http://bcukrecipes.blog.co.uk/en-EUMokoFeed10http://bcukrecipes.blog.co.uk/http://data5.blog.de/design/preview/a2/537c35b9c5a6eec688e23484a2ead2_160x200.jpghttp://bcukrecipes.blog.co.uk/2009/11/08/lamb-dopiaza-7330990/tag:bcukrecipes.blog.co.uk,2009-11-08:/2009/11/08/lamb-dopiaza-7330990/Sun, 08 Nov 2009 14:28:25 +0100 <p><span><span>Ingredients: </span></span></p> <p><span><span>One large Spanish onion<br>1 large green pepper <br>300g Fresh lamb, cubed</span></span></p> <p><span><span><strong>For the dopiaza sauce: </strong><br>1 small onion, finely chopped<br>2 cloves of garlic, crushed<br>1 teaspoon ginger powder or a 1 inch piece of fresh ginger, finely chopped<br>2 red chillies, finely chopped (add more or less if you want) <br>half a teaspoon of paprika<br>2 tablespoons of fresh coriander leaves<br>1 tablespoon of ground coriander <br>1 teaspoon of cumin seeds<br>2 tablespoons of yoghurt </span></span></p> <p><span><span>To add at the end: 1 teaspoon of garam masala </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Chop the Spanish onion into quarters ONLY and then seperate out the layers. Place in a large pan of heated oil. </span></span></p> <p><span><span>2. Chop the large green peppper into large chunks and add that to the pan as well. </span></span></p> <p><span><span>3. Cook these both for 5-10 minutes on a low-medium heat. </span></span></p> <p><span><span>4. Then add the lamb and bring up the heat a little to brown off the meat, then turn back down again. </span></span></p> <p><span><span><a title="Lamb Dopiaza 4" href="javascript:window.open("><img src="http://data6.blog.de/media/927/4088927_b18c612e71_m.jpeg" alt="Lamb Dopiaza 4"></a><br></span></span></p> <p><span><span>5. Meanwhile, add the dopiaza paste ingredients to a blender and pulp. </span></span></p> <p><span><span><a title="Lamb Dopiaza 2" href="javascript:window.open("><img src="http://data6.blog.de/media/929/4088929_9eb46a3070_m.jpeg" alt="Lamb Dopiaza 2"></a><a title="Lamb Dopiaza 3" href="javascript:window.open("><img src="http://data6.blog.de/media/930/4088930_761d8798ac_m.jpeg" alt="Lamb Dopiaza 3"></a><br></span></span></p> <p><span><span>6. Add this to the pan once the meat has browned off. </span></span></p> <p><span><span>7. Reduce the heat to low and simmer until the meat is cooked through. </span></span></p> <p><span><span><a title="Lamb Dopiaza 5" href="javascript:window.open("><img src="http://data6.blog.de/media/932/4088932_ee8e3a27e9_m.jpeg" alt="Lamb Dopiaza 5"></a><br></span></span></p> <p><span><span>8. Add the garam masala right at the end.Serve with your accompiament of choice - we chose crispy home-made chips. <br></span></span></p> <p><span><span><a title="Lamb Dopiaza 6" href="javascript:window.open("><img src="http://data6.blog.de/media/931/4088931_88afcf5a3a_m.jpeg" alt="Lamb Dopiaza 6"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/11/08/lamb-dopiaza-7330990/#comments">Comments</a> </small> </p>currieslambgilraenindianhttp://bcukrecipes.blog.co.uk/2009/11/08/lamb-dopiaza-7330990/#commentshttp://bcukrecipes.blog.co.uk/2009/11/07/my-first-stab-at-a-christmas-menu-for-7238892/tag:bcukrecipes.blog.co.uk,2009-11-07:/2009/11/07/my-first-stab-at-a-christmas-menu-for-7238892/Sat, 07 Nov 2009 17:38:27 +0100 <p><span><span>Updated...</span></span></p> <p><span><span>Any suggestions welcome, it is a work in progress - needless to say I will blog all the recipes...I'm particularly looking forward to making the Tiramasu...<br></span></span></p> <p><span><br></span></p> <p><span><span><span><strong>L'Apperitif</strong></span></span></span></p> <p><span><span><span>Hot Spiced Apple Cider <br></span></span></span></p> <p><span><span><span><strong>Starter </strong></span></span></span></p> <p><span><span><span>Home-made tomato and red pepper soup<br>Hot bread rolls </span><br></span></span></p> <p><span><span><span><strong>Main </strong></span></span></span></p> <p><span><span><span>Roast Turkey <br>Caramelised Glazed Onions <br>Crispy & Fluffy Deep-Fried Potatoes<br>Roasted winter vegetables (carrots, parsnips and leeks)<br>Cauliflower Cheese<br>Sprouts<br>Home-made Chestnut and Sausage Stuffing <br>Turkey Gravy, Bread Sauce and fresh cranberry sauce<br></span></span></span></p> <p><span><span><span>with Champagne and crackers</span></span></span></p> <p><span><span><span><strong>Dessert </strong></span></span></span></p> <p><span><span><span>Tiramasu</span></span></span></p> <p><span><span><span>with Ice Wine</span></span></span></p> <p><span><span><span><strong>Le Digestif</strong> <br></span></span></span></p> <p><span><span><span>Scottish Cheese Board and Oatcakes </span></span></span></p> <p><span><span><span> with Port</span></span></span></p> <p><span><strong><span><span>Coffee</span></span></strong></span></p> <p><span><span><span>Freshly ground coffee with After Eight Mints and a slice of Chritsmas Cake<br>(and a packet of Rennies)</span><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/11/07/my-first-stab-at-a-christmas-menu-for-7238892/#comments">Comments</a> </small> </p>gilraenchristmashttp://bcukrecipes.blog.co.uk/2009/11/07/my-first-stab-at-a-christmas-menu-for-7238892/#commentshttp://bcukrecipes.blog.co.uk/2009/11/07/spicy-sweetcorn-and-chorizo-soup-7326405/tag:bcukrecipes.blog.co.uk,2009-11-07:/2009/11/07/spicy-sweetcorn-and-chorizo-soup-7326405/Sat, 07 Nov 2009 17:11:24 +0100 <p><span><span>Ingredients:</span></span></p> <p><span><span>1/2 tablespoon of olive oil<br>Half a large Spanish Onion, chopped<br>1 garlic clove, crushed<br>1 small time (165g or so) of sweetcorn<br>1/4 pint of chicken stck<br>100ml of milk<br>Half a red chilli, finely chopped<br>Generous splash of lime juice<br>Sprinkle of Salt Couple of twists of ground black pepper<br>Some chopped chorizo (as much as you like) </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Heat up the oil in large pan and then add the onion and garlic and cooked for 5 minutes or so on a low-medium heat. </span></span></p> <p><span><span>2. Add the sweetcorn and cook for a further five minutes. </span></span></p> <p><span><span>3. Then add the stock and milk, the chilli, salt and pepper and bring to the boil. </span></span></p> <p><span><span><a title="Sweetcorn Soup 1" href="javascript:window.open("><img src="http://data6.blog.de/media/835/4085835_3da1778419_m.jpeg" alt="Sweetcorn Soup 1"></a><br></span></span></p> <p><span><span>4. Now cover and simmer it for about 15-20 minutes. </span></span></p> <p><span><span>5. Then take about 3/4 of the 'solids' of the soup and liquidise, then add back to the pan. </span></span></p> <p><span><span>6. Stir in the chorizo and lime juice and voila. A lovely spicy soup. You could perhaps add a sprinkle of coriander if you like. <br></span></span></p> <p><span><span><a title="Sweetcorn Soup 2" href="javascript:window.open("><img src="http://data6.blog.de/media/841/4085841_bdbd289856_m.jpeg" alt="Sweetcorn Soup 2"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/11/07/spicy-sweetcorn-and-chorizo-soup-7326405/#comments">Comments</a> </small> </p>sweetcornchorizospicy-sweetcorn-and-chorizo-soupgilraensoupshttp://bcukrecipes.blog.co.uk/2009/11/07/spicy-sweetcorn-and-chorizo-soup-7326405/#commentshttp://bcukrecipes.blog.co.uk/2009/11/04/cooking-with-achocha-7306012/tag:bcukrecipes.blog.co.uk,2009-11-04:/2009/11/04/cooking-with-achocha-7306012/Wed, 04 Nov 2009 15:40:40 +0100 <p>I was introduced to <strong>achocha</strong> as a lost crop of Peru, since when I’ve heard it called “chochie” by a lady from Martinique and “crow beak bean” by a gardener in Norfolk where it was said to originate from Bhutan. Apparently it’s an international ingredient! However the recipe books aren’t full of ideas so I’ve put together a couple of tried and tested ideas.</p> <p>Achocha may be eaten raw in salads. Best used when young; very small fruit can be eaten whole, but when larger the seeds become quite woody so split, de-seed and slice directly into the bowl. They are a bit like green peppers.</p> <p><strong>Curry</strong></p> <p>Large achocha - about 2-3" long can be split de-seeded and used to make a vegetable curry.<br> The quantity is up to you but about 14 will make enough for 2 if you are having a daal, rice and/or other curry.<br> 1 onion - peel, chop and gently fry in oil or ghee. Add cumin seeds if you like about ½ teaspoon.<br> 1lb potatoes peel, chop and add to onion.<br> 1tsp chilli powder, coriander, turmeric.<br> (Better still use your own <a href="http://sandedge.com/acatalog/Grow_your_own_complete_growing_kit_hot_pepper.html">home grown peppers</a>)<br> Add achocha. Stir to mix all vegetables together. Add 8oz of chopped tomatoes (Tinned is fine) or enough tomato puree and water to just cover. Simmer gently till potatoes are cooked through.<br> Serve with some chopped fresh coriander. </p> <p><a href="http://sandedge.com/acatalog/Recipes.html" title="achocha"><img src="http://data6.blog.de/media/123/4075123_216905425a_s.jpg" alt="achocha"></a></p> <p>Achocha Pickle<br> Prepare as above. Chop small. Place equal quantities of diced achocha, onions, swede in a large pot. Cover with vinegar. Stir in turmeric, coriander, and mustard seeds. Add sugar - about the same weight as the swede.<br> Bring to boil and cook slowly till the swede is soft. You can add caramel or use brown sugar to enrich the colour or a few drops of gravy browning if you want a really rich colour.<br> Ladle in to clean jars - use a slotted spoon if your pickle is too runny. Cover, label (that’s the bit I always forget and we have surprise jam at breakfast!) and store for 2 weeks or so to let the flavours develop before using. Once open use up quickly and always store in the fridge.</p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/11/04/cooking-with-achocha-7306012/#comments">Comments</a> </small> </p>achochajohn-derrygardeninggrow-your-owncurrieshttp://bcukrecipes.blog.co.uk/2009/11/04/cooking-with-achocha-7306012/#commentshttp://bcukrecipes.blog.co.uk/2009/10/17/potato-masala-7186857/tag:bcukrecipes.blog.co.uk,2009-10-17:/2009/10/17/potato-masala-7186857/Sat, 17 Oct 2009 11:46:30 +0200 <p><span><span>Goes well with any Indian, but i like it with a bit of <a href="http://bcukrecipes.blog.co.uk/2009/10/17/beef-panag-and-potato-masala-7186813/">Beef Panang</a>! Adjust quantities of the obvious to suit the number of diners, although they will be popular. This should be enough for 4. <br></span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span>2 tablespoons of oil <br>1 teaspoon of black mustard seeds<br>10 curry leaves<br>1/4 teaspoon of turmeric<br>1/2 teaspoon of ground ginger <br>2 green chillies, finely chopped<br>2 onions. finely chopped<br>500g of potatoes cut into 2 cm cubes. <br>1 tablespoon of tamarind puree/paste </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Heat the oil in a heavy large pan, then add the mustard seeds and cover until they pop. Then add the curry leaves, turmeric, ginger, chilli and onion and then cook uncovered until the oniomns are nice and soft. </span></span></p> <p><span><span><a title="potato masala 1" href="javascript:window.open("><img src="http://data6.blog.de/media/497/4011497_0aaa3a6eec_m.jpeg" alt="potato masala 1"></a><br></span></span></p> <p><span><span>2. Add the potatoes and at least a cup of water and bring to the boil. </span></span></p> <p><span><span>3. Make sure the potatioes are cooked, adding more water if necessary, then add the tarmarind and season well with salt and pepper. </span></span></p> <p><span><span><a title="potato masala 2" href="javascript:window.open("><img src="http://data6.blog.de/media/501/4011501_d84ec15b8d_m.jpeg" alt="potato masala 2"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/10/17/potato-masala-7186857/#comments">Comments</a> </small> </p>gilraenpotatoesindianpotato-masalahttp://bcukrecipes.blog.co.uk/2009/10/17/potato-masala-7186857/#commentshttp://bcukrecipes.blog.co.uk/2009/10/17/beef-panag-and-potato-masala-7186813/tag:bcukrecipes.blog.co.uk,2009-10-17:/2009/10/17/beef-panag-and-potato-masala-7186813/Sat, 17 Oct 2009 11:37:57 +0200 <p><span><span>This one is delicious, but also requires you to have a spice rack like Madhur Jaffrey, although nothing you can't normally find in a supermarket these days. </span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span><a title="beef panag 1" href="javascript:window.open("><img src="http://data6.blog.de/media/442/4011442_b4125aae23_m.jpeg" alt="beef panag 1"></a></span></span></p> <p><span><span>For the Panag Paste: <br></span></span></p> <p><span><span>3 bird-eye chillies (I used dry ones I crush in a mortar and pestle, but fresh is always the best) <br>6 finely chopped shallots (my recipe stated Asian shallots, but get what you can)<br>6 crushed garlic cloves<br>1 teaspoon of ground coriander <br>1 tablespoon of ground cumin <br>1 teaspoon of white pepper<br>2 stems of lemongrass (I just used the dry stuff) <br>1 tablespoon of chopped galagal (again, I used the dry stuff)<br>a tablespoon of chopped fresh coriander leaves<br>2 teaspoon sof shrimp paste <br>2 tablespoons of crushed roasted peanuts</span></span></p> <p><span><span>For the rest of the Panang: </span></span></p> <p><span><span><a title="beef panag 3" href="javascript:window.open("><img src="http://data6.blog.de/media/454/4011454_baf9372b45_m.jpeg" alt="beef panag 3"></a><br></span></span></p> <p><span><span>1 tablespopon of peanut oil (I couldn't get this, so used groundnut instead) <br>400 ml can of cocnut milk <br>1 kg of chopped beef<br>4 kaffir lime leaves (these smell devine) <br>90g of crunchy peanut butter (optional - I didn't put this in)<br>3 tablespoons of lime juice<br>2 1/2 tablespoons of fish sauce<br>3-4 tablespoons of grated palm sugar or soft brown sugar <br>1 tablespoon of chopped roasted peanuts (to garnish) <br></span></span></p> <p><span><span>How To: </span></span></p> <p><span><span>1. First make the paste. Put all of the ingredients for the paste into a blender and mix until you get a nice paste. Mine looked like this: </span></span></p> <p><span><span><a title="beef panag 2" href="javascript:window.open("><img src="http://data6.blog.de/media/451/4011451_91325b2feb_m.jpeg" alt="beef panag 2"></a><br></span></span></p> <p><span><span>2. Now for the main dish - Place the oil and half the coconut milk in a saucepan and cook for around 10 minutes on a medium heat. </span></span></p> <p><span><span>3. Add 6 - 8 tablespoons of the paste and cook again, stirring, for about 5 minutes.And I must apologise, but all my battery power died on me after this point, so no more photos I'm afraid! </span></span></p> <p><span><span><a title="beef panag 4" href="javascript:window.open("><img src="http://data6.blog.de/media/452/4011452_6791634178_m.jpeg" alt="beef panag 4"></a><br></span></span></p> <p><span><span>4. Then add the beef and the rest of the coconut milk, peanut butter, lime leaves. </span></span></p> <p><span><span>5. Simmer for about an hour on a lowish heat and then stir in the lime juice, fish sauce and sugar. Serve with <a href="http://bcukrecipes.blog.co.uk/2009/10/17/potato-masala-7186857/">Masala Potatoes</a>, which I will blog soon. </span></span></p> <p><span><span><br></span></span></p> <p><span><span><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/10/17/beef-panag-and-potato-masala-7186813/#comments">Comments</a> </small> </p>beef-pananggilraenindianbeefcurrieshttp://bcukrecipes.blog.co.uk/2009/10/17/beef-panag-and-potato-masala-7186813/#commentshttp://bcukrecipes.blog.co.uk/2009/10/01/beef-and-chestnut-casserole-7079023/tag:bcukrecipes.blog.co.uk,2009-10-01:/2009/10/01/beef-and-chestnut-casserole-7079023/Thu, 01 Oct 2009 18:36:30 +0200 <p><span><span>I made this on Saturday night (minus the chestnuts - couldn't find any!)</span></span></p> <p><span><span>Ingredients</span></span></p> <p><span><span>1 tbsp of plain flour<br>500g or so of cubed beef <br>2 tablespoons of olive oil <br>4 rashers of streaky bacon <br>1 large onion <br>2 cloves of garlic, crushed<br>half a 400g tin of chopped tomtoes<br>100 ml beef stock<br>large glass of red wine<br>100g chesnuts </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Preheat the oven to 170 degrees (GM 3). Then put the flour in a bowl and season with salt and pepper. Toss the beef cubes in the flour then shake off the excess. </span></span></p> <p><span><span>2. Seal the beef by frying them on a low-mod heat in a large frying pan in the the olive oil and put in the casserole dish. </span></span></p> <p><span><span>3. In the frying pan, chop up the bacon and fry until crispy. Add to the casserole dish. </span></span></p> <p><span><span>4. Then fry the onion and garlic for 5 minutes or so then add the remaining flour, tinned tomatoes, stock and wine and bring to the boil. </span></span></p> <p><span><span>5. Transfer to the casserole dish and cook the casserole lidded for a couple of hours.However, 45 minutes before finishing, add the chestnuts to the casserole. <br></span></span></p> <p><span><span>6. Serve with mashed potato and peas. <br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/10/01/beef-and-chestnut-casserole-7079023/#comments">Comments</a> </small> </p>gilraenbeefbeef-and-chestnut-casserolecasseroleshttp://bcukrecipes.blog.co.uk/2009/10/01/beef-and-chestnut-casserole-7079023/#commentshttp://bcukrecipes.blog.co.uk/2009/09/13/a-request-for-plum-recipes-6956612/tag:bcukrecipes.blog.co.uk,2009-09-13:/2009/09/13/a-request-for-plum-recipes-6956612/Sun, 13 Sep 2009 19:47:25 +0200 <p><span><span>I have a plum tree outside gorged with red juicy plums. But what to do with them! Any ideas? </span></span></p> <p><a title="PLUMS" href="javascript:window.open("><img src="http://data5.blog.de/media/833/3891833_471f8e642a_m.jpeg" alt="PLUMS"></a></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/09/13/a-request-for-plum-recipes-6956612/#comments">Comments</a> </small> </p>general-food-stuffplumshttp://bcukrecipes.blog.co.uk/2009/09/13/a-request-for-plum-recipes-6956612/#commentshttp://bcukrecipes.blog.co.uk/2009/09/09/beef-casserole-and-herb-dumplings-6931674/tag:bcukrecipes.blog.co.uk,2009-09-09:/2009/09/09/beef-casserole-and-herb-dumplings-6931674/Wed, 09 Sep 2009 17:43:24 +0200 <p><span><span>Ingredients: </span></span></p> <p><span><span>2 tablespoons of plain flour<br>500g of diced beef <br>3 tablespoons of vegetable oil <br>1 large leek, sliced<br>200g or so of chanteray carrots, quartered<br>100g or so of small mushrooms, quartered<br>some fresh thyme<br>2 bay leaves<br>750 ml of beef stock <br>1 tablespoon of Worcestershire sause <br>Salt and Pepper </span></span></p> <p><span><span>For the dumplings (be warned this makes quite a few):</span></span></p> <p><span><span>100g self raising flour<br>half a teaspoon of baking powder <br>50g of Atora Light shredded vegetble suet <br>some chopped fresh parsley <br>Salt and Pepper to taste </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Preheat the oven to 170 degrees (Gas Mark 3). Then place the flour into a bowl with a little salt and pepper and cover each cube of beef in it and shake off any excess. <br></span></span></p> <p><span><span>2. Cook the beef in batches in the oil in a large casserole on the hob until they are sealed/browned and then set aside on a warm plate. </span></span></p> <p><span><span>3. Add the leeks and carrots to the casserole (once the meat has been removed) with a little more oil if necessary, then cook for a few minutes. Then add the mushrooms and stir in well. Add the thyme and the bay leaves and then return the beef to the pan. </span></span></p> <p><span><span><a title="beef 2" href="javascript:window.open("><img src="http://data5.blog.de/media/684/3878684_166b48c9ff_m.jpeg" alt="beef 2"></a><br></span></span></p> <p><span><span>4. Mix well, then put in the stock and Worcestershire sauce and bring up to the boil. </span></span></p> <p><span><span><a title="beef 4" href="javascript:window.open("><img src="http://data5.blog.de/media/689/3878689_c88573c374_m.jpeg" alt="beef 4"></a><br></span></span></p> <p><span><span>5. Once it has been brought up to the boil, then cover and put in the oven for 1.5 hours, occassionally giving it a stir. <br></span></span></p> <p><span><span>6. For the dumplings, seive the plain flour and the baking powder into a bowl and then stir in the suet, parsley (maybe some thyme if you have any left) and generously season with salt and pepper. Stir in a few tablespoons of water until you have a soft sticky dough and then with your hands, make balls from the dough the size of a walnut. </span></span></p> <p><span><span>7. Add the dumpling balls to the casserole (after the 1.5 hours is up) and spoon a little of the liquid over them. </span></span></p> <p><span><span>8. Cook for a further 20-30 minutes or until the dumplings look nice and fluffy. </span></span></p> <p><span><span>9. Serve with some mashed potato. </span></span></p> <p><span><span><a title="beef 5" href="javascript:window.open("><img src="http://data5.blog.de/media/690/3878690_1ef82e24a8_m.jpeg" alt="beef 5"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/09/09/beef-casserole-and-herb-dumplings-6931674/#comments">Comments</a> </small> </p>gilraenherb-dumplingsbeef-casserole-and-herb-dumplingsbeef-casseroledumplingsbeefcasseroleshttp://bcukrecipes.blog.co.uk/2009/09/09/beef-casserole-and-herb-dumplings-6931674/#commentshttp://bcukrecipes.blog.co.uk/2009/09/09/making-bread-6931544/tag:bcukrecipes.blog.co.uk,2009-09-09:/2009/09/09/making-bread-6931544/Wed, 09 Sep 2009 17:25:38 +0200 <p><span><span>Does anyone out there know the knack to making a fresh loaf? I do have a bread make but I wonder whether it is just as easy to make it normally. I did try with the bread maker a few years back and it didn't turn out right at all. What is the secret? </span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/09/09/making-bread-6931544/#comments">Comments</a> </small> </p>general-food-stuffbreadhttp://bcukrecipes.blog.co.uk/2009/09/09/making-bread-6931544/#commentshttp://bcukrecipes.blog.co.uk/2009/08/21/jerk-chicken-and-lime-potato-wedges-6775250/tag:bcukrecipes.blog.co.uk,2009-08-21:/2009/08/21/jerk-chicken-and-lime-potato-wedges-6775250/Fri, 21 Aug 2009 18:17:48 +0200 <p><span><span>My first attempt at caribbean cooking! </span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span>2 chicken breasts </span></span></p> <p><span><span>Jerk Marinade: </span></span></p> <p><span><span><a title="Jerk Chicken 1" href="javascript:window.open("><img src="http://data5.blog.de/media/287/3810287_cddd22fa9a_m.jpeg" alt="Jerk Chicken 1"></a></p> <p>2 spring onions, finely chopped<br>2 small bird-eye chillies (optional) - or Scotch bonnet chillies if you want to keep it Caribbean<br>1 teaspoon of ginger <br>1 tablespoon of thyme<br>50ml of cider vinegar <br>2 tablespoons of honey <br>1 teaspoon allspice<br>half teaspoon ground cinnamon <br>1 tablespoon olive oil<br>salt and pepper </span></span></p> <p><span><span>Potato Wedges: </span></span></p> <p><span><span>3 large potatoes<br>lots of olive oile<br>generous splash of lime juice </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Put all the jerk marinade ingredients together into a blender and blend into a paste. </span></span></p> <p><span><span>2. Cut the chicken breast into strips and leave to marinate in the fridge for a few hours, covered. Preheat the oven to 200 degrees.</span></span></p> <p><span><span><a title="Jerk Chicken 2" href="javascript:window.open("><img src="http://data5.blog.de/media/289/3810289_c66d6b7d42_m.jpeg" alt="Jerk Chicken 2"></a><br></span></span></p> <p><span><span>3. Peel and quarter the potatoes and boil until 3/4 ready. </span></span></p> <p><span><span>4. Put potatoes in an oven dish and smother generously with olive oil and lime juice. <br></span></span></p> <p><span><span>5. Heat up the olive oil in a large pan on the hob and, once chicken has marinated, stir fry. </span></span></p> <p><span><span>6. Put together and bon appetite. </span></span></p> <p><span><span><a title="Jerk Chicken 3" href="javascript:window.open("><img src="http://data5.blog.de/media/290/3810290_d64f64c3e8_m.jpeg" alt="Jerk Chicken 3"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/08/21/jerk-chicken-and-lime-potato-wedges-6775250/#comments">Comments</a> </small> </p>chickenjerk-chickengilraencaribbeanlime-potato-wedgespotatoeshttp://bcukrecipes.blog.co.uk/2009/08/21/jerk-chicken-and-lime-potato-wedges-6775250/#commentshttp://bcukrecipes.blog.co.uk/2009/08/19/caribbean-roots-6761369/tag:bcukrecipes.blog.co.uk,2009-08-19:/2009/08/19/caribbean-roots-6761369/Wed, 19 Aug 2009 19:42:39 +0200 <p><span><span>Hi there, </span></span></p> <p><span><span>I have just purchased Levi Roots's book 'Caribbean Food Made Easy' at Tesco and got some Allspice and Thyme for my Jerk Paste. So be prepared for some caribbean cookery coming soon! </span></span></p> <p><a title="Levi Roots" href="javascript:window.open("><img src="http://data5.blog.de/media/896/3803896_db7695213e_m.jpeg" alt="Levi Roots"></a></p> <p> </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/08/19/caribbean-roots-6761369/#comments">Comments</a> </small> </p>levi-rootsgeneral-food-stuffhttp://bcukrecipes.blog.co.uk/2009/08/19/caribbean-roots-6761369/#commentshttp://bcukrecipes.blog.co.uk/2009/08/17/blueberry-pancakes-6746987/tag:bcukrecipes.blog.co.uk,2009-08-17:/2009/08/17/blueberry-pancakes-6746987/Mon, 17 Aug 2009 20:37:40 +0200 <p><span><span>I made these last night with some little helper friends. They went down very well! <br></span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span><a title="Blueberry Pancakes 5" href="javascript:window.open("><img src="http://data5.blog.de/media/542/3797542_69ab137c81_m.jpeg" alt="Blueberry Pancakes 5"></a><br></span></span></p> <p><span><span>225g plain flour<br>1 tablespoon of baking soda<br>1 pinch of salt <br>1 teaspoon of sugar <br>2 large eggs, beaten <br>30g melted butter <br>300ml of milk<br>Lots of blueberries<br>olive oil for frying </span></span></p> <p><span><span><a title="Blueberry Pancakes 1" href="javascript:window.open("><img src="http://data5.blog.de/media/559/3797559_f4a1e06bfa_m.jpeg" alt="Blueberry Pancakes 1"></a><br></span></span></p> <p><span><span>1. Mix all the ingredients well in a blender. </span></span></p> <p><span><span>2. Heat up a large frying pan with the oil and get a round pastry cutter. I can't stress this enough people - GREASE YOUR RING! </span></span></p> <p><span><span>3. Pour the batter (a small amount so it just fills the pastry cutter) and then drop some blueberries in onto the uncooked side.Three should do it - prepare for overload of you add more than 5!! <br></span></span></p> <p><span><span><a title="Blueberry Pancakes 2" href="javascript:window.open("><img src="http://data5.blog.de/media/545/3797545_9dd4a785ee_m.jpeg" alt="Blueberry Pancakes 2"></a><br></span></span></p> <p><span><span>4. Once it is light and golden brown on the bottom, extract it from the cutter and turn over. As time goes on you may want to emply a small sharp knife and a metal cutter like this one (as if you'd be daft enough to use a plastic one) gets very hot, so some tongues may be a good idea as well. Repeat! Little ones can be useful to throw in the  blueberries, although watch out for the hot pan and cutter. <br></span></span></p> <p><span><span>Especially good served with golden syrup. <br></span></span></p> <p><span><span>This makes rather a lot of pancakes, so you may think about halving this recipe unless you need to feed the five thousand, but they do just as well straight from the fridge in the morning! </span></span></p> <p><span><span><a title="Blueberry Pancakes 3" href="javascript:window.open("><img src="http://data5.blog.de/media/562/3797562_a6305b7794_m.jpeg" alt="Blueberry Pancakes 3"></a><a title="Blueberry Pancakes 4" href="javascript:window.open("><img src="http://data5.blog.de/media/563/3797563_74b56928a4_m.jpeg" alt="Blueberry Pancakes 4"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/08/17/blueberry-pancakes-6746987/#comments">Comments</a> </small> </p>blueberry-pancakespancakesgilraenblueberrieshttp://bcukrecipes.blog.co.uk/2009/08/17/blueberry-pancakes-6746987/#commentshttp://bcukrecipes.blog.co.uk/2009/08/14/apple-upside-down-cake-6719864/tag:bcukrecipes.blog.co.uk,2009-08-14:/2009/08/14/apple-upside-down-cake-6719864/Fri, 14 Aug 2009 03:18:32 +0200 <p>Butter 9 inch cake pan with 2 inch sides. Heat oven to 350. This recipe is from Cooks Illustrated, the best cooking magazine I have ever subscribed to. I am canceling my others.</p> <p>TOPPING<br> 4 Granny Smith or Golden Delicious apples cored and peeled<br> 2/3 Cup brown sugar<br> 2 T lemon juice<br> 1/2 stick butter(4 T)</p> <p>Cut up 2 apples into 1/2 inch slices and 2 into 1/4 inch slices. Why I don't know. If you saw the way I cut apples you would know it really doesn't matter. Heat butter in skillet over med-high heat. When foaming subsides add the 1/2 inch slices and cook until they begin to caramelize about 4-6 minutes. Then add the rest of the slices, brown sugar and the lemon juice. Yum is right. When the sugar is dissolved and apples coated about a minute later, pour this into the cake pan and spread it about so its even. </p> <p>CAKE<br> 1 Cup Flour<br> 1 T cornmeal<br> 1 tsp baking powder<br> 1/2 tsp salt<br> 3/4 cup granulated sugar<br> 1/4 cup brown sugar<br> 2 eggs<br> 1 tsp vanilla<br> 1/2 cup sour cream<br> 6 T butter, melted and slightly cooled</p> <p>Mix the flour, corn meal, baking powder and salt in one bowl. In the other, whisk the eggs and sugar until well blended. Then add butter and whisk it together, then the sour cream and vanilla. Add the dry mixture to this and whisk until combined.<br> Spread the batter over the apple mixture in the pan. I found putting dollops of it in the pan and then gently spreading it about worked best.</p> <p>Bake for 35-40 minutes or until cake is done. I baked min 10 minutes more but my oven is a bit slow too. Cool it for 30 minutes and using a knife to loosen edges from pan. I didn't need to loosen them much. Take a wire rack and hold it firmly over the pan and then turn it upside down onto the rack. put a plate underneath to catch the drippings. Then let it cool as much as you like, transfer to a serving tray,cut and serve. I just made this and if it tastes as good as it smells I can't wait to try it. You can turn it upside down onto a plate and skip the wire rack thing if you want to. I did as I don't have them anymore. I guess they were in that box that didn't make it from the last house.</p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/08/14/apple-upside-down-cake-6719864/#comments">Comments</a> </small> </p>applesjaneagaincakesapple-upside-down-cakehttp://bcukrecipes.blog.co.uk/2009/08/14/apple-upside-down-cake-6719864/#commentshttp://bcukrecipes.blog.co.uk/2009/07/12/my-best-cornbread-6501098/tag:bcukrecipes.blog.co.uk,2009-07-12:/2009/07/12/my-best-cornbread-6501098/Sun, 12 Jul 2009 23:45:55 +0200 <p>1 1/4 C. Flour<br> 3/4 C. Cornmeal<br> 2 tsp baking powder<br> 1/2 tsp salt<br> 1/2 C vegetable oil<br> 1 C milk<br> 2 eggs</p> <p>Mix together and add 1 can of creamed corn. This is what makes the bread. Bake at 350 degrees in a 9 inch round cake pan or 8 inch square pan for 30-35 minutes or until knife inserted in center comes out clean.</p> <p>**I doubled this for the casserole. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/07/12/my-best-cornbread-6501098/#comments">Comments</a> </small> </p>cornbreadjaneagainbreadhttp://bcukrecipes.blog.co.uk/2009/07/12/my-best-cornbread-6501098/#commentshttp://bcukrecipes.blog.co.uk/2009/07/12/mexican-cornbread-casserole-6501071/tag:bcukrecipes.blog.co.uk,2009-07-12:/2009/07/12/mexican-cornbread-casserole-6501071/Sun, 12 Jul 2009 23:40:31 +0200 <p>I used a 9x13 pan to make a good size batch. I sprayed the pan with non stick spray.</p> <p>MEXICAN CORNBREAD CASSEROLE </p> <p>Cornbread Batter:</p> <p>2 cups self rising cornmeal<br> 1 can (10 oz) cream style corn<br> 2 eggs well beaten<br> 1/2 cup crisco oil<br> 2 tsp sugar (if desired)<br> 1 cup milk (may add more milk to make batter right)<br> (not to thick or not to thin)about like cake batter</p> <p>**I could not find self rising cornmeal so I made my usual cornbread. I will post that next.</p> <p>Filling:</p> <p>1 1/2 lbs lean ground beef<br> 1 large onion chopped<br> 3 to 5 small banana peppers chopped<br> 2 to 3 cups grated cheddar cheese (mild or med)</p> <p>**This could use more seasoning. I'd spice it up with some taco seasoning or chili powder and such. I used mild peppers and would mix mild and hot next time.</p> <p>Mix together corn meal, eggs, milk, sugar, cream style corn and oil. set aside. This is your batter for the bread. In a large skillet, cook ground beef, onion and peppers until browned and then pour into strainer. Drain off any grease. Rinse with hot water and let drain.</p> <p>Pour half of batter into large greased skillet. then pour all of the hamburger mixture over this. Top this with all the cheese.</p> <p>Next, pour the other half of your cornbread batter over the meat and cheese filling.</p> <p>Bake in a 350* oven for about 45 to 50 min. or until brown. Let set a few minutes before cuting and serving. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/07/12/mexican-cornbread-casserole-6501071/#comments">Comments</a> </small> </p>casserolescornbreadjaneagainhttp://bcukrecipes.blog.co.uk/2009/07/12/mexican-cornbread-casserole-6501071/#commentshttp://bcukrecipes.blog.co.uk/2009/07/11/blueberry-pancakces-with-white-chocolate-6488732/tag:bcukrecipes.blog.co.uk,2009-07-11:/2009/07/11/blueberry-pancakces-with-white-chocolate-6488732/Sat, 11 Jul 2009 01:27:27 +0200 <br> <br> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/07/11/blueberry-pancakces-with-white-chocolate-6488732/#comments">Comments</a> </small> </p>blueberry-pancakeschocolatepancakesblueberriesprincess-fionahttp://bcukrecipes.blog.co.uk/2009/07/11/blueberry-pancakces-with-white-chocolate-6488732/#commentshttp://bcukrecipes.blog.co.uk/2009/06/26/bean-problem-solved-6399493/tag:bcukrecipes.blog.co.uk,2009-06-26:/2009/06/26/bean-problem-solved-6399493/Fri, 26 Jun 2009 19:08:43 +0200 <p>Well, by that I've got through the carrier bag full, previously mentioned. As it's a Friday fish is traditional and so fish and chips is the order of the day. Not with mushy peas but with crushed beans and mint as sugested by brokendowndelia and BBC Goodfood. Basically you quickly boil the beans. Seven minutes in this case. Drain, add a good handfull of chopped mint from the garden and a knob of butter, a splash of milk and mash/crush to desired texture:</p> <p><a href="javascript:window.open(" title="Fish, chips and"><img src="http://data5.blog.de/media/568/3632568_7219c2c744_m.jpeg" alt="Fish, chips and"></a> </p> <p>Also on the plate a green leaf salad fresh from the garden with a few bits of Feta and a drizzle of oil. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/06/26/bean-problem-solved-6399493/#comments">Comments</a> </small> </p>broad-beansdennypooshttp://bcukrecipes.blog.co.uk/2009/06/26/bean-problem-solved-6399493/#commentshttp://bcukrecipes.blog.co.uk/2009/06/25/help-needed-6388986/tag:bcukrecipes.blog.co.uk,2009-06-25:/2009/06/25/help-needed-6388986/Thu, 25 Jun 2009 16:36:51 +0200 <p>...I've been given a carrier bag full of Broad beans. Still in their pods. I know of one recipie: broad beans with bacon, but thats as far as it goes. </p> <p>Anyone any other ideas? </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/06/25/help-needed-6388986/#comments">Comments</a> </small> </p>general-food-stuffhttp://bcukrecipes.blog.co.uk/2009/06/25/help-needed-6388986/#commentshttp://bcukrecipes.blog.co.uk/2009/06/21/chicken-vindaloo-6356846/tag:bcukrecipes.blog.co.uk,2009-06-21:/2009/06/21/chicken-vindaloo-6356846/Sun, 21 Jun 2009 18:34:20 +0200 <p><span><span>One of my stalwarts. <br></span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span>2 chicken breasts<br>3 large potatoes<br>2 tablespoons of olive oil<br>1 large onion, finely chopped<br>2-4 cups of water </span></span></p> <p><span><span>And for the vindaloo paste: </span></span></p> <p><span><span>5 bird eye clillies (this makes it a head sweater, so adjust to taste!)<br>2 teaspoons of cayenne pepper<br>1 teaspoon of cumin seeds<br>6 cloves<br>1/4 of a star anise<br>2 inch long cinnamon stick, crushed<br>10 black peppersorns<br>1 teaspoon of poppy seeds</span></span></p> <p><span><span><a title="CV 3" href="javascript:window.open("><img src="http://data5.blog.de/media/813/3617813_4d733adcb7_m.jpeg" alt="CV 3"></a><br></span></span></p> <p><span><span>1 teaspoon of ground ginger<br>4 plump garlic cloves, crushed<br>2 teaspoons of tamarind pulp<br>4 tablespoons of cider vinegar </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Cut the chicken breasts into cubes. </span></span></p> <p><span><span>2. Peel the potatoes and cut into large chips and set aside in some water so they don't go brown. </span></span></p> <p><span><span>3. Mix the ingredients for the vindaloo paste together into a blender and blend away. Then put over the chicken and leave to marinate, covered, in the fridge. I sometimes have to add a smidge of water into the blender to make sure I get it all out. </span></span></p> <p><span><span><a title="CV 1" href="javascript:window.open("><img src="http://data5.blog.de/media/814/3617814_49ea1f4850_m.jpeg" alt="CV 1"></a><br></span></span></p> <p><span><span>4. Put the finely chopped onion into the olive oil in a large pan on a low-medium heat and cook for 10-15 minutes or so, until nicely soft. </span></span></p> <p><span><span>5. Then add the chicken and vindaloo paste and mix around on a medium heat until the chicken has become sealed. </span></span></p> <p><span><span>6. Add 2-4 cups of water and leave to simmer for 20-30 minutes or until the chicken is well-cooked and tender. Check every now and again and add a little bit more water if it looks like it may stick. </span></span></p> <p><span><span><a title="CV 2" href="javascript:window.open("><img src="http://data5.blog.de/media/819/3617819_978513cc38_m.jpeg" alt="CV 2"></a><br></span></span></p> <p><span><span>7. In the meantime, cook the chips until golden brown in the deep-fat fryer. </span></span></p> <p><span><span>8. Serve with bottles of cobra beer. </span></span></p> <p><span><span><a title="CV 4" href="javascript:window.open("><img src="http://data5.blog.de/media/821/3617821_ecb475e415_m.jpeg" alt="CV 4"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/06/21/chicken-vindaloo-6356846/#comments">Comments</a> </small> </p>indianchicken-vindaloochickengilraenhttp://bcukrecipes.blog.co.uk/2009/06/21/chicken-vindaloo-6356846/#commentshttp://bcukrecipes.blog.co.uk/2009/06/16/vegetarian-dishes-6313879/tag:bcukrecipes.blog.co.uk,2009-06-16:/2009/06/16/vegetarian-dishes-6313879/Tue, 16 Jun 2009 09:12:09 +0200 <p>Hi.<br> I'm new to tis group(just joined ) and was wondering does ayone have good vegetarian recipies?</p> <p>Thanks. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/06/16/vegetarian-dishes-6313879/#comments">Comments</a> </small> </p>general-food-stuffhttp://bcukrecipes.blog.co.uk/2009/06/16/vegetarian-dishes-6313879/#commentshttp://bcukrecipes.blog.co.uk/2009/05/25/penne-in-red-wine-and-red-pepper-sauce-6172338/tag:bcukrecipes.blog.co.uk,2009-05-25:/2009/05/25/penne-in-red-wine-and-red-pepper-sauce-6172338/Mon, 25 May 2009 09:28:14 +0200 <p><span><span>This is a little number I knocked up the night before last. Very simple. </span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span>Penne pasta (about 150-200g)<br>1 large sweet red pepper, sliced into thin strips <br>Olive oil<br>I onion, finely chopped<br>1 clove of garlic, finely chopped/crushed<br>200g chopped tomatoes (half  anormal 400g tin) <br>Half a glass of red wine<br>Generous teaspoon of basil<br>Generous teaspoon of oregano (my favourite herb!)<br>2 crushed dry bird eye chillies, or two fresh finely chopped bird eye chillies (optional) <br>Salt and Pepper to taste</span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Warm up the oil on a medium heat and fry the chopped onion for about 5 minutes until a litlle translucent. </span></span></p> <p><span><span><a title="RW Pasta 1" href="javascript:window.open("><img src="http://data5.blog.de/media/224/3536224_5b495b1e8e_m.jpeg" alt="RW Pasta 1" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>2. Add the garlic and fry for another minute. </span></span></p> <p><span><span>3. Add the sliced red pepper and fry for another five minutes or so. </span></span></p> <p><span><span><a title="RW Pasta 2" href="javascript:window.open("><img src="http://data5.blog.de/media/228/3536228_5d79e6d0bd_m.jpeg" alt="RW Pasta 2" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>4. Put the penne in a large pan of boiling water and simmer in the background. </span></span></p> <p><span><span>5. Add the tomatos, red wine, oergano, basil, and chillies (if adding) and stir well. Bring up to the boil - aim is to reduce the liquid to make a nice thcker sauce. </span></span></p> <p><span><span><a title="RW Pasta 3" href="javascript:window.open("><img src="http://data5.blog.de/media/225/3536225_6851b3e30c_m.jpeg" alt="RW Pasta 3" hspace="5" vspace="5"></a><a title="RW Pasta 4" href="javascript:window.open("><img src="http://data5.blog.de/media/226/3536226_5568bf1228_m.jpeg" alt="RW Pasta 4" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>6. Once the penne has cooked, add to the sauce, stir in well and serve! </span></span></p> <p><span><span><a title="RW Pasta 5" href="javascript:window.open("><img src="http://data5.blog.de/media/235/3536235_3c339fb907_m.jpeg" alt="RW Pasta 5" hspace="5" vspace="5"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/05/25/penne-in-red-wine-and-red-pepper-sauce-6172338/#comments">Comments</a> </small> </p>gilraenpastahttp://bcukrecipes.blog.co.uk/2009/05/25/penne-in-red-wine-and-red-pepper-sauce-6172338/#commentshttp://bcukrecipes.blog.co.uk/2009/05/22/crab-stuffed-avocado-6155439/tag:bcukrecipes.blog.co.uk,2009-05-22:/2009/05/22/crab-stuffed-avocado-6155439/Fri, 22 May 2009 03:40:42 +0200 <p><img src="http://data5.blog.de/media/282/3527282_6ff48b6092_m.jpeg" alt="crab" vspace="5" hspace="5"></p> <p><strong>Ingredients</strong></p> <p>2 avocados<br> 1lb crab meat (canned or fresh) or cooked baby shrimp<br> ½ c fat free Ranch dressing or fat free mayonnaise<br> ½ c chopped red bell pepper<br> ½ c chopped green onions<br> ½ c chopped celery<br> 2 Tbsp lemon juice</p> <p>Optional:</p> <p>½ tsp Worcestershire sauce - to taste<br> ¼ tsp Hot sauce - to taste<br> ¼ tsp Old Bay seasoning</p> <p><strong>Directions</strong></p> <p>Drain crab and place in a paper towel-lined bowl. Allow to stand for 15 minutes to remove excess moisture. Meanwhile, chop vegetables into small pieces (about ½") and mix with dressing, lemon juice and seasonings. Lightly toss crab into mixture.</p> <p>Wash avocados, slice in half, remove pit and fill with crab mixture. Serve on a lettuce leave with a crusty roll or crackers.</p> <p>Tip: If crab meat is a little too rich for your budget, try with imitation crab meat, or a mixture of real and imitation.</p> <p>Servings: 4<br> Prep Time: 20-25 min</p> <p>Taken from <a href="http://www.bettyconfidential.com/ar/ld/a/Crab-Stuffed-Avocado.html">here</a></p> <p>YUM! </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/05/22/crab-stuffed-avocado-6155439/#comments">Comments</a> </small> </p>malakeascrab-stuffed-avocadoavacadocrabhttp://bcukrecipes.blog.co.uk/2009/05/22/crab-stuffed-avocado-6155439/#commentshttp://bcukrecipes.blog.co.uk/2009/05/17/gil-s-drunken-mexican-chicken-6129700/tag:bcukrecipes.blog.co.uk,2009-05-17:/2009/05/17/gil-s-drunken-mexican-chicken-6129700/Sun, 17 May 2009 15:38:48 +0200 <p><span><span>Can't believe I haven't  blogged this yet - made this a few weeks ago and it was absolutely gorgeous. I strongly suggest you try it if you enjoy spicy food in any way. </span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span><a title="Mex Chick 1" href="javascript:window.open("><img src="http://data5.blog.de/media/724/3513724_e92519aa23_m.jpeg" alt="Mex Chick 1" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>Olive oil <br>knob of butter <br>2 chicken breasts, chopped into cubes <br>250ml dry white wine<br>250ml pineapple juice <br>bay leaf <br>salt & pepper<br>4 tomatoes, roughly chopped<br>1 spanish onion, finely chopped<br>2 cloves of garlic <br>2 sweet red peppers, chopped<br>a large chorizo sausage, sliced (I have only just discovered these - absolutely gorgeous!)<br>Some jalapeno peppers (to taste!)<br>12 baby potatoes </span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Heat the oil and butter in a frying pan and fry the chicken pieces on a medium heat until browned. </span></span></p> <p><span><span><a title="Mex Chick 2" href="javascript:window.open("><img src="http://data5.blog.de/media/729/3513729_e8389b25f4_m.jpeg" alt="Mex Chick 2" hspace="5" vspace="5"></a><br><a title="Mex Chick 3" href="javascript:window.open("><img src="http://data5.blog.de/media/731/3513731_5c77aac85e_m.jpeg" alt="Mex Chick 3" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>2. Transfer this to another larger dish and then pour in the wine and pineapple juice together and leave to simmer, covered, for about 45 minutes, also adding a bay leaf. </span></span></p> <p><span><span><a title="Mex Chick 4" href="javascript:window.open("><img src="http://data5.blog.de/media/732/3513732_3de8ddb329_m.jpeg" alt="Mex Chick 4" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>3. In a food processor, mix together the tomatoes, chopped, onion, garlic, red peppers and process until its a smooth puree. Also start boiling up the baby potatoes in readiness for later. </span></span></p> <p><span><span><a title="Mex Chick 5" href="javascript:window.open("><img src="http://data5.blog.de/media/738/3513738_97a63f9d78_m.jpeg" alt="Mex Chick 5" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>4. Skin and saute the sliced chorizo sausages in the original frying pan and then pad on some paper towels.</span></span></p> <p><span><span><a title="Mex Chick 6" href="javascript:window.open("><img src="http://data5.blog.de/media/739/3513739_6cb6f33cef_m.jpeg" alt="Mex Chick 6" hspace="5" vspace="5"></a><a title="Mex Chick 7" href="javascript:window.open("><img src="http://data5.blog.de/media/740/3513740_ae459d0359_m.jpeg" alt="Mex Chick 7" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>5. Back in the frying pan, add the puree and stir around for around 5 minutes. </span></span></p> <p><span><span>6. Add the puree to the casserole with the wine, pineapple and chicken, and then also add the chorizo sausages as well. </span></span></p> <p><span><span><a title="Mex Chick 8" href="javascript:window.open("><img src="http://data5.blog.de/media/743/3513743_5422908173_m.jpeg" alt="Mex Chick 8" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>7. Add in the jalapeno peppers. </span></span></p> <p><span><span><a title="Mex Chick 9" href="javascript:window.open("><img src="http://data5.blog.de/media/745/3513745_a40471e6b2_m.jpeg" alt="Mex Chick 9" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>8. Stir everything in well and leave to simmer for a bit longer, about 15 minutes </span></span></p> <p><span><span><a title="Mex Chick 10" href="javascript:window.open("><img src="http://data5.blog.de/media/749/3513749_5858a556cc_m.jpeg" alt="Mex Chick 10" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>9. You don't really need to serve this with anything as the potatoes are already in the dish!</span></span></p> <p><span><span><a title="Mex Chick 11" href="javascript:window.open("><img src="http://data5.blog.de/media/753/3513753_b3f21fdf12_m.jpeg" alt="Mex Chick 11" hspace="5" vspace="5"></a><br><a title="Mex Chick 12" href="javascript:window.open("><img src="http://data5.blog.de/media/755/3513755_7050fca55a_m.jpeg" alt="Mex Chick 12" hspace="5" vspace="5"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/05/17/gil-s-drunken-mexican-chicken-6129700/#comments">Comments</a> </small> </p>mexicangilraenchickendrunken-mexican-chickenhttp://bcukrecipes.blog.co.uk/2009/05/17/gil-s-drunken-mexican-chicken-6129700/#commentshttp://bcukrecipes.blog.co.uk/2009/05/06/split-pea-and-bacon-soup-with-veggie-option-6066768/tag:bcukrecipes.blog.co.uk,2009-05-06:/2009/05/06/split-pea-and-bacon-soup-with-veggie-option-6066768/Wed, 06 May 2009 07:04:13 +0200 <p>Ingredients</p> <p>Half a beer mug of dried split peas (soaked over night top up the other half of the beer mug with water)<br> 1 chopped large onion<br> Some chopped garlic (optional)<br> Some chopped bacon (optional you can replace with smoked paprika if non- meat)<br> A little (olive) oil<br> 2- 3 dried bay leaves<br> 2-3 dried red chilis<br> 2 teaspoons Paprika (use 3 teaspoons of smoked dried paprika/pimenton if you leave out the bacon )<br> Glass infused white wine<br> Half a teaspoon dried lime powder or a squeeze of lemon juice<br> About a pint and a half of stock<br> Fresh ground black pepper to taste</p> <p>Method</p> <p>Soak split peas over night as descibed and rinse well.<br> Soak the dried bayleaves and dried chilis in the wine and bruise them a little with the back of a teaspoon<br> Fry chopped bacon, garlic and onions till onions are clear<br> Add paprika and fry for a minute or two<br> Add the infused white wine and cook for a few minutes<br> Add the lentils and some stock and boil hard for 10 minutes<br> Add the lime powder<br> Boil gently for another 40 minutes till the split peas are tender<br> <strong>REMOVE</strong> the dried chilis and bayleaves<br> Whizz the mixture in the pan till smoothish with some rough bits with a hand blender<br> Grind a little pepper over the top.</p> <p>Enjoy with some nice freshly baked crusty bread.</p> <p>X</p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/05/06/split-pea-and-bacon-soup-with-veggie-option-6066768/#comments">Comments</a> </small> </p>queenemabsplit-pea-and-bacon-soupsoupshttp://bcukrecipes.blog.co.uk/2009/05/06/split-pea-and-bacon-soup-with-veggie-option-6066768/#commentshttp://bcukrecipes.blog.co.uk/2009/04/28/pineapple-icebox-pie-6020047/tag:bcukrecipes.blog.co.uk,2009-04-27:/2009/04/28/pineapple-icebox-pie-6020047/Tue, 28 Apr 2009 00:34:51 +0200 <p>8 oz Cream Cheese<br> 1 can sweetened condensed milk<br> Lemon Juice<br> 1 Can pineapple tidbits, drained<br> Mini Marshmallows(the multi color kind)<br> 12 oz container cool whip </p> <p>Set out cream cheese to soften. When soft beat with sweetened condensed milk until smooth. Add some lemon juice about quarter cup and beat again. Fold in drained pineapple and cool whip and then mini marshmallows.</p> <p>This made 2 pies with purchased graham cracker crusts. You could make a 9x13 pan of it if you make your own graham cracker crust. I was just too lazy.</p> <p>Chill for 2 hours or until set up and serve. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/04/28/pineapple-icebox-pie-6020047/#comments">Comments</a> </small> </p>pineapplespiesjaneagainpineapple-icebox-piehttp://bcukrecipes.blog.co.uk/2009/04/28/pineapple-icebox-pie-6020047/#commentshttp://bcukrecipes.blog.co.uk/2009/04/22/leek-and-parsley-bake-5990260/tag:bcukrecipes.blog.co.uk,2009-04-22:/2009/04/22/leek-and-parsley-bake-5990260/Wed, 22 Apr 2009 21:51:40 +0200 <p><span><span>Ah, there's nothing like a nice filling pasta dish. Can eat warm and heated up at work for lunch as I did this week - just slap it in the fridge. <br></span></span></p> <p><span><span>Ingredients: </span></span></p> <p><span><span><a title="leek and parsley 1" href="javascript:window.open("><img src="http://data5.blog.de/media/894/3436894_2fdfae3b00_m.jpeg" alt="leek and parsley 1" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>Olive oil <br>300g macaroni <br>2 leeks, chopped<br>50g butter <br>50g plain flour <br>1 1/2 pints of milk <br>half a teaspoon of wholegrain mustard (optional) <br>250 g cheddar cheese <br>2-3 slices of bread (to make into breadcrumbs) <br>1 generous tablespoon of chopped parsley, dry or fresh<br>salt and pepper<br>25g extra cheese (grated) for the topping<br></span></span></p> <p><span><span>How to: </span></span></p> <p><span><span>1. Pre-heat the oven to 180 degree or Gas Mark 4. Then add the macaroni to a large pan of boiling water and the oil and a bit of salt. </span></span></p> <p><span><span>2. Chop the leeks and also add to a large pan of boiling water - then simmer for around 10 minutes to soften. I cut mine diagonal and then in half again to create nice ribbons. </span></span></p> <p><span><span><a title="leek and parsley 2" href="javascript:window.open("><img src="http://data5.blog.de/media/896/3436896_cfbd2b37d0_m.jpeg" alt="leek and parsley 2" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>3. In the meantime, make the cheese sauce by bringing a hob to full power and melting the butter. Once this is melted, add the flour into the butter and mix well. Make sure you have a large pan for this as you will be adding 1 1/2 pints of milk to this in a mo!! <br></span></span></p> <p><span><span><a title="leek and parsley 3" href="javascript:window.open("><img src="http://data5.blog.de/media/897/3436897_535fe9bf35_m.jpeg" alt="leek and parsley 3" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>4. Then add the milk (and the mustard if you are having it) and take back to the hob. Bring the sauce back to the boil, then immediately take off the heat. This will take a bit longer than you think - mine took about 10 minutes to get to this stage so you may want to think about this when timing everything.<br></span></span></p> <p><span><span>5. Add the cheese to the hot sauce slowly and stir well. Then drain the leeks and stir these in as well. Then add the parsely, salt and pepper to taste and mix everything together. </span></span></p> <p><span><span><a title="leek and parsley 4" href="javascript:window.open("><img src="http://data5.blog.de/media/898/3436898_bd33e17423_m.jpeg" alt="leek and parsley 4" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>6. Once the macaroni is cooked, drain this and add to the sauce as well. </span></span></p> <p><span><span><a title="leek and parsley 5" href="javascript:window.open("><img src="http://data5.blog.de/media/899/3436899_54426d0067_m.jpeg" alt="leek and parsley 5" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>7. Move all the mixture to a large caaserole dish (it should fill it!) and cover over with the breadcrumbs. If you want to add more cheese on the top here (maybe a mozzarella or a double gloucester) then this would be very tasty. I was greedy and used all my cheese in the sauce so had none left <img src="http://www.blog.co.uk/image/smileys/16cry.gif" alt=""></span></span></p> <p><span><span><a title="leek and parsley 6" href="javascript:window.open("><img src="http://data5.blog.de/media/901/3436901_1f6ddf79e2_m.jpeg" alt="leek and parsley 6" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>8. Place in the central shelf of the oven uncovered for about 30-40 minutes until the breadcrumbs and cheese (if using) on top are nice and crispy and brown. </span></span></p> <p><span><span><a title="leek and parsley 7" href="javascript:window.open("><img src="http://data5.blog.de/media/902/3436902_430aa2468c_m.jpeg" alt="leek and parsley 7" hspace="5" vspace="5"></a><br></span></span></p> <p><span><span>9. Serve with a nice green salad. </span></span></p> <p><span><span><a title="leek and parsley 8" href="javascript:window.open("><img src="http://data5.blog.de/media/903/3436903_0f0b88c461_m.jpeg" alt="leek and parsley 8" hspace="5" vspace="5"></a><br></span></span></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/04/22/leek-and-parsley-bake-5990260/#comments">Comments</a> </small> </p>gilraenleek-and-parsly-bakepastahttp://bcukrecipes.blog.co.uk/2009/04/22/leek-and-parsley-bake-5990260/#commentshttp://bcukrecipes.blog.co.uk/2009/04/14/fish-in-black-bean-sauce-5940735/tag:bcukrecipes.blog.co.uk,2009-04-14:/2009/04/14/fish-in-black-bean-sauce-5940735/Tue, 14 Apr 2009 05:43:01 +0200 <p>This is not atraditional chineese recipe, i kind added more vegitables to it.  All u need for this is</p> <p>Sea fish (Leather skin or  Haddok or sea bass)<br>carrot<br>cabbage<br>bell pepper<br>onions<br>i also added obergene<br>Black Bean sauce<br>salt,<br>chilli flakes<br>oyester sauce<br>garlic<br>ginger<br>vegitable oil</p> <p>Method:<br>finely chop all the ingredients length wise.<br>cut the fish into 2 mm cubes.<br>in a pan add some oil and add the garlic and ginger.<br>to this add the fish and stirr it for 1 min later add the cut vegitables and cover and cook for 5 min.<br>add the black bean sauce app about 2 tb spoons. add some water and salt if necessary.<br>once the sauce thickens remove from the flame and one tbs of chilly flakes.<br>fish in black bean sauce is ready to serve.</p> <p><a title="fins in black been sauce" href="http://www.blog.co.uk/media/photo/fins_in_black_been_sauce/3409213"><img src="http://data5.blog.de/media/213/3409213_3b70ff53d5_s.jpeg" alt="fins in black been sauce" hspace="5" vspace="5"></a></p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/04/14/fish-in-black-bean-sauce-5940735/#comments">Comments</a> </small> </p>fishfish-in-black-bean-saucechinesekirthiharishhttp://bcukrecipes.blog.co.uk/2009/04/14/fish-in-black-bean-sauce-5940735/#commentshttp://bcukrecipes.blog.co.uk/2009/04/12/mile-high-chocolate-cake-5934682/tag:bcukrecipes.blog.co.uk,2009-04-12:/2009/04/12/mile-high-chocolate-cake-5934682/Sun, 12 Apr 2009 23:32:50 +0200 <p>I will be trying this one for my dinner, whenever that might come to pass. I will let you know how it turns out.</p> <p>Ingredients<br> cake</p> <p> * 1 1/4 cups hot water<br> * 3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)<br> * 2/3 cup sour cream<br> * 2 2/3 cups all purpose flour<br> * 2 teaspoons baking powder<br> * 1 teaspoon baking soda<br> * 1/2 teaspoon salt<br> * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature<br> * 1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature<br> * 1 1/2 cups sugar<br> * 1 cup (packed) dark brown sugar<br> * 3 large eggs<br> * 1 tablespoon vanilla extract</p> <p>vanilla buttercream</p> <p> * 5 large egg whites<br> * 1 2/3 cups sugar, divided<br> * 1 vanilla bean, split lengthwise<br> * 1/3 cup water<br> * 1 pound (4 sticks) unsalted butter, diced, room temperature</p> <p>chocolate glaze</p> <p> * 5 oz high-quality milk chocolate (such as Lindt), chopped<br> * 5 oz bittersweet chocolate (54% to 60% cacao), chopped<br> * 1 1/4 cups heavy whipping cream<br> * 2 tablespoons light corn syrup<br> * 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature</p> <p>Special equipment</p> <p> * Candy thermometer<br> * Instant-read thermometer<br> * Offset spatula</p> <p>Preparation<br> cake</p> <p> *<br> Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 1 1/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.<br> *<br> Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 2 3/4 cups batter for each) and smooth tops.<br> *<br> Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in plastic and store at room temperature.</p> <p>vanilla buttercream</p> <p> *<br> Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.<br> *<br> Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).<br> *<br> Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).<br> *<br> Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant-read thermometer will register 100°F), about 30 minutes. Do not beat.<br> *<br> Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)<br> *<br> Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.</p> <p>chocolate glaze</p> <p> *<br> Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.<br> *<br> Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.</p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/04/12/mile-high-chocolate-cake-5934682/#comments">Comments</a> </small> </p>janeagaincakesmile-high-chocolate-cakehttp://bcukrecipes.blog.co.uk/2009/04/12/mile-high-chocolate-cake-5934682/#commentshttp://bcukrecipes.blog.co.uk/2009/04/10/divinity-5923946/tag:bcukrecipes.blog.co.uk,2009-04-10:/2009/04/10/divinity-5923946/Fri, 10 Apr 2009 20:34:41 +0200 <p>This is also known as Sea Foam Candy in some circles. Candy requires patience and a candy thermometer. They are not expensive. I use the cheap on my mom had and it works fine. You can buy them cheap or go all the way and get an electronic one. If you are pigs like us you will want to make a double batch. This is sweet sweet sweet so nuts are a good thing to cut that sweetness. This ideally is a two man job. Once it is ready to spoon out it helps to have extra hands, as well as when you pour the cooked syrup into the bowl. Use a heavy mixer. I think this would burn out a hand mixer as it gets quite thick.</p> <p>2 2/3 Cup Sugar<br> 2/3 Cup Corn Syrup<br> 1/2 cup water<br> 1 tsp vanilla<br> 2 egg whites</p> <p>Beat the egg whites to stiff peaks in large mixing bowl.</p> <p>In a sauce pan 2qt, combine the sugar, corn syrup and water. Stir constantly over medium heat until all the sugar is dissolved. Once that is accomplished cook without stirring until thermometer reaches 260 or hard ball. This will take a few minutes but never walk away from candy to do something else. Once at 260 remove from heat and while beating pour a thin stream into the egg white mixture until it is all poured. Add your vanilla and beat until the mixture is thick and starts to lose its sheen. It will get a slightly dull look. Stop beating and spoon out in desired sized pieces on to wax paper or foil. Do not dally as it will start to set up as you are spooning. It should turn out set up firm but creamy. You can store it in a cannister or cookie jar. </p> <p> <small> <a href="http://bcukrecipes.blog.co.uk/2009/04/10/divinity-5923946/#comments">Comments</a> </small> </p>janeagaindivinityhttp://bcukrecipes.blog.co.uk/2009/04/10/divinity-5923946/#comments