The International Food Database

HENRYS SINGAPORE SPARE RIBS

2009-07-16T19:49:00.002-07:00

SERVES 4
• 1kg Pork ribs
• ¼ Pt Chinese dark sweet soya sauce
• 1” Piece of fresh root ginger peeled & grated
• 3Tsp Chinese five spice powder
• ½ Jar of clear honey
• 1Tsp Chilli flakes
• 50gr Light brown sugar
• 4 Garlic cloves crushed
• 3.5Fl oz Sunflower oil
• 1Tsp Red food colouring

METHOD

• Add all the ingredients to the sunflower oil & mix thoroughly.
• Then add the pieces of pork rib & coat in the marinade for 24 hours.
• Now put the ribs in a very hot oven until cooked
• Heat the marinade until it comes to the boil & simmer slowly for 15 minutes then use as a dipping sauce for the ribs.

French Style Sausage Casserole

2009-07-16T19:49:00.001-07:00

Ingredients

• 2 Tbs vegetable oil
• 8 Thick pork & leek sausages
• 1 Tbs English mustard
• 12 Baby onions peeled
• 100gr Dried apricots
• 175gr Mushrooms quartered
• 300ml Good red wine
• 150ml Beef stock
• 3 Tbs Clear honey
• 8 Sprigs of fresh thyme
• 2 Tbs of cornflower mixed with a little water
• Salt & pepper to taste

Method

• Heat the oil in a large frying pan & cook the sausages slowly until browned all over.
• Take the sausages out of the pan & set aside
• Add the baby onion & honey to the pan & cook for 5 min until they are golden brown
• Return the sausages to the pan with the mushrooms, red wine, beef stock, chopped thyme, mustard, seasoning & mix well
• Bring to the boil & then simmer slowly for 15 min
• Now thicken with the cornflower mixed with the water
• Serve with lemon, thyme & olive oil mashed potatoes

Toad in the Hole

2009-07-16T19:48:00.000-07:00

Ingredients

• 8 Thick pork & leek sausages.
• Olive oil.
• 3 Onions thinly sliced.
• 2Tbs Worcestershire sauce.
• 1Tbs Brown sugar.
• For the batter.
• 150gr Plain flour.
• 2 Eggs beaten.
• 150ml Milk.

Method.

• Fry the sausages in a frying pan until golden brown then remove from the pan & set to one side.
• Now fry the onions in the same pan until they start to turn golden then add the Worcestershire sauce & brown sugar & cook for another 2 minutes & remove them from the heat.
• Now sieve the flour in to a bowl & mix in the beaten eggs then mix in the milk & beat to a smooth paste then pass it through a sieve to remove any lumps.
• Heat an oven proof dish until it becomes very hot then lay the onion mixture evenly over the base then lay the sausages on to then pour the batter over them & bake in the oven at 220c for around 25 minutes.

Filet de Pork aux Pruneaux et Vouvray Recipe

2009-07-16T19:46:00.000-07:00

Ingredients
Serves 4
• 800gram Pork Filet
• 100grams Pitted prunes
• 50grams Butter
• 50grams Onions Peeled & Sliced
• 50grams Shallots Peeled & Sliced
• 300ml Vouvray White Wine.
• 500ml Chicken Stock.
• 200ml Double Cream
• Chopped Fresh parsley.
• 10 Chopped & Stoned Prunes

Method
• Pre heat the oven to 180c
• Trim the pork fillets cut a pocket in each fillet & insert the prunes then tie the fillets with string.
• Melt the butter in a frying pan & sear the pork fillets in it.
• Season the fillets & cook them in the oven for 15mins.
• Now sauté the onions & shallots in the pan until they are caramelised.
• Now pour the wine in to the mixture & reduce.
• Now add the chicken stock & simmer for 15mins.
• Now strain the stock through a sieve in to a clean pan.
• Now add the cream & cook until the sauce becomes thick & turns to a light coffee colour.
• Now add the chopped prunes to the sauce.
• Now Slice the pork & Place on top of the Mashed potato then pour the sauce around it & sprinkle with the fresh parsley.

Tomato & Aubergine Soup

2009-07-16T19:45:00.002-07:00

Ingredients

3oz Cracked bulghur wheat
¾ Pt Vegetable stock
1Lb of tomatoes halved
1 Aubergine quartered
1 Onion peeled & sliced
2 Garlic cloves unpeeled
4 Tbs of olive oil
2 Tsp coriander seeds
1 Tsp cumin seeds
500ml of tomato passata
1Tsp of sugar
Crumbled feta cheese cumin seeds & parsley to garnish.

Method

Pre heat the oven to 200c
Soak the wheat in the hot stock for 20mins
Place the tomatoes Aubergine, cut side up on a baking tray add the garlic, onion & all the spices drizzle over the oil & bake in the oven for 20mins
Drain the wheat & reserve the stock
Peel the skin from the tomatoes & Aubergine & put in to the liquidizer
Squeeze the garlic from their skins & add to the liquidizer along with the onion, cooking juices, passata & sugar & blend until smooth
Transfer to a pan add the stock & the wheat & heat through
Ladle in to bowls & garnish with crumbled feta, cumin seeds & chopped parsley.

Tobognia Soup

2009-07-16T19:45:00.001-07:00

Ingredients

100gr butter.
100gr flour.
2 Pts chicken stock.
100gr cooked lamb cut in to small dice.
100gr blanched almonds.
100gr onions chopped.
6 cloves of garlic chopped.
2 egg yolks.
4 Tbs mint sauce.
¼ Pt white wine.
3 potatoes grated.
Salt & pepper.
¼ Pt cream

Method

· Melt the butter in a pan & make a roux & cook out for one minute.

· Then add the chicken stock & mix until smooth.

· Then add the grated potato, onion, garlic, white wine, & blanched almonds & bring to the boil.

· Simmer the soup for around 45 minutes then put all the soup through a blender & push the soup through a fine sieve discarding any remnants that is left in the sieve.

· Now mix a little of the hot soup with the two egg yolks to make a liaison & add to the soup.

· Then add the cooked lamb along with any of the cooking juices, mint sauce & cream & mix well.

· Now cook the soup in an open bain mari so that the soup does not boil or it will curdle.

· When the soup has reached a hot enough temperature it is ready to serve.

Spiced Root Vegetable Soup

2009-07-16T19:44:00.004-07:00

Ingredients

2Tbs Olive oil
2 Onions sliced
2 Parsnips chopped
4 Carrots chopped
1Lb Celeriac peeled & cut in to dice
9oz Potatoes Peeled & cut in to dice
2Tbs Korma curry paste
3Pts Vegetable stock
500gr Tub of plain yoghurt
1 Bunch of coriander chopped

Method

Heat the oil in a pan & fry the onions until soft then add all the other vegetables & mix well
Then mix in the curry paste & pour in the stock
Cook for around 40 min then put in the food processor in batches & puree until smooth
Return the soup to the pan &season to taste then add ½ of the tub of yoghurt & mix well
Then serve the soup in bowls with a spoon full of yoghurt in the centre of each plate & garnish with chopped coriander.

Scotch Broth Soup

2009-07-16T19:44:00.003-07:00

Ingredients

4 oz Red Lentils
4 oz Pearl barley
4 oz yellow split peas
4 oz green split peas
6 carrots 3 grated 3 cut in to dice.
1 large Swede ½ grated the other half cut in to dice
2 large leeks cut & washed
1 head of kale washed & shredded finely
2 onions sliced
1 chicken cut in to pieces & washed
6 oz lean Beef
4 Ltr Chicken Stock
1 handful of marigold petals
Salt & pepper to taste.

Method

· Wash all the dried pulse thoroughly & put in the pot with the stock then add all other ingredients & bring to the boil skimming off all impurities that come to the top.

· Now bring back to a slow simmer & simmer for around 3 hours stirring frequently so as the peas do not stick to the bottom of the pan.

· Now remove the chicken & beef from the pan & shred it well then return it to the pan along with the marigold petals & simmer for around another 20 minutes check for seasoning & serve.

Lentil Soup

2009-07-16T19:44:00.001-07:00

Ingredients

8 oz Red Lentils
2 Onions Chopped finely
6 carrots 3 grated/ two chopped in to small dice
½ Swede cut in to small dice.
2 large leeks washed & cut.
2 Ltr Chicken stock
6 oz Piece of beef
Salt & pepper.

Method

· Wash the lentils & put them in a pan along with the chicken stock & all other ingredients & bring to the boil skimming off all impurities that come to the top.

· Then simmer for around 2 hours on a very slow heat adding more water or stock if needed.

· Now remove the beef from the soup & shred finely & add to the soup if you wish if the lentils are now soft check for seasoning & serve.

Green Garden Soup

2009-07-16T19:43:00.002-07:00

Ingredients.

4oz Baby Brussels Sprouts.
4oz Curly Kale.
4oz Runner Beans.
4oz Courgettes.
3 Tbs Olive Oil.
1 Onion Thinly Sliced.
2 Sticks of Celery Thinly Sliced.
2 garlic Cloves Thinly Sliced.
2 Pts of Chicken Stock.
1 Baby Leek Thinly Sliced.
1 knob of butter.
2 Egg yolks
4 Tbs Double cream
1 Tbs Chopped chives.
1 Tbs Chopped Chervil
8 Slices of French bread.

Method

Prepare the vegetables in to bit size pieces.
Warm the oil in a pan & fry the onion, celery & garlic in a pan until it is slightly soft.
Now add the stock & bring to a simmer.
Now its time to add the vegetables first the sprouts them after one minute then add the curly kale.
Now after three minutes add the rest of the vegetables & cook for a further 3 minutes.
Season the soup with salt & pepper.
Then add the knob of butter to the soup.
Now mix the cream with the eggs & add a little of the soup at a time to this mixture.
Then remove the soup from the heat & pour the cream mixture in to the soup.
Place a piece of bread on the bottom of each soup bowl & fill the bowl with soup & serve.

Egg flower Soup

2009-07-16T19:43:00.001-07:00

Ingredients.

14oz Can of Chopped Tomatoes.
1 Tbs Light Soya sauce.
2-½ Cups of Chicken stock.
2 Eggs lightly beaten.
2 Spring Onions Chopped Finely.

Method.

Put the chicken stock, tomatoes & soya sauce in a pan & bring to the boil then take it back to a simmer.
Add the chopped spring onions & cook for a further 2 minutes.
Pour the eggs in gradually stirring all the time.
Then serve immediately.

Cream of Garlic & Saffron Soup

2009-07-16T19:42:00.002-07:00

Ingredients.

1 good pinch of saffron threads.
3oz of butter.
3 whole heads of garlic peeled & chopped.
2 medium onions sliced.
2 sticks of celery chopped.
1 bay leaf.
3Tbs dry sherry.
2Pts of chicken stock.
3Tbs of risotto rice.
1/2Pt of double cream.
Juice of ½ a lemon.
Croutons.

Method.

Soak the saffron in two tablespoons of hot water for ten minutes.
Melt the butter in a saucepan & add the garlic, onion, celery & bay leaf to the pan & cook very slowly for ten minutes until the garlic is soft.
Now add the sherry & stock Saffron & its liquid & bring to the boil.
Then bring back to a simmer & add the rice & cook slowly until the rice is soft then fish out the bay leaf.
Then liquidise the soup & pass it through a fine sieve then return it to the pan.
Then add the cream & warm through & add a little lemon juice to season the soup to taste.
Then serve the soup in bowls garnished with croutons.

Broccoli & Cheese Soup

2009-07-16T19:42:00.001-07:00

Ingredients

1Tbs Oil.
1 Onion coarsely chopped.
6oz Potatoes peeled & coarsely chopped.
1Lb Broccoli.
2 Cloves of garlic crushed.
1 1/2Pt Chicken stock.
¼ Pt Single cream
½ Tsp Sugar.
6oz mature cheddar cheese grated.

Method

· Heat the oil in a pan & fry the onion until it is soft

· Trim the broccoli & add all including the stems to the pot then add the chicken stock.

· Now add the potatoes, garlic & sugar & bring to the boil then simmer for 20 minutes or until the vegetables are soft.

· Now puree through a liquidizer & put the soup back in to the pan & take it just to a gentle simmer.

· Now add the cheese & stir until melted then take off the heat & stir in the cream check for seasoning & serve.

Tom Yam Kung Soup

2009-07-16T19:41:00.002-07:00

Ingredients

2 Stalks of lemongrass crushed.
1 Tsp Crushed fresh ginger.
1 Fresh red chilli chopped finely.
2 ½ Pts of water.
2 Tbs Thai fish sauce.
1 ½ Lb Raw tiger prawns
8oz Raw monk fish.
Grated rind & juice of 1 lime.
4oz Button Mushrooms.
2 cloves of garlic peeled & chopped.
1 Bunch fresh coriander chopped.
Salt & pepper to taste.

Method

· Bruise the lemongrass & add it with the chopped chilli & ginger to the water & bring to the boil then simmer for 15 minutes.

· Add the fish sauce, prawns & monkfish & simmer for another 5 minutes.

· Now add the lime rind, juice & mushrooms & remove from the heat.

· Now fry the garlic in a pan until slightly soft then add to the soup along with the chopped coriander let stand for 5 minutes than serve.

Thai Chicken & Coconut Soup

2009-07-16T19:41:00.001-07:00

12oz cooked chicken breast
1 can of coconut milk
1.5pt chicken stock
4 spring onions sliced
2 stalks of lemon grass
1 lime
1Tsp grated fresh ginger
1Tbs light Soya sauce
2Tbs ground coriander
2 large red chilli's
1Tbs corn flower
Salt & Pepper to taste.

Method

· Slice the chicken in to thin strips & set a side.

· Then put the stock in to a saucepan & heat.

· Then add the coconut milk & simmer.

· Then add the spring onions & bruise the lemon grass & add this to the saucepan.

· Then peel the rind from the lime & add this to the soup mix then add the juice of the lime, ginger, ground coriander, Soya sauce then bruise the two chilli’s & add this to the soup mix.

· Then add the cooked chicken to the soup & simmer lightly for 10min.

· Then discard the chilies, lemongrass & lime peel & thicken the soup with the cornflower season to taste & serve.

Spicy Hot Tomato Soup

2009-07-16T19:40:00.002-07:00

Ingredients

5 Tbs oil
2 Onions roughly sliced
2 Cloves of garlic chopped
2 Thai chilli’s roughly chopped
1” Ginger finely chopped
80 Gram fresh coriander
1 Tsp Ground turmeric
1 Tsp Ground coriander
1 Tsp Black mustard seeds
800 Gram Fresh tomatoes chopped
Salt & pepper to taste.

Method

Heat the oil in a large pan & fry the onion, garlic, chillies & ginger & sauté until slightly softened.
Strip the coriander leafs from their stalks & store them in a plastic bag in the fridge until needed.
When the onions are start to turn golden brown add the turmeric, cumin, ground coriander & mustard seeds & cook briskly for another two minutes.
Now add the tomatoes & cook for 10 minutes until they collapse making sure that they do not catch on the bottom of the pan.
Now add 1 litre of water & half the coriander leaves & bring to the boil then bring it back to a simmer & season to taste & simmer for thirty minutes.
Now puree the soup & pass through a sieve & return to the pan adjust the seasoning & reheat.
Serve in bowls garnished with the rest of the fresh coriander leafs & nice garlic bread.

Spiced Aubergine Soup

2009-07-16T19:40:00.001-07:00

Ingredients

2Tbs vegetable oil
1 Aubergine cut in to ½” dice
1oz of butter
1 Large onion cut in to small dice
2 Cloves of garlic crushed
1 Tsp chopped ginger
2 Tsp curry powder
1 Tsp coriander powder
1 Tsp cumin powder
2 Chillies finely chopped
1 can of coconut milk
1 Pt of chicken stock
2 Tbs Thai fish sauce
Juice & zest of 1 lime
2oz Fresh coriander chopped
Salt & pepper to taste.

Method

Heat the oil in a frying pan & fry the Aubergine for 15mins until tender
Melt the butter in a separate pan & add the onion spices & chilli & fry until the onion is soft
Then add the cooked Aubergine the chicken stock & the coconut milk
Bring to the boil & then simmer for 20mins
Then stir in the limejuice & chopped coriander & serve.

Red Cabbage & Apple Soup

2009-07-16T19:39:00.002-07:00

Ingredients

1 Red cabbage shredded
3 Cloves of garlic crushed
1 Large onion
3 celery stalks
4 Golden delicious apples peeled & diced.
2 Pt Chicken stock
2 Pts of Apple juice
2oz Butter
Flour
Cream
Dash of white wine
Soft light brown sugar.

Method

· Melt the butter in a pan & add all the vegetables along with the chopped apples & sweat down for 10 minutes.

· Add the flour & brown sugar then add in the white wine & combine thoroughly.

· Now add the chicken stock & mix.

· Then add the apple juice & bring the soup to the boil then simmer for around 45 minutes.

· Then blend the soup & pass it through a sieve & return it to the pan.

· Now season to taste & add the cream then warm through & serve.

Mongo Bean soup

2009-07-16T19:39:00.001-07:00

Ingredients.

1 Cup of Mongo beans boiled until they are soft.
2 Cloves of garlic Crushed.
1 Onion Sliced finely.
150gr Pork belly cut in to small cubes.
1 Tbs of Fish Sauce.
Salt & pepper.
100gr Baby spinach.
1 Tomato

Method.

Fry the pork belly until brown & set aside.
Sautee the onion, garlic & Tomato then add the cooked meat.
Then add the fish sauce & salt & pepper & boiled Mongo beans cover with water & simmer until thick.
Then add the baby spinach leafs & serve.

Hot & Sour Mushroom Soup

2009-07-16T19:38:00.002-07:00

Ingredients.

2 Tbs Tamarind Paste.
4 Red Chillies Finely Chopped
2 Cloves of Garlic Crushed.
1” Piece of Ginger Finely Chopped.
4 Tbs Fish Sauce.
2 Tbs Palm Sugar.
8 Lime Leafs Shredded.
2 Pints Of Vegetable Stock.
3oz Of Carrots Thinly Sliced.
8oz Button Mushrooms Halved.
12oz Shredded White Cabbage.
3oz Fresh Coriander Chopped.
4oz Cherry Tomatoes Halved.
3oz French beans halved.

Method.

Place the tamarind, red chillies, ginger, fish sauce, palm sugar, lime leaves & stock in to a pre heated wok & bring to the boil.
Reduce the heat & add the carrots, mushrooms, cabbage, & green beans & simmer for 10 minutes.
Then stir in the coriander & the tomatoes & heat through & then serve.

French Tomato Soup

2009-07-16T19:38:00.001-07:00

Ingredients

1 Tin Peeled Tomatoes
3 Cloves Garlic crushed
2oz Butter
2oz Flour
2 Onions Sliced
1 Tbs English Mustard
4 Tbs Tomato Paste
1 Tbs Sugar
1 Tsp Dried Oregano
1 Tbs Worcestershire sauce
½ Ltr Tomato Juice
1 Ltr Chicken Stock
Salt & Pepper to Taste

Method

Melt the butter in the pan then add the flour to make a roux & cook out for approximately 2 minutes.
Then remove from the heat & add the chicken stock whisking all the time to prevent lumps.
Now add all other ingredients & bring to the boil skimming off any impurities that come to the top.
Then leave the soup to simmer for around 45 minutes than take it off the heat & blend in a blender until smooth then return to the pan check for seasoning & reheat before serving

El Charro Caldo De Queso (Spicy Cheese & Potato Soup)

2009-07-16T19:37:00.000-07:00

Ingredients

4 cloves of garlic chopped
1” piece of fresh ginger chopped
2 red chillies finely chopped
2 carrots chopped
1 large red pepper chopped
2 Onions chopped
6 potatoes cut in to dice
2 Lt chicken stock
1 Stalk of lemongrass finely chopped.
¼ Btl Lingams sauce
½ Tbs paprika
1 Tbs tomato paste
200gr mature cheddar grated
¼ pt single cream

Method

Put all the vegetables in a pan & sweat out in a little butter.
Then add the chicken stock, tomato puree, linghams sauce & paprika & bring to the boil then simmer for around 50 minutes or until the vegetables are soft.
Then put all the soup through a blender & return to the pan now add the cheese & stir over a low heat until melted then add the cream mix thoroughly, season to taste & serve straight away

Dahl

2009-07-16T19:34:00.002-07:00

4 servings

Ingredients.

200gr Lentils
1 Tsp turmeric powder.
50gr Butter.
100gr Onion finely chopped.
50gr Fresh ginger chopped.
2 Cloves of garlic crushed.
1 Tbs Hot curry paste.
1 Red chili finely chopped.
1 Tbs Coriander powder.
1 Tbs Cumin powder.
Salt & pepper to taste.
2 pts of water or chicken stock.

Method

Fry the onion, garlic. Chili & ginger in the butter until soft then add the turmeric & mix through.
Now add the lentils & cover with water & cook until the lentils are soft then serve.

Cream of Broccoli Soup

2009-07-16T19:34:00.001-07:00

Ingredients

500gr Broccoli chopped small
4 cloves garlic
2 onions sliced
2oz Flour
2oz Butter
1 Ltr Chicken Stock
6 fl oz white wine
6 fl oz Double cream
Salt & pepper to taste.

Method

· Melt the butter then add the flour & make a roux then cook out for approximately 2 minutes.

· Now add the hot chicken stock slowly stirring all the time to prevent lumps.

· Then add the Chopped broccoli, garlic, Onion & salt & pepper & bring to the boil then take back to simmer for 45 minutes.

· Now blend the soup in the blender until smooth & return to the pan & bring back to a slow simmer then add the white wine & simmer for 15 minutes.

Take off the heat & whisk in the cream check for seasoning & serve.

Carrot & Coriander Soup

2009-07-16T19:33:00.000-07:00

Ingredients

6 Large carrots peeled & grated
4 Potatoes peeled & cut in to dice
4 Cloves of garlic
2 onions sliced
2 Tbs Powdered Coriander
1ltr Chicken stock
4 Table spoons rolled white oats
Salt & pepper to taste.

Method

· Put all ingredients in to a pan bring to the boil then take back to a simmer for 45 minutes.

· Then blend until completely smooth than pass through a sieve & check for seasoning then reheat & serve.

Borscht Soup

2009-07-16T19:32:00.000-07:00

Ingredients

1Tbs Oil.
225gr Onions peeled & finely chopped.
225gr Potatoes peeled & cut in to cubes.
2 Carrots grated.
1 ½ Pt Beef stock.
225gr Cooked fresh beetroots peeled & grated.
Juice of 1 lemon.

Method.

Heat the oil in a pan & sauté the onion & potato until the onion becomes soft.
Add the carrots & stock & bring to the boil for 5 minutes then simmer for 10 minutes.
Then add the cooked beetroot & lemon juice & simmer for another 10 minutes.
Now puree the soup in a liquidizer & pass through a sieve & return back to the pan bring to a simmer & check for seasoning & serve.
You may want to put a spoonful of sour cream in the centre of each plate of soup but this is optional.

Tandoori Chicken Recipe

2009-07-16T19:31:00.002-07:00

Ingredients.

1.25kg Chicken Pieces
1Tsp Salt.
1 Lemon
1 Onion Chopped
1 Clove Garlic Chopped
¾” Fresh Ginger Finely chopped
15Fl Oz Natural Yoghurt.
1 Chilli Chopped
2 Tsp Garam Massala
3Tbs Yellow Food Colouring
1.5 Tbs Red Food Colouring
2 Limes cut in to wedges for garnish.

Method.

Cut slits in to all the chicken pieces.
Spread the chicken pieces out on to a deep-sided tray & sprinkle with salt & pour ¾ of the lemon juice over the chicken.
Now mix the yoghurt with the onion, ginger, garlic, chilli & garam massala in a food processor until it becomes smooth & set a side.
Now mix the two food colourings together & coat all the chicken pieces thoroughly in it.
Take the chicken pieces & place them in a bowl & put any colouring & juices that are remaining in to the yoghurt past & mix.
Now pour the yoghurt mix over the chicken pieces & mix well & marinade for 24 hours.
Heat the oven to its maximum temperature & cook the chicken pieces until cooked.
Serve with rice & lime wedges & sprinkle the dish with some fresh coriander.

Royal BrunieCrown of Spiced Chicken

2009-07-16T19:31:00.001-07:00

4 servings

Ingredients.

Marinade for the Chicken make one day ahead

2 Cups of Olive Oil.
4 Large Red Chilli's Finely chopped along with the seeds
3 Tbs Paprika
2 Tsp Cayenne Pepper.
2 Tbs Ground Black Pepper
2 Large chickens cut in half.
2 Lemons cut in to slices.

Method

Make the marinade the day before you need it.
Next day push all the marinade through a sieve & discard the solids that are left.
Now rub this all over the chicken half’s & put them on a tray then cover the chicken with the slices of lemon & cover the lot with cling film & let them rest in the fridge for at least 4 hours but you can also do this 1 day ahead of use.
Take the chicken out of the fridge & allow them to come to room temperature the fry the chicken half’s in a very hot frying pan until brown all over & then finish off the cooking process in the convection oven.

Mustard Baked Chicken

2009-07-16T19:30:00.002-07:00

Ingredients

4 large chicken thighs split in half
4 Tbs Butter melted
4 Tbs English mustard
2 Tbs Lemon juice
1 Tbs Brown sugar
1 Tsp Paprika
3 Tbs Poppy seeds

Method

· Arrange the chicken pieces in a single layer in an ovenproof dish.

· Mix together the melted butter, mustard, lemon juice, sugar & paprika in a bowl with salt & pepper & brush the upper surfaces of the chicken & bake in the oven at 200c for 15 minutes.

· Remove the dish from the oven & sprinkle the chicken with poppy seeds & turn them in the dish then coat the under side of the chicken with the mustard mixture & return to the oven for a further 15 minutes.

· Serve with hot buttered pasta shells.

Madeira Braised Chicken With Shallots & Peppercorns

2009-07-16T19:30:00.001-07:00

Ingredients

1Tbs sunflower oil
4 Chicken breasts skin left on
4oz Seasoned flour
25gr Butter
250gr Whole shallots peeled
200gr Smoked bacon cut in to lardons
2 Cloves garlic crushed
300ml White wine
300ml Madeira wine
300ml chicken stock
250gr Mushrooms sliced
3Tbs Cornflower blended with a little water

Method

Pre heat the oven to 170c then heat the oil in a frying pan & coat the chicken with the seasoned flour & fry in batches until golden brown.
Then transfer the chicken to a casserole dish
Tip the fat out of the pan then add the butter & let it melt then cook the shallots & bacon lardons in it for 5 min then remove & set aside
Add the garlic to the pan then the Madeira, chicken stock, wine &peppercorns to the pan bring to the boil & pour over the chicken & bake in the oven for 35 min
Then add the sliced mushrooms, lardons, & shallots to the dish & cook for a further 55 min
Take the dish out of the oven & pour all the liquid back in to a pan & bring to the boil & thicken with the cornflower.
Place the chicken on to serving dishes & pour the sauce over the top.
Serve with baby vegetables & Dauphinoise potatoes

Kun Po Chicken, Prawn & Pork

2009-07-16T19:28:00.002-07:00

Ingredients

200gr Tiger Prawns
200gr Chicken Breast cut in to 1” cubes
200gr Lean Pork cut in to 1” cubes
4oz Flour
1oz Corn flour
1 Egg
Salt & pepper
Cold Water.
125gr Honey
4 Asian Shallots
2Tbs Fish Sauce
2Tbs ABC Soya Sauce
2Tbs Light Soya sauce
2Tbs Tomato paste.
2 Red chilli’s
2 Green chilli’s
1” Piece fresh ginger.
1 whole fresh tomato.
6 Cloves of garlic.
100gr Chinese dried mushrooms.
1 carrot cut in to julienne strips
2Tbs Sambal.
1 Bunch fresh coriander finely chopped

Method

· Put the dried mushrooms in hot black tea & soak for 1 hour.

· Now in separate batches fry the chicken, pork & prawns until cooked then put to one side & cool completely.

· Now make a batter with the flour, corn flour, egg & cold water until it has the consistency of cream then season the batter & let rest.

· Now blend together the onion, garlic, ginger, tomato, red & green chilli’s with a little water until it becomes a smooth past.

· Now add a little oil to a large frying pan & cook the paste for approximately 4 minutes.

· Then add the fish sauce tomato paste & honey & mix thoroughly & bring back to a simmer.

· Now mix in both Soya sauces

· Now cut the bottom stalks out of the mushrooms & slice them well then add to the mixture in the pan along with the stock.

· Now drop the cooked chicken, pork & prawns in to the batter & deep fry until golden brown & drain.

· Now add the carrots & sambal to the mix & stir thoroughly then add the chicken, prawns & pork to the mixture & coat all evenly if the mixture is a little thin then mix a little arrowroot with cold water & stir in until it thickens.

· At the last minute add in the chopped coriander & serve with a choice of rice or Noodles.

Kampong Chicken Perchick

2009-07-16T19:28:00.001-07:00

Ingredients

1 Whole chicken cut in to quarters.
2 Tbs Oil
1 Jar of Sambal.
2 Onions.
6 Cloves of Garlic.
1” Fresh Ginger
2 Pieces of Lemon Grass.
4 Red Chillies.
4 Tbs Turmeric powder.
2 Tbs Mustard Powder.
2 Tbs Coriander Powder.
2 Tbs Cumin Powder
2 Tins Coconut Milk
2Tbs Fish sauce.
2 Tbs Tomato Paste
4 Tbs Lingams sauce.
4 Fresh tomatoes cut in to wedges.
2 Cinnamon Sticks.

Method

· Rub cut chicken pieces with 2 Tbs of Oil then rub in 2 Tbs Turmeric then rub all over with ½ the jar of sambal & marinade for 2 hours.

· Now Blend the onions, garlic, ginger & chilli together with a little water to make a smooth paste.

· Now put some oil in a large saucepan & fry the onion paste until it starts to cook out.

· Now mix together the 2tbs Turmeric, mustard powder, coriander powder, cumin powder with enough water to make a smooth past.

· Now add this to the cooked onion mixture & cook until the oil starts to come to the top.

· Now add the two cinnamon sticks, the rest of the sambal & the coconut milk along with ¼ Pt hot water & bring to the boil.

· Then add the fish sauce, tomato past & lingams sauce & bring back to the boil until the tomato paste has dispersed through the sauce then bring back to a simmer.

· Then add the chicken pieces & half cook them in the simmering mixture.

· Remove the chicken from the mixture & put on a roasting tray & coat evenly with the sauce & bake in the oven at 180C for 40 minutes or until chicken is completely cooked.

· Now add the tomato wedges to the sauce while the chicken is cooking if the sauce needs to be thickened then use a little cornflower.

· Then take the chicken out of the oven & coat with the sauce & serve.

Chicken Tikka Massala

2009-07-16T19:26:00.002-07:00

Ingredients

4 Chicken Breasts.
2 Garlic Cloves.
1” Piece of fresh Ginger.
1 Can of Chopped Tomatoes.
4 Tbs Plain Yoghurt
1 Onion Chopped.
2 Tbs Oil.
2 Tbs Massala Curry Paste.
1 Tbs Plain Flour.
3 Tbs Chopped Coriander

Method.

Cut the chicken in to cubes & peel & chop the garlic & ginger.
Then put the garlic, ginger, tomatoes & yoghurt in to a blender & blend until smooth then set aside.
Heat the oil in a pan & add the chopped onion & cook until slightly soft.
Now add the massala paste & cook out for a few minutes.
Now add the tomato mixture to the pan along with the chicken bring to the boil & simmer for 15 minutes then serve with rice & garnish with chopped coriander.

Chicken Curma

2009-07-16T19:26:00.001-07:00

Ingredients.

Serves 4.

3Tbs Coriander seeds
¼ Tsp Fenugreek Seeds
6 Tbs oil
1 Cinnamon Stick
1.5 kg Chicken cut in to Pieces
1 large Onion chopped
4 Cloves of Garlic chopped
1 Tsp Grated fresh ginger
½ Tsp Ground turmeric
½ Tsp Cayenne pepper
½ Tbs Curry powder
1 good squeeze of lemon juice
1 Can of coconut milk
1 Chilli finely chopped.
2 Tbs flour

Method.

Dry roast the coriander & fenugreek seeds in a hot pan until they release their aroma & set them to one side.
Now put the oil in to the same pan & seal the chicken & set to one side.
Now fry half the onion in the same oil until they are well browned & set aside.
Now fry the rest of the onion, chilli, ginger & garlic until just soft.
Add the chicken & the roasted seed back to the pan & reheat.
Now mix in the flour.
Then add the coconut milk & mix well.
Then add the cinnamon stick with the rest of the spices & cook until chicken is tender.
Then reheat the browned onions & sprinkle on top as a garnish & serve with rice.

Bacon wrapped Italian chicken with a sweet tomato sauce

2009-07-16T19:25:00.002-07:00

Ingredients

Serves 4

4 chicken breasts on the bone
1 tub of Boursin garlic cheese
2 onion cut in to small dice
4oz wild mushrooms cut in to small dice
8oz of good back bacon cut all the fat of the bacon
1 Tin of chopped tomatoes
2 Garlic shallots chopped
¼ Pt of white wine
2 Tbs of honey
2 Tsp oregano
Salt & pepper to taste.
1oz of butter

METHOD

Cut a pocket in each of the chicken breasts
Then mix the cheese with one of the onions & wild mushrooms together & stuff in to the breasts
Then wrap the breasts with the bacon & lay on a roasting tray
Put in the oven & roast for 20mins

· Now make the sauce

Put the tomatoes in a pan with all the other ingredients & bring to the boil
Reduce by one third & take any scum that comes to the top off
Take off the heat & whisk in 1oz of butter to finish the sauce

· NOW SERVE ON A BED OF GRAIN MUSTARD MASH WITH SOME GREEN VEGETABLES

Turkey Croquettes

2009-07-16T19:25:00.001-07:00

Ingredients

60gr Butter
¼ Cup plain flour
1 ¼ Cups of milk
450gr Cooked turkey, finely chopped.
100gr Button mushrooms finely chopped.
¼ Cup grated cheddar cheese.
¼ Tsp allspice.
¼ Cup flat leaf parsley finely chopped.
3 Eggs.
3 Cups white bread crumbs.
1 jar of cranberry sauce.
Juice of 1 orange.
Oil to deep fry.

Method

Melt the butter in a pan & add the flour & cook out then remove from the heat & add the milk slowly until you have a smooth paste, then return to the heat 7 bring to the boil.
Now add the turkey, mushrooms, cheese, allspice, parsley & salt & pepper & mix well then remove from the heat & refrigerate until the mixture is completely cold.
Now whisk the eggs & set to one side then get a dish of flour & set beside the eggs along with the dish of breadcrumbs.
Now shape the cold turkey mixture in to sausage shapes then dip them in the flour than in to the egg mix them pass them through the bread crumbs repeat this process again & deep fry the croquettes & keep them warm.
Now add the orange juice to the cranberry sauce & heat through & serve with the croquettes along with some potato wedges & salad.

Sri Lankan Spicy Chicken

2009-07-16T19:24:00.002-07:00

Ingredients.

2Tbs of Oil.
4 Chicken Breasts Sliced.
1 Large onion sliced.
2 Green chilli’s chopped with the seeds left in.
1 Tbs of madras curry paste.
¼ Tsp ground turmeric.
3oz creamed coconut block chopped.
1 Tbs white wine vinegar.
3oz fresh spinach washed & de stalked.
3 Tbs fresh dill chopped.
2 cardamom pods.
½ Tsp ground cinnamon.
¼ Tsp garam massala.
¾ Pt water.

Method.

Heat 1 Tbs of oil in a pan & fry the chicken for four minutes until browned all over & set-aside on a plate until needed later.
Heat the remaining oil in the same pan & fry the onion & chillies & fry for around four minutes until they have softened.
Then add the curry paste & turmeric & fry for one minute.
Then return the chicken to the pan & add the water & chopped coconut block & mix well then bring to a simmer for around 15 minutes until the coconut has melted.
Now add the spinach & the dill & simmer for another two minutes.
Now remove the cardamom seeds from their pods & mix with the ground cinnamon & garam massala.
Add this straight in to the mixture & mix through thoroughly then serve the curry with brown or wild Thai rice.

Malay Chilli Chicken

2009-07-16T19:24:00.001-07:00

Malay Chilli Chicken

Ingredients

· 2kg Chicken cut in to pieces

· 2 Onions

· 6 Red chilli’s

· 8 tomatoes

· 10 Cloves of garlic

· 1” Fresh ginger

· 2 Tbs Sugar

· 3 Tbs Fish sauce

· 6 Tbs Tomato ketchup

· 2 Tbs Sambal

· 6 Tbs Lingams sauce

Method

· Fry the chicken in a large frying pan until golden then finish off the cooking in the oven.

· Now blend the onion, garlic. Two tomatoes & ginger in a blender with a little water until smooth then fry in the pan with a little oil.

· Now blend the chillis the same way & add to the pan & cook out for a few minutes.

· Now add the rest of the wet ingredients & cook on a low heat for around 20 minutes.

· Now cut the other 6 tomatoes in to wedges & add to the mixture & heat through then add the cooked chicken & heat through then serve.

Kung Po Chicken

2009-07-16T19:23:00.001-07:00

Ingredients.

1 ½ Lb Chicken cut in to strips or dice.
1 Egg.
11/2 Tbs Cornflower.
4 Tbs Soya sauce.
4 Tbs Peanut oil.
1 Can of bamboo shoots.
8 Spring onions.
5 Red chillis's sliced.
2 Tbs Cold water.
2 Tbs Rice wine.
2 Tbs balsamic vinegar.
1 ½ Tbs Sugar.
2 Tsp Sesame oil.
1 Tsp Fresh grated ginger.
1 Clove of garlic crushed.
4oz Salted peanuts.
1 Red pepper diced.

Method.

Cut the chicken in to pieces & set aside.
Beat the egg then add to the cornflower & mix until smooth then stir in one table spoon of soya sauce & 1 table spoon of peanut oil & mix until smooth.
Now coat all the chicken pieces in this mixture & marinade for one hour.
Now cut the bamboo shoots in to cubes, slice the onion, slice the chilli's, cut the pepper in to dice & grate the ginger & set aside.
Now mix two teaspoons of cornflower & water in a small bowl until smooth then stir in the rice wine, vinegar, 3 table spoons of soya sauce, sugar & sesame oil & mix well together.
Now heat a wok over a high heat & add 3 tablespoons of peanut oil to the wok.
Now add the peppers to the hot oil & stir-fry for 1 minute.
Now add the chillis, garlic & ginger & stir-fry for another minute.
Then add the chicken & stir fry until cooked.
Then add the bamboo shoots & stir-fry for another minute then add the onions at the last minute.
Stir in the cornflower mixture & stir fry until thickened then add the peanuts & take off the heat.
Then stir the mixture two or three times to make sure that the peanuts are hot & serve.

Kashmiri Chicken

2009-07-16T19:22:00.002-07:00

Ingredients.

1kg Chicken skinned & cut in to pieces.
3 Cloves of garlic
1 Onion
1” piece of fresh ginger.
1 Tsp Chilli Powder.
1 Tsp Cinnamon powder.
1 Tsp Paprika powder.
2 Tbs Tomato puree.
1 Red pepper cut in to small dice.
1 Tin Chopped tomatoes.
1 Pt Double cream
2 Tubs of Plain yogurt.
2 Fresh chillies chopped.
Salt & Pepper.

Method.

Cut the chicken in to pieces & take of outer skin.
Blend the garlic, ginger & onion in separate batches in a blender until smooth.
Then add a little oil in to a frying pan & cook the onion until slightly brown
Then add the ginger & garlic paste & sauté..
Then add tomato puree & cook for a further two minutes.
Then add all dry spices & sauté then add some water & cook for another 2 minutes.
Then add the chicken pieces & coat evenly with this mixture.
Then add the chopped tomatoes & bring the mixture to the boil then take it back to a very low simmer.
Then add the red pepper, cream, fresh chili & yogurt & mix thoroughly & cook slowly for around 40 minutes.
Serve with jasmine rice.

Chicken with a Cheesy Potato Topping

2009-07-16T19:22:00.001-07:00

Ingredients

4 chicken breasts.
3 medium potatoes grated.
1 onion grated.
80gr freshly grated Parmesan.
2tsp chopped fresh thyme.
1tsp chicken stock powder.
1/2tsp cracked black pepper.
1 egg yolk
Cooking oil spray.

Method

· Combine the potatoes, onion, cheese, thyme, chicken stock powder, pepper & egg yolk in a bow & mix together.

· Place the chicken breasts in a roasting dish & cover the top of them with the potato mixture.

· Now spray the chicken breasts with the cooking oil spray & bake in the oven for around 30 minutes until the chicken is golden & cooked.

Chicken Satay

2009-07-16T19:20:00.000-07:00

Ingredients.

10oz chicken breast cut in to fine slices.
2 cloves of garlic.
1 onion chopped finely.
5Tbs sweet Soya sauce
1Tbs Turmeric powder.
4Tbs fish sauce.
1Tbs lemon juice.
Salt & Pepper.

Satay sauce.

1 jar of smooth peanut butter.
100gr toasted & chopped cashew nuts
1 tin of coconut milk.
2 cloves of garlic chopped.
½ fresh ginger finely chipped.
½ an onion finely chopped.
2 red chillies chopped with the seeds.
3Tbs of oil.

Method.

Cut the chicken breasts finely & insert them on to the wooden kebab skewers.
Mix all the ingredients for the marinade together in a blender & blend until smooth.
Then pour all over the Satays & marinade for about four hours.
Then put them straight on to the barbeque until properly cooked.
Now we make the sauce.
Put the oil in a pan & cook the onion, garlic, ginger & chillies in to the oil & cook for two minutes.
Then add the jar of peanut butter with the coconut milk & mix well bring to the boil & then take back to a slight simmer
Now add the toasted cashew nuts & cook until the vegetables are just tender & serve with the Satays.

Chicken Burgers (With blue cheese mayonnaise)

2009-07-16T19:19:00.000-07:00

Ingredients.

¼ Pt Mayonnaise.
3 oz Blue cheese crumbled.
1 Tbs Freshly chopped chives.
500gr of Boneless chicken thighs.
2 Rashers of good bacon chopped.
1 crushed clove of garlic.
1 Onion chopped very fine.
2 Tbs Freshly chopped tarragon.
2oz White bread crumbs.
1 Egg beaten.
1 oz Flour.
Salt & pepper

Method.

First make the mayonnaise put the blue cheese, mayonnaise & Chives in a food processor & puree until smooth then store in the fridge.
Now mince the chicken & the bacon in a food processor until coarsely chopped.
Now add the chopped garlic, onion, tarragon, breadcrumbs, salt, pepper & beaten egg & mix well.
Now add the flour & divide the mixture in to 4 burger shapes & let them rest for 1 hour in the fridge.
Now fry the burgers until golden brown & cooked right through.
Then Spread burger buns with some mayonnaise & put some mixed salad leafs on the bottom section of each bun, then add the burger top with blue cheese mayonnaise & a slice of grilled bacon & serve.

Chicken Pasanda

2009-07-16T19:18:00.001-07:00

Ingredients

· 32gr Butter.

· 150gr Onion Chopped Finely.

· 500gr Diced Chicken Breast.

· 2 Cloves of Garlic Crushed.

· 1/2oz Fresh Ginger Finely Chopped.

· 125ml Natural Yoghurt.

· 1/2Tsp Ground Turmeric

· 2Tsp Ground Coriander.

· 1/2Tsp Ground Nutmeg.

· Good Pinch of Cayenne Pepper.

· 125ml Single Cream.

· 25gr Ground Almonds.

· 1Tsp Garam Massala

Method

· Melt the butter in a pan & sweat the onions until they become soft.

· Add the chicken & cook until sealed.

· Add the garlic, ginger, yoghurt, turmeric, coriander, Cumming, nutmeg & cayenne pepper just cover with water & bring to the boil.

· Now simmer for 30 to 45 minuets until the meat has become tender.

· Now stir in the cream, ground almonds & garam massala then bring the mixture back up to the boil & then simmer for another 5 minutes.

· Now serve on rice with toasted almonds.

Ayam Rendang (Indonesian Chicken)

2009-07-16T19:14:00.000-07:00

Ingredients

1kg Chicken Portioned
1 Onion Sliced
4 Coves Garlic Crushed
1Tbs Turmeric
1Tbs Ground Ginger Powder
1Tbs Mustard Seeds
4 Red Chilli’s Chopped
1Tsp Shrimp Paste
4 Stalks of Lemon Grass Cut Thinly
2Tbs Lemon Juice
4Tbs Oil
Seasoning to Taste

Method

· Blend all ingredients except the chicken & shrimp paste & lemon juice.

· Then add the cooking oil to the pan & heat then sauté' the blended ingredients for five minutes then add 3 cups of water & mix well.

· Then add the chicken & the shrimp paste & simmer until the chicken is half cooked.

· Then add the lemon juice & if the mixture is a little dry add 1 more cup of water then cook slowly until the chicken is completely cooked & serve with fried rice.

BLINCHATY PIROG

2009-07-16T19:10:00.002-07:00

6 servings

      1 tb Oil
      1    Onion; chopped
      2    Cloves garlic; chopped
     12 oz Ground beef
      3 ts Tomato paste
     12 oz Mushrooms; minced fine
      6 oz Dry red wine
    1/2 c  Cooked rice
      2 oz Green onion; chopped
      1 tb Dill; fresh
    1/2 c  Cottage cheese
      1 tb Arrowroot dissolved in water
           Lemon juice
           Cayenne

--------------------------CREPES--------------------------
      1 tb Oil
      4 oz Flour; sifted
     10 oz Non-fat milk
      1    Egg
      1    Egg yolk
        ds Salt & pepper

---------------------------SAUCE---------------------------
  1 1/4 c  Plain yogurt; strained
      1 tb Dill
      2 oz Sweet white wine

  In a wok or large skillet saute in 1 tb oil, onion and
  garlic til onion is clear. Remove and set aside.
 
  Brown ground beef and add 3 tsp tomato paste. When
  browned, return onion and garlic to wok, add
  mushrooms, red wine, cooked rice, green onion and
  dill. Add arrowroot dissolved in water to thicken.
  Squeeze in some lemon juice and sprinkle with cayenne.
  Place in warm oven until needed and just before using,
  add cottage cheese.
 
  CREPES:
  Blend all ingredients except oil and let stand 30
  minutes before using. Pour oil into crepe pan, swoosh
  around and pour remainder into batter. Make 1 large
  pancake covering one side with branches of fresh dill
  or sprinkle with dried dill. Turn and cook and remove.
  Make other large pancakes until batter is gone.
 
  SAUCE: Combine ingredients and serve over combined
  dish.
 
  TO SERVE: Place crepe on platter and layer meat and
  mushroom mixture over pancake. Place another pancake
  on top, then meat, then pancake, etc. until finished.
  Top with dilled pancake and serve with sauce on the
  side.

BITOKES A LA RUSSE - RUSSIAN HAMBURGERS (JVN)

2009-07-16T19:10:00.001-07:00

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Ground round
   8       tb           Butter
     1/8   ts           Nutmeg
                        Salt
                        Pepper
   1       c            Bread crumbs
     1/4   c            Fine chop onion
     1/2   tb           Flour
     1/8   c            Dry white wine
     1/2   c            Sour cream
     1/4   c            Heavy cream

  Add nutmeg, salt, pepper and 6T butter to meat.  Roll
  into 8 balls. Coat with breadcrumbs. Flatten into
  hamburger shape. Scor tops of patties in a crisscross.
 
  Brown patties in remaining 2T butter. Transfer to warm
  platter. Wilt onion in skillet. Sprinkle with flour.
  Add wine. When it boils, stir in sour cream. Add salt,
  pepper. Stir off heat one minute. Add heavy cream.
  Return to heat and bring just to a boil. Spoon over
  patties.

Pisnyi Borsch (Meatless Beet Soup) Recipe

2009-07-16T19:09:00.001-07:00

Servings: 10

      2 lb Beets
      1 lg Carrot
      1 md Parsnip
      1 md Turnip
      2 lg Celery Ribs
      2 md Onions
      1 lg Bay Leaf
      3    Peppercorns; Use 4 If
           -Desired
      3    Dried Boletus Mushrooms; OR
    1/2 lb Chopped Mushrooms
           ;Liquid From The Cooked
           -Mushrooms, Optional
      1 qt Beet Kvas; OR
      1 ts Sour Salt; Crystalized
           -Citric Acid If Not Using
           -Kvas
      2 ts Salt
      1 ts Ground Pepper; Or To Taste
      2 ts Fresh Dill; Chopped

  Soak boletus overnight.  Cook in a little water until tender.  Cool,
  reserving the liquid, and chop finely.  Scrub the beets and cut into
  quarters.  Cover with water and cook over low heat until tender, about 1
  to 2 hours.  Cool and pour off the liquid, reserving it.  Slip off the
  peels.  (Wear rubber gloves to prevent purple hands.)  This may be done a
  day in advance.  Peel and cut up the other vegetables.  Add the bay leaf,
  peppercorns, and boletus or mushrooms to the vegetables, with enough water
  to cover, and cook, in a large aluminum pot over low heat, until tender.
  Strain the beet liquid into the vegetables.  Shred the beets in a processor
  or on a medium grater, and add.  Simmer for about 10 minutes and strain
  into a large pot.  To keep the broth clear, do not press the begetables.
  Add the beet kvas, mushroom liquid, pepper and salt.  bring to a gentle
  boil, then turn the heat low.  Taste, the flavor should be tart, mellow,
  and full.  For more tartnes, add fresh lemon juice or sour salt.  Keeps
  well in the refrigerator.  Reheat gently; do not overcook or the color
  will turn brown.  To serve, pour over 3 or 4 vushka (dumplings) in soup
  plates and garnish with the fresh dill.
 
  NOTE:
  The next recipe in this series will be for Vushka.

Burakovyi Kvas (Fermented Beet Juice)

2009-07-16T19:03:00.000-07:00

Burakovyi Kvas (Fermented Beet Juice)

Servings: 10

Ingredients:

3 lb Beets
3 tb Coarse Rock Salt; Kosher Not Table Due To Additives In It.
1 sl Sourdough Bread
2 qt ;Water, Up To 3 Maybe Needed
1 ;Square Cheesecloth And -String
1 ga ;Glass Jar Or Stone Crock
4 qt ;Jars, OR
8 pt ;Jars

Method:
Scrub beets, pare and cut into quarters. Place in a clean jar or crock and sprinkle with the salt. Boil the water and pour into the jar. Cook, add the bread to aid in the fermentation, cover with the cheesecloth and tie with the string. Set in a cool place to ferment for about 1 week. (Do not do this in hot humid weather; it will decompose, not sour.) Remove any mold as it appears. Flavor develops in 1 to 2 weeks. Remove the bread, mold, and cheesecloth. Taste. It should be sourish but mild, not brackish. Pour into clean dry jars and cover, keeping it refrigerate until ready to use. It will keep well in the refrigerator.

Pyrizhky (Baked Turnovers) Recipe

2009-07-16T18:54:00.000-07:00

Servings: 10

Ingredients:

2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White; Beaten With A -Little Water For Glazing
1/2 c Coarse Sugar Crystals; -(Optional)

Method:
Combine the flour and cold butter in a processor or cut the butter with a pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and process or knead lightly until the dough forms a ball. Cut in half, wrapping each have in plastic wrap, refrigerate for at least 2 hours or overnight. Roll out half the dough on a lightly floured work surface, to about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine glass. Place a spoonful of the filling on one side of each round, fold the top over, brush with a little of the egg glaze and seal with a fork or pastry cutter for a fancy edge. Place each turnover on a lightly greased or non-stick baking sheet and brush with the glaze then sprinkle with the sugar crystals. Bake in a preheated 375 Degree F. oven for about 20 minutes. Cool on wire racks.

NOTE:
This is a short dough so a non-stick baking sheet would be the best. If it is not available, brush as little grease on the sheet as possible using a pastry brush or new paint brush.

Spanish Sausage and Bean Stew with Fresh Mint Recipe

2009-07-08T21:25:00.000-07:00

Spanish black sausage is similar to the French one but it has a coarser texture, it is worthwhile hunting down the Spanish variety if you can otherwise go for the French variety. This stew is very much a winter dish is many stews are but if you wish to make a lighter version more suitable for the summer months use fresh broad beans. It is also delicious served cold in the summer with lots of mint and a fresh slices of bread and salad leaves. The mint gives the dish a lift lightening and complementing the stew.

6 Portions

Preparation Time: 20 minutes plus 12 hours for soaking the dried beans
Cooking Time:1 hour and 30 minutes to 2 hours

Stew:

500g large white beans, soaked in water over night. In the summer months you may be lucky enough to get hold of fresh broad beans that will make a light alternative. These do not soaking or precooking and you will need another 100g..
4 slices of thick cut bacon (1-1.5cm thick), 1 slices left whole and 3 diced
2 Spanish black sausage, one sliced and one left whole
2 chorizo sausages, one sliced and one left whole
1 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp olive oil
2 bay leaves
4 tbsp mint leaves, finely chopped
1 tsp caster sugar
100ml dry white sherry
250-300ml water or vegetable stock

To Serve:

1 tbsp mint leaves, shredded
pinch paprika

Method:
Beans: Cook the dried beans that have been soaked over night in a saucepan with the 1-1.2 liters of water. Bring the water to the boil, then reduce it to a steady simmer. Cook the beans for 50-60 minutes until they are almost tender. Drain the beans and set aside until ready to use.

Stew: Heat the oil in a casserole pan over a moderate heat. Add the sliced sausages to the pan, cook them for a minute sealing them on both sides and remove them from the pan. Set them aside until ready to use.

Add the onion to the casserole pan with the oil from cooking the sausages and sauté it over a moderate-high heat until it is slightly brown. Add the garlic and diced bacon and cook them for a further minute. Stir in the broad beans and sauté them for 2-3 minutes mixing them regularly.

Add the bay leaves, mint, sugar, the whole Spanish black sausage, chorizo sausage and bacon slice to the pan. Pour over the sherry and enough water to just cover the beans. Bring it to a boil and reduce it to a steady simmer. Leave it to cook for 30 minutes until the beans are tender and most of the liquid has evaporated.

Add the cooked chorizo and black sausage to the casserole and cook for a further 5 minutes.

Remove the whole bacon slice, chorizo sausage and black sausage from the stew. Slice them each into four even pieces.

To Serve: Distribute the stew among 4 bowls, place a slice of piece of bacon, chorizo and black sausage in the center if each serving. Scatter the mint leaves around the dish and sprinkle over a little paprika. Serve.

Smoked Mozzarella Pork Fillets with a Ragout of Wild Mushrooms and Polenta Croutons Recipe

2009-07-08T21:22:00.000-07:00

4 Portions

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Pork Fillets

4*175-200g pork fillets
100g mozzarella
1 tbsp. basil leaves, shredded
1 tsp. truffle oil
2 sprigs of thyme
1 garlic clove, crushed
Malden salt and freshly ground pepper
2 tbsp. sawdust
1 sprig of thyme
Polenta Croutons
300g instant polenta
700ml water of vegetable or chicken stock
1 garlic clove crushed
60g butter
2-3 tbsp. mixed herbs: basil, oregano, tarragon and flat leaf parsley
120g grated parmesan
maldon salt

Wild Mushroom Ragout:

25 g dried mixed wild mushrooms
200g mixed wild mushrooms e.g. ceps, blew tips, chanterelles etc., wiped and cleaned
50g button mushrooms
1 tsp. truffle oil
1 tbsp. olive oil
200ml red wine
1 tbsp. basil, shredded
maldon salt and freshly ground pepper

To Serve:

2 tbsp. parmesan shavings
60g baby spinach
1 tsp. truffle oil

Method
Pork Fillet Marinade and Farce: With a sharp knife make an incision through the centre of the fillet, pushing it through the whole length but not cutting through the end (be careful not to make any wholes through the fillet). Chop the mozzarella up roughly and mix in the basil. Fill the whole in the filets with the mozzarella and basil, pushing it through that it fills them completely. In a container large enough to hold the fillets mix the oils, garlic, thyme and seasoning together. Place the pork in the marinade and coat it well. Cover the pork and refrigerate for at least one hour.

Polenta Croutons: To cook the polenta bring the water or stock to the boil, then whisk in the polenta briskly so as to avoid lumps forming. Then mix it with a wooden spoon for 8-10 minutes. The polenta is ready when it is swollen and tender and comes away from the sides. Mix in the herbs, butter, Parmesan and a little salt, so that it is well distributed. Remove it from the heat and oil a tray thoroughly. Pour the polenta out onto the tray and spread out with an oiled palate knife, wooden spoon or clean hands so that it is evenly distributed and smooth. Set the polenta aside to set for at least 30 minutes. When set cut the polenta with a 5 cm round pastry cutter into croutons. Set aside; if preparing in advance refrigerate.

Mushroom Ragout: Reconstitute the dried mushrooms in 300ml of boiling water for 15 minutes. Then drain them reserving the water in which you soaked them. Roughly chop the wild and button mushrooms. Place the truffle and olive oil in a saucepan over a moderate heat and add the garlic and mushrooms and sauté for 5 minutes mixing regularly with a wooden spoon. Remove 2/3 of the mushrooms from the pan and set aside. Add the red wine and reserved mushroom water to the pan and increase the heat to high and bring it to the boil reduce the heat to a steady simmer then leave it to reduce until you have around 150ml liquid left (around 20 minutes). When reduced add the reserved mushrooms and set aside.

To Cook the Pork: Place the sawdust and rosemary in a smoker and place over a moderate heat until it begins to smoke. Reduce the heat slightly and place the pork on a rack in the smoker and cover. Smoke the pork fillets for 5 minutes on either side. Remove the pork
fillets from the smoker and place them on an oven tray with a little olive oil and put in an oven heated to 220° C and cook for 8-10 minutes. Then remove form the oven, cover the fillets with foil and leave to rest for 5 minutes.

To Serve: Place the polenta croutons on a non stick or lightly oiled oven tray and place under a moderately high grill and cook for around 5 minutes, until the top is slightly golden and crisp and they are cooked through. Place 3-5 croutons on each plate. Reheat the mushroom ragout and put it over the polenta. Place the baby spinach on the plates. Slice the pork fillets diagonally and arrange on the salad in a fan like manner (Overlapping slices). Drizzle the truffle oil over the pork and mushrooms and place the Parmesan shaving around the plates. Serve

Scottish Surf & Turf with Stovies Recipe

2009-07-08T21:15:00.000-07:00

Scottish fresh produce make this a very special dish by using the best Aberdeen Angus fillet steak and freshly caught lobster. The steak and lobster are simply cooked with a little olive oil and are accompanied with a little watercress and potato stovies. Stovies are very similar to French potato boulangare or dauphinoise as they are sliced and cooked in the oven with a little stock or milk, stovies are usually finished with cooked meat leftovers. In this recipe I prepare the stovies with milk as it complements the lobster flavor.

4 Portions

Preparation Time: 15 minutes
Cooking Time: 10-15 minutes

Steak:

4 Aberdeen Angus fillet steak (150-175g each)
1 garlic clove finely chopped
maldon salt and freshly ground black pepper
olive oil for cooking

Lobster:

2 lobster tails sliced in half and intestine removed (see note)
maldon salt and freshly ground black pepper
olive oil for cooking

Stovies:

500g floury potatoes, peeled and finely sliced
1 garlic clove, finely chopped
1 leek (white only), finely sliced
50g butter
maldon salt and freshly ground pepper
2 tbsp finely chopped parsley

Herb Butter:

150g butter, at room temperature
1 tbsp basil, shredded
1 tbsp tarragon leaves
1 tsp sage leaves, shredded
1 tbsp parsley, finely chopped
maldon salt and freshly ground pepper

To Serve:

4 generous handfuls of watercress leaves, washed
2 tsp virgin olive oil
maldon salt

Method:
Herb Butter: Place the butter with the herbs and a little salt and pepper in a bowl and mix them together with a fork until well combined. Lay a sheet of cling film out on a worktop and place the butter in it. Bring the butter together and place it on the cling film, wrap it in the cling film the roll it until you have a firm sausage shape. Place the butter in the fridge to become firm.

Stovies: Preheat an oven to 200C. Melt the butter on the stove in an oven proof pan over a moderate heat. When it is hot add the garlic and leeks, sweat them for a couple of minutes then add the potatoes. Allow them to cook for a couple of minutes, tossing them regularly so that they are well distributed. Add the milk to the pan and dot a little extra butter over the top, cover the pan with a lid or foil. Allow it to cook on the stove for 5 minutes so that the milk simmers then place it in the oven and leave it to cook for 30-40 minutes. The milk should be absorbed by the potatoes and the potatoes should be tender when they are cooked but without colour.

Steak: Coat the steaks in garlic and generously coat them in freshly ground black pepper and a little salt. Heat the oil in a frying pan over a moderate high heat. When the oil is hot add the steaks and reduce the temperature slightly. Cook the steaks for 8-15 minutes each turning them halfway through, the time that you cook them is dependent on how you like them cooked (see note). Remove the steaks from the pan and leave them to stand in a warm place for a few minutes before serving.

Lobsters: Preheat a grill to moderate-high. Place the lobster tails on a grill pan flesh side facing upwards and place pinches of the herb butter over the tails generously (make sure you leave enough butter for serving slices with the steaks), return the butter to the fridge until ready to serve. Place the lobster tails under the hot grill for 5-8 minutes so that they are well cooked (the shell will be an orangey red colour). If you are using precooked tails place them under a moderate grill until heated through.

To Serve: Using a large round biscuit cutter cut out 4 portions of the stovies or slice wedges. Place the stovies on one side of the plate and sprinkle over a little parsley. Place the steaks and lobster tails on either side of the potato. Remove the herb butter from the fridge and slice four thick rounds of butter and place them on the steaks. Garnish each plate with a handful of watercress. Serve.

Lobster: If you are purchasing live lobsters make sure that they are healthy. They should show active signs of life and not be inactive. Choose ones that are heavy for their size, with no damaged legs or claws. To kill them so that they are raw insert a sharp knife through the centre of the cross on their head and bring the knife downwards along the tail cutting them in half, then finish by cutting the rest of the head in half. Remove the dark intestine along the tail. For this dish you only need the tail so remove it from the head and cook the claws separately.

Steaks: To test how well done the steaks are press down with the side of your palm the greater resistance the more it is cooked.

Scandinavian Hash Recipe

2009-07-08T21:13:00.000-07:00

This dish makes great use of leftover roast meat such as lamb and beef. This dish is just like a bubble and squeak with meat. It makes a great easy supper dish and is extremely tasty. The hash is common dish in Scandinavian households but also surprisingly appears on restaurants menus. It is usually served with worcestershire sauce, tomato sauce and similar sauces.

4 Portions

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes

Hash:

3 tbsp butter
2 medium onions, finely diced
400g potato, parboiled, peeled and cut into small dice
350-400g leftover meat e.g.. beef or lamb, diced
2 tsp worcestershire sauce
2 tbsp parsley finely chopped
maldon salt and freshly ground black pepper

To Serve:

4 fried eggs (optional)
worcestershire sauce or and tomato sauce

Method:
Place the butter in a large saucepan over a moderate heat, when it has melted add the onions. Cook the onions until they are golden brown. Remove them from the saucepan and set them aside.

Add the diced potatoes to the butter (add more butter if the pan is to dry). Cook the potatoes for around 5 minutes tossing them regularly until they are light brown.

Stir in the diced meat, onions and Worcestershire sauce along with any leftover cooking juices from the roast. Cook the hash for 5 minutes until heated through.

Add the parsley and a little salt and pepper to the hash and mix it in until well combined.

To Serve: Place the hash on 4 plates or bowls, place a fried egg on top of each serving (optional). Accompany it with extra worcestershire and tomato sauce if you wish.

Mint Sauce Recipe

2009-07-08T21:12:00.000-07:00

Mint Sauce is a classic accompaniment to "Roast Leg of Lamb" for some reason this has fascinated some of my European friends. Why this is I don't know? Especially when mint is part of savory dishes not only sweet ones all over the world.

375ml

Preparation Time: 5 minutes
Cooking Time: How Long

Mint Sauce:

generous handful of mint leave, finely chopped
1 tsp caster sugar
1 tbsp boiling water
3 tbsp white wine vinegar

Method:
Mint Sauce: Place the sugar and mint in a container and pour over the boiling water, stir so that the sugar dissolves. Stir in the vinegar and mix until all the ingredients are well distributed. Serve from a bowl with a spoon or a gravy boat with a spoon.

Roast Baby Vegetables Recipe

2009-07-08T21:11:00.000-07:00

This is an easy but delicious way to roast vegetables. The beauty of baby root vegetables is not only are they sweet but their is no need to cut them for roasting. When choosing your vegetables choose ones of a similar size to allow even cooking otherwise add the small vegetables later in the roast.

6-8 portions

Preparation Time: 5 minutes
Cooking Time: 1hour

Vegetables:

16 small new potatoes
16 baby parsnips
16 baby carrots
2 tbsp extra virgin olive oil
2 tbsp walnut oil
1 tsp dried mixed herbs
maldon salt

Method:
Roast Vegetables: Preheat an oven to 200°C. Wash and trim the vegetable, and place in a roasting tray. Toss the vegetables with the maldon salt, dried mixed herbs, olive oil and walnut oil so that they are well coated.

To Cook: Place the vegetables in a preheated oven at 200°C and leave to cook for 30 minutes. Turn the vegetables and cook for a further 30 minutes. The vegetables should be tender and golden brown. If they are not ready return them to the oven and leave them to cook for a further 10-20 minutes until ready. Serve hot.

Rosemary and Garlic Roast Leg of Lamb

2009-07-08T21:05:00.000-07:00

Roast Lamb is one of those dishes that is never out of fashion. While it is an easy dish, Ihave seen many so called professionals try to prepare a roast with inferior cuts of lamb with "tasteless"results (but more money in their pocket in the short term). To prepare a really good roast you need a good quality leg of lamb, New Zealand lamb is best in early spring in the U.K., while of course in Summer good British lamb is excellent (early spring is far too early for the lamb season to be truly under way in the U.K., mutton is what your more than likely purchasing).

6-8 Portions

Preparation Time: 10 minutes
Cooking Time: 2 hours

Lamb:

1 leg of lamb 2-2.5kg, trimmed
4 garlic cloves, peeled and thinly sliced
generous handful of rosemary sprigs
maldon salt and freshly ground black peppers
1 tbsp olive oil

Red Wine Gravy:

375ml light red wine
1 tbsp corn flour, mixed with 2 tbsp water

To Serve

baby roast vegetables (see recipe)
your choice of green vegetables or/and green salad
mint sauce (see recipe)

Method:
Lamb: Preheat an oven to 200°C. Stab the lamb all over with a small sharp knife. Insert slices of garlic and small sprigs of rosemary into the cuts. Season the lamb well with salt and pepper and massage the oil in.

To Roast: Place the leg of lamb on a roasting tray with a little water on the base and put on the center shelf of the preheated oven for 30 minutes. Pour over 100ml red wine and baste the lamb. Reduce the heat to 180°C and leave the lamb to cook 1 1/2-2 hours (dependent on its weight and how well you like it cooked), Baste the lamb regularly adding a little water if the pan becomes to dry.

When cooked remove the lamb from oven and tray, leave it to rest in a warm spot while you prepare the gravy. Remove as much of the fat from the pan as you can, place the tray over a moderate heat, mix in the corn flour and water, stirring with a wooden spoon. Gradually stir in the remaining red wine and simmer until it becomes a sauce consistency (coats the back of a wooden spoon). Keep hot until ready to serve. Pour into a sauce boat when ready to serve.

To Serve: Serve slices of lamb accompanied with roast vegetables and green vegetables and/or a green salad. Accompany with gravy and mint sauce in a sauceboat or bowl.

Rolled Veal Sausage

2009-07-08T20:58:00.001-07:00

Rolled veal sausage is a common feature in Scandinavian cuisine. It is served as a cold meat thinly sliced as part of a smorgasbord or as a smorrebord. Veal sausage is sold at most delicatessen and food shops in Scandinavia.

8-12 Portions

Preparation Time: 40 minutes
Cooking Time: 2 1/2 hours

Rolled Veal Sausage:

2 kg breast of veal, boneless and in 1 piece
500g pork belly fat
2 tsp salt
1 tsp white pepper
1 tsp ground cloves
1 tsp ground all spice
1 tsp caster sugar
5 tbsp finely chopped dill

Method:
Trim the veal so that it is a large square. Cut the pork fat into thin slices and place it on two thirds of the veal. Sprinkle over the salt, pepper, ground cloves, all spice, dill and caster sugar. Roll the veal starting from the side where the pork fat is covering it. Roll it like a sausage and tie it with string to secure it together.

Place the rolled veal into a large saucepan and cover it with water. Place the pan over a moderate heat and slowly bring it to the boil, skim off any scum that may rise to the surface. Reduce the water to a low simmer and cover it. Leave the veal to cook gently for 2 1/2 hours.

Remove the veal from the pan and place it on a plate or chopping board, place a second plate or chopping board on it and put a heavy weight on top eg. tinned food. Place the veal in a refrigerator and leave it for 12 hours.

Remove the veal from the fridge and serve it thinly sliced as part of a smorgasbord smorrebrod or as an antipasti with other cold meats, olives etc. The rolled veal will keep for a couple of days in the refrigerator.

You may use a breast of lamb instead of veal but you will not need the pork fat.

Whole Wheat Gaund Panjiri Recipe

2009-07-08T05:44:00.000-07:00

Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for panjiri are whole-wheat flour, nuts, Gaund, and sugar.

Will make 20 pieces.

Ingredients:

1 cup whole-wheat flour
1/3 cup clarified butter (ghee)
1/2 cup Gaund (edible gum)
1/4 cup tablespoons melon seeds
3/4 cup tablespoons coarsely ground almonds
1/2 cup puffed lotus seed (makhana)
1 teaspoon powder ajwain (carom seed)
1 teaspoon dry ginger powder
1 cup plus 2 tablespoon sugar
1/2 cup water

Method:

Break Gaund (edible gum) coarsely. Keep aside.
Break the makhana (lotus seed) in about four pieces. Keep aside.
Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
Transfer them with melon seeds.
Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
Remove from the heat and keep the mixture aside.
Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
After the panjiri dries break the in pieces.
The panjiri can be stored in an airtight container for 2 to 3 weeks.

Notes:

If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
Gaund and melon seeds are available in Indian grocery stores.