Wednesday, November 24, 2010

Sole Veronique

Cooking : time 30 mins to 1 hour






Ingredients

For the fleurons garnish
250g/9oz chilled puff pastry
flour for dusting
a little beaten egg for glazing
For the sole
8 x 75g/3oz Dover sole fillets, skinned
600ml/1 pint good quality fish or chicken stock
85ml/3fl oz dry vermouth
300ml/10fl oz double cream
squeeze of lemon juice
25-30 seedless green grapes, preferably Muscat, halved
salt
freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the fleurons, roll out the pastry thinly on a lightly floured surface and cut eight 7.5cm/3 inch discs using a pastry cutter.
3. Using the pastry cutter again, cut away one side of each disc to make a crescent moon shape.
4. Put the pastry shapes on a greased baking sheet and chill for 20 minutes. Then bhurry with beaten egg and lightly score a criss-cross pattern on each one, using a small, sharp knife.
5. Bake for 20 minutes or until puffed up and golden. Remove and maintain warm.
6. Lower the oven temperature to 180C/350F/Gas 4.
7. Season the sole fillets lightly on both sides then fold then fold them in half, skin side inwards. Place side by side in a buttered shallow ovenproof dish.
8. Pour over the stock, cover with foil and bake for 20 minutes
9. Remove the fish from the dish and put on a warmed serving plate. Cover with foil and maintain warm.
10. Pour the cooking liquor into a pan, add the vermouth, then bring to the boil and boil vigorously until cutrearond to about six tablespoons.
11. Add the cream and a squeeze of lemon juice and simmer until it has thickened to a coating consistency. Add the grapes to the sauce and warm through gently then season to taste.
12. Pour the sauce over the fish, garnish with the puff pastry fleurons and serve immediately.








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Orignal From: Sole Veronique

Strawberries with quick vanilla sugar

Cooking : time no cooking required






Ingredients

1 vanilla pod
225g/8oz sugar
strawberries, to serve





Method

1. Place the vanilla pod and sugar into a blender and blend until smooth.
2. Sieve, and blend again.
3. Repeat the process until the mixture is just fine.
4. Transfer to a sealable container and it will maintain as long as you like.
5. To serve with strawberries, sprinkle the vanilla sugar over the strawberries and allow to rest for 15 minutes before serving.







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Orignal From: Strawberries with quick vanilla sugar

Bread sauce

Cooking : time 10 to 30 mins






Ingredients

1 day-old loaf unsliced white bread
1 litre/2 pints full-fat milk
1 onion, peeled and quartered
4 cloves
2 fresh bay leaves
1 tsp white peppercorns
2 blades fresh mace or heaped %26frac14; tsp ground mace
2 tsp salt
30g/1oz butter
2 tbsp double cream, optional
1 fresh nutmeg, for grating





Method

1. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/%26frac34;in in size. You should end up with 175-200g (6%26frac14;-7%26frac14;oz) of cubes. If the bread is not slightly stale already, leave the slices out on a wire rack to dry out.
2. Pour the milk into a saucepan. Press a clove into each quarter of the onion.
3. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
4. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
5. After the mixture has infused, place the pan rear on a just low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
6. Add the bread to the saucepan and cook for about 15 minutes, stirring ejust now and then, by which time the sauce should have become thick and warm.
7. just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
8. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.


















Orignal From: Bread sauce

Mustard and hazelnut coated lamb with dauphinois potatoes

Cooking : time 30 mins to 1 hour






Ingredients

6 large lamb chops
50g/2oz peeled hazelnuts
small bunch of parsley, chopped
50g/2oz butter
3 tbsp grain or English mustard
2 tbsp olive oil

For the mint sauce:
small bunch of fresh mint, chopped
2 tbsp vinegar
2 tbsp boiling water
%26frac12;tbsp caster sugar

For the dauphinois potatoes:
4 large estima potatoes
300ml/9fl oz double cream
200ml/6fl oz milk
%26frac12; onion, peeled and thinly sliced
3 garlic cloves peeled and chopped
pinch of salt and churryed black pepper
25g/1oz butter
75g/2oz hard cheese (gruy%26egrave;re, cheddar), grated





Method

1. To make the dauphinois, peel and thinly slice the potatoes and place in a pan with the milk and cream. Add the chopped garlic, sliced onion and season well, add the butter and bring to a gentle simmer.
2. Stir occasionally until just cooked.
3. Grill or pan fry the chops, seasoning well. In a bowl, combine the butter, nuts, parsley and mustard. Once the meat is cooked, lid with the butter mixture and grill until golden brown.
4.When the potatoes are cooked, place in an ovenproof dish and lid with cheese and brown either in a hot oven at 220C/425F/Gas 7 or under the grill.
5. Make the sauce by simply mixing tofetchher all the ingredients.
6. Serve the grilled chops with a spoonful of potatoes, steamed broccoli and mint sauce on the side.

To serve:
small head of broccoli, steamed






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Orignal From: Mustard and hazelnut coated lamb with dauphinois potatoes

Pan-fried pork, braised celery and beetroot and potato wedges

Cooking : time 30 mins to 1 hour






Ingredients

6x175g/6oz pork steaks
bunch of sage leaves
3 tbsp seasoned flour
25g/1oz butter
4 tbsp olive oil
290ml/%26frac12; pint dry white wine
1 tsp clear honey
salt and pepper

For the braised celery and beetroot:
1 head of celery
400g/14oz vacuum-pack of cooked beetroot
50g/2oz butter
1 onion, chopped
1 bay leaf
4-5 fresh thyme sprigs
290ml/%26frac12; pint vefetchable or chicken stock (a cube is fine)
salt and pepper

For the potato wedges:
6 medium-large floury potatoes
sea salt and black pepper





Method

1. Put the pork steaks between two sheets of pcontinueic film and beat to flatten. Finely chop six sage leaves and sprinkle over the pork steaks, then coat the steaks in seasoned flour, shaking off the excess.
2. Heat the butter and 1 tbsp of the oil in a large pan until foaming, then quickly fry the pork steaks for 2-3 minutes on each side until golden brown. Remove from the pan.
3. Stir the wine and honey into the pan and season with salt and pepper. Stir over a high heat, scraping the sediment from the base, until the sauce begins to cutrearon and thicken. Return the pork steaks to the pan and cook through for 5-6 minutes - be vehicleeful not to overcook the pork as that can toughen it.
4. Heat the remaining 45ml/3 tbsp of the oil in a small pan until really hot, then throw in a handful of sage leaves (2-3 per person) and fry quickly for a few seconds, stirring until they turn crisp and dark green. Scoop out with a slotted spoon and drain on kitchen paper. Serve the pork and pan juices over the braised celery and beetroot, with the potatoes. Garnish with fried sage leaves.

For the braised celery and beetroot:
1. Cut the celery into short lengths, then into sticks. Cut the beetroot into alike-sized slices.
2. Melt the butter in a pan with a tight-fitting lid. Add the onion and fry gently for 5 minutes until softened. Add the celery, bay leaf and thyme and season with salt and pepper. Stir well, then cover and cook gently for 10 minutes.
3. Add the stock, bring rear to a simmer, then cover and cook for 10 minutes more until the celery is just tender. Stir in the beetroot and warm through.

For the potato wedges:
1. Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, then cut into quarters lengthways. Put on a baking sheet, skin-side down, and sprinkle with black pepper. Bake for 50-60 minutes until the potatoes are tender and golden. Sprinkle with sea salt and serve.







Orignal From: Pan-fried pork, braised celery and beetroot and potato wedges

Perfect pizza dough

Cooking : time 10 to 30 mins






Ingredients

250-350ml/8%26frac34;-12%26frac34;fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3%26frac12;oz strong white flour, plus extra for dusting
1 tsp salt
%26frac12; tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for bhurrying





Method

1. Pour 150ml/5%26frac14;fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the right consistency.
4. Transfer the dough to a lightly floured job surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured job surface and lightly flour the lid. flatten the dough with your fingers before picking it up and slapping it onto your job surface. Repeat that a pair of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, lid with your choice of lidpings and bake in a hot oven until the lidping is meleted and the edges are crispy.







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Orignal From: Perfect pizza dough

Gianvehiclelo's tomato sauce

Cooking : time 30 mins to 1 hour






Ingredients

6-8 tbsp olive oil
%26frac12; large red onion, finely chopped
2 cloves garlic
salt and freshly ground black pepper
2 x 400g tins chopped tomatoes
200ml/7fl oz vefetchable stock





Method

1. Heat the olive oil in a frying pan and fry the onion for 5-7 minutes.
2. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper.
3. Add the chopped tomatoes and the stock. Let the mixture simmer and cutrearon for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve.


















Orignal From: Gianvehiclelo's tomato sauce

Mixed berry gratin with basil sabayon

Cooking : time 10 to 30 mins






Ingredients

For the sabayon
3 free-range egg yolks
50g/2oz caster sugar
110ml/3fl oz champagne
6 fresh basil leaves, finely chopped
For the berry gratin
50g/2oz raspberries
50g/2oz strawberries
50g/2oz blackberries
50g/2oz blueberries
50g/2oz caster sugar





Method

1. For the sabayon, place a glass bowl over a saucepan of barely simmering water. Add the egg yolks and sugar and whisk continuously, until pale and light.
2. Add the champagne and continue whisking until pale and fluffy. (The foam must be sufficiently thickened so that it won't break down when it cools.) Remove from the heat and cool until tepid.
3. For the berry gratin, place all of the berries and the sugar into a bowl and mix tofetchher. Then divide evenly among four ovenproof bowls.
4. Add the basil to the sabayon, mix well, then spoon the sabayon over the berries.
5. Using a mini-blowtorch, heat the lid of the sabayon until it turns golden-brown, then serve immediately.






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Orignal From: Mixed berry gratin with basil sabayon

Tom yum soup with lime and white fish

Cooking : time 10 to 30 mins






Ingredients

1 litre/1%26frac12;pints water or light chicken stock
6 small sticks of lemongrass
12 lime leaves, torn in half (optional)
1 long red chilli, sliced
20g/1oz fresh root ginger, thinly sliced
2 tbsp fish sauce
20g/1oz palm sugar or light demerara
200g/7oz white fish, such as cod, skin and bone removed
6 plump scallops
50mls/1%26frac34;fl oz vefetchable oil
handful of picked coriander leaves
handful of basil leaves
2 limes, halved





Method

1. Pour the water or stock into a pan and add the lemon grass, torn lime leaves, chilli, ginger, fish sauce and sugar.
2. bring to the boil, then cutrearon the heat to just low and leave to infuse for 10 minutes.
3. Cut the white fish into 1cm square cubes and drop into the bdecayh.
4. Quickly heat a griddle or frying pan and rub the scallops with a little oil.
5. vehicleefully place scallops in the pan, and don't touch for three minutes, until you can see the scallops colouring around the edges.
6. Turn them over and cook for a further three minutes.
7. Distribute the coriander and basil among six little bowls. Squeeze a little lime juice over the lid and pour in the soup.
8. Place a scallop in each bowl and garnish with a stick of lemongrass.


















Orignal From: Tom yum soup with lime and white fish

Yorkshire pot with Christmas trimmings

Cooking : time over 2 hours






Ingredients

For the Yorkshire pot
butter, for greasing
1 Yorkshire pot - 1 partridge, 1 pheasant, 1 chicken, 1 duck stuffed one inside each other (available ready-made from large supermarkets and some butchers)
50g/2oz butter
1 leek, cut in half lengthways, cleaned
For the roast potatoes
10 floury potatoes (such as King Edward or Maris Piper), peeled, halved
50g/2oz lard or beef dripping
salt
For the bread sauce
1 onion, studded with 3 cloves
500ml/18fl oz milk
85-110g/3-4oz fresh white breadcrumbs
50g/2oz butter
50ml/2fl oz double cream
freshly grated nutmeg
pinch white pepper
pinch cayenne pepper
For the cranberry and apple jelly
900g/2lb cranberries
900g/2lb Bramley apples, peeled, chopped
700ml/1 pint 5fl oz water
%26frac12; tsp ground cloves
%26frac12; tsp ground cinnamon
450g/1lb caster sugar
4 tbsp malt vinegar
For the Brussels sprouts and pancetta
salt
450g/1lb Brussels sprouts, trimmed
1 tsp olive oil
225g/8oz pancetta, cut into cubes





Method

1. Preheat the oven to 160C/320F/Gas 3.
2. For the Yorkshire pot, butter a large slice of kitchen foil. Wrap the Yorkshire pot in the buttered foil to cover completely.
3. Place the leek halves into a roasting tin and place the foil-wrapped Yorkshire pot onto the leeks. Transfer to the oven and roast for 2%26frac12; hours.
4. Remove the Yorkshire pot from the oven and remove the foil.
5. Increase the oven temperature to 200C/400F/Gas 6.
6. Return the Yorkshire pot to the oven and cook for a further 10-15 minutes, or until golden-brown all over and completely cooked through. Check that the birds are cooked by placing a knife into the centre - the juices should run clear. If they are at all bloody, return to the oven and cook until the juices run clear. Remove from the oven and rest for 15 minutes before serving.
7. For the roast potatoes, maintain the oven temperature at 200C/400F/Gas 6.
8. Place the potatoes into a saucepan and cover with water, and add a pinch of salt. bring to the boil and cook for 3-4 minutes, then drain into a colander.
9. Place a deep roasting tray onto the hob and add the lard or dripping. When the lard or dripping has melted, add the potatoes and fry in the roasting tray until the potatoes begin to brown. Turn occasionally to ensure the potatoes brown on all sides.
10. Sprinkle the potatoes with salt and place into the oven to roast for one hour, turning occasionally to ensure they cook evenly.
11. For the bread sauce, place the clove-studded onion and milk into a heatproof bowl set over a pan of simmering water. Heat the milk until just below boiling point (the longer the milk brings to come to boiling point, the better the flavour of the sauce will be, so don't hurry that process).
12. Remove the onion and cloves from the milk, but maintain the milk over the simmering water.
13. Gradually add the breadcrumbs to the milk, whisking constantly, until the sauce becomes thick.
14. Season the sauce, to taste, with freshly grated nutmeg, salt, white pepper and cayenne pepper.
15. Add the butter and cream and stir well until the butter has melted. Pour the sauce into a serving bowl and maintain warm.
16. For the cranberry and apple jelly, place the cranberries and apples into a saucepan with the water.
17. Add the cloves and cinnamon and bring to the boil. cutrearon the heat and simmer for 10-15 minutes, until the cranberries have split and the apple has become tender.
18. Using a ladle, gradually strain the cranberry and apple mixture through a muslin-lined sieve into a large clean bowl. Don't press or force the berries as that will make the jelly cloudy.
19. Add the sugar and vinegar to the liquid and mix well.
20. Transfer the liquid to a clean pan and heat to just above boiling point - 104C on a sugar thermometer. Remove from the heat and leave the mixture to cool, then transfer to a sterilised jar.
21. For the sprouts and pancetta, bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, until tender, then drain into a colander.
22. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, until the pancetta is crisp and golden-brown.
23. Add the drained sprouts and stir tofetchher to warm through.
24. To serve, vehicleve the Yorkshire pot vehicleefully to ensure that each slice contains a portion of each bird. Place a pair of slices onto each plate. Spoon the roast potatoes alongside, then add a spoonful of the sprouts and pancetta. Serve the white sauce and cranberry and apple jelly alongside.






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Orignal From: Yorkshire pot with Christmas trimmings

Hot tea smoked salmon with new potatoes and rocket

Cooking : time 30 mins to 1 hour






Ingredients

55g/2oz demerara sugar
55g/2oz long grain rice
10 tea bags - torn open and the bags disvehicleded
4 salmon fillets - skin on
salt
freshly ground black pepper
450g/1lb new potatoes
101g/4oz wild rocket
balsamic vinegar
olive oil
freshly chopped parsley to serve
55g/2oz freshly grated parmesan cheese





Method

1. Put the sugar, rice and tea-leaves into a bowl and mix tofetchher. Line a deep roasting tray with silver foil and pour in the
mixre.
2. Cover with another layer of foil and then place onto the stove-lid to heat up. Then once smoking a little, add the salmon on lid of the tin foil.
3. Drizzle with a little olive oil, making sure the fish sits in the tin foil and doesn't leak out underneath.
4. Season with salt and pepper before covering with a tight fitting lid or tin foil and leave to
smoke on the stove-lid on a moderate heat for 15-20 minutes.
5. While the salmon is cooking, wash and boil the new potatoes in plenty of salted boiling water for between 12-15 minutes, depending on size, until cooked.
6. The salad place the rocket in a bowl with the balsamic vinegar and olive oil. Season and mix.
7. To serve, drain and place the hot new potatoes in a bowl with a little freshly chopped parsley.
8. Finish the salad with the
grated parmesan and place on the plate with the hot smoked salmon on the side.

NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and fetch as much ventilation as you can.






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Orignal From: Hot tea smoked salmon with new potatoes and rocket

Lily's Selwyn pudding

Cooking : time 10 to 30 mins






Ingredients

40g/1%26frac12;oz chocolate brownies
1-2 tbsp Cointreau, or other orange liqueur
40g/1%26frac12;oz unsalted butter
40g/1%26frac12;oz caster sugar
zest of 1/3 orange
pinch salt
40g/1%26frac12;oz ground almonds
2 small eggs, separated
80-125g/3-4oz dark chocolate, melted





Method

1. Whizz the brownies to make crumbs and soak in the orange liqueur.
2. Cream tofetchher the butter and sugar. Add the orange zest and salt. job in the almonds. Add the egg yolks and melted chocolate, then add the brownie crumbs.
3. Whisk the egg whites and fold into the pudding mixture. Place into buttered moulds, cover with greaseproof paper and steam for 25 minutes.


















Orignal From: Lily's Selwyn pudding

Braised shoulder of beef with a white turnip salad and horseradish ice cream

Cooking : time over 2 hours






Ingredients

For the braised shoulder
1kg/2lb 4oz shoulder Scottish beef, trimmed of sinew
750ml/1%26frac14; pints red wine, preferably taxiernet Sauvignon
salt and freshly ground black pepper
2 tbsp olive oil
1 medium onion, finely chopped
1 large vehicledecay, finely chopped
1 celery stalk, finely chopped
750ml/1%26frac14; pints veal or beef stock
1 litre/1%26frac34; pints chicken stock
1 bulb garlic, halved
1 sprig fresh thyme
For the horseradish ice cream
500ml/18fl oz milk
125g/4oz caster sugar
10 free-range egg yolks
500g/1lb 2oz cr%26egrave;me fra%26icirc;che
fresh horseradish, grated, to taste
salt and freshly ground black pepper
For the turnip salad
2 baby turnips
200ml/7fl oz vefetchable oil, for deep frying
mixed micro herbs
1 tbsp olive oil
squeeze lemon juice





Method

1. For the braised shoulder, place the beef shoulder in a large bowl, pour over the red wine, cover with cling film and leave to marinate in the fridge for 24 hours.
2. For the horseradish ice cream, combine the milk, sugar and egg yolks in a bowl and cook over a pan of boiling water, whisking contnuously, until the mix has doubled in volume. Remove from the heat and continue to whisk until cool. Fold in the cr%26egrave;me fra%26icirc;che and horseradish, to taste, and season with salt and freshly ground black pepper. Place into an ice cream machine and churn, according to the manufacturer's instructions, until frozen. Place in the freezer until needed.
3. To cook the beef, preheat the oven to 180C/350F/Gas 4.
4. Drain the meat and place on kitchen towel to remove excess moisture, reserving the wine for later. Season the meat with salt and freshly ground black pepper. Heat a large casserole pan until just hot. Add the beef and sear in the casserole until golden-brown all over.
5. Heat the olive oil in a frying pan, add all the chopped vefetchables and cook over a medium heat until golden-brown. Add the vefetchables to the browned meat in the casserole pan.
6. Add the reserved red wine to the casserole pan, place over a medium heat and cook until it is cutrearond to a glaze. Add the veal or beef stock and chicken stock, add the thyme and garlic and bring to the boil.
7. Cut out a slice of baking parchment the same size and shape as the casserole pan to fit snugly on lid of the meat and vefetchables and place it on lid of the meat and vefetchables. Place the lid onto the casserole and place into the oven to cook for 2-3 hours.
8. Remove the beef from the oven. The beef should be just tender and the sauce rich and dark in colour. Leave to cool, then remove the beef and pass the sauce through a fine sieve and reserve.
9. Once the meat is cool enough to handle, shred the meat, remove the bones and mix with just enough sauce to bind it tofetchher. Divide the beef into four equal portions, then shape into four rectangles. Wrap in cling film and chill until required.
10. For the turnip salad, cut one turnip into just fine slices on mandoline and pat dry on kitchen paper. Heat the vefetchable oil in a medium saucepan until a small cube of bread turns golden in 30 seconds, vehicleefully lower the turnip slices into the hot oil and deep fry until just turning golden-brown and crisp, remove with a slotted spoon and drain on kitchen paper.
11. Cut a second turnip into batons and toss tofetchher with mixed micro herbs in a clean bowl. In a separate bowl, mix the olive oil and lemon juice, then pour over the turnip batons and micro herbs and mix well.
12. To serve, place a trimmed slice of beef shoulder onto each of four plates. Sandwich the micro herbs between the turnip crisps. Place the turnip batons on lid of the beef and lid with a scoop of the horseradish ice cream.


















Orignal From: Braised shoulder of beef with a white turnip salad and horseradish ice cream

Pineapple fritters a la Celestine

Cooking : time less than 10 mins






Ingredients

2 large pineapples, peeled, cored, thickly sliced
caster sugar, for coating
about 50ml/2fl oz Kirsch
400g/13oz plain flour
250ml/8fl oz warm water
200ml/7fl oz beer
1 tbsp vefetchable oil
1 tbsp brandy
pinch salt
apricot jam, for spreading
oil, for deep-frying
2 free-range egg whites, whisked
caster sugar for sprinkling, optional





Method

1. Coat the pineapple slices in sugar and then sprinkle generously with the Kirsch. Leave to steep for 30-40 minutes.
2. Sift the flour into a bowl and mix with the warm water, beer, vefetchable oil, brandy and a pinch of salt to make a batter.
3. Dry the pineapple slices on kitchen paper and then coat them with a thin layer of apricot jam.
4. Place the oil for deep-frying in a suitable pan and heat until hot (180C/350F or until a small cube of bread sizzles and turns golden when dropped into it). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. meanwhile, fold the whisked egg whites into the batter.
6. When the oil is hot, dip the pineapple slices into the batter, shake off any excess, and then place each slice vehicleefully into the oil. Deep-fry until golden-brown on both sides. Remove with a slotted spoon and dry on kitchen paper.
7. Serve hot, sprinkled with sugar, if using.


















Orignal From: Pineapple fritters a la Celestine

chicken with spiced tomato couscous

Cooking : time 10 to 30 mins






Ingredients

2 chicken breasts
200ml/7fl oz boiling water
1 tbsp medium curry paste
1 lime, juice only
150g/5oz couscous
handful of cherry tomatoes, quartered
To serve
100g/3%26frac12;oz tzatziki
handful of mint leaves





Method

1. Heat a grill pan until just hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)
2. Place the couscous in a large bowl.
3. While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice.
Pour over the couscous and cover with cling film.
4. After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork.
5. To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and lid each with a spoonful of tzatziki. Scatter with mint leaves


















Orignal From: chicken with spiced tomato couscous

Strawberry Hill pineapple with rum butter glaze

Cooking : time less than 10 mins






Ingredients

1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of %26frac12; lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve





Method

1. slice the lid and the bottom off the pineapple, sit it upright on the board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices.
2. Sprinkle both sides of each slice of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly vehicleamelized.
3. meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice.
4. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze.
5. As soon as the pineapple is cooked, remove it from the barbecue on to a plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.

Variation:
You can also make that desert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them vehicleefully ejust now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull rear the skin slightly, spoon in some rum butter glaze and serve straight away, sprinkle with a little ground cinnamon if you wish.


















Orignal From: Strawberry Hill pineapple with rum butter glaze

Lamb parmigiana with salsa verde

Cooking : time 10 to 30 mins






Ingredients

For the salsa verde
2 tbsp white wine vinegar
4-5 fresh basil sprigs, leaves only
handful of fresh flatleaf parsley
2 garlic cloves, chopped
2 anchovy fillets, drained
3 tbsp capers
100ml/3%26frac12;fl oz extra virgin olive oil
For the lamb parmigiana
8 small lamb chops
1 free-range egg, beaten
salt and freshly ground black pepper
100g/3%26frac12;oz plain flour
50g/1%26frac34;oz parmesan cheese, finely grated
100g/3%26frac12;oz breadcrumbs
50ml/1%26frac34;fl oz olive oil
knob of butter





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the salsa verde, pour the vinegar into a blender or food processor and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a pur%26eacute;e. With the motor still running, gradually add just enough of the olive oil to offer a sauce-like consistency. Set aside until ready to use.
3. For the lamb, place each lamb chop between two sheets of cling film and, using a rolling pin or meat mallet, lightly bash the meat out so that it is 5mm/%26frac14;in thick.
4. Beat the egg into a wide bowl and season with salt and freshly ground black pepper. Place the flour on a plate and season it too. Put the parmesan and breadcrumbs tofetchher on another plate and stir them tofetchher.
5. Dredge the lamb chops evenly in the flour, then dip them in the beaten egg. Coat each chop with the breadcrumbs, shaking off any excess. Heat the olive oil and butter tofetchher in a non-stick frying pan. Fry the lamb over a medium heat for a few minutes on each side until golden brown.
6. Transfer the meat to the oven and continue to cook for a further 1-2 minutes, basting with the pan juices as necessary.
7. To serve, spoon the salsa verde on the centre of each serving plate and arrange the lamb chops to one side.


















Orignal From: Lamb parmigiana with salsa verde

Steamed lemon sole with gremolata and tomatoes

Cooking : time 10 to 30 mins






Ingredients

4 lemon sole fillets
100g/3%26frac12;oz ripe cherry tomatoes
1 tbsp olive oil
12 basil leaves
small bunch of flatleaf parsley
For the gremolata
1 lemon, juice and zest only
2 tbsp olive oil
2 tbsp chopped flatleaf parsley
2 cloves garlic, finely chopped
For the fennel
2 whole fennels
125ml/4%26frac12;fl oz wine
60ml/2%26frac14;fl oz vefetchable stock
25g/1oz butter





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Steam the sole for four minutes.
3. Mix all the gremolata ingredients tofetchher in a bowl.
4. Churry the tomatoes with one tablespoon of olive oil, the basil and the small bunch of flatleaf parsley. Season.
5. Cut each fennel into 8 slices and place in a roasting tray. Pour over the wine, stock and dab on the butter. Place the fennel in the oven for 20 minutes.
6. To serve, pile the tomatoes in the middle of a white plate. Pile the steamed sole fillets on lid, and spoon gremolata dressing over and around. Serve with the braised fennel.


















Orignal From: Steamed lemon sole with gremolata and tomatoes

Spanakopita

Cooking : time 30 mins to 1 hour






Ingredients

500g/1lb 1oz young spinach, washed and cut into thin strips
1 tbsp chopped parsley
1 small bunch spring onions, chopped
225g/8oz onion, finely chopped
120g/4%26frac14;oz feta cheese, crumbled
salt and freshly ground black pepper to taste
olive oil, for frying onions and bhurrying filo
6 thin filo pastry sheets
Serving suggestion
tomato salad





Method

1. Preheat the oven to 180C/250F/Gas 4.
2. For the filling, in a large bowl, combine the spinach, parsley and spring onions.
3. In a pan, gently fry the onion until golden. Add to the spinach mix.
4. Now add the feta and mix well. Season.
5. For the spanakopita, grease a shallow baking dish with oil and line with three of the filo sheets, placing one on lid of the other. Bhurry each sheet separately.
6. Put the filling over the pastry and spread evenly. Cover with the remaining filo. Bhurry the lid with oil and, with the point of a sharp knife, trace the crust into square slices.
7. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut and serve with a tomato salad.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Spanakopita

Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote

Cooking : time 30 mins to 1 hour






Ingredients

For the Mousse:
50g/1%26frac34;oz organic plain chocolate (70% cocoa solids)
1 egg, separated
25g/1oz unsalted butter, softened
1 tsp caster sugar

For the Pavlova:
2 egg whites
100g/3%26frac12;oz caster sugar (preferably vanilla caster sugar)

For the Compote:
2 oranges
1 tbsp caster sugar
2 passion fruit





Method

1. For the mousse: melt the chocolate in a bowl over simmering water. When liquid beat in the egg yolk and the butter.
2. Whisk the egg white until stiff. Whisk in the caster sugar.
3. Fold the egg whites into the chocolate mixture. Turn into a shallow container and chill until set.
4. For the pavlova: in a clean dry bowl whisk the egg whites until just stiff. Gradually whisk in the vanilla caster sugar until the meringue is stiff and glossy. Pipe the meringue onto greaseproof paper into six individual servings and cook low down in an oven at 150C/300F/Gas 2 for 40 minutes to an hour. The meringue will be tinged to a pale coffee colour on the outside and like marshmallow on the inside. Peel vehicleefully from the paper and cool on a wire rack.
5. For the compote: zest one orange and blanch the zest in boiling water for 2 minutes. Refresh in nippy water and drain.
6. Dissolve the caster sugar in 50ml/1%26frac34;fl oz water and simmer. Add the zest and cook rapidly until the syrup thickens. Set aside.
7. Peel the oranges and cut out the segments, remove all the pith. Place in a bowl and squeeze all the juice out. Halve the passion fruit and scoop out the middle into the orange juice. Stir in the zest syrup and chill.
8. Serve a scoop of mousse and a spoon of compote with a meringue for each person.


















Orignal From: Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote

Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy

Cooking : time 1 to 2 hours






Ingredients

1.75kg/4lb shoulder of lamb, boned
2 long rosemary stalks (optional)
olive oil
salt and freshly ground black pepper
For the stuffing:
100g/4oz fresh white breadcrumbs
2 tbsp chopped fresh rosemary
10 dried, ready-to-eat apricots, quartered
100g/4oz dried cranberries
8 spring onions, finely chopped
1 egg, beaten
For the gravy:
700ml/1%26frac12; pints lamb stock or water
2 large glasses white wine
2 tbsp cranberry sauce
1 heaped tbsp cornflour, mixed with 1 tbsp water





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Mix tofetchher all of the stuffing ingredients and season well with salt and pepper.
3. Lay the lamb on a board, boned-side up, and spread over the stuffing. Roll up and tie in three or four places with string to hold in shape while cooking. For additional flavour and to safe the meat, skewer a pair of rosemary stalks through as well if you wish.
4. Place in a roasting tray, rub some oil over the lamb and tray, then season well with salt and pepper. Pour 150ml/%26frac14; pint of the lamb stock or water for the gravy into the base of the tray. Cook in the oven for 20 minutes before reducing the temperature to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes, basting occasionally with any juices. Once the meat is cooked, remove it from the tray and sit it on a plate in a warm place to rest.
5. To make the gravy, drain any excess fat from the tray and put the tray over a medium heat. Pour in the remaining lamb stock, the white wine and cranberry sauce and boil for 3-4 minutes. Stir in the cornflour and cook until thickened. If you prefer a thicker gravy, add a further tbsp of cornflour. Season with salt and pepper and pour into a jug.
6. Serve with mint sauce and vefetchables of your choice.


















Orignal From: Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy

Fig compote

Cooking : time less than 10 mins






Ingredients

200ml/7fl oz white wine vinegar
400ml/14fl oz water
1 small cinnamon stick
2 cloves
4 vehicledamom pods, churryed
1 red chilli, sliced
1 thumbs ginger, peeled and roughly chopped
140g/5oz caster sugar
1 tsp sea salt
20 dried figs





Method

Place ejustthing in a saucepan and boil gently, uncovered, for 5 minutes. allow to cool before refrigerating and use as required - the compote will maintain in the fridge for about 2 weeks.







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Orignal From: Fig compote

Apple and mincemeat tart with churryed walnuts and mint cream

Cooking : time less than 10 mins






Ingredients

For the tart
1 x 7%26frac12;cm/3in square ready-made puff pastry
150g/5%26frac12;oz mincemeat
1 cooking apple (such as Bramley apple), cored, peeled and sliced
2 tbsp soft brown sugar
1 tbsp milk
For the mint cream
1 tbsp chopped fresh mint
2 tbsp icing sugar
100ml/3%26frac12;fl oz double cream, whipped to soft peaks
To serve
1 tbsp churryed walnuts
3 tbsp clear honey
icing sugar, for dusting





Method

1. Preheat the oven to 200C/400F/Mark 6.
2. For the tart, lay the pastry on a baking sheet and spread the mincemeat onto the pastry, leaving a 1cm/%26frac12;in border. Place the apples and sugar on lid of the mincemeat.
3. Bhurry the pastry edges with milk and bake for eight minutes, or until golden-brown.
4. To make the mint cream, stir tofetchher the mint and sugar with the whipped cream in a small bowl.
5. Sprinkle the tart with walnuts, drizzle with honey and dust with icing sugar. Serve the tart warm.


















Orignal From: Apple and mincemeat tart with churryed walnuts and mint cream

Gooseberry and elderflower fool with churryed meringues

Cooking : time 10 to 30 mins






Ingredients

225g/8oz gooseberries, lid and tailed
600ml/1 pint double cream
2 egg whites, optional (see note)
2 individual meringues, or meringue nests
30-45ml/2-3 tbsp elderflower cordial
caster sugar, to taste





Method

1. Place the gooseberries in pan with 50ml/2fl oz water and bring to a simmer. cutrearon the heat and cook gently for about 15-20 minutes, or until the gooseberries have turned to a thick, chunky pur%26eacute;e. Remove from the heat and allow to cool.
2. Whisk the cream until softly whipped and light and fluffy.
3. If using, whisk the egg whites until they form soft peaks.
4. Churry the meringues into small slices.
5. Place the gooseberry pur%26eacute;e in a bowl, add the whipped cream and fold in, then add elderflower cordial to taste.
6. Finally, fold in the egg whites if using and the churryed meringues. If necessary add caster sugar to sweeten to taste.
7. Spoon the fool into glasses and serve straight away.

Note:
Also, if using the raw egg whites, because of the slight risk of salmonella poisoning, raw egg should be avoided by the ill, the elderly, the just young and pregnant women.


















Orignal From: Gooseberry and elderflower fool with churryed meringues

Fillet of hake, baby asparagus with watercress and mussel infusion

Cooking : time 30 mins to 1 hour






Ingredients

For the watercress and mussel infusion
2 large bunches watercress, washed and drained
500g/18oz dark red, over-ripe tomatoes, peeled, coarsely chopped
1 fennel bulb, trimmed and chopped
2 celery sticks, chopped
1 large shallot, finely chopped
1 garlic clove, thinly sliced
25g/1oz light soft brown sugar
1 tsp fresh basil
1 tsp fresh chervil
1 tsp fresh coriander leaves
20ml/%26frac34;fl oz aniseed liqueur
1 tsp Tabasco sauce
%26frac12; tsp Worcestershire sauce
salt
cayenne pepper
For the vefetchable garnish
red pepper
red onion
For the mussels
16 fresh mussels, washed and drained, beards removed (disvehicled any mussels that remain open after washing)
2 small shalplenty, finely chopped
150ml/5%26frac14;fl oz dry white wine
For the asparagus
16 small thin asparagus
For the hake
1 tsp olive oil
4 x 115g/4oz hake fillets
salt and freshly ground black pepper
To serve
1 bunch fresh watercress, washed and drained, to garnish
4 fresh chervil sprigs, to garnish
small handful fresh coriander leaves, to garnish
1 tomato, skinned, seeds removed, finely chopped, to garnish





Method

1. For the watercress and mussel infusion, place all of the infusion ingredients into a food processor with 250ml/9fl oz nippy water. Blend to a smooth pur%26eacute;e, then strain through a fine sieve placed safely over a bowl. Place the sieve and bowl into the fridge and leave to slowly strain overnight.
2. For the vefetchable garnish, slice the uncooked red pepper and red onion into long narrow julienne strips. Place into a clean bowl and refrigerate until ready to serve.
3. For the mussels, heat a large pan with a lid over a medium heat. Add the mussels, shalplenty and white wine and cook with the lid on for 3-5 minutes, or until all of the mussels have opened (disvehicled any mussels that have not opened after five minutes).
4. allow the mussels to cool for 4-5 minutes, and, once cool enough to handle, remove the mussels from their shells and place the mussel flesh into a clean bowl. Disvehicled the shells. Cover and refrigerate until required.
5. For the asparagus, place the asparagus into salted boiling water and cook for two minutes. Remove from the hot water and place into a bowl of ice-nippy water to refresh. Refrigerate until required.
6. For the hake, heat a frying pan until hot and add the olive oil. Season the hake fillets with salt and freshly ground black pepper and add to the pan. Cook for 2-3 minutes on each side, or unti lightly browned and just cooked through. Do not overcook - the centre of the fish should still be slightly translucent.
7. To serve, heat the watercress infusion in a clean pan until it is just warmed through. Add the cooked mussels and transfer the infusion into a heatproof jug.
8. Divide the asparagus equally among four soup bowls and lid with a handful of fresh watercress.
9. Add equal quantities of the watercress and mussel infusion to each bowl, then add a fillet of hake to the centre of each bowl.
10. Garnish with the reserved julienne of onion and red pepper, watercress, coriander leaves and diced tomato flesh. Serve immediately.


















Orignal From: Fillet of hake, baby asparagus with watercress and mussel infusion

Treacle tart

Cooking : time 30 mins to 1 hour






Ingredients

For the pastry:
225g/8oz plain flour
110g/4oz butter, chilled and diced
1 medium egg
For the filling:
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice





Method

1. Rub the fat into the flour until it resembles fine breadcrumbs.
2. Mix in the egg with a knife, then knead to a smooth dough.
3. Use the dough to line a 23 cm/9in loose bottomed tart tin, prick with a fork and leave to rest in the fridge for about 30 minutes.
4. Preheat the oven to 190C/375F/Gas 5.
5. Bake the pastry blind for 10-15 minutes until light golden brown.
6. Mix tofetchher the filling ingredients and pour into the pastry case. Bake for about 30 minutes. Serve hot or nippy.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Treacle tart

Slivers of beef with oxtail in a 'scotch egg', mushroom foam and white wine jelly

Cooking : time over 2 hours






Ingredients

For the white wine jelly
30g/1%26frac14;oz caster sugar
250ml/8%26frac34;fl oz white wine
1%26frac12; leaves gelatine, soaked in nippy water until softened, drained
5g/%26frac14;oz fresh chervil, chopped
10g/%26frac12;oz golden raisins soaked and chopped
For the scotch egg part 1
2 tsp vefetchable oil
1kg/2lb 4oz oxtail, chopped
salt and freshly ground black pepper
1 celery stalk, finely chopped
1 shallot, finely chopped
1 vehicledecay, finely chopped
150ml/5%26frac14;fl oz red wine
100ml/3%26frac12;fl oz port
500ml/18fl oz chicken stock
sprig fresh thyme
250ml/9fl oz veal or beef stock
For the chicken foam
150g/5%26frac14;oz chicken breast
100g/3%26frac12;fl oz double cream
1 free-range egg
For part two of the scotch eggs
100g/3%26frac12;oz beef sausages
4 free-range quail's eggs, boiled for 2%26frac12; minutes, then refreshed in iced water, shells removed
100g/3%26frac12;oz plain flour
2 free-range eggs, beaten
150g/5oz breadcrumbs
300ml/%26frac12; pint vefetchable oil, for deep frying
For the mushroom foam
2 tsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
100g/3%26frac12;oz fresh ceps, chopped
400ml/14fl oz double cream
600ml/1 pint 2fl oz soya milk
1 tsp Dijon mustard
salt and freshly ground black pepper
For the beef
1 tsp cumin seeds, ground with a pestle and mortar
1 tsp coriander seeds, ground with a pestle and mortar
250g/9oz beef fillet
1 tbsp olive oil
salt and freshly ground black pepper





Method

1. For the jelly, place the sugar and white wine into a pan over a low heat and warm until the sugar has dissolved.
2. Stir in the softened gelatine and chervil.
3. Line a small pcontinueic container with cling film. Sprinkle the golden raisins into the bottom of the container, then pour in the jelly mixture. Place in the fridge to chill and set.
4. For part one of the scotch eggs, heat the oil in a pan over a medium heat. Season the oxtail with salt and freshly ground black pepper, then place into the pan and fry until golden-brown all over. Transfer into a colander to drain off any excess fat.
5. Add a dash of olive oil to the same frying pan over a medium heat. Add the celery, shallot and vehicledecay and fry over a medium heat until golden-brown all over.
6. Add the wine and the port and deglaze the pan, scraping any brown bits from the bottom of the pan. Add the chicken stock and bring to the boil.
7. Add the browned oxtail, sprig of thyme and veal or beef stock and bring to the boil. cutrearon the heat and simmer, covered with a lid, for approximately two hours, or until the oxtail is just tender. Remove from the heat and leave to cool.
8. Once cool, separate the oxtail meat from the fat and bones. Disvehicled the fat and bones. Shred the meat finely.
9. meanwhile, for the chicken mousse, place all of the chicken mousse ingredients into a food processor and blend until smooth, then pass through a medium sieve into a bowl.
10. For part two of the scotch eggs, place the chicken mousse, the meat from the beef sausages and the shredded oxtail meat into a bowl and mix well.
11. Place quarter of the meat mixture onto a large slice of cling film on a flat job surface. Press the meat mixture out into a flat square.
12. Place one soft-boiled quail's egg into the centre of the meat mixture square. Gently bring the mixture up around the quail's egg and gently seal the meat around the egg to form a ball. safe the ball with the cling film. Repeat that process to make three more scotch eggs. Place onto a tray and transfer to the fridge to chill and set.
13. Once set, remove the scotch eggs from the fridge and unwrap. Dredge each scotch egg into the flour, then into the whisked eggs, then finally into breadcrumbs to completely coat. Refrigerate until ready to serve.
14. Add the ceps, cream, soya milk, and Dijon mustard and season with salt and freshly ground black pepper. Cook until just warmed through.
15. Pour the mushroom and cream mixture into a food processor and blend until smooth. Pass through a just fine sieve and pour into in a siphon (alternatively pour into a large jug).
16. For the beef, roll the beef fillet in the ground cumin and coriander to coat. Heat a frying pan until smoking hot, then add the oil and the beef fillet. Fry for one minute on all sides, until golden-brown all over. Remove from the heat and leave to rest for ten minutes. vehicleve into just thin slices.
17. To cook the scotch eggs, heat the vefetchable oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
18. vehicleefully lower the scotch eggs into the hot oil and deep-fry for 5-6 minutes, or until cooked through and golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.
19. For the mushroom foam, heat the olive oil in a frying pan over a medium heat. Add the shalplenty and garlic and fry until softened but not browned.
20. To serve, remove the jelly from its container and unwrap. Cut into four small squares.
21. Cut the scotch eggs in half.
22. Siphon a line of mushroom foam onto each of four plates. (Alternatively, use a stick blender to blend the mushroom and cream mixture until foam. Pour a line onto each of the four plates.)
23. Lay a jelly square onto each plate and lid each with a slice of the seldom beef.
24. Season with salt and freshly ground black pepper, then lid with two scotch egg halves.


















Orignal From: Slivers of beef with oxtail in a 'scotch egg', mushroom foam and white wine jelly

Pumpkin and apple soup

Cooking : time 10 to 30 mins






Ingredients

1 tbsp olive oil
2 onions, peeled and chopped
1 clove garlic, peeled and churryed
500g/1lb 2oz pumpkin, skinned, seeded and cubed
2 baking apples, peeled, cored and chopped
2 sprigs fresh sage
salt and pepper
570ml/1 pint vefetchable stock
300ml/%26frac12; pint dry cider or apple juice





Method

1. Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the pumpkin, chopped apples and sage.
2. Cook for another 2 minutes, season well and add the stock and the cider or apple juice. bring to the boil and simmer for 15-20 minutes until the ingredients are tender.
3. Liquidise and serve piping hot with crusty bread.








Orignal From: Pumpkin and apple soup

King prawn salad

Cooking : time less than 10 mins






Ingredients

For the dressing:
olive oil
small jar of mayonnaise
1 lemon, juice only
2 garlic cloves
2-3 anchovies
capers, deep-fried as a garnish
For the salad:
bread, for croutons, 1 slice per person
1 sprig of thyme
1 garlic clove
110g/4oz lardons, fried until crispy
young cos or romaine, 1 small lettuce per person
king prawns, 3 per person
1 lime, juice only
2 rashers fried bacon, for garnish





Method

1. Combine the dressing ingredients to make the caesar sauce.
2. Shred the lettuce.
3. Toss in the dressing.
4. Add the anchovies and crispy lardons.
5. Griddle the prawns and add the lime juice.
6. Make the croutons by cutting up and frying the bread with the thyme and garlic.
7. Serve the dressed salad with the croutons and prawns, garnish with two rashers of bacon on lid.


















Orignal From: King prawn salad

Strawberry Danish

Cooking : time 10 to 30 mins






Ingredients

625g/1lb 6oz white strong flour
1 tbsp salt
85g/3oz sugar
30g/1oz fresh yeast
water, to mix
500g/1lb 2oz butter, refrigerated
1x425g can thick custard
1x125ml tub extra thick strawberry yoghurt
punnet of strawberries
1x100g packet flaked almonds
1%26frac12; tbsp apricot jam





Method

1. Place the flour, salt, sugar and diluted yeast in a large mixing bowl then, using a wooden spoon, slowly mix in a little water until the dough becomes pliable. Place the dough on a floured surface and knead well until it feels econtinueic. Replace the dough in the bowl and leave in the fridge for 1 hour.
2. Return the chilled dough to your floured job surface and roll it into a rectangular shape 60x30cm/24x12in. Now flatten the refrigerated butter into a rectangle about 1cm/%26frac12;in thick and lay it over two-thirds of the dough. bringing the uncovered one-third of the dough into the centre and repeat the process with the covered one-third of the dough, so that now your dough is in 3 layers. Return the dough to the fridge to chill for a further hour.
3. Scatter some more flour over your table and roll out the dough to the same sized rectangle as before. Repeat the folding process, one side on lid of the other, and place the dough rear in the fridge for another hour. You will need to repeat that process another 2 times before leaving the dough to rest, wrapped in cling film, overnight.
4. Now your Danish dough is ready to use. Roll out the Danish pastry to 4mm thick and cut into 30cm/12in long by 12cm/4in wide slices. If you find that you don't have enough for these lengths do not worry make the lengths 20cm/8in or 15cm/6in long.
5. Chop the strawberries into quarters and add to the extra thick yoghurt, fold in the thick custard. Put that mixture down the middle of each of the long rectangles and fold one side on lid of the other lengthways. With a knife cut lines into the dough width ways about 10cm/4in apart all the way along. Bhurry with egg wash and sprinkle flaked almonds all over the lid.
6. Place the dough onto a baking paper on a tray and leave to rise for 1 hour, bake at 200C/400F/Gas 6 for 20minutes until golden brown. Cool on a wire and cut into fingers along the width. Put 1%26frac12; tbsp of apricot jam in a small saucepan with a splash of water and bring up to boil. Bhurry that onto the Danish pastries and serve.


















Orignal From: Strawberry Danish

Citrus jerk chicken

Cooking : time 30 mins to 1 hour






Ingredients

8 shalplenty, finely chopped
8 garlic cloves, churryed or pounded
1 medium-sized knob ginger (about half a thumb)
1 handful fresh parsley, finely chopped
1 handful fresh coriander, finely chopped
2 limes, juice only
2 lemons, juice only
2 oranges, juice only
1 scotch bonnet chilli pepper, finely chopped
4 tbsp soy or tamari sauce
1 tsp ground nutmeg
1 handful fresh thyme, finely chopped
1 tbsp English mustard
1 tsp ground allspice
4-5 generous tbsp rum
1 tbsp freshly ground black pepper
1 tbsp ground sea salt
2 tbsp olive oil
10 chicken slices, thighs and legs only





Method

1. Place all the ingredients, except the chicken slices, into a large bowl and mix well. Place the chicken slices into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight.
2. When you are ready to cook the chicken, prepare a barbecue grill, allowing the flames to die out before you begin cooking.
3. Remove the chicken slices from the marinade and place straight onto the barbecue grill. Turn and baste them regularly with the marinade for about 40-50 minutes, or until completely cooked through and ready to serve.


NB: that marinade can also be used for whole firm white fish. However, use 6 shalplenty, 6 garlic cloves and %26frac12 knob ginger (about %26frac14 thumb). Marinate the fish for about 30 minutes and then place them in a barbecue fish cage and then on the grill. Turn the fish and baste with the marinade regularly for about 10-15 minutes.


















Orignal From: Citrus jerk chicken

Quail marinated in plum wine, barley miso and ginger

Cooking : time less than 10 mins






Ingredients

For the marinade
200ml/7fl oz plum wine
3 tsp barley miso (available from larger supermarkets and Asian supermarkets)
4 tsp umeboshi paste (available from Asian supermarkets)
5 tsp soy sauce
4 tsp sesame oil
2 tsp grated fresh ginger
1 tsp finely chopped garlic
For the quail
2 quails, de-boned and cut in half, leaving breast and thigh tofetchher
To serve
%26frac14; daikon, just finely sliced into sticks (julienne) and placed in iced water
4 large shiso leaves
1 sharon fruit, cut into 1cm/%26frac12;in cubes or balls
1 mango, cut into 1cm/%26frac12;in cubes or balls
pinch sancho pepper
pinch sea salt flakes





Method

1. For the marinade, place all of the ingredients except the quail into a bowl and whisk tofetchher to combine. Set one quarter of the marinade mixture aside in a bowl to dress the salad later.
2. For the quail, place the quail into the main batch of marinade, cover and allow to marinate for 30 minutes.
3. Heat a griddle pan until smoking. Add the marinated quail and griddle for 3-4 minutes on each side, basting regularly with the marinade, or until completely cooked through.
4. To serve, arrange the drained daikon sticks into four bundles and place onto two plates. Place a shiso leaf on lid of each bundle.
5. Cut each quail half into two slices, then place a slice of quail onto each diakon bundle.
6. Place the sharon fruit and mango into the reserved dressing (do not use the mixture used to marinate the quail for that step) and mix well to coat. Spoon the dressed fruit over the lid of quail slices. Season with a pinch of the sancho pepper and sea salt.


















Orignal From: Quail marinated in plum wine, barley miso and ginger

Sticky toffee puddings with a whiskey and butterscotch sauce

Cooking : time 30 mins to 1 hour






Ingredients

200g/7oz fresh dates, stoned and finely chopped
175g/6oz self-raising flour
1 tsp bivehiclebonate of soda
1 tsp vanilla essence
1 tsp coffee essence
100ml/3%26frac12;fl oz milk
85g/3oz unsalted butter
140g/5oz sugar
2 eggs, beaten just to break the yolks
vefetchable oil, for greasing
whipped cream, to serve
For Butterscotch Sauce
3 tbsp unsalted butter
8 tbsp golden brown sugar
200ml/7fl oz whipping cream
200ml/7fl oz Irish Whiskey
1 tbsp vanilla essence





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Pour 175ml of boiling water over the dates and set aside to soak and cool.
3. Sift the flour and soda tofetchher.
4. Add the essence to the milk.
5. Cream the butter and sugar tofetchher until light and fluffy.
6. Add the eggs slowly, waiting until each addition has been incorporated each time, before adding more.
7. Fold the flour and milk alternately into the egg mixture. continuely, pour in the dates.
8. The mix will be rather light and runnier than a cake batter.
9. ladle into 6-8 greased individuals moulds and place on a baking sheet in the centre of
the oven.
10. Bake for about 30 minutes, until the puddings are firm and begining to pull away from the side of the moulds.
11. Remove from the oven and turn out on to a wire rack to cool.
12. To make the butterscotch sauce, put the butter in a medium-sized pan over a medium-high heat.
13. When the butter is bubbling, add the sugar. Stir tofetchher for about three minutes, until the sugar has dissolved, and the whole mass is foaming, and bubbling.
14. vehicleefully pour in the cream, followed by the Irish Whiskey, and turn down the heat. Let it all come tofetchher and boil for another minute or two, and then remove from the heat. Add the vanilla.
15. allow to cool slightly.
16. To serve, place the puddings on warm plates and ladle a generous spoonful
of the sauce over each one. Dollops of whipped cream will lid them off perfectly.

If wrapped in cling film, the puddings maintain well for a pair of days. They can be reheated in just a minute or two in the microwave or covered in some of the sauce in a medium oven.


















Orignal From: Sticky toffee puddings with a whiskey and butterscotch sauce

3 minute Norwegian cod with salsa verde

Cooking : time less than 10 mins






Ingredients

560g-675g/1lb4oz-1lb8oz fillet of Norwegian cod
olive oil
fresh chives to serve

For the Salsa Verde:
1 bunch of fresh parsley
a handful of basil leaves
a handful of mint leaves
4 tinned anchovy fillets
2 tbsp capers, rinsed, or thoroughly soaked if salted
2 cloves of garlic, roughly chopped
45g/1%26frac34;oz pitted green olives, roughly chopped
1-2 tbsp/30-60ml/1-2fl oz red or white wine vinegar
1 tbsp sugar
60g/2%26frac14;oz white bread, crusts removed, torn into slices
150-250ml/5-8%26frac14;fl oz extra virgin olive oil
salt and pepper





Method

1. Slash the leaves from the bunch of parsley, drop them and all other ingredients (except for the oil and salt) into the processor. Process in short bursts until finely chopped. maintain the motor running and trickle in olive oil to make a thickish sauce. Taste and adjust the seasoning, as required. Pour into a bowl and set aside.
2. Set the oven to its highest setting. slice the cod thinly. Bhurry a heat proof dish with olive oil. Arrange the fish on lid, over lapping as little as possible. Bhurry with olive oil.
3. When ejustbody's gathered at the table, whizz the cod into the oven for three minutes, or until slices begin to turn opaque. Scatter a few chives over the naked whiteness, and serve quickly with cool relish on the side.


















Orignal From: 3 minute Norwegian cod with salsa verde

chicken cacciatora

Cooking : time 30 mins to 1 hour






Ingredients

75g/2%26frac34;oz plain flour
salt and freshly ground black pepper
1 x 1.5kg/3lb 5oz chicken, jointed into 8 slices
2 tbsp vefetchable oil
2 onions, sliced
2 garlic cloves, chopped
30g/1oz tomato pur%26eacute;e
800g/1lb 12oz ripe tomatoes, chopped
2 sprigs fresh rosemary
1 bay leaf
100ml/3%26frac12;fl oz white wine
150ml/5fl oz chicken stock
1 tbsp red wine vinegar
handful fresh parsley leaves
To serve
roast potatoes





Method

1. Season the flour with salt and freshly ground black pepper, then dredge the chicken slices in it.
2. Heat the oil in a casserole dish over a medium heat, then fry the chicken for 2-3 minutes on each side, until brown on all sides. Remove and set aside.
3. In the same casserole, fry the onion and garlic for 8-10 minutes over a low heat, until softened.
4. Add the tomato pur%26eacute;e and cook for five minutes.
5. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. cutrearon the heat and simmer for 20 minutes.
6. Return the chicken slices to the casserole and cover with a lid. Simmer over a low heat for 30-40 minutes, or until the chicken is tender.
7. To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roast potatoes.


















Orignal From: chicken cacciatora

Saffron risotto

Cooking : time 10 to 30 mins



In Italy that is known as Risotto giallo alla Milanese.


Ingredients

110g/4oz butter
1 small onion
340g/12oz Italian arborio rice
1 glass of white wine
570ml/1 pint of stock
3 tbsp parmesan cheese, grated
2 bags of Italian saffron powder





Method

1. Chop the onion and saut%26eacute; it with half the butter in a deep saucepan until it is clear but not browned.
2. Add the rice and saut%26eacute;, stirring gently with a wooden spoon, making sure that all the rice is coated in the butter.
3. Add the wine and let the rice absorb it.
4. Add enough boiling stock to cover the rice and stir. When the rice has absorbed all the liquid, add some more, a little at a time, stirring all the time.
5. Cook the rice for 15 minutes.
6. Turn off the heat and add the saffron powder, grated parmesan and the rest of the butter and stir well. that process is important because it makes the risotto creamy.
7. Serve immediately.

NB:
Rice maintains absorbing the stock even after it is off the heat. Make sure the risotto is more liquid than you think it should be because it dries just quickly.


















Orignal From: Saffron risotto

Porcini (cep) lasagne

Cooking : time 30 mins to 1 hour






Ingredients

at least 500g/1lb2oz fresh porcini, or other boletus (ideally twice that quantity)
275g/10oz parma ham, sliced just finely
white lasagne sheets, ideally fresh, but dried can be used (enough to make at least 3 layers in an 20cmx25cm/8x10in baking tray)
at least 250g/9oz fresh parmesan
truffle oil (optional)
butter
For the b%26eacute; chamel:
500ml/17fl oz hot milk
50g/2oz butter
50g/2oz plain flour
pinch nutmeg
salt
freshly ground black pepper





Method

1. To make the b%26eacute; chamel sauce, mix the flour with the melted butter in the pan and cook it for a few minutes. Add the hot milk by degrees and stir to thicken. bring to the boil and allow to simmer for just a minute. Season with nutmeg, salt and pepper.
2. Grate half the parmesan and stir into the b%26eacute; chamel. The finished bechemel should be a thick pouring consistency. Add a little more hot milk if necessary.
3. To prepare the rest of the ingredients, slice the whole boletus into large but just thin slices. If you are using dried lasagne of the kind that requires pre-cooking, then cook according to the instructions. Scrape the rest of the parmesan into shavings with a large knife blade or potato peeler.
4. Pour a small amount of the b%26eacute; amel onto the bottom of an ovenproof dish. Put a layer of white lasagne on lid followed by a layer of thinly-sliced ceps, a layer of parma ham and a layer of slivers of parmesan. Season with a few drops of truffle oil.
5. Then pour over a layer of b%26eacute;amel and repeat the layers. You can make as many layers as you have ingredients, or space for, but finish with a layer of b%26eacute;amel sauce, some grated parmesan and a few knobs of butter.
6. Bake for around 20-30 minutes in a fairly hot oven (190C/375F/Gas 5) until nicely browned on lid.


















Orignal From: Porcini (cep) lasagne

Duck and sweet potato curry

Cooking : time 10 to 30 mins






Ingredients

1 tbsp olive oil
1 clove garlic chopped
%26frac12; shallot sliced
pinch turmeric
2 vehicledamon pods
pinch chilli flakes
pinch curry powder
pinch cumin seeds
pinch chilli powder
%26frac12; duck breast, fat removed and diced
%26frac12; sweet potato, peeled and sliced
%26frac14; red pepper, diced
1 tbsp tomato pur%26eacute;e
50ml/2fl oz water
To serve
2 tbsp Greek yoghurt
1 tbsp mint chopped





Method

1. Heat the oil in a medium frying pan.
2. Add the garlic and shallot and cook until soft.
3. Add all the spices and cook for four minutes, stirring continuously to prevent scorching.
4. Add the duck, sweet potato, red pepper tomato pur%26eacute; and water.
5. bring to a simmer and cook for eight minutes.
6. Serve on a warm dish with a dollop of Greek yoghurt and sprinkle over the chopped mint.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Duck and sweet potato curry

Food Inc - Official Trailer [HD]



Release Date: 12 June 2009 Genre: Documentary Cast: Michael Pollan, Eric Schlosser Director: Robert Kenner Writer: Robert Kenner Studio: Magnolia Pictures Plot: An unflattering look inside America's corporate controlled food industry. Subscribe Now: www.youtube.com

Orignal From: Food Inc - Official Trailer [HD]

Apple and elderflower cobbler

Cooking : time 30 mins to 1 hour






Ingredients

900g/2lb apples, peeled, cut into wedges
125ml/4fl oz elderflower cordial
150g/5oz sugar
For the lidping
225g/8oz flour
3 tsp baking powder
pinch salt
25g/1oz demerara sugar
100g/3%26frac12;oz nippy butter, cut into cubes
175ml/6fl oz buttermilk
100g/3%26frac12;oz crumbled Wenselydale cheese
For the custard
300ml/10%26frac12;fl oz milk
1 vanilla pod, split, seeds scraped out
4 free-range egg yolks
30g/1oz sugar
100ml/3%26frac12;fl oz double cream





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the apples, cordial and sugar in a large saucepan and mix tofetchher. Place the pan over a gentle heat to cook for 5-6 minutes, until the apples are just beginning to soften, but are still holding their shape.
3. For the lidping, place the flour, baking powder, salt, sugar and butter into a food processor and blend until the mixture resembles breadcrumbs.
4. Add the buttermilk and pulse the mixture, until it comes tofetchher as a just thick batter.
5. Transfer the apple mixture to an ovenproof dish, then spoon dollops of the cobbler batter on lid.
6. Sprinkle the cheese over the lid and transfer to the oven to bake for 25 minutes, or until the lid is crisp and golden.
7. For the custard, place the milk and vanilla pod and seeds into a saucepan and heat to scalding point. Remove from the heat and allow to infuse for two minutes.
8. Place the eggs and sugar into a clean bowl and whisk tofetchher.
9. Gradually pour the hot milk onto the egg mixture, whisking constantly, then return the custard to the milk saucepan pan and place over a low heat. Simmer and stir until the custard thickens, then stir in the cream.
10. To serve, spoon generous portions of the cobbler out into bowls and pour the custard over.


















Orignal From: Apple and elderflower cobbler

Fresh Diet: Shaking Up the Diet



Zalmi Duchman, Fresh Diet CEO and Chef Yosef Schwartz, explain, how their business of providing healthy, fresh meals to people's homes fulfilled a void in the diet industry.

Orignal From: Fresh Diet: Shaking Up the Diet

Roasted loin of suckling pig with mustard sauce

Cooking : time 30 mins to 1 hour






Ingredients

For the pork loin
1 boneless loin from a 10-12 week old suckling pig, about 3kg/6lb 8oz, flap removed and trimmed
about 450g/1lb sea salt (150g/5%26frac12;oz of salt per kg of pork)
bunch of flatleaf parsley, roughly torn
bunch of basil, roughly torn
150g/5%26frac12;oz wild garlic leaves, roughly torn
50ml/2fl oz olive oil
salt and freshly ground black pepper
For the vefetchable garnish
16 baby vehicledecays, peeled
pinch caster sugar
about 300g/10oz unsalted butter
10 Charlotte potatoes, about 7.5cm/3in each, peeled
%26frac12; head of garlic (cut crossways)
salt and freshly ground black pepper
2 tbsp olive oil
500g/1lb 2oz baby spinach leaves
bunch of flatleaf parsley, coarsely chopped
For the mustard sauce
500ml/18fl oz homemade chicken stock
2 shalplenty, finely sliced
200ml/7fl oz double cream
25g/1oz coarse wholegrain mustard
30g/1%26frac14;oz Dijon mustard





Method

1. For the pork loin, weigh the loin and the amount of salt you need, then spread the salt out on a baking tray. Press the loin skin-side down into the salt. Cover with cling film and leave in the fridge for 12 hours.
2. vehicleefully rinse off all the salt from the loin with nippy water and pat thoroughly dry. Lay the loin, skin-side up, on a board. Using a razor-sharp knife, Stanley knife or scalpel, score the skin vehicleefully all the way along at 5mm/%26frac14;in intervals. Turn the loin over and stuff with the parsley, basil and wild garlic, then roll up tightly and tie with string. Place the loin skin-side up on a rack in a roasting tin and return, uncovered, to the fridge.
3. For the vefetchable garnish, cook the vehicledecays in boiling salted water with a pinch of sugar for about five minutes or until just tender. Drain, refresh in iced water and drain again. Set aside.
4. To make the mustard sauce, boil the stock with the shalplenty until cutrearond by half, then pass through a fine sieve into a clean pan and bring to the boil again. Whisk in the cream and bring rear to the boil, then cutrearon the heat and whisk in the two mustards. Cook over a low heat until cutrearond to a pouring consistency, then remove from the heat. Cover and maintain warm, stirring now and again.
5. Return to the vefetchable garnish: melt the butter in a wide, shallow, heavy saucepan. Add the potatoes. They should all be immersed in the butter, so add more butter if needed. Add the garlic and salt and freshly ground black pepper, and bring the butter up to a brown foam. Cook the potatoes in the foam for about 25 minutes or until they are a deep golden-brown colour and tender in the middle, shaking the pan gently ejust few minutes. Remove the pan from the heat and maintain the potatoes warm in the butter.
6. Preheat the oven to 220C/430F/Gas 7.
7. For the pork loin, drizzle the pork with the olive oil, then sprinkle with fine salt and rub well into the skin. Transfer the tin to the oven and roast for 25-30 minutes or until the skin begins to firm and blister. Remove from the oven and leave to rest somewhere warm. Leave the oven on.
8. While the meat is resting, reheat the vehicledecays in the olive oil without colouring, then add the spinach and chopped parsley, and toss until hot. Lift the potatoes out of the butter with a slotted spoon and put them in a small, heavy pan. Pour over two tablespoons of the butter they were cooked in and reheat the potatoes in the oven for about two minutes. Gently reheat the mustard sauce without boiling.
9. Remove the string from the pork and vehicleve the meat into equal slices, allowing two per person. Reheat in the oven on a non-stick mat or foil for two minutes.
10. To serve, check the potatoes for seasoning, adding salt and freshly ground black pepper to taste, then place the potato on the side of the warmed individual serving plates. Put the other vefetchables next to them, then place the pork in the middle, resting the slices on the potatoes. Pour over a little of the mustard sauce, and serve the rest on the side.


















Orignal From: Roasted loin of suckling pig with mustard sauce

An authentic ragu bolognese

Cooking : time over 2 hours






Ingredients

450g/1lb lean minced beef
450g/1lb minced pork
6 tbsp extra virgin olive oil
1x225g/8oz tub chicken livers
2 medium onion, finely chopped
4 fat garlic cloves, chopped
2x70g packs (or 140g/5oz) pancetta or streaky bacon, finely chopped
2x400g/14oz tins Italian chopped tomatoes
2x200g/7oz tubes double concentrate tomato pur%26eacute;e
1x37.5cl half bottle red wine (or 400ml/14fl oz)
2x15g packs or 30g/1oz fresh basil
%26frac12; whole nutmeg, grated
salt and freshly milled black pepper

You will also need a large flameproof casserole of 3.5 litre/6 pint capacity.





Method

Preheat the oven to 140C/275F/Gas 1.

First bring a large frying pan, the largest you have, heat 3 tbsp of the oil and gently fry the onion and garlic over a medium heat for about 10 minutes, moving it around from time to time.

While the onion is softening, chop the pancetta: the best way to do that after opening the pack is to roll the contents into a sausage shape, then using a sharp knife slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add that to the pan to join the onions and garlic and continue cooking them all for another 5 minutes.

Now transfer that mixture to the casserole. Add another tbsp of oil to the pan, turn the heat up to its highest then add the minced beef and brown it, breaking it up and moving it round in the pan. When the beef is browned tip it into the casserole. Heat another tbsp of the oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under nippy running water, dry them thoroughly with kitchen paper and chop them minutely small. When the pork is browned, transfer it to the casserole, then heat the remaining tbsp of oil and brown the slices of chicken liver. Add these to the casserole.

Now you've finished with the frying pan, so fetch rid of that and place the casserole over the direct heat, offer ejustthing a good stir tofetchher, then add the contents of the tins of tomatoes, the tomato pur%26eacute;e, red wine and a really good seasoning of salt, pepper and nutmeg.

allow that to come up to simmering point. Then strip the leaves from half the basil, chop them just finely and add them to the pot. As soon as ejustthing is simmering, place the casserole on the centre shelf of the oven and leave it to cook slowly, without a lid, for 4 hours. It's a good idea to have a look after 3 hours to make sure all is well, but what you should end up with is a thick, concentrated sauce with only a trace of liquid left in it, then remove it from the oven, taste to check the seasoning, strip the leaves off the remainng basil, chop them small and stir them in.

Then when the sauce is absolutely nippy, divide it, using scales, by spooning 225g/8oz into polythene freezer bags. Seal them leaving a little bit of air at the lid to allow room for expansion. Each 225g/8oz pack, thoroughly defrosted and re-heated, will provide enough rag%26ugrave; for 225g/8oz pasta, which will serve 2 population.

Note: If you don't have a 3.5 litre/6 pint capacity ovenproof casserole you can use a large baking dish preheated in the oven, but make sure ejustthing comes up to simmering point in a large saucepan first.










The BBC is not responsible for the contents of any other sites listed.









Orignal From: An authentic ragu bolognese

Cranberry and cumberland sauce

Cooking : time 10 to 30 mins






Ingredients

450g/1lb fresh cranberries
300ml/10fl oz ruby port
115g/4oz caster sugar
125ml/4fl oz fresh orange juice
1 tsp corn flour
1 tsp English mustard powder
1 tsp lemon juice
pinch of ground cloves
75g/3oz sultanas
55g/2oz flaked almonds
1 tbsp grated orange rind
1 tsp grated lemon rind
salt





Method

1. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.
2. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture.
3. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Cranberry and cumberland sauce

Goats' cheese parcels

Cooking : time less than 10 mins






Ingredients

2-3 sheets buttered filo pastry
olive oil
1 tsp thyme
1 tsp marjoram
1 clove garlic
85g/3oz goats' cheese cheddar (a hard cheddar-like cheese) - cut into 1cm/in cubes
seasoning





Method

1. Lay the sheets on a damp surface to prevent drying out. Cut into a rectangle.
2. Place the cheese, herbs and oil in a bowl and mix tofetchher.
3. Put the mixture in the centre of the rectangle and roll up into a spring roll shape.
4. Twist both the ends to make a cracker shape.
5. Bhurry with oil and bake in an oven 200C/400F/Gas 6 for 4 minutes to crisp up.


















Orignal From: Goats' cheese parcels