4-8 [680-900g (1½lb)] Lamb Chops, depending on size
5-6 Cloves Garlic
3 tbsp Oil
2 tbsp Honey
3 tsp Fresh Rosemary, chopped
2 tsp Salt
1 tsp Black Pepper, freshly ground
Place all of the ingredients except the lamb chops into a food processor and blend until a smooth mixture is produced.
Coat the chops with the mixture, place on a baking sheet or similar, cover and chill.
Allow to marinate for up to 6-8 hours, turning occasionally.
Pre-heat the grill and cook to the desired degree (this will depend on the thickness of the chops and personal preference).
Alternatively, this recipe also works very well on a barbecue.
Serve with minted potatoes and seasonable vegetables or a crisp mixed salad.
Wednesday, 17 March 2010
Boiled Beef and Carrots
Serves 6
1.6 kg (3½ lb) Lean Salted Silverside or Brisket of Beef
18 small Carrots
2 sticks Celery
2 small Turnips
2 small Onions
1 Leek
8 Cloves
6 Black Peppercorns
1 Bouquet Garni
Soak the meat in cold water for several hours or overnight and then rinse.
Tie the meat to form a neat joint and put in a large saucepan.
Cover with just enough water and bring slowly to the boil.
Chop the celery and leek, quarter the onions and turnip.
Add the bouquet garni, crushed peppercorns, onions each quarter stuck with a clove, turnip, celery and leek.
Cover and simmer for about 2 hours.
Add the carrots and simmer for another 30-40 minutes until the carrots are tender.
Carefully transfer the beef and carrots to a serving plate and keep hot.
Skim the fat from the surface of the cooking liquid and strain.
Boil the liquid to reduce, transfer to a sauceboat or jug.
Serve immediately.
1.6 kg (3½ lb) Lean Salted Silverside or Brisket of Beef
18 small Carrots
2 sticks Celery
2 small Turnips
2 small Onions
1 Leek
8 Cloves
6 Black Peppercorns
1 Bouquet Garni
Soak the meat in cold water for several hours or overnight and then rinse.
Tie the meat to form a neat joint and put in a large saucepan.
Cover with just enough water and bring slowly to the boil.
Chop the celery and leek, quarter the onions and turnip.
Add the bouquet garni, crushed peppercorns, onions each quarter stuck with a clove, turnip, celery and leek.
Cover and simmer for about 2 hours.
Add the carrots and simmer for another 30-40 minutes until the carrots are tender.
Carefully transfer the beef and carrots to a serving plate and keep hot.
Skim the fat from the surface of the cooking liquid and strain.
Boil the liquid to reduce, transfer to a sauceboat or jug.
Serve immediately.
Trout Wrapped in Bacon
4 x 275g (10oz) Trout
8 Thin rashers streaky bacon
Fresh parsley
Pre-heat oven to 200 °C; 400 °F; Gas 6
Wind two rashers of rinded bacon in a spiral round each fish, use cocktail sticks to secure.
Place them in a shallow ovenproof dish.
Bake for 15-20 minutes, until tender.
Serve garnished with chopped parsley.
8 Thin rashers streaky bacon
Fresh parsley
Pre-heat oven to 200 °C; 400 °F; Gas 6
Wind two rashers of rinded bacon in a spiral round each fish, use cocktail sticks to secure.
Place them in a shallow ovenproof dish.
Bake for 15-20 minutes, until tender.
Serve garnished with chopped parsley.
Lemon Baked Fish
450g (1lb) Haddock or Cod Fillets
4 tsp Lemon Juice
1 tbsp Butter or Margarine
1 tsp Lemon Rind
1/8 tsp Salt
1/8 tsp Rosemary
Salt & Black Pepper
Preheat oven to 180°C: 350°F: Gas 4.
Divide fish into 4 portions.
Place on in a baking pan.
Mix butter or margarine, lemon juice, grated lemon rind, rosemary, salt, and pepper.
Pour over fish.
Bake for 25 minutes or until fish flakes easily when tested with a fork.
4 tsp Lemon Juice
1 tbsp Butter or Margarine
1 tsp Lemon Rind
1/8 tsp Salt
1/8 tsp Rosemary
Salt & Black Pepper
Preheat oven to 180°C: 350°F: Gas 4.
Divide fish into 4 portions.
Place on in a baking pan.
Mix butter or margarine, lemon juice, grated lemon rind, rosemary, salt, and pepper.
Pour over fish.
Bake for 25 minutes or until fish flakes easily when tested with a fork.
Jolly Boys
Serves 4
150ml (¼ pint) Milk
8 Rashers Bacon
2 tbsp Plain Flour
1-2 tsp Butter or Lard
1 Egg
Salt - pinch
Whisk the milk. flour, egg a pinch of salt together, to produce a batter the thickness of double cream.
Allow to stand for 15-25 minutes.
Fry the bacon in butter or lard in a frying pan, remove and keep warm.
Increase the heat, add a tablespoon of batter.
Baste with hot fat as when frying an egg.
Serve immediately with the bacon.
150ml (¼ pint) Milk
8 Rashers Bacon
2 tbsp Plain Flour
1-2 tsp Butter or Lard
1 Egg
Salt - pinch
Whisk the milk. flour, egg a pinch of salt together, to produce a batter the thickness of double cream.
Allow to stand for 15-25 minutes.
Fry the bacon in butter or lard in a frying pan, remove and keep warm.
Increase the heat, add a tablespoon of batter.
Baste with hot fat as when frying an egg.
Serve immediately with the bacon.
Roman King Prawns
450g (1lb) King Prawns, cooked
60ml (2 floz) Liquamen (Fish Sauce), or to taste
4-5 Egg Yolks, hard-boiled, chopped
2-3 tbsp Wine Vinegar
1 tsp Green Peppercorns, crushed
1 tbsp Lovage or Parsley, finely chopped
½ tsp Celery Seeds, ground
Mix all of the ingredients together.
Pour over the prawns.
Serve.
60ml (2 floz) Liquamen (Fish Sauce), or to taste
4-5 Egg Yolks, hard-boiled, chopped
2-3 tbsp Wine Vinegar
1 tsp Green Peppercorns, crushed
1 tbsp Lovage or Parsley, finely chopped
½ tsp Celery Seeds, ground
Mix all of the ingredients together.
Pour over the prawns.
Serve.
Cooking Eggs
Boiled Eggs
2 to 3½ minutes for soft boiled
3½ to 4½ minutes for medium soft
10 to 12 minutes for hard boiled
Drop eggs into boiling water and boil.
Poached Eggs
Half fill a small saucepan with water, add salt and a teaspoonful of vinegar.
Bring to a fast simmer.
Break an egg into a small bowl.
Stir the water to create a small whirlpool effect and drop the egg into the centre.
Cook for 3-5 minutes before removing the egg with a slotted spoon.
Drain before serving.
Frying Eggs
Add a small amount of butter or oil (or mixture of both) to a frying pan, heat gently.
Carefully crack the egg into the frying pan.
Cook gently, basting the yolk with oil (if preferred you can use a teaspoon).
Cook until the white is fully set, but the yolk is still 'runny', or cook for a longer time if you prefer a set yolk.
Or if you prefer your eggs turned over, cook for about 2 minutes, use a spatula to turn the egg over, cook for a further 2 minutes.
Scrambled Eggs Method 1
Beat 2-3 eggs (per person) in a bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Melt a good sized knob of butter in a small saucepan.
Cook gently over a low heat, stirring contstantly.
Cook until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat
Scrambled Eggs Method 2
Beat 2-3 eggs (per person) in a glass or ceramic bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Place the bowl over a saucepan of gently simmering water.
Cook gently, stirring contstantly, until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat
2 to 3½ minutes for soft boiled
3½ to 4½ minutes for medium soft
10 to 12 minutes for hard boiled
Drop eggs into boiling water and boil.
Poached Eggs
Half fill a small saucepan with water, add salt and a teaspoonful of vinegar.
Bring to a fast simmer.
Break an egg into a small bowl.
Stir the water to create a small whirlpool effect and drop the egg into the centre.
Cook for 3-5 minutes before removing the egg with a slotted spoon.
Drain before serving.
Frying Eggs
Add a small amount of butter or oil (or mixture of both) to a frying pan, heat gently.
Carefully crack the egg into the frying pan.
Cook gently, basting the yolk with oil (if preferred you can use a teaspoon).
Cook until the white is fully set, but the yolk is still 'runny', or cook for a longer time if you prefer a set yolk.
Or if you prefer your eggs turned over, cook for about 2 minutes, use a spatula to turn the egg over, cook for a further 2 minutes.
Scrambled Eggs Method 1
Beat 2-3 eggs (per person) in a bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Melt a good sized knob of butter in a small saucepan.
Cook gently over a low heat, stirring contstantly.
Cook until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat
Scrambled Eggs Method 2
Beat 2-3 eggs (per person) in a glass or ceramic bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Place the bowl over a saucepan of gently simmering water.
Cook gently, stirring contstantly, until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat
Fruit Soup
900ml (1½ pints) Fruit Juice (Orange, Pineapple, Apple, your choice)
300ml (½ pint) Sour Cream, Yoghurt or Buttermilk
225g (8oz) Honey Melon Chopped
1 Banana
1 Peach Chopped and Peeled
Juice of 1 Lemon
2 tsp Honey, or to taste
1 tsp Fresh Mint
Puree in a food processor or blender:
optional: cinnamon, allspice, more fruit - strawberries are a great addition.
Try it as the first course in a summer meal.
300ml (½ pint) Sour Cream, Yoghurt or Buttermilk
225g (8oz) Honey Melon Chopped
1 Banana
1 Peach Chopped and Peeled
Juice of 1 Lemon
2 tsp Honey, or to taste
1 tsp Fresh Mint
Puree in a food processor or blender:
optional: cinnamon, allspice, more fruit - strawberries are a great addition.
Try it as the first course in a summer meal.
Winter recipes special series: Easy Indian
Anjum Anand’s Autumnal Vegetables Cooked with Herbs and Coconut is a delicious slow-cooked treat from northeast India
Anjum Anand’s Autumnal Vegetables Cooked with Herbs and Coconut
The northwest Indian state of Gujarat is known for its amazing snacks. My favourites are dhokla, feather-light steamed savoury sponges; khandvi, delicate spirals of pasta-like dough flavoured with mustard seeds and curry leaves; and the great British favourite, onion bhaji. But it has much more to offer, and at this time of year many Gujaratis will crave Undhiyo, a wintry dish of slow-cooked root vegetables flavoured with herbs, spices and coconut. It was a one-pot dish traditionally cooked over coals in the garden. The spice paste would be stuffed into gashes in the vegetables so its flavours could penetrate them The vegetables were then layered in the pot, with those that took longest to cook closest to the heat. The pot was sealed and everything cooked in slow, steamy unison into a yielding mass.
Thankfully, the dish makes a smooth transit to the modern stove-top and works just as well with English autumnal vegetables. It is normally paired with savoury gram-flour dumplings but to keep things simple I often accompany it with basmati rice and naan.
Ingredients
Serves 4-6
5 tbsp vegetable oil
1/8 tsp asafoetida
1 tsp mustard seeds
1 medium-large potato, peeled and cut into 1in chunks
4 small aubergines, slit through the middle
2 handfuls of chickpeas
1 medium-large parsnip, peeled and cut crosswise into ¾ in discs
1 medium sweet potato, peeled and cut into 1in chunks
For the paste: 40g fresh coriander, washed and chopped, leaves and stalks
2 rounded tsp coriander powder
1¼ tsp cumin powder
1-2 green chillies, de-seeded
¾ tsp carom seeds
70g finely grated fresh/frozen coconut (you will find frozen coconut in the freezer compartments in Asian stores), plus extra to garnish
20g ginger, peeled
2 fat cloves garlic, peeled
4 tsp lemon juice
1½-2 tsp salt or to taste
1 tbsp sugar
1 rounded tbsp roasted peanuts, powdered (to help to bind the gravy)
Method
For the paste, use a hand-blender or pestle and mortar to make a fine purée of the ginger, garlic, chillies and lemon juice. Add a splash of water if necessary. Add coriander (reserving a little for garnish) and pulse to shred finely (or chop if you don’t have a blender). Stir in remaining ingredients, taste and season.
Heat oil in a large non-stick pan. Add asafoetida and fry for 20 seconds. Add mustard seeds and, once they splutter, add paste. Give a stir and cook for 5 minutes over a medium flame. Stir in all vegetables except beans. Add 200ml water, bring to the boil, cover and cook over a gentle flame, giving occasional stirs. Once vegetables are just soft (18-20 minutes), stir in chickpeas. Cover and cook for 2-3 minutes. Serve hot, garnished with fresh coconut and coriander.
Anjum Anand’s Autumnal Vegetables Cooked with Herbs and Coconut
The northwest Indian state of Gujarat is known for its amazing snacks. My favourites are dhokla, feather-light steamed savoury sponges; khandvi, delicate spirals of pasta-like dough flavoured with mustard seeds and curry leaves; and the great British favourite, onion bhaji. But it has much more to offer, and at this time of year many Gujaratis will crave Undhiyo, a wintry dish of slow-cooked root vegetables flavoured with herbs, spices and coconut. It was a one-pot dish traditionally cooked over coals in the garden. The spice paste would be stuffed into gashes in the vegetables so its flavours could penetrate them The vegetables were then layered in the pot, with those that took longest to cook closest to the heat. The pot was sealed and everything cooked in slow, steamy unison into a yielding mass.
Thankfully, the dish makes a smooth transit to the modern stove-top and works just as well with English autumnal vegetables. It is normally paired with savoury gram-flour dumplings but to keep things simple I often accompany it with basmati rice and naan.
Ingredients
Serves 4-6
5 tbsp vegetable oil
1/8 tsp asafoetida
1 tsp mustard seeds
1 medium-large potato, peeled and cut into 1in chunks
4 small aubergines, slit through the middle
2 handfuls of chickpeas
1 medium-large parsnip, peeled and cut crosswise into ¾ in discs
1 medium sweet potato, peeled and cut into 1in chunks
For the paste: 40g fresh coriander, washed and chopped, leaves and stalks
2 rounded tsp coriander powder
1¼ tsp cumin powder
1-2 green chillies, de-seeded
¾ tsp carom seeds
70g finely grated fresh/frozen coconut (you will find frozen coconut in the freezer compartments in Asian stores), plus extra to garnish
20g ginger, peeled
2 fat cloves garlic, peeled
4 tsp lemon juice
1½-2 tsp salt or to taste
1 tbsp sugar
1 rounded tbsp roasted peanuts, powdered (to help to bind the gravy)
Method
For the paste, use a hand-blender or pestle and mortar to make a fine purée of the ginger, garlic, chillies and lemon juice. Add a splash of water if necessary. Add coriander (reserving a little for garnish) and pulse to shred finely (or chop if you don’t have a blender). Stir in remaining ingredients, taste and season.
Heat oil in a large non-stick pan. Add asafoetida and fry for 20 seconds. Add mustard seeds and, once they splutter, add paste. Give a stir and cook for 5 minutes over a medium flame. Stir in all vegetables except beans. Add 200ml water, bring to the boil, cover and cook over a gentle flame, giving occasional stirs. Once vegetables are just soft (18-20 minutes), stir in chickpeas. Cover and cook for 2-3 minutes. Serve hot, garnished with fresh coconut and coriander.
Special prawn pasta
Juicy tiger prawns turn this simple supper dish into something really special
Method
Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
Sunday, 17 January 2010
Shimmering forest cake
Get the kids to help create this winter wonderland - just make sure you have enough Smarties to nibble on!
Method
Cover the cake with marzipan and white icing. (See step 5 for more information).
Knead the ready-to-roll icing, then split into three balls. Leave one ball white, and knead a little green colouring into the other two to give two different shades of green. Roll out each ball to about 5mm thick on a work surface lightly dusted with icing sugar. Stamp out about 15 tree shapes using tree cutters, then leave to dry for a few hours or overnight.
Once firm, lift half of the trees onto a cooling rack. Combine the 200g icing sugar and egg white to make an icing, then drizzle it over the trees with a teaspoon. Scatter with edible sparkles and leave to dry again until solid.
Put a little icing on the back of each tree and press the trees around the edge of the cake, overlapping some to give a 3-D effect. Scatter the sweets over the top of the cake to finish. Can be iced up to a week ahead.
To cover a cake with marzipan, first brush the cake all over with a thin layer of warmed apricot jam. Dust the work surface with icing sugar, then roll out the marzipan evenly until you have a 5mm- 1cm thick round, about 40cm across for a 20cm cake. Lift over the cake, using a rolling pin to help, then smooth with your hands and trim off the excess. Leave to dry overnight or for a few hours. Lightly brush the marzipan all over with cooled, boiled water. Roll the icing out as you did the marzipan, then smooth with your hands, trim off the excess and leave to dry.
Method
Cover the cake with marzipan and white icing. (See step 5 for more information).
Knead the ready-to-roll icing, then split into three balls. Leave one ball white, and knead a little green colouring into the other two to give two different shades of green. Roll out each ball to about 5mm thick on a work surface lightly dusted with icing sugar. Stamp out about 15 tree shapes using tree cutters, then leave to dry for a few hours or overnight.
Once firm, lift half of the trees onto a cooling rack. Combine the 200g icing sugar and egg white to make an icing, then drizzle it over the trees with a teaspoon. Scatter with edible sparkles and leave to dry again until solid.
Put a little icing on the back of each tree and press the trees around the edge of the cake, overlapping some to give a 3-D effect. Scatter the sweets over the top of the cake to finish. Can be iced up to a week ahead.
To cover a cake with marzipan, first brush the cake all over with a thin layer of warmed apricot jam. Dust the work surface with icing sugar, then roll out the marzipan evenly until you have a 5mm- 1cm thick round, about 40cm across for a 20cm cake. Lift over the cake, using a rolling pin to help, then smooth with your hands and trim off the excess. Leave to dry overnight or for a few hours. Lightly brush the marzipan all over with cooled, boiled water. Roll the icing out as you did the marzipan, then smooth with your hands, trim off the excess and leave to dry.
Classic winter fruitcake
This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea
Method
Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.
Method
Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.
Subscribe to:
Comments (Atom)
