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Messages - codfather

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R Recipes / Rhubarb Crumble
« on: October 19, 2018, 11:25:37 AM »
Rhubarb Crumble

500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)

For the crumble topping
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts(optional)

1/ Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
2/ Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3/ Heat oven to 200C/180C fan/gas 6.
4/ To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
5/ Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
6/ Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

B Recipes / Butter Chicken Curry
« on: September 23, 2018, 02:07:09 PM »
Butter Chicken Curry

• 1 lbs chicken breasts cubed
• 4 tbsp tandoori masala spice mix
• 1 cup/250 ml natural yogurt plain
• 2 tbsp ghee or vegetable oil 
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tbsp ginger paste or grated ginger
• 1 tsp coriander
• 1/2 tsp turmeric
• 2 tbsp tomato paste
• 1/2 cup/125 ml water
• 1/2 cup/125 ml  whipping cream/double cream
• 1 tbsp fresh cilantro chopped

1. In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts.
Marinade for at least for 3 hours or overnight.

2. In a deep pan heat the ghee and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.

3. Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine,
then turn the heat up to medium and bring to a boil, then lower the heat and cook for 20 minutes covered.

4. Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency.
Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)

5. Serve with fresh cilantro and basmati rice.

B Recipes / Butter Chicken (easy)
« on: September 23, 2018, 01:06:52 PM »
Butter Chicken (easy)

500g skinless boneless chicken thighs

For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry
2 tbsp vegetable oil
1 large Onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted

To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
Lime wedges

1. In a medium bowl, mix all the marinade ingredients with some seasoning.
Chop the chicken into bite-sized pieces and toss with the marinade.
Cover and chill in the fridge for 1 hr or overnight.

2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning.
Fry on a medium heat for 10 mins or until soft.

3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken.
Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds.
Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

C Recipes / Creamy tagliatelle with bacon and mushrooms
« on: September 22, 2018, 09:50:33 AM »
Creamy tagliatelle with bacon and mushrooms

400g  tagliatelle
250g  button mushrooms, halved or sliced
125g  bacon, chopped
125ml cream (or half milk, half cream)
50ml  chicken stock
50ml  basil pesto
30ml  grated Parmesan cheese
fresh basil, to serve

Boil the pasta in a large pot of salted water. Drain and keep warm.
Fry the bacon until just cooked.
Add the mushrooms and fry until they have browned and the bacon starts to crisp.
Reduce the heat and add the cream a little at a time, stirring as it thickens.
Stir in the stock and pesto and heat through.
Add the bacon sauce and the Parmesan to the pasta and toss to combine.
Serve with fresh basil.

T Recipes / Tagliatelle Recipe
« on: September 22, 2018, 09:39:16 AM »
Tagliatelle Recipe

•  400g plain flour, preferably '00' flour
•  pinch of salt
•  4 eggs
•  1tsp olive oil

1 :- Blend the flour, salt, eggs and olive oil together in a food processor to form a dough.

2 :- Put the dough onto a floured surface and begin to knead lightly.
Roll out as thinly as possible a rolling pin or a pasta machine if you have one and cut the dough into thin strips lengthways.
Lightly dust the pasta with flour and set aside to dry slightly.

3 :-  When ready to use, bring a large pan of water to boil rapidly, at a little salt to the water and drop the tagliatelle in and allow to float to the top.
This should take no more than 2-3mins.

See also :-  Creamy tagliatelle with bacon and mushrooms

Y Recipes / Yorkshire puddings
« on: September 21, 2018, 10:03:22 AM »
Perfect Yorkshire puddings recipe

•175g plain flour
• 1 tsp salt
• 3 eggs, beaten
• 300ml (1/2 pint) cold full-fat milk
• 150ml (1/4 pint) cold water
• 10g (1/2oz) goose fat or 15ml (1/2fl oz) vegetable oil

•Sift the flour and salt into a bowl. Make a well in the centre and add the beaten egg, milk and water.
Whisk until smooth. Pour the mixture into a jug and refrigerate, covered, for 1 hour.

•Preheat the oven to gas mark 8, 230C, fan 210C. Place a little fat or oil in each of the compartments of a Yorkshire pudding tray or a 12-hole cupcake tray.
Put in the oven and allow to heat for 5 minutes.

•Give the batter a final mix just before removing the tray. Carefully pour the batter into the compartments, being careful not to overfill.
Bake for 25 minutes or until the puddings have risen and are golden brown.

N Recipes / Nana's 'magic' soup
« on: September 21, 2018, 09:49:59 AM »
Nana's 'magic' soup

•1 tbsp olive oil 
• 1 red onion, roughly chopped
• 1 vegetable stock cube
• 1 medium sweet potato, peeled and roughly chopped
• 2 carrots, roughly chopped
• 2 red peppers, sliced 
• 400g tin chopped tomatoes 
• 2 slices brown bread
• 60g Cheddar, grated
• 200ml light or regular coconut milk

• Heat the oil in a saucepan over a medium heat and fry the onion for 5 mins until soft.
In a jug, make 750ml stock using the stock cube and boiling water. Pour into the pan, add the sweet potato, carrots, peppers, stock and tomatoes, then season with pepper.
Cover the pan and simmer for 20 minutes.

• Preheat the grill to medium-high. Toast the bread, then sprinkle the cheese on one side of each slice and grill until melted.
 Cut star shapes from each piece of toast using a cookie cutter, or cut star shapes with scissors.

• Blend the soup until smooth, add the coconut milk and season with black pepper.
Stir well to combine, then ladle into bowls. Top with the cheesy stars and a twist of black pepper.

P Recipes / Pork Chops with Creamy Mustard Sauce
« on: August 19, 2018, 03:42:08 PM »
Pork Chops with Creamy Mustard Sauce

 4 ounces boneless pork chops (1/2 inch thick)
 salt and freshly ground black pepper
 1/2 cup low-sodium chicken broth
 2/3 cup half and half (or heavy cream)
 1 Tablespoon dijon mustard
 2 teaspoons lemon juice

1.Season pork chops with salt and pepper on both sides.
2.Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).

3.Transfer pork to a plate and cover with aluminum foil.

4.Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
5.Add cream or half & half, dijon mustard, and lemon juice.

6.Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.

7.Spoon sauce over pork. Garnish with parsley, if desired.

C Recipes / Chicken Tikka Masala
« on: August 18, 2018, 10:02:49 AM »
Chicken Tikka Masala

4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve

1.Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

P Recipes / Peanut Sauce
« on: August 07, 2018, 01:20:38 PM »
Peanut Sauce

•1 1" piece ginger, peeled
•1 small garlic clove
•1/2 cup creamy peanut butter (like Once Again or Jif)
•2 tablespoons reduced-sodium soy sauce
•1 tablespoon fresh lime juice
•1 teaspoon (packed) light brown sugar
•1/4 -1/2 teaspoons crushed red pepper flakes

With motor running, drop ginger and garlic clove into a blender and blend until finely chopped.
Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Peanut sauce can be made 3 days ahead.
Transfer to a small bowl, cover, and chill.
Bring to room temperature before using.

P Recipes / Peppercorn Sauce
« on: July 26, 2018, 10:20:41 AM »

Peppercorn Sauce

2 to 3 tablespoons peppercorns
60g butter
1 shallot, minced
100ml beef stock
60ml double cream

1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add beef stock and boil another 3 minutes.

3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

G Recipes / Gammon and cauliflower cheese grills
« on: July 26, 2018, 10:06:29 AM »
Gammon and cauliflower cheese grills

4 small, raw gammon steaks
1 large cauliflower, cut into florets
100ml half-fat crème fraîche
85g cheddar, grated
1 tbsp wholegrain mustard

Heat the grill to high. Snip the sides of the gammon steaks with kitchen scissors so they don’t curl up too much when they cook. Put the gammon onto a baking tray, then grill on one side for about 10 mins until the fat is crisp. Meanwhile, cook the cauliflower in boiling water for 5 mins until tender. Drain and tip into a bowl with the mustard, crème fraîche and two-thirds of the cheese and give it all a good mix.

When the gammon is crisp, flip it over and cook on the other side for about 10 mins. Spoon the cauliflower mix over the gammon, sprinkle with cheese, then grill for 5 mins until bubbling and golden.

B Recipes / Bread Rolls
« on: July 23, 2018, 10:40:19 AM »
Bread Rolls

see book

see book

L Recipes / Lamb chops with spring onion & mustard mash
« on: July 23, 2018, 08:44:29 AM »
Lamb chops with spring onion & mustard mash

800g Maris Piper potatoes (or King Edward), peeled and cut into even-sized pieces
•½ savoy cabbage, thinly shredded
•25g butter
•4 spring onions, trimmed and sliced
•8 Asda Lamb Chops
•100ml milk
•1 tbsp coarse-grain mustard
•500g pot Asda Lamb Gravy, heated

Cook the potatoes in simmering, lightly salted water for 8-10 minutes until tender. Cook the shredded cabbage in lightly salted, boiling water for 5 minutes and drain well.
Meanwhile, melt the butter in a separate pan and cook the spring onions for 2-3 minutes, then set aside.

Grill the lamb chops for 5-6 minutes on each side (depending on thickness).

Drain the potatoes and return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture, taking care not to burn them.
Add the milk and heat until hot. Add the mustard and season to taste. Mash well, then stir in the spring onions and cabbage. Serve immediately with the chops and hot gravy.

S Recipes / Sausage Casserole
« on: July 23, 2018, 07:50:45 AM »
Sausage Casserole

4 large potatoes
4 carrots
8 good-quality sausages from outdoor-reared pigs
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp paprika
400g can chopped tomatoes
400ml vegetable stock (we like Knorr)
1-2 bay leaves

01.Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.

02.Prick the sausages all over with a fork – this helps the fat to run out of the sausages, so that they don’t split open as they cook. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.

03.Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.

04.Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.

05.Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Bring to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.

06.Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve.

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