800g chicken thighs
1/2 or 1 chopped onion
2 Bay leaves (optional)
course ground pepper
Simmered in milk to mins
Sauteed Squares of bacon
2 sliced washed leeks
1 Tablespoon flour, more if needed
Stir till creamy 2 mins
Add chopped chicken and strained milk with
1 tablespoon mustard or Marmite or worsteshire sauce
Season as required
Lay on cut greaseproof paper on baking tray
Lay on sheet of all butter pastry
Lay on filling
Brush egg all around edge of patry to seal on top layer
Lay on top layer and crimp to seal
Score 3 holes to reach steam
Glaze w beaten egg
Grate on parmesan cheese
Variation : PORK and APPLE pie, saute pork chunks covered in flour in oil and butter, then add paprika, chopped onions, warmed milk, cubed bramley apple, and leeks, seasoning etc
Bake 200c for 30 – 35 mins
This is the original duck a’lorange! This classic French dish combines duck with a tangy and rich orange – or a brigarde sauce. Serve with kale and Cavolo Nero.
4 large salt aged duck breasts, remove the fillet
25ml olive oil
For the sauce:
600ml Veal jus
400ml blood orange beer
2 oranges, rind removed and julienned and juiced
1 lemon, rind removed and julienned
25ml sherry vinegar
For the vegetables:
100g Cavolo Nero
Salt and pepper
1. Preheat the oven to 220c.
2. Add a little oil to the pan on a medium heat and add the duck breasts skin side down.
Season. When the skin is brown and crispy, flip over and put in the oven for 6-8
minutes. Allow to rest.
3. To make the sauce: add the sugar to a non stick pan and heat until it turns a deep
caramel colour. Add the orange juice and stock, beer and zest then bring to a boil
and reduce to a third. Stir in the sherry vinegar, add the butter and season.
4. For the vegetables: melt the butter in a large pan, add the water and bring to the boil.
Add the vegetables and cook for 2 minutes.
5. To serve: slice the duck and serve on top of the vegetables. Pour sauce over the top.
Duck Brigarde | Saturday Morning with James Martin
Sent from Samsung tablet
Just watched this on TV and just must try this soon as back in Maui, as we just adore rack of lamb. So must try this! (ingredients imbedded in recipe)
Into a large pan 3 bayleaves
2 sprigs of rosemary
8! cloves of crushed garlic – I think 4-5
6 anchovies for deep flavour
400 ml cream – Season
bring to boil just to infuse –
fish out bay leaves and rosemary – add 50g grated parmesan
Then Add add to infusion
1kilo potatoes finely slicked –
2 bulbs of fennel -same
2 onion thinly sliced – mix, then pack down…
Layer last row of potatoes on top… (wet)
Cover with foil 180C/350F for half hour..
Then prepare lamb. Remove trim all fat…. 2 rack of lamb for four
Olive oil and butter in pan and season
Just sear until golden but still raw inside – set aside.
Blend for crumb mixture :
1 bunch flat leaf parsley
75g bread chunks
2 cloves garlic
Grate in ½ nutmeg (or a little less perhaps).
Whiz in food processor
Coat lamb very generously with Dijon mustard
Heap on crumb mix and pat/ press down hard to form a crust
After 30 mins remove potatoes from oven
Top with more Grated parmesan if you want to.
Continue to bake for 45 minutes without foil
After 10 mins put lamb in oven for 25 mins and then remove after 25 minutes.. Rest lamb for 10 minutes then both ready at the same time
Serve one rack sliced and the other whole on a board.
Garnish potatoes with chopped fennel top
Side order of green beans perhaps…
200g self-raising flour
50g caster sugar
1 tsp bicarb
50g melted butter
125g cottage cheese
225g golden sultanas
15g unsalted butter
Serve with lemon juice, icing sugar, maple syrup and yoghurt
1. Mix the flour, bicarb and sugar together in a bowl.
2. In a separate bowl combine the egg, butter, milk and cheese, then add this to the flour mix.
3. Stir in the sultanas.
4. Spoon some of the mix into a lightly buttered warm frying pan and cook for 1 minute each side, until golden.
5. Serve a stack with the accompaniments.
Sunday Brunch – Articles – Golden Sultana and Cottage Cheese Pancakes – All 4
Sent from Anitas Samsung tablet
- In a small bowl, mix olive oil, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish.
- Pour the olive oil mixture over the potatoes.
- Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Sent from Anitas Samsung tablet
The great thing about yellow split peas is they don’t need soaking overnight before you cook them. Greek Fava is garlicky, lemony, rich with extra virgin olive oil and super healthy
- 500g yellow split peas (18 ounces)
- 3 red onions roughly chopped
- 2 cloves of garlic chopped
- 1 lt warm water (3 and 1/3 cups)
- juice of 2 lemons
- 1/3 of a cup olive oil
- salt and freshly pepper
- Chopped fresh parsley
- Chopped fresh oregano
- Pinch of cayenne pepper (or dried chilli flakes if you’re without)
- Rinse the split peas with plenty of water
- Heat a large pot over medium-high heat, add 2-3 tbsps olive oil, add the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend.
- Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper.
- Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy.
- While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor.
- Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley.
The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
- 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
- 1 desert spoon of sweet chilli sauce
- 1 soup bowl of small cubed cooked chicken
- 1 pot of Delmaine pomodoro sauce
- Grated cheese to serve
- 1 large ciabatta roll – serves 2
- Heat the oil and butter in a frying pan
- Add the diced red pepper salt and chilly seeds and cook till tender
- Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty juices to absorb
- Add chicken and cook until all juices soaked up
- Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
- When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
- Meanwhile toast the ciabatta, and grate the cheese and serve
Childhood memories : Simple Semolina dinner…
Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)
Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…
Serve on a large plate, tilting plate so semolina spreads evenly over whole plate
Sprinkle on sieved icing sugar and grated plain chocolate.
I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.
I brought my Guacamole and it was a hit! I promised the recipe to someone there, so here it is.
It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.
- 2 ripe Hass Avocadoes
- 1 heaped dessert spoon of Best Mayonaisse
- 1 teaspoon of fresh lemon juice
- 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
- 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
- 1 pinch of salt
- 1/4 (or less) of very, VERY finely chopped Habanero chilli (to taste) for that smokey flavoured kick.
- 2 tablespoons of crumbled feta cheese for the final texture
- Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
- Stir in the feta cheese at the end
- If not served immediately, store in as small a dish as possible, cover with cling film so no air can get to the surface of the mixture (lay the cling film on the mix)
- Store in the fridge or on ice until ready to serve
Serve with fingers of cut vegetables or rice or corn chips.
Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.
This is a dish that can be prepared the day before.
All you have to do on the day is put it into a pre-heated oven about 45 minutes before serving and make the side dishes
I’ve never made fish pie before and this dish is a mixture of a few recipes, from which I picked the best ideas and put them all together.
The only problem I encountered with this pie, is that it could have fed an army of people (at least 8) instead of the four it was intended for. Not a real problem, it was great re-heated and eaten over the next couple of days. This dish I will definitely make again.
- 1kilo cod
- 1/2 kilo smoked haddock
- prawns – cooked and peeled – enough to cover the base of the ovenproof dish.
- 1 cup of frozen peas
- fresh spinach (for a thin layer under mashed potato topping)
For poaching the fish
- 1 litre semi skimmed milk for poaching
- 2 teaspoons Bullion stock
- 2 large sprigs of tarragon
- 1 finely chopped leek or onion
- teaspoon whole peppercorns
For the White sauce
- 3 tablespoons butter
- 3 tablespoons flour
- strained juices from poaching fish
- extra milk if required
Mashed potato with spring onions
- Heat the poaching ingredients in a large pan
- Poach/simmer the fish (in batches if necessary) until opaque (about 6-8 minutes) taking care it doesn’t boil over
- Drain the fish well and set aside returning the drained juices to the pan
- When all the fish has been poached, strain the poaching juices and pour into a pouring jug
- Break the fish into large bite sized chunks
- Heat butter in a large pan, stir in the flour
- Slowly add the poaching juices stirring all the time, season to taste with extra bullion or salt and pepper
- Simmer (still stirring) the white sauce until its gloopy, adding more milk if required
- Make the mashed potatoes with spring onions in the microwave – see recipe
- Place the cooked, peeled prawns into the base of the oven proof fish pie dish
- Add the poached fish by crumbling it over the prawns layering it with the frozen peas
- Pour over all the white sauce, and move fish gently to allow the white sauce to sink down to the prawns
- Top the sauce with a thin layer of fresh spinach so that when adding the mashed potato to the very top it does not sink into the white sauce
- Add the mashed potatoes one spoon full at a time from the outside edges of the dish working inwards
- Level the top gently, but rough it up with a fork for texture
- cover and chill if preparing this the day before and remove from fridge a few hours before cooking
- Preheat oven to 200F
- Bake in the centre of the oven for about 40 minutes – could take an hour if its a deep dish.
- Place a baking tray on the lowest rack in case the pie overflows a little
- Serve with steamed vegetables
Ingredients (serves 2 hungry adults)
- 3 large baking potoatoes
- 1 tablespoon butter
- 1/2 cup of milk – or more if needed
- 3 chopped spring onions optional
- 1 dessertspoon of Dijon mustart optional
- Cut potatoes into even sized chunks then rinse and drain
- Cover and microwave until very soft all the way through
- Add butter and mix in until melted
- Add 1/2 the milk and mix with an electric mix adding the rest of the milk slowly until it reaches the right texture
- Season to taste
- Mix in the chopped salad onions or mustard if required
- Cover and reheat before serving in the microwave until steaming.
- 1 whole Filet Mignon from Costco
- Dry Steak Spices from Costco
- 1 tablespoon Olive Oil
- 1 table Worsestershire Sauce
- Cut/Half the Filet steak horizontally into two 1″ thick steak
- Mix the olive oil and Worcestershire sauce together
- Dip each steak into the oil/sauce mix, coat thoroughly
- Rub each steak with the steak spices
- Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
- Heat pan, melt the butter and cook steak on high for about 1 minute each side.
- Cover with foil to keep warm to rest the Filet Mignon until ready to serve
* Hot Tip – add a little olive oil to the butter to stop the butter turning brown
If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.
This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..
TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.
Ingredients per person
- 1 large chicken thigh – cubed and patted dry with a paper towel or two
- 1 teaspoon fresh grated (or sliced) root ginger
- 1 clover coarsely chopped garlic clove
- 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
- 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
- 1 carrot sliced
- Soy Sauce to taste
- 1 large bowl of freshly chopped cabbages and Kale
- 1 large Portobello Mushroom – cut into chunks
- 1 cup of chicken stock
- Heat the oil and add the grated ginger, and garlic and spring onions if using
- Stir until just beginning to brown – this flavors the oil for the chicken
- Add the chicken and stir till browned
- Add more oil on the side if it gets a little dry
- Add the carrot slices, and stir fry a little more
- Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
- Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
- Add the mushrooms, heat through and stir in well
- Add the chopped vegetables and stir in well
- Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
- Continue to cook until cabbages are just tender to your liking
- Serve immediately with or without rice
My friend Linda who also has a Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.
For the Rub
- Lemon Pepper
- Pressed Garlic
- Olive Oil
- Sprinkle on the lemon pepper
- Press on the crushed garlic
- Rub on the olive oil
- Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
- Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.
These a delicious, a tasty appetizer, fast to make and eaten even faster.
- 6 large Frozen shrimp (with tails)
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/4 teaspoon iodized sea salt
- 1/3/teaspoon paprika (to redden sauce)
- 1 finely chopped fresh chilli
- 1 sprig of finely chopped tarragon
- Melt butter in a pan with the oil (using a pan just large enough to lay in all the shrimp flat)
- add the chopped chilli and saute until softened
- add the seasoning, paprika, and tarragon
- Stir well and when on really hot and bubbling add the shrimp into the sauce
- Cook on med-high until shrimp turn pinkish (about 3 mintues)
- Turn shrimp over and cook for one more minute.
- Serve immediately or leave to cool and add as a garnish to a salad
Use this sauce (with or without the shrimp) as a topping or garnish for baked white fish..
This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.
Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.
- 1 pound Organic minced meat (ground beef)
- 3 cups bread cubes (from fresh bread)
- 1/2 cup milk
- 1 pack HOT taco spices (or mild if preffered)
- 2 tablespoons (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
- Soak bread in milk until all the bread is thouroughly wet
- Squeeze bread by hand to extract excess milk
- Discard milk
- Put wet bread into a large mixing bowl
- Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
- This mix should not be wet just moist
- Crumble in the meat and mix very well by hand until mushy
- With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
- Refridgerate for at least 4 hours for best results
- Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
- Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
- Make round, flat patties with bare hands covered in flour to avoid sticking.
- Cook when at room temperature for best results.
- When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
- Turn once at 5 or 6 minutes for medium or well done, respectively
Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly
This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.
If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.
My collections of Fast n’ Easy recipes and Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .
Ingredients, serves 8 (0r 6 very hungry people)
- 8 large chicken thighs (on the bone with skin for best flavor)
- 1 diced onion
- 1 finely chopped habanero chili
- 1 diced carrot
- 2 diced parsnip
- 10 small diced salad potatoes
- 1 chopped clove of garlic
- 3 cups red wine
- 1 1/2 tablespoons vegetable boullion powder
- 1 1/2 to 2 jars of tomato sauce
- 1 heaped tablespoon paprika
- 1 level tablespoon Garam Masala spice
- 2 handfuls of uncooked, dried green lentils
- 1 -2 teaspoons of coursley ground pepper to taste
- Plug in slow cooker to begin heating
- Brown half of the chicken pieces in a pressure cooker
- Add 2 cups warmed red wine and one tablespoon of Boullion
- Add the chopped onion and garlic
- Add 1/2 jar of heated sauce
- Add lid and raise pressure and cook for 5-8 minutes
- Release pressure fast and empty contents into the slow cooker
- Place lid on slow cooker and wash pressure cooker
- Brown second half of chicken pieces in the pressure cooker
- Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
- Add 1/2 cup of hot water
- Add 1/2 jar of heated sauce to the pressure cooker
- Heat the remaining sauce and add to the slow cooker
- Add paprika and Garam Masala spice and the finely chopped Habanero to the pressure cooker
- Add two generous handfulls of green lentils and stir to submerge all the lentils and mix the spices
- Add diced carrot, parsnips and potatoes (dont stir)
- Add lid and raise pressure and cook for 5 – 8 minutes
- Release pressure fast and add contents carefully to the slow cooker
- Push any visible chicken thighs down below the surface
- And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.
Ingredients for 2-3 portions
- 3 frozen chicken breasts
- olive oil
- 5 medium new potatoes, halved
- 1 mug of hot vegetable stock
- 1 teaspoon of your favorite curry powder (I use a Maui blend *)
- 1/2 large onion, diced
- 1/2 white wine
- 1 parsnip, diced small
- 1 large carrot, diced
- 1 large leak, quatered and sliced
- 1/2 balti curry sauce (I use Sharwoods)
- * (spice number 630 from Mana Foods, Paia)
- Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
- Heat olive oil in the pressure cooker
- Dice the chicken into 1/2″ cubes and brown in small batches
- Dice onion and add to chicken
- Half potatoes and add to pot
- Add curry powder to hot stock and add to pot
- Add white wine to pot
- Add diced parsnip to pot
- Add sugar to pot
- Stir well until boiling
- Add diced carrot and leeks to steamer tray and place into pot
- close lid and cook on high for 12 minutes when pressure is on high
- Release pressure, open, return pot to heat and stir in Balti sauce
- and Serve
Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.
- 4 lamb steaks
- 1 large onion diced
- 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
- 2 carrots, diced
- 1/2 small suede, cubed
- 1-2 tablespoons of mint sauce
- 1/2 gravy or stock
- chili if required
- 1 sprig of fresh sage
- Make up the gravy or the stock, with the mint and sage and put into pressure cooker
- Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
- Meanwhile, dice the onions, suede, potatoes and carrot
- Release pressure quickly when its time
- Add all the onions, and half of the remaining vegetables into the stock/gravy
- Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
- Bring pressure up to second ring again and cook for 10 further minutes.
- Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot
Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.
This recipe serves four.
- 2 tablespoons sunflower oil
- 700 grams Diced Beef (Waitrose Mini Diced Beef)
- 2 large onions, sliced thickly
- 2 tablespoons light brown sugar
- 1 tablespoon plain flour
- 2 tablespoons balsamic vinegar
- 500ml Strong Pale Ale
- For the accompaniment
- 2 tablespoons creamed horseradish sauce
- 1 tablespoon fresh thyme leaves, finely chopped
- Pre-heat oven to 150C
- Using a large ovenproof and flameproof casserole dish with a lid
- Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
- Transfer each batch onto a plate and set aside
- Heat 1 tablespoon of oil and add the thickly sliced onions
- Saute over a low heat for 6-7 minutes until softened
- Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
- Pour the ale over the onions and stir until it reaches the boil
- Add the beef to the the onions
- Season to taste
- Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
- Stir the creamed horseradish sauce and the chopped thyme leaves for an accompaniment
- Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉
I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.
8-10 Chicken Thighs (skinned but on the bone is best)
1/2 cup Boullion Stock
1/2 cup White Wine
1 jar Classico Tomato sauce
1/2 Tomato Passat Sauce
2 tablespoons Sharwoods Masalla sauce
1/2 cup red split lentils
1 tablespoon Paprika
2 carrots (cubed)
1 leek (halved and sliced)
1 dozen unpeeled salad potatoes (washed, thickly sliced)
1 sprig sage
chilli to taste
- Switch on the Slow cooker
- Mix the lentils, paprika, sauces and chilli in the slow cooker pot
- Cube the carrots, slice the pototatoes, half and slice the leeks
- Add the vegetables to the sauce mixture and stir well
- Add the White wine and Boullion to the mixture and stir
- Optional – Heat in the microwave until hot
- Place the chicken pieces around the top, pushing them down gently until just showing at the surface
- Slow cook for 6+ hours once it reaches cooking temperature
- Serve with French Bread to soak up the juices
6 large sausages
1 tablespoon flavorless oil (eg groundnut)
For the Yorkshire pudding batter
75 g plain flour
1 large egg
75 ml semi-skimmed milk
55 ml water
salt and freshly ground pepper
For the Gravy
250 g Onions
2 teaspoons flavorless oil
1 teaspoon golden caster sugar
1 dessertspoon Worcestershire Sauce
1 teaspoon mustard powder
1 rounded dessertspoon plain flour
1 pintt hot vegetable stock made from Boullion powder
You will also need
1 x 2″ deep roasting tin about 9″ x 6″ for the Toad in the hole
1 baking tray to roast the onions
- Turn on the oven to 200C 425F
- Place pricked sausages on another baking tray and bake until some fat is released (about 20-25 minutes from a cold oven)
- Toss the sliced the onions in the oil and sugar and place on a baking tray
- Place on top shelf and bake till edges are blackened (about 20 minutes), turning once
- For the batter
- Sieve to air the flour into a large bowl and make a well in the center
- Break in the egg and add seasoning
- Using an electric whisk begin to whisk in the center adding the milk and water slowly
- When all the liquid and flour has been incorporated it is ready for use…
- Remove the sausages and onions when ready and add oil to turned sausages if necessary and spread to coat whole of baking tray
- Heat tray of sausages on direct heat until searing hot
- Add the batter around the sausages very quickly
- Place sausages in batter on the top shelf
- Cook for 30minutes without opening the oven door during cooking
- For the Gravy
- Place the onions with a teaspoon of oil into a pan and brown more if necessary
- When hot add the flour and stir
- Using a whisk add the stock, mustard and worcestershire sauce gradually until its all in the pan
- Simmer and stir until ready to serve, it will brown as it simmers
- The Toad is ready when it is puffed, brown and crisp, and the center should look cooked and not too squidgy.
- Try not to open the oven door while cooking.
- Serve immediately with mashed potato and peas
Notes : First time I found the batter not cooked in the center – this was for two reasons, the pan sides were too high and secondly I didnt realise until too late the oven temperature was set to 180 instead of 200. It looked great but when I took it out of the oven – it sank.. Better luck next time- Or perhaps I’ll use my yorkshire pudding trays and make individual puds.
This is the first Quiche I have ever made from scratch, making the base the custard and the filling, and I can proudly say it was much easier than I thought it would be.. And it looked and tasted great…
This recipe can easily become a vegetarian dish by substuting the chicken with beans or Tofu
see recipe for Quiche shortcrust pastry for creating the casing/ see Other Quiche custards for more egg mixtures
4 whisked eggs
1 – 1½ cups milk
¼ teaspoon salt and black pepper
2 tablespoons Olive oil
2 small onions, diced
2 cloves garlic, chopped
1 orange or red bell pepper
1 side of breast from a roasted chicken, diced quite small
Seasoning to taste
1 teaspoon chopped rosemary
- Saute the onions and peppers until translucent
- Add the garlic and saute a little more
- Add the chicken, rosemary and season to taste
- When all hot and liquid soaked into chicken, take off heat
- Add all of it into base just as it comes out of the oven
- Pour half the egg custard over the top
- Place into oven on shelf and gently pour remaining custard on top
- Do not fill as the egg will rise a little
- Bake for 25 minutes max at 190 C
- Leave to settle for 10 minutes which will make it easier to cut into portions
This is a great party snack and a great dip
Buy one large round Camembert cheese
- Remove the Camembert from its box and wrapping
- Wrap in Foil and bake at 180 for about 20 minutes
- Remove from oven, place back in box, open foil and tear away surplus foil
- Cut diagonals into surface of cheese to encourage dipping
Serve with chunks of french bread and garnish with caramelized onions or red current sauce
Layers of potato, onion and rosemary make this a light accompaniment to many dishes
10 g fresh rosemary, stripped from the stalks and bruised
1.15 kg (2lbs) Desiree or Romano potatoes, peeled, and sliced
2 medium onions, very thinly sliced
275 ml vegetable stock
150 ml semi skimmed milk
40 g butter
- Pre-heat oven to 180C (350F)
- Grease an ovenproof dish
- Bruise the rosemary and chop 2/3 of them finely, slice the onions (very finely), and the potatoes (not so finely)
- Layer potatoes, onion, rosemary, seasoning, finishing with a layer of overlapping potatoes
- Mix the stock and the milk together and pour over potatoes
- Season the top layer and scatter with the remain 1/3 rosemary leaves.
- Put little flecks of butter all over
- Place on top shelf and bake at 180C for 60 minutes until golden brown on top and creamy and tender underneath.
Other Potato Gratins
Bramley, leek and Potato Gratin
5lb lean leg of lamb
1 tablespoon balsamic vinegar
4 tablespoons redcurent jelly
2 tablespoons honey
sprigs of rosemary
- Bring the lamb up to room temperature to prevent shrinkage when cooking
- Pre-heat the oven to 220C
- Gently warm the redcurrent jelly and honey until runny.
- Rub balsamic vinegar onto lamb and place the lamb over sliced onions (optional) in a roasting tin
- Turn the oven down to 190, and quickly put the lamb into the oven.
- Cook for 1 3/4 hours for medium, 2 1/4 well done
- During roasting baste liberally with its juices and warmed honey mixture
- 30 minutes before end of cooking time, pierce lamb and decorate with sprigs of rosemary
- When cooked, transfer lamb to a warm serving dish, cover and leave to rest for 20-30 minutes in a warm place.
See Shrewsbury Sauce for a lamb variation
1 pack fresh chicken livers
2 tablespoons olive oil
1 clove crushed garlic
salt and pepper to taste
fresh chilli pepper to taste
vegetable stock and/or wine
- Saute the onions garlic and chilli until tender and set aside
- Heat the pan and add the livers, cook until almost cooked through
- add the onion mixture back into the pan
- add stock and wine and simmer gently for 10 minutes
- Remove from heat and allow to cool for a few minutes
- Add mixture to a blender with enough juices to create a smooth thick puree
- Put into a small bowl, cover with cling film and chill
Delicious as a dip or as a pate
Great on pastas and with Fondus as a dipping sauce
400g finely sliced mushrooms
1 teaspoon butter
1 clove crushed garlic
55ml white wine
200ml single cream
soy sauce (optional)
6tablespoons finely chopped parsley
- Saute the mushrooms with pressed garlic in a little butter
- Add wine and cream and stir
- Let sauce boil uncovered for 10minutes or until it thickens
- Season and add soy sauce to taste
- Stir in parsley
Amit, This ones for you !!! 😉
For the Beef and Sauce
- 4 tablespoons Olive oil
- 2 tablespoons butter
- 1/2 teaspoon freshly ground pepper
- 2 lbs Haiku Ground Beef (fresh from Haiku Grocery Store)
- 1 packet of ‘Hot’ Chili Seasoning Mix (from Haiku Grocery Store) – Hot being optional!
- 2 Onions, diced
- 3 large cloves of garlic
- 1 Jar of Classico Garlic and Basil Tomato Sauce
- 1 6oz can tomato Paste/Puree
- 2 splashes Worcester Sauce
- 2 teaspoons golden cane sugar
Extra optional ingredients
- 1 pack Cup Mushrooms – roughly chopped (optional)
- 1 red Bell Pepper – diced small (optional)
- 1 hand full basil – roughly chopped (optional)
- 1/2 cup White wine (optional)
For the Spaghetti
- 1 packet Organic Spaghetti (Garden Time from Haiku)
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Table
- grated cheddar cheese
- sour cream if spicy
- Basil, finely chopped
- chili seed shaker
- Fill a large pan with water for the pasta, add 1 teaspoon salt to the water, and bring to the boil.
- For the Sauce
- Heat butter in a shallow pan with some freshly ground pepper,
- Saute the onions (with the optional bell peppers), until onions begin to go translucent and begins to brown
- Add the optional mushrooms to the onions and cook until they soften
- Add the optional basil, and stir
- Add the whole jar of Classico Sauce
- Stir in the Tomato Puree and mix in thoroughly
- Rinse out the Jar and the can with 1/2 cup of water (or white wine) and add to the sauce
- Cover with a lid, bring the sauce to the boil stirring occasionally, and then reduce to a simmer
- For the MEAT
- Add olive oil and ground pepper to a large pot on a high heat.
- When the pepper begins to sizzle, press in the garlic, which will brown quickly, be ready to remove half garlic and it add to onions
- Crumble in all the ground beef into the remaining garlic in the oil immediately, and stir well with a wooden spoon to break up all meat
- Stir the meat until all the red meat has turned brown
- Add the Worcester Sauce to the meat, stir still on high heat
- Empty the packet of spices over the meat and stir in well,
- Stir the meat until the moisture is replaced by the oils from the meat, put to one side until the sauce is hot
- Then add all the (*1) simmering sauce to the meat and stir in the 2 teaspoons of sugar
- Turn down, cover and simmer for 10-30 minutes, until the pasta is ready
- For the PASTA
- Add the whole packet of spaghetti and 1 tablespoon of olive oil to the salted boiling water
- Stir lightly until the water returns to the boil
- Simmer, uncovered, for about 15 minutes until tender but still firm.
- Meanwhile set the table, chop the basil, grate the cheddar cheese and put some chili seeds in a dish, and test the pasta.
- As soon as the past is tender but still firm, drain in a colander, but do not rinse.
- Serve immediately.
NOTES : If you have pasta left over, put in a zip lock bag and freeze it. When you want to use it, just drop frozen pasta into salted boiling water, bring back to the boil, then drain immediately. Perhaps stir in some sage and garlic flavored butter (see recipe) and perhaps serve as a side dish.
And the Bolognese freezes well too, but cool before putting in a zip lock bag.
(*1) – Only add the sauce to the beef if it is hot. Adding cold sauce to the meat will toughen it.
A simple, tasty and effortless meal.
- 8 frozen Boneless skinless chicken thighs
- For the Marinade/Sauce
- 1/2 cup Oilve oil (or more)
- 1/3 lemon or lime, juice of
- 1 tablespoon Worcestor Sauce
- 1/4 White wine (optional)
- 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
- 1-2 tablespoons BBQ sauce
- Brown Rice
- Partially defrost the chicken thighs in a colander, by standing the colander on a bowl in the microwave for about 2 hours.
- Mix the remaining ingredients for the marinade and keep at room temperature
- Rinse and drain the partially defrosted chicken pieces and place them into the marinade.
- Chill for at least a few hours (24 hours is even better)
- Stir occasionally to ensure good coverage
- When ready to cook, place into a flat rectangular oven proof dish
- Arrange all the pieces, upside down (flat sides down), ensure they do not overlap
- Place into cold oven, turn on to 380 F and bake for 50-60 until browned
- While the chicken is baking, you may like to boil some brown rice following instructions on the packet
- Drain when the rice is cooked and keep covered and keep hot, Blast in Microwave if it cools too much prior to serving.
- When the chicken is cooked, remove them from the sauce, and place in a warmed, smaller oven proof dish and keep covered.
- Meanwhile, strain the marinade into a tall narrow mug or cup and leave for a couple of minutes for the oil to settle.
- When the oil has seperated, spoon it off from the top of the sauce, and discard the oil
- Stir in extra BBQ sauce to taste (1-2 tablespoons)
- Pour Sauce over the chicken, and if not still hot enough, cover and blast in Microwave
- Serve asap.
NOTE – I did not baste the chicken during baking, as they were lying in plenty of marinade and were almost but not quite covered by it. They stayed nice and moist.
This is a delicious salad and can actually be made with any pasta, not just Orzo
- Cooked Orzo
- 2 Chicken thighs, diced
- 1 Courgette, diced
- 1 Onion, diced
- 1/2 Red Pepper, diced
- 1 clove garlic
- 2 tablespoons Olive Oil (more if needed)
- Feta cheese, crumbled
- 2 bunches Oregano, chopped
- 1/2 lemon, juice only
- 1/2 cup pine nuts
- 3 tablespoons sun-dried tomatoes and oil, chopped
- dissolved bullion stock
- Cook the Orzo as instructed on the packet
- Stir fry the chicken in Olive Oil
- Add pressed garlic, onion and pepper, stir fry until chicken cooked
- Add Courgette and stir fry until softened
- Remove from heat
- Add to cooked Orzo with a little bullion Stock and lemon juice
- Don’t make it too wet
- Stir in Oregano, tomatoes, pine-nuts and oil
- Gently mix in Feta Cheese and serve warm (Delicious served cold too.)
When sliced thinly EGG OMMELETTE crepes make great toppings for Salads, you can even sprinkle them onto clear soups as a garnish
3 eggs whisked with a fork
water to thin
oil omelet pan for first crepe and wipe with paper towel
cook on one side only for about 20 secs.
stack each ontop of the last one
roll all together and slice into thin slices
add to salad, dress and toss or add as a garnish
Plum and Apricot Semolina Dumplings – Austrian Recipe
I just need to double check this delicious recipe with my mother, to make sure I got it 100% correct, and then I am going to try make it. So please note that this recipe is not tried and tested, yet, but when it is, it is the best meal, or dessert, ever! It was always a real treat during my childhood.
- 50 grams softened butter, salted
- 1 egg, at room temperature and whisked
- 250 grams full fat curd cheese at room temperature
- 125 grams sieved plain flour
- 80 grams semolina
- 8-10 firm Apricots and/or Plums
- Butter and breadcrumbs
- Serve dumplings rolled in golden breadcrumbs with a bowl of sieved Icing sugar on the side.
- For the Dumpling Dough
- Soften butter and whisk in the whisked egg
- Whisk in the full fat curd cheese (room temperature)
- Fold in sieved plain flour
- Mix in Semolina with a spoon
- Add a little salt if unsalted butter is used
- Hand mix into one large ball and rest for at least half an hour
- For the Dumplings
- Boil lots of salted water in large pot
- Make dumplings by making a ball and flatten into a round shape about 1/2 – 1 cm thick
- Place Apricot or plum into the center and work the dough around the fruit really well
- Turn down the heat so the water is not boiling
- Gently place the dumplings into the water with a ladle and ensure they don’t stick to the bottom of the pan
- Bring back to the boil continuing to ensure the dumplings are free from the base of the pan
- Simmer very gently for 10 minutes (15 minutes max)
- Meanwhile, heat plenty of butter in a large frying pan and add breadcumbs
- Stir breadcrumbs frequently until they are golden
- Roll each dumpling in the breadcrumbs to coat the whole dumpling
- Place all dumplings on a serving platter and serve with sieved icing sugar
I’ve used a ready made quiche bases for quick meals and here are some recipes for a variety of custard fillings :-
Making the shortcrust pastry base is actually very easy too
- BASIC – used in Roasted Chicken Quiche
- 4 whisked eggs
- 1 – 1½ cups milk
- ¼ teaspoon salt and black pepper
- 3 whisked eggs
- 1/2 cup milk + 300 ml cream
- 1 cup grated tasty cheese
- 1 teaspoon plain flour
- salt and pepper to taste
- 5 whisked eggs
- 100 ml milk + 200 ml double cream
- 2 sprigs of fresh thyme
- freshly ground black pepper
- 3 large whisked eggs
- 5 fl oz single cream
- 5oz grated mature cheddar
- salt & pepper
- 3 whisked eggs
- 1½ cups milk
- ¼ teaspoon salt
- grated Parmesan cheese
- 2 whisked eggs
- 100ml half fat Creme Fraiche
- 2 tablespoon torn basil
- salt and freshly milled black pepper
- 3 whisked eggs
- 200 ml carton crème fraîche
- 200 ml double cream
- 50g grated Gruyère
- pinch ground nutmeg
- 1 cup of flour
- 2 eggs
- 2 ¼ cups of milk (Marty uses skim/non fat milk)
- Butter for pan
- Pinch of salt
- Put ingredients in a blender and mix well, scraping the sides of the container.
- Batter should be very runny
- Use about 1/3 of a cup (or less) of batter for an 8 ½” pan.
Serve with Maple syrup, Countreu, chopped/sliced banana, pineapple, strawberries, papaya, etc and cream
Tip : If it bubbles a lot when you first pour in the batter and swirl it around turn down the heat or take the pan off the heat for a second before pouring in the batter.
At last I have my own Recipe Website so I can share my mothers delicious Sauerkraut recipe with you. Watch this space, I have many more of her recipes to add.
- 1 jar of Sauerkraut
- 1 teaspoon juniper berries
- 2 teaspoons caraway seeds
- 1 onion diced small
- 2 rashers bacon, diced up small
- 1 teaspoon flour
- sugar to taste
- Put the Sauerkraut in a saucepan with the juniper berries, cover with water, cover with a lid, and simmer for 30 minutes.
- Meanwhile saute the onions and and chopped bacon with the caroway seeds
- Strain the sauerkraut when softened, pick out the juniper berries, and add to onion and backon
- Add a teaspoon of flour mixed with water and cook on low until sticky
- Add a little sugar to taste …
Put in saucepan with 1 teaspoon juniper berries – cover with water and lid and simmer for 30minutes
meanwhile saute onions and small chopped bacon with 2 teaspoons of carroway seeds,
Add strained sauerkraut to onion etc (remove berries) , add teaspoon of flour mixed with water and cook on low until sticky…
add a little sugar…
Ingredients – For the Lamb
- 2 boneless lamb loin fillets
- 1 clove of garlic, finely chopped
- 1/2 (half) tsp ground cumin
- generous pinch of cayenne pepper
- juice of half a lemon
- 1 tbsp extra-virgin olive oil
- 1 red onion
- Trim lamb of fat and sinew and cut into 2cm chunks
- Place in a bowl with the garlic, cumin, cayenne, lemon juice and olive oil and allow to marinate for 20 minutes
- Cut red onion into similar size squares
- Place a griddle on a high heat.
- Take 4 skewers and thread alternate pieces of lamb and onion onto skewers (do not pack too tightly)
- Place skewers on the hot griddle and cook for about nine minutes, turning often, until the meat is cooked to your liking.
Great for garnishing Mash and for serving with griddled Steak
- 3 – Maui Onions, sliced
- 2 – Garlic cloves, pressed
- 1/4 cup – Dry White wine
- 1/4 teaspoon – Sugar
- 1 tablespoon – chopped fresh thyme (optional)
- 2 tablespoons – Butter
- Add onions and garlic to a pan of melted butter, saute for about 6 minutes until just tender.
- Add chopped thyme and cook until onions are golden, stirring regularly for about 25 minutes.
- Add 1/4 cup of wine and stir until almost all liquid evaporates.
- Add sugar to onions, stir well and saute for about 10 more minutes until soft brown.
- Season to taste
This is my variation of part of a recipe of Lindas and I have made the caramalised onions as above and they turned out delicious – see original recipe at www.LindasFavorites.com
- 2 large – cucumbers, peeled, halved, seeded, and thinly sliced
- 2 teaspoons – kosher salt
- 1/2 cup – rice vinegar
- 1/2 cup – water
- 2 tablespoons – sugar
- 1/4 teaspoon – crushed red pepper
- 2 tablespoons – finely chopped red onion
- Soak chopped onion in water to reduce strength
- Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool
- Place the cucumber slices in a colander and sprinkle with salt. Mix well. Leave for one hour to drain.
- Place unrinsed cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally.
- Add drained chopped onion into the cooled dressing.
- Combine cucumbers and dressing in a medium bowl and toss well.
- Sprinkle with finely chopped peanuts (optional)
This is my version of Lindas Cucumber Salad – View original recipe at www.LindasFavorites.com