BCUK Recipes

Lamb Stew

I make this as one large pot then freeze the rest in portions to use another day.

One boneless shoulder of lamb
½ a mediums sized swede
2 meduim turnips
2 large carrots
1 large spannish onion
2 cloves of garlic
1 tablspoon olive oil
1 heaped tablespoon of flour
2 lamb stock cubes
Salt and pepper to season

Cut all the fat away from the shoulder of lamb cut into large chunks

(I cook this of keep some of the fat for my roast potatoes and feed the rest to the birds with left over bread)

Cut up onion into largish pieces place In large casserole pot with olive oil and cook until soft.

Whilst the above is cooking peel and cut the rest of the vegetables into largish chunks

Now add the lamb to pot and brown slightly

Mix flour in a small dish with cold water making sure there are no lumps!!! Leave to one side

Add the vegetables to the pot stir in allow to cook for a couple of minutes.

Turn on the oven 160 c is what I use

Now add a couple of lamb stock cubes to the pot and stir in the heat will soon break them down crush garlic and roughly chop add to pot now stir in the flour mix top up with hot water from kettle so you just cover the ingredients.

Season with salt and pepper (not to much salt as the stock cubes are salty).

Place in the oven and cook for 1 ½ to 2 hrs until meet is tender.

I serve mine with steamed potatoes and broccoli

also just as good with beef and venison.

Needless to say this is high calorie. You can cut the calories with the sour cream and use fat free soup. I will not use fat free cheese, but that's a personal thing.

2 pounds frozen hashbrowns
1 cup diced onion
1 can cream of chicken soup
1/2 cup melted butter
8 ounces shredded cheddar cheese
16 ounces sour cream

Thaw potatoes 30 minutes. Heat oven to 350 F. Combine all ingredients in large bowl. Spoon into glass baking dish 9x13 or large casserole. Bake 1 hour.

My brother is coming on Friday for his birthday dinner. He has requested pork chops. I need a killer recipie as I have not made pork chops in a while and I want it to be really good. If anyone has one let me know.

Just incase anyone feels like trying this simple thing at home

(Tastes good with dinner rolls/bread slices)

(for serving 2 people)

2 medium size potatoes peeled and cut (any shape you wish)
1 Green Chilie (cut down the middle and de -seed)
1 pinch of Asafoetida powder
half a tsp of Turmeric
half a tsp of Mustard seeds
2 Tablespoon of Oil(refined)[use oil as much as you need]

Salt to taste
a bit of Coriander /Cilantro for garnish

1.Take a Wok and add some oil . Heat oil for a few seconds.
2.Add Asafoetida powder to the oil
3.add the Mustard seeds and let it pop a bit in oil
4.add green chilie
5.add turmeric Salt and add the potatoes
(tip : boiled potatoes are easier and quicker to cook but raw ones take a bit time and are more crisp)

mix well and let it fry for 5 minutes

Garnish with Cilantro and serve

PS: i am not the greatest cook

Serves 4

1Ib potatoes washed scrubbed and cut into chunks
2 vegetable stock cubes dissolved into 11/2 pints water
1 red and 1 yellow pepper deseeded and chopped
1 onion sliced
4oz green beans
1/2 small cauliflower broken into small florets
6oz baby corn, sliced
5oz low fat plain yogurt
2inch, cucumber finely chopped
1 tablespoon fresh mint (2 of dried)
2 tablespoons medium curry paste
freshly ground black pepper
4 plain mini Naan bread (1 per person)

Put potatoes into a large saucepan and add stock.
Bring to the boil and reduce heat and cook covered for 10 mins.
Add all remaining veg and cok for another 10 mins.
Mix together yogurt, cucumber and mint.
Drain veg well, stir in curry paste and season.
Warm Naan breads place on to warm plates and top with curry.
Serve with a spoonful of yogurt mixture.

Serves 4

Ingredients:

For soup:
1 butternut squash (small - medium size)
2 teaspoons of vegetable stock - I like Marigold
1 chopped shallot or small onion
1 pint of water
Ground black pepper

Method:

Chop the top & bottom off the butternut squash & peel it using
potato peeler. Scoop the seeds out from the bell shaped bit then
chop it up into chunks.
Throw all the ingredients into a pan together and bring to the boil
then simmer for 20-30 mins until tender then blend until smooth. The
amount of water you need depends on the size of the squash. YOu
might need a bit more if it's a bit bigger.

An alternative to chips, low in fat serves 4

Ingrediants:

Butternut Squash

Method

Take out seeds and cut into chips, grill or even handier 10 mins on
george foreman

Or

par boil for 5 mins then toss in some oil and cook in oven, gas mark
6 for 30-40mins.

Serves 2

Ingredients:

1 butternut squash
1 medium potato
2 tomatos
sage
parmasan cheese

Method:

boil the squash & potato, when soft mash with sage and a few sprays
of oil, place sliced tomatoes on top sprinkle on a bit of parmesan
cheese, and bake in oven for about 20 minutes on gas mark 6 or until
crispy.

Serves 4

Ingredients:

1 tbsp olive oil
4 shallots, chopped
350g (12oz) butternut squash, diced (I just use a whole one, as it's
free)
225g (8oz) risotto rice
150ml (5 fl oz) dry white wine
600ml (1 pint) veg stock
100g (3 1/2 oz) low fat Boursin
salt and pepper

Method:

Heat the olive oil in a large pan and cook the shallots until
softened. Add the squash and rice and cook for a further 2 mins (I
put the lid on here and cook for about 5 mins).
Add the rice and stir around for a minute. Add the wine and cook,
stirring occasionally until absorbed. Add the stock. a ladleful at a
time, waiting for each one to be absorbed before you add the next.
The risotto is ready when the squash and the rice are tender and the
risotto is creamy in texture. It will take about 20 mins. Season to
taste and stir in the Boursin. Serve at once.

serves 4

Ingredients:

330g stewing steak
1 large onion
8 carrots
1 turnip
0.5 tin tomatoes
oxo cubes (any variety – I use about 6 depending on size of pot)

Put beef, chopped onions, carrots, turnip and the half tin of
tomatoes into a very large saucepan.
Make up 2 oxo cubes with water (as per packet instructions) and pour
over the meat and veg.
Keep making up the oxo cubes and water and pouring into the saucepan
until all the veg are covered.
Bring to the boil occasionally stirring.
Simmer for about 1.5 – 2 hours or until the meat is cooked.

Serve with potatoes .

Serves 6 people

Ingredients

350g quorn
mushrooms chopped
carrots chopped
1 swede chopped
onion
1 tin chopped tomatoes
mixed herbs
1/2 pint stock (made mine with 1 oxo cube and water)
600g potatoes
4-6 leeks
1 teaspoon lf spread
a little skimmed milk
2 tblspoons worcester sauce
salt and pepper to taste

Put the quorn into a saucepan and brown for 2-3 mins
Add onion, mushrooms, carrots, swede, chopped tomatoes, stock,
worcester sauce and herbs stir and bring to the boil. Simmer for 20-
30 mins.

Meanwhile boil the potatoes then simmer. Add the leeks and cook
until soft.

When the quorn is cooked, drain off excess fluid into a jug then put
mixture into a large dish.
When potatoes and leeks are cooked mash together with the lf spread
and a little milk to desired consitstency then spoon over the quorn
mixture.
put into a preheated oven and cook at 200°c for 20-30mins until
topping is beginning to brown.

Makes 20

Ingredients

210g packet of low fat sponge. 1 egg. 1 small banana mashed. 2x37g
packets of Maltesers, crushed

Instructions

Heat oven to gas mark6. Make sponge mix up as the pack. Mix in
banana and maltesers. Put mixture into cake cases and bake in oven
for 10 to 15 minutes.

Servings 4

Ingredients

250g pumpkin, rind and seeds removed, flesh diced (can use butternut
squash instead of)
350g No point vegetables, e.g. carrots, swede
1 glove garlic
125ml sherry, medium
1 level tablespoon cornflour
1 teaspoon fresh or dried herbs, mixed
1 pinch salt
½ teaspoon pepper
1 tablespoon parmesan cheese, grated
1 tablespoon fresh breadcrumbs

Place all the pumpkin, root vegetables and garlic in a saucepan and
cover with water. Bring to the boil and simmer until all are
tender. This will take about 20 minutes depending on your choice of
root vegetables
Preheat grill to high
Drain the vegetables, reserving the cooking water
Place the vegetables in a gratin dish
Add enough of the vegetable water to the sherry to make 400ml
Heat the sherry stock. Mix the cornflour with a little cold water
and add it to the stock. Cook until slightly thickened.
Add the herbs and season well. Pour over the vegetables
Sprinkle the parmesan and breadcrumbs over the top of the gratin
Grill for about 10 minutes until brown on top.

Ingredients

3 ½ to 4 cups all-purpose flour
2 packages active dry yeast
¾ water
½ cup cracked wheat (I use the Red River cereal for the cracked wheat…has lots of grains in it)
¼ cup cornmeal
¼ cup packed brown sugar
3 tablespoons cooking oil (I use butter for added richness)
1 ½ teaspoons salt
1 ½ cups whole wheat flour
½ cup rolled oats
¼ cup raw sunflower seeds
1 teaspoon of cinnamon (optional)

Directions

1.In a large mixing bowl combine 2 cups of the all-purpose flour, cinnamon and set aside. In a medium saucepan (pot) combine milk, water, cracked wheat, cornmeal, brown sugar, oil, salt. Remove the pot from the heat. Add the yeast and let stand for five minutes.

2. Stir the yeast into the other ingredients in the pot. Add the milk mixture to the flour mixture. Beat with an electric mixer on low to medium speed 30 seconds, scarping sides of bowl. Beat on high for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, the rolled oats, sunflower seeds and as much remaining all-purpose flour as you can. NOTE: If you do not have an electric mixer, you can stir ingredients together by hand.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

4. Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8X4X2 inch loaf pans.

5. Shape dough into loaves by patting or rolling. Place shaped dough halves in prepared pans. Cover; let rise I a warm place until nearly double (about 30 minutes).

6. Brush tops of loaves with water; sprinkle with additional rolled oats. Bake in a 375 degree oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Immediately remove bread from pans. Cool on wire racks.

Ingredients

1/4 cup of shortening
1/2 cup of brown sugar (firmly packed)
1/4 cup molasses
2 eggs (unbeaten)
1 cup milk
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups of wheat bran
1/2 cup raisins (optional)

Directions

1. Cream shortening and sugar together.
2. Add molasses and eggs and beat together well.
3. Add milk and then bran.
5. Combine flour, baking powder, baking soda and salt together.
6. Add to liquid ingredients.
7. Add raisins, if desired.
8. Place in greased muffin cups. Bake in 400 degrees oven for 18 to 20 minutes.

Makes one dozen large muffins.

Keep in mind this is a Martha Stewart recipie. As you read through it you will adapt it to a normal cook who doesn't have an army of helpers behind her. It's very easy and hard to screw up trust me. If Martha saw me throw this together she'd probably slap me. I didn't fuss 1/2 as much as the recipie does. Its a huge favorite in my house.

Ingredients :

CAKE
2 cup sifted cake flour (not self-rising)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter room temperature
1 cup superfine sugar
4 lrg egg yolks lightly beaten
2/3 cup sour cream
1 tsp vanilla extract
COCONUT CREAM FILLING
6 lrg egg yolks
3/4 cup sugar
6 tbl cornstarch
1/8 tsp salt
3 cup milk
1 1/2 cup sweetened coconut flakes
1 1/2 tsp vanilla extract
1 tsp unsalted butter
SEVEN MINUTE FROSTING
2 lrg egg whites
1 1/2 cup sugar
2 tsp light corn syrup
1/4 tsp cream of tartar
1/2 tsp vanilla extract
GARNISH
3 3/4 cup sweetened coconut flakes - (11 oz)

* CAKE: Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6- by 2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess.
* Sift together the flour, baking powder, baking soda, and salt, and set the bowl aside. Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
* Alternate adding the flour mixture and the sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla.
* Divide the batter between the prepared cake pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove the cakes from the pans, and let cool completely on racks, tops up.
* To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. cake can be left out at room temperature for several days. (Makes three 6 inch layers)
* COCONUT-CREAM FILLING: Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat. Whisk 1/2 cup hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, about 2 minutes. Remove from heat. Stir in coconut and vanilla. Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead. (Makes 4 cups)
* SEVEN-MINUTE FROSTING: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. with water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy. (Makes 3 cups)
* Yield: 1 cake

This is a great recipie and I make it alot. It's very easy and as you read the recipie you'll see you can vary it here and there. You can use ground turkey if you don't eat beef. I use either or both depending on whats around. If you are vegetarian I'm sure you could adapt this recipie. You can make it milder or spicier depending on the chopped chilis you add. If you don't have wine on hand no biggie but it is good with the merlot added. Bake a nice cornbread to go along or some kind of bread and you are set.

Ingredients

6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chilis, this version tastes even better the next day.
Yield

8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Nutritional Information

CALORIES 375(29% from fat); FAT 12g (sat 4.6g,mono 4.1g,poly 1.1g); PROTEIN 28.9g; CHOLESTEROL 59mg; CALCIUM 165mg; SODIUM 969mg; FIBER 8.2g; IRON 5mg; CARBOHYDRATE 33.7g

Cooking Light, JANUARY 2003

How To Make Spicy Tandoori Cauliflower

How To Make Pan Seared Shrimp

For some who posted recipes a few days ago, I had the moderators thingy on by mistake. Sorry. Didn't mean to and now you can post without being censored by me. Cheers.

Ingredients

Ingredients A
A little oil for frying
1 Chopped onion
Some chopped garlic (to taste, I use about 3 or 4 cloves)
2.5 cm Chopped ginger
2 red birds eye chilis chopped
1 teaspoon garam masala
1 teaspoon fenugreek
1 teaspoon cumin seeds
Pinch of asafoetida (optional)

Ingredients B
Some frozen prawns
Some frozen spinach

Ingredients C
A pint of stock
Some tomato puree

Ingredient D
Handful of chopped fresh coriander

MethodFry ingredients A till seeds pop and onions and garlic start to turn transparent.

Add the prawns and the spinach and continue to fry. Add the stock and the tomato puree. Before serving top with fresh coriander.

Serve either with basmati rice or a naan.

Enjoy.

X

These are my favorite bars of all time. I have not made them in some years. They were a Bake Off winner when I was a young girl and they are wickedly good.

INGREDIENTS:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1-3/4 cups flour
1/4 tsp. salt
1-1/2 tsp. baking powder
3/4 cup milk
1 cup maraschino cherries, cut in half
1 cup salted mixed nuts, broken
2 cups milk chocolate chips
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp. vanilla
2-3 Tbsp. milk
PREPARATION:
Preheat oven to 325 degrees. Grease and flour a 15x10" jelly roll pan with 1" sides. Beat 1/2 cup butter and sugars together. Beat in egg and vanilla until fluffy. Add dry ingredients alternately with milk.

Then stir in cherries, nuts and chocolate chips. Spread into prepared pan. Bake at 325 degrees for 25-30 minutes until light golden brown and set.
For frosting, melt 1/4 cup butter in large saucepan, and then cook over medium heat, watching carefully, until butter begins to turn brown. DO NOT BURN!! Stir in powdered sugar, vanilla and milk to make a thin frosting. Frost bars while warm; cool and cut into squares.

Spicy home-made burgers with buttered carrots and crispy babies

Well, I got a Gary Rhodes cook-book for Christmas and he's given me some inspiration for some home-made burgers which I'm going to try tonight. Wish me luck...

Ingredients

250g of mince
1 egg
half a teaspoon of fennel powder
2 cloves of garlic, finely chopped
1 onion, finely chopped
1 bird-eye chilli (I have a bag of dried ones, but fresh would be good)
oil for cooking

3 large carrots
1 knob of butter
half a teaspoon of sugar
baby (new) potatoes

1. Mix the finely chopped onion, garlic chilli and fennel powder and set aside.
2. In a blender, blend the mince until very fine.
3. Add the onion mix to the blender and mix everything together thoroughly.
4. Once everything is mixed, make small burger shapes out of them, about the size of the palm of your hand and an inch thick.
5. Heat up some oil in a large saucepan or wok and gently place the burgers in the hot oil and cook about 5 minutes each side. Do it for more as you need to make sure that they are cooked all the way through, so you may need to get a crispy edge.

In the meantime:

6. Add the three chopped carrots to a pan of boiling water and simmer until soft.
7. Once drained melt the butter and sugar together and mix into the carrots.

And also:

8. Cut the new potatoes in half, still with their skins, and add to a large pan of boiling water. Simmer for about 10 minutes then remove. Then fry the potatoes in a deep fat fryer or pan of hot oil for abut 5-10 minutes or until golden brown.

Et voila!

May refine this recipe once I give it a go...