This is a recipe that I found in the Daily Mail many years ago. The cutting and any other reference to it has disappeared so I hope I remember it right...
Ingredients
10oz flour
6oz butter
1 tin condensed milk (Fussell's rather than Nestle if you have a conscience)
4oz muscavado sugar
2oz cocoa
8oz choc chips
Method
1. Rub butter into flour to make breadcumbs.
2. Incorporate all other ingredients
3. Spoon onto a greased baking tray (desert spoon per cookie, don't worry about making it neat)
4. Bake for 10-12 minutes in a hottish oven (180 degrees)
5. Cool (if you can wait).
Delicious.
Tuesday, 13 October 2009
An interlude
A little interlude from all the recipes with a quick piece on stuff and where to buy it:
http://www.cateringequipshop.com/acatalog/Catering_Prime_Catering_Equipment_64.html - great little shop (best prices for Furi knives).
http://www.silvernutmeg.com/ - seems excellent though haven't used it
http://www.aladdinscookware.co.uk/category.asp?pg=2&cat=0&subCat=&searchFor=skk&sortBy=&latest= - another goodie (and they sell SKK).
http://www.hartsofstur.com/ - looks to have some great prices for pans
If you're bored of equipment and want more recipes, my favourite forum by a mile is:
http://www.jamieoliver.com/forum/
Happy shopping/cooking.
http://www.cateringequipshop.com/acatalog/Catering_Prime_Catering_Equipment_64.html - great little shop (best prices for Furi knives).
http://www.silvernutmeg.com/ - seems excellent though haven't used it
http://www.aladdinscookware.co.uk/category.asp?pg=2&cat=0&subCat=&searchFor=skk&sortBy=&latest= - another goodie (and they sell SKK).
http://www.hartsofstur.com/ - looks to have some great prices for pans
If you're bored of equipment and want more recipes, my favourite forum by a mile is:
http://www.jamieoliver.com/forum/
Happy shopping/cooking.
Monday, 12 October 2009
Thai beef curry
This is, I promise, the only recipe you will find on here that I haven't actually made. Though given it's just me here, by the time anyone reads this I probably will have made it. It will almost certainly be delicious.
Ingredients
For the tamarind
water
60g/2oz tamarind pulp (available at Asian grocers)
150ml/5fl oz warm water
For the curry paste
10 dried red kashmiri chillies, seeds removed, roughly chopped
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp green cardamom seeds (from about 20 green cardamom pods)
16 cloves
1 x 5cm/2in piece cinnamon stick
2 large pieces blade mace
3 tbsp vegetable oil
200g/7oz shallots or onions, roughly chopped
25g/1oz garlic cloves, peeled, roughly chopped
1 tsp shrimp paste (available at Asian grocers)
25g/1oz fresh root ginger, roughly chopped
2 lemongrass stalks, tough outer leaves removed, soft inner core chopped
120ml/4fl oz coconut milk
For the curry
1.5kg/3lb 5oz blade or chuck steak, cut into 5cm/2in chunks
600ml/1 pint 1½fl oz coconut milk
6 black cardamom pods (available at Asian grocers or online)
1 x 10cm/4in cinnamon stick
1 tsp salt
300g/10½oz waxy new potatoes, such as Charlotte
8 shallots, peeled, halved
2 tbsp fish sauce
1 quantity tamarind water (see recipe above)
1 tbsp palm sugar (available at Asian grocers; substitute golden caster sugar if unavailable
75g/2½oz peanuts, shells removed, roasted
1 handful fresh
Thai sweet basil leaves (optional), to garnish
Method
1. For the tamarind water, place the tamarind pulp into a bowl and cover with the warm water. Work the pulp between your fingers to break it down, and so that the seeds are released. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind.
2. For the curry paste, heat a dry, heavy-based frying pan over a medium heat. Add the dried chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.
3. Return the pan to the heat and add the coriander, cumin and cardamom seeds, cloves, cinnamon and blade mace and fry for a few seconds, shaking the pan frequently, until the spices darken slightly and release their aromatics. Add the toasted spices to the spice grinder or mortar and grind or pound to a fine powder.
4. Heat the oil in a frying pan, add the onion and garlic and fry slowly over amedium heat, stirring occasionally, for 20 minutes or until caramelised. Add the shrimp paste and spice mixture and fry for a further 2-3 minutes.
5. Transfer the mixture into a food processor, add all of the remaining curry paste ingredients and blend to a smooth paste. Set aside.
6. For the curry, place the beef into a heavy-based pan with 350ml/12fl oz of the coconut milk and an equal amount of water. Add the black cardamom pods, cinnamon stick and salt, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.
7. Meanwhile, peel the potatoes and cut into 2.5 x 2.5 x 1cm/1 x 1 x ½in pieces.
8. Remove the lid from the curry and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes, or until the potatoes, shallots and beef are tender. Stir in the peanuts.
9. To serve, spoon the curry into serving bowls and scatter over the basil, if using.
http://www.bbc.co.uk/food/recipes/database/thaimussamanbeefcurr_91827.shtml
Ingredients
For the tamarind
water
60g/2oz tamarind pulp (available at Asian grocers)
150ml/5fl oz warm water
For the curry paste
10 dried red kashmiri chillies, seeds removed, roughly chopped
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp green cardamom seeds (from about 20 green cardamom pods)
16 cloves
1 x 5cm/2in piece cinnamon stick
2 large pieces blade mace
3 tbsp vegetable oil
200g/7oz shallots or onions, roughly chopped
25g/1oz garlic cloves, peeled, roughly chopped
1 tsp shrimp paste (available at Asian grocers)
25g/1oz fresh root ginger, roughly chopped
2 lemongrass stalks, tough outer leaves removed, soft inner core chopped
120ml/4fl oz coconut milk
For the curry
1.5kg/3lb 5oz blade or chuck steak, cut into 5cm/2in chunks
600ml/1 pint 1½fl oz coconut milk
6 black cardamom pods (available at Asian grocers or online)
1 x 10cm/4in cinnamon stick
1 tsp salt
300g/10½oz waxy new potatoes, such as Charlotte
8 shallots, peeled, halved
2 tbsp fish sauce
1 quantity tamarind water (see recipe above)
1 tbsp palm sugar (available at Asian grocers; substitute golden caster sugar if unavailable
75g/2½oz peanuts, shells removed, roasted
1 handful fresh
Thai sweet basil leaves (optional), to garnish
Method
1. For the tamarind water, place the tamarind pulp into a bowl and cover with the warm water. Work the pulp between your fingers to break it down, and so that the seeds are released. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind.
2. For the curry paste, heat a dry, heavy-based frying pan over a medium heat. Add the dried chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.
3. Return the pan to the heat and add the coriander, cumin and cardamom seeds, cloves, cinnamon and blade mace and fry for a few seconds, shaking the pan frequently, until the spices darken slightly and release their aromatics. Add the toasted spices to the spice grinder or mortar and grind or pound to a fine powder.
4. Heat the oil in a frying pan, add the onion and garlic and fry slowly over amedium heat, stirring occasionally, for 20 minutes or until caramelised. Add the shrimp paste and spice mixture and fry for a further 2-3 minutes.
5. Transfer the mixture into a food processor, add all of the remaining curry paste ingredients and blend to a smooth paste. Set aside.
6. For the curry, place the beef into a heavy-based pan with 350ml/12fl oz of the coconut milk and an equal amount of water. Add the black cardamom pods, cinnamon stick and salt, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.
7. Meanwhile, peel the potatoes and cut into 2.5 x 2.5 x 1cm/1 x 1 x ½in pieces.
8. Remove the lid from the curry and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes, or until the potatoes, shallots and beef are tender. Stir in the peanuts.
9. To serve, spoon the curry into serving bowls and scatter over the basil, if using.
http://www.bbc.co.uk/food/recipes/database/thaimussamanbeefcurr_91827.shtml
Baked mackerel
Very simple. Under-rated fish.
Ingredients
2 whole mackerel
1 lemon
4 fresh rosemary sprigs
2 garlic cloves, sliced
1 small red onion, thinly sliced
4 tbsp cider or apple juice
boiled potatoes
roughly chopped parsley, to serve
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6 or fan oven 180C/350F/Gas 4 from cold.
2. Put each fish on a large square of tin foil or baking paper on a baking sheet. Season the fish inside and out with salt and pepper.
3. Slice the lemon, then cut each slice in half. Tuck the lemon slices inside each fish with a couple of rosemary sprigs and a few garlic slices.
4. Scatter over the onion and pour 2 tbsp of cider or apple juice over each fish.
5. Wrap thtin foil or baking paper loosely around each fish to make a parcel, and bake for 25 minutes.
6. Serve with boiled potatoes sprinkled with parsley.
http://www.bbc.co.uk/food/recipes/database/mackerelbakedinfoil_67222.shtml
Ingredients
2 whole mackerel
1 lemon
4 fresh rosemary sprigs
2 garlic cloves, sliced
1 small red onion, thinly sliced
4 tbsp cider or apple juice
boiled potatoes
roughly chopped parsley, to serve
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6 or fan oven 180C/350F/Gas 4 from cold.
2. Put each fish on a large square of tin foil or baking paper on a baking sheet. Season the fish inside and out with salt and pepper.
3. Slice the lemon, then cut each slice in half. Tuck the lemon slices inside each fish with a couple of rosemary sprigs and a few garlic slices.
4. Scatter over the onion and pour 2 tbsp of cider or apple juice over each fish.
5. Wrap thtin foil or baking paper loosely around each fish to make a parcel, and bake for 25 minutes.
6. Serve with boiled potatoes sprinkled with parsley.
http://www.bbc.co.uk/food/recipes/database/mackerelbakedinfoil_67222.shtml
Chocolate orange marble cake
Ingredients:
225g/8 oz butter, at room temperature
225g/8oz caster sugar
80g/3oz ground almonds
175g/6oz SR flour
4 large eggs
3 tbsp milk
finely grated rind of 1 orange
80g/3oz plain chocolate, broken into small pieces
1 tbsp cocoa
Method:
Preheat the oven to 170C/150C fan/Gas 3.Prepare a 18 or 20cm (7 or 8") diameter round cake tin. I prefer to use a non-stick springform tin, but still line the base with a circle of baking parchment.
Mix the flour and ground almonds together in a small bowl.Cream the softened butter and sugar together until light and fluffy - an electric mixer is best for this, but it can be done by hand.Beat in the eggs, one at a time, with a teaspooon of the flour/almond mix, to prevent curdling. Then sieve the rest of the flour mix over the surface of the cake batter, tipping in any ground almonds which won't go through the sieve mesh. Fold this in until evenly mixed, adding the milk as you do so.
Divide the mixture in two, and stir the orange zest into one portion. Melt the chocolate in the microwave, or in a bowl over a pan of simmering water, then mix it, and the cocoa, into the second portion. Sift in the cocoa to avoid lumps.
Place alternate dessertspoons of the two mixtures into the cake tin, trying to get at least two layers, with chocolate above orange, and vice versa, on the upper layers, and gently easing the cake mix into place to avoid large gaps in the mixture. Tap the tin to settle the cake mix into any gaps that have been left, then use a skewer or a knife to swirl through the cake mix to marble the two mixes together; don't go overboard with this, just a few swirls are enough.
Bake for about 65-75 minutes, until well risen and golden, and a test probe is clean. If you make the smaller diameter cake it may need the longer cooking time, as the cake is deeper.
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Decoration is optional - I don't usually add anything, as this is a cake tin filler for everyday use, but if you're baking for a special occasion you could, for example, add an orange flavoured glacé icing, using the strained juice from the orange, or split the cake and fill with orange buttercream and top with a chocolate glaze.
http://mainlybaking.blogspot.com/2009/08/chocolate-orange-marble-cake.html
225g/8 oz butter, at room temperature
225g/8oz caster sugar
80g/3oz ground almonds
175g/6oz SR flour
4 large eggs
3 tbsp milk
finely grated rind of 1 orange
80g/3oz plain chocolate, broken into small pieces
1 tbsp cocoa
Method:
Preheat the oven to 170C/150C fan/Gas 3.Prepare a 18 or 20cm (7 or 8") diameter round cake tin. I prefer to use a non-stick springform tin, but still line the base with a circle of baking parchment.
Mix the flour and ground almonds together in a small bowl.Cream the softened butter and sugar together until light and fluffy - an electric mixer is best for this, but it can be done by hand.Beat in the eggs, one at a time, with a teaspooon of the flour/almond mix, to prevent curdling. Then sieve the rest of the flour mix over the surface of the cake batter, tipping in any ground almonds which won't go through the sieve mesh. Fold this in until evenly mixed, adding the milk as you do so.
Divide the mixture in two, and stir the orange zest into one portion. Melt the chocolate in the microwave, or in a bowl over a pan of simmering water, then mix it, and the cocoa, into the second portion. Sift in the cocoa to avoid lumps.
Place alternate dessertspoons of the two mixtures into the cake tin, trying to get at least two layers, with chocolate above orange, and vice versa, on the upper layers, and gently easing the cake mix into place to avoid large gaps in the mixture. Tap the tin to settle the cake mix into any gaps that have been left, then use a skewer or a knife to swirl through the cake mix to marble the two mixes together; don't go overboard with this, just a few swirls are enough.
Bake for about 65-75 minutes, until well risen and golden, and a test probe is clean. If you make the smaller diameter cake it may need the longer cooking time, as the cake is deeper.
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Decoration is optional - I don't usually add anything, as this is a cake tin filler for everyday use, but if you're baking for a special occasion you could, for example, add an orange flavoured glacé icing, using the strained juice from the orange, or split the cake and fill with orange buttercream and top with a chocolate glaze.
http://mainlybaking.blogspot.com/2009/08/chocolate-orange-marble-cake.html
Carrot cake
***Ingredients***
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas
For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze:
juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).
Equipment
You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).
Method
Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.r100
http://www.deliaonline.com/recipes/type-of-dish/sweet/low-fat-moist-carrot-cake.html
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas
For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze:
juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).
Equipment
You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).
Method
Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.r100
http://www.deliaonline.com/recipes/type-of-dish/sweet/low-fat-moist-carrot-cake.html
Dorset Apple Cake
***Ingredients***
1 large Bramley apple
225g self raising flour
1 tsp baking powder
½ tsp mixed spice
125g cold butter, diced
125g caster sugar, plus 1 tbsp for dredging
Finely grated zest of 1 lemon
2 medium eggs, beaten
***Method***
Preheat the oven to 190°C, gas mark 5 and lightly grease a 20cm springform cake tin. Peel the apple, cut into quarters and remove the core. Reserve one of the apple quarters and dice the rest.
Sift the flour, baking powder and mixed spice into a large bowl. Rub in the diced butter to form fine breadcrumbs.
Stir in the sugar, diced apple and lemon zest, then gradually stir in the beaten eggs to form a stiff mixture. Spoon into the prepared tin and level the surface with the back of a spoon. Thinly slice the reserved apple quarter and arrange on top of the cake.
Bake for 30-40 minutes, until springy to the touch. Dredge with the remaining sugar, then leave to cool in the tin for 10 minutes. Turn out on to a wire rack to cool completely, then slice and serve with clotted cream.
Cook's tips
Serve the cake warm with vanilla ice cream for a delicious dessert.
Friday, 9 October 2009
Pork belly roast
Serves 4
Preparation time: 10 minutes
Cook time: 2½ hours
Ingredients
1.5kg pork belly
Sea salt and freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
A small bunch of fresh thyme, leaves picked
600ml water or vegetable stock
Method
1. Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small, sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat.
3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
4. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
7. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
http://www.channel4.com/food/recipes/chefs/jamie-oliver/pork-belly-roast-recipe_p_1.html
Preparation time: 10 minutes
Cook time: 2½ hours
Ingredients
1.5kg pork belly
Sea salt and freshly ground black pepper
2 red onions, halved
2 carrots, peeled and halved lengthways
2 sticks of celery, halved
1 bulb of garlic, skin on, broken into cloves
A small bunch of fresh thyme, leaves picked
600ml water or vegetable stock
Method
1. Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7.
2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small, sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat.
3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
4. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
7. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
http://www.channel4.com/food/recipes/chefs/jamie-oliver/pork-belly-roast-recipe_p_1.html
Rich lamb casserole
Serves 4
INGREDIENTS
4 tbsp vegetable or sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large, even-sized pieces (you’ll need about 20 pieces of meat) See tip 1
2 large onions, peeled and cut into chunky pieces
2 large or 3 medium carrots, peeled and cut into chunky pieces
1 heaped tbsp tomato puree
300ml Madeira
300ml dry white wine
4 garlic cloves, unpeeled and lightly crushed
3 plum tomatoes, roughly chopped
2 fresh rosemary sprigs
2 sprigs fresh thyme
1 bay leaf
500ml fresh chicken stock (preferably organic)
250ml fresh beef or veal stock (preferably organic)
2 tbsp roughly chopped fresh mint
Fine sea salt and freshly ground black pepper
FOR THE VEGETABLES
300g small romanesco cauliflower or broccoli florets See tip 2
16 baby leeks, neatly trimmed
12 evenly-sized new potatoes (such as Charlotte), peeled
1 tbsp sunflower oil
16 baby carrots, neatly trimmed and peeled
½ tsp caster sugar
250ml fresh chicken stock
15g butter
METHOD
Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until golden brown on all sides, turning occasionally using tongs.
While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the onions and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.
Drain the cooked lamb in a colander over a saucepan or large bowl. Pour the Madeira into the frying pan and bring to the boil. Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze). Boil until reduced by half then add the white wine and bring to the boil. Reduce the liquid by half.
Transfer the lamb to the casserole and stir in the deglazed pan juices, garlic, tomatoes, herbs and stocks – the liquid should just cover the meat. Bring to the boil. Remove from the heat and place a large circular piece of baking parchment over the lamb and vegetables. Place a lid on top of the pan and cook in the centre of the oven for 1 ½ hours until the lamb is meltingly tender.
While the lamb is cooking, prepare the vegetables. See tip 3 Bring a medium pan of water to the boil, add the cauliflower or broccoli and cook for 3-4 minutes until just tender. Lift out with a slotted spoon and transfer to a large bowl of iced water.
Add the leeks to the boiling water and cook for 4-5 minutes until tender. Drain the leeks and transfer to the iced water for 2-3 minutes. Remove with hands and squeeze out excess water. Peel off the first layer of leaves, then cut diagonally through the green part so each leek is around 10cm long. Set aside. Cook the potatoes in boiling salted water for 12-15 minutes until tender – test with a skewer. Drain and set aside.
Remove the casserole from the oven. Lift the lamb pieces out with a slotted spoon or tongs. Transfer to a deep frying pan or sauté pan, brushing off any herbs that stick to the meat. Carefully tip the sauce and vegetables from the casserole into a fine sieve over a medium saucepan. Discard the vegetables.
Spoon five ladles of the sauce over the lamb (reserve the remaining sauce) – it should come roughly a third of the way up the meat. Bring to the boil. Cook on the hob, uncovered, for about 10 minutes until the sauce is well reduced and syrupy. Turn the lamb and spoon the sauce over regularly until well coated. Bring the reserved sauce to the boil and reduce by a third. Adjust seasoning to taste and keep warm.
While the lamb is cooking, heat the oil for the baby vegetables in a medium pan and fry the carrots for 2-3 minutes until pale golden brown, shaking the pan every now and then to turn. Season with salt and pepper and add a little sugar to enhance the sweetness of the carrots.
Pour over the chicken stock, add a knob of butter, cover and simmer for 6-8 minutes until tender. Add the potatoes for the last 3 minutes and the leeks and drained cauliflower, or broccoli, for the last minute of cooking time and simmer until hot. Drain in a colander.
Divide the lamb and vegetables carefully between four large, warmed plates. Spoon over the reduced sauce and sprinkle with some freshly chopped mint. Serve.
Recipe tips
1. Lamb neck fillets are inexpensive and have lots of flavour. Although fattier than many cuts, the fat in the lamb will help it stay moist during cooking and stay deliciously tender.
2. Romanesco cauliflower is a striking vegetable that looks and tastes like a combination of cauliflower and broccoli. Cut off the pointed florets for this recipe. Romanesco is available from some supermarkets and specialist greengrocers but you can use small broccoli florets instead of the cauliflower if you can’t find it.
3. Cooking the baby vegetables separately will help them retain their colour and flavour.
http://www.channel4.com/life/microsites/C/cookingit/recipe_w07_lamb_casserole_mint.html
INGREDIENTS
4 tbsp vegetable or sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large, even-sized pieces (you’ll need about 20 pieces of meat) See tip 1
2 large onions, peeled and cut into chunky pieces
2 large or 3 medium carrots, peeled and cut into chunky pieces
1 heaped tbsp tomato puree
300ml Madeira
300ml dry white wine
4 garlic cloves, unpeeled and lightly crushed
3 plum tomatoes, roughly chopped
2 fresh rosemary sprigs
2 sprigs fresh thyme
1 bay leaf
500ml fresh chicken stock (preferably organic)
250ml fresh beef or veal stock (preferably organic)
2 tbsp roughly chopped fresh mint
Fine sea salt and freshly ground black pepper
FOR THE VEGETABLES
300g small romanesco cauliflower or broccoli florets See tip 2
16 baby leeks, neatly trimmed
12 evenly-sized new potatoes (such as Charlotte), peeled
1 tbsp sunflower oil
16 baby carrots, neatly trimmed and peeled
½ tsp caster sugar
250ml fresh chicken stock
15g butter
METHOD
Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until golden brown on all sides, turning occasionally using tongs.
While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the onions and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.
Drain the cooked lamb in a colander over a saucepan or large bowl. Pour the Madeira into the frying pan and bring to the boil. Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze). Boil until reduced by half then add the white wine and bring to the boil. Reduce the liquid by half.
Transfer the lamb to the casserole and stir in the deglazed pan juices, garlic, tomatoes, herbs and stocks – the liquid should just cover the meat. Bring to the boil. Remove from the heat and place a large circular piece of baking parchment over the lamb and vegetables. Place a lid on top of the pan and cook in the centre of the oven for 1 ½ hours until the lamb is meltingly tender.
While the lamb is cooking, prepare the vegetables. See tip 3 Bring a medium pan of water to the boil, add the cauliflower or broccoli and cook for 3-4 minutes until just tender. Lift out with a slotted spoon and transfer to a large bowl of iced water.
Add the leeks to the boiling water and cook for 4-5 minutes until tender. Drain the leeks and transfer to the iced water for 2-3 minutes. Remove with hands and squeeze out excess water. Peel off the first layer of leaves, then cut diagonally through the green part so each leek is around 10cm long. Set aside. Cook the potatoes in boiling salted water for 12-15 minutes until tender – test with a skewer. Drain and set aside.
Remove the casserole from the oven. Lift the lamb pieces out with a slotted spoon or tongs. Transfer to a deep frying pan or sauté pan, brushing off any herbs that stick to the meat. Carefully tip the sauce and vegetables from the casserole into a fine sieve over a medium saucepan. Discard the vegetables.
Spoon five ladles of the sauce over the lamb (reserve the remaining sauce) – it should come roughly a third of the way up the meat. Bring to the boil. Cook on the hob, uncovered, for about 10 minutes until the sauce is well reduced and syrupy. Turn the lamb and spoon the sauce over regularly until well coated. Bring the reserved sauce to the boil and reduce by a third. Adjust seasoning to taste and keep warm.
While the lamb is cooking, heat the oil for the baby vegetables in a medium pan and fry the carrots for 2-3 minutes until pale golden brown, shaking the pan every now and then to turn. Season with salt and pepper and add a little sugar to enhance the sweetness of the carrots.
Pour over the chicken stock, add a knob of butter, cover and simmer for 6-8 minutes until tender. Add the potatoes for the last 3 minutes and the leeks and drained cauliflower, or broccoli, for the last minute of cooking time and simmer until hot. Drain in a colander.
Divide the lamb and vegetables carefully between four large, warmed plates. Spoon over the reduced sauce and sprinkle with some freshly chopped mint. Serve.
Recipe tips
1. Lamb neck fillets are inexpensive and have lots of flavour. Although fattier than many cuts, the fat in the lamb will help it stay moist during cooking and stay deliciously tender.
2. Romanesco cauliflower is a striking vegetable that looks and tastes like a combination of cauliflower and broccoli. Cut off the pointed florets for this recipe. Romanesco is available from some supermarkets and specialist greengrocers but you can use small broccoli florets instead of the cauliflower if you can’t find it.
3. Cooking the baby vegetables separately will help them retain their colour and flavour.
http://www.channel4.com/life/microsites/C/cookingit/recipe_w07_lamb_casserole_mint.html
Barbecued (ribs)
This recipe is included for the delicious barbecue sauce, which also works well with chicken.
***Meat***
1–2 racks of ribs or sticking of pork (allow about 4 ribs per person, assuming other meats are being served)
***Marinade***
2–3 large garlic cloves, peeled
1 level tsp salt
1 tbsp English mustard
2 tbsp soft brown sugar
2 tbsp tomato ketchup
1 tbsp dark soy sauce
Plenty of freshly ground black pepper (about 2 tsp)
2–3 tbsp vinegar (brown rice vinegar is good)
On a chopping board, crush the garlic and salt together with a fork to make a paste and then scrape it into a bowl. Add all the other ingredients for the marinade, the vinegar last of all, a little at a time. Mix well, adding just enough vinegar to make a thick emulsion that will coat the ribs well. Spread the marinade over the ribs so that they are well coated on all sides and leave them in a shallow dish for at least 1 hour, preferably 4 or 5. Feel free to turn and re-coat them once or twice during this time.
When the barbecue is up to speed (i.e. moderately hot), place the ribs over the coals without wiping off the marinade. Turn frequently to avoid over-blackening, painting and dabbing them with extra marinade as you go. A certain amount of blackening is acceptable, indeed desirable in the end, but don't let it happen too soon. The ribs should take 10-12 minutes, a sticking 15 minutes or more.
Eat with fingers, gnawing every last morsel off the bone.
http://www.telegraph.co.uk/foodanddrink/3313162/Barbecue-recipes.html#
***Meat***
1–2 racks of ribs or sticking of pork (allow about 4 ribs per person, assuming other meats are being served)
***Marinade***
2–3 large garlic cloves, peeled
1 level tsp salt
1 tbsp English mustard
2 tbsp soft brown sugar
2 tbsp tomato ketchup
1 tbsp dark soy sauce
Plenty of freshly ground black pepper (about 2 tsp)
2–3 tbsp vinegar (brown rice vinegar is good)
On a chopping board, crush the garlic and salt together with a fork to make a paste and then scrape it into a bowl. Add all the other ingredients for the marinade, the vinegar last of all, a little at a time. Mix well, adding just enough vinegar to make a thick emulsion that will coat the ribs well. Spread the marinade over the ribs so that they are well coated on all sides and leave them in a shallow dish for at least 1 hour, preferably 4 or 5. Feel free to turn and re-coat them once or twice during this time.
When the barbecue is up to speed (i.e. moderately hot), place the ribs over the coals without wiping off the marinade. Turn frequently to avoid over-blackening, painting and dabbing them with extra marinade as you go. A certain amount of blackening is acceptable, indeed desirable in the end, but don't let it happen too soon. The ribs should take 10-12 minutes, a sticking 15 minutes or more.
Eat with fingers, gnawing every last morsel off the bone.
http://www.telegraph.co.uk/foodanddrink/3313162/Barbecue-recipes.html#
On No Kyauk Sway
A wonderful burmese curry...
***Curry***
1 chicken, 3 1/2 lbs OR 1 pound boneless chicken light and dark meat
3 tablespoons corn or peanut oil
1/2 cup chopped onion
1 inch fresh ginger
4 cloves garlic (chop ginger and garlic)
1/2 teaspoon turmeric
2 teaspoons paprika
3 tablespoons fish sauce
1 teaspoon salt
***Gravy***
10 cups chicken broth
1 1/2 cup besan (chick-pea flour), soaked in 2 cups water 30 minutes
1/2 pound shallots
2 cups coconut milk
1 tablespoon fish sauce
***Garnishes***
2 pounds egg noodles cooked and drained
1 cup onion slices
6 hard boiled eggs, sliced
2 cups crispy fried noodles (I use Chung King Chow Mein Noodles)
1 cup chopped fresh cilantro
red chili flakes lightly toasted in a dry skillet
lemon and lime wedges
Directions:
Discard chicken skin and cut the meat into small cubes. Heat the oil in a large pan. Fry the onion, ginger, and garlic over moderate heat 2 minutes. Add the turmeric and paprika and continue to stir-fry. Add the chicken, fish sauce and salt. Stir fry for 10 minutes.
To make the gravy, add the broth to the pan of curry, and bring to a boil over moderate heat. Add the besan liquid and cook for 20 minutes, stirring continuously since the besan may stick. The gravy will begin to thicken. 5. Add the shallots and cook for 10 minutes. Add the coconut milk and fish sauce and cook 10 minutes more, stirring constantly.
For each serving, fill soup bowls with the ingredients in this order: 1/2 cup cooked egg noodles, 1 Tbsp onion slices, egg slices, 1 cup hot chicken curry with gravy, 2 Tbsp crispy noodles, 2 tsp cilantro, chili flakes, lemon or lime to squeeze over all.
This is one of the yummiest dishes I've ever eaten.
Recipe Location: http://www.cdkitchen.com/recipes/recs/282/OnNoKyaukSway63223.shtml
***Curry***
1 chicken, 3 1/2 lbs OR 1 pound boneless chicken light and dark meat
3 tablespoons corn or peanut oil
1/2 cup chopped onion
1 inch fresh ginger
4 cloves garlic (chop ginger and garlic)
1/2 teaspoon turmeric
2 teaspoons paprika
3 tablespoons fish sauce
1 teaspoon salt
***Gravy***
10 cups chicken broth
1 1/2 cup besan (chick-pea flour), soaked in 2 cups water 30 minutes
1/2 pound shallots
2 cups coconut milk
1 tablespoon fish sauce
***Garnishes***
2 pounds egg noodles cooked and drained
1 cup onion slices
6 hard boiled eggs, sliced
2 cups crispy fried noodles (I use Chung King Chow Mein Noodles)
1 cup chopped fresh cilantro
red chili flakes lightly toasted in a dry skillet
lemon and lime wedges
Directions:
Discard chicken skin and cut the meat into small cubes. Heat the oil in a large pan. Fry the onion, ginger, and garlic over moderate heat 2 minutes. Add the turmeric and paprika and continue to stir-fry. Add the chicken, fish sauce and salt. Stir fry for 10 minutes.
To make the gravy, add the broth to the pan of curry, and bring to a boil over moderate heat. Add the besan liquid and cook for 20 minutes, stirring continuously since the besan may stick. The gravy will begin to thicken. 5. Add the shallots and cook for 10 minutes. Add the coconut milk and fish sauce and cook 10 minutes more, stirring constantly.
For each serving, fill soup bowls with the ingredients in this order: 1/2 cup cooked egg noodles, 1 Tbsp onion slices, egg slices, 1 cup hot chicken curry with gravy, 2 Tbsp crispy noodles, 2 tsp cilantro, chili flakes, lemon or lime to squeeze over all.
This is one of the yummiest dishes I've ever eaten.
Recipe Location: http://www.cdkitchen.com/recipes/recs/282/OnNoKyaukSway63223.shtml
Here come the recipes
All of my favourite recipes gathered from various books, websites, and TV shows (in no particular order) coming...
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...now.
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