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R Recipes / Rhubarb Crumble
« Last post by codfather 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.

2
B Recipes / Butter Chicken Curry
« Last post by codfather 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.

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B Recipes / Butter Chicken (easy)
« Last post by codfather 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 purιe
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 purιe, 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.


4
C Recipes / Creamy tagliatelle with bacon and mushrooms
« Last post by codfather 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.

5
T Recipes / Tagliatelle Recipe
« Last post by codfather 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
6
Y Recipes / Yorkshire puddings
« Last post by codfather 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.




7
N Recipes / Nana's 'magic' soup
« Last post by codfather 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.
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P Recipes / Pork Chops with Creamy Mustard Sauce
« Last post by codfather 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.
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C Recipes / Chicken Tikka Masala
« Last post by codfather 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 purιe
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.

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

3.
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.

10
P Recipes / Peanut Sauce
« Last post by codfather 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.
 
DO AHEAD:
Peanut sauce can be made 3 days ahead.
Transfer to a small bowl, cover, and chill.
Bring to room temperature before using.
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