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...

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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.

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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 ...

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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.

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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.

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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.

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Orignal From: Sticky toffee pudding with hazelnut toffee sauce