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Cut 400 g pork pieces into 1 cm strips and add to the marinade, coating all the meat
Leave overnight for the flavours to develop
To assemble the kebabs
Choose vegetables of your choice
8 Mushrooms 1 large red capsicum 1 courgettes Pieces of onion, anything you enjoy and skewer together with the pork.
Tiy can then BBQ them, or griddle them.
Use the left over marinade to brush over the kebab whilst they cook.
Serve with a sauce made fro 3 tablespoons Hoi Sin sauce, 3 tablespoons water and 1 tablespoon soy, heated together in a small pan.
Pour over the kebabs and onto a bed of boiled rice.
Of course you could serve with pitta and salad!
Ginger Loaf
Wednesday, September 26, 2018 • Duration 09:11
Ginger Loaf
Spices and Autumn (Fall) seem to go together. They are hibernation food, getting all cosy food. This ginger loaf just fits the bill.
You will need
Preheat the oven to 170ºC, 325ºF, Gas 3
200 g butter 1 1/2 tablespoons syrup
Melt these together and mix
Sieve together 180 g Self Raising flour 25 g wholemeal flour 1 rounded teaspoon ground ginger 1 level teaspoon cinnamon
Whisk together 150 g soft brown sugar 3 eggs 1 heaped teaspoon of grated fresh ginger
Having whisked the eggs etc in a large bowl, whisk in half the flour
Then whick in the butter / sugar mix
Fold in the rest of the flour
Grease and line a loaf tin and pour the batter into it
Bake for 40 - 45 minutes
Test by using a skewer, giving an extra 5 minutes where necessary.
Gnocchi with tomato sauce
Tuesday, September 25, 2018 • Duration 13:13
Mash the potato Sieve the flour and salt and mix Add the egg and form a dough Leave the dough to rest for a while and then cut off strips which are then rolled out to 1 cm sausage shapes Cut each roll into 1 cm pieces Cook in boiling, salted water – it takes 3 minutes for them to rise to the surface, when they are ready
For the sauce You will need Oil for roasting 15 small ripe tomatoes 4 garlic cloves peeled and halved 1/2 small red onion 1 teaspoon fresh origano (or 1/2 teaspoon dried) 1 tablespoon fresh chopped parsley Salt and black pepper 400 ml passata 1 teaspoon paprika
Preheat the oven to 200ºC, 400ºF, Gas 6 Place 2 - 3 tablespoons oil into a roasting pan Halve the tomatoes and garlic Chop the onion finely Add to the pan and coat with the oil, add salt and pepper Roast for 20 minutes until the tomatoes are browning Transfer to a pan and on a low heat add the passata and herbs and simmer for 3 minutes - do not boil Serve with the gnocchi
Cherry Almond Cakes
Monday, September 24, 2018 • Duration 08:54
The taste of summer, though you can make these all the year round these days.
Makes 12 large cup cakes 150 g frozen (but defrosted) black cherries 50 g caster sugar You can use up to 100g sugar depending on how sweet you like it
Bring both to the boil and then leave to cool in the pan
For the sponge
180 g butter 165 g soft brown sugar 1 tablespoon Greek Yoghurt 1.5 teaspoons almond extract 2 eggs 170 g self raising flour 30 g ground almons - stirred into the flour 2 - 3 tablespoons flaked almonds
Place 12 muffin cases into a 12 hole tin
Preheat the oven to 170ºC, 325ºF, Gas 3
Cream together the butter, sugar, yoghurt and almond extract
Sift 4 tablespoons of the flour and almond mixture over the creamed mix
Add the eggs, beaten together lightly, and beat into the mixture
Add the rest of the almond and flour mix and fold in
Share the mix equally into each of the muffin cases
Lightly swirl a teaspoon of the cherry mixture and sprinkle a few almonds on top
Bake for 18 minutes
Stilton and Mushroom Pasta sauce
Friday, September 21, 2018 • Duration 09:19
Mushroom and Blue Cheese Pasta Sauce
A simply wonderful treat, well worth the expense of the best blue, and of course, the very short time it takes to make.
You need for 2 people
3 tablespoons oil + big knob of butter
10 chestnut mushrooms, sliced
3 cloves of garlic, chopped finely
50 g Blue Stilton, crumbled
100 ml double cream
50 ml milk
Gran Padano or Parmesan
How to do it
Heat the oil and butter on a low to medium heat heat and fry the garlic and mushrooms until the juices run from the mushrooms - then cook for another minute.
Stir in the cheese
Add the milk and the cream and stir well over a low heat
Allow to bubble for a minute then turn off the heat.
Serve with pasta and top with grated Gran Padano or Parmesan
Opera Cake 400
Thursday, September 20, 2018 • Duration 23:45
Opera Cake
This is our 400th Recipe for the Day!!!
Sorry it took a week to get it out - we have been really ill!
This cake was said to resemble the Opera in Paris. It is a lot of worth, but really is worth the effort.
You are basically making a sponge, a coffee syrup, a creme de beurre and a ganache, then layering.
So here goes…
Jaconde Sponge
3 Egg whites. (You’ll use the yolks later) 15 g Caster Sugar 100 g Ground almonds 100 g Icing sugar (sieved) 3 whole eggs 30 g Sifted plain flour 30 g melted butter
Method
Whisk the egg whites until stiff Add sugar a teaspoon at a time until glossy
Cover and set aside
Mix almonds and icing sugar in another bowl and whisk in the whole eggs until very frothy
Whisk in flour and the melted butter
Fold into the merangue in batches
Pour into a prepared tin and level the top
Bake for 5 - 7 minutes in a preheated oven , 200ºC, 400ºF, Gas 6 until golden and springy
Coffee Syrup
30 ml Hot water 2 teaspoons coffee 30 g Sugar
Heat the water in a pan and then add the other ingredients, leave to cool.
Chocolate Ganache
120 g 56% Chocolate 120 ml double cream
Heat the cream until it is very hot, but not boiling
Add chocolate pieces and stir carefully, adding until everything is mixed
Leave to cool
Creme de beurre
3 egg yolks 220 g Melted butter 75 g Caster sugar 3 tablespoons water (ONLY 3)
Put the yolks in a bown and whisk gently
Put the sugar and water in a pan and carefully bring to a boil to create a syrup, which you then allow to cool for a few minutes.
Pour the syrup into the egg yolks while whisking and then add the butter, little by little.
To create the cake
Take your sponge and cut carefully four pieces of identical size
Lay one slice on a platter or serving plate and brush some of the coffee into it.
Then a layer of Creme de beurre (Half the total)
Then another sponge
Brush with more coffee
Then a layer of Ganache (About half of it
Another layer of sponge
Brush with coffee
The second layer of Creme be beurre on this
A final sponge layer
Ganache to cover the top
Baked aubergine
Wednesday, September 12, 2018 • Duration 07:58
Baked Aubergines
A really nice dish you can make either as vegetarian or otherwise as you please!
You will need for 2 people
2 large aubergines oil for glazing oil for frying 1 small red onion, chopped 8 (or more) cherry tomatoes - halved or quartered 2 chopped garlic cloves 1 small red pepper chopped 1/2 to 1 teaspoon oregano salt abd black pepper 100 g grated cheese of your choice or tofu if you prefer 1 tablespoon pine nuts
Slice the aubergines lengthways and brush both sides with oil, season with salt and pepper
Bake on a tray for 20 minutes at 190ºC, 375ºF, Gas 5
Meanwhile chop the onion and galric and fry lightly in a little oil Add chopped pepper and fry for 3 - 4 minutes Sprinkle in the oregano and season with salt and pepper When the aubergine is ready spoon the mixture over the surface (which should have sunk a little) and and add the cherry tomatoes, cheese and pine nuts and bake for a further 5 minutes until the cheese is bubbling
Gammon and vegetable stew with cheese dumplings
Tuesday, September 11, 2018 • Duration 14:06
Notes to follow
Apple and Pumpkin Chutney
Monday, September 10, 2018 • Duration 13:28
It’s harvest time and that means preserving! This preserve is fairly easy to create and just as tasty!
You need
1 kg apple pulp - (so you need to peel core and chop more than 1 kg apples!) 450 g chopped pumpkins 2 medium onions, chopped 200 g sultanas 550 ml malt vinegar 400 g soft brown sugar 2 level teaspoons ground cinnamon 2 cm piece of fresh grated ginger 1/2 teaspoon white pepper 2 level teaspoons salt
For added heat optionally add 1 teaspoon cayenne pepper
