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






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






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






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.






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Orignal From: Rhubarb and apple charlotte

Sticky toffee pudding with hazelnut toffee sauce

Cooking : time 1 to 2 hours






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






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






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.










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Orignal From: Sauteed vehicleamelised fennel

Valencian fish stew

Cooking : time 30 mins to 1 hour






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






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