tag:blogger.com,1999:blog-80073637804117612872024-02-08T14:27:08.240+00:00Pepper Burger Mit ChipsAll the recipes on this site have been tried and tested, so use them as a guide and you'll be knocking out good food in no time.Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-8007363780411761287.post-25377209145661868842010-01-02T15:46:00.005+00:002010-01-02T16:14:55.513+00:00Chicken with Peppercorns and Ginger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lxLfN7chi0o/Sz9uMdKs9_I/AAAAAAAABCc/fUNWNBQiGVQ/s1600-h/chicken+ginger+garlic.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://3.bp.blogspot.com/_lxLfN7chi0o/Sz9uMdKs9_I/AAAAAAAABCc/fUNWNBQiGVQ/s200/chicken+ginger+garlic.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422173636644370418" /></a><br />This is a recipe by Anjum Anand. It's simple to make and is one of the best Chicken recipes I've ever had. Give it a bash and then buy the book...Indian Food Made Easy.<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />For the marinade..<br />9 or 10 cloves of Garlic, peeled<br />10g fresh Ginger - peeled<br />1 tsp Garam Masala<br /><br />Other ingredients..<br />1 Chicken stock cube, dissolved in 3 tbsp hot water<br />1kg chicken breasts and thighs, skinned<br />3 tbsp Vegetable oil<br />1 small Onion - peeled and finely chopped<br />2 green Chilli<br />15g fresh Ginger, peeled and sliced into shreds<br />1 tbsp Ground Coriander<br />salt, to taste<br />200ml water <br />1 tbsp ground Black Peppercorns<br />1/2 tsp Garam Masala<br />2 tsp Lemon juice<br />2 handfuls of fresh chopped Coriander<br /><br /><br />Blitz the Garlic, Ginger, Garam Masala and Stock together to make a paste. Then cover the chicken with it and leave in the fridge for at least an hour. 2-3 hours is better! Bring the Chicken back to room temperature before cooking.<br /><br />Heat the oil in pan and add the Onion and sauté for 6-8 minutes until brown. Add the Chilli, Ginger, Ground Coriander and salt, then leave to cook for about a minute.<br /><br />Add the chicken to the pan with the marinade and brown all over. Pour in the water and Black Pepper, bring it to the boil then lower the heat, cover and simmer for 20-30 minutes. Check often and add a splash more water if needed.<br /><br />Turn up the heat and leave for 3-4 minutes to reduce the sauce to just a few tablespoons, then stir in the Garam Masala, Lemon juice and Fresh Coriander just before serving with pickles, rice, indian breads etc....<br /><br />Feeds 4<br /><br /><a href="http://sites.google.com/site/pepperburgermitchipsrecipes/chicken-with-peppercorns-and-shredded-ginger?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Printable version of this recipe</a>Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com10tag:blogger.com,1999:blog-8007363780411761287.post-37847839886311721682009-12-20T15:26:00.007+00:002009-12-20T15:44:26.285+00:00Triple Cheese and Onion Strata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/Sy5CRSK8U-I/AAAAAAAABAU/tg2lNZ0esi4/s1600-h/strata.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/Sy5CRSK8U-I/AAAAAAAABAU/tg2lNZ0esi4/s200/strata.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417340266476229602" /></a>Nigella Lawson you saucy mare,<br />with your bloody great knockers<br />and your lovely long hair.<br />Your sultry, sexy glances are a delightful habit,<br />your voluptuous body like Jessica Rabbit.<br />Your saucy minx looks are designed to excite,<br />they made me nick this recipe from the <a href="http://www.bbc.co.uk/food/recipes/database/triplecheeseandonion_90623.shtml">BBC Food site.</a><br />The dish it is perfect, it tastes divine,<br />the recipe is yours, and the poem is mine.<br /><br /><br /><br />You Need:<br />1 Baguette, ends chopped off and discarded, cut into 1cm/½in slices and left to go stale<br />6 Spring Onions, roughly sliced<br />150g/5oz Mozzarella, roughly chopped<br />50g/2oz Parmesan, shaved or grated<br />100g/3½ Cheddar, broken into pieces<br />100ml/3½fl oz Soured Cream<br />6 free-range Eggs<br />small bunch fresh chives, chopped, to garnish<br />Method<br /><br />Arrange the stale baguette slices in a layer in a 25cm/10in square dish.<br />Place the spring onions, mozzarella, parmesan and cheddar into a food processor. Add the soured cream and eggs, then blend until smooth.<br /><br />Pour the cheese and egg mixture over the bread in the dish, cover with cling film, and leave in the fridge to soak overnight.<br /><br />When ready to cook, preheat the oven to 180C/360F/Gas 4.<br /><br />Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through.<br /><br />Remove from the oven and sprinkle with chives and spoon onto serving plates.<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com5tag:blogger.com,1999:blog-8007363780411761287.post-68660935650264897412009-12-13T12:32:00.006+00:002009-12-13T13:08:38.574+00:00Spicy Spanish Lentils with Sausages<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lxLfN7chi0o/SyTfezyaeOI/AAAAAAAABAM/b-S0cdElkIw/s1600-h/Lentils+sausages.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_lxLfN7chi0o/SyTfezyaeOI/AAAAAAAABAM/b-S0cdElkIw/s200/Lentils+sausages.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5414698372396906722" /></a> You can easily make this one for a Vegetarian, just leave out the Sausages and Chorizo. As long as you don't overdo it with the meat, this is quite a healthy meal as well!<br /><br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />8 x Sausages - use the best quality Pork sausages you can get<br />250g dried Pardina or Puy Lentils<br />1 x 410g Tin Chickpeas<br />6 x Shallots - finely diced<br />2 x Garlic Cloves - finely sliced<br />1 x Red Pepper - finely diced<br />1 x teaspoon Ground Cumin<br />1 x teaspoon Smoked Paprika<br />2 x tablespoons Olive Oil<br />1000ml Vegetable Stock (or Chicken stock if cooking for carnivores)<br />100g Chorizo - sliced<br />Salt and Black Pepper<br />Small handful fresh Coriander - chopped<br />Small handful fresh Parsley - chopped<br />150ml Red Wine<br />2 x teaspoon dried Chilli Flakes<br /><br />Add the Lentils to a saucepan with the Stock, bring to the boil and simmer for 20 minutes.<br /><br />Meanwhile, heat 1 tablespoon of the Olive Oil in a pan and gently fry the Sausages until cooked. Add the Chorizo to the same pan for the last 5 minutes. Set the cooked Sausages and Chorizo aside. Now add the Shallots, Red Pepper, Garlic, Chilli, Paprika and Cumin to the pan and fry gently for 3 or 4 minutes until the Shallots and Pepper begin to soften.<br /><br />Drain the Lentils and add them to the Shallots and Peppers in the pan. Add the drained Chickpeas and 1 tablespoon of Olive Oil. Stir well and then add the Red Wine, the herbs and the Salt and Black Pepper to taste. Let the wine come to the boil and then stir well to combine everything together. Don't cook too long or all the wine will be absorbed. You don't want that, as the dish may turn out too dry. By adding the wine last, it will help provide some sauce for the Lentils<br /><br />Serve with fresh bread<br /><br />Feeds 4<br /><br /><a href="http://sites.google.com/site/pepperburgermitchipsrecipes/spicy-spanish-lentils-with-sausages?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Printable version of this recipe</a>Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-70594172235240247042009-12-08T10:43:00.004+00:002009-12-10T10:31:40.039+00:00Turkey TagineI've posted this one so you can try it in a couple of weeks when you'll have plenty of leftovers to use up. Makes a change from the usual turkey curry, risotto, stew, sandwiches etc. It's a good slow cooker recipe, but can be done on the hob as well<br /><br /><br />You need:<br /><br />450g Turkey meat - diced, shredded, sliced, whatever!<br />2 tablespoons Plain Flour (if using uncooked turkey)<br />Salt and Black Pepper<br />2 tablespoons Olive Oil<br />1 Large Onion - peeled and cut into wedges<br />4 Garlic Cloves - thinly sliced<br />1 teaspoon ground Cumin<br />1 teaspoon ground Coriander<br />1 teaspoon Turmeric powder<br />1 teaspoon Ras Al Hanout powder (leave this out if you can't get it)<br />1/4 teaspoon ground Cinnamon<br />2 Carrots - diced<br />300ml - Chicken Stock<br />75g Dried Apricots - chopped<br />3 large (beef) Tomatoes - diced<br />410g Tin Chickpeas - drained<br />1 large handful Fresh Coriander - chopped<br /><br />If using uncooked Turkey meat, toss it in the flour, seasoned with the salt and black pepper. Heat half the Oil in a pan and gently fry the Onion and Garlic for 3 or 4 minutes. be careful not to burn the Onion/Garlic, you just want to soften it. Remove with a slotted spoon and place in the slow cooker.<br /><br />Add the remaining oil to the pan and add the uncooked Turkey meat. Brown on all sides. (If using cooked turkey meat, add it now) Sprinkle in the spices, along with the Carrots and the Stock. Bring to the boil and add the Apricots and Tomatoes. Reduce the heat and then add to the Onions in the slow cooker. Stir well.<br /><br />Cook on high for 2 hours, then add the Chickpeas and continue to cook on low for another 2/3 hours. Add the chopped Coriander just before serving<br /><br />Serve with Cous Cous and fresh flat bread or Naan bread.<br /><br />Feeds 4<br /><br /><a href="http://sites.google.com/site/pepperburgermitchipsrecipes/turkey-tagine?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Printable version of this Recipe</a>Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-74900274528034458122009-11-22T14:02:00.003+00:002009-11-22T14:17:11.571+00:00Beer Can ChickenOr as Leo now calls it, Beer up the Bum Chicken - This is an easy way of cooking a Chicken and keeping it moist at the same time. No worries about the breast browning and the bottom sitting in the cooking juices either, this way of cooking ensure that the Chicken is cooked evenly all over. I read somewhere once, that to get a perfectly cooked chicken, you just cook it on full whack for an hour regardless of how big it is...I based the cooking time for this recipe around that principle but feel free to stick to whatever the recommended timings are for your size Chicken.<br /><br />You need:<br /><br />1 Chicken <br />1 Large Can Beer - any brand<br />4 Tablespoons of Cajun Seasoning - you could use whatever you have around.<br />2 Tablespoons Olive Oil<br /><br />Pre-heat oven to 200c. Pour the Oil over the Chicken and rub it all over to coat. Take 3/4 of the Seasoning/Rub and rub it into the Chicken, making sure you coat the breast and legs well. <br /><br />Drink half the can of beer. Pour the remaining Seasoning/Rub into the beer can. Stick the beer can up the Chickens bum, so it "sits" upright on the can. Make sure the drinking end of the can is inside the chicken :-) <br /><br />Now carefully place the Chicken into a roasting dish and make sure it's stable and won't fall over. Place in the oven and cook for an hour OR for the recommended time depending on the size of your Chicken - mine was a medium sized bird and an hour was fine.<br /><br />Remove from the oven and let sit for 10 minutes before removing the can and carving. Serve with all the usual chickenny things.<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-85945303874813808972009-11-08T08:29:00.004+00:002009-11-08T08:40:24.677+00:00Blackberry LiqueurA little late in the year to make this with fresh berries, but it does work just as well with frozen if you have any stashed away.<br /><br />You need:<br /><br />3 cups of fresh (or frozen) Blackberries<br />3 cups of Vodka - get the best you can afford<br />1 cup of Caster Sugar<br />1 cup of Water<br /><br />Add the Sugar and Water to a pan and heat slowly until all the Sugar has dissolved. Allow to cool to room temerature<br /><br />Now pour the Vodka into a large, clean glass container or decanter - for info, 3 Cups of Vodka is approx a 75cl bottle, give or take. Add the Sugar syrup and the Blackberries, taking care not to crush the berries. Cover with clingfilm and leave to infuse for at least 2 weeks. You can give it a stir every couple of days, but don't go wild and crush the fruit.<br /><br />After 2 weeks, strain the drink through a fine muslin or cloth into bottles - 1 large or a couple of small. Resist the temptation to drink it right away, but leave it to sit for another couple of week if you can.<br /><br />The colour is a really deep purple and it tastes great. This would make an ideal home made Christmas present.<br /><br />Makes approx 1 litre.Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-42796155030392613042009-10-25T15:25:00.004+00:002009-10-25T17:39:13.777+00:00Cheese Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/SuRuM7pLkFI/AAAAAAAAA78/-tPiB18QC9c/s1600-h/Scones+2+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/SuRuM7pLkFI/AAAAAAAAA78/-tPiB18QC9c/s200/Scones+2+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5396559421944598610" /></a>Guest blog from my Mum today....<br /><br />I cooked these for my Son, he was suitably impressed and thought them worthy of a place on his blog.<br /><br /><br /><br /><br /><br /><br /><br />450g Self Raising Flour<br />150g Butter<br />2 Eggs<br />4 Tablspoons Milk plus extra for brushing over. <br />1/2 Teaspoon Mustard Powder<br />1/4 Teaspoon Cayenne Pepper<br />approx 100g of strong flavoured Cheese - grated<br /><br />Preheat oven to 200c<br /><br />Rub butter into flour until like fine breadcrumbs. Add a pinch of salt & pepper, and mustard & cayenne pepper. Then add cheese & mix.<br /><br />Beat eggs with milk & add to flour mixture until a soft dough is formed. Turn onto floured surface and knead lightly until smooth. Roll or pat until approx 2.5cm thick and cut with 8cm cutter, brush with milk and sprinkle with cheese. <br /><br />Place on baking tray a few cm apart, brush with milk and bake for approx 15 mins or until golden and risen.<br /><br />A sprinkle of mixed herbs is also a nice addition if liked, added at the dry stage.<br /><br />Makes 10-12Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-17123876865819715762009-10-20T06:15:00.004+01:002009-10-20T06:32:36.127+01:00Sausage Meatballs with Macaroni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lxLfN7chi0o/St1H1ShmTWI/AAAAAAAAA6s/Nr-_k81AYkI/s1600-h/italian+meatballs.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lxLfN7chi0o/St1H1ShmTWI/AAAAAAAAA6s/Nr-_k81AYkI/s200/italian+meatballs.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5394546909491121506" /></a><br />Not the most attractive dish to look at, but these are probably the tastiest meatballs i've ever had. It's a bit fiddly to make, but well worth the effort if you are wanting to feed a lot of people<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />150ml Olive Oil<br />2 Garlic Cloves - crushed<br />100g Fresh Breadcrumbs<br />50ml Milk<br />Handful of Chopped Parsley<br />2 Large Onions - finely diced<br />500g Beef Mince - best you can afford<br />500g Italian Sausages - approx 8. Squeeze the meat from the skins<br />200ml Red Wine<br />2 x 400g Tins Chopped Tomatoes<br />500g Macaroni<br />1 Large (family size) Jar of White Pasta Sauce<br />100g Mature Cheddar or Gruyere - grated<br />Salt and Black Pepper<br /><br />Heat the oven to 200c.<br /><br />Heat the oil in a large frying pan, and then add the Onions, Garlic and a good grind of Black Pepper and Salt. Cook slowly on a low heat until the Onions are softened but not colored. Remove half the Onions with a slotted spoon and place in a large mixing bowl with the Breadcrumbs and Milk. Remove the rest of the Onions from the pan and set aside.<br /><br />Mix the Beef Mince and the Sausage Meat, the Parsley and plenty of salt and pepper, into the Breadcrumbs/Milk/Onions. Use your hands to mix everything very well! Shape the mixture into meatballs and set aside on a plate<br /><br />Cook the Macaroni according to packet instructions, drain and set aside. While you do that, heat the oil again and then brown the meatballs in batches until browned all over. When all the meatballs are browned, return the Onions to the pan along with the Wine. Bring to the boil and stir in the Tomatoes and the Meatballs. Simmer for 5 mins.<br /><br />Tip the cooked Macaroni into the Meatball sauce and mix well. Tip everything into the largest casserole dish you have (or use two!), the pour over the White Sauce. Top with the grated Cheese and then bake for 30-35 minutes until bubbling and golden<br /><br />Serve with fresh bread to mop up the sauce<br /><br />Feeds 6 - 8 easilyMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com2tag:blogger.com,1999:blog-8007363780411761287.post-14061660238402005952009-10-10T06:27:00.006+01:002009-10-10T06:39:35.663+01:00Beef and Herb Khoresh<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/StAcAQGhXsI/AAAAAAAAA6M/lIlLKcDdCRw/s1600-h/khoresh+006.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/StAcAQGhXsI/AAAAAAAAA6M/lIlLKcDdCRw/s200/khoresh+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5390839544610381506" /></a>This is an Iranian (Persian) dish and i found the recipe in an old cookbook. It says there are Vegetarian versions so if anyone has one, please let me know!<br /><br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />3 tablespoons Olive Oil<br />1 Large Onion - chopped<br />450g Stewing Beef - cubed<br />2 teaspoons Ground Turmeric<br />1/2 teaspoon Ground Cinnamon<br />600ml Cold Water<br />25g Fresh Parsley - chopped<br />25g Fresh Chives - chopped<br />400g tin Red Kidney Beans - drained<br />juice of 1 Lemon<br />Salt and Black Pepper<br /><br />Heat 2 tablespoons of the Oil in a large pan and fry the Onion for 3-4 minutes until lightly coloured. Add the Beef and fry for another 10 minutes until browned on all sides. Add the Turmeric and Cinnamon and cook for another minute, then add the Waterand bring to the boil. Cover and simmer for 45 mins, stirring every now and then.<br /><br />Heat the remaining Oil in a pan and then fry the Parsley and Chives over a medium heat for 2-3 minutes, stirring all the time.<br /><br />Add the Kidney beans and the fried Herbs into the Beef, along with the Lemon Juice. Season with Salt and Pepper to taste, then simmer the stew for a further 35 minutes to allow the sauce to reduce and thicken slightly. Once the meat is tender, serve on a bed of rice or cous-cous<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-55238989078979736952009-09-27T05:51:00.004+01:002009-09-27T06:04:12.244+01:00Spiced Kefta with Lemon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/Sr7vgdEPapI/AAAAAAAAA3E/l7-iAehxtOg/s1600-h/Kefta+011.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/Sr7vgdEPapI/AAAAAAAAA3E/l7-iAehxtOg/s200/Kefta+011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386005545218960018" /></a> Kefta are Lamb meatballs, flavoured with Onions, Herbs and Spices. This is a North African dish and is a good one to try if you have friends round. You can serve the dish in the middle of the table and let everyone dig in.<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />450g Minced Lamb<br />2 Onions - grated or blitzed to a puree<br />1 teaspoon Ground Cinnamon<br />1 teaspoon Ground Cumin<br />1 teaspoon Cayenne Pepper<br />1 Fresh Chilli - finely chopped<br />20g Butter<br />2 tablepoons Olive Oil<br />25g Fresh Root Ginger - finely chopped<br />2 tablespoons Fresh Parsley - chopped<br />25g Fresh Coriander - finely chopped<br />Juice of 1 Lemon<br />1 Lemon - quartered<br />300ml Cold Water<br />Salt and Black Pepper<br />Pinch Saffron if available - if not use Turmeric or Paprika for colour<br /><br />In a large mixing bowl, add half the Onion to the Lamb, along with the Cinnamon, Parsley, Cumin and Cayenne. Season well with Salt and Pepper, then get your hands in there and mix everything well for about 5 minutes. Shape the Lamb into small balls - about the size of a walnut.<br /><br />Take a heavy based pan (with a lid) and melt the Butter with the Olive Oil. Add the remaining Onion, the Ginger, Chilli and Saffron (or Turmeric/Paprika)if using. Cook gently until the Onions begin to colour, about 10 minutes, then add the Coriander and Lemon juice.<br /><br />Pour in the water, then bring to the boil and add the Lamb meatballs. Reduce to a simmer and cover the pan. Poach the meatballs gently for about 20 minutes, turning every few minutes. Remove the lid, tuck the Lemon quarters into the pan and then simmer lid off fo a further 10 mins to allow the sauce to reduce.<br /><br />Serve with fresh bread to mop up the juices, or with Cous Cous or rice.<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-53650089300353569562009-09-21T17:45:00.006+01:002009-09-21T18:02:47.105+01:00Cabelleros Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/SretxZ3WlKI/AAAAAAAAA28/ywkVVnptkZc/s1600-h/Cabelleros+Casserole+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/SretxZ3WlKI/AAAAAAAAA28/ywkVVnptkZc/s200/Cabelleros+Casserole+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383962943812965538" /></a> There's an easy to find (and make) kids meal out there on the web called Cowboy Casserole, which uses Sausages and Beans...I decided to make it for Leo yesterday and also to make a slightly different version for myself. I altered the recipe and gave it a Spanish twist - hence the name. This is a good one for a cold day.<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />6 Sausages - good quality Pork or Beef<br />2 x 400g Tins Chilli Beans - don't drain these<br />2 x Onions - sliced<br />150g Chorizo - sliced or diced<br />4 x Large Baking Potatoes<br />1 x 400g Tin Puy Lentils (ready cooked)<br />1 x Large Carrot - diced<br />2 tablespoons Olive Oil<br /><br />Pre heat the oven to 180c<br /><br />Peel and halve the Potatoes, then put them onto to boil for 20 mins. When cooked, mash them and set aside.<br /><br />Heat the Oil in a large, heavy bottomed pan and genly fry the Onions for about 10 mins until they begin to colour. Set aside. Now add the Sausages and fry, turning often until cooked. This will take about 10-15 minutes. Remove from the pan, chop into bite sized pieces and set aside. Now add the Chorizo and Carrot to the pan and cook for 3 or 4 minutes only, until the Chorizo begins to release it's oil.<br /><br />Return the Sausages and Onions to the pan with the Chorizo and Carrot, then add the Beans and Lentils. Stir well to combine, then bring to the boil. The Beans should have enough sauce to allow this.<br /><br />Transfer everything to a large casserole dish and then spoon over the mashed spuds. Spread the mash over the surface of the casserole to cover and then put in the oven for 25 mins or until the mash begins to brown.<br /><br />Serve with any veg you like.<br /><br />Feeds 4-6Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-27947010404902061012009-09-19T18:19:00.006+01:002009-09-19T18:37:14.581+01:00A Fish Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lxLfN7chi0o/SrUSyJwI2AI/AAAAAAAAAus/uFfn_HrYXo4/s1600-h/Fish+Curry.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_lxLfN7chi0o/SrUSyJwI2AI/AAAAAAAAAus/uFfn_HrYXo4/s200/Fish+Curry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383229582411880450" /></a>This is one of those recipes where you can play with the ingredients depending on what you can get your hands on at the time...I've listed what I used, but you could try adding some mussels, monkfish or whatever fish you fancy. This curry isn't too hot, it's just lightly and nicely spiced.<br /><br /><br /><br /><br /><br /><br />You need:<br />1 Large Onion - roughly chopped<br />500g (approx) Fish and Shellfish. I used these listed below.....<br />2 x Salmon Fillet - cut into bite sized pieces<br />2 x Haddock Fillet - cut into bite sized pieces<br />4 x Squid Tubes - cleaned and cut into rings<br />8 x raw, shelled Tiger Prawns <br />2 x Large Fresh Red Chillies - finely chopped<br />1 teaspoon Garam Masala<br />1 teaspoon Ground Turmeric<br />1/2 teaspoon of dried Chilli flakes<br />4 x Tomatoes - chopped<br />400ml Vegetable (or Fish) Stock <br />100ml Coconut Milk<br />2 tablespoons Olive Oil<br /><br />Heat the Oil in a large, heavy based pan. Add the Onion and cook over a low heat for about 10 mins until softened and just starting to colour. Add the chopped Chilli to the pan, followed by the dried Chilli, Garam Masala and Ground Turmeric. Stir well to combine and cook for a minute.<br /><br />Add the chopped Tomatoes and cook gently for 5 or 6 minutes. Now add the Stock and bring to the boil. Add the Fish and simmer for 7 or 8 minutes. Stir in the Coconut Milk and season to taste, then simmer for a final 2 or 3 minutes.<br /><br />Serve with Rice and Naan Bread<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-89673796290862762322009-09-16T15:12:00.003+01:002009-09-16T15:25:02.648+01:00Seedless Blackberry and Elderberry JamForaging time is on us again and seeing as these two berries always seem to live in close proximity to each other, why not combine them in a jam.<br /><br />It's difficult to give precise measurements and weights for this jam, it depends how juicy the berries are that you use. The important thing is that you get the sugar to juice ratio correct as detailed in step 4<br /><br />You need:<br /><br />Approx 900g/2lb Blackberries<br />Approx 900g/2lb Elderberries<br />Jam Sugar - between 900g/2lb and 1800g/4lb. Depends on the juice in the berries<br />3-4 tablespoons Lemon Juice<br /><br />1. Wash the berries well and then drain. Remove the Elderberries from their branches/twigs by stripping them off with a fork. <br /><br />2. Put both lots of berries into a large preserving pan or large saucepan and cook over a low heat until they turn to a soft pulp. Press the berries as they cook to speed the process along and to extract as much juice as possible. If you are using very ripe berries, proceed to the next step. If the berries are still holding their shape, or are not very juicy, you can blitz them quickly in a blender at this point.<br /><br />3. Now rub the pulp through a sieve using the back of a spoon or the back of a ladle. The aim is to extract the juice and leave behind the seeds/pips.<br /><br />4. Very Important! - Measure the resulting juice. To each 600ml of juice, add 450g of Jam Sugar and 1 tablespoon of Lemon Juice. You may not need all the sugar that you have set aside for this recipe.... <br /><br />5. Heat the juice/sugar/lemon until the sugar has dissolved, then whack the heat up and boil rapidly until setting point is reached.<br /><br />Ladle into hot, sterilised jars and seal.<br /><br />Depending on the berries, this could make anywhere between 2.5lb and 4lb of tasty Jam.Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-21754571415277212012009-09-14T13:05:00.002+01:002009-09-14T13:13:32.253+01:00Pico de Gallo SalsaA traditional spicy Salsa, ideal to serve with Quesadillas, Fajitas, Nachos, Chips, Dips etc etc etc. This tastes even better if you make it the day before you want it.<br /><br />You need:<br /><br />3 Large ripe Tomatoes<br />1/2 a Red Onion - finely chopped<br />1 Large Fresh Green Chilli - deseeded and finely chopped<br />2 tablespoons Fresh Coriander - finely chopped<br />Juice of 1 Lime<br />Salt and Pepper<br /><br />Halve the Tomatoes and scoop out and discard the juice and pips. Finely dice the flesh and place in a large non-metallic bowl. Add the Onion, Chilli, Coriander and Lime Juice. Season to taste with Salt and Pepper and then stir well to combine the ingredients<br /><br />Cover and place in the fridge for at least 30 minutes - more if you can!<br /><br />Makes 4 servingsMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com1tag:blogger.com,1999:blog-8007363780411761287.post-76626279400326241232009-09-14T12:48:00.004+01:002009-09-14T13:18:02.336+01:00Chorizo and Cheese Quesadilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_lxLfN7chi0o/Sq4tpu_NLoI/AAAAAAAAAsw/4NPnu6Uruig/s1600-h/Chorizo+Quesadilla+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_lxLfN7chi0o/Sq4tpu_NLoI/AAAAAAAAAsw/4NPnu6Uruig/s200/Chorizo+Quesadilla+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5381288799765343874" /></a> This brings back holiday memories from a few years ago...we went to the States for 3 weeks and our first week was spent in San Diego. The first thing we ate after getting off the plane was Quesadillas at the <a href="http://www.seaportvillage.com/">Seaport Village</a>. This is another take on a previous post. You can leave the Chorizo out if making this one for Veggies.<br /><br /><br /><br /><br /><br /><br />You need:<br /><br />115g Mozzarella Cheese - grated<br />115g Mature Cheddar Cheese - grated<br />200g Chorizo - diced<br />4 Spring Onions - finely chopped<br />2 Fresh Green Chillies - deseeded and finely chopped<br />8 Flour Tortillas<br />Vegetable Oil - for brushing<br />Salt and Pepper<br /><br /><br />Place the Cheeses, Chorizo, Spring Onions, Chillies, Salt and Pepper to taste into a bowl and mix well to combine. <br /><br />Divide the mixture between 4 Tortillas, then top with the remaining Tortillas<br /><br />Brush a large non-stick frying pan with a little oil, and heat over a medium heat for 30 seconds. Add 1 Quesadilla and cook, pressing it down with a spatula for 3 or 4 minutes until the underside is crisp and lightly browned. Turn over and cook the other side, pressing down with the spatula for another 2 or 3 minutes - until the cheese is melting. Remove from the pan and keep warm<br /><br />Cook the remaining Quesadillas and then cut into quarters. Serve with some home made <a href="http://pepperburgermitchips.blogspot.com/2007/08/guacamole.html">Guacamole</a> and <a href="http://pepperburgermitchips.blogspot.com/2009/09/pico-de-gallo-salsa.html">Pico de Gallo Salsa</a><br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-9228133514558703402009-09-12T10:50:00.006+01:002009-09-12T17:24:07.327+01:00Black Forest Trifle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lxLfN7chi0o/SqtvNyPe-VI/AAAAAAAAAsQ/VBo9G_eK1rQ/s1600-h/Trifle.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lxLfN7chi0o/SqtvNyPe-VI/AAAAAAAAAsQ/VBo9G_eK1rQ/s200/Trifle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380516462439889234" /></a> This trifle couldn't be easier or quicker to make. I made it with Black Forest fruits, but it would also work well with any summer fruits and berries such as blackberries, raspberries, blackcurrants etc. Nigel Slater made something similar on his show this week and that's where the idea came from.<br /><br /><br /><br /><br /><br /><br />You need:<br /><br />1 x Cherry Madeira Cake - Shop bought for ease. Make your own if you prefer<br />500g Black Forest Fruits (or summer fruits) - frozen or hand picked if in season.<br />1 Pint Custard - Shop bought for ease. Make your own if you prefer<br /><br />Defrost the fruits/berries if using frozen, then gently heat in a saucepan until the berries burst and release their juice. Cook gently for 3 or 4 minutes until the fruits soften, but still holds it's shape. Set aside to cool<br /><br />Slice the Madeira cake into 1cm thick slices and divide evenly between the serving plates. Pour the juice from the fruits over the cake slices and then pile the softened fruit on top. Pour/drizzle the custard on top of the cake and fruit.<br /><br />That's it. Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-7991776538967740492009-09-06T14:56:00.005+01:002009-09-06T15:14:57.120+01:00Sausages with Squid and Chickpeas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/SqO_71btBaI/AAAAAAAAArw/vP-pVvLEz4E/s1600-h/sausage+and+squid.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/SqO_71btBaI/AAAAAAAAArw/vP-pVvLEz4E/s200/sausage+and+squid.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5378353414686967202" /></a>This is one of the few meals I've had recently where I haven't added any "heat". It's full of strong flavours and you can pretty much let them speak for themselves. This is one of those meals where you can pretty much add/take away whatever you like depending on taste. If you don't like Garlic, leave it out..if you prefer different beans, fling them in.<br /><br /><br /><br /><br /><br /><br />You need:<br /><br />6 Sausages (such as Toulouse or Sicilian) - chopped into bite sized pieces<br />150g Chorizo - chopped into 1cm cubes<br />6 Shallots - finely chopped<br />2 Cloves Garlic - finely chopped or crushed<br />8 Squid Tubes - cleaned and cut into rings<br />2 x 400g Tin Chopped Tomatoes<br />2 Tablespoons Smoked Paprika<br />1 x 400g Tin Chickpeas - drained<br />2 Tablespoons Olive Oil<br />Salt and Pepper <br />2 Tablespoons Fresh Parsley - chopped<br /><br />Heat the Oil in a large heavy bottom pan over a medium heat. Add the Sausages and fry gently for 5 minutes until they begin to brown. Now add the Chorizo and cook, stirring often for a further 2-3 minutes unti the Chorizo begins to release it's oil. Now add the chopped Shallots and the Garlic. Reduce the heat to low and cook for 4 or 5 minutes until the Shallots are well colored and softened. Add the Squid and cook, stirring a couple of times for 2-3 minutes.<br /><br />Now add the Tomatoes, the Chickpeas and the Smoked Paprika. Increase the heat, bring to the boil and then reduce the heat again. Add the Parsley and mix well, then simmer for 15-20 minutes and give it a stir every 5 minutes while it cooks, and then season to taste. Serve with Cous Cous or fresh crusty bread<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-15675356422796116532009-08-16T12:57:00.003+01:002009-08-16T13:09:19.518+01:00Sausage ChilliI've been betrayed......I came back from a work trip during the week, to find that my (vegetarian) wife had been sniffing around on <a href="http://www.freestylecookery.com/">Swedish Mike's site</a>. She had taken it upon herself to make me the Sausage Chilli that Mike blogged back in November. In true Mike stylee, she freestyled it a bit and used some Bassett Burner sausages that we bought from <a href="http://www.crumpbutchers.co.uk/index.htm">Crumps Butchers</a> in nearby Wootton Bassett. They are well known locally for their sausages and you sometimes need to get in there early to get your hands on some.<br /><br />The Bassett Burners are a type I'd never tried before and they are HOT, HOT, HOT. Good job that Bil's freestyling had left out some of the chilli powder!<br /><br />No need for me to list the recipe..you can find it over at <a href="http://www.freestylecookery.com/2008/11/recipe-sausage-chilli.html">Mike's Blog</a> and you can either copy his recipe or freestyle your own versionMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com2tag:blogger.com,1999:blog-8007363780411761287.post-36519646780790706552009-08-16T12:44:00.005+01:002009-08-16T12:54:44.441+01:00Big Beans (Gigantes Plaki)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lxLfN7chi0o/SofxPS1kNOI/AAAAAAAAAio/MX-9VXU4Sn0/s1600-h/Big+Beans+-+Aug+09+-+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_lxLfN7chi0o/SofxPS1kNOI/AAAAAAAAAio/MX-9VXU4Sn0/s200/Big+Beans+-+Aug+09+-+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5370526325719446754" /></a><br />This is based on the recipe from Good Food Magazine. You can serve it on it's own as a meal for two or as part of a meze if you have company. It's simple to make and tastes just as good the next day. Add some Chorizo or some Chicken if you are feeding carnivores and can't do without meat.<br /><br /><br /><br /><br /><br /><br />You need:<br /><br />2 x 410g tins of Butter Beans (drained)<br />3 tbsp Greek extra virgin Olive Oil - plus a bit more to serve<br />1 Spanish Onion - finely chopped<br />2 Garlic cloves - finely chopped<br />2 tbsp Tomato Purée<br />800g ripe Tomatoes - skins removed and roughly chopped<br />1 tsp Sugar<br />1 tsp dried Oregano<br />pinch ground Cinnamon<br />2 tbsp chopped flat-leaf Parsley - plus extra to serve<br /><br /><br />Heat the oven to 180C/160C fan/gas 4. <br /><br />Heat the Olive oil in a large frying pan, then tip in the Onion and Garlic. Cook over a medium heat for 10 mins until softened but not browned.<br /><br />Add the Tomato purée, cook for a further minute, then add the remaining ingredients, and simmer for 2-3 mins. Season generously, then stir in the Beans.<br /><br />Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the Beans are tender. The Beans will absorb all the fabulous flavours and the sauce will thicken. <br /><br />Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve. This is good with some fresh crusty bread to mop up the juices.Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-14589024366700509462009-07-10T20:40:00.004+01:002009-07-10T20:54:21.409+01:00White Bean Chilli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/SleZVUu-8FI/AAAAAAAAAc0/GlJfc50aQL4/s1600-h/White+Chilli+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/SleZVUu-8FI/AAAAAAAAAc0/GlJfc50aQL4/s200/White+Chilli+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5356918873402568786" /></a><br />This one is based on a recipe by Simon Rimmer. It's well worth a try as you probably haven't had it before...make it hotter if you like but the way i've described below does have quite a kick.<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />2 Onions - finely chopped<br />1 bottle Sol or Corona Beer<br />3 Garlic Cloves - crushed<br />2 Red Peppers - finely chopped<br />1 Fresh Green Chilli - de-seeded and finely chopped<br />1/2 jar Sliced Jalapeno Peppers (Discovery ones are fine) - finely chopped<br />1 teaspoon Dried Chilli Flakes<br />1 tablespoon Smoked Paprika<br />1 tablespoon Ground Cumin<br />400ml Vegetable Stock<br />Bunch Fresh Coriander<br />50ml White Wine Vinegar<br />400g can Cannellini Beans - drained<br />400g can Butter Beans - drained<br />1 tablespoon Dried Italian Seasoning<br />250g Cheddar - grated<br /><br />Place the Beer, Onions, Garlic, Red Peppers, Fresh Chilli, Chopped Jalapenos, Chilli Flakes, Cumin and Stock into a large pan and bring to the boil. Simmer for 10 minutes<br /><br />In a food processor, blitz the Coriander together with the Wine Vinegar and a large pinch of salt to make a thin paste. Add this paste along with the Beans, the Italian Seasoning and the Paprika to the spiced stock...simmer for 25 minutes<br /><br />Serve and sprinkle with the Cheddar. This is good served in bowls with Flour Tortillas or with Tortilla Chips<br /><br />Feeds 2 hungry peopleMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-77151206799151970772009-07-05T17:36:00.004+01:002009-07-05T17:54:53.389+01:00Salmon Lasagne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_lxLfN7chi0o/SlDWtf7hJHI/AAAAAAAAAcU/RmNL13xHZow/s1600-h/Salmon+Lasagne.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_lxLfN7chi0o/SlDWtf7hJHI/AAAAAAAAAcU/RmNL13xHZow/s200/Salmon+Lasagne.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355016034097112178" /></a><br />A tasty and filling change to the norm...you could probably make this with smoked salmon or trout - I just used salmon fillets. Plenty of fish in this, it's shame fish don't count towards your 5 a day.<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />250g Salmon fillets - cut into 1cm cubes<br />150g Frozen Queen (or baby) Scallops -defrosted<br />100g - Frozen Peas<br />100g - Raw Tiger Prawns - cut in half<br />3 or 4 sheets of Fresh Lasagne - must be fresh, not dried.<br />1 Onion - finely chopped<br />1 clove Garlic - crushed<br />1 Fennel Bulb - thinly sliced<br />1 tablespoon Olive Oil<br />1 tablespoon Fennel Seeds<br />1 bunch Fresh Dill - chopped<br />2 Tomatoes - quartered<br />2 tablespoons fresh Parmesan - grated<br />1 large Jar Bechamel Sauce - unless you want to make your own....<br />1 tablespoon Dijon Mustard<br /><br />Heat the oven to 180c<br /><br />Defrost the Scallops and Prawns for about an hour. In a large frying pan, add the Olive Oil and heat gently, then add the Onion, Fennel and Garlic. Cook gently for about 5 minutes until softened. Add the Fennel seeds and the Peas then season with Salt and Pepper and cook for another 2-3 minutes before adding the Dill. Stir well and remove from the heat.<br /><br />Take a large baking dish, roughly the size of a sheet of fresh Lasagne and place a thin layer of the onion mixture in the bottom of the dish. Spread it out well and then place a sheet of Lasagne on top. Sprinkle over half the Salmon, half the Prawns and half the Scallops. Follow this with half of the remaining Onion mixture, then stir the Mustard into the Bechamel Sauce and pour about half of the Bechamel Sauce over the dish - you can use the white pasta sauce that supermarkets all sell these days.<br /><br />Add another sheet of Lasagne, then fllow with the remaining Salmon, Scallops, Prawns and Onion mixture. Top with a final sheet of Lasagne. Pour over some more Bechamel Sauce, but you may not need to use all of it, as you don't want the dish to be too soupy. Top with the quartered Tomatoes and sprinkle with the Parmesan. <br /><br />Bake for about 30 mins in the middle of the oven, and remove it when the top is starting to brown and bubble. 30 mins should be plenty of time to cook the Fish and the fresh pasta<br /><br />Feeds 4.Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-57024869940255024692009-06-13T14:03:00.002+01:002009-06-13T14:12:24.249+01:00Lime Curd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/SjOj27idqSI/AAAAAAAAAbw/Ph42mwj_DTY/s1600-h/Lime+Curd.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/SjOj27idqSI/AAAAAAAAAbw/Ph42mwj_DTY/s200/Lime+Curd.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5346797346709416226" /></a><br />I've already made Lemon Curd, so I thought I'd have a crack at the Lime version...easy to make, this is a recipe for a quantity that you can easily eat in a couple of weeks. Very good on toast or warm, fresh bread<br /><br /><br /><br /><br /><br /><br /><br />You Need:<br /><br />5 Large Limes<br />115g Butter - cubed and at room temerature<br />350g Caster Sugar<br />4 Eggs<br /><br />Finely grate the Limes, ensuring you don't include any of the white pith. Juice the Limes. Place the Lime rind into a heatproof bowl, set over a pan of simmering water. Be careful not to let the water touch the bowl....Strain in the Lime juice.<br /><br />Add the Butter and Sugar to the bowl and stir frequently. Keep stirring until the butter melts. Beat the Eggs with a fork and then strain through a sieve into the bowl with the Butter/Sugar. Stir continuosly and keep a close eye on it! When the curd is thick enough to lightly coat the back of a spoon (should take 10-15 minutes), you can pour it into warm, sterilised jars. The curd will thicken as it cools.<br /><br />Store in a cool dark place - deally the fridge. This will keep for about 2 months<br /><br />Makes about a pint or 1.5 LbsMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-9213054546576718982009-06-07T17:49:00.005+01:002009-06-07T18:02:14.082+01:00Chicken Spinach and Coriander Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/Sivv1kneNBI/AAAAAAAAAbo/8FoT08XvOMY/s1600-h/chicken+spinach+curry.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/Sivv1kneNBI/AAAAAAAAAbo/8FoT08XvOMY/s200/chicken+spinach+curry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344629086446564370" /></a><br /><br />This is a really easy way of making a curry without relying on pastes or pre-bought sauces. You can make it as hot as you like and it would also work well with Fish or Lamb<br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />2-3 Chicken Breasts - cut into 1 inch cubes<br />400g Tin Chopped Tomatoes<br />1 Green Chilli<br />3 Cloves Garlic<br />1 Onion<br />1 inch piece of Fresh Root Ginger - peeled and finely grated<br />3 teaspoons Garam Masala<br />1.5 teaspoons Turmeric<br />1.5 teaspoons dried and ground Coriander<br />1.5 teaspoons Paprika<br />1.5 teaspoons Chilli powder<br />4 tablespoons water<br />80g Fresh Coriander - roughly chopped<br />80g Baby Spinach<br />50g Butter<br /><br />In a blender or food processor, blitz up the Onion, Garlic and Ginger until it's a puree. Melt the Butter in a large frying or saute pan over a gentle heat. Add the Onion/Garlic/Ginger puree and cook gently, stirring for about 5 minutes.<br /><br />Add the Chicken to the pan and cook for a further 6 or 7 minutes, stirring often until the chicken is colored. Add the Turmeric/Chilli powder/Garam Masala/Coriander and Paprika. Stir well and cook for a further 2 minutes. Add the Tomatoes.<br /><br />Simmer gently for 15 minutes. Meanwhile, blitz the green Chilli and water in a blender to make a thin puree. Stir into the Chicken along with the chopped fresh Coriander and the Spinach. Cook for 5 minutes to allow the Spinach time to wilt down.<br /><br />Serve with Rice and Naan Bread<br /><br />Feeds 2-3 peopleMartinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0tag:blogger.com,1999:blog-8007363780411761287.post-33053843826451823742009-05-31T14:33:00.004+01:002009-05-31T14:54:12.528+01:00Macho Chicken Nachos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_lxLfN7chi0o/SiKLh5mH53I/AAAAAAAAAbY/WJEanBcHmj0/s1600-h/Chicken+Nachos1a.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_lxLfN7chi0o/SiKLh5mH53I/AAAAAAAAAbY/WJEanBcHmj0/s200/Chicken+Nachos1a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5341985522527496050" /></a><br />I made this dish when i fancied something a bit different to the usual Nachos. Using flour Tortillas instead of the shop bought nachos turned out to work really well.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />4 or 5 Flour Tortillas - cut them into large triangles<br />1 Chicken Breast - cut into 2cm chunks<br />1 Red Pepper - thinly sliced<br />2 tablespoons Fajita seasoning mix<br />200g Mature or Extra Mature Cheddar - grated<br />1/2 Jar Jalapeno Peppers<br />1 tablespoon Olive oil<br />Sour Cream/Guacamole/Salsa to taste<br /><br />Pre-heat oven to 180c<br /><br />Once you have cut your Tortillas into large triangles (make them slightly bigger than the shop bought nachos), heat a large frying pan over a medium heat. Add the Tortilla triangles a few at a time and cook for 30 seconds each side. Set aside.<br /><br />Now add the oil to the pan followed by the chicken. Add the Fajita Seasoning mix, and cook for about 5 minutes, stirring well until the chicken is browned and cooked through.<br /><br />In a large glass or oven proof baking dish, place a layer of the tortillas, followed by half the chicken spread evenly on top. Evenly spread half the Jalapeno peppers on top, and then sprinkle over half the cheese. Repeat with another layer of Tortilla/Chicken/Pepper/Cheese<br /><br />Bake in a pre-heated oven for approx 5 mins until the cheese is melted. Serve hot with Salsa/Guacamole/Sour Cream to taste.<br /><br />Feeds 2 - or 1 hungry person!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/SiKLsxrSoqI/AAAAAAAAAbg/2RCEdITlMG0/s1600-h/Chicken+Nachos2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/SiKLsxrSoqI/AAAAAAAAAbg/2RCEdITlMG0/s200/Chicken+Nachos2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5341985709380248226" /></a>Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com1tag:blogger.com,1999:blog-8007363780411761287.post-39178717080228864312009-04-30T18:32:00.005+01:002009-04-30T18:52:13.541+01:00Enchiladas with Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_lxLfN7chi0o/Sfnhq5Rn7cI/AAAAAAAAAaw/ISK1jF5tkiY/s1600-h/enchilada+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_lxLfN7chi0o/Sfnhq5Rn7cI/AAAAAAAAAaw/ISK1jF5tkiY/s200/enchilada+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5330539761015188930" /></a> This is a really good lunch or light dinner recipe. If having it for dinner, you'll probably want some rice with it. This is fast becoming one of Bil's signature dishes :-)<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />You need:<br /><br />For the Salsa..<br />2 x 400g tins Chopped Tomatoes<br />1 x Green Chilli - de-seeded and finley chopped<br />1 x Red Onion - chopped<br />4 x tablespoons Fresh Coriander - chopped<br />2 Limes - Juiced<br />Salt and Black Pepper to taste<br /><br />For the Enchiladas<br />4 x Large Flour Tortillas<br />110g Wenslydale Cheese - grated<br />150g Mozzarella Cheese - grated<br />200ml reduced fat Creme Fraiche<br /><br />Pre-heat the oven to 180c<br /><br />Tip the Tomatoes into a sieve and let the excess liquid drain away..you may want to do that over the sink or over a bowl. Place the Chili into a bowl and add half the Onion, the drained Tomatoes, the Coriander, Lime juice and salt and pepper to taste. Mix well!<br /><br />Now, in another bowl, mix the 2 cheeses together. Place 1 Tortilla on a work surface and spoon a tablespoon of the Tomatoe Salsa over it, spreading it not quite to the edges. Add a bit more Salsa if a tablespoon isn't enough. Sprinkle over a heaped tablespoon of the Cheese and follow with a dollop of the Creme Fraiche. Roll the Tortilla up into a cigar shape and place into a 23cm Square baking dish (or whatever you have), seam side down. Repeat with the rest of the Tortillas.<br /><br />Spread the remaining Creme Fraiche over the top of the Tortillas and then sprinkle over the rest of the Salsa and the Onion and Cheese<br /><br />Place in the oven and cook for 20-25 minutes.<br /><br />Serve with a salad or some rice!<br /><br />Feeds 4Martinhttp://www.blogger.com/profile/10960660063636422844noreply@blogger.com0