when it is mostly small crumbs. This will take five to ten minutes. Click the picture on the left to enlarge it.
Pour the white wine (100ml / 3.5 fl oz) into the mixture and mix well with your hands. Form a ball out of the pastry, place it on a well-floured surface and knead it for a couple of minutes.
The pastry should be elastic but not sticky. If it's too sticky, knead in a bit more flour. If it is too dry (it will not form a ball), mix in a tablespoon of water.
Put the pastry on a plate, cover with cling film and place in the fridge for 30 minutes.
Cut the sweet pepper (red, green or orange) into quarters and remove the seeds and white pith.
Drizzle two tablespoons of olive oil over the peppers and place in the pre-heated oven (180°C / 350°F / Gas Mark 4) for 15 minutes.
Add two tablespoons of olive oil to the frying pan on a low heat. Add the chopped onion and garlic and gently fry until they are soft but not browned (about ten minutes).
Take the peppers from the oven and roughly chop them. Add the chopped peppers, tomatoes, olives and 2 tablespoons of white wine to the onions and simmer for 10 minutes. Add the chopped chorizo / ham and simmer for five more minutes.
When the pastry has chilled in the fridge for 30 minutes roll it out on a well-floured surface to about 3mm (⅛in) thick. Enough for at least four 10cm (4in) circles. Cut out the circles and place a spoonful of the filling onto each. Fold the pastry over the filling to make a semi-circle and firm down the edges to seal in the filling. Place the remaining filling on a plate and cover with foil.
Pour the cooking oil into the frying pan and heat to a medium high heat. Add the pasties and fry each side for four minutes until golden brown.
Serve each pastie on a plate with a portion of additional filling on the side. garnish with a sprig of parsley if you have any.
07TH aPRIL 2013 ace THAI RECIPE WITH fRESH BASIL & cHILLI - pAT KAPOW
(Thai Minced Beef, Chicken, Pork or Soy Alternative with Fresh Basil & Chilli's)
Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish that's crammed with crunch and colour.
http://www.taste.com.au/recipes/25616/pad+krapow+moo
Ingredients Nutrition
2 tbs oyster sauce
1 tbs fish sauce
2 tsp caster sugar
2 tbs peanut oil
550g pork fillet, thinly sliced
1 red capsicum, halved, seeded, coarsely chopped
2 long fresh red chillies, halved, seeded, thinly sliced
2 garlic cloves, finely chopped
150g green round beans, trimmed
80ml (1/3 cup) water
1 cup fresh Thai basil leaves
Steamed jasmine rice (optional), to serve
Step 1
Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.
Step 2
Heat remaining oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 minutes or until the beans are tender crisp and the water evaporates.
Step 3
Stir in the oyster sauce mixture and pork. Add the basil and toss to combine. Serve with rice, if desired.
Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish that's crammed with crunch and colour.
http://www.taste.com.au/recipes/25616/pad+krapow+moo
Ingredients Nutrition
2 tbs oyster sauce
1 tbs fish sauce
2 tsp caster sugar
2 tbs peanut oil
550g pork fillet, thinly sliced
1 red capsicum, halved, seeded, coarsely chopped
2 long fresh red chillies, halved, seeded, thinly sliced
2 garlic cloves, finely chopped
150g green round beans, trimmed
80ml (1/3 cup) water
1 cup fresh Thai basil leaves
Steamed jasmine rice (optional), to serve
Step 1
Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.
Step 2
Heat remaining oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 minutes or until the beans are tender crisp and the water evaporates.
Step 3
Stir in the oyster sauce mixture and pork. Add the basil and toss to combine. Serve with rice, if desired.
RECIPE SELECTION 14th APRIL 2013
CHICKEN BHUTUA (STIR FRIED NEPALI CHICKEN)
INGREDIENTS
1.5 lb. Chicken, black and white, cut into 1-in pieces
(can also be substituted with lamb or Quorn / substitute)
5 garlic gloves, minced
1 in. ginger, minced
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon mustard oil
1 cup green onions, cut in 1 in. length
4 tablespoons musturd oil
1 teaspoon ground black pepper
1/4 teaspoon cinammon powder
5 cloves
1 teaspoon fenugreek
Salt to taste
PREPARATION
1 Combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper.
2 Heat 4 tablespoons of musturd oil in a non-stick pan. Put fenugreek and wait till it turns dark.
3 Add cloves and fry for few seconds. Transfer the the chicken to the pan, stir well to brown.
4 Add garlic,ginger, and red chilies.
5 Stir-fry chicken in medium heat until cooked through. I might need some water to moisten, if it starts to burn.
6 Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper.
7 Serve with stir-fried vegetables and rice, or roti.
Tandori Chicken is a famous throughout South Asia. It traces its origin from Punjab, India.
Also spelled as Tandoori Chicken or Tanduri Chicken
Taken from; http://food-nepal.com/recipe/R011.htm
SELECTED RECIPE OF THE WEEK - 21st APRIL 2013
Cheat n' Eat Vietnamese Chicken Soup
Ingredients:
Servings:
4
Units: US | Metric
1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
Directions:
1
Soak noodles in very hot tap water.
2
While noodles are soaking, cut chicken into thin julienne strips.
3
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
4
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
5
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
6
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
7
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
8
Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired
Read more at: http://www.food.com/recipe/cheat-n-eat-vietnamese-chicken-soup-28377?oc=linkback
Recipe Selection 28th April 2013 -
Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice
Ingredients:
Servings:
6
Units: US | Metric
1 lb white basmati rice
2 tablespoons oil
2 onions, peeled and diced
4 garlic cloves, peeled and crushed
1 inch fresh gingerroot, peeled and finely diced
2 teaspoons cumin seeds
1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
1 teaspoon saffron strand
1/2 pint boiling water
6 cardamom pods, bruised
4 tablespoons chopped fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
2 ounces sultanas
salt
pepper
2 ounces blanched almonds, toasted
Directions:
1
Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
2
Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
3
Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
4
Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
5
Transfer all the contents to a bowl and rinse out the pan.
6
Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
7
Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
8
Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
9
Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Read more at: http://www.food.com/recipe/kashmiri-chicken-cardamom-and-saffron-pilau-spiced-indian-rice-292393?oc=linkback
Ingredients:
Servings:
6
Units: US | Metric
1 lb white basmati rice
2 tablespoons oil
2 onions, peeled and diced
4 garlic cloves, peeled and crushed
1 inch fresh gingerroot, peeled and finely diced
2 teaspoons cumin seeds
1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
1 teaspoon saffron strand
1/2 pint boiling water
6 cardamom pods, bruised
4 tablespoons chopped fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
2 ounces sultanas
salt
pepper
2 ounces blanched almonds, toasted
Directions:
1
Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
2
Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
3
Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
4
Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
5
Transfer all the contents to a bowl and rinse out the pan.
6
Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
7
Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
8
Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
9
Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Read more at: http://www.food.com/recipe/kashmiri-chicken-cardamom-and-saffron-pilau-spiced-indian-rice-292393?oc=linkback
RECIPE SELECTION 05TH MAY 2013 - REAL TEXAN CHILLI
http://homesicktexan.blogspot.co.uk/2009/02/more-precise-texas-chili-recipe.html
Seven-chile chili
Ingredients:
6 anchos
2 pasilla
2 costeñas
2 guajillos
4 chiles de arbol
4 pieces of bacon
4 pounds of chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves of garlic, crushed
1 cup of brewed coffee
1 bottle of beer
2 cups of water
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1 tablespoon cumin
(For all spices, please feel free to add more to taste throughout cooking if you like.)
2 chipotles in adobo
Salt to taste
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated
Method:
Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don’t worry if you opt to eat a slice—you deserve it!) and leave the bacon grease in the pot (it should be about 3) tablespoons. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in two batches.
Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.
Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
Let the chili simmer for another half hour or so. When done, serve with cheddar, onions and tortillas.
Note: If you can't find all of these chilies I would just use the more readily available anchos and chipotles. I'd use 6-8 anchos, following the same soaking and pureeing method, and two chipotles.
Seven-chile chili
Ingredients:
6 anchos
2 pasilla
2 costeñas
2 guajillos
4 chiles de arbol
4 pieces of bacon
4 pounds of chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves of garlic, crushed
1 cup of brewed coffee
1 bottle of beer
2 cups of water
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1 tablespoon cumin
(For all spices, please feel free to add more to taste throughout cooking if you like.)
2 chipotles in adobo
Salt to taste
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated
Method:
Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.
Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon. When done, remove from pan and crumble (Don’t worry if you opt to eat a slice—you deserve it!) and leave the bacon grease in the pot (it should be about 3) tablespoons. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook these in two batches.
Remove the browned beef from the pot, and add your onions. Cook on medium until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.
Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.
When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).
After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.
Let the chili simmer for another half hour or so. When done, serve with cheddar, onions and tortillas.
Note: If you can't find all of these chilies I would just use the more readily available anchos and chipotles. I'd use 6-8 anchos, following the same soaking and pureeing method, and two chipotles.
selection one 12th may 2013
Blueberry and lemon millefeuille
Serves: 6
Prep time: 20 mins
(Plus 30 minutes for the pastry to rest in the fridge)
Cooking time: 10 mins
Total time: 50 mins
Skill level: Bit of effort
Costs: Mid-price
A simple yet elegant dessert made with tasty blueberries and tangy lemons - perfect for dinner parties or romantic treats for your loved ones
You can swap the blueberries and lemons for a variety of other fruits including strawberries and raspberries depending on the season or personal preference
Ingredients
115g/4oz icing sugar, plus extra for dusting
250g/9oz shop-bought puff pastry
200g/7oz or 1 punnet) blueberries
For the cream:
165g whipping cream
25g/1oz icing sugar
Seeds of 1 vanilla pod or
2 drops of vanilla extract
Finely grated zest of 1 lemon and a squeeze of juice
For the hot chocolate sauce:
165ml double cream
100g good milk or dark chocolate (or a combination of both), finely chopped or grated
25g/1oz butter
1 generous tbsp golden syrup
Equipment needed:
Piping bag fitted with a 1cm (1/2in) straight nozzle
Method
Line a large baking tray with baking paper.
Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm (10½ x 12in), trimming the edges straight. It should be super thin, as thin as you can get it. Cut out 18 rectangles about 9cm (31⁄2 in) long and 5cm (2in) wide and place them on the prepared baking tray.
Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.
Preheat the oven to 200°C (400°F), Gas Mark 6.
Remove the pastry from the fridge and bake in the oven for 5 minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further 5 minutes, or until the pastry turns a golden brown. Remove from the oven and set aside.
For the cream:
Put the cream, icing sugar and vanilla in a large bowl and whip until medium-stiff peaks form.
Fold in the lemon zest and juice to taste, then scoop the mixture into a piping bag fitted with a 1cm (1⁄2 in) straight nozzle.
For the chocolate sauce:
Heat the cream in a pan until just boiling. Remove the pan from the heat, add the chocolate and butter, don’t stir and leave to stand for 5 minutes, then stir until everything is just mixed in and looks smooth and uniform. Add the golden syrup and stir a couple of times. Set aside.
Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry and put the blueberries between the cream then put another pastry thin on top and repeat with one more layer. Sprinkle the top layer with more icing sugar and repeat until all the pastries and cream are used up.
Serve with the hot chocolate sauce poured all over.
Read more at http://www.goodtoknow.co.uk/recipes/521152/blueberry-and-lemon-millefeuille#6AU11bbycRYct5WO.99
Serves: 6
Prep time: 20 mins
(Plus 30 minutes for the pastry to rest in the fridge)
Cooking time: 10 mins
Total time: 50 mins
Skill level: Bit of effort
Costs: Mid-price
A simple yet elegant dessert made with tasty blueberries and tangy lemons - perfect for dinner parties or romantic treats for your loved ones
You can swap the blueberries and lemons for a variety of other fruits including strawberries and raspberries depending on the season or personal preference
Ingredients
115g/4oz icing sugar, plus extra for dusting
250g/9oz shop-bought puff pastry
200g/7oz or 1 punnet) blueberries
For the cream:
165g whipping cream
25g/1oz icing sugar
Seeds of 1 vanilla pod or
2 drops of vanilla extract
Finely grated zest of 1 lemon and a squeeze of juice
For the hot chocolate sauce:
165ml double cream
100g good milk or dark chocolate (or a combination of both), finely chopped or grated
25g/1oz butter
1 generous tbsp golden syrup
Equipment needed:
Piping bag fitted with a 1cm (1/2in) straight nozzle
Method
Line a large baking tray with baking paper.
Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm (10½ x 12in), trimming the edges straight. It should be super thin, as thin as you can get it. Cut out 18 rectangles about 9cm (31⁄2 in) long and 5cm (2in) wide and place them on the prepared baking tray.
Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.
Preheat the oven to 200°C (400°F), Gas Mark 6.
Remove the pastry from the fridge and bake in the oven for 5 minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further 5 minutes, or until the pastry turns a golden brown. Remove from the oven and set aside.
For the cream:
Put the cream, icing sugar and vanilla in a large bowl and whip until medium-stiff peaks form.
Fold in the lemon zest and juice to taste, then scoop the mixture into a piping bag fitted with a 1cm (1⁄2 in) straight nozzle.
For the chocolate sauce:
Heat the cream in a pan until just boiling. Remove the pan from the heat, add the chocolate and butter, don’t stir and leave to stand for 5 minutes, then stir until everything is just mixed in and looks smooth and uniform. Add the golden syrup and stir a couple of times. Set aside.
Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry and put the blueberries between the cream then put another pastry thin on top and repeat with one more layer. Sprinkle the top layer with more icing sugar and repeat until all the pastries and cream are used up.
Serve with the hot chocolate sauce poured all over.
Read more at http://www.goodtoknow.co.uk/recipes/521152/blueberry-and-lemon-millefeuille#6AU11bbycRYct5WO.99
selection two 12th may 2013
Mixed berry clotted cream custard layer
Serves: 4
Prep time: 15 mins
marinate for 1 hour
Cooking time: 30 mins
(Chilling time)
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price
This dessert could not be easier to make. Simply layer fruit, cream and custard for a delicious pudding. Use any fruits that are in season or even a selection a frozen fruits
Ingredients
150g raspberries
150g strawberries, hulled and halved
100g blueberries
2 tbsp icing sugar
227g clotted cream
200ml ready made custard
Method
Place the raspberries, strawberries and blueberries in a large bowl. Add the icing sugar and leave to marinade for up to an hour until the fruits have softened and the juice has oozed out. Lightly mash the fruits with a fork.
Spoon all but 4 tbsp of the clotted cream in a large bowl and add the custard. Fold gently together.
Spoon some of the fruits in the bottom of 4 glasses top with some of the clotted cream custard, top with some more fruit and continue with another layer of clotted cream custard. Continue with the layers finishing with a layer of fruit. The layers will not be defined.
Top with the reserved clotted cream.
Chill for 30 minutes and serve.
By Rodda’s Cornish Clotted Cream
Read more at http://www.goodtoknow.co.uk/recipes/504350/mixed-berry-clotted-cream-custard-layer#Ui2IJqXokQ5EXwHD.99
Serves: 4
Prep time: 15 mins
marinate for 1 hour
Cooking time: 30 mins
(Chilling time)
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price
This dessert could not be easier to make. Simply layer fruit, cream and custard for a delicious pudding. Use any fruits that are in season or even a selection a frozen fruits
Ingredients
150g raspberries
150g strawberries, hulled and halved
100g blueberries
2 tbsp icing sugar
227g clotted cream
200ml ready made custard
Method
Place the raspberries, strawberries and blueberries in a large bowl. Add the icing sugar and leave to marinade for up to an hour until the fruits have softened and the juice has oozed out. Lightly mash the fruits with a fork.
Spoon all but 4 tbsp of the clotted cream in a large bowl and add the custard. Fold gently together.
Spoon some of the fruits in the bottom of 4 glasses top with some of the clotted cream custard, top with some more fruit and continue with another layer of clotted cream custard. Continue with the layers finishing with a layer of fruit. The layers will not be defined.
Top with the reserved clotted cream.
Chill for 30 minutes and serve.
By Rodda’s Cornish Clotted Cream
Read more at http://www.goodtoknow.co.uk/recipes/504350/mixed-berry-clotted-cream-custard-layer#Ui2IJqXokQ5EXwHD.99