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M Recipes / Macaroni Cheese
« Last post by codfather on July 29, 2021, 08:17:14 AM »
Macaroni Cheese

250g/9oz macaroni
1 Medium Onion (Cook with Macaroni)
40g/1½oz butter
1 Tsp Mustard Powder.
40g/1½ plain flour
600ml/1 pint 1½fl oz milk
250g/9oz cheddar, grated
50g/2oz Parmesan (or a similar vegetarian alternative), finely grated

Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the Mustard. Add the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
S Recipes / Sherry Triffle
« Last post by codfather on December 24, 2020, 02:17:26 PM »
Sherry Triffle

4-8 Trifle sponges (1 box)
1 or 2 tins of sliced peaches
1 pack of strawberry flavour jelly
Custard Powder (not instant)
1 pint of milk (low calorie option use skimmed)
300 - 600ml double cream
Generous sprinkling of sugar strands to garnish
Generous amount of sherry (best using Croft Original of Harveys Bristol Cream)
2 tablespoons of sugar (for the custard)

Tear up the sponges and place in the bottom of a deep glass dish. ADD THE SHERRY NEXT and don't be shy with it - just pour slowly from the bottle until the sponge is soaked. Don't pour it in so they float or your guests will need a taxi home! Set to one side. (5 mins)

Open the tin(s) of peaches and drain off the syrup. You don't need to be perfect draining it off, just get rid of most of it. Pour the peaches onto the sponge and arrange evenly if necessary. (2 mins)

Make the jelly to the instructions on the packet. A little water in a microwaveable jug with the jelly - 1 min on full power - mix it thoroughly and make it up to a pint with cold water is the usual trick. When fully mixed, pour slowly over the sherry sponge and peaches. Help it set by refrigerating it for a few hours. (2-3 hours)

Once the jelly is set, make the custard to the directions on the packaging. It needs to be fairly thick custard to allow it to set. I find it better to make from custard powder using milk rather than using instant powder or ready made stuff. If you make your own from scratch even better. Make about a pint of custard and prepare on the hob. Once thickened, transfer it to a plastic bowl or jug and stir until cool. This may take a while but it stops skin forming over the surface and allows even cooling. Once cooled, pour slowly over the set jelly and refrigerate to help it set. The surface of the custard may crack but this is nothing to worry about. (2-3 hours). I find it best to prep to this stage the day before.

Once the custard has set, the trifle is ready for the cream topping. Double cream is fine to use - whip it up until it is at the soft peak stage. Don't let it go too far, but it's no great problem if it does. Scoop the cream over the top of the custard and cover the whole trifle using a spatula (or a spoon). Finish it off with a generous sprinkling of sugar strands and refrigerate for about 20 mins before serving.


It does take time for everything to set so give yourself plenty. It is worth it. A simple pudding that works out at around 350 calories for a decent sized serving. (I try to work out the values by adding the kcal of the ingredients and dividing by the number of portions the dish provides so it is only a rough guide).
C Recipes / Chillie con Carne
« Last post by codfather on March 20, 2019, 06:01:32 PM »
Chillie con Carne

500g lean minced beef (10% or less fat)
2 medium onions, chopped
3 garlic cloves, peeled and finely chopped
1–2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
150ml red wine or extra stock
300ml beef stock, made with 1 beef stock cube
400g can of chopped tomatoes
400g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
flaked sea salt
freshly ground black pepper

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes,
stirring the beef and squishing it against the sides of the pan to break up the lumps.
Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander.
Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.

Slowly add the wine and then the stock, stirring constantly.
Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf.
Season with a pinch of salt and plenty of freshly ground black pepper.

Bring to a simmer on the hob, then cover loosely with a lid.
Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick.
Adjust the seasoning to taste and serve.
H Recipes / Ham and Leek Crumble
« Last post by codfather on March 17, 2019, 07:10:44 PM »
Ham and Leek Crumble

The Filling

400g of  gammon, cooked and shredded
1  onion, finely chopped
3  leeks, sliced
1  garlic clove, finely chopped
2 tbsp of plain flour
100ml of double cream
300ml of ham stock, reserved from cooking the gammon, or chicken stock
1 tbsp of  wholegrain mustard
butter, for frying

For the crumble

300g of plain flour
150g of unsalted butter, cold, cut into cubes
100g of  Parmesan, finely grated
2 sprigs of  thyme, leaves picked
ground black pepper

1/ Preheat the oven to 200°C/gas mark 6

2/ Place a wide saucepan on the hob over a medium heat and add a healthy knob of butter. When it has melted, add the onion and leek and cover and gently cook for about 10 minutes, stirring every now and then. Then add the garlic, cover and cook for a further 5 minutes

3/ Bring the heat up and sprinkle the flour over the onion and leek and stir in. Then, gradually add your stock, bit by bit to thicken the mix. Take off the heat and then add the cream, shredded gammon and mustard and stir through
Take off the heat and then add the cream, shredded gammon and mustard and stir through 

4/Next, make your crumble by sifting the plain flour into a large bowl and add the cubes of butter. Using your fingertips, rub the flour and butter together until they form into crumbs. Add the parmesan cheese and thyme leaves and a good twist of ground black pepper and mix together

5/ Pour the gammon and leek mix into a ceramic baking dish and scatter the crumble evenly on top. Place in the oven and back for 30 minutes or until the top becomes golden

6/ Serve with green vegetables such as tenderstem broccoli
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.

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.

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 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
« 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.

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
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.

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