MealDB Recipes
Keque Keque
3 years ago
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# Apple & Blackberry Crumble
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## Description
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## Ingredients
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- Plain Flour
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- Caster Sugar
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- Butter
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- Braeburn Apples
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- Butter
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- Demerara Sugar
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- Blackberrys
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- Cinnamon
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- Ice Cream
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## Directions
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- Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured
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- Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan
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- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
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# Apple Frangipan Tart
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## Description
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## Ingredients
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- digestive biscuits
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- butter
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- Bramley apples
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- butter, softened
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- caster sugar
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- free-range eggs, beaten
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- ground almonds
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- almond extract
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- flaked almonds
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## Directions
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- Preheat the oven to 200C/180C Fan/Gas 6
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- Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling
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- Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined
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- Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds
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- Bake for 20-25 minutes until golden-brown and set
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- Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin
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- Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.
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# Baked salmon with fennel & tomatoes
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## Description
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## Ingredients
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- Fennel
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- Parsley
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- Lemon
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- Cherry Tomatoes
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- Olive Oil
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- Salmon
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- Black Olives
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## Directions
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- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest
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- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
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# Bakewell tart
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## Description
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## Ingredients
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- plain flour
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- chilled butter
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- cold water
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- raspberry jam
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- butter
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- caster sugar
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- ground almonds
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- free-range egg, beaten
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- almond extract
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- flaked almonds
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## Directions
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- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough
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- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes
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- Preheat the oven to 200C/400F/Gas 6 (180C fan)
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- Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base
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- For the filing, spread the base of the flan generously with raspberry jam
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- Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds
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- Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
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# Banana Pancakes
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## Description
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## Ingredients
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- Banana
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- Eggs
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- Baking Powder
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- Vanilla Extract
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- Oil
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- Pecan Nuts
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- Raspberries
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## Directions
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- In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla
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- Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.
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# Beef Brisket Pot Roast
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## Description
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## Ingredients
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- Beef Brisket
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- Salt
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- Onion
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- Garlic
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- Thyme
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- Rosemary
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- Bay Leaves
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- beef stock
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- Carrots
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- Mustard
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- Potatoes
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## Directions
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- 1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely
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- Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern
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- Salt the brisket well and let it sit at room temperature for 30 minutes
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-
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- 2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions
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- Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)
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- Turn the brisket over and cook for a few minutes more to brown the other side
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- 3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil
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- Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes
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-
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- 4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme
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- Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop
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- Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly
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- 5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender
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- 6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs
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- 7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step
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- To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm
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- 8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices
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- Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.
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# Beef Dumpling Stew
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## Description
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## Ingredients
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- Olive Oil
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- Butter
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- Beef
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- Plain Flour
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- Garlic
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- Onions
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- Celery
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- Carrots
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- Leek
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- Swede
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- Red Wine
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- Beef Stock
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- Bay Leaf
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- Thyme
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- Parsley
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- Plain Flour
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- Baking Powder
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- Suet
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- Water
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## Directions
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- Preheat the oven to 180C/350F/Gas 4
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- For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides
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- Sprinkle over the flour and cook for a further 2-3 minutes
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- Add the garlic and all the vegetables and fry for 1-2 minutes
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- Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper
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- Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender
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- For the dumplings, sift the flour, baking powder and salt into a bowl
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- Add the suet and enough water to form a thick dough
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- With floured hands, roll spoonfuls of the dough into small balls
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- After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
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- To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
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# Beef Lo Mein
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## Description
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## Ingredients
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- Beef
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- Salt
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- Pepper
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- Sesame Seed Oil
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- Egg
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- Starch
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- Oil
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- Noodles
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- Onion
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- Minced Garlic
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- Ginger
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- Bean Sprouts
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- Mushrooms
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- Water
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- Oyster Sauce
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- Sugar
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- Soy Sauce
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## Directions
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- STEP 1 - MARINATING THE BEEF
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- In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together
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- STEP 2 - BOILING THE THE NOODLES
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- In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water
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- STEP 3 - STIR FRY
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- Add 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked
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- Set the cooked beef aside
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- In a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water
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- Add the noodles to wok
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- To make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce
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- Next add the beef to wok and stir-fry
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# Beef Sunday Roast
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## Description
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## Ingredients
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- Beef
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- Broccoli
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- Potatoes
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- Carrots
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- plain flour
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- Eggs
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- milk
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- sunflower oil
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## Directions
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- Cook the Broccoli and Carrots in a pan of boiling water until tender
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- Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook
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- To make the Yorkshire puddings:
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- Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through
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- To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately
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- Plate up and add the Gravy as desired.
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# Beef Wellington
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## Description
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## Ingredients
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- mushrooms
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- English Mustard
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- Olive Oil
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- Beef Fillet
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- Parma ham
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- Puff Pastry
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- Flour
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- Egg Yolks
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## Directions
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- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool
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- Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard
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- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape
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- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest
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- Heat the oven to 200C, 400F, gas 6
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- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.
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# Beef and Mustard Pie
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## Description
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## Ingredients
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- Beef
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- Plain Flour
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- Rapeseed Oil
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- Red Wine
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- Beef Stock
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- Onion
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- Carrots
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- Thyme
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- Mustard
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- Egg Yolks
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- Puff Pastry
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- Green Beans
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- Butter
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- Salt
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- Pepper
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## Directions
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- Preheat the oven to 150C/300F/Gas 2
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- Toss the beef and flour together in a bowl with some salt and black pepper
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- Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole
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- Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef
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- Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper
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- Cover with a lid and place in the oven for two hours
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- Remove from the oven, check the seasoning and set aside to cool. Remove the thyme
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- When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6
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- Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg
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- Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through
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- For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender
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- Drain and toss with the butter, then season with black pepper
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- To serve, place a large spoonful of pie onto each plate with some green beans alongside.
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# Beef stroganoff
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## Description
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## Ingredients
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- Olive Oil
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- Onions
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- Garlic
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- Butter
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- Mushrooms
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- Beef Fillet
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- Plain Flour
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- Creme Fraiche
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- English Mustard
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- Beef Stock
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- Parsley
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## Directions
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- Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate
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- Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.
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# Big Mac
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## Description
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## Ingredients
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- Minced Beef
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- Olive Oil
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- Sesame Seed Burger Buns
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- Onion
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- Iceberg Lettuce
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- Cheese
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- Dill Pickles
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- Mayonnaise
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- White Wine Vinegar
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- Pepper
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- Mustard
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- Onion Salt
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- Garlic Powder
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- Paprika
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## Directions
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- For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use
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- 2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties
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- 3. Carefully slice each burger bun into three acrossways, then lightly toast
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- 4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve
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- 5. After waiting half an hour for your food to settle, go for a jog.
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# Bigos (Hunters Stew)
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## Description
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## Ingredients
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- Bacon
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- Kielbasa
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- Pork
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- Flour
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- Garlic
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- Onion
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- Mushrooms
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- Cabbage
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- Sauerkraut
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- Red Wine
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- Bay Leaf
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- Basil
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- Marjoram
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- Paprika
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- Caraway Seed
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- Hotsauce
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- Beef Stock
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- Tomato Puree
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- Diced Tomatoes
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- Worcestershire Sauce
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## Directions
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- Preheat the oven to 350 degrees F (175 degrees C)
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- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven
|
||||
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown
|
||||
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute
|
||||
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid
|
||||
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
|
||||
@ -0,0 +1,24 @@
|
||||
# Bitterballen (Dutch meatballs)
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Butter
|
||||
- Flour
|
||||
- Beef Stock
|
||||
- Onion
|
||||
- Parsley
|
||||
- Beef
|
||||
- Salt
|
||||
- Pepper
|
||||
- Nutmeg
|
||||
- Flour
|
||||
- Eggs
|
||||
- Breadcrumbs
|
||||
|
||||
## Directions
|
||||
- Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce
|
||||
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified
|
||||
- Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden
|
||||
- Serve on a plate with a nice grainy or spicy mustard.
|
||||
@ -0,0 +1,15 @@
|
||||
# Boulangère Potatoes
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Onions
|
||||
- Thyme
|
||||
- Olive Oil
|
||||
- Potatoes
|
||||
- Vegetable Stock
|
||||
|
||||
## Directions
|
||||
- Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins)
|
||||
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
|
||||
@ -0,0 +1,23 @@
|
||||
# Boxty Breakfast
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Potatoes
|
||||
- Spring Onions
|
||||
- Plain Flour
|
||||
- Egg White
|
||||
- Milk
|
||||
- Bicarbonate Of Soda
|
||||
- Butter
|
||||
- Vegetable Oil
|
||||
- Cherry Tomatoes
|
||||
- Bacon
|
||||
- Egg
|
||||
|
||||
## Directions
|
||||
- Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour
|
||||
- Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix
|
||||
- Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins
|
||||
- Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.
|
||||
@ -0,0 +1,30 @@
|
||||
# Braised Beef Chilli
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Beef
|
||||
- Onions
|
||||
- Garlic
|
||||
- Olive oil
|
||||
- Chorizo
|
||||
- Cumin
|
||||
- All spice
|
||||
- Cloves
|
||||
- Cinnamon stick
|
||||
- Bay Leaves
|
||||
- Oregano
|
||||
- Ancho Chillies
|
||||
- Balsamic Vinegar
|
||||
- Plum Tomatoes
|
||||
- Tomato Ketchup
|
||||
- Dark Brown Sugar
|
||||
- Borlotti Beans
|
||||
|
||||
## Directions
|
||||
- Preheat the oven to 120C/225F/gas mark 1
|
||||
- Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden
|
||||
- Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar
|
||||
- Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven
|
||||
- After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
|
||||
@ -0,0 +1,26 @@
|
||||
# Bread and Butter Pudding
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- butter
|
||||
- bread
|
||||
- sultanas
|
||||
- cinnamon
|
||||
- milk
|
||||
- double cream
|
||||
- eggs
|
||||
- sugar
|
||||
- nutmeg
|
||||
|
||||
## Directions
|
||||
- Grease a 1 litre/2 pint pie dish with butter
|
||||
- Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles
|
||||
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside
|
||||
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil
|
||||
- Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale
|
||||
- Add the warm milk and cream mixture and stir well, then strain the custard into a bowl
|
||||
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes
|
||||
- Preheat the oven to 180C/355F/Gas 4
|
||||
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
|
||||
@ -0,0 +1,27 @@
|
||||
# Breakfast Potatoes
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Potatoes
|
||||
- Olive Oil
|
||||
- Bacon
|
||||
- Garlic Clove
|
||||
- Maple Syrup
|
||||
- Parsley
|
||||
- Salt
|
||||
- Pepper
|
||||
- Allspice
|
||||
|
||||
## Directions
|
||||
- Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
|
||||
- Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water
|
||||
- In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly
|
||||
- Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed
|
||||
- Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil
|
||||
- Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp
|
||||
- Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed
|
||||
- Let the garlic cook until fragrant, about one minute
|
||||
- Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect
|
||||
- Serve in a warm bowl with a sunny side up egg!
|
||||
@ -0,0 +1,19 @@
|
||||
# Brie wrapped in prosciutto & brioche
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Plain Flour
|
||||
- Caster Sugar
|
||||
- Yeast
|
||||
- Milk
|
||||
- Eggs
|
||||
- Eggs
|
||||
- Butter
|
||||
- Brie
|
||||
- Prosciutto
|
||||
|
||||
## Directions
|
||||
- Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using
|
||||
- Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.
|
||||
@ -0,0 +1,27 @@
|
||||
# Brown Stew Chicken
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken
|
||||
- Tomato
|
||||
- Onions
|
||||
- Garlic Clove
|
||||
- Red Pepper
|
||||
- Carrots
|
||||
- Lime
|
||||
- Thyme
|
||||
- Allspice
|
||||
- Soy Sauce
|
||||
- Cornstarch
|
||||
- Coconut Milk
|
||||
- Vegetable Oil
|
||||
|
||||
## Directions
|
||||
- Squeeze lime over chicken and rub well. Drain off excess lime juice
|
||||
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour
|
||||
- Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce
|
||||
- Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces
|
||||
- Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes
|
||||
- Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
|
||||
@ -0,0 +1,18 @@
|
||||
# Budino Di Ricotta
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Ricotta
|
||||
- Eggs
|
||||
- Flour
|
||||
- Sugar
|
||||
- Cinnamon
|
||||
- Lemons
|
||||
- Dark Rum
|
||||
- Icing Sugar
|
||||
|
||||
## Directions
|
||||
- Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm
|
||||
- Serve hot or cold dusted with icing sugar.
|
||||
@ -0,0 +1,30 @@
|
||||
# Callaloo Jamaican Style
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Kale
|
||||
- Bacon
|
||||
- Garlic
|
||||
- Onion
|
||||
- Paprika
|
||||
- Thyme
|
||||
- Tomato
|
||||
- Red Pepper
|
||||
- Banana
|
||||
- Vegetable Oil
|
||||
|
||||
## Directions
|
||||
- Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep
|
||||
- Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
|
||||
- Remove kale from water cut in chunks
|
||||
- Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
|
||||
- Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes
|
||||
- Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat
|
||||
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back
|
||||
- Slice the plantain into medium size lengthwise slices and set aside
|
||||
- Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper
|
||||
- Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes
|
||||
- As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture
|
||||
- Remove and serve with kale
|
||||
@ -0,0 +1,24 @@
|
||||
# Carrot Cake
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Vegetable Oil
|
||||
- Plain Flour
|
||||
- Bicarbonate Of Soda
|
||||
- Sugar
|
||||
- Eggs
|
||||
- Salt
|
||||
- Cinnamon
|
||||
- Carrots
|
||||
- Walnuts
|
||||
- Cream Cheese
|
||||
- Caster Sugar
|
||||
- Butter
|
||||
|
||||
## Directions
|
||||
- For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin
|
||||
- Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts
|
||||
- Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack
|
||||
- Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
|
||||
@ -0,0 +1,18 @@
|
||||
# Cashew Ghoriba Biscuits
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Cashew Nuts
|
||||
- Icing Sugar
|
||||
- Egg Yolks
|
||||
- Orange Blossom Water
|
||||
- Icing Sugar
|
||||
- Almonds
|
||||
|
||||
## Directions
|
||||
- Preheat the oven at 180 C / Gas 4. Line a baking tray with greaseproof paper
|
||||
- In a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste
|
||||
- Take lumps of the cashew paste and shape into small balls. Roll the balls in icing sugar and transfer to the baking tray. Push an almond in the centre of each ghribia
|
||||
- Bake until the biscuits are lightly golden, about 20 minutes. Keep an eye on them, they burn quickly.
|
||||
@ -0,0 +1,20 @@
|
||||
# Chakchouka
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Tomatoes
|
||||
- Olive Oil
|
||||
- Onion
|
||||
- Red Pepper
|
||||
- Green Pepper
|
||||
- Garlic
|
||||
- Cumin
|
||||
- Paprika
|
||||
- Salt
|
||||
- Chili Powder
|
||||
- Eggs
|
||||
|
||||
## Directions
|
||||
- In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.
|
||||
@ -0,0 +1,33 @@
|
||||
# Chelsea Buns
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- White Flour
|
||||
- Salt
|
||||
- Yeast
|
||||
- Milk
|
||||
- Butter
|
||||
- Eggs
|
||||
- Vegetable Oil
|
||||
- Butter
|
||||
- Brown Sugar
|
||||
- Cinnamon
|
||||
- Dried Fruit
|
||||
- Milk
|
||||
- Caster Sugar
|
||||
|
||||
## Directions
|
||||
- Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast
|
||||
- Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm
|
||||
- Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
|
||||
- Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky
|
||||
- Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size
|
||||
- Lightly grease a baking tray
|
||||
- For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit
|
||||
- Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes
|
||||
- Preheat oven to 190C/375F/Gas 5
|
||||
- Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown
|
||||
- Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes
|
||||
- Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
|
||||
@ -0,0 +1,31 @@
|
||||
# Chick-Fil-A Sandwich
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken Breast
|
||||
- Pickle Juice
|
||||
- Egg
|
||||
- Milk
|
||||
- Flour
|
||||
- Icing Sugar
|
||||
- Paprika
|
||||
- Salt
|
||||
- Black Pepper
|
||||
- Garlic Powder
|
||||
- Celery Salt
|
||||
- Cayenne Pepper
|
||||
- Olive Oil
|
||||
- Sesame Seed Burger Buns
|
||||
|
||||
## Directions
|
||||
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around
|
||||
- Cut into two pieces, as even as possible
|
||||
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich)
|
||||
- Beat the egg with the milk in a bowl
|
||||
- Combine the flour, sugar, and spices in another bowl
|
||||
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides
|
||||
- Heat the oil in a skillet (1/2 inch deep) to about 345-350
|
||||
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through
|
||||
- Blot on paper and serve on toasted buns with pickle slices.
|
||||
@ -0,0 +1,28 @@
|
||||
# Chicken Alfredo Primavera
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Butter
|
||||
- Olive Oil
|
||||
- Chicken
|
||||
- Salt
|
||||
- Squash
|
||||
- Broccoli
|
||||
- mushrooms
|
||||
- Pepper
|
||||
- onion
|
||||
- garlic
|
||||
- red pepper flakes
|
||||
- white wine
|
||||
- milk
|
||||
- heavy cream
|
||||
- Parmesan cheese
|
||||
- bowtie pasta
|
||||
- Salt
|
||||
- Pepper
|
||||
- Parsley
|
||||
|
||||
## Directions
|
||||
- Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.
|
||||
@ -0,0 +1,31 @@
|
||||
# Chicken Basquaise
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken
|
||||
- Butter
|
||||
- Olive Oil
|
||||
- Red Onions
|
||||
- Red Pepper
|
||||
- Chorizo
|
||||
- Sun-Dried Tomatoes
|
||||
- Garlic
|
||||
- Basmati Rice
|
||||
- Tomato Puree
|
||||
- Paprika
|
||||
- Bay Leaves
|
||||
- Thyme
|
||||
- Chicken Stock
|
||||
- Dry White Wine
|
||||
- Lemons
|
||||
- Black Olives
|
||||
- Salt
|
||||
- Pepper
|
||||
|
||||
## Directions
|
||||
- Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done
|
||||
- Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes
|
||||
- Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken
|
||||
- Cover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.
|
||||
@ -0,0 +1,29 @@
|
||||
# Chicken Congee
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken
|
||||
- Salt
|
||||
- Pepper
|
||||
- Ginger Cordial
|
||||
- Ginger
|
||||
- Spring Onions
|
||||
- Rice
|
||||
- Water
|
||||
- Coriander
|
||||
|
||||
## Directions
|
||||
- STEP 1 - MARINATING THE CHICKEN
|
||||
- In a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well
|
||||
- Set the chicken aside
|
||||
- STEP 2 - RINSE THE WHITE RICE
|
||||
- Rinse the rice in a metal bowl or pot a couple times and then drain the water
|
||||
- STEP 2 - BOILING THE WHITE RICE
|
||||
- Next add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes
|
||||
- After 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference
|
||||
- Next add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes
|
||||
- After an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds
|
||||
- Serve the rice porridge in a bowl
|
||||
- Optional: add Coriander on top of the rice porridge.
|
||||
@ -0,0 +1,20 @@
|
||||
# Chicken Couscous
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Olive Oil
|
||||
- Onion
|
||||
- Chicken Breast
|
||||
- Ginger
|
||||
- Harissa Spice
|
||||
- Dried Apricots
|
||||
- Chickpeas
|
||||
- Couscous
|
||||
- Chicken Stock
|
||||
- Coriander
|
||||
|
||||
## Directions
|
||||
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more
|
||||
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
|
||||
@ -0,0 +1,18 @@
|
||||
# Chicken Enchilada Casserole
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Enchilada sauce
|
||||
- shredded Monterey Jack cheese
|
||||
- corn tortillas
|
||||
- chicken breasts
|
||||
|
||||
## Directions
|
||||
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom
|
||||
- Remove chicken from the pot and shred with two forks
|
||||
- Preheat oven to 375 F degrees
|
||||
- Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese
|
||||
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top
|
||||
- Serve warm.
|
||||
@ -0,0 +1,24 @@
|
||||
# Chicken Fajita Mac and Cheese
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- macaroni
|
||||
- chicken stock
|
||||
- heavy cream
|
||||
- fajita seasoning
|
||||
- salt
|
||||
- chicken breast
|
||||
- olive oil
|
||||
- onion
|
||||
- red pepper
|
||||
- garlic
|
||||
- cheddar cheese
|
||||
- parsley
|
||||
|
||||
## Directions
|
||||
- Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly
|
||||
- Add your cream, stock and macaroni
|
||||
- Cook on low for 20 minutes. Add your cheeses, stir to combine
|
||||
- Top with roasted peppers and parsley.
|
||||
@ -0,0 +1,35 @@
|
||||
# Chicken Ham and Leek Pie
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken Stock
|
||||
- Chicken Breast
|
||||
- Butter
|
||||
- Leek
|
||||
- Garlic
|
||||
- Plain Flour
|
||||
- Milk
|
||||
- White Wine
|
||||
- Double Cream
|
||||
- Ham
|
||||
- Sea Salt
|
||||
- Pepper
|
||||
- Plain Flour
|
||||
- Butter
|
||||
- Free-range Egg, Beaten
|
||||
- Cold Water
|
||||
- Free-range Egg, Beaten
|
||||
|
||||
## Directions
|
||||
- Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug
|
||||
- Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly
|
||||
- Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes
|
||||
- Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool
|
||||
- Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat
|
||||
- For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid
|
||||
- Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides
|
||||
- Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid
|
||||
- Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry
|
||||
- Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.
|
||||
@ -0,0 +1,21 @@
|
||||
# Chicken Karaage
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken thigh
|
||||
- Ginger
|
||||
- Garlic
|
||||
- Soy sauce
|
||||
- Sake
|
||||
- Granulated sugar
|
||||
- Potato starch
|
||||
- Vegetable oil
|
||||
- Lemon
|
||||
|
||||
## Directions
|
||||
- Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour
|
||||
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
|
||||
- Add a handful of chicken to the potato starch and toss to coat each piece evenly
|
||||
- Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
|
||||
@ -0,0 +1,22 @@
|
||||
# Chicken Quinoa Greek Salad
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Quinoa
|
||||
- Butter
|
||||
- Red Chilli
|
||||
- Garlic
|
||||
- Chicken Breast
|
||||
- Olive Oil
|
||||
- Black Olives
|
||||
- Red Onions
|
||||
- Feta
|
||||
- Mint
|
||||
- Lemon
|
||||
|
||||
## Directions
|
||||
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly
|
||||
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt
|
||||
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
|
||||
@ -0,0 +1,25 @@
|
||||
# Chickpea Fajitas
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chickpeas
|
||||
- Olive Oil
|
||||
- Paprika
|
||||
- Tomatoes
|
||||
- Red Onions
|
||||
- Red Wine Vinegar
|
||||
- Avocado
|
||||
- Lime
|
||||
- Lime
|
||||
- Sour Cream
|
||||
- Harissa Spice
|
||||
- Corn Tortillas
|
||||
- Coriander
|
||||
|
||||
## Directions
|
||||
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking
|
||||
- Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve
|
||||
- Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.
|
||||
- Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.
|
||||
@ -0,0 +1,26 @@
|
||||
# Chilli prawn linguine
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Linguine Pasta
|
||||
- Sugar Snap Peas
|
||||
- Olive Oil
|
||||
- Garlic Clove
|
||||
- Red Chilli
|
||||
- King Prawns
|
||||
- Cherry Tomatoes
|
||||
- Basil Leaves
|
||||
- Lettuce
|
||||
- Bread
|
||||
- Fromage Frais
|
||||
- Lime
|
||||
- Caster Sugar
|
||||
|
||||
## Directions
|
||||
- Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside
|
||||
- Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time
|
||||
- Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink
|
||||
- Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper
|
||||
- Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
|
||||
@ -0,0 +1,17 @@
|
||||
# Chocolate Caramel Crispy
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Mars Bar
|
||||
- Butter
|
||||
- Rice Krispies
|
||||
- Milk Chocolate
|
||||
|
||||
## Directions
|
||||
- Grease and line a 20 x 20cm/8" x 8" baking tin with parchment paper
|
||||
- Put the mars bars and butter in a heat proof bowl and place over a pan of barely simmering water. Mixing with a whisk, melt until the mixture is smooth
|
||||
- Pour over the rice krispies in a mixing bowl and mix until all the ingredients are evenly combined. Press evenly into the prepare baking tin and set aside
|
||||
- Melt the milk chocolate in the microwave or over a pan of barely simmering water
|
||||
- Spread the melted chocolate over the rice krispie mixture and leave to set in a cool place. Once set slice into squares and serve!
|
||||
@ -0,0 +1,18 @@
|
||||
# Chocolate Gateau
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Plain chocolate
|
||||
- Butter
|
||||
- Milk
|
||||
- Eggs
|
||||
- Granulated Sugar
|
||||
- Flour
|
||||
|
||||
## Directions
|
||||
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment
|
||||
- Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)
|
||||
- Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth
|
||||
- Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.
|
||||
@ -0,0 +1,18 @@
|
||||
# Chocolate Raspberry Brownies
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Dark Chocolate
|
||||
- Milk Chocolate
|
||||
- Salted Butter
|
||||
- Light Brown Soft Sugar
|
||||
- Eggs
|
||||
- Plain Flour
|
||||
- Cocoa
|
||||
- Raspberries
|
||||
|
||||
## Directions
|
||||
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat
|
||||
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
|
||||
@ -0,0 +1,17 @@
|
||||
# Christmas Pudding Flapjack
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- salted butter
|
||||
- dark soft brown sugar
|
||||
- golden syrup
|
||||
- orange
|
||||
- rolled oats
|
||||
- Christmas pudding
|
||||
|
||||
## Directions
|
||||
- Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat. The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat
|
||||
- Add the oats and stir well until evenly coated. Stir through the leftover Christmas pudding and tip into the prepared tin. Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown. Whilst still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores
|
||||
- Keeps for 5 days in an air tight tin or freeze for up to 1 month.
|
||||
@ -0,0 +1,21 @@
|
||||
# Christmas Pudding Trifle
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Orange
|
||||
- Demerara Sugar
|
||||
- Grand Marnier
|
||||
- Christmas Pudding
|
||||
- Custard
|
||||
- Mascarpone
|
||||
- Double Cream
|
||||
- Flaked Almonds
|
||||
- Dark Chocolate
|
||||
|
||||
## Directions
|
||||
- Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside
|
||||
- Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices
|
||||
- Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges
|
||||
- Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.
|
||||
@ -0,0 +1,27 @@
|
||||
# Christmas cake
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Butter
|
||||
- Muscovado Sugar
|
||||
- Plain Flour
|
||||
- Eggs
|
||||
- Ground Almonds
|
||||
- Sherry
|
||||
- Candied Peel
|
||||
- Glace Cherry
|
||||
- Raisins
|
||||
- Currants
|
||||
- Pecan Nuts
|
||||
- Lemon
|
||||
- Mixed Spice
|
||||
- Rose water
|
||||
- Vanilla Extract
|
||||
- Baking Powder
|
||||
|
||||
## Directions
|
||||
- Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds
|
||||
- Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder
|
||||
- Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.
|
||||
@ -0,0 +1,21 @@
|
||||
# Coddled pork with cider
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Butter
|
||||
- Pork Chops
|
||||
- Bacon
|
||||
- Potatoes
|
||||
- Carrots
|
||||
- Swede
|
||||
- Cabbage
|
||||
- Bay Leaf
|
||||
- Cider
|
||||
- Chicken Stock
|
||||
|
||||
## Directions
|
||||
- Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan
|
||||
- Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender
|
||||
- Serve at the table spooned straight from the dish.
|
||||
@ -0,0 +1,32 @@
|
||||
# Coq au vin
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Olive Oil
|
||||
- Bacon
|
||||
- Shallots
|
||||
- Chicken Legs
|
||||
- Chicken Thighs
|
||||
- Chicken Breasts
|
||||
- Garlic
|
||||
- Brandy
|
||||
- Red Wine
|
||||
- Chicken Stock
|
||||
- tomato puree
|
||||
- thyme
|
||||
- Rosemary
|
||||
- bay leaves
|
||||
- parsley
|
||||
- chestnut mushroom
|
||||
- plain flour
|
||||
- butter
|
||||
|
||||
## Directions
|
||||
- Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon
|
||||
- Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside
|
||||
- Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left
|
||||
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr
|
||||
- Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm
|
||||
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.
|
||||
@ -0,0 +1,18 @@
|
||||
# Corned Beef and Cabbage
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Beef Brisket
|
||||
- Small Potatoes
|
||||
- Carrots
|
||||
- Cabbage
|
||||
|
||||
## Directions
|
||||
- 1
|
||||
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender
|
||||
- 2
|
||||
- Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes
|
||||
- 3
|
||||
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
|
||||
@ -0,0 +1,21 @@
|
||||
# Cream Cheese Tart
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Flour
|
||||
- Butter
|
||||
- Egg
|
||||
- Salt
|
||||
- Cheese
|
||||
- Milk
|
||||
- Eggs
|
||||
- Parmesan Cheese
|
||||
- Plum tomatoes
|
||||
- White Vinegar
|
||||
- Honey
|
||||
- Basil
|
||||
|
||||
## Directions
|
||||
- Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy
|
||||
@ -0,0 +1,19 @@
|
||||
# Crispy Sausages and Greens
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Kale
|
||||
- Italian Fennel Sausages
|
||||
- Cabbage
|
||||
- Garlic Clove
|
||||
- Onion
|
||||
- Shiitake Mushrooms
|
||||
- Chicken Stock
|
||||
- Salt
|
||||
- Pepper
|
||||
|
||||
## Directions
|
||||
- Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more
|
||||
- Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).
|
||||
@ -0,0 +1,35 @@
|
||||
# Crock Pot Chicken Baked Tacos
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken Breasts
|
||||
- Vinaigrette Dressing
|
||||
- Cumin
|
||||
- Smoked Paprika
|
||||
- Garlic
|
||||
- Refried Beans
|
||||
- Hard Taco Shells
|
||||
- Shredded Mexican Cheese
|
||||
- Grape Tomatoes
|
||||
- Jalapeno
|
||||
- Avocado
|
||||
- Green Salsa
|
||||
- Sour Cream
|
||||
- Milk
|
||||
|
||||
## Directions
|
||||
- Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon
|
||||
- Cover your crock pot with the lid and cook on high for 4 hours
|
||||
- Remove all the chicken breasts from the crock pot and let cool
|
||||
- Shred the chicken breasts and move to a glass bowl
|
||||
- Pour most of the liquid over the shredded chicken
|
||||
- FOR THE TACOS:
|
||||
- Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed
|
||||
- Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle
|
||||
- In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese
|
||||
- Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling
|
||||
- Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro
|
||||
- Finish with a drizzle of guacamole and sour cream
|
||||
- Enjoy!
|
||||
@ -0,0 +1,31 @@
|
||||
# Dal fry
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Toor dal
|
||||
- Water
|
||||
- Salt
|
||||
- Turmeric
|
||||
- Ghee
|
||||
- Chopped tomatoes
|
||||
- Cumin seeds
|
||||
- Mustard Seeds
|
||||
- Bay Leaf
|
||||
- Green Chili
|
||||
- Ginger
|
||||
- Cilantro
|
||||
- Red Pepper
|
||||
- Salt
|
||||
- Sugar
|
||||
- Garam Masala
|
||||
|
||||
## Directions
|
||||
- Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water
|
||||
- Cook dal with 2-1/2 cups water and add salt, turmeric, on medium high heat, until soft in texture (approximately 30 mins) it should be like thick soup
|
||||
- In a frying pan, heat the ghee. Add cumin seeds, and mustard seeds. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds
|
||||
- Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy
|
||||
- Add cilantro and garam masala cook for about one minute
|
||||
- Pour the seasoning over dal mix it well and cook for another minute
|
||||
- Serve with Naan.
|
||||
@ -0,0 +1,24 @@
|
||||
# Egg Drop Soup
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Chicken Stock
|
||||
- Salt
|
||||
- Sugar
|
||||
- Pepper
|
||||
- Sesame Seed Oil
|
||||
- Peas
|
||||
- Mushrooms
|
||||
- Cornstarch
|
||||
- Water
|
||||
- Spring Onions
|
||||
|
||||
## Directions
|
||||
- In a wok add chicken broth and wait for it to boil
|
||||
- Next add salt, sugar, white pepper, sesame seed oil
|
||||
- When the chicken broth is boiling add the vegetables to the wok
|
||||
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness
|
||||
- Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds
|
||||
- Serve the soup in a bowl and add the green onions on top.
|
||||
@ -0,0 +1,24 @@
|
||||
# English Breakfast
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Sausages
|
||||
- Bacon
|
||||
- Mushrooms
|
||||
- Tomatoes
|
||||
- Black Pudding
|
||||
- Eggs
|
||||
- Bread
|
||||
|
||||
## Directions
|
||||
- Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil
|
||||
- Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven
|
||||
- Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven
|
||||
- For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy
|
||||
- For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape
|
||||
- For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy
|
||||
- For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice
|
||||
- For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice
|
||||
- Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
|
||||
@ -0,0 +1,30 @@
|
||||
# Escovitch Fish
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Red Snapper
|
||||
- Vegetable Oil
|
||||
- Garlic
|
||||
- Ginger
|
||||
- Thyme
|
||||
- Bay Leaf
|
||||
- Red Pepper
|
||||
- Yellow Pepper
|
||||
- Onion
|
||||
- Carrots
|
||||
- Sugar
|
||||
- Allspice
|
||||
- Worcestershire Sauce
|
||||
- Scotch Bonnet
|
||||
- Lime
|
||||
- Malt Vinegar
|
||||
- Pepper
|
||||
|
||||
## Directions
|
||||
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready
|
||||
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
|
||||
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
|
||||
- Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
|
||||
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
|
||||
@ -0,0 +1,16 @@
|
||||
# Eton Mess
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- strawberries
|
||||
- double cream
|
||||
- meringue nests
|
||||
- ginger cordial
|
||||
- Mint
|
||||
|
||||
## Directions
|
||||
- Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration
|
||||
- Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using
|
||||
- Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.
|
||||
@ -0,0 +1,17 @@
|
||||
# Fennel Dauphinoise
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Potatoes
|
||||
- Fennel
|
||||
- Garlic
|
||||
- Milk
|
||||
- Double Cream
|
||||
- Butter
|
||||
- Parmesan Cheese
|
||||
|
||||
## Directions
|
||||
- Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender
|
||||
- Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
|
||||
@ -0,0 +1,24 @@
|
||||
# Fish fofos
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Haddock
|
||||
- Potatoes
|
||||
- Green Chilli
|
||||
- Coriander
|
||||
- Cumin Seeds
|
||||
- Pepper
|
||||
- Garlic
|
||||
- Ginger
|
||||
- Flour
|
||||
- Eggs
|
||||
- Breadcrumbs
|
||||
- Vegetable Oil
|
||||
|
||||
## Directions
|
||||
- Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish
|
||||
- Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes
|
||||
- Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos
|
||||
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
|
||||
@ -0,0 +1,28 @@
|
||||
# Fish pie
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Floury Potatoes
|
||||
- Olive Oil
|
||||
- Semi-skimmed Milk
|
||||
- White Fish Fillets
|
||||
- Plain flour
|
||||
- Nutmeg
|
||||
- Double Cream
|
||||
- Jerusalem Artichokes
|
||||
- Leek
|
||||
- Prawns
|
||||
- Parsley
|
||||
- Dill
|
||||
- Lemon
|
||||
- Gruyère
|
||||
- Lemon
|
||||
|
||||
## Directions
|
||||
- 01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season
|
||||
- 02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones
|
||||
- 03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream
|
||||
- 04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon
|
||||
- 05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.
|
||||
@ -0,0 +1,25 @@
|
||||
# Flamiche
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Butter
|
||||
- Leek
|
||||
- Salt
|
||||
- Creme Fraiche
|
||||
- Egg
|
||||
- Egg Yolks
|
||||
- Nutmeg
|
||||
- Plain Flour
|
||||
- Salt
|
||||
- Butter
|
||||
- Lard
|
||||
- Cheddar Cheese
|
||||
- Water
|
||||
|
||||
## Directions
|
||||
- For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes
|
||||
- 02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool
|
||||
- 03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5
|
||||
- 04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.
|
||||
@ -0,0 +1,34 @@
|
||||
# Flammkuchen Tarte Flambee
|
||||
|
||||
## Description
|
||||
Traditional food from Alsace
|
||||
|
||||
## Ingredients
|
||||
- Pizza dough
|
||||
- 2 onions
|
||||
- Black pitted olives
|
||||
- A bit of argula salad
|
||||
- 250 g creme fraiche
|
||||
- Salt, Pepper
|
||||
- Flour
|
||||
|
||||
## Directions
|
||||
1. Preheat the oven to 250 °C (With circulating air 220 °C). Then put the empty baking sheet in.
|
||||
2. Roll out the dough on a surface covered with some flour
|
||||
3. Peel the onions and cut them into small pieces
|
||||
4. Cut the olives into slices
|
||||
5. Wash the argula salad
|
||||
6. Mix the crème fraîche with some salt and spread it evenly on the dough
|
||||
7. Put the onions and olives on the dough
|
||||
8. Put the dough in the oven on the preheated baking sheet
|
||||
9. Bake for ca. 15 minutes
|
||||
10. Season with pepper and argula
|
||||
|
||||
## Closing Remarks
|
||||
|
||||
|
||||
|
||||
A Woman making flammkuchen
|
||||
|
||||
## Contribution
|
||||
niklassc7
|
||||
@ -0,0 +1,21 @@
|
||||
# French Lentils With Garlic and Thyme
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Olive Oil
|
||||
- Onion
|
||||
- Garlic
|
||||
- Carrot
|
||||
- French Lentils
|
||||
- Thyme
|
||||
- Bay Leaf
|
||||
- Salt
|
||||
- Celery
|
||||
|
||||
## Directions
|
||||
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes
|
||||
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer
|
||||
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later
|
||||
- For a fuller taste, use some chicken stock and reduce the water by the same amount.
|
||||
@ -0,0 +1,23 @@
|
||||
# Fruit and Cream Cheese Breakfast Pastries
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Cream Cheese
|
||||
- Sugar
|
||||
- Vanilla Extract
|
||||
- Flour
|
||||
- Puff Pastry
|
||||
- Strawberries
|
||||
- Raspberries
|
||||
- Blackberries
|
||||
|
||||
## Directions
|
||||
- Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper. In a bowl, mix cream cheese, sugar, and vanilla until fully combined. Lightly flour the surface and roll out puff pastry on top to flatten. Cut each sheet of puff pastry into 9 equal squares. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge
|
||||
- NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact
|
||||
- Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape
|
||||
- Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top
|
||||
- Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet
|
||||
- Bake for 15-20 minutes or until pastry is golden brown and puffed
|
||||
- Enjoy!
|
||||
@ -0,0 +1,25 @@
|
||||
# Full English Breakfast
|
||||
|
||||
## Description
|
||||
|
||||
|
||||
## Ingredients
|
||||
- Sausages
|
||||
- Bacon
|
||||
- Mushrooms
|
||||
- Tomatoes
|
||||
- Black Pudding
|
||||
- Eggs
|
||||
- Bread
|
||||
- Baked Beans
|
||||
|
||||
## Directions
|
||||
- Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil
|
||||
- Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven
|
||||
- Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven
|
||||
- For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy
|
||||
- For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape
|
||||
- For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy
|
||||
- For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice
|
||||
- For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice
|
||||
- Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
|
||||
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