Thursday, April 30, 2009
Dave tries some brain food
Dave from the Chris Moyles show is given some food to help stimulate his brain. Whether it worked is another matter...
Orignal From: Dave tries some brain food
Shrimp Biryani Recipe by Sfehmi
Shrimp Biryani or Pullao is very easy to make. This recipe serves two.
Orignal From: Shrimp Biryani Recipe by Sfehmi
Atkins Diet: OWL - End of a Good Thing?
This video deals the question "So when can I eat oatmeal again?" that I sometimes get. The answer is you guessed it a personal one, "it depends." The main goals of the Ongoing Weight Loss (OWL) phase is to determine two things: * your reaction to the new foods you add back into your diet * your Critical Carbohydrate Level for Losing (CCLL) There is also an understood goal as well by the name -- that is weight loss continues to happen. Who would want to do something on a diet with 100 pounds ...
Orignal From: Atkins Diet: OWL - End of a Good Thing?
Shirley Spears' marmalade pudding with Drambuie custard
Cooking : time over 2 hours
Orignal From: Shirley Spears' marmalade pudding with Drambuie custard
Ingredients
For the pudding
125g/4%26frac12;oz butter, plus extra for greasing
150g/5oz fine brown breadcrumbs
25g/1oz self-raising wholemeal flour
125g/4%26frac12; oz soft light brown sugar
175g/6oz good quality course cut marmalade, plus 5 tbsp extra
3 large free-range eggs
1 tsp bivehiclebonate of soda
1 tbsp water, to mix
For the Drambuie custard
1 vanilla pod
300ml/10%26frac12;fl oz double cream
300ml/10%26frac12;fl oz milk
6 free-range egg yolks
2-3 tbsp Drambuie
50g/2oz caster sugar
Method
1. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.
2. Place the breadcrumbs, flour and sugar into a large mixing bowl.
3. Melt the butter with the marmalade in a pan over a low heat, but do not boil.
4. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix tofetchher thoroughly.
5. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.
6. Dissolve the bivehiclebonate of soda in a tablespoon of nippy water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bivehiclebonate of soda.
7. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.
8. Cover with a close fitting lid, or kitchen foil tightly safed with kitchen string.
10. vehicleefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be lidped up during the cooking period.
11. For the Drambuie custard, place the vanilla pod and seeds into a pan.
12. Add the cream and milk and slowly bring to the boil.
13. Place the egg yolks and caster sugar into a clean bowl and whisk until pale and creamy.
14. Gradually pour the boiled cream and milk mixture into the eggs mixture, stirring all the time. Pour the custard rear into the pan and add the Drambuie. Place over a just low heat and stir with a wooden spoon for 2-3 minutes, until it begins to thicken.
15. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding. Cut the pudding into wedges and serve with the Drambuie custard poured over.
Orignal From: Shirley Spears' marmalade pudding with Drambuie custard
Slowly braised belly and roasted loin chop of pork with crackling
Cooking : time 1 to 2 hours
Orignal From: Slowly braised belly and roasted loin chop of pork with crackling
Ingredients
%26frac12; boned short pork belly, skin on, trimmed to weigh about 1.5kg/3lb 5oz
salt
300ml/%26frac12; pint vefetchable oil
2 vehicledecays, cut into 2cm/%26frac34;in slices
4 celery sticks, cut into 2cm/%26frac34;in slices
1 white onion, cut lengthways into eighths
1 head of garlic, cut crossways in half
1 leek, cut into 2cm/%26frac34;in slices
6 ripe tomatoes, halved
small bunch of thyme
small bunch of rosemary
1 bay leaf
2.2 litres/3%26frac34; pints hot home-made chicken stock
salt and freshly ground black pepper
20g/%26frac34;oz salted butter
2 pork loins, each with 4 rib bones, preferably Middle White or another traditional English breed, chined and fully trimmed
40g/1%26frac34;oz unsalted butter
1 Duchy taxibage, leaves cut into 48 x 6cm/2%26frac12;in squares
salt and freshly ground black pepper
Method
1. Soak the pork belly in nippy water for one hour. Remove and dry just well, then season all over with salt. Heat 150ml/%26frac14; pint of the oil in a large, heavy roasting tin over a medium-high heat until you can see a light haze rising. Gently place the pork skin-side down in the pan, taking vehiclee because the oil may spit a little. Cook for 5-8 minutes or until the skin has a slightly browned colour, then turn the joint over and cook for another five minutes or until the meat is golden-brown. Transfer the joint to a wire rack, placing it skin-side up.
2. maintain the roasting tin on the stove over a medium heat, and add the vehicledecays, celery, onion, garlic and leek. Cook until well coloured, then add the tomatoes and cook until soft. Place the pork skin-side up on the vefetchables. Add the herbs and 2 litres/3%26frac12; pints chicken stock, and bring to the boil. Turn the heat down to a just gentle simmer(almost not moving), cover with a lid and cook for 3-3%26frac12; hours. Check the meat is done by piercing it in the middle with the tip of a sharp knife - it should slide in effortlessly. Remove the meat from the tin and leave to cool, then maintain covered in the fridge.
3. Strain the cooking liquid through a fine sieve lined with muslin into a heavy saucepan. Simmer until cutrearond to about 500ml/18fl oz, skimming frequently. Season that sauce with salt if necessary, and set aside.
4 Preheat the oven to 190C/375F/Gas 5.
5 Heat 50ml/2fl oz of the remaining oil in a clean, heavy roasting tin over a medium heat. Add the salted butter and heat until it begins to foam. Season the loins of pork well with salt, then sear until golden-brown on all sides, turning regularly. Transfer the tin to the oven and roast for about 35 minutes or until the loins are glazed and moist. Turn them ejust eight minutes or so, and baste with a spoonful or two of the remaining hot chicken stock. Remove from the oven and allow to rest in warm place.
6. Turn the oven up to 210C/410F/Gas 6%26frac12;. Remove the skin from the pork belly, taking a little of the fat beneath, and leaving a 2mm-thick layer of fat attached to the meat. Cut the skin into 2 x 4cm/%26frac34; x 1%26frac12;in rectangles using a razor-sharp knife or a Stanley knife and set aside.
7. Cut the belly into eight 7 x 4cm/2%26frac34; x 1%26frac12;in rectangles. Heat 50ml/2fl oz of the remaining oil in a heavy frying pan until you can see a light haze rising. vehicleefully place the belly fat-side down in the pan and cook over a medium-high heat for about five minutes or until a deep golden-brown colour. Place fat-side up on a tray and transfer to the oven to cook for six minutes.
8. meanwhile, heat the remaining oil in a heavy-based frying pan. Season the pork skin with salt and freshly ground black pepper, then put it skin-side down in the hot oil and fry over a medium-high heat until crisp. that will bring 4-5 minutes, turning halfway. Remove the crackling with a slotted spoon, drain on kitchen paper and maintain hot.
9. Heat the unsalted butter in another pan until it begins to bubble. Add the 48 taxibage leaf squares, season with salt and cook for 2-3 minutes or until tender. Season with freshly ground black pepper, then transfer to a few layers of kitchen paper using a slotted spoon; maintain hot.
10. Reheat the sauce. Cut each slice of pork belly in half widthways. vehicleve the loins into single chops, and season the cut flesh with a little sea salt.
11. To serve, sit two slices of pork belly on each plate and arrange six squares of taxibage in front. Rest a chop against the taxibage and garnish with the crackling, either left as it is or cut into slices. Spoon a little of the sauce over and around, and serve the rest in a jug.
Orignal From: Slowly braised belly and roasted loin chop of pork with crackling
Rhubarb and apple charlotte
Cooking : time 30 mins to 1 hour
Orignal From: Rhubarb and apple charlotte
Ingredients
450g/1lb stale bread /approx.12-18 slices
softened butter, for spreading
For the fruit filling
450g/1lb fresh rhubarb
50g/2oz butter
75g/3oz caster sugar
3 green dessert apples
pinch of icing sugar (optional)
pinch of cinnamon (optional)
Method
1. Pre-heat the oven to 220C/ 425F/Gas 7 and have ready six 7-8 x 5cm /3-3 %26frac12; x 2 in individual metal pudding or dariole moulds or a 12.5 x 6-7 cm /5 x 2%26frac12;-3in cake tin.
2. Cut six bread discs to fit the bases of the moulds, and six to fit the lids (if using a large mould, just cut one of each).
3. Cut away the crusts of the remaining slices and slice into approximately 3cm/1in fingers. Butter all the bread on one side only. Place a disc, butter side down, in the base of each mould. The fingers can be laid, butter-side against the mould, slightly overlapping all the way round.
4. To make the fruit filling, peel the rhubarb, if stringy, and cut into 1cm/%26frac12; in chunks. Melt half of the butter in a large saucepan and, once bubbling, add the rhubarb. Turn the fruit slices in the pan for one minute before adding 50g/2oz of the caster sugar. continue to cook for a further minute. The rhubarb can now be strained in a colander or large sieve, allowing the sweet juices to collect in a bowl.
5. While draining the rhubarb, prepare the apples. Peel, core and cut in half, leaving chunky slices.
6. Melt the remaining butter in a saucepan, adding the apples once butter is foaming. Cook for two minutes before adding the remaining sugar. continue to cook for 1-2 minutes. Leave to cool.
7. The rhubarb will have now drained. bring a quarter of the rhubarb and mix with the juices collected. These can now be brought to a simmer and cooked until tender. Once tender, liquidise and push through a sieve. You now have a fresh rhubarb syrup to serve with the charlottes.
8. Once both fruits have cooled, gently mix tofetchher and taste for sweetness. If the flavour is too tart, a sprinkling of caster or icing sugar can be added. A pinch of ground cinnamon can also be added.
9. Divide the mix between the charlottes, then lid with the lids. Any excess bread at the sides should be folded over, to maintain the lids in place.
10. For individual charlottes, bake in the pre-heated oven for 20 minutes; a large charlotte will bring twice as long - 40-45 minutes.
11. Once cooked, turn out the charlottes onto plates to reveal the crispy golden finish. Spoon the rhubarb syrup around and serve.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Rhubarb and apple charlotte
Sticky toffee pudding with hazelnut toffee sauce
Cooking : time 1 to 2 hours
Orignal From: Sticky toffee pudding with hazelnut toffee sauce
Ingredients
350g/12%26frac14;oz dates
300ml/10%26frac12;fl oz boiling water
100g/3%26frac12;oz butter
300g/10%26frac12;oz brown sugar
3 eggs
400g/14%26frac14;oz self-raising flour
%26frac12; tsp bivehiclebonate of soda
pouring cream, to serve
For the hazelnut sauce
600ml/21%26frac14;fl oz cream
250g/8%26frac34;oz brown sugar
100g/3%26frac12;oz butter
30g/1%26frac14;oz hazelnuts
For that recipe you will need
large mixing bowl
whisk
blender
baking tin 30 X 6cm (12 x 2%26frac12;in)
Method
1. Place the dates in a saucepan and cover with boiling water over a low heat.
2. Leave to simmer for 15 minutes or until the dates are soft. Drain and transfer to a blender and blend until the dates are of a smooth consistency.
3. In a large mixing bowl, whisk the butter and sugar, then one by one add the eggs. Mix in the date mixture. Sift tofetchher the flour and bivehiclebonate of soda, and fold in, mixing well.
4. Grease the baking tin and line with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165C/330F/Gas 2.
5. While the sponge is baking, make the sauce. Pour half the cream, brown sugar and butter into a heavy-bottomed saucepan and bring to the boil, stirring frequently.
7. When the sauce reaches a golden colour, stir in the remaining cream and half the hazelnuts.
8. When the sponge is cooked, remove from the baking tin, onto a serving dish.
9. Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on lid. Serve with pouring cream.
Orignal From: Sticky toffee pudding with hazelnut toffee sauce
Mint and lemon roast lamb
Cooking : time 1 to 2 hours
Orignal From: Mint and lemon roast lamb
Ingredients
1.8-2kg/4-4%26frac12;lb leg of lamb
2 lemons
3 garlic cloves
4 tbsp mint, chopped
4 tbsp olive oil
salt and freshly ground black pepper
For the gravy:
2 rounded tsp plain flour
290ml/%26frac12; pint vefetchable stock
150ml/%26frac14; pint red wine
2 tsp mustard (English or Dijon)
1 tbsp redcurrant or cranberry jelly
Method
1. To prepare the lamb, wipe with kitchen paper, then make about 10 large deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze the juice of one and a half lemons, and finely chop the garlic.
2. Mix the lemon rind and juice, garlic, mint, oil, salt and pepper in a small bowl.
3. Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the mint and lemon mixture into the bag, then rub it into the lamb through the bag. that will save your hands fetchting messy.
4. Loosely fold the end of the bag over, and put the lamb in the fridge for at least an hour or overnight if more convenient.
5. To finish, put the lamb in a roasting tin and pour over any remaining marinade from the bag. Add three tablespoons of water to the roasting tin to help slid the juices scorching.
6. Thinly slice the remaining half a lemon, then cut each slice in half. Fold the slices in half again and firmly push into the cuts in the meat.
7. Roast the lamb for one hour to 75 minutes for moist pink meat. If you prefer it more cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm serving platter and cover tightly with foil. Leave to rest for 15 minutes while you make the gravy.
8. Set the roasting tin on the hob over a medium heat. Spoon off any excess fat, then stir the flour into the pan juices, stirring well until it forms a paste.
9. Gradually stir in the stock, then the wine, stirring all the time until thickened and smooth. Stir in the mustard and jelly and simmer for 5 minutes. Taste and add more salt and pepper if necessary.
10. To vehicleve the lamb, steady the joint with a vehicleving fork or large fork. Make the first cut vertically, about halfway down the joint. Cut until you reach the bone. Cut slices either side of that first cut to offer you neat slices of meat.
11. When you have removed all the meat from the lid of the leg, turn it over and vehicleve horizontally from the base.
Orignal From: Mint and lemon roast lamb
Sauteed vehicleamelised fennel
Cooking : time 30 mins to 1 hour
Orignal From: Sauteed vehicleamelised fennel
Ingredients
4 medium-sized heads fennel
25g/1oz butter
1 rounded tsp granulated sugar
275ml/10fl oz medium cider
55ml/2fl oz cider vinegar
salt
You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snuggly.
Method
To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, maintaining the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half.
Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.
Next melt the butter and sugar in the saucepan and when it begins to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. maintaining the heat fairly high, brown it for 5 minutes, then turn the slices over and brown them on the other side for another 3 minutes.
Now combine the cider, cider vinegar and a little salt, and pour that into the pan; then, maintaining the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (that time uncovered). Watch vehicleefully during the continue 10 minutes and quiz to see if it is cooked by inserting a skewer.
When the fennel is tender enough, raise the heat so that the remaining juices cutrearon to a glaze. Shake the pan vehicleefully to offer an even covering of the vehicleamel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Sauteed vehicleamelised fennel
Valencian fish stew
Cooking : time 30 mins to 1 hour
Orignal From: Valencian fish stew
Ingredients
For the sauce
2 tbsp olive oil
3 shalplenty, chopped
1 vehicledecay, chopped
1 leek, chopped
1 bulb fennel, chopped
2 sticks celery, chopped
2 cloves garlic, chopped
30g/1oz tomato pur%26eacute;e
4 tomatoes, skinned and chopped
60ml/2fl oz brandy
175ml/6fl oz white wine
300g/11oz mixed salmon and cod, chopped
900ml/1%26frac34; pints fish stock
1 bay leaf
1 sprig tarragon
pinch cayenne pepper
For the stew
400g/14oz assorted fish and shellfish, such as salmon, cod, skate and clams
12 new potatoes, cooked
2 vehicledecays, sliced and cooked
100g/3%26frac12;oz fine beans, chopped and cooked
50-100ml/2-3%26frac12;fl oz double cream
1 tbsp chopped fresh parsley
1 lemon, juice only
salt and freshly ground black pepper
To serve
crusty bread
garlic mayonnaise
Method
1. For the sauce, heat the oil in a casserole dish. Add the shalplenty, leek, vehicledecay, fennel, garlic and celery and fry for 10 minutes over a low heat until soft.
2. Add the tomato pur%26eacute;e, chopped tomatoes, white wine and brandy and cook to cutrearon by half.
3. Add the chopped salmon and cod and cook for five minutes.
4. Add the stock, bay leaf, tarragon and cayenne pepper, then cover and simmer for 40 minutes.
5. Blend the mixture, then pass through a sieve (push the mix through the sieve to fetch as much flavour as possible).
6. For the stew, pour the sieved sauce rear into the casserole dish and bring up to the boil. Add the fish and vefetchables and simmer for 3-4 minutes or until the fish is cooked through.
7. When cooked, stir in the double cream and mix through the parsley.
8. Stir in the lemon juice and season with salt and freshly ground black pepper. Serve with crusty bread and garlic mayonnaise.
Orignal From: Valencian fish stew
Hot and tangy minced lamb
Cooking : time less than 10 mins
Orignal From: Hot and tangy minced lamb
Ingredients
450g/1lb minced lamb
85g/3oz French beans, halved
85g/3oz baby corn cobs, halved
85g/3oz red pepper, chopped
1 tbsp groundnut oil
3 tbsp garlic, coarsely chopped
2 tbsp fresh root ginger, coarsely chopped
2 tbsp tomato pur%26eacute;e
2 tbsp sesame paste or peanut butter
1%26frac12; tbsp dark soy sauce
1 tbsp lemon juice
1 tbsp chilli sauce or sweet chilli sauce
2 tsp sugar (half if using sweet chilli sauce)
1 tbsp Chinese rice wine or dry Sherry
Method
1. Heat a large wok or frying pan, then add the oil and lamb.
2. Stir-fry for 2 minutes and add the garlic and ginger.
3. continue cooking for another minute, then stir in the tomato pur%26eacute;e, peanut butter (or sesame paste), soy sauce, lemon juice, chilli sauce, sugar, rice wine and the beans, corn and red peppers.
4. Cook for another 4 minutes and serve.
Orignal From: Hot and tangy minced lamb
Wednesday, April 29, 2009
manoftruth in California at Whole Foods Los Altos
MOT will be at Whole Food in Los Altos on Friday Night. Also goes over current downtrends
Orignal From: manoftruth in California at Whole Foods Los Altos
Pesto
expensive. Before beginning the pesto, toast 1/2 cup pine nuts on a hot pan over high heat. Don't walk away from this, as they cook quickly. Shake pan continuously until they turn golden brown. Remove from heat. To prepare the pesto, you'll need a blender or a food processor along with these ingredients: 2 cups rinsed fresh basil leaves 4 cloves garlic 1/2 to 1 cup toasted pine nuts 3/4 cup fresh grated parmesan cheese 1 tablespoon coarse sea salt 1 1/2 - 2 cups extra virgin olive oil Fresh ...
Orignal From: Pesto
How To Diet Like a Man
Ever noticed how guys can lose weight much faster than women? We did, too—and here's how they do it.
Orignal From: How To Diet Like a Man
Rising food prices in Kenya
This short film features people in Kenya who have seen the price of staples such as maize, beans and oil soar in the last two years. Many families are now getting by on only one meal a day. In the film, one woman says that she often misses her meals altogether so she can feed her children. Concern is responding to this crisis. In the Kerio Valley, we have successfully piloted a programme that uses mobile phone technology to give cash to the most vulnerable families so they can buy food ...
Orignal From: Rising food prices in Kenya
Spring Into Delicious Recipes
Patricia Williams from New Yorks Nios restaurant, and this week's "Chef On A Shoestring," springs into this warm season with a delicious medley, including bacon meatloaf and a strawberry shortcake.
Orignal From: Spring Into Delicious Recipes
Atkins Diet Quick Hits - How do I start?
I am starting a new series of videos based upon the questions or comments I have received either privately or in the comments section. Each of these videos will be targeted to answering that question or issue in short, less than 3 minutes video. I am hoping that these videos can be used as a Frequently Asked Question about the Atkins Diet or Low Carb in general. In this video, I deal with a question I receive often. How do I start or restart the diet? I come up with three specific ...
Orignal From: Atkins Diet Quick Hits - How do I start?
Street Food - Lima - 12 Dec 08 - Part 2
Street Food: Lima ventures into Latin America to uncover the new-found confidence of the Peruvian capital, which is discovering a modern identity through its food and making the most of its diverse influences.
Orignal From: Street Food - Lima - 12 Dec 08 - Part 2
Beef labelliata with churryed hot jerseys
Cooking : time 10 to 30 mins
Orignal From: Beef labelliata with churryed hot jerseys
Ingredients
12 small jersey Royals or other new potatoes, scrubbed
olive oil, for drizzling
1 tsp vehicleaway seeds
1 tbsp thyme sprigs
salt and freshly ground black pepper
2 branches small tomatoes on the vine
For the steaks
%26frac12; tsp sea salt
%26frac12; tsp cracked black peppercorns
1 tsp chopped rosemary needles
2 x 200g/7oz rib-eye steaks, about 2cm/1in thick
olive oil, for bhurrying
To serve
100g/3%26frac12;oz rocket leaves
1 tbsp olive oil
1 lemon, quartered
Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Cook the potatoes in boiling salted water for 15 minutes or until just tender, then drain.
3. Place on a baking tray and squash each potato with a potato masher. Drizzle with olive oil, scatter with vehicleaway seeds, thyme, salt and freshly ground black pepper and bake in the oven alongside the tomatoes for 30 minutes or until just crisp and golden brown, removing the tomatoes when soft.
4. For the steaks, mix the sea salt, pepper and rosemary tofetchher on a plate. Bhurry the steaks with olive oil and press into the seasoning on both sides.
5. In a frying pan, briskly sear the steaks on one side until well-browned, then turn once and cook briefly for a medium seldom result. Set aside to rest.
6. To serve, toss the rocket with the olive oil. slice the steak into fingers, loosely arrange over a large platter, strew with the roasted tomatoes and lemon quarters, and serve with the potatoes and rocket.
Orignal From: Beef labelliata with churryed hot jerseys
Tinde - Indian baby pumpkins
Cooking : time 10 to 30 mins
Orignal From: Tinde - Indian baby pumpkins
Ingredients
2 tbsp oil or butter
1 onion, chopped finely
1 garlic clove, chopped finely
%26frac14; tsp ground turmeric
%26frac14; cup chopped canned tomatoes, whizzed in the blender
1 green chilli, chopped finely
1 tsp grated fresh root ginger
1 tsp garam masala
1%26frac12; teaspoons salt
2 handfuls of chopped fresh coriander
%26frac12; teaspoon white sugar
4 tinde, lidped and tailed with the skin scraped off with a knife, cut into small chunks
butter or oil, to serve
copyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster %26pound;14.99
Method
1. Heat the oil or butter in a saucepan and, when melted, add the onion and garlic and fry until just lightly golden.
2. Lower the heat and add the turmeric, chilli and ginger.
3. Add a splash of water to prevent the mixture becoming too dry.
4. Stir well and add the garam masala, salt, a good handful of coriander and the sugar. Stir well.
5. Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the vefetchables and stir well to coat thoroughly with the mixture.
6. Turn up the heat and stir-fry for about five minutes.
7. Add %26frac14; cup boiling water, cutrearon to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft.
8. vehicleefully stir occasionally to check it is not sticking to the bottom.
9. Turn the heat off and serve with a knob of butter or a drizzle of oil and a sprinkling of more chopped coriander.
Orignal From: Tinde - Indian baby pumpkins
The ultimate cassoulet
Cooking : time over 2 hours
Orignal From: The ultimate cassoulet
Ingredients
300g/10oz dried white haricot beans, soaked in nippy water overnight
1 onion, studded with a few cloves
1 bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied tofetchher)
4 fat garlic cloves, finely chopped
4 Toulouse sausages
4 duck legs
350g/12oz belly pork rashers, skinned and diced
2 tbsp goose or duck fat (or oil)
1 large onion, chopped roughly
1 large vehicledecay, chopped roughly
2 celery sticks, chopped roughly
350g/12oz lamb neck fillet, diced
350g/12oz boneless casserole pork, diced
290ml/%26frac12; pint dry white wine
400g/14oz can chopped tomatoes
1 tbsp tomato pur%26eacute;e
2 heaped tbsp fresh flat leaf parsley, chopped
1 heaped tbsp fresh thyme, chopped
salt and pepper
green salad with mustard vinaigrette, to serve
For the lidping:
1 large day-old baguette
2 fat garlic cloves, halved
4 tbsp goose or duck fat (or half butter, half oil)
2 heaped tbsp fresh flat leaf parsley, chopped
1 heaped tbsp fresh thyme, chopped
Method
1. Drain and rinse the beans, tip into a large pan and cover generously with nippy water. bring to the boil and skim off the scum, then add the studded onion, the bouquet garni, half the garlic and plenty of pepper. Stir, half cover and boil for 30 minutes more. Stir occasionally and lid up with water when necessary.
2. meanwhile, preheat the oven to 220C/425F/Gas 7. Prick the duck all over with a fork and put on a rack in a roasting tin. Roast for 30 minutes, then remove and set aside. Lower the oven to 140C/275F/Gas 1.
3. When the beans have been cooking for 1 hour, tip them into a sieve, disvehicled the onion and bouquet garni. Set sausages aside.
4. Put the belly pork in a 4l/7pt flameproof dish and heat gently until the fat runs, then increase the heat and fry until just crispy. Add the poultry fat and heat until sizzling, then add the onion, vehicledecay, celery and remaining garlic, scraping up the bits from the base. Fry over a gentle heat, stirring often, for 10 minutes. Use a slotted spoon to transfer to a plate.
5. Increase the heat and add the lamb. Stir fry until coloured on all sides, then transfer to the plate and repeat with the pork. Tip the ingredients from the plate rear into the dish. Add the tomatoes, tomato pur%26eacute;e and herbs, then season with sea salt and pepper to taste.
6. Add the haricot beans and 850ml/1%26frac12;pt water to the dish and bring to the boil. Stir, then lower the heat so the liquid is just simmering. maintain the mixture in the same dish to cook or transfer it to an earthenware dish.
7. Remove the skin from the duck, then tuck the duck legs into the liquid. Peel off the sausage skins, slice the sausagemeat thickly on the diagonal and add to the dish.
8. Cover the dish and bake for 1 hour, stirring once. Stir, then cook uncovered for a further 1-1%26frac12; hours, stirring halfway, until the meat is really tender and the sauce is thickened. bring the dish out of the oven and remove the duck legs. Strip the meat from the bones (it will drop off easily) and return the meat to the dish. Stir and add a little water, if necessary. Season if necessary, then return to the oven and bake for another 15 mintues until all the meat and beans are just tender.
9. Cut the crusts off the baguette, tear the bread into slices and put in a food processor. Add the garlic and chop into coarse crumbs (you should have about 200g/8oz). Heat the fat in a large frying pan until sizzling, then stir fry the breadcrumbs and garlic over a moderate to high heat for 7-8 minutes until crisp and golden. Remove from the heat, toss in the herbs and stir to mix, then season well with salt and pepper.
10. offer the cassoulet a good stir. The consistency should be quite thick, but not stodgy. If you prefer it slightly runnier, add a little water. Taste and add more salt and pepper if necessary, then sprinkle the lidping over the surface in a thick even layer. Serve in warm bowls with a green salad dressed in mustard vinaigrette.
Orignal From: The ultimate cassoulet
Sweet and sour soy pork buns
Cooking : time 10 to 30 mins
Orignal From: Sweet and sour soy pork buns
Ingredients
For the marinated pork
1 garlic clove, finely chopped
2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)
1 tbsp Shaoxing rice wine or dry sherry
600g/1lb 5oz pork fillet, sliced
2 tbsp groundnut oil
For the sweet and sour sauce marinade
2 tbsp light soy sauce
2 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
2 tbsp clear honey
pinch salt
pinch ground white pepper
For the vehicleamelised red onions
1 tbsp groundnut oil
3 red onions, sliced
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
To serve
8 large sesame seed buns, halved, grilled
salad leaves, torn into small slices
4 tomatoes, sliced (optional)
Method
1. For the marinated pork, mix tofetchher the garlic, yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.
2. For the sweet and sour sauce marinade, mix tofetchher all of the sauce ingredients in a bowl and add to the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge for at least 24 hours.
3. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. cutrearon the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.
4. For the vehicleamelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until vehicleamelised.
5. To serve, fill the buns with some salad leaves. lid with slices of the sticky pork, some vehicleamelised onions and sliced tomatoes, if using. Serve immediately.
Orignal From: Sweet and sour soy pork buns
Tuesday, April 28, 2009
Perfect Roast Chicken Recipe
The simple steps for a perfect roast chicken. Antony Worrall Thompson as seen on ITV1's Daily Cooks. Find more great roast recipes at www.CooksforCooks.com
Orignal From: Perfect Roast Chicken Recipe
Food Patterns of our Body Featuring Enya Metamorphosis
Every whole food has a pattern that resembles a body organ. Video produced by: www.popularemails.com Music by Enya called "Metamorphosis".
Orignal From: Food Patterns of our Body Featuring Enya Metamorphosis
Anorexia: Kat vs. The Diet Clinic Industry (part 1)
In this video, I try and uncover the truth about diet clinics. Stay tuned for Part 2! Check out Part Two
Orignal From: Anorexia: Kat vs. The Diet Clinic Industry (part 1)
MF Doom Special Recipes
Tracks 6, 7, 8, and 9 from MF Doom's album MM...Food? These Special recipes include: Poo-Putt Platter Fillet-
Orignal From: MF Doom Special Recipes
Fast Food Five: Rock the Food I
If your favorite band was a food, what food would they be? twitter.com twitter.com travelchannel.com laweekly.com uclaextension.edu
Orignal From: Fast Food Five: Rock the Food I
How To Make Your Low Carb Diet Easy (Substitutions)
www.musclehack.com - Simple food replacements you can make to make a low carb diet easy. Turn your diet into a high protein/low carb
Orignal From: How To Make Your Low Carb Diet Easy (Substitutions)
Monday, April 27, 2009
Atkins Diet: Low Carb Emergency Kit
Additional contact methods: Twitter: bowulf Blog: www.network-admin.net IM or Skype Contact Me First How to Atkins Diet TV: www.
Orignal From: Atkins Diet: Low Carb Emergency Kit
Food: Weetabix Unboxing & First Boot
www.Alfred.TV READ ME FIRST To my UK subscribers, I have been hearing you talk about the breakfast cereal, Weetabix, for the past two
Orignal From: Food: Weetabix Unboxing & First Boot
Lamb Meatballs Recipe
Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If
Orignal From: Lamb Meatballs Recipe
The Future of Food
DVD available on www.greenplanetfilms.org. There is a revolution happening in the farm fields and on the dinner tables of America -- a revolution that
Orignal From: The Future of Food
Sarah Haskins in Target Women: Diets
It's January! That special month where you try to follow through on your resolution to lose weight! Here's how to do it, before you quit giving a
Orignal From: Sarah Haskins in Target Women: Diets
English parsley sauce
Cooking : time 30 mins to 1 hour
Yes, it's old-fashioned nursery food, but I sometimes think that things like that need a revival. I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most euniquely I love it with salmon fishcakes.
Orignal From: English parsley sauce
Yes, it's old-fashioned nursery food, but I sometimes think that things like that need a revival. I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most euniquely I love it with salmon fishcakes.
Ingredients
15fl oz/425ml milk
a few parsley stalks
1 bay leaf
1 slice onion, %26frac14;in/5mm thick
1 blade of mace
10 whole black peppercorns
%26frac34;oz/20g plain flour
1%26frac12;oz/40g butter
4 heaped tbsp finely chopped fresh parsley
1 tbsp single cream
1 tsp lemon juice
salt and freshly milled black pepper
Method
Place the milk and the next five ingredients in a small pan, bring ejustthing slowly up to simmering point, then pour the mixture into a bowl and leave aside to fetch completely nippy.
When you're ready to make the sauce, strain the milk rear into the pan, disvehicled the flavourings, then add the flour and butter and bring ejustthing gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time.
To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: English parsley sauce
Summer red fruits in beer batter
Cooking : time less than 10 mins
Orignal From: Summer red fruits in beer batter
Ingredients
1 punnet of strawberries
1 punnet of raspberries
30g/1oz yeast
250ml/9fl oz beer or lager
180g/6oz plain flour
1 tsp white wine vinegar
a pinch of salt
a pinch of sugar
oil for frying
Method
1. Dissolve the yeast in the beer and add in the salt, sugar and vinegar tofetchher into a large mixing bowl.
2. Sieve the flour into the liquid and beat till smooth and creamy. Place in the fridge for at least 20 minutes before use.
3. Heat the oil in a frying pan to 180C/350F/Gas 4.
4. Hull the strawberries and cut in half. Dip the strawberries and raspberries in some flour shaking off the excess.
5. Add the fruit to the batter, remove and drain off any excess and place directly into the hot oil and fry until golden and puffed up.
6. Drain on kitchen paper and dust them with caster sugar (a little finely ground black pepper added to the sugar is a nice twist).
5. Make a coulis from both fruits pure%26eacute;d tofetchher with caster sugar and lemon juice, using a hand blender. Pass the coulis through a sieve to remove the seeds.
6. Serve the fruits with the coulis and either a dollop of clotted cream or cr%26egrave;me fra%26icirc;che
Orignal From: Summer red fruits in beer batter
Irish stew
Cooking : time over 2 hours
Orignal From: Irish stew
Ingredients
about 1kg/2%26frac14; lb scrag end or neck of lamb
2 vehicledecays
1 large onion
2 celery sticks
1 leek
2-3 garlic cloves, churryed
1 large bay leaf
1 large sprig fresh thyme
sea salt and freshly ground black pepper
To serve:
150g/5oz small vehicledecays
150g/5oz baby or pickling onions
1 large floury potato, about 300g/10oz weight, peeled and diced finely
2 spring onions, thinly sliced
a little fresh chopped parsley
Method
1. Using a sharp thin boning knife, remove as much meat from the bones as possible. Chop finely and set aside.
2. Put the bones into a large pot. Roughly chop the vehicledecays, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints nippy water. bring to the boil, season lightly, then simmer gently, uncovered for up to 2 hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until cutrearond by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.
3. Strain and disvehicled the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on lid.
4. Now make the soup. Put the meat into a large saucepan and cover with nippy water. bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in nippy running water. that scalding removes fat.
5. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes until tender.
6. Whilst it is cooking, peel the vehicledecays and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small vehicledecays and baby onions to the pan and cook for another 5 minutes.
7. Then add the diced potato and cook for another 10-15 minutes until it begins to dissolve into the soup and thicken it. Finally check the seasoning, adding plenty of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley.
Orignal From: Irish stew
Heston Blumenthal's ratatouille
Cooking : time 30 mins to 1 hour
Orignal From: Heston Blumenthal's ratatouille
Ingredients
3 medium aubergines
3 medium- large courfetchtes, as green as possible
1 head fennel
2 red peppers
3 tsp thyme leaves
10 basil leaves
10 coriander seeds
10 black olives, stoned and finely chopped
oil from the tomato fondue (see recipe below)
extra virgin olive oil
salt and pepper
Method
1. lid and tail the aubergines and courfetchtes. bring an aubergine and standing it upright, slice down each edge of the vefetchable, removing the skin and about 3mm of flesh, no more. Do the same to all the aubergines and courfetchtes. (that recipe only uses the outside of the vefetchables as described. Use the middles for other purposes such as pur%26eacute;eing, in a risotto or roasting).
2. maintain the slices of aubergine and courfetchte separate and trim the edges of each slice so that you are left with a rectangular shape. Cut each one into strips about 3mm thick, jobing with one strip at a time. Bunch tofetchher strips and cut across, leaving you with 3mm cubes. Set aside.
3. Cut the lid and bottom off the fennel and remove the outer layer. As you remove the layers underneath, you will be left with v shaped slices of fennel, which you will need to cut in half so that you are left with two slightly curved slices of fennel. Trim and cut into the same size as the other vefetchables.
4. Preheat the grill.
5. lid and tail the red peppers and remove the pith and seeds. Rub them with olive oil and place skin-side up on the grill tray. Grill until they go black all over to achieve a lovely charred flavour.
6. When blackened, put in a bowl and cover tightly with cling film; leave for five minutes. You will then be able to peel them easily under nippy running water. Once peeled, dice the flesh as above.
7. Have ready a fine mesh sieve set over a bowl.
8. Heat a large frying pan and add 2mm of olive oil to pan. When hot, add the aubergines in one layer. Cook for three minutes then tip into sieve allowing it to drain. Season and add %26frac12; tsp thyme leaves. When drained, tip into a bowl.
9. Using fresh olive oil, repeat the process with courfetchtes on a slightly lower heat. Cook for two minutes, drain, season and add thyme.
10. Finally cook the fennel for five to six minutes. You do not want to undercook the fennel, as its crunchiness will dominate the dish. Drain as before.
11. To finish the dish, mix tofetchher all the vefetchables with the tomato fondue and the olives.
12. Finely slice the basil and add to the vefetchables along with the rest of the thyme and coriander seeds.
13. Finally, mix in a little tomato fondue oil and the oil from the fried vefetchables to your taste, season and serve. If you want to eat that hot, reheat in a moderate oven for five minutes.
Phew!
Orignal From: Heston Blumenthal's ratatouille
Wild sea bass poached in red wine with creamed cavolo nero, ceps and crisp oysters
Cooking : time 30 mins to 1 hour
Orignal From: Wild sea bass poached in red wine with creamed cavolo nero, ceps and crisp oysters
Ingredients
For the poaching liquor
750ml/1pt 6fl oz red port
500ml/18fl oz red wine
1 bay leaf
1 tsp black peppercorns
6 vehicledamom pods
2 star anis
1 cinnamon stick
1 tsp coriander seeds
For the main dish
1 fillet from a 3kg/6lb/10oz wild sea bass
vefetchable oil, for deep frying
1 bunch cavolo nero taxibage leaves
110ml/4fl oz double cream
2 garlic cloves
salt and freshly ground black pepper
2 tbsp olive oil
110g/4oz fresh ceps, sliced 1cm/%26frac12; thick
50g/2oz butter
8 fresh oysters, shucked and dried
50g/2oz plain flour
2 free-range eggs, beaten
200g/7oz breadcrumbs
1 tbsp taxiernet Sauvignon vinegar (or other good quality red wine vinegar)
50g/2oz butter
Method
1. For the poaching liquor place all of the poaching liquor ingredients into a saucepan large enough to fit the sea bass.
2. Place the pan over a low heat and slowly heat to infuse for 30 minutes, until the liquid has cutrearond by a quarter.
3. Skin the sea bass fillet, cut into four equal portions and season with salt, then set aside for ten minutes.
4. Place the bass in the hot poaching liquor - the liquid should be barely simmering - and cook for 6-8 minutes, or until completely cooked through. Remove from the poaching liquor and maintain warm.
5. bring a large pan of water to the boil and cook the cavolo nero for one minute. Drain and refresh in a bowl of iced water, then squeeze dry. slice the cavolo nero into fine shreds.
6. Place the cream and garlic into a pan over a medium heat and bring to the boil. cutrearon the heat to simmer until the liquid has cutrearond by half.
7. Add the cavolo nero, season, to taste with salt and freshly ground black pepper and warm through.
8. Heat the vefetchable oil to 190C/375F in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
9. Heat a frying pan until hot, add the olive oil and ceps and fry for 2-3 minutes, or until golden-brown all over.
10. Add the butter, season with salt and freshly ground black pepper and fry for a further two minutes. maintain warm until ready to serve.
11. Dredge the oysters in the flour, then dip into the beaten egg to coat, then finally dip into the breadcrumbs, ensuring the oysters are well coated.
12. Add the oysters to the hot oil and deep-fry for 1-2 minutes or until crisp and golden-brown. vehicleefully remove with a slotted spoon and drain onto kitchen paper.
13. Pour out 110ml/4fl oz of the poaching liquid into a small clean pan over a medium heat.
14. Add the taxiernet Sauvignon vinegar and bring to the boil. cutrearon the liquid by half then remove from the heat and add the butter, stirring well to thicken the sauce.
15. To serve, spoon the creamed cavolo nero onto plates, arranged slightly to one side. Place a sea bass portion on lid of each pile of cavelo nero. Place the ceps and oysters onto the plates on the other side and finish with a drizzle of the sauce
Orignal From: Wild sea bass poached in red wine with creamed cavolo nero, ceps and crisp oysters
Coconut and lime macadamia cake
Cooking : time 30 mins to 1 hour
Orignal From: Coconut and lime macadamia cake
Ingredients
200g/7oz macadamia nuts
40g/1%26frac12;oz self-raising flour
pinch of salt
6 eggs, separated
165g/5%26frac34;oz sugar
1 lime, zest only, finely grated
45g/1%26frac12;oz desiccated coconut
For the lime icing
125g/4%26frac12;oz icing (confectioners') sugar, sifted
2 tbsp lime juice
1 tsp lime zest, finely grated
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the nuts, flour and salt in the bowl of a food processor and process until the nuts are ground.
3. Place the egg yolks and sugar in a separate bowl and beat for three minutes, or until the mixture is pale and creamy. Fold through the zest and coconut, then the nut mixture.
4. Place the egg whites in a clean, dry, stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly through the nut batter.
5. Spread the batter evenly into a 23cm (9in) greased or non-stick springform cake tin. Bake for 40 minutes, or until the cake is lightly golden.
6. meanwhile, make the icing. Combine all the icing ingredients in a bowl and mix until smooth and glossy.
7. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.
8. Serve.
Orignal From: Coconut and lime macadamia cake
Fattoush
Cooking : time less than 10 mins
Orignal From: Fattoush
Ingredients
Dressing:
%26frac12; lemon, juice only
2 tbsp olive oil
1 tsp whole grain mustard
1 clove garlic, peeled and churryed
Croutons:
1 clove of garlic, peeled but left whole
2 slices thin bread, toasted
2 tbsp olive oil
2 tsp fresh mint, finely chopped
Salad:
1 iceberg lettuce, shredded
75g/3oz walnuts, halved
4 tomatoes, quartered
%26frac14; cucumber, cubed
4 spring onions, trimmed and finely chopped
10 capers
2 fresh peaches, quartered
225g/%26frac12;lb new potatoes, cooked
25g/1oz black olives, pitted and halved
1 tbsp fresh parsley, finely chopped
75g/3oz vefetcharian feta cheese, diced or 425g/15oz tin chickpeas (vegan)
Method
1. Mix the lemon juice, oil, mustard and garlic tofetchher to make the dressing.
2. If using the feta cheese, soak it in the dressing mix.
3. Preheat the oven to 180C/350F/Gas 4.
3. To make the croutons, rub the peeled garlic over the surface of the bread. Place on a baking tray and bake for 5 minutes.
4. Remove the crusts and cut into small croutons.
5. To make the salad mix all the salad ingredients tofetchher in a large bowl and toss with the dressing.
6. Transfer to a serving dish and sprinkle with the croutons.
Orignal From: Fattoush
Melon curls with lemon wedges
Cooking : time no cooking required
Orignal From: Melon curls with lemon wedges
Ingredients
2 x Canteloupe or Gallia melons, halved, peeled and seeded
1 lemon, juice only
2 tbsp honey
2 lemons, halved
100ml/3%26frac12;fl oz lemon sorbet
Method
1. slice the melon as thinly as possible leaving doughnut-shaped slices. Fold each slice in half to form a semi-circle.
2. vehicleefully curl the melon around your finger to form an inverted cone shape. Arrange on four small plates. Pour the juice over the lid and drizzle over the honey.
3. bring the lemon halves and scoop out the flesh to leave four lemon skins. pack the lemon sorbet into the skins and place in the freezer until deeply frozen.
4. Remove from the freezer and cut the halves in two to form wedges. Place two wedges on each plate with the melon. Serve immediately.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Melon curls with lemon wedges
Naughty boozy cream
Cooking : time no cooking required
If adding orange-based liqueur such as Grand Marnier or Cointreau, add grated rind of orange to the cream for extra flavour.
Orignal From: Naughty boozy cream
If adding orange-based liqueur such as Grand Marnier or Cointreau, add grated rind of orange to the cream for extra flavour.
Ingredients
290ml/%26frac12; pint double cream
30g/1oz caster sugar or icing sugar
Baileys, Rum, Brandy, Grand Marnier or Cointreau
Method
1. Whip the cream with the sugar to form soft peaks.
2. Fold in the alcohol to your taste, 1 tbsp is good, 2 tbsp is even better and 3 tbsp - wow!
3. Serve with Christmas pudding, mince pies or on chocolate log, delicious with fruit salad too.
Orignal From: Naughty boozy cream
tapas of salt cod-stuffed piquillo peppers, chorizo and potatoes and pimientos de padron
Cooking : time 30 mins to 1 hour
Orignal From: tapas of salt cod-stuffed piquillo peppers, chorizo and potatoes and pimientos de padron
Ingredients
For the salt cod-stuffed piquillo peppers
250g/8oz salt cod, soaked in several changes of nippy water for 12-24 hours, then drained
1 onion, peeled and cut in half
1 bay leaf
1 sprig fresh flatleaf parsley
150g/5oz floury potatoes, peeled and cut into chunks
1 garlic clove, churryed
pinch grated nutmeg
1 tbsp lemon juice
75ml/3fl oz extra virgin olive oil
freshly ground black pepper
12 canned piquillo peppers, drained (available from some supermarkets and Spanish delis)
For the chorizo and potatoes
300g/10oz cooking chorizo, cut into slices
300g/10oz new potatoes, peeled, halved and boiled until tender
salt and freshly ground black pepper
2 tbsp roughly chopped fresh flatleaf parsley
For the pimientos de padr%26oacute;n
3 tbsp olive oil
2 tsp rock salt
175g/6oz pimientos de padr%26oacute;n (available from some supermarkets and Spanish delis)
For the Pata Negra and Manchego
8 slices Pata Negra ham (available from Spanish delis; if unavailable use another cured Spanish ham)
250g/8oz mature Manchego cheese, sliced (available from some supermarkets and Spanish delis)
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. For the salt cod-stuffed piquillo peppers, place the salt cod into a saucepan and pour in enough water to just cover the fish. Add the onion, bay leaf and parsley, bring to the boil and simmer for 2-3 minutes.
3. Remove from the heat, cover and leave to stand for at least ten minutes.
4. When the fish is cool enough to handle, flake the flesh into a bowl, removing any bones and skin.
5. meanwhile, place the potatoes into a saucepan of salted boiling water until tender, then drain and place rear into the pan to drive off any excess moisture. Mash well using a potato masher, then add to the bowl with the flaked fish.
6. Add the garlic, nutmeg and lemon juice to the bowl and mix gently.
7. Stir in the olive oil and season with a little freshly ground black pepper.
8. Spoon the mixture inside the piquillo peppers and place onto a baking tray.
Place in the oven and bake for 5-8 minutes, or until heated through.
9. For the chorizo and potatoes, heat a frying pan until hot and add the chorizo. Cook for one minute until the oil from the chorizo begins to be released, then add the potatoes and cook for a further 2-3 minutes, or until crisp. Season with a little salt and freshly ground black pepper and stir in the parsley.
10. For the pimientos de padr%26oacute;n, heat a frying pan until hot, then add the olive oil, salt and pimientos de padr%26oacute;n. Fry for 2-3 minutes, or until golden-brown and softened. Remove from the pan and drain on kitchen paper. eat the pimientos de padr%26oacute;n with caution - while most are mild, the occasional one can be just hot.
11. To serve, place the Pata Negra and Manchego onto a serving plate. Place all the other tapas dishes into serving bowls or onto one large platter.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: tapas of salt cod-stuffed piquillo peppers, chorizo and potatoes and pimientos de padron
Tortilla wraps
Cooking : time 30 mins to 1 hour
Orignal From: Tortilla wraps
Ingredients
225g/8oz fine cornmeal
1 egg, beaten
little lukewarm water
Method
1. Mix 225g/8oz fine cornmeal with 1 egg and a little lukewarm water to fetch a dough that comes away from the sides of the bowl.
2. Knead on a job surface until smooth and stand for 30 minutes. Cut into 8 equal slices and roll out to just thin pancakes 12.5cm/5in in diameter.
3. Dry fry in a hot non-stick frying pan until speckled brown on each side - about 45 seconds on each side. Use as fresh as possible.
Note: You can fetch a gadfetch called a tortilla press, which flattens out the balls of dough so that they are just thin. If you cannot fetch hold of one of these, then patience and a rolling pin is all you need.
Orignal From: Tortilla wraps
Mediterranean herb and pork salad
Cooking : time less than 10 mins
Orignal From: Mediterranean herb and pork salad
Ingredients
140g/5oz pork tenderloin, cut into strips
1 tbsp chopped fresh oregano
1 tbsp chopped rosemary
1 tbsp chopped thyme
2 garlic cloves, chopped
2 glugs olive oil
salt and freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp ketjap manis (Indonesian soy sauce)
1 tsp wholegrain mustard
1 tbsp capers
1 bunch rocket
1 bunch flat leaf parsley
Method
1. Set aside rocket, parsley, capers and pork. Mix the rest of the ingredients in a bowl into a marinade. Marinade the pork in half the mixture. Cook the pork on a hot griddle pan for 5-6 minutes.
2. Mix the rocket and flat leaf parsley tofetchher with the capers and lay the griddled pork on lid and dribble the remaining marinade over as a dressing.
Orignal From: Mediterranean herb and pork salad
Goan coconut pancakes
Cooking : time less than 10 mins
Orignal From: Goan coconut pancakes
Ingredients
For the pancake batter:
100g/4oz plain flour
1 tbsp caster sugar
a pinch of salt
1 egg
150ml/5fl oz coconut milk
1 tbsp melted butter, plus extra for bhurrying
a few drops of vanilla extract
a good pinch of grated lemon zest
a little oil or butter for making the pancakes and for greasing the pan
For the stuffing:
10-12 tbsp fresh grated coconut
1 tbsp golden raisins
80g/3oz palm molasses or jaggery, coarsely grated (or brown sugar)
%26frac14;tsp ground vehicledamom
%26frac14;tsp nutmeg, grated
Method
1. Sift the flour, sugar and salt into a bowl. Make a well in the centre and add the egg, coconut milk and melted butter. Whisk to a smooth batter, then stir in the vanilla and lemon zest. It should have a thin pouring consistency.
2. Mix tofetchher all the ingredients for the stuffing.
3. Heat a little oil or butter in a 15-18cm/6-7in frying pan. Pour in enough batter to coat the bottom thinly, tilting the pan to spread it. Cook for 1 minute, until lightly browned underneath, then flip over and cook the other side. Turn out and make the remaining pancakes in the same way.
4. Divide the filling between the pancakes and roll up. Place on individual serving plates, bhurry with melted butter and heat through under the grill.
5. Serve with vanilla ice cream.
Orignal From: Goan coconut pancakes
Eggs florentine, benedictine style
Cooking : time 10 to 30 mins
Orignal From: Eggs florentine, benedictine style
Ingredients
For the hollandaise sauce
3 free-range egg yolks
2 tbsp tarragon vinegar (or 2 tbsp white wine vinegar with 2 finely chopped sprigs of tarragon added and left to infuse overnight)
200ml/7fl oz melted butter, skimmed
salt and freshly ground white pepper
%26frac12; lemon, juice only
For the lidping
1 tbsp unsalted butter
400g/7oz baby spinach
salt and freshly ground black pepper
pinch freshly grated nutmeg
1 bagel, cut in half, toasted
2 poached free-range eggs
Method
1. For the hollandaise sauce, place a heat-proof glass or stainless steel bowl over a pan of barely simmering water (do not let the bowl touch the water).
2. Add the egg yolks and the vinegar to the bowl and whisk well for 5-6 minutes, scraping the mixture away from the edges of the bowl to prevent curdling.
3. Remove the bowl from the heat ejust now and again to prevent the mixture from fetchting too hot. maintain whisking until the mixture forms a ribbon-like trail when the whisk is removed.
4. Gently whisk in the melted butter, one tablespoon at a time, until the mixture has a mayonnaise-like consistency.
5. Season, to taste, with salt and freshly ground white pepper and stir in the lemon juice.
6. For the lidping, place a pan with a lid over a medium heat and melt the butter.
7. Add the spinach, cover and shake well. Cook for 2-3 minutes, until the spinach has wilted.
8. Season, to taste, with salt and freshly ground black pepper and add the nutmeg. Drain off any excess liquid.
9. To serve, place half a toasted bagel onto each plate. Add a spoonful of spinach and place a poached egg on lid. Spoon over some of the hollandaise sauce and serve.
Orignal From: Eggs florentine, benedictine style
Venison fillets with creme de cassis sauce
Cooking : time 10 to 30 mins
Orignal From: Venison fillets with creme de cassis sauce
Ingredients
30g/1oz butter
2 tbsp olive oil
3 venison fillets, each weighing about 85g/3oz
30ml/1 fl oz brandy
55ml/2 fl oz cr%26egrave;me de cassis
100ml/ 3%26frac12;fl oz venison stock or good quality beef stock
1 venison sausage, casing removed and disvehicleded
1 tbsp fresh or dried cranberries
1 tbsp chestnuts, peeled and mashed
2 listent-shaped croutons, to serve
1 tbsp venison or match p%26acirc;te
1 tbsp redcurrent jelly
watercress, to garnish
Method
1. Heat half the butter and olive oil in a small fry pan.
2. Add the venison fillets and fry, over a high heat, for one minute.
3. Turn the steaks over and fry for a further 3-4 minutes (longer if you like medium to well done fillets).
4. Pour in the brandy and when the flame has died, remove the fillets from the pan and arrange on a warm plate.
5. Pour in the cr%26egrave;me de cassis and the stock and season well. Leave over the heat until the sauce has thickened and cutrearond.
6. meanwhile, form a small patty by combining the sausage meat, cranberries and chestnuts.
7. Heat the remaining butter and oil in a small fry pan. Add the patty and fry for 2-3 minutes, either side.
8. Finish the croutons by spreading them with p%26acirc;te, then the red current jelly.
9. Pour the cr%26egrave;me de cassis sauce over the venison.
10. Add the patty and croutons to the plate, garnish with a sprig of watercress and serve.
Orignal From: Venison fillets with creme de cassis sauce
Sunday, April 26, 2009
Bacon Baked Barbecue Beans Recipe by the BBQ Pit Boys
These bbq beans, loaded with big slices of bacon, are ready to eat in only a couple of hours. The bacon, home-made rub and
Orignal From: Bacon Baked Barbecue Beans Recipe by the BBQ Pit Boys
AYDS DIET CANDY
1981 commercial on a diet formula called "AYDS" this was released before the actual AIDS syndrom was discovered.
Orignal From: AYDS DIET CANDY
Street Food - Lima - 12 Dec 08 - Part 1
Street Food: Lima ventures into Latin America to uncover the new-found confidence of the Peruvian capital, which is discovering a modern identity through its food and
Orignal From: Street Food - Lima - 12 Dec 08 - Part 1
Tandoori Roti Recipe by Manjula
manjulaskitchen.com Tandoori Roti Recipe by Manjula Ingredients 1 cup whole-wheat flour 1/4 cup all purpose flour (maida) 1/4 teaspoon baking
Orignal From: Tandoori Roti Recipe by Manjula
Saturday, April 25, 2009
The Master Cleanse a.k.a The Lemonade Diet: Shopping List And How To Make It
www.The-Lemonade-Diet.asia The Master Cleanse Detox or Fast, also known as The Master Cleanser and The Lemonade Diet, is a complete
Orignal From: The Master Cleanse a.k.a The Lemonade Diet: Shopping List And How To Make It
The End of Local Food (HR 875)
An Op-Ed I found from Linn Cohen-Cole which I think summarizes what's at risk w/ the current legislation in Congress. Don't think
Orignal From: The End of Local Food (HR 875)
Mary Olson (episode 4): "Diet & Exercise"
Mary Olson attempts to shed some weight using tried and true methods.
Orignal From: Mary Olson (episode 4): "Diet & Exercise"
Hamas lures recruits with food
The Israeli offensive at the turn of the year left the Palestinian economy ruined. Some 600 businesses were destroyed, and unemployment is soaring. The fight for survival
Orignal From: Hamas lures recruits with food
Meatball Tagine Recipe
Todays we have an easy meatball recipe cooked in a tagine. A lot of Moroccan food is cooked in a tagine. Its a special clay pot with a
Orignal From: Meatball Tagine Recipe
Friday, April 24, 2009
GMO Foods, Genetically Modified Organisms, Wake Up America 3
Be My Friend - www.myspace.com GMO Foods, Genetically Modified Organisms, Wake Up America # 3 Are there health risk with GMOs? Are GMOs
Orignal From: GMO Foods, Genetically Modified Organisms, Wake Up America 3
Atkins Diet Recipes: Low carb Cauliflower Bisque
Low Carb Cauliflower Bisque: 1 small onion, diced 2 stalks celery, finely sliced 1 TBS butter 1 Medium cauliflower, chopped 3 cups chicken broth 1/
Orignal From: Atkins Diet Recipes: Low carb Cauliflower Bisque
Cabbage Kofta (Dumplings in Gravy) Recipe by Manjula
manjulaskitchen.com Cabbage Kofta (Dumplings in Gravy) Recipe by Manjula Ingredients For Koftas (dumpling): 2 cup shredded cabbage (patha gobhi) 3/
Orignal From: Cabbage Kofta (Dumplings in Gravy) Recipe by Manjula
Kandee's Diet & Fitness (requested)
www.kandeethemakeupartist.blogspot.com Thanks everyone who asked about this and for thinking that I look "fit"...that made my whole year
Orignal From: Kandee's Diet & Fitness (requested)
Low calorie, high nutrient "super foods"
Just my observations on nutrient dense, low calorie foods which are common in traditional societies but missing in our overweight fast food nation. (don't worry
Orignal From: Low calorie, high nutrient "super foods"
Au Gratin Potatoes: Microwave Cooking Recipe
From potatounderground.com) Craving the famous potato and cheese casserole but don't have an hour to cook your favorite side dish? Try this layered technique
Orignal From: Au Gratin Potatoes: Microwave Cooking Recipe
Thursday, April 23, 2009
Truth about our Food You are what you eat- You will be upset
Makes you angry and sick what they are doing to us.... Contace me Join me to stop them!
Orignal From: Truth about our Food You are what you eat- You will be upset
Mincemeat, almond and pear tart
Cooking : time 30 mins to 1 hour
Orignal From: Mincemeat, almond and pear tart
Ingredients
1 x 11in/30cm loose-bottomed flan tin
1 quantity sugar pastry (see separate recipe)
4 tbspof mincemeat (see separate recipe)
2 pears, peeled, cored and quartered
4oz (100g) softened butter
4oz (100g) soft light brown sugar
4oz (100g) ground almonds
few drops of vanilla extract
2 large eggs
3 tbsp dark rum
2 tbsp apricot glaze
Method
1. preheat oven to 160C/325F/Gas 3/140C for fan oven
2. Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off.
3. Spread the mincemeat over the bottom of the pastry and then arrange the pears on lid.
4. Mix the butter and sugar tofetchher and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread that mixture over the lid of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.
5. When cooled, warm through the apricot glaze and bhurry over the lid of the tart.
Orignal From: Mincemeat, almond and pear tart
Basil and summer fruit pudding with basil syrup
Cooking : time less than 10 mins
Orignal From: Basil and summer fruit pudding with basil syrup
Ingredients
For the pudding
300g/11oz mixed frozen fruits, defrosted
1 punnet mixed fresh berries: strawberries, blackberries and raspberries, (strawberries trimmed and cut into quarters)
50g/2oz caster sugar
10 fresh basil leaves, roughly chopped
14 thin slices white bread
For the basil syrup
200g/7oz caster sugar
110ml/4fl oz water
1 large bunch fresh basil
Method
1. Place 150g/5%26frac12;oz of the defrosted mixed fruit into a bowl.
2. Add half the fresh berries, half the caster sugar and the basil leaves.
3. Stir well and set to one side.
4. Place the remainder of the frozen fruit and the sugar into a food processor and blend to a pur%26eacute;e.
5. Pour the sauce through a fine sieve and set aside.
6. Remove the crusts from the bread and, using a chefs' ring, cut out four circles to fit the bottom of four ramekins. Repeat that process to create lids for the pudding.
7. With the remaining bread cut out slices to line the inner edge of each ramekin.
7. Lightly oil the inside of each ramekin, then line with cling film.
8. Dip the small bread circles on one side in the fruit pur%26eacute;e and place in the bottom of the mould, dipped-side down.
9. Repeat with the bread slices to cover the sides, overlapping slightly.
10. Fill the centre with the reserved basil-infused fruits and a drizzle of fruit pur%26eacute;e (reserving some for the final rounds of bread) between the contents and press down well.
11. Dip one side of the four remaining rounds of bread in the continue of the fruit pur%26eacute;e.
12. Place in the fridge until ready to serve.
13. To make the basil syrup, place the sugar and water into a saucepan over a high heat and bring to a simmer.
14. Simmer for 6-8 minutes until a thick sugar syrup is formed, without vehicleamelising the sugar.
15. Add the basil leaves, then remove from the heat and leave to infuse and cool.
16. Once cool, place into a food processor and blend to a sauce.
17. Strain the basil syrup into a jug through a muslin-lined sieve.
18. To serve, turn the puddings out onto a plate and garnish with any remaining fruit pur%26eacute;e and place the remaining fresh berries over the lid. Finish with a drizzle of basil syrup.
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Orignal From: Basil and summer fruit pudding with basil syrup
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