|
 |
RECIPES
|
 |
Have a look at our video report:- http://uk.youtube.com/watch?v=FKjX2mnH2LE
TAGLIATELLE WITH BACON AND TOMATO SAUCE
oz butter
8 oz lean bacon, chopped
1 carrot diced
4 celery stalks
1 garlic love
2 1/2 oz can tomato puree
8 fl.oz chicken stock
Salt and pepper
1lb tagliatelle
Grated cheese
METHOD
Melt 2 oz butter in saucepan add bacon, carrot, celery and garlic and fry until bacon is crisp. Stir in tomato puree, stock, salt and pepper and simmer for 15 mins
Meanwhile, cook the pasta until it is al dente, drain, toss in remaining butter, until melted.
Pour sauce over pasta and garnish with grated cheese.
KELLOGG`S CHOCOLATE JIFFIES
225g/8oz plain chocolate
50g/2oz kellogs all bran
50g/2oz raisins
METHOD
Melt chocolate into a basin over hot water. Add the all bran and raisins, and mix well.
Put dessertspoon of mixture into paper cases and leave to set.
Makes 10
CAULIFLOWER SOUP
2 oz butter
1 large onion
1 garlic clove
cauliflower broken into flowerets
1 and a 1/2 pints of chicken stock
salt and pepper
2 fl.oz cream or milk
METHOD
Melt the butter, add onion and garlic and fry for 5 mins.
Add cauliflower and stock and bring to boil. Season with salt and pepper, simmer for 1 hour. Strain through a colander or puree in blender.
Return to pan, reheat, add milk or cream
STIR FRY
1 tablespoon oil
1 onion
4 skinless chicken breasts (diced)
Selection of chopped vegetables - choose your favourites (e.g. peppers, celery, onion, carrots) Try to chop the vegetables into the same sized pieces
2 tablespoons soy sauce - or try Chinese five spices, chillies or even curry powder
Vegetable stock cube
Packet of bean sprouts - optional
200g rice
METHOD
Cook the rice according to the pack's instructions.
While the rice is cooking, heat the oil in a large pan or wok.
Add the onion and diced chicken and cook for 5 mins.
Add the remaining vegetables to the heat and stir.
Add a little water and the soy sauce or spices to flavour.
Dissolve the stock cube in a cup of boiling water then add to the pan and heat for a further 5 minutes.
MINESTRONE SOUP
1 tablespoon vegetable oil
1 onion 1 large carrot
1 celery stick
1 can of tomatoes
1 can of red kidney beans
A handful of dry pasta shapes
1 cup of other vegetables
1 litre of vegetable stock
METHOD
Peel the onion and carrot.
Cut the onion, carrot, celery and any other large vegetable used into small cubes.
Heat the oil in the saucepan.
Add the onions, carrot and celery and cook over a low heat for 10 minutes, stirring occasionally
Add the tomatoes, and stock and bring to the boil.
Add the pasta, other vegetables and beans and cook for 12 minutes.
Serve with parmesean cheese, if you like it, and garlic bread.
Good things to add to minestrone soup:
Potato, swede or celeriac (cook with onions)
Peppers, mushrooms, sweetcorn, broccoli, cabbage (add with the beans)
Cooked bacon or ham cut into small pieces (add with the beans)
Hot pepper sauce or fresh parsley
ROAST MUSHROOM AND PEA RISOTTO
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
225g / 8oz field mushrooms
200g of fresh or frozen peas
350g / 12oz Arborio rice
150ml / ¼ pint dry white wine (if not using wine add a 1/4 of a pint of stock)
1.2 litres / 2 pints hot vegetable stock
1 tbsp chopped fresh parsley
2 sprigs of fresh rosemary finely chopped
15g butter
salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve
METHOD
Heat the oven to 180C
Lay the mushrooms on a baking tray and dot with butter. Season with freshly ground salt and pepper. Bake them until they are soft and their juices have come out.
Heat the oil in a large, heavy based saucepan and add the rosemary and onion. Fry over a gentle heat for 2-3 minutes, until softened. Then add the garlic and cook for 1 minute.
Stir in the rice and fry for 1 - 2 minute till all the grains are coated. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. While this is happening cook your peas.
Roughly slice the roasted mushrooms and stir into the risotto, along with their buttery juices. Some juices may stick to the bottom of the pan so use a little water to loosen them with a fork.
Add the peas. Then put the lid on and leave for 1minute to relax before serving.
Serve with freshly grated Parmesan cheese.
APPLE AND RAISIN CRUMBLE
2lb apples peeled cored and sliced
6 oz sultanas
1 tablespoon finely grated orange rind
2 oz castor sugar
1 tsp ground mixed spice
Topping:
5 oz flour
3 oz castor sugar
3 oz butter
1 tsp mixed spice
METHOD
Arrange the apples and sultanas in a well greased oven proof dish. Sprinkle over the orange rind, sugar and spice.
To make the topping, sift the flour and sugar into a bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the spice. Spoon over the filling completely. Put into moderate oven and bake for 40 mins. until topping is crisp and golden.
BEEF AND VEGETABLE STEW
11/2 lb of stewing steak
1 oz seasoned flour
2fl. Oz oil
8 small onions whole 1 pint beef stock
8 small carrots
3 celery stalks
4 oz button mushrooms
1 tsp herbs
Salt and pepper
METHOD
Coat the meat in seasoned flour. Heat the oil in large saucepan. Add onions and meat and fry for 5 to 8 minutes, or until evenly browned. Gradually stir in stock and bring to boil. Add remaining veg and herbs simmering for 2 to 2.5 hours or until meat is tender
CHICKEN KORMA CURRY
1 Chicken breast
2 Onions
1 garlic clove
1 teaspoon salt
1/8 teaspoon powdered ginger
1 pint yogurt
½ cup butter or margarine
½ teaspoon turmeric
½ teaspoon ground cumin seed
¼ Teaspoon mustard seed, crushed
4 each peppercorns, crushed
Seed from 2 cardamom pods, crushed
½ cup of water
METHOD
Cut chicken in 12 pieces and prick with a fork.
Dice 1 onion and crush in a mortar with garlic and salt.
Add with ginger to yogurt.
Mix with chicken pieces and marinate for 30 minutes to 1 hour.
Slice remaining onion and sauté lightly in the butter.
Add turmeric, cumin seeds, and mustard seed and cook over a low heat for 1 minute.
Add chicken mixture and cook uncovered, over high heat, stirring occasionally, until sauce cooks down, about 25 minutes.
Add peppercorns, cardamom, and water.
Cover, and simmer for 15 to 20 minutes, or until chicken is tender, adding more water if necessary to prevent sticking.
(Gravy should be thick and adhere to chicken)
|
|
|